New Year Party Food Recipes

Fig Prosciutto

Ingredients

  • 1 Bauguette
  • 3 Figs
  • Rocket
  • Parma Ham

Pesto

  • 65g Pine Nuts
  • 2 tbsp Lemon Juice
  • 1 Garlic Clove
  • 1/4 teaspoon Sea Salt
  • Pepper to taste
  • 255g Basil
  • 60ml Olive Oil
  • 1 tbsp Nutritional Yeast

Instructions

  • Slice the bread, pop in the toaster until crispy and cut the figs into 8 slices.

Pesto

  • Tip the pine nuts into a food processor a long with the lemon juice, garlic, salt and pepper and pulse until chopped.

  • Add the basil and pulse until combined. Drizzle in the olive oil while pulsing. Add some nutritional yeast for a cheesy flavour while adding more olive oil if you want your pesto to be even smoother!

  • Spread a teaspoon of pesto over each slice of bread, add parma ham, slices of figs and rocket.

Goat’s Cheese & Honey Fig Canapes

Ingredients

  • 8 Figs
  • 100g Goat's Cheese
  • 3 tablespoons Honey
  • Rosemary to garnish

Instructions

  • Preheat the oven to 200C or 180C for fan assisted ovens, cut the figs in half, place them cut side up on to a baking tray lined with baking paper. Slice a small cross in the middle of each fig and gently squeeze the fig.

  • Crumble the cheese on to the fig, press down so it fills the slices in the fig, drizzle with honey and bake for 5 minutes.

  • Garnish with rosemary, salt and pepper to serve with an extra drizzle of honey.

Vegan Sausage Rolls

Ingredients

  • 250g Mushrooms
  • 3 tablespoons Olive Oil
  • 2 Leeks chopped
  • 2 Garlic Cloves
  • 1 tablespoon Sage
  • 1 tablespoon Miso Paste
  • 2 teaspoon Dijon Mustard
  • 30g Chesnuts finely chopped
  • 70g Breadcrumbs
  • Puff Pastry
  • Plain Flour
  • Almond Milk
  • Chia Seeds

Instructions

  • Place the mushrooms into a food processor and pulse until finely chopped. Add half the oil to a frying pan, add the leeks with a pinch of salt and fry for 15 minutes or until soft and golden brown. Scoop the leeks into a bowl and leave to cool.

  • Heat the remaining oil in the pan, fry the mushrooms for 10 minutes over a medium heat. Add the garlic, sage, miso and mustard, fry and leave to cool.

  • Preheat the oven to 200C or 180C for fan assisted ovens. Add the mushrooms to the leek, add the finely chopped chestnuts and breadcrumbs. Season with salt and pepper.

  • Roll out the pastry on a floured surface, mould the mushroom filling into a sausage shape down the centre, bring the pastry together and seal along the seam with a fork. Cut into small pieces, lay on a baking tray lined with baking paper and brush with almond milk.

  • Bake for 25 minutes or until golden brown and sprinkle with seeds before serving.

Avocado & Cucumber Shrimp Canapes

Ingredients

Shrimp

Avocado

  • 1 Avocado
  • 1/4 teaspoon Salt
  • 1 tablespoon Lime Juice
  • 1 Cucumber

Instructions

Shrimp

  • Place the shrimp in a large bowl, pat dry with a paper towel, add the minced garlic, coriander, paprika, cayenne, salt, pepper and oil. Stir until the shrimp is coated in the mixture.

  • Heat a large pan over a medium to high heat with one tablespoon of oil, once hot, add the shrimp and saute for 2 minutes on each side or until cooked through.

Avocado

  • Mash the avocado, salt and lime juice together until smooth, slice the cucumber, spoon the avocado on top of each slice, place a shrimp on top and squeeze lime juice over the canapes to serve.

Savoury Profiteroles

Ingredients

Pastry

  • 110ml Milk
  • A pinch of Salt
  • 55g All Purpose Flour
  • 40g Unsalted Butter
  • 2 Eggs

Filling

  • 200g Cream Cheese
  • Sea Salt
  • 1 tbsp Parsley chopped
  • 1 tsp Chives
  • 1 Avocado skin and stone removed
  • Tomato or Smoked Salmon
  • Cress

Instructions

Pastry

  • Preheat the oven to 200C, add the milk and salt to a saucepan and gently boil, remove from the heat and set aside.

