Curried Potato Cakes

These potato cake are a great easy and delicious dinner. They are perfect to make in advance so you can just warm them up in the oven for 10 minutes and serve with whatever you fancy on the side. I love to pack as much flavour as possible so I have used lots of different spices and for an extra kick some chilli flakes. I love serving them with a simple quinoa salad but anything you fancy will go as well!

About 700gr of white potatoes
2 garlic cloves crushed
1 small white onion finely chopped ( I actually used my food processor to blitz it finely)
1 teaspoon of chilli flakes
1 teaspoon of cumin powder
1 teaspoon of curry powder
1 teaspoon of turmeric powder
salt & pepper to taste
the juice of 1 lemon
olive oil for cooking

peel the potatoes and chop them into chunks. Place them in a large pan with boiling water with an pinch of salt and cook them for about 25 minutes until soft. Drain them and leave them to cool (about 15 minutes)

Meanwhile heat about 2 tablespoons of olive oil in frying pan. Add the finely chopped onion and cook for about 5 minutes until translucent. Add the crushed garlic and all the spices and cook for 1 minute, make sure to stir frequently to prevent the garlic from burning. Remove the pan from the heat and set to onto one side.

Once the potatoes have cooled place them in a large bowl and with a potato masher mash them down as best as you can. Add the onion & spices mix, the juice of the lemon and adjust with salt & pepper. Shape the mixture into patties and place them on a baking tray lined with parchment paper.

Bake the cakes for 30 minutes, turning them halfway through the cooking time, until they are golden brown. I love serving the cakes with a simple salad but they are also great with hummus or roasted veggies.

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Ginger bread & Peanut Butter Loaf

I absolutely love peanut butter with all the warm and festive spices that you normally have in ginger bread so this recipe is definitely a marriage made in heaven! This loaf is so perfect for a cosy breakfast or for an afternoon treat with a hot cup of tea.

Ingredients:

1 tablespoon of chia seeds
3 tablespoons water
1 cup of unsweetened apple puree/ sauce ( i buy mine in the baby food section)
1/3 cup of melted coconut oil
1/2 cup of coconut sugar
1/2 cup of date syrup
1 tablespoon of runny and smooth peanut butter + about 1 more tablespoon for the swirl on top
2 cups of white flour
1 tablespoon of cinnamon
1 teaspoon of ground nutmeg
1/2 teaspoon of ground ginger
1/4 teaspoon of ground clove
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
A handful of roughly chopped walnuts to sprinkle on top

Start by preheating the oven at 180 degrees Celsius. Line a loaf tin with some parchment paper.

In a bowl mix together the chia seeds and the water. Let it sit onto one side for 5-10 minutes until you have a gloopy kind of consistency.
In a large bowl mix together the lour, all the spices, baking soda and the pinch of salt.

In a separate bowl whisk together the apple puree, the chia mixture, peanut butter, coconut oil, coconut sugar and date syrup. Give it a good mix until you have a smooth and glossy consistency. Pour the wet ingredient into the flour and very gently mix together.
Pour the batter into the tin. Drizzle the peanut butter on top and with a toothpick make some swirls all over. Sprinkle with the chopped walnuts.
Bake in the oven for 30-35 minutes or until a toothpick comes out clean.
Let the loaf cool down in the tin for 10 minutes before transferring them on a cooling rack for another 20-30 minutes. When it’s completely cold cut into slices and enjoy.

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Hazelnut & Coffee Hot Chocolate

 

With the temperatures drop there is nothing better than a comforting and creamy hot chocolate. This is by far my favourite dairy free hot chocolate recipe. As you probably know by now coffee and chocolate is by far one of my favourite combination. For this recipe I went all out and used Goodio coffee chocolate to give the chocolate The result is an utterly silky, decadent and glossy hot chocolate which will brighten up any grey day. To make this hot chocolate even more decadent whip up some coconut cream and I promise you will be in heaven!

