Chocolate Marble Cake

Serves 4
Ingredients
225g Butter
225g Caster sugar
4 Eggs
225g Self-raising flour
3 Tablespoons milk
1 Teaspoon vanilla extract
2 Tablespoons cocoa powder

Method

1. Preheat the oven to 180 degrees centgrade. Grease a ring cake tin..
2. Put the butter, caster sugar, eggs, flour and milk into a food processor and whizz for 1-2 minutes until smooth.
3. Place half of the mixture into a bowl. Stir the cocoa powder into the mxture in the bowl. Place the vanilla extract into the mixture in the food processor and whizz until the vanilla has been mixed in.
4. Take 2 spoons and use them to alternately dollop the chocolate and vanilla cake mixes into the tin. When all of the mixture hs been used up, take a skewer and swirl it around the mixture i the tin a few times to create a marbled effect.
5. Bake the cake for 45-55 minutes until a skewer inserted into the cake comes out clean. Run a knife around the edge of the tin so you can turn it out onto a cooling rack easier, after you have turned it out, leave the cake to cool.

Perfect Rice

Method
1 Mug
Rice, rinsed
Water
1 Dessertspoon turmeric (optional)

Method

1. Take an appropriate sized mug, depending on your appetite and how many people you need to feed (the rice will approximately triple in size), and fill it with rice. Pour the rice into a large saucepan. Fill the same mug with water and pour into the pan, then repeat (Ratio of 2:1, Rice:water). If desired, add turmeric to make the rice yellow-gold.
2. Bring the rice to the boil. Take the rice to a simmer for about 10 minutes, by which time the water will have boiled off and there will only be rice left in the pan.
3. Remove from the heat and serve.

Blueberry Smoothie

Serves 4
Ingredients
350g Frozen Blueberries
2 Bananas, broken into pieces
300ml Apple juice
1 Pear, cored and chopped

Method

1. Tip all of the ingredients into a blender and blitz until smooth.
2. Serve cold and refreshing.

Macaroni Cheese

This is the most delicious macaroni cheese i have ever tasted.
Serves 4
Ingredients
1 Slice of wholemeal bread, cut into chunks
2 Tablespoons Butter, plus 1 Tablespoon melted
350g Macaroni or Penne pasta
1 Teaspoon garlic paste
1 Teaspoon thai spices paste (available from most supermarkets)
3 Tablespoons Plain flour
500ml Milk
300g Cheddar cheese

Method

1. Heat the oven to 200 degrees centigrade. Spread the chunks of bread over a small baking tray, drizzle with the melted butter and season to taste. Bake for 6 minutes until crisp, then set aside.
2. Boil the pasta for 2 minutes less than stated on the pack. Meanwhile, melt the remaining butter in a saucepan. Add the garlic paste and thai paste, then cook for 1 minute. Pour in the milk and whisk it into the butter. Gradually whisk in the flour and a pinch of salt until you bet a lump free sauce. Simmer for 5 minutes, whisking constantly until thickened. Take off the heat, then stir in the cheddar, leaving a handful for later.
3. Rinse the pasta, then pour into a large ovenproof dish. Stir the cheesy sauce into the pasta. Scatter over the bread, remaining cheddar and pepper to taste. Bake for 20 minutes until crisp and golden.

Emily's Tasty Daal Curry

Serves 4
Ingredients
1 Onion
1 Teaspoon garlic powder
1 Teaspoon ginger powder
1 Teaspoon chilli powder
1 Red pepper, deseeded
½ teaspoon ground coriander
Rapeseed oil
1 Teaspoon curry powder
1 Teaspoon turmeric
½ Teaspoon ground fenugreek
1 Teaspoon mustard seeds
650g Precooked puy lentils (I suggest 1x400g tin and 1x250g ready-to-eat packet)
1x400ml Tin coconut milk
50g Baby spinach, plus extra to serve
1 Large mug of rice
Poppadoms or Naan bread, to serve

Method

1. Halve the onion and the red pepper and place in a food processor, along with the garlic powder, ginger powder, chilli powder and ground coriander. Blitz until roughly chopped, and leave to the side.
2. Pour the rice into a large pan with the two times the amount of water as rice (in a ratio of 2:1, water to rice) and bring to a low boil.
3. Heat the rapeseed oil on a high heat. Add the curry powder then wait 30-45 seconds becore adding the turmeric, the repeat the process with the fenugreek and mustard seeds. Wait until you can hear the mustard seeds popping in the pan, and then pour in the pepper and onion mixture from the blender and fry for 2-3 minutes.
4. Place the puy lentils in the pan and mix into the mixture. Pour the coconut milk into the pan and stir everything together, ensure that the curry has been brought up to the boil, then take down to the simmer until pretty much all of the water in the rice has boiled down. Then take the curry off the heat.
5. Rinse the rice in a colainder to get rid of all of the sticky starch. Then stir in the spinach to the Daal curry, ensuring it is thoroughly mixed in.
6. Serve the rice with the curry with a pinch of spinach on the top, serve with the naan or poppadoms.

