tag:blogger.com,1999:blog-32165195885967812832024-03-06T05:43:31.224+00:00Bake Cake DiaryVegetarian and healthy food blog awareness.cook+bakehttp://www.blogger.com/profile/00693931281034286189noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-3216519588596781283.post-32732407103296765992012-08-03T00:14:00.001+01:002012-08-04T14:21:44.499+01:00APRICOT AND CARROT CAKE<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;">(This is a gluten free recipe if you use polenta and rice flour instead of ordinary flour)</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo8cQS970br63cbTms0DlgDUxQMtsYGKpV6TLJbNDATCEERf2HtZfHSHBqfgwtBVxY0W0GmTJqYxGZMGAOK1t1-GYL2NWm32JeKHcdzXwoXvEgY3ZNO-7wy9w7b8SYsJbpoLQiduhKlscY/s1600/Apricot+cake+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo8cQS970br63cbTms0DlgDUxQMtsYGKpV6TLJbNDATCEERf2HtZfHSHBqfgwtBVxY0W0GmTJqYxGZMGAOK1t1-GYL2NWm32JeKHcdzXwoXvEgY3ZNO-7wy9w7b8SYsJbpoLQiduhKlscY/s320/Apricot+cake+001.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><i><u>Ingredients: </u></i></div><div class="separator" style="clear: both; text-align: left;">-125g carrots</div><div class="separator" style="clear: both; text-align: left;">-125g dried apricot</div><div class="separator" style="clear: both; text-align: left;">-90mls orange juice</div><div class="separator" style="clear: both; text-align: left;">-125g margarine</div><div class="separator" style="clear: both; text-align: left;">-240g flour or 150g polenta and 90g rice flour</div><div class="separator" style="clear: both; text-align: left;">-3 beaten eggs</div><div class="separator" style="clear: both; text-align: left;">-2tsp baking powder</div><div class="separator" style="clear: both; text-align: left;">-1/2tsp vanilla extract</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">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.</div><div class="separator" style="clear: both; text-align: left;">Place the apricot, orange juice and carrots in a food processor and process until smooth. Add the margarine until melted.</div><div class="separator" style="clear: both; text-align: left;">Add the baking powder, vanilla extract, beaten eggs, flour and process until smooth, add a little water if needed.</div><div class="separator" style="clear: both; text-align: left;">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.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJzHjvlxaJyxgMpBAi3JGVvBgV_0Qnm_C16pIu0r_EMBMmSmqlUy994Xrmk09TopU6zXptYZR758MWIacyTTh4dkYKSM-47b-vhQY55ht4sC-6c3Ghg08N3ag_efWw15f16nJpcw5MfqX/s1600/Apricot+cake+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJzHjvlxaJyxgMpBAi3JGVvBgV_0Qnm_C16pIu0r_EMBMmSmqlUy994Xrmk09TopU6zXptYZR758MWIacyTTh4dkYKSM-47b-vhQY55ht4sC-6c3Ghg08N3ag_efWw15f16nJpcw5MfqX/s320/Apricot+cake+002.jpg" width="320" /></a></div>Enjoy :)<br />
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</div>cook+bakehttp://www.blogger.com/profile/00693931281034286189noreply@blogger.com0tag:blogger.com,1999:blog-3216519588596781283.post-21478918103040828012012-07-27T12:14:00.000+01:002012-07-27T12:15:11.946+01:00SPICED BUCKWHEAT WITH VEG<div style="text-align: center;">
(It is an easy to cook lovely vegan dish)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1u3AemZfdKi-tqsWE2wlGD6JSLQaNrKk7qiv6atodcEzxCuxYNxLDCZYQOzqYoIWHDp88q24gVf07gNvzGHJ3562nS9Jaf5mv4b87JCSpqV9Zglrij_eergh3DZw6_8w_JIe_wCHNwMX1/s1600/buckwheat+010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1u3AemZfdKi-tqsWE2wlGD6JSLQaNrKk7qiv6atodcEzxCuxYNxLDCZYQOzqYoIWHDp88q24gVf07gNvzGHJ3562nS9Jaf5mv4b87JCSpqV9Zglrij_eergh3DZw6_8w_JIe_wCHNwMX1/s320/buckwheat+010.jpg" width="320" /></a></div>
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<i><u>Ingredients:</u></i></div>
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-1 large courgette </div>
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-1 cup of red kidney beans (or one tin)</div>
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-1 cup of organic buckwheat</div>
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-2 peeled plum tomatoes </div>
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-2 tbsp of cashew nuts</div>
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-1 tbsp freshly chopped coriander</div>
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-1 tsp cumin</div>
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-salt to season</div>
<div style="text-align: left;">
-sesame seeds to garnish</div>
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-1/2 tsp chilli sauce or fresh chilli</div>
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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) </div>
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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. </div>
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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.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNFaWfuuo6b7j8XxPqQ4vMAr9sLXDEVe6h-P0iaiZHCospdYyTYApx5rKMW0GpPRRdfqchlgjCzXBYnqlmjpkHfX_J6D-ibQ5DLtAGLgqh9C_kTQdqYRoHkndHpi2a4ULdAo0Sqjx9w3G/s1600/buckwheat+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNFaWfuuo6b7j8XxPqQ4vMAr9sLXDEVe6h-P0iaiZHCospdYyTYApx5rKMW0GpPRRdfqchlgjCzXBYnqlmjpkHfX_J6D-ibQ5DLtAGLgqh9C_kTQdqYRoHkndHpi2a4ULdAo0Sqjx9w3G/s320/buckwheat+003.jpg" width="320" /></a></div>
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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.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJej2-W57EiEH1JCq2Mafo9HMe9LaEu8_GZw-bL7Rhzd5pUCMHzvyWkSWagwgkTVGOz5EbJ5Xnb8BI4MWeP_0hx7fEvehGPqlLtDsJi-ZfS75QOE-NGGJTQTrN1Tyx_EIrzs8I9sfJlVF/s1600/buckwheat+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJej2-W57EiEH1JCq2Mafo9HMe9LaEu8_GZw-bL7Rhzd5pUCMHzvyWkSWagwgkTVGOz5EbJ5Xnb8BI4MWeP_0hx7fEvehGPqlLtDsJi-ZfS75QOE-NGGJTQTrN1Tyx_EIrzs8I9sfJlVF/s320/buckwheat+004.jpg" width="320" /></a></div>
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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.</div>
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Garnish it with sesame seeds and fresh coriander.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XeY2yuMGB21aiBv9B2KiroYCegyfTSz-ZfERGXKZf69MxECtP3Toho34guDKOetBrKxtK4VRPUGAyGlEWDhvB8byX9yDAsdHOoRPOP8m0HRAez99ac5H6X9UdYvyL9FBOi9K9OSe7Y61/s1600/buckwheat+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XeY2yuMGB21aiBv9B2KiroYCegyfTSz-ZfERGXKZf69MxECtP3Toho34guDKOetBrKxtK4VRPUGAyGlEWDhvB8byX9yDAsdHOoRPOP8m0HRAez99ac5H6X9UdYvyL9FBOi9K9OSe7Y61/s320/buckwheat+007.jpg" width="320" /></a></div>
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It taste good on its own but can be served with hummus and fresh salad. </div>
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Enjoy :)</div>
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<br /></div>cook+bakehttp://www.blogger.com/profile/00693931281034286189noreply@blogger.com0tag:blogger.com,1999:blog-3216519588596781283.post-26696003709126764902012-04-24T15:33:00.001+01:002012-04-24T15:33:30.288+01:00WELCOME<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: large;"><b style="color: red;">Welcome</b></span> <span style="color: #38761d;">to my new blog look. Hope you like it :) More great recipes to come soon!</span></div>
<div style="color: #38761d; font-family: Arial,Helvetica,sans-serif;">
<br /></div>
<div style="color: #38761d; font-family: Arial,Helvetica,sans-serif;">
For now, please visit my other side to see my other projects :)</div>
<br />
