Serves 4 | Prep/cook 15 mins
100ml water
2 tbsp granulated sugar
3 large oranges
small bunch of lemon thyme (mint is nice too)
Orange and lemon thyme granita
Easy Food Recipes and Cooking - Orange and lemon thyme granita
Serves 4 | Prep/cook 15 mins
100ml water
2 tbsp granulated sugar
3 large oranges
small bunch of lemon thyme (mint is nice too)
Serves 4 | Prep/cook 15 mins
100ml water
2 tbsp granulated sugar
3 large oranges
small bunch of lemon thyme (mint is nice too)
Mini ‘cheese’ and sun-dried tomato bites
Easy Food Recipes and Cooking - Mini ‘cheese’ and sun-dried tomato bites
Serves 6 | Prep 10 mins | Cook 10 mins
2 tbsp olive oil
2 tsp ground flaxseeds
3 tbsp water
2 tbsp tomato purée
125g plain flour
2 tsp baking powder
200g Vegusto No Moo Mild Aromatic, cut into tiny cubes
8 sun-dried tomatoes, finely chopped
1 large sprig of fresh parsley, chopped
salt and pepper, to season
Serves 6 | Prep 10 mins | Cook 10 mins
2 tbsp olive oil
2 tsp ground flaxseeds
3 tbsp water
2 tbsp tomato purée
125g plain flour
2 tsp baking powder
200g Vegusto No Moo Mild Aromatic, cut into tiny cubes
8 sun-dried tomatoes, finely chopped
1 large sprig of fresh parsley, chopped
salt and pepper, to season
Torta de laranja (Rolled Orange Pudding)
Easy Food Recipes and Cooking - Torta de laranja (Rolled Orange Pudding)
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Serves 6 | Prep 6 mins | Cook 20 mins
2 tbsp demerara sugar
115ml orange juice, freshly squeezed
1 tbsp orange zest, fi nely grated
1 tbsp cornfl our
275g sugar
6 free-range eggs, beaten
50g butter, melted
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Serves 6 | Prep 6 mins | Cook 20 mins
2 tbsp demerara sugar
115ml orange juice, freshly squeezed
1 tbsp orange zest, fi nely grated
1 tbsp cornfl our
275g sugar
6 free-range eggs, beaten
50g butter, melted
Pastéis de nata
Easy Food Recipes and Cooking - Pastéis de nata
Makes 18 | Prep 15 mins | Cook 12 mins
100g sugar
125ml water
1 cinnamon stick
small piece of lemon peel
300g ready-rolled puff pastry
3 free-range egg yolks
2 tbsp cornfl our
1 tsp vanilla paste
175ml whipping cream (about 32% fat)
Makes 18 | Prep 15 mins | Cook 12 mins
100g sugar
125ml water
1 cinnamon stick
small piece of lemon peel
300g ready-rolled puff pastry
3 free-range egg yolks
2 tbsp cornfl our
1 tsp vanilla paste
175ml whipping cream (about 32% fat)
Peixinhos da horta
Easy Food Recipes and Cooking - Peixinhos da horta
Serves 6 | Prep 8 mins | Cook 7 mins
500g green beans
oil, for deep frying
125g flour
big pinch of salt
125ml vegetarian white wine
2 free-range eggs
Serves 6 | Prep 8 mins | Cook 7 mins
500g green beans
oil, for deep frying
125g flour
big pinch of salt
125ml vegetarian white wine
2 free-range eggs
Fried aubergine with escabeche
Easy Food Recipes and Cooking - Fried aubergine with escabeche
Serves 4
Prep 10 mins + marinating | Cook 7 mins
1 long aubergine
2 tbsp fi ne polenta
olive oil, about 200ml in total
1 onion, halved and thinly sliced
4 cloves garlic, crushed
1 large tomato, diced
1 small green pepper, deseeded and diced
50ml wine vinegar
2 tbsp chopped parsley
pinch of salt
pinch of sugar
freshly ground black pepper
Serves 4
Prep 10 mins + marinating | Cook 7 mins
1 long aubergine
2 tbsp fi ne polenta
olive oil, about 200ml in total
1 onion, halved and thinly sliced
4 cloves garlic, crushed
1 large tomato, diced
1 small green pepper, deseeded and diced
50ml wine vinegar
2 tbsp chopped parsley
pinch of salt
pinch of sugar
freshly ground black pepper
Folares Bread pies
Easy Food Recipes and Cooking - Folares Bread pies
Serves 6 | Prep 15 mins + rising | Cook 25 mins
For the dough:
350g flour
1 tbsp sugar
good pinch of salt
2 tsp instant dried yeast
175ml lukewarm milk
75g softened butter
1 free-range egg
For the filling:
2 or 3 sun-dried tomatoes, shredded
small jar of piquillo peppers, drained
100g semi-soft vegetarian sheep’s or goat’s cheese, thinly sliced
Serves 6 | Prep 15 mins + rising | Cook 25 mins
For the dough:
350g flour
1 tbsp sugar
good pinch of salt
2 tsp instant dried yeast
175ml lukewarm milk
75g softened butter
1 free-range egg
For the filling:
2 or 3 sun-dried tomatoes, shredded
small jar of piquillo peppers, drained
100g semi-soft vegetarian sheep’s or goat’s cheese, thinly sliced
Lentilha e tomate ensopada
Easy Food Recipes and Cooking - Lentilha e tomate ensopada
Serves 4 | Prep 7 mins | Cook 50 mins
3 tbsp olive oil
1 large onion, roughly chopped
2 cloves garlic, crushed
2 sticks of celery, including the leaves, finely chopped
300g carrot, peeled and diced
1 bay leaf
150g green or grey lentils, washed
1kg tomatoes, chopped
1 litre water
salt and pepper
8 slices of crusty bread (it’s fi ne if the bread is stale)
2 tbsp chopped parsley
Serves 4 | Prep 7 mins | Cook 50 mins
3 tbsp olive oil
1 large onion, roughly chopped
2 cloves garlic, crushed
2 sticks of celery, including the leaves, finely chopped
300g carrot, peeled and diced
1 bay leaf
150g green or grey lentils, washed
1kg tomatoes, chopped
1 litre water
salt and pepper
8 slices of crusty bread (it’s fi ne if the bread is stale)
2 tbsp chopped parsley
Caldo verde
Easy Food Recipes and Cooking - Caldo verde
Serves 4 | Prep 10 mins | Cook 40 mins
1.25 litres water
1 tsp salt
4 large white potatoes, peeled and quartered
4 cloves garlic, peeled and bashed
1 small onion, fi nely sliced
300g fi nely shredded green cabbage
3 tbsp olive oil
1 clove garlic, peeled and sliced
pinch of chilli flakes
½ vegan chorizo sausage, sliced
Serves 4 | Prep 10 mins | Cook 40 mins
1.25 litres water
1 tsp salt
4 large white potatoes, peeled and quartered
4 cloves garlic, peeled and bashed
1 small onion, fi nely sliced
300g fi nely shredded green cabbage
3 tbsp olive oil
1 clove garlic, peeled and sliced
pinch of chilli flakes
½ vegan chorizo sausage, sliced
Quinoa scones
Easy Food Recipes and Cooking - Quinoa scones
Makes 10 | Prep 20 mins | Cook 20 mins
5 tbsp cooked quinoa (see cook’s tip)
130g unbleached plain flour
60g plain wholemeal flour
2 tsp baking powder
½ tsp salt
45g non-hydrogenated margarine, chilled
1 tbsp coarse polenta
110ml buttermilk (made from 110ml soya milk mixed with ½ tsp apple cider vinegar and left to rest for 5–10 mins)
30g dried fruit of your choice (raisins, dates, etc.)