Quinoa Salad with Grilled Halloumi

Serves 4, with a vegetable side dish
Ingredients
1 Red onion
1 Jar of sliced roast peppers in oil
200g Quinoa
500ml Vegetable stock
Handful curly leaved parsley, roughly chopped
2 Tablespoons olive oil
Zest and juice of a lemon
250g Pack halloumi cheese, chopped into 12 slices

Method

1. Heat 1 Tablespoon of oil from the roast peppers in a medium saucepanon a medium-high heat. Cook the onion and a handful of the peppers for a few minutes, then add the quinoa. Add the stock, cover and then turn the heat down to a simmer. Cook for 15 minutes, or until soft.
2. Meanwhile, mix the lemon zest and juice with the parsley and oil. This will be the dressing.
3. Heat a griddle pan on a medium-high heat, cook the halloumi on both sides until the slices are golden and crisp.
4. Serve the quinoa salad with the halloumi and the dressing poured all over it.

Cranberry and Raspberry Smoothie

Serves 4
Ingredients
200ml Cranberry juice
175g Frozen rasperries
100ml Milk
100ml Natural yoghurt

Method

1. Place all ingredients into a blender and pulse until smooth.
2. Serve in a jug with ice.

Bratkartoffeln (German fries)

Bratkartoffeln (or German Fries) is a traditional German dish which is served up in restaurants all over Germany. It is roughly chopped fried potatoes. It is unknown when and where Bratkartoffeln originated but it is thought that it has been around since we (humans) started cooking potatoes!
Serves 4 (side dish) or 2 (main meal)
Ingredients
1 Kilogram new potatoes
1 x 150g Pack of Quorn bacon, diced
1 Onion, diced
Half a teaspoon of ground pepper
Half a teaspoon of salt
Vegetable oil
2 Tablespoons chopped parsley

Method

1. Boil the potatoes in their skin until tender, but still firm (do not overcook). Let them cool then dice them.
2. Fry the bacon and the onion in a large frying pan on medium-high heat (with a drizzle of vegetable oil) until the bacon is brown and crispy. Put this in a bowl and set aside.
3. Add some more vegetable oil to the pan. Add the cubed potatoes to the pan, add the salt and pepper, and saute (Fry quickly over  high heat) the potatoes until they begin to gain a golden crust.
4. Return the bacon and onion to the pan with the potatoes, then saute for another 5 minutes.
5. Serve on individual plates and serve with parsley, if desired.

10 Minute Pea Soup

Serves 1
Ingredients
200g frozen peas
200ml Vegetable stock
30g Mix of pine nuts and cashew nuts
Vegetable oil
A handful of fresh mint leaves
Salt and Pepper

Method

1. Place the peas and stock in a sauce pan. Bring to the boil, then turn off the heat and let it sit for 3 minutes.
2. Grind the pine nuts and cashew nuts and a drizzle of oil in a blender or with a hand blender.
3. Place the peas, nut mix and mint in a blender, or use a hand blender.  Whizz to a puree, it will be slightly lumpy. Season to taste and serve.

Adapted from: Less Meat, More Veg by Rachel de Thample

Vegetable Stir-fry

This is a really quick weekday dinner.
Serves 4
Ingredients
396g Pack tofu, drained
570g Mixed stir-fry vegetables (available from most supermarkets)
180ml Pouch sweet chilli and ginger stir fry sauce (available from most supermarkets)
315g Dry noodles
2 Teaspoons toasted sesame seed oil
3 Tablespoons vegetable oil

Method

1. Prepare the tofu. Remove the excess moisture by wrapping the tofu in a few layers of kitchen towel. Sandwich the tofu between 2 chopping boards, then weigh down the top board with a few tins. Leave for 5-10 minutes. Remove the boards and unwrap. Cut the tofu horizontally (so its thinner), then cut the tofu into 8 triangles.
2. Heat half of the vegetable oil in a large frying pan or wok, then add the tofu. Cook for 4-5 minutes on each side, until browned. Remove from the pan and set aside.
3. Bring some water to a simmer in a large pan, then add the noodles. Cook until they are almost cooked.
4. Heat the remaining vegetable oil and half of the sesame oil in the pan/wok.Add the mixed veg, sauce and cooked noodles and stir fry for about 4-5 minutes, or until cooked through.
5. In a seperate pan, reheat the tofu WITHOUT OIL because otherwise it will go greasy.
6. Divide between 4 plates, top with the tofu and drizzle with the remaining sesame oil.

