Hot Water Pastry

Just a blatant rip off of the recipe from the Gormet Dough website, with the lard replaced by veg suet, not even sure if that's a good idea. Ingredients

• 500 g flour
• 200 ml water
• 120 g soya marge of some sort
• 70 g vegetarian suet
• 1 level teaspoon salt

Method

1. Place the flour into a large bowl and set aside.
2. Place the water, marge, suet and salt into a saucepan and heat over a medium heat, stirring as the fat melts. Once it comes to the boil, take the pan off the heat and pour it the bowl with the flour.
3. Stir the mixture with a wooden spoon until all the ingredients are combined. Cover the bowl with a cleanip off tea towel and leave to rest and cool for 1 hour.
4. After 1 hour, turn the dough out onto a lightly floured surface and flatten into a rectangle.
5. Fold the dough into thirds by taking one side of the dough into the centre and pressing down with your fingers.
6. Then lift up the other side of the dough and bring it over the top. Press down again with your fingers.
7. Flatten the dough out again into a rough rectangle and repeat the same process once more.
8. Flatten the dough into a rectangle and place onto a baking tray. Cover it with clingfilm and rest in the fridge for 30 minutes to firm up.
9. The dough is then ready to be rolled out and used in your preferred recipe.

African Hot Sauce

You need HOT peppers for this one, if you can get them Red Savina which will give you heat and the flavour of African style sauces. If you can't get Savina then at least Habanero or else it won't be hot enough!

• 12 Chilli Peppers
• 1 small sweet Green Pepper
• 2 cloves Garlic
• 1 medium Onion
• 2 cans Tomato Paste
• 4 tablespoons Vinegar
• 1 teaspoon Sugar
• 1 teaspoon Salt

1. Remove stems and seeds from peppers - take the necessary precautions when handling hot peppers.
2. Grind hot peppers, green pepper, garlic, and onion (or use food processor).
3. Combine all ingredients in sauce pan and simmer for an hour or two.
4. Add cayenne pepper if desired.
5. Put into sterilized jars and refrigerate.

Harissa Hot Sauce

Harissa is the flavour of North Africa and in particularly Tunisia. It is characterised by the use of cumin which features a lot in the cuisine of the area. You can mix this with sausage meat or burgers to make a traditional style Mergez dish.

• 1 cup hot dried red chilli peppers (such as Chile de árbol)
• 2 teaspoons Salt
• 10 cloves Garlic
• 2 teaspoons freshly ground cumin
• 1/8 cup lemon juice

1. Cover the dried chillies with water in small saucepan and bring to a boil.
2. Simmer for about 10 minutes, then remove from heat and let sit for about an hour.
3. Drain the chillies and place in blender or food processor with the salt and garlic. Purée the mixture and add the lemon juice, a little at a time. If the mixture is too dry, add additional lemon juice as necessary.
4. Pack the sauce into a clean sterilized jar and add just enough olive oil to cover. Screw lid onto jar and shake well, refrigerate. The sauce improves with time, mix well before using.

Piri-Piri Sauce

From Chilliworld

It was probably the Portuguese who introduced the Chilli Pepper as we know it to Europe and the Far East. They were probably also the first to use peppers to create a hot sauce, not hot maybe by today's standards, but nevertheless piri-piri is the Portuguese Original. Look for Cayenne peppers and if you can't get them New Mexico or pequin.

• 4 chilli peppers, cleaned and finely chopped
• juice of one Lemon
• 3 cloves of garlic, minced
• one tablespoon of chopped fresh parsley, (optional)
• one tablespoon Paprika
• 4 tablespoons of Olive Oil
• 1 teaspoon Salt

1. Remove stems and seeds from peppers - take the necessary precautions when handling hot peppers.
2. Grind and mix all ingredients to a fine paste by hand or use a blender or food processor. If you want to go hotter add ground cayenne pepper of pepper flakes to taste.
3. Cook in a hot frying-pan for a few minutes.
4. Store in a sterilized jar in the refrigerator. The flavour will develop over the following week.

