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Recipes

Cornflake Tart

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 300g shortcrust pastry
  • 300g cornflakes
  • 200g golden syrup
  • 100g golden caster sugar
  • 100g dairy free butter
  • 6 tbsp raspberry jam
  • A drizzle of sunflower oil

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Grease a 25 x 25cm flan tin with a little sunflower oil and set to one side
  • Using a rolling pin, roll out the shortcrust pastry to create a square slightly larger than the flan tin
  • Line the flan tin with the pastry
  • Using a fork, prick the base of the pastry in several places. Remove any excess pastry
  • Lay a sheet of baking paper on top of the pastry and weigh it down with ceramic baking beans or rice
  • Put the flan tin in the pre-heated oven and bake for 25-30 minutes, or until crispy
  • Remove the flan tin from the oven and set to one side. While the pastry cools, prepare the cornflake mixture
  • Add the cornflakes to a large bowl and set to one side
  • Add golden syrup, golden caster sugar and dairy free butter to a pan. Stir to combine then simmer on a medium heat until the sugar has dissolved and the butter has melted
  • Add the golden syrup, sugar and butter to the cornflakes then stir to combine
  • Spread the raspberry jam evenly across the base of the pastry then pour the cornflake mixture on top
  • Put the tart in the fridge and allow to set. This will take around 2 hours

This recipe serves 8.

Most cornflakes aren’t suitable for vegans as they are fortified with Vitamin D, typically derived from lanolin. There are organic and health-focused brands who don’t fortify their cereals.

Recipes

Mediterranean Vegetable Paella

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 600ml vegetable stock
  • 250g paella rice
  • 100g fresh or frozen peas
  • 100g black olives
  • 2 bell peppers
  • 2 courgettes
  • 1 red onion
  • 2 cloves of garlic
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp lemon zest
  • A pinch of saffron
  • A handful of parsley
  • A squeeze of lemon juice
  • A drizzle of olive oil
  • 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
  • Chop the courgettes and peppers in to bite size pieces
  • Add the courgettes and peppers to a bowl along with a little olive oil, a pinch of sea salt and a pinch of black pepper. Toss together
  • Place the courgettes and peppers on the lined baking tray. Put the tray in the pre-heated oven and bake for 20-25 minutes, or until soft
  • While the courgette and peppers are roasting, prepare the paella. Finely chop the onion
  • Add the onion to a large pan along with a generous drizzle of olive 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 paella rice, smoked paprika and cayenne pepper
  • Stir to combine then saute for a further 5 minutes
  • Add the vegetable stock and saffron. Stir to combine then simmer on a medium heat until the rice is soft and all of the liquid has been absorbed
  • Add the fresh or frozen peas and olives to the paella then stir to combine
  • Once the peas are soft, finely chop the parsley. Add the parsley to the paella along with the lemon zest and lemon juice
  • Remove the courgettes and peppers from the oven and transfer to the paella
  • Stir to combine, season to taste then serve

This recipe serves 2.

Recipes

Apple Crumble Pie

Lauren Carter2 Comments

Here’s how to make it…

Ingredients:

  • 300g shortcrust pastry
  • 150g plain flour
  • 150g golden caster sugar
  • 100g dairy free butter
  • 100g light brown sugar
  • 100g oats
  • 2 cooking apples
  • A handful of sultanas
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • A drizzle of sunflower oil

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Grease a 20 x 20cm cake tin with a little sunflower oil and set to one side
  • Using a rolling pin, roll out the shortcrust pastry to create a square slightly larger than the cake tin
  • Line the cake tin with the pastry
  • Using a fork, prick the base of the pastry in several places. Remove any excess pastry
  • Lay a sheet of baking paper on top of the pastry and weigh it down with ceramic baking beans or rice
  • Put the cake tin in the pre-heated oven and bake for 25-30 minutes, or until crispy
  • Remove the cake tin from the oven and set to one side. While the pastry cools, prepare the filling
  • Peel and finely chop the apples
  • Add the apples, light brown sugar, sultanas, cinnamon and nutmeg to a large pan. Stir to combine then saute on a medium heat until the apples are soft
  • Spread the mixture evenly across the base of the pastry
  • Add the plain flour, golden caster sugar, dairy free butter and oats to a bowl. Using clean hands, bring everything together to create a coarse crumb
  • Spread the buttery crumb evenly across the top of the mixture
  • Put the pie in the oven. Bake for 20-25 minutes, or until golden

This recipe serves 8.

Recipes

Chocolate & Hazelnut Brownie

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 150g self-raising flour
  • 150g golden caster sugar
  • 100g dark chocolate
  • 100g hazelnuts
  • 2 tbsp cocoa powder
  • 300ml unsweetened soya milk
  • 100ml sunflower oil
  • 1 tbsp vanilla extract

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Line a 20 x 20cm tin with baking paper and set to one side
  • Add all of the dry ingredients, apart from the dark chocolate and hazelnuts, to a bowl
  • Add the dark chocolate to a bain-marie. Simmer on a medium heat until the chocolate has melted
  • Add all of the wet ingredients to a measuring jug
  • Pour the wet ingredients in to the dry ingredients and stir to combine
  • Add the hazelnuts to a food processor and process until a coarse crumb is formed
  • Gently pour the batter in to the tin
  • Decoratively arrange the hazelnut crumb on top of the mixture
  • Put the tin in the pre-heated oven and bake for 30-35 minutes, or until firm
  • Once baked, remove from the oven and set to one side. Allow to cool before slicing and serving

This recipe serves 8.

Recipes

Chocolate & Pistachio Shortbread

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 200g plain flour
  • 150g pistachios
  • 150g dairy free butter
  • 100g golden caster sugar
  • 100g dark chocolate
  • 1 tsp baking powder

Method:

  • Begin by preheating the oven to 177 degrees (gas mark 4)
  • Line a large tray with baking paper and set to one side
  • Remove the shells from the pistachios. Add the nuts to a food processor and process until a fine, flour-like crumb is formed
  • Add the dairy free butter and golden caster sugar to a bowl. Beat until a smooth mixture is formed
  • Add all of the dry ingredients, apart from the dark chocolate. 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. Using a rolling pin, roll out on a lightly floured surface around 10mm thick
  • Using a 40mm circular cutter, cut the dough in to 12 circles
  • Place the circles of dough on the lined baking tray. Put the tray in the pre-heated oven and bake for 25-30 minutes, or until golden brown
  • Once baked, remove from the oven and set to one side
  • Once the shortbreads have cooled, add the dark chocolate to a bain-marie. Simmer on a medium heat until the chocolate has melted
  • Decorate with melted chocolate and pistachios for a final flourish

This recipe serves 12.