3 tbsp brown rice or agave syrup
Makes 10 | Prep 20 mins | Cook 20 mins
5 tbsp cooked quinoa (see cook’s tip)
130g unbleached plain flour
60g plain wholemeal flour
2 tsp baking powder
½ tsp salt
45g non-hydrogenated margarine, chilled
1 tbsp coarse polenta
110ml buttermilk (made from 110ml soya milk mixed with ½ tsp apple cider vinegar and left to rest for 5–10 mins)
30g dried fruit of your choice (raisins, dates, etc.)
3 tbsp brown rice or agave syrup
Coconut Cookies
Easy Food Recipes and Cooking - Coconut Cookies
Makes 20 | Prep 30 mins | Cook 10 mins
130g unbleached spelt or unbleached plain flour
¼ tsp bicarbonate of soda
¼ tsp salt
¼ tsp vanilla bourbon powder
160g desiccated coconut
75g coconut or soya milk
135g demerara sugar
65g coconut or sunflower oil
1 tbsp ground flaxseeds (optional)
50g finely chopped vegan dark
chocolate
Makes 20 | Prep 30 mins | Cook 10 mins
130g unbleached spelt or unbleached plain flour
¼ tsp bicarbonate of soda
¼ tsp salt
¼ tsp vanilla bourbon powder
160g desiccated coconut
75g coconut or soya milk
135g demerara sugar
65g coconut or sunflower oil
1 tbsp ground flaxseeds (optional)
50g finely chopped vegan dark
chocolate
Double cocoa and strawberry cake
Easy Food Recipes and Cooking - Double cocoa and strawberry cake
Serves 15 | Prep 40 mins | Cook 25 mins
For the basic chocolate cake:
300ml plain soya milk
2/3 tsp apple cider vinegar
180g unbleached plain fl our
2/3 tsp bicarbonate of soda
2/3 tsp baking powder
40g cocoa powder
pinch of salt
40g plain wholemeal fl our
pinch of ground cinnamon
120g pure maple syrup
70g sunfl ower or saffl ower oil
grated zest of 1 orange or lemon
80g fruit jam
2 tsp vegetarian rum or juice of
½ orange or lemon
500g strawberries
For the cocoa buttercream:
200g demerara or other good quality
brown sugar
150g cocoa powder
½ tsp bourbon vanilla powder
450g non-hydrogenated margarine, at room temperature
2–3 tbsp plain soya milk, at room temperature
Serves 15 | Prep 40 mins | Cook 25 mins
For the basic chocolate cake:
300ml plain soya milk
2/3 tsp apple cider vinegar
180g unbleached plain fl our
2/3 tsp bicarbonate of soda
2/3 tsp baking powder
40g cocoa powder
pinch of salt
40g plain wholemeal fl our
pinch of ground cinnamon
120g pure maple syrup
70g sunfl ower or saffl ower oil
grated zest of 1 orange or lemon
80g fruit jam
2 tsp vegetarian rum or juice of
½ orange or lemon
500g strawberries
For the cocoa buttercream:
200g demerara or other good quality
brown sugar
150g cocoa powder
½ tsp bourbon vanilla powder
450g non-hydrogenated margarine, at room temperature
2–3 tbsp plain soya milk, at room temperature
Ratatouille sub
Easy Food Recipes and Cooking - Ratatouille sub
Serves 8 | Prep 15 mins | Cook 1 hr
1 long, thin aubergine, such as a Japanese variety
1 long, thin courgette
1 long, thin yellow squash
1–2 red peppers, long and narrow if you can fi nd them
½ small yellow onion
250g tomato purée or tinned tomato sauce
1 clove garlic, fi nely chopped
2 tbsp olive oil
salt
chilli fl akes or piment d’Espelette
1 tbsp chopped fresh herbs, such as thyme
2 x 20cm sub rolls, or the equivalent length of baguette
Serves 8 | Prep 15 mins | Cook 1 hr
1 long, thin aubergine, such as a Japanese variety
1 long, thin courgette
1 long, thin yellow squash
1–2 red peppers, long and narrow if you can fi nd them
½ small yellow onion
250g tomato purée or tinned tomato sauce
1 clove garlic, fi nely chopped
2 tbsp olive oil
salt
chilli fl akes or piment d’Espelette
1 tbsp chopped fresh herbs, such as thyme
2 x 20cm sub rolls, or the equivalent length of baguette
Noodle, shallot and shiitake salad
Easy Food Recipes and Cooking - Noodle, shallot and shiitake salad
Serves 4
Prep 20 mins | soaking | Cook 30 mins
12 small shallots, cut in half if large
1 tbsp olive oil
1 tbsp balsamic vinegar
15g dulse
400g rice or kelp noodles
12 asparagus spears
1 red pepper, deseeded and cut into matchstick strips
8 shiitake mushrooms, sliced
freshly ground black pepper
For the dressing:
2 tbsp each sesame oil and olive oil
3 tbsp each tamari and balsamic
vinegar
pinch of crushed chillies (optional)
2 tsp raw honey
1 clove garlic, crushed
1cm piece of fresh root ginger, peeled and grated
1 handful of coriander leaves, chopped
Serves 4
Prep 20 mins | soaking | Cook 30 mins
12 small shallots, cut in half if large
1 tbsp olive oil
1 tbsp balsamic vinegar
15g dulse
400g rice or kelp noodles
12 asparagus spears
1 red pepper, deseeded and cut into matchstick strips
8 shiitake mushrooms, sliced
freshly ground black pepper
For the dressing:
2 tbsp each sesame oil and olive oil
3 tbsp each tamari and balsamic
vinegar
pinch of crushed chillies (optional)
2 tsp raw honey
1 clove garlic, crushed
1cm piece of fresh root ginger, peeled and grated
1 handful of coriander leaves, chopped
Warm aubergine, roots and chickpea salad
Easy Food Recipes and Cooking - Warm aubergine, roots and chickpea salad
Serves 4 | Prep 10 mins | Cook 30 mins
1 red onion, cut into wedges
1 sweet potato, cut into chunks
2 carrots, cut into large chunks
2 small beetroots, cut into wedges
2 tbsp olive oil or melted coconut oil
1 tsp each paprika and ground cumin
1 clove garlic, crushed
zest and juice of ½ lemon
2 aubergines, cut into chunks
400g tinned chickpeas, drained and rinsed
3 tbsp roughly chopped coriander leaves
For the spicy dressing:
½ tsp ground cumin
pinch of paprika
2 tsp raw honey or manuka honey
juice of 1 lemon
4 tbsp olive oil or fl axseed oil
Serves 4 | Prep 10 mins | Cook 30 mins
1 red onion, cut into wedges
1 sweet potato, cut into chunks
2 carrots, cut into large chunks
2 small beetroots, cut into wedges
2 tbsp olive oil or melted coconut oil
