passion of mine for many years. It's often stereotyped in the media or amongst friends as being quite a restrictive lifestyle, but that simply isn't true. The aim of this vegetarian recipe cookbook is to debunk the myths and to show the world that there is more to life than a plate of veg! And don't worry if you're British or American, I've written the ingredient measurements for both of you.
I've been experimenting with food for years, always tinkering to find the perfect balance. The recipes are laid out in very clear step by step guides, allowing you to follow with ease and focus on your food. Along the way I have littered the book with handy little tips and recommendations. Most of all, food shouldn't only be delicious, but an enjoyment to cook and prepare. So get cooking and enjoy! SEPARATED IN TO 6 COURSES Soups These are often overlooked by many, but are quick to make and can be extremely tasty. Salads Bored of the same old thing? Perhaps a Spinach Salad with a warm maple dressing is what you need. Appetizers / Starters Planning a 3 Course meal? Why not try my delicious Wild Mushroom Tartlets. Entres / Main Courses Add a little spice to your life with my Mexican Bean Quesadillas! Desserts A crafty little list of taste bud topping teasers. 5 Minute Wonders Are you in a rush? In need of a quick snack? Look nowhere else!. SOME OF MY FAVOURITE RECIPES Spicy Coconut Pumpkin Soup - When people think of vegetarian soups, they think of bland, under-seasoned root vegetables in a murky coloured water. This Spicy Coconut and Pumpkin Soup recipe, always reminds me of my Mum in the kitchen, pottering around by the stove during Halloween. She was the one that sparked my cooking craze in the first place. Over the years, I've slightly tweaked the ingredients to help it give it more of a kick. Don't be afraid to make these recipes your own though, add to them, adjust them, give them the personal touch.
Roquefort Pear Salad - Having been fortunate to eat in many restaurants across Europe, very few have really delivered me that wow factor when it comes to salads. This recipe is inspired by a meal that I ate in Paris one Summer's eve. It's a perfect combination between taste and exuberance, both naughty and nice. When it comes to cooking from scratch, I know it can be quite tempting to skip and ingredient or two to save a few pennies, but this is one salad you have to just give in to. Top Tip: to make the pears even more delicious, try poaching them first, before adding them to your salad.
Green Pizza - I tend to find in most Pizzerias that Vegetarian pizzas have every single vegetable in the world, diced up and plonked on top, or you have to just settle for the boring cheese and tomato option. This is terribly frustrating as I love to eat pizza; there are days where I wake up wishing I was Italian. But back to the pizza, the recipe I've chosen to display is one of the lengthier ones to make, but also one of the nicest. A good friend of mine cooked this for me once, and after the first bite, I knew I had to ask for the recipe. Within the cook book, you'll also learn how to make your very own pizza dough from scratch because nothing tastes as good as FRESH pizza. CONTENTS SOUPS Watermelon Gazpacho Spicy Coconut & Pumpkin Soup Cream of Asparagus Soup Tortellini Tomato and Spinach Soup Rosemary & Chickpea Soup Curried Carrot Soup French Onion Soup Grilled Cheese Sandwich Roasted Red Pepper Soup Cream of Cauliflower Soup Curried Zucchini Soup
SALADS Roquefort & Pear Salad Artichoke & Tomato Salad Spinach Salad With Warm Maple Dressing Asian Cucumber Salad Almond-Raspberry Tossed Salad Alfresco Bean Salad Warm Vegetable Salad
APPETIZERS/STARTERS Wild mushroom tartlets Baked Stuffed Romano Peppers Fingerling Potatoes with Dulse Jalapeo Poppers Baked Aubergines With Walnuts And Spices Peach and Mozzarella Fresca Bruschetta Pepper & Feta Parcels
ENTREES/MAIN COURSES Barbecued Portobello Mushrooms Bean Quesadillas Chinese Noodles With Asparagus Homemade Black Bean Burgers Indian Peanut Curry Perfect Pizza Dough Tomato & Basil Pizza Green Pizza Spicy Vegetable Pizza Baked Ravioli Linguine With Asparagus and Egg
5 MINUTE WONDERS Blueberry & Cucumber Smoothie Melted Dark Chocolate & Banana Panini Raspberry Pancakes Mount Nacho Pita Tacos
WATERMELON GAZPACHO SERVES 6+
What better way to start, then with a rather refreshing watermelon gazpacho. This is a very popular request by those who know me, when it comes to family get-togethers and parties.
8x Cups (2kg) of Diced Seedless Watermelon 1x Medium Seedless English Cucumber Cup (75g) of Chopped Flat- Leaf Parsley 3x Tablespoons of Red Wine or Sherry Vinegar 2x Tablespoons or Diced Shallots 1x Lime's Juice an Orange Bell Pepper Finely Chopped Cup (75g) of Fresh Basil 2x Tablespoon of Extra Virgin Olive Oil 1x Teaspoon of Kosher Salt 2x Teaspoon of Green Tabasco Sauce (or more if you wish)
Food Processor: 1. Place all of the ingredients in to a food processor and blend to your desired thickness. This might need to be done in batches, depending on the size of your processor. 2. Taste, and adjust with salt, pepper and the Tobasco sauce. 3. Leave in the fridge for 2 hours or overnight. Then serve! Enjoy!
Immersion Hand-Held Blender: 1. Place all of the ingredients in to a very large bowl. Tip, before blending, try crushing the watermelon with a spoon to help release the liquid quicker. 2. Blend to your desired thickness. 3. Taste, and adjust with salt, pepper and the Tobasco sauce. 4. Leave in the fridge for 2 hours or overnight. Then serve! Enjoy! SPICY COCONUT & PUMPKIN SOUP SERVES 4
This particular soup is inspired by my love of Thai food. It tastes great both mild and spicy, but I prefer it with a little kick. If you are more sensitive to spicy food, adjust the level of chili accordingly to taste.
1x Tablespoon of Olive Oil 1x Medium Onion 2x Garlic Cloves 1x Inch of Fresh Ginger 1x Teaspoon of Cumin 1x Small handful of Fresh Cilantro/Coriander a Tablespoon of Crushed Red Pepper / Chilli Flakes 1x Tablespoon of Vegetable Stock 3x Cups (750ml) of Water 1x Can of Pumpkin Puree 1x Can of Light Coconut Milk 1x Salt and Pepper Seasoning to your taste
1. The first thing you will need to do is to finely dice the onion and ginger, then add them to a large pot, along with the minced garlic and olive oil. Cook over a medium heat until the onions are soft and transparent (5-7 min). 2. Add the cumin and red pepper to the pot. It's important to let the spices heat through, as this helps to release their flavours and aromas, so allow them to cook for 1-2 minutes. 3. Now add the pumpkin puree, coconut milk, vegetable stock and water. The amount of water and stock might vary for you, so check with the packet and add enough so that you produce three cups (750ml) worth of broth. Stir until everything is combined and continue to cook until everything is heated through (about 5-10 minutes). Taste, then season with salt and pepper. 4. Grab your cilantro/coriander and remove the leaves from the stems, before roughly chopping the leaves. Now stir them in to your soup and serve immediately. If you like your soups extra smooth, try blending it first before serving, but bet careful, it's hot. Enjoy! CREAM OF ASPARAGUS SOUP SERVES 4
Cream of asparagus soup is a soup Ive ever only seen on a restaurant menu once. Due to asparagus being quite a seasonal vegetable, this soup tastes at its best, when fresh local produce is used.
1x Bunch of Asparagus 1x Onion Sliced in to Large Slices 2 Cups (625ml) of Low-Fat Milk 2x Tablespoons of Soy Sauce 1x Salt and Pepper Seasoning to your taste 3x Cloves of Garlic, Crushed/Minced 2x Cups (500ml) of Vegetable Stock/Broth Cup (70g) of Unbleached Flour 2x Teaspoons of Dried Basil 1x Dash of Nutmeg (Optional)
1. Chop the asparagus in to pieces, putting the tips to one side for later. Add the asparagus, sliced onion, garlic and vegetable stock/broth to a large saucepan and bring to a boil. Then reduce to a medium heat and leave to simmer for 15 minutes. 2. Place the contents of the saucepan in to a food processor, or a large bowl if you will be using a hand-held blender. Add the flour, milk, soy sauce, basil and nutmeg (optional) to the food processor and blend until the mixture is smooth. 3. Return the mixture to the saucepan and add the asparagus tips you set aside earlier. Cook over a medium flame until the soup has thickened and is warmed through. 4. Serve immediately and season to taste with the salt and pepper. Enjoy! TORTELLINI TOMATO & SPINACH SOUP SERVES 4
Tortellini is a great pasta to use to help fill out soups, not only does it offer great taste, but also a much needed texture or calorie booster.
