The Perfect Picnic

The weather is getting warmer, your appetite is changing from warming soups, hot chocolates and stews to delicious salads, homemade hummus and refreshing ice creams which means you’re planning on having a picnic. You’ll find all the recipes you need to enjoy eating alfresco in the great outdoors right here!

Keep It Green Sandwich

Ingredients

Instructions

  • Spread the hummus evenly on to the sliced bread. Top one slice with lettuce, cucumber slices and avocado slices. Drizzle with lemon juice and season with salt and pepper.

  • Place a slice of bread on top and cut the sandwich in half.

Spring Onion Tart

Ingredients

Instructions

  • Preheat the oven to 200C or 180C for fan assisted ovens, roll out the puff pastry, line a tart tin with baking paper and using your hands, fit the pastry inside the tin.

  • Bring a pan of water to the boil and add the asparagus for 3 minutes, drain and chop in to small segments.

  • In a mixing bowl, combine the eggs, cream, mustard, chopped asparagus and cheese and combine. Add salt and pepper to taste.

  • Tip the mixture in to the pastry and place the halved spring onions on top. Bake for 25 minutes or until golden brown.

Fiery Green Hummus

Ingredients

  • 142g Sesame Seeds
  • 4 tablespoons Olive Oil
  • 1 Lemon
  • 5g Parsley
  • 5g Spinach
  • 1 teaspoon Spinach Powder
  • 2 Jalapeno Peppers
  • 3 Green Onions chopped
  • 2 Garlic Cloves
  • 425g Chickpeas drained and rinsed
  • 1/2 teaspoon Salt
  • 1-2 tablespoons Water
  • Chilli Powder

Instructions

  • Preheat the oven 120C, spread the sesame seeds on to a baking tray and toast for 2 and a half minutes. Stir the seeds and return to the oven for a further 2 and a half minutes.

  • Carefully place the sesame seeds in to a food processor and grind for 2 to 3 minutes.

  • Add 2 tablespoons of oil and process for 1 to 2 minutes. Add more oil for a thinner texture, add salt to taste and process until combined.

  • Tip in the juice of one lemon, 2 tablespoons of olive oil, parsley, jalapenos, spinach powder, onions, garlic and salt and process for 1 minute.

  • Add the chickpeas and process until a thick hummus texture forms, if too thick add 1 to 2 tablespoons of water and combine. Garnish with chilli powder.

Rainbow Salad In A Jar

Ingredients

Salad

  • Lettuce
  • Cucumber
  • Radish
  • Tomatoes
  • Chickpeas
  • Celery
  • Red Onion
  • Sweetcorn

Salad Dressing

  • 64g Greek Yogurt
  • 50g Olive Oil
  • 50g Dijon Mustard
  • 4 tablespoons Honey
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Apple Cider Vinegar
  • 2 Garlic Cloves
  • 1/2 teaspoon Sea Salt
  • A pinch of Pepper

Instructions

  • Combine all of the salad dressing ingredients together, season with salt and pepper, taste and add more salt and pepper if needed. If the salad dressing is too tart simply add more honey.

  • Pour some of the salad dressing in to the bottom of a clean, glass jar. Layer up the salad ingredients (see picture) and store in the fridge.

Healthy Couscous Salad

Ingredients

Instructions

  • Add the couscous to a bowl a long with 400ml of hot water, leave to soak for 10 minutes and mix in the parsley, coriander, cucumber, onion and tomato.

  • Drizzle with the juice of one lemon and scatted with sunflower seeds, sesame seeds, salt and pepper to taste.

  • Mix and leave to stand for half an hour.

Watermelon Radish Salad

Ingredients

Instructions

  • Add slices of watermelon radish to the bottom of a bowl or plate overlapping one another (see picture).

  • Place slices of cucumber on top in a circular shape, top with radish slices, greens and scatter with sesame seeds and salt.

Vegan Tuna Sandwich

Ingredients

Instructions

  • Place all ingredients in to a food processor and pulse. Depending of preference, you can leave the sandwich filling chunky or light.

  • Spoon in to a sandwich and spread.

Roast Beef Sandwich

Ingredients

Sandwich

  • 2 pounds Roast Beef sliced
  • A handful of Rocket
  • Cucumber sliced
  • Salt to taste
  • Pepper to taste
  • 1 Wholemeal Baugette

Sauce

  • 85g Mayonnaise
  • 2 tablespoons Sour Cream
  • 2 tablespoons Cream Cheese
  • 2 tablespoons Parmesan Cheese grated
  • 1 tablespoon Fresh Horseradish grated
  • Pepper to taste

Instructions

  • Whisk together the ingredients for the sandwich sauce and keep in the refrigerator.

