Tag Archives: Recipes

Competition – win a book of sensual desserts

Posted on 14 November, 2011 by | Leave a comment

We have a beautiful, dare I say sensual, cookbook on offer from David Lebovitz.

Lebovitz is a master of desserts, having spent his entire career working as a pastry chef. Now, he lives out his dream in Paris, sampling and perfecting the best in sweet creations from the gastronomic centre of the world.

Sensual desserts

Sensual desserts

In his latest book, Ready for Dessert: My Best Recipes, Lebovitz repeats his favourite recipes from the critically acclaimed Room for Dessert but he also packs it full of new treasures detailing how to make cakes, cookies, ice creams, pies, crisps, and other treats.

The 170 recipes are for desserts with an immediate impact on flavour rather than being overly complex dishes, so they can be mastered by cooks of any level.

To sample Lebovitz’ style just go to www.davidlebovitz.com. But if you’d like to be in with a chance of winning the book send me an email with the subject ‘Lebovitz’ for the prize draw and I’ll pick a winner at random for the next newsletter (UK addresses only, competition closes 17.11.11).

In the meantime I should mention that Ready for Dessert is available from Jacqui Small LLP at £25.

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Baked Doughnuts suitable for vegans and coeliacs

Posted on 2 June, 2009 by | 3 Comments

I have a sweet tooth and so try and steer my way through life avoiding and abstaining.  I have never been much of a doughnut fan but occasionally if my friends are eating my mouth does begin to water.  But now I have found this recipe that I thought worthy of sharing with you all as it is gluten free (if you use gluten free all purpose flour) egg free, and milk free.  Fantastic for all my vegan friends too.  As it is baked and not deep fried, it  is a healthier way to enjoy a doughnut!

Although they are not the same as deep-fried varieties, these are still delicious treats, and they are significantly healthier than traditional varieties. Feel free to glaze your doughnuts as you like; if you prefer, simply dunk them in melted soy margarine and then dust them with powdered sugar when they come out of the oven.

Makes about 18-20 doughnuts

Prep Time: 1 hours, 45 minutes

Cook Time: 8 minutes

Ingredients:

Preparation:

1. Preheat the oven to 375 F (Gas Mark 5). Lightly oil a large baking sheet and set aside.

2. In a large mixing bowl, gently combine the yeast with the warm water, stirring to dissolve. Let the mixture stand for several minutes, or until bubbly. (If your mixture does not bubble, then your yeast may no longer be “active”. If this happens, discard the mixture and start again.)

3. Meanwhile, combine the warm dairy-free milk, sugar, salt, and dairy-free soy margarine, stirring well to dissolve the sugar and melt the margarine. Add the mixture to the yeast mixture, stirring well to combine. Add the potato starch and flour, one cup at a time, until a soft dough forms. On a lightly floured surface, turn out the dough and knead until elastic. Place in a lightly oiled bowl, cover, and set in a warm place for 1 hour, or until the dough has doubled in size.

4. Punch down the dough, turn it out onto a lightly floured surface, and roll out the dough until about 1/2 inch thick. Flour a round cutter about 3-4″ inches in diameter, and cut out the doughnuts, placing them on the baking sheet as you work. Punch out the doughnut “holes” with a smaller round cutter (I use mini-fluted pans), and either discard the holes or place them on the sheet. (Note: the holes will bake faster than the doughnuts, so watch them when you bake.) Cover the doughnuts loosely with a paper towel and let rise in a warm place until double, about 45 minutes to 1 hour.

5. Bake in the oven until lightly golden, about 8 minutes. Remove and transfer immediately to a wire cooling rack. Place a pan beneath the rack to catch any drippings from the glaze.

6. Prepare the glaze. In a small bowl, whisk together the confectioners sugar, hot water and plain soy yogurt until well combined. Glaze the doughnuts immediately and enjoy!

Original recipe from Ashley’s Dairy Free Cooking Blog.  Thanks Ashley.

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

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Garlic brings the best out of Jersey Royals

Posted on 14 May, 2009 by | 1 Comment

Garlicy new potatoes

A basic recipe which has become one of my favourite ways of serving new potatoes
Serves 4
28oz (800g) Jersey Royal new potatoes
4 tbsp extra virgin olive oil or another oil good for cooking for example avocado, coconut or macadamia

1 large bulb garlic, halved horizontally

2–3 tbsp leaf parsley, coarsely chopped

METHOD

1.  Cook the potatoes in boiling water for about 15 minutes, or until just tender, then drain.

2.  Meanwhile, heat 2 tbsp oil in a small, heavy-based frying pan. Add the garlic, cut-side down. Cook over a moderate heat for 10 minutes, or until caramelised.