1x Tablespoon of Olive Oil 1x Medium Diced Onion 1x Garlic Clove Crushed 5x Cups (1.25 Litres) of Vegetable Stock / Broth Cup (75g) of Freshly Grated Vegetarian Parmesan 10x Ounces (275g) of Fresh Spinach Chopped 1x Can of Whole Tomatoes, Chopped or Crushed 9x Ounces (250g) of dried Tortellini 1x Salt and Pepper Seasoning to your taste 1x Teaspoon of Thyme and Oregano (Optional)
1. In a 3-quart (medium to large sized) soup pot, heat olive oil over medium high heat. Once the oil is heated through, begin to saut the diced onion and crushed garlic, stirring regularly until the onions have turned translucent. This usually takes around 5 to 7 minutes. 2. Now add both the vegetable stock/broth and the can of tomatoes. Turn the heat up to high and bring to the boil. 3. Add the tortellini in to the soup mixture and cook for the stated time in the package instructions. 4. A minute or two before the tortellini is cooked, add the chopped spinach and Herbs, then stir in. Taste your soup (careful it will be hot) then add the seasoning (salt and pepper) accordingly. 5. Finally, serve immediately and garnish with the freshly grated vegetarian parmesan. Enjoy! ROSEMARY & CHICKPEA SOUP SERVES 4
Quite a lot of ingredients for such a simple named soup you may be thinking. This is one of my favourite hearty winter soups. The thyme really helps to elevate the chickpeas to another level.
1 Tablespoons of Olive Oil 1 Cups (375g) of Onion Chopped Tablespoon of Black Pepper Tablespoon of Salt 1x Cup (250g) of Orange and Yellow Bell Peppers Chopped 1x Can of Chickpeas Drained 2x Garlic Cloves Minced/Crushed 3x Bay Leaves 1x Can of Diced Tomatoes 6x Ounces (175g) of Orecchiette (shells or macaroni) 2x Tablespoons of Chives 1 Tablespoons of Fresh Rosemary 2x Cups (500ml) of Water
1. Pre-Cook the pasta so that it is al dente. 2. Heat the olive oil up over a medium heat, inside a large saucepan. Then saut the onion, bell peppers and garlic until they have softened but not browned. 3. Now add the can of un- drained tomatoes along with the bay leaves and rosemary. Simmer on a low to medium heat for 15 minutes. 4. Then add the chickpeas, salt, pepper and water. Simmer for 15 more minutes. 5. Add the pre-cooked pasta along with the chives and simmer one final time for 15 minutes. 6. Serve immediately. I recommend adding a few scrapings of vegetarian parmesan or your favourite hard Italian cheese over the top. Enjoy! CURRIED CARROT SOUP SERVES 4
This is another spicy little number. You might be tempted to use low-fat coconut milk for this recipe, but I assure you, the soup suffers. Save this one for a special occasion and really go all out on it with full-fat coconut milk.
3x Cups (750ml) of Water 1x Can of Coconut Milk (not low-fat version) 2x Cups (500g) of Peeled and Chopped Carrots 1x Cup (250g) of Sweet Onion Quartered 1x Potato (preferably Russet) Peeled and Cut in to Chunks 1x Heaped Tablespoon of Instant Vegetable Stock Powder 1x Teaspoon of Mild Curry Powder 1x Potato (preferably Russet) Peeled and cut in to chunks 1x Salt and Pepper Seasoning to your taste 1x Handful of Freshly Chopped Cilantro/Coriander (Optional)
1. In a 3-quart (medium to large sized) soup pot, add the water, stock powder, coconut milk, curry powder and a dash of salt to the boil, over a high heat. 2. During this time, begin pulsing the carrots, onion and potato in a food processor until they are finely chopped. Once you have finished pulsing, add the ingredients to your soup pot. 3. Once your soup has begun to boil again, cover the pot and leave to simmer for 20 minutes. 4. Finally, pure the soup with a hand-held blender or food processor, until it becomes the thickness you desire. Garnish with cilantro/coriander for extra flavour and season with salt and pepper. Enjoy! FRENCH ONION SOUP GRILLED CHEESE SANDWICH SERVES 4
I first tried one of these in a New York Deli, and after extensive pleading, the kind gentleman behind the counter finally gave me the recipe. The secret is not to rush the cooking of the onions.
8x Slices of Aged Gruyre Cheese (minimum) 8x Slices of Rye Bread with Caraway Seeds 1x Salt and Pepper 2x Large Onions Thinly Sliced 1x Tablespoon of Olive Oil 1x Tablespoon of Butter
1. Over a medium flame, add the oil to a pan and heat through. Then add the onions, and allow them to gently caramelize for 30 minutes. It's important not to let the onions steam, so make sure the heat is high enough. And 30 minutes may seem like a long time, but the closer to the 30 minute cooking period you get to, the more delicious and caramelized they become. 2. Near the end of the 30 minutes, add the butter and salt and pepper to season. 3. Assemble the sandwich: place a slice of cheese on top of a slice of rye bread. Layer on top of that the amazingly caramelized onions. Then add a second layer of cheese followed by a second slice of bread. 4. Place your sandwich either in a Panini press, a George Foreman style Grill, or under a standard grill/broiler. The sandwich is ready once you can see the cheese has melted. Enjoy! ROASTED RED PEPPER SOUP SERVES 4
Whether you choose to add a couple of tablespoons of Pernod or not, this roasted red pepper soup is like nothing youve tried before (unless youve tried roasted red pepper soup before). I prefer to use roasted peppers straight from the jar as they usually come marinated in delicious oils and herbs, but you can easily make your own by slicing them in to quarters and roasting them in the oven.
1x Stick (125g) of Unsalted- Butter 6x Onions Finely Chopped 1x Can of Crushed Tomatoes 1x Tablespoon of Fresh Thyme a Teaspoon of Kosher Salt a Teaspoon of Black Pepper 4x Cloves of Garlic, Crushed/Minced 4x Cans of Italian Plum Tomatoes in Juice 4x Cups (1 Litre) of Vegetable Stock/Broth 4x Jars of Roasted Red Peppers 2x Tablespoons of Pernod or Anise-Flavouring (Optional) 1x Cup (250ml) of Sour Cream
1. In a 3-quart (medium to large sized) soup pot, melt the butter over a medium heat. Then add the onions and soften them for 10 minutes, stirring every once in a while. 2. Now add the garlic and cook for 2 minutes. Then add the plum tomatoes with their juice, the stock and also the crushed tomatoes. Bring to the boil and simmer for 5 minutes. 3. Add the roasted red peppers and if you are using Pernod, add it now, along with the thyme, salt, pepper and simmer for 5 more minutes. 4. Now strain the soup (be careful it's hot) in to a large bowl. Use a food processor to pure any solids that are left over, then add them to your soup liquid. Now blend the entire soup mixture and strain one last time to remove any solids. 5. Serve right away. Add a generous helping of sour cream and any leftover thyme for garnish. Enjoy! CREAM OF CAULIFLOWER SOUP SERVES 4
Cauliflower soup is a relatively new pleasure of mine; in the past Id only ever used it to make a cauliflower cheese side dish for Sunday roast dinners. Theres quite a lot of ingredients listed, everyone one of them as important as the last. I really recommend this soup for dinner parties and special occasions.
