Non-Indian - Savoury

Breakfast

Scrambled tofu and grilled tomatoes

285g / 10oz regular firm tofu

15ml / ½floz vegetable oil
50g / 2oz onion, finely diced
½ small red pepper, finely diced
1 small carrot grated, turmeric

• Drain the tofu and mash it, or crumble by hand. Heat the oil and sauté the
vegetables until soft. Add the crumbled tofu and sufficient turmeric to give an
attractive colour. Season with shoyu and pepper to taste. Serve hot.

Creamy Spinach Toast

A tasty breakfast dish made of bread slices and veggies

Ingredients For the toast:

8 toasted brown bread or white bread pieces
For the topping:
3 tbsp. grated cheese
Tabasco sauce according to taste
For the spinach stuffing:
4 cups chopped spinach
1 onion, chopped
2 green chillies, chopped
A pinch soda-bi-carb
1 tbsp. cornflour mixed with 1 cup of milk
1 tbsp. butter

• For the spinach stuffing - Put the butter and cook the onion for 1/2 minute. Add
the green chillies, spinach and soda bi-carb and cook for 2 minutes. Drain.
• Mix the cornflour mixture. Add to the mixture and cook until the mixture
becomes thick. Add salt.
• To Serve- Spread a little spinach mixture on each toast piece.
• Sprinkle some grated cheese on top.
• Grill in a hot oven at 200 degree C (400 degree F) for a few minutes.

Snacks

BAKED MUSHROOMS FILLED WITH SPINACH, BRIE AND WALNUTS

4 field or portabello mushrooms, wiped and stalks removed

45ml/3tbsp olive oil
225g/8oz baby leaf spinach
40g/1 ½ oz walnuts, chopped
100g/4oz vegetarian Brie (or Blue Stilton), cut into small pieces

• Heat the oil in a frying pan and fry the mushrooms on both sides until tender.
Remove and place in a greased ovenproof dish in a single layer.
• Wash the spinach and cook quickly in the water remaining on the leaves until
wilted. Drain well and use to top each of the mushrooms.
• Mix the walnuts and Brie together in a bowl and season well. Top the mushrooms
with the mixture and place in a preheated oven (190/375/Gas 5) or under the grill
and cook until the cheese is bubbling and golden.

Tofu Burgers

1 block/285g/10½oz firm tofu

50g/2oz bulgar or 100g/4oz cooked millet or rice
2 fl oz/50ml hot water
1 small onion, very finely chopped
50g/2oz mushrooms, very finely chopped
50g/2oz carrot, grated
1 vegetable stock cube, crumbled
2 tbsp soya sauce
1 tsp dried mixed herbs or 2tsp any fresh herb, coriander, dill etc.
2 tbsp wholewheat flour plus a little extra for coating.

• Break up the tofu with your fingers into very small pieces.
• Mix all the ingredients together in a bowl and squeeze well to shape into burgers.
(As the mixture is very sticky it will help if you dip your hands and utensils in cold
water).
• Refrigerate for an hour or two.
• For a crisp coating, toss the burgers in a little wholewheat flour before frying.
• Deep fry the burgers in oil, a few at a time.

Hummus

2 cups cooked garbanzos

1/4 to 1/3 cup lemon juice
3 Tbls. tahini
3-4 cloves garlic, minced
water (from cooking the beans) as needed for correct consistency

• Blend well; garnish humus with parsley, olive oil and spicy paprika;

Baba Ganoush

2 large eggplants
1/4 cup tahini
1 small onion
7 cloves garlic
1 tablespoon cumin
1 teaspoon ground coriander
1 teaspoon vinegar
2 tablespoons lemon juice
1 tablespoon olive oil

• Pierce the skin of the eggplant and placed on foil lined baking sheet under boiler
• Broil, turning once, until they are oozing and the skin is black on both sides
• Throw the eggplants in cold water and peel.Drain the flesh and pop into a
blender.
• Add all ingredients and blend on low, for a minute or two (until creamy and well-
blended) you may have to add water to achieve desired consistency.
Soups

Carrot and Coriander Soup

2 lb (900 g) carrots, peeled and chopped

1 tablespoon coriander seeds
1 oz (25 g) butter
1 small clove garlic, crushed,
2 pints (1.2 litres) vegetable stock,
3 tablespoons chopped fresh coriander, plus 6 small sprigs, to garnish,
3 tablespoons crème fraîche

• Dry roast coriander seeds in a small frying pan over a medium heat, stirring and
tossing them around for 1-2 minutes. Tip them into a pestle and mortar and crush
them coarsely.
• Heat the butter in a large saucepan, then add the chopped carrots, garlic and
three-quarters of the crushed coriander seeds. Stir the carrots in the buttery
juices and crushed seeds, then cover the pan and let the vegetables cook over a
gentle heat until they are beginning to soften – about 10 minutes.
• Add the stock and season with salt and pepper and bring everything up to the
boil. Then reduce the heat to low and simmer for a further 15-20 minutes,
partially covered, or until all the vegetables are tender. Leave the soup to cool a
little, then you can liquidise the whole lot in batches (a large bowl to put each
batch in is helpful here). After that, return the purée to the pan and stir in the
chopped fresh coriander and 2 tablespoons of the crème fraîche. Re-heat the
soup, then taste to check the seasoning and serve in warmed bowls and garnish
each one with a swirl of crème fraîche, a sprinkling of the remaining toasted
coriander seeds and a sprig of fresh coriander.

Asparagus Soup

2 lb (900 g) asparagus
2 oz (50 g) butter
1 medium onion, finely chopped
1 slightly rounded tablespoon plain flour
1¾ pints (1 litre) hot stock
5 fl oz (150 ml) double cream or creme fraiche

• Prepare the asparagus by cutting away and discarding the tough, stringy white
ends of the stalks, reserve 12 asparagus tips to garnish the soup, then chop the
green parts of the rest of the asparagus into 1 inch (2.5 cm) lengths.
• Next, melt the butter in a large saucepan over a gentle heat and cook the
chopped onion in it for 5 minutes, keeping the heat low to prevent the onion
colouring. Stir the asaparagus into the melted butter and onion, then put a lid on
and let it sweat for about 10 minutes, giving it a stir now and then.
• Sprinkle in the tablespoon of flour, stir again to soak up the juices and add the
hot stock, a little at a time, stirring after each addition.
• When all the stock is in, bring to simmering point, season with salt and freshly
milled black pepper and keeping the heat low, let the soup barely simmer,
partially covered, for 20-25 minutes.
• Now you need to let the soup cool a little, then pour it into a blender and blend
in batches (a large bowl is helpful here). Taste to check the seasoning. Finally,
 stir in the double cream or creme fraiche and the reserved asparagus tips. Re-
heat gently for 3-4 minutes and serve very hot in warm soup bowls or
alternatively, cool and chill thoroughly before serving in chilled bowls.

Spinach Soup with Fontina

14 oz (400 g) prepared leaf spinach

3 oz (75 g) Fontina or Gruyère cheese, cut into ¼ inch (5 mm) dice
2 oz (50 g) butter
2 shallots, chopped
14 oz (400 g) potatoes, peeled and cut into ½ inch (1 cm) cubes
1¼ pints (725 ml) vegetable stock
a generous grating of fresh nutmeg
7 fl oz (200 ml) crème fraîche
chopped fresh parsley or finely chopped fresh chives, to garnish

• Begin by melting the butter in a large saucepan and then add the shallots and
potatoes. Stir everything together in the buttery juices, then cover the saucepan
and cook the shallots and potato very gently for 10 minutes.
• Next, add the stock and bring to simmering point. Let everything simmer for
another 5-10 minutes or until the potato is tender.
• Now add the spinach leaves, cover with a lid and leave the leaves to collapse in
the heat of the pan.
• Then stir everything together and add a generous grating of fresh nutmeg and
season with salt and pepper.
• Once all the spinach has wilted, take the pan off the heat, leave to cool a little,
then blend the soup in batches until smooth (have a bowl ready to put the first
batch in).
• Then return the soup to the pan and stir in the crème fraîche. When you’re ready
to serve the soup, re-heat it gently just up to simmering point and finally, stir in
the diced cheese. Ladle the hot soup into warm bowls and, if you like, garnish
each one with a scattering of chopped parsley or finely chopped fresh chives.