Summer Fruits Lemonade

Serves 4
Ingredients
5 Lemons, freshly squeezed (about 150 ml)
200ml Sparkling Water
200g Summer fruits (can be bought frozen in most supermarkets)
100g Caster sugar

Method

1. Place all of the ingredients in the blender and whiz to a smooth puree.
2. Strain into a jug over some ice cubes.
3. Serve cold.

Vegan Rice Pudding

Serves 4
Ingredients
400ml Tin coconut milk
400ml Cold water
1-2 Star anise
1 Teaspoon ground cinnamon
3 Cardamom pods, crushed
3 Tablespoons caster sugar
150g Pudding rice
4 Figs

Method

1. Pour the coconut milk and water in a pan, then stir in the cinnamon, cardamom, star anise and sugar.
2. Heat gently until the sugar dissolves. Bring to the boil, then remove from the heat.
3. Place the rice in a different pan and heat for 1-2 minutes. Stir in a third of the coconut milk and bring to a simmer, stirring constantly until almost all of the milk has been absorbed.
4. Gradually ladle in the rest of the milk, stirring continually until it has been fully absorbed. Keep going until the rice is tender, about another 15 minutes.
5. Scrape the seeds out of the figs, then put the rice pudding in bowls and put the fig seed/flesh on top of the pudding.

Adapted from: 'Less Meat, More Veg' by Rachel de Thample

Vegan Shortbread

Ingredients
125g Vegan margerine (or butter)
55g Caster sugar
180g Plain flour

Method

1. Preheat the oven to 190 degrees centigrade.
2. Beat the margerine and sugar together until smooth.
3. Stir in the flour to get a smooth paste.
4. Turn onto a work surface and gently roll out until the paste is 1cm thick. Cut into fingers and place on a baking tray. Stick a skewer all the way through the fingers to create a pattern. Chill in the fridge for at least 20 minutes.
5. Bake in the oven for 20-25 minutes, until golden-brown. Cool on a wire rack.

Aubergine Melts

Serves 4
Ingredients
3 Tablespoons olive oil
2 Small aubergines, sliced lengthways
2 Large tomatoes, sliced into rounds
1 x 150g Ball mozzarella, drained and sliced into 8 slices

Method

1. Preheat the oven to 200 degrees centigrade.
2. Drizzle the aubergine with oil and bake for 25 minutes.
3. Put 2 slices of tomato on each aubergine half, followed by two slices of mozzarella.
4. Return to the oven for another 5 minutes. Serve with couscous and green salad.
   

Green Salad

Ingredients
1 Small round lettuce
60g Lambs lettuce
70g Rocket
Half a cucumber, diced
3 Large spring onions, chopped finely
2 Large garlic cloves
1 Dessertspoon balsamic vinegar
1 Dessertspoon red wine vinegar
10 Dessertspoons olive oil
5-6 Black peppercorns
1 Dessertspoon coarse sea salt
Freshly ground black pepper

Method

1. Tear the lettuce into a large serving bowl, then add the lambs lettuce and rocket. Tip in the cucumber and spring onions, and toss well.
2. For the vinegarette, begin by crushing the salt with a mortar and pestle, then add the garlic. As you crush it, it will quickly break down into a paste. Then add the peppercorns and crush it in thoroughly. Then add some ground black pepper-to taste. Add the vinegars and grind them in. Add the oil and whisk with a fork until combined.
3. Add the vinegarette and toss well. Serve immediately.

Chocolate Beet Cake

Ingredients
(for the cake)
280g Plain flour
340g Caster sugar
70g Cocoa powder
1 Teaspoon baking powder
Half teaspoon salt
170g Butter,cut into pieces
2 Eggs
1 Tablespoons vanilla extract
2 Small beetroots, finely grated
225ml Boiling water
(for the icing)
110g Butter
225g Caster sugar
70g Cocoa powder
170ml Whipping cream
1 Teaspoons vanilla extract

Method

1. Preheat the oven to 180 degrees and grease two 20cm sandwich tins.
2. Mix the flour, sugar, cocoa powder, baking powder and salt in a bowl. Add the butter and, with an electric whisk, mix on a low setting until the butter has been worked into the flour (it will be dry and crumbly).
3. Add the eggs and vanilla and mix in slightly, then mix in the beets. Gradually add the hot water while still mixing on a low speed, then increase the speed to a medium speed and continue to mix for 3-4 minutes, until the batter is thick and fluffy.
4. Scrape the batter into the prepared tins and then make a dip in the middle of the cake so it does not become domed.
5. Bake the cake for 35 minutes until a skewer inserted into the iddle of the cake comes clean. Cool the cakes in the tin until you can touch the bottom of the tin and not get burnt. Then turn out onto a cooling rack.
6. For the icing, melt the butter in a medium saucepan, then whisk in the sugar and cocoa powder.
7. Continue to whisk this over a medium heat until it begins to bubble, then whisk in the cream. Continue  to whisk for about a minute. Remove the pan from the heat and stir in the vanilla.
8. Cool the mixture in the pan for about 15 minutes then decanter into a small bowl and continue to cool, whisking occasionally. This will set it to a pouring consistancy.
9. To assemble, place one of the cakes on a plate (not the serving plate). Spread an even layer of icing on the top of the cake and place the second layer on top. Pour all of the icing over the top of the cake, then spread it so it is even. Ensure that the icing is spread over the sides.
10. When the icing has stopped dripping off the edge, transfer to a clean plate or cake stand. Chill the cake to harden the icing.

