New Thinking on Food

Raspberry Cheesecake

2012-02-15T11:10:43-08:00

Here's a fabulous recipe, ideal for spoiling your sweetheart or someone special on Valentine's Day!

This delicious Raspberry Cheesecake looks really impressive and super-indulgent yet it's relatively low in sugar and contains no dairy produce. The lovely vanilla filling is made using firm silken tofu, readily available in supermarkets and inexpensive too.

Many cheesecake recipes have crushed digestive biscuits as a base which can really add to the sugar content. It's just as easy to make your own base from scratch and bake it in the oven whilst you make the tofu filling.

I've used raspberries in a vegan raspberry jelly for the topping but you can decorate the top with any fresh fruit such as strawberries or cooked fruit such as blackcurrants. You can also use arrowroot to thicken the fruit topping instead of jelly - full instructions below!

Ingredients

For the base:

75g dairy free margarine e.g. Pure

50g demerera sugar

75g ground almonds

75g plain flour
(half white/half wholewheat)

For the filling:

1 x 349g pack firm silken tofu e.g.Mori-Nu

Juice and zest of a large lemon

1 tbsp vanilla extract

150ml soya milk

2 tbsp arrowroot

75g golden castor sugar

For the topping:

250g raspberries, fresh or frozen

Half a tbsp golden castor sugar

45g (about half a packet) Raspberry flavoured vegan jelly crystals
(available from Holland and Barrett)

Method

Grease a 20cm (8") loose bottomed cake tin. I use a springform cake tin from Lakeland.

Preheat the oven to 190C/Gas Mark 5.

If using frozen raspberries, thaw out before use. Sprinkle them with a little golden castor sugar.

First make the base by creaming the margarine and sugar in a bowl until light and fluffy.

Then add the flour and ground almonds and beat until the mixture comes together to form a soft dough.

Press the mixture into your prepared tin - best to use your fingers for this!

Bake in the oven for 15 to 20 minutes.

When the almond base is golden brown, remove from the oven and lower the oven temperature to 180C.

Meanwhile, make the filling. Open the pack of tofu and, using a sieve, drain away any surplus liquid.

Grate the zest of the lemon on a fine grater.

Then place the tofu, lemon zest, vanilla extract, soya milk, arrowroot and sugar into a food processor with the juice of the lemon (approx 3 - 4 tbsp) Blend well until smooth.

Pour the cheesecake filling evenly over the base and bake for 45 minutes.

Allow the cheesecake to cool, before making the topping.

To make the topping, put the fresh/thawed raspberries in a pan and place over a low heat for a few minutes until the juices begin to run.

If you want to remove the seeds, press the raspberries through a large sieve at this point.

(If using arrowroot instead of jelly, go to alternative instructions B below)

A. Put the half packet of vegan jelly into a bowl or glass measuring jug and add 150ml boiling water (that's less than the instructions given on the packet).   Stir well.

Leave to cool for a few minutes (no longer or the jelly will have completely set) then add the raspberries and their juice. Using a hand blender, blitz the mixture until smooth.

Carefully pour the raspberry mixture over the top of the cheesecake and leave to set. Chill until required.

B. Alternatively, mix 1 tbsp arrowroot with a little cold water in a cup or small bowl to make a runny paste.

Place the raspberries in a pan over a medium heat. Stir in the arrowroot mixture and cook gently until the raspberry sauce thickens, stirring frequently.

Allow to cool a little before pouring over the cheesecake.

TIP: If your raspberry mixture doesn't thicken as it cools, repeat the above with a little more arrowroot dissolved in water and reheat until it thickens.

Happy Valentine's Day!

Carrot and Ginger Soup

2012-01-03T07:27:14-08:00

After the Christmas holidays, I always think it's good to get back to basics and eat something simple! Here's a warming carrot and ginger soup that's ready in minutes, costs next to nothing and made with ingredients you probably have to hand!

The fresh ginger flavour is quite subtle so, if you like strong flavours, you might want to add more. Adding soya milk and a blob of natural soya yogurt on top is also optional. It just makes it creamier!

Ingredients

500g carrots

250g potatoes

1 medium onion, finely chopped

1 stick of celery, chopped

1 tbsp olive oil

40g dairyfree margarine

1 piece of fresh ginger (3 - 4 cm long)

1 litre vegetable stock (made with Kallo organic stock cube)

150ml (6fl.oz) unsweetened soya milk (optional)

Method

Heat the oil and margarine in a large pan and gently cook the chopped onion and celery until soft but not brown - about 5 minutes.

Peel and dice the potatoes into pieces about 2cm square. Scrub the carrots and cut into medium slices.

Add them to the pan, stir and cover with a lid. Then, let the vegetables sweat for about 10 minutes over a low heat, stirring occasionally.

Peel and finely grate the fresh ginger. A tablespoon of grated ginger is about right for a gently spiced soup.

Pour in the stock with the grated ginger, bring to the boil, then reduce the heat and simmer the soup for about 20 minutes or until the vegetables are tender.

Remove the pan from the heat and leave to cool for about 15 minutes. Using a hand-held blender, whizz until smooth finally adding the milk (if using) and seasoning.

Taste to check the flavour, adding more seasoning if necessary, then reheat and serve. If the soup is too thick, just add a little extra water or milk.

If you like, garnish with a spoonful of Alpro natural soya yogurt and a few chopped herbs such as parsley.

Dairyfree Fruit and Ginger Chocolates

2011-12-09T09:11:12-08:00

Finding dairyfree chocolate in the shops is relatively easy. There are plenty of dark chocolate bars around that contain no dairy (just check the ingredients on the wrapper) but finding a box of chocolates is another matter. Whilst there is more choice available online these days, they can often be expensive so I generally do what I've always done and make my own!

I've made all sorts of homemade chocolates over the years but these are probably the ones I've made most often! Full of lovely dried fruit and stem ginger that has been steeped in brandy, they are truly luscious and make an extra special gift at Christmas or any time of year.

Any dark chocolate bar will do as long as it's dairyfree and the same goes for the digestives. This recipe makes a lot so don't be put off by the quantities. You could easily make three boxes like the one above from this list of ingredients.

Ingredients

150g ready to eat dried apricots

150g ready to eat prunes

3 large balls of stem ginger

2 tbsp syrup from jar of stem ginger

125ml brandy

175g digestive biscuits (dairyfree)

275g dark chocolate (dairyfree)

110g dairyfree margarine (Pure)

Method

Chop up the apricots and prunes (or snip into pieces with a pair of scissors) and place in a large saucepan. Chop the stem ginger finely and add to the pan with 2 tbsp of syrup from the jar and the brandy.

Place over a medium heat and slowly bring to the boil, stirring every now and then. Simmer for 2 or 3 minutes, then turn off the heat and leave to stand for about 30 minutes to allow the fruit to soak up the brandy syrup.

Line an oblong baking tin (approx 25cm x 18m x 3cm) with cling film.

Place the biscuits in a large plastic bag and crush with a rolling pin.

Break up the chocolate into pieces and put in a large bowl with the dairyfree margarine. Place the bowl over a pan filled with a couple of inches of just boiled water, making sure the base of the bowl doesn't touch the water. Stir over a very low heat until the margarine and chocolate have melted and the mixture is smooth and glossy.

Add the biscuit crumbs and soaked fruit to the bowl of melted chocolate and mix well together. Spoon into the tin, pressing the mixture into the corners and tapping the tin to allow the mixture to settle.

Level the surface neatly with a knife.

Leave to cool, then cover with clingfilm and chill for at least six hours or overnight.

Turn the mixture out onto a clean chopping board and remove the clingfilm. Cut into squares.

