Serves 4 | Prep/cook 20 mins
400g blackberries
125g granulated sugar
juice of ½ lemon
300ml double cream
few drops of vanilla extract
250g Greek yogurt (0% fat is fine)
Bramble fool
Easy Food Recipes and Cooking - Bramble fool
Serves 4 | Prep/cook 20 mins
400g blackberries
125g granulated sugar
juice of ½ lemon
300ml double cream
few drops of vanilla extract
250g Greek yogurt (0% fat is fine)
Serves 4 | Prep/cook 20 mins
400g blackberries
125g granulated sugar
juice of ½ lemon
300ml double cream
few drops of vanilla extract
250g Greek yogurt (0% fat is fine)
Old fashioned bramble pudding
Easy Food Recipes and Cooking - Old fashioned bramble pudding
Serves 6 | Prep 30 mins | Cook 2 hrs
125g butter, softened, plus extra for greasing
125g caster sugar
2 free-range eggs
125g self-raising flour
5 tbsp milk
300g blackberries
85g granulated sugar
150ml vegetarian red wine
Serves 6 | Prep 30 mins | Cook 2 hrs
125g butter, softened, plus extra for greasing
125g caster sugar
2 free-range eggs
125g self-raising flour
5 tbsp milk
300g blackberries
85g granulated sugar
150ml vegetarian red wine
Squash tamales
Easy Food Recipes and Cooking - Squash tamales
Serves 8 | Prep 1 hr | Cook 1 hr
16 large fresh or dried sweetcorn husks
For the masa:
50g butter, softened
200g masa harina
pinch of salt
1 tsp baking powder
50ml milk
100ml vegetable stock
For the filling:
1 small butternut squash (or another variety), peeled and diced
4 cloves garlic, whole with the skin on
1 fresh red chilli, chopped
a few sprigs of thyme
olive oil
chopped coriander
juice of ½ lime
100g vegetarian feta cheese
refried beans (optional)
Serves 8 | Prep 1 hr | Cook 1 hr
16 large fresh or dried sweetcorn husks
For the masa:
50g butter, softened
200g masa harina
pinch of salt
1 tsp baking powder
50ml milk
100ml vegetable stock
For the filling:
1 small butternut squash (or another variety), peeled and diced
4 cloves garlic, whole with the skin on
1 fresh red chilli, chopped
a few sprigs of thyme
olive oil
chopped coriander
juice of ½ lime
100g vegetarian feta cheese
refried beans (optional)
Chickpea, beetroot and orange salad with freekeh
Easy Food Recipes and Cooking - Chickpea, beetroot and orange salad with freekeh
Serves 4 | Prep 20 mins
Cook 1 hr 40 mins
1 large or 2 smaller beetroot
100g freekeh, washed in three changes of water
300ml stock or boiling salted water
1 tbsp olive oil
2 oranges
400g can chickpeas, rinsed and well drained
4 spring onions, fi nely chopped
sea salt and freshly ground black pepper
For the dressing:
1½ tbsp white wine vinegar
4 tbsp extra-virgin olive oil, plus a little for drizzling
2 tsp Dijon mustard
1 clove garlic, crushed
2cm piece of fresh ginger, grated
scant ½ tsp sugar
25g bunch fl at-leaf parsley, leaves
removed and chopped, reserving a little for sprinkling
Serves 4 | Prep 20 mins
Cook 1 hr 40 mins
1 large or 2 smaller beetroot
100g freekeh, washed in three changes of water
300ml stock or boiling salted water
1 tbsp olive oil
2 oranges
400g can chickpeas, rinsed and well drained
4 spring onions, fi nely chopped
sea salt and freshly ground black pepper
For the dressing:
1½ tbsp white wine vinegar
4 tbsp extra-virgin olive oil, plus a little for drizzling
2 tsp Dijon mustard
1 clove garlic, crushed
2cm piece of fresh ginger, grated
scant ½ tsp sugar
25g bunch fl at-leaf parsley, leaves
