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MY QUEST

Vegetarian food has been a


passion of mine for many
years. It's often stereotyped in
the media or amongst friends
as being quite a restrictive
lifestyle, but that simply isn't
true. The aim of this
vegetarian recipe cookbook is
to debunk the myths and to
show the world that there is
more to life than a plate of
veg! And don't worry if you're
British or American, I've
written the ingredient
measurements for both of you.

I've been experimenting with
food for years, always
tinkering to find the perfect
balance. The recipes are laid
out in very clear step by step
guides, allowing you to follow
with ease and focus on your
food. Along the way I have
littered the book with handy
little tips and
recommendations. Most of all,
food shouldn't only be
delicious, but an enjoyment to
cook and prepare. So get
cooking and enjoy!
SEPARATED IN
TO 6 COURSES
Soups These are often
overlooked by many, but are
quick to make and can be
extremely tasty.
Salads Bored of the same
old thing? Perhaps a Spinach
Salad with a warm maple
dressing is what you need.
Appetizers / Starters
Planning a 3 Course meal?
Why not try my delicious Wild
Mushroom Tartlets.
Entres / Main Courses
Add a little spice to your life
with my Mexican Bean
Quesadillas!
Desserts A crafty little list
of taste bud topping teasers.
5 Minute Wonders Are you
in a rush? In need of a quick
snack? Look nowhere else!.
SOME OF MY
FAVOURITE
RECIPES
Spicy Coconut Pumpkin
Soup - When people think of
vegetarian soups, they think
of bland, under-seasoned root
vegetables in a murky
coloured water. This Spicy
Coconut and Pumpkin Soup
recipe, always reminds me of
my Mum in the kitchen,
pottering around by the stove
during Halloween. She was the
one that sparked my cooking
craze in the first place. Over
the years, I've slightly
tweaked the ingredients to
help it give it more of a kick.
Don't be afraid to make these
recipes your own though, add
to them, adjust them, give
them the personal touch.

Roquefort Pear Salad -
Having been fortunate to eat
in many restaurants across
Europe, very few have really
delivered me that wow factor
when it comes to salads. This
recipe is inspired by a meal
that I ate in Paris one
Summer's eve. It's a perfect
combination between taste
and exuberance, both naughty
and nice. When it comes to
cooking from scratch, I know it
can be quite tempting to skip
and ingredient or two to save
a few pennies, but this is one
salad you have to just give in
to. Top Tip: to make the pears
even more delicious, try
poaching them first, before
adding them to your salad.

Green Pizza - I tend to find in
most Pizzerias that Vegetarian
pizzas have every single
vegetable in the world, diced
up and plonked on top, or you
have to just settle for the
boring cheese and tomato
option. This is terribly
frustrating as I love to eat
pizza; there are days where I
wake up wishing I was Italian.
But back to the pizza, the
recipe I've chosen to display is
one of the lengthier ones to
make, but also one of the
nicest. A good friend of mine
cooked this for me once, and
after the first bite, I knew I had
to ask for the recipe. Within
the cook book, you'll also learn
how to make your very own
pizza dough from scratch
because nothing tastes as
good as FRESH pizza.
CONTENTS
SOUPS
Watermelon Gazpacho
Spicy Coconut & Pumpkin
Soup
Cream of Asparagus Soup
Tortellini Tomato and Spinach
Soup
Rosemary & Chickpea Soup
Curried Carrot Soup
French Onion Soup Grilled
Cheese Sandwich
Roasted Red Pepper Soup
Cream of Cauliflower Soup
Curried Zucchini Soup

SALADS
Roquefort & Pear Salad
Artichoke & Tomato Salad
Spinach Salad With Warm
Maple Dressing
Asian Cucumber Salad
Almond-Raspberry Tossed
Salad
Alfresco Bean Salad
Warm Vegetable Salad

APPETIZERS/STARTERS
Wild mushroom tartlets
Baked Stuffed Romano
Peppers
Fingerling Potatoes with Dulse
Jalapeo Poppers
Baked Aubergines With
Walnuts And Spices
Peach and Mozzarella Fresca
Bruschetta
Pepper & Feta Parcels

ENTREES/MAIN
COURSES
Barbecued Portobello
Mushrooms
Bean Quesadillas
Chinese Noodles With
Asparagus
Homemade Black Bean
Burgers
Indian Peanut Curry
Perfect Pizza Dough
Tomato & Basil Pizza
Green Pizza
Spicy Vegetable Pizza
Baked Ravioli
Linguine With Asparagus and
Egg

DESSERTS
Blueberry & Coconut Cake
Baked Nectarines With
Pistachio & Marsala
Cranberry & Orange Muffins
Avocado & Lime Sorbet
Peanut Butter Bombs

5 MINUTE
WONDERS
Blueberry & Cucumber
Smoothie
Melted Dark Chocolate &
Banana Panini
Raspberry Pancakes
Mount Nacho
Pita Tacos

WATERMELON
GAZPACHO
SERVES 6+


What better way to start, then
with a rather refreshing
watermelon gazpacho. This is
a very popular request by
those who know me, when it
comes to family get-togethers
and parties.

8x Cups (2kg) of Diced
Seedless Watermelon
1x Medium Seedless English
Cucumber
Cup (75g) of Chopped Flat-
Leaf Parsley
3x Tablespoons of Red Wine or
Sherry Vinegar
2x Tablespoons or Diced
Shallots
1x Lime's Juice
an Orange Bell Pepper
Finely Chopped
Cup (75g) of Fresh Basil
2x Tablespoon of Extra Virgin
Olive Oil
1x Teaspoon of Kosher Salt
2x Teaspoon of Green Tabasco
Sauce (or more if you wish)

Food Processor:
1. Place all of the ingredients
in to a food processor and
blend to your desired
thickness. This might need to
be done in batches,
depending on the size of your
processor.
2. Taste, and adjust with salt,
pepper and the Tobasco
sauce.
3. Leave in the fridge for 2
hours or overnight. Then
serve! Enjoy!

Immersion Hand-Held
Blender:
1. Place all of the ingredients
in to a very large bowl. Tip,
before blending, try crushing
the watermelon with a spoon
to help release the liquid
quicker.
2. Blend to your desired
thickness.
3. Taste, and adjust with salt,
pepper and the Tobasco
sauce.
4. Leave in the fridge for 2
hours or overnight. Then
serve! Enjoy!
SPICY COCONUT
&
PUMPKIN SOUP
SERVES 4


This particular soup is inspired
by my love of Thai food. It
tastes great both mild and
spicy, but I prefer it with a
little kick. If you are more
sensitive to spicy food, adjust
the level of chili accordingly to
taste.

1x Tablespoon of Olive Oil
1x Medium Onion
2x Garlic Cloves
1x Inch of Fresh Ginger
1x Teaspoon of Cumin
1x Small handful of Fresh
Cilantro/Coriander
a Tablespoon of Crushed
Red Pepper / Chilli Flakes
1x Tablespoon of Vegetable
Stock
3x Cups (750ml) of Water
1x Can of Pumpkin Puree
1x Can of Light Coconut Milk
1x Salt and Pepper Seasoning
to your taste

1. The first thing you will need
to do is to finely dice the onion
and ginger, then add them to
a large pot, along with the
minced garlic and olive oil.
Cook over a medium heat until
the onions are soft and
transparent (5-7 min).
2. Add the cumin and red
pepper to the pot. It's
important to let the spices
heat through, as this helps to
release their flavours and
aromas, so allow them to cook
for 1-2 minutes.
3. Now add the pumpkin
puree, coconut milk,
vegetable stock and water.
The amount of water and stock
might vary for you, so check
with the packet and add
enough so that you produce
three cups (750ml) worth of
broth. Stir until everything is
combined and continue to
cook until everything is
heated through (about 5-10
minutes). Taste, then season
with salt and pepper.
4. Grab your
cilantro/coriander and remove
the leaves from the stems,
before roughly chopping the
leaves. Now stir them in to
your soup and serve
immediately. If you like your
soups extra smooth, try
blending it first before serving,
but bet careful, it's hot.
Enjoy!
CREAM OF
ASPARAGUS
SOUP
SERVES 4


Cream of asparagus soup is a
soup Ive ever only seen on a
restaurant menu once. Due to
asparagus being quite a
seasonal vegetable, this soup
tastes at its best, when fresh
local produce is used.

1x Bunch of Asparagus
1x Onion Sliced in to Large
Slices
2 Cups (625ml) of Low-Fat
Milk
2x Tablespoons of Soy Sauce
1x Salt and Pepper Seasoning
to your taste
3x Cloves of Garlic,
Crushed/Minced
2x Cups (500ml) of Vegetable
Stock/Broth
Cup (70g) of Unbleached
Flour
2x Teaspoons of Dried Basil
1x Dash of Nutmeg (Optional)


1. Chop the asparagus in to
pieces, putting the tips to one
side for later. Add the
asparagus, sliced onion, garlic
and vegetable stock/broth to a
large saucepan and bring to a
boil. Then reduce to a
medium heat and leave to
simmer for 15 minutes.
2. Place the contents of the
saucepan in to a food
processor, or a large bowl if
you will be using a hand-held
blender. Add the flour, milk,
soy sauce, basil and nutmeg
(optional) to the food
processor and blend until the
mixture is smooth.
3. Return the mixture to the
saucepan and add the
asparagus tips you set aside
earlier. Cook over a medium
flame until the soup has
thickened and is warmed
through.
4. Serve immediately and
season to taste with the salt
and pepper. Enjoy!
TORTELLINI
TOMATO
& SPINACH
SOUP
SERVES 4


Tortellini is a great pasta to
use to help fill out soups, not
only does it offer great taste,
but also a much needed
texture or calorie booster.