If you like, place in petit four cases and present them in a small box, covered with cling film.

Store in the fridge until needed. They'll keep for several weeks .... if they last that long!

Smoked Mackerel Pâté

2011-11-18T11:38:52-08:00

I've made this pâté well over a hundred times during the last twenty years or so and I'm still making it! I think it's lasting appeal has something to do with it's speed and simplicity, not to mention the taste!

Many mackerel pâtés contain a long list of ingredients such as cream, cheese, capers, horseradish etc. but this one doesn't. I can't see the point of adding lots of other flavours to something as distinctive as smoked mackerel. Just freshly squeezed lemon juice, some dairy free margarine and seasoning are all you need. Serve with some crispy granary baguettes or freshly made toast and a colourful salad for a fabulous lunch or starter.

I've actually never weighed the ingredients before writing the recipe today and it's always turned out fine so just use the recipe as a guide and be your own judge of flavour!

Ingredients Serves 4

Approx. 260g Smoked Mackerel Fillets
75g Dairy Free Margarine, such as Pure
Juice of 1 small lemon (or half a large one)
Freshly ground pepper

Method

Remove the skin from the mackerel and any little bones that run down the middle of the fillet. Transfer to a food processor and add about three quarters of the lemon juice and a good grinding of black pepper.

Place the margarine in a small dish, microwave for a minute or so until just melted, then add to the other ingredients.

Process until smooth. Check for taste and add more lemon juice and seasoning, if necessary.

Turn the mixture into a serving dish or individual ramekins and use a fork to swirl the top if you like.

Chill for several hours to set. Serve with some hot toast or warm crispy bread and salad.

Winter Tabbouleh with Roasted Vegetables

2011-11-01T01:45:05-07:00

I've always loved making tabbouleh as it's such a quick and easy salad. You may have seen the recipe I posted over the summer - with my own special ingredient! Now that this year's tomatoes and cucumbers are coming to an end, I've been looking for ideas to make a winter version. I hope you enjoy this as much as we do!

The basic ingredients are just like any tabbouleh i.e. bulghur wheat with a mint, parsley and lemon dressing. To me, colour is just as important as flavour. It's got to look good as well as taste good which is why I chose a home grown butternut squash and some freshly picked green rocket and added bright red and yellow peppers and a red onion too. Other roasted vegetables such as aubergines or courgettes could be used instead and baby spinach leaves used in place of rocket.

Ingredients Serves 4 - 6

125g bulghur wheat
1 butternut squash
2 peppers (red and yellow)
1 red onion
A generous handful of fresh rocket
2 tbsp fresh parsley, finely chopped
1 tbsp fresh mint, finely chopped
6 tbsp extra virgin olive oil + extra oil for roasting
2 tbsp fresh lemon juice
Salt and pepper

Method

First put the bulghur wheat in a bowl, pour over plenty of boiling water and leave to soak for about 30 minutes.

Preheat the oven to 200C/Gas Mark 6.

Peel the butternut squash, then cut in half lengthways and scoop out the seeds with a spoon. Cut into pieces approximately ½" (1 cm) square and place in a bowl with a tablespoon of olive oil and some salt and pepper.

Mix well, then transfer to a large baking tray.

Slice the peppers and mix in a bowl with olive oil and seasoning as before, then spread out on the baking tray alongside the squash (or on a separate tray).

Repeat with the red onion, then place on a separate baking tray.

Now roast the vegetables in the oven until tender, turning occasionally to ensure they are evenly cooked. The onions and peppers will probably take about 20 to 25 minutes whilst the butternut squash will need longer, usually 35 to 40 minutes. The vegetables should be tender but not brown and crispy.

Meanwhile make your dressing by whisking together the olive oil and lemon juice in a large bowl. Then add the finely chopped parsley and mint and a good seasoning of salt and pepper.

Drain the bulghur wheat through a sieve and press with the back of a large spoon to remove excess water.

When your bulghur wheat has drained thoroughly, place in a large bowl and stir in the dressing. Add the roasted vegetables and mix together gently. Check seasoning.

Finally, just before serving, tear up the rocket leaves and stir into the salad.

This salad can be made well in advance. I often soak the bulghur wheat, add the dressing, then leave in the fridge till needed. I think the flavour improves with keeping and then you can roast your vegetables sometime when you've got the oven on.

Pear and Apple Tart

2011-10-17T13:10:37-07:00

Now's the time to be making the most of this year's bumper crop of apples and pears and here's a special autumn treat. This traditional French fruit tart looks and tastes so good. It's really easy to make and, because it's made with eating apples and ripe pears, it's sweet enough without adding sugar!

As well as being sugar free, it's also free from eggs and dairy too. The shortcrust pastry is made with flour and equal quantities of vegetable fat and dairy free margarine with a hint of cinnamon for added flavour. The fruit is cooked to make a rich, smooth filling without losing the lovely fresh flavour of an autumn harvest!

A French pâtisserie recipe that's healthy and simple? Must be too good to be true, surely? Why not make it for yourself and see!

Ingredients

225g plain white flour
55g vegetable fat (Trex)
55g dairy free sunflower margarine (Pure)
½ tsp cinnamon
pinch salt

About 700g sweet eating apples
About 700g ripe pears
1 large orange
50g dairyfree margarine

Start by preparing the fruit. Peel the apples and pears and leave whole. Then using a coarse grater, grate each piece of fruit into a large bowl, discarding the core and seeds.

Using a fine grater, remove the zest of the orange and add to the bowl with 3 tbsp of the freshly squeezed orange juice.

In a large non-stick frying pan, gently heat 50g dairy free margarine.

When it's melted, add all the grated fruit and stir well.

Cook over a high heat, stirring constantly!

After about 10 minutes or so, the moisture from the fruit will have evaporated and the mixture will have thickened, so much so that when you run the spoon across the pan, there is no juice remaining!

Set aside the fruit mixture whilst you make the pastry (or you can always make it the day before and keep in the fridge).

For quickness, I often make pastry in a food processor. Measure the flour, vegetable fat and margarine and place in the processor with the salt and cinnamon. Process briefly until the mixture resembles bread crumbs.

Add 3 tbsp water slowly through the funnel at the top whilst the machine is running. As soon as you see the pastry coming together to form a ball, switch off. It's best not to overwork the pastry.

(If you prefer to make the pastry by hand, sift the flour and cinnamon into a large mixing bowl and add a pinch of salt. Place the vegetable fat and margarine in the bowl and chop into small pieces with a knife. Then using your fingers, rub the fat into the flour until it becomes crumbly and resembles breadcrumbs. Add about 3 tbsp water and, using the knife again, mix together to form a soft dough.)

Dust your work surface with a little flour, then roll out the pastry thinly into a rough circle shape approximately 2 - 3cm larger than the greased shallow 24 cm loose-bottomed flan tin.

Carefully transfer the pastry to the tin. I find the best way to do this is to roll the pastry loosely round a rolling pin and then lift it into the prepared tin.

Ease the pastry into position and make sure no air is trapped underneath. Gently strengthen the sides to avoid it shrinking down when baked and trim away the excess pastry with a knife.

Either cover and leave in the fridge until needed or bake straightaway.

Preheat the oven to 200C/Gas Mark 6 and put in a baking sheet to heat through.

Prick the base of the flan all over with a fork, place a piece of foil or greaseproof paper on top and fill with baking beans (any dried beans) to stop the pastry base from puffing up whilst baking.

Place on a heated baking sheet in the oven at 200C (G.M. 6) and bake for 15 minutes, then remove the beans and foil and place the flan base back uncovered in the oven for 5 more minutes or till completely cooked through but not brown.

