Category: Recipes

Rum Truffles

Rum Truffles

A chocolate treat for sharing or giving as a gift
Prep Time 1 hr
Course Snack
Servings 16

Equipment

  • Bowl
  • saucepan
  • Sweet cases

Ingredients
  

  • 100 grams plain chocolate or vegan chocolate
  • 1-2 tablespoons orange juice
  • 40 grams butter or plant based spread
  • 50 grams icing sugar
  • 50 grams ground almonds
  • rum or rum essence
  • 2-4 tablespoons plain chocolate strands or vegan chocolate

Instructions
 

  • Melt the chocolate in a bowl over a saucepan of water on the cooker. Or melt it in the microwave but take care not to overcook it or it will go 'grainy'.
  • Stir in the butter or plant based spread and the orange juice. Wait until the fat has melted into the chocolate.
  • Sieve the icing sugar and stir into the chocolate.
  • Stir in the almonds.
  • Add rum or rum essence to taste.
  • Leave in the fridge until firm enough to handle.
  • Roll into 16 balls, and cover with chocolate strands or icing sugar.
  • Place the balls into sweet cases.

Notes

 
 
To coat the balls in chocolate strands, tip 2 tablespoons of the strands into a shallow bowl and roll the balls about until they are covered.
Use the same method to coat in icing sugar.
Keyword Plant based

Categories: Recipes

Gingerbread Biscuits

Gingerbread biscuits

Gingerbread men are usually made but you can choose other cutter shapes for these biscuits. Ideal for children to make and have fun decorating!
Prep Time 40 mins
Cook Time 15 mins
Course Snack

Equipment

  • Bowl
  • Baking trays
  • Cooling rack

Ingredients
  

  • 350 grams plain flour
  • 2 teaspoon ground ginger
  • 1 teaspoon bicarbonate of soda
  • 100 grams butter or plant based spread
  • 175 grams soft brown sugar
  • 1 egg (or flaxseed and water as egg substitute)
  • 4 tablespoons golden syrup
  • currants
  • icing

Instructions
 

  • For vegan option, mix the flaxseed with water and set aside.
  • Pour the flour into a bowl. Stir in the ginger and bicarbonate of soda.
  • Add the butter/plant based spread and rub into the flour mixture.
  • Stir in the sugar.
  • Beat the egg and syrup together and add to the mixture or add flaxseed mixture.
  • Knead everything together to make a stiff dough.
  • Roll out to 0.5cm thick and cut out shapes with the biscuit cutter.
  • Place the biscuits onto greased baking trays spaced apart as they will spread when cooking.
  • Decorate with currants.
  • Bake for 15 minutes until golden brown at 190C/fan oven 170C/gas mark 5.
  • Leave on the tray for 3 minutes before moving gently to a cooling tray.
  • When cool they can be iced.
Keyword Little Cooks, Plant based
Categories: Recipes

Christmas Pudding

Christmas pudding

Make Christmas more special by cooking your own Christmas pudding! You could make several small ones to give away as presents. Why not get the children involved too? This is a recipe that our member Ruth has used for over 30 years, so it must be good!
Prep Time 10 hrs
Cook Time 8 hrs
Course Dessert
Servings 4 puddings

Equipment

  • large bowl
  • Bowl
  • Grater
  • Sharp knife
  • Large saucepans to steam the puddings, or follow slow cooker instructions
  • 4 pint-sized pudding basins
  • Greaseproof paper, cloth and string

Ingredients
  

  • 225 grams shredded suet vegetable suet is available
  • 1 teaspoon mixed spice heaped
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon cinnamon
  • 100 grams self-raising flour
  • 450 grams soft brown sugar
  • 225 grams breadcrumbs grated from a loaf a day or two old
  • 225 grams sultanas
  • 225 grams raisins
  • 550 grams currants
  • 50 grams chopped almonds
  • 50 grams mixed peel
  • 1 orange grated rind
  • 1 lemon grated rind
  • 1 apple finely chopped
  • 4 eggs
  • 150 ml Guinness or mixture of barley wine and stout, or apple juice
  • 4 tablespoons rum optional

Instructions
 

  • Put the suet, flour, breadcrumbs, spices and sugar into a large bowl and mix together.
  • Gradually mix in all the fruit, peel, nuts, chopped apple, orange and lemon peel.
  • In a different bowl beat up the eggs and mix in the 150 ml liquid that you've chosen.
  • Pour this over the dry ingredients and mix everything together.
  • You may need some more liquid to make a good dropping consistency.
  • Cover the bowl with a cloth and leave it overnight for the flavours to permeate through the mixture.
  • Grease 4 pudding basins and pack the mixture in right to the top.
  • Cover each basing with greaseproof paper, with a pudding-cloth on top. Fasten in place with string.
  • Steam the puddings for 8 hours, topping up with more water when necessary.
  • When cooked, remove the paper and cloth and leave to cool. Cover with fresh paper and cloth and store in a cool dry place until needed. These puddings will last for many months.
  • When needed, steam for a further hour or so before serving.
Keyword Little Cooks
Categories: Recipes