Adapted from: Bake with Anna Olson

Vegan Shepherd's Pie

Serves 4
Ingredients
4 Large potatoes suitable for mashing, diced
2 Tablespoons vegan margarine
150ml Almond milk
110g Soya mince
300ml Vegan stock
300ml Vegan gravy
175g Carrot, diced (similar size as the peas)
175g Peas
1 Teaspoon garlic paste or powder
1 Teaspoon paprika

Method

1. Preheat the oven to 200 degrees.
2. Mix the soya mince with the stock to rehydrate the soya mince.
3. Boil the potatoes for about 20 minutes until tender. Drain and mash with the margarine and almond milk. If you wish you can add some black pepper.
4. In a medium bowl, mix the soya mince. gravy, peas, carrots, garlic paste/powder and paprika. Pour into a casserole dish but ensure that it is all evenly distributed. Top with the potatoes spreading them to the edges of the dish.
5. Bake for 30-40 minutes, or until the potatoes have lightly browned.

Butternut Squash with Autumnal Vegetables

Serves 2-4
Ingredients
1 Butternut squash, halved and seeded
120g Broccoli, broken into small florets
120g Sweet pepper in multiple colours, diced
220g Carrot, diced
100g Courgette, diced
120g Broad beans, frozen
140g Peas, frozen
140g Sweetcorn, frozen
1 Tin of chickpeas
200g Wholegrain rice
2 Dessertspoons cumin seeds
3 Dessertspoons vegan margarine
Vegetable oil

Method

1. Preheat the oven to 200 degrees centigrade. Place the squash halves skinside down on a roasting tray. Place a dessertspoon of vegan margerine in each seed hollow. Pour at least 3 tablespoons of vegetable oil over the butternut squash.
2. Put the butternut squash into the oven and cook for about 40 minutes.
3. Meanwhile, boil enough water in a large saucepan to cover the rice at least three times. Pour in the rice, return the rice to the boil and then simmer for 2 minutes, or for how long it says on the pack. Drain and rinse the rice.
4. Drain and rinse the chickpeas. Mix the broccoli, pepper, carrot, courgette, broad beans, peas, sweetcorn and chickpeas in a large bowl.
5. In the same pan as you cooked the rice in, heat a drizzle of oil, pour in the cumin seeds and fry for one minute.
6. Pour in the vegetables and the remainder of the vegan margarine. Cook for about three minutes-until the margarine has melted.
7. Mix the rice into the vegetables. Then drain the fat from the butternut squash and stir into the rice and vegetables.
8. Turn down the temperature of the oven to 100 degrees ad continue to cook for 20 minutes. Continue to cook the rice and veg for the same amount of time, stirring regularly.
9. Serve the rice on top of the squash and eat immediately.

Jam Tarts

Ingredients
250g Flour
100g Butter or vegan cooking butter
Jam (For a home made look use seedy jams or for a professional style use smooth jams)
60ml Water

Method

1. Preheat the oven to 200 degrees. Grease a 12-bun tin with butter/vegan margerine.
2. Chop up the butter into small pieces. In a large mixing bowl pour in the flour and butter and rub together, with your fingers, until it reaches the consitancy of breadcrumbs. Be careful not to overwork it because if the butter melts, the pastry will have a chewy texture.
3. Pour in the water and mix quickly to make a dough. If the pastry does not come together you may need to add more water.
4. Roll the dough into a ball and wrap with clingfilm. Chill in the fridge for an hour or two.
5. Roll out the dough until it is just less than 5 millimeters, only roll out the pastry in the same direction otherwise it will become overworked. Use a scone cutter that is slightly larger than the hole in the bun tin. Cut the circles as close as possible together.
6. When you have cut out all twelve circles you should cut out little shapes to put on the top to decorate the tarts
7. Place each circle into every hole in the bun tin and press it down into the edges of the hole. place a teaspoon of jam into each tart. Finally, place a shape on the top of each tart.
8. Cook for 20 minutes-until golden brown. Leave to cool and eat whilst still warm.

