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Recipe

Steamed Jackfruit Buns

Posted on November 19, 2019

Method

For the Bao

In a large mixing bowl, add all of the dry ingredients, and mix together

Add the luke warm water and luke warm oat milk (it's crucial the liquid is room temperature so it reacts with the yeast)

Mix together with your hands and bring together to form a dough, then knead for 8-10 minutes

Once the texture of the dough is springy, pop it back in the bowl with a little oil to help remove it, cover with a tea towel and leave in a warm place for 1 hour

***This would be a perfect time to prepare the filling***

Once the dough has doubled in size (if it's cold you may need to leave it up to 2 hours) knock back the dough and roll into a fat sausage shape

Slice into 8-10 equal portions (refer to the images below)

Using a rolling pin, roll each portion into a circle around 1-2cm in thickness

Add 1 tsp of the hoisin sauce to the centre of each circle, then add 1 tbsp of the jackfruit filling on top, then bring the sides up and pinch the top to create the sealed bun

Place the filled buns to a bamboo steamer and steam for 8-10 minutes until the dough is spongey to touch

Garnish with coriander and sesame seeds and enjoy!

For the filling

Finely chop the spring onion, the ginger and garlic and fry in a wok with the sesame oil for 4-5 minutes

Drain the jackfruit and discard the hard edges, then add the rest to the frying pan and cook on a high heat for 5-10 minutes then add the hoisin sauce, keep on a medium heat for a further 10 minutes then set aside for the buns

Ginger, Garlic and Tenderstem Noodle Curry

Posted on November 8, 2019

Ginger, Garlic Noodle Curry Recipe

This noodle curry is packed with flavour from using lots of fresh ginger and garlic, paired with crunchy tenderstem and silky smooth udon noodles.Whether it’s a week night dinner, cooking for friends or instead of ordering from Wagamamas, this noodle dish will hit the spot.

Ingredients Breakdown

Udon / Wheat Noodles- I’ve used a medium noodle, so a little thicker than an udon. However you can use udon noodles, or if you’re gluten free, rice noodles or soba noodles.

Ginger- This is a key ingredient as it gives the curry a beautiful fragrant and slight kick to the dish. You can either grate the ginger or finely dice it.

Tamari- I love using a bit of tamari in most dishes as it gives a lovely umami flavour.

Ginger- I use 4 cloves for this recipe however please feel free to use just three, especially if they’re large cloves.

Tips For Cooking This Recipe

Fresh Ginger- If you half the pice of fresh ginger then grate one half and finely chop the other half. The finely chopped half will be added at the beginning of the recipe as instructed, then add the grated half after you’ve added the coconut milk.

Timing the Tenderstem- By simply adding the tenderstem to the dish right at the end, then placing a lid over the top, helps steam the vegetable. Be sure to only steam for around 4-5 minutes to prevent it going soggy.

Fresh Lime- This is an important ingredient as adds the acidity. If you half the lime, add half of the juice at the beginning with the vegetable stock, then squeeze the remaining half over the curry once finished (or just a little squeeze over each serving bowl).

Find my recipes on Pinterest or tag me on Instagram

Ginger, Garlic & Tenderstem Noodle Curry

Delicious, vibrant and full of flavour - this noodle curry is really simple to put together and tastes just as good as your favourite takeaway. Perfect for making when you have friends over for dinner.

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Prep Time 5

Cook Time 25

Ingredients

For the stock

1 white onion
3 cloves garlic
thumb size piece of fresh ginger
1 red chilli
1 400 ml tin coconut milk
1 tbsp tamari
1 tsp turmeric
1 tsp cumin
700 ml veg stock made using stock cube and water

Veg & Noodles

3 spring onions
1 courgette
2 peppers
5-6 Tenderstem
1 pack ribbon noodles if gluten free use soba or flat rice noodles
1/2 lime squeezed

Garnish With

2 spring onions
1 tbsp sesame seeds toasted is even more delicious
large pinch salt
tsp chilli flakes optional for extra heat
1/2 lime squeezed to garnish each dish at the end

