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Tomato and Barley Soup

(This recipe serves 8) Ingredients: A little olive oil for frying 2 onions peeled and finely chopped 2 cloves of garlic crushed 1 tablespoon mild curry powder 3.5 tablespoons chicken/ vegetable stock 2 cups pearl barely 1 tin whole peeled tomatoes 3 litres water  
Method Heat a few tablespoons of oil in a pan and fry the garlic and onions until soft and transparent Add curry powder and fry a little more Stir in the stock and tomatoes and then blitz 3 quarters of the volume to form a puree and add back to the other quarter of liquid Now add the Barley and simmer till soft, tender and all swelled up Season to taste Add a little Tabasco to spice it up… Read the rest

Butternut Squash, Roast Garlic and Apple Soup Vegan

(This recipe serves 4) Ingredients 1 butternut squash 4 or more garlic cloves 2 green apples, peeled and chopped salt and pepper to taste olive oil 4 cups of vegetable stock   Method Heat a little olive oil and add the garlic cloves (peeled and slightly pressed) Fry in medium heat until golden Add the apple and squash Add salt and pepper and stir After 2 or 3 minutes add the veggie stock and let simmer until the squash is done Blend everything and serve with good bread Add lemon if desired   Preparation time: 20 minutes… Read the rest

Creamy Mussel Hot Pot

Ingredients 500gr Mussel Black local half shell 50ml Brandy 1 medium onion finely chopped 1 leek white part finely chopped 2 cloves finely chopped garlic 100gr butter 1 teaspoon finely chopped fresh Thyme 1 teaspoon finely chopped fresh parsley 1 teaspoon green pepper finely diced 1 teaspoon red pepper finely diced 1 teaspoon yellow pepper finely diced 1 tablespoon Robertson’s Fish Spice Salt and pepper to taste 300ml fish stock home-made 300ml fresh cream   Method In a big pot, add the butter and melt Add the leek, onion & garlic and fry till translucent Add the tot of Brandy and flame to burn off alcohol and leave flavour Add the fish spice Add the fish stock and then the cream and bring to the boil Add the herbs and diced peppers Boil until a good flavour and consistency has been achieved Season to taste 20 minutes before service add the mussels so they can soften and cook through Serve with Fresh Bread or Baguette to mop up the sauce  … Read the rest

Coco Banana Muffins

(This recipe makes 12 muffins) Ingredients 1 1/4 cups all-purpose flour 1 cup rolled oats 1/2 cup firmly packed brown sugar 1/3 cup unsweetened cocoa 1 tablespoon baking powder 1/4 teaspoon baking soda 1 cup mashed bananas 1/2 cup soy milk 5 1/3 tablespoon vegan margarine, melted 1 teaspoon vanilla  
Method Preheat the oven to 400°F Line 12 medium muffin cups with paper baking liners Combine the flour, oats, brown sugar, cocoa, baking powder and baking soda in a large bowl In a medium bowl, combine the mashed bananas, soy milk, margarine and vanilla Add the banana mixture to the dry ingredients and stir until just moistened Be careful not to mix too much Spoon the batter into the prepared muffin cups and bake for 20-25 minutes or until a toothpick inserted into the centre of the muffins comes out clean Cool on a wire rack… Read the rest

Marinated Mushrooms

Ingredients 2 Punnets Brown Mushrooms Thickly Sliced 1 Red Pepper Thinly Sliced 1 Green Pepper Thinly Sliced 1 Yellow Pepper Thinly Sliced 1 Onion Thinly Sliced Very Crispy Streaky Bacon Bits Vegetable Stock Chopped Spring Onion to garnish   Dressing: 1/3 cup of Good Olive Oil ¼ cup of Wellingtons Sweet Chilli Sauce 1 Tablespoon dry Red Wine Salt & Pepper to taste   Method: Sauté all the sliced peppers and onion in a little Olive Oil together Add a ladle of vegetable stock and reduce till almost dry Mix with the sliced fresh brown mushrooms Add in the Crispy Streaky Bacon Bits Combine all the dressing ingredients together Season to taste Pour over the salad and toss gently to ensure all covered Serve with a sprinkle of chopped Spring Onion… Read the rest
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