<a href="http://www.gofundme.com/treeaid-sponsore" target="_blank">Sponsored parachute jump for charity</a>cook+bakehttp://www.blogger.com/profile/00693931281034286189noreply@blogger.com0tag:blogger.com,1999:blog-3216519588596781283.post-34655176097531526492012-04-17T19:29:00.001+01:002012-04-17T19:32:11.231+01:00LEEK AND LENTIL BAKE<div style="text-align: center;"><i>(This recipe is free from added gluten,sugar, yeast, dairy product, meat)</i></div><div style="text-align: center;">Serves 4</div><div style="text-align: center;"><i> </i></div><div style="text-align: center;"><i> </i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GTDPDT7xX7qjj4cM1d0y38mlZxD1W4m0wt2nS_Ip1y7yELiNC2xNdK_Vgsx8HjcyggkbTTp-Ow195sBt2VhMcG4nClfoQ2JODHI0Vhk69AxqM5NTiivSruVwCbs6ee2mpwQOtEnI7Yaw/s1600/cooking+011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GTDPDT7xX7qjj4cM1d0y38mlZxD1W4m0wt2nS_Ip1y7yELiNC2xNdK_Vgsx8HjcyggkbTTp-Ow195sBt2VhMcG4nClfoQ2JODHI0Vhk69AxqM5NTiivSruVwCbs6ee2mpwQOtEnI7Yaw/s320/cooking+011.jpg" width="320" /></a></div><div style="text-align: center;"><i> </i></div><div style="text-align: left;"><u>Ingredients</u><i>:</i></div><div style="text-align: left;"><i><br />
</i></div><div style="text-align: left;"><i>-</i>1 medium onion -1tps grated fresh ginger</div><div style="text-align: left;">-1 garlic clove -1tsp garam masala</div><div style="text-align: left;">-2tsp olive oil -1/2tsp paprika</div><div style="text-align: left;">-1 cup of split red lentils -1/2tsp turmeric</div><div style="text-align: left;">-600ml water -600g leek,white steams only</div><div style="text-align: left;">-1 bayleaf -2tbsp chopped nuts to sprinkle</div><div style="text-align: left;">-salt and black pepper -1/2tsp thyme</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">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.</div><div style="text-align: left;">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. </div><div style="text-align: left;">Cut the leek steams into 2.5 cm lengths ans steam until the leeks are almost cooked.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP78Aza57hvstNERUbAhzcHPO0xfiFOs6DkTamjiL2C75HQd604TPYBcnt96yvgRAI93WzqLPfSiM5qWvxkjurwZr0hdIc6CI1OAEcKge3Hzm-5D9lzJprtoI0-XOt0ZNfVKnIhL_AoBa8/s1600/cooking+010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP78Aza57hvstNERUbAhzcHPO0xfiFOs6DkTamjiL2C75HQd604TPYBcnt96yvgRAI93WzqLPfSiM5qWvxkjurwZr0hdIc6CI1OAEcKge3Hzm-5D9lzJprtoI0-XOt0ZNfVKnIhL_AoBa8/s320/cooking+010.jpg" width="320" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Place the leeks into an oven proof dish, pour the lentil mixture on top. sprinkle the surface with chopped nuts.</div><div style="text-align: left;">Bake in preheated 200 degrees oven for approx. 25 minutes or until the topping is brown.</div><div style="text-align: left;">Serve it with rice, salad and hummus.<br />
<br />
Please see my other projects here! :)<br />
<a href="http://www.gofundme.com/treeaid-sponsore" target="_blank">http://www.gofundme.com/treeaid-sponsore</a> </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Enjoy:) </div><div style="text-align: left;"></div><div style="text-align: center;"><br />
</div>cook+bakehttp://www.blogger.com/profile/00693931281034286189noreply@blogger.com0tag:blogger.com,1999:blog-3216519588596781283.post-26610975299174457862012-04-01T14:20:00.000+01:002012-04-01T14:20:23.242+01:00CREAMY GREEN PASTA<div style="text-align: center;">serves 4</div><div style="text-align: center;">(vegetarian)</div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTiZJBGE9UK16eKYrPGYyNK0hDeKhaBJKnES6ZvWuO_r2nu1Gzmq0xH4E72YyczR60JiUKmwJ6av3qIkoltfMLY1N_8n_fdFOky2GFh4TwQw34fTQZZ5LScca7lvvsJg3o195mIKVMMw_/s1600/foood+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTiZJBGE9UK16eKYrPGYyNK0hDeKhaBJKnES6ZvWuO_r2nu1Gzmq0xH4E72YyczR60JiUKmwJ6av3qIkoltfMLY1N_8n_fdFOky2GFh4TwQw34fTQZZ5LScca7lvvsJg3o195mIKVMMw_/s320/foood+006.jpg" width="320" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><u>Ingredients:</u></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">-350 g pasta -100g mascarpone or soft cheese</div><div style="text-align: left;">-140g broccoli -80g grated parmesan </div><div style="text-align: left;">-1-2 leek (white steams) - juice of 1 lemon</div><div style="text-align: left;">-100g peas -handful of basil </div><div style="text-align: left;">-salt </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Cook pasta in a very large pan following the pack instructions. Add the vegetables for the final 5 minutes of cooking time.</div><div style="text-align: left;">Drain, saving half a cup full of the cooking water first, then tip everything back into the pan.</div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUfCrzPwuxpsRI4oIv3K0FkRn0HkYpmOYvgJTsr-YHbKzvSgf18uam-QMVUlCIFKCgzi-itCOjgy2Do4HmYA6vlNDoXoW6Rb9kIcNkqJDuEpY-UO1t9dMAwTMYcjeRW16Yumx3oDowjq6/s1600/foood+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUfCrzPwuxpsRI4oIv3K0FkRn0HkYpmOYvgJTsr-YHbKzvSgf18uam-QMVUlCIFKCgzi-itCOjgy2Do4HmYA6vlNDoXoW6Rb9kIcNkqJDuEpY-UO1t9dMAwTMYcjeRW16Yumx3oDowjq6/s320/foood+003.jpg" width="320" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Stir in mascarpone or soft cheese, juice 1 lemon, grated Parmesan, a handful basil leaves,<br />
some seasoning and a splash of cooking water.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Enjoy :) </div><div style="text-align: left;"><br />
</div>cook+bakehttp://www.blogger.com/profile/00693931281034286189noreply@blogger.com0tag:blogger.com,1999:blog-3216519588596781283.post-71569231555718604952012-02-11T15:07:00.000+00:002012-02-11T15:07:57.165+00:00VEGGIE HOTPOT <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfMoRrU23PoFiAEfYp8KbrQZPicNuLgctW52nl-f-X3bcD-GFafeWHV1R3mqcc6xrslufeCi5Ees0zMsPZEbGL_Cia1vidotJFhYINvqDF7ytD_AoJEB1-HSWkRwuDs6nkALDlH1_U1LYB/s1600/cook+012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfMoRrU23PoFiAEfYp8KbrQZPicNuLgctW52nl-f-X3bcD-GFafeWHV1R3mqcc6xrslufeCi5Ees0zMsPZEbGL_Cia1vidotJFhYINvqDF7ytD_AoJEB1-HSWkRwuDs6nkALDlH1_U1LYB/s320/cook+012.jpg" width="320" /></a></div><br />
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<div style="text-align: center;"> Serves 2</div><div style="color: black;"><br />
</div><div style="text-align: center;"><i style="background-color: yellow; color: black;">(Vegan recipe, free from added gluten, sugar, yeast, dairy products)</i></div><br />
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<u>Ingredients:</u><br />
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-500g potato -1tsp dried thyme<br />
-600g selection of veg (e.g.onion,leeks, parsnips, -1tsp dried rosemary<br />
carrots, broccoli,courgettes, cabbage, beans) -2tsp paprika<br />
-2 garlic cloves -1tsp mustard<br />
-olive oil -1tbsp tomato paste<br />
-chopped fresh parsley -1tsp vegeta<br />
-400ml water -salt and black pepper<br />
-3tbsp rice flour<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRXp-iYMKd9HqC0LysfSHOOOfiQCdLegflJ6auIwGscR6CnChO6_yMbPpMWN7IsDKXHf23LuNBRCTpejps_NNTrjmrzZAsZxOd9xfX5WwTMotJ2wNt3hWQxuXBUlJlyJ6aebsO9f9ApeYS/s1600/cook+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRXp-iYMKd9HqC0LysfSHOOOfiQCdLegflJ6auIwGscR6CnChO6_yMbPpMWN7IsDKXHf23LuNBRCTpejps_NNTrjmrzZAsZxOd9xfX5WwTMotJ2wNt3hWQxuXBUlJlyJ6aebsO9f9ApeYS/s320/cook+004.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGS42V9KilimdVihjHO0yib7_duSfSc9vkYP9EJhB_2oETtO7QV41HwHpReR5peUXwZnklL4NjktNtLIlKNLLfNSHT6Z4ahs3B7GUChtOggBNRv819V1hrcf2ZS5ZzzaNf0Wiu7k0HypGe/s1600/cook+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGS42V9KilimdVihjHO0yib7_duSfSc9vkYP9EJhB_2oETtO7QV41HwHpReR5peUXwZnklL4NjktNtLIlKNLLfNSHT6Z4ahs3B7GUChtOggBNRv819V1hrcf2ZS5ZzzaNf0Wiu7k0HypGe/s320/cook+005.jpg" width="320" /></a></div><br />
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Boiled the potatoes with the skin on until is almost cooked. Leave it to cool, peel the skin and cut into 1cm slices.<br />
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.<br />
