Blog Image


Falafel Burgers

Quick snack? Posted on Wed, October 11, 2017 07:35:02


• 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)


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.

Artichoke & Olive Calzones

Main Posted on Wed, October 11, 2017 07:14:41


• 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)


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

Cauliflower, cheese, and garlic flatbread

Quick snack? Posted on Wed, October 04, 2017 02:56:28


• 275g cauliflower florets

• 2 eggs

• 100g mozzarella (grated)

• 3 garlic cloves (crushed)

• 1 ½ tbsps flat leaf parsley (finely chopped)


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.

Cheesy Leftover Mashed Potato Pancakes

Quick snack? Posted on Wed, October 04, 2017 02:40:55


• 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


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.

easy pickled red onions

Sauces Posted on Wed, October 04, 2017 02:18:20


• 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


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.

vegetarian Kale Soup

Soups Posted on Tue, October 03, 2017 04:07:18


• 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


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.

spiced parsnips soup

Soups Posted on Sun, September 24, 2017 23:28:34


• Small knob of butter

• 1 onion (sliced)

• 2 garlic cloves (sliced)

• Small piece of root ginger (peeled & sliced)

• 6 large parsnips (peeled & chopped)

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• 2 cardamom pods

• 1.2 ltrs vegetable stock

• 150ml pot of double cream

To serve

o 1tsp olive oil

o 1tsp toasted cumin seeds

o 1 red chilli (deseeded & sliced)

o Coriander leaves


1) Heat the butter in a large saucepan.

2) Add the onion and cook for a few mins till softened.

3) Add the garlic & ginger, cook for 1 min.

4) Add the parsnips & spices, cook for a further few mins until fragrant.

5) Pour over stock and gently simmer for 30 mins.

6) Add most of the cream & bring to the boil, then turn off heat.

7) Blitz soup until completely smooth in a blender.

8) Serve with bowls topped with a drizzle of oil, cream, and cumin seeds, sliced chilli, and coriander leaves.

*soup can also be chilled & frozen to upto 3mths

Pistou Soup

Soups Posted on Sun, September 24, 2017 23:04:04


 2 tbsps olive oil

 1 onion (finely chopped)

 2x (each) medium carrots, celery sticks (pealed& finely chopped)

 1 small fennel bulb, (trimmed, & finely chopped)

 250g (each) turnip, celeriac, & parsnip (peeled & finely chopped)

 140g frozen peas

 140g tinned haricot beans

 1.6 ltrs of boiling water

 Seasoning to taste

For the pesto

• 1 large bunch of basil

• 1 clove garlic

• 100ml extra virgin olive oil

• Grated parmesan & croutons to serve


I. Heat the oil in a large frying pan, and sweat the onion, carrots celery, fennel, turnip, celeriac, parsnip for 5-10 mins

II. Pour over 1.6ltrs of boiling water, season and simmer for 10-15 mins until vegetables are tender.

III. At the last moment add the peas and the beans, and cook for a further 1min.

IV. Taste and season with salt & pepper to taste.

V. Meanwhile make the pesto sauce, blanch the basil leaves in boiling water for 5 secs, then remove and cool under cold running water.

VI. Pat dry and puree all the ingredients in a blender.

VII. Season to taste

VIII. Add some of the pesto sauce onto the freshly bowled soup.

IX. Place out parmesan & croutons as a added extra.

« PreviousNext »