  • In a separate saucepan, melt the butter over a medium heat, add the flour and stir to combine. Continue stirring until a smooth paste forms without lumps then cook for a further 5 minutes.

  • Reduce to a low heat, stir in the milk mixture a little at a time and heat for 2 -3 minutes until a paste-like mixture forms.

  • Place the paste into a food processor, blend until cooled, beat the eggs into the paste one at a time and transfer the mixture into a piping bag and pipe evenly sized 3cm balls onto a baking tray lined with baking paper.

  • Place in the oven for 10 to 15 minutes or until golden brown and firm.

Filling

  • Soften the cream cheese in a mixing bowl, season with salt and herbs. Transfer to a clean pipping bag and cut the top off each cooked choux bun. Pipe in some of the cheese mixture and add a smooth mixture of avocado seasoned with salt on top followed by a slice of tomato or smoked salmon. Finish with some cress and top with the rest of the choux bun.

Smoked Salmon Canapes

Ingredients

  • 80g Creme Fraiche
  • 1 1/2 teaspoon Lemon Zest
  • A pinch of Black Pepper
  • 240g Puff Pastry
  • 100g Smoked Salmon thinly sliced
  • 1 Cucumber thinly sliced
  • Salmon Roe

Instructions

  • Preheat the oven to 200C, in a bowl combine the creme fraiche, lemon zest and black pepper.

  • On a clean work surface lightly dusted with flour, roll out the puff pastry, using a round cutter, cut the pastry into 12 inch circles. Place the pastry circles on to a baking sheet lined with baking paper and prick the pastry circles with a fork.

  • Bake for 12 minutes or until golden brown and leave to cool. Once cooled, spoon two teaspoons of creme fraiche into the pastry followed by one piece of smoked salmon and top with salmon roe.

  • To finish, fold a layer of thinly sliced cucumber in on itself (see picture), place on top of the canape and use a tooth pick to keep it in place.

Sprouts In Blankets

Ingredients

  • 255g Sprouts
  • 1 tbsp Olive Oil
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black Pepper
  • 12-14 slices Bacon/Vegan Bacon/Turkey Bacon

Instructions

  • Preheat the oven to 200C, toss the brussels sprouts in oil and sprinkle with salt and pepper.

  • One at a time, wrap each sprout in a piece of bacon. Place onto a baking tray and bake for 22 - 25 minutes or until the bacon is crispy.

Pear & Brie Crositini

Ingredients

  • 1 Baugette
  • 2 tablespoons Olive Oil
  • 170g Brie
  • Pecans
  • 2 Pears
  • 4 tablespoons Honey
  • 1 tablespoon Balsamic Vinegar
  • 1/8 teaspoon Salt
  • Rosemary Sprigs
  • Pepper

Instructions

  • Slice the baguette into equal pieces, place on a baking tray lined with baking paper, brush the top of each slice with olive oil and grill until golden on top. This should take around 1 to 2 minutes.

  • In a bowl, combine the honey, balsamic vinegar and salt and mix.

  • Place a slice of cheese on to the bread followed by pear slices, place in the grill again until the cheese begins to melt, remove from the oven and drizzle the honey mixture on top. Crumble the nuts on to the crositini and sprinkle with thyme. Season with salt and pepper and serve.

Festive Salad

Ingredients

  • 2 Seedless Clementines
  • 1 Apple sliced
  • 1 Beetroot cooked
  • 1 Carrot sliced
  • Mixed Greens
  • Pomegranate Seeds
  • Pecans
  • 1 Lemon
  • 4 tbsp Olive Oil
  • 1 tsp Caster Sugar

Instructions

  • Add the mixed greens to a salad bowl or plate, add slices of 1 clementine, apple, beetroot and carrot. Sprinkle with pecans and pomegranate seeds.

  • Whisk the juice of one clementine with the juice of one lemon, 4 tbsp of Olive Oil and 1 tsp of Caster sugar and drizzle over the salad.

Christmas Salad

Ingredients

Salad

  • Red Cabbage
  • Sweetcorn
  • Pasta
  • Mixed Greens
  • Cucumber
  • Tomato
  • Cheese
  • Salt
  • Pepper

Dressing

Instructions

  • Cook the pasta according to the directions on the package, adding a generous teaspoon or so of kosher salt to the water as it cooks.

  • Stir the mayo, vinegar, salt, pepper and sugar together in a small bowl.