Fill the pre-baked pastry base with the cooked fruit mixture and level the top neatly with a knife.

If you like, you can make lattice strips to decorate the top. Roll out the pastry trimmings and cut into even strips with a pastry cutter or knife.

Lay 5 parallel strips vertically over the filling, then fold two alternate strips away from you.

Place the first strip horizontally across the middle, then replace the two verticals.

Fold the other three vertical strips towards you and place a second one horizontally. Replace the vertical pieces.

Fold the three vertical strips away from you and place a third strip horizontally. Then replace the vertical ones. Continue with the two remaining strips to form the lattice.

Here it is completed! Don't worry about the rough ends. You can tidy them up later.

Brush the pastry strips with a little cold water and return the tart to the oven. Bake for a further 20 to 25 minutes until golden. Serve on it's own, with natural soya yogurt or Swedish Glace non-dairy icecream.

Let me know what you think!

Oven Roasted Potatoes with Herbs

2011-10-02T08:14:14-07:00

I've always loved sauté potatoes i.e. small cubes of potato that are par-boiled, then fried in a little oil until golden. These days, since roasting vegetables in the oven has become popular, it's even easier to produce a dish of light, crispy potatoes.

These potatoes taste even better than the traditional sauté because they are roasted with fresh herbs and garlic. If you haven't got fresh herbs handy, sprinkle with dried ones such as ground coriander, paprika and dried thyme.

Ingredients Serves 4

About 900g salad potatoes, such as Charlotte or Nicola
2 cloves garlic
1 tbsp fresh rosemary or thyme
3 tbsp olive oil

Preheat the oven to 220C/Gas Mark 7.

Scrub the potatoes clean, then cut into pieces between 1 - 2cm square. Dry them with some kitchen paper as you transfer to a bowl.

Peel and chop the garlic and the herbs.

Put the olive oil into a large roasting tin and place in the oven to heat through for a couple of minutes. Then remove the tin from the oven and tip the potatoes into the hot oil. Add the chopped garlic and herbs and season with salt and pepper.

Now give the potatoes a good stir. I use a couple of wooden spatulas or a fish slice to make sure the potatoes are completely coated in oil and herbs.

Return the tin to the oven and roast for about 40 minutes, turning the potatoes a couple of times midway until they are crisp and golden.

Serve straight from the oven with any fish, vegetable or salad dish!

Baked Fennel with Tomatoes and Olives

2011-09-17T10:51:06-07:00

This is a fabulous dish to serve for dinner when you are having friends round. It can be prepared well in advance, then baked when you're ready and it never seems to mind hanging around in the oven a little longer than necessary!

Not only that, the flavour of the fennel is so delicious and a little out of the ordinary. It goes well as a side dish with fish, or as a main course with pasta or simply as an accompaniment to other vegetables.

For this recipe, I usually blanch the fennel in boiling water to speed up the baking time. If you don't have fresh ripe tomatoes, use a well drained tin of plum tomatoes instead.

Ingredients Serves 4

2 medium bulbs fennel
350g tomatoes
50g pitted black olives
2 cloves garlic
2 tbsp extra virgin olive oil
About half a tbsp fresh thyme

Wash the fennel and trim away the feathery fronds to use as a garnish.

Slice a thin layer from the base and remove any outer layers that are discoloured. Quarter the fennel bulbs, then cut each quarter in half.

Cook in boiling salted water until just tender - this usually takes about 10 minutes. Remove the fennel from the pan with a slotted spoon, reserving the cooking water.

Meanwhile preheat the oven to 220C/Gas Mark 7.

Place the drained fennel in a single layer in a shallow gratin dish.

Then place the tomatoes in the hot fennel water to remove the skins. After a minute, transfer the tomatoes to a chopping board using a slotted spoon. The skins should peel away easily.

Leave the tomatoes whole if you are using the cherry variety or cut into quarters if they are larger. Scatter the tomatoes and the black olives over the top of the fennel.

Peel and finely chop the garlic and sprinkle over the vegetables, together with the thyme. Add a good seasoning of salt and pepper.

Finally, drizzle with olive oil and bake for 30 to 40 minutes. Halfway through the cooking time, baste the fennel with the juices in the dish.

Serve as a side dish with fish, as a main course with pasta or simply as an accompaniment to other vegetables.

Courgette and Pepper Provençal

2011-09-11T01:24:32-07:00

My vegetable plot has been taking up much of my spare time this summer which is why it's been a while since I posted a recipe! A bumper crop of vegetables have passed through my kitchen over the past few months, most of which have been eaten in their simplest form - freshly picked, steamed, baked or lightly fried and always savoured!

However, now I'm back with fresh enthusiasm, ready to share some more of my favourite recipes which I hope you'll enjoy as much as we do.

This is a lovely versatile dish that I often make in late summer when there are plenty of courgettes and tomatoes to use up. It goes well with pasta, couscous or potatoes, with grilled fish or vegetable burgers, in a baked shortcrust pastry case or served with puff pastry triangles. It's also just as good eaten cold.

Ingredients Serves 4

1 large onion
1 clove garlic
2 tbsp olive oil
1 red pepper
1 green pepper
2 courgettes
About 450g fresh tomatoes
1 tsp coriander seeds
2 tbsp fresh basil leaves

First skin your tomatoes. Place them in a bowl and pour over enough boiling water to cover.

After about a minute, remove from the water with a slotted spoon and place on your chopping board. The skins should slip off easily. Roughly chop.

Peel and chop the onion. Heat the olive oil in a wide saute pan and cook the onion gently without browning, stirring frequently for about five minutes until tender.

Peel and crush the garlic and stir in.

Cut the peppers in half and remove the stalks and seeds. Cut into slices about 1cm wide and add to the pan.

Cover with a lid and cook for about five minutes. By covering with a lid at this point, I find it allows the peppers to start to soften in the hot steam.

Cut the courgettes in half lengthways, then into slices about 1cm thick and add to the pan together with the chopped tomatoes. Stir well and season with salt and pepper.

Bring to the boil, then turn the heat to low and cook gently without covering, stirring occasionally, for about 30 minutes, by which time most of the juice from the tomatoes will have reduced and the vegetables are cooked.

Crush the coriander seeds in a pestle and mortar.

Add to the pan with the chopped basil and simmer for a further ten minutes until you have a delicious mixture of cooked vegetables coated in a rich tomato sauce.

To serve, sprinkle a few fresh basil leaves sprinkled on top.

Tabbouleh Salad

2011-07-28T06:36:21-07:00

Mention tabbouleh and I automatically think of summer picnics on the beach! It's the ideal salad to take on a day out and somehow tastes even more delicious when you're in a beautiful location!

As long as you have a bag of bulghur wheat stored away in your kitchen cupboard and have some fresh tomatoes, cucumber and herbs handy, you can put this salad together in no time but, if you can, make it a day ahead to allow the flavours to fully develop.

Unlike the classic tabbouleh, my version contains black olives which I love. They definitely add extra taste, texture and colour to this simple salad. If you like spring onions, they are a nice addition too.

Ingredients

125g bulghur wheat
About 250g ripe tomatoes
Half a cucumber
A generous handful of black olives
A bunch of fresh parsley
(approx 3 tbsp finely chopped)
A small bunch of fresh mint
(approx 2 tbsp finely chopped)
6 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
Salt and Pepper

First put the bulghur wheat in a bowl, cover with plenty of cold water and leave for about 45 minutes.

(or, for fast soaking, add boiling water and leave for just 20 minutes)

Drain the bulghur wheat through a sieve and press with the back of a large spoon to remove excess water.