3. Squeeze the cooked garlic out of its skin into a bowl and mash with the remaining oil and parsley. Toss the potatoes in the garlic mixture and season with salt and freshly ground black pepper.

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Posted in Dairy Free, Gluten-Free, Organic, recipe, Recipes, Salad, Uncategorized, Vegetarian

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Vegan not-cheese sauce

Posted on 11 May, 2009 by | 2 Comments

Last week I spent an evening with a group of vegans trying new foods, sharing ideas, nutritional dilemmas and tasty solutions.  One product in the limelight was the Engevita Yeast flakes – a fantastic product that are not only packed with B vits but taste really cheesy and can be used to make a very successful not-cheese sauce.

dairy free cheesy sauce with no cheese in sight

dairy free cheesy sauce with no cheese in sight

This recipe is a good basic one to try, it’s really simple and very nutritious.  It is from Bryanna Clark Grogan’s book, Soyfoods Cooking for a Positive Menopause.  The title is a little off-putting for most of us, but the recipes are great, and not just for women in their fifty somethings, but for anyone wanting a non-dairy tasty sauce.

Vegan cheese sauce

12.3 oz  extra-firm SILKEN tofu, crumbled

3oz  nutritional yeast flakes

2 tablespoons tahini

2 tablespoons lemon juice

1 1/2 tablespoons miso (NOT the dark variety)

1 teaspoon onion powder

1 teaspoon paprika

3/4 teaspoon salt

1/4 teaspoon garlic granules, powder or minced garlic

1/4 teaspoon turmeric

1/4 teaspoon dry mustard powder

Mix all the ingredients in a food processor until VERY smooth. You can use is straight away, but it is best chilled for a couple of hours to ‘firm up’.  This mixed will last for around a week if kept in the fridge and can be used as needed.

Nutritional Info

Nutrition (per 2 tablespoons): 38.3 kcalories; 39% calories from fat; 1.8g total fat; 0.0mg cholesterol; 187.5mg sodium; 106.5mg potassium; 2.7g carbohydrates; 1.0g fiber; 0.5g sugar; 1.8g net carbs; 3.7g protein.

Simple and instant For a simple and quick sauce or dressing you can add yeast flakes and seasoning to egg free mayonnaise.  It’s so quick and really tasty.

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Shepherds Pie for vegans and everyone else

Posted on 29 April, 2009 by | 1 Comment

Vegan shepherd's pie

Vegan shepherd's pie

Shepherds pie with no shepherds in site. This meatless shepherds pie is certainly not tasteless. It will be a winner with your family, just don’t tell them what it in it until after they have eaten it or reach for a second helping. The basic recipe I pinched from a book called Vegan Fusion World Cuisine with a few little tweaks here and there.

Shepherd’s Pie

45 min prep / 1 hour 10 min cooking / 9″ x 13″ casserole

10-12 medium Potatoes cut into small cubes for quick cooking and easy mashing
200ml Coconut, rice or soya milk
2 tbspn Olive oil (this link takes you to a 5 litre can for economy, summer is coming after all).
150g Onion, diced
1 tbsp Garlic, minced
200g Carrots, ½” finely chopped or cubed
100g Celery, sliced thin
100g Red pepper, diced
100g Mushrooms, sliced thin
2 lbs Tofu, extra firm, crumbled
175g Peas
150g green beans chopped
50g Tahini
5 tsp Soya sauce or a wheat free tamari sauce
2 tbspn Basil, fresh, minced (1 ½ tsp dry)
2 tbspn Parsley, fresh, minced
1 ½ tsp Sea salt, or to taste
1 tbspn Thyme, fresh minced (½ tsp dry)
1 tsp Sage, fresh minced (½ tsp dry)
2 tsp Sweet freedom or other sweetener
1/2 tsp Black pepper, ground to taste

A pinch of chilli powder

¼ tsp Cayenne pepper, or to taste

A dolop of brown sauce (this link takes you to a gluten free one if you need it)

1. Preheat oven to 350°. Bring potatoes to the boil and cook until potatoes are soft, approximately 15 minutes. Drain well, place in a large mixing bowl with your choice of ‘milk’ and mash well. Add salt and pepper to taste. Set aside.

2. While potatoes are cooking,  sauté the onion and garlic in the oil on medium heat , cook for 3 minutes, stirring frequently. Add carrots, celery, bell pepper and mushrooms, cook for further 10 minutes, stirring frequently. Add a little water or extra soya or tamari sauce if necessary to prevent sticking. Add tofu and cook for 5 minutes, stirring frequently. Place everything except the potatoes into a large mixing bowl and mix well.

