Non Indian Recipes

8/14/2019 Non Indian Recipes

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Non-Indian - Savoury

Breakfast

Scrambled tofu and grilled tomatoes

285g / 10oz regular firm tofu15ml / floz vegetable oil50g / 2oz onion, finely diced small red pepper, finely diced1 small carrot grated, turmeric

Drain the tofu and mash it, or crumble by hand. Heat the oil and saut thevegetables until soft. Add the crumbled tofu and sufficient turmeric to give anattractive colour. Season with shoyu and pepper to taste. Serve hot.

Creamy Spinach Toast

A tasty breakfast dish made of bread slices and veggies

Ingredients For the toast:8 toasted brown bread or white bread piecesFor the topping:3 tbsp. grated cheeseTabasco sauce according to tasteFor the spinach stuffing:4 cups chopped spinach

1 onion, chopped2 green chillies, choppedA pinch soda-bi-carb1 tbsp. cornflour mixed with 1 cup of milk1 tbsp. butter

For the spinach stuffing - Put the butter and cook the onion for 1/2 minute. Addthe green chillies, spinach and soda bi-carb and cook for 2 minutes. Drain.

Mix the cornflour mixture. Add to the mixture and cook until the mixturebecomes thick. Add salt.

To Serve- Spread a little spinach mixture on each toast piece. Sprinkle some grated cheese on top. Grill in a hot oven at 200 degree C (400 degree F) for a few minutes.

Snacks

BAKED MUSHROOMS FILLED WITH SPINACH, BRIE AND WALNUTS

4 field or portabello mushrooms, wiped and stalks removed45ml/3tbsp olive oil225g/8oz baby leaf spinach


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40g/1 oz walnuts, chopped100g/4oz vegetarian Brie (or Blue Stilton), cut into small pieces

Heat the oil in a frying pan and fry the mushrooms on both sides until tender.Remove and place in a greased ovenproof dish in a single layer.

Wash the spinach and cook quickly in the water remaining on the leaves until

wilted. Drain well and use to top each of the mushrooms. Mix the walnuts and Brie together in a bowl and season well. Top the mushrooms

with the mixture and place in a preheated oven (190/375/Gas 5) or under the grilland cook until the cheese is bubbling and golden.

Tofu Burgers

1 block/285g/10oz firm tofu50g/2oz bulgar or 100g/4oz cooked millet or rice2 fl oz/50ml hot water1 small onion, very finely chopped50g/2oz mushrooms, very finely chopped50g/2oz carrot, grated1 vegetable stock cube, crumbled2 tbsp soya sauce1 tsp dried mixed herbs or 2tsp any fresh herb, coriander, dill etc.2 tbsp wholewheat flour plus a little extra for coating.

Break up the tofu with your fingers into very small pieces. Mix all the ingredients together in a bowl and squeeze well to shape into burgers.

(As the mixture is very sticky it will help if you dip your hands and utensils in cold

water). Refrigerate for an hour or two. For a crisp coating, toss the burgers in a little wholewheat flour before frying. Deep fry the burgers in oil, a few at a time.

Hummus

2 cups cooked garbanzos1/4 to 1/3 cup lemon juice3 Tbls. tahini3-4 cloves garlic, minced

water (from cooking the beans) as needed for correct consistency

Blend well; garnish humus with parsley, olive oil and spicy paprika;

Baba Ganoush

2 large eggplants1/4 cup tahini1 small onion7 cloves garlic1 tablespoon cumin1 teaspoon ground coriander1 teaspoon vinegar2 tablespoons lemon juice


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1 tablespoon olive oil

Pierce the skin of the eggplant and placed on foil lined baking sheet under boiler Broil, turning once, until they are oozing and the skin is black on both sides Throw the eggplants in cold water and peel.Drain the flesh and pop into a

blender.

Add all ingredients and blend on low, for a minute or two (until creamy and well-blended) you may have to add water to achieve desired consistency.


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Soups

Carrot and Coriander Soup2 lb (900 g) carrots, peeled and chopped1 tablespoon coriander seeds

1 oz (25 g) butter1 small clove garlic, crushed,2 pints (1.2 litres) vegetable stock,3 tablespoons chopped fresh coriander, plus 6 small sprigs, to garnish,3 tablespoons crme frache

Dry roast coriander seeds in a small frying pan over a medium heat, stirring andtossing them around for 1-2 minutes. Tip them into a pestle and mortar and crushthem coarsely.

Heat the butter in a large saucepan, then add the chopped carrots, garlic andthree-quarters of the crushed coriander seeds. Stir the carrots in the butteryjuices and crushed seeds, then cover the pan and let the vegetables cook over agentle heat until they are beginning to soften about 10 minutes.

Add the stock and season with salt and pepper and bring everything up to theboil. Then reduce the heat to low and simmer for a further 15-20 minutes,partially covered, or until all the vegetables are tender. Leave the soup to cool alittle, then you can liquidise the whole lot in batches (a large bowl to put eachbatch in is helpful here). After that, return the pure to the pan and stir in thechopped fresh coriander and 2 tablespoons of the crme frache. Re-heat thesoup, then taste to check the seasoning and serve in warmed bowls and garnisheach one with a swirl of crme frache, a sprinkling of the remaining toasted

coriander seeds and a sprig of fresh coriander.

Asparagus Soup

2 lb (900 g) asparagus2 oz (50 g) butter1 medium onion, finely chopped1 slightly rounded tablespoon plain flour1 pints (1 litre) hot stock5 fl oz (150 ml) double cream or creme fraiche

Prepare the asparagus by cutting away and discarding the tough, stringy whiteends of the stalks, reserve 12 asparagus tips to garnish the soup, then chop thegreen parts of the rest of the asparagus into 1 inch (2.5 cm) lengths.

Next, melt the butter in a large saucepan over a gentle heat and cook thechopped onion in it for 5 minutes, keeping the heat low to prevent the onioncolouring. Stir the asaparagus into the melted butter and onion, then put a lid onand let it sweat for about 10 minutes, giving it a stir now and then.

Sprinkle in the tablespoon of flour, stir again to soak up the juices and add thehot stock, a little at a time, stirring after each addition.

When all the stock is in, bring to simmering point, season with salt and freshlymilled black pepper and keeping the heat low, let the soup barely simmer,partially covered, for 20-25 minutes.

Now you need to let the soup cool a little, then pour it into a blender and blendin batches (a large bowl is helpful here). Taste to check the seasoning. Finally,


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stir in the double cream or creme fraiche and the reserved asparagus tips. Re-heat gently for 3-4 minutes and serve very hot in warm soup bowls oralternatively, cool and chill thoroughly before serving in chilled bowls.

Spinach Soup with Fontina

14 oz (400 g) prepared leaf spinach3 oz (75 g) Fontina or Gruyre cheese, cut into inch (5 mm) dice2 oz (50 g) butter2 shallots, chopped14 oz (400 g) potatoes, peeled and cut into inch (1 cm) cubes1 pints (725 ml) vegetable stocka generous grating of fresh nutmeg7 fl oz (200 ml) crme frachechopped fresh parsley or finely chopped fresh chives, to garnish

Begin by melting the butter in a large saucepan and then add the shallots andpotatoes. Stir everything together in the buttery juices, then cover the saucepanand cook the shallots and potato very gently for 10 minutes.

Next, add the stock and bring to simmering point. Let everything simmer foranother 5-10 minutes or until the potato is tender.

Now add the spinach leaves, cover with a lid and leave the leaves to collapse inthe heat of the pan.

Then stir everything together and add a generous grating of fresh nutmeg andseason with salt and pepper.

Once all the spinach has wilted, take the pan off the heat, leave to cool a little,then blend the soup in batches until smooth (have a bowl ready to put the first

batch in). Then return the soup to the pan and stir in the crme frache. When youre readyto serve the soup, re-heat it gently just up to simmering point and finally, stir inthe diced cheese. Ladle the hot soup into warm bowls and, if you like, garnisheach one with a scattering of chopped parsley or finely chopped fresh chives.

Leek, Onion and Potato Soup

4 large leeks1 medium onion, chopped small175 g (7 discs) McCain frozen Simply Mash

1 oz (25 g) butter11/2 pints (850 ml) stock, made up from Marigold Swiss vegetable bouillon powder10 fl oz (275 ml) milksalt and freshly milled black pepper1 tablespoon crme fraiche or double cream11/2 tablespoons snipped fresh chives or chopped fresh parsley

To prepare leeks, first take off the tough outer leaves and trim off most of the

very green part. Now, using a sharp knife, place the leek on a flat surface and make an incision

vertically about halfway down (because of the intricate layers, there can be dustand grit trapped in-between, usually in the upper part).

