Tag Archives: recipe

How about a Quorn Wellington for your Christmas dinner? – Recipe

Posted on 23 November, 2010 by | 1 Comment

Are you stuck for what to do for Christmas dinner? What about a traditional Wellington with trimmings?

Except this one is vegetarian… and will make you look like you’ve gone to much more effort than you really have.

Vegetarian Wellington - photo by Janet McKeith

Vegetarian Wellington - photo by Janet McKeith

The best thing about this recipe is that it’s easy to adapt however you wish – if you really wanted you could thouroughly cheat by just wrapping Redwood’s Cheatin’ Turkey with cranberry stuffing up in ready roll puff pastry – it’s all up to you!

1 Quorn Family Roast (defrosted)
1 pkt ready to roll puff pastry
225g  mushrooms
1 clove of garlic, peeled and chopped
parsley
2 onions, finely chopped
150g dried cranberries, chopped
150g unsweetened chestnut purée
100g breadcrumbs
1 egg (beaten with a splash of milk)
butter
salt and pepper to season

This is a recipe with stuffing on the inside and the outside of the Quorn – full of festive flavour. And of course, it can be prepared the day before and quickly cooked in the oven.

1. Pre-heat the oven to 180C
2. Chop the mushrooms. Fry the mushrooms and garlic with a knob of butter mushrooms for about 10 minutes. Season and stir in the parsley. Leave to simmer gently.
3. In a second pan, cook the onions in butter until soft. Remove from the heat and leave to cool.
4. Put the cranberries, chestnut puree and breadcrumbs into a bowl. Add seasoning and stir in the onions.
5. Roll out the pastry until it is big enough to comfortably encase the Quorn Roast.
6. Give the Quorn a flat top and bottom by slithering off a small slice off the base and top. Then, slice the Quorn length-ways down the middle to create a top half and bottom half.
7. Spread most of the chestnut and cranberry mix in an even bed over the pastry – leave a margin at the edges for sealing the pastry together.
8. Place the bottom piece of the Quorn roast onto the pastry. Cover it with a thick layer of mushrooms. Place the second piece of Quorn on top.
9. If there is any chestnut and cranberry left, use this to cover the top of the Quorn. Then encase the Quorn with the pastry. Seal the edges with an egg and milk mixture and brush over to glaze the pastry.
10. Place in the oven and bake for about 45 minutes to an hour.

Serve slices of Wellington with buttered potatoes and Brussels sprouts.

Tip: You can make a delicious sauce by frying onions in butter till golden brown. Adding some honey while cooking to caramelise, and then some red wine. Season to taste. Then simmer until it is reduced (and, if necessary use a thickener) to bring it to the right consistency.

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Raspberry Trifle with traditional style custard

Posted on 19 January, 2010 by | Leave a comment

This yummy raspberry trifle has no jelly (that’s why I like it) and can be changed here and there to accommodate most dietary restrictions.

For the custard

If you are egg intolerant use vegan and dairy free  instant custard making up 1 pint slightly thicker than instructed on the pack using the milk or soya drink of your choice.

Otherwise, if you are ok with eggs proceed as below:

4 egg yolks

25g golden caster sugar or 15g agave syrup or sweet freedom
 1 dessert spoon cornflour
425ml double cream (or non-dairy cream)
1 teaspoon pure vanilla extract

For the filling
6 trifle sponges home made sponge cake or gluten free sponge cake
2 tablespoons  raspberry spread
150ml Raspberry juice
275g frozen raspberries
1 dessert spoon golden caster sugar or sweet freedom
 2 medium-sized bananas

For the topping
275ml double cream, soya dessert or sojade cuisine
50g toasted flaked almonds