1 Cups (375g) of Cauliflower 1x Cup (250g) of Diced Onion a Cup (125ml) of Vegetable Stock a Cup (125ml) of Carrot Shredded 1x Teaspoon of Onion Powder 1x Tablespoon of Dried Parsley 1x Cup (250g) of Cashew Nuts 1x Tablespoon of Olive Oil 6x Cups (1.5 Litres) of Water 2x Extra Cups (500ml) of Water 1x Cup (250g) of Celery 2x Cups (500g) of Potatoes Diced Teaspoon of Garlic Powder 2x Teaspoon of Salt 1x Cup (250g) of Frozen Peas 1x Salt and Pepper Seasoning to your taste
1. Chop the asparagus in to pieces, putting the tips to one side for later. Add the asparagus, sliced onion, garlic and vegetable stock/broth to a large saucepan and bring to a boil. Then reduce to a medium heat and leave to simmer for 15 minutes. 2. Place the contents of the saucepan in to a food processor, or a large bowl if you will be using a hand-held blender. Add the flour, milk, soy sauce, basil and nutmeg (optional) to the food processor and blend until the mixture is smooth. 3. Return the mixture to the saucepan and add the asparagus tips you set aside earlier. Cook over a medium flame until the soup has thickened and is warmed through. 4. Serve immediately and season to taste with the salt and pepper. Enjoy! CURRIED ZUCCHINI SOUP SERVES 4
You might be noticing a theme by now, the word curried. For me, adding a little spice to a dish is a great way to prevent soups from being bland. With a little spice and correct seasoning, every soup you make should be a burst of flavour for the senses.
1x Medium Diced Onion 2x Medium Zucchinis Sliced or Chopped 1x Small Garlic Clove Crushed 1x Small Carrot Shredded 1x Tablespoon of Butter 2x Tablespoons of Curry Powder 1x Pinch of Cayenne Pepper 4x Cups (1 Litre) of Vegetable Stock a Cup (125ml) of Heavy/Double Cream 1x Salt and Pepper Seasoning to your taste
1. In a 3-quart (medium to large sized) soup pot, melt the butter over medium high heat. Once the butter has melted, saut the diced onion and crushed garlic, stirring regularly for 3 minutes. 2. Add the curry powder and cayenne pepper, then stir for 30 seconds. Add the sliced/chopped zucchini, reducing the heat to medium. Stir occasionally for 5-6 minutes or until the Zucchini has become soft. 3. Add the vegetable stock/broth and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 20 minutes. Now leave to cool for a few moments, then with either a hand-held blender or a food processor, blend the soup in to a pure. 4. Return the pure (if you removed it from the pot), stir in to the pure the heavy/double cream and on a medium heat, heat through for 3-5 minutes. Season to taste by adding the required salt and pepper. 5. Either serve immediately or leave to chill in the fridge for 4 to 6 hours. Enjoy! ROQUEFORT & PEAR SALAD SERVES 6
Little nuggets of Roquefort cheese in this salad are the gems that bring this salad to life. The saltiness of the cheese and the sweetness of the pear are both complimented by the chopped caramelized pecans.
3x Pears, Peeled, Cored and Chopped 5x Ounces (150g) of Roquefort Cheese Crumbled a Cup (125g) of Green/Spring Onions, Sliced 3x Tablespoons of Red Wine Vinegar 1 Teaspoons of Mustard Teaspoon of Salt a Cup (125g) of Pecans 1x Avocado, Pitted and Diced 1x Large Lettuce Torn in to Bite-Size Pieces Cup (75g) of Sugar 1 Teaspoons of White Sugar (yes more sugar) 1x Garlic Clove, Chopped Teaspoon of Pepper Cup (75ml) of Extra Virgin Olive Oil
1. Heat a frying pan up to a medium heat. Then add the cup of sugar and pecans. Stir the two ingredients together until the pecans are caramelized in the melted sugar. 2. Transfer the nuts on to wax paper / a baking sheet (be careful they are hot!) and leave to cool. 3. Chop the pecans in to smaller pieces. 4. In a small mixing bowl, add the red wine vinegar, extra virgin olive oil, remaining sugar, mustard, chopped garlic and pepper. Mix everything together with a fork. 5. Layer the lettuce, avocado, Roquefort cheese, green/spring onions and pears inside a large serving bowl. 6. Pour the salad dressing over the top and sprinkle with the caramelized pecans. Enjoy! ARTICHOKE & TOMATO SALAD SERVES 10
This is a great little salad for people to help themselves to. Try lightly toasting a couple of slices of ciabatta and scooping some of the salad on top. Delicious!
5x Large Tomatoes Cut in to Wedges 1x Jar of Marinated Artichoke Hearts, Drained Teaspoon of Salt 2x Tablespoons of White Wine Vinegar 4x Tablespoons of Extra Virgin Olive Oil 2x Tablespoons of Fresh Chopped Parsley 1x Jar of Sliced Ripe Olives, Drained Teaspoon of Pepper 2x Garlic Cloves Crushed
1. In a small mixing bowl, add the artichokes, parsley, olives, garlic and white wine vinegar. Give them a good mix. 2. On a separate serving plate, lay the tomato wedges out in a decorative fashion and lightly season them with the salt and pepper. 3. Coat the tomatoes with the dressing you made in the small mixing bowl. 4. Drizzle the extra virgin olive oil over the salad generously and serve immediately. Enjoy! SPINACH SALAD WITH A WARM MAPLE DRESSING SERVES 4
A decent cider vinegar is a must for this salad. You only need a little, but a little goes a long way when it comes to taste.
Cup (75g) of Pecans, Chopped 1x Cup (250g) of Freshly Torn Spinach Teaspoon of Salt 1x Shallot, Finely Chopped 2x Tablespoons of Maple Syrup 1x Cucumber, Peeled, Seeded and Finely Sliced 2x Tablespoons of Extra-Virgin Olive Oil Teaspoon of Pepper Cup (75ml) of Cider Vinegar Cup (75g) of Grated/Crumbled Gouda or Cheddar
1. On a low heat, toast the pecans in a dry frying pan, making sure to stir them every once in a while. After 2-3 minutes, remove from the pan and leave to cool in a bowl. 2. Add the spinach and cucumber to a salad bowl and gently mix with your hands. 3. Using the same frying pan as before, add a little oil and raise the temperature to a medium heat. Cook the shallot for 4 minutes or until softened. 4. Add the maple syrup and cider vinegar to the frying pan and bring it to boil. Now is a good time to add your salt and pepper seasoning. 5. The dressing is now ready, but very hot, so carefully pour it over the spinach and cucumber. Toss the salad and lightly sprinkle the pecans and cheese over the top. Serve Immediately. Enjoy!
ASIAN CUCUMBER SALAD SERVES 2
This is a delicate little number that packs a punch. Get your chopsticks ready!
a Large English Cucumber, Thinly Sliced a Medium Sweet Red Pepper, Julienned a Teaspoon of Salt 4x Teaspoons of Rice Wine Vinegar Teaspoon of Sesame Oil a Teaspoon of Honey Teaspoon of Pepper Teaspoon of Soy Sauce
1. Add the soy sauce, honey, sesame oil, salt, pepper and rice wine vinegar to a medium sized mixing bowl. Mix the ingredients with a fork. 2. Now add the remaining ingredients, the sliced cucumber and red peppers. Then coat them in the dressing. 3. Cover the bowl in plastic wrap / cling-film and place in the fridge for 30 minutes. Over this period, check on your salad twice and mix again with a spoon. 4. The salad is ready to be served. Enjoy! ALMOND & RASPBERRY TOSSED SALAD SERVES 6-8
If youre not a fan of almonds, you can always substitute them for pecans. This salad has both sweet and sour elements and is a great way to use raspberries in a salad.
2x Large Romaine Lettuces a Cup (125g) of Sliced Toasted Almonds Cup (60g) of White Wine Vinegar 2x Teaspoons of Extra Virgin Olive Oil 1x Cup (250g) of Fresh Raspberries a Cup (125g) of Seedless Raspberry Jam Cup (60g) of Honey
1. Using a blender or food processor, add the white wine vinegar, honey, raspberry jam and extra virgin olive oil and mix. 2. Add the lettuce, almonds and raspberries to a large mixing bowl. Then drizzle over the blended dressing and toss repeatedly until the salad is thoroughly covered. 3. Place in a fridge to keep cool until you need to serve it. Enjoy!
ALFRESCO BEAN SALAD SERVES 12
This is another great party salad. It can be made well in advance and left to chill in the fridge until you need it.
Cup (75ml) of Lime Juice 4x Teaspoons of Olive Oil a Teaspoon of Chilli Powder 1x Small Yellow Onion Chopped 1x Can of Red Beans, Rinsed and Drained 1x Can of Sweet Corn, Drained 1x Can of Chickpeas 1x Can of Black Beans, Rinsed and Drained 2x Medium Tomatoes, De- Seeded and Chopped 1x Small Red Onion Chopped 1x Handful of Freshly Chopped Cilantro / Coriander 1x Salt and Pepper Seasoning to your taste
1. Take the olive oil, chilli powder, salt, pepper, lime juice and mix together in a large bowl. 2. Now add the remaining ingredients and toss the salad in the dressing, thoroughly coating it. 3. Place in a fridge to keep cool until you need to serve it. Enjoy! WARM VEGETABLE SALAD SERVES 4-6
Sometimes its nice to try something different, not all salads need to be cold. The warm red peppers add great contrast in temperature and texture, whilst not compromising on taste.
