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I came home from a week of travelling to find 3 very ripe bananas in my fruit bowl. To make a great banana bread you really do want very ripe bananas, to add the flavour impact. With this recipe I wanted to experiment – could I make it gluten free and dairy free and still get my kids to devour it? I am please to …
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I made this flavoursome tart for lunch for friends this week, it was devoured within minutes! The base of sweet caramelised red onions is topped with lightly spiced chickpeas (garbanzo beans) for a protein kick and then the turmeric roasted sweet potatoes and tender broccoli stems add an extra mineral and vitamin packed component. Delicious and nutritious! For this tart I use make my pastry …
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This week I have asked my team to come up with some delicious popsicles, not only are they mouthwatering and easy to make, they’re vegan too! We have a Matcha / Mango, Watermelon / Lime and Blueberry / Coconut to tempt you. We hope you are inspired by our creations and look forward to seeing your flavour combinations and ‘dipped top’ options @PforPeckish. There are endless …
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I have always loved doughnuts, I mean…really loved doughnuts. The one was never kind of enough kind of love! For that reason, I have had to stay away from them. Until now. Hallelujah! I started to experiment with a recipe for baked doughnuts using rice flour, milled flax seeds and then baking them. Virtuous but, I have to admit I was surprised by how amazing they …
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This week I’m posting another of my favourite recipes from Linda McCartney On Tour. What I always loved about my mum’s cooking was the no fuss approach and always completely packed full of flavour. Her style of cooking infused me with a passion for vegetarian cooking that grows everyday. This risotto combines the fragrant flavours of fresh asparagus, herbs and citrus lemon zest. Absolutely delicious! Prep time: 40 minutes …
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My cooking style is very much inspired by my mother, so this month it’s L for Linda. She made the best salads I’ve ever had! I particularly love this recipe for Sicilian Bean and Potato Salad, published in her cook book Linda McCartney On Tour. If you try this recipe please Instagram a photo and tag us at #pforpeckish as we’d love to see them! Prep …
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This wonderful winter pie makes a great meal centre piece for this time of year. Flavoured with a mixture of red and white onions, firm dark lentils, peas and small potato pieces in a sage infused gravy sauce. Perfect for winter nights or Sunday lunches. You can make this pie with a ready made short crust pastry, I use Helen’s pastry mix as it is easy …
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Sticky Toffee Pudding, one of my very favourite desserts! Here I played with coming up with a gluten free recipe that uses different sources of sugar instead of cane sugar such as dates (very sweet but because of their high polyphenol content they are shown to improve metabolic health). Coconut sugar (which gives this recipe an extra caramel flavour) and I used a good gluten free flour …
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This mild blend of ingredients is the perfect introduction for kids into the world of curry. The smooth coconut milk and tomatoes are infused with the gentle blend of spiced cumin and mild curried powder. I like to add the puy lentils as an extra little protein element and they remain firm enough to add additional texture to the bite. Serves: 6 Prep time: 20 minutes Cooking time: 55 minutes …
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I love afternoon tea and a slice of cake. My Aunt Louise sent me this recipe as she knows I always have my eye out for tempting gluten free baking ideas. I have tweaked it slightly to my taste, but essentially it is a moist and very flavoursome cake. The ground almonds substitute for flour; similar to my Chocolate Almond Torte recipe. In my recipe, I grind the almonds …
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This dip is delicious and speedy to make. I love it served alongside a large chopped salad or with drinks and friends served with corn chips – but beware it does have a garlic kick to it! Butterbeans are a brilliant source of plant-based protein and a low GI carb, and I add some extra sunflower seeds for the healthy oil content. Whiz this up in ten …
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This is a recipe from my new book At My Table, which I am sharing to celebrate Chocolate Week. The pairing of bitter dark chocolate with smooth ground almonds is seductive. When you bite into the centre of a torte, you get a soft, melting and delicious mouthful. By using ground almonds instead of flour, you have a gluten-free dessert that is easy to make …
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This month I am focusing on E for Energy. So, with that in mind, this delicious smoothie is packed full of vibrant berries as they have a rich content of anthocyanins which helps to slow down the rate carbs are released into the body. They combine perfectly with the slow releasing energy of oats. Out of season you can use frozen berries, which are also a way of making the smoothie …
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As the season starts to make a turn I look forward to warming, satisfying recipes. This month I wanted to concentrate on recipes that give me energy. I love the sugary flavour of sweet potato balanced alongside the turmeric/cumin infused chick peas and kale. I hadn’t cooked a lot with kale, until a friend turned me to kale chips and I tried making my own last month; …
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There is a good selection of ready-made vegetarian sausages on the market these days, but sometimes I like to make my own, that way I can vary the flavours as I like. This is my favoured recipe; I make these sausages for breakfast with scrambled eggs and grilled mushrooms and tomatoes, or for dinner with mashed potatoes, red onion gravy, and steamed vegetables, or even …
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Kale is a superfood! You can check out the health benefits as advised by our resident nutritionist, Glen Matten, in our ingredients section. I prefer the flavour of these homemade kale chips to the shop bought ones, as they are so delicious and crisp straight from the oven. Great as a snack or light bite with a drink. Serves: 2 – 4 as a snack Prep time: …
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I think the juicy deep red cherries in this dessert make it look as beautiful as it tastes. I have altered this recipe from my Grandmother’s to use ground almonds rather than flour, as I think it adds more flavour. Cherries are a strong source of antioxidants, another reason to enjoy this satisfying summer pudding. Works really well with ripe apricots too. Serves: 12 Prep time: 20 …
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This month I wanted to concentrate on bright and colourful recipes, so the beetroot had to be part of this. This soup is so easy to make, it really showcases the earthy, flavoursome, sweet tones of this vegetable. The tip to boiling beetroot is to cook them in their skins with the top left on, then once they have cooked and they are cooled enough to touch, …
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This delicious salad mixes the substantial bite of puy lentils with bright juicy tomatoes, fresh basil leaves and sharp feta cheese. Packed full of goodness puy lentils are a source of fibre, iron and a real protein powerhouse. I love this salad for lunch as it allows for slow releasing energy to get me through a busy afternoon. Lentils also offer an iron boost for vegetarians and the tomatoes contain …
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This week I’ve been craving a chilled breakfast pudding that would replace porridge on a hot summers morning. Strawberries are now in season and, it’s Wimbledon… so they were a must! I love this recipe; it just takes 5 minutes to mix together the pudding ingredients the night before, then chill overnight and in the morning you have delicious, nutritious breakfast!! Top with chopped strawberries …
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These burgers have a wonderful smoky flavour to them and are a good source of protein and iron. I prep these the day before as they need to freeze to keep their shape on the BBQ. Alternatively, they can be cooked in a frying pan in a little olive oil until browned on both sides.