1 tsp each paprika and ground cumin
1 clove garlic, crushed
zest and juice of ½ lemon
2 aubergines, cut into chunks
400g tinned chickpeas, drained and rinsed
3 tbsp roughly chopped coriander leaves
For the spicy dressing:
½ tsp ground cumin
pinch of paprika
2 tsp raw honey or manuka honey
juice of 1 lemon
4 tbsp olive oil or fl axseed oil
Hoisin tempeh skewers with pickled cucumber salad
Easy Food Recipes and Cooking - Hoisin tempeh skewers with pickled cucumber salad
Serves 4 | Prep 10 mins + marinating | Cook 10 mins
400g tempeh
3 tbsp hoisin sauce
2 tbsp tamari
2cm piece of fresh root ginger, peeled and grated
1 red chilli, deseeded and chopped (optional)
1 clove garlic, crushed
3 tbsp mirin or 1 tbsp rice wine
2 tbsp vegetable stock or water
For the pickled cucumber salad:
½ cucumber
1 small red chilli, deseeded and thinly
sliced into ribbons (optional)
juice of ½ lime
2 tbsp rice wine vinegar
2 tbsp tamari
1 tbsp toasted nori fl akes
2 tbsp fi nely chopped coriander, to serve
Serves 4 | Prep 10 mins + marinating | Cook 10 mins
400g tempeh
3 tbsp hoisin sauce
2 tbsp tamari
2cm piece of fresh root ginger, peeled and grated
1 red chilli, deseeded and chopped (optional)
1 clove garlic, crushed
3 tbsp mirin or 1 tbsp rice wine
2 tbsp vegetable stock or water
For the pickled cucumber salad:
½ cucumber
1 small red chilli, deseeded and thinly
sliced into ribbons (optional)
juice of ½ lime
2 tbsp rice wine vinegar
2 tbsp tamari
1 tbsp toasted nori fl akes
2 tbsp fi nely chopped coriander, to serve
Sweet potato and goat’s cheese balls
Easy Food Recipes and Cooking - Sweet potato and goat’s cheese balls
Serves 4 | Prep 20 mins + chilling | Cook 1 hr
600g sweet potatoes
200g spinach, washed
1 free-range egg
20g butter
1 clove garlic, crushed
1 tbsp lemon juice
1 tbsp double cream
100g fresh breadcrumbs
50g soft vegetarian goat’s cheese
1 tsp finely chopped rosemary
1 tsp salt
40g vegetarian Parmesan-style
cheese, finely grated
40g Japanese panko breadcrumbs
freshly ground black pepper
Serves 4 | Prep 20 mins + chilling | Cook 1 hr
600g sweet potatoes
200g spinach, washed
1 free-range egg
20g butter
1 clove garlic, crushed
1 tbsp lemon juice
1 tbsp double cream
100g fresh breadcrumbs
50g soft vegetarian goat’s cheese
1 tsp finely chopped rosemary
1 tsp salt
40g vegetarian Parmesan-style
cheese, finely grated
40g Japanese panko breadcrumbs
freshly ground black pepper
Courgette and asparagus balls
Easy Food Recipes and Cooking - Courgette and asparagus balls
Serves 4
Prep 1 hr + standing and chilling + Cook 20 mins
4 small courgettes
2 tsp sea salt
25g pine nuts
2 free-range eggs
8 asparagus spears, trimmed and cut into 2mm rounds
2 cloves garlic, crushed
large pinch of dried chilli flakes
100g fresh white breadcrumbs
6 tbsp finely grated vegetarian
Parmesan-style cheese
200g Japanese panko breadcrumbs
Serves 4
Prep 1 hr + standing and chilling + Cook 20 mins
4 small courgettes
2 tsp sea salt
25g pine nuts
2 free-range eggs
8 asparagus spears, trimmed and cut into 2mm rounds
2 cloves garlic, crushed
large pinch of dried chilli flakes
100g fresh white breadcrumbs
6 tbsp finely grated vegetarian
Parmesan-style cheese
200g Japanese panko breadcrumbs
Brown rice and red lentil balls
Easy Food Recipes and Cooking - Brown rice and red lentil balls
Serves 4 | Cook 30 mins
100g red lentils
olive oil
3 banana shallots, finely sliced
2 spring onions, finely sliced
1 clove garlic, crushed
120g pine nuts, toasted
1 large free-range egg
300g cooked brown rice, cooled (weight 150g uncooked)
2 tsp thyme, finely chopped
2 tbsp basil, finely chopped
zest and juice of 1 lemon
100g breadcrumbs
1 tsp salt
½ tsp freshly ground black pepper
Serves 4 | Cook 30 mins
100g red lentils
olive oil
3 banana shallots, finely sliced
2 spring onions, finely sliced
1 clove garlic, crushed
120g pine nuts, toasted
1 large free-range egg
300g cooked brown rice, cooled (weight 150g uncooked)
2 tsp thyme, finely chopped
2 tbsp basil, finely chopped
zest and juice of 1 lemon
100g breadcrumbs
1 tsp salt
½ tsp freshly ground black pepper
Madeleine’s home-made lemonade cordial
Easy Food Recipes and Cooking - Madeleine’s home-made lemonade cordial
Makes 1 litre cordial
880g caster sugar
fi nely grated zest of 5 lemons
juice of 7 lemons (you’ll need about 500ml)
lemon slices and mint leaves, to garnish
soda water and ice cubes, to serve
Makes 1 litre cordial
880g caster sugar
fi nely grated zest of 5 lemons
juice of 7 lemons (you’ll need about 500ml)
lemon slices and mint leaves, to garnish
soda water and ice cubes, to serve
Parmesan cookies with roasted tomato and pesto
Easy Food Recipes and Cooking - Parmesan cookies with roasted tomato and pesto
Makes 60 | Cook 55 mins
30 large cherry tomatoes, halved
olive oil, for cooking
sea salt and freshly ground black pepper
2 cloves garlic
260g plain fl our, sifted
200g unsalted butter, softened
1 tbsp whipping cream
pinched dried thyme
140g vegetarian Parmesan-style
cheese, fi nely grated, plus extra for sprinkling
180g pesto
extra-virgin olive oil
60 small thyme sprigs
Makes 60 | Cook 55 mins
30 large cherry tomatoes, halved
olive oil, for cooking
sea salt and freshly ground black pepper
2 cloves garlic
260g plain fl our, sifted
200g unsalted butter, softened
1 tbsp whipping cream
pinched dried thyme
140g vegetarian Parmesan-style
cheese, fi nely grated, plus extra for sprinkling
180g pesto
extra-virgin olive oil
60 small thyme sprigs
Raspberry brownie and caramelised banana Eton mess
Easy Food Recipes and Cooking - Raspberry brownie and caramelised banana Eton mess
Feeds 6 | Cook 35 mins
For the raspberry brownies:
300g plain dark chocolate with
