Veggischmooze Raw Recipes

 Alphonso Mango Raw Walnut and Date Tart

This incredibly moorish tart combines the fragrant lusciousness of the seasonal EU- threatened Alphonso mango with a gloriously moist gluten free raw pastry that takes seconds to make but tastes like heaven. Make the most of them while you can still get them.

This quantity makes a small tart enough for two – three 

 Line an 18cm fluted tin with clear wrap  

2 Alphonso Mangos peeled and sliced – available in Indian shops

100g walnut halves

135g stoned dates

35g shredded coconut, save a little for the base to help to remove the ‘pastry shell’

Grated zest of an orange  

1 cardamom pod ground and added to the pastry mix (optional)

Peel and slice the mangos. Weigh and combine all the remaining ingredients in the processor and wiz until a lovely paste is obtained. Line a small fluted tin with clear wrap. Sprinkle with the extra coconut Remove the pastry dough and press the mixture into the tin pushing well up the sides. Freeze for approximately ½ hour. Peel away the clear wrap and set the shell on a decorative plate. Arrange the mango slices around the tart shell. Serve and enjoy

Variations

Substitute 2 blood oranges for the mangos and sprinkle the fruits with cinnamon and icing sugar for a wonderful Moroccan take on a lovely dessert.          

  Sarah’s Banana, Raspberry and Coconut Easy Ice-cream

Sarah says, ‘This is the easiest ice-cream ever made. I invented it one afternoon with my daughters, when a load of spotty bananas glared at me from the fruit bowl. It’s so delicious and super-healthy.      

2 ripe bananas

300g raspberries fresh or frozen

2 tablespoons water

2 tablespoons coconut milk or cream

Cut bananas in slices and freeze along with the raspberries. When frozen place all the ingredients in a bowl and blitz.

Serve immediately.

 Raw Herby Carrot Pate

This delicious bowl of raw ingredients tastes amazing and contains a wealth of healthy ingredients. Try it for a simple quick lunch along with crackers and salad or as an unusual starter at a dinner party. Taste the luscious goodness and enjoy. xxx

300g fresh organic carrots peeled and cut into chunks

3 teaspoons tahini

2 tablespoons ground almonds

1 teaspoon nigella seeds

1 teaspoon poppy seeds

10g fresh mint sprigs

15g fresh parsley sprigs

15g fresh coriander sprigs  

Zest of 1 lemon plus 2 teaspoons lemon juice

1 teaspoon olive oil

Freshly milled salt and pepper

Place all the ingredients in a food processor and wiz until smooth. Season well with freshly milled salt and pepper. Chill for ½ hour for flavours to develop.

Serve with crunchy salad leaves such as radicchio and romaine lettuce. 

  

 Coconut and Sesame Raw Fruit Bars

Yay these gorgeous bars made it into The Guardian.

 http://www.theguardian.com/lifeandstyle/2014/may/10/raw-food-recipe-swap-felicity-cloake

These super healthy little diamond bars taste better than the energy bars that are sold in the shops. Choc full of healthy ingredients they taste wonderful and were demolished by all the family. Enjoy xxxx

Makes approximately 20

Line an 18cm square tin with parchment paper or a proprietary liner

 

150g dried peaches or apricots

150g sultanas

150g stoned dates

Grated zest and juice of ½ orange

Grated zest and juice of lemon

200 ground almonds

50g sesame seeds

50 desiccated coconut

Place all the ingredients in a processor and blitz until and smooth. Line a square tin with paper and sprinkle with half the seeds and coconut. With wet hands spread the ‘dough’ onto the tin reaching the edges. Sprinkle with the remaining seed/coconut mixture and chill for 30 minutes. Cut into triangles or diamonds and serve as a delicious petit four or a healthy after school snack. 

Veggischmooze and the Skewer

The veggie option at a barbecue doesn't need to be boring. Try our tasty recipes that will keep everybody happy. 

Toasted Halloumi, Baby Potatoes and Roasted Red Onion on Rosemary Skewers

This year, our rosemary that began as a tiny cutting off a vast Italian mountain bush has exceeded all expectations and flowered in abundance, feeding a cloud of bees and butterflies. This recipe celebrates its perfect affinity with a toasting cheese, potatoes, and roasted red onions – a classic love affair. The ideal light lunch with chunks of bread or a simple prepare-ahead starter.

