This is a recipe that I never measure out, everything is done by eye.
Starting with the dish you will be making the crumble in, fill nearly to the top with rhubarb pieces (you can use either fresh or frozen) to measure the amount you will need, I find that this method is really good for measuring almost exact amount! Put the rhubarb into a saucepan. I tend to use 2 cooking apples if I am using a dish that gives around 4 servings, core and peel the apples and add to the saucepan with the rhubarb. Add around 150ml of water or apple juice and set the pan over low heat, check and stir occasionally adding more liquid if necessary, you want to end up with a mixture that is pourable. When nearly cooked add sugar to your taste.
In a separate bowl mix together equal amounts of oats, flour, sugar and butter, rubbing the mix together with your fingers to form a mixture that looks like fine breadcrumbs. If the mix does not form then add more dry ingredients if the mix becomes too dough-like or butter if the mix is to dry.
Once the rhubarb and apple have cooked down pour the mix into your dish before adding the crumble mix on top evenly. You are aiming for the crumble mix to be around the same depth as the fruit mix.
Place into a preheated oven (around 180 degrees) for 25 mins (check occasionally) and serve when the crumble crust is golden with warm vanilla custard or vanilla ice cream.
This is one of those dishes that I have had made for me but never attempted to cook for myself. Maybe now I have written this post about Carrot & Broccoli Peanut Noodles I might actually get around to cooking this for myself!
A head of broccoli cut into florets
A carrot cut into small cubes
A small onion, chopped finely
Olive oil (just a drizzle)
Noodles. You can use whichever noodles are your favourite.
Peanut butter (2-3 tablespoons)
Chilli powder (for heat)
Fresh lime, juiced
Garlic clove, minced
Ginger, 1 teaspoon, minced
Place the carrots and broccoli florets onto a baking tray and drizzle with olive oil before placing in a pre-heated oven to roast for around 20 mins
Add peanut butter, soy sauce (aim for an equal amount of both) and stir, once you have a smooth consistency add the lime juice, minced garlic and ginger and the chilli powder, stir until all is combined, taste the sauce and adjust the sweetness using the maple syrup added a little at a time. You can also adjust the heat by adding more chilli powder or leaving it out completely.
Cook the noodles and once the veg has roasted combine with the noodles before adding the sauce.
I have had this dish with other veg added such as sweetcorn, beansprouts and cabbage shredded finely which have all been really tasty!
I wrote recently, that I was trying to be more mindful of the things that I eat and try to make better food choices which have led to me buying a lot more fruit than I used to. Now, fruit on its own, while really nutritious can sometimes get a bit boring, so I have been looking at ways to enjoy fruit in other forms. Last month I shared with you some recipes and ideas for fruity ice lollies which are perfect for enjoying on these hot summer days. Today, I am continuing with the fruity theme and sharing a recipe for a breakfast smoothie that I treat myself to once or twice a week.
Vegetable knife or vegetable peeler
Serrated edge knife
1/3 fresh pineapple
Lemon juice (fresh if possible)
4 tablespoons of oats
Using the coffee grinder, grind the oats to a fine powder then set aside
Prepare the fruit by cutting and peeling. The serrated edge knife is really handy for preparing the pineapple.
Add all fruit to the blender along with the juice of one lemon
Start to blend. As the fruit breaks down add the fruit juice bit by bit until the consistency of the smoothie is pourable.
Add the powdered oats and continue to blend for around 2 mins.
Pour into glasses and enjoy!
Banana, strawberry and kiwi
Strawberry, kiwi, melon and mint
Pineapple, coconut and banana
Mango, apple and banana
Blueberry, raspberry, kiwi and banana
Do you have a favourite smoothie recipe? Let me know in the comments!
Ice lollies are one of my all-time favorite summer treats and making your own is a brilliant way to use up fruit and juices that may otherwise go to waste. It is an activity that can be fun for kids to take part in and a fab way to get more fruit into your day to day diet too.
Ice lolly molds. You can buy these from many supermarkets now, Asda and Tesco both stock them instore, Amazon has many different ones available too. I bought mine from my local Lidl store.
Blender or liquidizer.
Soft fruits such as peaches, nectarines, berries, melon, mango, kiwi, banana…
Alternatively, you could use frozen smoothie mix.
Fruit juice such as orange or apple, or lemonade.
Work out the capacity of the molds by filling with water and then emptying into a measuring jug. Mine hold around 250mls of liquid.
Clean and prepare the fruit, or if using frozen smoothie mix, remove from the freezer for around 20 mins to soften before using.
You can choose to either use the fruits in small chunks or blend with a little bit of juice or lemonade.
