Recipe of The Week – Pressed Fruit Bars
Why not try these fruit bars to replace your mid-morning snack? Taken from Le Cordon Bleu Confectionery School For 12 Pressed Fruit Bars Preparation time 30 mins Drying time 1 hour Refrigeration time: 30 mins Ingredients 295g dried pitted dates 30g dried apricots 30g dried cranberries 35g rolled oats 40g hazelnuts …
Recipe of The Week -Peanut Butter and Chocolate Chip Banana Bread
Why not try this for Veganuary? from World Vegan Gluten-Free Makes one large loaf (about 10 servings) Prep time 15 mins Cooking time 1 hour Resting Time 1 hour 30 minutes 3½ tbsp coconut oil 125 ml almond milk 1 tbsp cider vinegar 3 very ripe bananas + 1 not …
Recipe of the Week- Stuffed Dates
Looking for a sweet festive treat? Then why not try this recipe from Le Cordon Bleu Confectionery School? For 12 stuffed dates Preparation time 25 minutes INGREDIENTS 12 large dried dates 260g almond paste 3-5ml flavouring of your choice (orange blossom water or rose water for example) 1 drop pistachio green …
Recipe of the Week – Chocolate Gingerbread Ice Cream
This week’s recipe is taken from The Vegan Ice-Cream Bible and is for anyone who is looking for inspiration for a Christmas dessert whilst keeping it vegan! Chocolate Gingerbread Ice Cream INGREDIENTS Gingerbread spice 8 g ground cinnamon 2 g ground cloves 2 g ground cardamom 2 g ground aniseed 1 g …
Recipe of The Week – Thanksgiving
To celebrate Thanksgiving, try this delicious recipe from World Vegan. Silky Mac and Cheese with Creamed Vegetables Gluten-free option Serves 4 Prep time: 20 minutes Soaking time: 20 minutes Cooking time: 35 minutes For the gratin 50g cashew nuts 250g potatoes 120g carrots 300g pasta – Macaroni or Rigatoni (gluten-free …
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 …
