New Year’s Eve Recipes

Welcome a brand new year in style with our range of celebratory recipes!

Pomegranate Coconut Mocktail

Ingredients

  • 128g Pomegranate Seeds
  • 2 teaspoons Coconut Sugar
  • 235ml Coconut Water
  • 500ml Sparkling Water
  • 1 teaspoon Orange Zest
  • Rosemary

Instructions

  • Combine the pomegranate, sugar and coconut water in a blender, fill four glasses with ice and pour the mixture half way up the glass.

  • Fill the rest of the glass with the sparkling water, garnish with pomegranate seeds, orange zest and a sprig of rosemary.

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.

Vanilla & Fig Cocktail

Ingredients

  • 150g Organic Figs Destemmed & Chopped
  • 1 Vanilla Pod
  • 100g Sugar or a serving of Honey
  • 100ml Water
  • 40ml Vodka
  • 2 tablespoons Lemon Juice
  • 85ml Carbonated Water
  • Ice
  • Thyme
  • Fresh Figs

Instructions

  • 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 to a pan a long with the chopped figs, sugar and water.

  • Bring the mixture to the boil and then reduce to a medium heat for 10 minutes while stirring. Allow the mixture to cool completely.

  • Once cooled, strain in to a cocktail shaker a long with the the vodka, lemon juice and ice and thoroughly shake.

  • Pour in to a cocktail glass and top up with soda water.

  • Get creative when garnishing, we've used a fresh fig cut in half and a fresh sprig of thyme.

Candied Pecan Festive Salad

Ingredients

Dressing

  • 60ml Olive Oil
  • 1 teaspoon Shallots minced
  • 1 Garlic Clove minced
  • 1 teaspoon Dijon Mustard
  • 2 tablespoons Apple Cider Vinegar
  • 1 1/2 tablespoons Maple Syrup
  • Salt to taste
  • Pepper to taste

Salad

  • Mixed Greens
  • 1 Apple cored and thinly sliced
  • 150g Grapes
  • 125g Candied Pecans
  • 50g Blue Cheese or Feta Cheese

Instructions

  • Combine the olive oil, shallots, garlic, mustard, vinegar and maple syrup in a bowl, whisk together and season with salt and pepper.

  • In a bowl, combine the greens, place apple slices and grapes on top, scatted with candied pecans and crumble blue or feta cheese on top. Finally drizzle with the salad dressing.

Non-Alcoholic Mulled Wine

Ingredients

Instructions

  • Just 1-2 tablespoons of our mulled wine spice blend – depending how spiced you like the end result to be - will transform grape or pomegranate juice into a delicious warming drink; add a little demerara sugar to taste as well as some whole spices and fresh slices of apple and warm gently, do not boil. Once warmed through, pour into mugs or heat proof glasses and enjoy!

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.

Blood Orange Cocktail

Ingredients

  • 30ml Gin
  • 22ml Elderflower Liquer
  • 2.5 teaspoons Lime Juice
  • 75ml Ginger Ale
  • 30ml Blood Orange Juice
  • 1 Blood Orange
  • Ice
  • Fresh Mint
  • 1 teaspoon Coconut Sugar
  • 2 Strawberries

Instructions

  • Muddle two strawberries, a slice of blood orange, coconut sugar and a mint leaf at the bottom of a glass. Tip in the gin, lime juice and ginger ale and mix. Add ice and garnish with a slice of blood orange and fresh mint.

Spicy Vegetable Samosa

Ingredients

Crisp Coating

Green Chilli Ginger Paste

Filling

Instructions

Crisp Coating

  • Add all of the outer layer ingredients to a mixing bowl and mix by hand. When the mixture starts to crumble add small amounts of water as you knead the dough.

  • When the consistency is firm, cover the bowl with a wet cloth and leave for 20 minutes.

Ginger Green Chilli Paste

  • In a separate bowl, combine the paste ingredients apart from the coconut oil and blend. Add a tablespoon of water if the paste is dry. Finally add the coconut oil and blend until the paste becomes smooth.

Filling

  • Peel the potatoes and cut in half. Boil in salted water until soft and then finely chop once cooled slightly.