  • Slice the bread almost in half length ways and then cut in half. Spread a layer of the sauce in to the sandwich, add the rocket, cucumber slices and roast beef, season with salt and pepper and serve.

Easy Homemade Corn Tortillas

Ingredients

  • 255g Masa Harina
  • 1/2 teaspoon Sea Salt
  • 375ml Hot Water

Instructions

  • Combine the masa harina and salt together in a mixing bowl, carefully tip in the hot water and mix. Form a ball shape using a spoon.

  • Using clingfilm or a clean towel, cover the bowl and leave the dough for an hour or two.

  • Heat a frying pan or griddle over a medium heat, remove a golf ball sized piece of dough and roll in to a ball using your hands.

  • Line a tortilla press with clingfilm, place the small dough ball in the middle, placed clingfilm on top and press the dough.

  • Cook the flattened dough in the griddle or frying pan for 30 seconds to 1 minutes or until brown marks appear.

  • Flip the tortilla and cook the other side, remove and place in between kitchen paper.

  • Repeat until you've used all of the dough. Serve with your favourite tortilla filling.

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.

Cream Cheese & Tomato Tart

Ingredients

  • 205g Flour
  • 125g Unsalted Butter
  • 6 Eggs
  • 1 tablespoon Cold Water
  • 20 Cherry Tomatoes
  • 2 teaspoons Olive Oil
  • Thyme
  • 200ml Sour Cream
  • 100g Cottage Cheese
  • 115g Parmesan Cheese grated
  • Salt to taste
  • Pepper to taste

Instructions

  • Tip the flour, butter and a pinch of salt in to a food processor to create breadcrumbs.

  • In a bowl, whisk one egg and a tablespoon of water together and gradually add to the food processor while it's slowly running.

  • Once the mixture has formed in to a ball, lightly flour a clean work surface and knead the dough. Form a rectangular sphere shape with the dough (see picture), wrap in clingfilm and place in the fridge for 3 hours or more.

  • Preheat the oven to 150C, cut the tomatoes in half, place on a baking tray, drizzle with oil and scatter with thyme. Season with salt and pepper and cook in the oven for half an hour and leave to cool.

  • Preheat the oven to 180C, roll out the pastry in to a rectangle shape, line a tart dish with baking paper and then line with the dough.

  • Bake the dough for 15 to 20 minutes or until golden brown.

  • In a large mixing bowl, whisk the sour cream, cottage cheese, parmesan cheese and five eggs together a long with some thyme, salt and pepper to taste.

  • Pour the mixture on top of the tart base, place the tomato slices on top, bake for 15 minutes or until set. Leave to cool and serve.

Vegan Beetroot Burger

Ingredients

Instructions

  • Saute the onion in a frying pan using olive oil. Add a pinch of salt and pepper and when the onion begins to soften, increase the heat and add the mushrooms.

  • Sprinkle another pinch of salt and pepper on to the mushrooms, cook until they start turning brown. This should take around 3 minutes.

  • Remove from the heat, add the black beans and roughly mash. Make sure you leave some texture.

  • Tip the mixture in to a mixing bowl, add the cooked quinoa, cooked chickpeas, shredded beetroot, beetroot powder, cumin, chilli powder and smoked paprika. Stir until the ingredients are combined.

  • Add the ground walnuts, mix and place in the fridge for half an hour.

  • Preheat the oven to 190C, line a baking tray with baking paper and form the mixture in to eight burger patties.

  • Place the burgers on to the baking paper, brush with olive oil and bake for 20 minutes. Carefully flip the burgers over and cook for a further 20 minutes or until cooked all the way through.

  • Serve inside a burger bun with mixed greens and avocado.

Homemade Tiger Bread

Ingredients

Bread

  • 500g White Bread Flour
  • 7g Fast Action Yeast
  • 1 1/2 teaspoon Caster Sugar
  • 1 1/2 teaspoon Salt
  • 300ml Water
  • Vegetable Oil

Top

  • 90g Rice Flour
  • 3.5g Fast Action Yeast
  • 1/4 teaspoon Salt
  • 1 teaspoon Golden Caster Sugar
  • 1/2 tablespoon Toasted Sesame Oil
  • 90ml Warm Water

Instructions

The Bread

  • In a large mixing bowl, combine the flour, sugar, salt and yeast.

