Makes approx 12 cookies
96g coconut sugar (could use date syrup/maple syrup instead)
2 tablespoons coconut milk/almond milk
3 tablespoons coconut oil
half a teaspoon vanilla extract
85g no added sugar or salt peanut butter
11g or 1.5 tablespoons of self raising gluten free flour or coconut flour
45g sesame seeds
3 tablespoons sunflower seeds
90g rolled oats
These are really quick and easy to make. Great for making with children too as the results are almost instant. I tested them out on my daughter and she loved them.
Line a baking sheet with parchment paper
Put the coconut/almond milk the coconut sugar and coconut oil in a pan, bring to a low boil over a low heat.
Measure out all the other ingredients into a bowl, add the wet mixture and mix thoroughly.
Drop heaped spoonfuls of the mixture onto the baking sheet and sprinkle with a few more sesame seeds.
Cool in the fridge for about 15-20 minutes and they should set nicely.
These are really satisfying and actually have quite a biscuit feel to them. Enjoy!
Serves between 4 and 6 as an accompaniment
300g brown rice
1 butternut squash, washed , de-seeded and chopped into cubes
one big bunch of coriander
juice of 3 lemons
4 tablespoons of olive oil
salt and pepper to taste
two tablespoons of caraway seeds
Boil the rice according to the packet instructions in some salted water. Once cooked drain and run under cold water until cool.
Meanwhile put the squash on a baking tray, drizzle with a little oil and sprinkly with salt and cook at 180 degrees for about half an hour. As you can see in the picture we have left the skin on the squash, if you do this make sure the squash is more than tender, it needs to be cooked for a bit longer until the skin ever so slightly burns and caramelizes otherwise you are left with lots of skin that is really hard to swallow - yuck!
Get a small pan and toast the caraway seeds until you can smell them. As soon as you smell them remove from the heat and the pan to avoid burning them.
Put the rice into a serving dish, add the squash, caraway, coriander, lemon juice and oil and give everything a gentle mix. Add more salt if necessary.
I would love this salad on its own for my lunch or with some cardamom and herb crusted cod.
Serves between 4 and 6
300g black/red or white quinoa
Punnet of cherry tomatoes
200g feta cheese
bunch of mint leaves finely chopped
We quite often use black quinoa at the deli, as it looks striking as well as having a good bite to it. However if you can only get your hands on white quinoa that will do, however it may be a little mushier.
Get a large pan of boiling water and pour the quinoa in and allow to simmer for about 10-15 minutes. It is pretty similar to cooking rice, you will know when it is ready when the grains are tender but still have some bite to them. I also quite often add a tablespoon of veg stock to the water as this then gives the quinoa a background flavour. once it is cooked, drain with a sieve and run under some cold water for a few seconds and then allow to cool
Next get the cherry tomatoes and cut them in half. Get the cucumber, cut it length ways down the middle and with a spoon scoop out the seeds. Cut the cucumber into half moon shapes. chop the bunch of mint nice and finely.
Put the quinoa into a large bowl and add the cucumber tomatoes and mint. Then simply crumble in the feta. As you can see from this photo we used quite a lot of feta, so it is up to you if you want it quite feta heavy or not! This salad is also pretty minty, which I think works really well, so make sure not to just scatter a few mint leaves over the top, be brave and add quite a lot and then you will get the lovely contrast between the mint and the salt.
two tins of cannellini beans
punnet of cherry tomatoes
two medium peppers
6 basil leaves
4 garlic cloves
juice of two lemons
3 tablespoons oil
salt and pepper to taste
This is a super quick, easy and tasty salad to prepare.
First of all drain the cannellini beans and give them a rinse under cold water. Put them in a bowl.
Get hold of a peeler and peel the courgette into thin strips. You may find this easier to do if you chop the courgette in half first. Chop the tomatoes in half and the pepper into little pieces. Add all the vegetables to the beans.
Finely chop or mash the garlic cloves, add them to the oil and the lemon juice and give it a good whisk, add salt and pepper to taste.
Pour over the dressing and mix until everything is coated in the dressing. Tear up the basil leaves and sprinkle on top of the salad.
500g new potatoes
6 free range organic eggs
bag of rocket
packet of smoked mackerel (skin removed)
for the dressing...
6 tablespoons rapeseed or mild olive oil
1 tablespoon cider vinegar
1 tablespoon brown sauce
Wash the potatoes, then quarter them into wedge shape pieces. Put them in the oven drizzled in a little oil at 180 degrees Celsius for half and hour to 40 mins until they are golden and crispy.
Meanwhile hard boil your eggs, for six eggs place in a pan of boiling water for approx 9 minutes. remove and allow to cool under cold water.
To make the dressing get a jar of some sort, at the oil, vinegar and brown sauce, put the lid on the jar and give it a good shake. The dressing should be fairly sharp.
