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MANY RECIPES ARE FREE FROM YEAST, ADDED SUGAR AND GLUTEN, SATURATED FAT, EGG AND MEAT.

FIND CLEANSING TIPS AND USEFUL INFORMATION ABOUT FOOD AND THEIR BENEFITS.

BAKE CAKE DIARY

Friday 3 August 2012

APRICOT AND CARROT CAKE



(This is a gluten free recipe if you use polenta and rice flour instead of ordinary flour)
Ingredients:
-125g carrots
-125g dried apricot
-90mls orange juice
-125g margarine
-240g flour or 150g polenta and 90g rice flour
-3 beaten eggs
-2tsp baking powder
-1/2tsp vanilla extract

Slice the carrots and boil until soft. It should weight 125g after cooking. Dice the dried apricot and simmer in the orange juice until soft. Allow it to cool.
Place the apricot, orange juice and carrots in a food processor and process until smooth. Add the margarine until melted.
Add the baking powder, vanilla extract, beaten eggs, flour and process until smooth, add a little water if needed.
Place in a greased cake pan. Bake in preheated 180 degrees oven for 35-40 minutes. Allow the cake to stand for few minutes then take it out of the pan and cool. Garnish it with aprocot or other dried fruit.

Enjoy :)

Friday 27 July 2012

SPICED BUCKWHEAT WITH VEG

(It is an easy to cook lovely vegan dish)



Ingredients:
-1 large courgette
-1 cup of red kidney beans (or one tin)
-1 cup of organic buckwheat
-2 peeled plum tomatoes
-2 tbsp of cashew nuts
-1 tbsp freshly chopped coriander
-1 tsp cumin
-salt to season
-sesame seeds to garnish
 -1/2 tsp chilli sauce or fresh chilli

First you need to soak the beans for about 2hours and cook it until soft season it with a little salt only when its cooked otherwise it will take much longer to soften. It is much quicker to use tin beans but less healthy. (as tin food is refined and is loaded with additives and preservatives)

Peel and slice the courgette. Heat up 2 tbsp of oil and add the cumin and stirring it for few minutes then add the courgette and a little water and cook it for about 10 minutes or until the courgette is almost cooked but still a bit crunchy.
In the meantime cook the buckwheat. It does not need soaking as it cooks quick. Just rinse it through, put into a saucepan with enough water to cover and cook it until soft. It wont take more than 20 minutes the most.
 Finely chop some coriander and mix it with the tomato and a bit of chilli sauce. You can easily peeled the tomatoes if you drop them into hot water for few seconds.

 Add this mixture to the cooked courgettes along with the chopped cashew nuts and cooked beans and cook it for further  few minutes. Add the cooked buckwheat and mix it well together. Season it with salt.
Garnish it with sesame seeds and fresh coriander.

It taste good on its own but can be served with hummus and fresh salad.

Enjoy :)

Tuesday 24 April 2012

WELCOME

Welcome to my new blog look. Hope you like it :) More great recipes to come soon!

For now, please visit my other side to see my other projects :)

Sponsored parachute jump for charity

Tuesday 17 April 2012

LEEK AND LENTIL BAKE

(This recipe is free from added gluten,sugar, yeast, dairy product, meat)
Serves 4
Ingredients:

-1 medium onion                                                   -1tps grated fresh ginger
-1 garlic clove                                                      -1tsp garam masala
-2tsp olive oil                                                       -1/2tsp paprika
-1 cup of split red lentils                                       -1/2tsp turmeric
-600ml water                                                       -600g leek,white steams only
-1 bayleaf                                                            -2tbsp chopped nuts to sprinkle
-salt and black pepper                                         -1/2tsp thyme

Finely dice the onion and crush the garlic. Place in a saucepan with the olive oil and sweat them until the onion begins to soften.
Add the lentils, water, herbs and seasoning. Bring to boil and simmer until the lentils are soft and the water has been absorbed. Remove the bayleaf, process the mixture or mash until smooth.
Cut the leek steams into 2.5 cm lengths ans steam until the leeks are almost cooked.


Place the leeks into an oven proof dish, pour the lentil mixture on top. sprinkle the surface with chopped nuts.
Bake in preheated 200 degrees oven for approx. 25 minutes or until the topping is brown.
Serve it with rice, salad and hummus.

 Please see my other projects here! :)
http://www.gofundme.com/treeaid-sponsore 

Enjoy:)

Sunday 1 April 2012

CREAMY GREEN PASTA

serves 4
(vegetarian)





Ingredients:

-350 g pasta                                                        -100g mascarpone or soft cheese
-140g broccoli                                                     -80g grated parmesan
-1-2 leek (white steams)                                      - juice of 1 lemon
-100g peas                                                          -handful of basil
-salt

Cook pasta in a very large pan following the pack instructions. Add the vegetables for the final 5 minutes of cooking time.
Drain, saving half a cup full of the cooking water first, then tip everything back into the pan.