Now turn on the cold tap and fan out the layers of leek to rinse them through andrid them of any hidden dirt. Then slice them in one inch slices.


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Now in a large, thick-based saucepan, gently melt the butter, then add the leeksand onions, stirring them all round with a wooden spoon so they get a nicecoating of butter. Season with salt and pepper, then cover and let the vegetablessweat over a very low heat for about 15 minutes.

After that, add the stock, milk and the frozen mashed potatoes. Stir well andwhen it reaches a gentle simmer, cover and cook gently for a further 10 minutes

or until the vegetables are soft and the mash has thoroughly defrosted donthave the heat too high as the milk can boil over. Now put the whole lot into ablender leave it to cool a little first and blend to a pure. If you have to blendthe soup in batches, make sure you have a bowl to hand to put the first batchinto.

Now return the soup to the saucepan and reheat gently, tasting to check theseasoning. Before serving sprinkle with freshly snipped chives or parsley and add aswirl of crme fraiche.

Wild Mushroom and Walnut Soup

1 oz (25 g) dried porcini mushrooms2 oz (50 g) butter4 oz (110 g) open-cap mushrooms2 medium carrots, chopped2 celery stalks, chopped1 medium onion, chopped1 leek, washed and chopped2 bay leaves1 level teaspoon chopped fresh thyme level teaspoon chopped fresh sage

2 cloves garlic, crushed

To finish:

8 oz (225 g) small open mushrooms keep 4 whole and chop the rest finely4 oz (110 g) walnuts, ground in a nut mill or food processor1 oz (25 g) butter3 fl oz (75 ml) single cream3 fl oz (75 ml) dry sherry1 dessertspoon lemon juice

First place the dried mushrooms in a jug with 10 fl oz (275 ml) boiling water andleave them to soak for 30 minutes.

Meanwhile in a very large saucepan melt the 2 oz (50 g) butter, then add all theprepared vegetables, herbs and garlic, stir well over a gentle heat untileverything is glistening with a coating of butter, then pour in the driedmushrooms and their soaking water, followed by 3 pints (2 litres) hot water.Add some salt, then bring up to a gentle simmer and, keeping the heat low, letthe soup barely simmer for 1 hour.

After that, place a colander over a large bowl and strain the soup into it. Removethe bay leaves, and pure the vegetables with a little bit of the stock in aliquidiser or processor, then return this to the rest of the stock and whisk to asmooth consistency.

Now wipe out the soup saucepan with some kitchen paper and return it to theheat with the 1 oz (25 g) butter. Lightly saut the chopped mushrooms for about


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5 minutes. After that, pour in the soup mixture, stir in the ground walnuts, seasonwith salt and pepper, and let it continue cooking gently for 10 minutes. Whilethat's happening use your sharpest knife to slice the 4 reserved whole mushroomsinto wafer-thin slices for a garnish.

When you are ready to serve the soup, stir in the cream, sherry and lemon juiceand serve piping hot with the slices of raw mushroom floating on top.

Roasted Tomato Soup with Puree of Basil and Olive Croutons

3 lb (1.35 kg) ripe, red, firm tomatoes,1 oz (25 g) fresh basil, 3 fat cloves garlic, unpeeled,4 tablespoons extra virgin olive oil, plus extra for dipping,1 large potato, about 6 oz (175 g),2 rounded teaspoons tomato pure,1 dessertspoon balsamic vinegar.For the croutons: 3 oz (75 g) ciabatta, crusts removed, cut into small dice, 1 tablespoonextra virgin olive oil, 1 level tablespoon black olive paste

First of all, skin the tomatoes by pouring boiling water on them, leave for 1minute exactly before slipping the skins off.

Now, slice each tomato in half and arrange the halves on the baking tray, cut sideuppermost. Place the garlic cloves on the tray as well, leaving their skins on.

Then season everything with salt and pepper and sprinkle a few droplets of oliveoil on each tomato half and some on the garlic about 2 tablespoons in all. Thenfinally top each one with a piece of basil leaf (dipping the leaf in oil first to giveit a good coating).

Mow pop the whole lot into the oven and roast for 1 hour or until the edges of the

tomatoes are slightly blackened. While the tomatoes are roasting, prepare the croutons by placing the bread cubesin a bowl, with the oil and the olive paste, then toss them around to get a goodcoating of both.

About 20 minutes before the end of the roasting time, peel and chop the potato,place it in a saucepan with some salt and 1 pint (570 ml) of boiling water. Add thetomato pure then simmer for about 20 minutes.

When the tomatoes are ready, remove them from the oven, but leave it switchedon. Arrange the croutons on a small baking tray and put them in the oven to bakefor about 8 minutes using a timer. Now scrape the tomatoes and all their juicesinto a food processor, rescue the garlic cloves from the tray, and then simply

squeeze the pulp to join the tomatoes and discard the skins. Then add the contents of the potato saucepan and whiz everything to a thick

pure, not too smooth. If you want to, you can sieve the pips out, but I prefer toleave them in because I prefer that texture. The soup is now ready for reheating very gently.

Just before serving the soup make the basil pure. Strip the leaves into a mortar,sprinkle them with half a teaspoon of salt, then bash the leaves down with thepestle. It takes a minute or two for the leaves to become a pure. Now add theremaining 2 tablespoons of olive oil and the balsamic vinegar and stir well. Toserve the soup, pour it into warm serving bowls and drizzle the basil pure on thesurface, then finally sprinkle on the croutons and serve with some ciabatta breadwarmed through

Pumpkin Soup with Toasted Sweetcorn


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1 lb 8 oz (700 g) pumpkin or butternut squash, peeled, deseeded and chopped into 1inch (2.5 cm) dice1 lb 4 oz (570 g) sweetcorn (off the cob weight, from 5-6 cobs)1 oz (25 g) butter1 medium onion, peeled and finely chopped

10 fl oz (275 ml) whole milk1 pints (725 ml) stock made with Marigold Swiss Bouillon vegetable powder1 teaspoon melted butter, for the sweetcorn

Begin by melting the butter in the saucepan, then add the onion and soften it forabout 8 minutes.

After that add the chopped pumpkin (or butternut squash), along with half thesweetcorn, then give everything a good stir and season with salt and pepper. Putthe lid on and, keeping the heat low, allow the vegetables to sweat gently andrelease their juices this should take about 10 minutes.

Next, pour in the milk and stock and simmer gently for about 20 minutes. Put thelid on for this but leave a little gap (so it's not quite on) because, with thepresence of the milk, it could boil over. Keep a close eye on it anyway.

While that's happening, pre-heat the grill to its highest setting for 10 minutes. Mixthe rest of the sweetcorn with the melted butter, spread it out on a baking tray,season with salt and pepper and pop it under the hot grill about 3 inches (7.5 cm)from the heat it will take about 8 minutes to become nicely toasted and golden,but remember to move the sweetcorn around on the baking tray halfway through.

When the soup is ready, pour it into a food processor or blender and blend it to apure, leaving a little bit of texture it doesn't need to be absolutely smooth.You will probably need to do this in 2 batches. Serve the soup in warm bowls with

the toasted sweetcorn sprinkled over.

Chickpea, Chilli and Coriander Soup

8 oz (225 g) chickpeas, soaked overnight in twice their volume of cold water2 small red chillies, halved, de-seeded and chopped1 level tablespoon coriander seeds1 x 15 g pack (or oz) fresh coriander, leaves and stalks separated1 level tablespoon cumin seeds2 oz (50 g) butter6 fat cloves garlic, peeled and finely chopped

1 level teaspoon ground turmericgrated zest 1 lemon1 x 200 ml tub crme frache

First of all, drain the chickpeas in a colander, rinse them under the cold tap thenplace them in the saucepan with 2 pints (1.75 litres) of boiling unsalted water.Then bring them up to simmering point, put a lid on and cook them very gentlyfor about 1 hour or until the chickpeas are absolutely tender and squashy.

While they're cooking, prepare the rest of the soup ingredients. The coriander andcumin seeds should be dry roasted in a small pre-heated pan for 2-3 minutes,then crushed in a pestle and mortar. After that, melt the butter in the pan, addthe crushed spices along with the chopped garlic and chillies and cook over a lowheat for about 5 minutes. Now add the turmeric, stir and heat that gently beforeremoving the pan from the heat.