70% cocoa solids
250g butter, softened, plus extra for greasing
4 large free-range eggs, beaten
200g caster sugar
150g soft light brown sugar
125g plain fl our
25g cocoa powder
½ tsp baking powder
pinch of salt
100g fresh raspberries
For the caramelised banana sauce:
125g soft dark brown sugar
125g butter
125ml double cream
12 bananas
For the mess:
300ml double cream
2 tbsp icing sugar
1 vanilla pod, split lengthways and seeds scraped out
125g Greek yogurt
12 meringue nests, broken into smallish bits
Feeds 6 | Cook 35 mins
For the raspberry brownies:
300g plain dark chocolate with
70% cocoa solids
250g butter, softened, plus extra for greasing
4 large free-range eggs, beaten
200g caster sugar
150g soft light brown sugar
125g plain fl our
25g cocoa powder
½ tsp baking powder
pinch of salt
100g fresh raspberries
For the caramelised banana sauce:
125g soft dark brown sugar
125g butter
125ml double cream
12 bananas
For the mess:
300ml double cream
2 tbsp icing sugar
1 vanilla pod, split lengthways and seeds scraped out
125g Greek yogurt
12 meringue nests, broken into smallish bits
Aubergine and mushroom ‘sheep-free’ shepherd’s pie
Easy Food Recipes and Cooking - Aubergine and mushroom ‘sheep-free’ shepherd’s pie
Serves 4 | Cook 45 mins
100ml extra-virgin olive oil
1 onion, fi nely chopped
1 clove garlic, crushed
2 aubergines, trimmed and cut into cubes measuring about 3cm
250g chestnut mushrooms, trimmed and halved
2 tbsp tomato purée
150ml vegetarian red wine
150ml vegetable stock
2 tbsp cooked pearl barley
6 tomatoes, chopped
1 tbsp chopped rosemary
1 tbsp thyme leaves
85g butter
300g potatoes, boiled, drained and mashed
salt and black pepper
Serves 4 | Cook 45 mins
100ml extra-virgin olive oil
1 onion, fi nely chopped
1 clove garlic, crushed
2 aubergines, trimmed and cut into cubes measuring about 3cm
250g chestnut mushrooms, trimmed and halved
2 tbsp tomato purée
150ml vegetarian red wine
150ml vegetable stock
2 tbsp cooked pearl barley
6 tomatoes, chopped
1 tbsp chopped rosemary
1 tbsp thyme leaves
85g butter
300g potatoes, boiled, drained and mashed
salt and black pepper
Creamy beetroot mousse with cheese straws
Easy Food Recipes and Cooking - Creamy beetroot mousse with cheese straws
Serves 6 | Cook 15 mins
300g double cream
10g agar agar
salt and black pepper
500g cooked beetroot (the vacuum-packed stuff is fine)
dash of chilli sauce
juice of 1 lime
100g crème fraîche
100g creamed horseradish
1 tbsp chopped dill
For the cheese straws:
200g ready-made puff pastry
plain fl our, for dusting
beaten free-range egg, to glaze
75g vegetarian pecorino cheese, fi nely grated
1 tbsp poppy seeds
Serves 6 | Cook 15 mins
300g double cream
10g agar agar
salt and black pepper
500g cooked beetroot (the vacuum-packed stuff is fine)
dash of chilli sauce
juice of 1 lime
100g crème fraîche
100g creamed horseradish
1 tbsp chopped dill
For the cheese straws:
200g ready-made puff pastry
plain fl our, for dusting
beaten free-range egg, to glaze
75g vegetarian pecorino cheese, fi nely grated
1 tbsp poppy seeds
Delicious chocolate and cherry pots
Easy Food Recipes and Cooking - Delicious chocolate and cherry pots
Serves 8 | Cook 12 mins
200g dark chocolate (70% cocoa solids), chopped into small pieces
200g unsalted butter, chilled and cubed into smallish pieces
4 large free-range eggs and 4 egg yolks
200g white spelt flour, sifted
200g maple syrup
150g cherries, halved and pitted
unrefined icing sugar, for dusting
Serves 8 | Cook 12 mins
200g dark chocolate (70% cocoa solids), chopped into small pieces
200g unsalted butter, chilled and cubed into smallish pieces
4 large free-range eggs and 4 egg yolks
200g white spelt flour, sifted
200g maple syrup
150g cherries, halved and pitted
unrefined icing sugar, for dusting
Pear and cinnamon cake with early autumn berries
Easy Food Recipes and Cooking - Pear and cinnamon cake with early autumn berries
Serves 10 | Prep 30 mins
Cook 50 mins
200g unsalted butter, softened
200g white spelt fl our, sifted
3 large free-range eggs
1 tsp baking powder
1 tsp ground cinnamon
200g maple syrup
1 tsp vanilla extract
1 pear (I like to use a Conference), peeled, cored and fi nely grated unrefined icing sugar, for dusting (optional)
For the marbled berry cream:
200g blackberries (or other dark berries)
300ml double cream or Greek-style
natural yogurt
2 tbsp maple syrup
Serves 10 | Prep 30 mins
Cook 50 mins
200g unsalted butter, softened
200g white spelt fl our, sifted
3 large free-range eggs
1 tsp baking powder
1 tsp ground cinnamon
200g maple syrup
1 tsp vanilla extract
1 pear (I like to use a Conference), peeled, cored and fi nely grated unrefined icing sugar, for dusting (optional)
For the marbled berry cream:
200g blackberries (or other dark berries)
300ml double cream or Greek-style
natural yogurt
2 tbsp maple syrup
Blackberry and rose geranium cake
Easy Food Recipes and Cooking - Blackberry and rose geranium cake
Serves 8 | Cook 50 mins
225g unsalted butter, softened
150g white spelt fl our, sifted
50g wholegrain spelt fl our, sifted
4 large free-range eggs
1 tsp vanilla extract
225g maple syrup
2 tsp baking powder
25g cornfl our
6 young sweet rose geranium leaves,
flattened, plus extra leaves and
flowers to decorate
unrefi ned icing sugar, for dusting (optional)
For the syrup:
4 sweet rose geranium leaves, chopped
50g light honey
juice of ½ lemon
For the fi lling:
200ml double cream
1 tsp vanilla extract
2 tbsp honey
250g blackberries
Serves 8 | Cook 50 mins
225g unsalted butter, softened
150g white spelt fl our, sifted
50g wholegrain spelt fl our, sifted
4 large free-range eggs
1 tsp vanilla extract
225g maple syrup
