Wednesday, 25 December 2013

Cranberry and pear sauce (2 colours)


Ingredients
Fresh or frozen and defrosted cranberries - 200 g
Pear - 1, peeled and finely chopped
Maple syrup - 120 ml

Methods
1)  Place the cranberries, pear and maple syrup in a small saucepan. Bring to the boil and then reduce the heat and simmer for 20 minutes.
2) Mash the pear with a fork and then serve the sauce either warm or cold. Serves 6.

Tuesday, 19 November 2013

Potatoes baked in olive oil (0 colours)



Ingredients
Baking potatoes - 2 large or 3 medium sized
Olive oil for brushing

Methods
1) Heat the oven to 200 °C. Scrub each potato and then slice lengthways into 3 or 4 pieces. Brush a large baking tray with olive oil and then line with the potato slices. Brush the top of each slice with oil.
2) Bake for an hour or until golden, turning once after around 30 minutes. Serves 2.

Tuesday, 5 November 2013

Leek & potato soup (1 colour)


Ingredients
Olive oil - 1 tbsp
Leeks - 2, washed and thinly sliced
Onions - 2 large, chopped
Garlic - 3 cloves, finely chopped
Peeled potatoes - 450 g, chopped into 1 cm cubes
Vegetable stock - 1 litre

Methods
1) Heat the oil in a large saucepan. Add the leeks and onions and cook for 5 minutes, stirring regularly. Add the garlic and cook for another minute.
2) Add the potatoes and stock to the pan and bring to the boil. Reduce the heat and simmer for 20 minutes.
3) Blend until smooth, in batches if necessary. Return to the pan and reheat. Serves 4.

Monday, 7 October 2013

Sweet potato and peanut soup (3 colours)


Ingredients
Olive oil - 1 tbsp
Onion - 1, chopped
Garlic - 4 cloves, finely chopped
Ground ginger - 0.5 tsp
Ground cumin - 2 tsp
Ground cinnamon - 0.5 tsp
Cayenne pepper - 0.25 tsp
Chopped tomatoes - 2 x 400 g tins
Sweet potatoes - 800 g, peeled & chopped
Salted peanuts - 100 g
Smooth peanut butter  - 125 g

Methods
1) Heat the oil in a large saucepan. Add the onion to the pan and cook until softened. Add the garlic, ginger, cumin, cinnamon and cayenne and cook for a further 2 minutes. Add the chopped tomatoes and sweet potatoes to the pan, stir well and cook for another 5 minutes.
2) Add the peanuts and stock to the pan and bring to the boil. Reduce the heat and simmer for 30 minutes. Blend in batches until smooth. Return to the pan and stir in the peanut butter until it melts.

Saturday, 7 September 2013

Chana dal masala (2 colours)



Ingredients
Chana dal - 200 g, washed and soaked for 3 hours
Olive oil - 0.5 tbsp
Cumin seeds - 1 tsp
Garlic - 2 cloves, finely chopped
Ground coriander - 1 tsp
Ground turmeric - 0.5 tsp
Chilli flakes - pinch
Tomatoes - 3 large, chopped

Methods
1) Drain the chana dal and place in a large saucepan. Cover with water to an inch above the lentils and cook for 10 to 15 minutes until tender.
2) Meanwhile, heat the oil in a frying pan and add the cumin seeds. When they begin to sizzle add the garlic and cook for a minute.
3) Add the spices and tomatoes and cook until the tomatoes turn mushy. Add the tomato mixture to the lentils and stir well.
4) Simmer for 5 to 10 minutes and then serve with rice or flatbreads.

Sunday, 25 August 2013

Blackberry lemonade (2 colours)

As Ian put it when he tasted this "I'll never drink ordinary lemonade again". It was very sweet so I might try using a little less sugar next time.


Ingredients       
Water - 1 litre
Caster sugar - 225 g    
Finely grated rind of 3 lemons           
Lemon juice - 250 ml (use 5 large or 10 small lemons)
Blackberries - 300 g          

Methods
1) Add the sugar and half the water to a saucepan and bring to the boil. Boil for a couple of minutes, stirring occasionally. Add the lemon rind to the pan and leave for a minute. Add the lemon juice and remaining water.
2) Combine the blackberries with 250 ml of the lemon mixture in a blender. Blend and then strain through a sieve to remove the seeds.
3) Pour the blackberry mixture and remaining lemon mixture into a jug and refrigerate until chilled. Serve with ice.