Tuoni E Lampo (Chickpeas with Pasta)

Serves 4
Ingredients
1 Can of chickpeas
400g Penne pasta
4 Tablespoons olive oil
1 Clove of garlic, crushed
1 Teaspoon sea salt
1 Teaspoon cracked black pepper

Method

1. Cook the pasta in boiling water with half of the pepper and salt until al dente, then drain and rinse it.
2. Drain the chick peas, then rinse them under hot water.
3. Heat the olive oil in a large frying pan and add the garlic, chick peas, pasta and the remaining salt and pepper. Then toss them together until everything is glossy with oil.
4. Serve immediately with plenty of cheese. This dish goes very well with carrot and coriander soup.

Adapted from 'The Bean Book by Rose Elliot'

Bean Salad

Serves 1-2
Ingredients
400g Can of red kidney beans
200g Small can of sweetcorn
4 Spring onions
1 Fresh chilli pepper
3 Fresh plum tomatoes
1 Avocado
1 Handful fresh coriander leaves
1 Handful fresh basil leves
1 Lime
1 Tablespoon olive oil
Half teaspoon granulated sugar
Half teaspoon sea salt
Half teaspoon crached black pepper

Method

1. Trim the spring onion and finely chop it, do the same with the chilli pepper as you do not want a large mouthful of spiciness! Slice the tomatoes in half, then scoop out all of the seeds and discard them. Finely chop the tomatoes. Stone the avocado, remove the skin, and then chop the avocado flesh into small peices. Pour all of this into a medium mixing bowl.
2. Drain and rinse the kidney beans and sweetcorn in the same sieve. Pour it into the mixing bowls.
3. Rip up the coriander and basil and throw them into the bowl. Chop the lime in half and squeeze the juice out onto your hand (ovet the bowl) to catch the seeds.
4. Add the olive oil, sugar, salt and pepper into the bowl. Toss the salad with your hands and place in your serving bowl.Place some coriander on top to serve.

Sizzling 'Chicken' Fajitas

Serves 4
Ingredients
1 Dried ancho chilli (preferable)/ other chilli
2 Spring onions
1 Ripe plum tomato
Half a bunch fresh coriander
1 Fresh red chilli
2 Limes
2 Teaspoons balsamic vinegar
1 Tablespoon soy sauce
1 Red pepper
1 Red onion
4 Quorn/soya 'chicken' fillets (frozen)
1 Dessertspoon paprika
1 Tin of mixed beans
Half teaspoon cumin seeds
300g Cooked short-grain brown rice
1 Lemon
4 Wholemeal tortillas
20g Feta cheese (optional)

Method

1. Tear the dried chilli into a liquidiser and just cover with boiling water to rehydrate. Trim and rip up the spring onions before adding them. Chop the tomato in half, add to the blender along with the coriander stalks and half of the leaves, half of the fresh chilli , juice of one lime, balsamic vinegar and soy sauce. Pop on the lid and place to one side.
2. Chop the top off the red pepper and scoop out the seeds, tear up and place on a skillet/griddle pan at medium heat. Top and tail the onion, then remove the skin and first layer of onion. Quarter the onion and rip the layers apart and place on the pan with the red pepper, leave them to char nicely.
3. Run the 'chicken' under the hot tap for 20 seconds. On a large sheet of greaseproof paper, toss the 'chicken' in the paprika. Fold over the paper, then bash the 'chicken' until the paprika has stuck to it.
4. Put the 'chicken' into a medium frying pan with 1.5 tablespoons of olive oil, turning every three to four minutes, until it is golden and cooked through.
5. Drain and rinse the beans. Put them in a large frying pan with 1.5 tablespoons olive oil, cumin seeds and the rest of the chilli (chopped finely). Toss regularly for a few minutes until they are crispy skinned.
6. Blitz the contents of the liquidiser until smooth then place into a mini serving bowl (this is the salsa).
7. Stir the rice and the juice of the lemon into the beans to warm through.
8. Transfer the charred veg onto a wooden board and warm the tortillas on the pan they were in. Pour the rice into a ceramic pan. Place this near the edge of the board, place the salsa (still in the bowl) in the middle of this pan. Fold the tortillas in half and place on the board. Crumble over the feta (optional) and coriander leaves. Slice the 'chicken' and sprinkle over the board.

I will try and upload a photo of the ideal presentation next time I make it.

Rhubarb Muffins

Ingedients
250g Soft brown sugar
80ml Vegetable oil
1 Egg
3 Teaspoons vanilla extract
125g Natural greek yoghurt
125g Skimmed milk
130g Rhubarb, diced
350g Wholemeal flour
2 Teaspoons baking powder
1 Teaspoon bicarbonate of soda
3 Tablesoons Demerara sugar mixed with 2 teaspoon vanilla extract

Method

1. Preheat the oven to 200 degrees centigrade. Place muffin cases into a muffin tin.
2. In a large bowl , mix the sugar, oil, egg, vanilla extract, milk and yoghurt. Then stir in the rhubarb.
3. Add the wholemeal flour, baking powder and bicarbonate of soda. Fold together quickly (so it does not rise too quickly) until just blended but still quite lumpy.
4. Spoon into the muffin cases and sprinkle liberally with the demerara sugar and vanilla mix.
5. Bake for 25 minutesuntil the sugar top is glistening and the muffins a delicate gold colour.