Leek, Onion and Potato Soup

4 large leeks
1 medium onion, chopped small
175 g (7 discs) McCain frozen Simply Mash
1 oz (25 g) butter
11/2 pints (850 ml) stock, made up from Marigold Swiss vegetable bouillon powder
10 fl oz (275 ml) milk
salt and freshly milled black pepper
1 tablespoon crème fraiche or double cream
11/2 tablespoons snipped fresh chives or chopped fresh parsley

• To prepare leeks, first take off the tough outer leaves and trim off most of the
very green part.
• Now, using a sharp knife, place the leek on a flat surface and make an incision
vertically about halfway down (because of the intricate layers, there can be dust
and grit trapped in-between, usually in the upper part).
• Now turn on the cold tap and fan out the layers of leek to rinse them through and
rid them of any hidden dirt. Then slice them in one inch slices.
 • Now in a large, thick-based saucepan, gently melt the butter, then add the leeks
and onions, stirring them all round with a wooden spoon so they get a nice
coating of butter. Season with salt and pepper, then cover and let the vegetables
sweat over a very low heat for about 15 minutes.
• After that, add the stock, milk and the frozen mashed potatoes. Stir well and
when it reaches a gentle simmer, cover and cook gently for a further 10 minutes
or until the vegetables are soft and the mash has thoroughly defrosted – don’t
have the heat too high as the milk can boil over. Now put the whole lot into a
blender – leave it to cool a little first – and blend to a purée. If you have to blend
the soup in batches, make sure you have a bowl to hand to put the first batch
into.
• Now return the soup to the saucepan and reheat gently, tasting to check the
seasoning. Before serving sprinkle with freshly snipped chives or parsley and add a
swirl of crème fraiche.

Wild Mushroom and Walnut Soup

1 oz (25 g) dried porcini mushrooms

2 oz (50 g) butter
4 oz (110 g) open-cap mushrooms
2 medium carrots, chopped
2 celery stalks, chopped
1 medium onion, chopped
1 leek, washed and chopped
2 bay leaves
1 level teaspoon chopped fresh thyme
½ level teaspoon chopped fresh sage
2 cloves garlic, crushed

To finish:

8 oz (225 g) small open mushrooms – keep 4 whole and chop the rest finely
4 oz (110 g) walnuts, ground in a nut mill or food processor
1 oz (25 g) butter
3 fl oz (75 ml) single cream
3 fl oz (75 ml) dry sherry
1 dessertspoon lemon juice

• First place the dried mushrooms in a jug with 10 fl oz (275 ml) boiling water and
leave them to soak for 30 minutes.
• Meanwhile in a very large saucepan melt the 2 oz (50 g) butter, then add all the
prepared vegetables, herbs and garlic, stir well over a gentle heat until
everything is glistening with a coating of butter, then pour in the dried
mushrooms and their soaking water, followed by 3½ pints (2 litres) hot water.
Add some salt, then bring up to a gentle simmer and, keeping the heat low, let
the soup barely simmer for 1 hour.
• After that, place a colander over a large bowl and strain the soup into it. Remove
the bay leaves, and purée the vegetables with a little bit of the stock in a
liquidiser or processor, then return this to the rest of the stock and whisk to a
smooth consistency.
• Now wipe out the soup saucepan with some kitchen paper and return it to the
heat with the 1 oz (25 g) butter. Lightly sauté the chopped mushrooms for about
 5 minutes. After that, pour in the soup mixture, stir in the ground walnuts, season
with salt and pepper, and let it continue cooking gently for 10 minutes. While
that's happening use your sharpest knife to slice the 4 reserved whole mushrooms
into wafer-thin slices for a garnish.
• When you are ready to serve the soup, stir in the cream, sherry and lemon juice
and serve piping hot with the slices of raw mushroom floating on top.

Roasted Tomato Soup with Puree of Basil and Olive Croutons

3 lb (1.35 kg) ripe, red, firm tomatoes,

1 oz (25 g) fresh basil, 3 fat cloves garlic, unpeeled,
4 tablespoons extra virgin olive oil, plus extra for dipping,
1 large potato, about 6 oz (175 g),
2 rounded teaspoons tomato purée,
1 dessertspoon balsamic vinegar.
For the croutons: 3 oz (75 g) ciabatta, crusts removed, cut into small dice, 1 tablespoon
extra virgin olive oil, 1 level tablespoon black olive paste

• First of all, skin the tomatoes by pouring boiling water on them, leave for 1
minute exactly before slipping the skins off.
• Now, slice each tomato in half and arrange the halves on the baking tray, cut side
uppermost. Place the garlic cloves on the tray as well, leaving their skins on.
• Then season everything with salt and pepper and sprinkle a few droplets of olive
oil on each tomato half and some on the garlic – about 2 tablespoons in all. Then
finally top each one with a piece of basil leaf (dipping the leaf in oil first to give
it a good coating).
• Mow pop the whole lot into the oven and roast for 1 hour or until the edges of the
tomatoes are slightly blackened.
• While the tomatoes are roasting, prepare the croutons by placing the bread cubes
in a bowl, with the oil and the olive paste, then toss them around to get a good
coating of both.
• About 20 minutes before the end of the roasting time, peel and chop the potato,
place it in a saucepan with some salt and 1 pint (570 ml) of boiling water. Add the
tomato purée then simmer for about 20 minutes.
• When the tomatoes are ready, remove them from the oven, but leave it switched
on. Arrange the croutons on a small baking tray and put them in the oven to bake
for about 8 minutes using a timer. Now scrape the tomatoes and all their juices
into a food processor, rescue the garlic cloves from the tray, and then simply
squeeze the pulp to join the tomatoes and discard the skins.
• Then add the contents of the potato saucepan and whiz everything to a thick
purée, not too smooth. If you want to, you can sieve the pips out, but I prefer to
leave them in because I prefer that texture. The soup is now ready for reheating –
very gently.
• Just before serving the soup make the basil purée. Strip the leaves into a mortar,
sprinkle them with half a teaspoon of salt, then bash the leaves down with the
pestle. It takes a minute or two for the leaves to become a purée. Now add the
remaining 2 tablespoons of olive oil and the balsamic vinegar and stir well. To
serve the soup, pour it into warm serving bowls and drizzle the basil purée on the
surface, then finally sprinkle on the croutons and serve with some ciabatta bread
warmed through

Pumpkin Soup with Toasted Sweetcorn

1 lb 8 oz (700 g) pumpkin or butternut squash, peeled, deseeded and chopped into 1
inch (2.5 cm) dice
1 lb 4 oz (570 g) sweetcorn (off the cob weight, from 5-6 cobs)
1 oz (25 g) butter
1 medium onion, peeled and finely chopped
10 fl oz (275 ml) whole milk
1¼ pints (725 ml) stock made with Marigold Swiss Bouillon vegetable powder
1 teaspoon melted butter, for the sweetcorn

• Begin by melting the butter in the saucepan, then add the onion and soften it for
about 8 minutes.
• After that add the chopped pumpkin (or butternut squash), along with half the
sweetcorn, then give everything a good stir and season with salt and pepper. Put
the lid on and, keeping the heat low, allow the vegetables to sweat gently and
release their juices – this should take about 10 minutes.
• Next, pour in the milk and stock and simmer gently for about 20 minutes. Put the
lid on for this but leave a little gap (so it's not quite on) because, with the
presence of the milk, it could boil over. Keep a close eye on it anyway.
• While that's happening, pre-heat the grill to its highest setting for 10 minutes. Mix
the rest of the sweetcorn with the melted butter, spread it out on a baking tray,
season with salt and pepper and pop it under the hot grill about 3 inches (7.5 cm)
from the heat – it will take about 8 minutes to become nicely toasted and golden,
but remember to move the sweetcorn around on the baking tray halfway through.
• When the soup is ready, pour it into a food processor or blender and blend it to a
purée, leaving a little bit of texture – it doesn't need to be absolutely smooth.
You will probably need to do this in 2 batches. Serve the soup in warm bowls with
the toasted sweetcorn sprinkled over.

Chickpea, Chilli and Coriander Soup

8 oz (225 g) chickpeas, soaked overnight in twice their volume of cold water

2 small red chillies, halved, de-seeded and chopped
1 level tablespoon coriander seeds
1 x 15 g pack (or ½ oz) fresh coriander, leaves and stalks separated
1 level tablespoon cumin seeds
2 oz (50 g) butter
6 fat cloves garlic, peeled and finely chopped
1 level teaspoon ground turmeric
grated zest 1 lemon
1 x 200 ml tub crème fraîche

• First of all, drain the chickpeas in a colander, rinse them under the cold tap then
place them in the saucepan with 2¾ pints (1.75 litres) of boiling unsalted water.
Then bring them up to simmering point, put a lid on and cook them very gently
for about 1 hour or until the chickpeas are absolutely tender and squashy.
• While they're cooking, prepare the rest of the soup ingredients. The coriander and
cumin seeds should be dry roasted in a small pre-heated pan for 2-3 minutes,
then crushed in a pestle and mortar. After that, melt the butter in the pan, add
the crushed spices along with the chopped garlic and chillies and cook over a low
heat for about 5 minutes. Now add the turmeric, stir and heat that gently before
removing the pan from the heat.
 • As soon as the chickpeas are tender, drain them in a colander placed over a bowl
to reserve the cooking water. Transfer the chickpeas to a liquidiser together with
a couple of ladles of cooking water and purée them until fine and smooth. Now
add the lemon zest, coriander stalks and spices from the pan along with another
ladleful of cooking water and blend once more until fine and smooth.
• Next, the whole lot needs to go back into the saucepan with the rest of the
reserved cooking water. Bring it all up to a gentle simmer, give it a good stir,
season, then simmer gently for a further 30 minutes. All this can be done in
advance, then, when you're ready to serve the soup, re-heat very gently without
letting it come to the boil. Stir in half the crème fraîche and the lemon juice,
taste to check the seasoning, then serve in hot soup bowls with the rest of the
crème fraîche swirled in. Scatter with shredded chilli and coriander leaves as a
garnish.