Serves 4

Prepare one small roasting pan

Preheat an oven, 180 C gas mark 4

8 rosemary skewers

100g haloumi cheese or other toasting cheese that holds its shape on cooking 

200g baby new, well-scrubbed potatoes

2 large red onions peeled

Freshly milled salt and pepper

2 tablespoons olive oil

In a medium pan, boil the potatoes for approximately 15 minutes or until tender and the blade of a knife slips in easily. Leave to one side. Cut the haloumi cheese into 2-3 cm cubes and cut the onion diagonally so that you obtain crescents of onion. Drizzle the one teaspoon of oil onto the onions and season well with salt and pepper. Bake for approximately 40 minutes on or until the onions are toasted and tender. Chop up the cheese. Pull off rosemary needles to hold food leaving a bunch of leaves at the end for decoration. Make holes in the food with a metal skewer and then thread through the rosemary skewers – by making the holes first it makes the threading process easier. Thread the potatoes, cheese and onions onto the rosemary skewers. Drizzle with the remaining tablespoon oil. Season well with salt and pepper. Cover the rosemary end with foil then place under a hot grill and toast for approximately 10 -15 minutes, turning once, until the vegetables and cheese are tipped with golden brown edges and deliciously melting. Serve with iced drinks and a good laugh.

 Minted Watermelon and Feta Skewers with Black Pepper, Agave Syrup, Olive Oil and Lemon         

The perfect antidote to a cloudy day. We invented this lovely combo reminiscent of hot Mediterranean holidays and discovered it’s not even necessary to make a marinade. Just chop and sprinkle the mint, zest and squeeze the lemon half over the prepared fruit and cheese. Finally drizzle the syrup and oil and add a few generous screws of black pepper to brighten and intensify the flavour.

As these gorgeous skewered tasties remain raw, they would be ideal to prepare in advance for hungry visitors.

100g feta cheese

¼ fresh watermelon

15g fresh mint finely chopped

1 tablespoon honey or agave syrup

1 tablespoon olive oil

Zest and juice of ½ lemon

Freshly milled black pepper

Barbecue wooden or bamboo skewers

Cut the feta and watermelon into decorative shapes carefully removing all the seeds from the watermelon. Arrange alternatively on skewers. Chop the mint and sprinkle over the top followed by a zesting of ½ lemon plus the juice drizzled over. Follow this by carefully pouring the oil over the skewers and finishing with a few screws of black pepper.  Chill until needed.  Place the skewered cheese/ fruit on decorative plates. Soo refreshing.   

And why not bring back the seventies favourite?

          Cheese and Pineapple on Sticks on a Grapefruit ‘Hedgehog’ 

This Retro recipe rocks with a seventies vibe when no self respecting party giver would miss offering these goodies. But we have pumped up the volume on the flavour by using a sweet fresh pineapple and a piece of good cheddar. Try this favourite with a Beatles or Frankie Vaughan record and a glass of Matteus Rosé Wine and taste the beat.

For 4 people

1 grapefruit for display or a small marrow

200g cheddar cheese

200g fresh pineapple

25g bunch seedless red or black grapes

 25g bunch seedless green grapes

Place the grapefruit on a decorative plate preferably seventies style. Cut the cheese in 2cm cubes. Peel the pineapple and remove the core. Cut into roughly 2 cm cubes. Remove the grapes from the stalks. Now assemble alternative colours and place a grape on the top. Place the skewered fruit and cheese onto the ‘Hedgehog’ and taste the beat.    

     

Three delicious egg recipes by Veggischmooze

We adore our eggs as long as they are truly free range and organic which is so much kinder to the chickens. In fact at one time we had 150 chickens and one cockerel in our garden. So eggs? bring it on.

Our first offering is the cheapest best comfort meal in the world – Eggy Nests   

Freshly made mashed potato is set in an oven proof dish and ‘nests’ hollowed out. A lovely fresh egg is dropped into the ‘nest’ and then the whole topped with cheese and baked in the oven. The skins are baked separately with a smear of oil and a generous dusting of paprika. I invented this recipe for my children and it still rocks as a family favourite.

Then who doesn’t adore a Custard Tart ?We made these glorious vanilla scented babies today and ohh they are the perfect celebration of eggs – please try them.  We prefer a hint of mixed spice to top but whichever topping – they are soo scrumptious.