Baked Vanilla Nectarines

Ingredients
4 Ripe nectarines
30g Butter
5 Teaspoons demerara sugar
1 Tablespoon vanilla extract

Method

1. Preheat the oven to 180 degrees centigrades
2. Cut the nectarines in half and remove the stone. Arrange on a baking trays, cut side up.
3. Heat the butter with the demerara sugar and the vanilla extact, until smooth, stirring constantly.
4. Drizzle over the nectarines and bake for 25 minutes.
5. Serve with either ice cream, natural greek yoghurt or creme fraiche.

Summer Vegetable Risotto

Serves 4
Ingredients
100g Asparagus, trimmed
125g Frozen broad beans
1 Tablespoon olive oil
1 Onion, finely diced
350g Risotto rice
1 Litre hot vegetable stock
125g Dry white wine
0.5 Tablespoon lemon juice
Handful parsley, chopped

Method

1. Boil the asparagus and broad beans in water for 3 minutes. Drain and plunge into cold water, then drain again.
2. Heat the olive oil in a medium saucepan and gently fry the onion until transparent
3. Stir in the risotto rice/and add a ladle of stock. Cook until absorbed, continuously stirring. Continue adding the stock a ladle at a time, stirring each ladle until absorbed, ensuring it doesn't stick to the bottom.
4. When you add the last ladle, also add the asparagus, beans, dry white wine and lemon juice. Simmer for a few minutes. Mix in the parsley and serve.

Mushroom Stroganoff

Serves 2-3
Ingredients
3 Tablespoons olive oil
450g Mushrooms (Button, Field, Shiitake), sliced
3 Spring onions, sliced
2 Garlic cloves, crushed
30ml Diet cola
1 Yellow pepper, diced
Cracked black pepper to taste
400ml Creme fraiche
1 Tablespoon fresh oregano, chopped
1.5 Teaspoons paprika
300g Wholegrain rice

Method

1. Heat the oil gently in a large frying pan and fry the mushrooms gently for 1-2 minutes
2. Add the spring onion, garlic, yellow pepper and cola and cook for another minute.
3. Stir in the creme fraiche and heat to just below boiling. Stir in the oregano, paprika and black pepper.
4. Meanwhile, bring a large pan of water to the boil. Stir in the rice and return to the medium boil, then cook for 25 minutes (or what it says on the pack).Then rinse in cold water and drain before serving with the stroganoff.

Easy Chocolate Cake

Ingredients
For the cake
400g Plain flour
400g Caster sugar
2 Teaspoons baking powder
1 Teaspoon bicarbonate of soda
80g Cocoa powder
175g Butter
2 Large eggs
4 Teaspoons vanilla extract
300ml Sour cream
For the icing
75g butter
175g Dark chocolate
300g Icing sugar
100ml Condensed milk
25ml Skimmed milk
2 Teaspoons vanilla extract

Method

1. Take everything out of the fridge so the ingredients can come to room temperature.
2. Preheat the oven to 180 degrees centigrade. Line two 20cm sandwich tins with removeable bases, one 5cm pastry tin and place 10 cake cases in a cupcake tray.
3. Put all the cake ingredients into a large food processor and process until you have a smooth batter.
4. Divide the cake mix into the tins and cake cases, using a spatula and metal spoons, and bake until a thin skewer comes out clean, which should be about 35 minutes. Switch the cakes around halfway through to ensure even cooking.
5. Remove the cakes and turn out onto a wire rack.
6. To make the icing, melt  the butter and chocolate together in a pyrex bowl in the microwave.
7. While the butter and chocolate are cooling, sieve the icing sugar into another bowl.
8. Add the condensed milk and milk into the chocolate mix and whisk into the icing sugar.
9. Choose your cake stand or plate and put the first 20cm cake on the plate. Cover this with icing and place the other cake on top. Ice the bottom of the 5cm cake and place in the middle of the sandwich cake. With a hot palette knife and spoons, place the rest of the icing on the top of the cake and use the palette knife to make a smooth finish.

Asparagus with Tarragon Hollandaise

Ingredients
British asparagus (enough to feed your family)
2 Egg yolks
1 Tablespoons lemon juice
1 Teaspoon cracked black pepper
130g Salted butter
2 Stems of fresh tarragon

Method

1. To make the hollandaise sauce, place the egg yolks, lemon juice and pepper in a food processor and process briefly. Melt the butter in a saucepan until foaming and then, with the processor running, pour in the butter in a steady stream.
2. Finely chop the tarragon and pour into the food processor.
3. Chop the tough ends of the asparagus off. Then bring a saucepan half full of water to the boil. Lay down the asparagus horizontally in a metal colainder, then put the lid of the saucepan over the colainder, and put the colainder over the boiling water. Cook for 5 minutes only as you want it to retain some 'bite'.
4. Serve on individual plates and pour the sauce over the asparagus. Serve immediately.

