Tuesday, 22 July 2014

Crushed New Potatoes with rosemary and sea salt

This time of year, I'm always eating lots of fresh and seasonal salads and I love a hot side dish to accompany them. These yummy new potatoes were straight out of my Riverford Organic Vegetable Box- I'm new to veg boxes and having a great time creating new dishes. 

Find a waxy variety of new potato; I used Lady Crystal for the best texture and flavour. Let the oven do the hard work whilst you prepare the salad. 

Serves 4 

12 new potatoes, washed 
3 tbsp olive oil 
1 tsp dried rosemary 
1 & 1/2 tsp sea salt 

1. Pre-heat the oven to 190C/ Gas mark 5 
2. Place the potatoes on a baking tray and drizzle with olive oil. Sprinkle with rosemary and half of the sea salt. 
3. Bake in the oven for 30-35 minutes until the potatoes are soft and the skin slightly crisp. 
4. Remove from the oven and crush with a fork. Sprinkle with the remaining sea salt. Serve hot or cold. 


Sunday, 20 July 2014

Iced Macadamia Latte- on the go!

\One of the best things about summer is enjoying long, cool drinks, especially iced latte. Before you know it, you've spent a fortune on iced coffee to go in the quest of a cooling and creamy drink. 

This little trick means your iced latte will be ready by the time you get to the office, with very little preparation! All you'll need is an ice cube tray and a seal-able jar or flask. 

I'm loving the creamy, nutty flavour of Provamel's new Macadamia nut milk- so delicious and perfect in this recipe for a rounded coffee and nut hit. Look out for this in health food shops, it's a real treat for the taste buds. 

Makes 1 medium cup 

300ml Provamel Macadamia nut milk 
2 tsp fine instant coffee (I used Nescafe Azera Americano) 
1 tsp vanilla extract 

1. In a small pan, heat the milk until hot but not boiling. Whisk in the instant coffee and vanilla extract and stir until combined and slightly frothy. 
2. Pour the mixture into an ice cube tray and freeze overnight. 
3. Pop the coffee cubes into a jar or flask, they will melt and leave you with a perfect iced latte! 


Saturday, 19 July 2014

Yum! Festival of Food & Drink- Live Demonstration

I am delighted to announce that I will be providing a live cooking demonstration at Yum! Festival of Food and Drink 2014. 

This will be the first vegan cooking demonstration in the history of the festival- I am thrilled to be providing this on the central stage 'The Main Dish'. The festival boasts three days of all things food and drink related, with something for all the family. 

You can watch my live demonstration: 

Friday 8th August 2014 
'The Main Dish' stage, King Edward Street 
Hull City Centre, East Yorkshire 

I look forward to showing you how to create easy and delicious food, that just happens to be vegan. See you there! 

For more details, please visit: http://www.yumfestival.co.uk/

Tuesday, 15 July 2014

Video Demonstration- Bread and Butter Pudding

Often people tell me "I'd go vegan but I'd miss puddings!"- here's one for you. A classic, British pudding that is simple and delicious.


Thursday, 10 July 2014

Moroccan Jewelled Houmous

It is no secret that I love the flavours of Morocco. Given the chance, I'd tuck into lemon-infused fragrant tagines, flatbreads and flavoursome dips every night of the week. 

I was recently getting a quick lunch from my local supermarket, when I picked up a lovely looking Moroccan houmous; sadly not suitable for vegans as it contained honey. There were plenty of other varieties to choose from- but that particular flavour has been on my mind. 

So I got my thinking cap on and came up with this. This smooth houmous is flavoured with cumin, turmeric and harissa, jewelled with dried apricots, parsley and mint and balanced with maple syrup and lemon juice. Serve with nutty wholemeal pitta, for a lunch that will transport you to sunnier climates.

Makes 1 small bowlful 

1 tbsp olive oil 
1 red onion, sliced finely 
2 cloves of garlic, crushed 
400g can chickpeas, drained and rinsed 
1 tsp harissa 
1 tsp ground cumin
1 tsp turmeric 
1 tsp maple syrup 
4 tbsp extra virgin olive oil 
Juice of 1 lemon 
Handful flat-leaf parsley, chopped
4 mint leaves, chopped 
6 dried apricots, chopped 

1. In a pan heat the olive oil, red onion and garlic for 2-3 minutes until softened but not browned 
2. Add the chickpeas, harissa, cumin, turmeric, maple syrup and extra virgin olive oil to a blender. Pour in the cooked onion and garlic and blend until smooth. 
3. Stir through the lemon juice, parsley, mint leaves and dried apricots until evenly distributed. 


P.S. For the smoothest houmous, I use my Optimum 9300 blender


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