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As soon as the chickpeas are tender, drain them in a colander placed over a bowlto reserve the cooking water. Transfer the chickpeas to a liquidiser together witha couple of ladles of cooking water and pure them until fine and smooth. Nowadd the lemon zest, coriander stalks and spices from the pan along with anotherladleful of cooking water and blend once more until fine and smooth.

Next, the whole lot needs to go back into the saucepan with the rest of the

reserved cooking water. Bring it all up to a gentle simmer, give it a good stir,season, then simmer gently for a further 30 minutes. All this can be done inadvance, then, when you're ready to serve the soup, re-heat very gently withoutletting it come to the boil. Stir in half the crme frache and the lemon juice,taste to check the seasoning, then serve in hot soup bowls with the rest of thecrme frache swirled in. Scatter with shredded chilli and coriander leaves as agarnish.

Cauliflower Soup with Roquefort

1 medium, good-sized cauliflower (about 1lb 4 oz/570 g)2 oz (50 g) Roquefort, crumbled into small pieces2 bay leaves1 oz (25 g) butter1 medium onion, peeled and chopped2 sticks celery, chopped1 large leek, trimmed, washed and chopped4 oz (110 g) potato, peeled and chopped into dice2 tablespoons half-fat crme frache, plus a little extra to serve (optional)

The stock for this is very simply made with all the cauliflower trimmings. All you

do is trim the cauliflower into small florets and then take the stalk bits, includingthe green stems, and place these trimmings in a medium-sized saucepan. Thenadd 2 pints (1.5 litres) of water, the bay leaves and some salt, bring it up to theboil and simmer for 20 minutes with a lid.

Meanwhile, take another large saucepan with a well-fitting lid, melt the butter init over a gentle heat, then add the onion, celery, leek and potato, cover and letthe vegetables gently sweat for 15 minutes. Keep the heat very low, then, whenthe stock is ready, strain it into the pan to join the vegetables, adding the bayleaves as well but throwing out the rest. Now add the cauliflower florets, bring itall back up to simmering point and simmer very gently for 20-25 minutes, untilthe cauliflower is completely tender, this time without a lid.

After that, remove the bay leaves, then place the contents of the saucepan in afood processor or liquidiser and process until the soup is smooth and creamy. Nextreturn it to the saucepan, stir in the crme frache and cheese and keep stirringuntil the cheese has melted and the soup is hot but not boiling. Check theseasoning, then serve in hot bowls, garnished with a little more crme frache, ifyou like, and the chives.

Hot and Sour Veg Soup

1 tbsp. Soya sauce3/4 tsp. Chili sauce1 tsp. Black pepper powder2 tbsp. Vinegar1/2 tsp. Sugar


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1/4 cup Chopped Spring onion, 1/4 cup Chopped cabbage, 1/4 cup Chopped carrot, 1/4cup Chopped capsicum, 1/4 cup Chopped mushrooms, 1/4 cup Cauliflower, A few beansprouts1 1/2 tbsp. Cornflour mixed with 1/4 cup water

Take four cups of water put Soya sauce, chili sauce, pepper powder, vinegar,

sugar, and salt. Bring to a boil. Add all vegetables and sprouts. Simmer for 2-3 minute without covering. Add cornflour, mixed in water and stir continuously till it becomes thick.

Curried Parsnip and Apple Soup with Parsnip Crisps

1 lb (700 g) young parsnips1 medium Bramley apple (6oz/175g)1 heaped teaspoon coriander seeds1 heaped teaspoon cumin seeds6 whole cardamom pods (seeds only)1 oz (40 g) butter1 tablespoon groundnut oil2 medium onions, chopped2 cloves garlic, chopped1 heaped teaspoon turmeric1 heaped teaspoon ground ginger2 pints (1.2 litres) good-flavoured vegetable stock (

For the parsnip crisps:

1 medium to large parsnip (10-12 oz/275-350 g)6 tablespoons groundnut oil

Begin by heating a small frying pan and dry roasting the coriander, cumin and

cardamom seeds this is to toast them and draw out their flavour. After 2-3minutes they will change colour and start to jump in the pan. Remove them fromthe pan and crush them finely with a pestle and mortar.

Next, heat the butter and oil in a saucepan until the butter begins to foam, thenadd the onions and gently soften for about 5 minutes before adding the garlic. Letthat cook, along with the onions, for another 2 minutes, then add all the crushed

spices, along with the turmeric and ginger, stir and let it all continue to cookgently for a few more minutes while you peel and chop the parsnips into 1 inch(2.5 cm) dice. Add the parsnips to the saucepan, stirring well, then pour in thestock, add some seasoning and let the soup simmer as gently as possible for 1hour without putting on a lid.

To make the parsnip crisps, peel the parsnip and then slice it into rounds as thinlyas you possibly can, using a sharp knife. Now heat the oil in a 10 inch (25.5 cm)frying pan until it is very hot, almost smoking, then fry the parsnip slices inbatches until they are golden brown, for about 2-3 minutes (they will not stay flator colour evenly but will twist into lovely shapes). As they're cooked, removethem with a slotted spoon and spread them out on kitchen paper to drain.Sprinkle lightly with salt. (If you like, you can make these in advance, as they willstay crisp for a couple of hours.)


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When the soup has been simmering for an hour, remove it from the heat, thenliquidise it if possible. If not, use a food processor and then a sieve or even justa sieve, squashing the ingredients through using the bowl of a ladle. After thesoup has been pured, return it to the saucepan, taste to check the seasoning,then, when you're ready to serve, re-heat very gently. While that's happening,peel the apple and, as the soup just reaches simmering point, grate the apple

into it. Be careful to let the soup barely simmer for only 3-4 minutes. Serve in hotsoup bowls garnished with the parsnip crisps.

Baby corn and tofu soup

1 tablespoon olive oil1 teaspoon granulated sugar3 shallots or 1 onion, chopped1 garlic clove, chopped, optional1 small dried red chilli, optional5cm piece of fresh ginger, peeled and chopped roughly1 medium size carrot, washed and cut into chunksthe stalks from the spinach1.5 litres water

To finish the soup375g baby sweetcorn, sliced thinly200g smoked tofu, cut into 1cm cubes10 to 12 spinach leaves or more, roughly shreddedsalt and freshly ground black pepper

Heat the oil in a saucepan, and add the sugar. Stir for 2 minutes, then add therest of the ingredients for the stock, except the water. Stir these around for 2 minutes and then add the water. Bring to the boil and

simmer for 30 to 40 minutes. Strain the stock into another saucepan, and discard the solids. This stock can be

prepared well in advance. About 10 minutes before you are going to serve the soup, heat the clear stock

until it is just boiling, and add the baby corn and smoked tofu. Let this simmer for 6 to 8 minutes, adjust the seasoning, and add the spinach. Leave the soup to simmer for 10 seconds, and serve immediately.


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Mains

Puff pastry

mix goats cheese, garlic, seasoning spread on pastry, Add tomatoes. Arrange in overlapping over cheese. Drizzle olive oil

Stuffed peppers

With rice garlic, onions, cinnamon,

Potato cakes

Mix potatoes, onions, veggies Shallow fry

Feta Cheese, Spinach and Pine Nut Galettes

4 oz (125 g) Feta cheese, chopped into small cubes8 oz (225 g) young leaf spinach1 oz (25 g) pine nutsa little freshly grated nutmeg10 oz (275 g) Quick and Easy Flaky Pastry

a little flour for dusting1 oz (25g) Parmesan finely grated

Pre-heat the oven to gas mark 7, 425F (220C).

You will also need two solid baking sheets measuring 14 x 11 inches (35 x 28 cm), lightlygreased, and a 6 inch (15 cm) plain pastry cutter.

Make the pastry and chill it for 30 minutes in the fridge. Meanwhile, cook the spinach by placing it in a saucepan with a lid on, then place

it over a medium heat. Just let it collapse down into its own juices, timing it for2-3 minutes and turning it over halfway through. Drain the spinach in a colander,pressing it with a saucer to extract every last bit of juice, then season with alittle nutmeg.


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Next roll out the pastry on a lightly floured surface to 1/8 inch (3 mm), cut outsix 6 inch (15 cm) discs and place these on the baking sheets. Finely chop thespinach and divide it between the pastry circles, spreading it out towards theedges of the pastry, but leaving a small uncovered rim around the edge. Next,scatter the Feta over the spinach, then sprinkle over the pine nuts.

Now cook the galettes for 10-12 minutes, one tray on the high shelf, the other on

the next one down, until golden brown, swapping the baking sheets over halfwaythrough.