If using chunks of fruit, add to the molds and fill with your choice of liquid before placing the sticks into the mold.
If using liquidized fruits, carefully spoon the mixture into the molds and place the sticks in.
Place in the freezer for a few hours to solidify.
When removing, it may be easier to run the molds under a hot tap to ease the lollies out.
Sit back and enjoy your cooling creations.
In the picture, above, I used raspberries and lemonade for the clear lollies, and frozen smoothie mix and orange juice for the orange lolly.
Ideas to try…
Mint, strawberry, and lemonade.
Kiwi and pineapple chunks.
Grape and melon with apple juice.
Mashed banana and milk.
Tropical fruit smoothie and apple juice.
What sort of lollies would you make? let me know in the comments!!!
Summer is upon us and with that comes a ready supply of fresh fruit, vegetables, and salad. Today’s recipe for a vegan pea, tomato, and courgette quiche is perfect for a light lunch accompanied by your favorite salad and followed by a fresh fruit salad.
Ready rolled pastry
150g Peas frozen or fresh
225g Violife Spreadable Cheese
100g Plain Tofu
125ml unsweetened soya milk
1 tbsp Dijon mustard
Salt and black pepper
2 tsp olive oil
1 large courgette thinly sliced
1 onion cut into thin rings
6 salad tomatoes cut into small pieces
Herbs and garlic to season
Follow the directions for the ready rolled pastry, lining a flan tray and blind baking in the oven according to the instructions given on the packet.
Blanch the peas in boiling water for a few minutes to soften and then drain and put to one side.
Soften the onion rings in a pan with a little water to soften.
Add the courgette to the pan, let that soften for a few minutes.
In a separate bowl mix vegan cream cheese, herbs, garlic, tofu, soya milk, mustard, salt, and pepper until combined before adding the peas and folding them into the mixture gently.
Once the quiche base has been blind baked remove from the oven and place the courgette, onion, and tomato evenly across the base.
Carefully add the tofu mixture over the vegetables and flatten evenly with a spatula.
Bake for around 35 minutes before checking that the center is firm, if needed return to the oven and check every few minutes.
Once cooked you can either eat it warm or wait until it is cooled and serve with salad.
Today’s Recipe of the Month is a tried and tested favourite of mine, Rice Salad, which is perfect to eat hot or cold, can be made using leftovers and is a super handy meal to make for lunch.
Firstly you will need to cook some rice, I really like using wild rice but Basmati rice or any other rice will do. I usually cook enough for 2 servings.
You can choose all kinds of different veg to go with your rice, here’s a list of a few that works really well
I try to add a few different coloured options as I like my plate to be as colourful as possible! Not only that but you are getting nutrition, vitamins and minerals from a wide array of foodstuffs!
If I have any leftover soy mince or quorn pieces from my previous meal I will add them to the mix and have also added pineapple chunks, peanuts, sultanas and other nuts, seeds and fruit to add a bit of texture and flavour interest as well!
I use about 1 portion of each of my selected vegetables, prepare and cook if necessary before adding to the rice and stirring it all in.
I enjoy this hot in a bowl or cold with a salad at lunch in work!
1 (500g) block of vegan shortcrust pastry ( I have used JusRoll which is available in most supermarkets or Genius brand pastry)
1 large onion
2 tbsp vegetable oil
1 fat clove garlic, crushed
200g squash or pumpkin, in small pieces (though I have used aubergine in place of squash)
2 small courgettes, cut in thin slices
250g wild mushrooms, halved or sliced (Or mixed mushrooms – I have used chestnut and white button mushrooms)
15g fresh parsley, chopped
Salt and pepper
100ml dairy-free cream (e.g. Oatly)
2 tbsp sundried tomato paste (or basic tomato puree)
1. Roll out the pastry and line a flan tray with a loose bottom with the pastry. Remove any excess pastry around the rim of the tray and blind bake (* see below) for 15 minutes at 200˚C.
2. Remove the pastry from the oven and leave to cool while making the filling.
3. Cut and slice the onion finely before sauté it in a pan with vegetable oil for a few minutes. Crush the garlic and add to the pan. Cut and cube the squash and add in with the onions and garlic. Stir over heat until the squash begins to soften. Once the squash has softened you can then add in thinly sliced courgettes, mushrooms and roughly chopped parsley. Stir together and add any salt, pepper or other seasoning you may require.
4. Add the cream and tomato puree into the pan and stir through until all ingredients are combined. Taste and add further seasoning if needed.
5. Add the filling to the flan dish and then bake in the oven for around 20 mins at 200˚C until the pastry is golden. Keep checking so that the pastry doesn’t burn.