Cardamom-Spiced Plum Jam

Copied from a Wesbite

his recipe will give you a wonderful tart, yet flavoursome preserve-like jam. It's rich in fruit and lightly fragranced with the flowery aroma of cardamom. You can use this jam on biscuits, waffles, pancakes, bread or straight out of the jar with a spoon.
Jamie Northern

Ingredients
Makes: 10 pints

• 2.25kg fresh Damson or deep red plums
• 250ml water
• 12 whole cardamom pods
• 800g caster sugar
• Small knob butter

1. In a sink full of cold water, rinse and de-stem the plums. Place them in a thick-bottomed pan suitable for slow cooking and deep enough to allow frothing when the plums begin to boil. Add the water and cardamom pods and bring the mixture to a low boil over medium heat. Turn heat to low for a slow simmer and allow the fruit to cook down uncovered for 1 1/2 hours. Allow the plums to cool.
2. To de-stone the plums, strain the cooled plums with a colander, pressing the juice out with your hands and collecting it in a large bowl. Pick up the stone-and-fruit slurry in the colander by small handfuls and squeeze the plum pulp and skins gently into the bowl with the syrup, retaining the stones in the palm of your hand and then discarding them.
3. Put the plums back into the original pot with the sugar and butter. Cook at a very low simmer until the mixture begins to thicken, about 4 hours. To test for adequate development of pectin, drop a spoonful of the jam on a plate and put it in the refrigerator for a few minutes: the mixture should be soft-set and no longer syrupy.
4. Ladle the hot jam into hot, sterile jars, wipe the rims clean, place sterile lids on and tighten the screw caps. Allow the jars to cool to room temperature and check to be sure that each jar has sealed.

Rum Truffles

• 60g raisins
• 40ml dark rum
• 40g firm margarine
• 125g gram flour
• 45ml maple syrup
• 50g carob powder
• 3 tbs dessicated coconut

1. Soak raisins in the rum for at least 30 mins
2. Melt marg & stir in flour, warm gently for 2-3 mins
3. Stir in syrup and the rum & raisins
4. Add all but 2tsp carob, mix well & leave for 20 mins
5. Mix coconut with the remaining carob powder
6. Make 1tsp balls of mixture and roll in coconut / carob until 2cm diameter balls
7. Refrigerate for at least an hour before serving.

Lentil Bread

Copied verbatim from http://awakenyourwellbeing.com/2013/03/26/how-to-make-lentil-bread/

Makes about 6 slices
 
Ingredients:

    1 cup uncooked lentils (red or green)
    200ml water
    pinch of salt
    1 tbsp oil (olive, coconut)


Directions:

    Heat oven to 180C.
    Blend the lentils to create a flour. It doesn’t have to be perfect but make sure the majority is grinded up. 
    Add the water and salt and blend together. 


Now here is my first tip:
 
If you use a silicone baking tray:

    Add the oil into the bread mixture and blend together. 
    Pour into silicone tray and bake for 15 minutes. 

If you use a normal baking tray:

    Add the oil to the baking tray.
    Put the tray with the oil into the oven for about 2 minutes to warm up. 
    Now pour the bread mixture into the tray. (Be careful of the hot oil, pour slowly!)
    Bake for 15 minutes. 

Pineapple mincemeat

Rose Elliot

Makes about 2kg of suet free mincement

• 350g cooking dates from a block
• 150ml brandy
• 225g each of currants, sultanas and chopped stoned raisins
• 75g candied peel, chopped
• Grated rind 1 lemon
• Grated rind & juice 1 orange
• 50g blanched almonds
• 1 tsp mixed spice
• 350g cooking apples, peeled & grated
• 350g pineapple canned in juice, drained & chopped

1. Put everything in a bowl and mix well.
2. Spoon in clean sterilised jars 3/4 filling the jars and pressing down the mincemeat well with a spoon to remove as much air as possible.
3. Press a piece of greaseproof paper down on top of the mincemeat before you put the lid on the jar.
4. Label and store

If you store this mincemeat in your kitchen, you may find it starts to ferment if the kitchen is warm. Don't worry if this happens; the space in the jar allows for this and when the mixture has stopped fizzing you can use the mincemeat in on of the jars to fill the other up to the top. The mincemeat will be prefectly all right and taste delicious.