Remove from the oven, sprinkle the Parmesan over and serve warm, or allow tocool on a wire rack.

Roasted and Sun-dried Tomato Risotto

For the roasted tomatoes:

1 lb (700 g) tomatoes1 dessertspoon extra virgin olive oil1 fat clove garlic, chopped1 x 15 g pack (or oz) basil leaves

For the risotto:2 level teaspoons sun-dried tomato paste4 oz (110 g) sun-dried tomatoes, roughly chopped1 oz (25 g) butter1 red onion, finely chopped8 oz (225 g) Italian carnaroli rice level teaspoon saffron stamens

10 fl oz (275 ml) dry white wine2 oz (50 g) Parmesan freshly grated, plus 1 oz (25 g) extra shaved into flakes with apotato peeler1 tablespoon double cream


You will also need a solid roasting tray 14 x 10 inches (35 x 25.5cm), and a 9 inch (23cm) shallow ovenproof dish of about 3 pint (1.75 litre) capacity.

First of all, skin the tomatoes by pouring boiling water over them, then leave

them for 1 minute exactly before draining them and slipping the skins off (ifthey're too hot protect your hands with a cloth). Now slice each tomato in halfand arrange the halves on the roasting tray, cut side uppermost, then season withsalt and pepper, sprinkle a few droplets of olive oil on each one, followed by thechopped garlic, then finally top each one with half a basil leaf dipped in oil firstto get a good coating.

Now pop the whole lot into the oven and roast the tomatoes for 50-60 minutes oruntil the edges of the tomatoes are slightly blackened. After that, remove themfrom the oven and then put the dish in the oven to pre-heat it, reducing thetemperature to gas mark 4, 350F (180C) first. Now put the tomatoes and alltheir juices into a processor and blend.

Next, melt the butter in a large heavy saucepan and fry the onion for about 7minutes until it is just tinged brown at the edges. After that, add the rice and stirto coat all the grains with the buttery juices. Now crush the saffron stamens to a


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powder with a pestle and mortar, then add this to the rice, together with thewine. Bring it up to boiling point, let it bubble for a minute then add the tomatopaste and 12 fl oz (330 ml) boiling water. Give it all a good stir, season with saltand pepper and then add all the processed tomato mixture plus the sun-driedtomatoes. Stir again and bring it just up to simmering point, then transfer thewhole lot to the warm dish, return the dish to the oven and, using a timer, give it

35 minutes. After that stir in the grated Parmesan and give it another 5-10 minutes what

you'll have to do here is to bite a grain of rice to check when it's ready. It shouldbe tender but still retain some bite. Just before serving, stir in the cream and topeach portion with shavings of Parmesan and any leftover basil leaves.

Mexican Enchiladas with Cheese

For the salsa:1 x 400 g tin chopped tomatoes1 medium green chilli (the fat, squat variety that isn't too fiery)1 medium red onion, peeled and finely chopped2 heaped tablespoons chopped fresh coriander leaves, plus a little extra to garnishjuice 1 lime

For the enchiladas:4 large flour tortillas4 oz (110 g) Wensleydale, grated5 oz (150 g) Mozzarella, grated (a block of Mozzarella is best for this)7 fl oz (200 ml) half-fat crme frache


You will also need an ovenproof baking dish measuring 9 inches (23 cm) square and 2inches (5 cm) deep, lightly oiled, and a frying pan.

Begin by making the salsa: first tip the tomatoes into a sieve over a bowl to letthe excess liquid drain away. Next remove the stalk from the chilli, cut it in half,remove and discard the seeds, chop the flesh very finely and place it in a bowl.Then add half the chopped onion, the drained tomatoes, chopped corianderleaves and lime juice, and season well with salt and pepper. Now give everythinga thorough mixing.

Meanwhile, mix the 2 cheeses together in a bowl. Next put the frying pan over ahigh flame to pre-heat and, when it's hot, dry-fry each of the tortillas for 6seconds on each side. Place one tortilla on a flat surface and spread a tablespoonof salsa over it, but not quite to the edges, sprinkle over a heaped tablespoon ofthe cheese mixture, then follow this with a tablespoon of the crme frache. Thenroll the tortilla up and place it in the baking dish with the sealed-side down.Repeat this with the others, then spread the remaining crme frache on top ofthe tortillas in the dish and sprinkle the rest of the salsa over the top, followed bythe remaining cheeses and red onion. Now place the dish on a high shelf of theoven for 25-30 minutes, garnish with the extra coriander and serve absolutelyimmediately if you keep them waiting they can become a bit soggy.

Courgettes and Tomatoes au Gratin


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4 medium courgettes, sliced but not peeled4 large tomatoes, skinned and sliced2 tablespoons olive oil1 large clove garlic, crushed4 oz (110 g) Mozzarella or Cheddar cheese, cut into slices4 level tablespoons grated Parmesan (Parmigiano Reggiano)

1 level tablespoon fresh torn basilPre-heat the oven to gas mark 5, 375F (190C).

If you have the time, salt, drain and dry the sliced courgettes: layer them in acolander, sprinkling each layer with salt, and place a suitably sized plate on top.

Weigh this down with a heavy object (like scale weights) and after 30 minutesquite a bit of water will have been drawn out. Dry them really thoroughly in aclean cloth and then they're ready to cook.

Heat the oil in a frying pan large enough to hold the courgettes in one layer(otherwise do them in two batches), add the crushed garlic and saut thecourgette slices to a nice golden colour on each side.

Next arrange layers of courgettes, cheese slices and sliced tomatoes in aheatproof gratin dish so that they overlap each other slightly like slates on a roof.

Finally sprinkle on the grated Parmesan, basil and salt and freshly milled pepper.Then bake on a high shelf in the oven for 30 minutes. Serve this with lots ofcrusty bread and a green salad with a sharp lemony dressing.

Vegetarian Moussaka with Ricotta Topping

2 aubergines, each 8 oz (225 g)

10 fl oz (275 ml) vegetable stock2 oz (50 g) Puy lentils2 oz (50 g) green lentils

4 tablespoons olive oil2 medium onions, finely chopped1 large red pepper, de-seeded and chopped into inch (5 mm) dice2 cloves garlic, peeled and crushed1 x 14 oz (400 g) tin chopped tomatoes, drained7 fl oz (200 ml) red wine2 level tablespoons tomato pure or sun-dried tomato paste1 level teaspoon ground cinnamon

2 level tablespoons chopped fresh parsleyFor the topping:

1 x 9 oz (250 g) tub ricotta (see recipe introduction)10 fl oz (275 ml) whole milk1 oz (25 g) plain flour1 oz (25 g) butter

whole nutmeg, grated1 large egg

1 oz (25 g) Parmesan (Parmigiano Reggiano),



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You will also need a shallow dish about 9 x 9 x 2 inches (23 x 23 x 6 cm) deep.

Begin by preparing the aubergines: to do this cut them into inch (1 cm) diceleaving the skins on. Place them in a colander, sprinkling with salt between eachlayer, then put a small plate with a heavy weight on top this will draw out anyexcess juices.

Meanwhile, pour the stock into a saucepan together with the Puy lentils (but nosalt), cover and simmer for 15 minutes before adding the green lentils. Coveragain and cook for a further 15 minutes, by which time most of the liquid willhave been absorbed and the lentils will be soft. While they're cooking, heat 2tablespoons of oil in a large solid frying pan and fry the onions until they're softand tinged brown at the edges (about 5 minutes), then add the chopped pepperand soften and brown that too for about another 4 minutes. Next add the garlic,cook for 1 minute more, then transfer the whole lot to a plate.

Next transfer the aubergines to a clean tea cloth to squeeze them dry, then add afurther 2 tablespoons of oil to the frying pan, turn the heat up to high and tossthe aubergines in it so they get evenly cooked. When they're starting to brown alittle, add the drained tomatoes and the onion and pepper mixture to the pan. Ina bowl mix the wine, tomato pure and cinnamon together, then pour it over thevegetables. Add the lentils and the chopped parsley, season well and leteverything simmer gently while you make the topping.

All you do is place the milk, flour, butter and nutmeg in a saucepan and, using aballoon whisk, whisk until it comes to simmering point and becomes a smoothglossy sauce. Season with salt and pepper, remove it from the heat and let it coola little before whisking in the ricotta followed by the beaten egg.

Finally, transfer the vegetable and lentil mixture to the dish and spoon thecheese sauce over the top, using the back of a spoon to take it right up to the

edges. Sprinkle with the Parmesan and transfer the dish to the pre-heated ovenand bake on the middle shelf for 1 hour. Then allow the moussaka to rest for 15minutes before serving.