  • Heat two tablespoons of coconut oil over a medium heat. Add the ginger green chilli paste and cumin seeds and heat for 1 minute.

  • Add your frozen peas, chilli powder, coriander powder, mango powder, garam masala powder, and fennel seeds. Stir while cooking for 1 minute.

  • Add your chopped potato and slightly mash together adding the coriander leaves. Stir the ingredients until they are combined and cook for 3 minutes.

  • Let the mixture cool in a separate bowl.

  • Knead the dough and divide in to six round ball shapes.

  • On a chopping board roll out one ball of dough. This should form a circular shape. Cut the circle in half. You should have two semi-circles.

  • Brush water a long the straight side of your semi circle dough pieces.

  • Roll your dough in to a shape similar to an ice cream cone.

  • Add your filling to the cone making sure not to over fill. Wet your fingers and seal the samosa shut. Repeat until you have 12 samosas.

  • Once all of your samosas are ready to be fried, heat oil in a deep pan on a medium heat. When hot, carefully cook the samosas in twos using a ladle. When your samosas begin to turn a golden brown, carefully remove using a ladle.

  • Leave to cool for 5 minutes before eating and serve with chutney.

Simple Sloe Gin

Ingredients

Sloe Gin

Sloe Gin Fizz

  • 2 tablespoons Sloe Gin
  • 2 tablespoons Gin
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Sugar
  • 56ml Soda Water

Instructions

  • Sterilise your glass bottles in boiling water and wash your sloe berries.

  • Soak your sloe berries in warm water over night and keep the remaining water.

  • Pierce the skin of the berries and add them to your bottles a long with the water and caster sugar. Pour the gin in to the bottles and making sure the bottles are sealed, shake to combine the ingredients.

  • Store in a cool, dark place and shake every other day for a week. Shake the bottles once a week for at least nine to twelves weeks.

Sloe Gin Fizz

  • Add the sloe gin, lemon juice, extra gin if desired, sugar and ice to a cocktail shaker and shake (or add to a glass and stir with a spoon).

  • Once the beverage is to your taste, strain in to a glass with ice and garnish with a lemon or lime slice.

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.

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.

Cheesy Stuffed Mushrooms

Ingredients

  • Portobello Mushrooms
  • Olive Oil
  • 1 Onion
  • 3 Cloves of Garlic
  • 200g Spinach
  • 100g Goats Cheese
  • 50g Cheddar Cheese
  • 1 Red Pepper
  • Lemon Juice
  • Salt to taste
  • Pepper to taste

Instructions

  • Remove the stems from the mushrooms but do not discard.

  • Preheat the oven to 190C or 170C for fan assisted ovens, brush with olive oil and place on a baking tray. Cook for 15 minutes.

  • In a frying pan, heat olive oil and place the chopped onion and chopped mushroom stems in to the pan until they begin to soften. Add the chopped garlic, and spinach and salt and pepper to taste. Cook until the spinach wilts and the liquid evaporates.

  • In a bowl, combine the chopped red pepper, goats cheese and some of the cheddar cheese a long with the spinach mixture.

  • Squeeze in lemon juice and sprinkle with salt and pepper.

  • Spoon the mixture in to the mushrooms and sprinkle the remaining cheddar cheese on top. Place in the oven for a further 10-15 minutes.

Simple Guacamole Recipe

Ingredients

  • 2 Red Onions chopped
  • 1 Lime juice
  • 1 Green Chilli Pepper minced
  • A handful of Coriander chopped
  • 2 Avocados
  • 1 Tomato
  • Salt to taste
  • Pepper to taste

Instructions

  • Using a knife, chop the tomato and crush to a pulp. Place in a bowl a long with the avocados, chopped onion, the juice of one lime, chopped chilli pepper and coriander. Roughly mash using the back of a fork depending on the desired texture. Add salt and pepper, mix, taste and add more salt and pepper if needed.

Vegan Quiche Style Squares

Ingredients

Instructions

  • Preheat the oven to 250C and grease an oven proof tin with coconut oil.

