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Lunch & Light Bites

Lunch & Light Bites Recipe

Doorstop Pesto & Cheese Sandwich

Posted on October 3, 2018
vegan toastie recipe

I've create the ultimate door-stop sandwich perfect for lunchboxes or if you're a student in need of a sobering-up sandwich. 

Filled with pesto, chargrilled peppers and a vg cream cheese, this is a tasty sarnie to create.

Recipe:

3 slices sourdough bread
3 tbsp pesto
3 tbsp  vg cream cheese
handful of baby spinach leaves
1 red pepper

Method:

Using a toastie machine or grill, heat the sliced pepper through until charred
Lightly toast each slice of bread till lightly golden
Layer the cream cheese with the spinach, pesto and charred peppers then place back in the toastie machine / grill until heated through
Enjoy

vegan toastie recipe
Breakfast Lunch & Light Bites Recipe

Ras El Hanout Vegan Shakshouka Recipe

Posted on September 19, 2018
ras el hanout vegan

I'm sharing a newly created shakshouka recipe using Ras El Hanout (a beautiful spice blend).

I met Tom, the owner of Freshly Spiced a few months ago at my local food market and got chatting to him about his company. Since I’ve been to his workshop and learnt about the value of freshly ground spices and the difference between Tom’s handmade blends to the dried packages I buy in the shops.

I’ve been so blown away by how much more flavour they have and also the importance of reading the sell by date. I’ve been trying his blend packets and using them in my baking & cooking and wanted to share it with you.

Recipe

1 onion

100g tomatoes

1 red pepper

1 red chilli

3 cloves garlic

1 tin chopped tomatoes +half the can of water

1 tsp sage

1 tbsp smoked paprika

½ tsp paprika

2 tbsp ras el hanout (I used Freshly Spiced)

100g potatoes (I used new potatoes)

large pinch of salt & pepper to taste

Method

In a pot, bring the chopped new potatoes to boil, then simmer for a further 10 minutes

In a large pan fry off the chopped onion and chilli in a pan with a large glug of olive oil

Add the minced cloves of garlic and fry for around 1 minute

Add the chopped fresh tomatoes, then add all the dried spices and fry for around 5 minutes before adding the tinned tomatoes

Pour in ½ the tin of water into the mix (feel free to add a dash more if you like a thinner consistency)

Once the potatoes are soft, add them to the shakshouka then leave to simmer and infuse for another 5-10 minutes

Taste test, adding a little more salt and pepper if needed.

Enjoy!

ras el hanout shakshouka
Lunch & Light Bites Recipe Sides & Savoury Snacks

Butternut Tart with Homemade Pastry

Posted on July 20, 2018
vegan butternut tart

This butternut tart is one of my favourite things to create at the weekend. Vegan pastry seemed a somewhat mystery to me however I seem to have found a delicious recipe that works a treat! 

For the Berries

1 heaped cup frozen berries ( I used blueberries & Blackberries)

1 tsp Cinnamon

1 tsp Ginger

1 tsp Coconut Sugar

1 cubed small braeburn apple

1 tbsp water

 

For the Crumble

½ cup large rolled oats

1/4 cup organic instant oats

½ cup melted coconut oil

2 tbsp maple syrup

½ tsp cinnamon

½ tsp ginger

vegan butternut tart recipe

For the filling

 

Fill a medium sized pot with water and add the cubed butternut squash, then gently boil for around 15 minutes

 

In a large frying pan add the spices and heat for around 60 seconds (this releases the aroma and flavour)

 

Add a glug of oil to the pan then gently fry off the onions

 

Add the minced cloves of garlic, gently fry until cooked then add the boiled butternut

 

Stir the ingredients together and set to one side (off the heat)

 

For the Tart

 

In a large mixing bowl sift the flour then add the rest of the dry ingredients (oat flour, salt, dried herbs and sugar

 

Stir together then add the cubed dairy free butter and mix with your hands

 

In a separate small bowl, mix 3tbsp cold water with 2tbsp oil then add to the pastry mix

 

Mix together with your hands until a dough is formed then wrap in cling film and leave to cool in the fridge for 30 minutes

 

*This is where I made the filling whilst waiting for the pastry to cool*

 

Flour a smooth surface and rolling pin, then begin to roll out your pastry until around 1cm thick

 

Take 4 greased tartlet tins (with removeable bases) and fill with the rolled pastry

 

Make sure the edges are the same thickness as the base, then prick with a fork to prevent soggy bottoms

 

Fill the tarts with the butternut and onion filling then place in the oven for around 35-40 minutes until the tart turns golden

 

Check on the tarts after around 30 minutes, if the butternut is catching, add a little circle of tin foil over the top, leaving the pastry exposed

 

Take out once cooked and garnish with pomegranate seeds and fresh thyme

 

vegan butternut tart
Breakfast Lunch & Light Bites Recipe

Pickled Cucumber & Hummus Toast

Posted on June 28, 2018
hummus and pickled cucumber toast

As a (self-confessed) hummus addict, there is nothing better than slathering a thick layer of hummus on top of a freshly toasted slice of sourdough. 

 One thing that would make it better is adding pickled cucumber on top! Inspired by Bettina (@Bettinas_kitchen) and her recent cook book release 'Happy Food' I bring you this mouthful of joy. 

 

The pickled cucumbers take only minutes to make and work perfectly in a number of recipes such as salads, burgers or simply with hummus and sourdough like this. 

Ingredients

 

2 slices of sourdough 

3 heaped tbsp hummus 

1/2 cucumber

1/4 cup white wine vinegar

pinch of brown sugar 

pepper to taste

 

Method

 

Using a julienne peeler, peel long-ways down the cucumber and place in a bowl with the vinegar, sugar and add a pinch of salt. Allow to soak for 5 minutes

Pop the sourdough in the toaster 

Lather the hummus over the two slices of toasted sourdough and add the cucumber on top 

Add a sprinkle of cracked black pepper and enjoy! 

 

hummus and pickled cucumber toast
pickled cucumber and hummus toast