Spinach and Ricotta Lasagne with Pine Nuts

For the sauce:

1 pints (850 ml) milk2 oz (50 g) butter2 oz (50 g) plain flour

1 bay leaf2 oz (60 g) Parmesan

For the lasagne:

1 lb 5 oz (600 g) young leaf spinach8 oz (225 g) ricotta (see recipe introduction)12 fresh lasagne sheets (weighing about 9 oz/250 g)2 oz (50 g) pine nutsknob of butter whole nutmeg, grated7 oz (200 g) Gorgonzola, Shropshire Blue or Cashel Blue cheese, crumbled7 oz (200 g) Mozzarella, coarsely gratedsalt and freshly milled black pepper


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You will also need an ovenproof dish measuring about 9 x 9 inches (23 x 23 cm), 2inches (6 cm) deep, well buttered.

Begin this by making the sauce, which can be done using the all-in-one method.This means placing the milk, butter, flour and bay leaf together in a saucepan,giving it a good seasoning, then, over a medium heat, whisking the whole lottogether continually until it comes to simmering point and has thickened. Nowturn the heat down to its lowest possible setting and allow the sauce to cookgently for 5 minutes. After that, stir in 2 oz (50 g) of the Parmesan, then removeit from the heat, discard the bay leaf and place some clingfilm over the surface toprevent a skin from forming.

Now you need to deal with the spinach. First of all remove and discard the stalks,then wash the leaves really thoroughly in 2 or 3 changes of cold water and shakethem dry. Next, take your largest saucepan, pop the knob of butter in it, thenpile the spinach leaves in on top, sprinkling them with a little salt as you go. Nowplace the pan over a medium heat, put a lid on and cook the spinach for about 2minutes, turning the leaves over halfway through. After that, the leaves will havecollapsed down and become tender.

Next drain the spinach in a colander and, when it's cool enough to handle,squeeze it in your hands to get rid of every last drop of liquid. Then place it on achopping board and chop it finely. Now put it into a bowl, add the ricotta, thenapproximately 5 fl oz (150 ml) of the sauce. Give it a good seasoning of salt andpepper and add the grated nutmeg. Then mix everything together reallythoroughly and, finally, fold in the crumbled Gorgonzola.

Now you need to place a small frying pan over a medium heat, add the pine nutsand dry-fry them for about 1 minute, tossing them around to get them nicelytoasted but being careful that they don't burn. Then remove the pan from theheat and assemble the lasagne. To do this, spread a quarter of the sauce into thebottom of the dish and, on top of that, a third of the spinach mixture, followedby a scattering of toasted pine nuts. Now place sheets of pasta on top of this you may need to tear some of them in half with your hands to make them fit.Now repeat the whole process, this time adding a third of the grated Mozzarellaalong with the pine nuts, then the lasagne sheets. Repeat again, finishing with alayer of pasta, the rest of the sauce and the remaining Parmesan and Mozzarella.When you are ready to cook the lasagne, place it on the middle shelf of the pre-

heated oven and bake for 50-60 minutes, until the top is golden and bubbling.Then remove it from the oven and let it settle for about 10 minutes beforeserving.

Lentil Shepherds Pie

1 can lentils (or equivalent cooked lentils if using dried)1 can diced tomatoes1 medium onion, choppedmashed potatoesa few cloves of garlicdried herbs - basil, oregano, thyme, rosemary, etc.splash olive oil, margarine, or water (for sauting onions in)


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Preheat oven to 350 degrees F.

Prepare mashed potatoes - make sure that they're soft enough to be easy enoughto spread on top of the filling so be sure to add plenty of water or soymilk tothem!

In a large saucepan, saut onions and garlic until soft. use as much garlic as you

wish Add lentils, canned tomatoes, as well as dried herbs.. use whichever herbs or

combination of herbs as suits you, and as much as suits you. season with salt andpepper

Spoon mixture into a large casserole dish or lasagna pan. you may omit some ofthe juices if filling seems too watery. spread a layer of mashed potatoes on top

Place in oven and bake for 40-45 minutes or until potato topping is slightlybrowned.

Vegetarian Shepherds Pie with Goats Cheese Mash

4 oz (110 g) dried black-eyed beans, pre-soaked and drained3 oz (75 g) green split peas (no need to soak), rinsed3 oz (75 g) green lentils (no need to soak), rinsed2 oz (50 g) peeled carrots2 oz (50 g) peeled swede2 oz (50 g) peeled celeriac1 large onion, peeled1 small green pepper, deseeded2 oz (50 g) butter, plus a little extra for greasing8 oz (225 g) tomatoes

1 heaped tablespoon chopped mixed fresh herbs, such as sage, rosemary, thyme andparsley, level teaspoon ground mace, level teaspoon ground cayenne pepperFor the topping:

4 oz (110 g) soft goats cheese1 lb 8 oz (700 g) potatoes, peeled2 oz (50 g) butter2 tablespoons milk1 oz (25 g) Pecorino cheese, grated

You will also need a steamer; and a round baking dish with a diameter of 9 inches (23cm), 2 inches (5 cm) deep, buttered.

You will need to soak and drain the black-eyed beans. To do this, wash themunder cold, running water and discard any broken ones. If it is convenient, soakthem overnight in 2 pints (1.2 litres) cold water. If you need them today andhavent got time to do this, simply bring them up to the boil (using the samequantity of water), boil for 10 minutes and leave them to soak for two hoursbefore draining.

Now put the drained beans into a saucepan with the split peas and lentils. Add 1pints (725 ml) boiling water and some salt, cover and simmer gently for 50-60minutes, or until the pulses have absorbed the water and are soft. Then removethem from the heat and mash them just a little with a large fork.


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Now pre-heat the oven to gas mark 5, 375F (190C), and put the potatoes on tosteam. Next, roughly chop all the vegetables, pile the whole lot into a foodprocessor and process until chopped small. Next, melt the butter in a large fryingpan over a medium heat, add the vegetables and cook gently for 10-15 minutes,stirring now and then until theyre softened and tinged gold at the edges.

Meanwhile, skin the tomatoes. Place them in a heatproof bowl and pour boiling

water on to them. After exactly a minute (or 15-30 seconds, if they are small),remove them (protecting your hands with a cloth if the tomatoes are hot), slip offtheir skins and slice them.

After that, add the vegetables to the pulses mixture, along with the herbs, spicesand salt and freshly milled black pepper to taste. Then spoon the mixture into thebaking dish and arrange the tomatoes in overlapping slices on the top.

As soon as the potatoes are cooked, place them in a bowl, add the butter, milkand goats cheese, whisk to a smooth pure, season with salt and freshly milledblack pepper and spread the potato over the rest of the ingredients in the dish.Finally, sprinkle over the Pecorino and bake the pie on the top shelf of the ovenfor 20-25 minutes, or until the top is lightly browned. If you want to prepare thisin advance, it will need about 40 minutes in the oven.

Red lentil and caramelised onion cabbage parcels

1 Savoy cabbage200g red lentils3 large onions, halved and sliced1 tablespoon olive oil2 teaspoons sugargrated zest and juice of 1 large lemon

olive oil

Wash the lentils, put them in a small lidded saucepan and cover with cold water.Bring to the boil and skim off the foam.

Let them boil rapidly for 10 minutes, stirring from time to time, then reduce theheat to a simmer, add some salt and cover.

Simmer for about 15 minutes, stirring and checking that they are not burning onthe bottom. The resulting consistency should be like porridge.

Meanwhile, cut the cabbage leaves carefully away from the core, discarding theoutermost leaves if they look tough. Blanch in boiling water for 2 minutes only,then refresh in cold water and leave to drain.

Saut the onions with the olive oil on moderate heat. When they start to brown,add the sugar. Stir them attentively until nicely caramelised.

Combine the onions, cooked lentils, lemon juice and zest. Season to taste. Preheat the oven to 180C, 350F, gas mark 4. Pat dry a cabbage leaf. Put a heaped spoonful of filling in the middle near the

base of the leaf. Fold over the sides, then roll up. Put seam side down in a greased baking dish. Brush lightly with olive oil, and bake

in the oven for 20-25 minutes until lightly browned.

Carrot and ricotta cannelloni

Ingredients500g carrots, peeled and cut into cm slices500g tub ricotta cheesesalt and freshly ground black pepper


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12-14 tubes dried cannelloni300g tub fresh tomato and mascarpone sauce300g tub four cheese sauce40g grated parmesan

Preheat the oven to 200C, 400F, gas mark 6.