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These are just nuggets of brilliance, take new potatoes and make them better. So simple. Par boil then barbecue to give a crispness to the skin and a slightly smoky taste!
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These are a colourful, succulent addition to any barbecue, but they work really well cooked under a hot grill/broiler too. They consist of a variety of vegetable chunks alternated on the skewers with chunks of firm tofu or halloumi, then smothered in a layer of my smoked barbecue sauce. When making these with tofu I favour the firm marinated dragon tofu, but also firm smoked tofu works …
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This is a really easy and flavourful sauce to make, I like to use smoked paprika because it gives it that instant barbecue taste. It is great brushed on the Glazed Vegetables and More Skewers and/or just drizzled over veggie burgers. A firm favourite for any barbecue occasion. Makes: 250ml/a jar full Prep time: 5-10 minutes Cooking time: 8 minutes Gluten free, Dairy free (option), Vegan (option) Ingredients 200ml (3/4 …
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This is a really simple recipe! I think sweetcorn is so amazing, it needs very little extra doing to it other than cooking! For this occasion I have added a light brushing of olive oil which has been left overnight to infuse the chilli flavours. If you are making this for kids then you could replace the chilli with fresh chopped parsley. Serves: 6 people …
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This delicious, traditional Middle-Eastern recipe has it all. Baked eggs nestled in a bed of tangy and spicy tomatoes, red pepper, onions, smoked paprika with fresh flat leaf parsley scattered over the top. Perfectly more-ish with warm bread to mop up the juices. It’s so satisfying, I can’t decide whether it’s best for brunch, lunch or dinner. Making it all the more easy, you can …
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Farinata is an unleavened pancake type flatbread made simply with chickpea flour. This one is topped with lots of fresh rosemary, red onion, sea salt and cooked in flavourful extra virgin olive oil. It’s best straight from the oven and has become a firm favourite in our house. You can make this basic batter, and change toppings according to your mood. It’s also really nice …
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I have to admit, yesterday was the first time I had actually ever made my own almond milk! I drink it most days as the main liquid ingredient in my morning smoothie, but usually I buy it in cartons. A friend of mine gave me a nut milk bag a year ago, and it sat dormant. Thanks to starting this blog, I am more motivated …
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I like to use the almond pulp left over from making the almond milk as an excuse to make these sweet, almond and orange scented cookies. Makes: 24 cookies Prep time: 15 minutes Cooking time: 20 minutes per batch Gluten Free, Dairy Free Ingredients 11 tablespoons ground almond flour or almond pulp (leftover from making almond milk) 200g (scant 1 cup) sugar, preferably an unrefined golden, granulated one. …
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This thick, silky smooth soup is luxurious yet comforting and hugely nutritious with seasonal spinach and pulses. New potatoes are just starting to appear in the soil so I invented these gorgeous little crispy bites for the top of the soup which add a great texture and take it from a warming bowl of goodness to a dinner party treat. Serves: 4 people Prep time: approx. 10 minutes Cooking time: approx. …
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Right now, this is my favourite salad. For me it has it all the sweet tones of cherry tomatoes and roasted red pepper, the creamy smoothness of the avocado and pine nuts and the strong peppery flavour of watercress. It’s also packed full of healthy oils, minerals and vitamins. Sometimes I serve this with the quartered boiled egg, placed around the outside of the salad …
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I found this delicious marinated tofu (bean curd) in my local health shop this week. I love the fact it’s from Devon so I can support a British brand, its really moreish, its savoury flavours keep me coming back for more. Often when I’m cooking I tend to find myself nibbling on cheese to get me through to supper time (sound familiar?), but this is the perfect, …
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This is rustic and really fresh tasting soup. And the chickpeas (a good source of protein, fibre & iron) give it a nice bite and texture. Delicious served with toast with hummus spread on top. In America a courgette is called a zucchini, and chickpeas are called garbanzo beans.
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This dish is tasty made to this recipe, but sometimes, just for a change, I like to vary it. A pinch of chilli flakes added to the tomato sauce provides a great kick, and 100g veggie mince cooked into the tomato sauce adds another texture to the meal. This is good served with sautéed leeks and a leafy salad or steamed green beans.
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My Aunt Louise’s coleslaw recipe is wonderfully tangy because of its mustard vinaigrette dressing, and the addition of caraway seeds adds a nice twist.
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