Thursday, 15 August 2013

Chocolate banana avocado mousse (1 colour)


Ingredients
Avocado - 1, ripe, peeled and stoned
Banana - 1 large
Coconut cream - 1 tbsp
Cocoa powder - 3 tbsp
Vanilla extract - 0.5 tsp
Chopped nuts, chocolate chips or banana slices for topping.

Methods
1) Blend the avocado and banana together until smooth and creamy. Add the rest of the ingredients and blend again until combined. Refrigerate for an hour before serving with or without toppings. Serves 2.


Thursday, 25 July 2013

Barbecued pineapple (1 colour)


Ingredients
Pineapple - 1 small, trimmed, cored and cut into four 1 inch slices
Melted butter - 1 tbsp
Lemon juice - 1 tbsp
Ground cinnamon - 0.5 tsp
Soft brown sugar - 2 tbsp

Methods
1) Mix together the butter, lemon juice, cinnamon and brown sugar in a small bowl.
2) Baste both sides of the pineapple slices and cook for 5 to 10 minutes, turning once, on the barbecue or under the grill. Serve hot with ice cream. Serves 4.

Wednesday, 24 July 2013

Lemon (or lime) sorbet (1 colour)


Ingredients
Water - 300 ml
Caster sugar - 200 g
Unwaxed lemons - 4
Egg white - 1

Methods
1) Heat the water and sugar in a saucepan, stirring occasionally, until the sugar has dissolved.
2) Pare the rind of two of the lemons into the pan and then simmer for another 2 minutes. Leave to cool and then refrigerate for 15 minutes.
3) Stir in the juice of all 4 lemons and then strain (to remove the rind) into a shallow freezable container and freeze for 4 hours.
4) Remove from the freezer and mash with a fork to break up the ice crystals. Whisk the egg white until frothy and then stir it into the sorbet. Freeze again for at least 4 hours before serving. Serves 4-6.

To make lime sorbet, replace the lemons with the rind of 3 and juice of 6 limes.

Tuesday, 9 July 2013

Strawberry avocado mousse (2 colours)


This dessert is vegan, healthy and extremely tasty. You can skip the chia seeds & agave nectar if you prefer.

Ingredients
Hulled strawberries - 360 g
Agave nectar - 1 tsp
Avocado - 1 ripe, peeled & stoned
Coconut cream - 1 tbsp
Chia seeds - 1 tsp

Methods
1) Place all the ingredients in a blender and blend until smooth. Spoon into serving dishes and refrigerate for an hour. Serves 2-3.

Thursday, 4 July 2013

Sweet potatoes with kale and cranberries (3 colours)




Ingredients
Olive oil - 3.5 tbsp
Sweet potatoes - 1 kg
Curly kale - 200 g
Fresh or frozen cranberries - 100 g
Water - 60ml
Honey - 1 tbsp
Chilli powder - 1 tsp
Pumpkin seeds - 50 g

Methods
1) Peel and chop the sweet potatoes into bite-size pieces. Toss with 2 tbsp of olive oil and place on a baking tray. Roast at 200°C for 40 minutes, turning once.
2) 15 minutes before the sweet potatoes are ready, toss the kale in 1 tbsp of oil and place on a baking tray, lined with foil. Roast for 15 minutes.
3) Meanwhile, heat the cranberries in a small pan with the water, honey, chilli powder and remaining olive oil. Wait until the cranberries burst and then turn down the heat. Simmer for 10 minutes.
4) Toast the pumpkin seeds in a frying pan (with no oil), turning often, until fragrant and golden.
5) Mix together the sweet potatoes, kale and cranberry sauce and scatter over the pumpkin seeds. Serves 4 as a main-dish.

Sunday, 30 June 2013

Watercress with ginger and tomatoes (3 colours)


Ingredients
Olive oil - 1 tbsp
Garlic - 2 cloves, finely chopped
Ginger - 1 inch piece, finely chopped
Tomatoes - 3, chopped
Watercress - 1 large bunch, washed

Methods
1) Heat the olive oil in  a frying pan. Add the garlic and ginger and fry for a couple of minutes. Add the tomatoes to the pan, turn the heat down and cook until softened.
2) Add the watercress to the pan. Stir well and cook for a few minutes, stirring occasionally, until tender. Serves 2 as a side-dish.