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.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGFY5gvaDVo4-3QTRLRnFaPRK_zvwL5y_HraSImVOcH9z-3OrZeL2l5kPVqKnkE5zRYTFUVzVgJo12KYhOIREIA1VauDYpepemvsLSrU6J-WbjnmbITd1FOn3oVGqb189q6ogZhw5aaze9/s1600/cook+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGFY5gvaDVo4-3QTRLRnFaPRK_zvwL5y_HraSImVOcH9z-3OrZeL2l5kPVqKnkE5zRYTFUVzVgJo12KYhOIREIA1VauDYpepemvsLSrU6J-WbjnmbITd1FOn3oVGqb189q6ogZhw5aaze9/s320/cook+009.jpg" width="320" /></a></div><br />
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.<br />
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.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHo6epAcuJDmpRo2UnlIES97wRnaZXoVInGzMLG9eZANNYuueap46rjvcsfsPPDurkm5iIRn674NwSwwWwDLhyyt29fE652SxdnnZqBr18Yyfjh9nKNoujnSa4E55nHB1Uf5fn_GDRjxrg/s1600/cook+013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHo6epAcuJDmpRo2UnlIES97wRnaZXoVInGzMLG9eZANNYuueap46rjvcsfsPPDurkm5iIRn674NwSwwWwDLhyyt29fE652SxdnnZqBr18Yyfjh9nKNoujnSa4E55nHB1Uf5fn_GDRjxrg/s320/cook+013.jpg" width="320" /></a></div><br />
Enjoy :)cook+bakehttp://www.blogger.com/profile/00693931281034286189noreply@blogger.com0tag:blogger.com,1999:blog-3216519588596781283.post-90813889069135945722012-01-28T11:07:00.000+00:002012-01-28T11:07:30.519+00:00WINTER VEGETABLE AND PUMPKIN CURRY<div style="color: yellow; text-align: center;">Serves 4</div><div style="text-align: center;"><br />
</div><div style="color: #351c75; text-align: center;"><i>(This recipe is free from added gluten, sugar, yeast, dairy products, saturated fat)</i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSSL6q8h0y01DU5zV6qrYUSY9bpjRUvfT9_hwl98YU1wOYBmRriCwC3Y4dyhzKVLnNKY1pum_1Jm7mvzAkH0hVahCQompJdXfJR0kMtA26MXKD56ujtq87NJLJOgA4e-39HEdkskjvKdMy/s1600/winter+curry+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSSL6q8h0y01DU5zV6qrYUSY9bpjRUvfT9_hwl98YU1wOYBmRriCwC3Y4dyhzKVLnNKY1pum_1Jm7mvzAkH0hVahCQompJdXfJR0kMtA26MXKD56ujtq87NJLJOgA4e-39HEdkskjvKdMy/s320/winter+curry+008.jpg" width="320" /></a></div><br />
</div><div style="text-align: left;"><u>Ingredients:</u></div><div style="text-align: left;"><u> </u></div><div style="text-align: left;"><br />
-1 butternut squash flesh -300ml water</div><div style="text-align: left;">-800 g selection vegetable -1/2 tsp ground cumin</div><div style="text-align: left;">(e.g. parsnips, <span style="color: #e69138;">carrots</span>, celeriac, swede, -1/2tsp ground cinnamon</div><div style="text-align: left;">mushroom) -1/2tsp paprika</div><div style="text-align: left;">-1 big onion -1/2tsp ground ginger</div><div style="text-align: left;">-1 garlic clove -1/2tps garam masala</div><div style="text-align: left;">-60g creamed coconut -Salt</div><div style="text-align: left;">-olive oil -black pepper<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLDRc-t-Gizr8Cv9Tp6Eg1v-J86NOy5iQZYpU1hQnEHR64AuTMj194_NXQx48z_hpT9kymUw98P6N4NIoQ-LdwCAm1ub8DdhB2m0BM5mP_6LaDaO2IlRdv88wzVPJd9st582dbXkja9rOG/s1600/winter+curry+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLDRc-t-Gizr8Cv9Tp6Eg1v-J86NOy5iQZYpU1hQnEHR64AuTMj194_NXQx48z_hpT9kymUw98P6N4NIoQ-LdwCAm1ub8DdhB2m0BM5mP_6LaDaO2IlRdv88wzVPJd9st582dbXkja9rOG/s320/winter+curry+003.jpg" width="320" /></a></div><br />
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<br />
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.<br />
<br />
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.<br />
Add the spices and cook for 2 minutes.<br />
<br />
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.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCETm9iifpfMmn4CVYBLg9LN1W1-zJCt0NeXqjIPvlUiB5GHHEtypo5KVsJQmFM3v4AU-0bmOCYquKh7FZgUdp2MgQH_ZRfTZKLaW6mC807U1CLPKvizlq11xz94piryJhS6qVXaELhcSY/s1600/winter+curry+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCETm9iifpfMmn4CVYBLg9LN1W1-zJCt0NeXqjIPvlUiB5GHHEtypo5KVsJQmFM3v4AU-0bmOCYquKh7FZgUdp2MgQH_ZRfTZKLaW6mC807U1CLPKvizlq11xz94piryJhS6qVXaELhcSY/s320/winter+curry+004.jpg" width="240" /></a></div><br />
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Add the puréed pumpkin, mix well and continue to cook for few more minutes to allow the flavours to blend.<br />
Season it with salt and black pepper.<br />
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Serve with rice and/or nan bread.<br />
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Enjoy :)<br />
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</div>cook+bakehttp://www.blogger.com/profile/00693931281034286189noreply@blogger.com0tag:blogger.com,1999:blog-3216519588596781283.post-62664707451021361872012-01-07T14:31:00.000+00:002012-01-07T14:31:14.598+00:00CARROT AND CORIANDER SOUP<div style="text-align: center;">Serves 4</div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4RD1pAYJzLNr_bXEHx78yWMUiNJeKnjMEK7uKa9Ux78EGPQzEsfc1bUbNmR9mIWmMov1Q7TKQ7-HrVDSjj7hkntVZ4l73h2omimDFFyPYGzKwlRwZ5Gfeo74KrL7c2b0T4seTe2oCVq5J/s1600/cooking+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4RD1pAYJzLNr_bXEHx78yWMUiNJeKnjMEK7uKa9Ux78EGPQzEsfc1bUbNmR9mIWmMov1Q7TKQ7-HrVDSjj7hkntVZ4l73h2omimDFFyPYGzKwlRwZ5Gfeo74KrL7c2b0T4seTe2oCVq5J/s320/cooking+006.jpg" width="320" /></a></div><br />
<div style="text-align: left;"></div><br />
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<div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><i><u>Ingredients:</u></i></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">-5 large carrots -800ml water</div><div style="text-align: left;">-handful of fresh coriander -salt</div><div style="text-align: left;">-1 onion -black pepper</div><div style="text-align: left;">-1 medium potato -1 knorr vegetable cube</div><div style="text-align: left;">-1-2 garlic cloves</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTgL9pRYidZBTjTTh25By_dkpqkuvjRLFULiqxF7sTKK7CiyU6EZfmfvOHYTikC9nJZswpIKRgi6YN1icxEYTKpuNmpEQLKRjKRXRWrnrX-qTlLToZWUlxYtpDN9zOKeRuedYXTtiRQUo/s1600/cooking+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTgL9pRYidZBTjTTh25By_dkpqkuvjRLFULiqxF7sTKK7CiyU6EZfmfvOHYTikC9nJZswpIKRgi6YN1icxEYTKpuNmpEQLKRjKRXRWrnrX-qTlLToZWUlxYtpDN9zOKeRuedYXTtiRQUo/s320/cooking+004.jpg" width="320" /></a></div><div style="text-align: left;"></div><br />
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<div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Chop the onion and garlic. Peel and chop the carrots.</div><div style="text-align: left;">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.</div><div style="text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KxtH3_jlmgoHIOT4UuHddR_z2mwm8NilJwphSAeijoc7npzPAK-JbrHNwuiX_ooN0AduMWVxIqy1V51-m_TcVCwcFINRPbnKMm3Si2kYESGbEmXepqIehkCVFh-ajyQTM698dsYT38ny/s1600/cooking+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KxtH3_jlmgoHIOT4UuHddR_z2mwm8NilJwphSAeijoc7npzPAK-JbrHNwuiX_ooN0AduMWVxIqy1V51-m_TcVCwcFINRPbnKMm3Si2kYESGbEmXepqIehkCVFh-ajyQTM698dsYT38ny/s320/cooking+005.jpg" width="320" /></a></div><div style="text-align: left;"><br />
</div><br />
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<div style="text-align: left;"> </div><div style="text-align: left;">Let it cool for a bit then blend it with a hand blender.</div><div style="text-align: left;">Garnish with freshly chopped coriander and serve it .</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Enjoy :)</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GzO5P7s3BXSg2-IsZI9Qw1XC_zlj8-7LBtETNnkb3K3JKDu1E3U3OmCAKLIO_4bkDh3ATUTgcu908QqNlDEojufaFXxypE9COz0wGw6r9y3LVi7ue8KHdMxRPFMmdRLGUezeWGQLqOYe/s1600/cooking+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GzO5P7s3BXSg2-IsZI9Qw1XC_zlj8-7LBtETNnkb3K3JKDu1E3U3OmCAKLIO_4bkDh3ATUTgcu908QqNlDEojufaFXxypE9COz0wGw6r9y3LVi7ue8KHdMxRPFMmdRLGUezeWGQLqOYe/s320/cooking+008.jpg" width="320" /></a></div><div style="text-align: left;"><br />