1x Tablespoon of Olive Oil
1x Medium Diced Onion
1x Garlic Clove Crushed
5x Cups (1.25 Litres) of
Vegetable Stock / Broth
Cup (75g) of Freshly Grated
Vegetarian Parmesan
10x Ounces (275g) of Fresh
Spinach Chopped
1x Can of Whole Tomatoes,
Chopped or Crushed
9x Ounces (250g) of dried
Tortellini
1x Salt and Pepper Seasoning
to your taste
1x Teaspoon of Thyme and
Oregano (Optional)

1. In a 3-quart (medium to
large sized) soup pot, heat
olive oil over medium high
heat. Once the oil is heated
through, begin to saut the
diced onion and crushed
garlic, stirring regularly until
the onions have turned
translucent. This usually
takes around 5 to 7 minutes.
2. Now add both the
vegetable stock/broth and the
can of tomatoes. Turn the
heat up to high and bring to
the boil.
3. Add the tortellini in to the
soup mixture and cook for the
stated time in the package
instructions.
4. A minute or two before the
tortellini is cooked, add the
chopped spinach and Herbs,
then stir in. Taste your soup
(careful it will be hot) then
add the seasoning (salt and
pepper) accordingly.
5. Finally, serve immediately
and garnish with the freshly
grated vegetarian parmesan.
Enjoy!
ROSEMARY &
CHICKPEA SOUP
SERVES 4


Quite a lot of ingredients for
such a simple named soup you
may be thinking. This is one
of my favourite hearty winter
soups. The thyme really helps
to elevate the chickpeas to
another level.

1 Tablespoons of Olive Oil
1 Cups (375g) of Onion
Chopped
Tablespoon of Black Pepper
Tablespoon of Salt
1x Cup (250g) of Orange and
Yellow Bell Peppers Chopped
1x Can of Chickpeas Drained
2x Garlic Cloves
Minced/Crushed
3x Bay Leaves
1x Can of Diced Tomatoes
6x Ounces (175g) of
Orecchiette (shells or
macaroni)
2x Tablespoons of Chives
1 Tablespoons of Fresh
Rosemary
2x Cups (500ml) of Water

1. Pre-Cook the pasta so that
it is al dente.
2. Heat the olive oil up over a
medium heat, inside a large
saucepan. Then saut the
onion, bell peppers and garlic
until they have softened but
not browned.
3. Now add the can of un-
drained tomatoes along with
the bay leaves and rosemary.
Simmer on a low to medium
heat for 15 minutes.
4. Then add the chickpeas,
salt, pepper and water.
Simmer for 15 more minutes.
5. Add the pre-cooked pasta
along with the chives and
simmer one final time for 15
minutes.
6. Serve immediately. I
recommend adding a few
scrapings of vegetarian
parmesan or your favourite
hard Italian cheese over the
top. Enjoy!
CURRIED
CARROT
SOUP
SERVES 4


This is another spicy little
number. You might be
tempted to use low-fat
coconut milk for this recipe,
but I assure you, the soup
suffers. Save this one for a
special occasion and really go
all out on it with full-fat
coconut milk.

3x Cups (750ml) of Water
1x Can of Coconut Milk (not
low-fat version)
2x Cups (500g) of Peeled and
Chopped Carrots
1x Cup (250g) of Sweet Onion
Quartered
1x Potato (preferably Russet)
Peeled and Cut in to Chunks
1x Heaped Tablespoon of
Instant Vegetable Stock
Powder
1x Teaspoon of Mild Curry
Powder
1x Potato (preferably Russet)
Peeled and cut in to chunks
1x Salt and Pepper Seasoning
to your taste
1x Handful of Freshly Chopped
Cilantro/Coriander (Optional)

1. In a 3-quart (medium to
large sized) soup pot, add the
water, stock powder, coconut
milk, curry powder and a dash
of salt to the boil, over a high
heat.
2. During this time, begin
pulsing the carrots, onion and
potato in a food processor
until they are finely chopped.
Once you have finished
pulsing, add the ingredients to
your soup pot.
3. Once your soup has begun
to boil again, cover the pot
and leave to simmer for 20
minutes.
4. Finally, pure the soup with
a hand-held blender or food
processor, until it becomes the
thickness you desire. Garnish
with cilantro/coriander for
extra flavour and season with
salt and pepper. Enjoy!
FRENCH ONION
SOUP
GRILLED
CHEESE
SANDWICH
SERVES 4


I first tried one of these in a
New York Deli, and after
extensive pleading, the kind
gentleman behind the counter
finally gave me the recipe.
The secret is not to rush the
cooking of the onions.

8x Slices of Aged Gruyre
Cheese (minimum)
8x Slices of Rye Bread with
Caraway Seeds
1x Salt and Pepper
2x Large Onions Thinly Sliced
1x Tablespoon of Olive Oil
1x Tablespoon of Butter

1. Over a medium flame, add
the oil to a pan and heat
through. Then add the onions,
and allow them to gently
caramelize for 30 minutes. It's
important not to let the onions
steam, so make sure the heat
is high enough. And 30
minutes may seem like a long
time, but the closer to the 30
minute cooking period you get
to, the more delicious and
caramelized they become.
2. Near the end of the 30
minutes, add the butter and
salt and pepper to season.
3. Assemble the sandwich:
place a slice of cheese on top
of a slice of rye bread. Layer
on top of that the amazingly
caramelized onions. Then add
a second layer of cheese
followed by a second slice of
bread.
4. Place your sandwich either
in a Panini press, a George
Foreman style Grill, or under a
standard grill/broiler. The
sandwich is ready once you
can see the cheese has
melted. Enjoy!
ROASTED RED
PEPPER SOUP
SERVES 4


Whether you choose to add a
couple of tablespoons of
Pernod or not, this roasted red
pepper soup is like nothing
youve tried before (unless
youve tried roasted red
pepper soup before). I prefer
to use roasted peppers
straight from the jar as they
usually come marinated in
delicious oils and herbs, but
you can easily make your own
by slicing them in to quarters
and roasting them in the oven.

1x Stick (125g) of Unsalted-
Butter
6x Onions Finely Chopped
1x Can of Crushed Tomatoes
1x Tablespoon of Fresh Thyme
a Teaspoon of Kosher Salt
a Teaspoon of Black Pepper
4x Cloves of Garlic,
Crushed/Minced
4x Cans of Italian Plum
Tomatoes in Juice
4x Cups (1 Litre) of Vegetable
Stock/Broth
4x Jars of Roasted Red Peppers
2x Tablespoons of Pernod or
Anise-Flavouring (Optional)
1x Cup (250ml) of Sour Cream

1. In a 3-quart (medium to
large sized) soup pot, melt the
butter over a medium heat.
Then add the onions and
soften them for 10 minutes,
stirring every once in a while.
2. Now add the garlic and
cook for 2 minutes. Then add
the plum tomatoes with their
juice, the stock and also the
crushed tomatoes. Bring to
the boil and simmer for 5
minutes.
3. Add the roasted red
peppers and if you are using
Pernod, add it now, along with
the thyme, salt, pepper and
simmer for 5 more minutes.
4. Now strain the soup (be
careful it's hot) in to a large
bowl. Use a food processor to
pure any solids that are left
over, then add them to your
soup liquid. Now blend the
entire soup mixture and strain
one last time to remove any
solids.
5. Serve right away. Add a
generous helping of sour
cream and any leftover thyme
for garnish. Enjoy!
CREAM OF
CAULIFLOWER
SOUP
SERVES 4


Cauliflower soup is a relatively
new pleasure of mine; in the
past Id only ever used it to
make a cauliflower cheese
side dish for Sunday roast
dinners. Theres quite a lot of
ingredients listed, everyone
one of them as important as
the last. I really recommend
this soup for dinner parties
and special occasions.