* To blind bake, place pastry in baking tray and cover with a piece of baking paper. Weigh it down with ceramic baking beans or regular dried beans. Any excess pastry can be made into decorations or kept in the fridge for a couple of days.
Today’s recipe is really simple and tasty, doesn’t take much to prepare and is really filling! I love serving this with oven warmed crusty rolls and vegan margarine.
This recipe is taken from The Vegan Recipe Club and you can find many more lovely vegan recipes on their site!
Creamy, Vegan, Mushroom Tagliatelle
100g of any (vegan/egg-free) tagliatelle pasta
4 medium-sized mushrooms (sliced), though I tend to use button mushrooms, and a lot more (I love mushrooms!)
50ml soya cream (I use the Alpro soya cream which you can find in the vegan and veggie chilled section of most supermarkets)
1 tsp vegan margarine (I use Vitalite Dairy Free)
½ onion (diced) (I tend to use the whole onion but opt for a small one!)
1 garlic clove (crushed)
3 tbsp extra virgin olive oil
Parsley as a garnish
Hint, if you use more mushrooms and double the amount of soya cream, add in about 2 pints of soya milk then this makes a lovely soup!
Heat olive oil in a medium-sized frying pan and add the onion and garlic, you can cook these with a bit of water rather than oil if you prefer, just add a similar amount of water as you would oil and the same frying method.
Fry the onion and garlic until golden brown adding in the mushrooms once the onion and garlic have cooked
Put a cover over the mix, and leave on a medium heat for 5 mins or so. Once the 5 mins are up, take the cover off and stir, then leave to cook for another few mins.
Add the margarine and soya cream to the mushroom and onion mix, stir and heat through for around 3 more minutes before removing from the heat.
Blend the sauce using either a jug blender or a hand blender (I prefer using a hand blender for this bit as I have greater control over whether I want a chunky or smooth sauce)
Cook the tagliatelle according to the packet instructions.
Drain the pasta saving some of the water to add to the sauce shortly.
Place the tagliatelle into the empty pan and add the sauce mix, return to the heat for a few mins, stirring as you go. If the sauce is too thick, this is the time to add the saved pasta water to thin the sauce down.
Once steaming, heated through and the sauce is fully combined with the pasta, place pasta in bowls, garnish with parsley and serve with warm crusty rolls.
Last month I gave you a vegan recipe for Tomato and Bean soup from the Vegan Recipe Club, this month I am sharing a really easy vegan chocolate cake recipe that I found on the Tesco website. Tesco has some really lovely recipes and the great thing about their website and recipes is that there are handy “shop ingredients” and “add to shopping list” buttons which let you add the items you need to your basket rather than traipsing around the shop looking for what you need. This function also shows you how much it will cost for you to make the recipe from scratch.
This is one of my favorite chocolate cake recipes and is really versatile in that you can add things like cherries, vegan chocolate chips, vegan fudge pieces to the cake mix before cooking. I like to use a smaller cake tin and make 2 separate cakes and fill with the icing and a bit of marmalade just to make it a bit different!
Here’s the recipe….
For the cake….
40g (1 1/2oz) cocoa powder
175g plain flour
1 tsp baking powder
225g (7 1/2oz) caster sugar
1/4 tsp fine sea salt
75ml (3fl oz) sunflower oil
3 tsp vanilla extract
1 tbsp cider vinegar
For the icing
30g (1oz) cocoa powder
200g icing sugar
150g (5oz) Pure sunflower butter
1 tsp vanilla extract
This amount of icing will cover the top of the cake but if you want to cover the sides too I tend to triple the amounts used.
Preheat the oven to gas 4, 180°C, fan 160°C. Line a 20cm (8in) round cake tin with baking paper.
In a bowl mix together the cocoa powder, flour, baking powder, sugar and salt. In a separate bowl whisk together the oil, 230ml (8fl oz) water, vanilla and vinegar, then pour into the flour mixture. Mix together very well until smooth.
Pour into the cake tin and place in the centre of a preheated oven. Bake for about 30 mins until risen and firm to the touch. A skewer should come out clean. Leave to cool in its tin for 10 mins then turn out onto a wire rack.
While the cake is cooking make the icing. Sieve the cocoa powder and icing sugar into a large bowl. Add in the dairy-free margarine and vanilla extract and use an electric whisk to combine everything together until smooth and fully incorporated.
It will look very dry, but don’t add any liquid as it will come together after a minute or two of whisking. Refrigerate for 30 mins before using.
When the cake is completely cool, spread the chocolate icing liberally over the top and serve.