Put some fizzy water in the pineapple juice & drink it, you know, as a drink.

Pineapple Jam

Rose Elliot

Makes 225g

• 225g can pineapple rings in their own juice
• 2 tsp arrowroot

1. Liquidise the pineapple with the arrowroot
2. Pour into a saucepan and heat, stirring until the mixture thickens and looks translucent.
3. Cool and bottle

Chutney

Rose Elliot

makes 2kg

• 450g cooking dates from a block
• 550ml vinegar
• 450g cooking apples, peeled & grated
• 450g onions, peeled & finely chopped
• 1 tsp salt
• 1/2 tsp each : cayenne pepper, allspice, ground ginger
• (Optional) 2 tbsp mustard seeds, or other such things

1. Break up the dates, remove stones & stem
2. Put dates in bowl with vinegar and leave until softened
3. Stir in everything else
4. Leave to stand for 24hrs, stirring occasionally
5. Put into clean bottles

Spinach and Apple soup

1 small onion, chopped 25g wholemeal flour 570ml stock 450g spinach, shredded 225g apple puree 280ml unsweetened soy milk Pinch nutmeg Lemon juice Saute onion Add flour, cook to roux Add stock slowly, simmer for 10mins Add spinach, cook until tender Cool slightly, add apple Blend Warm in pan, add milk slowly Add salt, pepper, nutmeg and lemon juice

wild rice soup

50g wild rice 420ml water 2 onions chopped 2 sticks celery, chopped 1/2 tsp dried thyme 1/2 tsp dried sage 850ml stock 2 tsps stock paste 1 tbsp soy sauce 6 small potatoes, chopped 1 carrot, diced Cook rice Saute onions, add celery , thyme and sage. Cook for 5-10 mins Add water, stock paste, soy and potatoes Simmer for 20mins until potatoes are cooked Blend Add carrot & rice Warm. Blend again maybe

Oatlet cookies

100g porridge oats 100g plain flour 85g sunflower seeds 25g sesame seeds 1/2 tsp mixed spice 100g marge 1 tbsp brown sugar 1 tsp golden syrup or molasses 1/2 tsp baking soda 1 tbsp boiling water 200g carob drops Mix oats, flour, sunflowervseeds, sesame seeds and spice togetherr Melt marge, sugar & syrup over gentle heat Add baking soda & boiling water to syrup mixtute, stirvwell Pour syrup mix over oaty stuff and mix Place spoonfuls of mixture well apart on a greased baking tray Bake for 10 mins at 190 deg c or gas mk 5 Allow to cool Melt carob drops in a bowl over hot water and place a teaspoon on each cookie Leave to set. Stote in airtight tin (surely "eat").

Kompot

225g dried prunes
225g dried apricots
100g dried figs
100g raisins
100g blanched almonds
50g pine kernels
1 tsp cinnamon
1/4 tsp nutmeg
100g brown sugar
1 tbsp culinary rose water
Juice & zest 1 orange

Stone prunes and chop roughly
Halve apricots
Quarter figs
Put everything in a bowl 
Cover with cold water
Stir well and keep in cool place for 1-2 days, stirring a couple of times per day
Mix well again and serve

Pipers Pie

• 450g potatoes, boiled and mashed
• 175g mung beans
• 225g leeks, chopped
• 1 onion sliced
• 1/2 tsp dill
• 1" fresh ginger, finely chopped
• 1 tbsp concentrated apple juice
• 1 tsp miso