Boil the carrots in plenty of boiling salted water until cooked and soft, drain andcool, saving a cup of the cooking liquid.

Place the cooked carrots in a food processor with a little of the cooking liquid,blend on full power to a coarse paste approximately 15-20 seconds.

Place the ricotta in a bowl with the carrot mash and mix well, season ifnecessary. Using a piping bag fill the cannelloni tubes with the mix until all themixture is used up.

In a 1 litre ovenproof dish take 2-3 spoons of the cold cheese sauce and spreadover the bottom of the dish, then arrange the cannelloni side by side until full.

Gently heat both sauces in separate pans. Pour one over half the cannelloni andthen pour the other sauce cover the remaining half of the cannelloni. Sprinklewith parmesan, bake for approximately 25 minutes.


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4 cloves garlic, crushed125ml olive oil2 teaspoons balsamic vinegar (check suitability for vegetarians and vegans)1 teaspoon wholegrain mustard

Preheat a moderate grill.

Slice the beans into 2.5cm pieces and place all the vegetables in a roasting tin. Stir the garlic into 4 tablespoons of the olive oil and pour over the vegetables. Grill for 10 minutes, turning until they begin to char and are tender. Allow to

cool. Mix the remaining ingredients together and pour over the vegetables. Serve warm on a bed of mixed salad leaves.

Other

A colourful Oriental-style vegetarian dish with noodles.

Ingredients1 tablespoon sunflower or corn oil285g pack tofu, cut into cubes bunch salad onions2cm piece fresh root ginger, peeled and grated1 clove garlic, crushed1 large carrot, peeled and cut into strips1 red pepper, deseeded and cut into strips150g pack button mushrooms, sliced200g pack sugar snaps x 200g pack beansprouts2 tablespoons soy sauce150ml vegetable stock


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1 tablespoon cornflour, blended with a little cold water1 tablespoon honey125g egg or rice noodles, prepared as pack instructions

Heat the oil in a large frying pan or wok. Add the tofu and stir-fry for 2-3 minutesuntil golden.

Remove from the pan. Add the onions, ginger, garlic and carrot and stir-fry for2-3 minutes.

Add the remaining vegetables and stir-fry for a further 2-3 minutes. Stir in the soy sauce, stock and blended cornflour, bring to the boil and simmer

for 2 minutes, stirring until the liquid is clear. Add the honey, drained noodles and tofu and gently toss together to heat through

thoroughly.


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Sweet

Crumble

Chop apples, grapes, bananas

Sprinkle water Mix in proportion 2 flour, 2 butter, 1 sugar, some cinnamon, nutmeg, raisins Add on top, and sprinkle water

Spicy Vegan Hot Cross Buns

350g /12oz strong plain flour5ml/1 teaspoon ground mixed spice5ml/1 teaspoon ground cinnamon5ml/1 teaspoon grated nutmeg1 sachet easy-blend yeast25g/1oz caster sugar75g/3oz currants25g/1oz mixed peel, choppedFinely grated rind of one lemon75g/3oz vegan margarine, melted175ml/6floz (approx) soya milk, warmed

Crosses50g/2oz plain flour25g vegan margarine

Water

Glaze25g/1oz sugar30ml water

In a large bowl mix the flour, spices, yeast, sugar, currants, mixed peel andlemon rind. Make a well in the centre and add the melted margarine and some ofthe warmed milk.

Mix until a soft dough is formed, adding more milk if necessary. Turn out the dough onto a floured surface and knead for about 10 minutes. Place

in an oiled bowl, cover with cling film and leave in a warm place until doubled insize. (1-2 hours).

Meanwhile to make the crosses, rub the margarine into the flour and add enoughwater to bind. Roll out the pastry quite thinly then cut into thin strips.

Once the dough has doubled in size, knock it down and knead for 5 minutes.Divide into 12 pieces, roll each piece into a ball and leave on a greased bakingtray. Leave to rise again for about 30 mins.

To make the glaze heat the water and sugar in a pan until the sugar dissolves. Leave to cool. Glaze each bun and top with pastry crosses.

Bake at 180C/350F/Gas Mark 4 for about 20 minutes or until golden.

Spring Chocolate Brownies


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225g/8oz dates100g/4oz margarine60g/21/2 oz wholemeal flour2 teaspoons baking powder45ml/3 tablespoons cocoa powder, sieved1very ripe banana mashed

75g/3oz pecans or walnuts, roughly chopped5ml/1teaspoon vanilla essence150g/5oz plain (vegan) chocolate for topping

Preheat the oven to 180C/350F/Gas mark 4 Cook the dates over a medium heat with just enough water to cover them. Cook

for 5 minutes or until soft. When cooked puree them and allow to cool a little Then cream together the dates

and the margarine until light and fluffy. Fold in the wholewheat flour, baking powder and cocoa powder. Add the banana, nuts and vanilla essence. Spread mixture on to an oiled baking tray (7" x7"), smooth top with spatula. Bake in oven for 20-25 minutes. When cool spread melted chocolate on top and sprinkle with extra pecans or

walnuts.

Mincemeat Muffins Vegan

Makes 12-14

Ingredients

350g/12 oz self raising flour15ml/1 tbsp baking powder175g/6 oz caster sugar135ml/9 tbsp sunflower oil375ml/12 fl oz water150g/5 oz vegetarian mincemeat #15ml/1tbsp demerara sugarPinch cinnamon

Preheat the oven to 190C/375F/Gas Mark 5. Line a 12 hole muffin tin with deep

muffin cases. Sieve the flour and baking powder into a large mixing bowl. Add the sugar and

mix well. Add the oil and water and whisk together quickly. Fold in the mincemeat and spoon into the muffin cases (about 2/3 full). Mix the

demerara sugar and cinnamon together and sprinkle over the top of each. Put themuffin tins into the oven immediately.

Bake until well risen and golden, about 15-20 minutes. Cool on a wire rack.

Cranberry and Orange Muffins

225g/8oz cranberries, coarsely chopped175g/6 oz caster sugar350g/12 oz self raising flour


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15ml/1 tbsp baking powder tsp ground cinnamon2 oranges135ml/9 tbsp sunflower oil15ml/1tbp Demerara sugar

Preheat the oven to 190C/375F/Gas 5. Line a 12 hole muffin tin with deep muffincases.

Place the cranberries in a shallow bowl and sprinkle with the sugar. Sieve the flour, baking powder and cinnamon into a mixing bowl. Zest the oranges

and chop finely. Stir the zest into the flour. Juice the oranges and make up to 375ml/12 fl oz with water. Mix the orange juice and oil into the flour and whisk together quickly. Fold in the cranberries and sugar and and juices that have been released. Spoon

into the muffin cases (about 2/3 full). Sprinkle the top of each muffin with a littleDemerara sugar and put into the oven immediately.

Bake until well risen and golden, about 15-20 minutes. Remove from the tin and cool on a wire rack.

Microwave Brownies

1 banana, mashed3/4 cup sugar1/4 cup olive oil1 teaspoon vanilla1 cup flour4 tablespoons cocoa

1/2 teaspoon saltchocolate chips

Mix wet ingredients in a bowl...add dry ingredients.... mix everything togetherwell and put in a small microwavable safe dish that's been greased up withcooking spray.

Sprinkle with chocolate chips and microwave on high for 4-5 minutes

Delicious Apple Cake

2 cups chopped apples w/skin

1 cup brown sugar1/4 cup oil (canola, peanut, etc.)1/4 cup chopped walnuts1/4 cup raisins1 teaspoon vanilla1/3 cup applesauce1 cup whole wheat flour1 teaspoon baking powder1/2 teaspoon cinnamon1/4 teaspoon salt

Mix oil, vegan sugar, and applesauce. Add rest of ingredients and mix well. Pourinto 8 x 8 cake pan. Bake at 350 degrees for 45 minutes.


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Almond Orange Coconut Snack Cake

1 ripe banana, mashedscan't 1/2 cup of sugar (I used brown)Juice from one orange1/2 teaspoon vanilla extract

1 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1/4 cup unsweetened shredded coconut1/4 cup almonds (whole, chopped, toasted, whatever)

Preheat oven to 350 degrees. Mix banana and sugar until smooth. Stir in orange juice and vanilla extract. In separate bowl, sift together flour, baking powder, and salt. Stir in coconut and

almonds. Add dry ingredients to wet ingredients and stir. Pour batter into a greased 8 x 8 baking dish, making sure to spread the batter

evenly over the bottom of the dish. Bake at 350 for 15-17 minutes, or until light golden brown (and toothpick inserted

in middle comes out clean). Delicious warm, slices easier when a bit cooler.