A 1.75-litre glass bowl
How to make the trifle
The filling:
Slice the sponges in half lengthways, spread one half with jam and place the original half back on top. Cut each one into three mini sandwiches and place sideways up in the bowl (they should all fit into a single layer). If you are using left over home made cakes, than all the better as you know exactly what has gone into them.  Just cut into slices, spread with the jam and layer a layer in the bottom of the bowl.
Slowly pour the Raspberry juice all over them. Then leave on one side so the cake can absorb the liquid.
To make the custard. – if using eggs
Whisk the cornflour, egg yolks and sugar together in a bowl. Then heat the cream in a small saucepan and, when it comes up to simmering point, pour it on to the egg mixture, whisking as you pour. Now quickly pour the whole lot back into the saucepan, add the vanilla and whisk over a medium heat until it just begins to bubble and thicken (don’t worry, it won’t curdle – if it does look at all grainy, it will become smooth again when whisked off the heat). Pour it back into the bowl and leave to cool. » The raspberries should be placed in a saucepan straight from the freezer, together with the sugar. Then cook them over a gentle heat, stirring them around only until they have collapsed and defrosted and the juices start to run. This will take about 5 minutes, then let them cool.
To assemble the trifle:

Slice the bananas and put as a layer over the cake. Strain off any excess juice from the raspberries and pour over the sponges and banana. Now pour the custard all over the top.
Whip the cream till thick, spoon it over the dessert.  If you are using non-diary cream or soya dessert this is just as good though a little more runny.  Spoon your layer on carefully then cover the top with a layer of almonds. Chill until you are ready to eat.

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Posted in Dairy Free, Egg free, Gluten-Free, GoodnessDirect, recipe, Recipes, Vegan

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Sprouted bean bruschetta with tomato and basil

Posted on 11 January, 2010 by | 1 Comment

Makes 10 slices of utterly perfect lunch.

Gluten free ciabatta work brilliantly too

Ingredients

1 tablespoon sprouted mung beans
1 tablespoon sprouted radish
10 slices of organic baguette or gluten free ciabatta
 5 tablespoons olive oil
30 cherry tomatoes
1 clove of garlic, peeled and rubbed in salt
Basil (preferably fresh)
Freshly milled salt and pepper

How to make the sprouted bean brushchetta with tomato and basil

1. Bring a pan of water to the boil and put the cherry tomatoes in for 30 seconds. Quickly remove the tomatoes and cover them in cold running water until they are completely cold, the skin should have cracked and loosened.
2. Grill 10 organic baguette slices on both sides. When they are crisp, score the slices 3 times with a sharp knife on one side.
3. Rub the garlic around the cuts in the bread and drizzle about half a tablespoon of olive oil over each slice.
4. Crush three tomatoes and place them onto a baguette slice, top with a pinch of sprouted mung bean and radish.
5. Repeat for each slice. Season with a scattering of basil, salt and pepper. And finally, sprinkle a few more drops of olive oil over the top.

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Posted in Gluten-Free, GoodnessDirect, recipe, Recipes, Uncategorized, Vegetarian

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Sprouted seeds and beans, a great source of nutrition

Posted on 4 January, 2010 by | 2 Comments

Remember how, as a kid, you could grow cress on a patch of cotton wool and then eat it in your sandwiches? The fascinating thing is that these simply grown sprouts are really nutritious and a great food.

Newly sprouted seeds and grains are packets of energy on the cusp of life – that makes them great for food because they are bursting with so many proteins, nutrients, enzymes, and more, to help them grow. Researchers have found crunchy sprouted broccoli sprouts to be a powerful anti-carcinogenic (the active element being glucoraphanin) and an antioxidant, better than normal broccoli. Another example is a fresh and tasty serving of sprouted alfalfa which is reported to dramatically reduce cholesterol and has a complete armory of vitamins and minerals ready to boost your health.

But whether it’s sunflower seeds, adzuki, radish or almond, these sproutlings are high energy, low calorie foods which can contribute to your five-a-day vegetable intake at a very low cost – when you grow your own a few pennies results in pounds worth of savings. They are noted for being beneficial for people with food intolerances too.

Some prepared foods take full advantage of the nutritional benefits of sprouted seeds for example the Sunnyvale organic breads and Linusprout flax powder bringing sprouted nutrition in an alternative, simple to eat form.  But there is nothing more fun than sprouting your own seeds or beans.

