Category Archives: Recipes

Chestnut stuffing by Rebecca (Christmas 2019)

Ingredients

  • A large onion, finely chopped
  • Two cloves garlic, finely chopped or grated
  • Packet or tin of cooked chestnuts, broken up a little
  • Packet or tin of unsweetened chestnut purée
  • 150g or so of breadcrumbs
  • A tbsp nooch
  • A handful of cranberries, chopped apricot, apple or prunes
  • Sage, rosemary, thyme
  • Soy sauce and pepper to taste
  • Non-dairy butter or oil
  • Optional: Chopped walnuts, hazelnuts or almonds
  • Optional: Finely chopped mushrooms

Method

  1. Sauté the onion till soft and translucent. Add the garlic and sauté for another couple of minutes.
  2. Optional: If you’re making this as a meal rather than as stuffing or a side dish, sauté 200g of finely chopped mushrooms with the onion till almost cooked and there’s no liquid.
  3. Combine the sauté mixture with the breadcrumbs, nooch, chestnuts and purée, fruit, herbs and nuts (if using).
  4. Season with a tablespoon or so of soy sauce and pepper. Check for taste.
  5. If it seems dry and won’t clump together when you squeeze a bit of it, add non-dairy butter or oil.
  6. Use this stuffing to fill the Christmas Roast, bake it in a dish to serve as it is, form it into patties or balls and bake or fry. It’s also great for stuffing portobello mushrooms or red peppers. Freezes perfectly.

By Rebecca

Flourless Cranberry Chickpea Blondies

Stack of browniesSecretly healthy chickpea blondies made with chickpeas, cashew butter, pure maple syrup and cranberries. Gluten free, vegan, flourless and no butter!

Recipe by Sally Wilkinson of True To Your Health.

Ingredients

  • 1 x 400g can chickpeas, rinsed and drained
  • 125g or ½ cup all natural cashew butter (or peanut or almond)
  • 85ml or ⅓ cup pure maple syrup or agave nectar
  • 2 tsp vanilla
  • ½ tsp salt
  • ¼ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 40g or ⅓ cup cranberries
  • 40g or ⅓ cup walnuts

Method

  1. Preheat oven to 180°C (or 170°C if fan oven) and line a 8×8 inch pan.
  2. In a food processor, add all ingredients except cranberries and walnuts and process until batter is smooth. Fold in cranberries and walnuts. Note: Batter will be thick and super delicious, so you could actually just eat it on it’s own!
  3. Spread batter evenly in prepared pan. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.)
  4. Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out!
  5. Cool pan for 20 minutes on wire rack.
  6. Sprinkle with sea salt then cut into squares.

Makes 16 blondies. Store covered in the fridge for up to 3-5 days (if they last that long!)

Vegetable samosas

Samosas and bhajis at our World Cookery Demo, June 2019

Ingredients

  • Frozen mixed veg
  • 1 onion (chopped)
  • 2 cloves of garlic (grated)
  • fresh ginger grated 1oz
  • veg oil/ olive oil for cooking
  • 2tsp cumin (ground)
  • 1tsp (cumin whole)
  • 1tsp turmeric powder
  • 1/2 tsp chilli powder (can add more depending on how hot wanted)
  • 2fresh chilliest (optional)
  • handful of sultanas
  • handful of freshly chopped coriander
  • 1tsp of salt.

Instructions

Put oil in a pan in medium heat until oil is hot add whole cumin and chopped onion, cook until onions soft add rest of the ingredients except the sultanas, stairwell, and leave it in low heat until it is cooked. Sultanas canbe added 15min after.
Filo pastry (can get ready made from supermarket), veg oil for pastry, veg oil for frying (optional), as an cook in the oven gas mark 4 or 180c (15-20min)

Fold a samosa using filo
Need to make sure to brush a little oil on to the pastry.
Cut the pastry into 3-5cm strips and then place a spoonful of filling in the bottom right corner of the pastry strip. Fold the pastry into a triangle to begin enclosing the filling. Continue folding triangles and then tuck the final edge inside the samosa to seal, trimming any excess pastry if necessary. Samosas can be cooked in the oven or deep fry.

Thai Famous Street Noodle – Pad Thai

 

(A video is coming!)

Ingredients

  • 1 pack rice noodles
  • 60g beansprouts
  • 60g tofu
  • 30g carrots
  • 30g spring onions
  • peanuts (optional)
  • a wedge of lime
  • sugar and dry chilli

Sauce

  • 1 pineapple
  • 3 red onions
  • 1-1½ tbsp tamarind paste (to taste)
  • ¼ cup vegetable stock
  • 1 tbsp soy sauce
  • ½ – 1 tsp chilli sauce (or ⅓-¾ tsp cayenne pepper, to taste)
  • ⅛ tsp ground white pepper
  • 3-4 tbsp palm sugar (or brown sugar)

oil

Method

  1. Make the sauce first by grinding everything together and putting in a hot pan. Stir until it comes to a boil.
  2. Prepare a non-stick pan with add 2 spoons of cooking oil. Add sliced carrots, noodles then add half a cup of the vegetable stocks, and 4 spoons of sauce.
  3. Heat until the noodles are cooked then add beansprouts and spring onions.
  4. Served with peanut and lime wedge, chilli and sugar.

Recipe by Gig, Golden Lion

Sri Lankan Aluwa (Sweets)

Ingredients

  • 1 kg roasted rice flour
  • 750 g sugar (dark brown)
  • 1½ cups water
  • 1½ tsp ground cardamom
  • 1 tsp ground fennel
  • 1 tsp vanilla essence
  • 100 g cashew nuts

Method

  1. Put sugar into a saucepan and add the water. Bring it into boil. When the sugar syrup becomes a bit sticky, switch off the flame and add ground cardamom and fennel, then roasted rice flour little by little but constantly into the sugar mixture. Keep ½ cup of rice flour back.
  2. Before you start boiling sugar syrup, spread that spare rice flour on the tray where we are going to set our Aluwa.
  3. When you’ve added all rice flour and the mixture has become like a fudge, put it on the tray. Press it until flat.
  4. Then mark lines on it in a diamond shape or as you like. Separate the pieces before it gets hard.

Recipe by Theja