Cauliflower Soup with Roquefort

1 medium, good-sized cauliflower (about 1lb 4 oz/570 g)

2 oz (50 g) Roquefort, crumbled into small pieces
2 bay leaves
1 oz (25 g) butter
1 medium onion, peeled and chopped
2 sticks celery, chopped
1 large leek, trimmed, washed and chopped
4 oz (110 g) potato, peeled and chopped into dice
2 tablespoons half-fat crème fraîche, plus a little extra to serve (optional)

• The stock for this is very simply made with all the cauliflower trimmings. All you
do is trim the cauliflower into small florets and then take the stalk bits, including
the green stems, and place these trimmings in a medium-sized saucepan. Then
add 2½ pints (1.5 litres) of water, the bay leaves and some salt, bring it up to the
boil and simmer for 20 minutes with a lid.
• Meanwhile, take another large saucepan with a well-fitting lid, melt the butter in
it over a gentle heat, then add the onion, celery, leek and potato, cover and let
the vegetables gently sweat for 15 minutes. Keep the heat very low, then, when
the stock is ready, strain it into the pan to join the vegetables, adding the bay
leaves as well but throwing out the rest. Now add the cauliflower florets, bring it
all back up to simmering point and simmer very gently for 20-25 minutes, until
the cauliflower is completely tender, this time without a lid.
• After that, remove the bay leaves, then place the contents of the saucepan in a
food processor or liquidiser and process until the soup is smooth and creamy. Next
return it to the saucepan, stir in the crème fraîche and cheese and keep stirring
until the cheese has melted and the soup is hot but not boiling. Check the
seasoning, then serve in hot bowls, garnished with a little more crème fraîche, if
you like, and the chives.

Hot and Sour Veg Soup

1 tbsp. Soya sauce

3/4 tsp. Chili sauce
1 tsp. Black pepper powder
2 tbsp. Vinegar
1/2 tsp. Sugar
1/4 cup Chopped Spring onion, 1/4 cup Chopped cabbage, 1/4 cup Chopped carrot, 1/4
cup Chopped capsicum, 1/4 cup Chopped mushrooms, 1/4 cup Cauliflower, A few bean
sprouts
1 1/2 tbsp. Cornflour mixed with 1/4 cup water

• Take four cups of water put Soya sauce, chili sauce, pepper powder, vinegar,
sugar, and salt. Bring to a boil.
• Add all vegetables and sprouts. Simmer for 2-3 minute without covering.
• Add cornflour, mixed in water and stir continuously till it becomes thick.

Curried Parsnip and Apple Soup with Parsnip Crisps

1½ lb (700 g) young parsnips

1 medium Bramley apple (6oz/175g)
1 heaped teaspoon coriander seeds
1 heaped teaspoon cumin seeds
6 whole cardamom pods (seeds only)
1½ oz (40 g) butter
1 tablespoon groundnut oil
2 medium onions, chopped
2 cloves garlic, chopped
1 heaped teaspoon turmeric
1 heaped teaspoon ground ginger
2 pints (1.2 litres) good-flavoured vegetable stock (

For the parsnip crisps:

1 medium to large parsnip (10-12 oz/275-350 g)

6 tablespoons groundnut oil

• Begin by heating a small frying pan and dry roasting the coriander, cumin and
cardamom seeds – this is to toast them and draw out their flavour. After 2-3
minutes they will change colour and start to jump in the pan. Remove them from
the pan and crush them finely with a pestle and mortar.
• Next, heat the butter and oil in a saucepan until the butter begins to foam, then
add the onions and gently soften for about 5 minutes before adding the garlic. Let
that cook, along with the onions, for another 2 minutes, then add all the crushed
spices, along with the turmeric and ginger, stir and let it all continue to cook
gently for a few more minutes while you peel and chop the parsnips into 1 inch
(2.5 cm) dice. Add the parsnips to the saucepan, stirring well, then pour in the
stock, add some seasoning and let the soup simmer as gently as possible for 1
hour without putting on a lid.
• To make the parsnip crisps, peel the parsnip and then slice it into rounds as thinly
as you possibly can, using a sharp knife. Now heat the oil in a 10 inch (25.5 cm)
frying pan until it is very hot, almost smoking, then fry the parsnip slices in
batches until they are golden brown, for about 2-3 minutes (they will not stay flat
or colour evenly but will twist into lovely shapes). As they're cooked, remove
them with a slotted spoon and spread them out on kitchen paper to drain.
Sprinkle lightly with salt. (If you like, you can make these in advance, as they will
stay crisp for a couple of hours.)
 • When the soup has been simmering for an hour, remove it from the heat, then
liquidise it if possible. If not, use a food processor and then a sieve – or even just
a sieve, squashing the ingredients through using the bowl of a ladle. After the
soup has been puréed, return it to the saucepan, taste to check the seasoning,
then, when you're ready to serve, re-heat very gently. While that's happening,
peel the apple and, as the soup just reaches simmering point, grate the apple
into it. Be careful to let the soup barely simmer for only 3-4 minutes. Serve in hot
soup bowls garnished with the parsnip crisps.

Baby corn and tofu soup

1 tablespoon olive oil

1 teaspoon granulated sugar
3 shallots or 1 onion, chopped
1 garlic clove, chopped, optional
1 small dried red chilli, optional
5cm piece of fresh ginger, peeled and chopped roughly
1 medium size carrot, washed and cut into chunks
the stalks from the spinach
1.5 litres water

To finish the soup

375g baby sweetcorn, sliced thinly
200g smoked tofu, cut into 1cm cubes
10 to 12 spinach leaves or more, roughly shredded
salt and freshly ground black pepper

• Heat the oil in a saucepan, and add the sugar. Stir for 2 minutes, then add the
rest of the ingredients for the stock, except the water.
• Stir these around for 2 minutes and then add the water. Bring to the boil and
simmer for 30 to 40 minutes.
• Strain the stock into another saucepan, and discard the solids. This stock can be
prepared well in advance.
• About 10 minutes before you are going to serve the soup, heat the clear stock
until it is just boiling, and add the baby corn and smoked tofu.
• Let this simmer for 6 to 8 minutes, adjust the seasoning, and add the spinach.
• Leave the soup to simmer for 10 seconds, and serve immediately.
Mains

Puff pastry

• mix goats cheese, garlic, seasoning – spread on pastry,

• Add tomatoes. Arrange in overlapping over cheese. Drizzle olive oil

Stuffed peppers

• With rice – garlic, onions, cinnamon,

Potato cakes

• Mix potatoes, onions, veggies

• Shallow fry

Feta Cheese, Spinach and Pine Nut Galettes

4½ oz (125 g) Feta cheese, chopped into small cubes

8 oz (225 g) young leaf spinach
1 oz (25 g) pine nuts
a little freshly grated nutmeg
10 oz (275 g) Quick and Easy Flaky Pastry
a little flour for dusting
1 oz (25g) Parmesan finely grated

Pre-heat the oven to gas mark 7, 425°F (220°C).

You will also need two solid baking sheets measuring 14 x 11 inches (35 x 28 cm), lightly
greased, and a 6 inch (15 cm) plain pastry cutter.

• Make the pastry and chill it for 30 minutes in the fridge.

• Meanwhile, cook the spinach by placing it in a saucepan with a lid on, then place
it over a medium heat. Just let it collapse down into its own juices, timing it for
2-3 minutes and turning it over halfway through. Drain the spinach in a colander,
pressing it with a saucer to extract every last bit of juice, then season with a
little nutmeg.
 • Next roll out the pastry on a lightly floured surface to 1/8 inch (3 mm), cut out
six 6 inch (15 cm) discs and place these on the baking sheets. Finely chop the
spinach and divide it between the pastry circles, spreading it out towards the
edges of the pastry, but leaving a small uncovered rim around the edge. Next,
scatter the Feta over the spinach, then sprinkle over the pine nuts.
• Now cook the galettes for 10-12 minutes, one tray on the high shelf, the other on
the next one down, until golden brown, swapping the baking sheets over halfway
through.
• Remove from the oven, sprinkle the Parmesan over and serve warm, or allow to
cool on a wire rack.

Roasted and Sun-dried Tomato Risotto

For the roasted tomatoes:

1½ lb (700 g) tomatoes
1 dessertspoon extra virgin olive oil
1 fat clove garlic, chopped
1 x 15 g pack (or ½ oz) basil leaves

For the risotto:

2 level teaspoons sun-dried tomato paste
4 oz (110 g) sun-dried tomatoes, roughly chopped
1 oz (25 g) butter
1 red onion, finely chopped
8 oz (225 g) Italian carnaroli rice
¼ level teaspoon saffron stamens
10 fl oz (275 ml) dry white wine
2 oz (50 g) Parmesan freshly grated, plus 1 oz (25 g) extra shaved into flakes with a
potato peeler
1 tablespoon double cream

Pre-heat the oven to gas mark 6, 400°F (200°C).