How to sprout beans and seeds

All that is needed is a glass jar with a lid with holes in or a piece of cotton or muslin and an elastic band to hold the cloth in place over the neck of the jar.
Take a handful of your selected seeds or beans.  Adzuki and mung beans work really well as do alfalfa, radish and most any bean or seed that has not been hulled.

Put the beans into the jar and rinse them really well in water, give them a good swish round and then drain the water.  The process has begun.

Place the beans in a shaded warmish place. Now each day for the next 3-4 days rinse the beans again, just fill the jar with water enough to cover the beans and drain it off again gently.  You should see the sprouts appearing after 2 or 3 days and after 3 -5 days  the sprouts will be ready to eat.  The length of time does vary for each bean type, how warm it is etc, so just be patient.

Include bean sprouts in your menu
Sprouted grains and seeds are crunchy additions to salads, stir fries and sandwiches, but they can also be baked or blended, toasted or eaten raw as tapas – sunflower seeds are very very moreish.

Here’s an easy fresh tasting sprouted seed recipe  to try:

Sprouted bean bruschetta with tomato and basil

Makes 10 slices

1 tablespoon sprouted mung beans
1 tablespoon sprouted radish
10 slices of organic baguette
5 tablespoons olive oil
30 cherry tomatoes
1 clove of garlic, peeled and rubbed in salt
Basil (preferably fresh)
Freshly milled salt and pepper

1. Bring a pan of water to the boil and put the cherry tomatoes in for 30 seconds. Quickly remove the tomatoes and cover them in cold running water until they are completely cold, the skin should have cracked and loosened.
2. Grill 10 organic baguette slices on both sides. When they are crisp, score the slices 3 times with a sharp knife on one side.
3. Rub the garlic around the cuts in the bread and drizzle about half a tablespoon of olive oil over each slice.
4. Crush three tomatoes and place them onto a baguette slice, top with a pinch of sprouted mung bean and radish.
5. Repeat for each slice. Season with a scattering of basil, salt and pepper. And finally, sprinkle a few more drops of olive oil over the top.

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Posted in Coeliac Disease, Diet, General, General Food, Gluten-Free, GoodnessDirect, Health, Organic, Raw, recipe, Recipes, Salad, Uncategorized, Vegan, Vegetarian, Weight-Loss

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Top 100 Recipes for Brainy Kids

Posted on 30 November, 2009 by | Leave a comment

Gingerbread Man

Gingerbread man, with added nutriton

I’d like to big up one of my favourite recipe book writers – Christine Bailey MSc PGCE MBANT. Chiristine has produced some amazing specialist cookbooks in her time tackling some of the more difficult subjects of allergies and intolerances.  In her latest book, Top 100 recipes for brainy kids Christine again put her nutritional know-how to use for the benefit of the rest of us.  The book is crammed with practical ideas, tips and recipes that are realistic and will definitely get the kids on board.  It is the ultimate recipe collection for giving our kids the best possible start.

Here is an excerpt from the book:

From the moment a child is born, nerve cells or neurons in the brain are making connections by the thousands. They form myriad pathways that build up within the brain to control every function – from breathing, sleeping, speech and walking to every aspect of learning and behaviour. This enormous task of brain development occurs at an incredible rate and, in the first year alone, billions of networks take shape in the brain, guiding these functions to connect with the child’s world.
Research being undertaken today shows that giving your child the right kinds of foods with the right balance of nutrients can have a profound and beneficial effect on intellectual development and behaviour. With the optimum diet, your child will be able to concentrate well, regulate their behaviour and have a constant supply of energy for clear thinking.

In THE TOP 100 RECIPES FOR BRAINY KIDS Christine provides the tools parents need to take advantage of this new nutritional research. The 100 recipes are filled with brainy fats, clever carbohydrates, protein power, and vital vitamins and minerals as well as other essentials like antioxidants, probiotics and a balanced GL load. Christine also includes advice on the brain drainers to avoid.