  • In a mixing bowl add the water, chickpea flour, herbs, spices nutritional yeast and 1 tablespoon of oil and combine.

  • In a pan heat half a tablespoon of oil and garlic. Fry the onion and pepper for five minutes.

  • Tip the vegetables and spinach leaves in to the flour mixture and whisk.

  • Pour in to the prepared tin and place in the oven for 20 minutes or until golden brown.

  • Top with chopped spring onion, salt and pepper and cut in to squares. Eat warm or cold.

Pink Raspberry Martini Cocktail

Ingredients

  • 350g Water
  • 55ml Raspberry Juice
  • 55ml Raspberry Liqueur
  • 113ml Vodka
  • Half of a Lime Juice
  • 28ml Sugar Syrup
  • Ice
  • 2 teaspoon Organic Coconut Sugar
  • Fresh Raspberries

Instructions

  • Chill two glasses by filling with ice and water.

  • In a shaker add the raspberry juice, coconut sugar, lime juice, vodka and raspberry liqueur with ice and shake.

  • Remove the ice and water from the glasses and dip the rim of the glass in to the sugar syrup then dip in to the pink sugar.

  • Strain the liquid between two glasses and garnish with raspberries.

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.

Easy Gin Based Cocktail

Ingredients

  • 25ml Gin
  • 150ml Cranberry Juice
  • 10ml Lemon Juice
  • 1 Rosemary Sprig
  • 1 Frozen Berry

Instructions

  • Add the gin and lemon juice to a glass, top with cranberry juice and stir. Drop a frozen berry at the bottom instead of an ice cube and garnish with a rosemary sprig!

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.

Festive Macarons

Ingredients

Macarons

Ganache

Instructions

Macarons

  • Tip the icing sugar and ground almonds into a food processor and process until combined. Tip the mixture into a large bowl, add 110g of egg whites and mix to form a paste. Cover the bowl with cling film and set aside.

  • Add the sugar and water into a saucepan, stir gently then bring to a boil over a medium heat, reduce to a simmer. When the syrup reaches 118C, pour in the remaining egg whites and whisk to stiff peaks for about 6 minutes. Add the vanilla extract, whisk until stiff peaks are reached.

  • Spoon the batter into a piping bag and pipe equal sized circles of batter on to a baking tray lined with baking paper (leave at least 2cm space between each meringue). Tap the tray on the work surface, leave to stand for half an hour, a skin should form on the shell.

  • Preheat the oven to 180C, bake for 12 minutes and leave to cool. Melt the chocolate, dip the bottom of the macarons in the chocolate and place in the fridge on baking paper until the chocolate sets.

Ganache

  • Place the cream in a pan, bring to a boil, remove from the heat and whisk in the chocolate and cacao powder until smooth. Spoon into a piping bag and pipe on to the chocolate side of the macarons. Sandwich with another macaron and sprinkle with edible glitter.

Homemade Vegetable Crisps

Ingredients

Instructions

  • Cut the parsnip into thin slices, place in a bowl, cut the carrot into thin slices, place in a separate bowl and repeat for each vegetable.

  • Layer kitchen paper on to a clean work surface, place the slices on to the kitchen paper, lay more kitchen paper on top and press. Leave for 15 minutes to absorb any liquid.

  • Preheat the oven to 180C or 160C for fan assisted ovens, place the parsnip, carrot and sweet potato slices in to a big bowl, drizzle with three teaspoons of olive oil, sprinkle salt and pepper on top and toss. Spread the vegetable slices out on a large baking tray.

  • Place the beetroot slices in a bowl, drizzle with the remaining oil, sprinkle with salt and pepper and add to the baking tray. Bake the vegetable slices for 8 to 10 minutes or until dry and starting to curl.

  • Carefully remove from the oven and leave to cool on the tray. Once cool, tip the crisps in to a clean bowl, sprinkle with cumin and some pepper, toss and serve.

Organic Beetroot Hummus

Ingredients

Instructions

  • Cut the beetroot in to quarters and leave to cool. Once cool, place in a food processor, blend and add the chickpeas, the zest of one lemon, the juice of half a lemon, cumin, beetroot powder, a pinch of salt and pepper, two garlic cloves and the tahini.