Onion Soup

Onion soup

A cheap, easy soup for the colder autumn and winter days
Prep Time 15 mins
Cook Time 1 hr 20 mins
Course Soup
Servings 4

Equipment

  • Large saucepan
  • Grater
  • Sharp knife
  • Measuring jug

Ingredients
  

  • 500 grams onions
  • 30 grams butter/spread/oil
  • 1/2 tsp sugar
  • 1 tbsp flour rounded
  • 1 litre beef stock or try vegetable stock and marmite for plant based option
  • 50 grams grated cheddar or gruyere cheese

Instructions
 

  • Peel the onions and slice into fine rings.
  • Heat the butter/spread/oil in a large pan, add the onion and cook slowly over low heat for about 20 minutes until very tender.
  • Add the sugar and the flour, stir for another 1-2 minutes until the mixture starts turning golden.
  • Stir in the stock and simmer, covered, over low heat for 1 hour.
  • Season the soup with salt and pepper.
  • Sprinkle on the grated cheese and serve.
Categories: Recipes

Walnut and Rosemary Bread

Walnut and Rosemary Bread

The walnuts make the bread expensive, but nutritious so ideal as part of a meal and they complement the rosemary so well. This bread will keep fresh for a day, wrapped in paper.
Prep Time 2 hrs
Cook Time 35 mins
Servings 2 loaves

Equipment

  • large bowl
  • Food mixer if you have one
  • Measuring jug
  • Large baking tray

Ingredients
  

  • 450 grams strong white bread flour
  • 3 teaspoons easy bake dried yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 200 mls lukewarm water
  • 175 grams chopped walnuts
  • 3 tablespoons chopped fresh rosemary leaves

Instructions
 

  • Put the flour, yeast, sugar, salt, olive oil in a bowl and mix together.
  • Add the lukewarm water and bring the ingredients together either with a mixer or by hand to form a dough.
  • Knead the dough (with the mixer or by hand) for up to 10 minutes.
  • Knead in the walnuts and rosemary, and put the dough into a bowl.
  • Cover with a cloth and leave in a warm place until doubled – about 1½ hours
  • Place the dough onto a floured surface and knead for a few minutes. Halve it (or cut into quarters) and shape into rounds. Place these onto the baking trays, spaced out.
  • Cover and leave for 30 minutes to rise.
  • Pre-heat the oven to 230C/210C fan oven/Gas 8.
  • Brush the loaves carefully with olive oil.
  • Bake for 30 – 40 minutes until the loaves sound hollow when tapped on the base.
  • Cool on a wire rack.
Keyword Plant based
Categories: Recipes

Apple Scone

Apple scone

If you or someone you know has lots of apples in early autumn this is a great way of baking a tasty treat. A good recipe for children – but watch those fingers when grating or chopping!
Prep Time 15 mins
Cook Time 25 mins
Course Dessert
Servings 8 portions

Equipment

  • large bowl
  • Measuring jug
  • Baking tray

Ingredients
  

  • 200 grams self-raising flour
  • 1 teaspoon baking powder
  • 50 grams sugar
  • 50 grams butter or plant based spread
  • 100 mls milk
  • 1 medium unpeeled apple, grated or finely chopped

Instructions
 

  • Put the flour and baking powder into a bowl.
  • Rub the butter or spread into the flour.
  • Chop or grate the apple.
  • Stir in the sugar and apple.
  • Mix to a soft dough with the milk. If it is too wet, add some flour.
  • Shape into a round of about 10cm and 1cm thick.
  • Place onto a baking tray and bake at 200C/180C fan/gas mark 6 for 20 -25 minutes until golden brown on the top.
Keyword Little Cooks, Plant based
Categories: Recipes

Spicy Courgette and Mushroom Sauce

Spicy Courgette and mushroom sauce

A quick and easy way to create a tasty courgette dish
Prep Time 10 mins
Cook Time 10 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 4

Equipment

  • Large saucepan

Ingredients
  

  • 2 tbsp Vegetable oil
  • 1 medium Onion, chopped
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • 1/2 tsp Ground chilli powder
  • 1/2 tsp Salt
  • 225 grams Mushrooms, sliced
  • 2 medium Courgettes, sliced
  • 3 tbsp Single cream / plant based cream
  • 1 tbsp Chopped fresh coriander

Instructions
 

  • Heat the oil and fry the chopped onion until soft and golden.
  • Blend the ground coriander, cumin, salt and chilli powder with the onion.
  • Add the mushrooms and courgettes and fry, stirring gently, for about 5 minutes until soft. Add a little water if the mixture seems too dry.
  • Pour in the cream and mix into the vegetables.
  • Garnish with coriander and serve.