The recipes are quick and easy-to-follow, they are also suitable for the whole family so there is no need to make separate meals for everyone. Though the breakfasts, snacks, lunches and suppers are all designed with school age children in mind many of them are suitable for toddlers too.

Here are a couple of recipes to try out

Flaxseed Gingerbread Men / Biscuits
Who says you can’t have sweet treats that are good for you!! This is a wonderful healthy gingerbread recipe and simple enough to get the kids involved with the cooking. Make into gingerbread men or use whatever biscuit cutters you have to hand. Great for packed lunches or a tea time treat.

Makes 12-14 cookies

Preparation and Cooking Time
15 minutes + 12 minutes plus 15 minutes chilling time

Storage
Freeze for up to three months. These will store well in an airtight container for up to 3-4 days

Health Benefits
Flaxseed is high in fibre to aid digestion, helps stabilize blood sugar levels and packed with omega 3 fatty acids important for brain development and function. Rich too in B vitamins and magnesium needed for the production of energy and neurotransmitters.

100g (3½oz), scant ½ cup tahini, sesame seed paste
60g (2oz) heaped ½ cup ground flaxseeds
4tbsp honey or agave nectar
1 egg, free range, beaten
125g (4½oz) 1 cup plain or wholemeal flour
1½ tsp ground ginger
1 tsp cinnamon
¼ tsp bicarbonate of soda
Beaten egg to glaze

1.Preheat the oven to 180ºC/350ºF/Gas 4.
2.Lightly grease a baking tray.
3.In a bowl, combine the tahini, flaxseeds, honey or agave nectar and beaten egg until creamy and smooth. Sift together the flour, ginger, cinnamon and bicarbonate of soda in a bowl. Stir in the tahini mixture and beat well to form a stiff dough. Knead lightly then wrap in cling film and chill for 15 minutes.
4.Lightly flour a work surface and roll out the dough to about 1cm ½ inch thick. Using a biscuit cutter, stamp out shapes and place on the baking tray.
5.Brush the biscuits with a little beaten egg. Bake for 10-12 minutes, until the biscuits are lightly golden brown. Allow to cool for 5 minutes before removing from the sheet. Place on a cooling rack until completely cold.

Mexican Bean Tacos

Mexican Bean Tacos, good for the kids

Mexican Bean Tacos
A tasty alternative to sandwiches. Easy to prepare and assemble and full of energising ingredients, brain boosting fats and nutrients to support brain health. This is a great recipe for getting the children involved in the kitchen.

Serves 4

Preparation and Cooking
10 minutes + 6 minutes

Storage
Best eaten immediately. Prepare the bean mix in advance without the avocado and warm through when needed

Health Benefits
Combining protein rich foods such as beans, avocados with grains like corn helps ensure a full range of essential amino acids needed for neurotransmitter production as well as helping to balance blood sugar levels important for maintaining concentration, alertness and improving behaviour. Beans are also a great source of zinc crucial for boosting mental performance.

1 red onion, chopped
1 garlic clove, crushed
1 small courgette, diced
1tsp Cajun seasoning
1 x 400g (14oz) can kidney beans or mixed beans, drained and rinsed
3 tomatoes, deseeded and diced
8 corn taco shells 1 avocado, diced
2tbsp chopped coriander
100g (3½oz) Grated cheese

1.Heat the oil in a frying pan and add the onion, garlic, courgette and Cajun seasoning. Stir for 3-4 minutes until tender.

2.Add the beans and tomatoes and heat gently for about 2 minutes.

3.Warm the taco shells according to the pack instructions. Stir the avocado and coriander into the bean mix. Spoon into the taco shells and top with the grated cheese.

Christine Bailey is an experienced Nutritionist, Chef, Food and Health Consultant well known in the food and health industry for her passion and love of healthy, delicious foods. Christine has a particular interest in children’s health and regularly advises parents, child carers, schools, nurseries and local authorities on healthy eating and menu planning.For further details contact Christine on christinembailey@hotmail.com

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Raw Vegan Chocolate Fudge Balls

Posted on 9 November, 2009 by | Leave a comment

Squashing together delicious ingredients and forming them into balls or bars becomes the norm for those wanting to keep it RAW. These basic chocolate fudge balls are no exception. The name is a little deceiving really as personally I don’t like conventional fudge, and so could be easily put off. These balls are just dates, cashews and cocoa with a few optional extras to throw in or roll in as the fancy takes you.