  • Blend until a smooth consistency forms, drizzle in the olive oil while mixing, taste and add more salt, lemon juice or oil if needed.

Homemade Vegan Churros

Ingredients

Instructions

  • Combine the sugar with the cinnamon on a plate lined with baking paper and set to one side.

  • Whisk the water, 1 1/2 tablespoons of sugar, two tablespoons of vegetable oil and salt over a medium heat. Bring to the boil then remove from the heat.

  • Add the flour to the mixture and stir until a ball forms.

  • Carefully heat 4 inches of vegetable oil in a large pan. It should reach 190C with at least 3 inches above the oil to prevent bubbling over.

  • Place the dough in to a pastry piping bag and pipe the dough over the pot of oil. Cut each churro using scissors. The key is to pipe two to three churros into the oil at a time.

  • Once the churros are golden brown, carefully remove using tongs and place on to a paper towel to drain the oil. Roll the churros in the cinnamon and sugar mixture.

Homemade Pink Lemonade

Ingredients

  • 300g Sugar
  • 2 Lemons
  • 1 Orange
  • 500g Raspberries
  • 350ml Water
  • Sparkling water

Instructions

  • Place the sugar, raspberries and water in to a pan and using a sieve, squeeze in the juice of two lemons and one orange.

  • Bring to the boil, stir and leave to cool. Once cooled, using a sieve strain the liquid and press down of the raspberries to extract as much juice as possible.

  • Store in an airtight glass container in the fridge and consume within one week.

  • When ready to serve, pour in to a glass with ice and top up with sparkling water.

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.

Spiced Cider

Instructions

  • Just 1-2 tablespoons of our mulled wine spice blend – depending how spiced you like the end result to be - will transform any cider into a delicious warming drink; add a little demerara sugar, festive spices and some fresh slices of orange and warm gently. Do not boil, once warmed through, pour into mugs or heat proof glasses and enjoy!

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.

Mulled Wine

Instructions

  • Just 1-2 tablespoons of our mulled wine spice blend – depending how spiced you like the end result to be - will transform a bottle of red wine into a delicious warming drink; add a little demerara sugar to taste to the wine and spices, some fresh slices of orange and warm gently, do not boil. Once warmed through, pour into mugs or heat proof glasses and enjoy!

Vegan Vanilla Cheesecake

Ingredients

Base

Filling

Topping

  • Fresh Strawberries
  • Fresh Blueberries

Instructions

Base

  • Preheat the oven to 175C and line a baking tray with baking paper. Tip the coconut sugar, sea salt, almonds and oats in to a blender and blend until a fine consistency forms.

  • Pour in the melted coconut oil (you may need to add more than 4 tablespoons if the mixture is too dry). Line the prepared baking tray with the base mixture, flatten the base and place in the oven for 15 minutes, increase the heat to 190C and bake for a further 5 to 10 minutes or until golden brown.

Filling

  • Tip the cashews in to a clean blender a long with the vegan cream cheese, arrowroot, vanilla, maple syrup, coconut oil, coconut cream, 2 tablespoons of lemon juice and 2 tablespoons of lemon zest. Blend until creamy and smooth.

  • Pour the filling on top of the baked crust and bake at 160C for 50 minutes.

  • Remove from the oven, leave to cool for 10 minutes then place in a refrigerator.

  • Once cool, cover the cheesecake and leave overnight. When ready to serve add fresh fruit on top.

Asparagus & Brie Pastry

Ingredients

Instructions

  • Preheat the oven to 200C and roll the puff pastry in to a square shape.

  • Spread the cream cheese and brie on top of the puff pastry, sprinkle with thyme, salt and pepper and cut the pasty in to 4 squares.

  • Place 5 asparagus spears on each square and wrap the pastry around the spears (see picture).

  • In a bowl, beat an egg, place the pastry on to a baking tray and brush each pastry with the egg.

  • Sprinkle Parmesan and poppy seeds on top and place in the oven and cook for 15 to 20 minutes or until the pastry turns golden brown.

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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