Tom kha het

Easy Food Recipes and Cooking - Tom kha het

Serves 4 | Prep 5 mins | Cook 7 mins
400ml can coconut milk
700ml warm water
450g mushrooms (small tight
chestnut buttons are best – if larger, quarter them)
2.5–4cm piece of young galangal,
finely sliced or 2–3 tsp finely grated
fresh ginger (depending on how hot you like things)
1 tbsp shredded lemon grass
4 Kaffir lime leaves, tightly rolled and shredded
100ml light soy sauce
100ml lime juice
2 tbsp chopped fresh coriander
1–2 tsp fresh chillies, chopped

Individual blaeberry crumbles

Easy Food Recipes and Cooking - Individual blaeberry crumbles

Serves 4 | Prep 20 mins | Cook 20 mins
400g bilberries
85g granulated sugar
2 tbsp lemon juice
4 tsp cornfl our
8 large fresh mint leaves, shredded
For the crumble:
85g plain fl our
55g rolled oats
85g soft brown sugar
85g butter

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)

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

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)

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

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

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

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

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