This recipe for quick pickled vegetables is effortless, but the end result is a refreshing addition to any plate. Jöro serve these vegetables alongside their Cured Wild Sea Trout recipe and they complement the fish wonderfully. This type of pickling doesn’t require canning, as you tend to use them with a week or so. In addition to this, you can adapt this recipe to use pretty much any vegetable you would like.
Prep time: 10 minutes
Resting time: 1 day
300g white wine vinegar
100g caster sugar
10g dried kombu seaweed (available from health food shops mostly)
5 baby onions
1 leek, white/light green part only discarding the dark green tops
(any vegetables you like really!)
Jar or sealable container
Place the vinegar, water, seaweed and sugar in a pan and bring to the boil, season with a pinch of salt to taste.
Meanwhile, clean and peel the vegetables and cut into desired shapes.
Once the pickling liquid has come to the boil, remove from the heat and allow to cool slightly, before pouring over the vegetables, then leave to pickle for at least 1 day before using.
This Salted Chocolate Vegan Tart is so delicious I cannot begin to tell you! It’s really important to use a good quality dark chocolate when making this recipe as you can really taste the difference. In the ProWare office of late we haven’t been able to get enough of Seed and Bean’s salted vegan chocolate. So we decided to make it into a tart!
This tart’s base is a more ‘biscuity’ base, not to be confused with Masterchef’s ‘buttery biscuit base song‘ as we’ve used soya margarine to keep it vegan. And really, this recipe is all about the rich chocolate filling! We’ve also paired it alongside coconut cream which is very versatile. The recipe is based on Ashley Rodriguez’s recipe for Coconut Rhubarb Creamsicles (which is amazing by the way!). To make the coconut cream more thick we’ve removed the coconut water by placing the can in the fridge beforehand. Coconut cream is great served on top of fruit salad, in a Victoria sponge cake, as a topping on Chia Seed Pudding and even as a replacement for whip cream on a latte!
Written by Corin
Prep time:5 minutes
Cooking time: 10-15 minutes
Chill time pastry:60 minutes
Chill time filled tart:5-6 hours
For the filling
200ml soya milk
4 tablespoons sugar
1 tablespoon cornflour
1 teaspoon vanilla extract
255g dark salted vegan chocolate (we used Seed and Bean’s salted dark chocolate)
If not using salted chocolate add 1/2 teaspoon fine sea salt
Place a can of coconut milk in the fridge with the side of the can you are going to open facing upwards. Let chill for 1 hour then open the can and carefully pour away the liquid into a bowl or glass. A thick coconut cream will remain in the can. Put this into a medium bowl and whisk together with the sugar and vanilla. Cover then put back in the fridge until you’re ready to eat the tart.
For the pastry sift the flour and icing sugar into a large bowl.
Chop the margarine roughly then add it to the dry ingredients by rubbing it into the flour/icing sugar quickly. Add the vanilla extract and add enough water slowly, little by little stirring with a wooden spoon until it is able to be made into a ball.
Wrap the dough in Clingfilm and put in the fridge to chill for 30 minutes.
When it is nearing the end of the 30 minutes, preheat the oven to 180ºC/350ºF/Gas 4.
Remove the pastry from the fridge and roll out on a floured surface so that it is 1/2 cm in thickness. Then line the tin with the pastry.
Once the tin is lined with the pastry cut a piece of grease proof paper so it over hangs the tin slightly then place your ceramic baking beans inside. Blind bake the pastry in the oven for 15 minutes with another piece of grease proof paper over top of the tart. This will stop the edges from browning too much.
After the blind bake, remove the weight/beans and bake for a further 10-15 minutes. Remove from the oven when it is golden brown and cooked through. The dough is very much like a biscuit base rather than flaky pastry.
Combine the soya milk and water in the milk pan and bring it to a gentle simmer over a low to medium head. In a small bowl mix the cornflour with a few tablespoons of soya milk then return to the milk pan and stir to combine. Bring the mixture to a gentle boil.
Break the chocolate into the medium sized bowl and pour over the hot soya mixture, stirring to combine. Add the vanilla extract and extra sea salt if not using salted chocolate. Pour in the pastry and refrigerate for 5-6 hours.
Chop 2 tablespoons of pistachios and scatter over the chocolate tart before serving and serve with a dollop of coconut cream.