Carrot & cashew salad (3 colours)

Ingredients
Raisins - 80 g
Cashew nuts - 80 g
Orange juice - 60 ml
Milk - 60 ml
Peeled carrots - 450 g

Methods
1) A couple of hours before you want to eat the salad put the raisins in a bowl and pour over boiling water. Leave to soak for an hour.
2) Drain the raisins and put 2 tbsp of them into a blender with the orange juice, milk & half the cashews. Blend until liquified (our blender only managed to chop the nuts into small pieces. I might try the smoothie maker next time).
3) Grate the carrots (we used the grater in our food processer) and pour over the liquid. Add the rest of the raisins and cashews and stir well. Refrigerate for at least half an hour before serving. Serves 4-6.

Friday, 28 June 2013

Chickpea flour flatbread

This can be eaten warm or cold and is great served on the side of soups and stews.

Ingredients
Chickpea (gram) flour - 330 g
Cold water - 830 ml
Olive oil -2 tbsp
Salt - pinch

Methods
1) Sieve the flour into a large mixing bowl. Gradually pour in the water, whisking, until all the water has been used up and the mix is smooth.
2) Add the olive oil and salt and whisk until smooth. Leave to stand at room temperature for 3 hours.
3) Skim off the top layer of the batter and discard.
4) Grease a large roasting tin and pour in the batter. Bake at 175°C for about 30 minutes until golden. Leave to cool for a few minutes and then cut into 12 pieces. Serves 12.

Wednesday, 26 June 2013

Broad beans in tomato sauce (3 colours)


Ingredients
Shelled broad beans - 130 g
Tomatoes - 350 g, chopped
Garlic - 2 cloves, finely chopped
Olive oil - 1 tbsp
Ground cumin - 1 tsp
Paprika - 1 tsp
Chilli pepper - pinch
Salt - pinch

Methods
1) Put the broad beans in a pan of salted water and bring to the boil. Reduce the heat, cover partially and simmer for 30 minutes.
2) Meanwhile, put the remaining ingredients in a small pan and heat gently, mashing the tomatoes slightly as they soften.
3) Drain the beans and then stir them into the pan with the tomatoes. Heat for a couple of minutes and then serve warm with bread. Serves 2.

Upside-down blackberry cake with blackberry sauce (1 colour)

This is best eaten warm and tastes quite like a sponge pudding.


Ingredients
Butter - 200 g
Golden caster sugar - 300 g
Eggs - 4
Plain flour - 200 g
Baking powder - 0.5 tsp
Milk - 2 tbsp
Fresh or frozen (not tinned) blackberries - 500 g
Vanilla extract - 1 tsp

Methods
1) Cream the butter and 200 g of the sugar together in a large bowl. Gradually add the eggs, flour and baking powder, stirring.
2) Add the milk and stir until smooth.
3) Grease and line a 22cm diameter round cake tin and then spread 300 g of the blackberries over the bottom. Pour over the batter and bake at 180°C for 50 to 55 minutes until golden. Remove from the oven and leave to cool for a few minutes.
4) Cook the rest of the blackberries with the vanilla extract and remaining sugar in a small pan. Bring to the boil and then simmer for a few minutes.
5) Turn the cake onto a plate and then serve warm with the blackberry syrup and ice cream. Serves 8.

Tuesday, 21 May 2013

Gooseberry and orange drizzle cake (2 colours)


Ingredients
Butter - 225 g, softened
Self-raising flour - 225 g
Caster sugar - 225 g
Orange - juice & grated rind of 1
Eggs - 4
Gooseberries - 225 g
Granulated sugar - 140 g

Methods
1) Cream together the butter, flour, caster sugar, orange rind and eggs in a large mixing bowl until light and fluffy.
2) Gently stir in the gooseberries and then pour into a 20 x 30 cm baking tin.
3) Bake at 180°C for 35 minutes until a skewer comes out clean (I covered mine with foil after 20 minutes so that the top didn't burn).
4) Mix together the juice of the orange and the granulated sugar. Prick the cake with a fork and pour over the orange syrup. Leave to cool and then cut into squares or bars. Serves 12.



Saturday, 11 May 2013

Toad in the hole (1 colour)


Ingredients
Olive oil - 2 tbsp
Vegetarian sausages - 6
Plain flour - 150 g
Eggs - 2
Soya milk - 300 ml
Rosemary - a couple of sprigs, stems removed
Cherry tomatoes - handful

Methods
1) Fry the sausages in half the olive oil, turning occasionally, until cooked.
2) Meanwhile, sieve the flour into a bowl and then whisk in the eggs. Gradually stir in the soya milk until the batter is smooth. Stir in the rosemary.
3) Heat the rest of the olive oil in an oven-proof dish for 5 minutes at 200°C until hot.
4) Gently arrange the sausages and tomatoes in the dish and then pour over the batter. Return to the oven immediately and cook for a further 30 to 35 minutes until golden brown. Serves 2-3.

