Artichoke Tortilla

Mix:

200g of steamed potato cubes

100g red onion, fried until soft

100g drained marinated artichokes cut in half

20g chopped fresh chives

20g chopped fresh parsely

3-4 garlic cloves sliced and fried

place all the cooked ingredients into an oiled flan dish

Mix 6 eggs in a jug and pour over the artichoke mix

Bake in a hot oven for 30 min

Serve with salad

Lentil Soup

Mix the following and bring to the boil until the lentils are cooked:

200g washed and drained lentils

100g sliced onions

2 large crushed garlic cloves

2 liters veg stock

2 tsp ground cumin

1 tsp ground coriander

1/2 tsp chili flakes

salt to taste

Once the lentils are cooked reduce the heat and simmer for 30 min stirring occasionally

Fry sliced garlic and add to the soup before serving

Feta, Corriander and Roasted Red Pepper Scoffins

Put the oven on at 180 C (with fan) 

Measure out the following: 

8 oz plain flour

2 oz sunflower spread

4 oz of feta cheese  (or vegan equivalent) 

100 ml yogurt

200 ml milk

1 chopped roasted red pepper with skin removed

20g of chopped fresh corriander or parsely

1/2 tsp bicarbonate of soda

 1 tsp cream of tartar

Paprika

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

Add the feta, red pepper and corriander and mix 

Pour the milk and yogurt in and stir gently

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

Eat staright from the oven :-)
Best kept in the fridge, so take out of the fridge before consuming.
Can be rehaeated in the oven for 8-10min.

Cheese and Mustard Scoffins

Put the oven on at 180 C (with fan) 

Measure out the following: 

8 oz plain flour

2 oz sunflower spread

4 oz of cheese (Cheddar or vegan equivalent) 

100 ml yogurt

200 ml milk

2 tsp mustard

1/2 tsp bicarbonate of soda

 1 tsp cream of tartar

Rub the fat into the flour until it resembles breadcrumbs

Add the cheese, bicarbonate of soda and cream of tartar and mix

Create a well and add the mustard,  yogurt and milk and fold the mixture gently  until all the flour is combined

Divide the mixture into muffin cases

Bake for 15-20 min 

Easter Scoffins

Put the oven on at 180 C ( with fan, or 200 C without)


8 oz flour
2 oz sunflower spread
4 oz mixed dried fruit (sultanas, currents, orange peel)
200 ml soya milk
1tsp orange extract
1tsp lemon extract
1tsp orange zest
1tsp lemon zest
1/2 tsp bicarbonate of soda
1 tsp cream of tartar
2 oz sugar (optional)

Rub the sunflower spread into the flour until it resembles bread crumbs.
Add the bicarbonate of soda,  cream of tartar, the dried fruit, half the lemon and orange zests; and the sugar if you are using it and mix.
Create a well in the middle and pour all the milk into the well, and the orange and lemon extract in & mix gently, don't over mix.
Fill muffin cases to the top and sprinkle the remaining orange and lemon zest on top.
Bake for 15-20 min (depends on the size and the oven).

Marinated Artichoke salad

Chocolate Ginger Cupcakes

 Put the oven on at 180 C (without fan)

200 g of stem ginger (in syrup) chopped into small cubes 

Weigh out and sieve the dry ingredients: 

150 g plain flour

20 g coco powder

3/4 bicarbonate of soda

Mix:

140 g of soft dark brown sugar

60 g sunflower spread

1 tsp vanilla extract

 Measure out 60 ml yogurt and 120 ml milk (soya or cow works) and add to the sugar and spread mix;

add 1 egg or 1 vegan egg replacer to the mixture.

Add the dry ingredients to the wet ingredients and mix gently with a metal spoon, don't over mix or you'll end up with heavy cakes. 