1 Cups (375g) of Cauliflower
1x Cup (250g) of Diced Onion
a Cup (125ml) of Vegetable
Stock
a Cup (125ml) of Carrot
Shredded
1x Teaspoon of Onion Powder
1x Tablespoon of Dried Parsley
1x Cup (250g) of Cashew Nuts
1x Tablespoon of Olive Oil
6x Cups (1.5 Litres) of Water
2x Extra Cups (500ml) of
Water
1x Cup (250g) of Celery
2x Cups (500g) of Potatoes
Diced
Teaspoon of Garlic Powder
2x Teaspoon of Salt
1x Cup (250g) of Frozen Peas
1x Salt and Pepper Seasoning
to your taste

1. Chop the asparagus in to
pieces, putting the tips to one
side for later. Add the
asparagus, sliced onion, garlic
and vegetable stock/broth to a
large saucepan and bring to a
boil. Then reduce to a
medium heat and leave to
simmer for 15 minutes.
2. Place the contents of the
saucepan in to a food
processor, or a large bowl if
you will be using a hand-held
blender. Add the flour, milk,
soy sauce, basil and nutmeg
(optional) to the food
processor and blend until the
mixture is smooth.
3. Return the mixture to the
saucepan and add the
asparagus tips you set aside
earlier. Cook over a medium
flame until the soup has
thickened and is warmed
through.
4. Serve immediately and
season to taste with the salt
and pepper. Enjoy!
CURRIED
ZUCCHINI SOUP
SERVES 4


You might be noticing a theme
by now, the word curried.
For me, adding a little spice to
a dish is a great way to
prevent soups from being
bland. With a little spice and
correct seasoning, every soup
you make should be a burst of
flavour for the senses.

1x Medium Diced Onion
2x Medium Zucchinis Sliced or
Chopped
1x Small Garlic Clove Crushed
1x Small Carrot Shredded
1x Tablespoon of Butter
2x Tablespoons of Curry
Powder
1x Pinch of Cayenne Pepper
4x Cups (1 Litre) of Vegetable
Stock
a Cup (125ml) of
Heavy/Double Cream
1x Salt and Pepper Seasoning
to your taste

1. In a 3-quart (medium to
large sized) soup pot, melt the
butter over medium high heat.
Once the butter has melted,
saut the diced onion and
crushed garlic, stirring
regularly for 3 minutes.
2. Add the curry powder and
cayenne pepper, then stir for
30 seconds. Add the
sliced/chopped zucchini,
reducing the heat to medium.
Stir occasionally for 5-6
minutes or until the Zucchini
has become soft.
3. Add the vegetable
stock/broth and bring to a
boil. Once boiling, reduce the
heat to a simmer and cook for
20 minutes. Now leave to cool
for a few moments, then with
either a hand-held blender or
a food processor, blend the
soup in to a pure.
4. Return the pure (if you
removed it from the pot), stir
in to the pure the
heavy/double cream and on a
medium heat, heat through for
3-5 minutes. Season to taste
by adding the required salt
and pepper.
5. Either serve immediately or
leave to chill in the fridge for 4
to 6 hours. Enjoy!
ROQUEFORT &
PEAR SALAD
SERVES 6


Little nuggets of Roquefort
cheese in this salad are the
gems that bring this salad to
life. The saltiness of the
cheese and the sweetness of
the pear are both
complimented by the chopped
caramelized pecans.

3x Pears, Peeled, Cored and
Chopped
5x Ounces (150g) of Roquefort
Cheese Crumbled
a Cup (125g) of
Green/Spring Onions, Sliced
3x Tablespoons of Red Wine
Vinegar
1 Teaspoons of Mustard
Teaspoon of Salt
a Cup (125g) of Pecans
1x Avocado, Pitted and Diced
1x Large Lettuce Torn in to
Bite-Size Pieces
Cup (75g) of Sugar
1 Teaspoons of White Sugar
(yes more sugar)
1x Garlic Clove, Chopped
Teaspoon of Pepper
Cup (75ml) of Extra Virgin
Olive Oil

1. Heat a frying pan up to a
medium heat. Then add the
cup of sugar and pecans. Stir
the two ingredients together
until the pecans are
caramelized in the melted
sugar.
2. Transfer the nuts on to wax
paper / a baking sheet (be
careful they are hot!) and
leave to cool.
3. Chop the pecans in to
smaller pieces.
4. In a small mixing bowl, add
the red wine vinegar, extra
virgin olive oil, remaining
sugar, mustard, chopped
garlic and pepper. Mix
everything together with a
fork.
5. Layer the lettuce, avocado,
Roquefort cheese,
green/spring onions and pears
inside a large serving bowl.
6. Pour the salad dressing
over the top and sprinkle with
the caramelized pecans.
Enjoy!
ARTICHOKE &
TOMATO SALAD
SERVES 10


This is a great little salad for
people to help themselves to.
Try lightly toasting a couple of
slices of ciabatta and scooping
some of the salad on top.
Delicious!

5x Large Tomatoes Cut in to
Wedges
1x Jar of Marinated Artichoke
Hearts, Drained
Teaspoon of Salt
2x Tablespoons of White Wine
Vinegar
4x Tablespoons of Extra Virgin
Olive Oil
2x Tablespoons of Fresh
Chopped Parsley
1x Jar of Sliced Ripe Olives,
Drained
Teaspoon of Pepper
2x Garlic Cloves Crushed

1. In a small mixing bowl, add
the artichokes, parsley, olives,
garlic and white wine vinegar.
Give them a good mix.
2. On a separate serving
plate, lay the tomato wedges
out in a decorative fashion
and lightly season them with
the salt and pepper.
3. Coat the tomatoes with the
dressing you made in the
small mixing bowl.
4. Drizzle the extra virgin olive
oil over the salad generously
and serve immediately.
Enjoy!
SPINACH SALAD
WITH A
WARM MAPLE
DRESSING
SERVES 4


A decent cider vinegar is a
must for this salad. You only
need a little, but a little goes a
long way when it comes to
taste.

Cup (75g) of Pecans,
Chopped
1x Cup (250g) of Freshly Torn
Spinach
Teaspoon of Salt
1x Shallot, Finely Chopped
2x Tablespoons of Maple
Syrup
1x Cucumber, Peeled, Seeded
and Finely Sliced
2x Tablespoons of Extra-Virgin
Olive Oil
Teaspoon of Pepper
Cup (75ml) of Cider Vinegar
Cup (75g) of
Grated/Crumbled Gouda or
Cheddar

1. On a low heat, toast the
pecans in a dry frying pan,
making sure to stir them every
once in a while. After 2-3
minutes, remove from the pan
and leave to cool in a bowl.
2. Add the spinach and
cucumber to a salad bowl and
gently mix with your hands.
3. Using the same frying pan
as before, add a little oil and
raise the temperature to a
medium heat. Cook the
shallot for 4 minutes or until
softened.
4. Add the maple syrup and
cider vinegar to the frying pan
and bring it to boil. Now is a
good time to add your salt and
pepper seasoning.
5. The dressing is now ready,
but very hot, so carefully pour
it over the spinach and
cucumber. Toss the salad and
lightly sprinkle the pecans and
cheese over the top. Serve
Immediately. Enjoy!

ASIAN
CUCUMBER
SALAD
SERVES 2


This is a delicate little number
that packs a punch. Get your
chopsticks ready!

a Large English Cucumber,
Thinly Sliced
a Medium Sweet Red
Pepper, Julienned
a Teaspoon of Salt
4x Teaspoons of Rice Wine
Vinegar
Teaspoon of Sesame Oil
a Teaspoon of Honey
Teaspoon of Pepper
Teaspoon of Soy Sauce

1. Add the soy sauce, honey,
sesame oil, salt, pepper and
rice wine vinegar to a medium
sized mixing bowl. Mix the
ingredients with a fork.
2. Now add the remaining
ingredients, the sliced
cucumber and red peppers.
Then coat them in the
dressing.
3. Cover the bowl in plastic
wrap / cling-film and place in
the fridge for 30 minutes.
Over this period, check on
your salad twice and mix
again with a spoon.
4. The salad is ready to be
served. Enjoy!
ALMOND &
RASPBERRY
TOSSED SALAD
SERVES 6-8


If youre not a fan of almonds,
you can always substitute
them for pecans. This salad
has both sweet and sour
elements and is a great way to
use raspberries in a salad.

2x Large Romaine Lettuces
a Cup (125g) of Sliced
Toasted Almonds
Cup (60g) of White Wine
Vinegar
2x Teaspoons of Extra Virgin
Olive Oil
1x Cup (250g) of Fresh
Raspberries
a Cup (125g) of Seedless
Raspberry Jam
Cup (60g) of Honey

1. Using a blender or food
processor, add the white wine
vinegar, honey, raspberry jam
and extra virgin olive oil and
mix.
2. Add the lettuce, almonds
and raspberries to a large
mixing bowl. Then drizzle
over the blended dressing and
toss repeatedly until the salad
is thoroughly covered.
3. Place in a fridge to keep
cool until you need to serve it.
Enjoy!

ALFRESCO BEAN
SALAD
SERVES 12


This is another great party
salad. It can be made well in
advance and left to chill in the
fridge until you need it.

Cup (75ml) of Lime Juice
4x Teaspoons of Olive Oil
a Teaspoon of Chilli Powder
1x Small Yellow Onion
Chopped
1x Can of Red Beans, Rinsed
and Drained
1x Can of Sweet Corn, Drained
1x Can of Chickpeas
1x Can of Black Beans, Rinsed
and Drained
2x Medium Tomatoes, De-
Seeded and Chopped
1x Small Red Onion Chopped
1x Handful of Freshly Chopped
Cilantro / Coriander
1x Salt and Pepper Seasoning
to your taste

1. Take the olive oil, chilli
powder, salt, pepper, lime
juice and mix together in a
large bowl.
2. Now add the remaining
ingredients and toss the salad
in the dressing, thoroughly
coating it.
3. Place in a fridge to keep
cool until you need to serve it.
Enjoy!
WARM
VEGETABLE
SALAD
SERVES 4-6


Sometimes its nice to try
something different, not all
salads need to be cold. The
warm red peppers add great
contrast in temperature and
texture, whilst not
compromising on taste.

