Strawberry, Basil & Feta Wraps

Fresh strawberries chopped - sour ones work best

Fresh basil leaves 

Feta cheese

Wraps

Essemble and enjoy 

Chocolate and Basil Shortbread

 Weigh out: 

 4 oz of flour

1oz ground almonds

2 oz dark Muscavado sugar

1 oz cocoa

4 oz Sunflower spread

a handful of chopped fresh basil

 Rub the sunflower spread into the dry ingrediants

Add a little water to bind the mixture

Roll out and cut out into shapes

Bake in a a hot oven for 14-16 minutes

Basil, Sundried Tomatoes & Cheese Waffles

25 g of chopped fresh basil

6 slices of sun dried tomatoes chopped 

4 oz of grated Cheddar cheese
6 oz flour

300 ml soya milk (or cow's milk)

2 eggs

Waffle maker (oiled to stop the waffles sticking)

Oil the waffle maker and turn it on to heat up before you start so that it is hot enough once you have made the batter.

Separate the eggs and whisk the whites until they form stiff peaks.

 

Mix the flour, egg yoks and milk to a smooth batter.

Mix in half the grated cheese, all of the sundried tomatoes and basil.

Pour the batter onto the preheated waffle maker and cook until crisp and brown.

Sprinkle cheese over the cooked waffle and grill until the cheese is melted.

Sprinkle some basil and chopped fresh tomoatoes on top of the cheesey waffle and serve immediatly.

Tomato and Basil Scones

 8 oz flour

1/2 tsp Bicarbonate of soda

1 tsp cream of tartar

2 oz sunflower spread

 2 tbs tomato paste

2 tsp pesto ( you can use vegan pseto)

 a handful of chopped fresh basil

4 pieces of sundried tomatoes chopped  

 100 ml milk ( I used soya)

Rub the flour and fat together until they resemble fine bread crumbs

 add the remaining ingredients : tomoato paste, pesto, sundried tomoatoes, basil and milk and mix together to form a dough.,

 Using a round cutter, cut out 6 scones and bake in hot oven (180 C with fan, or 200 without fan) for 15 minutes

Black olive and Basil Scoffins

Put the oven on at 180 C (with fan) 

Measure out the following: 

8 oz plain flour

2 oz sunflower spread

2 oz of chopped pitted black olives

100 ml yogurt

100 ml milk

20g of chopped fresh basil

1 tbs Pesto 

1/2 tsp bicarbonate of soda

 1 tsp cream of tartar

Rub the sunflower spread into the flour until it resembles breadcrumbs, then mix in the bicarbonate of soda and cream of tartar

Add the olives, pesto and basil and mix 

Pour the milk and yogurt in and stir gently

Fill muffin cases to the top, and bake for 16 minutes (depends on oven)