2 tsp baking powder
25g cornfl our
6 young sweet rose geranium leaves,
flattened, plus extra leaves and
flowers to decorate
unrefi ned icing sugar, for dusting (optional)
For the syrup:
4 sweet rose geranium leaves, chopped
50g light honey
juice of ½ lemon
For the fi lling:
200ml double cream
1 tsp vanilla extract
2 tbsp honey
250g blackberries
Smoked tofu and apricot burgers
Easy Food Recipes and Cooking - Smoked tofu and apricot burgers
Serves 4 | Cook 15 mins
4 tbsp soya or groundnut oil
1 red onion, roughly chopped
2 sticks celery, roughly chopped
2 cloves garlic, roughly chopped
110g dried apricots, roughly chopped
120g smoked tofu
60g fresh white breadcrumbs
1 free-range egg
1 tsp chopped fresh sage leaves
1 tsp chopped fresh thyme leaves
plain flour, for dusting
crushed sea salt and freshly ground black pepper
4 floured burger baps, to serve
Serves 4 | Cook 15 mins
4 tbsp soya or groundnut oil
1 red onion, roughly chopped
2 sticks celery, roughly chopped
2 cloves garlic, roughly chopped
110g dried apricots, roughly chopped
120g smoked tofu
60g fresh white breadcrumbs
1 free-range egg
1 tsp chopped fresh sage leaves
1 tsp chopped fresh thyme leaves
plain flour, for dusting
crushed sea salt and freshly ground black pepper
4 floured burger baps, to serve
Garden pan pizza
Easy Food Recipes and Cooking - Garden pan pizza
Serves 4 | Cook 18 mins
4½ tbsp olive oil, plus extra for greasing
200g self-raising fl our, plus extra for dusting
1 tsp salt
3 tbsp sun-dried tomato purée
100ml cold water
125g asparagus tips
1 clove garlic, fi nely chopped
300g canned baby artichoke hearts, drained and halved
200g cherry tomatoes, halved
300g pitted black olives, drained
1 tsp dried parsley
1 tsp dried basil
1 tsp dried marjoram
125g bocconcini (mini vegetarian mozzarella balls)
crushed sea salt and freshly ground black pepper
Serves 4 | Cook 18 mins
4½ tbsp olive oil, plus extra for greasing
200g self-raising fl our, plus extra for dusting
1 tsp salt
3 tbsp sun-dried tomato purée
100ml cold water
125g asparagus tips
1 clove garlic, fi nely chopped
300g canned baby artichoke hearts, drained and halved
200g cherry tomatoes, halved
300g pitted black olives, drained
1 tsp dried parsley
1 tsp dried basil
1 tsp dried marjoram
125g bocconcini (mini vegetarian mozzarella balls)
crushed sea salt and freshly ground black pepper
The vegetarian Mexican
Easy Food Recipes and Cooking - The vegetarian Mexican
Serves 4 | Cook 15 mins
1 tbsp vegetable oil
1 large yellow pepper, deseeded and cut into chunks
1 large courgette, thickly sliced
1 red onion, cut into wedges
3 cloves garlic, fi nely chopped
½ head of fennel, thinly sliced
1 tsp mild or hot chilli powder
½ tsp ground cumin
½ tsp smoked paprika
1 tbsp chopped fresh oregano or ½ tsp dried oregano
400g can kidney beans, drained and rinsed
380g can artichoke hearts, drained and halved
400g can chopped plum tomatoes
1 tbsp pre-sliced green jalapeños (from a jar), drained (optional) 70g pitted black olives, sliced
100g tortilla chips
180g vegetarian Monterey Jack
cheese, grated
sour cream and sliced iceberg lettuce, to serve
Serves 4 | Cook 15 mins
1 tbsp vegetable oil
1 large yellow pepper, deseeded and cut into chunks
1 large courgette, thickly sliced
1 red onion, cut into wedges
3 cloves garlic, fi nely chopped
½ head of fennel, thinly sliced
1 tsp mild or hot chilli powder
½ tsp ground cumin
½ tsp smoked paprika
1 tbsp chopped fresh oregano or ½ tsp dried oregano
400g can kidney beans, drained and rinsed
380g can artichoke hearts, drained and halved
400g can chopped plum tomatoes
1 tbsp pre-sliced green jalapeños (from a jar), drained (optional) 70g pitted black olives, sliced
100g tortilla chips
180g vegetarian Monterey Jack
cheese, grated
sour cream and sliced iceberg lettuce, to serve
Sesame-roasted tofu with satay sauce and broccoli
Easy Food Recipes and Cooking - Sesame-roasted tofu with satay sauce and broccoli
Serves 4 | Cook 20 mins
500g fi rm tofu, drained
4 tbsp soy sauce
2 tbsp toasted sesame oil
2 tbsp sesame seeds
2 heads of broccoli, about 350g each, trimmed and broken into florets
For the satay sauce:
4 heaped tbsp peanut butter (plain or crunchy)
400ml can coconut milk
2 cloves garlic, crushed
2 tsp grated fresh root ginger
¼–½ tsp dried red chilli fl akes
2–3 tsp brown sugar
4 tbsp chopped coriander, to garnish
Serves 4 | Cook 20 mins
500g fi rm tofu, drained
4 tbsp soy sauce
2 tbsp toasted sesame oil
2 tbsp sesame seeds
2 heads of broccoli, about 350g each, trimmed and broken into florets
For the satay sauce:
4 heaped tbsp peanut butter (plain or crunchy)
400ml can coconut milk
2 cloves garlic, crushed
2 tsp grated fresh root ginger
¼–½ tsp dried red chilli fl akes
2–3 tsp brown sugar
4 tbsp chopped coriander, to garnish
Spicy bean cakes with lemon mayonnaise
Easy Food Recipes and Cooking - Spicy bean cakes with lemon mayonnaise
Serves 4 | Cook 30–35 mins
1 tbsp olive oil
1 onion, fi nely chopped
1 red pepper, cored, deseeded and chopped
2 cloves garlic, fi nely chopped
1 tsp cumin seeds
¼–½ tsp dried red chilli fl akes
2 x 410g cans black beans or red kidney
beans, well drained
4 tbsp roughly chopped coriander
50g soft breadcrumbs
a little dry polenta or dried breadcrumbs,
for coating
rapeseed or light olive oil, for shallow-frying
lemon wedges, to serve
For the lemon mayonnaise:
1 free-range egg
1 tsp Dijon mustard
1 tbsp lemon juice
300ml very light olive oil or other
neutral-tasting oil
salt and pepper
Serves 4 | Cook 30–35 mins
1 tbsp olive oil
1 onion, fi nely chopped
1 red pepper, cored, deseeded and chopped
2 cloves garlic, fi nely chopped
1 tsp cumin seeds
¼–½ tsp dried red chilli fl akes