  • Layer the bottom of your salad bowl with slices of red cabbage, top with sweetcorn (the contrast in these colours will really make this recipe pop!) Add the dressing, top with pasta then mixed greens and chopped tomato and cucumber. Sprinkle cheese on top and finally season with salt and pepper to taste.

  • Feel free to add any extras to this salad such as bacon, more veggies or even a sprinkle of nuts.

Stuffed Mushroom Appetisers

Ingredients

  • 700g Baby Mushrooms
  • 2 tablespoons Butter
  • 2 Garlic Cloves crushed
  • 25g Breadcrumbs
  • Sea Salt to taste
  • Black Pepper to taste
  • 25g Vegan Parmesan
  • 115g Vegan Cream Cheese
  • 2 tablespoons Fresh Chopped Parsley
  • 1 tablespoon Fresh Chopped Thyme

Instructions

  • Preheat the oven to 200C or 180C for fan assisted ovens. Grease a baking tray with oil. Remove the stems from the mushrooms and roughly chop the stems. Place the mushroom tops onto the baking tray.

  • Melt the butter in a pan, add the chopped mushroom stems and cook for 5 minutes. Add the garlic for 1 minute followed by the breadcrumbs, stir and cook for 3 minutes. Season with salt and pepper then remove from the heat and leave to cool.

  • In a bowl, combine the mushroom stem mixture with the parmesan, cream cheese, parsley and thyme. Season with salt and pepper and fill the mushroom caps with the filling and sprinkle parmesan on top.

  • Bake for 20 minutes or until the mushrooms are soft and the top is golden.

Miniature Vanilla Puddings

Ingredients

Instructions

  • In a saucepan, mix the sugar, cornstarch and salt together. Slowly stir in the milk over a medium heat, stir occasionally until the mixture is thick and begins to boil. Boil and stir for one minute.

  • Place the egg yolks into a bowl, gradually stir in half of the milk mixture then stir that back into the hot mixture in the saucepan. Boil for one minute, remove from the heat and stir in the butter and vanilla.

  • Pour the pudding into dessert dishes, cover and place in the fridge for over an hour or until chilled. Garnish with cranberries when ready to serve.

Smoked Salmon Canapes

Ingredients

Instructions

  • Tip the salmon, cheese, the juice of half a lemon and a pinch of salt and pepper to a food processor. Pulse until a chunky pate forms. Stir in the herbs and place in the fridge.

  • Cut small circles out of the rye bread, spoon the pate on top, season and serve.

Asparagus Puff Pastry Swirls

Ingredients

  • 150g Puff Pastry
  • 30g Cream Cheese
  • 1 Lemon
  • Flour dusting
  • Salt to taste
  • Pepper to taste
  • 10 Asparagus
  • 1 Egg beaten
  • 2 tablespoons Parmesan Cheese

Instructions

  • Preheat the oven to 200C and line a baking tray with baking paper.

  • Mix the cream cheese with the zest of one lemon. Dust a clean work surface with flour, roll out the puff pastry into a rectangular shape and spread the cream cheese mixture on to the pastry. Season with salt and pepper.

  • Carefully cut the pastry into 10 long, thin strips. Wrap each pastry strip around an asparagus spear and place onto the prepared baking tray. Lightly brush the pastry with the beaten egg and sprinkle Parmesan cheese on top.

  • Pop in the oven for 15 to 20 minutes or until golden brown and serve!

Black Rice Sushi Rolls

Ingredients

  • 55g Tempeh thin strips
  • 80ml Soy Sauce
  • 1 Carrot grated
  • 1/4 Head of Purple Cabbage grated
  • 3 Nori Sheets
  • Black Rice
  • 75g Avocado sliced into strips
  • 50g Cucumber sliced into strips
  • 45g Cashews coarsely chopped

Instructions

  • Place the tempeh in a bowl, pour the soy sauce on top and leave to marinate for half an hour.

  • Heat a pan over a medium-high heat, add the tempeh and cook for 1 - 2 minutes on each side until golden brown.

  • In a clean bowl, toss the carrot and cabbage together. You can now begin to build your sushi rolls!

  • Lay a nori sheet shiny side down, pat 1/4 of the rice evenly over the nori (leave about 1/2 an inch of space at the top). Layer avocado on top of the rice followed by cucumber and the carrot-cabbage mixture. Finally, place tempeh on top and 1 tablespoon of the chopped cashews.

