V=Vegetarian, WF = Wheat free, GF =gluten free, DF= dairy free, SF=sugar free
V, WF, GF, DF, SF
Ingredients:
1kg juicy plum tomatoes, halved
2 large red peppers, cored and halved
1 onion, quartered
3 sprigs fresh dill, tied together
1 thin piece of orange rind
Juice of 1 orange
600ml/1 pint vegetable stock
1-1 ˝ tbsp red wine vinegar
Salt and pepper
Instructions:
Pre-heat oven at 450F/230C/gas mark 8.
Place the tomatoes and peppers on a baking tray, cut sides up to catch the juices, add the onion quarters and place in the oven and roast for 20-25 minutes, or until the vegetables just start to char on edges.
As the vegetables become charred, transfer them to a large flameproof casserole or a stockpot. Add the dill, orange rind and juice, stock and salt and pepper to taste. Bring to the boil.
Lower the heat, partially cover, and simmer the soup for 25 minutes. Remove the bundle of dill and transfer the rest of the ingredients to a food mill, then puree. Alternatively, process the soup in a food processor and work through a fine sieve.
Return the soup to the pot and reheat. Stir in the vinegar and adjust the seasoning with salt and pepper, if necessary. Ladle into bowls and garnish with extra dill.
Butternut squash and ginger soup
V, WF, GF, DF, SF
Ingredients:
1 onion, peeled and chopped
1 leek, washed and sliced
1 large clove garlic, peeled and crushed
1tbsp olive oil
2.5cm piece of fresh ginger, peeled and grated
1 large butternut squash, peeled, deseeded and cut into chunks
2 medium potatoes, peeled and cut into chunks
2 rounded teaspoons vegetable bouillon powder
Toasted pumpkin seeds to top
Salt and ground black pepper to taste
Instructions:
Sweat the onion and leek in the oil until soft, add the ginger and garlic and cook for another minute. Add the remaining ingredients and 1 pint water.
Cover and simmer for 30 minutes and blend until smooth. Season to taste.
Serve topped with toasted pumpkin seeds.
Millet Burgers
V, WF, GF, SF
Ingredients:
1 finely chopped onion
75g grated cheddar
150g cooked millet (flakes or grain)
1/4 tsp mustard powder
Black pepper
1 tsp thyme
1tsp marjoram
1 egg
Small amount of butter
Instructions:
Mix ingredients together and form into burger shapes, dot with olive oil and place under medium hot grill, cook for 10 minutes each side. Serve with mixed salad and salsa.
Black bean and quinoa chilli
V, WF, GF, DF, SF
Ingredients:
1 cup quinoa, rinsed and drained
2 cup water
1 tbsp olive oil
1 large onion, diced
1 green pepper, chopped
1 cup celery, chopped
1 jalapeno pepper, chopped
2 tomatoes, cored and diced
1 cup carrots, diced
32 oz black beans, canned, drained
28 oz canned crushed tomatoes
1 tbsp chilli powder
1 tbsp dried parsley
1 tbsp dried oregano
2 tsp ground cumin
1/2 tsp black pepper
1/2 tsp salt
4 onions, chopped
Instructions:
Combine quinoa and water in saucepan, cover and bring to a simmer
over medium heat. Cook until liquid is absorbed, about 15 to 20
minutes. Remove from heat and let stand about 10 minutes.
Meanwhile, heat oil in a saucepan; add onion, green pepper, celery and
jalapeno. Sauté 7 minutes over medium heat. Stir in fresh tomatoes and
carrots; sauté 3 to 4 minutes. Stir in beans, chopped tomatoes, and
seasonings; cook about 25 minutes over low heat.
Ladle chilli into bowls and top with onions if desired.
Mixed bean Chilli
V, WF, GF, DF, SF
Ingredients:
1-2 cloves crushed garlic
1/2 diced onion
1-2 tbsp olive oil
1 tin chopped plum tomatoes
"good squirt" tomato puree
1/2 tsp of chilli powder or 1-2 chopped fresh chilli peppers
400g cooked mixed beans - such as kidney, borlotti, haricot, chick peas
Instructions:
Sauté onions in olive oil with garlic for about 5 minutes. Add tomatoes, puree, chilli powder/peppers and beans. Simmer for 30 minutes. Serve with brown rice or nachos and sour cream.
Lentil bolognaise
V, WF, GF, DF, SF
Ingredients:
1-2 cloves crushed garlic
1/2 diced onion
1-2 tbsp olive oil
1 tin chopped plum tomatoes
"good squirt" tomato puree
1/2 tsp dried basil or oregano / 1 tbsp chopped fresh basil or oregano
100g red or green lentils
Instructions:
Sauté onions in olive oil with garlic for about 5 minutes. Add tomatoes, puree and herbs. Simmer for 10 minutes until sauce reduces slightly and add lentils, continue to simmer for 30 minutes until lentils are tender.
Serve with wholemeal pasta.
Rye rock cakes
V, WF, SF
Ingredients:
220g/8oz rye flour
110g/4oz margarine
200g/7oz mixed dried fruit (or sultanas)
80g/3oz desiccated coconut
2 eggs
splash of milk
Instructions:
Pre heat oven to 400F/200C/gas mark 6
Rub margarine into flour, mix in coconut and fruit. Add eggs and stir well. Add splash of milk until mix sticks together. Divide out into tray and bake for 15-20 minutes.
Apple Bars
V, DF, SF
1 and 1/2 cups fresh apple - shredded (about 2 large apples)
1 and 1/2 cups quick rolled oats
1/2 cup walnuts - chopped
2/3 cup dates - chopped
1/4 cup whole wheat flour
1/4 cup apple juice
Instructions:
Preheat oven to 350F/180C/Gas mark 4
In a large mixing bowl, stir all ingredients together. Let stand for 10 minutes. Prepare an 8 x 8" baking dish with a coat of cooking spray. Spread mixture into baking dish and cook for 30 to 35 minutes.
Cut into bars while still warm
Mrs Robbins' choc cake
WF, GF
Ingredients:
110g/4oz unsalted butter, diced
140g best quality dark chocolate (e.g. Green & Blacks) broken into small pieces
6 eggs, separated
140g/5oz ground almonds
80g/30z caster sugar
Instructions:
Pre heat oven to 325F/170C/gas mark 3
Grease 9" spring-form cake tin and line with greaseproof paper, dust sides with gluten free flour.
Put butter and chocolate into heatproof bowl and heat over simmering water in saucepan - stir until smooth and melted. Stir in egg yolks and ground almonds.
Whisk up egg whites adding sugar slowly. Fold in beaten eggs whites to chocolate mixture.