Meanwhile make your dressing by whisking together the olive oil and lemon juice in a large bowl. Then add the finely chopped parsley and mint and a good seasoning of salt and pepper.

Chop the tomatoes and dice the cucumber and add to the herb dressing. Roughly chop the olives and mix in.

When your bulghur wheat has drained thoroughly, add to the other ingredients and stir well.

Cover the salad and place in the fridge overnight.

TIP
If you don't want to make the whole salad the night before, just soak the bulghur wheat in water and make the herb dressing. Pour the dressing over the drained bulghur and leave in the fridge overnight.
The next day, all you have to do is add your chopped salad ingredients.

Mushroom Goulash

2011-07-10T10:55:38-07:00

Traditionally, a goulash is a meat stew made with beef, tomatoes and onions and spiced with paprika. This meatless and dairyfree version is full of mushrooms, tomatoes, onions and green pepper in a creamy sauce seasoned with paprika and goes perfectly with tagliatelli, noodles or rice.

Ingredients Serves Four

2 medium or 3 small onions
1 green pepper
350g mushrooms
3 tomatoes, chopped
(or half a 400g tin tomatoes)
2 tbsp sunflower oil
1 tbsp flour
2 level tsp paprika
Half a vegetable stock cube
Approx 100ml unsweetened soya milk
Salt and pepper

Peel and chop the onions. Heat the sunflower oil in a large casserole, add the onions and saute for about 5 minutes over a medium heat until softened but not brown.

Cut the peppers into quarters, core and deseed, then cut into slices.

Add the peppers to the pan and cook for a few more minutes.

Wipe the mushrooms with a piece of dampened kitchen paper to remove any dirt. Then cut into thickish slices and add.

Stir well and cook over a medium heat for about 3 minutes until the mushrooms have just started to soften.

Now add the flour and paprika and cook for a minute stirring continuously.

Dissolve the stock cube in 250ml boiling water and add to the pan with the chopped tomatoes. Bring to the boil then reduce the heat, cover and simmer for 20 to 30 minutes.

Remove the pan from the heat and stir in enough soya milk to produce a creamy sauce. Season with salt and pepper.

Serve with tagliatelle, rice or noodles.

Optional extras: Sprinkle with chopped parsley or top with a spoonful of Tofutti Sour Supreme or Alpro plain yogurt.

Blackcurrant Muffins

2011-06-27T12:37:58-07:00

With less sugar content than traditional cupcakes, these American style muffins are delicious and couldn't be easier to make. They are entirely free of eggs and dairy too!

Made with sunflower oil instead of vegetable fat, all you do is weigh out your dry ingredients into one bowl, combine your liquid ones in a measuring jug, then mix the whole lot together and throw in some blackcurrants and, hey presto, beautiful fresh fruit muffins!

Thanks to a couple of productive bushes in my garden, I always have plenty of blackcurrants in my freezer. Raspberries, diced strawberries or blueberries would do just as well, fresh or frozen.

Ingredients Makes about 12

250g plain flour
3 tsp baking powder
1/2 tsp fine sea salt
50g golden castor sugar
3 fl.oz sunflower oil
9 fl oz soya milk
1 tsp natural vanilla extract
(e.g. Nielsen-Massey Madagascan)
120g fresh or frozen blackcurrants

Topping:
25g golden castor sugar
1 tsp mixed spice

First prepare your muffin tin.

If you have paper cases for muffins, place in the tin. Otherwise, grease the muffin tin well.

Pre-heat the oven to 200C/Gas Mark 6.

Sift the flour, baking powder, salt and sugar together into a large mixing bowl.

Measure the soya milk and sunflower oil in a measuring jug. Whisk together with a fork and stir in the vanilla essence.

Pour the liquid ingredients into the dry ones and combine well but don't overbeat the mixture if you want super light cakes. I generally use a fork to incorporate everything and press out any lumps!

Carefully fold in the blackcurrants.

Using a spoon, divide the mixture into the 12 muffin cases or tin.

Mix the sugar and mixed spice in a small bowl or empty margarine container box.

Using a teaspoon or the corner of the container as a pourer, sprinkle over the top of the muffins.

Bake in the oven for 20 to 25 minutes until well-risen, springy and golden.

If using paper cases, transfer the muffins immediately to a wire rack to cool. If not, leave in the tin for about 5 minutes before turning out.

Roasted Pepper Rolls

2011-06-13T23:47:15-07:00

Eating pastry may not be everybody's idea of healthy living but these delicious Roasted Pepper Rolls are packed full of fresh vegetables and, unlike sausage rolls, contain no meat, dairy or animal fat.

When you eat as much fresh produce as I do, most of which is organic and freshly picked from my garden, having the occasional pastry treat is not such a bad thing in my book! Eaten together with a generous plateful of salad, these Italian style "sausage" rolls make a wonderful lunch and always seem to go down well with everyone I know!

The combination of red, yellow and green peppers looks really attractive too. You could also substitute an aubergine for a couple of the peppers, cooked the same way just cut into 1cm cubes before baking.

Whilst I always make my own shortcrust pastry, I do buy puff pastry as long as it's dairy and animal free, such as Jus-Rol pastry.

Ingredients Makes about 12

4 peppers, any colour
3 red onions
3 tbsp olive oil
500g Jus-Rol Puff pastry
Salt and Pepper

Preheat the oven to 220C/Gas Mark 7.

Cut the peppers in half and remove the seeds. Cut into pieces and spread out on a very large baking sheet (or 2 smaller ones)

Peel the onions and cut each one into about 8 wedges. Place on the tray with the peppers and drizzle with olive oil.

Bake for about 20 minutes until soft but not brown.

When the cooked vegetables have cooled down a little, transfer to a chopping board, season with salt and pepper and chop finely.

Roll the pastry out fairly thin on a lightly floured surface to form an oblong shape. Cut in half lengthways.

Spoon the chopped vegetables equally along each strip, slightly off centre. Then, using a knife or your fingers, pile into a rounded sausage shape.

Fold the pastry edge nearest to you over the top of the vegetables. Brush the other edge with a little cold water and roll the sausage away from you to overlap and seal the pastry.

With the sealed edge underneath, cut diagonally into 5 or 6 individual rolls. Make 2 or 3 diagonal cuts on the top of each roll either with scissors or a knife and place on a baking sheet.

Brush the top of each roll with water then bake in the oven for about 20 minutes until well-risen and golden.

Delicious served hot straight from the oven.

Store the pepper rolls in the fridge and, if possible, reheat slightly before serving.

Almond Tuiles

2011-06-02T02:09:50-07:00

These little almond biscuits are as light as a feather and are the perfect accompaniment to a simple fruit dessert such as poached pears or plums, raspberry or blackcurrant coulis and icecream or a compote of summer fruits. They look fabulous and are really fun to make and very quick too.

Ingredients Makes 18

70g Pure sunflower dairy free margarine
50g golden castor sugar
45g plain flour
45g flaked almonds

Preheat the oven to 180C/Gas Mark 4.

Place the margarine and sugar in a bowl and blend together with a hand-whisk or a wooden spoon until light and creamy.

Using a knife or spatula, fold in the sifted flour and flaked almonds until well blended.

With a teaspoon, place small blobs of the mixture, spacing them well apart, on two greased baking trays. I usually put 9 blobs on each tray.

Then carefully flatten the mixture with a fork to make a rough circle shape.

Bake in the oven for about 9 -10 minutes until the biscuits have turned a pale golden colour in the middle and brown at the edges.