Vanilla Cake

1/2 tin condensed milk (200gms) use vegan versions2 3/4 cups plain flour (280gms)

1 teaspoon baking powder1/2 teaspoon baking soda (soda bicarbonate)2 teaspoons powdered sugar1/2 cup margarine melted (60gms)1/2 teaspoon vanilla essence100 ml milk100 ml soda water/aerated water

Sieve flour, baking powder, baking soda, sugar, all together 2 to 3 times. Keepaside.

Pour condensed milk in a bowl. Add the margarine, and beat well till smooth. Add

the flour spoon by spoon, mixing into the condensed milk mixture. In between,add milk as required if the mixture begins to get too stiff.[Stir the mixture in onedirection only all the while. This will incorporate more air and make the cakelighter].

Once all the flour is used up, beat the batter as above till light (5-7 minutes). Addthe soda and mix gently till smooth.

Pour into a greased cake tin. Do not smooth with a spoon etc. If the consistency isright this will not be needed.

Pre-heat over to 300o. Place tin inside. Bake at 200o for 5-7 minutes and 150o tilldone. (35 to 40 minutes).

Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completelybefore doing icing if any. Or serve warm with tea.

Lisa's Chocolate Cake


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Ingredients (use vegan versions):

1 cup sugar1 1/2 cups flour1 teaspoon baking soda

1/3 cup cocoa1/2 cup oil1 cup cold water2 teaspoons vanilla1/2 teaspoon salt2 tablespoons vinegar

Mix first eight (all but vinegar) ingredients well. Add the 2 tablespoons vinegar and mix quickly until mixed well.

Bake for 25 minutes at 375 degrees Fahrenheit.

Cheesecake

For the Cake:3 packages cream cheese1 cup white sugar1/4 teaspoon almond extract1/4 teaspoon salt5 eggsFor Topping:

1 cup sour cream2 tablespoons white sugar1/4 teaspoon vanilla extract

Method For the Cake: In a large bowl, combine cream cheese, sugar, almond extract, eggs and salt.

Beat until smooth. Pour into a greased deep dish plate. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes. Remove from oven and allow it to cool .

For Topping: Combine sour cream, sugar and vanilla extract and stir until smooth. Spread evenly on top of the baked cheesecake and then again bake for 10 minutes

at 325 degrees F (165 degrees C) to set the top. Let it cool and refrigerate before serving.

Basic Brownies

6 (1 ounce) squares unsweetened chocolate2/3 cup butter or margarine2 cups white sugar4 eggs1 1/4 cups all-purpose flour1 teaspoon salt1 teaspoon baking powder


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1/2 cup chopped nuts, or chocolate chips, or raisins

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan. Melt the chocolate and butter in the heavy pan, stirring sporadically. When

melted add the sugar and eggs, and stir until combined. Sift the flour, salt, andbaking powder into the pan; stir until combined. Stir in the nuts (or raisins, or

toffee bits, etc.). Spread the batter in the pan, smoothing it into the corners. Bake for about 35 minutes, but don't let it over-bake. Cool before cutting.

Lazy Dazy Cake

3 large eggs2 cups of sugar2 teaspoons vanilla2 cups of cake or self-rising flour2 teaspoons baking powder1 cup of milk2 teaspoons butter

For the icing:5 tablespoons of brown sugar2 tablespoons heavy cream3 tablespoons melted butter

Beat the eggs until they are creamy while gradually adding the sugar and vanilla.Gradually add this mixture to the flour.

Add the baking powder to this mixture. Heat the milk and butter to boiling point and add to the batter. Mix thoroughly.Bake in a 350 degree oven for 20 minutes.

Mix the icing ingredients thoroughly and spread over the cake while it is still hot. Place the cake with the icing under the broiler, until the icing is bubbly. Decorate

with chopped pecans or other nuts.

Coconut flavored Crunchy Munchy cookies

80 GMS. Flour40 GMS. Butter

1/4 tsp. Baking powder50 GMS. Powder sugar40 GMS. Desiccated coconut2 1/2 tbsp. Water/MilkFew drops Vanilla essence

Sieve flour, soda and baking powder. Cream the butter and sugar very well. Now add flour and desiccated coconut,

vanilla essence and make a soft dough with milk/water. Roll the dough into a square butter paper and chill it till hard. (Do not freeze) Bake at 175 C till done.

Nutty Chocolate Chunk Shortbread


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1 1/2 cups unbleached wheat flour3/4 cup soy margarine, chilled1/2 cup cane sugar1/4 cup rolled oats1 cup vegan chocolate, chips or chopped1 cup chopped walnuts

1/2 cup chopped hazelnutsa couple dashes of cardamom and cinnamon

Heat your oven to 350 degrees Fahrenheit. Mix all of the ingredients except the margarine together. Cut the cold margarine in pieces and add to the ingredients. You can use a pastry

cutter to mix in the margarine. Mix everything until the margarine is fully incorporated with the rest of the

ingredients and a soft dough is formed. P Put the dough into a 7x9 inch pan and press and flatten it in. Bake it for about 30 minutes, or until the top is golden and the edges are

browned.

Nan Khatai

cup Maida (regular flour)2/3 cup Butter2/3 cup Powdered sugar cup Fine sooji (semolina)2 tsp. VanillaA few Almonds or Cashewnuts

Cream the butter till it looks fluffy and light. Add the sugar and mix well. Add vanilla, then add the maida and sooji. Make a

smooth dough. Form into small balls, flatten slightly, and cut across in the center. Place a piece of nut on the top. Bake on a greased pan at 150 C for about 25-30

minutes. Cool, then offer.

Chocolate, Chocolate Chip Cookies

1 2/3 cup of flour

1 cup sugar1 cup brown sugar3/4 cup margarine1 teaspoon salt1 teaspoon vanilla1 teaspoon baking powder3 tablespoon sugar2 tablespoon cocoa1/6 cup water1 cup vegan chocolate chips

In a large bowl combine all dry ingredients. In smaller bowl add margarine, vanilla and water into a microwave safe bowl to

soften margarine if its not at room temperature.


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Combine all ingredients. Roll cookies into balls and place on an ungreased cookie sheet. Bake for about ten minutes at 325 degrees F for a softer cookie or a bit longer for

a more crisp cookie

Amys Gingerbread Cookies

1/2 cup brown sugar1/4 cup maple1/4 cup molasses1/2 banana2 1/2 tablespoon grated ginger root2 cups flour1 teaspoon baking soda1 teaspoon baking soda1/2 teaspoon salt1/8 cup vegetable oil1/4 tablespoon cloves1/4 tablespoon nutmeg1/4 tablespoon cinnamon1/4 teaspoon vanilla

In large mixing bowl, combine brown vegan sugar, syrup, molasses, banana,ginger, oil, and vanilla. Beat with electric mixer until all ingredients are well-blended and banana is smooth.

Separately combine flour, baking powder, baking soda, salt, cloves, nutmeg, andcinnamon (feel free to add a pinch more cinnamon and/or cloves according to

your taste). Stir with fork or whisk until well-mixed. Combine dry and moist ingredients, mixing gingerly until thoroughly combined. Flatten balls of dough on a cookie sheet and bake for approximately 10 minutes at

350*.

Easy Cinnamon and Sultana Cakes

115 grams self raising flour70 grams brown or caster sugar100 grams margarinehalf a cup of soya milk

2 teaspoons of cinnamon powder2 handfuls (largish) of sultanas2 tablespoons of syrup12 paper cake holders (to cook in)

Add into a large mixing bowl the flour, vegan sugar, and vegan marg. and begin tomix together.

After a few minutes of mixing slowly add the milk until the mixture starts to looklike a raw cake mixture. You may find you need to add a splash more milk to getthe right consistency.

Add the syrup, cinnamon powder and the sultanas, and continue to mix until themixture is smooth.


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Spoon a large spoonful into each paper case and put in pre heated oven of 150degrees, or equivalent temp on gas oven and cook on middle shelf for around 25minutes, checking every 10 minutes.

When the cakes are ready they will have risen and turned brownish on top. Leavethem to cool for 10 minutes or serve warm with vegan custard.