2 x 410g cans black beans or red kidney
beans, well drained
4 tbsp roughly chopped coriander
50g soft breadcrumbs
a little dry polenta or dried breadcrumbs,
for coating
rapeseed or light olive oil, for shallow-frying
lemon wedges, to serve
For the lemon mayonnaise:
1 free-range egg
1 tsp Dijon mustard
1 tbsp lemon juice
300ml very light olive oil or other
neutral-tasting oil
salt and pepper
Laksa
Easy Food Recipes and Cooking - Laksa
Serves 4 | Cook 20 mins
125g rice noodles
2 tbsp sesame oil
1 tbsp vegetarian Thai paste
250g shiitake mushrooms, sliced
1 red chilli, deseeded and sliced
400ml can coconut milk
600ml water
1 aubergine, stem trimmed
2 pak choi, trimmed and halved
125g baby sweetcorn, halved diagonally
salt and pepper
20g coriander, roughly chopped, to garnish
Serves 4 | Cook 20 mins
125g rice noodles
2 tbsp sesame oil
1 tbsp vegetarian Thai paste
250g shiitake mushrooms, sliced
1 red chilli, deseeded and sliced
400ml can coconut milk
600ml water
1 aubergine, stem trimmed
2 pak choi, trimmed and halved
125g baby sweetcorn, halved diagonally
salt and pepper
20g coriander, roughly chopped, to garnish
Lebanese coffee dessert jars
Easy Food Recipes and Cooking - Lebanese coffee dessert jars
Serves 6 | Prep 20 mins + chilling
120ml strong coffee, unsweetened seeds from 6 green cardamom pods, finely ground, or ¾ tsp ground green cardamom
2–3 level tbsp mild honey, to taste
480ml plain Greek yogurt
185g ladyfingers (about 30)
85g unsalted pistachios, halved
55g good quality bittersweet
chocolate (about 65% cacao), chilled
Serves 6 | Prep 20 mins + chilling
120ml strong coffee, unsweetened seeds from 6 green cardamom pods, finely ground, or ¾ tsp ground green cardamom
2–3 level tbsp mild honey, to taste
480ml plain Greek yogurt
185g ladyfingers (about 30)
85g unsalted pistachios, halved
55g good quality bittersweet
chocolate (about 65% cacao), chilled
Gribiche sauce
Easy Food Recipes and Cooking - Gribiche sauce
Makes 180ml
1 large organic free-range egg, hardboiled, peeled
1¹⁄2 tsp strong Dijon mustard
¹⁄8 tsp fine sea salt
80ml neutral-tasting oil, such as grapeseed or safflower
2 tbsp extra-virgin olive oil
1 tsp white wine vinegar or cider vinegar (optional)
20g fresh herb leaves (such as a mix of parsley, tarragon, chervil, and dill)
2 tbsp capers, drained and finely chopped
1 tbsp finely chopped cornichons (optional)
Makes 180ml
1 large organic free-range egg, hardboiled, peeled
1¹⁄2 tsp strong Dijon mustard
¹⁄8 tsp fine sea salt
80ml neutral-tasting oil, such as grapeseed or safflower
2 tbsp extra-virgin olive oil
1 tsp white wine vinegar or cider vinegar (optional)
20g fresh herb leaves (such as a mix of parsley, tarragon, chervil, and dill)
2 tbsp capers, drained and finely chopped
1 tbsp finely chopped cornichons (optional)
Harissa
Easy Food Recipes and Cooking - Harissa
Makes about 240ml
140g dried red chilli peppers, a mix of mild and strong, stemmed and seeded (keep some or all of the
seeds to make the harissa hotter) boiling water
½ tsp caraway seeds or ¼ tsp ground caraway
½ tsp cumin seeds or ¼ tsp ground cumin
½ tsp coriander seeds or ¼ tsp ground coriander
3 cloves garlic
1 tsp fine sea salt
6 tbsp extra-virgin olive oil, or more if needed
Makes about 240ml
140g dried red chilli peppers, a mix of mild and strong, stemmed and seeded (keep some or all of the
seeds to make the harissa hotter) boiling water
½ tsp caraway seeds or ¼ tsp ground caraway
½ tsp cumin seeds or ¼ tsp ground cumin
½ tsp coriander seeds or ¼ tsp ground coriander
3 cloves garlic
1 tsp fine sea salt
6 tbsp extra-virgin olive oil, or more if needed
Home-made vegetable stock
Easy Food Recipes and Cooking -Home-made vegetable stock
Makes 2 litres
1 tbsp olive oil, for cooking
1 medium yellow onion, roughly chopped (not peeled)
2 medium carrots, sliced (not peeled)
2 stalks celery, sliced
2 cloves garlic, smashed with the flat of a knife blade
2 tsp fine sea salt
6 black peppercorns, crushed with the flat of a knife blade
1 prune or 1 tbsp tomato paste
2 whole cloves
1 bay leaf, fresh or dried
a few sprigs of thyme, fresh or dried
1 sprig of rosemary, fresh or dried
a splash of vegetarian dry white
wine (optional)
Makes 2 litres
1 tbsp olive oil, for cooking
1 medium yellow onion, roughly chopped (not peeled)
2 medium carrots, sliced (not peeled)
2 stalks celery, sliced
2 cloves garlic, smashed with the flat of a knife blade
2 tsp fine sea salt
6 black peppercorns, crushed with the flat of a knife blade
1 prune or 1 tbsp tomato paste
2 whole cloves
1 bay leaf, fresh or dried
a few sprigs of thyme, fresh or dried
1 sprig of rosemary, fresh or dried
a splash of vegetarian dry white
wine (optional)
Roasted roots
Easy Food Recipes and Cooking - Roasted roots
Serves 6 | Cook 50 mins
4 tsp olive oil for cooking, plus more for the pan
2kg mixed root vegetables
1½ tsp fine sea salt
1½ tsp cumin seeds
¼ tsp cayenne pepper, or more to taste
freshly ground black pepper
Serves 6 | Cook 50 mins
4 tsp olive oil for cooking, plus more for the pan
2kg mixed root vegetables
1½ tsp fine sea salt
1½ tsp cumin seeds
¼ tsp cayenne pepper, or more to taste
freshly ground black pepper
Couscous with vegetables
Easy Food Recipes and Cooking - Couscous with vegetables
Serves 8 | Cook 30 mins
100g golden raisins
olive oil, for cooking
2 small yellow onions, minced
fine sea salt
2 tbsp ras el hanout
450g small waxy potatoes
450g carrots, thin cut into 5cm
segments
200g small turnips, quartered
4 stalks celery, cut into 1cm segments
2 litres home-made vegetable stock
450g winter squash, peeled and cut into 2.5cm pieces
450g thin courgette, cut into 5cm
segments