Instructions

Use either a large pot or a deep pan, pop it on a medium heat with a drizzle of sesame oil
Finely dice the onion, ginger and chilli then add to the pan and fry for around 5 minutes
Once they have softened add the minced garlic and cook for a further 1-2 minutes
Roughly chop the peppers, courgette and spring onion into bite size chunks, add to the pan with the tamari and the squeeze of 1/2 lime
After 5-6 minutes of frying add the veg stock, turmeric and cumin and bring to a simmer for around 10 minutes
Turn the heat right down then add the coconut milk, noodles and Tendertem, pop a lid on top and leave to steam for around 5 minutes
Garnish with sesame seeds, finely chopped spring onion, chilli flakes and a pinch of salt then add the other squeeze of 1/2 lime just before serving
Enjoy!

Keyword ginger noodles, noodle curry, tenderstem noodle, vegan noodles

dessert Recipe

No Carrot Carrot Cake

Posted on November 4, 2019

Method

Preheat the oven to 180ºC

Mix all of the dry ingredients together in a bowl

Add the apricots, benefit carrot juice and olive oil to a food processor and blitz until combined

Add the wet ingredients to the dry and mix together with a wooden spoon, careful not to overwork it

Add to a lined baking loaf tin and bake for 50 minutes, or until you can stick a knife in and it comes clean out

For the icing, simply mix all of the ingredients together and pour over the cake once cooled

Dressings and Sauces Recipe

Red Pepper & Bean Dip Toast Topping

Posted on October 23, 2019

Lunch & Light Bites Recipe

Heirloom Tomato Tart in Garlic Creme Fraiche

Posted on October 17, 2019

Method

Preheat the oven to 200ºC and take the pastry out of the fridge to come to room temperature

Roll the sheet out onto a baking tray then fold over the edges to create a border

Mix the oat milk and tamari then brush over the edges and top with the poppy seeds

Gently prick the pastry base with a fork 7-8 times then pop in the oven for 10 minutes

Whilst the pastry is rising, mix the garlic powder with the creme fraiche and slice the tomatoes

Once the pastry has risen, take out of the oven, add the creme fraiche to the base then top with the sliced tomatoes*, sprinkle the dried basil and thyme on top, add a pinch of salt then pop back in the oven for a further 12-15 minutes

Take out and enjoy!

*To avoid a soggy bottom, try draining off the tomatoes juice before adding to the pastry

dessert Recipe

Biscoff, Jam & Cornflake Chocolate Cups

Posted on October 16, 2019

dessert Recipe

Easy Peanut & Chocolate Pretzel Bites

Posted on October 11, 2019

vegan peanut chocolate pretzel bites vegan

Method

Melt down the chocolate in a small bowl

Carefully dip or spoon the peanut butter onto half of the pretzel

Dip the other half into the chocolate then place on grease proof paper

Repeat until all of the pretzels are complete, then sprinkle a little sea salt onto the dried half of chocolate

Pop in the fridge and enjoy as a snack Pit Barrel Cooker isn’t marketed as a smoker, but rather a cooker. Pit Barrel Cooker is a top-loading steel drum cooker that is designed to work at a specific temperature. Sometimes called an ugly drum smoker (UDS), this style of cooker puts foods directly over the fire in a closed space that limits airflow to hold temperatures low and consistent. Simply put, this style of cooker is a steel barrel standing upright on legs with vents in the bottom, a basket for charcoal in the bottom, and racks or hooks for holding the food toward the top just under the lid. Visit Rotorm.com for more information!

dessert Recipe

Hidden Berry Chocolate Tart

Posted on October 3, 2019

berry chocolate tart vegan gluten free recipe

Method

For the base

Toast all of the ingredients (apart from the desiccated coconut) at 180ºC for 12 minutes

Blend the roasted nuts and coconut with the medjool dates and coconut until sticky texture then pour into a tart tin with a removable base

Pack down creating the base then pop in the fridge to cool

For the jam

*tip, make the jam whilst the nuts are roasting

Simply pop the berries, water and chia seeds in a pot and simmer until a lovely sticky texture has formed, this is when the chia seeds have absorbed the water

Set aside to cool, then pour on the base of the tart layer and pop back in the fridge whilst you make the ganache

