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. 

Hollywood's Pastie

Modified from Paul Hollywood's page on BBC food

makes 6, not 4 like fatty Paul

Pastry

• 500g strong flour
• 100g vegetable suet @ 718
• 200ml cold water
• 25g marge

Everything in the bowl, turn on the mixer, wait until kneaded. Put in the fridge for 30-60 mins

Filling

• 2 onions 100g @41
• 250g veggie mince @123
• 500g potatoes

Chop up about 1cm bits, add some flavourings of your choice

Roll out the pastry into 7cm circles. Add filling. Fold into pasties

550 kcals each

Protein Flapjack

• 150g rolled oats - 550kcals, 16.5g protein
• 150g peanut butter - 930 kcals 42.9 g protein
• 45g protein powder (hemp in my case) - 166.5 kcal 21.5g protein
• 100g dates - 277 kcal 1.81 protein
• 8/9 dried apricots optional

Mix everything but the optional apricots together into a good mix. Roll into balls, around the optional apricot.

Bake in a medium oven until they aren't burned, I have yet to determine how long that is, I keep burning them a bit :)

Makes about 8: 1928.5 kcals / 82.71g protein, each : 214 kcals, 9.19g protein