Vegan Gravy

• 2 carrots
• 2 onions
• 2 sticks of celery
• 2 tsp dried mixed herbs or 2 tbsp fresh herbs
• 1 tsp marmite
• 1 tbsp brown sugar
• 1 tbsp tomato paste
• 2 tbsp balsamic vinegar
• 4 cups vegetable stock 
• 2 tbsp flour

1. Put vegetables in a pan with a splash of olive oil
2. Cook until caramelised
3. Add herbs, Marmite, sugar, tomato paste and vinegar
4. Cook for a further 2 minutes
5. Add 3 cups of vegetable stock - bring to a simmer
6. Mix remaining cup of vegetable stock with flour and gradually add
7. Stir until thickened
8. Put all the mixture into the food processor and process until smooth
9. At this stage, if wished, the mixture can be put through a sieve to ensure it is even smoother

Candy Cane Fudge

• 500 grams white chocolate
• 50 grams butter
• 1 tin sweetened condensed milk
• 1/2 tsp peppermint essence (optional)
• 8 crushed candy canes
• 150 grams milk or dark chocolate

1. Melt white chocolate, butter and condensed milk together and stir until smooth
2. Stir in peppermint essence
3. Melt milk chocolate and swirl into the top
4. Swirl in some crushed candy canes and then press crushed candy canes into the top
5. Refrigerate until set

Christmas Bark

• white chocolate
• dark or milk chocolate
• crushed candy canes

1. Melt 1/2 of the white chocolate and spread over the bottom of a lined pan
2. Let set
3. Melt the milk chocolate and spread over - let set
4. Melt the remaining white chocolate and spread over the milk chocolate
5. Gently press the crushed candy canes into the top of the milk chocolate

Carrot, Bean and Miso Dip

• 4 carrots peeled and sliced
• 3 tbsp olive oil
• 2 tbsp water
• 2 cloves garlic crushed
• 1/2 tsp ground cumin
• 1/2 tsp ground ginger
• 3/4 cup cooked cannellini beans
• 2 tbsp white miso paste
• 2 tbsp lemon juice

1. Put carrots, olive oil, water, garlic, cumin and ginger into a pot.
2. Bring to boil
3. Put lid on and simmer for 30 minutes
4. Put into a food processor with the remaining ingredients and process until smooth

Roasted Red Pepper Hummus

• 1 cup roasted red pepper
• 1 can chickpeas drained (425 grams)
• 1/4 cup lemon juice
• 1/4 cup tahini or nut butter
• 1/2 clove garlic
• 2 tbsp olive oil
• 3/4 tsp of ground cumin

1. Put all the ingredients in the food processor and process until smooth

Minted Pea Soup

• 2 onions
• 2 tbsp oil or vegan butter type spread
• 1 kg frozen minted peas
• 1 litre vegetable stock
• 1 tbsp nutritional yeast (optional)

1. Fry onions until translucent
2. Add peas and stock
3. Boil for 5 minutes
4. Puree until semi-smooth
5. Add nutritional yeast (this gives a slight touch of parmesan for vegans)
6. Serve with mint leaves and/or croutons

Cashew Nut Cream

• 2 cups raw cashews
• 1 cup cold water
• dash salt
• dash lemon juice
• 2 tbsp sugar or maple syrup (for a sweet version)

1. Soak the cashews for 48 hours or overnight
2. Drain and add to food processor with 1 cup fresh water
3. Add water until you get the consistency you want
4. Add lemon juice, salt, sugar

Vegan or Vegetarian Cashew Nut Roast

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 4 carrots chopped
• 1 tsp vegetable stock powder
• 1 tsp dried mixed herbs
• 1 tbsp tomato paste
• 1 tsp soy sauce
• 1 cup cashew nuts
• 1/2 cup parsley
• 1 cup fresh breadcrumbs
• 3 eggs (for vegetarian) or 3 egg replacement *(vegan)

Method:

1. Fry onion in olive oil
2. Add chopped carrots, stock and herbs, tomato paste and soy sauce
3. Cook until carrots and soft and the mixture is caramelised
4. Add nuts and cook another 10 minutes
5. Process in a food processor, with the parsley, until the mixture is smooth
6. Add breadcrumbs and eggs or egg replacer
7. Push into a loaf tin
8. Bake at 190 degrees Celsius for about 40 minutes until firm to touch

In oven, ready for cooking

Quick, Easy, Yummy Cookies

• 200 grams sugar
• 200 grams margarine or softened butter
• 2 tablespoons golden syrup
• 150 grams self-raising flour
• 1 cup chocolate chips

1. Beat together sugar and margarine
2. Beat in golden syrup then flour and chocolate chips
3. Put in spoonfuls on a baking paper covered tray
4. Bake at 180 degrees Celsius for 15 minutes

Mini Banoffee Pies

• ginger kiss biscuits or chocolate chip biscuits
• caramel sweetened condensed milk
• banana - sliced
• cream
• chocolate powder or grated chocolate

1. Crumble the biscuit into the bottom of a wine glass
2. Layer with the caramel then sliced banana and cream
3. Decorate with chocolate

Apple Streusel Cake

• 1 1/2 cups flour
• 2 1/4 tsp baking powder
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1 egg
• 1/2 cup milk
• 1/4 cup melted butter
• 2 1/2 cups chopped apples
• 1/2 cup sugar
• 1/4 cup flour
• 2 tbsp butter
• 1 tsp cinnamon

1. Mix together first measure of flour, baking powder, first measure of cinnamon and brown sugar.
2. Beat egg and add milk and melted butter.
3. Mix wet and dry ingredients together and stir in chopped apples
4. Spread into a lined and greased tin
5. Mix together second measure of sugar, flour and cinnamon with butter and sprinkle over the top
6. Bake in a medium oven for 30 - 40 minutes until a toothpick inserted in the centre comes out clean.
7. Serve with cream, or ice cream or custard.

Cow Pats

This was one of my favourite recipes as a child. It came from the mother of one of by best friends. I'm not sure why we called them cow pats but we did! I always thought they were a slightly healthier version of truffles or rum balls.

• 4 tbsp butter
• 1/4 cup milk
• 1/2 cup sugar
• 3 tbsp cocoa
• 3/4 cup skim milk powder
• 1/2 cup sultanas
• vanilla essence
• coconut for rolling

1. Place butter, milk and sugar in a saucepan and heat until butter and sugar are melted
2. Stir in cocoa, milk powder, sultanas and vanilla essence
3. Allow to cool slightly, roll into balls and roll in coconut
4. Leave in fridge to set

Golden Tofu

• packet of tofu cut into cubes
• 1 tbsp soy sauce (low salt if possible)
• 1 crushed garlic clove
• 1 tsp crushed ginger
• 1 tsp brown sugar
• 3 tbsp flour
• 1 tbsp oil

1. Combine sauce, garlic, ginger and brown sugar
2. Marinate tofu in this mixture for a few hours or overnight
3. Sprinkle flour in a shallow bowl
4. Remove tofu from marinading mixture and lightly coat in the flour
5. Heat oil in frypan and cool until golden on all sides
6. Can be used on kebabs, as part of a stir-fry mixture or just on its own

Tomato Sauce (Ketchup)

• 4 tsp ground cloves
• 5 kg tomatoes
• 2 onions peele and chopped finely
• 3 crushed cloves of garlic
• 1 1/4 kg sugar
• 3 tbsp salt
• 1 tsp cayenne pepper
• 1/2 tsp mustard powder
• 2 3/4 cups malt vinegar

1. Pour boiling water over tomatoes and leave for 5 minutes
2. Peel and core
3. Place in a large pot with remaining ingredients
4. Bring to boil and then simmer for 2 - 3 hours until thick
5. Use a stick blender or food processor to puree
6. Put in sterilized bottles or jars and seal. (Can also be frozen).

Piccalilli/ChowChow/Mustard Pickle

Call it what you wish this is a delicious pickle with a stunning bright yellow colour and a lovely crunchy texture.