2x Whole Red Peppers 3x Cups or (750g) of Red and White New Potatoes 1 Cups (375g) of Green Beans, Trimmed and Halved 1x Bunch of Scallions/Spring Onions, Sliced 1x Handful of Fresh Flat-Leaf Parsley, Chopped 2x Garlic Cloves, Crushed / Minced 2x Tablespoons of Chopped Oregano Leaves 1x Lemon, Remove Zest and Squeeze Juice Out 2x Tablespoons of White Wine Vinegar a Cup (125ml) of Extra Virgin Olive Oil 1x Salt and Pepper Seasoning to your taste
1. Pre-Heat your Oven's Grill / Broiler. Then line a baking tray in tinfoil and place the red peppers on top. 2. Now put the tray under the grill / broiler. Turn them over every couple of minutes (careful they are hot) and cook them until their skins have become blistered. This usually takes between 8 and 10 minutes. Once cooked, place them in a seal-able plastic bag and allow them to rest for 10 minutes. 3. During this resting period, fill a large pot full of slightly salted water and bring it to the boil over a high heat. Add the potatoes and allow them to cook for 10-12 minutes. 4. Removed the potatoes and put them to one side to cool. Then in the same salty water, add the green beans and cook them for 3 minutes, before also removing them and putting them to one side 5. Slice the still warm new potatoes in half and add them to a large mixing bowl. Add to this the green beans to. 6. Now un-seal the plastic bag of peppers and peel away the skins. Slice the peppers in to thick strips and remove any additional seeds. Add the peppers to the mixing bowl. 7. Add the sliced scallions/spring onions to the mixing bowl along with the crushed garlic and parsley. Then mix the ingredients thoroughly so that everything is coated evenly. 8. To make the dressing, add the lemon juice, zest, white wine vinegar, oregano and olive oil and whisk everything together. Taste the dressing and add salt and pepper accordingly. 9. Finally, pour the dressing over the bowl of vegetables and toss thoroughly. Serve immediately. Enjoy! WILD MUSHROOM TARTLETS SERVES 4
People tend to be quite scared of pastry, especially if they dont use it very often. This little number is a perfect introduction in to the world of pastry. Puff pastry is notoriously difficult to make, so I whole heartedly recommend you buying pre- made, shop bought pastry, but just this once!
1 Cups (375g) Block of All- Butter Puff Pastry Cup (75g) of Flour for Dusting 1x Small Handful of Parsley Leaves, Chopped 1x Garlic Clove, Finely Chopped 1x Salt and Pepper Seasoning to your taste 1x Ounce (25g) of Butter 1x Cup (250g) of Wild Mushrooms, Cleaned and Sliced 1x Ounce (25g) of Parmesan or Preferred Cheese 1x Egg, Beaten
1. Pre-heat your oven to gas mark 6 / 200 Degrees C. Sprinkle the flour on a clean kitchen work surface, and roll the puff pastry out on top of it. 2. Now cut 4 circles out in the pastry, approximately 12- 15cm wide. Place them on a baking tray that has been lined in baking paper and put the tray in a fridge to cool 3. Now heat a large frying pan until hot. Add the butter and mushrooms. Gently saut until there is no liquid (from the mushrooms) left in the pan. Now season with salt and pepper and place them in a mixing bowl. Add the cheese, parsley, garlic and mix thoroughly. 4. Take the tray out of the fridge and score a 1cm border around the edge of each tart. Now spoon the mushroom mix in to the centre of each circle. 5. Brush the edges of the tarts with the beaten egg and bake the tarts in the oven for 20 minutes, or until they are golden and puffed up. Serve immediately. Enjoy! BAKED STUFFED ROMANO PEPPERS SERVES 4
Stuffed Romano peppers are perfectly sized for your appetizer / starter needs. By choosing Romano instead of a more traditional Bell pepper, youll easily notice the step up and difference in taste.
2x Romano Peppers 2x Tablespoons of Extra Virgin Olive Oil 1x More Teaspoon of Extra Virgin Olive Oil 2x Tablespoons of Pine Nuts 1x Cup (250g) of Young Spinach Leaves 1x Slice of Wholegrain Bread 2x Tablespoons of Grated Vegetarian Parmesan, or Cheese Alternative 1x Red or Green Chilli, De- seeded and Chopped 2x Teaspoons of Capers 1x Handful of Parsley, Roughly Chopped 1x Salt and Pepper Seasoning to your taste
1. Pre-Heat your oven to Gas Mark 5 or 190 Degrees C. 2. Cut your Romano peppers in half and de-seed them. Then put them in a roasting tin or tray and drizzle them with a teaspoon of olive oil and a grind of pepper. Bake them for 20 minutes. 3. Whilst the peppers are cooking, blitz the slice of bread in a food processor until it's become nothing more than tiny crumbs. Add the cheese, chilli, capers, parsley pine nuts and remaining oil, then blitz again briefly so that everything is mixed. 4. Put the spinach leaves in a colander and pour boiling hot water over them (over a sink) so that they become wilted. Now press the leaves hard so that they lose as much fluid as possible. 5. Spoon the spinach in to the peppers and layer on top the delicious breadcrumb mix. Place the peppers back in the oven and cook for a further 15 minutes until golden brown. Enjoy! FINGERLING POTATOES WITH DULSE SERVES 12
For those who are feeling experimental, I recommend you try this dish. Dulse, if you dont already know, is a kind of sea lettuce, often red in colour.
12x Fingerling Potatoes, Cleaned and Dried 2x Teaspoon of Horseradish Sauce 1x Tablespoon of Vegan Mayonnaise 2x Tablespoons of Regular Cashew Nut Cream 2x Tablespoons of Fresh Chives, Finely Chopped 1x Teaspoon of Paprika 1x Salt and Pepper Seasoning to your taste 1x Tablespoons of Vegan Margarine 1x Teaspoon of Canola Oil 1x Small Piece of Dulse 2x Tablespoons of Olive Oil
1. Pre-Heat your oven to Gas Mark 5 or 180 Degrees C. 2. Place the potatoes on to a baking tray and coat in Olive Oil. Bake for 20 minutes. 3. Whilst the potatoes are baking, add the horseradish, mayonnaise, cashew cream, salt, pepper to a small mixing bowl and gently stir. 4. Heat a small non-stick frying pan over a medium heat and add the canola oil. Once heated, add the dulse and cook for 1-2 minutes, or until crisp, turning once or twice in the process. Once cooked, placed on a paper towel and leave it to cool, before breaking it in to small pieces. 5. Remove the potatoes from the oven and cut in half lengthways. (Be careful as they will be hot). Using a spoon, scoop the centre of the potatoes out so that a thin shell is left. 6. Use the potato that you have just scooped out and put it in to the bowl with the mayonnaise mixture. Add the margarine and mash together the ingredients. 7. Now refill the potato shells with the newly created mixture. Place them on a baking tray / sheet and sprinkle a little paprika over the top. Now bake for 10 minutes. 8. Serve immediately and garnish with the chives and dulse. Enjoy!
JALAPEO POPPERS SERVES 12
Larger jalapenos tend to be milder, so a healthy selection in size will create a natural variation in spice level. These can be modified in a number of ways by changing the cheeses, adding chili flakes, or even changing the breadcrumbs.
4x Ounces (100g) of Cream Cheese 4x Ounces (100g) of Cheddar Cheese, Grated 8x Large Fresh Jalapeos 1x Small Handful of Cilantro / Coriander 1x Salt and Pepper Seasoning to your taste 1x Cup (250g) of Panko Breadcrumbs 1x Lime
1. Pre-Heat your oven to Gas Mark 7 or 220 Degrees C. 2. Cut your Jalapeos in half and remove all of the seeds inside. 3. In a small mixing bowl, mix together the two cheeses and cilantro/coriander. Then scoop the mixture in to the empty jalapeo shells. 4. Line a baking tray with tin foil and place the stuffed jalapeos on top. Then sprinkle the breadcrumbs over the cheese mixture. Bake in the oven for 10 minutes. 5. Finally, serve immediately. And for that added zing, squeeze a little fresh lime juice over the top. Enjoy! BAKED AUBERGINES WITH WALNUTS AND SPICES SERVES 4
Aubergines, or eggplants as our American friends call it, is a particularly versatile yet under used vegetable. Add a splash of yoghurt and a couple of flat breads to the dish to help carry that much loved Moroccan theme.