removed and chopped, reserving a little for sprinkling
Mini Arancini
Easy Food Recipes and Cooking - Mini Arancini
Makes about 24 arancini
Prep 30 mins + chilling | Cook 40 mins
about 1.2 litres well-favoured
vegetable stock
300g risotto rice
grating of fresh nutmeg
4 free-range eggs
25g unsalted butter
25g vegetarian pecorino cheese, grated
25g vegetarian Parmesan-style
cheese, grated
plain flour, for dusting
good handful of cooked peas
150g vegetarian mozzarella ball, cut into 2cm cubes
about 100g dry, unflavoured
breadcrumbs
100ml olive oil, for frying
sea salt and freshly ground black pepper
Makes about 24 arancini
Prep 30 mins + chilling | Cook 40 mins
about 1.2 litres well-favoured
vegetable stock
300g risotto rice
grating of fresh nutmeg
4 free-range eggs
25g unsalted butter
25g vegetarian pecorino cheese, grated
25g vegetarian Parmesan-style
cheese, grated
plain flour, for dusting
good handful of cooked peas
150g vegetarian mozzarella ball, cut into 2cm cubes
about 100g dry, unflavoured
breadcrumbs
100ml olive oil, for frying
sea salt and freshly ground black pepper
Middle Eastern pumpkin soup with kasha
Easy Food Recipes and Cooking - Middle Eastern pumpkin soup with kasha
Serves 6 | Prep 15 mins | Cook 40 mins
800g pumpkin (about 650g once peeled and deseeded), cut into 2cm cubes
1 large red chilli, halved lengthways and deseeded (unless you like it more fiery)
2 tbsp olive oil
knob of butter
1 onion, chopped
1 leek, chopped
3 garlic cloves, chopped
4cm piece of fresh ginger, chopped
½ tsp cumin
2 pinches of cinnamon
½ tsp sumac (optional)
50g amaranth grains
50g kasha, washed
1 litre vegetable stock
400g can chopped tomatoes
juice of ½ lemon
sea salt and freshly ground black pepper
To serve:
a generous handful of coriander, chopped
2–3 tbsp natural yogurt seasoned with a little salt and pepper
Serves 6 | Prep 15 mins | Cook 40 mins
800g pumpkin (about 650g once peeled and deseeded), cut into 2cm cubes
1 large red chilli, halved lengthways and deseeded (unless you like it more fiery)
2 tbsp olive oil
knob of butter
1 onion, chopped
1 leek, chopped
3 garlic cloves, chopped
4cm piece of fresh ginger, chopped
½ tsp cumin
2 pinches of cinnamon
½ tsp sumac (optional)
50g amaranth grains
50g kasha, washed
1 litre vegetable stock
400g can chopped tomatoes
juice of ½ lemon
sea salt and freshly ground black pepper
To serve:
a generous handful of coriander, chopped
2–3 tbsp natural yogurt seasoned with a little salt and pepper
Pear, cranberry and almond loaf
Easy Food Recipes and Cooking - Pear, cranberry and almond loaf
Ingredients (Makes 10-12 slices)
50g ( 1/2 cup) coconut flour
300ml coconut milk
240g (2 cups) gluten-free flour (I used White Wings gluten-free plain flour)
1 teaspoon baking powder
125g dried cranberries
50g dried diced pear
75g ( 1/3 cup) brown sugar
1 teaspoon ground cinnamon
3 tablespoons honey
3 tablespoons roughly chopped almonds
1 egg, lightly beaten
To serve:
Ricotta and fresh honey
Ingredients (Makes 10-12 slices)
50g ( 1/2 cup) coconut flour
300ml coconut milk
240g (2 cups) gluten-free flour (I used White Wings gluten-free plain flour)
1 teaspoon baking powder
125g dried cranberries
50g dried diced pear
75g ( 1/3 cup) brown sugar
1 teaspoon ground cinnamon
3 tablespoons honey
3 tablespoons roughly chopped almonds
1 egg, lightly beaten