            After that we thought we’d love to offer you two traditional Passover recipes. The first Egg and Onion served so often at Jewish functions as a lovely vegetarian starter. And well so delicious. Make it the day before and perfect on crackers, matzos or thick bread – soo yummy.

And then, ahh! We’ll cook Coconut Pyramids – a luscious little cookie in the shape of a pyramid that goes back in Jewish traditional history and uses a whole egg plus coconut and sugar and is a dream to make.

We soo hope this is our week – we have really tried to tempt you.

   Eggy Nests with Crispy Skins on the Side

This comforting recipe was invented to feed hungry children coming out of school- just pop it in the oven before you leave. It’s also perfect for a cosy lazy supper and always works.

Grease a 2 pint oven to table dish or 4 individual dishes.

Preheat the oven 180C, gas mark 4   

For 4 people

1 medium potato per person  

4-8 free range organic eggs

100g grated low- fat cheese such as mozzarella or cheddar  

25g butter or margarine 

Splash of milk 15g approx to add

freshly milled salt and pepper

 Scrub and smear the potatoes with a little oil. Sprinkle with salt prick all over and bake for approximately 40 minutes to 1 hour depending on the size of the potato. When the potato is cooked carefully cut in half – gloves are good. Remove the fluffy part with a spoon, add a generous knob of butter or margarine a little milk a little freshly milled pepper and maybe a fraction more salt and beat the potatoes until rich and creamy. Spoon the mixture into a greased oven-to-table dish or individual dishes. Make a well in the centre to represent a nest. Now drop in the eggs and cover with the grated cheese of your choice. Place in the oven for approximately 20-30 minutes or the egg is set and the cheese bubbling and golden. While the nests are cooking brush the inside of the skins with a little oil and sprinkle with paprika. Bake on a baking sheet alongside the nests.    Serve with green beans, peas or a lovely salad and enjoy.

         Eggstrordinary Custard Tarts

                                   Yay these little beauties were selected for The Guardian readers recipe swap.

 http://www.theguardian.com/lifeandstyle/2014/apr/19/eggs-recipe-swap-felicity-cloake  

These custard tarts are tender sweet vanilla scented individual tarts with the lightest of pastry crumb enhanced with ground almonds, vanilla and lemon zest.  We are so thrilled with the results. Please try them.

Makes 14 or in our case 12 plus a little baked custard made in a bain marie and a delicious lump of dough to nibble.

Preheat an oven on 180C, gas mark 4 and grease and flour 1 dozen individual cake tins extremely well.

Pastry

125g butter

30g fair-trade soft brown sugar

5 g vanilla sugar

1 medium free range organic egg yolk

Grated zest of ½ lemon   

190g plain flour

40g ground almonds   

Filling

10floz full fat fresh milk

40g castor sugar

2 free range eggs plus 1 extra yolk, save the whites for meringues

1 vanilla bean scraped

Pinch nutmeg traditional or mixed spice   

Make the pastry first by combining the sugars and butter in a processor, if possible, then add the egg yolk and lemon zest. Finally quickly add the flour and pulse or mix quickly until the mixture just comes together. Tip this mixture onto some clear wrap and push together with a minimum of pressure – just so it comes together and chill well for at least 30 minutes until firm. Roll out thinly between two sheets of baking parchment and cut out using 7cm cutter. Place them carefully in the tins. Bake blind by lining the individual pastry tins with crumpled up baking parchment and fill with baking beads rice etc. Bake for 15 minutes. Whisk sugar with eggs. Warm milk until just hot but not burning and add the vanilla seeds scraped from the bean. Pour into egg/sugar mixture and whisk well. Place tins half in the oven, pour in the custard mixture. Top with nutmeg or mixed spice. Slide in. Bake for an extra 20-25 minutes or until just cooked and there is the slightest wobble on the custard.

      Egg and Onion

This traditionally Jewish appetiser is frequently served as an alternative to the famous chopped liver and is equally delicious. Its savoury flavour created by combining raw and cooked onions is delicious with toast, bread or crackers for a light meal with good conversation and plenty of fun.

