Roasted Veg Mozzarella Scoffin

Chop and roast some veg.  I used 2 medium aubergines, 2 medium courgettes, 2 green peppers. 

Stir  fry 2 large sliced onions until softened.

While the veg is roasting prepare the  plain scoffin mixture  and add 200 g of grated mozzarella to it.

When the veg is ready mix 100 g  mozzarella and spread the mixture in a baking dish.

Pour the scoffin mix over the veg and sprinkle some mozzarella over the top. 

Bake in a hot oven for 20 min or until the scoffin is cooked. 

Serve with salad.

Fruit salad

Broccoli & Pesto with Pasta

300 g Broccoli cut into florets and steamed

1 large onion sliced and stir fried in olive oil and balsamic vinegar until soft and caramelised

12 cherry tomatoes sliced in half

6 sundried tomatoes diced

2-4 cloves of garlic crushed

1/2 tsp of red chili flakes

1 tbs sunflower or pumpkin seeds (or a mixture of both) or pine nuts

4 tbs Pesto (use Vegan if you wish) 

200 g penne pasta

Fresh basil

Once the onions are soft and caramelised add the garlic and allow it to cook for a couple of minutes then add all the remaining ingredients.

Just before the onions are done put the pasta on to boil and when it is ready add it to the broccoli and pesto mix and stir. Serve hot or cold garnished with fresh basil.

Stuffed Roasted Veg

The veg:

2 medium aubergines, sliced in half, scored and roasted in a hot oven for 25 min

2 medium courgettes with middle scooped out

2 large onion shells (outer rings removed by peeling the onion, chopping the top and bottom off) 

The filling:

250 g Quorn

100 g crumbled feta cheese

2 large oatcakes crushed into crumbs

1 roasted red pepper, skinned and chopped

4 pieces of chopped sun dried tomato 

1 medium onion chopped and fried until soft

4 crushed garlic cloves

2 tsp ground cumin

2 tsp dried parsley (or 20 g fresh)

1 tbs tomato paste

Salt and pepper to taste

Olive oil for frying

Fry the ingredients starting with the onions, once softened add the garlic and stir then add all the remaining ingredients

Assembling:

Place the aubergines and courgettes in an oven proof dish and spoon the filling in

Roll the onion shells and stand them up in the oven proof dish and fill 

Sprinkle the topping on

Cooking:

Cover with foil and bake in a hot oven for 25 min, then remove the foil and cook for a further 15 minutes.

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