To serve:
Ricotta and fresh honey
Chilli baked beans with creamy persian fetta
Easy Food Recipes and Cooking - Chilli baked beans with creamy persian fetta
Ingredients (Serves 4)
1 tablespoon extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 teaspoon cumin seeds
6 slices gluten-free pancetta (optional)
2 x 400g tins diced tomatoes
1 tablespoon brown sugar
2 x 400g tins kidney beans, rinsed
sea salt
freshly ground black pepper
juice of 1 lime
150ml of water
Garnish:
handful of coriander leaves
1 green chili, deseeded and finely sliced
100g Persian feta, crumbled (other feta is fine but not as creamy)
3 spring onions, finely sliced
Accompaniments:
avocado
gluten-free toast
Ingredients (Serves 4)
1 tablespoon extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 teaspoon cumin seeds
6 slices gluten-free pancetta (optional)
2 x 400g tins diced tomatoes
1 tablespoon brown sugar
2 x 400g tins kidney beans, rinsed
sea salt
freshly ground black pepper
juice of 1 lime
150ml of water
Garnish:
handful of coriander leaves
1 green chili, deseeded and finely sliced
100g Persian feta, crumbled (other feta is fine but not as creamy)
3 spring onions, finely sliced
Accompaniments:
avocado
gluten-free toast
Baked eggs, capsicum, goats curd and dukkah
Easy Food Recipes and Cooking - Baked eggs, capsicum, goats curd and dukkah
Ingredients (Serves 6)
Rice bran oil
4 golden shallots, finely sliced
2 cloves of garlic, finely sliced
4 teaspoons thyme, leaves pulled off the stems
½ teaspoon cumin seeds
8 vine ripened tomatoes, roughly chopped
4 roast red capsicum, peeled, seeds removed/sliced
splash of balsamic vinegar
100ml gluten-free chicken or vegetable stock
1 cup diced pancetta/bacon, cooked and chopped
3 tablespoons parsley leaves, chopped
6-12 eggs
180g goats curd or Persian feta
50g dukkah
salt and freshly ground black pepper
To Serve:
Rocket
Gluten-free toast
Ingredients (Serves 6)
Rice bran oil
4 golden shallots, finely sliced
2 cloves of garlic, finely sliced
4 teaspoons thyme, leaves pulled off the stems
½ teaspoon cumin seeds
8 vine ripened tomatoes, roughly chopped
4 roast red capsicum, peeled, seeds removed/sliced
splash of balsamic vinegar
100ml gluten-free chicken or vegetable stock
1 cup diced pancetta/bacon, cooked and chopped
3 tablespoons parsley leaves, chopped
6-12 eggs
180g goats curd or Persian feta
50g dukkah
salt and freshly ground black pepper
To Serve:
Rocket
Gluten-free toast
Fluffy Ricotta pancakes with caramelised bananas
Easy Food Recipes and Cooking - Fluffy Ricotta pancakes with caramelised bananas
Ingredients
250g (9 oz) ricotta cheese (fresh from the deli is much better than a fridge tub)
125ml (½ cup) milk
2 large eggs, separated
100g ( 3/4 cup) self raising gluten-free flour, sifted
pinch of sea salt
60g (2½ oz) butter, mixed with 1 teaspoon ground cinnamon (if doing sweet version)
5 bananas
3/4 cup caster sugar
250ml cream
250ml marscapone cheese
Ingredients
250g (9 oz) ricotta cheese (fresh from the deli is much better than a fridge tub)
125ml (½ cup) milk
2 large eggs, separated
100g ( 3/4 cup) self raising gluten-free flour, sifted
pinch of sea salt
60g (2½ oz) butter, mixed with 1 teaspoon ground cinnamon (if doing sweet version)
5 bananas
3/4 cup caster sugar
250ml cream
250ml marscapone cheese
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