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</div>cook+bakehttp://www.blogger.com/profile/00693931281034286189noreply@blogger.com0tag:blogger.com,1999:blog-3216519588596781283.post-39894257458221141092012-01-03T12:33:00.000+00:002012-01-03T12:33:16.928+00:00PARSNIPS AND MUSHROOM PASTA<div style="text-align: center;">Serves 4</div><div style="text-align: center;">(vegan/vegetarian)</div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjauyCdzkIKL7FMJVr4r4jv7OBfH_kuxyLpOLQrjVy5eG6bJ6R6_lue8owI69byiSdDiD21xM5fru69S1WEiccGiDI82vuvV-8WIVkdsuNOuZyd87KJRgHWJlvfAZKby3KTKgHPd4aJw4hC/s1600/cooking+new+019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjauyCdzkIKL7FMJVr4r4jv7OBfH_kuxyLpOLQrjVy5eG6bJ6R6_lue8owI69byiSdDiD21xM5fru69S1WEiccGiDI82vuvV-8WIVkdsuNOuZyd87KJRgHWJlvfAZKby3KTKgHPd4aJw4hC/s320/cooking+new+019.jpg" width="320" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><i><u>Ingredients:</u></i></div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;">-1onion -salt</div><div style="text-align: left;">-3parsnips -black pepper</div><div style="text-align: left;">-150g mushroom -thyme</div><div style="text-align: left;">-50g strimmed beans -200g pasta of your choice(e.g.Gluten free)</div><div style="text-align: left;">-single cream or soya cream (to make it vegan) -olive oil</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;">Finely chop the onion, peel and slice the mushroom and beans. Peel and grate the parsnips.</div><div style="text-align: left;"> </div><div style="text-align: left;">Sweat the onion in the olive oil for couple of minutes then add the beans and mushroom and sweat it for further few minutes.</div><div style="text-align: left;">Add the grated parsnips, herbs and a bit of water and simmer it for about 10-15 minutes. Stir occasionally. </div><div style="text-align: left;"> </div><div style="text-align: left;">When the time is over add the cream and stir it well in.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dPo14zNb7IxT6rKpKhcT-Bw9ZNT5C2YXN03rTNPEQWy8sYYXYXxJGkQe-nyE5ixSJ5DLCzGL0vO4bcZh7Jq28QjTQKydz49FlodmMOXQsA_E6sjmcRMnC5YX0isO3bpK9AxDGRTaQTGh/s1600/cooking+new+021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dPo14zNb7IxT6rKpKhcT-Bw9ZNT5C2YXN03rTNPEQWy8sYYXYXxJGkQe-nyE5ixSJ5DLCzGL0vO4bcZh7Jq28QjTQKydz49FlodmMOXQsA_E6sjmcRMnC5YX0isO3bpK9AxDGRTaQTGh/s320/cooking+new+021.jpg" width="320" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"> </div><div style="text-align: left;">In the mean time cook the pasta according to the instruction then mix everything together.</div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;">Serve it with freshly sprouted seeds.</div><div style="text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHBbsAOgDESlCEkKPqUyFpsi1vNtYX9gA0zdoAST_6Ky92bR06rD5SFvznURdcdRpJ0Kv0ThcIer3efvkKf4LW52NZbDPfuyS0OUSgfQUQ5e4CiGGZHkih05tLFMG8M77xwxm578l2L-zs/s1600/cooking+new+023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHBbsAOgDESlCEkKPqUyFpsi1vNtYX9gA0zdoAST_6Ky92bR06rD5SFvznURdcdRpJ0Kv0ThcIer3efvkKf4LW52NZbDPfuyS0OUSgfQUQ5e4CiGGZHkih05tLFMG8M77xwxm578l2L-zs/s320/cooking+new+023.jpg" width="240" /></a></div><div style="text-align: left;"> </div><div style="text-align: left;">Enjoy :)</div><div style="text-align: left;"><br />
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</div>cook+bakehttp://www.blogger.com/profile/00693931281034286189noreply@blogger.com0tag:blogger.com,1999:blog-3216519588596781283.post-21722896940918385152011-12-22T15:13:00.003+00:002011-12-22T22:55:29.226+00:00CHRISTMAS HONEY COOKIES<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUsy8wdiA-1iKiiMn5vUR58NOulg75QwK9yxYoLn5L_wkePxgKd-jViaF8tXUYH5MLsxp6hU_7bMoscUBf1Le1y1QBKfF8BiotX7W2Mjp7AIE-Lu04OKZbv20tVCQzBrt1wNvoIJ39ZaQ/s1600/cooking+new+028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUsy8wdiA-1iKiiMn5vUR58NOulg75QwK9yxYoLn5L_wkePxgKd-jViaF8tXUYH5MLsxp6hU_7bMoscUBf1Le1y1QBKfF8BiotX7W2Mjp7AIE-Lu04OKZbv20tVCQzBrt1wNvoIJ39ZaQ/s320/cooking+new+028.jpg" width="240" /></a></div> (This is an easy to make yummy Christmas cookie recipe, suitable for vegetarian) <br />
<br />
<u>Ingredients:</u><br />
-12g honey -grated skin of a whole lemon<br />
-250g flour -cinnamon <br />
-50g butter<br />
-50g sugar <br />
-1 whole egg<br />
-1 egg yellow<br />
-1/2tsp bicarbonate soda<br />
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Heat up the honey so its a bit runny and luck warm but not hot. Mix the butter in first then add the renaming ingredients. Make a soft dough. Place the dough into a bowl, cover it and put it in the fridge for over night. <br />
<br />
<span style="color: #9fc5e8;">NOTE</span>: it is going to be quite sticky so you can add a bit more flour if is difficult to mix together, but dont worry it will settle after left in the fridge.<br />
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Next day take it out from the fridge, leave it for an hour or so to let the pastry warm up a bit as it will be easier to roll out.<br />
Use floured rolling board to roll the pastry approx 1/2 cm high then cut the shapes with cookie cuter.<br />
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Beat up the over left egg white and brush the cookies with it.<br />
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Place them on a baking tray with baking paper and bake them in a preheated 180 degrees oven for approx 10 minutes. Bake them fast, be careful not to burn them though. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1qym_lQisZ3-uVVXSHgiAuQZTkIKZbjqbMHpVfufpRtUv5xZmhXorhPZ_GuWEVc9jgEzGPOMczY3l4U__Fx34gqXPoUd3sl-9rA5gTd5DkJG91GjSukoxxjibJvnxbB1jL7AH0lmwciP/s1600/cooking+new+024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1qym_lQisZ3-uVVXSHgiAuQZTkIKZbjqbMHpVfufpRtUv5xZmhXorhPZ_GuWEVc9jgEzGPOMczY3l4U__Fx34gqXPoUd3sl-9rA5gTd5DkJG91GjSukoxxjibJvnxbB1jL7AH0lmwciP/s320/cooking+new+024.jpg" width="320" /></a></div><br />
You can use chocolate or other cake decoration to decorate the tops to make them look pretty :) <br />
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The cookies will keep fresh for couple of weeks if you store them in a biscuit tin.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj70xDKza434tSNHzSERRND8PTuWRCP_kne-yDc5y5uaAco4wZD2x5D4m3ujdx5mv1BVOPhkyWRVxhpFY-C79xk3ibrH2WZ0X50_Tj3aPP-Uraub4KF3jps7Fj491xn7rrhed1AB8Fhn3Mz/s1600/cooking+new+034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj70xDKza434tSNHzSERRND8PTuWRCP_kne-yDc5y5uaAco4wZD2x5D4m3ujdx5mv1BVOPhkyWRVxhpFY-C79xk3ibrH2WZ0X50_Tj3aPP-Uraub4KF3jps7Fj491xn7rrhed1AB8Fhn3Mz/s320/cooking+new+034.jpg" width="320" /></a></div><br />
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(<span style="color: #9fc5e8;">Note:</span> If you want to make it vegan, use dairy free butter and egg replacement. The texture will only be a bit different,but it will still come out lovely)<br />
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<div style="color: #6aa84f;">Enjoy:) And wishing you all a wonderful Christmas!! :)</div>cook+bakehttp://www.blogger.com/profile/00693931281034286189noreply@blogger.com0tag:blogger.com,1999:blog-3216519588596781283.post-8934812909343297262011-12-16T10:14:00.000+00:002011-12-16T10:14:14.954+00:00WALNUT AND BANANA BREAD<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: center;"><i> (This is an easy to bake vegan cake)</i></div><div style="text-align: center;"><br />
</div><div style="color: orange; text-align: left;"><u>Ingredients:</u></div><div style="text-align: left;"><u> </u></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">-225g peeled <span style="color: yellow;">banana</span> -1 tsp ground cinnamon</div><div style="text-align: left;">-125ml water -1/2tsp grated nutmeg</div><div style="text-align: left;">-egg replacement for 1 egg -60g <span style="color: #e69138;">walnut</span></div><div style="text-align: left;">-60ml sunflower oil -90g raisins or 10g brown sugar</div><div style="text-align: left;">-240g rice or wholemeal flour </div><div style="text-align: left;">-2tsp bicarbonate soda</div><br />
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Place the banana, water, egg replacement and oil in the food processor and process until smooth.<br />