Ingredients:

40g raw cashews

6 dates (pitted)

1 Dessert spoon cocoa

It is so simple – First grind the cashews in a blender, the finer the better as they give a smoother texture.

Then add the dates to the blender and blend again.

Add the cocoa powder.  The mix will take a bit more than the dessertspoon so you can go up to a tablespoon to suit your taste.

Reblend until the whole mix is a solid lump.  Stop blending here, remove and chill a little so it is not too gloopy to handle.

Form into balls.  You can roll the balls in anything you fancy to make them less sticky.  My favourite is raw cacao nibs, but others include more ground cashews, ground hazels or almonds, cocoa, coconut or icing sugar.

It is also simple to add any flavourings, a little mint or vanilla or orange oil for example.  Using biscuit cutters to get star shapes gives a little variety too.

 

 

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Posted in Chocolate, Dairy Free, Diet, Egg free, Fruit, General Food, Gluten-Free, Nuts, Raw, recipe, Recipes, Uncategorized, Vegan, Vegetarian

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3 Layer Gluten Free Celebration Cake

Posted on 23 September, 2009 by | 3 Comments
Gluten Free 3 layer cake

Gluten Free 3 layer cake

Gluten Free Celebration Cake is a 3 layer sponge cake with a non-dairy cream cheese filling.  Although this recipe is gluten free it does have egg whites.  You could use NO EGG as an alternative if you want to avoid eggs completely or are vegan.

Ingredients

2oz Margarine
4oz Icing sugar
1 Tbsp Rapeseed oil or other vegetable oil
2oz Cornflour (corn starch)
2oz Rice flour
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
1 tsp Xanthan gum
Pinch Salt
2oz Ground almonds
1 tbsp Vanilla essence
Blueberry spread
3 Egg whites or No Egg
Icing  sugar to dust
Cocoa powder to dust

For the Filling

225g Non-dairy cream cheese (cold)
3 tbsp Icing sugar
2 tsp Vanilla essence
2 tbsp Non Dairy Margarine

Method:

To make the cakes:

  • Place the margarine, oil and icing sugar into a mixing bowl and cream together with a whisk until pale.
  • In a separate bowl mix the rice flour, corn starch, baking powder, bi carb, xanthan gum, almonds and salt until well blended.
  • Add the vanilla essence, egg whites and half of the flour mixture. Whisk until well whipped and creamy.
  • When the cake mixture is ready it should start to slide up to the top of the whisk. (around 1-2 minutes)
  • Add the other half of the flour mixture and gently fold in by moving a spoon over and under the mixture rather than stirring – do not stir. You want to add air at this point rather than lose it.
  • Pour into 3 greased and floured shallow 7 inch cake tins and place into a hot oven at gas mark 6 for 15 minutes.
  • Once the cakes have cooled place all of the filling ingredients into a clean mixing bowl.

To make the filling:

  • Whisk together the  non-dairy cream cheese (cold), icing sugar, vanilla essence, margarine until well combined and stiff
  • Spread the bottom 2 cakes with the blueberry conserve.
  • Spread half of the cream filling on top of the blueberry conserve.
  • Pile up the bottom 2 cakes and place the final cake on the very top
  • Decorate with sieved icing sugar and cocoa

This cake is best made a day early and kept in the fridge.

Adapted from a recipe by Jeenas Kitchen

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Yogurt fruit scones

Posted on 7 August, 2009 by | Leave a comment

Its strawberry time, as the weather is unpredictable you may find yourself indoors to eat your strawberries rather than out picnicking.  Why not make the use of those indoor moments and knock up some scones.  This recipe from Tim’s Dairy makes rather gorgeous scones and uses their low fat (less than 1%) natural yogurt, which is really creamy and mild.    It does make really light scones which can then be served with some of your own home made strawberry jam.  I’m not joking, it can be so quick to make strawberry jam with hardly any sugar and a little pectin and lemon juice.  It’s so gorgeous you can eat it by the spoonful.  I’ll post a recipe another time, but now for the scones.