Notes

If used as a main dish, these quantities could be for two people.
Keyword Plant based
Categories: Recipes, Resources

Rhubarb and Vanilla Smoothie

Rhubarb and vanilla smoothie 2

A healthy start to the day – or a drink for anytime of day
Prep Time 30 mins
Cook Time 10 mins
Course Breakfast, Drinks
Servings 6

Equipment

  • saucepan
  • blender

Ingredients
  

  • 500 grams Rhubarb
  • 130 grams Caster sugar
  • 1/2 tsp Vanilla extract
  • 500 ml Whole milk or plant based milk i.e oat, soy, almond
  • 250 grams Plain yogurt or plant based i.e soy

Instructions
 

  • Cut the rhubarb into 1cm chunks, and put into a pan with the sugar and about 200 ml water.
  • Add the vanilla to the pan, cover and cook for about 10 minutes until the rhubarb has broken down.
  • Stir the mixture and leave to cool.
  • Blitz the mixture in a blender with the milk, yoghurt and ice if required.

Notes

The preparation time includes time for the cooked rhubarb to cool down before finishing the smoothie.
Keyword Plant based
Categories: Recipes, Resources

Apple and Berry Cake

Apple and berry cake

A tasty way to cook those blackberries growing on the hedgerows in late summer. Children can make them too!
Prep Time 30 mins
Cook Time 45 mins
Course Dessert
Servings 16
Calories 149 kcal

Equipment

  • Baking tin, 25cm x 15cm approx
  • small bowl
  • large mixing bowl

Ingredients
  

  • 175 grams Self-raising flour
  • 1 tsp Baking powder
  • 1 – 2 tsp Cinnamon
  • 150 grams Butter/margarine/spread
  • 150 grams Sugar
  • 2 large Eggs
  • 150 grams Greek yoghurt
  • 1 tsp Vanilla extract
  • 1 Apple, cored and chopped
  • 50 grams Oats
  • 200 grams Berries – your choice

Instructions
 

  • Preheat the oven to 180C/fan 160C/gas 4.
  • Grease and line a shallow 25 x 15cm baking tin.
  • Sieve the flour, baking powder and cinnamon into the small bowl and set aside.
  • Beat the butter/margarine and sugar in a mixing bowl until light and fluffy.
  • Stir in 2 tablespoons of flour, and add the eggs one at a time. Stir the mixture until combined.
  • Gradually add the flour mixture, yoghurt and vanilla.
  • Stir in the apples, oats and berries.
  • Spoon the mixture into the tin and smooth the surface.
  • Bake for 45 – 50 minutes until firm.
  • Cool in the tin before turning out and cutting.

Notes

You could use blueberries, raspberries, or blackberries, or even strawberries if they are cut into smaller pieces. You could use some of each.
Keyword Little Cooks, Plant based
Categories: Recipes, Resources

Blackberry Fairy Cakes

Blackberry fairy cakes

Pick blackberries from the hedgerows and bake some tasty cakes – ideal for getting children involved!
Prep Time 30 mins
Cook Time 10 mins
Course Dessert
Servings 12 cakes

Equipment

  • Bun or muffin tin
  • Cake cases
  • large bowl
  • small bowl

Ingredients
  

  • 100 grams Spread, margarine or butter
  • 100 grams Spread, margarine or butter
  • 100 grams Sugar
  • 2 Eggs
  • 100 grams Self-raising flour
  • 25 grams Blackberries, washed

Instructions
 

  • Put 12 bun or muffin cases into the bun or muffin tray.
  • Pre-set the oven to 190C/fan oven 170C/gas mark 5.
  • Cream the spread (or butter, margarine) together with the sugar until soft and fluffy.
  • Break the eggs into a bowl and whisk lightly with a fork.
  • Pour half of the egg into the creamed mixture and beat together until mixed in.
  • Pour in the rest of the egg, and beat into the mixture until smooth.
  • Stir the flour carefully into the mixture.
  • Stir in the blackberries.
  • Spoon the mixture into 12 bun or 10 muffin cases, filling them about half full.
  • Bake for 10 minutes or so, depending on the size of the cakes.
  • Place on a cake rack to cool.

Notes

These cakes are tasty on their own, but could be decorated with icing.
Keyword Little Cooks
Categories: Recipes, Resources
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