  • Brush some water across the empty edge of the nori, roll the filled end of the nori sheet over onto itself, tuck the ingredients inside and seal with the damp edge.

Chocolate Pretzel Reindeer

Ingredients

Salted Pretzel Sticks

Instructions

  • Add the flours, yeast, 2 teaspoons of brown sugar and salt to a mixing bowl and mix in 250ml of warm water until a dough forms.

  • Dust a clean work surface with flour and knead the dough for 5 minutes or until smooth.

  • Divide the dough in to 24 pieces. Using your hands, roll each piece in to a long stick shape (see image for reference).

  • Place the dough sticks on to baking paper and leave to rise for an hour.

  • Preheat the oven to 190C. Fill a large pot with 1800ml of water and bring to a simmer. Add the baking soda and 50 grams of sugar and mix until dissolved.

  • Carefully drop a few of the dough sticks in to the liquid for for 15 seconds. Using tongs, remove the sticks and repeat until all sticks have been poached.

  • Place the sticks on to the baking paper and mix the egg and 1 tablespoon of water together. Brush the sticks with the egg wash and sprinkle on the coarse sea salt.

  • Bake in the oven for 30 minutes or until the sticks turn a dark golden brown colour.

  • Allow to cool completely before dipping half way in to melted chocolate. Snap small pretzels in half to form antlers and attach using the chocolate.

  • Use sweet decorations for eyes and nose to create the reindeer features. Place on to baking paper and pop in the fridge so that the chocolate solidifies.

Mini Bundt Cakes

Ingredients

  • 125ml Milk
  • 2 tsp Lemon Juice
  • 150g Plain Flour
  • 1 tsp Bicarbonate of Soda
  • 125g Caster Sugar
  • 75g Unsalted Butter
  • 1 tsp Vanilla Extract
  • 2 Eggs
  • 175g Icing Sugar

Instructions

  • Preheat the oven to 170C, grease mini bundt tins and place on a baking tray. Mix the milk and lemon juice together and set aside.

  • Sift the flour and bicarbonate of soda into a mixing bowl, stir in the sugar and form a well in the middle. Mix the eggs, melted butter and vanilla together and pour into the well. Add the milk and stir until combined.

  • Divide the batter between the tins to half fill them and bake for 15 minutes or until golden. Leave to cool.

  • Sift the icing sugar into a bowl, add 5ml of vanilla and 1 tbsp of water, mix and drizzle on top of the cakes. Serve with cranberries and fresh mint.

Strawberries & Cream Santas

Ingredients

Instructions

  • For a festive spin on a classic dessert simply wash your strawberries with water and slice in half (see image for reference).

  • Pipe whipped cream in the middle of your strawberries and place the bottom of the strawberry on top.

  • Add a blob of cream on top to form the tip of the hat and two smaller blobs to represent buttons.

  • Using nigella seeds carefully place two eyes on to the middle layer of cream and store in the fridge until ready to serve.

Leftover Turkey & Cranberry Pie

Ingredients

  • 300g Leftover Turkery shredded
  • 8 tablespoons Creme Fraiche or Double Cream
  • Cranberry Sauce
  • 1 Egg
  • A sprinkle of Rosemary
  • Salt

Instructions

  • Place the pastry into the pie dish and up the sides, add a layer of cranberry sauce, cream creme fraiche or double cream then turkey. Season with rosemary and salt, roll out the pastry again and cut a circle to form the lid of the pie. Place on top, pinch the sides to seal the crust and place in the fridge for half an hour.

  • Preheat the oven to 200C or 180C for fan assisted ovens, brush the top of the pie with a beaten egg, bake for half an our or until golden and crip and serve.

The Ultimate Plant-Based Plater

Ingredients

Instructions

  • Slice the avocado in half and drizzle with lemon juice to stop from browning.

  • Slice the sourdough bread, figs, vegan cheese, carrots, lime, cucumber and tomatoes.

  • Add the hummus (topped with sesame seeds) to small bowls as well as the sprouts and start to assemble your platter!

Homemade Cheese Straws

Ingredients

  • 80g Plain Flour
  • 40g Butter
  • 60g Cheddar Cheese
  • 1 Egg
  • Coconut Oil

Instructions

  • Preheat the oven to 180C or 160C for fan assisted ovens and grease a baking tray with coconut oil.