2x Aubergines / Egg Plants 4x Tablespoons of Extra Virgin Olive Oil 2x Tablespoons of Ground Cumin 2x Tablespoons of Cinnamon 2x Tablespoons of Ground Cilantro / Coriander 1x Lemon, Cut in to Wedges 1x White Onion, Finely Chopped 2x Cloves of Garlic, Crushed 1x Handful of Walnuts, Chopped a Handful of Cilantro / Coriander, Chopped 1x Salt and Pepper Seasoning to your taste 1x Small Tub of Natural Yoghurt 4x Small Flat Breads
1. Pre-Heat your oven to Gas Mark 6 or 200 Degrees C. 2. Cut your aubergines / egg plants in half lengthways, then cut them in half again. Run your knife repeatedly through the fleshy sides, then brush with olive oil all over. Place on a baking tray and cook for 40 minutes. 3. During this cooking period, heat a small frying pan up to a high temperature and saut the onions in a little oil, until they have softened and become slightly caramelized. Now reduce the heat and add the ground cinnamon, cumin and coriander /cilantro, along with a little more oil and cook for a few more minutes. 4. Now stir in the chopped walnuts and freshly chopped coriander / cilantro. After a few minutes, remove the ingredients from the pan and put to one side. 5. Once the aubergines / egg plants are cooked, remove them from an oven and place them on a serving dish. Sprinkle the newly created mixture over the top of the aubergines, then drizzle a little yoghurt over the top. 6. Serve immediately, along with the flat breads. Enjoy!
PEACH & MOZZARELLA FRESCA BRUSCHETTA SERVES 16
These can be prepared well in advance; and by using peach as a core ingredient, it will give you or your guests a unique flavour combination along with the mozzarella and walnut bread.
8x Slices of Walnut Bread 4x Tablespoons of Extra Virgin Olive Oil 8x Ounces (250g) of Fresh Mozzarella 2x Peaches 1x Kosher Salt and Pepper Seasoning to your taste
1. Toast your 8 slices of walnut bread, then cut them in to halves. 2. Now places the bread on to a serving tray and drizzle with 2 tablespoons of Extra Virgin Olive Oil. 3. Now cut your fresh mozzarella in to 16 equally sized slices. And place a piece of cheese on to each slice of bread. 4. Now drizzle the remaining extra virgin olive oil over the top of the bread and season accordingly with the sale and pepper. Enjoy! PEPPER & FETA PARCELS SERVES 16
A pepper and feta parcel, along with a healthy drizzle of extra-virgin olive oil, perhaps served on a bed of rocket, is my idea of food heaven.
a Red Onion, Peeled and Cut in to Wedges 16x Small Cherry Tomatoes 1x Cup (250g) of Feta Cheese 4x Tablespoons of Extra Virgin Olive Oil 1x Salt and Pepper Seasoning to your taste 4x Baby Courgettes, Halved and Sliced 16x Small Black Olives 2x Tablespoons of Shredded Basil 4x Red Peppers, Halved and De-Seeded
1. Pre-Heat your oven to Gas Mark 6 or 200 Degrees C. 2. In a bowl, mix together the cherry tomatoes, black olives, courgettes and onion. 3. Add the extra virgin olive oil and crumble the feta and basil over the top. Gently mix everything together. 4. Spoon some of the mixture in to one of the red peppers, then wrap carefully in tin foil and place on a baking tray. Repeat this process for the rest of the peppers and mixture. 5. Then place the baking tray in the oven and cook for 30 minutes. For best results, serve immediately whilst still hot. Top Tip: Serve with couscous and yoghurt for a delicious meal. Enjoy! BARBECUED PORTOBELLO MUSHROOMS SERVES 4
Fancy a barbecue this summer? What better way to fill a burger bun then with a rosemary infused Portobello mushroom.
4x Portobello Mushrooms 1x White Onion, Finely Chopped 4x Tablespoons of Balsamic Vinegar 1x Sprig of Rosemary 4x Tablespoons of Extra Virgin Olive Oil 4x Cloves of Garlic, Crushed 1x Salt and Pepper Seasoning to your taste
1. Run the mushrooms under tap water and clean them thoroughly. 2. Then remove the stems and place the mushrooms on a plate with the insides facing up. 3. Add the oil, onion, garlic and vinegar to a small bowl. Remove the rosemary leaves from the stem and add them to the bowl. then mix. Pour the liquid over the mushrooms and leave them to marinade for 60 minutes. 4. On a pre-heated BBQ, preferably at a medium heat, barbecue the mushrooms for 10 minutes, turning frequently. Serve immediately. Enjoy! TIP: These taste great when used as burgers. BEAN QUESADILLAS SERVES 12
Vegetarian Mexican food is an area Id really like to explore further one day. Its so fresh and with a squeeze of lime, rather zingy too.
1x Tablespoon of Vegetable Oil 1x Onion Finely Chopped 2x Cloves of Garlic, Crushed 1x Green Pepper, Chopped 2x Tomatoes, Chopped 5x Ounces (140g) of Canned Sweet Corn 12x Flour Tortillas 1x Can of Vegetarian Refried Beans 4x Ounces (110g) of Cheddar 4x More Tablespoons of Vegetable Oil
1. Heat a frying pan to a medium temperature, and saut the garlic and onions in oil until soft. 2. Add the tomatoes, peppers and sweet corn to the pan and cook for a couple of minutes. 3. Lay a tortilla down on the work surface and spread one sixth of your refried beans and vegetable mixture inside it. Then add some cheddar cheese, before placing a second tortilla on top of this, creating a kind of sandwich. Repeat the process 5 more times. 4. Reheat your frying pan over a medium heat and add the remaining oil. One at a time, place an uncooked quesadilla in to the pan and cook. Turn once so that both sides become golden brown. They are cooked when the cheese inside has become soft and gooey. Repeat this process for the remaining uncooked quesadillas. 5. Serve right away. Enjoy! TIP: Serve with guacamole and a healthy dollop of crme fresh or sour cream. CHINESE NOODLES WITH ASPARAGUS SERVES 12
Back to the Far East. This is a rather simple dish to make, it just requires quite a few processes to get to the end result; but when you get there, all of the wait will be worth it.
2x Cups (500g) of Wheat Lo Mein Noodles 1x Cup (250g) of Asparagus 2x Tablespoons of Rapeseed Oil 2x Cloves of Garlic, Crushed 1x Small Knob of Root Ginger 8x Ounces (225g) of Spinach, Rinsed 1x Salt and Pepper Seasoning to your taste 8x fl oz (225ml) of Water 1x Tablespoon of Corn Flour 2x Tablespoons of Chinese Rice Wine or Sherry 2x Tablespoons of Soy Sauce 1x Tablespoon of Fermented Black Beans, Rinsed Well 1x Dessert Spoon of Toasted Sesame Oil 1x Pinch of Sesame Seeds (Optional)
1. Cook your lo mein noodles al dente in a large pot of boiling water. Then drain and rinse with cool water, before leaving to one side. 2. Cut the bottoms of the asparagus stalks off and discard. Then cut the remaining asparagus in to 5cm pieces. 3. Heat 1 tablespoon of oil in a large frying pan over a medium heat. Then saut the garlic and ginger for one minute. 4. Add the asparagus and half of the water and leave to simmer for 2 minutes. 5. In a small mixing bowl, add the remaining water, rice wine and corn flour and stir thoroughly. 6. Now add this mixture along with the soy sauce and black beans to the simmering vegetables in the pan. Once the sauce starts to boil, add the spinach leaves and wait until they begin to wilt. Then remove the pan from the heat. 7. In a separate pan, heat the remaining rapeseed oil over a high heat. Divide your noodles in to 4 piles and place them in to the hot frying pan. Press down on each pile so that they become flattened. 8. Reduce the heat to medium and continue frying the flattened piles for at least 5 more minutes, so that they become golden brown. Turn them over and cook for 3 more minutes. 9. During this cooking time, reheat the vegetables and sauce for a minute or two. Then add the sesame oil, salt and pepper to the vegetable mixture. 10. Place the flattened noodles on to separate plates and spoon the vegetables and sauce over the top. For that added touch, try sprinkling a couple of sesame seeds too. Enjoy!