For some of you Chia Seed Pudding may be ‘so last year’ or even 5 years ago for that matter, but I’ve only this year discovered Chia seeds/Chia seed pudding and I am definitely an enthusiast. Despite being so tiny, these little seeds are packed with good stuff. They’re full of antioxidants, omega 3’s, calcium, protein and fibre. Chia Seed pudding is a great way to start your day, as a healthy snack or even a dessert. Below are a couple of my favourite ways to top Chia Seed Pudding, but feel free to experiment with different fruits, nuts and toppings to your taste – that’s the fun part!
Place the chia seeds in a bowl or container. Add the plant milk along with the vanilla. Mix with a fork or whisk until incorporated. Leave to rest for 5 minutes then stir again thoroughly. Now leave for 3o minutes to an hour, or overnight in the fridge.
Distribute chia pudding into bowls/glasses or mason jars, whatever you’d like to eat them from. Then using the garnish ideas below begin mixing/ topping/garnishing your pudding. Enjoy!
Types and Garnish Options
Mango Ginger Breeze
Fresh ginger, finely chopped (best to mix this in at the chia seed and plant milk stage)
1 tablespoon cacao or coco powder thoroughly mixed into the ready chia pudding
1 tablespoon maple syrup
3-4 strawberries, sliced
1 tablespoon (per person) nut butter
Top with cacao nibs or grated dark chocolate
1/4 of a pineapple, cut into bite sized pieces
Dollop of coconut cream (this is made from 1 can of coconut milk, pour out the liquid and only use the thick coconut cream. Add 2 tablespoons of caster sugar and 1 teaspoon of vanilla. Mix well and refrigerate for at least 15 minutes before using.)
My friends and I can’t seem to get enough of guacamole at the moment. Someone brings it to every gathering or get together we have. We have it with tortilla chips, freshly cut vegetables, flat bread, anything really. This recipe can be served as a snack for a group of people or split between a few people as more of a main. BUT Avocados can be expensive, so give your local markets a try as they sometimes have amazing deals. My friends swear by the Moor Market in Sheffield if you’re local. Also a great way to save is to buy them on offer. The avocados I’ve used in this recipe are from the co-op but were reduced and perfectly ripe, bar one which was slightly too far gone.
Another safe bet with avocados, as timing can be tricky, is frozen avocados. Yes, you can freeze avocados! This is fab if you buy a bunch at a market or on offer, just make sure to remove the stone and skin before freezing. Even more exciting is that Tesco stock bags of frozen avocado halves at a pretty reasonable price too. (Quick Tip – these are in with frozen vegetable, not fruit section!) Perfect for keeping in the freezer for your last minute avocado needs. I must admit I’ve even defrosted them slightly in the microwave or in a freezer bag in some warm water, when in a hurry to use them.
This recipe is packed with so much vegetable goodness it’s unbelievable. The seasonal foods for June we’ve used are tomatoes, garlic, red onions and coriander, as well as carrots and courgettes served alongside to dip in the guacamole.
Written by Corin
Serves: A crowd as a side dish/dip or 2-3 as a light meal Prep time: 15 minutes
4 medium/large ripe avocados, stones and skin removed then flesh chopped
100g cherry tomatoes, quartered
1 stick celery, finely chopped
Half of any colour pepper, chopped
1/2 -1 small red onion or 1 shallot, finely chopped
1 clove garlic, crushed or finely chopped
2 tablespoons fresh coriander, chopped
juice from 2 limes
Half of a small chilli pepper, or a pinch of chilli flakes
1/2 teaspoon ground turmeric
season to taste with sea salt and freshly ground black pepper
Place the chopped avocado in the bowl or saucepan. Mix in the onion, pepper, celery, garlic, coriander, lime juice, chilli or flakes and ground turmeric. Mix well and season with salt and pepper to taste.
Then lastly add the tomatoes and mix gently to incorporate.
I don’t know if you’re like me, but I have a basket of packages of half used seeds, nuts, dried fruit and grains in my cupboard, some of which have been there for so long it’s slightly embarrassing! It is very good though if you are making your own granola as you can throw in pretty much anything and it still tastes great.
The other day my husband came home from the supermarket with these Caramelised Sesame Peanuts which were so moreish it made me upset because the package was way too tiny, a measly 80g! I looked at the ingredients and thought ‘I can make these’. In fact, I could make them that very moment thanks to my lovely basket of miscellaneous packages and that’s what I did. I had some raw unsalted peanuts which I bought ages ago to use as a topping for homemade Pad Thai, which were begging to be used. The result was really similar, I would say that the store bought version is slightly sweeter, but I prefer to err on the side of making things healthier if I can so I am happy with the result. Also, the store bought version had honey on the ingredients list, but I swapped this for a mix of maple syrup and coconut sugar.
