Author Archive | Anne Dolamore


Pulled Beef Skewers

PULLED BEEF SKEWERS MAKES 12 COOKING TIME: 10 MINUTES DIFFICULTY: ✪ ✪ ✪ 1 loaf white bread 300 g pulled beef 5 radishes 1. Remove the crust from the loaf and break up the crumb into bite-sized pieces. 2. Pierce the pieces with skewers and cover each piece with about 1 tablespoon pulled beef. 3. […]

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Shackleton Boys Volume 2 Launch

Launch and signing of Shackleton Boys Volume 2 By Steve Bond @ Newark Air Museum 31 August – 1st September 10am-5pm  All welcome Veterans will be present     Other Grub Street titles will be on sale each day. For more information visit Newark Air Museum’s site.                 […]

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Buckwheat milk

Buckwheat milk Buckwheat milk can be made either with buckwheat soaked overnight or, as in this recipe, with germinated buckwheat. It has a strong flavour and is therefore best suited to making shakes. Makes 1 litre Ingredients 80 g buckwheat 1 l water Also: High-powered mixer   Instructions Soak the buckwheat in water overnight. The […]

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Grilled Corn on the Cob

Grilled Corn on the Cob with lime & coriander butter Makes 4 corn cobs Barbecuing time 20 minutes Preparation time 15 minutes   for the butter ¼ bunch fresh coriander 50 g vegan butter 2 tsp lime zest 1 tsp salt Extras 4 heads fresh sweetcorn 1 lime There is nothing better than fresh corn […]

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Cherry Muffins for National Cherry Day

Las Vegan sour cherry muffins These muffins are big and sticky and tasty, but surprisingly lower in fat and sugar than usual varieties. You will need a jar of pitted sour cherries, which usually come from Eastern Europe and can be found in continental delicatessens and some supermarkets. Makes 12 Muffins ¼ cup (35 g) […]

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CANNELLONI IN PIQUILLO PEPPER AND BRANDY SAUCE For the sauce: 1 medium onion 2 cloves garlic 200 g piquillo peppers 2 tbsp olive oil 2 (400-g) tin chopped tomatoes 20 ml brandy Salt and pepper For the filling: 1 tsp dried oregano 1 tsp dried basil 1 tsp ground cumin 1 tsp sweet Spanish smoked […]

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Smoked Tofu Carbonara

SMOKED TOFU CARBONARA This vegan reinterpretation is a world away from the traditional recipe made with bacon, cream and egg yolk. It’s very tasty, and a much lighter and healthier dish. You must try this soon, especially if you want to pleasantly surprise your guests, whether vegan or not. SERVES 2 200 g spaghetti (or […]

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BLACK RICE WITH PADRÓN PEPPER TEMPURA For the Majada sauce: 2 cloves garlic 3 pinches saffron threads 4 tbsp virgin olive oil 2 tsp lemon juice   For the rice: 600 ml vegetable broth 2 tbsp dried wakame seaweed 1 medium onion 1 tbsp virgin olive oil 400 g Venere (Black Piedmont) rice 150 ml […]

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Seitan Steak

Seitan Steak with a lemon & maple syrup glaze Makes 4 steaks Barbecuing time 15 minutes time 1 hour + 4 hours for the steaks 150 g Seitan Fix (vital wheat gluten) 2 tbsp yeast flakes 1 tbsp cornflour 1½ tsp salt 1 tsp pepper 1 tsp paprika ¼ beetroot 2 tbsp white vinegar 1 […]

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Mozarella and Basil Arancini

MOZZARELLA AND BASIL ARANCINI Arancini are a culinary speciality of Sicily. They are actually rice balls filled in different ways, such as with tomato sauce, cheese or peas, before being crumbed and deep-fried. You can also make arancini from leftover risotto. For a gluten-free version, ordinary breadcrumbs have been replaced with corn breadcrumbs. MAKES 12 […]

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