  • Sift the flour into a mixing bowl and rub the butter into the flour until a breadcrumb texture forms then add the grated cheese and mix.

  • In a jug, beat the egg and add half to the mixture. Stir until the mixture starts to come together, then work into a ball.

  • Use a clean work surface that's been lightly dusted with flour to roll out the pastry into a rectangle around 3mm thick. Cut into straws by cutting width-ways (5mm wide).

  • Twist each straw slightly, place on to the prepared baking tray with space between each straw, sprinkle with cheese and bake for 15 minutes or until golden brown. It's important to leave them to cool straight away so they keep their shape. Store in an air tight container.

Matcha Truffles

Ingredients

  • 1 1/4 teaspoons Matcha Powder
  • 120ml Heavy Cream
  • 450g White Chocolate
  • 2 tablespoons Butter
  • A pinch of Salt

Instructions

  • Sift the matcha into a bowl and set aside. In a small saucepan heat the cream over a medium heat.

  • While the cream is heating up, melt the white chocolate in the microwave. Once the cream is simmering, remove from the heat, add the matcha and whisk until the matcha dissolves.

  • Pour the hot cream over the white chocolate and whisk until smooth and shiny. Add the butter and salt and whisk until combined. Cover with clingfilm and place in the fridge for 2 hours.

  • Scoop one inch balls of ganache out of the bowl, roll the truffles between your palms and place on a baking tray lined with baking paper then return to the fridge.

  • Dust the truffles with matcha powder to finish!

Plant-Based Twice Baked Potatoes

Ingredients

Instructions

  • Preheat the oven to 170C, prick the potatoes with a fork, place on a baking tray and place in the oven for an hour, removing 30 minutes in to flip.

  • Place the 350ml of plant milk into a blender with the coconut oil, nutritional yeast, onion powder, garlic powder, fine sea salt, potato starch and butter and blend until smooth.

  • Add the mixture to a saucepan over a medium to low heat whisking constantly. Cook until thick then remove from the heat.

  • Once the potatoes have baked for an hour, remove from the oven and leave to cool for 10 minutes, slice the potatoes open and scoop out some of the filling.

  • Combine the scooped out potato with the cheesy mixture and 3 tablespoons of plant milk then divide the mixture between the baked potatoes, packing the filling on top. Sprinkle salt and pepper on top a long with vegan bacon (optional) and return to the oven for a further 20 minutes. Remove from the oven once bubbly on top and golden brown. Sprinkle with salt and chopped parsley to serve.

Honey & Fig Camembert

Ingredients

  • 2 Figs
  • 1 Camembert Cheese
  • 60g Walnuts
  • 3 tablespoons Honey

Instructions

  • Preheat the oven to 200C or 180C for fan assisted ovens, place the cheese on a baking tray and bake for 8 to 10 minutes.

  • To serve, arrange slices of figs on top of the cheese, sprinkle with chopped walnuts and drizzle with honey.

Vegan Stuffed Mushrooms

Ingredients

Mushrooms

  • 14 Mushrooms
  • 1 tablespoon Olive Oil
  • 3 Shallots
  • 6 Cloves of Garlic
  • 3 tablespoons Pecans chopped
  • 3 tablespoons Sun-dried Tomatoes chopped
  • 3 tablespoons Parsley chopped
  • 1/2 teaspoon Salt
  • Pepper to taste

Dressing

  • Parsley chopped
  • 1 Clove of Garlic
  • 1/2 a Lemon zest
  • 1/2 tablespoon White Wine Vinegar
  • A drizzle of Olive Oil
  • A pinch of Salt and Pepper

Instructions

  • Combine all the ingredients for the dressing together in a small bowl, add more salt, pepper or lemon if needed. Set aside.

  • Preheat the oven to 175C, remove the stems of the mushroom, roughly chop the stems of the mushrooms, brush the top of the mushrooms with olive oil, sprinkle salt and pepper inside and place them on to a baking tray lined with baking paper.

  • Heat a pan over a medium heat, add one tablespoon of oil a long with the diced shallots, fry until tender then add the garlic. Tip in the chopped mushroom stems and fry until browned, stir occasionally then remove from the heat and stir in the remaining mushroom ingredients.

  • Fill each mushroom with the mixture, bake for 15 to 20 minutes or until brown and serve with the dressing drizzled on top.