Feel free to experiment with whatever nuts and seeds you have lurking in your cupboards and I hope you enjoy!
Written by Corin
Prep time: 2 minutes
Cooking time:20 minutes
300g unsalted raw/plain peanuts
1-2 tablespoons sesame seeds
2 tablespoons maple syrup (substitute honey)
65g coconut sugar (substitute white or brown sugar)
Half a teaspoon of crushed or fine sea salt (I used vanilla flavoured sea salt)
Silicone mat or grease proof paper
Preheat oven to 170°C.
Place the peanuts in a bowl, add in all other ingredients and mix well.
Line baking tray with silicone mat or grease proof paper and pour nuts onto tray. Spread the nuts out as much as you can.
Bake in oven for 10 minutes, stirring at this point, then for a further 10 minutes keeping an eye on them to make sure they don’t burn. Remove from oven, let cool slightly if you can and enjoy!
This trio of Christmas vegetables is a fantastic option for your festive dinner. The vivid, jewel-like colours of the red cabbage, carrots and sprouts will make an enticing accompaniment to any center-piece. Obviously we think that the best way to serve the vegetables is in our mini pans! We put portions for two into each mini-pan and served them on wooden trays designed to be shared.
The red cabbage is sauteed in red wine vinegar. The pine nuts & sweet, juicy raisins balance against the vinegar to create a lovely ‘sweet & sour’ flavour.
We chose not to over complicate things with the carrots and the sprouts … the carrots were lightly boiled and dressed with parsley butter. The sprouts were sparingly trimmed and boiled in salted water for about 5 minutes so that they kept their vibrancy in terms of flavour, colour & crunch.
This simple apple sauce is a fabulously festive condiment, perfect for serving alongside pork. It is finished with a very simple lemon twist and crumbly, dried lemon zest! It will keep in the fridge for a few days and will freeze for months so can easily be made in advance.
Written by Faye
Makes approximately: 300-500g depending on the size of your apples
Prep time: 5 minutes
Cooking time: 6 minutes
3 cooking apples, peeled, cored and quartered
3 tablespoons sugar (or to taste)
Juice of one lemon
Zest of one lemon
Pre-heat oven to 180°C.
Place the cooking apples and sugar into a microwaveable dish with a splash of water.
Cover the dish and microwave on a high heat for 4 minutes.
Add the lemon juice to taste. If necessary, add a little more sugar.
Put the lemon zest onto an oven proof dish and dry in the oven for 2 – 3 minutes.
Crumble the zest over the top of the sauce, adding a lemon twist to garnish.
First developed by chefs at the Restaurant Hasselbacken in Stockholm, these little beauties will impress even the most discerning guest. They can be prepared the night before, just leave them to soak in the fridge overnight. The sunflower or vegetable oil will take on a high temperature for roasting, really helping to crisp the potatoes up. The fan-like cuts to the top of the potatoes gives a deliciously tempting crunch which contrasts with the fluffiness of the roast potato.
With all the sunshine lately, this gorgeous sorbet beckons. It is light, fruity and would be fabulous served between courses, sometimes called an Intermezzo to cleanse the palate, or as a refreshing dessert.
Tangy yet sweet, the tangerines add a wonderful colour and flavour to this dessert.
I’m submitting this recipe for Kavey’s Early Summer Bloggers Scream for Ice Cream Event themed Sorbets or Granitas. I’m really looking forward to seeing all the other exciting recipes submitted, just in time for summer too!
Written by Corin
Prep time: 20 minutes
Cooking time: 15 minutes (plus 2-4 hours to cool in fridge, churning time in an ice cream maker, then 8 hours in freezer)
Roughly 500ml dry Prosecco, chilled
Zest of 5 tangerines (approx 1-2 tablespoons)
1 litre of tangerine juice, strained (15-20 tangerines depending on their size)
Ice cream maker (don’t forget to put the bowl in the freezer well in advance, following the manufacturers instructions before use)
Hand grater or zester
Put the bottle of Prosecco in the fridge to chill.
Place the water in a small saucepan and add the sugar. Use a spoon to stir the mixture over a medium heat until it is combined. Once combined, increase the heat slightly and bring the mixture to a gentle boil, then remove from the heat. Transfer the mixture to another bowl and put in the fridge to chill. (about 2-4 hours)
Meanwhile wash 4-5 tangerines and dry them, then use these for the zest/finely grated peel.