For the chocolate

Using a ban marie (this helps control the heat more than a microwave) heat the coconut cream, then add the chocolate and melt slowly

Don't be tempted to put the heat right up, as it will make the chocolate curdle - it'll take around 5 minutes to get a gorgeous silky smooth texture

Pour over the chia jam base and pop back in the fridge for around 2 hours

*take out of the fridge to eat but don't leave it out too long as the centre will melt down at room temperature*

Bread & Dough Dinner Recipe

Steamed Fluffy Bao Buns

Posted on October 2, 2019

With De Dietrich

Home made bao buns are fluffy, delicious and perfect paired with a crunchy spicy filling, so today I'm sharing a recipe I've tried to make as simple as possible.

I'm working with De Dietrich on this recipe to show off the fancy steam oven settings that make steaming food incredibly easy. It's as easy as filling the little water drawer and letting the oven do the work. With a controlled temperature inside, there is no worry of loosing heat and ending up with flat and soggy food.

note, the oven was gifted in partnership of recipe development

Method

for the bao

In a large mixing bowl, add all of the dry ingredients, and mix together

Add the luke warm water and luke warm oat milk (it's crucial the liquid is room temperature so it reacts with the yeast)

Mix together with your hands and bring together to form a dough, then knead for 8-10 minutes, a light bit of exercise for you

Once the texture of the dough is springy, pop it back in the bowl with a little oil to help remove it, cover with a tea towel and leave in a warm place for 1 hour

Once the dough has doubled in size (if it's cold you may need to leave it up to 2 hours) knock back the dough and roll into a fat sausage shape

Slice the roll into 8-10 equal portions then lightly flour the surface and a rolling pin

Make each of the pieces into a rough ball and roll into an oval shape, around 2cm thick, then add a drop of sesame oil and fold in half (the sesame oil helps it not stick)

Repeat until all of the dough is folded then pop on a baking tray, cover with a tea towel and leave for the final prove for a further 30 minutes

for the cauliflower

Preheat the oven to 180ºC

Mix all of the ingredients together in a mixing bowl, then add the cauliflower florettes and make sure each bite is completely covered

Place onto a baking tray and bake for 30-40 minutes until nice and crispy

steaming the bao

Using the steam setting on the oven, set it for 12 minutes - you will be prompted to fill the water draw until full to ensure enough to steam

Once ready, pop the bao in the oven and allow to steam for the full 12 minutes until beautiful and fluffy

After they're steamed, prep some crunchy veg to fill the bao then add the piping hot crispy cauliflower wings

Top with sriracha, chopped nuts and sesame seeds and enjoy!

Dinner Lunch & Light Bites Recipe

15 Minute Mexican Jackfruit Toasted Wraps

Posted on September 30, 2019

Method:

Pull apart the jackfruit and add to a frying pan with 1 tsp olive oil and fry for around 8 minutes

Chop the peppers, add to the pan and season with the Mexican seasoning -Use another pan, place on top of the jackfruit mix (pop a bit of tin foil in between) and press down the help cook the jackfruit and peppers for a further 5 minutes

In a small frying pan, heat the tortillas on each side until toasted

Add a scoop of the vg mayonnaise to the tortilla, add a scoop of avocado, add a squeeze of fresh lime juice, then layer on the jackfruit and pepper mix

Repeat until you've filled each tortilla and enjoy!

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Recipe

Ingredients

For the filling

For the buns

Method

For the Bao

For the filling

Ginger, Garlic Noodle Curry Recipe

Ingredients Breakdown

Tips For Cooking This Recipe

Find my recipes on Pinterest or tag me on Instagram

Ginger, Garlic & Tenderstem Noodle Curry

Ingredients

For the stock

Veg & Noodles

Garnish With

Instructions

If you like this recipe why not try my Lemongrass & Pak Choi Curried Noodle Dish.

Ingredients

Method

Ingredients

Method

Ingredients

Method

Ingredients

Method

Ingredients

Method

Ingredients

Method

With De Dietrich

*note, the oven was gifted in partnership of recipe development*

Ingredients

Method

Ingredients:

Method:

note, the oven was gifted in partnership of recipe development