Add the flour, bicarbonate soda and spices and process again.<br />
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Break the walnut into small pieces and add to the mixture along with the raisins or sugar. Mix in.<br />
Process only for few seconds until the walnut and raisins are mixed in but not broken.<br />
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Place the mixture into a greased loaf tin pan. Bake in a preheated 170 degrees oven for 45 minutes or until brown on top and firm to touch.<br />
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Cool for few minutes in the pan then turn it out.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvVGWhc1Byf2hs5sLC7AEsE4xF0GqWUXsDSXaSKbX-iEDg7AbXiF6C0LrmUT_3OgzaARu-HfCvVznceEi1ZZuFFUNJdXAmUQN2a1QgMzEeZNBbhwX37PoUINtbORrxe6d9A3toihOR_J-k/s1600/cooking+new+017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvVGWhc1Byf2hs5sLC7AEsE4xF0GqWUXsDSXaSKbX-iEDg7AbXiF6C0LrmUT_3OgzaARu-HfCvVznceEi1ZZuFFUNJdXAmUQN2a1QgMzEeZNBbhwX37PoUINtbORrxe6d9A3toihOR_J-k/s320/cooking+new+017.jpg" width="240" /></a></div><div style="text-align: center;"><br />
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<u>NOTE: </u>If you don`t have a food processor, mash the banana until smooth and mix it with the rest of the ingredients. Either way, the cake will come out lovely.<br />
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Serve sliced when cool. <br />
Enjoy :)<br />
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</div>cook+bakehttp://www.blogger.com/profile/00693931281034286189noreply@blogger.com0tag:blogger.com,1999:blog-3216519588596781283.post-70974082422489687112011-12-09T15:01:00.000+00:002011-12-09T15:01:58.008+00:00NUT ROAST AND VEGGIE RICE WITH DAHL<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiif8sGfz5dlX-qvkOdEkYUi4jYxxVBS2hMLrdjkvpFNAUEhf91wrjPkrZidul88cKDbGzmLqyUc9tnNwngzUeMJI-6XVyfhiNSbsGItdo_QnYZV2uLhXavWQovhyphenhyphena-r0c5vfMQR7mczwQj/s1600/cooking+new+016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiif8sGfz5dlX-qvkOdEkYUi4jYxxVBS2hMLrdjkvpFNAUEhf91wrjPkrZidul88cKDbGzmLqyUc9tnNwngzUeMJI-6XVyfhiNSbsGItdo_QnYZV2uLhXavWQovhyphenhyphena-r0c5vfMQR7mczwQj/s320/cooking+new+016.jpg" width="320" /></a></div><div style="text-align: center;">Serves 2</div><div style="text-align: center;">(Veggie rice with dahl and nut roast from the shop. Home made nut roast recipe coming soon.)</div><div style="text-align: center;"> </div><br />
<div style="text-align: left;"><u>Ingredients <span style="color: #f1c232;">dahl:</span> </u></div><div style="text-align: left;"><br />
</div>-1 cup dahl<br />
-1/2 tsp ginger<br />
-1 garlic clove<br />
-1/2tsp turmeric<br />
-1/2tsp cumin<br />
-1/2tsp Indian spicy mix<br />
-salt and pepper<br />
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<u>For the rice</u>:<br />
-1 cup of rice<br />
1/2 onion<br />
-salt<br />
<div style="color: #6aa84f;">-trimmed fine beans or sugar snap peas </div>-water<br />
olive oil<br />
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<u>For the <span style="color: #b45f06;">nut roast</span>:</u><br />
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-pack of <i style="color: black;">granosa </i>mixed nut roast mix( readily available in health and food stores)<br />
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Soak the dahl for few hours so it cooks quicker. Place in a saucepan with water.<br />
Bring to boil and after half hour add the ginger, crushed garlic and spices.<br />
Simmer gentle until the dahl is cooked, thick and smooth. Salt it to taste.<br />
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Prepare and bake the nut roast mix according to the packet instruction.<br />
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In the meantime cook the rice. 1 cup of rice 2 cups of water.<br />
Use a bit more water if you cook brown or wild rice. Season it with salt. <br />
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Finely dice the onion and cut the beans or peas.<br />
Place in a larger saucepan with olive oil and sweat them for about 10 minutes.<br />
Add the cooked rice and mix it together.<br />
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Please check back soon for the home made nut roast recipe.<br />
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Enjoy :)<br />
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</div>cook+bakehttp://www.blogger.com/profile/00693931281034286189noreply@blogger.com0tag:blogger.com,1999:blog-3216519588596781283.post-90983257733252640282011-12-01T16:55:00.000+00:002011-12-01T16:55:21.406+00:00STUFFED AVOCADO<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLPxHMZlmujULkEKoSAPv1HOpltaL-iYrxbhTatbDMZu0AiuQFXOsmDzys_GAx3K0vGXi0PRf89Wh-oqu0MUwSyKH5F2msUKxuYP7kR3H79Nywf7SShgqx9b8L_xV2Le2eb0EbkjVayfqe/s1600/Tof+Nov+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLPxHMZlmujULkEKoSAPv1HOpltaL-iYrxbhTatbDMZu0AiuQFXOsmDzys_GAx3K0vGXi0PRf89Wh-oqu0MUwSyKH5F2msUKxuYP7kR3H79Nywf7SShgqx9b8L_xV2Le2eb0EbkjVayfqe/s320/Tof+Nov+008.jpg" width="320" /></a></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;">Serves 2</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">This is a wonderful and delicious easy to make starter.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><u>Ingredients:</u></div><br />
<div style="text-align: left;"><u><br />
</u></div><div style="text-align: left;">-1 large ripped avocado </div><div style="text-align: left;">-60g feta cheese</div><div style="text-align: left;">-1/2 tin tuna</div>-egg free mayonnaise<br />
-couple cherry tomatoes<br />
-lemon juice and black pepper to taste<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76e-MUwKdBvF3WEPbDj-vdfh_HaoSpJ9yRGR0vQw8OLoDU_BC4Xrl42Wghmdk5XFZDrHP965ny_PeDE_KAwuODIO9hiRE2r6kf9zZKF1W8zIrA2zHHZTrBv4Ai0dUKEErBv4-TCFNw8m_/s1600/Tof+Nov+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76e-MUwKdBvF3WEPbDj-vdfh_HaoSpJ9yRGR0vQw8OLoDU_BC4Xrl42Wghmdk5XFZDrHP965ny_PeDE_KAwuODIO9hiRE2r6kf9zZKF1W8zIrA2zHHZTrBv4Ai0dUKEErBv4-TCFNw8m_/s320/Tof+Nov+007.jpg" width="320" /></a></div><br />
Half the avocado and discard the stone. Scoop out the avocado leaving about a cm in around the skin.<br />
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Mash the avocado and mix it with the ingredients together.<br />
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Season it with black pepper and lemon juice.<br />
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Pile mixture back into the avocado shell.<br />
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Cut cherry tomatoes into half and decorate the top. <br />
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Enjoy :)<br />
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</div>cook+bakehttp://www.blogger.com/profile/00693931281034286189noreply@blogger.com0tag:blogger.com,1999:blog-3216519588596781283.post-70440667680384119122011-11-24T17:23:00.001+00:002011-12-22T22:57:06.122+00:00VEGETABLE LASAGNE<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidn5OX3mCB9YNkMkX6G8C_Al34ECtN3tCZwxQI80lu8uaPwIbB3SxQj6_hkbw5LcbM12nuabtkL7bqq438nLQ44JsXZGk0fkYqFYk3ePKDO6SdIa4GqFR3a2wFZ29jULhA2owGwVA83DGb/s1600/cooking+new+030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWRkIRFk9nzA62lc5LuV8pmkj-uXJXvGDBI96nYlo5gK41yOSFQRU0O0oIFGcz88zcPXbHPESzmpaiHSSM-nFS14lC_Xf_WUkflgYWT41j08o8MCaXGILSFhBu1y3Mt_uCQDPzqd9ulei/s1600/cooking+new+027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWRkIRFk9nzA62lc5LuV8pmkj-uXJXvGDBI96nYlo5gK41yOSFQRU0O0oIFGcz88zcPXbHPESzmpaiHSSM-nFS14lC_Xf_WUkflgYWT41j08o8MCaXGILSFhBu1y3Mt_uCQDPzqd9ulei/s320/cooking+new+027.jpg" width="320" /></a></div><div style="text-align: center;">Serves 4</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>( <span style="color: #93c47d;">Vegetarian</span> dish, <span style="color: #93c47d;">vegan </span>if cooked without cheese)</i></div><div style="text-align: left;"><i><br />
