foody

Ingredients

• 125g/4oz butter

• 55g/2oz caster sugar, plus extra to finish

• 180g/6oz plain flour

Method

1. Heat the oven to 190C/375F/Gas 5.

2. Beat the butter and the sugar together until smooth.

3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.

4. Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.

5. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

Ingredients

• 400g pack of oven roasted vegetables

• 1 can of kidney beans in chilli sauce

• 1 can chopped tomatoes

• 1 microwaveable bag of rice or grain

Method

1) Heat oven to 200c/180c fan, gas mark 6

2) Cook vegetables in a caserolle dish for 15mins.

3) Tip in beans and tomatoes, season and cook for another 10-15 mins until piping hot.

4) Heat rice or grain on microwave with directions given and serve with the chilli.

Ingredients

• 200g can of chickpeas

• 1 med onion (finely chopped)

• 2 garlic cloves (crushed)

• 2 tsp ground coriander

• 2 tsp ground cumin

• Small pack of flat leaved parsley (chopped)

• 2 rounded tbsp plain flour

• 2 tbsp vegetable oil

• 100g houmous

• 4 burger buns (cut in half)

• Watercress (to serve)

Method

1) Drain, rinse, & and dry the chickpeas thoroughly, then tip into the bowl of a food processor, and pulse until lightly broken up into a course like crumb.

2) Add the onion, garlic, spices, parsley, flour and some seasoning and continue to pulse until combined.

3) Using your hands gently form the mixture into 4 patties, about 10cm in diameter and 2 cm thick.

4) In a large pan, heat the oil and fry the falafels on each side for 2-3 mins, or until golden, (you may need to do this in batches.)

5) Lightly griddle the burger buns on the cut side in the griddle pan, (or toast under the grill.)

6) Spread one side of each bun with houmous, top with a falafel burger, and a handful of watercress, then pop the remaining bun on top.

Ingredients

• 1 tbsp olive oil

• 390g can artichoke hearts in water (drained & sliced)

• 4 rosemary sprigs (leaves only, chopped)

• ½ x200g tub ricotta

• 2 garlic cloves (crushed)

• 300g bread mix

• 75g green olives (sliced)

• 125g ball of mozzarella (diced)

• Mixed leaves (to serve)

Method

1) Heat oven to 220c/200c fan, gas mark 7 .

2) Heat the oil in a frying pan, and cook the artichokes and rosemary for a few mins until the artichokes are a little golden.

3) Stir together, the ricotta, & garlic and season.

4) Empty the bread mix into a bowl and follow the pack instructions.

5) Divide into 4 balls and roll each out to a 20 cm circle.

6) Spread one side with the ricotta.

7) Scatter the olives, artichokes, & rosemary then top with the mozzarella.

8) Brush the edges of the dough with water, and fold the uncovered side over the filling, press the edges to seal.

9) Place on a baking sheet, and bake for 12-15 mins, until puffed & golden.

10) Serve with the mixed leaves

Ingredients

• 275g cauliflower florets

• 2 eggs

• 100g mozzarella (grated)

• 3 garlic cloves (crushed)

• 1 ½ tbsps flat leaf parsley (finely chopped)

Method

1) Process the cauliflower in batches into rice size pieces, place into a microwave safe bowl for 7 mins until tender.

2) Pre-heat oven 220c/200c fan.

3) Line a large baking tray with baking paper.

4) Combine eggs, mozzarella, garlic, & parsley, in large bowl, add cauliflower.

5) Season and stir to combine.

6) Spoon onto the baking tray into a 17cm x 28cm rectangle using a spatula.

7) Bake for 25 mins till golden.

8) Transfer to board, stand for 5mins, cut to required use.

Ingredients

• 3 cups of chilled leftover mashed potatoes

• 2 to 3 cups grated cheddar cheese

• 2 tbsps chopped salad onions (green + white parts)

• 1 egg (lightly beaten)

• 3 tbsps all purpose flour

• Vegetable Oil

• Sour cream

Method

1) In a large bowl, sir the mashed potato, cheese, the salad onions, egg and 3 tbsps of flour, until combined.

2) Divide into 12 portions, and roll into small balls, and flatten into pancakes about ½ inch thick.

3) Place the remaining ½ cup of flour in a shallow dish, and coat each of the pancakes.

4) Heat 3-4 tbsps of vegetable oil in a pan, over a med heat. (add enough to coat the bottom of the pan.)

5) Fry the pancakes in batches, until golden brown, & crispy on both sides (3-4 mins, add more oil to pan if needed.)

6) Transfer to kitchen towel, salt & pepper to taste.

7) Serve with sour cream, or more chopped salad onions.

Ingredients

• 4 cups of red onions (peeled & sliced)

• 1 cup of white vinegar

• ½ cup water

• ¼ cup of balsamic vinegar

• 1 tbsp salt

• 2 tbsps mustard seeds

• 2 tbsps dried oregano

• 1 tsp coriander seeds

• ½ tsp peppercorns

Method

1) Place the onions 1ltr sterilised glass jar.

2) In a small saucepan, heat the ingredients until the sugar has dissolved, then pour over the onions, until completely covered.

3) Place lid on jar, allow to cool for more than 24 hrs before serving.

4) Can also be placed upto 3mths in a refrigerator.

Ingredients

• 2 tbsps olive oil

• 1 Onion (chopped)

• 2 tbsps chopped garlic

• 1 bunch of kale (stems removed, & leaves chopped)

• 1.9l water

• 6 vegetable stock cubes

• 1 tin (400g) chopped tomatoes

• 6 white potatoes (peeled, & cubed)

• 2 tins (400g) cannellini beans (drained if desired)

• 1 tsp of Italian herbs seasoning

• 2 tbsps of dried parsley

• Salt & pepper to taste

Method

1) Heat the olive oil in a large soup pot, cook the onion and garlic till softened.

2) Stir in the kale until wilted, about 2 mins.

3) Stir in the water, vegetable stock, tomatoes, potatoes, beans, italian seasoning and parsley.

4) Simmer soup on med heat for 25 mins, or until the potatoes are cooked through.

5) Season with salt & pepper to taste.