2x Whole Red Peppers
3x Cups or (750g) of Red and
White New Potatoes
1 Cups (375g) of Green
Beans, Trimmed and Halved
1x Bunch of Scallions/Spring
Onions, Sliced
1x Handful of Fresh Flat-Leaf
Parsley, Chopped
2x Garlic Cloves, Crushed /
Minced
2x Tablespoons of Chopped
Oregano Leaves
1x Lemon, Remove Zest and
Squeeze Juice Out
2x Tablespoons of White Wine
Vinegar
a Cup (125ml) of Extra
Virgin Olive Oil
1x Salt and Pepper Seasoning
to your taste

1. Pre-Heat your Oven's Grill /
Broiler. Then line a baking
tray in tinfoil and place the
red peppers on top.
2. Now put the tray under the
grill / broiler. Turn them over
every couple of minutes
(careful they are hot) and cook
them until their skins have
become blistered. This usually
takes between 8 and 10
minutes. Once cooked, place
them in a seal-able plastic bag
and allow them to rest for 10
minutes.
3. During this resting period,
fill a large pot full of slightly
salted water and bring it to
the boil over a high heat. Add
the potatoes and allow them
to cook for 10-12 minutes.
4. Removed the potatoes and
put them to one side to cool.
Then in the same salty water,
add the green beans and cook
them for 3 minutes, before
also removing them and
putting them to one side
5. Slice the still warm new
potatoes in half and add them
to a large mixing bowl. Add to
this the green beans to.
6. Now un-seal the plastic bag
of peppers and peel away the
skins. Slice the peppers in to
thick strips and remove any
additional seeds. Add the
peppers to the mixing bowl.
7. Add the sliced
scallions/spring onions to the
mixing bowl along with the
crushed garlic and parsley.
Then mix the ingredients
thoroughly so that everything
is coated evenly.
8. To make the dressing, add
the lemon juice, zest, white
wine vinegar, oregano and
olive oil and whisk everything
together. Taste the dressing
and add salt and pepper
accordingly.
9. Finally, pour the dressing
over the bowl of vegetables
and toss thoroughly. Serve
immediately. Enjoy!
WILD
MUSHROOM
TARTLETS
SERVES 4


People tend to be quite scared
of pastry, especially if they
dont use it very often. This
little number is a perfect
introduction in to the world of
pastry. Puff pastry is
notoriously difficult to make,
so I whole heartedly
recommend you buying pre-
made, shop bought pastry, but
just this once!

1 Cups (375g) Block of All-
Butter Puff Pastry
Cup (75g) of Flour for
Dusting
1x Small Handful of Parsley
Leaves, Chopped
1x Garlic Clove, Finely
Chopped
1x Salt and Pepper Seasoning
to your taste
1x Ounce (25g) of Butter
1x Cup (250g) of Wild
Mushrooms, Cleaned and
Sliced
1x Ounce (25g) of Parmesan
or Preferred Cheese
1x Egg, Beaten

1. Pre-heat your oven to gas
mark 6 / 200 Degrees C.
Sprinkle the flour on a clean
kitchen work surface, and roll
the puff pastry out on top of it.
2. Now cut 4 circles out in the
pastry, approximately 12-
15cm wide. Place them on a
baking tray that has been
lined in baking paper and put
the tray in a fridge to cool
3. Now heat a large frying pan
until hot. Add the butter and
mushrooms. Gently saut
until there is no liquid (from
the mushrooms) left in the
pan. Now season with salt and
pepper and place them in a
mixing bowl. Add the cheese,
parsley, garlic and mix
thoroughly.
4. Take the tray out of the
fridge and score a 1cm border
around the edge of each tart.
Now spoon the mushroom mix
in to the centre of each circle.
5. Brush the edges of the tarts
with the beaten egg and bake
the tarts in the oven for 20
minutes, or until they are
golden and puffed up. Serve
immediately. Enjoy!
BAKED STUFFED
ROMANO
PEPPERS
SERVES 4


Stuffed Romano peppers are
perfectly sized for your
appetizer / starter needs. By
choosing Romano instead of a
more traditional Bell pepper,
youll easily notice the step up
and difference in taste.

2x Romano Peppers
2x Tablespoons of Extra Virgin
Olive Oil
1x More Teaspoon of Extra
Virgin Olive Oil
2x Tablespoons of Pine Nuts
1x Cup (250g) of Young
Spinach Leaves
1x Slice of Wholegrain Bread
2x Tablespoons of Grated
Vegetarian Parmesan, or
Cheese Alternative
1x Red or Green Chilli, De-
seeded and Chopped
2x Teaspoons of Capers
1x Handful of Parsley, Roughly
Chopped
1x Salt and Pepper Seasoning
to your taste

1. Pre-Heat your oven to Gas
Mark 5 or 190 Degrees C.
2. Cut your Romano peppers
in half and de-seed them.
Then put them in a roasting
tin or tray and drizzle them
with a teaspoon of olive oil
and a grind of pepper. Bake
them for 20 minutes.
3. Whilst the peppers are
cooking, blitz the slice of
bread in a food processor until
it's become nothing more than
tiny crumbs. Add the cheese,
chilli, capers, parsley pine
nuts and remaining oil, then
blitz again briefly so that
everything is mixed.
4. Put the spinach leaves in a
colander and pour boiling hot
water over them (over a sink)
so that they become wilted.
Now press the leaves hard so
that they lose as much fluid as
possible.
5. Spoon the spinach in to the
peppers and layer on top the
delicious breadcrumb mix.
Place the peppers back in the
oven and cook for a further 15
minutes until golden brown.
Enjoy!
FINGERLING
POTATOES
WITH DULSE
SERVES 12


For those who are feeling
experimental, I recommend
you try this dish. Dulse, if you
dont already know, is a kind
of sea lettuce, often red in
colour.

12x Fingerling Potatoes,
Cleaned and Dried
2x Teaspoon of Horseradish
Sauce
1x Tablespoon of Vegan
Mayonnaise
2x Tablespoons of Regular
Cashew Nut Cream
2x Tablespoons of Fresh
Chives, Finely Chopped
1x Teaspoon of Paprika
1x Salt and Pepper Seasoning
to your taste
1x Tablespoons of Vegan
Margarine
1x Teaspoon of Canola Oil
1x Small Piece of Dulse
2x Tablespoons of Olive Oil

1. Pre-Heat your oven to Gas
Mark 5 or 180 Degrees C.
2. Place the potatoes on to a
baking tray and coat in Olive
Oil. Bake for 20 minutes.
3. Whilst the potatoes are
baking, add the horseradish,
mayonnaise, cashew cream,
salt, pepper to a small mixing
bowl and gently stir.
4. Heat a small non-stick
frying pan over a medium heat
and add the canola oil. Once
heated, add the dulse and
cook for 1-2 minutes, or until
crisp, turning once or twice in
the process. Once cooked,
placed on a paper towel and
leave it to cool, before
breaking it in to small pieces.
5. Remove the potatoes from
the oven and cut in half
lengthways. (Be careful as
they will be hot). Using a
spoon, scoop the centre of the
potatoes out so that a thin
shell is left.
6. Use the potato that you
have just scooped out and put
it in to the bowl with the
mayonnaise mixture. Add the
margarine and mash together
the ingredients.
7. Now refill the potato shells
with the newly created
mixture. Place them on a
baking tray / sheet and
sprinkle a little paprika over
the top. Now bake for 10
minutes.
8. Serve immediately and
garnish with the chives and
dulse. Enjoy!

JALAPEO
POPPERS
SERVES 12


Larger jalapenos tend to be
milder, so a healthy selection
in size will create a natural
variation in spice level. These
can be modified in a number
of ways by changing the
cheeses, adding chili flakes, or
even changing the
breadcrumbs.

4x Ounces (100g) of Cream
Cheese
4x Ounces (100g) of Cheddar
Cheese, Grated
8x Large Fresh Jalapeos
1x Small Handful of Cilantro /
Coriander
1x Salt and Pepper Seasoning
to your taste
1x Cup (250g) of Panko
Breadcrumbs
1x Lime

1. Pre-Heat your oven to Gas
Mark 7 or 220 Degrees C.
2. Cut your Jalapeos in half
and remove all of the seeds
inside.
3. In a small mixing bowl, mix
together the two cheeses and
cilantro/coriander. Then scoop
the mixture in to the empty
jalapeo shells.
4. Line a baking tray with tin
foil and place the stuffed
jalapeos on top. Then
sprinkle the breadcrumbs over
the cheese mixture. Bake in
the oven for 10 minutes.
5. Finally, serve immediately.
And for that added zing,
squeeze a little fresh lime
juice over the top. Enjoy!
BAKED
AUBERGINES
WITH
WALNUTS AND
SPICES
SERVES 4


Aubergines, or eggplants as
our American friends call it, is
a particularly versatile yet
under used vegetable. Add a
splash of yoghurt and a couple
of flat breads to the dish to
help carry that much loved
Moroccan theme.

