Recipe of the Week – Canard aux Navets
Today marks Beaujolais Nouveau Day! For our recipe of the week we have trawled the archives and turned to the influential cookery writer that is Elizabeth David. We have chosen Canard aux Navets as duck is the perfect accompaniment with a glass (or bottle) of Beaujolais Nouveau. This recipe is taken …
World Diabetes Day – Recipe of the Week
Today marks World Diabetes Day to mark the occasion our recipe of the week is taken from Diabetic Recipes for One and Two by Michelle Berriedale-Johnson. Beetroot and Chickpea/Butter Bean Salad Both chickpeas and butter beans are low on the Glycaemic Index and both work equally well in this salad – so …
World Mussel Day Recipe
Today marks World Mussel Day and what better than a hearty fish stew to celebrate? This recipe is taken from The Taste of Belgium, a country that certainly knows how to cook mussels! Fish Stew From The North Sea Serves 4 as a main course or 6 as a first course. …
Recipe of the week – Chewy caramels with fine ‘fleur de sel’ sea salt
This week’s recipe is from Le Cordon Bleu Confectionery School Chewy caramels with fine ‘fleur de sel’ sea salt FOR 60 CHEWY CARAMELS Preparation time: 1 h • Resting time: 2 h • Cooking time: 20 min INGREDIENTS 250 ml cream 1 vanilla pod, split lengthways and scraped 190 g …
A Sweet Treat for National Pumpkin Day
Today is National Pumpkin Day and what better way to celebrate than with a bit of autumnal Pumpkin Spice? This recipe is taken from The Vegan Ice-Cream Bible. Uchiki Kuri Squash and Spice Ice Cream Pumpkins and other winter squashes are attracting increasing attention, and not just for Halloween. This recipe …
Recipe of the Week
This week we are sharing a recipe from our latest Pierre Hermé and Linda Vongdara title Vegan Pastry Little Flos with Almonds Makes 10-12 individual flans Preparation Time: 1 hour 30 minutes Resting time: 20 minutes Cooking time: 40-50 minutes For the Sweet Shortcrust Pastry 138g T55 wheat flour 38g …
A Delicious Recipe for Apple Day
Caramelised Apple and Apple Sauce Ice Cream Taken from The Vegan Ice-Cream Bible INGREDIENTS Apple sauce 180g apples 40g dextrose 60g sugar 1g stabiliser 10g light agave syrup 10g lemon juice 1g ground cinnamon Ice Cream 200g apples 50g vegan butter or margarine 10g bourbon vanilla sugar 70g sugar 100g dextrose …
National Baking Week – Viennese Spritz
To mark the end of National Baking Week, here’s an exclusive recipe from our latest release Vegan Pastry. “To make this Viennese biscuit, I use a mixture of three gluten-free flours. To make it more indulgent, one side of the biscuit is coated with chocolate. To munch without moderation.” Linda Vongdara Makes …
Recipe of the Week – National Pasta Day
It’s National Pasta Day so we have found this delicious recipe from Greens & Beans to celebrate! Pasta with Cannellini Beans and Asparagus Pesto Serves 4 Preparation Time 40 minutes 500 g asparagus spears Salt 250 g cooked cannellini beans 1 bunch flat-leaf parsley ½ bunch basil 2–3 cloves garlic 75 g …
Another Delicious Recipe for National Curry Week
Goan Prawn and Coconut Dal Taken from The Dal Cookbook Ingredients 50g split moong dal 50g toor dal 2 tablespoons coconut oil or sesame oil 2 large onions finely chopped 400g peeled prawns 1/2 teaspoon ground turmeric thumb-sized piece of root ginger, finely grated 2 fresh green chillies sliced …