Serves 4-6

1 onion finely chopped

1 teaspoon olive oil

6 large free range organic eggs

2 spring onions pale green and white parts only save the dark parts for soup

3 tablespoons low fat mayonnaise

Freshly milled salt and pepper

fresh watercress to garnish

Gently fry the onions in a small pan until soft and just turning golden. Boil the eggs for ten minutes. Remove from heat and pour over iced water to prevent green edges. Finley chop the spring onions, place in a mixing bowl with the cooked onions and the mayonnaise. Peel and grate the eggs on the coarse side of a grater. Season well with salt and pepper and serve in individual glass dishes. Enjoy.

Braising with Veggischmooze

Braising was always going to be a challenge for us veggies and of course there have always been the standard braised chicory and lettuce recipes.

But we wanted to give you something with pizzazz – something that would capture your eyes and tempt you to try our dishes.

So our first is our Warm Ruby-Red Wine Braised Salad of Beetroot, Red Onion, and Red Chicory with Feta and Walnuts – a marriage made in heaven and when braised together form a delicious harmony of flavours. Perfect for a cloudy day.

Then our newest passion is Tibetan Food and this gloriously easy

Braised Tofu with Greens (Tse Tofu) in this case Swiss Chard is a huge winner.

Finally Sarah suggested that I share my Paprika Braised Tofu – this is a luscious recipe that I make most weeks and is adored by all the family.

Warm Ruby-Red Wine Braised Salad of Beetroot, Red Onion, and Red Chicory with Feta and Walnuts

It’s a long title but truly demonstrates the complexity of flavours that marry so well and is the perfect antidote to a cloudy day. Enjoy with warm crusty granary bread and good conversation.

  Serves 4 as a side dish or two as a light lunch

2 medium beetroot scrubbed, peeled and sliced into ½ cm rounds

1 large red onion peeled and cut into rings or sliced

230g red chicory trimmed and cut into rings

2 teaspoons olive oil

150 – 200 ml of vegetable stock

50 ml red wine of choice

few fresh thyme leaves pulled off the stalks

½ bunch good watercress cut across to make easier servings

100g feta cheese

50g walnuts

Place the walnuts on a baking sheet and lightly toast by placing in a low oven for 10 minutes. Remove walnuts and leave to cool. Prepare all the vegetables and place in a pan, add the oil and thyme and cook over a medium heat until the onions are slightly coloured and deliciously fragrant. Add the red wine and enough stock to cover. Simmer gently turning from time to time allowing the vegetables to absorb the wonderful flavours. When tender approximately 20 minutes, strain the vegetables from the liquid. Allow to cool slightly then arrange on the watercress. Crumble the feta over the warm vegetables and sprinkle on the walnuts. Enjoy.

 Tibetan Braised Tofu with Greens (Tse Tofu)

This deliciously flavoured dish from Tibet celebrates Swiss chard and Tofu. In order to heighten the flavour we have substituted fresh tofu for smoked tofu and now the flavours zing. Enjoy as a light lunch or supper for 2-3 people. Perfect!

200g Swiss chard

1 bunch fat green salad onions medium chopped

1 teaspoon ground paprika

1- 2 fat cloves garlic finely grated

½ thumb size ginger finely grated

2 tablespoons soy sauce

1 200g packet smoked Tofu drained and cut into 2 cm squares 

100g fresh or frozen green peas

2 separate tablespoons light oil

½ teaspoon freshly ground black pepper

Maybe salt to taste depending on saltiness of soy sauce

Wash the Swiss chard, tear off leaves and chop lovely red stalks. In one pan pour the one tablespoon oil and add the Swiss chard still slightly wet, turning constantly. Add the pepper and salt. Cover the pan and leave to steam for 2 minutes.

In another pan, heat the other tablespoon oil. Add the onions, tofu, ginger and garlic with the paprika. Turn frequently until onions and tofu take on a little colour. Add soy sauce and peas and cover the pan to braise for 2-3 minutes. Season.  

Serve by placing Swiss chard on a serving platter topping with luscious tofu mix and enjoy.