2x Aubergines / Egg Plants
4x Tablespoons of Extra Virgin
Olive Oil
2x Tablespoons of Ground
Cumin
2x Tablespoons of Cinnamon
2x Tablespoons of Ground
Cilantro / Coriander
1x Lemon, Cut in to Wedges
1x White Onion, Finely
Chopped
2x Cloves of Garlic, Crushed
1x Handful of Walnuts,
Chopped
a Handful of Cilantro /
Coriander, Chopped
1x Salt and Pepper Seasoning
to your taste
1x Small Tub of Natural
Yoghurt
4x Small Flat Breads

1. Pre-Heat your oven to Gas
Mark 6 or 200 Degrees C.
2. Cut your aubergines / egg
plants in half lengthways, then
cut them in half again. Run
your knife repeatedly through
the fleshy sides, then brush
with olive oil all over. Place on
a baking tray and cook for 40
minutes.
3. During this cooking period,
heat a small frying pan up to a
high temperature and saut
the onions in a little oil, until
they have softened and
become slightly caramelized.
Now reduce the heat and add
the ground cinnamon, cumin
and coriander /cilantro, along
with a little more oil and cook
for a few more minutes.
4. Now stir in the chopped
walnuts and freshly chopped
coriander / cilantro. After a
few minutes, remove the
ingredients from the pan and
put to one side.
5. Once the aubergines / egg
plants are cooked, remove
them from an oven and place
them on a serving dish.
Sprinkle the newly created
mixture over the top of the
aubergines, then drizzle a
little yoghurt over the top.
6. Serve immediately, along
with the flat breads. Enjoy!

PEACH &
MOZZARELLA
FRESCA
BRUSCHETTA
SERVES 16


These can be prepared well in
advance; and by using peach
as a core ingredient, it will
give you or your guests a
unique flavour combination
along with the mozzarella and
walnut bread.

8x Slices of Walnut Bread
4x Tablespoons of Extra Virgin
Olive Oil
8x Ounces (250g) of Fresh
Mozzarella
2x Peaches
1x Kosher Salt and Pepper
Seasoning to your taste

1. Toast your 8 slices of
walnut bread, then cut them
in to halves.
2. Now places the bread on to
a serving tray and drizzle with
2 tablespoons of Extra Virgin
Olive Oil.
3. Now cut your fresh
mozzarella in to 16 equally
sized slices. And place a piece
of cheese on to each slice of
bread.
4. Now drizzle the remaining
extra virgin olive oil over the
top of the bread and season
accordingly with the sale and
pepper. Enjoy!
PEPPER & FETA
PARCELS
SERVES 16


A pepper and feta parcel,
along with a healthy drizzle of
extra-virgin olive oil, perhaps
served on a bed of rocket, is
my idea of food heaven.

a Red Onion, Peeled and
Cut in to Wedges
16x Small Cherry Tomatoes
1x Cup (250g) of Feta Cheese
4x Tablespoons of Extra Virgin
Olive Oil
1x Salt and Pepper Seasoning
to your taste
4x Baby Courgettes, Halved
and Sliced
16x Small Black Olives
2x Tablespoons of Shredded
Basil
4x Red Peppers, Halved and
De-Seeded

1. Pre-Heat your oven to Gas
Mark 6 or 200 Degrees C.
2. In a bowl, mix together the
cherry tomatoes, black olives,
courgettes and onion.
3. Add the extra virgin olive
oil and crumble the feta and
basil over the top. Gently mix
everything together.
4. Spoon some of the mixture
in to one of the red peppers,
then wrap carefully in tin foil
and place on a baking tray.
Repeat this process for the
rest of the peppers and
mixture.
5. Then place the baking tray
in the oven and cook for 30
minutes. For best results,
serve immediately whilst still
hot. Top Tip: Serve with
couscous and yoghurt for a
delicious meal. Enjoy!
BARBECUED
PORTOBELLO
MUSHROOMS
SERVES 4


Fancy a barbecue this
summer? What better way to
fill a burger bun then with a
rosemary infused Portobello
mushroom.

4x Portobello Mushrooms
1x White Onion, Finely
Chopped
4x Tablespoons of Balsamic
Vinegar
1x Sprig of Rosemary
4x Tablespoons of Extra Virgin
Olive Oil
4x Cloves of Garlic, Crushed
1x Salt and Pepper Seasoning
to your taste

1. Run the mushrooms under
tap water and clean them
thoroughly.
2. Then remove the stems and
place the mushrooms on a
plate with the insides facing
up.
3. Add the oil, onion, garlic
and vinegar to a small bowl.
Remove the rosemary leaves
from the stem and add them
to the bowl. then mix. Pour
the liquid over the mushrooms
and leave them to marinade
for 60 minutes.
4. On a pre-heated BBQ,
preferably at a medium heat,
barbecue the mushrooms for
10 minutes, turning
frequently. Serve
immediately. Enjoy!
TIP: These taste great when
used as burgers.
BEAN
QUESADILLAS
SERVES 12


Vegetarian Mexican food is an
area Id really like to explore
further one day. Its so fresh
and with a squeeze of lime,
rather zingy too.

1x Tablespoon of Vegetable
Oil
1x Onion Finely Chopped
2x Cloves of Garlic, Crushed
1x Green Pepper, Chopped
2x Tomatoes, Chopped
5x Ounces (140g) of Canned
Sweet Corn
12x Flour Tortillas
1x Can of Vegetarian Refried
Beans
4x Ounces (110g) of Cheddar
4x More Tablespoons of
Vegetable Oil

1. Heat a frying pan to a
medium temperature, and
saut the garlic and onions in
oil until soft.
2. Add the tomatoes, peppers
and sweet corn to the pan and
cook for a couple of minutes.
3. Lay a tortilla down on the
work surface and spread one
sixth of your refried beans and
vegetable mixture inside it.
Then add some cheddar
cheese, before placing a
second tortilla on top of this,
creating a kind of sandwich.
Repeat the process 5 more
times.
4. Reheat your frying pan over
a medium heat and add the
remaining oil. One at a time,
place an uncooked quesadilla
in to the pan and cook. Turn
once so that both sides
become golden brown. They
are cooked when the cheese
inside has become soft and
gooey. Repeat this process for
the remaining uncooked
quesadillas.
5. Serve right away. Enjoy!
TIP: Serve with guacamole
and a healthy dollop of crme
fresh or sour cream.
CHINESE
NOODLES
WITH
ASPARAGUS
SERVES 12


Back to the Far East. This is a
rather simple dish to make, it
just requires quite a few
processes to get to the end
result; but when you get
there, all of the wait will be
worth it.

2x Cups (500g) of Wheat Lo
Mein Noodles
1x Cup (250g) of Asparagus
2x Tablespoons of Rapeseed
Oil
2x Cloves of Garlic, Crushed
1x Small Knob of Root Ginger
8x Ounces (225g) of Spinach,
Rinsed
1x Salt and Pepper Seasoning
to your taste
8x fl oz (225ml) of Water
1x Tablespoon of Corn Flour
2x Tablespoons of Chinese
Rice Wine or Sherry
2x Tablespoons of Soy Sauce
1x Tablespoon of Fermented
Black Beans, Rinsed Well
1x Dessert Spoon of Toasted
Sesame Oil
1x Pinch of Sesame Seeds
(Optional)

1. Cook your lo mein noodles
al dente in a large pot of
boiling water. Then drain and
rinse with cool water, before
leaving to one side.
2. Cut the bottoms of the
asparagus stalks off and
discard. Then cut the
remaining asparagus in to
5cm pieces.
3. Heat 1 tablespoon of oil in a
large frying pan over a
medium heat. Then saut the
garlic and ginger for one
minute.
4. Add the asparagus and half
of the water and leave to
simmer for 2 minutes.
5. In a small mixing bowl, add
the remaining water, rice wine
and corn flour and stir
thoroughly.
6. Now add this mixture along
with the soy sauce and black
beans to the simmering
vegetables in the pan. Once
the sauce starts to boil, add
the spinach leaves and wait
until they begin to wilt. Then
remove the pan from the heat.
7. In a separate pan, heat the
remaining rapeseed oil over a
high heat. Divide your
noodles in to 4 piles and place
them in to the hot frying pan.
Press down on each pile so
that they become flattened.
8. Reduce the heat to medium
and continue frying the
flattened piles for at least 5
more minutes, so that they
become golden brown. Turn
them over and cook for 3 more
minutes.
9. During this cooking time,
reheat the vegetables and
sauce for a minute or two.
Then add the sesame oil, salt
and pepper to the vegetable
mixture.
10. Place the flattened
noodles on to separate plates
and spoon the vegetables and
sauce over the top. For that
added touch, try sprinkling a
couple of sesame seeds too.
Enjoy!

HOMEMADE
BLACK BEAN
BURGERS
SERVES 4


If the barbecued Portobello
mushrooms didnt do it for
you, then these homemade
black bean burgers certainly
will. Vegetarian burgers can
be quite dry at times, so to
prevent this, make sure your
burgers are firmly bound with
the egg.