3. Now place this mixture in an oiled 9″x13″ casserole dish. Place the mashed potato on top and gently fork over to cover the top completely. Make a pattern with your fork on the top. Bake until slightly golden brown and completely cooked, approximately 25 minutes. Cool for 10-15 minutes.

Serving suggestion: Serve with Mushroom Gravy (see below).

Mushroom Gravy the roux way

10 min prep / 15 min cooking

1 tbspn Olive oil
1 medium Onion, ¼” diced
150g Shiitake mushrooms, sliced thin
1½ Tbspn Garlic, minced
450ml  vegetable stock or bouillon
50ml or so soya or tamari sauce to taste
Pinch Cayenne pepper

Pinch Paprika

Roux

2 Tbspn Spelt flour or gluten free flour if you want to avoid gluten)
2 Tbspn Olive oil
1 Tbspn water

1. Create a Roux by placing spelt flour in a small bowl. Add 2 Tbspn olive oil and 1 Tbspn water and whisk until a thick paste is created. Set aside.

2. Place 1 Tbspn of olive oil in a large sauté pan on medium high heat. Add onion and garlic, cook for 5 minutes, stirring occasionally.

3. Add mushrooms and cook for 5 minutes, stirring occasionally. Add remaining ingredients except roux mixture and cook for 5 minutes on low heat, stirring occasionally. Add roux mixture and cook until gravy has a thick consistency, approximately 10 minutes, stirring frequently.

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Posted in Coeliac (Gluten-Free), Dairy Free, Diet, Gluten-Free, recipe, Recipes, Vegan, Vegetarian

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Winter Soup

Posted on 18 March, 2009 by | 2 Comments

Serves 6 persons

  • 1kg/2lb 2oz pumpkin/butternut squash
  • 20g/¾oz margarine or olive oil
  • 1 garlic clove – crushed
  • 1 red onion
  • 900 ml/1½pts Vegetable Stock
  • 1/2tbsp lemon juice
  • 1 bouquet garni
  • 300ml/10fl oz skimmed milk
  • pepper & salt to taste
  • garnish with chopped parsley or chives

Method :

Peel pumpkin or butternut squash, remove seeds. Chop flesh into small cubes.

Sauté onion & garlic in margarine (or olive oil) until soft.

Mix pumpkin or squash with onion for several minutes.

Add stock and bring to boil on medium heat. Add salt & pepper and bouquet garni.

Cover pan and cook gently for 15-20 minutes until mixture is cooked.

Taste and add more salt & pepper if required.

Discard bouquet garni and put mixture through food processor until required consistency. Pour into warm saucepan.

Finally, add milk to mixture and reheat slowly. Serve with finely chopped chives or parsley.The Winchester Diet © Julie Brown 2004

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Tropical Fruit

Posted on 18 March, 2009 by | 1 Comment

This looks beautiful served in glass bowls – the flavour is great too. Serves 8.

Ingredients

  • 150g Tropical Wholefoods mango slices
  • 100g Tropical Wholefoods papaya or apricot cut into 2cm pieces
  • 400ml orange juice
  • Juice of 1 freshly squeezed lime
  • 2 Earl Grey tea bags
  • 2 tsp of clear honey
  • A packet of Amoretti biscuits
  • Tub of creme fraiche or Greek yoghurt

    Method

    Pour orange & lime juice into pan. Add Earl Grey tea bags & bring to boil. Stir, remove from heat & add in fruit pieces. Leave for 30 mins. Remove tea bags, add honey. Simmer again for 15 min & then allow to cool over night.
    Crunch Amoretti biscuits to form a base, place compote on top, & then add a blob of creme fraiche or yoghurt on top.

    • © Tropical Wholefoods

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    Tofutti Creamy Smooth Cheesecake

    Posted on 18 March, 2009 by | 2 Comments

    ngredients:

  • 1 pound Tofutti Original Creamy Smooth
  • 3/4 cup sugar
  • 4 ounces Egg Yellow/white mixed
  • 1 tbsp vanilla extract
  • 1 tbsp lemon juice
  • 1 tbsp flour
    Base
  • 1 cup finely crushed digestive biscuit
  • 1 tbsp margarine

    Method

    Mix the crushed biscuits into melted margarine. Press into bottom of a 9″ baking tin. Bake for 10 minutes.

    Combine the remaining ingredients and pour over the biscuit base in the tin.