Wednesday, 1 May 2013

Lentil and peanut layer (3 colours)




Ingredients
Olive oil - 1 tbsp
Onion - 1, chopped
Carrots - 2, peeled & diced
Celery - 2 sticks, chopped
Red lentils - 175 g
Dried mixed herbs - 1 tsp
Tabsco sauce - few drops
Vegetable stock - 300 ml
Chopped tomatoes - 400 g tin
Salted peanuts - 100 g, chopped
Potatoes - 675 g, washed, but not peeled
Cheddar cheese - 50 g, grated

Methods
1) Heat the oil in a large saucepan and cook the onion until softened. Add the carrots and celery and cook for another couple of minutes.
2) Add the lentils, herbs, tabasco sauce, stock and tomatoes and bring to the boil.
3) Reduce the heat and cover. Simmer for 30 minutes, adding more stock if necessary, until the lentils are cooked. Stir in the peanuts and simmer for another 5 minutes.
4) Meanwhile, boil the potatoes in their skins until cooked, but not soft. Drain and slice thinly.
5) Pour the lentil and peanut mixture into an ovenproof dish. Layer over the potato slices and sprinkle over the cheese. Grill for 5-10 minutes until the cheese has melted.

Sunday, 28 April 2013

Sausage and apple stew (2 colours)



Ingredients
Olive oil - 1 tbsp
Vegetarian sausages - 6 to 8
Red onion - 1, chopped
Red apples - 2, cored and chopped into large pieces
Cranberry sauce - 2 tbsp
French mustard - 1.5 tbsp
Vegetable stock - 280 ml

Methods
1) Fry the sausages in the olive oil, turning occasionally, until cooked. Chop into 1 inch pieces and return to the pan with the onion. Cook for a couple of minutes.
2) Add the rosemary and apples to the pan and cook for another 5 minutes.
3) Add the cranberry sauce and mustard to the stock and stir, then add to the pan.
4) Bring to the boil and then simmer for 10 minutes. Serves 2-3.

Thursday, 11 April 2013

Chilli bean, pepper & tomato soup (3 colours)


Ingredients
Olive oil - 1 tbsp
Onion - 1, chopped
Garlic - 4 cloves, finely chopped
Red peppers - 2, chopped
Red chilli peppers - 2, finely chopped
Vegetable stock - 900 ml
Passata - 750 ml
Sweet chilli sauce - 1 tbsp
Tomato puree - 1 tbsp
Sun-dried tomato puree - 1 tbsp
Kidney beans - 400 g tin, drained and rinsed

Methods
1) Heat the oil in a large saucepan and cook the onion and garlic for a couple of minutes. Add the peppers and chilli peppers to the pan and cook for another few minutes, stirring occasionally.
2) Stir in the stock, passata, sweet chilli sauce and both tomato purees.
3) Add the kidney beans to the pan and bring to the boil. Reduce the heat, cover and simmerk for 30 minutes. Blend in batches and then reheat. Serves 4.

Monday, 8 April 2013

Mulligatawny soup (2 colours)

Ingredients
Olive oil - 1 tbsp
Carrot - 1 large, peeled and chopped
Celery - 1 stick, chopped
Bramley apple - 1, cored and chopped (don't peel it)
Plain flour - 25 g
Curry powder - 1 tbsp
Vegetable stock - 1.2 litres
Mango chutney - 1 tbsp
Sultanas - 25 g
Sugar - pinch
Lemon juice - 2 tsp

Methods
1) Heat the oil in a large saucepan and when hot add the carrot, celery and apple. Cook for 5 minutes and then stir in the flour and curry powder.
2) Slowly stir in the stock and then bring to the boil. Reduce the heat and simmer for 10 minutes.
3) Add the chutney, sultanas, sugar and lemon juice to the pan and then cook on low for an hour until the vegetables are very soft. Blend until smooth and then reheat before serving. Serves 4.

Monday, 18 March 2013

Chocolate fingers (0 colours)


Ingredients
Block margarine - 115 g
Golden syrup - 90 g
Digestive biscuits (not the chocolate ones) - 250 g, crushed
Dessicated coconut - 60 g
Cocoa - 2 tbsp
Cooking chocolate - 150 g

Methods
1) Melt the margarine and syrup together in a saucepan. Turn off the heat and then add the biscuits, coconut and cocoa to the pan.
2) Stir until well combined and then spoon into a small brownie tin. Place the tin in the fridge and leave to cool for half an hour.
3) Melt the chocolate in a bowl over a pan of hot water and then pour on top of the biscuit base. Spread with the back of a spoon and then return to the fridge to cool for another couple of hours. When cold, cut into bars. Makes 10 - 12 bars.