• 450 grams cauliflower
• 450 grams cucumber
• 450 grams onions
• 250 grams green beans
• 1 green capsicum
• 2 tbsp salt
• 310 ml white vinegar
• 250 grams sugar
• 2 tsp fennel seed
• 2 tsp mustard seed
• 3 tbsp flour
• 2 tsp mustard powder
• 2 tsp turmeric

1. Chop all the vegetables into small cubes and put into a large bowl
2. Cover with the salt, stir through and leave overnight
3. Place clean preserving jars into the over at 120 degrees Celsius to sterilise
4. Put sugar, 1/2 the vinegar, fennel seed and mustard seed in a pot and simmer until sugar is dissolved
5. Stand for 15 minutes then strain, returning liquid to the pot
6. Mix flour, mustard powder and turmeric with the other half of the vinegar and add to sugar liquid
7. Drain vegetables and add
8. Simmer for 15 minutes stirring frequently
9. While pickle is still hot pour into the sterilised jars and seal
10. Eat when cold or keep in the fridge

Pumpkin, Chickpea and Cheese Casserole

• 750 grams pumpkin, peeled and chopped
• 1 large onion
• 2 cloves garlic crushed
• 50 grams butter
•  6-8 drops hot sauce
• 2 cups grated tasty cheese
• salt and pepper
• 2 x 400 gram tins chickpeas drained (or 1 cup dried chickpeas soaked and cooked)

1. Simmer pumpkin until tender
2. Sauce chopped onion and garlic
3. Add to pumpkin and mash slightly
4. Stir in cheese and sauce and season
5. Gently stir in chickpeas
6. Spread into a baking dish and bake at 180 degrees Celsius until bubbling and hot

Green smoothie

• 1 large banana chopped
• 1 kiwifruit skinned and chopped
• 2 cups spinach
• 1 1/2 cups milk (soy or almond)

1. Process all ingredients in a blender

Delicious Dahl

• 1 1/4 cups red lentils
• 1 cup coconut milk (lite)
• 3/4 cup water
• 1 cup vegetable stock
• 2 x 400 grams tins of chopped tomatoes
• 2 diced onions
• 4 cups chopped fresh spinach
• 1 tsp cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground black pepper
• 1/4 tsp cinnamon
• 1/4 tsp ground cloves
• chopped coriander leaves to garnish

1. Place all ingredients except coriander and rice in a pot
2. Bring to boil and simmer for 30 minutes until lentils are tender
3. Garnish with coriander

Apple (and Blueberry) Crumble Cake

• 1 cup apple juice
• 4 tbsp cornflour
• 1 tbsp sugar
• 1/2 tsp cinnamon
• 1 tsp vanilla essence
• 4 apples, peeled and thinly sliced
• 1/2 cup flour
• 1/2 cup ground almonds
• 1/4 cup sugar
• 50 grams of melted butter
• 100 butter or margarine softened
• 1/3 cup sugar
• 1 egg
• 1 cup flour
• 1 tsp baking powder
• 100 ml milk
• 1 punnet of blueberries (optional)

1. Combine 1/3 cup apple juice and cornflour 
2. Heat 2/3 cup apple juice, sugar, cinnamon and vanilla and bring to boil
3. Thicken with cornflour mixed with apple juice
4. Stir until thick
5. Add apple slices and stir to coat
6. Combine first measure of flour, almonds and sugar
7. Add first measure of melted butter
8. Rub to form a crumble consistency
9. Cream softened butter and sugar
10. Add egg and beat
11. Fold in flour and baking powder and add milk
12. Spread base mixture into a tin and spread apple filling over top and crumble over that
13. Bake for 70 minutes
14. If desired cover top with blueberries and sprinkle with icing sugar

Licorice Allsort Slice

• 125 butter
• 160 ml sweetened condensed milk
• 1 tbsp golden syrup
• 250 grams plain biscuits crushed
• 1/2 cup desiccated coconut
• 375 grams licorice allsorts chopped
• 200 grams chocolate chopped