Oatmeal Squares

2 cup instant oats1/4 cup brown sugar1/4 cup raisins1/2 to 1 teaspoon cinnamon1/2 cup margarine1/4 cup corn syrup

Mix oats, raisins, vegan sugar, and cinnamon in mixing bowl. Stir in veganmargarine and corn syrup. Press into lightly greased 9 square microwave safedish. Microwave uncovered on high for 2 minutes. Refrigerate for 15 to 20minutes before cutting.

Really Good Vegan Raisin Scones

2 cups flour3 teaspoon baking powder1/4 teaspoon salt1 Tablespoon turbinado sugar1/2 cup raisins

1/4 cup margarine, softened3/4 - 1 cup soy/rice/ etc. milk

Mix dry ingredients together. Cut in margarine until crumbles form. Stir in milk and raisins. Drop a spoonful onto an ungreased baking sheet. Bake at 450 degrees F for about 10-12 minutes, or until just brown on top.

Vegan Chocolate Sponge Cake

2 cups Self-rising flour -- (pref. 85% whole-wheat)

1/4 cup Cocoa powder3 teaspoons Baking powder1 1/3 cups Vanilla sugar -- OR- Superfine sugar9 tablespoons Sunflower oil1 1/2 cups WaterVegan margarine -- for greasingTO DECORATE1 Qty. Chocolate Fudge Icing -- OR- Chocolate ButterDark chocolate -- coarsely gratedConfectioners' sugar

Preheat the oven to 325 F. Grease two 8- to 8-1/2-inch shallow cake pans and line the base of each with a

circle of greased wax paper.


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Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar, oil and water. Mix well to a batter-like consistency. Pour the mixture into the prepared pans and bake for about 40 minutes, until the

cakes spring back to a light touch in the centre. Turn the cakes out onto a wire rack and strip off the wax paper.

Allow to cool completely. Sandwich the cake together with half the fudge icing orchocolate buttercream and coat the top with the rest.

Sprinkle on a little grated chocolate and confectioners' sugar.

Chocolate Pudding1 10.5-ounce package lite silken tofu (firm), crumbled2/3 cup unbleached cane sugar1/3 cup unsweetened cocoa powder2 teaspoons vanilla extractPinch of salt

Place all the ingredients in a food processor fitted with a metal blade, andprocess until smooth, creamy, and thick.

Transfer to a storage container and chill the pudding in the refrigerator untilserving time.

Oatmeal Waffles or Pancakes

2 cups rolled oats2 cups water1 medium banana

1 Tablespoon raw sugar or other sweetener1/4 teaspoon sea salt1 teaspoon vanilla extract

Place all ingredients in blender and blend until smooth. Let stand a few minutes until batter is thick. If too thick, add additional water to

make batter easily pourable. Pour into heated, oil-sprayed waffle iron and cook for 10 minutes without lifting

the lid, or pour into lightly greased covered frying pan and cook for a few minuteson each side until slightly brown on each side.

Banana Nut Bread Vegan

2 Cup Self Rising Flour1 Cup Vegan Sugar (Can sub. 3/4C of Maple Syrup)1 Cup Mashed Ripe Banana3/4 Cup Chopped Nuts (Walnuts or Pecans)1/3 Cup Oil1/4 Vegan Milk1 tsp or dessert spoon Vanilla Extract1/2 tsp salt1/2 tsp cinnamon ground1/2 tsp nutmeg ground1/2 tsp cloves ground


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Pre heat oven to 350 fahrenheit (170 celsius) Grease bread loaf pan Mix Sugar, oil, milk, vanilla, banana slowly add to flour while mixing then add

spices and nuts Place in greased pan and bake for aprox 45-60 min or until knife comes out clean

Eggless Brownies

3 cups maida1 tsp vanilla essence2 cups sugar2 tsp baking Powder1 tsp baking Soda2 tbsp cocoa powder2 tbsp vinegar2 cups cold water

Mix 3 cups of Maida In another bowl mix cup oil, vanilla essence, vinegar and cold water Add the wet Ingredients to the dry mixture & mix very well Bake in pre heated oven for 375F for 40 minutes.

Oatmeal Cinnamon Scones

1/2c margarine or shortening1-1/4c whole wheat pastry flour1/3c brown sugar (use 1/2c for sweeter scone)

1t baking powder1/2t baking soda1/2t salt1t cinnamon1c old-fashioned rolled oats1/3c raisins (optional)1/3c vanilla or plain soymilk

Preheat oven to 375. Mix flour, sugar, baking powder, baking soda, salt and cinnamon together in a

large bowl. Cut in margarine until mixture becomes uniformly crumbly. Stir in oats and

raisins. Add soymilk and mix gently until a soft dough begins to cling together. Turn dough out onto a floured surface and pat it into a 7-inch circle. Cut into 8

wedges and place them on an ungreased baking sheet. Bake 15-18 minutes until golden brown and firm when pressed lightly in the

center. Add 1/2c chopped nuts of your choice if you wish. Just before baking, sprinkle scone wedges with granulated sugar for a sweeter

taste. You may also increase the brown sugar to 1/2c if you wish.

The Best Banana Muffins Ever

2 tablespoons unsalted soy butter (I use Blue Bonnet light, its vegan)


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2 heaping tablespoons sugar1/2 teaspoon of vanilla2 very large ripe bananas1/2 cup all purpose flour1/2 cup dry oats1 heaping teaspoon baking powder

1/2 teaspoon baking soda1/2 teaspoon cinnamonpinch of saltwalnuts or carob chips, optional

Put the butter, vegan sugar, and vanilla extract in a pan on a low heat to melt,then remove and set aside for a few minutes.

Mash the bananas and, in another bowl, measure out the flour, baking powder,baking soda, cinnamon and salt. Dont over mix: just stir a couple of times; youwill have a not terribly attractive lumpy sludge, but don't worry about it.

Fill the muffin trays about two-thirds full of mixture. Put in the oven and cookabout 25 minutes. Leave in pan for 5 minutes, then remove to wire rack foranother 5-10 minutes or until cool.

Ginger Cinnamon Muffins

3 cups whole wheat flour1 cup raw sugar2 teaspoons salt4 teaspoons Rumford baking powder (aluminum free)

1 1/2 cups water1/2 cup non-sweetened applesauceFresh grated ginger (to taste)Dash of cinnamon (to taste)

Mix dry ingredients in a large mixing bowl. Add water and applesauce to the dryingredients.

Add the ginger and cinnamon to your taste preference. I use about 1/2 inch ofgrated ginger root and a good shake of cinnamon.

Pour into 12 regular sized muffin tins. Don't forget to spray the muffin tin beforepouring the batter. Bake at 350 degrees for 20 minutes or until done.

Variations: you may omit the spices and add other things instead, such as fruit,nuts, or soy granules.

Perfect Apple-Cinnamon Muffins

1/2 cup unbleached flour3/4 cup whole wheat flour1 1/2 teaspoon cinnamon1t baking powder1/2t baking soda1 cup soymilk1 packet of regular instant oatmeal (about 1/4 cup, any rolled oats can be used)1/2 cup oat bran (any bran cereal will due, I use Grape Nuts)1/4 cup maple sugar crystals (or any substitute for brown sugar)


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2T canola oil1/4 cup unsweetened apple sauce1 1/2 cups shopped or shredded peeled apples

Coat 12 muffin cups with nonstick spray and set aside. Preheat oven at 350. In medium bowl combine flours, cinnamon, baking powder and, baking soda.

Peel apples. You can either finely chop them or shred them with a grater. In a large bowl beat together the soy milk, oatmeal, oat bran, maple crystals, oil,

and applesauce. Add flour mixture, medium bowl, to liquid mixture. This process should be done

quickly and only mix until moistened, careful not to over mix. Lastly, fold inapples.

Spoon batter into muffin cups and bake at 400 for 20 minutes. Time may varydepending on oven. Use a toothpick, insert it in the center of a muffin, if itcomes out clean, they are done.

Butter Shortbread

9oz plain (all purpose) flour3oz caster sugar6oz unsalted butter (NOT MARGARINE)

Mix flour and sugar. Rub in butter and knead with warm hands until thoroughly combined and smooth

(no cracks) overwork rather than underwork. Divide into two equal parts and press into the bottom of 2 x 7 lightly buttered

cake tins (it should be quite thin). Flute edges with your knuckle. Prick all over

with a fork and mark each one into six sections. Sprinkle with granulated sugar. Bake at 160C for 30 mins. When done it should just start to brown and look alittle risen and spongy. Leave to cool just a little then retrace the sections rightthrough the shortbread (do this before it gets cold as the cake becomes verybrittle and will break when you try to cut it). Turn out the sections when cold.

Non Indian Recipes

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