For the hot chocolate:

Serves 2

1 cup of raw hazelnuts soaked for at least 8 hours or overnight
2 cups of filtered water
1 bar of Goodio Coffee Chocolate melted
1 tablespoon of raw cacao powder
1 tablespoon of strong brewed black coffee ( you can use more if you want a stronger coffee taste)
2-3 pitted dates (add more if you like it sweeter)
a pinch of pink Himalayan salt

For the coconut whipped cream:

1 can of full fat coconut cream chilled in the fridge overnight (this is a very important step, please don’t skip it!)
A teaspoon of vanilla extract
2 tablespoons of agave nectar or maple syrup

Optional:

Serve with some cacao nibs and extra chocolate grated

Drain and rinse the hazelnuts. Place them in a blender with the 2 cup of filtered water and the pitted dates. Blend until the nuts are completely broken down and you have a creamy and white kind of milk. Using a nut milk bag or a muslim cloth strain the milk. lay the cloth on a large bowl, pour the milk mixture in the middle, squeeze all the liquid out until you are left with just the nut pulp.

Rinse the blender. Place the hazelnut milk, melted chocolate, coffee, cacao powder and the pinch of salt into the blender and blend until you have a super smooth and creamy consistency. I didn’t add any extra sweetener but feel free to add a squeeze of maple syrup or agave nectar if needed.

Transfer the chocolate to a pan on a medium heat. Warm up the chocolate for about 5-10 minutes. Using a whisk stir from time to time to make sure it doesn’t burn.

To make the whipped coconut cream:

Remove the coconut milk from the fridge. With a spoon scoop out the thick creamy layer which should have formed top. Don’t use the liquid/watery part (you can use it in smoothies or curries)
Place the coconut cream in a deep mixing bowl and with an electric whisker work the cream for at least 5 minutes. You should have a fluffy, airy kind of cream at the end. If not keep whisking.

To serve pour the chocolate into glasses or mug and top with a generous dollop of the coconut cream, cacao nibs and grated chocolate.

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Super Fruity Panforte

In case you are not familiar with Panforte, it’s a classic Italian Christmas cake made with lots of nuts, dried and candied fruits and lots of sugar. My version is slightly more healthfied as I have only juicy and sweet medal dates  without adding any other sweetener. I also added tons of warm and festive spices which makes this cake the perfect Christmas treat to have with a ht cup of chai latte or hot chocolate.

Ingredients:
1 cup pitted dates
1 cup spelt flour
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp of ground ginger
1/4 tsp of ground clove
1/4 tsp of ground nutmeg
1/3 cup sultanas
1/4 cup dried cranberries
1/4 cup of dried currants
1 cup chopped mixed nuts (I have used a mix of walnuts, almonds and brazil nuts)
Juice of 2 oranges + the the zest of 1

Toppings (optional):

Some maple syrup or agave nectar for brushing the cake
a handful of candied oranges – roughly chopped

Start by preheating the oven at 180 degrees Celsius. Roughly chop the dates and place them into a pan with the juice of the 2 oranges. Cook the dates gently for 10 minutes until soft. With a fork roughly mash them up into a paste. Add all the dried fruits, nuts, spices and the zest of the orange Mix everything together. Remove the pan from the heat and add the flour (through a sieve) to avoid any lumps. You should have quite a sticky and thick mixture, of you find it too dry add a splash of water.
Once everything is well combined, pour the mixture into a greased cake tin. If you use a silicone mould you don’t need to grease it. Spread the cake batter with a spatula.
Place in the oven and bake for 45 minutes hour. Halfway through the baking time, cover the top of the cake with some foil to prevent the top from burning.
Once the cake is ready, remove from the oven and let it cool down completely in the tin for at least 1 hour.
Before serving, brush the cake with some maple syrup and sprinkle with the candied orange (optional).

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Kale, Chestnut & Butternut Squash Wellington

This is definitely one the tastiest savoury dishes I have ever made! It’s super filling, indulgent but still packed with veggies and it’s just perfect for all the upcoming festivities. It’s the perfect Christmas main which I promise you, it will not be appreciated just by the veggies 😉 I love serving it with roast potatoes, cranberry sauce and pan fried red cabbage.

