Sweets

Raw Carob fruit and nut brownie

This recipe is originally by Dr Gillian McKieth - with some modifications of our own - and is actually good for you! it will keep in the fridge for up to 5 days if it lasts that long.

300g pitted dates
200g soaked raisins
4tbsp carob powder
500g Brazil nuts, presoaked overnight in cold water
100g ground flax seeds
100g sunflower seeds
250g chopped walnuts or walnut pieces
sprinkle of sesame seeds

blend the dates, raisins, carob powder, Brazil nuts and 500ml water in a food processor until you have a smooth paste
mix through the seeds and walnuts
spread the mixture evenly onto a baking try lined with baking parchment
sprinkle with sesame seeds then freeze for one hour
cut and serve

Baklava

The perfect after dinner treat. Spiced and a bit fancy! One to impress your friends with. Goes very well with a good coffee.

You'll need a 24x30cm oven dish which will give 16 portions (32 triangular pieces)

400g whole almonds
50g light muscovado sugar
half teaspoon ground cinnamon
half teaspoon ground ginger
1 packet filo pastry
225g unsalted butter, melted
100g caster sugar
125g honey
2 tablespoons rosewater

Toast the almonds, then chop finely and mix with muscovado sugar, cinnamon and ginger.
Brush the dish with melted butter and lay a sheet of pastry in it. Brush that with butter, lay another sheet on and brush that with butter also.
Sprinkle a layer of the almonds then put on two more layers of the pastry as before. Continue until all the pastry and almonds have been used up.
Brush the top pastry sheet with butter and chill for 30mins.
Heat the oven to 190 with the fan OFF.
Cut the baklava with a sharp knife into 16 rectangles (4 x 4) then cut each one in half diagonally to get 32 triangles.
Bake for 10mins then turn the oven down to 160 for about an hour until the baklava is lightly browned on top and crisp all the way through.
Heat the caster sugar, honey and rosewater together until bubbling, leave for a minute then pour over the hot baklava. Leave to cool completely before removing the pieces.

Our Recipes

We'll be posting the best and most popular recepies right here on a regular basis so check back often. There will of course be some trade secrets that we simply can't give away. Email us with your ideas and suggestions.

Adam and Liz

Savories

Parsnip and fresh ginger soup

An amazing antidote to autumnal coughs and colds...

2 large scrubbed and chopped parsnips
1 large scrubbed and cubed potato
about a pointy finger of fresh root ginger peeled and grated water
salt and pepper to taste

cover the veg in cold water and boil until tender.
add the grated ginger and simmer for a few minutes
blend and season to taste

Red Lentil and Kuri Squash Dahl with brown rice

This is a perfect quick autumn/winter dinner. Simple, wholesome, and comforting! You can be tempted to add all sorts of other spices but cumin and garlic do wonderful things to pumpkins on their own. Keep it simple. Takes about 20 minutes to cook + a bit of chopping time

Ingredients - I will give amounts per portion...

Red Lentils - half a cup per person
Kuri Squash (or any type of pumpkin, carrots etc) - about a handful, roughly cubed
Onion - half a large onion, cubed
Water - enough to cook the lentils through
Cumin Seeds - 1 teaspoon
Garlic (sliced) - 3 large cloves
Oil (sunflower, or ghee butter if you're not vegan) - a glug
salt and pepper to taste
Fresh coriander and mango chutney to serve

In a large pan fry the cumin seeds on high for one minute in the oil or ghee.
Add the chopped onions, cubed squash and then the sliced garlic and stir it all up and let it cook for another 3-5 minutes until the squash begins to brown.
Add the red lentils to the pan without any water and cook for a few minutes stirring constantly.
Slowly add cool water to the pan and stir often until the water has all been soaked up by the lentils before adding the next glug.
Keep stirring and adding water until the lentils are cooked through...should take about 20mins depending on how many people you are cooking for.
Taste for seasoning and serve on brown rice topped with lots of fresh coriander and perhaps some mango chutney. Yum!