</i></div><div style="text-align: left;"><u>Ingredients:</u></div><br />
<div style="text-align: left;"><br />
-1 onion</div>-1 garlic clove<br />
<div style="text-align: left;">-1 aubergine</div>-2 small courgettes<br />
-200g mushroom<br />
-6 wholewheat lasagne sheets<br />
-half pack (180g) chopped tomato with basil&onion<br />
-olive oil<br />
-salt & pepper<br />
-oregano <br />
-grated cheese or 3tbsp chopped nuts to garnish<br />
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<u>Ingredients for the white sauce</u>:<br />
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-1 pack single cream (soya)<br />
-1tbsp rice flour<br />
-1tsp mustard<br />
-1/4tsp grated nutmeg<br />
-salt & pepper<br />
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Peal and cut the aubergine and courgettes and grill them in a pan with a little olive oil until almost cooked.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmHZbcqk-i-8LvW45lM5Yi43fzZZRNWJFtA9tA0EKO-8yDL6yjPfU_K3lKCWy7PKWpfsUghc77LIYhm9zzI0rbzAa4BqvIvvVGYdaH_IqQDGwipbGI_UbqlXM_Ovftq6pLIxEm1R3r1Yr/s1600/cooking+new+029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmHZbcqk-i-8LvW45lM5Yi43fzZZRNWJFtA9tA0EKO-8yDL6yjPfU_K3lKCWy7PKWpfsUghc77LIYhm9zzI0rbzAa4BqvIvvVGYdaH_IqQDGwipbGI_UbqlXM_Ovftq6pLIxEm1R3r1Yr/s320/cooking+new+029.jpg" width="320" /></a></div>Remove from the the heat, sprinkle with salt and leave it to stand for a little, then pat gently to remove excess moisture.<br />
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Finely dice the onion and crush the garlic.Peal and cut the mushrooms.<br />
Sweat the onion and garlic in olive oil for few minutes then add the mushroom and sweat them for further 5 minutes.<br />
Add the chopped tomato and oregano and cooked it for about 10 minutes.<br />
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Now prepare the white sauce. Put the ingredients to a pan bring to boil and simmer for few minutes on low heat. Add a bit of water if the sauce is too tick.<br />
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Assemble the lasagne. Place 2 lasagne sheets into the baking pan cover it with half of the vegetable mix and mushroom. Cover it with a layer of lasagne then pour over about half of the white sauce. Repeat the layer and use the remaining white sauce to cover the top.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgxIlYOGD3625fucMVl1g3p2EkRUWyn4vc-39DEppBqqbdvirj44mIcjfDN2iVVULijHIb_wy3uPhZhROU6Mujj-qGIfhZF0i-zbGz7gLazsot7WOxgD7E0P1LzXVSIkqFqvXd9U7tO4T9/s1600/cooking+new+030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgxIlYOGD3625fucMVl1g3p2EkRUWyn4vc-39DEppBqqbdvirj44mIcjfDN2iVVULijHIb_wy3uPhZhROU6Mujj-qGIfhZF0i-zbGz7gLazsot7WOxgD7E0P1LzXVSIkqFqvXd9U7tO4T9/s320/cooking+new+030.jpg" width="240" /></a></div><br />
Sprinkle it with either grated cheese or chopped nuts if you want it to be vegan.<br />
Bake it in a preheated 200 degrees oven for about 40 minutes or until the cheese beginning to brown.<br />
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Serve it with fresh salad.<br />
Enjoy :)<br />
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</div>cook+bakehttp://www.blogger.com/profile/00693931281034286189noreply@blogger.com1tag:blogger.com,1999:blog-3216519588596781283.post-12227667392833341742011-11-18T15:50:00.000+00:002011-11-18T15:50:44.386+00:00NEWSNatural antibiotic and antiseptic on cleansing tips page, check here : <a href="http://bake-cake-diary.blogspot.com/p/cleansing-tips.html" target="_blank">http://bake-cake-diary.blogspot.com/p/cleansing-tips.html</a>cook+bakehttp://www.blogger.com/profile/00693931281034286189noreply@blogger.com0tag:blogger.com,1999:blog-3216519588596781283.post-50456917390603752832011-11-14T15:30:00.001+00:002011-11-14T15:37:16.471+00:00FALAFEL WITH HOME MADE HUMMUS AND CARROT PATE<div style="text-align: center;">Serves 4</div><div style="text-align: center;"><i>( this is a delicious vegan recipe)</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4zCnq7xyRXp8m9Pq6W1G0ILMd1wTsMII7cDlOiLBl4NWpPX8tWgfeLz5xahQ-JVaIt97qhAFaQUxGKL4NGbdxVMRJp2Jd1REjYPy6JNOSMJHA_6nOCrvqW0COtVVWwnIMmARkmJt47AtE/s1600/cooking+new+013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4zCnq7xyRXp8m9Pq6W1G0ILMd1wTsMII7cDlOiLBl4NWpPX8tWgfeLz5xahQ-JVaIt97qhAFaQUxGKL4NGbdxVMRJp2Jd1REjYPy6JNOSMJHA_6nOCrvqW0COtVVWwnIMmARkmJt47AtE/s320/cooking+new+013.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><i><span style="text-decoration: underline;">Ingredients for the falafel:</span></i></div><div style="text-align: left;"><i><span style="text-decoration: underline;"></span></i></div><div style="text-align: left;"><span style="text-decoration: underline;"></span>-1 1/2 cups of cooked chick peas -salt</div><div style="text-align: left;">-1 garlic clove -black pepper</div><div style="text-align: left;">-1 tsp ground cumin -rice flour for coating</div><div style="text-align: left;">-1 tsp turmeric -olive oil for brushing</div><div style="text-align: left;">-handful of fresh coriander - 1/2 tsp chilli powder</div><div style="text-align: left;">-3 tbsp tahini</div><div style="text-align: left;">-50ml water</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Soak the chickpeas overnight. Drain, rinse and cook in water until the peas are just cooked but not too soft.</div><div style="text-align: left;">(alternatively you can use canned chick peas in water, free from added salt and sugar)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Crush the garlic clove and place in the food processor with the cooked chick peas, cumin, turmeric,chilli powder and fresh coriander.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilfulaRp8knMj9bFeP7WacdzJnOcJUeO0xfX6Zrn8RzAS32RbLYaOF74W5SFVrMRKXgki2mL1SlC5BNJIAXGITqoLXkBACIc1lsiI0nR-QhUJgB_3KxxPDHxZjnblg-fakWtc4ZfBI2k8u/s1600/cooking+new+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilfulaRp8knMj9bFeP7WacdzJnOcJUeO0xfX6Zrn8RzAS32RbLYaOF74W5SFVrMRKXgki2mL1SlC5BNJIAXGITqoLXkBACIc1lsiI0nR-QhUJgB_3KxxPDHxZjnblg-fakWtc4ZfBI2k8u/s320/cooking+new+005.jpg" width="320" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Process until the chick peas are finely chopped but not puréed. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Remove half the mixture and place in a bowl. Process the remaining half with the tahini and water until the mixture is smooth and creamy.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Combine the two mixture and season to taste with salt and freshly ground black pepper.</div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1EF-lbBaPTjRnNrJH5DnUxFade822GXApLcmd2p7YpzQQK9kCDWb__m0dD_BFTNfEbYQaQTEIADh_8tPuhLhHuxQTWiuxccVwR9yDOiwIAdfmV1rUyY0hdI5_JkrxmKuC1pgY2KOoRhg-/s1600/cooking+new+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1EF-lbBaPTjRnNrJH5DnUxFade822GXApLcmd2p7YpzQQK9kCDWb__m0dD_BFTNfEbYQaQTEIADh_8tPuhLhHuxQTWiuxccVwR9yDOiwIAdfmV1rUyY0hdI5_JkrxmKuC1pgY2KOoRhg-/s320/cooking+new+006.jpg" width="320" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">With floured hand roll walnut size balls and place on a well greased baking tray. Brush the surface of each falafel with olive oil.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODGLskJVYHzx8eE-xRF6CDUOdmDWC758cna7la1jGUwBKrYh7ZOs7uCxcUcuo2cjmlH8UcaGpSCxgMXqzec3qwn_Ag3FW0S0i-qdWL72wddBSGOA93Zi1ZWzvPYe2hNE00JNoKZfs5Hm6/s1600/cooking+new+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODGLskJVYHzx8eE-xRF6CDUOdmDWC758cna7la1jGUwBKrYh7ZOs7uCxcUcuo2cjmlH8UcaGpSCxgMXqzec3qwn_Ag3FW0S0i-qdWL72wddBSGOA93Zi1ZWzvPYe2hNE00JNoKZfs5Hm6/s320/cooking+new+007.jpg" width="320" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Bake in a preheated 200 degrees oven until they begin to brown. Alternatively the falafels could be fried. </div><div style="text-align: left;"></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">While the falafels are cooking, prepare the hummus.