You will also need a solid roasting tray 14 x 10 inches (35 x 25.5cm), and a 9 inch (23
cm) shallow ovenproof dish of about 3 pint (1.75 litre) capacity.

• First of all, skin the tomatoes by pouring boiling water over them, then leave
them for 1 minute exactly before draining them and slipping the skins off (if
they're too hot protect your hands with a cloth). Now slice each tomato in half
and arrange the halves on the roasting tray, cut side uppermost, then season with
salt and pepper, sprinkle a few droplets of olive oil on each one, followed by the
chopped garlic, then finally top each one with half a basil leaf dipped in oil first
to get a good coating.
• Now pop the whole lot into the oven and roast the tomatoes for 50-60 minutes or
until the edges of the tomatoes are slightly blackened. After that, remove them
from the oven and then put the dish in the oven to pre-heat it, reducing the
temperature to gas mark 4, 350°F (180°C) first. Now put the tomatoes and all
their juices into a processor and blend.
• Next, melt the butter in a large heavy saucepan and fry the onion for about 7
minutes until it is just tinged brown at the edges. After that, add the rice and stir
to coat all the grains with the buttery juices. Now crush the saffron stamens to a
 powder with a pestle and mortar, then add this to the rice, together with the
wine. Bring it up to boiling point, let it bubble for a minute then add the tomato
paste and 12 fl oz (330 ml) boiling water. Give it all a good stir, season with salt
and pepper and then add all the processed tomato mixture plus the sun-dried
tomatoes. Stir again and bring it just up to simmering point, then transfer the
whole lot to the warm dish, return the dish to the oven and, using a timer, give it
35 minutes.
• After that stir in the grated Parmesan and give it another 5-10 minutes – what
you'll have to do here is to bite a grain of rice to check when it's ready. It should
be tender but still retain some bite. Just before serving, stir in the cream and top
each portion with shavings of Parmesan and any leftover basil leaves.

Mexican Enchiladas with Cheese

For the salsa:

1 x 400 g tin chopped tomatoes
1 medium green chilli (the fat, squat variety that isn't too fiery)
1 medium red onion, peeled and finely chopped
2 heaped tablespoons chopped fresh coriander leaves, plus a little extra to garnish
juice 1 lime

For the enchiladas:

4 large flour tortillas
4 oz (110 g) Wensleydale, grated
5 oz (150 g) Mozzarella, grated (a block of Mozzarella is best for this)
7 fl oz (200 ml) half-fat crème fraîche

Pre-heat the oven to gas mark 4, 350°F (180°C).

You will also need an ovenproof baking dish measuring 9 inches (23 cm) square and 2
inches (5 cm) deep, lightly oiled, and a frying pan.

• Begin by making the salsa: first tip the tomatoes into a sieve over a bowl to let
the excess liquid drain away. Next remove the stalk from the chilli, cut it in half,
remove and discard the seeds, chop the flesh very finely and place it in a bowl.
Then add half the chopped onion, the drained tomatoes, chopped coriander
leaves and lime juice, and season well with salt and pepper. Now give everything
a thorough mixing.
• Meanwhile, mix the 2 cheeses together in a bowl. Next put the frying pan over a
high flame to pre-heat and, when it's hot, dry-fry each of the tortillas for 6
seconds on each side. Place one tortilla on a flat surface and spread a tablespoon
of salsa over it, but not quite to the edges, sprinkle over a heaped tablespoon of
the cheese mixture, then follow this with a tablespoon of the crème fraîche. Then
roll the tortilla up and place it in the baking dish with the sealed-side down.
Repeat this with the others, then spread the remaining crème fraîche on top of
the tortillas in the dish and sprinkle the rest of the salsa over the top, followed by
the remaining cheeses and red onion. Now place the dish on a high shelf of the
oven for 25-30 minutes, garnish with the extra coriander and serve absolutely
immediately – if you keep them waiting they can become a bit soggy.

Courgettes and Tomatoes au Gratin

4 medium courgettes, sliced but not peeled
4 large tomatoes, skinned and sliced
2 tablespoons olive oil
1 large clove garlic, crushed
4 oz (110 g) Mozzarella or Cheddar cheese, cut into slices
4 level tablespoons grated Parmesan (Parmigiano Reggiano)
1 level tablespoon fresh torn basil

Pre-heat the oven to gas mark 5, 375°F (190°C).

• If you have the time, salt, drain and dry the sliced courgettes: layer them in a
colander, sprinkling each layer with salt, and place a suitably sized plate on top.
• Weigh this down with a heavy object (like scale weights) and after 30 minutes
quite a bit of water will have been drawn out. Dry them really thoroughly in a
clean cloth and then they're ready to cook.
• Heat the oil in a frying pan large enough to hold the courgettes in one layer
(otherwise do them in two batches), add the crushed garlic and sauté the
courgette slices to a nice golden colour on each side.
• Next arrange layers of courgettes, cheese slices and sliced tomatoes in a
heatproof gratin dish so that they overlap each other slightly like slates on a roof.
• Finally sprinkle on the grated Parmesan, basil and salt and freshly milled pepper.
Then bake on a high shelf in the oven for 30 minutes. Serve this with lots of
crusty bread and a green salad with a sharp lemony dressing.

Vegetarian Moussaka with Ricotta Topping

2 aubergines, each 8 oz (225 g)

10 fl oz (275 ml) vegetable stock
2 oz (50 g) Puy lentils
2 oz (50 g) green lentils
4 tablespoons olive oil
2 medium onions, finely chopped
1 large red pepper, de-seeded and chopped into ¼ inch (5 mm) dice
2 cloves garlic, peeled and crushed
1 x 14 oz (400 g) tin chopped tomatoes, drained
7 fl oz (200 ml) red wine
2 level tablespoons tomato purée or sun-dried tomato paste
1 level teaspoon ground cinnamon
2 level tablespoons chopped fresh parsley

For the topping:

1 x 9 oz (250 g) tub ricotta (see recipe introduction)

10 fl oz (275 ml) whole milk
1 oz (25 g) plain flour
1 oz (25 g) butter
¼ whole nutmeg, grated
1 large egg
1 oz (25 g) Parmesan (Parmigiano Reggiano),

Pre-heat the oven to gas mark 4, 350°F (180°C).

You will also need a shallow dish about 9 x 9 x 2½ inches (23 x 23 x 6 cm) deep.

• Begin by preparing the aubergines: to do this cut them into ½ inch (1 cm) dice
leaving the skins on. Place them in a colander, sprinkling with salt between each
layer, then put a small plate with a heavy weight on top – this will draw out any
excess juices.
• Meanwhile, pour the stock into a saucepan together with the Puy lentils (but no
salt), cover and simmer for 15 minutes before adding the green lentils. Cover
again and cook for a further 15 minutes, by which time most of the liquid will
have been absorbed and the lentils will be soft. While they're cooking, heat 2
tablespoons of oil in a large solid frying pan and fry the onions until they're soft
and tinged brown at the edges (about 5 minutes), then add the chopped pepper
and soften and brown that too for about another 4 minutes. Next add the garlic,
cook for 1 minute more, then transfer the whole lot to a plate.
• Next transfer the aubergines to a clean tea cloth to squeeze them dry, then add a
further 2 tablespoons of oil to the frying pan, turn the heat up to high and toss
the aubergines in it so they get evenly cooked. When they're starting to brown a
little, add the drained tomatoes and the onion and pepper mixture to the pan. In
a bowl mix the wine, tomato purée and cinnamon together, then pour it over the
vegetables. Add the lentils and the chopped parsley, season well and let
everything simmer gently while you make the topping.
• All you do is place the milk, flour, butter and nutmeg in a saucepan and, using a
balloon whisk, whisk until it comes to simmering point and becomes a smooth
glossy sauce. Season with salt and pepper, remove it from the heat and let it cool
a little before whisking in the ricotta followed by the beaten egg.
• Finally, transfer the vegetable and lentil mixture to the dish and spoon the
cheese sauce over the top, using the back of a spoon to take it right up to the
edges. Sprinkle with the Parmesan and transfer the dish to the pre-heated oven
and bake on the middle shelf for 1 hour. Then allow the moussaka to rest for 15
minutes before serving.

Spinach and Ricotta Lasagne with Pine Nuts

For the sauce:

1½ pints (850 ml) milk

2 oz (50 g) butter
2 oz (50 g) plain flour
1 bay leaf
2½ oz (60 g) Parmesan

For the lasagne:

1 lb 5 oz (600 g) young leaf spinach

8 oz (225 g) ricotta (see recipe introduction)
12 fresh lasagne sheets (weighing about 9 oz/250 g)
2 oz (50 g) pine nuts
knob of butter
¼ whole nutmeg, grated
7 oz (200 g) Gorgonzola, Shropshire Blue or Cashel Blue cheese, crumbled
7 oz (200 g) Mozzarella, coarsely grated
salt and freshly milled black pepper
Pre-heat the oven to gas mark 4, 350°F (180°C).

You will also need an ovenproof dish measuring about 9 x 9 inches (23 x 23 cm), 2½
inches (6 cm) deep, well buttered.