* 250g self-raising flour or gluten free self raising flour
* Pinch of salt
* 75g butter or a non dairy spread
* 75g caster sugar
* 150g sultanas or raisins
* 3 tablespoons Tims Dairy low fat natural yogurt or for dairy free use soya yogurt

Set the oven to 200C / 400F or gas mark 6 and grease a baking tray. Sieve the flour and salt into a bowl. Rub in the butter until it resembles fine breadcrumbs then stir in the sugar and raisins. Add the yogurt and mix together until it forms a firm dough. Flour a surface then roll out until 1” thick. Using a circular pastry cutter, arrange the scones on a baking sheet and cook in the oven for about 10 minutes until lightly browned. Cool on a wire rack and serve with fresh strawberry jam and whipped cream or Tims Dairy Greek style natural yogurt.

Makes 8-10 scones.

For more Tim’s dairy recipes take a look at their website

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Posted in Dairy Free, General Food, Gluten-Free, recipe, Recipes, Uncategorized, Vegetarian

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Ginger and orange cake – gluten, dairy and egg free

Posted on 9 July, 2009 by | Leave a comment

Here we have a very moist cake for vegans or those wanting to avoid eggs, gluten, or dairy without avoiding taste. I’m sure you will like it. As I’m a ginger addict I always add a little ginger replacing some, but not all of the sultanas.  Adjust to your taste.

1 egg or an egg replacer
115g/4oz potato flour
55g/2oz rice flour
55g/2oz ground almonds
15ml/1 tbsp sunflower oil
55g/2oz banana
juice of 1 orange made up to 170ml/6fl oz with water.  (Note for those using egg replacer you may need a little extra water).
5ml/tsp grated orange rind
5ml/tsp ground ginger 20ml/1/2 level dsp gluten free baking powder
85g/3oz sultanas (optional) or crystallised ginger

Mix everything except the sultanas or ginger together in a food processor until
smooth and well mixed. Alternatively, beat the egg in a bowl and add the remaining ingredients slowly one at a time, beating well with a wooden spoon, just like my gran used to do. She made amazingly light cakes, but I don’t have the patience.

Add the sultanas or ginger.

Place the mixture in a small greased loaf tin bake in the centre of the oven at 400F/200C/Gas mark 6 for approximately 30 minutes or golden brown and firm to the touch.
Remove from tin and cool. Keep in a covered container in the fridge and eat within 3 days or freeze in slices.

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Cherry Scone Twists

Posted on 13 May, 2009 by | Leave a comment

Gluten-free and delicious served warm straight from the oven, or cold on the day of baking.
Makes 8-10 cakes
Preparation time: 10-15 minutes
Cooking time: 10 minutes
Oven temperature: 200C/400F/Gas Mark 6

Ingredients:
1 sachet (250g) Dietary Specials White Mix
10mlsp (2tsp) gluten free baking powder
25g (1oz) caster sugar
50g (2oz) soft margarine or spread
1 medium egg beaten
45 – 60ml (3-4tbsp) milk
50g (2oz) glace cherries, chopped

Method:
1. Mix together well White Mix, baking powder and sugar.
2. Fork in spread to resemble fine breadcrumbs, add the cherries.
3. Stir in egg and sufficient milk to give soft not sticky dough.
4. On a surface dusted with Mix, knead lightly for 1 minute then roll out 1cm (1/2”) thick.
5. Use a 7.5cm (3”) cutter out rounds, then remove centres using a 3.5cm (1”) cutter.
6. Twist each ring to form a figure eight. Re-knead trimmings and repeat process.
7. Place well apart on a greased baking sheet.
8. Lightly brush with milk and bake in a preheated oven for 10 minutes until well risen and golden.

Recipe from Dietary Specials for use with thier White Mix

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