Tag: lactose free

Author inspiration, Dessert, Vegan1 Comment

Black Cherries & Soy Coconut Cream

smc

In a blender put: 1 x 350g pack of silken tofu with 1/2 a cup of coconut cream 1 heaped teaspoon of vanilla powder A sprinkle of ground nutmeg 1 tablespoon of coconut sugar Put the misture in the fridge to set. Heat a saucepan and add: 2 cups frozen black cherries (I always keep some in the freezer, they’re so handy and really good for you!) 1 star anise 1 stick of cinnamon A splash of water. Cover and simmer till just warmed through. Remove the star anise and cinnamon stock and serve in bowls with a dollop of … Continue reading Black Cherries & Soy Coconut Cream

Breakfast, Recipes, Soup, Vegan, VegetableLeave a comment

Spinach, Leek & Basil Soup

smc

This soup was made around what I had in the fridge – and I always have frozen spinach … 2 small leeks 2 cups frozen or 4 cups fresh spinach 3 (packed) cups fresh basil leaves 2 cups home made stock 1 tablespoon coconut oil 2 teaspoon ground black pepper 1/2 teaspoon cinnamon 1/2 teaspoon turmeric Saute the leeks in coconut oil gently on a medium heat till soft and starting to caramelise. Add the cinnamon, pepper and turmeric. Add spinach and two cups of home made stock and bring to the boil. turn the heat off and stir through … Continue reading Spinach, Leek & Basil Soup

Breakfast, Dessert, Recipes, Vegan, Vegetable5 Comments

Yummy Banana Pancakes

smc

These are quite simply the yummiest, easiest, most nutritional pancakes EVER! In a bowl whisk two eggs* with one mashed banana, a pinch of cinnamon and a pinch of bicarb soda till fluffy. Melt a knob of coconut oil in a non stick pan. Dollop small spoon fulls into the pan. Small so they are easy to flip. Cook on a medium heat, watch them carefully so they don’t burn. The banana browns quickly! Wait for a ew bubbles to appear and the edges go brown then flip and brown the other side. Double the ingredients for double the mixture! … Continue reading Yummy Banana Pancakes

Breakfast, Recipes, Seafood, Snack, Vegetable4 Comments

Jane’s Gorgeous Egg Muffins

smc

Jane works and travels a lot so she prepares lovingly her meals and make sure she is well nourished as she scoots about the UK on planes, trains and auto-mobiles. Pre-heat the oven to about 180oC/350oF Gently fry a tin of tuna, chopped shallots, chopped fresh herbs (whatever you feel like), fresh garlic and chilli and a dash of tomato puree. Prepare a muffin tray and use cases if you don’t have a non-stick tray. A splash of olive oil in the bottom of each muffin case and a spoon full of the cooked mixture. Whisk eggs then fill the … Continue reading Jane’s Gorgeous Egg Muffins

Saucy, Vegan, Vegetable3 Comments

Catalonian Escalivada Sauce

smc

Fiona shared this traditional recipe from the Catalonia region of Spain. It’s traditionally served over barbequed onions, but could be served with meat, fish, vegetables or salads or as part of a mezze or snack! Blend red peppers/capsicum, tomatoes, garlic, olive oil, roasted almonds with lots of parsley and lime juice. Serve with toasted chopped hazelnuts and pine nuts on top. Fiona had it with a salad of advocado, celery and roasted beetroot Yummy 🙂 Continue reading Catalonian Escalivada Sauce

Author inspiration, Vegan, Vegetable2 Comments

Pushkar Aubergine/Eggplant Curry

smc

I had a wonderful baby aubergine curry in Pushkar, Rajasthan and it goes something like this … Make a paste with onions, garlic, cumin, garam masala, turmeric, coriander stalk and root and chilli. Fry this in some oil for a few minutes to bring out the flavours and then add fresh or tinned tomatoes, cardamon pods, mustard seeds and aubergine. Simmer gently for 40 minutes and serve with fresh coriander and a squeeze of lime juice. Lovely as a stand alone dish, or served with grilled fish, chicken or lamb. Continue reading Pushkar Aubergine/Eggplant Curry

Dessert, Vegan1 Comment

Rachel’s Coconut Ice Cream

smc

Blend 2 small or 1 large can coconut cream, a banana, some vanilla powder or a glug of vanilla essence,  then freeze. Or for the berry version add a good handful of fresh or frozen berries of your choice TIP Works better if you stir the setting mixture whilst its freezing every 30 mins until it sets. Otherwise use an ice cream maker. If you don’t stir it you get a rock hard lump and can’t serve it!! For Christmas we made plain mixture and a raspberry mix this needed about a tablespoon of honey to cut the tartness of … Continue reading Rachel’s Coconut Ice Cream

Author inspiration, Dessert, Recipes, Vegan, Vegetable4 Comments

Joyful Christmas Apple Crumble

smc

Steffi asked me to share a recipe for apple crumble – I haven’t made this, but felt it would be totally wonderful and am now adding it to my repertoire. Buy hard, crispy varieties that are good for cooking. Not too sweet because there is a little coconut palm sugar in this recipe (which you can leave out if you prefer). This recipe if for a 30cmx30cmx6cm dish I have at home that would probably serve about 8 people, or 6 if you’re greedy 😉 Peel, core and cut into wedges as many apples as can fit into your baking … Continue reading Joyful Christmas Apple Crumble

Author inspiration, Breakfast, Seafood5 Comments

Popeye’s Power Breakfast & How to Cook the Perfect Fish Fillet

smc

We bought a whole side of salmon on sale – large fillet, boned and with the skin on. I used a lovely large fillet in the Salmon & Broccoli Soup and the rest I sliced into four fillets and put in an airtight container in the fridge. It was definitely on the cards for breakfast to cook up those fillets … Here’s a secret that I’ve been asked to share! It’s time to reveal how I make the perfect salmon fillet. The skin is packed full of nutrients and is totally amazing when it’s crispy! This technique can be applied … Continue reading Popeye’s Power Breakfast & How to Cook the Perfect Fish Fillet