Once the potatoes are cooked allow them to cool for 20 minutes. Then peel the eggs and quarter them, carefully add them to the potatoes, then break up the mackerel and scatter over the potatoes, add the capers and the rocket. Finally pour over the dressing and then give the whole thing a gentle mix. This is a really good lunchtime salad, it would also make a nice starter for a dinner party.
enough for 4
1 pack of smoked mackerel (200g) skin removed
4/6 tablespoons crème fraiche
1 small sweet apple grated
juice of 1 lemon
Very simple and quick recipe. Put the mackerel apple and lemon juice in a food processor and blitz until it is broken up. then add the crème fraiche and blitz again, add until you have a nice creamy, smooth consistency. You may need to add more apple if you like the pate to be sweeter or alternatively more lemon if you want it to have more kick.
This recipe is perfect for lunch to have with oatcakes or even better have it with brioche and make it as a simple canapé for your guests to nibble on.
Enough for between 2 and 4 people
200g spelt grain
half a butternut squash, de-seeded and chopped into cubes
2 courgettes, chopped into cubes
couple of handfuls of spinach
2 tablespoons toasted pumpkin seeds
4 tablespoons coarsely shaved Parmesan
3 tablepoons olive oil
1 tablespoon honey
juice of two limes
First of all get a large pot of boiling water with a good pinch of salt, then pour in the spelt grain and boil for approx 15 - 20 mins until the grain is tender but it still has a chewy bite to it.
Meanwhile roast the squash and courgette until tender.
Once the spelt, squash and courgette have cooled , combine in a bowl. Then add the spinach and parmesan, Finally add the olive oil, honey and lime juice and carefully mix to incorporate all the ingredients.
whisk the butter and sugar together with electric beaters, until smooth and creamy, add the eggs and beat until combined, add the flour and mix. Finally add three quarters of the chocolate and all the blueberries, mix gently until they are dispersed.
Grease a cake tin and spoon the mixture in and bake at 180 degrees Celsius for approx half an hour or until the cake is golden on top and a knife comes out clean if inserted into the middle of the cake.
Meanwhile make the butter icing. Whisk the butter until nice and pale, then add the icing sugar, making sure to beat out any lumps. Carefully add the milk, a little at a time as this can curdle the mixture. Add the vanilla extract and mix again.
Once the cake has been take out of the oven, removed from its tin and cooled completely. Half the cake horizontally and spread half the icing on the bottom part of the cake and half on the top. Finally scatter the remaining white chocolate on the top.
2 large aubergines
4 cloves of garlic
juice of two lemons
6 tablespoons of oil
You can just see the baba ganoush in the picture...fading into the background. This recipe is truly delicious and I swear will convert any aubergine hater!!
If you have a gas barbecue simply place the aubergines whole on the barbecue for approx 20/30 mins until they are blistered and very squidgy. If you do not have a barbecue do not fear as you can still achieve the smoky flavour by placing the aubergines directly on the flame on your gas hob (we do this at the deli) You just need to turn the aubergines over occasionally and accept that your kitchen may get a bit smoky. If you do not have a gas hop you can just roast the aubergines in the oven until they are soft, however you will not get the lovely smoky taste.
Once the aubergines are cooked and cooled a bit, scoop out all the flesh and place in a food processor, add the garlic, some of the lemon juice and a pinch of salt and blitz, while it is on add some of the oil, you want the aubergine and oil to emulsify and become beautifully smooth and silky. At this point stop the machine and have a look and a taste. Add more oil, lemon or salt until you get the perfect flavour combination for you. I like mine to have a slight kick of lemon but not enough to overpower the delicate smoky flavour.
You can have baba with so many things - it is just one of those amazing dips that transform a rather plain dish into something really delicious.
half a butternut squash
6 cardamom pods husks removed
half a teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon fennel seeds
1 teaspoon allspice
1 teaspoon thyme
half teaspoon cinnamon
1 hot chilli pepper
approx 4 tablespoons of oil
salt to taste
Scoop out any seeds that are in the squash, then place in the oven, skin on for about half an hour at about 180 degrees. Once the squash is cooked through, tender and squashy, remove from the oven and allow to cool.
Meanwhile prepare the spice blend. Ras el hanout means 'top of the shop' so really it can include as many spices and herbs as you wish. However I would definitely include cloves and allspice as that forms the basis of the flavour. Grind all the spices together for a few seconds (minus the chilli) and then add a little bit of oil to form a paste.
Once the squash has cooled, scoop out the flesh and discard the skin. Put the flesh into a food processor and add the spice blend, a little bit of salt and a couple of tablespoons of oil. Blitz until the mixture forms a thick liquid add a little more oil if needed. Then add a hot chilli pepper and blitz again until all the chilli is chopped up and dispersed .
The dip/sauce I made was pretty fiery, so add as little or as much chilli as you dare!!
This dip would be good with so many things, I had it with the Iranian lamb meatballs, (recipe on website) however it would be equally complimentary to some meaty white fish or simply as a dip for roast potatoes.