 Oven Braised Paprika Tofu

This recipe is made every week in our home although sometimes we use Dukkah or Ras El Hanout, and is a standard favourite. The paprika-seasoned stock gives a lovely taste to the tofu and the mixture can be cooked until crispy on the top- perfect on brown rice with salads or just for a healthy snack. Try it

Serves 4 with salad or greens and brown rice as an easy tasty meal

Use preferably a 2 litre cast iron or a metal casserole that can cook on top as well as in the oven and allow for braising  

2x 396 gm packets (I use Cauldron) of Tofu drained and cut into cubes                      

3 teaspoons ground paprika

3 teaspoons marigold stock powder

Pinch cayenne if wanted

1 tablespoon olive oil  

300 ml hot water

Mix the marigold powder with the paprika, the cayenne and the hot water. Pour the oil into an over-proof metal casserole and add the tofu chunks and cook over a medium heat. (At this stage you can add crushed garlic, and chopped mushrooms.) Stir well until the tofu just begins to colour approximately 10 minutes. Pour over the paprika/ stock and braise covered with a lid, for approximately 30- 40 minutes until the liquid has evaporated and the tofu is tenderly flavourful. If you wish to have a crispy top remove top ten minutes before serving. Can be eaten hot or cold. Delicious.             

Ultimate Roasted Garlic and Coriander Hummus

 Ultimate Roasted Garlic and Coriander Hummus

This fabulous recipe is dedicated to a wonderful husband who grows the most delicious elephant garlic and provides us with the fattest, tastiest bulbs. After roasting these succulent bulbs we whizzed them with fresh coriander and a dash of spices to discover the quickest easiest way to a phenomenal dish. Slather on warm pitta bread, jacket potatoes or in our case hot, oven-roasted field mushrooms. Enjoy xxx        

(We used 50g fresh coriander but we are coriander freaks and it does taste glorious but start with 40g, that may well be sufficient for you)

 

Serves 4 as a starter or 2 greedy enjoyers!!!

Prepare the oven by heating to 180C, gas mark 4

Have ready either 1 baking sheet or a square of tin- foil able to take a few garlic cloves 

1 whole fat head of garlic or in our case 4 enormous cloves of elephant garlic  

2 tablespoon olive oil

1 x 400g tin of salted chick peas

40g – 50g fresh coriander + a little to decorate 

2 tablespoons tahini

¼ teaspoon ground cumin

¼ teaspoon ground coriander

½ teaspoon ground paprika with extra to decorate

 Zest 1 whole lemon

Masses of freshly milled salt and pepper to taste

 1 black olive optional for decoration

Clean the garlic, if dirty, by brushing well. If you are using a head of garlic cut across and brush with one of the tablespoons of olive oil. If you are using elephant garlic merely brush with oil and place on a roasting tin or wrap in foil. Bake for approximately 40 – 45 minutes or until the garlic is really tender and the luscious contents ooze out. Allow to cool slightly or use gloves, and squeeze the unctuous roasted garlic out of their skins into a processor with the remaining ingredients and wiz until gloriously smooth. Season well with salt and pepper. Turn the mixture into a decorative bowl. Add a little paprika and coriander to adorn with the black olive.  Enjoy dipping with plenty of laughter. Xxxxx

       

 Salty and Sweet the best combination ever!

Veggischmooze Thai Green Mango Salad

                               

 After trying this fabulously spicy dish at our local Thai restaurant we yearned to make it at home. We are thrilled with the results – the perfect salty, sweet, spicy, sour and bitter combination and fabulously refreshing. And still perfect the next day. Hold back the dressing and add when needed.              

Serves 10

1 green mango – 250 gm peeled flesh

2 large fresh carrots peeled

150g bean sprouts 

200g daikon or mooli peeled

3 spring onions finely chopped

1 large red mild chilli deseeded and finely chopped

25g fresh basil finely chopped

50g fresh coriander finely chopped

40g flaked or desiccated coconut

100g salted peanuts

Dressing

3 tablespoons soy sauce

Grated zest and juice of 1 small lime

2 tablespoon soft brown sugar

 

Process or grate the carrot, green mango pieces, daikon and place in a large bowl. Add the bean sprouts, finely chopped spring onions, chilli, coriander and basil.  

Put the coconut and the salted peanuts on a baking sheet and heat gently for 10 minutes on a low oven – C gas mark   for 10 minutes. Remove and leave to cool. Combine the dressing ingredients and pour over the salad. Save a few nuts to top and sprinkle the remaining toasted nuts over the salad. Mix in well. Serve as a starter or with an addition of toasted tofu – delicious and healthy!

                   

Variation – not strictly right but the addition of 20 g finely chopped fresh mint increases the refreshing qualities.