As soon as they come out of the oven, take a palette knife and carefully run it underneath the biscuit and lift onto a rolling pin. Gently press the biscuit into a curved shape taking care as the biscuits are very brittle!

Leave for a few moments to harden then transfer to a cooling rack.

Stored in an airtight tin, they will keep crisp and fresh for a few days (if they last that long!)

Red Bean Bulghur Pilaf

2011-05-19T10:58:37-07:00

Bulghur Wheat is probably best known as the main ingredient of tabbouleh, the popular summer salad. In this recipe it's served hot and cooked with onion, garlic, kidney beans and tomatoes and mildly spiced with chilli.

As it's name suggests, bulghur wheat comes from whole wheat grain that has been hulled, par-boiled and roasted. It's a useful substitute for mince in a bolognese sauce or vegetable casserole as it readily absorbs flavours as well as cooking liquid (and even has the appearance and texture of mince!).

In this quick and easy recipe, the bulghur wheat soaks up all the juicy goodness from the tomatoes and vegetable stock to produce a moist and wholesome supper dish.

Ingredients Serves 4

1 onion, finely chopped
2 cloves of garlic, crushed
1 red pepper, deseeded and diced
175g bulghur wheat
1 x 400g red kidney beans, drained and rinsed
1 x 400g tin chopped tomatoes
1 tbsp sun dried tomato paste
1 Kallo organic stock cube dissolved in 600ml hot water
1/4 tsp chilli powder (or more to taste)
1 tbsp olive oil
freshly ground salt and pepper

Heat the olive oil in a large saute pan or casserole and fry the onion over a medium heat for about 5 minutes until soft but not brown. Add the garlic and red pepper and stir well. Cook for about five minutes until the peppers are beginning to soften.

Add the bulghur wheat and give it a good stir round, then add the chilli powder, chopped tomatoes, sundried tomato paste and hot vegetable stock.

Cover with a lid and simmer gently for about 20 minutes until the liquid has been absorbed and the bulghur wheat tastes cooked.

Stir in the drained kidney beans and season with salt and pepper.

Leave for a few minutes for the beans to heat through, then serve with salad or a green vegetable.

Pissaladière

2011-05-07T08:18:22-07:00

This is a classic French Provencal dish that never fails to please and impress! Whenever I've made one of these for a workshop or party, someone has always asked me for the recipe!

As it's name suggests, a pissaladière is similar to an Italian pizza but with no cheese in sight! It's traditionally filled with onions, tomatoes and herbs with a lattice of anchovy fillets and black olives on top. The filling can be cooked on a bread base or on a pre-cooked shortcrust pastry base, like I've done here, which has a much lighter texture. What's good about this recipe is that it tastes fabulous cold so it's ideal for a party as you can make it well in advance and keep it in the fridge till needed.

The pastry is entirely dairy free and made with Trex vegetable fat and Pure margarine. I usually use white flour as it makes the tart lighter though I do use wholemeal flour to dust my work surface before rolling it out. I usually make the pissaladiere in a round flan tin but it looks just as good in a large square or oblong tin.

Ingredients Serves 6 - 8

Pastry:
180g plain flour
60g Trex vegetable fat
30g Pure sunflower margarine
pinch of salt
1 level tsp cinnamon
About 3 tbsp cold water

Filling:
5 large onions (about 900g)
3 cloves garlic
5 tbsp olive oil
400g tin of tomatoes
1 tbsp sundried tomato paste
3 or 4 fresh sprigs of thyme and oregano
About 15 black olives
Small jar/tin of anchovy fillets in olive oil
freshly ground black pepper

Preheat the oven to 200C/Gas Mark 5. Place a baking sheet on the middle shelf.

To make the pastry, sift the flour and cinnamon into a large mixing bowl and add a pinch of salt. Place the vegetable fat and margarine in the bowl and chop into small pieces with a knife. Using your fingers, rub the fat into the flour until it becomes crumbly and resembles breadcrumbs.

Add the water a little at a time and, using the knife again, mix together to form a soft dough. (Alternatively, make your pastry in a food processor if you like)

Bring the pastry dough together with your hands and place on a clean, lightly floured work surface. Roll out the pastry to about 1/4" thick and transfer to a greased 23 - 25 cm (9 -10") flan tin. (The best way to do this is to roll the pastry loosely round a rolling pin and then lift it onto the prepared tin)

Ease the pastry into position and make sure no air is trapped underneath. Gently strengthen the sides with any excess pastry to avoid it shrinking down when baked. Either cover and leave in the fridge until needed or use straightaway.

Prick the base of the flan all over with a fork, place a piece of foil or greaseproof paper on top and fill with baking beans, dried soya beans or rice to stop the pastry base from puffing up whilst baking.

Place in the oven on the pre-heated baking sheet and bake for 15 minutes, then remove the beans ands foil and place the flan base back uncovered in the oven for 5 more minutes or till completely cooked through but not brown.

Meanwhile, make the filling. Peel and thinly slice the onions. (Done in moments in a food processor and without shedding a tear!)

Peel and finely chop the garlic. Place the olive oil in a large heavy-based pan (I use a 28cm Le Creuset casserole with a lid) and cook the onions and garlic over a low heat for about 40 minutes until they become soft, stirring occasionally. Don't rush this process. The onions need gentle cooking so they stew slowly rather than fry in the olive oil.

Meanwhile, place the tinned tomatoes in a small saucepan with the sundried tomato puree, thyme and oregano.

Cook the mixture over a medium to high heat stirring frequently until thick and well reduced.

Stir the tomato mixture into the cooked onions and season with freshly ground pepper and a little salt. (anchovies are already salty so don't overdo the seasoning.)

Fill the pre-baked pastry base with the cooked tomato and onion mixture. Drain the anchovy fillets (reserving the oil for another day e.g. for making a homemade tomato sauce) Using scissors, cut the thickest anchovies in half lengthways and place in a lattice pattern over the filing. Dot the middle of the squares with the olives and drizzle a little olive oil over the top.

Bake in the oven for 25 - 30 minutes at 200C/Gas Mark 5.

Serve the pissaladière straightaway, if you wish, though I think it tastes better at room temperature. Delicious with salad, as a main course or starter.

Butternut Squash Soup

2011-04-22T12:39:52-07:00

I'm a great fan of butternut squash and even started growing my own in the garden last year. With the intense colour of sunshine, it brightens up any plate whether served in slices and sauteed in olive oil, stuffed and baked in the oven or diced in a risotto. For sheer intensity of flavour, dazzling colour and minimal preparation, you can't beat a lovely roasted butternut squash soup.

This recipe is simplicity itself. The squash, onion and garlic are all baked in the oven with olive oil and thyme before being pureed in a food processor and diluted with some vegetable stock. The result is a truly delicious soup with a soft luscious texture and superb natural sweetness! And did I mention the colour?

Ingredients Serves 4

I medium butternut squash (approx 1 kg/2lbs)
1 large onion
5 cloves garlic
8 - 10 sprigs of fresh thyme
3 tbsp olive oil
1 vegetable stock cube dissolved in 300ml boiling water
fresh parsley to garnish
salt and pepper

Preheat the oven to 200C/Gas Mark 6.

Cut the squash lengthways and remove the seeds and any stringy bits but leave the skin on. Cut into large chunks and arrange in a single layer with the cut side upwards in a large baking dish.

Leaving the skin on the onion and garlic too, cut the onion into quarters and together with the garlic cloves, place in between the squash.

(Five garlic cloves may sound rather a lot but, when it's baked slowly in the oven, garlic becomes soft and gooey and mild in flavour)

Drizzle the olive oil over the vegetables and place the thyme sprigs on top. Season with salt and pepper.

