Author: Lauren Carter

Retro Aprons and Modern Recipes
Recipes

Caramelised Onion Chutney

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 6 red onions
  • 150g dark brown sugar
  • 100ml balsamic vinegar
  • 100ml red wine vinegar
  • 2 bay leaves
  • A handful of sultanas
  • A drizzle of rapeseed oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the onions. Peel and chop in to thin, half moon shapes
  • Add the onions to a large pan along with a drizzle of rapeseed oil. Saute on a low heat for around 5 minutes
  • Add the bay leaves to the pan. Stir to combine then saute for 5 minutes
  • Add the sultanas, dark brown sugar, balsamic vinegar and red wine vinegar to the pan. Stir to combine then simmer on a medium heat until a thick, sticky mixture is formed
  • Remove the bay leaves
  • Season to taste then set to one side
  • Sterilise a 500g jar. You can find an easy to follow guide on how to do this here
  • Once the chutney has cooled, transfer it to the sterilised jar
  • Store in a cupboard to allow the flavour to develop. For an intense taste, leave up to 4 weeks

This recipe serves 6.

Recipes

Lentil Empanadas

Lauren Carter5 Comments

Here’s how to make them…

For the empanadas:

  • 300g puff pastry
  • 250g green lentils
  • 1 brown onion
  • 1 clove of garlic
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1 tsp dried marjoram
  • A drizzle of rapeseed oil
  • A pinch of sea salt & black pepper

For the guacamole dip:

  • 2 avocados
  • 1 tomato
  • 1 brown onion
  • 1 tsp garlic powder
  • 1 tsp chilli flakes
  • A handful of coriander
  • A squeeze of lime juice
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the filling. Peel and finely chop the onion. Add the onion to a large pan along with a drizzle of rapeseed oil. Saute on a low heat for around 5 minutes
  • Finely chop or grate the garlic. Add the garlic to the pan along with the spices and herbs
  • Stir to combine then saute for 5 minutes
  • Add the lentils to the pan. Stir to combine then saute for a further 5 minutes
  • Season to taste then set to one side
  • While the filling cools, prepare the pastry. Preheat the oven to 200 degrees (gas mark 6). Line a large tray with baking paper and lay the puff pastry on top
  • Using a knife and a saucer or a side plate, cut the pastry in to 6 circles. Remove any excess pastry
  • Add a spoonful of the filling to the centre of each circle. Leave space between the filling and the edge of the pastry
  • Fold each circle in half. Using a fork, lightly press the edges to seal
  • Brush the top of each empanada with a little rapeseed oil
  • Put the tray in the pre-heated oven and bake for 20-25 minutes, or until golden brown
  • While the empanadas bake, prepare the dip. Remove the skins and the stones from the avocados. Add the flesh to a food processor
  • Peel and finely chop the onion. Add the onion to the food processor
  • Cut the tomato in to quarters and add it to the food processor along with the garlic powder, chilli flakes, coriander and lime juice. Process until a smooth mixture is formed
  • Season to taste then serve alongside the empanadas

This recipe serves 2.

Recipes

Za’atar Flatbreads

Lauren CarterLeave a comment

Here’s how to make them…

For the flatbread:

  • 200g self-raising flour
  • 200g dairy free greek yoghurt
  • 1 tbsp za’atar
  • 1 tsp baking powder
  • A drizzle of olive oil
  • A pinch of sea salt

For the yoghurt dip:

  • 200g dairy free greek yoghurt
  • 1 tsp garlic powder
  • A handful of coriander
  • A squeeze of lemon juice
  • A drizzle of olive oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the dough. Add the dry flatbread ingredients to a bowl and stir to combine
  • Add all of the wet flatbread ingredients. Using clean hands, bring everything together to create a dough
  • On a lightly floured surface, knead the dough for 1-2 minutes
  • Shape the dough in to 6 balls
  • Roll out each ball of dough. The flatbreads should be roughly 2mm thick
  • Cook the flatbreads individually in a large pan on a medium heat for around 1-2 minutes, or until both sides are golden. The pan must be dry
  • Once cooked, brush the flatbreads with a little olive oil and set to one side
  • While the flatbreads cool, prepare the dip. Add the dairy free greek yoghurt, garlic powder, lemon juice and olive oil to a bowl
  • Finely chop the coriander. Add the coriander to the bowl
  • Stir to combine, season to taste then serve alongside the flatbreads

This recipe serves 2.

Recipes

Tofu Tikka Masala

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 400g coconut yoghurt
  • 200g firm smoked tofu
  • 4 tomatoes
  • 2 bell peppers
  • 1 carrot
  • 1 brown onion
  • A handful of sugar snaps
  • A thumb of ginger
  • 4 cloves of garlic
  • 2 tbsp coconut oil
  • 2 tbsp tomato puree
  • 2 tbsp garam masala
  • 1 tbsp turmeric
  • 1 tsp smoked paprika
  • 1 tsp hot chilli powder
  • 1 tsp dried fenugreek
  • A pinch of sea salt & black pepper

Method:

  • Begin by pre-heating the oven to 200 degrees (gas mark 6)
  • Line a large tray with baking paper and set to one side
  • Drain and lightly press the tofu to remove the excess water. Chop in to bite size pieces
  • Add the tofu to a bowl along with a little melted coconut oil, a pinch of sea salt and a pinch of black pepper. Toss together
  • Place the tofu on the lined baking tray. Put the tray in the pre-heated oven and bake for 20-25 minutes, or until crispy
  • While the tofu is baking, prepare the curry. Peel and finely chop the onion. Add the onion to a large pan along with the remaining coconut oil. Saute on a low heat for around 5 minutes
  • Finely chop or grate the ginger and garlic. Add the ginger and garlic to the pan along with the tomato puree, spices and fenugreek
  • Stir to combine then saute for 5 minutes
  • Chop the bell peppers and carrot in to bite size pieces. Add the bell peppers and carrot to the pan along with a handful of sugar snaps
  • Stir to combine then saute for a further 5 minutes
  • Add the coconut yoghurt. Stir to combine then simmer on a medium heat until the carrot is soft
  • Chop the tomatoes in to quarters. Add the tomatoes to the pan and stir to combine
  • Remove the tofu from the oven and transfer to the curry
  • Stir to combine, season to taste then serve

This recipe serves 4.

Recipes

Ginger Nut Biscuits

Lauren Carter2 Comments

Here’s how to make them…

Ingredients:

  • 100g self-raising flour
  • 50g golden caster sugar
  • 50g dairy free butter
  • 50g golden syrup
  • 1 tbsp ground ginger
  • 1 tsp baking powder

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Line a large tray with baking paper and set to one side
  • Add the dairy free butter and golden caster sugar to a bowl. Beat until a smooth mixture is formed
  • Add the golden syrup and stir to combine
  • Add all of the dry ingredients. Using clean hands, bring everything together to create a dough
  • Put the dough in the fridge and allow to rest. This will take around 30 minutes
  • Remove the dough from the fridge and shape in to 12 balls
  • Place the balls of dough on the lined baking tray. Put the tray in the pre-heated oven and bake for 18-20 minutes, or until golden brown
  • Once baked, remove from the oven and set to one side. Allow to cool before serving

This recipe serves 12.