• Begin this by making the sauce, which can be done using the all-in-one method.
This means placing the milk, butter, flour and bay leaf together in a saucepan,
giving it a good seasoning, then, over a medium heat, whisking the whole lot
together continually until it comes to simmering point and has thickened. Now
turn the heat down to its lowest possible setting and allow the sauce to cook
gently for 5 minutes. After that, stir in 2 oz (50 g) of the Parmesan, then remove
it from the heat, discard the bay leaf and place some clingfilm over the surface to
prevent a skin from forming.
• Now you need to deal with the spinach. First of all remove and discard the stalks,
then wash the leaves really thoroughly in 2 or 3 changes of cold water and shake
them dry. Next, take your largest saucepan, pop the knob of butter in it, then
pile the spinach leaves in on top, sprinkling them with a little salt as you go. Now
place the pan over a medium heat, put a lid on and cook the spinach for about 2
minutes, turning the leaves over halfway through. After that, the leaves will have
collapsed down and become tender.
• Next drain the spinach in a colander and, when it's cool enough to handle,
squeeze it in your hands to get rid of every last drop of liquid. Then place it on a
chopping board and chop it finely. Now put it into a bowl, add the ricotta, then
approximately 5 fl oz (150 ml) of the sauce. Give it a good seasoning of salt and
pepper and add the grated nutmeg. Then mix everything together really
thoroughly and, finally, fold in the crumbled Gorgonzola.
• Now you need to place a small frying pan over a medium heat, add the pine nuts
and dry-fry them for about 1 minute, tossing them around to get them nicely
toasted but being careful that they don't burn. Then remove the pan from the
heat and assemble the lasagne. To do this, spread a quarter of the sauce into the
bottom of the dish and, on top of that, a third of the spinach mixture, followed
by a scattering of toasted pine nuts. Now place sheets of pasta on top of this –
you may need to tear some of them in half with your hands to make them fit.
Now repeat the whole process, this time adding a third of the grated Mozzarella
along with the pine nuts, then the lasagne sheets. Repeat again, finishing with a
layer of pasta, the rest of the sauce and the remaining Parmesan and Mozzarella.
When you are ready to cook the lasagne, place it on the middle shelf of the pre-
heated oven and bake for 50-60 minutes, until the top is golden and bubbling.
Then remove it from the oven and let it settle for about 10 minutes before
serving.

Lentil Shepherds Pie

1 can lentils (or equivalent cooked lentils if using dried)

1 can diced tomatoes
1 medium onion, chopped
mashed potatoes
a few cloves of garlic
dried herbs - basil, oregano, thyme, rosemary, etc.
splash olive oil, margarine, or water (for sautéing onions in)
Preheat oven to 350 degrees F.

• Prepare mashed potatoes - make sure that they're soft enough to be easy enough
to spread on top of the filling so be sure to add plenty of water or soymilk to
them!
• In a large saucepan, sauté onions and garlic until soft. use as much garlic as you
wish
• Add lentils, canned tomatoes, as well as dried herbs.. use whichever herbs or
combination of herbs as suits you, and as much as suits you. season with salt and
pepper
• Spoon mixture into a large casserole dish or lasagna pan. you may omit some of
the juices if filling seems too watery. spread a layer of mashed potatoes on top
• Place in oven and bake for 40-45 minutes or until potato topping is slightly
browned.

Vegetarian Shepherd’s Pie with Goats’ Cheese Mash

4 oz (110 g) dried black-eyed beans, pre-soaked and drained

3 oz (75 g) green split peas (no need to soak), rinsed
3 oz (75 g) green lentils (no need to soak), rinsed
2 oz (50 g) peeled carrots
2 oz (50 g) peeled swede
2 oz (50 g) peeled celeriac
1 large onion, peeled
1 small green pepper, deseeded
2 oz (50 g) butter, plus a little extra for greasing
8 oz (225 g) tomatoes
1 heaped tablespoon chopped mixed fresh herbs, such as sage, rosemary, thyme and
parsley, ¼ level teaspoon ground mace, ¼ level teaspoon ground cayenne pepper

For the topping:

4 oz (110 g) soft goats’ cheese

1 lb 8 oz (700 g) potatoes, peeled
2 oz (50 g) butter
2 tablespoons milk
1 oz (25 g) Pecorino cheese, grated

You will also need a steamer; and a round baking dish with a diameter of 9 inches (23
cm), 2 inches (5 cm) deep, buttered.

• You will need to soak and drain the black-eyed beans. To do this, wash them
under cold, running water and discard any broken ones. If it is convenient, soak
them overnight in 2 pints (1.2 litres) cold water. If you need them today and
haven’t got time to do this, simply bring them up to the boil (using the same
quantity of water), boil for 10 minutes and leave them to soak for two hours
before draining.
• Now put the drained beans into a saucepan with the split peas and lentils. Add 1¼
pints (725 ml) boiling water and some salt, cover and simmer gently for 50-60
minutes, or until the pulses have absorbed the water and are soft. Then remove
them from the heat and mash them just a little with a large fork.
 • Now pre-heat the oven to gas mark 5, 375°F (190°C), and put the potatoes on to
steam. Next, roughly chop all the vegetables, pile the whole lot into a food
processor and process until chopped small. Next, melt the butter in a large frying
pan over a medium heat, add the vegetables and cook gently for 10-15 minutes,
stirring now and then until they’re softened and tinged gold at the edges.
• Meanwhile, skin the tomatoes. Place them in a heatproof bowl and pour boiling
water on to them. After exactly a minute (or 15-30 seconds, if they are small),
remove them (protecting your hands with a cloth if the tomatoes are hot), slip off
their skins and slice them.
• After that, add the vegetables to the pulses mixture, along with the herbs, spices
and salt and freshly milled black pepper to taste. Then spoon the mixture into the
baking dish and arrange the tomatoes in overlapping slices on the top.
• As soon as the potatoes are cooked, place them in a bowl, add the butter, milk
and goats’ cheese, whisk to a smooth purée, season with salt and freshly milled
black pepper and spread the potato over the rest of the ingredients in the dish.
Finally, sprinkle over the Pecorino and bake the pie on the top shelf of the oven
for 20-25 minutes, or until the top is lightly browned. If you want to prepare this
in advance, it will need about 40 minutes in the oven.

Red lentil and caramelised onion cabbage parcels

1 Savoy cabbage
200g red lentils
3 large onions, halved and sliced
1 tablespoon olive oil
2 teaspoons sugar
grated zest and juice of 1 large lemon
olive oil

• Wash the lentils, put them in a small lidded saucepan and cover with cold water.
Bring to the boil and skim off the foam.
• Let them boil rapidly for 10 minutes, stirring from time to time, then reduce the
heat to a simmer, add some salt and cover.
• Simmer for about 15 minutes, stirring and checking that they are not burning on
the bottom. The resulting consistency should be like porridge.
• Meanwhile, cut the cabbage leaves carefully away from the core, discarding the
outermost leaves if they look tough. Blanch in boiling water for 2 minutes only,
then refresh in cold water and leave to drain.
• Sauté the onions with the olive oil on moderate heat. When they start to brown,
add the sugar. Stir them attentively until nicely caramelised.
• Combine the onions, cooked lentils, lemon juice and zest. Season to taste.
• Preheat the oven to 180°C, 350°F, gas mark 4.
• Pat dry a cabbage leaf. Put a heaped spoonful of filling in the middle near the
base of the leaf. Fold over the sides, then roll up.
• Put seam side down in a greased baking dish. Brush lightly with olive oil, and bake
in the oven for 20-25 minutes until lightly browned.

Carrot and ricotta cannelloni

Ingredients500g carrots, peeled and cut into ½cm slices

500g tub ricotta cheese
salt and freshly ground black pepper
12-14 tubes dried cannelloni
300g tub fresh tomato and mascarpone sauce
300g tub four cheese sauce
40g grated parmesan

• Preheat the oven to 200°C, 400°F, gas mark 6.