    Bake for 10 minutes at 350F and then lower heat to 300F and bake for a further 30 minutes.

    Enjoy plain or add your favourite topping, such as finely ground chocolate chip cookie, fresh fruit, strawberries, mandarin segments, cranberries or banana.

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    Tofu Recipes

    Posted on 18 March, 2009 by | 1 Comment

    Tofu is manufactured from soya beans. The beans are ground into an emulsion, then curdled with salt or a mild acid. The very mild flavour characteristic of tofu makes it an extremely versatile product which can be used in both sweet and savoury dishes. Tofu contains more protein and less fat per one gram than any other food and is low in calories. It contains the eight essential amino acids and is easily digestible. Traditionally it is one of the first solid foods given to babies in China and Japan.

    Tofu is usually packed in water and should always be packed in water in the fridge. Firm tofu is best deep-fried, added to flans or quiches or eaten raw with soya sauce. The softer tofu can be used in sweeter cheese cakes or whips, or as a substitute for cottage cheese. To drain, place between two clean tea-towels and press down with a weight for about 30 minutes.

    Try some of these delicious recipes: Using Mori-Nu Silken Style Tofu in soft or firm available from Goodness Direct

    Deep fried Tofu

    Drain 445g (16oz) tofu well using the above method.
    Cut into 4 and dust with seasoned flour.
    Whisk 1-2 eggs and dip tofu in them.
    Drop into 55g (2oz) bread crumbs and turn.
    Drain and serve with hot tomato sauce.

    Tofu Dip

    Blend 300g (10oz)silken tofu with 30ml lemon juice, 15-30ml (1fl 0z) sunflower oil and 1 clove crushed garlic.
    Season to taste.
    Add ½ tsp each of finely ground yellow mustard seed and black peppercorns with 2 tsp shoyu.

    Millet and Tofu Patties

    Heat 1 tsp oil and gently fry 75g (3oz) millet grains until lightly brown.
    Pour on 425ml (¾ pint) boiling water, cover and simmer for 20 minutes until millet is soft.
    Leave to cool.
    Blend millet, 150g (5oz) silken tofu and 2tbsp shoyu to a thick paste in a liquidiser .
    Season well and add 1 tbsp finely chopped parsley.
    Chill overnight in a fridge.

    Mushroom in Tofu…an interesting side salad

    Toss 350g (12oz) sliced button mushrooms in 1 tbsp oil with 1 clove of crushed garlic.
    Toast 50g (2oz) shelled walnuts under a hot grill.
    Chop roughly.
    Mix together 150g (5oz) silken tofu and 1 tbsp lemon juice.
    Season well.
    Stir into mushroom slices.
    Mix in 3-4 spring onions (sliced) and garnish with toasted walnuts.

    Tofu Tamale Pie…a quick satisfying casserole

    Chop 2 onions and 2 green peppers.
    Mince 3 cloves garlic.
    Sauté.
    Put in a casserole dish with 680g (24oz) tofu, 900g (32oz) tomatoes, 340g (12oz) sweet corn, 200ml (1/3 pint) water , 2 tbsp chilli powder, 2 tbsp soya sauce, 1 tsp cumin and 140g (5oz) maize flour.
    Bake at 350°F/180°C (gas mark 4) for 1 hour.

    Tofu burgers – simple to make, tasty to eat!

    Drain 900g (32oz) tofu then knead for a few minutes.
    Add 4 and a half tbsp grated carrot, 1 small onion, chopped, 2 tbsp sea salt and 2 tbsp raisins.
    Knead together to mix.
    Shape into burgers and deep fry.

    Tofu Guacamole…a delicious dip or salad dressing

    Blend 1 ripe avocado with 680g (24oz) tofu, 3 tbsp mayonnaise, 2 tsp seasalt, 2 tbsp lemon juice and 1 chopped onion.

    Shallow Fried Tofu Steaks

    Slice 450g (16oz) tofu into soya sauce.
    Leave to soak on each side for a couple of minutes.
    Dip in flour and fry for a few minutes on each side until browned.

    Tofu and Tomato Flan

    Make up 225g (8oz) short crust pastry.
    Drain 170g (6oz) cooked chives, 1tbsp chopped parsley and 285g (10oz) tofu, well mashed.
    Season to taste.
    Roll out pastry and use to line a medium sized flan dish.
    Pour in tofu mix. Decorate with tomato rings and sprinkle with paprika.
    Bake at 400°F/200°C (gas mark 6) for 20-30 minutes.