Tuesday, 5 February 2013

Sausage and puy lentil stew (3 colours)


Ingredients
Olive oil - 1 tbsp
Sausages - 6
Onion - 1, chopped
Garlic - 1 clove, finely chopped
Chilli flakes - pinch
Carrots - 2, peeled and cut into small dice
Celery - 2 sticks, cut into small dice
Chopped tomatoes - 400 g tin
Rosemary - small handful of needles
Vegetable stock - 350 ml 
Puy lentils - 4 tbsp

Methods
1) Fry the sausages in the olive oil until cooked and then remove from the pan. Chop each into quarters and set aside.
2) Add the onion and garlic to the frying pan and cook for a couple of minutes until softened. Add the chilli flakes, carrots and celery. Stir well and then cook for another 5 minutes.
3) Add the sausage pieces, tomatoes, rosemary, stock and lentils to the pan. Simmer, stirring occasionally, for 30 minutes. Serve with baked potatoes. Serves 3.

Wednesday, 30 January 2013

Spicy tomato soup (2 colours)

This is really quick and easy to make. You can leave out the chilli flakes if you prefer your soup to be less spicy.


Ingredients
Onion -1, chopped
Chopped tomatoes - 400 g tin
Red lentils - 3 tbsp
Garam masala - 2 tsp
Chilli flakes - pinch
Vegetable stock - 500 ml

Methods 
1) Place all the ingredients in a large saucepan. Bring to a simmer and cook for 20 minutes until the lentils are soft, stirring occasionally.
2) Blend roughly for a few seconds and serve. Serves 2-3.

Sunday, 27 January 2013

Fruit, nut and oat bars (2 colours)

You can add any dried fruit or nuts that you like to these energy bars. I used a combination of almonds, cashews, sultanas, raisins and glace cherries.


Ingredients
Dessicated coconut - 75 g
Rice krispies - 40 g
Rolled oats - 115 g
Chopped nuts - 100g
Dried apricots - 100 g, chopped
Dried fruit - 100 g, chopped
Honey - 85 g
Peanut butter - 60 g
Butter - 100 g
Golden syrup - 25 g

Methods 
1) Mix together all the dry ingredients in a large bowl.
2) Melt the honey, peanut butter, butter and golden syrup in a saucepan and stir well. When the butter has melted pour slowly into the bowl containing the dry ingredients, stirring. When the mixture is well combined pour into a brownie pan and level with the back of a spoon.
3) Refrigerate for a couple of hours before cutting into bars or squares. Makes about 16 bars.

Monday, 14 January 2013

Aubergine, pepper & chickpea enchiladas (4 colours)

These are really quite filling so you may only want to eat one each, depending on what you serve them with.

Ingredients
Olive oil - 1 tbsp
Aubergine - 1, cut into 1 cm cubes
Onion - 1, chopped
Red pepper - 1, chopped
Yellow pepper - 1, chopped
Chickpeas - 400 g tin, drained and rinsed
Chopped tomatoes - 400 g tin
Taco seasoning - 2 tsp
Flour tortillas - 8
Salsa - jar
Feta cheese - 150 g

Methods 
1) Heat the oil in a frying pan and cook the aubergine for a few minutes. Add the onion and peppers and cook, stirring occasionally, until softened. Add the chickpeas and cook for 2-3 minutes.
2) Pour the chopped tomatoes into the pan and sprinkle over the taco seasoning. Stir well and cook for 5 minutes.


3) Spoon an eighth of the veg mixture down the centre of each tortilla and crumble over a little of the cheese. Roll up and place in a large greased ovenproof dish. Repeat until you've rolled up all the tortillas, reserving some of the cheese.
4) Pour the salsa over the tortillas and then crumble over the remaining cheese. Bake at 180°C for 10 minutes. Serves 4-8.

Saturday, 12 January 2013

Lentil dhal (1 colour)


Ingredients
Onions - 2 small, finely chopped
Garlic - 3 cloves, finely chopped
Red lentils - 100 g
Vegetable stock - 450 ml
Ground coriander - 1 tsp
Ground cumin - 1 tsp
Paprika - 1 tsp
Turmeric - 0.5 tsp

Methods 
1) Place all the ingredients in a large saucepan and bring to the boil.
2) Reduce the heat and simmer for 30-40 minutes until the dhal is thick and the lentils are soft. Serves 4 as a side-dish.