Sunny Salad

A mix of traditional carrot salad and Waldorf salad, this is quite hearty, if you can say that about a salad. Serve with jacket potatoes or rice.

 

You will need:

3/4 cup / 180ml mayonnaise (egg-free mayonnaise is to be found in many supermarkets and there are also many vegan mayonnaise recipes online)

2 tsp lemon juice

8 small carrots, grated

2 small, tangy apples, chopped

3 celery sticks, chopped

1 handful sultanas

2 handfuls cashews

 

1. Mix together the lemon juice and the mayonnaise with a fork.

2. Add the chopped apples and mix.

3. Add remaining ingredients and stir well until everything is blended.

 

TOP  TIPS

To save time and energy I use a food processor with a grater attachment to grate the carrots, then I switch to the slicer attachment to slice the celery. I choose to chop the apples so that they still have some bite to them, but if you need to conserve energy you can use a slicer attachment on a food processor. There is a little washing involved in cleaning the food processor, but it’s still less than grating and chopping by hand.

 

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Carroty Cheese & Potato Pie

You will need:

5 carrots, chopped

1.5kg potatoes, chopped

250g cheese (or vegan alternative), grated

3 tbsp natural soya yoghurt (I like to make my own but today I used a store-bought version)

2 medium, ripe tomatoes, sliced

 

1. In a large saucepan, place the carrots and potato. Cover with water.

2. Bring to the boil and cook until tender.

3. Remove from the heat and drain, retaining the liquid.

4. Add 2/3 of the cheese along with the yoghurt and enough of the drained water to mash.

5. Using a potato masher, mash until soft and creamy.

6. Place into a casserole dish and arrange the tomato slices on the top.

7. Sprinkle the remaining cheese on the top.

8. Place under a grill until the cheese has melted and the tomatoes have softened.

9. Serve immediately with a green salad.

Simple Salad

Takes 10 minutes to prepare.

You will need:

1 cucumber, cubed

250g cherry tomatoes, halved or quartered (or salad tomatoes, diced)

1 large carrot, peeled and grated

3 tbsp rapeseed oil

1 tbsp rice wine vinegar (or cider vinegar)

1/4 tsp Dijon, whole grain or French mustard

 

  1. Combine the cucumber, tomatoes and carrot in a large bowl.
  2. Whisk together the oil, vinegar and mustard.
  3. Pour the dressing over the salad.
  4. Mix well.

 

Serve with rice, jacket potatoes, quiche, etc.

 

Summer Refresher

In an attempt to boost my family’s ‘five-a-day’, I recently bought a juicer. This is one of my best recipes so far. I urge you to try it. It’s gorgeous. Who knew healthy eating could be so much fun? ­čÖé

Serves 2

You will need:

100g watermelon (not including rind)

100g raspberries

200g carrots

1. Wash your fruit/veg.

2. Place the watermelon into the juicer, followed by the raspberries and finally the carrots.

3. Pour into a glass and enjoy!

TOP TIPS

Wash the juicer straight away after use, other wise the pulp can become difficult to clean off and could lead to staining or rust.

Although the recipe says to remove the watermelon rind, it is not necessary to remove the seeds.

COCK-A-STRONE SOUP WITH GARLIC BREAD

This is not cock-a-leekie, nor is it minestrone, but it has elements of both. It is not too thick for a summer supper, but is chunky enough to be filling in winter. Serve with warm, crusty garlic bread. 

 

You will need:

3 leeks, washed and chopped into bitesize pieces (1-2 cm)

1 tablespoon vegetable oil

4 carrots, chopped into chunks

1 tablespoon tomato puree

1 tin baked beans

2 teaspoons Herbes de Proven├že*

125ml white wine**

2 stock cubes***

1 tablespoon cornflour

black pepper

1 teaspoon garlic granules

1 packet of instant noodles (see below)

Water

noodles

Packet noodle, not pot noodle.

 

For the garlic bread:

One baguette

1 teaspoon garlic granules

1 teaspoon dried parsley

50g butter or margarine****

 

1. Place the vegetable oil in a large saucepan with the leeks and cook over a medium heat until soft. Do not allow to brown.

2. Add the carrots, tomato puree, baked beans, Herbes de Proven├že, white wine and garlic granules.

3. Without opening the packet, crunch the noodles with your hands until broken into small pieces. Open the packet, remove the flavouring sachet and discard.

4. Add the stock cubes.

5. In a teacup, mix the cornflour with a little water. Add to the saucepan and stir.

6. Add enough water to cover all the vegetables by 3 or 4cm. Stir well.

7. Bring to the boil, then simmer over a low heat for 30 minutes.

8. Add the crushed noodles.

9. Meanwhile, in a small bowl mix together the margarine, dried parsley and garlic granules using a fork.

10. Cut slices into the baguette using a bread knife but don’t cut all the way through, leave about ┬╝ uncut.

11. Scoop a teaspoon of garlic ‘butter’ into each gap using two teaspoons.

12. Place in the oven at 180┬║C for five minutes to allow the garlic ‘butter’ to melt and the bread to warm through.

13. Serve the soup with the garlic bread and enjoy!

 

TOP TIPS

*If you don’t have Herbes de Proven├že, or you are on a very tight budget, use generic dried mixed herbs.

**If you don’t have white wine, you can substitute apple juice, white grape juice, or even water.

***You can use chicken stock cubes or vegetable stock cubes. You could even use one stock cube along with the contents of the favouring sachet from the noodles.

**** As we have two family members who are dairy free, I use a vegetable margarine called vitalite. It has more flavour than other vegetable margarines, although I do use a cheaper version for baking.

vitalite

Yummy Soup!

Yummy Soup was named by my daughter, who declared it ‘the world’s yummiest soup’. It was the result of some experimenting which happened to work even better than I had hoped. I had about 450g of old carrots in the bottom of the fridge and, hating to waste food, decided to make some soup. It so happened that I also had a tin of cooked chickpeas in the cupboard, and was keen to experiment with the star anise. There was not a drop left when the meal was over!┬á

 

You will need

450g carrots, chopped

1 onion chopped

1 400g tin chickpeas, drained

2 stock cubes

75g red lentils

handful of sultanas

black pepper

1/2 teaspoon hot paprika

1 teaspoon garlic granules

1 teaspoon cinnamon

1 teaspoon cumin

1 teaspoon asafoetida

2 star anise

water

1 tablespoon vegetable oil

 

1. Heat the oil in a large saucepan and add the onion. Heat until the onion is waxy and softened.

2. Add the chopped carrots, lentils and chickpeas.

3. Pour over enough water to cover by about 1cm.

4. Stir in the stock cubes, spices and seasoning.

5. Add the star anise, asafoetida and sultanas.

6. Bring to the boil and bubble vigorously for 10 minutes.

7. Reduce heat and leave to simmer for half an hour, stirring occasionally.

8. Remove from the heat and scoop out the star anise with a spoon. Discard.

9. Whizz with a blender until thick and smooth (rather like baby food!).

10. Serve with dollops of natural yoghurt (we ate ours with home made soya yoghurt) and pitta bread.