Cover the dish with foil and bake for an hour or so until the vegetables are tender. Test for softness with a sharp knife and, if the squash still feels hard, give it another 15 to 30 minutes.

Remove the foil and leave for a few minutes until cool enough to handle or until you are ready to make the soup.

Using a spoon, scrape the squash from the skin and place in a food processor.

Discard the outer layers of the onion. Squeeze the garlic cloves between your fingers and add the soft garlic puree to the processor with the cooked onion wedges.

Blend until smooth and then transfer the pureed vegetable mixture to a large pan. Gradually add 300ml hot stock or just enough to make a thick smooth soup.

Reheat the soup gently, check the seasoning, then ladle into bowls. Garnish with a little chopped fresh parsley.

Smoked Mackerel with Lemon Risotto

2011-04-13T08:00:35-07:00

Including oily fish in our weekly diet is believed to have some wonderful health benefits. Mackerel, salmon, sardines and herrings are excellent sources of omega-3 which is known to help reduce the risk of cancer, heart disease and diabetes, protect us against strokes, lower our blood pressure and our cholesterol levels.

Mackerel is currently plentiful in the UK when it's in season during the summer months so it's a good sustainable choice. Smoked mackerel is fantastic too. It's an incredibly versatile food, relatively inexpensive and a great way to boost your health at the same time!

Even though it's good just as it is served cold with a salad, mashed up in sandwiches or made into a pate, smoked mackerel is also delicious hot, served as a main course with vegetables. Celeriac and potato mash, fried tomatoes and a green vegetable go particularly well or, for a change, serve it as I've done here with a tangy lemon risotto.

This simple risotto really compliments the rich flavour of smoked mackerel. It's made the traditional Italian way with arborio rice and has a lovely creamy consistency, completely unlike fluffy basmati or long grain rice. It takes a little longer and needs plenty of stirring but it's well worth the effort!

Ingredients Serves 4

3 to 4 smoked mackerel fillets
1 small onion, finely chopped
2 garlic cloves, crushed
1 leek, finely shredded
2 tbsp olive oil
300g arborio rice
2 vegetable stock cubes (e.g. Kallo)
Juice and grated zest of one lemon
2 tbsp fresh parsley, chopped
freshly ground salt and pepper

Begin by heating the olive oil in a large heavy-based saucepan - I use a large Le Creuset casserole dish. Fry the chopped onion for 3 or 4 minutes over a medium heat, then stir in the garlic and cook for a minute or so before adding the shredded leeks. Carry on cooking for about five minutes until softened but not brown.

Prepare the stock by pouring a litre of water into a saucepan, add the two vegetable stock cubes and bring to a low simmer.

Peel away the skin from the fish and lay the mackerel fillets either on a plate or on a sheet of foil. Place under the grill and leave on a lowish heat to warm through slowly.

Add the rice to the leek and onion mixture and stir continuously for a few minutes with a wooden spoon to allow the rice to fry a little in the pan.

Now pour in a ladleful of hot stock and simmer gently, uncovered, stirring well until the liquid has nearly been absorbed. Carry on adding the stock a little at a time and keep stirring and simmering, allowing the rice to absorb the stock before adding any more. If you run out of stock, just use boiling water.

When the rice is nearly cooked and most of the stock has been absorbed which usually takes 15 to 20 minutes, add the chopped parsley, the grated zest and juice of a lemon and some salt and pepper. At this point, the risotto should still be moist, but not swimming about in a sea of liquid! Taste the rice to check if it's cooked - it should still have a slight bite to it, (al dente, as they say) rather than be soft and mushy.

By now your mackerel fillets will be hot, though hopefully not cooking! You can either leave them whole and place individually on top of a serving of risotto or alternatively, flake the fish into pieces and mix into the risotto.

Best served hot and straightaway or it's liable to go thick and sticky!

If you do have any leftovers, it's very easy to form the cold risotto into rice balls or croquettes. Roll in some flour or polenta and fry for 4 to 5 minutes in olive oil until golden.

Extra Fruity Fruit Cake

2011-03-26T04:08:46-07:00

When you want to cut down your intake of sugar, eggs and dairy, you might imagine cakes are out of the question, but that's not the case at all. This Extra Fruity Fruit Cake is absolutely delicious despite the fact it's fat free, sugar free, egg free and dairy free!

What it does contain is plenty of healthy ingredients.  Dried fruits, dates, ground almonds and fruit juice provide natural sweetness and give the cake a lovely moist texture.  Don't feel you have to use the same dried fruits as I have. Apart from the dates which are an essential ingredient, any combination of dried and ready to eat fruits such as raisins, sultanas, apricots, prunes, peaches and pears will do as long as the total weight is around 450/500g.

One thing I discovered years ago is that cakes made with wholemeal flour can be heavy and not to everyone's taste. To lighten a cake, I use half wholemeal, half white flour, as I've done in the recipe below.

Ingredients

250g stoned dates, chopped
300ml water
150g raisins
150g sultanas
100g ready to eat dried apricots
50g dried peaches
50g mixed peel
85g plain flour
85g wholemeal flour
3 tsp baking powder
1 rounded tsp mixed spice
50g ground almonds
80ml orange juice (either freshly squeezed or from a carton)

Preheat the oven to 325F/170C/Gas Mark 3.
Grease a 900g (2lb) loaf tin and line the base with greaseproof paper.

Place the chopped dates and water in a pan and bring to the boil. Simmer for a few minutes until the dates have softened and the mixture has thickened. Remove from the heat and set aside.

Using kitchen scissors, cut up the dried apricots and peaches into small pieces and place in a large bowl with the raisins, sultanas, mixed peel, plain/wholemeal flour, baking powder, mixed spice and ground almonds.

Then add the cooked date mixture and orange juice and mix well.

Spoon into the prepared tin and level the top.

Bake for about an hour and a half or until a skewer inserted into the centre comes out clean. After an hour or so of baking, I place a small piece of foil loosely over the top to avoid the cake going too brown.

Leave in the tin for 15 minutes, then slide a knife along the side to loosen and turn out on to a wire rack to cool.

Eat one, freeze one!
If you want to make two smaller cakes instead, split the mixture into two 1lb (450g) loaf tins and bake them for about one hour.

Vegetable Burger

2011-03-17T08:05:02-07:00

Burgers don't have to contain meat! In fact there are any number of vegetable-based alternatives to buy these days but it's also quick and easy to make your own. They're far cheaper, much healthier for you and you can vary the flavour and ingredients to suit your own taste.

This is the recipe I use most often because, apart from the fact that we love them, in the summer when I'm picking courgettes in the garden daily, this is a handy way of using them up! As well as being full of fresh vegetables, the burgers contain tinned chick peas and are gently spiced with cumin and coriander.

I usually serve the burgers with a simple tomato sauce (made with an onion, garlic, basil and a tin of tomatoes), with rice or potatoes and a side vegetable such as leeks and peas.

Of course, they also go down well in a burger bun!

Ingredients Makes about 10 burgers

1 medium onion
1 tbsp olive oil
2 tsp cumin seeds (or ground cumin)
2 tsp ground coriander
1 garlic clove, crushed
2 medium courgettes
225g carrots
85g wholemeal bread
400g can chick peas, drained and rinsed
2 tbsp fresh parsley or coriander
2 tbsp crunchy peanut butter

In a large frying pan or saute pan, fry the chopped onion in the olive oil for about five minutes until soft. Pound the cumin seeds in a pestle and mortar and add to the pan with the ground coriander. Stir fry over a medium heat for a few minutes.

Finely dice the courgettes and grate the carrot on a coarse grater.