1x Can of Black Beans,
Drained and Rinsed
a Green Pepper, Quartered
a White Onion, Halved
3x Cloves of Garlic, Crushed
2x Ounces (50g) of Dried
Breadcrumbs
1x Egg
1x Tablespoon of Chilli Powder
1x Tablespoon of Cumin
1x Tablespoon of Hot Pepper
Sauce
1x Salt and Pepper Seasoning
to your taste

1. Pre-Heat your oven to Gas
Mark 5 / 190 Degrees C. Then
lightly oil a baking tray and
place it in the oven to pre-
heat.
2. Add the black beans to a
medium bowl and mash them
with a fork.
3. Add the green pepper,
onion and garlic in to a food
processor, then blend until
finely chopped. Remove this
mixture and stir it in to the
mashed blacked beans.
4. In a separate small bowl,
beat one egg, then add the
chilli powder, cumin and chilli
sauce. If you require a milder
taste, leave out the hot pepper
sauce at this stage!
5. Add the egg mixture to the
mashed bean mixture and
gently stir. Then add the
breadcrumbs and mix until the
mixture has become sticky
and holds its shape.
6. Divide the mixture in to 4
patties and place on the pre-
heated baking tray. Bake for
10 minutes each side. Enjoy!
INDIAN PEANUT
CURRY
SERVES 4


Vegetables are the heart of
most Asian dishes; this peanut
curry is a nice play on that.
This curry tastes so good, I
always eat the leftovers for
lunch the following day.

13x Ounces (375g) of
Uncooked Brown Rice
6x Cups (1.5 Litres) of Water
1x Tablespoon of Olive Oil
1x Large Onion, Chopped
4x Cloves of Garlic, Crushed
3x Tablespoons of Grated
Fresh Ginger
2x Cans (400g) of Chopped
Tomatoes
1x Pinch of Cayenne Pepper
10x Ounces (275g) of Crunchy
Natural Peanut Butter
1x Pinch of Salt

1. Boil water in a large
saucepan, then add the rice
and reduce to a low heat.
Cover the pan and leave to
simmer until the rice has
become soft. This can take up
to 30 minutes.
2. In a separate large
saucepan, heat your olive oil
over a medium to low heat.
Then add the onion and cook
until soft and golden, stir
regularly.
3. Now add the garlic and
ginger and cook for 5 more
minutes, or until fragrant.
4. Add the tomatoes and
season the mixture with
cayenne pepper and a pinch
of salt, then stir the mixture to
bring it together.
5. Increase the heat slightly
and bring your mixture to a
slight simmer. Add the peanut
butter and make sure to fully
heat it through, regularly
stirring until the sauce
thickens.
6. You are now ready to serve
the sauce over the rice.
Enjoy!

HOW TO MAKE
FRESH
PIZZA DOUGH
MAKES 4 PIZZAS


Pizza dough really is easy to
make. If you keep it thin, then
you can guarantee that the
dough will be cooked all the
way through and will be nice
and crisp when it comes out of
the oven.

1x Teaspoon of Sugar
1x Packet of Active Dry Yeast
2x Teaspoon Extra Virgin-
Olive Oil, Plus a little more for
brushing later
2 Cups (600g) of Bread Flour
1x Handful of Flour for the
Work Surface
1x Pinch of Coarse Salt and
Ground Pepper
1x Cup (250ml) of Warm
Water
1. Take one medium sized
mixing bowl and pour in to it
the warm water. Now add the
sugar and yeast and leave to
activate (become foamy) for
approximately 5 minutes.
2. Add the oil and a pinch of
salt to the mix and give it a
little whisk. Then add the
flour and begin to stir the
mixture with a wooden spoon.
Keep stirring until the mixture
has taken on a wet dough like
appearance.
3. Sprinkle flour over the work
surface and begin to knead
the dough until it becomes
quite elastic. This usually
takes just a couple of
minutes. If your dough is still
quite runny after this time, try
adding just a little more flour
to it and carry on kneading.
4. Add some oil to a new
mixing bowl and place the
dough ball inside. Roll it
around so that it is full
covered in oil, before covering
the bowl in plastic wrap / cling
film and leaving for 45
minutes. The dough should
have risen to about twice its
original size, push the dough
down with your fist, re-cover
and leave to rise again for
another 30 minutes.
5. Finally, remove the dough
from the bowl and place it on
to a lightly floured work
surface. Cut the dough in to 4
equal pieces and leave to rest
for 15 more minutes. It's
finished! Buon Appetito!
TOMATO &
BASIL PIZZA
SERVES 2


Cheese and tomato pizzas are
popular across the world, but
just by using fresh mozzarella
and a couple of basil leaves,
youll lift this simple pizza to
new heights.

1x Ball of Pre-Made or Pre-
Bought Pizza Dough
Cup (75ml) of Tomato
Sauce
2x Small Handful of Basil
Leaves
1 Ounces (50g) of Fresh
Torn Mozzarella
2x Tablespoons of Extra-Virgin
Olive Oil
1x Pinch of Coarse Salt and
Ground Pepper
1. Pre-Heat your griddle,
broiler, grill or BBQ to a
medium - high heat. Then
cover lightly in a little oil.
2. Take your ball of dough
(preferably it's warm) and
place it on a lightly floured
work surface. Using your
hands, stretch it in to your
desired size and shape. Now
brush the top side with a little
oil and season with the salt
and pepper.
3. Now place your dough on
the griddle, oiled side down.
Or if you are using a broiler or
British grill, place the dough
oil side up, but on a lightly
oiled wire rack if possible. Or
if you are using a BBQ, place
the dough oiled side down,
facing towards the coals.
4. After a few minutes, flip the
bread. Using your hands to do
this is not advised as it will be
very hot. Let the dough cook
now for 1 or 2 more minutes.
5. Remove your pizza base
temporarily from the heat
source and begin to add yoru
toppings. Evenly distribute
your tomato sauce for the
base, then sprinkle the
mozzarella and basil leaves
over the top.
6. Cook for another 2 - 5
minutes, or until the cheese
has melted. If cooking on a
griddle or BBQ, try lightly
covering the pizza with a
sheet of tin foil, so that the
cheese melts quicker. Enjoy!
GREEN PIZZA
SERVES 6


I first tasted this pizza in
Florence; and in my basic
Italian, somehow managed to
get a list of the ingredients.
After one or two small changes
to make the pizza more
friendly to make, I present to
you this particularly delicious,
wildly green, pizza.

1x Ball of Pre-Made or Pre-
Bought Pizza Dough
2x Cups (500g) of Chopped
Broccoli Florets
Cup (75ml) of Water
5x Ounces (150g) of Arugula,
Chopped and Hard Stems
Removed
1x Pinch of Coarse Salt and
Ground Pepper
a Cup (125ml) of Pesto
1x Cup (250g) of Torn
Mozzarella
2x Tablespoons of Olive Oil
1x Handful of Flour to Cover
the Work Surface

1. Pre-Heat your oven to 230
Degrees C or Gas Mark 8 and
place one of the wired shelves
in the lowest position
available. Then brush a large
baking tray with the olive oil.
2. Lightly flour a work surface
and proceed to stretch or roll
your pizza dough out to
approximately the size of your
baking tray. Now place it on
the tray and cook for
approximately 8-10 minutes or
until it is lightly crisped.
3. During this cooking period,
heat a medium frying pan /
skillet over a medium heat.
Then add the broccoli and
water and cook for 2-3
minutes so that the broccoli
becomes crisp. Now add the
arugula and stir until it is
wilted. This usually takes 1-2
minutes. Season with salt and
pepper.
4. Remove the pizza base from
the oven and generously
spread your pesto over the
top, followed by the broccoli,
arugula and cheese. Bake
until the cheese is fully
melted. Enjoy!
SPICY
VEGETABLE
PIZZA
SERVES 2


The spice is back and back
with a vengeance. By the
time this pizza is ready to go
in to the oven, its rather
colourful. If you wish to kick
the spice on this one though,
it doesnt detract from the
flavour combination.

1x Ball of Pre-Made or Pre-
Bought Pizza Dough
4x Tablespoons of Olive Oil
2x Large White Onion,
Chopped
1x Garlic Cloves, Crushed
1x Red Chilli, Seeded and
Finely Chopped
1x Green Chilli, Seeded and
Chopped
1 Ounces (50g) of Cheddar
Cheese, Grated
1 Cups (400g) of Tomato
Puree
1x Dash of Tobasco Sauce
a Red Capsicum
a Green Capsicum
a Yellow Capsicum
2 Ounces (75g) of
Mushrooms, Sliced
a Teaspoon of Fresh
Marjoram, Chopped

1. Using your hands, stretch
or roll the pizza dough out to
form a circle approximately 10
inches of 25cm in size. Then
place the base on to a lightly
oiled baking tray and leave to
stand in a warm place.
2. Over a medium heat, add 2
tablespoons of the oil to a
saucepan. Now fry the onion,
garlic and chillies for 4-5
minutes, or until they have
softened.
3. Add the tomato puree and
Tobasco sauce and bring the
mixture to a boil. Once it
starts to boil, reduce the heat
so that it begins to simmer
and leave to cook for 15
minutes.
4. During this cooking period,
chop the peppers and put
them to one side. Then heat a
frying pan over a medium heat
and add the remaining oil.
Add the peppers and cook for
2 minutes, followed by the
mushrooms and a further 3
minutes of cooking.
5. Pre-heat your oven to 200
Degrees C or Gas Mark 6.
6. Carefully spread your
tomato based sauce over the
top of your pizza base, then
cover it with your peppers and
mushrooms.
7. Gently mix together the
grated cheddar cheese and
marjoram and sprinkle it over
the top of your pizza.
8. Lightly brush your pizza
toppings with a little oil, then
place the pizza in the oven for
15-20 minutes, or until the
pizza base is cooked through.
Enjoy!