Stir in mascarpone or soft cheese, juice 1 lemon, grated Parmesan, a handful basil leaves,
 some seasoning and a splash of cooking water.

Enjoy :)

   

Saturday 11 February 2012

VEGGIE HOTPOT

                                                                


Serves 2

(Vegan recipe, free from added gluten, sugar, yeast, dairy products)


Ingredients:

-500g  potato                                                             -1tsp dried thyme
-600g selection of veg (e.g.onion,leeks, parsnips,        -1tsp dried rosemary
carrots, broccoli,courgettes, cabbage, beans)              -2tsp paprika
-2 garlic cloves                                                           -1tsp mustard
-olive oil                                                                     -1tbsp tomato paste
-chopped fresh parsley                                               -1tsp vegeta
-400ml water                                                             -salt and black pepper
-3tbsp rice flour



Boiled the potatoes with the skin on until is almost cooked. Leave it to cool, peel the skin and cut into 1cm slices.
Cut the selected vegetables into even chunks. Crush the garlic cloves and place in a saucepan with olive oil and sweat the vegetables for approximately 5 minutes.
Add the spices, mustard, tomato paste, water and the rice  flour. Bring to boil and stir constantly. Season it with salt and black pepper. Transfer to an oven proof dish.



Place the potato in a bowl with 2 tablespoon  of olive oil and toss until well coated. Season it with salt. Pile the potato on top of the vegatables.
Bake near to the top of a preheated 200 degrees oven for 45 minutes. Place under the grill for 5 minutes to get the potatoes brown on top.



Enjoy :)

Saturday 28 January 2012

WINTER VEGETABLE AND PUMPKIN CURRY

Serves 4

(This recipe is free from added gluten, sugar, yeast, dairy products, saturated fat)


Ingredients:

-1 butternut squash flesh                                          -300ml water
-800 g selection vegetable                                       -1/2 tsp ground cumin
(e.g. parsnips, carrots, celeriac, swede,                   -1/2tsp ground cinnamon
mushroom)                                                             -1/2tsp paprika
-1 big onion                                                            -1/2tsp ground ginger
-1 garlic clove                                                         -1/2tps garam masala
-60g creamed coconut                                            -Salt
-olive oil                                                                 -black pepper




Cube the pumpkin flesh. Dice the onion and garlic. Place them in a saucepan with olive oil and sweat the vegetable until begin to soften. Add a bit of water if needed to prevent it from burning. Cover it and continue to sweat until the pumpkin is soft. Process or mash the mixture to a smooth pure.

In the mean time, cut the selection of vegetables into pieces that will cook in an equal amount of time. Place in a bigger saucepan with olive oil and sweat the vegetalbes until they begin to soften and brown.
Add the spices and cook for 2 minutes.

Dissolve the creamed coconut in 300ml of hot water and add to the pan. Bring to boil and simmer until the vegetables are just cooked.



Add the puréed pumpkin, mix well and continue to cook for few more minutes to allow the flavours to blend.
Season it with salt and black pepper.

Serve with rice and/or nan bread.

Enjoy :)




Saturday 7 January 2012

CARROT AND CORIANDER SOUP

Serves 4







Ingredients:

-5 large carrots                                                    -800ml water
-handful of fresh coriander                                   -salt
-1 onion                                                              -black pepper
-1 medium potato                                               -1 knorr vegetable cube
-1-2 garlic cloves





Chop the onion and garlic. Peel and chop the carrots.
Place all the ingredients in a saucepan bring it to boil and simmer it for about half hour or until the carrots are soft. Season it with black pepper and salt.



Let it cool for a bit then blend it with a hand blender.
Garnish with freshly chopped coriander and serve it .

Enjoy :)







Tuesday 3 January 2012

PARSNIPS AND MUSHROOM PASTA

Serves 4
(vegan/vegetarian)



Ingredients:
 
 
-1onion                                                                       -salt
-3parsnips                                                                   -black pepper
-150g mushroom                                                         -thyme
-50g strimmed beans                                                   -200g pasta of your choice(e.g.Gluten free)
-single cream or soya cream (to make it vegan)                                      -olive oil

 
 
Finely chop the onion, peel and slice the mushroom and beans. Peel and grate the parsnips.
 
Sweat the onion in the olive oil for couple of minutes then add the beans and mushroom and sweat it for further  few minutes.
Add the grated parsnips, herbs and a bit of water and simmer it for about 10-15 minutes. Stir occasionally. 
 
When the time is over add the cream and stir it well in.


 
In the mean time cook the pasta according to the instruction then mix everything together.
 
 
Serve it with freshly sprouted seeds.
 
 
Enjoy :)