Add them to the pan with the crushed garlic and fry for about five minutes over a medium heat stirring often. If the mixture looks dry, just add a drizzle more olive oil. Once the vegetables are starting to soften, remove from the heat and leave for a few minutes to cool down.

Meanwhile, in a food processor, blend the bread into breadcrumbs. Place them in a large bowl with the peanut butter. Next, blend the parsley (or chop by hand) and add to the bowl. Finally blend the drained chick peas until smooth.

Add them to the bowl together with the cooked vegetables. Season with freshly ground salt and pepper and mix well.
Then leave the mixture to cool down completely.

The mixture usually makes about 10 medium sized burgers. You can either shape them by hand or spoon into rings or large pastry cutters. I do this on some lining paper saved from a cereal packet to stop them sticking.

Cover and chill for a few hours. I usually freeze some of the burgers at this point by laying them out on some lining paper on a tray in the freezer. Once frozen, I transfer them to a large bag.

When required, fry on both sides in a little olive oil.

Chocolate Pear Cake

2011-05-30T13:11:08-07:00

Here's a lovely dairy-free and egg-free dessert that I've been making regularly for at least fifteen years but it's still a favourite in our house!

Because I'm more conscious of my sugar intake these days, I don't eat a lot of puddings, especially not straight after a main course. However, I do love a good dessert especially when we have friends round for a meal. Having a whole evening to savour each other's company as well as the food is a real joy so I never rush to clear away the plates and dishes after each course!  Usually everyone's happily chatting away and anyway, it gives us time to let the food digest and make room for what's to come!

This Chocolate Pear Cake takes very little effort to make. In fact the only difficult part is remembering to buy your pears the week before so they're not rock hard!  Any variety of pears will do, such as conference or rocha. It looks really impressive and tastes delicious too, especially served with a spoonful of Swedish Glace non-dairy vanilla or chocolate icecream.

It can be made well in advance and kept in the fridge for a few days.

Ingredients               Serves 6

Topping:

25g dairy free margarine (e.g. Pure)
25g light brown raw cane sugar
3 or 4 pears
1 heaped tbsp roasted chopped hazelnuts

Cake:
75g dairy free margarine
85g unrefined golden castor sugar
100g self-raising flour
25g cocoa (e.g.Green & Black's)
half tsp instant coffee
2 tbsp soya milk

First grease and line an 8" sandwich tin with greaseproof paper or baking parchment.

Then make the topping by melting the margarine and sugar together in a bowl in the microwave or alternatively in a small pan.

Mix with a wooden spoon until blended then spread over the base of your lined tin.

Peel and quarter the pears. Cut each quarter lengthways into three. Then arrange them neatly in a wheel design around the edge of the tin, overlapping the pieces.

Spoon most of the chopped nuts into the centre.

Preheat the oven to fan 160C/conventional 180C//Gas Mark 4

Whisk the margarine and sugar together for about a minute until light and creamy.

Sieve the flour and cocoa together and gradually add to the mix, blending well until the ingredients are incorporated but don't overmix. Finally add the coffee and enough milk to make a fairly stiff cake mix.

Now transfer the cake mixture to the tin. To avoid disrupting the pears, spoon the mixture a little at a time until most of the pears are covered.

Then with a knife or your fingers, gently press the cake mixture down and carefully level the top.

Bake for 30 minutes until the sides are just beginning to come away from the tin. Leave to cool in the tin on a cooling rack.

When it's cold, cover and place in the fridge.

When you're ready to serve, take a knife and run it around the edge of the tin. Then place your serving plate on top and carefully tip it over so the cake drops out. If it doesn't come out straight away, hold the cake tin and the plate firmly together in your hands and give it a gentle shake.

Remove the parchment paper and add a few extra chopped nuts in the centre.

Spiced Carrot Salad

2011-02-28T01:44:54-08:00

This colourful carrot salad couldn't be simpler yet it never fails to satisfy. Serve it for lunch with a salad, for dinner with a tagine or anytime as a healthy snack!

It's best made the day before to give all the flavours a chance to develop and to allow the raisins to plump up. Just add the toasted flaked almonds when serving to retain their crunchiness.

Ingredients Serves 6

450g carrots, washed but not peeled
80g raisins
55g flaked almonds
1 tsp ground cumin

For the dressing
6 tbsp extra virgin olive oil
1 tbsp cider or wine vinegar
freshly ground salt and pepper

First make the dressing. Place the ingredients in a large bowl and whisk until well blended.

Grate the carrots, either by hand or in a food processor using the grater attachment.

Immediately place in the bowl containing the dressing and mix well. Stir in the raisins and ground cumin.

Cover and refrigerate overnight.

Toast the flaked almonds by spreading them out on a large baking tray. Heat your grill to it's highest setting, then place the almonds on a high shelf. They don't take long to brown so keep an eye on them and turn once or twice.

When they have cooled, transfer to an airtight container.

The next day, when you're ready to serve the salad, give it a good stir adding most of the flaked almonds, reserving a few to decorate the top. A few coriander leaves add colour and flavour too.

Roasted Red Pepper Hummus

2012-02-12T03:56:37-08:00

It seems like everyone is talking about lowering their cholesterol these days. What's more, they seem really stressed about it, worried about the onset of heart disease and complaining they'll have to give up creamy desserts forever.

Cholesterol is a waxy, fat-like substance transported around the body in the bloodstream. It can build up inside our arteries as a result of eating too much saturated fat, much of which comes from animal products. There's plenty of evidence to show that increasing our intake of fresh fruit and vegetables and cutting out meat, eggs and dairy products as well as processed foods can reduce cholesterol levels considerably.

Drugs that are prescribed for lowering cholesterol often have side effects such as kidney and liver damage. Lowering cholesterol naturally seems a far safer option and has so many more life-enhancing benefits too, such as weightloss and added vitality. What's more, there's evidence to show that, in the long run, dietary change is far more effective.

In addition to eating plenty of fresh fruit and vegetables, other foods low in fat include soya milk, olive oil and pulses. So, instead of cheese or eggs for lunch, why not try this deliciously smooth pate made with a can of chickpeas and red peppers. Serve it with warm ciabatta or toasted pitta bread and salad for a tasty well-balanced meal. It's also good served as a dip with crudites e.g. strips of carrot, celery, cucumber and red pepper.

You can either use two red peppers or, for extra quickness, use ready roasted ones from a jar or a combination of the two as I've done here. I buy peppers marinated in olive oil and herbs but if you find yours contain vinegar, I would leave out the lemon juice in the recipe.

This keeps really well in the fridge for a week and definitely improves in flavour a day or two after being made, if you can wait that long!

Ingredients

I red pepper
1 400g can chickpeas, drained & rinsed
1 clove garlic, crushed
2 tbsp freshly squeezed lemon juice
About 60g roasted red peppers in oil
2 - 3 tbsp extra virgin olive oil
salt and pepper

First prepare the red pepper if using. Quarter and remove the core and seeds from the pepper. Place on a baking sheet skin side up and brush with a little olive oil.

Grill for 5 to 10 mins on a high heat until charred.

Remove and place a bowl over the top (or put them in a plastic bag and seal) until cool enough to handle, by which time the skin should peel away quite easily.

Chop the skinned pepper into small pieces, place in a bowl and set aside whilst you make the hummus.

Drain the chickpeas and place in a food processor with the crushed garlic and lemon juice.

Blend until smooth, stopping frequently to stir around the side of the bowl with a spatula to make sure everything has blended.

Add the roasted red peppers from the jar. Whizz again adding 2 tbsp of olive oil a little at a time until it becomes a light, soft consistency.