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><u>Ingredients for the hummus:</u></div><div style="text-align: left;"><u> </u></div><div style="text-align: left;">-1 big carrot</div><div style="text-align: left;">-1/2 cup cooked chick peas</div><div style="text-align: left;">-2 tbsp lemon juice</div><div style="text-align: left;">-2 tbsp tahini</div><div style="text-align: left;">-2 spring onion</div><div style="text-align: left;">-olive oil</div><div style="text-align: left;">-fresh herbs or nuts to garnish</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Finely grate the carrot. Place the chick peas, lemon juice, tahini, chopped onion, olive oil in the food processor, and process until smooth pate is obtained. Use little water if necessary. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Add the grated carrot and process for further 20 seconds.</div><div style="text-align: left;">Garnish it with fresh herbs. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Serve the falafels with the hummus, pitta bread and fresh salad.</div><div style="text-align: left;">Enjoy :)</div><div style="text-align: left;"><br />
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</div>cook+bakehttp://www.blogger.com/profile/00693931281034286189noreply@blogger.com0tag:blogger.com,1999:blog-3216519588596781283.post-26477719466337913172011-11-10T15:47:00.003+00:002011-11-10T21:58:34.509+00:00HEALTHY ALKALISING BREAKFAST<div style="text-align: center;">Serves 1</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>(Very tasty and alkalising breakfast) </i></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><u>Ingredients: </u><i></i></div><div style="text-align: left;"><i><br />
</i></div><div style="text-align: left;"><i>- </i>1 small avocado</div><div style="text-align: left;">-1 tomato</div><div style="text-align: left;">-freshly squeezed lemon or lime juice</div><div style="text-align: left;">-1-2 tsp olive oil</div><div style="text-align: left;">-1-2 tsp liquid amino</div><div style="text-align: left;">-1 cup of cooked quinoa/ brown rice/ millet or buckwheat any one of your choice</div><br />
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</div><br />
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<div style="text-align: left;">Warm the rice or grain in a pan. (Avoid microwave heating) </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Transfer it to a breakfast bowl. Add the sliced avocado and chopped tomato. Drizzle the oil, lemon or lime juice and liquid amino on top. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">You can also add sunflower seeds or any sprouted seeds to vary. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"> Very quick and easy to make! Enjoy :)</div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><i> </i> </div>cook+bakehttp://www.blogger.com/profile/00693931281034286189noreply@blogger.com0tag:blogger.com,1999:blog-3216519588596781283.post-13896151158971282522011-11-09T14:20:00.001+00:002011-11-09T14:32:35.648+00:00CHOLOLATE COATED PEACH CAKE<div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYn_SbYMPskTgXU_KaL_xfYcfY6aPWsmyG5bJ7Tg_IT88VFGMyrZ5Em19IzY3j8KImvWKZa4KFQakYoVC2ZRubbMjWBJDcHWNmnpbAWUqbEfNYeWmp8_7eamOUCeRvBwGBKVy0dGbZA7Md/s1600/FoodCake+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYn_SbYMPskTgXU_KaL_xfYcfY6aPWsmyG5bJ7Tg_IT88VFGMyrZ5Em19IzY3j8KImvWKZa4KFQakYoVC2ZRubbMjWBJDcHWNmnpbAWUqbEfNYeWmp8_7eamOUCeRvBwGBKVy0dGbZA7Md/s320/FoodCake+005.jpg" width="320" /></a></div>Serves 4-6</div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><i>(This recipe is free from egg and dairy products)</i></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><u>Ingredients:</u></div><div style="text-align: left;">- 25dkg wholemeal flour</div><div style="text-align: left;">-10dkg brown sugar<u> </u><i> </i></div><div style="text-align: left;">-10dkg dairy free butter</div><div style="text-align: left;">-1/2 tsp bicarbonate soda</div><div style="text-align: left;">-egg replacement= 1 egg </div><div style="text-align: left;">-1 tin peach or (6-7 medium grated apple )</div><div style="text-align: left;"> -180g dark chocolate or carob for coating </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">If you decide to use apple instead of peach then after grating the apples, flavour it with ground cinnamon, no extra sugar needed)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Prepare the egg replacement as stated on the packed.</div><div style="text-align: left;">Place the flour, sugar, bicarbonate soda, egg replacement into a bowl and rub the butter into the ingredients.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Add 1 or 2 tbsp water <b>only</b> if you feel the mixture is too dry.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Divide into two ball. Roll the first ball out with the rolling pin and place into a greased baking pan. ( the one i use is approx 6.5 inch by 8.5 inch )</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Add the fruit evenly then roll out the second ball and cover the fruit with it.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><i><u><b>Tips:</b> </u></i>Use a little flour on the rolling pin and on the board to prevent the pastry from sticking. That makes it easier to roll and also easier to transfer.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Bake in a preheated 170-180 degrees oven for 45-50 minutes. Let it cool. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT5sLIQkOtuPo3th3QuwPcG87I7tH8AeAgxuPhWrXPy7IbX1KqPhgHQ2TiK3hYOXYFe9fsBUvMEtQ9_pbn9UPmNbBg0d_FApKsno85CzwFi46H4ymAwRcLEaiga5jyfIZppHsHufrG-e46/s1600/FoodCake+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT5sLIQkOtuPo3th3QuwPcG87I7tH8AeAgxuPhWrXPy7IbX1KqPhgHQ2TiK3hYOXYFe9fsBUvMEtQ9_pbn9UPmNbBg0d_FApKsno85CzwFi46H4ymAwRcLEaiga5jyfIZppHsHufrG-e46/s320/FoodCake+003.jpg" width="320" /></a></div>Take the whole cake out of the pan by putting a plate on top, turn the pan upside down. If the cake does not fall out of the pan easy, cut it around the edges first then try again. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Now that you have the cake out , put a serving plate on top and turn it again. Now you have the cake the right way up :)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Finally, break the chocolate or carob into small pieces. Heat a small saucepan full of water over low heat until it just begins to simmer.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Place the chocolate into a glass bowl or a bit bigger saucepan to fit on top of the water. Let the chocolate begin to melt and stir it gently. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">When its all melted pour it evenly over the cake and let it settle. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Ready to serve in one hour. Enjoy :)</div><div style="text-align: left;"><br />
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</div>cook+bakehttp://www.blogger.com/profile/00693931281034286189noreply@blogger.com0tag:blogger.com,1999:blog-3216519588596781283.post-68169495398682090072011-11-08T01:07:00.002+00:002011-11-08T01:11:21.417+00:00Erika Varga is fundraising for Tree AidPlease check out my fundraising page here : <a href="http://www.justgiving.com/erikasfundraising" target="_blank">http://www.justgiving.com/erikasfundraising</a>cook+bakehttp://www.blogger.com/profile/00693931281034286189noreply@blogger.com0tag:blogger.com,1999:blog-3216519588596781283.post-70625803208787880042011-11-04T18:28:00.000+00:002011-11-05T13:01:43.014+00:00LENTIL AND WALNUT BURGER<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBMzClEPkgYPwg7n6mooTT6N3RNsilDhVPziVomhDsAvaZaaUU5SUuMD8WmXYg1XcSwt0_9PR4PBAtq_yrmWBNmPAs2aMEAZNGspIJTlvyeiOgkliy1uueSjnCmn2hybFjN4vVEz6wo7c/s1600/cooking5+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBMzClEPkgYPwg7n6mooTT6N3RNsilDhVPziVomhDsAvaZaaUU5SUuMD8WmXYg1XcSwt0_9PR4PBAtq_yrmWBNmPAs2aMEAZNGspIJTlvyeiOgkliy1uueSjnCmn2hybFjN4vVEz6wo7c/s320/cooking5+003.jpg" width="320" /></a></div><div style="text-align: center;">Serves 4</div><div style="text-align: center;"><i>( This recipe is free from yeast, dairy products, meat, added gluten, sugar, )</i></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Ingredients:</div><div style="text-align: left;"><br />