BAKED RAVIOLI
SERVES 4-6


Keeping with the Italian
theme, this baked little ravioli
number is oozing in gooey
cheese goodness.

2x Tablespoons of Olive Oil
1x Medium White Onion,
Chopped
3x Cloves of Garlic, Crushed
1x Pinch of Coarse Salt and
Ground Pepper
1 Teaspoons of Dried Thyme
or Oregano
1x Can of Whole Tomatoes
1x Can of Crushed Tomatoes
3 Cups (900g) of Dried
Ravioli
1 Cups (375g) of Mozzarella,
Torn
a Cup of Grated Vegetarian
Parmesan / Favourite Italian
Hard Cheese

1. Pre-heat your oven to 425
Degrees C or Gas Mark 7.
2. In a large saucepan, over a
medium heat, add the oil,
onions and garlic, then season
with the salt and pepper.
Cook for 5 minutes until
softened.
3. Add the thyme and
tomatoes and bring to the
boil. Then reduce the heat
and allow to simmer for 25
minutes. Over this period, try
breaking up the large
tomatoes with a spoon.
4. Meanwhile, boil a large pot
of water, add a little salt and
cook your ravioli for half of the
time stated on the
packet/packaging. Then drain
the water and return the pasta
to the pot.
5. Pour you sauce in to the pot
and mix thoroughly. Then
pour your pasta mix and sauce
in to a large enough oven
dish, ready for baking.
Sprinkle the top of your pasta
with the cheeses and any
leftover herbs.
6. Bake for 20-25 minutes or
until golden. Enjoy!
LINGUINE WITH
ASPARAGUS &
EGG
SERVES 4


If youre looking for a light but
filling pasta dish, this ones for
you. The breaking of the
lightly poached egg over the
linguine is delicious.

1 Cups (350g) of Linguine
1x Pinch of Coarse Salt and
Ground Pepper
1x Large Bunch of Asparagus
3x Tablespoons of Unsalted
Butter
Cup (75g) of Grated
Vegetarian Parmesan, Plus A
Little More For Serving
4x Large Eggs

1. Fill a large pot full of boiling
water and follow the cooking
instructions for the pasta
accordingly. During the last
minute of this cooking
process, add the asparagus.
2. Whilst the pasta is cooking,
heat a medium sized skillet or
pan with 2 inches / 5cm of
water in, over a medium heat.
Then crack each egg in to its
own small bowl and gently
pour them in to the skillet or
pan. Cook for 4 minutes.
3. With a slotted spoon, lift
the eggs out of the water and
transfer them on to a paper
towel.
4. Now take 1 cup of the
cooking liquid out and set it to
one side. Drain the pasta and
asparagus and return them to
the bottom. Then add the
butter and parmesan cheese.
Toss the ingredients until
everything is coated.
5. Add a little bit of the pasta
water that you set aside, and
stir it in to the pasta mix, with
the aim of creating a thin
sauce.
6. Divide your pasta mix in to
4 bowls and place an egg on
top of each one. Season with
salt and pepper and sprinkle a
little parmesan over the top
for good measure. Enjoy!
BLUEBERRY &
COCONUT CAKE
SERVES 12


Warm blueberries are
beautiful. Warm blueberries
in a coconut cake are even
more so. If youre not an
experienced baker, this might
be a good place to start.

1x Cup (250ml) of Rice Bran
Oil, Plus a Little Extra
3x Eggs
1x Cup (225g) of Caster Sugar
1 Cups (300g) of Self-Rising
Flour
1x Pinch of Icing Sugar to Dust
2x Teaspoons of Vanilla
Extract
2x Ounces (50g) of Desiccated
Coconut
Cup (175ml) of Soya Milk
a Cup of Fresh or Frozen
Blueberries
1. Pre-heat your oven to 160
Degrees C or Gas Mark 4.
2. Take a 22cm Bundt or
ringed tin and grease the
inside of it.
3. In a large mixing bowl, add
the oil, eggs, sugar and vanilla
and whisk.
4. In a separate bowl, mix
together the flour and the
coconut. Then add the soya
milk and slowly fold the
mixture in to the egg mixture.
Starting and ending with the
flour.
5. Once the mixture has
become a thick consistency,
spoon a quarter of it in to the
tin. Now add the blueberries
to the remaining mixture and
mix well. Spoon the
remaining mixture in to the tin
and bake for approximately 70
minutes, or until a knife comes
out clean, having been poked
in to the centre of the cake.
Tip: If the cake starts to
brown too quickly, cover it
with tin foil.
6. Once the cake is cooked,
remove it from the oven and
leave to cool for 10 minutes.
Then turn the cake out on to a
wire rack and leave it to cool
all the way through. Finally,
dust with icing sugar. Enjoy!
BAKED
NECTARINES
WITH
PISTACHIO &
MARSALA
SERVES 6-8


Warm nectarines straight out
of the oven, complimented by
a large spoonful of yoghurt are
the perfect comfort food. They
are remarkable easy to make,
and once they are in the oven,
you can just sit back and
relax.

6x Nectarines, Halved and De-
Stoned
3 Ounces (100g) of Amoretti
Biscuits (Optional)
3 Ounces (100g) of Butter,
Softened
3x Pistachio Nuts, Finely
Chopped
1x Egg
1x Cup (250ml) of Marsala
a Cup (125ml) of Greek
Yoghurt or Crme Frache

1. Pre-heat your oven to 180
Degrees C or Gas Mark 4.
2. Put the nectarines flesh
side up inside a baking dish.
3. Add the amoretti biscuits to
a large bowl and crush them in
to small pieces with one end of
a rolling pin. Then add the
egg, caster sugar, pistachios
and butter. Now stir together
and mix thoroughly.
4. With a spoon, push the
mixture in to the cavities of
the nectarines, allowing the
mixture to slightly pile up on
top. Sprinkle with any leftover
pistachios then carefully pour
the Marsala around the
nectarines, trying to avoid
pouring it over the top of
them.
5. Bake for 40-50 minutes or
until a nice golden colour.
6. Remove from the oven and
serve warm with a large
spoonful of yoghurt or crme.
Enjoy!

CRANBERRY &
ORANGE
MUFFINS
SERVES 12


Want to be able to take one of
your creations out with you on
the go? Try making a tray full
of muffins for you and your
friends. Theyre guaranteed to
make you the talk of the town,
well, the talk of your friends at
least!

Cup (70ml) of Vegetable Oil
a Cup (110ml) of Soy or
Rice Milk
Cup (50ml) of Orange Juice
1x Tablespoon of Water
1 Cups (400g) of
Unbleached All Purpose Flour
a Cup (110g) of Granulated
Sugar
2 Teaspoons of Baking
Powder
Teaspoon of Salt
1x Cup (250g) of Fresh
Cranberries
2x Teaspoons of Grated
Orange Zest

1. Pre-heat your oven to 200
Degrees C or Gas Mark 6.
Then oil a 12 cup muffin tray.
2. Mix together the soy milk,
vegetable oil, orange juice and
water with a whisk
3. In a separate medium sized
bowl, add the baking powder,
salt, flour and a 1/4 cup of
sugar. Mix thoroughly.
4. Now add the two mixtures
together and gently stir the
two with a spatula until they
have combined. It's important
not to over stir at this stage.
Then put to one side to rest.
5. Grab a small bowl and add
the cranberries, orange zest
and remaining 1/4 cup of
sugar. Give these a little mix
then fold them in to the main
muffin mixture.
6. Spoon the mixture in to the
muffin tray, filling each
segment no more than two
thirds.
7. Bake for 15-20 minutes or
until firm to the touch. Enjoy!
AVOCADO &
LIME
SORBET
SERVES 4


A single scoop of avocado and
lime sorbet is a great palette
cleanser between meals. The
creamy avocado and zingy
lime work surprisingly well
together.

a Cup (125g) of Sugar
1x Tablespoon of Lime Zest
2x Cups (500g) of Ripe
Avocadoes, About 3
Cup (150ml) of Fresh Lime
Juice, About 3 Limes
1x Cup (250ml) of Water

1. Add the zest and sugar to a
food processor and blend for 2
minutes.
2. Now add the avocado,
water and lime juice and blend
until the liquid is smooth.
3. Using a fine sieve, strain
the liquid in to a bowl and
remove any solids. Cover the
bowl in plastic wrap / cling
film and place in the freezer
for 2 hours.
4. Remove the bowl from the
freezer and blend in the food
processor until it runs smooth
again. The reason for this
process is to help remove any
ice crystals from the final
sorbet. Cover up the bowl and
re-freeze.
5. Repeat this process 2 more
times over the next 2-6 hours.
6. For obvious reasons, it's
best served cold. Enjoy!