Vegan Santa Hat Brownies

Ingredients

Brownies

Frosting

  • 450g Icing Sugar
  • 45g Vegan Butter
  • 60ml Plant based milk
  • Strawberries
  • 1 teaspoon Vanilla Extract

Instructions

Brownies

  • Preheat the oven to 180C and mix the flour, sugar, carob powder, baking powder and salt in a mixing bowl.

  • Add the water, melted coconut oil and half of the vanilla seeds (slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife and add them to your recipe). Mix until combined.

  • Pour the brownie mixture in to a square baking tin and bake in the oven for 25 to 30 minutes. Allow to cool completely before cutting.

  • When your brownies have cooled down, cut in to small squares.

Frosting

  • Place the icing sugar, vegan butter, vanilla extract and half of the plant-based milk in to a bowl and whisk together. Add the remaining milk and whisk until the frosting is smooth yet thick.

  • Pipe a circle of frosting on top of each brownie and place a de-stemmed strawberry on top. Finally, add a small amount of frosting to form a Christmas hat.

Pecan Cranberry & Brie Flatbread

Ingredients

Flatbread

  • 350g Self-raising flour
  • 1 teaspoon Baking Powder
  • 350g Natural Yogurt
  • 2 cloves of Garlic
  • 1 teaspoon Parsley
  • 1 teaspoon Tarragon
  • 1 teaspoon Basil
  • 1 teaspoon Dill
  • 50g Butter

Instructions

Flatbread

  • Place the natural yogurt, baking powder and flour in to a mixing bowl and combine. (You may need to use your hands to bring the dough together).

  • Sprinkle flour on to a clean work surface and knead the dough for two minutes on top of the flour.

  • Dust a bowl with flour, place the dough in to the bowl, cover with cling film and leave on your work surface.

  • Melt the butter over a low heat, peal and crush the garlic and add to the butter a long with the herbs. Stir and leave to cool.

  • Sprinkle flour on to a clean work surface and roll out the dough. Split the dough in half and then in to twelve pieces. Roll the pieces in to a golf ball shape.

  • Roll each piece of dough out in to the shape you desire for your flatbread pieces (3mm thick) using a rolling pin.

  • Use a pan (ideally a griddle pan) over a high heat and cook each piece of dough for 1-2 minutes on each side.

  • Once cooked brush the garlic and herb butter on to the flatbread.

Toppings

  • Place a slice of brie on to your flatbread pieces and spoon homemade cranberry sauce on top. Add a pecan and a sprig of rosemary for flavour and decoration.

Vegetable Crisps

Ingredients

Instructions

  • Preheat your oven to 150C. Slice your vegetables in to long pieces.

  • Position the carrots and beetroot on to a baking tray making sure they are spaced evenly and not overlapping.

  • Once cooked for two hours add the parsnips and cook for another 20-30 minutes or when crisp and dry.

  • Sprinkle ground fennel, salt and togarashi spice blend (quantity depending how much heat you want to add to your crisps) on top of the crisps.

Beetroot Pesto and Cheese Crackers

Ingredients

Crackers

Beetroot Pesto

Toppings

  • Cheese of your choice
  • Cress
  • Toasted Pine Nuts

Instructions

Crackers

  • Preheat the oven to 230C and line a baking tray with baking paper.

  • Add the flour, sugar and garlic salt to a mixing bowl and whisk together.

  • Tip in the oil and water and combine until a dough consistency forms.

  • Sprinkle flour on a clean work surface and roll out the dough in to a rectangle with the thickness of a penny.

  • Brush the dough with a small amount of water and sprinkle with fennel, poppy and sesame seeds.

  • Cut the dough in to the desired shape, we suggest either a rectangle, circle or square.

  • Place the dough on to the baking paper and using a fork, prick each cracker.

  • Bake for 15 minutes or until golden brown. The thinner the cracker the quicker they will bake so be sure to keep an eye on them.

  • Carefully remove from the oven and allow to cool completely, allowing the crackers to become more crisp.

Beetroot Pesto

  • Place the beetroot, cashew nuts, beetroot powder, sunflower seeds and garlic in to a blender or food processor and combine until a smooth paste forms.

  • Add the oil, lemon juice, parmesan cheese and season with salt and pepper and blend.

  • Spread the beetroot pesto on top of your homemade crackers, add a layer of your favourite cheese and sprinkle roasted pine nuts and cress on top. Season with salt and pepper if required.

About the Author

Georgia

As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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