320g cooked chickpeas (from about 125g dried)
extra-virgin olive oil
550g wholewheat couscous
720ml boiling water
20g chopped fresh flat-leaf parsley leaves
20g chopped fresh coriander leaves
harissa, to serve
Serves 8 | Cook 30 mins
100g golden raisins
olive oil, for cooking
2 small yellow onions, minced
fine sea salt
2 tbsp ras el hanout
450g small waxy potatoes
450g carrots, thin cut into 5cm
segments
200g small turnips, quartered
4 stalks celery, cut into 1cm segments
2 litres home-made vegetable stock
450g winter squash, peeled and cut into 2.5cm pieces
450g thin courgette, cut into 5cm
segments
320g cooked chickpeas (from about 125g dried)
extra-virgin olive oil
550g wholewheat couscous
720ml boiling water
20g chopped fresh flat-leaf parsley leaves
20g chopped fresh coriander leaves
harissa, to serve
Stilton, watercress and pear toasts
Easy Food Recipes and Cooking - Stilton, watercress and pear toasts
Serves 4 | Cook 10 mins
4 slices seeded bread
1 bunch watercress, washed
2 pears, cored and sliced
50g walnut pieces
200g vegetarian Stilton cheese, sliced
Serves 4 | Cook 10 mins
4 slices seeded bread
1 bunch watercress, washed
2 pears, cored and sliced
50g walnut pieces
200g vegetarian Stilton cheese, sliced
Roasted aubergine and lentil with halloumi
Easy Food Recipes and Cooking - Roasted aubergine and lentil with halloumi
Serves 4 | Cook 40 mins
3 large aubergine, cut into cubes
3–4 tbsp smoked paprika
6 tbsp olive oil
4 cloves garlic, chopped
2 x 400g can lentils, drained
2 x 225g packet vegetarian halloumi
cheese, plain or chilli, sliced
Serves 4 | Cook 40 mins
3 large aubergine, cut into cubes
3–4 tbsp smoked paprika
6 tbsp olive oil
4 cloves garlic, chopped
2 x 400g can lentils, drained
2 x 225g packet vegetarian halloumi
cheese, plain or chilli, sliced
Pepper, pea and spinach frittata
Easy Food Recipes and Cooking - Pepper, pea and spinach frittata
Serves 4 | Cook 25 mins
1 tbsp olive oil
½ yellow pepper, finely chopped
1 bunch spring onions, sliced
100g fresh baby-leaf spinach
200g frozen peas, thawed
6 free-range eggs, beaten
crunchy mixed salad, to serve
Serves 4 | Cook 25 mins
1 tbsp olive oil
½ yellow pepper, finely chopped
1 bunch spring onions, sliced
100g fresh baby-leaf spinach
200g frozen peas, thawed
6 free-range eggs, beaten
crunchy mixed salad, to serve
Tofu hoisin wraps
Easy Food Recipes and Cooking - Tofu hoisin wraps
Serves 4 | Cook 10 mins
2 x 250g smoked tofu with herbs and
sunflower seeds
10 tbsp hoisin sauce
12 small tortilla wraps
1½ bunches spring onions, shredded
1 cucumber, cut into sticks
Serves 4 | Cook 10 mins
2 x 250g smoked tofu with herbs and
sunflower seeds
10 tbsp hoisin sauce
12 small tortilla wraps
1½ bunches spring onions, shredded
1 cucumber, cut into sticks
Mushroom stroganoff with potato farls
Easy Food Recipes and Cooking - Mushroom stroganoff with potato farls
Serves 4 | Cook 12 mins
2 tbsp olive oil
2 cloves garlic, chopped
600g mixed mushrooms, e.g. oyster, chestnut, button, left whole and roughly sliced
1 tbsp paprika
200ml crème fraîche
8 potato farls
chopped fresh parsley, to garnish
Serves 4 | Cook 12 mins
2 tbsp olive oil
2 cloves garlic, chopped
600g mixed mushrooms, e.g. oyster, chestnut, button, left whole and roughly sliced
1 tbsp paprika
200ml crème fraîche
8 potato farls
chopped fresh parsley, to garnish
Baked Camembert with chilli and thyme
Easy Food Recipes and Cooking - Baked Camembert with chilli and thyme
Serves 4 | Cook 20 mins
4 individual vegetarian Camembert
cheese (stapled box is best)
3 cloves garlic, sliced
sprigs of fresh thyme
8 tbsp sweet chilli sauce, plus extra for serving
8 figs, cut into halves or wedges
toasted breads or flatbreads, to serve
Serves 4 | Cook 20 mins
4 individual vegetarian Camembert
cheese (stapled box is best)
3 cloves garlic, sliced
sprigs of fresh thyme
8 tbsp sweet chilli sauce, plus extra for serving
8 figs, cut into halves or wedges
toasted breads or flatbreads, to serve
Bubble and squeak patties with sweet potato and savoy cabbage
Bubble and squeak patties with sweet potato and savoy cabbage
Serves 4 | Cook 30 mins
250g fl oury potatoes, such as King Edward, peeled and diced
300g sweet potatoes, peeled and diced
200g savoy cabbage, fi nely chopped
25g butter
1 bunch salad onions, fi nely chopped
50g vegetarian mature Cheddar cheese, grated
pinch of dried rosemary
25g plain fl our
3 tbsp olive oil
poached eggs and oven-roasted tomatoes, to serve
Serves 4 | Cook 30 mins
250g fl oury potatoes, such as King Edward, peeled and diced
300g sweet potatoes, peeled and diced
200g savoy cabbage, fi nely chopped
25g butter
1 bunch salad onions, fi nely chopped
50g vegetarian mature Cheddar cheese, grated
pinch of dried rosemary
25g plain fl our
3 tbsp olive oil
poached eggs and oven-roasted tomatoes, to serve
Gnocchi, butternut squash, sage and shiitake mushrooms
Easy Food Recipes and Cooking - Gnocchi, butternut squash, sage and shiitake mushrooms
Serves 4 | Cook 30 mins
1 butternut squash (about 800g)
1 tbsp olive oil
knob of butter
6 sage leaves, shredded
1 clove garlic
120g shiitake mushrooms
500g gnocchi
freshly grated vegetarian Parmesan-style
cheese
sea salt and freshly ground black pepper
Serves 4 | Cook 30 mins
1 butternut squash (about 800g)
1 tbsp olive oil
knob of butter
6 sage leaves, shredded
1 clove garlic
120g shiitake mushrooms
500g gnocchi
freshly grated vegetarian Parmesan-style
cheese
sea salt and freshly ground black pepper
Classic apple pie
Easy Food Recipes and Cooking - Classic apple pie
Serves 8
1.3kg mixed apples, such as Cox’s, Jonagold, Braeburn and Golden Delicious, peeled and cored
50g sugar, or more to taste