HOMEMADE BLACK BEAN BURGERS SERVES 4
If the barbecued Portobello mushrooms didnt do it for you, then these homemade black bean burgers certainly will. Vegetarian burgers can be quite dry at times, so to prevent this, make sure your burgers are firmly bound with the egg.
1x Can of Black Beans, Drained and Rinsed a Green Pepper, Quartered a White Onion, Halved 3x Cloves of Garlic, Crushed 2x Ounces (50g) of Dried Breadcrumbs 1x Egg 1x Tablespoon of Chilli Powder 1x Tablespoon of Cumin 1x Tablespoon of Hot Pepper Sauce 1x Salt and Pepper Seasoning to your taste
1. Pre-Heat your oven to Gas Mark 5 / 190 Degrees C. Then lightly oil a baking tray and place it in the oven to pre- heat. 2. Add the black beans to a medium bowl and mash them with a fork. 3. Add the green pepper, onion and garlic in to a food processor, then blend until finely chopped. Remove this mixture and stir it in to the mashed blacked beans. 4. In a separate small bowl, beat one egg, then add the chilli powder, cumin and chilli sauce. If you require a milder taste, leave out the hot pepper sauce at this stage! 5. Add the egg mixture to the mashed bean mixture and gently stir. Then add the breadcrumbs and mix until the mixture has become sticky and holds its shape. 6. Divide the mixture in to 4 patties and place on the pre- heated baking tray. Bake for 10 minutes each side. Enjoy! INDIAN PEANUT CURRY SERVES 4
Vegetables are the heart of most Asian dishes; this peanut curry is a nice play on that. This curry tastes so good, I always eat the leftovers for lunch the following day.
13x Ounces (375g) of Uncooked Brown Rice 6x Cups (1.5 Litres) of Water 1x Tablespoon of Olive Oil 1x Large Onion, Chopped 4x Cloves of Garlic, Crushed 3x Tablespoons of Grated Fresh Ginger 2x Cans (400g) of Chopped Tomatoes 1x Pinch of Cayenne Pepper 10x Ounces (275g) of Crunchy Natural Peanut Butter 1x Pinch of Salt
1. Boil water in a large saucepan, then add the rice and reduce to a low heat. Cover the pan and leave to simmer until the rice has become soft. This can take up to 30 minutes. 2. In a separate large saucepan, heat your olive oil over a medium to low heat. Then add the onion and cook until soft and golden, stir regularly. 3. Now add the garlic and ginger and cook for 5 more minutes, or until fragrant. 4. Add the tomatoes and season the mixture with cayenne pepper and a pinch of salt, then stir the mixture to bring it together. 5. Increase the heat slightly and bring your mixture to a slight simmer. Add the peanut butter and make sure to fully heat it through, regularly stirring until the sauce thickens. 6. You are now ready to serve the sauce over the rice. Enjoy!
HOW TO MAKE FRESH PIZZA DOUGH MAKES 4 PIZZAS
Pizza dough really is easy to make. If you keep it thin, then you can guarantee that the dough will be cooked all the way through and will be nice and crisp when it comes out of the oven.
1x Teaspoon of Sugar 1x Packet of Active Dry Yeast 2x Teaspoon Extra Virgin- Olive Oil, Plus a little more for brushing later 2 Cups (600g) of Bread Flour 1x Handful of Flour for the Work Surface 1x Pinch of Coarse Salt and Ground Pepper 1x Cup (250ml) of Warm Water 1. Take one medium sized mixing bowl and pour in to it the warm water. Now add the sugar and yeast and leave to activate (become foamy) for approximately 5 minutes. 2. Add the oil and a pinch of salt to the mix and give it a little whisk. Then add the flour and begin to stir the mixture with a wooden spoon. Keep stirring until the mixture has taken on a wet dough like appearance. 3. Sprinkle flour over the work surface and begin to knead the dough until it becomes quite elastic. This usually takes just a couple of minutes. If your dough is still quite runny after this time, try adding just a little more flour to it and carry on kneading. 4. Add some oil to a new mixing bowl and place the dough ball inside. Roll it around so that it is full covered in oil, before covering the bowl in plastic wrap / cling film and leaving for 45 minutes. The dough should have risen to about twice its original size, push the dough down with your fist, re-cover and leave to rise again for another 30 minutes. 5. Finally, remove the dough from the bowl and place it on to a lightly floured work surface. Cut the dough in to 4 equal pieces and leave to rest for 15 more minutes. It's finished! Buon Appetito! TOMATO & BASIL PIZZA SERVES 2
Cheese and tomato pizzas are popular across the world, but just by using fresh mozzarella and a couple of basil leaves, youll lift this simple pizza to new heights.
1x Ball of Pre-Made or Pre- Bought Pizza Dough Cup (75ml) of Tomato Sauce 2x Small Handful of Basil Leaves 1 Ounces (50g) of Fresh Torn Mozzarella 2x Tablespoons of Extra-Virgin Olive Oil 1x Pinch of Coarse Salt and Ground Pepper 1. Pre-Heat your griddle, broiler, grill or BBQ to a medium - high heat. Then cover lightly in a little oil. 2. Take your ball of dough (preferably it's warm) and place it on a lightly floured work surface. Using your hands, stretch it in to your desired size and shape. Now brush the top side with a little oil and season with the salt and pepper. 3. Now place your dough on the griddle, oiled side down. Or if you are using a broiler or British grill, place the dough oil side up, but on a lightly oiled wire rack if possible. Or if you are using a BBQ, place the dough oiled side down, facing towards the coals. 4. After a few minutes, flip the bread. Using your hands to do this is not advised as it will be very hot. Let the dough cook now for 1 or 2 more minutes. 5. Remove your pizza base temporarily from the heat source and begin to add yoru toppings. Evenly distribute your tomato sauce for the base, then sprinkle the mozzarella and basil leaves over the top. 6. Cook for another 2 - 5 minutes, or until the cheese has melted. If cooking on a griddle or BBQ, try lightly covering the pizza with a sheet of tin foil, so that the cheese melts quicker. Enjoy! GREEN PIZZA SERVES 6
I first tasted this pizza in Florence; and in my basic Italian, somehow managed to get a list of the ingredients. After one or two small changes to make the pizza more friendly to make, I present to you this particularly delicious, wildly green, pizza.
1x Ball of Pre-Made or Pre- Bought Pizza Dough 2x Cups (500g) of Chopped Broccoli Florets Cup (75ml) of Water 5x Ounces (150g) of Arugula, Chopped and Hard Stems Removed 1x Pinch of Coarse Salt and Ground Pepper a Cup (125ml) of Pesto 1x Cup (250g) of Torn Mozzarella 2x Tablespoons of Olive Oil 1x Handful of Flour to Cover the Work Surface
1. Pre-Heat your oven to 230 Degrees C or Gas Mark 8 and place one of the wired shelves in the lowest position available. Then brush a large baking tray with the olive oil. 2. Lightly flour a work surface and proceed to stretch or roll your pizza dough out to approximately the size of your baking tray. Now place it on the tray and cook for approximately 8-10 minutes or until it is lightly crisped. 3. During this cooking period, heat a medium frying pan / skillet over a medium heat. Then add the broccoli and water and cook for 2-3 minutes so that the broccoli becomes crisp. Now add the arugula and stir until it is wilted. This usually takes 1-2 minutes. Season with salt and pepper. 4. Remove the pizza base from the oven and generously spread your pesto over the top, followed by the broccoli, arugula and cheese. Bake until the cheese is fully melted. Enjoy! SPICY VEGETABLE PIZZA SERVES 2
The spice is back and back with a vengeance. By the time this pizza is ready to go in to the oven, its rather colourful. If you wish to kick the spice on this one though, it doesnt detract from the flavour combination.