• Boil the carrots in plenty of boiling salted water until cooked and soft, drain and
cool, saving a cup of the cooking liquid.
• Place the cooked carrots in a food processor with a little of the cooking liquid,
blend on full power to a coarse paste approximately 15-20 seconds.
• Place the ricotta in a bowl with the carrot mash and mix well, season if
necessary. Using a piping bag fill the cannelloni tubes with the mix until all the
mixture is used up.
• In a 1 litre ovenproof dish take 2-3 spoons of the cold cheese sauce and spread
over the bottom of the dish, then arrange the cannelloni side by side until full.
• Gently heat both sauces in separate pans. Pour one over half the cannelloni and
then pour the other sauce cover the remaining half of the cannelloni. Sprinkle
with parmesan, bake for approximately 25 minutes.
Salads

Warm Lentil Salad with Walnuts and Goats' Cheese

8 oz (225 g) Puy lentils

1½ oz (40 g) walnuts, roughly chopped
1 tablespoon extra virgin olive oil
1 small red onion, peeled and finely chopped
1 bay leaf
1 fat clove garlic, peeled and crushed
1 heaped teaspoon fresh thyme leaves, chopped

For the dressing:

2 crottin goats' cheese or 4 oz (110 g) of any other firm goats' cheese

1 fat clove garlic, peeled
1 level teaspoon sea salt
1 rounded teaspoon powdered mustard
2 tablespoons balsamic vinegar
2 tablespoons walnut oil
3 tablespoons extra virgin olive oil
1 oz (30 g) rocket leaves

• First you need to cook the lentils. To do this, heat the oil in a medium saucepan
and when it's hot, lightly fry the chopped walnuts for about 1 minute. Then
remove them with a draining spoon to a plate and keep them aside for later.
• Now to the oil left in the pan, add the onion and crushed garlic and let these cook
and soften for about 5 minutes. After that, stir in the lentils, bay leaf and thyme
and make sure they all get a good coating with oil. Next add 10 fl oz (275 ml) of
boiling water, but don't add any salt - just put a lid on, turn the heat down to a
gentle simmer and let the lentils cook for 30-40 minutes or until they're tender
and all the liquid has been absorbed. You really need to bite one to test if they're
done.
• While the lentils are cooking you can prepare the dressing. Use a pestle and
mortar and crush the garlic with the salt until it's creamy, then add the mustard
and work that into the garlic paste. After that, whisk in the balsamic vinegar,
followed by the oils. Then season well with freshly milled black pepper
• As soon as the lentils are cooked, add salt to taste. Empty them into a warm
serving bowl and while they're still hot, pour the dressing over. Give everything a
good toss and stir, then crumble the goats' cheese all over and add the rocket
leaves, torn in half. Give everything one more toss and stir, and serve straight
away with the walnuts scattered over.

Grilled vegetable salad

450g pack runner beans, trimmed

1 red pepper, deseeded and cut into cubes
1 orange pepper, deseeded and cut into cubes
250g courgettes, thickly sliced
12 cherry tomatoes
4 cloves garlic, crushed
125ml olive oil
2 teaspoons balsamic vinegar (check suitability for vegetarians and vegans)
1 teaspoon wholegrain mustard

• Preheat a moderate grill.

• Slice the beans into 2.5cm pieces and place all the vegetables in a roasting tin.
• Stir the garlic into 4 tablespoons of the olive oil and pour over the vegetables.
• Grill for 10 minutes, turning until they begin to char and are tender. Allow to
cool.
• Mix the remaining ingredients together and pour over the vegetables.
• Serve warm on a bed of mixed salad leaves.

Other

A colourful Oriental-style vegetarian dish with noodles.

Ingredients1 tablespoon sunflower or corn oil

285g pack tofu, cut into cubes
½ bunch salad onions
2cm piece fresh root ginger, peeled and grated
1 clove garlic, crushed
1 large carrot, peeled and cut into strips
1 red pepper, deseeded and cut into strips
150g pack button mushrooms, sliced
200g pack sugar snaps
½ x 200g pack beansprouts
2 tablespoons soy sauce
150ml vegetable stock
1 tablespoon cornflour, blended with a little cold water
1 tablespoon honey
125g egg or rice noodles, prepared as pack instructions

• Heat the oil in a large frying pan or wok. Add the tofu and stir-fry for 2-3 minutes
until golden.
• Remove from the pan. Add the onions, ginger, garlic and carrot and stir-fry for
2-3 minutes.
• Add the remaining vegetables and stir-fry for a further 2-3 minutes.
• Stir in the soy sauce, stock and blended cornflour, bring to the boil and simmer
for 2 minutes, stirring until the liquid is clear.
• Add the honey, drained noodles and tofu and gently toss together to heat through
thoroughly.
Sweet

Crumble

• Chop apples, grapes, bananas

• Sprinkle water
• Mix in proportion 2 flour, 2 butter, 1 sugar, some cinnamon, nutmeg, raisins
• Add on top, and sprinkle water

Spicy Vegan Hot Cross Buns

350g /12oz strong plain flour

5ml/1 teaspoon ground mixed spice
5ml/1 teaspoon ground cinnamon
5ml/1 teaspoon grated nutmeg
1 sachet easy-blend yeast
25g/1oz caster sugar
75g/3oz currants
25g/1oz mixed peel, chopped
Finely grated rind of one lemon
75g/3oz vegan margarine, melted
175ml/6floz (approx) soya milk, warmed

Crosses
50g/2oz plain flour
25g vegan margarine
Water

Glaze
25g/1oz sugar
30ml water

• In a large bowl mix the flour, spices, yeast, sugar, currants, mixed peel and
lemon rind. Make a well in the centre and add the melted margarine and some of
the warmed milk.
• Mix until a soft dough is formed, adding more milk if necessary.
• Turn out the dough onto a floured surface and knead for about 10 minutes. Place
in an oiled bowl, cover with cling film and leave in a warm place until doubled in
size. (1-2 hours).
• Meanwhile to make the crosses, rub the margarine into the flour and add enough
water to bind. Roll out the pastry quite thinly then cut into thin strips.
• Once the dough has doubled in size, knock it down and knead for 5 minutes.
Divide into 12 pieces, roll each piece into a ball and leave on a greased baking
tray. Leave to rise again for about 30 mins.
• To make the glaze heat the water and sugar in a pan until the sugar dissolves.
• Leave to cool. Glaze each bun and top with pastry crosses.

Bake at 180°C/350°F/Gas Mark 4 for about 20 minutes or until golden.

Spring Chocolate Brownies

225g/8oz dates
100g/4oz margarine
60g/21/2 oz wholemeal flour
2 teaspoons baking powder
45ml/3 tablespoons cocoa powder, sieved
1very ripe banana mashed
75g/3oz pecans or walnuts, roughly chopped
5ml/1teaspoon vanilla essence
150g/5oz plain (vegan) chocolate for topping

• Preheat the oven to 180°C/350°F/Gas mark 4

• Cook the dates over a medium heat with just enough water to cover them. Cook
for 5 minutes or until soft.
• When cooked puree them and allow to cool a little Then cream together the dates
and the margarine until light and fluffy.
• Fold in the wholewheat flour, baking powder and cocoa powder.
• Add the banana, nuts and vanilla essence.
• Spread mixture on to an oiled baking tray (7" x7"), smooth top with spatula.
• Bake in oven for 20-25 minutes.
• When cool spread melted chocolate on top and sprinkle with extra pecans or
walnuts.

Mincemeat Muffins Vegan

Makes 12-14

Ingredients

350g/12 oz self raising flour

15ml/1 tbsp baking powder
175g/6 oz caster sugar
135ml/9 tbsp sunflower oil
375ml/12 fl oz water
150g/5 oz vegetarian mincemeat #
15ml/1tbsp demerara sugar
Pinch cinnamon

• Preheat the oven to 190°C/375°F/Gas Mark 5. Line a 12 hole muffin tin with deep
muffin cases.
• Sieve the flour and baking powder into a large mixing bowl. Add the sugar and
mix well.
• Add the oil and water and whisk together quickly.
• Fold in the mincemeat and spoon into the muffin cases (about 2/3 full). Mix the
demerara sugar and cinnamon together and sprinkle over the top of each. Put the
muffin tins into the oven immediately.
• Bake until well risen and golden, about 15-20 minutes. Cool on a wire rack.

Cranberry and Orange Muffins

225g/8oz cranberries, coarsely chopped

175g/6 oz caster sugar
350g/12 oz self raising flour
15ml/1 tbsp baking powder
½ tsp ground cinnamon
2 oranges
135ml/9 tbsp sunflower oil
15ml/1tbp Demerara sugar

• Preheat the oven to 190C/375F/Gas 5. Line a 12 hole muffin tin with deep muffin
cases.
• Place the cranberries in a shallow bowl and sprinkle with the sugar.
• Sieve the flour, baking powder and cinnamon into a mixing bowl. Zest the oranges
and chop finely. Stir the zest into the flour.
• Juice the oranges and make up to 375ml/12 fl oz with water.
• Mix the orange juice and oil into the flour and whisk together quickly.
• Fold in the cranberries and sugar and and juices that have been released. Spoon
into the muffin cases (about 2/3 full). Sprinkle the top of each muffin with a little
Demerara sugar and put into the oven immediately.
• Bake until well risen and golden, about 15-20 minutes.
• Remove from the tin and cool on a wire rack.

Microwave Brownies

1 banana, mashed
3/4 cup sugar
1/4 cup olive oil
1 teaspoon vanilla
1 cup flour
4 tablespoons cocoa
1/2 teaspoon salt
chocolate chips

• Mix wet ingredients in a bowl...add dry ingredients.... mix everything together

well and put in a small microwavable safe dish that's been greased up with
cooking spray.
• Sprinkle with chocolate chips and microwave on high for 4-5 minutes

Delicious Apple Cake

2 cups chopped apples w/skin

1 cup brown sugar
1/4 cup oil (canola, peanut, etc.)
1/4 cup chopped walnuts
1/4 cup raisins
1 teaspoon vanilla
1/3 cup applesauce
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt

• Mix oil, vegan sugar, and applesauce. Add rest of ingredients and mix well. Pour
into 8 x 8 cake pan. Bake at 350 degrees for 45 minutes.
Almond Orange Coconut Snack Cake

1 ripe banana, mashed

scan't 1/2 cup of sugar (I used brown)
Juice from one orange
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup unsweetened shredded coconut
1/4 cup almonds (whole, chopped, toasted, whatever)

• Preheat oven to 350 degrees.