Juice enough tangerines until you have approx 1 litre of juice. Pour the juice through a sieve to remove the pulp. Then place in a covered container in the fridge to chill.
Place the container you intend to keep the sorbet in into the freezer to chill. Once all mixtures are really cold, mix together the tangerine juice, zest, sugar mixture and Prosecco using a whisk, then transfer it to your chilled ice cream maker bowl and freeze/churn according to the manufacturer’s instructions.
Transfer the sorbet into your chilled container and place in the freezer over night or until hard before serving.
Ice cream is one of my favourite things. Whether it be regular ice cream, frozen yogurt or my newest love, coconut milk ice cream. I splurged last May and bought myself an ice cream maker and I haven’t regretted it. I have made many frozen yogurts, custard ice cream recipes, and so many varieties of coconut milk ice cream. I’ve come to like the coconut milk ice cream more than traditional ice cream because it is lighter and more refreshing to eat while still having the perfect creamy consistency as well as just the right amount of sweetness.
I’ve roasted the cherries with coconut sugar and 30ml of ‘The Kraken’ spiced rum, which adds a delicious flavour, however if you are going to be serving this ice cream to children or someone avoiding alcohol, it’s best to omit it altogether from the recipe. In general, about a tablespoon of alcohol added to coconut ice cream helps prevent the ice cream from freezing too hard. Since there is over 3 tablespoons of rum in this recipe, it takes much longer to solidify in the freezer; however, this makes it much easier to scoop when you’re ready to eat it.
The arrowroot powder in coconut ice cream is essential to create a creamy texture. This can be substituted with corn starch, however arrowroot powder can be found in the baking isle of most larger supermarkets. I use either honey or maple syrup to sweeten the ice cream, but if you want to make it vegan make sure to use maple syrup.
The chocolate chips I used are from and made by local Sheffield independent Chocolate shop and Cafe Cocoa Wonderland. I used their ‘Cute as a Button’ dark chocolate buttons in this recipe, but can also highly recommend the lemon/lime ones if you’re in the mood for a treat. You can order some of their chocolates online, so go on and indulge!
Written by Corin
Prep time: 10 minutes
Cooking time: 5-10 minutes (plus 2-4 hours to cool in fridge, then 3-4 hours in freezer)
Baking time:20 minutes
2 cans full fat coconut milk
120ml runny honey (substitute maple syrup to make it vegan)
1 teaspoon vanilla extract
80ml The Kraken Spiced Black Rum (optional)
2 tablespoons arrowroot powder/starch
Pinch of fine grain sea salt
1 tablespoon coconut sugar (can substitute with brown sugar)
100g dark chocolate, chopped (I used chocolate chips which I chopped slightly before adding)
Ice cream maker (don’t forget to put the bowl in the freezer, following the manufacturers instructions before use)
Cherry pitter (optional)
Add the coconut milk, honey, vanilla, and salt to a saucepan and bring to a gentle simmer over a medium heat while whisking frequently.
While the coconut milk mixture is heating remove a ladle of the warm mixture into a separate bowl and mix in the arrowroot powder. Use a whisk to mix thoroughly so no lumps remain.
Once the coconut mixture is simmering, add the arrowroot mixture in the small bowl and mix constantly for 1 minute.
Remove from heat and add 50ml of rum. Let the mixture cool slightly, stirring every so often during the process, then transfer to the fridge until very cold (approx 2-4 hours).
Meanwhile, preheat oven to 200°C. Wash the cherries and strain them so they are fairly dry. Place them in an oven proof dish and pour over 30ml of rum and sprinkle 1 tablespoon of coconut sugar on top. Shake the tray slightly to evenly distribute the rum and sugar.
Place in the oven for 20 minutes shaking the tray about half way through baking time. Keep an eye on them so that they don’t burn. When they start to shrivel slightly remove them from the oven and let them cool before removing the stems and pips. I did this by hand but you could use a cherry pitter if you have one. Then chop the cherries into quarters using a knife and fork.
Before you churn your ice cream put the container you intend to store the ice cream in into the freezer to chill.
Once the mixture is very cold, whisk it briefly then transfer it to your chilled ice cream maker bowl and freeze/churn according to the manufacturer’s instructions. Add the roasted cherries and dark chocolate in the last 5 minutes of freezing until thoroughly combined.
Transfer the ice cream into your chilled container and place in the freezer for a couple of hours before serving.
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