Autumn Vegetable Soup

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Autumn Vegetable Soup
Autumn Vegetable Soup
With soup season in full swing, check out our perfect autumn soup recipe
Servings:4
Preparation Time:15
Cooking Time:20
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Ingredients

  • 1 leek chopped small
  • 2 carrots chopped small
  • 1 garlic clove finely chopped
  • 1 tbsp Fresh Rosemary finely chopped
  • 410 grams chickpea canned, drained and rinsed
  • 3 tbsp Fresh Parsley chopped
  • 400 grams chopped tomato x 2 tins
  • 425 ml Vegetable Stock

Method

  1. Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 minutes or until the vegetables are tender.
  2. Preheat the grill to high. Blend tomatoes until smooth, then tip into the vegetables with the chickpeas and parsley. Gently heat through, occasionally stirring.
  3. Serve in a warm bowl and enjoy!

Autumn Apple Cider Sangria

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Autumn Apple Cider Sangria
Autumn Apple Cider Sangria
Why not try this tasty Autumn Apple Cider Sangria!
Servings:6-8
Preparation Time:30
Cooking Time:3
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Ingredients

  • 10 cinnamon sticks 2 for cooking, rest for serving
  • 2 Apples thinly sliced
  • 1 pear thinly sliced
  • 1 orange thinly sliced
  • 2/3 cup pomegranate seeds
  • 750 ml white wine
  • 2 cups apple cider
  • 1/2 cup Brandy
  • 1/2 cup orange juice
  • 2 tablespoons Lemon juice
  • soda water for serving

Method

  1. Place the cinnamon sticks and fruit into a large pitcher. Add wine, apple cider, brandy, orange juice, and lemon juice. Allow to sit in the fridge for 3 – 24 hours, we recommend 6 - 8 hours.
  2. Pour the sangria and fruit into glasses, top with soda water. Garnish with a cinnamon stick, and enjoy.

Spaghetti Bolognese

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Spaghetti Bolognese
Spaghetti Bolognese
Try this simple, but tasty Spaghetti Bolognese recipe!
Servings:4
Preparation Time:10
Cooking Time:40
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Ingredients

  • 2 Onions peeled and chopped
  • 1 tbsp olive oil
  • 1 garlic clove peeled and crushed
  • 90 grams mushrooms sliced
  • 1 tsp dried mixed herbs
  • 400 grams chopped tomatoes
  • 300 ml hot beef stock
  • 1 tbsp tomato puree
  • 1 tbsp Worcestershire Sauce
  • 400 grams Spaghetti
  • fresh parmesan grated

Method

  1. Add the onion and oil into a large pan and fry over a high heat for 3-4 minutes. Add the garlic and mince, fry until they both brown. Add the mushrooms and herbs, and cook for another 2-3 minutes.
  2. Stir in the tomatoes, beef stock, tomato purée, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 mins.
  3. Meanwhile, cook the spaghetti in a large pan of boiling water, according to packet instructions. Drain well, run hot water through it, put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and sprinkle Parmesan cheese on top. Enjoy!

Blueberry Banana Overnight Oats

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Blueberry Banana Overnight Oats
Blueberry Banana Overnight Oats
Servings:1
Preparation Time:5
Cooking Time:
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Ingredients

  • 1/2 Cup porridge oats
  • 1/2 Cup Nonfat Milk Example, almond
  • 1 Tbsp Vanilla
  • 1 Cup Blueberries
  • 1 Teaspoon Chia Seeds

Method

  1. Add Oats, milk and vanilla to your container of choice and mix together.
  2. Add a layer of banana slices and then a layer of blueberries.
  3. Top with a drizzle of homey and chia seeds. Place in fridge overnight, and enjoy the next morning!

Strawberry Tart

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Strawberry Tart
Strawberry Tart
Check out this classic strawberry tart recipe
Servings:8
Preparation Time:20
Cooking Time:40
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Ingredients

  • 375 grams pack all-butter shortcrust pastry
  • 500 grams small strawberries halved
  • 5 tbsp redcurrent jelly
  • 350 ml whole milk
  • 1 vanilla pod split length ways
  • 4 large egg yolks
  • 100 grams golden caster sugar
  • 25 grams plain flour
  • 1 Lemon finely grated

Method

  1. Roll the pastry out on a lightly floured surface to the thickness of a pound coin. Use to line a deep, 23cm fluted, loose-bottomed tart tin. Trim the excess and pierce the base all over with a fork. Chill for 30 minutes.
  2. For the crème pâtissière. Put the milk and vanilla pod in a large pan, bring to boil, then turn off the heat. In a large bowl, whisk the yolks and sugar for 10 minutes until voluminous, then beat in the flour and lemon zest. Strain the warm milk slowly into the egg mixture, whisking continuously. Clean the pan, then pour the mixture back in, then gently bring to the boil, stir until thickened. Take the pan off the heat, cover the surface of the crème pâtissière with baking paper and leave to cool.
  3. Preheat the oven to 180°C/fan160°C/gas 4. Line the pastry case with baking paper and fill with baking beans or rice. Place on a baking sheet and blind-bake for 15 minutes. Remove the beans/rice and paper, then cook for a further 10-15 minutes until golden. If the edges look too dark, cover with foil. Leave for 5 minutes, then transfer to a rack to cool completely.
  4. Spoon the crème pâtissière into the tart, then level the surface. Place a strawberry half in the centre of the tart, then arrange concentric rings of fruit around it until all of the crème pâtissière is covered.
  5. Gently warm the jelly with 2 tbsp water until melted, brush over the strawberries and leave for 2 minutes to set. Serve and enjoy!