    Tofu Casseroles

    Fry 2 sliced onions and 1 large red pepper, sliced with 1 clove crushed garlic.
    When soft, put half the mixture into a small oven proof dish.
    Arrange 100g (3.5oz) cooked sweet corn over the vegetable stock.
    Add soya sauce and seasoning and pour over the mixture.
    Sprinkle with 55g (2oz) pumpkin seeds.
    Bake at 180°C/350°F (gas mark 4) for 30 minutes.

    Tofu Curry

    Press 455g (16oz) tofu to dry.
    Cut into cubes and lightly fry, turning frequently.
    Stir into 575ml (1 pint) curry sauce.
    Heat through.
    Slice an apple and toss in lemon juice.
    Scatter over curry with sunflower seeds.

    Tofu Quiche

    Make 225g (8oz) pastry.
    Finely chop 170g (6oz) leeks.
    Steam until just tender (don’t over steam).
    Drain.
    Beat 2 large eggs with 170g (6oz) mashed tofu to make a smooth, creamy mix.
    Add seasoning and pinch of tarragon and basil. Line a medium size flan dish with pastry and bake blind at 400°F/200°C for 10 minutes.
    Put leeks in pastry case, top with tomato slices and pour on tofu mix.
    Reduce oven temperature 350°F/180°C (gas mark 4) and cook for 30 minutes more.

    And some tasty sweets:

    Tofu Cheesecake

    Preheat oven to 180°C/350°F (gas mark 4).
    Melt 100g (3.5oz) butter, 1 tsp honey and 1-2 tbsp demerara sugar.
    Bring to the boil and stir in 225g (8oz) rolled oat flakes.
    Press the mix into a flan ring and bake for 15-20 minutes.
    To make the filling, blend together 300g (10oz) silken tofu, 100g (3.5oz) cottage cheese, 2 peeled bananas, 2 tbsp honey and the juice and rind of half a lemon.
    Pour into flan case.
    Chill for 24 hours before serving.

    Tofu Cream pie

    Mix together 225g (8oz) whole meal flour, pinch seasalt and one quarter tsp cinnamon.
    Work in 2 tbsp vegetable oil, 1 tbsp water and half tbsp of honey.
    Press into pie dish and bake at 350°F/180°C (gas mark 4) for 10 minutes.
    Blend together 455g (16oz) tofu with 4 tbsp water, 170g (6oz) honey, 1 tsp vanilla essence, 2.5 tbsp lemon juice, 2 tsp grated lemon rind and ¼ tsp sea salt.
    Pour into pastry case and continue cooking for 1 hour.

    Tofu Maple Fruit Whip

    Blend together 225g (8oz) tofu with 25g of fresh fruit (eg apricots or blackcurrants) and maple syrup.
    Spoon into sundae dishes and chill.
    Sprinkle with chopped nuts. (serves 2-3).

    Carob/ Chocolate Cake

    Blend 200g (8oz) honey or sugar, 200ml (1/3 pint) oil, 450g (16oz) tofu, 1 tsp vanilla essence.
    Add 300g (10oz) plain flour and 170g (6oz) carob or cocoa powder.
    Mix well.
    Bake in greased tin at 180°C/350°F (gas mark 4) for approx 30 minutes.

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    Tofu and Vegetable Stew

    Posted on 18 March, 2009 by | Leave a comment

    Tofu and white miso make this colourful, nourishing dish ideal for all seasons.

    Serves 2-3

    Ingredients:

    1 pack tofu (fresh or smoked), cut into 2cm cubes
    2 onions, peeled and diced small
    2 turnips and 2 carrots, medium diced
    1 cup of cauliflower, cut into florets
    1/2 cup green peas
    2 bay leaves

    Seasonings:

    2 tbsp Clearspring Organic Extra Virgin Olive Oil
    1 tbsp Clearspring Organic Sweet White Miso
    A pinch of sea salt
    Freshly ground black pepper (optional)

    Garnish:

    Your choice of freshly chopped basil or parsley

    Method:

    1. Sauté the onions with the olive oil and a pinch of sea salt in an open pot for about 10 minutes until soft and translucent.
    2. Add the tofu and the other vegetables (except green peas), add water to cover 1/3 of the volume of the vegetables and then the bay leaves. Bring to a boil, reduce heat and simmer for 20 minutes.
    3. Boil the green peas with a small amount of water and a pinch of sea salt, for 5-7 minutes. Rinse under cold water to retain their bright colour then drain well.

    4. Dilute the white miso with some of the cooking liquid and add to the stew together with the green peas and black pepper (optional) to taste. Simmer for 2 minutes and serve garnished with your favourite bread.© Montse Bradford

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