Vegan Pumpkin Soup

Warms the soul as well as the belly!

Ingredients (serves 2-3)

    200g butternut pumpkin
    4 large carrots
    125g can coconut cream
    4 fresh sage leaves
    1 sprig fresh rosemary
    1 litre vegetable stock
    Chives to serve

Method

  1. Preheat the oven to 200*C and roast the pumpkin and carrots until soft and golden. Allow to cool slightly.
  2. Place the roasted pumpkin and carrot, sage, rosemary, stock and coconut cream in a blender or food processor and blend until smooth. Alternatively, place the mixture in a large bowl or saucepan and blend with a stick blender until smooth.
  3. Serve hot with chives on top.

Pie Maker PB Brownies

One more recipe before the pie maker goes back into the cupboard for the sake of my waist line!

Ingredients (makes 8)

  • 1/2 cup caster sugar
  • 2/3 cup brown sugar
  • 1 cup plain flour
  • 3/4 cup cocoa powder
  • 1/4 cup vegetable oil
  • 80g melted butter
  • 2 eggs
  • Peanut butter

Method

  1. Preheat the pie maker.
  2. Mix the eggs and sugar together until well combined. Then add the oil and butter, then the flour and cocoa powder.
  3. Press 1/8th cup mixture into the pie moulds and create a well in the middle. Spoon 1 tsp peanut butter into the well and cook until firm (3-5 minutes).

Lemon quince Pterodactyl wings

Sorry for the radio silence! Between studying for fellowship and moving, I’ve barely had time to function this year.

Now, I know this is not my normal kind of recipe, but if these make dinner easy and delicious for anyone else who’s busy like me then I’ll be happy! These enormous turkey wings were cooked in my brand new oven, and what can I say, I’m impressed!

Ingredients

    Turkey wings (about 800g which was 5)
    2 tablespoons quince paste

Method

  1. Preheat the oven to 170*C.
  2. In a bowl, mix the lemon olive oil and quince paste together. Spread the mixture on top of the turkey wings.
  3. Wrap the turkey wings all together in a parcel of baking paper (so that the quince doesn’t burn) and bake until cooked through (about an hour). Allow to rest before serving with your favourite greens!

Raspberry Chia Sauce

I went to cooking school in Paris. While I was there, we learned how to make “Canard avec fruites rouge” (duck with red fruits), which was essentially a pan fried duck with amazing raspberry sauce. In my usual habit of trying to recreate things, I tried to make my own raspberry sauce, but with a slightly thicker texture – and so this raspberry ‘jam’ was born. Note that it is supposed to be tart like cranberry sauce rather than sweet like strawberry jam, so don’t get a fright if you put in on your toast and something tastes a little odd!

Ingredients 

  • 200g raspberries (fresh or frozen)
  • 1/8 cup white chia seeds
  • 1/8 cup water
  • 1 tsb balsamic vinegar (flavoured ones work well here, I used fig and guava with success)

Method

  1. Using a fork, gently mash the raspberries. Add the water and vinegar and stir to combine.
  2. Add the chia seeds and continuously stir until starting to thicken. Put aside in the fridge for 5 minutes and stir again (if too thick at this stage, add small amounts of water until it thins out). Return to the fridge until ready to serve.

For example – roasted turkey with spinach, slaw and a sweet potato and pumpkin smash! 

Easy Lemon Beetroot Hummus

I’m of Lebanese heritage on Mum’s side, so hummus is in my blood. Some would say there is too much blood in my hummus stream even. But as much as I love the traditional recipes, I also love to experiment – and this tangy pretty-in-pink version is a great example of how to make better-than-store-bought hummus without the fuss!

Ingredients 

  • 1 x 400g can chickpeas (drained and rinsed)
  • 1 x 200g can beetroot (drained and rinsed)
  • 3 tbsp lemon infused olive oil (or you can use normal olive oil and add lemon zest to taste)
  • 2 tbsp unhulled tahini
  • pinch of sea salt to taste

Method 

  1. Place the chickpeas, beetroot and tahini in the food processor and blend until starting to combine.
  2. While processing, slowly add the olive oil until the mixture is smooth and creamy, and add the sea salt to taste. Refrigerate before serving to allow the mixture to firm, then serve with your favourite crackers or vegetable sticks.

S’mores Brownies

Life is all about balance. And sometimes, that involves eating brownies that make your soul incredibly happy, even if your pancreas isn’t. After a little trial and error, I’ve discovered the perfect way to make your usual brownies taste just like s’mores – and wow do these little s’moresels (hehe) pack a punch!

Ingredients (makes 12-24 depending on how you cut them, I prefer mine smaller as these are pretty rich!)

  • 1/2 cup mini marshmallows
  • 1 packet McVittie’s digestive nibbles (or similar, but essentially you need small balls of digestive biscuits that are entirely covered in chocolate – normal digestive biscuits will just go soggy in the mix!)
  • Your usual favourite brownie recipe (or packet mix, there is no shame in using a packet mix!)

Method

  1. Preheat the oven as per your usual recipe or packet mix instructions. Line a brownie tray with baking paper.
  2. Prepare your usual brownie recipe or as per the packet mix instructions.
  3. Just before baking, mix in the marshmallows and the digestive nibbles, stir well to combine.
  4. Pour into the tray and bake until just cooked through. Allow to set and cool in the fridge before cutting as the marshmallow will be incredibly sticky while hot!!