• Mix banana and sugar until smooth. Stir in orange juice and vanilla extract.
• In separate bowl, sift together flour, baking powder, and salt. Stir in coconut and
almonds.
• Add dry ingredients to wet ingredients and stir.
• Pour batter into a greased 8 x 8 baking dish, making sure to spread the batter
evenly over the bottom of the dish.
• Bake at 350 for 15-17 minutes, or until light golden brown (and toothpick inserted
in middle comes out clean).
• Delicious warm, slices easier when a bit cooler.

Vanilla Cake

1/2 tin condensed milk (200gms) use vegan versions

2 3/4 cups plain flour (280gms)
1 teaspoon baking powder
1/2 teaspoon baking soda (soda bicarbonate)
2 teaspoons powdered sugar
1/2 cup margarine melted (60gms)
1/2 teaspoon vanilla essence
100 ml milk
100 ml soda water/aerated water

• Sieve flour, baking powder, baking soda, sugar, all together 2 to 3 times. Keep
aside.
• Pour condensed milk in a bowl. Add the margarine, and beat well till smooth. Add
the flour spoon by spoon, mixing into the condensed milk mixture. In between,
add milk as required if the mixture begins to get too stiff.[Stir the mixture in one
direction only all the while. This will incorporate more air and make the cake
lighter].
• Once all the flour is used up, beat the batter as above till light (5-7 minutes). Add
the soda and mix gently till smooth.
• Pour into a greased cake tin. Do not smooth with a spoon etc. If the consistency is
right this will not be needed.
• Pre-heat over to 300o. Place tin inside. Bake at 200o for 5-7 minutes and 150o till
done. (35 to 40 minutes).
• Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completely
before doing icing if any. Or serve warm with tea.

Lisa's Chocolate Cake

Ingredients (use vegan versions):

1 cup sugar
1 1/2 cups flour
1 teaspoon baking soda
1/3 cup cocoa
1/2 cup oil
1 cup cold water
2 teaspoons vanilla
1/2 teaspoon salt
2 tablespoons vinegar

• Mix first eight (all but vinegar) ingredients well.

• Add the 2 tablespoons vinegar and mix quickly until mixed well.

Bake for 25 minutes at 375 degrees Fahrenheit.

Cheesecake

For the Cake:

3 packages cream cheese
1 cup white sugar
1/4 teaspoon almond extract
1/4 teaspoon salt
5 eggs
For Topping:
1 cup sour cream
2 tablespoons white sugar
1/4 teaspoon vanilla extract

Method For the Cake:

• In a large bowl, combine cream cheese, sugar, almond extract, eggs and salt.
Beat until smooth.
• Pour into a greased deep dish plate.
• Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes.
• Remove from oven and allow it to cool .
For Topping:
• Combine sour cream, sugar and vanilla extract and stir until smooth.
• Spread evenly on top of the baked cheesecake and then again bake for 10 minutes
at 325 degrees F (165 degrees C) to set the top.
• Let it cool and refrigerate before serving.

Basic Brownies

6 (1 ounce) squares unsweetened chocolate

2/3 cup butter or margarine
2 cups white sugar
4 eggs
1 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup chopped nuts, or chocolate chips, or raisins

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
• Melt the chocolate and butter in the heavy pan, stirring sporadically. When
melted add the sugar and eggs, and stir until combined. Sift the flour, salt, and
baking powder into the pan; stir until combined. Stir in the nuts (or raisins, or
toffee bits, etc.).
• Spread the batter in the pan, smoothing it into the corners.
• Bake for about 35 minutes, but don't let it over-bake. Cool before cutting.

Lazy Dazy Cake

3 large eggs
2 cups of sugar
2 teaspoons vanilla
2 cups of cake or self-rising flour
2 teaspoons baking powder
1 cup of milk
2 teaspoons butter

For the icing:

5 tablespoons of brown sugar
2 tablespoons heavy cream
3 tablespoons melted butter

• Beat the eggs until they are creamy while gradually adding the sugar and vanilla.
Gradually add this mixture to the flour.
• Add the baking powder to this mixture.
• Heat the milk and butter to boiling point and add to the batter. Mix thoroughly.
Bake in a 350 degree oven for 20 minutes.
• Mix the icing ingredients thoroughly and spread over the cake while it is still hot.
• Place the cake with the icing under the broiler, until the icing is bubbly. Decorate
with chopped pecans or other nuts.

Coconut flavored Crunchy Munchy cookies

80 GMS. Flour
40 GMS. Butter
1/4 tsp. Baking powder
50 GMS. Powder sugar
40 GMS. Desiccated coconut
2 1/2 tbsp. Water/Milk
Few drops Vanilla essence

• Sieve flour, soda and baking powder.

• Cream the butter and sugar very well. Now add flour and desiccated coconut,
vanilla essence and make a soft dough with milk/water.
• Roll the dough into a square butter paper and chill it till hard. (Do not freeze)
• Bake at 175 C till done.

Nutty Chocolate Chunk Shortbread

1 1/2 cups unbleached wheat flour
3/4 cup soy margarine, chilled
1/2 cup cane sugar
1/4 cup rolled oats
1 cup vegan chocolate, chips or chopped
1 cup chopped walnuts
1/2 cup chopped hazelnuts
a couple dashes of cardamom and cinnamon

• Heat your oven to 350 degrees Fahrenheit.

• Mix all of the ingredients except the margarine together.
• Cut the cold margarine in pieces and add to the ingredients. You can use a pastry
cutter to mix in the margarine.
• Mix everything until the margarine is fully incorporated with the rest of the
ingredients and a soft dough is formed. P
• Put the dough into a 7x9 inch pan and press and flatten it in.
• Bake it for about 30 minutes, or until the top is golden and the edges are
browned.

Nan Khatai

¾ cup Maida (regular flour)

2/3 cup Butter
2/3 cup Powdered sugar
¼ cup Fine sooji (semolina)
2 tsp. Vanilla
A few Almonds or Cashewnuts

• Cream the butter till it looks fluffy and light.

• Add the sugar and mix well. Add vanilla, then add the maida and sooji. Make a
smooth dough.
• Form into small balls, flatten slightly, and cut across in the center.
• Place a piece of nut on the top. Bake on a greased pan at 150 C for about 25-30
minutes. Cool, then offer.

Chocolate, Chocolate Chip Cookies

1 2/3 cup of flour

1 cup sugar
1 cup brown sugar
3/4 cup margarine
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking powder
3 tablespoon sugar
2 tablespoon cocoa
1/6 cup water
1 cup vegan chocolate chips

• In a large bowl combine all dry ingredients.

• In smaller bowl add margarine, vanilla and water into a microwave safe bowl to
soften margarine if its not at room temperature.
 • Combine all ingredients.
• Roll cookies into balls and place on an ungreased cookie sheet.
• Bake for about ten minutes at 325 degrees F for a softer cookie or a bit longer for
a more crisp cookie

Amys Gingerbread Cookies

1/2 cup brown sugar

1/4 cup maple
1/4 cup molasses
1/2 banana
2 1/2 tablespoon grated ginger root
2 cups flour
1 teaspoon baking soda
1 teaspoon baking soda
1/2 teaspoon salt
1/8 cup vegetable oil
1/4 tablespoon cloves
1/4 tablespoon nutmeg
1/4 tablespoon cinnamon
1/4 teaspoon vanilla

• In large mixing bowl, combine brown vegan sugar, syrup, molasses, banana,
ginger, oil, and vanilla. Beat with electric mixer until all ingredients are well-
blended and banana is smooth.
• Separately combine flour, baking powder, baking soda, salt, cloves, nutmeg, and
cinnamon (feel free to add a pinch more cinnamon and/or cloves according to
your taste). Stir with fork or whisk until well-mixed.
• Combine dry and moist ingredients, mixing gingerly until thoroughly combined.
• Flatten balls of dough on a cookie sheet and bake for approximately 10 minutes at
350*.

Easy Cinnamon and Sultana Cakes

115 grams self raising flour

70 grams brown or caster sugar
100 grams margarine
half a cup of soya milk
2 teaspoons of cinnamon powder
2 handfuls (largish) of sultanas
2 tablespoons of syrup
12 paper cake holders (to cook in)

• Add into a large mixing bowl the flour, vegan sugar, and vegan marg. and begin to
mix together.
• After a few minutes of mixing slowly add the milk until the mixture starts to look
like a raw cake mixture. You may find you need to add a splash more milk to get
the right consistency.
• Add the syrup, cinnamon powder and the sultanas, and continue to mix until the
mixture is smooth.
 • Spoon a large spoonful into each paper case and put in pre heated oven of 150
degrees, or equivalent temp on gas oven and cook on middle shelf for around 25
minutes, checking every 10 minutes.
• When the cakes are ready they will have risen and turned brownish on top. Leave
them to cool for 10 minutes or serve warm with vegan custard.