1. Line a baking or slice tin
2. Melt butter, condensed milk and golden syrup together
3. Add biscuits, coconut and licorice allsorts
4. Mix well and press into tin
5. Let set for 30 minutes
6. Melt chocolate and ice with the melted chocolate

Mediterranean Vegetable and Quinoa Soup

• 1 tbsp olive oil
• 3 carrots chopped
• 1 onion chopped
• 3 stalks celery chopped
• 3 cloves of garlic crushed
• 2 kumara (or potato) diced
• 1/2 red pepper diced
• 1 tbsp fresh basil chopped
• 1 tbsp fresh oregano chopped
• 2 cups vegetable stock
• 1 cup quinoa 
• 670 gram jar of passata or tomato pasta sauce
• 400 gram can butter beans
• 1/2 small cabbage shredded

1. Heat oil and cool carrots, onion, celery and garlic for 5 minutes
2. Add kumara and cook 5 minutes
3. Add herbs, 5 cups water and passata. Bring to boil then simmer for 10 minutes
4. Place quinoa in pan with 2 cups boiling water and simmer for 8 minutes
5. Add beans and cooked quinoa to soup and cook for 8 minutes
6. Add cabbage and cook for 5 minutes
7. Season to taste and serve

Chickpea and Red Lentil Soup

• 1 tsp ground cumin
• 1/4 tsp dried chilli flakes
• 1 tbsp olive oil
• 1 chopped onion
• 1 cup red lentils
• 2 cups vegetable stock
• 400 gram tin chopped tomatoes
• 400 gram tin chickpeas rinsed
• 2 tbsp fresh coriander leaves

1. Heat oil and add onion, cumin and chilli
2. Cook gently for 5 minutes
3. Stir in lentils, stock 1 1/2 cups water and tomatoes and bring to boil
4. Simmer for 15 minutes until lentils soften
5. Puree roughly with a stick blender
6. Add chickpeas and stir through
7. Garnish with coriander and a spoonful of yoghurt if desired

Quick and Easy Best Ratatouille

• 2 tbsp olive oil
• 1 large onion chopped
• 1 crushed garlic clove
• 1 tsp chopped thyme
• 1 eggplant diced
• 1 green, red or yellow peppers diced
• 2 diced courgettes
• 1 tin crushed tomatoes
• 1 tbsp fresh basil
• 1 tbsp fresh parlsey
• salt and pepper to taste

1. Heat 1 tbsp olive oil in pan and cool onion and garlic for 5 minutes
2. Add thyme
3. Add 1 tbsp olive oil and diced eggplant and cook gently another 5 minutes
4. Add red pepper and cook another 3 minutes
5. Add courgettes and cook another 2 minutes
6. Add remaining ingredients and cook for another 5 minutes
7. 
   

Spinach and Red Pepper Roulade

• 450 grams spinach
• 40 grams butter
• 5 large eggs separated
• 3 tbsp self-raising flour
• salt and pepper
• parmesan cheese
• 100 grams feta cheese
• 150 grams cream cheese
• 150 grams roasted red pepper drained and finely chopped

1. Line a swiss roll tin with baking paper
2. Wash spinach and remove thick stalks
3. Melt butter and cook spinach for a couple of minutes
4. Squeeze to remove liquid and finely chop
5. When spinach is cool stir in egg yolks and salt and pepper
6. Beat whites and fold in to the mixture
7. Spread in the swiss roll tin and bake at 200 degrees Celsius for 12 - 15 minutes until firm and springy
8. When cooked turn out onto baking paper sprinkled with parmesan cheese. Let cool
9. Mix together drained feta, cream cheese and roasted red pepper
10. Unroll and spread mixture over and re-roll
11. Wrap in the baking paper until read to serve

Ginger Roulade with Mascarpone Cream

• 3 eggs
• 1/2 cup brown sugar
• 1/2 cup flour
• 1 tsp baking powder
• 1 tbsp ground giner
• 1/2 tsp ground cinnamon
• 1 tbsp melted butter
• 200 grams mascarpone
• 100 grams thick plain yoghurt
• 2 tbsp thinly sliced crystallised ginger