 Veggischmooze Salted Caramel Pecans and Almonds

These moorish nutty nuggets epitomise the salty sweet theme, and are perfect to serve to family and friends. So evocative of holidays abroad. Once you start you can’t stop!  

Prepare a baking sheet by lining with baking parchment

100 g pecans or pecans and almonds mixed

100g castor sugar  

3 tablespoons water

½ - 1 teaspoon teaspoon sea-salt depending on taste

Combine the nuts, sugar and water in a medium thick–bottomed pan and cook over a gentle heat. After the sugar dissolves, start stirring. The sugar will change its character and begin to look like crystals. Reduce the heat to allow the crystals to melt and colour on the base of the pan. Now sprinkle on the salt and shake the nuts well then dropping them onto a sheet of baking parchment. Tease apart with a metal skewer while they are still warm. Cool completely.

Mmm can you eat one??  

      

 Spiced Apple Cake with a Salty Sweet Lemon Drizzle Topping

This easy- to-make cake celebrates the Bramley. Its olive oil base is ultra-moist, has wonderful keeping qualities and makes either one large 20 cm cake or one 18cm cake and a small loaf tin 18cm x 8 ½ for family nibbles! Enjoy with a cuppa and a good chat. Makes a wonderful pudding warm with custard.         

Serves 10

Line an 18cm tin and a small 18cm X 8 ½ cm tin or 1 large 20cm tin

400g plain flour

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon mixed spice

1 teaspoon baking powder

375ml mild vegetable oil – we used olive

1 teaspoon vanilla extract

215g soft brown sugar

3 free-range organic eggs

zest of 1 unwaxed lemon

Apple Mixture

I large Bramley apple peeled cored and chopped into 3 cm chunks

1 teaspoon of the juice of the lemon

½ teaspoon cinnamon    

For Salty Sweet Lemon Drizzle

remaining juice of the lemon

4-5 tablespoons soft brown sugar

½ - 1 teaspoon salt depending on desires

In a large bowl sieve the flour with the salt, spices and baking powder.

Peel core and chop the apples and grate the lemon saving the zest. Squeeze the lemon halves and add I teaspoon of the juice to the peeled apples to prevent them from discolouring. Add the one teaspoon of spice to the apple mixture and stir well.

Process or mix the oil with the soft brown sugar until lighter and the sugar well dissolved – maybe five minutes. Add the lemon zest and the vanilla extract and the eggs one at a time. When the mixture looks well blended pour this mixture into the bow with the flour adding the apple mixture as well. As soon as the mixtures are combined pour the fragrant batter into the tins and bake for 1 hour + 10minutes for the smaller cake version or 1hour and 20 minutes for the larger cake, or until golden on top and a metal skewer comes out clean.

Leave to cool while you make the drizzle mixture. Spear the cakes with a cocktail stick and pour over the drizzle mixture.

Mmm Moist and luscious. 

   

                    Yummy Pancakes

It's Shrove Tuesday next week so why not give these scrumptious pancakes a go. 

We have based all or recipes on my rather luxurious pancake recipe which yes, does have a little oil and melted butter or margarine in the mix. But a silken luscious pancake emerges that never lets you down. And freezes perfectly.

We left it plain so that it could be filled with savoury or sweet fillings and are so thrilled with the results.

Our first and fabulous offering, Cinnamon, Toffee Apple and Custard Pancakes wraps a pancake around a glorious mixture of buttered toffee’d cinnamon Bramleys, with delicious homemade custard. Wow, bless the Bramley.   

Then our Veggischmooze Cheese Blintzes – fragrant with lemon and vanilla are traditionally served to commemorate the offering of the Ten Commandments to the Jewish people. These pancakes are real celebratory foods and particularly moorish. They can be reheated and are often served with a generous dollop of soured cream.

Finally we have made luscious Toasted Walnut and Cheesy Leek Pancakes which make a delicious lunch or supper.   

We soo hope we can tempt you with one of these delicious treats.