Adapted from Roz Denny and Christine Ingran:Vegetarian Cookery

Roast Tomato Soup

Serves 4
Ingredients
2 Red peppers
2 Beefsteak tomatoes
2 Tins of chopped tomatoes
2 Carrots
2 Red onions
700ml water
4 Tablespoons Olive oil
Fresh oregano and basil
Dried oregano and basil
Cracked Black Pepper to taste

Method

1. Preheat the oven to 200 degrees and line a baking tray with parchment paper.
2. Chop the tomatoes and peppers in half. Remove the seeds and the stalk from the peppers. Then place the on the baking tray with their skins facing upwards. Roast them for around 30 minutes. Leave to cool, still on the baking tray.
3. Fry the onion and carrots in the olive oil using a large saucepan.
4. Remove the skin from the peppers and tomatoes. Put the flesh into the saucepan.
5. Pour the water and the tins of tomatoes into the pan. Put the dried herbs and pepper into the soup.
6. Bring to the boil and simmer until the carrots are tender.
7. Blitz the soup with the fresh herbs in a food processor or blender. Return to the hob and ensure the soup is war.
8. Serve immediately with finely grated cheddar cheese on the top. This dish can be frozen.

Couscous with Mediterranean Chick Peas

Serves 4
Ingredients
500g Couscous
700ml Water with half a teaspoon salt dissolved in it
4 Tablespoons olive oil
2 Large onions, peeled and chopped
250g Carrots, peeled and chopped
1 Teaspoon ground cumin, heaped
1 Teaspoon cumin seeds
2 Teaspoons ground cinnamon
2 Teaspoons ground coriander
100g Frozen Sweetcorn
2 Courgettes, Diced
2 Tins chick peas, drained
1 Tin chopped tomatoes
900ml Water

Method

1. Spread the couscous in a large roasting dish and pour the salt water over it evenly. Rub the couscous  lightly with your fingers to seperate the grains. Set the couscous aside.
2. Heat the oil in a large saucepan, at least 20cm high and 25cm in diameter, then add the onion and the carrots and fry gently for about 10 minutes. Stir in the spices and ground black pepper and cook for another 2-3 minutes, stirring.
3. Stir in the sweetcorn, courgettes and the chick peas, then add the water and tomatoes. bring to the boil and then turn down the heat so that the chick pea 'stew' simmers.
4. By now the couscous will have absorbed the water. Put it into a metal colander, breaking it up with your fingers as you do so.
5. Put the colander over the chick peas and cook gently for about 25 minutes.
6. Serve on individual plates. Spoon some couscous on the plates and some chick peas and sauce. If preferred rip up romaine lettuce leaves, Dandelion leaves and mix with sliced salad tomatoes, brunoise carrots (diced) and chopped cucumber.

Adapted from Rose Elliot:The Supreme Vegetarian Cookbook

Hot Chocolate Cake

Ingredients
Half a cup organic hot chocolate
Organic dark chocolate
3 eggs
6oz self-raising flour
6oz castor sugar
6oz butter

Method

1. Preheat the oven to 170 Celcius
2. Cream the butter and sugar together.
3. Beat the eggs with a fork in a seperate bowl.
4. Add the eggs gradually whilst beating, alternating between the eggs and sifting in the flour until they are all beaten into the mixture.
5. Beat in the hot chocolate.
6. Pour mix into cake cases and place a small square of chocolate on the top.
7. Bake for 25 minutes.

Carribean Coconut Rice

Ingredients
3 Tablespoons vegetable oil
1 Onion, finely chopped
300g Rice
400ml Water
400ml Coconut milk
400g Kidney beans
3 Tablespoons fresh thyme

Method

1. Heat the oil in a pan and fry the onion until soft.
2. Add the rice, water and coconut milk and stir well. Bring to the boil.
3. Add the kidney beans and thyme. Simmer for about 20 minutes until the rice has cooked. Season with pepper.
4. Serve with a sprig of coriander.

Carrot and Coriander Soup

Serves 4
Ingredients
1 Tablespoon vegetable oil
1 Onion, chopped
1 Teaspoon coriander, finely chopped
1 Potato, chopped
450g Carrots, chopped
1 Litre vegetable stock
Handful Coriander

Method

1. Heat the oil in a large saucepan and fry the onion until soft.
2. Stir in the  finely chopped coriander and potato, then simmer for about a minute.
3. Add the carrots and stock, bring to the boil, then reduce the heat.
4. Cook for around 20 minutes, until the carrots are soft.
5. Tip the soup and remaining coriander into a food processor or a blender and blitz until smooth.
6. Pour into bowls and swirl double cream into the soup.