1x Ball of Pre-Made or Pre- Bought Pizza Dough 4x Tablespoons of Olive Oil 2x Large White Onion, Chopped 1x Garlic Cloves, Crushed 1x Red Chilli, Seeded and Finely Chopped 1x Green Chilli, Seeded and Chopped 1 Ounces (50g) of Cheddar Cheese, Grated 1 Cups (400g) of Tomato Puree 1x Dash of Tobasco Sauce a Red Capsicum a Green Capsicum a Yellow Capsicum 2 Ounces (75g) of Mushrooms, Sliced a Teaspoon of Fresh Marjoram, Chopped
1. Using your hands, stretch or roll the pizza dough out to form a circle approximately 10 inches of 25cm in size. Then place the base on to a lightly oiled baking tray and leave to stand in a warm place. 2. Over a medium heat, add 2 tablespoons of the oil to a saucepan. Now fry the onion, garlic and chillies for 4-5 minutes, or until they have softened. 3. Add the tomato puree and Tobasco sauce and bring the mixture to a boil. Once it starts to boil, reduce the heat so that it begins to simmer and leave to cook for 15 minutes. 4. During this cooking period, chop the peppers and put them to one side. Then heat a frying pan over a medium heat and add the remaining oil. Add the peppers and cook for 2 minutes, followed by the mushrooms and a further 3 minutes of cooking. 5. Pre-heat your oven to 200 Degrees C or Gas Mark 6. 6. Carefully spread your tomato based sauce over the top of your pizza base, then cover it with your peppers and mushrooms. 7. Gently mix together the grated cheddar cheese and marjoram and sprinkle it over the top of your pizza. 8. Lightly brush your pizza toppings with a little oil, then place the pizza in the oven for 15-20 minutes, or until the pizza base is cooked through. Enjoy!
BAKED RAVIOLI SERVES 4-6
Keeping with the Italian theme, this baked little ravioli number is oozing in gooey cheese goodness.
2x Tablespoons of Olive Oil 1x Medium White Onion, Chopped 3x Cloves of Garlic, Crushed 1x Pinch of Coarse Salt and Ground Pepper 1 Teaspoons of Dried Thyme or Oregano 1x Can of Whole Tomatoes 1x Can of Crushed Tomatoes 3 Cups (900g) of Dried Ravioli 1 Cups (375g) of Mozzarella, Torn a Cup of Grated Vegetarian Parmesan / Favourite Italian Hard Cheese
1. Pre-heat your oven to 425 Degrees C or Gas Mark 7. 2. In a large saucepan, over a medium heat, add the oil, onions and garlic, then season with the salt and pepper. Cook for 5 minutes until softened. 3. Add the thyme and tomatoes and bring to the boil. Then reduce the heat and allow to simmer for 25 minutes. Over this period, try breaking up the large tomatoes with a spoon. 4. Meanwhile, boil a large pot of water, add a little salt and cook your ravioli for half of the time stated on the packet/packaging. Then drain the water and return the pasta to the pot. 5. Pour you sauce in to the pot and mix thoroughly. Then pour your pasta mix and sauce in to a large enough oven dish, ready for baking. Sprinkle the top of your pasta with the cheeses and any leftover herbs. 6. Bake for 20-25 minutes or until golden. Enjoy! LINGUINE WITH ASPARAGUS & EGG SERVES 4
If youre looking for a light but filling pasta dish, this ones for you. The breaking of the lightly poached egg over the linguine is delicious.
1 Cups (350g) of Linguine 1x Pinch of Coarse Salt and Ground Pepper 1x Large Bunch of Asparagus 3x Tablespoons of Unsalted Butter Cup (75g) of Grated Vegetarian Parmesan, Plus A Little More For Serving 4x Large Eggs
1. Fill a large pot full of boiling water and follow the cooking instructions for the pasta accordingly. During the last minute of this cooking process, add the asparagus. 2. Whilst the pasta is cooking, heat a medium sized skillet or pan with 2 inches / 5cm of water in, over a medium heat. Then crack each egg in to its own small bowl and gently pour them in to the skillet or pan. Cook for 4 minutes. 3. With a slotted spoon, lift the eggs out of the water and transfer them on to a paper towel. 4. Now take 1 cup of the cooking liquid out and set it to one side. Drain the pasta and asparagus and return them to the bottom. Then add the butter and parmesan cheese. Toss the ingredients until everything is coated. 5. Add a little bit of the pasta water that you set aside, and stir it in to the pasta mix, with the aim of creating a thin sauce. 6. Divide your pasta mix in to 4 bowls and place an egg on top of each one. Season with salt and pepper and sprinkle a little parmesan over the top for good measure. Enjoy! BLUEBERRY & COCONUT CAKE SERVES 12
Warm blueberries are beautiful. Warm blueberries in a coconut cake are even more so. If youre not an experienced baker, this might be a good place to start.
1x Cup (250ml) of Rice Bran Oil, Plus a Little Extra 3x Eggs 1x Cup (225g) of Caster Sugar 1 Cups (300g) of Self-Rising Flour 1x Pinch of Icing Sugar to Dust 2x Teaspoons of Vanilla Extract 2x Ounces (50g) of Desiccated Coconut Cup (175ml) of Soya Milk a Cup of Fresh or Frozen Blueberries 1. Pre-heat your oven to 160 Degrees C or Gas Mark 4. 2. Take a 22cm Bundt or ringed tin and grease the inside of it. 3. In a large mixing bowl, add the oil, eggs, sugar and vanilla and whisk. 4. In a separate bowl, mix together the flour and the coconut. Then add the soya milk and slowly fold the mixture in to the egg mixture. Starting and ending with the flour. 5. Once the mixture has become a thick consistency, spoon a quarter of it in to the tin. Now add the blueberries to the remaining mixture and mix well. Spoon the remaining mixture in to the tin and bake for approximately 70 minutes, or until a knife comes out clean, having been poked in to the centre of the cake. Tip: If the cake starts to brown too quickly, cover it with tin foil. 6. Once the cake is cooked, remove it from the oven and leave to cool for 10 minutes. Then turn the cake out on to a wire rack and leave it to cool all the way through. Finally, dust with icing sugar. Enjoy! BAKED NECTARINES WITH PISTACHIO & MARSALA SERVES 6-8
Warm nectarines straight out of the oven, complimented by a large spoonful of yoghurt are the perfect comfort food. They are remarkable easy to make, and once they are in the oven, you can just sit back and relax.
6x Nectarines, Halved and De- Stoned 3 Ounces (100g) of Amoretti Biscuits (Optional) 3 Ounces (100g) of Butter, Softened 3x Pistachio Nuts, Finely Chopped 1x Egg 1x Cup (250ml) of Marsala a Cup (125ml) of Greek Yoghurt or Crme Frache
1. Pre-heat your oven to 180 Degrees C or Gas Mark 4. 2. Put the nectarines flesh side up inside a baking dish. 3. Add the amoretti biscuits to a large bowl and crush them in to small pieces with one end of a rolling pin. Then add the egg, caster sugar, pistachios and butter. Now stir together and mix thoroughly. 4. With a spoon, push the mixture in to the cavities of the nectarines, allowing the mixture to slightly pile up on top. Sprinkle with any leftover pistachios then carefully pour the Marsala around the nectarines, trying to avoid pouring it over the top of them. 5. Bake for 40-50 minutes or until a nice golden colour. 6. Remove from the oven and serve warm with a large spoonful of yoghurt or crme. Enjoy!
CRANBERRY & ORANGE MUFFINS SERVES 12
Want to be able to take one of your creations out with you on the go? Try making a tray full of muffins for you and your friends. Theyre guaranteed to make you the talk of the town, well, the talk of your friends at least!
Cup (70ml) of Vegetable Oil a Cup (110ml) of Soy or Rice Milk Cup (50ml) of Orange Juice 1x Tablespoon of Water 1 Cups (400g) of Unbleached All Purpose Flour a Cup (110g) of Granulated Sugar 2 Teaspoons of Baking Powder Teaspoon of Salt 1x Cup (250g) of Fresh Cranberries 2x Teaspoons of Grated Orange Zest
1. Pre-heat your oven to 200 Degrees C or Gas Mark 6. Then oil a 12 cup muffin tray. 2. Mix together the soy milk, vegetable oil, orange juice and water with a whisk 3. In a separate medium sized bowl, add the baking powder, salt, flour and a 1/4 cup of sugar. Mix thoroughly. 4. Now add the two mixtures together and gently stir the two with a spatula until they have combined. It's important not to over stir at this stage. Then put to one side to rest. 5. Grab a small bowl and add the cranberries, orange zest and remaining 1/4 cup of sugar. Give these a little mix then fold them in to the main muffin mixture. 6. Spoon the mixture in to the muffin tray, filling each segment no more than two thirds. 7. Bake for 15-20 minutes or until firm to the touch. Enjoy! AVOCADO & LIME SORBET SERVES 4
A single scoop of avocado and lime sorbet is a great palette cleanser between meals. The creamy avocado and zingy lime work surprisingly well together.
a Cup (125g) of Sugar 1x Tablespoon of Lime Zest 2x Cups (500g) of Ripe Avocadoes, About 3 Cup (150ml) of Fresh Lime Juice, About 3 Limes 1x Cup (250ml) of Water
1. Add the zest and sugar to a food processor and blend for 2 minutes. 2. Now add the avocado, water and lime juice and blend until the liquid is smooth. 3. Using a fine sieve, strain the liquid in to a bowl and remove any solids. Cover the bowl in plastic wrap / cling film and place in the freezer for 2 hours. 4. Remove the bowl from the freezer and blend in the food processor until it runs smooth again. The reason for this process is to help remove any ice crystals from the final sorbet. Cover up the bowl and re-freeze. 5. Repeat this process 2 more times over the next 2-6 hours. 6. For obvious reasons, it's best served cold. Enjoy!