 Our Deliciously Rich Pancake That Never Fails

The amount makes 12 -13 pancakes or 4 generous portions 

200g plain flour

a pinch salt

50g melted butter or margarine

25 ml olive oil

400 ml milk

2 organic free range eggs

Little oil for frying

The best method is to place all the ingredients in a food processor and wiz. Otherwise place the flour in a large mixing bowl. Mix in the salt. Then gently warm the butter or margarine until runny but not hot – the microwave is useful here. Combine it with the oil, eggs and milk and whisk until totally smooth. Place in a fridge and leave to stand for approximately 30 minutes. Pour a little oil into a firm-based frying pan and swirl it around pouring the remainder into a heat proof jar or glass. Now ladle in one small ladle of batter and swirl around the mixture to cover the pan base. Cook until the edges start to look brown and flip over with a palette knife or fish slice. Layer the pancakes onto an oven -proof platter and keep warm while you prepare the filling.

  Cinnamon, Toffee Apple and Custard Pancakes

We created these luscious pancakes celebrating our much loved British Bramley by adding chunks of this super-seasonal apple and simmering them with a simple toffee mixture, then layering with a posh but easy, home-made custard. Wow Bless The Bramley!!!       

Toffee Apple Filling

2 large Bramley apples peeled cored and chopped into 3 cm chunks

½ teaspoon cinnamon

Zest of 1 lemon plus 4 tablespoons juice

1 teaspoon vanilla extract

120g soft brown sugar

100g butter or margarine 

pinch salt

Place the peeled chopped apples in a firm-based pan with the lemon zest and juice, the salt, cinnamon, and vanilla extract. Cook gently, stirring all the time until the apples begin to soften and are coated with a delicious toffee spicy coating.

Custard

220 ml milk

25g castor sugar       

2 free range organic egg yolks

1¼ teaspoon vanilla extract

Pinch salt

3 tablespoons cornflour 

Using a medium sized saucepan, heat up the milk with 10gm sugar until it simmers. Remove from the heat. In the meantime, whisk the eggs with the remaining 15g sugar until fluffy. Whisk in the salt and vanilla. Now whisk in the cornflour, one tablespoon at a time. When this is smooth add half the milk and whisk continuously. Return the egg mixture to the milk. Place on the hob and keep whisking until the mixture thickens. Use or transfer to a bowl and cover the bowl with clingfilm.               

 Now take a pancake and spoon the custard and apple mixture into the centre of each. Roll up the pancakes and serve immediately. Its soft, creamy and toffee-apple flavour MMMM. Enjoy.  

            Veggischmooze Cheese Blintzes

Our Veggischmooze Cheese Blintzes, fragrant with lemon and vanilla, are traditionally served to commemorate the offering of the Ten Commandments to the Jewish people. These pancakes are real celebratory foods and particularly moorish. They can be reheated and are often served with a generous dollop of soured cream.

Serves 4

200g soft cheese – low-fat is fine

10g vanilla sugar

Grated zest ½ lemon + 1-2 tablespoons juice to taste

Pinch salt

50g chopped raisins or dried fruit - optional

Combine the filling mixture and place in the centres of the pancakes. Fold or roll and serve dusted with icing sugar and a generous dollop of soured cream. 

 

 

Veggischmooze Toasted Walnut and Cheesy Leek Pancakes

This seasonal recipe enjoys the lovely taste of fresh leeks classically enriched with a tasty never-fail cheese sauce and toasted walnuts. The perfect lunch or supper dish. 

Prepare and grease a 2 litre oven to table dish

Serves 4

 

4-6 fat leeks washed well and chopped in 2 cm rings

400ml vegetable stock

2 teaspoons olive oil

200g tasty cheddar cheese + 50g for topping

480 ml fresh milk

120g flour

40g walnuts

Freshly milled salt and pepper

15g finely chopped parsley

Simmer the leeks in the stock until just tender approximately 5-6 minutes. Remove the leeks with a slotted spoon and place in a bowl. Add the milk, oil and flour to the stock, bring to the boil and whisk until a smooth sauce is obtained. Grate the cheese. Add the cheese to the sauce, leaving a little for the top. Place the walnuts on a baking sheet and heat gently on a low oven 170C gas mark 3 for ten minutes. Combine the sauce with the leeks and toasted walnuts and place spoonfuls in the centre of the pancakes. Layer in a greased oven-proof dish and sprinkle the remaining cheese over the top. Bake in a moderate oven, 180C, gas mark 4 for 20 minutes or until cheese is browned and the filling bubbling and gorgeous. Enjoy. Soo tasty.