1. Boil up mung beans 15-20 mins until soft
2. Grease casserole dish, put in leeks, onion, dill, ginger and apple juice. Mix well.
3. Drain beans. Keep the water
4. Add beans to dish
5. Dissolve miso in bean water, add to dish - not toonwet! Whatever that means
6. Cover and cook for 30-45 mins, stirring and adding stock if necessary at gas mk 6 / 200 deg c
7. When done, top with potato and grill / oven the top brown

Green lentils with fresh ginger and spices

175g green / Continental lentils Water or stock to cover 25g marge or 1tbsp soya or sunflower oil 1 med onion peeled and finely chopped 1" fresh ginger, finely chopped 1 tsp garam masala 1 tsp cumin seeds 1 tsp coriander seeds, crushed 1 tsp green cardamom pods, seeds removed and crushed 1 med carrot scrubbed and diced 400g chopped toms 50g mushrooms chopped 1 tbsp soy sauce 1 tbsp cider vinegar Salt & pepper Chopped parsely or coriander for garnish Wash lentils bring to boil in water / stock. Turn off heat, cover & leave Fry onion, ginger & spices until onion soft Add to the lentils, bring to the boil and start to add the other vegetables, allowing several mins between each addition, 1st carrots, then toms, then mushrooms Stir frequently adding stock / water as necessary. Around 25mins, add soy sauce, vinegar and salt & pepper Cook for a while longer

Chickpea burgers

450g cooked chickpeas / 2 tins 1 onion, finely chopped 2 clove garlic, crushed 2 medium potatoes, cooked and mashed 2 tbsp soy sauce 1 dstsp lemon juice Black pepper Wholewheat flour Mash chickpeas in a big bowl Add onion, garlic, potato, soy sauce, lemon juoice and pepper, mix well Flour hands and shape mixture into burgers Coat each burger with flour and refrigerate for 1 hour Fry them until golden

Savoury bean pot

2 tbsp oil 2 stock cubes 2 med onions, chopped 2 eating apples, peeled and grated 2 medium carrots, grated 3 tbsp tom puree 280ml water 2 tbsp white wine vinegar 1 tbsp dried mustard 1 tsp oregano 1 tsp cumin 1 dstsp brown sugar 450g cooked red kidney beans Heat oil, add stock cubes, onions, apples and carrots, saute for 5 mins Mix tom puree with water and add, together with everything but the beans Stir well, simmer for 2 mins Add beans and put into casserole dish Cover and oven it for 35-40 mins at gas mk 4 or 180 deg c Check it has enough water at 20 mins

Sweet potato and french bean pasties

225g wholemeal shortcrust pastry 1/2 onion, finely chopped 1 clove garlic 1/2 tsp fresh ginger 1/2 tsp chilli 1/4 tsp turmeric 1/2 tsp ground cumin 1 tsp ground coriander 1/4 tsp mustard powder 1 medium sweet potato cooked and diced 100g French beans chopped into 1cm bits 2 tbsp water or stock Fry onion and garlic until soft Add ginger and all the spices and stir Add potato, neans and water/stock cook gently for 4-5 mins until beansnbegin to cook Allow mixture to cool and season well Roll out pastry into 4 circles Place 1/4 of the filling in the centre of each circle and dampen edges of pastry with water Join the pastry together over the filling Make a small hole in each pasty and glaze with milk / marge Bake for 15-20 mins at 200 deg c or gas mark 6

Butter bean roast

225g dried butter beans 2 large onions 175g mushrooms, sliced 100g cooked rice 1 tbsp fresh parsley, chopped 1 tsp dried mixed herbs Soak beans overnight, cook until soft 90 mins Mash them Slice onions finely, fry, and when browned fry the mushrooms too Mix everything Bake in a greased loaf tin at gas mark 5 or 190c for 30 mins or until brown on top