Ingredients

1 red onion cut into quarters
150gr of Quorn pieces (from their vegan range)
½ butternut squash, peeled and cut into bite size pieces
4 garlic cloves unpeeled
6 tbsp olive oil
1 tbsp of thyme leaves
200gr of cooked puy lentils (to save time i have used 1 pouch of already cooked ones)
180g pack whole cooked chestnuts roughly chopped
100g of fresh kale destemmed
1 pack ready-rolled puff pastry ( I have used Jus roll)
2 tbsp almond milk for brushing the pastry

Heat oven to 180 degrees Celsius. In a roasting tray place the the onion, squash and garlic with 2 tbsp olive oil, the thyme leaves and salt & pepper to taste. Roast for 25-30 mins until the vegetables are tender but not mushy. Add in the lentils and half the chestnuts. Squeeze the garlic cloves from their skins, reserve halfof the garlic and squash the other two into the lentil mixture. Leave to cool completely.
To cook the quoin pieces simply add them in a frying pan with a dash of olive oil and cook them for 8-10 minutes until slightly soft.
Steam the kale for 5 minutes until it starts to wilt. Squeeze all the water from the kale and then place it food processor along with the reserved garlic cloves, chestnuts, the lemon juice, olive oil, salt & pepper. Blitz until you get a thick pesto kind of consistency.
On a lightly floured surface, unravel the sheet of puff pastry. Start by spreading the kale pesto in the middle all the way across, followed by the roasted veg, quoin pieces and lentils. Brush all the edges with some almond milk, fold over the ends, then carefully roll the pastry lengthways to completely encase the filling into a roll. If you have any extra pastry you can cut out some stars or shapes of your choice to decorate the wellington (totally optional)
Brush the top of wellington some more almond milk and bake for 30 mins until the puff pastry is golden and flaky. sprinkle with some sea salt and serve while still warm.

If you want to find more vegan and vegetarian recipes you check out Quorn website: https://www.quorn.co.uk/recipes/vegetarian-christmas

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Raw Double Chocolate Donuts

These little guys are such an amazing treat! They are super easy to make and they are guaranteed to satisfy any sugar cravings. They are completely gluten free and since I have used coconut flour they can be made completely nut free by using sunflower butter instead of almond butter. I love dipping them in nougat chocolate but feel free any chocolate you like.
Ingredients:

1 ½ cup of coconut flour

1 cup of pitted dates – I would recommend to use medjol but if you can’t find them you can use normal dates just make sure you soak them beforehand for at least ½ hour

3 tablespoons of One Earth Chocolate Dream

1 tablespoon of chia seeds

1 tablespoons of melted coconut oil

1 tablespoon of almond butter

1 teaspoon of vanilla extract

For the coating:

About 100gr of chocolate of your choice – I have used a vegan nougat chocolate

A generous handful of cacao nibs to sprinkle on top – optional but it adds a nice crunch

This recipe couldn’t be simpler. Just place all the ingredients for the donuts into a food processor and blitz until you have a sticky dough when pressed between your fingers. If you find the mixture a bit dry juts add an extra tablespoon of maple syrup or honey.

Press the mixture into donuts silicone mould (I have used a mini donuts one) about 1 tablespoon for each mini donut. Place it in the freezer to set for about ½ hour until completely firm. To melt the chocolate simply fill up a small pan with some water, bring it to boil. Place a ceramic or glass bowl on top and let the chocolate melt gently on a low heat.

Dip the donuts into the melted chocolate and sprinkle with the cacao nibs. Place them back in the fridge/freezer for another ½ hour to set. Enjoy!

Store any leftovers into an airtight container in the freezer for few weeks.

 

 

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Mocha Chocolate Chip Giant Cookie

 

If you are a chocolate or cookies lover like me this recipe is definitely for you. I warn you though, it’s not for the faint hearted! It’s super rich, chocolately and incredibly fudgy and gooey. I love pairing chocolate with coffee, it’s possibly one of my favourite flavour combination! I used a strong shot of black coffee plus to take things to the next level I used Goodio coffee dark chocolate which is just a dream!!