Spoon into a bowl with the skinned and chopped red pepper and mix well. Season with salt and pepper.

Before serving, drizzle with a little olive oil and garnish with red pepper pieces or a light dusting of paprika.

Make your own Dairyfree Yogurts

2011-02-15T00:55:13-08:00

I've always loved fruit yogurts and grew up eating Ski yogurts which were one of the first to be launched in the UK in the 1960's. Forty years on, I'm still enjoying yogurts though now I only eat dairyfree ones.

These days, there are plenty to choose from and, whether you are normally dairyfree or not, soya fruit yogurts are a popular healthy snack/dessert. It goes without saying that Alpro is the brand leader in the UK, readily available in all the supermarkets. Healthfood shops also stock Provamel and Sojasun which are all delicious and there's also a French manufacturer Sojade who make a range of organic yogurts. Asda have their own brand of soya yogurt, a cheaper alternative, that also tastes quite good.

Most manufacturers make a plain unflavoured yogurt and again, Alpro is the most readily available. It has a really creamy texture that's delicious on it's own or you can add your own fruit.

Making your own plain yogurt is very easy, works out cheaper and, even better, means you are not adding to landfill with all those endless plastic cartons (though for years, I've recycled mine as plant pots in the greenhouse, with a hole in the bottom for drainage, or taken them to our local recycling centre.) You don't need any special equipment or ingredients and the end result is lovely, maybe a little milder than a bought one, but ideal if you want to combine fruit with it, or use it in savoury dishes. More about that later ....

Making your own fruit yogurts is fun too as you can create so many more flavours and add less sugar too. One of our favourites is pear with stem ginger and crushed ginger biscuits.

We also love banana yogurt - handy when you have lots of ripe fruit to use up!

BANANA YOGURT

For one generous portion, you'll need one ripe banana, a teaspoon of golden castor sugar and about 3 level tablespoons of plain natural yogurt.

Banana yogurt is made in moments with a hand-blender but you could also mash it by hand for a chunkier version or reserve slices of banana to add in later.

For the smooth version, put one peeled banana in a tallish container with the sugar and blitz down.

Add the yogurt and blend thoroughly before pouring into a dish.

Banana yogurt tastes wonderful but can look boring and will also discolour if you don't eat it fairly soon (which never seems to happen in our house!) So it's best to jazz it up by serving it in a nice dish or fancy glass and adding a topping like chopped roasted hazelnuts and sliced kiwi fruit.

PEAR AND GINGER YOGURT Serves 2

1 small ball (or half a large one) stem ginger
2 ripe pears
3 tbsp plain yogurt

Some crushed ginger biscuits (e.g. Fox's Ginger Crinkles) go well with this yogurt and are a lovely surprise when you find them at the bottom of the dish!

Place four biscuits in a bag and crush with a rolling pin.

Melt about 15g dairyfree margarine in a bowl (takes seconds in a microwave) then add your biscuit crumbs.

Place at the bottom of two glass dishes.

To make the yogurt, peel and chop the pears and place in a bowl.

Cut a few thin slices of stem ginger to save as a garnish and finely chop the rest. Add to the pears with the natural yogurt and mix.

Spoon the yogurt mixture on top of the crushed biscuits. Place your reserved slices of ginger on top. Eat immediately or chill until required.

MAKE YOUR OWN PLAIN YOGURT

I use a Salton Yogurt Maker (circa 1980!) but a yogurt maker isn't essential. A thermos flask or any container that you can keep in a warm place will do just as well. I don't use a thermometer either or do any other technical things many books tell you to do. Simply use a bought plain soya yogurt as your starter. After that, keep back some of your own home-made yogurt to start the next batch.

Ingredients

If you want to make a smaller quantity, just halve the ingredients.

1 litre unsweetened soya milk
3 tbsp Alpro plain yogurt at room temperature
(or use some of your previous batch as starter)

First, plug in your yogurt maker to heat up or pour some warm water into your thermos flask/yogurt container.

Pour the milk into a pan and heat gently. It's best not to do this in a hurry. You don't want the milk to boil or heat too quickly as the bottom of the pan can easily burn and ruin the taste. When the milk is getting hot and steamy, but not boiling, remove from the heat and leave to cool for a few minutes.

Then, once you can dip your finger in and it's still hot but not uncomfortable, add your plain yogurt starter and whisk in well to distribute.

Pour into a yogurt maker/thermos flask and leave for about 10 to 12 hours.

If using an ordinary container, leave in a warm place.
Transfer to the fridge and leave for at least 12 hours before using.

It will keep for well over a week and don't forget to save a few tablespoons to make your next batch!

Roasted Vegetable Ratatouille with Chickpeas

2011-02-02T08:52:09-08:00

I always think you can tell quite a lot about someone by noticing what they have in their shopping trolley! Whether it's piled high with ready-made dishes, fast-food snacks or filled with a colourful selection of fresh raw ingredients, their choice of foods can reveal much about their attitude to health and well-being.

Because Eric and I don't eat any meat, eggs or dairy produce, many of the products lining the supermarket shelves are simply "off limits" to me so I just pass them by. I have spent years studying the contents labels on new products and generally know what I can and cannot eat. This is some of the shopping I brought home one day last week. It looked so colourful and appetising, I couldn't resist taking a photo!

Other weekly basics include soya milk, dairy free margarine, multi grain bread, pasta and rice plus extras such as sun-dried tomatoes, olives and hummus, ready to eat apricots, dairy free yogurts and some dairy-free dark chocolate!

Living on a mostly plant-based diet, we do eat a lot of fresh vegetables and here's a lovely way to prepare them that's good either served hot with rice, pasta or potatoes or cold for lunch another day. The chickpeas are an optional extra, the recipe works just as well without them. In the summer and autumn, I use fresh tomatoes and courgettes from the garden but tinned tomatoes are a good subsitute at other times.

Ingredients Serves four

1 large onion
1 aubergine
2 red peppers
2 courgettes
1 tsp coriander seeds
2 cloves garlic
40g sundried tomatoes in oil
400g tin good quality tomatoes
(or 500g fresh tomatoes, skinned)
400g tin chickpeas, drained and rinsed
Extra-virgin olive oil
A handful of fresh basil leaves

Preheat the oven to 220C.

Put the coriander seeds in a pestle and mortar and grind into pieces.

Wash and then cut the peppers, aubergine and courgettes into pieces approximately 2.5cm or 1” square. Mix the peppers in a bowl with a tablespoon of olive oil and season with salt and pepper.

Transfer to a roasting tray and spread out neatly. Repeat with the courgettes and aubergine, using two trays if necessary rather than squashing all the vegetables on one tray. Scatter the crushed coriander seeds over the vegetables.

Place the trays in the preheated oven and bake for about 30 - 35 minutes. Check the vegetables once or twice, turning them over so they become evenly cooked.

Meanwhile, chop the onion and crush the garlic cloves and place in a large pan with a couple of tablespoons of olive oil. Stir, then cover with a lid and cook gently for about 10 minutes until tender, without browning.

Now cut up your tomatoes roughly in the tin with a sharp knife and add to the pan together with the chopped sundried tomatoes. Bring to the boil, then lower the heat and simmer gently for about 15 minutes stirring occasionally until the sauce has reduced and thickened.

When the roasted vegetables are ready, add them to your tomato sauce with the drained chickpeas.

Stir well and taste to check the seasoning. Cover and continue to simmer on the hob for about 15 minutes. Alternatively place in the oven for 30 minutes at 180C.

Garnish with fresh basil leaves. Serve with rice, pasta or potatoes and a green vegetable.