PEANUT BUTTER
BOMBS
SERVES 12


These are a culinary delight
for all ages, especially kids!
They are simple to make, but a
little time consuming. Each
one though is an explosion of
flavour on the tongue.

a Cup (125g) of Sugar
3x Tablespoons of Water
1x Tablespoon of Vegetarian
Margarine
7x Ounces (200g) of Semi-
Sweet Chocolate
Teaspoon of Salt
Cup (135g) of Natural
Peanut Butter
Cup (65g) of Peanuts
1x Cooking Thermometer

1. During this recipe, you will
be required to partially
submerge a saucepan in to an
ice bath. So it's best to
prepare it now. Fill up a large
mixing bowl with cold water
and throw in some ice.
2. Now select a smaller
saucepan than your mixing
bowl (so that it fits inside) and
place it over a medium heat.
Now add the sugar, water, salt
and margarine and stir
occasionally. Insert your
thermometer and continue
stirring until the temperature
reaches 110 Degrees C
(230F). When this happens,
partially submerge your
saucepan in to the ice bath for
10 seconds. This stops the
mixture from caramelizing.
3. Place the pan on a cool area
of your stove and carefully
begin whisking the peanut
butter in to the mixture so
that it remains smooth. Then
transfer the mixture in to a
mixing bowl and place in the
freezer for 15 minutes so that
it can cool.
4. Lay a sheet of wax / grease
proof paper on top of a baking
tray. Remove the mixture
from the freezer and knead it
on a clean, suitable surface
until it becomes smooth and
pliable.
5. With your hands, create
little 2.5cm / 1 inch balls by
rolling a piece of the mixture
around in your palms. Place
the balls on the lined baking
tray and once you have
finished, place them back in
the freezer for 60 more
minutes.
6. During this time, you can
add the nuts to a food
processor and blend them in
to tiny little pieces.
7. Fill a small saucepan full of
water and heat it over a
medium flame. Once it has
started to boil, rest a mixing
bowl on top of the pan, but
make sure that the boiling
water isn't touching the
bottom of the bowl. If this is
the case, carefully remove
some of the water first.
8. Now place your chocolate in
to the bowl and allow it to
slowly melt whilst you stir
repeatedly. Once the
chocolate has melted, turn off
the heat.
9. Remove the baking tray
from your freezer and place it
close to the melted chocolate.
Now take one of the balls and
one at a time, proceed to roll it
around in the chocolate until it
is completely coated. Then
return it to the tray and
sprinkle with some of the
peanuts. Repeat this process
for all of the balls.
10. Place the tray back in the
freezer for one last time and
you'll be just 60 minutes away
from magical bliss.
11. Remove them from the
freezer. They should be stored
in a cool dry place. Enjoy!
BLUEBERRY &
CUCUMBER
SMOOTHIE
SERVES 4


Smoothies are a very easy way
to consume your
recommended 5 a day.
Keeping a bag of frozen
blueberries in your freezer will
allow you to bring this
masterpiece to life in just a
few moments.

2x Large English Cucumbers
1x Cup (250ml) of Low-Fat
Vanilla Yoghurt
1x Cup (250g) of Frozen
Blueberries
2x Tablespoons of Honey
1x Tablespoon of Lemon Juice

1. Quickly peel and de-seed
the cucumbers. Then chop
them in to smaller chunks.
2. Place the cucumber chunks
along with the yoghurt,
blueberries, honey and lemon
juice all inside a blender and
blend until smooth.
3. Serve right away. Or keep
it cool in the fridge for later.
Enjoy!
MELTED DARK
CHOCOLATE &
BANANA PANINI
SERVES 4


This is a very naughty treat.
Banana and chocolate just
works so well together.

2x Large Bananas
4x Panini Breads
1x Panini Maker or George
Foreman
4x Ounces (125g) of Dark
Bittersweet Chocolate
4x Teaspoons of Honey

1. Pre-heat your Panini maker.
2. Peel the bananas and chop
them in to slices.
3. Break the chocolate up in
to small pieces.
4. Cut the Panini breads in
half lengthways.
5. Arrange the banana slices
on top of the inside of the
breads. Then sprinkle the
broken chocolate pieces over
the top.
6. Drizzle the honey over the
top of the chocolate and finish
by placing the other half of
the breads back on top to
make a "sandwich".
7. Spray each side of the
breads with a dash of oil if you
have it, then cook for 3-4
minutes. Enjoy!

RASPBERRY
PANCAKES
SERVES 2


Pancakes are a lot easier to
make than you might think.
They go great will many
different fruits and toppings.
If youre not in to raspberries,
try blueberries.

1x Cup (250g) of Flour
1x Tablespoon of Sugar
2x Tablespoons of Baking
Powder
1x Pinch of Salt
1x Cup (250ml) of Soy Milk
2x Tablespoons of Vegetable
Oil

1. Pre-heat a frying pan over a
medium heat.
2. In a mixing bowl, add the
flour, sugar, baking powder
and salt and quickly mix with
a wooden spoon.
3. Then add the soy milk and
vegetable oil and mix until
creamy smooth.
4. Now pour or ladle some of
your batter mixture in to the
pan so that it forms a mini
pancake. When you start to
see bubbles forming in the
middle, it's time to flip the
pancake with a spatula.
5. Once your pancakes are
cooked, sprinkle some fresh
raspberries over the top.
Enjoy!
MOUNT NACHO
SERVES 4


In a rush to sit down and start
watching a movie? Forget the
popcorn, a mountain full of
deliciously topped nachos are
what you need. Literally grab
anything you like (although
the below recipe is my
favourite), stack the
ingredients up and melt the
cheese over the top. Its a
winner every time!

1x Bag of Corn Chips
1x Can of Kidney Beans
1x Jar of Salsa
a Cup (125g) of Black
Olives
1x Handful of Cilantro /
Coriander, Finely Chopped
1x Lime
a Cup of Green Olives
a Jar of Jalapeos
6x Ounces (150g) of Cheddar
a Can of Sweet Corn
1x Celery Stick, Chopped
a Cup (125ml) of Crme
Frache

1. In a small mixing bowl, mix
together the salsa and kidney
beans.
2. On a microwavable serving
plate, lay your corn chips out
evenly.
3. Pour the salsa and kidney
beans over the top, then
sprinkle the green olives,
black olives sweet corn,
jalapeos and cheese over the
top.
4. Microwave for 1-2 minutes
depending on the strength of
your microwave. Once all of
the cheese is melted, its time
to remove from the
microwave.
5. Finally, garnish with fresh
cilantro / coriander, a dollop of
Crme Frache, a squeeze of
lime juice and a few chunks of
the celery. Enjoy!
PITA TACOS
SERVES 2


What better way to end then
with this great little snack.
Perfect for packed lunches and
when you need to eat on the
move.

2x Whole Wheat Pita Breads
1x Portabella Mushroom,
Chopped
1x Red Pepper, Chopped
2x Tomatoes, Chopped
1x Avocado, De-Stoned,
Skinned and Chopped
2x Lettuce Leaves
And any other vegetables you
may enjoy.


1. Lightly toast the pita
breads. Then cut them in half
and open them up in to
pockets.
2. Depending on the
vegetables you have chosen,
you can either heat them in a
pan foor a couple of minutes
or choose to keep them cold.
Vegetables like peppers,
mushrooms and eggplant /
aubergine work great once
heated through first.
3. So in this scenario, add to a
hot frying pan the mushrooms,
peppers, tomatoes and
avocados and cook through for
2 minutes.
4. Whilst the vegetables are
cooking, line the inside of your
open pita bread pockets with a
slice of lettuce.
5. Now spoon the heated
vegetables in to your pita
breads and snack away.
Enjoy!
IMAGE
BIBLIOGRAPHY
The images used
have been
handpicked because
they best showcase
how the finished
product can look,
given a little time and
care. It's for that
reason I'm giving full
credit to the people
that took them.

Soups - Yummy Laura
Salads - Alaina Sullivan
Appetizers / Starters -
Unknown
Entres / Main Courses -
George Hirsch
Desserts Sale e Pene
5 Minute Wonders - Nourishing
Meals

Spicy Coconut and Pumpkin
Soup Ms.Glaze
Asparagus Soup - Timlewisnm
Onions - Garryknight
Cucumbers - Tavallai
Raspberries -
Jocelynarcentales
Poppers - Artfulgourmetnyc
Peaches - Muffet
Bean Burgers - Wonderyort
Pizza Dough - Lisa Brewster
Ravioli - Jamieanne
Muffin - emily.laurel504
Peanut Butter Bombs -
VeganBaking
Butternut Soup - Bunches and
Bits
Aubergines -
Lablascovegmenu
Tomatoes - Tsaami

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