Ingredients (serves 4)
8 medium sized tomatoes
100g white quinoa cooked and cooled
100g red quinoa cooked and cooled
1 carrot grated
1 courgette grated
6 cloves of garlic grated
bunch of coriander chopped finely
1 pack of feta cheese crumbled
salt and pepper
Zest and juice of 1 lemon
With a very sharp knife, carefully slice the top off each tomato and then carefully scoop out the flesh and the central core of the tomato, making sure not to make a hole at the bottom.
Then in a bowl mix all the remaining ingredients together until they are thoroughly combined and the mixture kind of clumps together. check for seasoning.
With a spoon pack the mixture into each tomato, once filled put the top of the tomato back on. If you have any of the mixture left over you could always just make them into patties and fry them to make veggy burgers.
Place the tomatoes on a baking tray and place in the oven at around 170 degrees Celsius for 15 to 20 minutes until the tomato is nice and tender.
Serve hot with a crisp green salad and some French dressing.
500g self raising flour (can be Gluten free)
85g sugar - unrefined if possible
3 tbsp poppy seeds
1 tbsp baking powder
250ml orange juice - freshly squeezed if poss
125ml oil or coconut oil
1 flax egg (1 tbsp ground flax and 2 tbsp water mixed)
1 tsp vanilla extract
Really simple vegan cake that stays all soft and sticky!
Add the flour, poppy seeds, baking powder into a bowl and mix. Add the orange juice and the oil. If you are using coconut oil, probably best to gently melt it first. Add the flax egg and the vanilla and give everything a good mix. Grease an 18cm - 20cm cake tin and pour in the mixture. Bake at 170 degrees Celsius for thirty minutes. it will be ready when a knife comes out clean when inserted into the middle of the cake.
The icing is more of a drizzle so mix 100g icing sugar with the juice of two oranges and half a tbsp of hot water and give everything a good mix to get rid of any lumps, If the icing is too watery add a little more icing sugar and if it is too stiff add more orange juice or water. Drizzle over the top of the cake so that it dribbles over the sides and forms a puddle at the bottom.
300g rhubarb cut into slices
300g cooking apples, peeled, cored and chopped
600g unrefined granulated sugar (or sugar alternative)
juice of two lemons
This quantity should make approx 4 jars of a jam, so first of all wash all the jars and then place in a medium hot oven 5 to 10 mins.
Put the rhubarb and apple in a large heavy based pot, with a few tablespoons of water, bring to the boil, reduce the heat, put the lid on and allow to simmer for 25 mins.
With a masher mash any lumps. Add the sugar, turn up the temperature and cook for a further 10 minutes or so. Add the the lemon juice. When the thermometer reaches 103 degrees Celsius, take a spoonful of the jam and put it on a pre chilled plate, leave it for a few moments, then nudge it with a spoon and if it wrinkles it is ready.
Pour the jam into the sterilised jars and seal the lid tightly. The jam should keep for a few months, however once opened keep refrigerated.