Add the chopped ginger and spoon the mixture into cupcake cases

Bake for 25 min

Record Cake Stand

Cheezy Waffles

6 oz self raising flour
2 eggs
1/2 pint milk (I used soya)
4 oz grated cheese ( I used Cheddar)
dried parsley to taste
dried chili flakes to taste
Or subsititue the parsely and chilli with mustard

-Turn the waffle maker on to heat up. Don't forget to oil it well to prevent the waffles sticking.
-Separate the eggs, and whisk the egg whites till they form stiff peaks
-Mix the egg yolks, milk, cheese, parsley and chili flakes
- Add the flour and whisked egg whites to the milk mixture in two parts, stir in gently. Don't over mix otherwise you will beat the air out of the egg whites.

 -Pour the mixture onto the hot waffle plate and cook, you may find you need to leave it longer than the instruction say to get a nice crispy waffle.

- Serve & eat while hot with extra grated cheese on top and tomato relish

Sweet Potato Cakes

1 Kg of steamed or boiled sweet potatoes, peeled and chopped
1 medium red onion
50g chopped coriander
100 g flour
chili to taste

Mix all the ingredients, by hand or with a potato masher
Form into palm sized patties
Bake in the oven for 20-30 min
Serve with salad and relish

Aubergine with yogurt

Slice an aubergine, not too thinly, brush with oil and bake in the oven until well cooked.You can fry the aubergine if you want, in which case you can reduce the amount of oil the aubergines soak up by salting them for 20 min.Wash  the salt off and dry the aubergine before frying.

Allow to cool and cover with yogurt and crushed garlic, serve cold as a side dish. Garnish with paprika and finely chopped parsley

Cauliflower Surprise

1 cauliflower, washed and cut into florets and steamed for 20 min. 

1 large onion sliced and stir fried until softened

Sultanas

2 bay leaves

1/2 tsp Turmeric

100 ml of water

Place all the ingredients  in an oven proof dish and bake in a hot oven for 30 min

For the rice: 

Boiled rice

Sliced and stir fried onion

Peas

Sultanas

Flaked almonds

Qourn or tofu mince

Curry powder

Mix all the ingredients and place in an oven proof dish, cover with foil and  place in the oven for 30 min

Peel, slice and dice 1 large sweet potato 

Bake in an oiled dish for 30 min

All three parts should be ready at the same time

The surprise was that I didn't have the ingredients needed for the recipe, so I made this up!

Ribollita

A recipe from the weekend paper

Leek, chickpea, carrot & sweet potato soup

1 leek chopped
1x 400g tinned chickpeas
1 large carrot grated or chopped very finely
1 large sweet potato grated or chopped very finely
1/2 tsp dried chili flakes
1/2 tsp Thyme
2 large bay leaves
black pepper
1 liter veg stock

Place all the ingredients in a pan and bring to the boil, then simmer until the ingredients are well cooked. Liquidise some of the soup (either with a handheld blender or place half the soup in a liquidiser and then return it to the pan after it has been liquidised). Simmer for an hour on a low heat.

Mixed Berry Frozen Yogurt

150ml of mixed berry puree
150ml of fat free yogurt
Honey or maple syrup to sweeten to taste

To prepare the berry puree I defrosted the berrys then used a hand held liquidiser, I then seived the puree to remove the skins and seeds.

Mix the fruit puree with the yogurt and honey and place in the freezer for about 3 hours, then remove from the freezer and mix to brake up any ice crystals that may have formed. Return to the freezer for a further 1-2 hours.

Mini Cheese and Pesto Tarts

You will need:

Short crust pastry
Pesto (I used a ready made roasted veg pesto, or you can use vegan pesto)
Tomato puree
Grated cheese (Chedder, mozzerella or vegan cheese)

And a  mini muffin tray

Divide the pastry into ferrero rocher sized balls, then mold into the wells of the mini muffin tray; alternativley you can make them as big or as small as you like using a cupcake/muffin tray.

Cover the base of the pastry with pesto
Add a small amount of tomato puree on top of the pesto

Top with grated cheese - not too much so that it doesn't overflow when it melts

Place in a hot oven and bake for 8-10 min - or longer depending on the size of the tart

Serve warm