1. Line a swiss roll tin with baking paper
2. Beat eggs and sugar for 5 minutes until thick and creamy and tripled in volume
3. Sift dry ingredients over and drizzle melted butter over
4. Carefully fold flour in thoroughly
5. Smooth into the swiss roll tin
6. Bake about 8 minutes at 200 degrees Celsius
7. Leave for 1 minute then turn out onto baking paper
8. Peel off lining paper and roll - leave to cool
9. Whisk mascarpone and yoghurt together and stir in ginger
10. Unroll and line with 2/3 of the cream
11. Roll up again 
12. Serve with mangoes and the rest of the cream

Chocolate Mousse Layer Cake

• 150 grams plain biscuit crumbs
• 1 tbsp cocoa
• 100 grams melted butter
•  3 tbsp cream
• 90 grams dark chocolate buttons
• 1/2 can sweetened condensed milk
• 2 tbsp sugar
• 15 grams butter
• 2 tsp gelatine
• 2 tbsp cold water
• 100 ml cream
• 200 grams milk chocolate buttons
• 150 grams sour cream
• 1 cup cream, whipped

1. Combine biscuit crumbs, cocoa and melted butter and press into the base of a tin lined with plastic wrap. 
2. Chill for 1 hour
3. Heat cream, dark chocolate until melted and smooth and set aside
4. Combine condensed milk, sugar and butter and microwave on medium power until golden
5. Spread caramel over biscuit base and chill 15 minutes
6. Spread dark chocolate over and chill for 30 minutes
7. Sprinkle gelatine over water and stand for 5 minutes
8. Heat cream and chocolate until melted and smooth
9. Add gelatine and stir until dissolved
10. Cool to room temperature
11. Whisk in sour cream until smooth and then fold in whipped cream
12. Score the dark chocolate layer slightly and pour mousse over
13. Chill for 2 - 3 hours or until set

Pistachio and Cranberry Fudge

• 1 can sweetened condensed milk (400 grams)
• 1 cup brown sugar
• 125 grams butter
• 40 ml liquid glucose
• 30 ml golden syrup
• 200 grams white chocolate chopped
• 1/3 cup chopped pistachios
• 1/3 cup dried cranberries

1. Place condensed milk, sugar, butter, glucose and golden syrup in a pan and stir over a low heat
2. Stir for 20 minutes or until mixture has thickened and turned pale brown
3. Stir in chocolate, pistachios, cranberries
4. Pour into a pan lined with baking paper
5. Refrigerate until firm and cut into squares

Minted Pea Soup

• 50 grams butter
• 1 large onion finely diced
• 1 clove garlic squished
• 3 cups frozen minted baby peas
• 2 1/2 cups vegetable stock

1. Melt butter and add onion and garlic and cook
2. Add peas and stock, bring to boil then simmer for 20 minutes
3. Process soup until smooth

Chocolate Fudge (White or Dark)

• 2 1/2 cups caster sugar
• 500 ml cream
• 1 cup chopped chocolate (dark or white)
• 30 grams butter
• 1/2 tbsp liquid glucose
• 3/8 cup sifted cocoa (for the dark fudge only)

1. Line a swiss roll tin with baking paper
2. Place all ingredients in a heavy saucepan and stir well to combine
3. Bring to boil and then reduce heat - without stirring
4. Bring mixture to 114 degrees Celsius or soft ball stage
5. Remove from heat and using an electric beater to beat until thick and forms ribbons when beaters are lifted out of the mixture
6. Pour into fudge tray and leave to set overnight at room temperature
7. Cut into 2cm squares with a sharp knife
8. Keeps for 2 - 3 weeks in an airtight container - don't store in the fridge

Pistachio and Cranberry Christmas Flakes

• 375 grams white chocolate
• 1/4 cup sultanas
• 1/4 cup diced almonds
• 1/2 cup chopped pistachio nuts
• 1/2 cup dried cranberries

1. Line a tray with baking paper
2. Melt chocolate and stir in nuts and fruit
3. Refrigerate until set then break into shards