</div><ul><li>1 medium onion -1/2 tsp dried thyme</li>
<li>2 garlic cloves -1 bay leaf</li>
<li>1 cup of red split lentils -1/2 tsp dried rosemary</li>
<li>2 cups of water -salt and black pepper</li>
<li>1 1/2 cups of finely chopped walnuts -olive oil for brushing</li>
<li> 3 tbsp tomato paste -sesame seeds and rice flour for coating </li>
</ul>Finely dice the onion and crush the garlic cloves.<br />
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Place the onion, garlic, lentils, water and herbs into a saucepan and bring it to boil. Simmer, stirring occasionally until the lentils are soft and the mixture starts to become a thick pure.<br />
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Remove the bay leaf. Stir in the tomato paste and walnuts and add salt and black pepper to taste. Allow the mixture to cool.<br />
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Sprinkle the sesame seeds and rice flour on to the work surface. Divide the mixture into 8, roll each portion into the flour and seeds, and flatten them into burger shapes.<br />
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Place the burgers on a greased baking tray. Brush the surface with olive oil and bake in a preheated 200 degrees oven for approximately 25 minutes.<br />
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Serve with cous cous, fresh salad and humus.<br />
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Enjoy :)<br />
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</div>cook+bakehttp://www.blogger.com/profile/00693931281034286189noreply@blogger.com0tag:blogger.com,1999:blog-3216519588596781283.post-25301904628263158912011-11-01T11:57:00.000+00:002011-11-05T13:02:55.495+00:00Baked Banana and Creamy Coconut Cake<div style="text-align: justify;"> <b>Serves 4</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: left;"><i>(This recipe is free from Dairy products, added gluten and sugar</i>)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><u>Ingredients:</u></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Base: </div><ul><li>!/4 chopped dates</li>
<li>90 ml water</li>
<li>30 g rice cake</li>
<li>1/2 cup shredded coconut</li>
<li>2tsp olive oil</li>
</ul>Topping:<br />
<ul><li>125g creamed coconut</li>
<li>250 g silken tofu</li>
<li>250 g banana flesh</li>
<li>1/2 tsp lemon rid</li>
<li> 1/2 tsp vanilla extract</li>
</ul>-Prepare the base. Stew the dates in water until soft and thick.<br />
Break the rice cake into small pieces and process in the food processor or crush with a rolling pin until finely ground.<br />
<br />
-Add the shredded coconut, rice cake and oil to the dates and mix. Press into the base of 20cm flab dish.<br />
<br />
-Prepare the topping. Cut up the coconut block and place into the food processor with the silken tofu, banana flesh, lemon rid and vanilla extract. (you can do this without food processor. Just melt the coconut over a gentle heat, mash the banana and silken tofu, then mix all the ingredients together.)<br />
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-Pour the cake mixture onto the base and bake in a preheated oven (170 degrees) for about 40 minutes. The mixture will still be quite soft so do not overcook. It will set firmer on cooling.<br />
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Enjoy :)cook+bakehttp://www.blogger.com/profile/00693931281034286189noreply@blogger.com0tag:blogger.com,1999:blog-3216519588596781283.post-2974548126097780742011-10-31T21:34:00.000+00:002011-11-05T13:03:38.258+00:00Raw Raspberry cheesecake <i>( Dairy free raw cheesecake )</i><br />
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<u>Ingredients:</u><br />
<br />
For the crust<u>:</u><br />
<ul><li>2 cups of raw macadamia nuts </li>
<li>1/2 cup of (pitted) dates</li>
<li>!/4 dried coconut </li>
</ul>For the "cheese":<br />
<ul><li>3 cups of chopped cashenuts, soaked for at least 1 hour</li>
<li>1/2 cup of lemon or lime juice</li>
<li>1/2 cup of honey</li>
<li>1 tsp vanilla</li>
<li>1/2 cup of coconut oil</li>
</ul>For raspberry sauce:<br />
<ul><li>1 bag of raspberries</li>
<li>1/2 cup of dates </li>
</ul>To make the crust process the macademia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8-9 inch pan. Press crust onto the coconut. ( that will prevent it from sticking.<br />
<br />
To make the cheese, blend the cashewnut, lemon honey, warmed coconut oil, vanilla and a bit of water. Blend until smooth and adjust to taste.<br />
<br />
Pour the mixture onto the crust then Place into the freezer until firm.<br />
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Remove it until its frozen and place it to a serving plate.<br />
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To make the raspberry sauce, process the raspberries and dates in the food processor until well blend. Por the sauce onto the cake.<br />
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Ready to serve, Enjoy :)cook+bakehttp://www.blogger.com/profile/00693931281034286189noreply@blogger.com0tag:blogger.com,1999:blog-3216519588596781283.post-49746329242809776862011-10-31T20:35:00.004+00:002011-11-16T20:08:04.843+00:00SPICED CHICK PEAS STEW<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeX4WNWoT4l7wrCU1YoehlVQV7V6SbeHZmw76Ig_yCyat2ZpYH_XLCUJT5XPiXYMckPBTkVILjEx2m8NVwPl44PgqN4Lur6sXxBS7xkRsqK_yrBUlmDDP6mllYtm67HM10CQPU1oAJxIAj/s1600/FoodCake+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeX4WNWoT4l7wrCU1YoehlVQV7V6SbeHZmw76Ig_yCyat2ZpYH_XLCUJT5XPiXYMckPBTkVILjEx2m8NVwPl44PgqN4Lur6sXxBS7xkRsqK_yrBUlmDDP6mllYtm67HM10CQPU1oAJxIAj/s320/FoodCake+002.jpg" width="320" /></a></div><b> </b><b>Serves 2</b><u><b> </b></u><br />
<i> </i><br />
<i> (This recipe is free from added gluten, sugar, yeast, dairy products and meat</i>)<br />
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<div class="separator" style="clear: both; text-align: center;"></div><br />
<u> Ingredients:</u><br />
<ul><li>1 onion -olive oil</li>
</ul><ul><li>1 garlic glove - paprika</li>
</ul><ul><li>1-2 tsp grated fresh ginger -turmeric</li>
</ul><ul><li>small aubergine or croquette -ground cumin</li>
</ul><ul><li> 1 cup of cooked chick peas -cayenne pepper</li>
</ul><ul><li>4 handful of spinach -black pepper </li>
</ul><ul><li>2 cups of boiling water -salt</li>
</ul><ul><li>50g creamed coconut -chopped fresh mint to garnish</li>
</ul>Dice the aubergine and onion and crush the garlic.<br />
<br />
Sweat the onion in the olive oil first then add the garlic and aubergine and live it until beginning to soften. Take off the heat for a minute to add spices.<br />
<br />
In a meanwhile,<br />
you can preaper some hot water to make the coconut cream.<br />
<br />
Add the dissolved coconut cream to the pan along with tomato paste, lemon juice, chick peace. Bring it to boil, cover and simmer for 10 minutes.<br />
<br />
Add the chopped spinach to the pan .Either transfer it to a casserole dish and cook it for about 45 minutes or continue simmer on the top of the cooker until the aubergine is soft.<br />
<br />
Leave it to stand for few minutes then garnish it with the chopped fresh mint and serve with rice, milett or cous cous and salad.<br />
<br />
Enjoy :)cook+bakehttp://www.blogger.com/profile/00693931281034286189noreply@blogger.com1