Oatmeal Squares

2 cup instant oats

1/4 cup brown sugar
1/4 cup raisins
1/2 to 1 teaspoon cinnamon
1/2 cup margarine
1/4 cup corn syrup

• Mix oats, raisins, vegan sugar, and cinnamon in mixing bowl. Stir in vegan
margarine and corn syrup. Press into lightly greased 9 square microwave safe
dish. Microwave uncovered on high for 2 minutes. Refrigerate for 15 to 20
minutes before cutting.

Really Good Vegan Raisin Scones

2 cups flour
3 teaspoon baking powder
1/4 teaspoon salt
1 Tablespoon turbinado sugar
1/2 cup raisins
1/4 cup margarine, softened
3/4 - 1 cup soy/rice/ etc. milk

• Mix dry ingredients together.

• Cut in margarine until crumbles form. Stir in milk and raisins.
• Drop a spoonful onto an ungreased baking sheet.
• Bake at 450 degrees F for about 10-12 minutes, or until just brown on top.

Vegan Chocolate Sponge Cake

2 cups Self-rising flour -- (pref. 85% whole-wheat)

1/4 cup Cocoa powder
3 teaspoons Baking powder
1 1/3 cups Vanilla sugar -- OR- Superfine sugar
9 tablespoons Sunflower oil
1 1/2 cups Water
Vegan margarine -- for greasing
TO DECORATE
1 Qty. Chocolate Fudge Icing -- OR- Chocolate Butter
Dark chocolate -- coarsely grated
Confectioners' sugar

• Preheat the oven to 325 F.

• Grease two 8- to 8-1/2-inch shallow cake pans and line the base of each with a
circle of greased wax paper.
 • Sift the flour, cocoa powder and baking powder into a bowl.
• Add the sugar, oil and water.
• Mix well to a batter-like consistency.
• Pour the mixture into the prepared pans and bake for about 40 minutes, until the
cakes spring back to a light touch in the centre.
• Turn the cakes out onto a wire rack and strip off the wax paper.
• Allow to cool completely. Sandwich the cake together with half the fudge icing or
chocolate buttercream and coat the top with the rest.
• Sprinkle on a little grated chocolate and confectioners' sugar.

Chocolate Pudding
1 10.5-ounce package lite silken tofu (firm), crumbled
2/3 cup unbleached cane sugar
1/3 cup unsweetened cocoa powder
2 teaspoons vanilla extract
Pinch of salt

• Place all the ingredients in a food processor fitted with a metal blade, and
process until smooth, creamy, and thick.
• Transfer to a storage container and chill the pudding in the refrigerator until
serving time.

Oatmeal Waffles or Pancakes

2 cups rolled oats

2 cups water
1 medium banana
1 Tablespoon raw sugar or other sweetener
1/4 teaspoon sea salt
1 teaspoon vanilla extract

• Place all ingredients in blender and blend until smooth.

• Let stand a few minutes until batter is thick. If too thick, add additional water to
make batter easily pourable.
• Pour into heated, oil-sprayed waffle iron and cook for 10 minutes without lifting
the lid, or pour into lightly greased covered frying pan and cook for a few minutes
on each side until slightly brown on each side.

Banana Nut Bread Vegan

2 Cup Self Rising Flour

1 Cup Vegan Sugar (Can sub. 3/4C of Maple Syrup)
1 Cup Mashed Ripe Banana
3/4 Cup Chopped Nuts (Walnuts or Pecans)
1/3 Cup Oil
1/4 Vegan Milk
1 tsp or dessert spoon Vanilla Extract
1/2 tsp salt
1/2 tsp cinnamon ground
1/2 tsp nutmeg ground
1/2 tsp cloves ground
 • Pre heat oven to 350 fahrenheit (170 celsius)
• Grease bread loaf pan
• Mix Sugar, oil, milk, vanilla, banana slowly add to flour while mixing then add
spices and nuts
• Place in greased pan and bake for aprox 45-60 min or until knife comes out clean

Eggless Brownies

3 cups maida
1 tsp vanilla essence
2 cups sugar
2 tsp baking Powder
1 tsp baking Soda
2 tbsp cocoa powder
2 tbsp vinegar
2 cups cold water

• Mix 3 cups of Maida

• In another bowl mix ¾ cup oil, vanilla essence, vinegar and cold water
• Add the wet Ingredients to the dry mixture & mix very well
• Bake in pre heated oven for 375ºF for 40 minutes.

Oatmeal Cinnamon Scones

1/2c margarine or shortening

1-1/4c whole wheat pastry flour
1/3c brown sugar (use 1/2c for sweeter scone)
1t baking powder
1/2t baking soda
1/2t salt
1t cinnamon
1c old-fashioned rolled oats
1/3c raisins (optional)
1/3c vanilla or plain soymilk

• Preheat oven to 375.

• Mix flour, sugar, baking powder, baking soda, salt and cinnamon together in a
large bowl.
• Cut in margarine until mixture becomes uniformly crumbly. Stir in oats and
raisins.
• Add soymilk and mix gently until a soft dough begins to cling together.
• Turn dough out onto a floured surface and pat it into a 7-inch circle. Cut into 8
wedges and place them on an ungreased baking sheet.
• Bake 15-18 minutes until golden brown and firm when pressed lightly in the
center.
• Add 1/2c chopped nuts of your choice if you wish.
• Just before baking, sprinkle scone wedges with granulated sugar for a sweeter
taste. You may also increase the brown sugar to 1/2c if you wish.

The Best Banana Muffins Ever

2 tablespoons unsalted soy butter (I use Blue Bonnet light, its vegan)
2 heaping tablespoons sugar
1/2 teaspoon of vanilla
2 very large ripe bananas
1/2 cup all purpose flour
1/2 cup dry oats
1 heaping teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
pinch of salt
walnuts or carob chips, optional

• Put the butter, vegan sugar, and vanilla extract in a pan on a low heat to melt,
then remove and set aside for a few minutes.
• Mash the bananas and, in another bowl, measure out the flour, baking powder,
baking soda, cinnamon and salt. Dont over mix: just stir a couple of times; you
will have a not terribly attractive lumpy sludge, but don't worry about it.
• Fill the muffin trays about two-thirds full of mixture. Put in the oven and cook
about 25 minutes. Leave in pan for 5 minutes, then remove to wire rack for
another 5-10 minutes or until cool.

Ginger Cinnamon Muffins

3 cups whole wheat flour

1 cup raw sugar
2 teaspoons salt
4 teaspoons Rumford baking powder (aluminum free)
1 1/2 cups water
1/2 cup non-sweetened applesauce
Fresh grated ginger (to taste)
Dash of cinnamon (to taste)

• Mix dry ingredients in a large mixing bowl. Add water and applesauce to the dry
ingredients.
• Add the ginger and cinnamon to your taste preference. I use about 1/2 inch of
grated ginger root and a good shake of cinnamon.
• Pour into 12 regular sized muffin tins. Don't forget to spray the muffin tin before
pouring the batter. Bake at 350 degrees for 20 minutes or until done.
• Variations: you may omit the spices and add other things instead, such as fruit,
nuts, or soy granules.

Perfect Apple-Cinnamon Muffins

1/2 cup unbleached flour

3/4 cup whole wheat flour
1 1/2 teaspoon cinnamon
1t baking powder
1/2t baking soda
1 cup soymilk
1 packet of regular instant oatmeal (about 1/4 cup, any rolled oats can be used)
1/2 cup oat bran (any bran cereal will due, I use Grape Nuts)
1/4 cup maple sugar crystals (or any substitute for brown sugar)
 2T canola oil
1/4 cup unsweetened apple sauce
1 1/2 cups shopped or shredded peeled apples

• Coat 12 muffin cups with nonstick spray and set aside. Preheat oven at 350.
• In medium bowl combine flours, cinnamon, baking powder and, baking soda.
• Peel apples. You can either finely chop them or shred them with a grater.
• In a large bowl beat together the soy milk, oatmeal, oat bran, maple crystals, oil,
and applesauce.
• Add flour mixture, medium bowl, to liquid mixture. This process should be done
quickly and only mix until moistened, careful not to over mix. Lastly, fold in
apples.
• Spoon batter into muffin cups and bake at 400 for 20 minutes. Time may vary
depending on oven. Use a toothpick, insert it in the center of a muffin, if it
comes out clean, they are done.

Butter Shortbread

9oz plain (all purpose) flour

3oz caster sugar
6oz unsalted butter (NOT MARGARINE)

• Mix flour and sugar.

• Rub in butter and knead with warm hands until thoroughly combined and smooth
(no cracks) – overwork rather than underwork.
• Divide into two equal parts and press into the bottom of 2 x 7” lightly buttered
cake tins (it should be quite thin). Flute edges with your knuckle. Prick all over
with a fork and mark each one into six sections. Sprinkle with granulated sugar.
• Bake at 160C for 30 mins. When done it should just start to brown and look a
little risen and spongy. Leave to cool just a little then retrace the sections right
through the shortbread (do this before it gets cold as the cake becomes very
brittle and will break when you try to cut it). Turn out the sections when cold.