Harissa Paste
A fragrant spicy paste
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 tsp cumin seeds
  2. 1 tsp coriander seeds
  3. 1/2 tsp caraway seeds
  4. 1/2 tsp fennel seeds
  5. dried chilli to taste
  6. 3 cloves garlic
  7. 1/4 tsp salt
  8. 1/4 tsp of cinnamon
  9. 1 tbsp tomato puree
  10. 2 tbsp olive oil
Instructions
  1. Put seeds and chilli in dry frying pan and cook until seeds begin to toast
  2. Grind to a fine powder in spice grinder or pestle & mortar
  3. Put mix into food processor
  4. Add garlic, salt, cinnamon, tomato puree and oil
  5. Pulse to make a coarse paste
Notes
  1. We used this paste to make Harissa Humous. Also good added to soups and meat sauces.
Green Nutrition https://www.greennutrition.co.uk/
Harissa Humous
Spicy Humous
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 250g raw chickpeas or 410g tin chickpeas
  2. 2 large garlic cloves
  3. Juice of 1 lemon
  4. 1/2 tsp salt
  5. 1 tblsp harissa paste
  6. 4 tblsp olive oil
  7. Parsley
Instructions
  1. Soak chickpeas overnight, then simmer until tender (about 1 hour) and drain. Or use tin of chickpeas
  2. Squeeze lemon
  3. Press garlic
  4. Put all ingredients in food processor and whizz until smooth
  5. Sprinkle with chopped parsley
Notes
  1. Add more lemon juice and/or olive oil to achieve the consistency you would like.
Green Nutrition https://www.greennutrition.co.uk/
Flat Seeded Bread
Easy tasty bread, great for parties and picnics
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Prep Time
25 min
Cook Time
15 min
Prep Time
25 min
Cook Time
15 min
Ingredients
  1. 500 g strong plain flour
  2. 25 g yeast
  3. 1/2 tsp salt
  4. 280 ml water
  5. 1 tbsp olive oil
  6. 1 egg white beaten
  7. sesame seeds
  8. poppy seeds
  9. fennel seeds
Instructions
  1. Combine flour, yeast, salt and water to from a dough
  2. Knead for 5 minutes until smooth and elastic
  3. Leave to rest for 10 minutes
  4. Divide into balls and roll out into flat rounds
  5. Brush bread with egg white and scatter with seeds of your choice
  6. Bake in oven for about 15 mins until they puff and brown
Notes
  1. Can be re- heated in oven if you wish to serve warm. If making into shaped rolls rather than flat rounds leave to rise for approx 20 mins before baking
Green Nutrition https://www.greennutrition.co.uk/
Stuffed Marrow
A favourite summer supper dish
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Prep Time
30 min
Cook Time
20 min
Prep Time
30 min
Cook Time
20 min
Ingredients
  1. 1 kg minced lamb
  2. 2 onions
  3. 4 sticks celery
  4. 1 tblsp paprika
  5. 2 tsp cinnamon
  6. 1 tsp chilli powder
  7. 1 tblsp ground allspice
  8. 500 g passata
  9. 6 tomatoes
  10. 1 kallo beef stock cube
  11. 1 tblsp olive oil
  12. 75 g sun dried tomatoes
  13. 1 tsp rosemary
  14. 4 cloves garlic
  15. 2.5 kg marrow
  16. Grated Cheese
Instructions
  1. Immerse tomatoes in boiling water and leave for a few mins
  2. Cut sun dried tomatoes into small pieces
  3. Chop rosemary
  4. Drain tomatoes and peel off skins and then chop
  5. Slice onion and celery, crush garlic and fry in olive oil until softened
  6. Add minced lamb
  7. When lamb has browned add passata, spices, sun dried tomato, tomato, beef stock and rosemary
  8. Simmer until lamb is tender
  9. Slice marrow and remove seeds and boil rings under tender
  10. Fill marrow rings with lamb mix
  11. Top with grated cheese and put in oven until cheese has melted and filling is hot
Notes
  1. For a meat free filling use cooked green lentils instead of lamb.
  2. Also good with minced beef or bacon with chicken livers
Green Nutrition https://www.greennutrition.co.uk/
Summer Trifle
Yummy!
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Prep Time
40 min
Cook Time
40 min
Prep Time
40 min
Cook Time
40 min
Victoria Sponge
  1. 110 g butter
  2. 110 g caster sugar
  3. 2 eggs
  4. 110 g SR flour
Custard
  1. 6 egg yolks
  2. 600 ml milk
  3. 1 tsp cornflour
  4. 1 tsp vanilla essence
  5. 1 tblsp sugar
Blackberry Jelly
  1. 300 g blackberries
  2. 4 sheets gelatine
  3. 1 lemon
  4. 2 - 3 tblsp sugar to taste
Cream Topping
  1. 300 ml double cream
  2. 2 passion fruit
  3. 1 tblsp caster sugar
Fruit
  1. Banana
  2. Blackberries
  3. Raspberries
For the Sponge
  1. Cream butter and sugar together until light and fluffy
  2. Add eggs to creamed mixture a little at a time together with a little flour to prevent curdling
  3. Add remaining flour
  4. Divide into lined tins and bake in oven for about 20 mins until risen and browned
For the Custard
  1. Whisk egg yolks and sugar together
  2. Heat milk until nearly boiled and add to egg mix
  3. Return to pan and add cornflour dissolved in a little cold milk
  4. Heat gently stirring until thick
  5. Add vanilla essence
For the Jelly
  1. Simmer blackberries in pan without water until softened and then press through a sieve to remove seeds
  2. Soften gelatine in a little water and then add lemon juice and heat in microwave until gelatine has completely dissolved
  3. Add gelatine to blackberry puree to make about 400 ml of liquid
  4. Sweeten to taste with sugar
For the Cream
  1. Remove contents of passion fruit and strain to remove seeds
  2. Beat cream and add passion fruit juice and sugar to sweeten
To assemble Trifle
  1. Break up sponge and put into bottom of sundae dish
  2. Pour jelly over sponge
  3. Add prepared fruit
  4. Pour in custard
  5. Leave to cool then top with the whipped cream
Notes
  1. Delicious with different flavoured jellies and fruit
Green Nutrition https://www.greennutrition.co.uk/
Greengage & Plum Jam
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 1 kg greengages or plums
  2. 1 kg granulated sugar
  3. 200 ml water
Instructions
  1. Wash the fruit, cut in half and remove the stones
  2. Simmer the greengages or plums with the water for about 10 mins until softened
  3. Add the sugar and boil gently for about 10 mins stirring occasionally until setting point is reached
  4. Test for setting by putting a small amount of jam on a cold plate in the fridge
  5. If done when cold the surface of the jam should wrinkle when you pull your finger through it. If it is still runny continue to boil the jam for a few more minutes and test again
Notes
  1. Will keep for about a year if stored in sterilised jars with lids
Green Nutrition https://www.greennutrition.co.uk/
Macaroons
Crunchy Almond Macaroons
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 110 g ground almonds
  2. 170 g caster sugar
  3. 1 tsp plain flour
  4. 2 egg whites
  5. 2 drops vanilla essence
  6. rice paper for baking
Instructions
  1. Beat egg whites until light and fluffy
  2. Add sugar gradually while continuing to beat
  3. Stir in ground almonds, flour and vanilla essence
  4. Pipe onto rice paper
  5. Bake for 20 mins
  6. Sandwich together with cream or jam
Notes
  1. Try making different coloured Macaroons by adding some natural colouring
Green Nutrition https://www.greennutrition.co.uk/