PEANUT BUTTER BOMBS SERVES 12
These are a culinary delight for all ages, especially kids! They are simple to make, but a little time consuming. Each one though is an explosion of flavour on the tongue.
a Cup (125g) of Sugar 3x Tablespoons of Water 1x Tablespoon of Vegetarian Margarine 7x Ounces (200g) of Semi- Sweet Chocolate Teaspoon of Salt Cup (135g) of Natural Peanut Butter Cup (65g) of Peanuts 1x Cooking Thermometer
1. During this recipe, you will be required to partially submerge a saucepan in to an ice bath. So it's best to prepare it now. Fill up a large mixing bowl with cold water and throw in some ice. 2. Now select a smaller saucepan than your mixing bowl (so that it fits inside) and place it over a medium heat. Now add the sugar, water, salt and margarine and stir occasionally. Insert your thermometer and continue stirring until the temperature reaches 110 Degrees C (230F). When this happens, partially submerge your saucepan in to the ice bath for 10 seconds. This stops the mixture from caramelizing. 3. Place the pan on a cool area of your stove and carefully begin whisking the peanut butter in to the mixture so that it remains smooth. Then transfer the mixture in to a mixing bowl and place in the freezer for 15 minutes so that it can cool. 4. Lay a sheet of wax / grease proof paper on top of a baking tray. Remove the mixture from the freezer and knead it on a clean, suitable surface until it becomes smooth and pliable. 5. With your hands, create little 2.5cm / 1 inch balls by rolling a piece of the mixture around in your palms. Place the balls on the lined baking tray and once you have finished, place them back in the freezer for 60 more minutes. 6. During this time, you can add the nuts to a food processor and blend them in to tiny little pieces. 7. Fill a small saucepan full of water and heat it over a medium flame. Once it has started to boil, rest a mixing bowl on top of the pan, but make sure that the boiling water isn't touching the bottom of the bowl. If this is the case, carefully remove some of the water first. 8. Now place your chocolate in to the bowl and allow it to slowly melt whilst you stir repeatedly. Once the chocolate has melted, turn off the heat. 9. Remove the baking tray from your freezer and place it close to the melted chocolate. Now take one of the balls and one at a time, proceed to roll it around in the chocolate until it is completely coated. Then return it to the tray and sprinkle with some of the peanuts. Repeat this process for all of the balls. 10. Place the tray back in the freezer for one last time and you'll be just 60 minutes away from magical bliss. 11. Remove them from the freezer. They should be stored in a cool dry place. Enjoy! BLUEBERRY & CUCUMBER SMOOTHIE SERVES 4
Smoothies are a very easy way to consume your recommended 5 a day. Keeping a bag of frozen blueberries in your freezer will allow you to bring this masterpiece to life in just a few moments.
2x Large English Cucumbers 1x Cup (250ml) of Low-Fat Vanilla Yoghurt 1x Cup (250g) of Frozen Blueberries 2x Tablespoons of Honey 1x Tablespoon of Lemon Juice
1. Quickly peel and de-seed the cucumbers. Then chop them in to smaller chunks. 2. Place the cucumber chunks along with the yoghurt, blueberries, honey and lemon juice all inside a blender and blend until smooth. 3. Serve right away. Or keep it cool in the fridge for later. Enjoy! MELTED DARK CHOCOLATE & BANANA PANINI SERVES 4
This is a very naughty treat. Banana and chocolate just works so well together.
2x Large Bananas 4x Panini Breads 1x Panini Maker or George Foreman 4x Ounces (125g) of Dark Bittersweet Chocolate 4x Teaspoons of Honey
1. Pre-heat your Panini maker. 2. Peel the bananas and chop them in to slices. 3. Break the chocolate up in to small pieces. 4. Cut the Panini breads in half lengthways. 5. Arrange the banana slices on top of the inside of the breads. Then sprinkle the broken chocolate pieces over the top. 6. Drizzle the honey over the top of the chocolate and finish by placing the other half of the breads back on top to make a "sandwich". 7. Spray each side of the breads with a dash of oil if you have it, then cook for 3-4 minutes. Enjoy!
RASPBERRY PANCAKES SERVES 2
Pancakes are a lot easier to make than you might think. They go great will many different fruits and toppings. If youre not in to raspberries, try blueberries.
1x Cup (250g) of Flour 1x Tablespoon of Sugar 2x Tablespoons of Baking Powder 1x Pinch of Salt 1x Cup (250ml) of Soy Milk 2x Tablespoons of Vegetable Oil
1. Pre-heat a frying pan over a medium heat. 2. In a mixing bowl, add the flour, sugar, baking powder and salt and quickly mix with a wooden spoon. 3. Then add the soy milk and vegetable oil and mix until creamy smooth. 4. Now pour or ladle some of your batter mixture in to the pan so that it forms a mini pancake. When you start to see bubbles forming in the middle, it's time to flip the pancake with a spatula. 5. Once your pancakes are cooked, sprinkle some fresh raspberries over the top. Enjoy! MOUNT NACHO SERVES 4
In a rush to sit down and start watching a movie? Forget the popcorn, a mountain full of deliciously topped nachos are what you need. Literally grab anything you like (although the below recipe is my favourite), stack the ingredients up and melt the cheese over the top. Its a winner every time!
1x Bag of Corn Chips 1x Can of Kidney Beans 1x Jar of Salsa a Cup (125g) of Black Olives 1x Handful of Cilantro / Coriander, Finely Chopped 1x Lime a Cup of Green Olives a Jar of Jalapeos 6x Ounces (150g) of Cheddar a Can of Sweet Corn 1x Celery Stick, Chopped a Cup (125ml) of Crme Frache
1. In a small mixing bowl, mix together the salsa and kidney beans. 2. On a microwavable serving plate, lay your corn chips out evenly. 3. Pour the salsa and kidney beans over the top, then sprinkle the green olives, black olives sweet corn, jalapeos and cheese over the top. 4. Microwave for 1-2 minutes depending on the strength of your microwave. Once all of the cheese is melted, its time to remove from the microwave. 5. Finally, garnish with fresh cilantro / coriander, a dollop of Crme Frache, a squeeze of lime juice and a few chunks of the celery. Enjoy! PITA TACOS SERVES 2
What better way to end then with this great little snack. Perfect for packed lunches and when you need to eat on the move.
2x Whole Wheat Pita Breads 1x Portabella Mushroom, Chopped 1x Red Pepper, Chopped 2x Tomatoes, Chopped 1x Avocado, De-Stoned, Skinned and Chopped 2x Lettuce Leaves And any other vegetables you may enjoy.
1. Lightly toast the pita breads. Then cut them in half and open them up in to pockets. 2. Depending on the vegetables you have chosen, you can either heat them in a pan foor a couple of minutes or choose to keep them cold. Vegetables like peppers, mushrooms and eggplant / aubergine work great once heated through first. 3. So in this scenario, add to a hot frying pan the mushrooms, peppers, tomatoes and avocados and cook through for 2 minutes. 4. Whilst the vegetables are cooking, line the inside of your open pita bread pockets with a slice of lettuce. 5. Now spoon the heated vegetables in to your pita breads and snack away. Enjoy! IMAGE BIBLIOGRAPHY The images used have been handpicked because they best showcase how the finished product can look, given a little time and care. It's for that reason I'm giving full credit to the people that took them.
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