Chocolate Gingerbread Brownie

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Chocolate Gingerbread Brownie
Chocolate Gingerbread Brownie
Check out this spicy baking recipe
Servings:15
Preparation Time:20
Cooking Time:35
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Ingredients

  • 450 Grams Dark Chocolate Broken into chunks
  • 25 Grams Cocoa Powder
  • 250 Grams golden caster sugar
  • 250 Grams butter
  • 1 tbsp ground ginger
  • 140 Grams Ground Almonds
  • 6 large eggs Seperated

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease your cake tin, and line the base and sides with baking parchment. Melt the chocolate, cocoa, sugar and butter together in a saucepan over a low heat. Once the chocolate and butter have melted and sugar dissolved, remove from the heat and stir in the ginger and almonds, followed by the egg yolks, one at a time.
  2. Beat the egg whites to stiff peaks and stir a couple of spoonful's of the egg whites into the chocolate mixture to loosen before gently folding in the rest.
  3. Gently scrape into the tin. Bake for 30-35 mins until the top looks set and the centre does not wobble too much. Sit the cake tin on a rack and leave to completely cool.

Milky Bar, Cornflake and Marshmallow Cookies

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Milky Bar, Cornflake and Marshmallow Cookies
Milky Bar, Cornflake and Marshmallow Cookies
Servings:
Preparation Time:25
Cooking Time:15
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Ingredients

  • 1 Cup Softened Butter
  • 11/4 Cup Granulate Sugar
  • 2/3 Cup brown sugar
  • 1 Egg
  • 1/2 tbsp vanilla extract
  • 1/4 tbsp Baking soda
  • 11/2 tbsp salt
  • 3 Cornflake Crunch (See below)
  • 1 Bar Milkybar Chopped
  • 1 Handful Mini Marshmallows
  • 5 Cups Cornflakes
  • 1/2 Cup Milk Powder
  • 1 tbsp salt
  • 9 tbsp Melted Butter

Method

  1. Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment, and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
  2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together (no longer than 1 minute).
  3. On low speed, paddle in the corn flake crunch and mini chocolate chips until they’re incorporated.
  4. Divide dough into 1/4 c. balls, stuff with 2 mini marshmallows*, and line balls on a parchment-lined sheet pan. Refrigerate for at least 1 hour, or place in freezer for 30-45 minutes. (This step is critical! They must be chilled!)
  5. Heat the oven to 365°f (original recipe calls for 375, but mine burned at this temp).
  6. Re-arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet** and bake for 11-16 minutes (check the cookies at 11 minutes). The cookies will puff, crackle, and spread.
  7. Cool the cookies completely on the sheet pans before transferring to a plate or airtight container for storage.
  8. Heat the oven to 275°f.
  9. Pour the cornflakes in a medium bowl and crush them with your hands (or a cup since my hands felt like they were crushing glass after 30 seconds). Add the milk powder, sugar, and salt and toss to mix. Add the butter. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
  10. Spread the clusters on a parchment- or silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewy.
  11. Cool completely before storing or using in a recipe. (Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.)

Overnight Oats

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Overnight Oats
Overnight Oats
Servings:2
Preparation Time:5
Cooking Time:5
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Ingredients

  • 2 handfuls jumbo porridge oats
  • 2 tbsp nuts & seeds
  • 1 apple
  • 1 Pinch cinnamon, ginger or nutmeg
  • 2 Cups milk
  • Handful Fresh Berries

Thick and Chunky Minestrone Soup

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Thick and Chunky Minestrone Soup
Thick and Chunky Minestrone Soup
Packed with vegetables, this tasty soup is a winter warmer to help towards your 5-a-day. Perfect for lunch or dinner.
Servings:8-10
Preparation Time:10
Cooking Time:20
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Ingredients

  • 4 Rashers Bacon (Optional)
  • 1 dsp olive oil
  • 1 Large onion Chopped
  • 4 Cloves garlic Chopped and Crushed
  • 1 leek
  • 3 carrots Chopped
  • 2 Cans chopped tomatoes
  • 1 tbsp tomato puree
  • 2 tbsp Dried Oregano
  • 1.5 Litres Vegetable Stock
  • 150 g Pasta Shapes
  • 100 g Cabbage or Kale
  • 2 Cans Butter Beans
  • Sea salt and balck pepper to season

Method

  1. 1. Heat the olive oil in a large saucepan over a medium heat. Add the bacon and cook until slightly browned.
  2. 2. Add the onion, garlic, leeks, carrots and celery and cook for 2-3 minutes until slightly softened, but not browned.
  3. 3. Stir in the tinned tomatoes, tomato puree and oregano, and pour in the stock.
  4. 4. Add the pasta, cabbage or kale and beans allow to simmer gently for 10-12minutes until the pasta is cooked.
  5. 5. You can add more stock at this stage if you prefer a thinner consistency.

Cupcakes Recipe

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Cupcakes Recipe
Cupcakes Recipe
Servings:9
Preparation Time:10
Cooking Time:30
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Ingredients

  • 110 g butter
  • 110 g caster sugar
  • 2 Centre Free Range Eggs
  • 1 tbsp vanilla extract
  • 110 g self raising flour
  • 1-2 tbsp milk
  • 140 g butter
  • 280 g Icing sugar
  • 1-2 tbsp milk
  • a few Drops Food Colouring

Method

  1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
  2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
  3. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
  4. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
  5. For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
  6. Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
  7. Add the food colouring and mix until well combined.
  8. Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.