Ingredients:

1 1/2 cup of ground almond
1/2 cup of coconut sugar
1 tablespoon of flaxseeds + 3 tablespoons of water
1/2 cup of coconut oil, soft but not melted
A splash of vanilla extract
1 teaspoon of vanilla powder
a pinch of sea salt or pink Himalayan salt
1 teaspoon of baking powder
1 tablespoon of strong brewed black coffee
80gr of Goodio Coffee Chocolate roughly chopped + extra chunks to sprinkle on top (optional but I would recommended it)

Optional: I like to drizzle some extra melted chocolate and almond butter

Start by turning on the oven at 180 degrees Celsius. In a small bowl mix together the flaxseeds with the water. Leave it onto 1 side for 5-10 minutes until it becomes thick and gloopy.

In a separate bowl mix together the ground almond, baking powder and vanilla powder. In another bowl whisk together (either by hand or even better with an electric whisk) the soft coconut with the sugar. You should end up having like a buttery kind of consistency. Add in the flaxseed mixture and the coffee. Add in ground almonds + baking powder and the chocolate chunks. Give it a good a mix until it’s all well incorporated. Spread the mixture with your hands in the cake tin (i used a silicon mould) You can also use a brownies tin. Top with the extra chocolate chunks.

Bake in the oven for 15-18 minutes until the edges start to turn golden brown. Let it cool down completely in the tin before removing it. It will be soft at first but it will harden up during the cooling process.

Drizzle with melted dark chocolate, almond butter and enjoy!

 

 

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Christmas Together with Waitrose

What does Christmas means to you? Does it means holidays, presents, parties, family or lots of delicious food? The new Waitrose Christmas Advert #ChristmasTogether really made me stop and think for a minute about what Christmas actually means to me. Out of all the good presents I received in the past years, the parties etc.. what really made unforgettable memories was spending time with my loved ones. No fancy restaurants or expensive presents, what truly makes me happy is to gather around a table and share delicious food with the people that really matters to me. It really doesn’t get any better.

To celebrate celebrating Christmas with others last Monday I got invited by Waitrose to their Christmas Together supper club at the Bull & Last in North London. The location couldn’t have been more perfect or more Christmassy. There was a huge Christmas trees with all our secret Santas underneath, lots of gorgeous Christmas decorations everywhere and the dining table was just the most festive setting I have ever seen.

We started the evening with a glass of bubbly and some canapés and then we moved to make our own gingerbread cocktails which literally tasted like a dessert in a glass! It was creamy, rich, decadent and packed with lots of festive flavours.

Dinner was an absolute feast and I was so impressed with the veggie options. I had some kind of open cannelloni stuffed with butternut squash, with the best maple roasted potatoes! I never thought about putting maple syrup on roast potatoes but now I am totally converted! They were ridiculously crispy and I think I literally had a full plate of them 🙂 I also had some roasted Brussel sprouts with puy lentils and some caramelised root vegetables. Everything was accompanied with some beautiful wine. Desserts were just a dream! Black Forest panettone, chocolate truffles, chocolate & ginger mince pies, Christmas pudding and so much more.

At the end of the dinner we exchange our secret Santas and it was so funny to see each other surprised faces!

To celebrate the launch of Waitrose’s new Christmas TV campaign which you can watch here: https://www.youtube.com/watch?v=DJZbo5ohVGs #ChristmasTogether they will be running some amazing competitions across all their social channels.