1 tsp ground cinnamon
1 tbsp freshly squeezed lemon juice
chilled single cream, to serve
For the pie pastry:
300g plain fl our
1 tsp sugar
¼ tsp salt
75g unsalted butter
75g vegetable shortening
1 free-range egg yolk
1 free-range egg, beaten
sugar, for sprinkling
Serves 8
1.3kg mixed apples, such as Cox’s, Jonagold, Braeburn and Golden Delicious, peeled and cored
50g sugar, or more to taste
1 tsp ground cinnamon
1 tbsp freshly squeezed lemon juice
chilled single cream, to serve
For the pie pastry:
300g plain fl our
1 tsp sugar
¼ tsp salt
75g unsalted butter
75g vegetable shortening
1 free-range egg yolk
1 free-range egg, beaten
sugar, for sprinkling
Katie’s panzanella
Easy Food Recipes and Cooking - Katie’s panzanella
Serves 2 as a light meal or 4 as a side
8 Roma (plum) tomatoes, halved lengthways
sea salt and freshly ground black pepper
olive oil, for cooking
1 small–medium day-old sourdough loaf, torn into bite-sized pieces
3 red peppers
1 tbsp extra-virgin olive oil
220g fresh vegetarian buffalo
mozzarella, roughly torn
1 tbsp salted capers, rinsed
1 bunch of basil, leaves picked
For the balsamic vinegar dressing:
3 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
sea salt and freshly ground black pepper
Serves 2 as a light meal or 4 as a side
8 Roma (plum) tomatoes, halved lengthways
sea salt and freshly ground black pepper
olive oil, for cooking
1 small–medium day-old sourdough loaf, torn into bite-sized pieces
3 red peppers
1 tbsp extra-virgin olive oil
220g fresh vegetarian buffalo
mozzarella, roughly torn
1 tbsp salted capers, rinsed
1 bunch of basil, leaves picked
For the balsamic vinegar dressing:
3 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
sea salt and freshly ground black pepper
Dry curry of cabbage, carrot and coconut
Easy Food Recipes and Cooking - Dry curry of cabbage, carrot and coconut
Serves 6
3 tbsp coconut oil or vegetable oil
2 tsp black mustard seeds
2 tbsp fresh curry leaves
1 tsp cumin seeds
2 dried Kashmiri chillies, each broken into 3 or 4 pieces
30g/6cm ginger, finely grated into a paste
½ tsp turmeric
1 tsp salt
½ tsp coarsely ground black pepper
250g hispi or pointed spring cabbage (or spring greens), shredded into 5mm pieces
2 carrots, diced
2 fresh green chillies, sliced into thin rounds, with seeds
100g fresh or frozen coconut flesh, blitzed in a food processor or grated boiled basmati rice and poppadoms, to serve
Serves 6
3 tbsp coconut oil or vegetable oil
2 tsp black mustard seeds
2 tbsp fresh curry leaves
1 tsp cumin seeds
2 dried Kashmiri chillies, each broken into 3 or 4 pieces
30g/6cm ginger, finely grated into a paste
½ tsp turmeric
1 tsp salt
½ tsp coarsely ground black pepper
250g hispi or pointed spring cabbage (or spring greens), shredded into 5mm pieces
2 carrots, diced
2 fresh green chillies, sliced into thin rounds, with seeds
100g fresh or frozen coconut flesh, blitzed in a food processor or grated boiled basmati rice and poppadoms, to serve
Sweet and tangy potato shreds
Easy Food Recipes and Cooking - Sweet and tangy potato shreds
Serves 8
150g chana dhal (Bengal gram or split yellow peas), soaked overnight in cold water
1kg potatoes, such as Maris Piper, peeled, coarsely grated
vegetable oil, for deep frying
salt
3 tbsp unsalted cashew nuts or peanuts (skinned)
1 tbsp sesame seeds
1 tbsp fennel seeds
½ tsp turmeric
1½ tbsp caster sugar, plus extra to taste
2 fresh green chillies, finely chopped with seeds
2 tbsp raisins
juice of 1–2 limes
Serves 8
150g chana dhal (Bengal gram or split yellow peas), soaked overnight in cold water
1kg potatoes, such as Maris Piper, peeled, coarsely grated
vegetable oil, for deep frying
salt
3 tbsp unsalted cashew nuts or peanuts (skinned)
1 tbsp sesame seeds
1 tbsp fennel seeds
½ tsp turmeric
1½ tbsp caster sugar, plus extra to taste
2 fresh green chillies, finely chopped with seeds
2 tbsp raisins
juice of 1–2 limes
Cooking Neapolitan pizza (the Margherita)
Easy Food Recipes and Cooking - Cooking Neapolitan pizza (the Margherita)
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Makes 4 x 10-inch pizzas
tin of San Marzano (or any good quality Italian) tomatoes
good pinch of sea salt
4 x Neapolitan pizza bases
grated vegetarian Parmesan-style cheese
handful of basil leaves
150g vegetarian fior di latte cheese (cow’s milk mozzarella), torn into pieces no bigger than a 50 pence coin
extra-virgin olive oil
.gif "Cooking Neapolitan pizza (the Margherita)")
Makes 4 x 10-inch pizzas
tin of San Marzano (or any good quality Italian) tomatoes
good pinch of sea salt
4 x Neapolitan pizza bases
grated vegetarian Parmesan-style cheese
handful of basil leaves
150g vegetarian fior di latte cheese (cow’s milk mozzarella), torn into pieces no bigger than a 50 pence coin
extra-virgin olive oil
Mango, rum and lime syllabub
Easy Food Recipes and Cooking - Mango, rum and lime syllabub
Serves 4
4 ginger biscuits, crushed
300ml double cream
½ vanilla pod, seeds scraped
3 tbsp unrefined icing sugar
75ml vegetarian rum, plus 4 tsp
zest and juice of 4 limes
150ml tinned Alphonso mango purée (alternatively blitz fresh mangoes in a food processor)
2 Alphonso mangoes, peeled and cut into 2.5cm cubes
desiccated coconut, to sprinkle over the top
mint leaves, to decorate (optional)
Serves 4
4 ginger biscuits, crushed
300ml double cream
½ vanilla pod, seeds scraped
3 tbsp unrefined icing sugar
75ml vegetarian rum, plus 4 tsp
zest and juice of 4 limes
150ml tinned Alphonso mango purée (alternatively blitz fresh mangoes in a food processor)
2 Alphonso mangoes, peeled and cut into 2.5cm cubes
desiccated coconut, to sprinkle over the top
mint leaves, to decorate (optional)