Sweet Potato Soup

Serves 4
Ingredients
3 Sweet potatoes, finely chopped

2 Carrots, finely chopped

Orange juice

2 Vegetable stock cubes

1 Onion, chopped

20 Chives

3-5 Basil Leaves

1 Teaspoon mixed herbs

1 Teaspoon dried basil

1 Teaspoon black cracked pepper 

Method

1. Bring quarter of a large sauce pan of water to the boil
2. Add the stock cubes and dried herbs.
3. Add the carrots and two of the sweet potatoes. Then leave to simmer on a low heat for 5 minutes.
4. Fry the onion until soft but do not let brown.
5. Put two ladles of soup into a large jug, along with the rest of the sweet potato. Add a splash of orange juice. Fill the jug with water so that it is three-quarters full.
6. Blend until smooth with a hand blender.
7. Stir back in to the soup.
8. Using the same jug, blend half a jug of boiling water and the onion with a hand blender. Just blend it enough so that the onion is in small peices.
9. Pour this into the soup along with the pepper and fresh herbs.
10. Stir regularly until all of the vegetables are soft.
11. Serve with foccacia bread.

 

Bread Rolls

Ingredients
500g Strong Bread Flour
1 Teaspoon large grained seasalt
1-2 Teaspoons castor sugar
1 Jug of warm water
1 Teaspoon of quick yeast
1 Egg
Some poppy seeds
Olive Oil

Method

1. Preheat the oven to 220° C and put parchment paper on a baking tray.
2. Mix the flour, salt, sugar and yeast in a large mixing bowl.
3. Gradually add warm water whilst mixing until the dough is slightly sticky. Stop adding water when the dough becomes sticky!
4. Add some olive oil to give the bread flavour, moisture and to preserve it.
5. Knead the dough until it is smooth.
6. Split the mixture into six sections and roll into ball shapes.
7. Leave to prove in a warm place,  ie. warming oven, grill which is turned off, for about an hour until the bread has doubled in size.
8. Crack an egg into a small bowl and add a tiny bit of oil. Whisk this quickly with a fork. Brush this mixture on the bread roll. Sprinkle the poppy seeds over the top of the bread. 
9. Bake in the oven until golden and risen, about 15 minutes. The base of the buns should sound hollow when you tap them. Turn on to a wire rack to cool.

Tagliatelle Verde with Lentil Sauce

Serves 4
Ingredients
400g Tagliatelle Verde
2 Tablespoons Olive oil
2 Onions, peeled and chopped
2 Garlic cloves, crushed
½ Teaspoon of mixed spices
½ Teaspoon of mixed herbs
½ Teaspoon of cracked black pepper
225g Red lentils
1 Tin of tomatoes (400g)
450ml Water

Method

1. To make the sauce, heat the olive oil in a large frying pan and fry the onion for around 10 minutes, then add the garlic, herbs, spices, lentils, tomatoes and water. Bring to the boil.
2. Reduce the heat and let the mixture simmer gently for about twenty minutes, until the lentils are tender, then add the pepper.
3. Meanwhile, cook the tagliatelle in a large saucepan until al dente.
4. Drain immediately, then toss in a drizzle of olive oil.
5. Turn the tagliatelle onto four individual plates and pour the sauce into the centre. The sauce also compliments boiled white or wholegrain rice.

Adapted from: Rose Elliot:The Supreme Vegetarian Cookbook  

Penne Pasta with Aubergine and Tomato Sauce

Serves 4
Ingredients
1 Large Aubergine (about 375g)
6 Tablespoons of Rapeseed oil
1 Small onion, peeled and chopped
2 Tins of chopped tomatoes (about 800g)
1 Teaspoon of cracked black pepper
1 Teaspoon  of mixed herbs
500g Penne Pasta

Method

1. Slice the aubergine thinly lenghthways, then cut into strips about 5cm long and 1.5cm wide. Sprinkle with salt and leave for 5 minutes. Rinse and drain the aubergine in cold water. This process is called degorging and is used to prevent too much oil seeping into the aubergine during frying.
2. Fry the aubergine in the oil in a large frying pan until brown on both sides. Remove from the pan and drain on kitchen towels. Then fry the onion in the rapeseed oil, left over from the aubergine, until soft but not let them brown. Add the tomatoes and cook gently for around 5 minutes.
3. Puree the aubergine, tomato mix and seasoning in a food processor, return to the pan on a low heat to keep warm. Then put in fresh herbs if you have them in the garden (optional).
4. Cook the Penne pasta until al dente.
5. Drain the pasta immediately and toss in a drizzle of oil.
6. Serve the pasta on six individual plates and serve two serving spoons of sauce on top. Sprinkle grated mature cheddar to serve (optional).

Adapted from Rose Elliot:The Supreme Vegetarian Cookbook