There will be lots of ways to win some incredible  prizes such as Kitchen Aid mixers, Champagne and hampers)over the coming weeks by sharing your Christmas moments on your social channels and tagging #ChristmasTogether.
More information and Ts & Cs here: http://www.waitrose.com/home/christmaswithwaitrose/waitrose-christmas-advert/social-competition.html

Thank you so much Waitrose on a such a special and magical night! 🙂

 

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Silken Tofu Strawberry Tarts

This is my first time experimenting with silken tofu in desserts and I have to say it really worked out well! Silken tofu is super creamy and unless you add flavours to it it’s pretty tasteless so it’s super versatile and great to use in tarts, savoury or sweet. I love the crunchy and fruity crust in contrast with the silky filling and it gets even more delicious when you add fresh berries on top. These tarts are perfect as a treat with a cup of tea or as dessert for a dinner party.

Makes about 5-6 tarts

For the tarts:

1 cups oats

1/2 cup of almonds

pinch of salt

about 8-10 pitted medjool dates

50gr of Urban Fruit gently baked strawberries

¼ cup coconut oil melted

¼ cup maple syrup

1 tsp vanilla extract

For the filling:

1 pack of silken tofu (300 gr)

1/2 cup of strawberries

2 tablespoons of melted coconut oil

2 tablespoons of agave nectar (add more if you like it sweeter)

1 tablespoon of raspberry powder (this is optional and it’s more to give it a lovely bright pink)

Start by making the base: place the almonds, salt and oats in a food processor and blitz until you have a coarse flour. Add in the pitted dates, dried strawberries, maple syrup, melted coconut oil and vanilla extract. Blitz again until you have a sticky mixture when pressed between your hands.

Grease with some coconut oil 4 metal mini tart tins. Remove the mixture from the food processor and place about 2 tablespoons in each tart tin. With your hands spread the mixture onto the tin until the whole base and sides are covered.

Bake the tarts in the oven for 8-10 minutes until the edges starts to turn golden brown. Be careful not to burn them.

While the tarts are baking make the silken tofu filling. Place all the ingredients into a blender and blend until super smooth and creamy.

Remove the tins from the oven. Let them cool completely before attempting to pop them out of theirs cases. The

Fill the tart with the tofu mixture and place them in the fridge to set for at least 1 hour. Before serving decorate with berries of your choice.

 

 

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Pumpkin Cookie Dough Chocolate Balls

Autumn is definitely the season of pumpkin-everything! J I am definitely not complaining as I absolutely love pumpkins, they are so good for you, utterly delicious and work so well in many different dishes. This recipe has been my latest sweet obsession, I love how fudgy and gooey these balls are with a crunchy and decadent chocolate layer. As they are completely raw they are super easy to make and they are great to keep in the freezer for when a sweet craving strikes.

 Ingredients:

 ½ cup of unsweetened pumpkin puree

¼ cup melted coconut oil

⅓ cup agave nectar add more if you like it sweeter)

1 tablespoon ground flaxseeds + 3 tablespoons water

1 teaspoon pure vanilla extract

¾ cup coconut flour

2 heaped tablespoon of almond or peanut butter depending on what you prefer

1 ½ teaspoon of mix spices

¼ teaspoon salt

For the chocolate coating:

2 bars of Goodio Arriba Chocolate

Optional: an handful of chopped pecans to sprinkle on top

In a small bowl mix together the flaxseeds with the water. Leave it onto one side for 8-10 minutes until it becomes quite thick and gloopy.

In a bow whisk together the pumpkin puree, coconut oil, almond or peanut butter, agave nectar, vanilla extract and the flaxseed mixture. Add in the coconut flour, salt and mixed spices. Combine everything together until you have a cookie dough kind of consistency. Cover the bowl with a plate and place it in the fridge for about ½ hour so the dough will a bit harder and easier to roll into balls.

While the dough is setting melt the chocolate in a double boiler: simply fill up a small pan with some water, bring it to boil. Place a ceramic or glass bowl on top and let the chocolate melt gently on a low heat.

Roll the dough into balls and coat them with the melted chocolate. I find that the easiest way to coat the balls is to use a fork and dip them in the melted chocolate. Sprinkle them with chopped pecans (if using) and place in the fridge to firm up for 20-30 minutes. Enjoy! Store any leftovers in an airtight container in the fridge for about 1 week.

 

 

 

 

 

 

 

 

 

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