  • Form a well in the middle of the mixture and slowly pour in the water.

  • Mix together until a dough consistency forms. Flour a clean work surface and knead the bread for 10 minutes.

  • Oil a mixing bowl, place the dough inside the bowl, cover with clingfilm and leave in a warm area until the dough has doubled in size.

  • Tip the dough on to a clean work surface and knead.

  • Dust a baking tray with flour and shape the dough in to an oval shape. Place on to the dusted baking tray and cover with oiled clingfilm and leave to double in size once more.

  • Preheat the oven to 200C or 180C for fan assisted ovens. Mix the rice flour, fast action yeast, salt, golden caster sugar, toasted sesame oil and warm water adding more water or flour if needed.

  • Remove the clingfilm from the bread and spread the paste on top of the loaf and place in the oven for 40 minutes or until cooked.

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.

Grapefruit & Avocado Salad

Ingredients

Salad

  • 2 Grapefruits slices
  • 1/2 Avocado slices
  • 1/2 tablespoon Sesame Seeds
  • 6 Pecans chopped
  • Handful of Rocket
  • Handful of Spinach

Salad Dressing

Instructions

Salad Dressing

  • In an air tight jar, combine the salt, pepper, honey, mustard, lemon juice, vinegar and olive oil by shaking the jar until a smooth consistency forms.

Salad

  • In a large bowl, tip in the rocket, spinach, grapefruit and avocado. Pour the desired amount of salad dressing on top and finally sprinkle with sesame seeds and chopped pecans.

Healthy Green Hummus

Ingredients

  • 2 Garlic Cloves peeled and chopped
  • 400g Chickpeas drained
  • 2 Limes juice
  • 2 Onions chopped
  • A handful of Coriander Leaves chopped
  • 60g Spinach Leaves
  • 1/2 teaspoon Spinach Powder
  • 1/4 teaspoon Cumin
  • 100ml Chickpea Liquid leftover from soaking Chickpeas
  • Salt to taste
  • 2 tablespoons Tahini

Instructions

  • Place the garlic, coriander, onions, spinach and spinach powder in a food processor and pulse until finely chopped.

  • Tip in the chickpeas, tahini, cumin, salt, lime juice and chickpea water and process for 30 seconds. Taste and add more salt or chickpea water if needed. Process for a further minute or two.

  • Garnish with olive oil and chickpeas and serve.

Ricotta & Fresh Figs On Toasted Whole Wheat Bread

Ingredients

  • 200g Ricotta (Cream Cheese)
  • 8 Figs
  • 1 tablespoon Honey
  • 8 slices of Whole Wheat Bread or Sourdough Bread
  • Olive Oil to drizzle
  • Balsamic Vinegar to drizzle
  • Organic Thyme
  • Organic Black Pepper to taste

Instructions

  • Using a high heat, preheat a griddle and drizzle the bread with olive oil. Cook each side of the bread for a couple of minutes.

  • In a bowl, mix the ricotta, honey and black pepper. Spread on to the toasted bread.

  • Slice thin segments of fig, place on top of the ricotta and sprinkle with a pinch of thyme.

  • Finally, drizzle with honey and balsamic.

Arugula Pesto With Penne

Ingredients

  • 2 Cloves of Garlic
  • 2 tablespoons Walnuts
  • 12.5 grams Rocket
  • 1/2 teaspoon Salt
  • 100ml Olive Oil
  • 75g Grated Parmesan

Instructions

  • Using a food processor, process the garlic and walnuts until finely ground. Add the rocket and salt, pulse until finely chopped then drizzle in the olive oil and combine.

  • Once the mixture is smooth, remove from the food processor in to a bowl. Tip in the Parmesan and combine until smooth.

  • Bring a pan of water to a boil and add a pinch of salt. Carefully tip in the Penne and cook for 11 minutes or until the pasta is tender, stirring occasionally.

  • Remove the pasta from the heat, drain and stir in to the pesto until evenly coated. Serve topped with tomatoes and fresh basil.

Homemade Vegan Sushi

Ingredients

  • 350g Sushi Rice
  • 4 tablespoons Rice Wine Vinegar
  • 1 tablespoon Sugar
  • 400g Spinach
  • 1 tablespoon Sesame Oil
  • 1/2 teaspoon Salt
  • 1 Spring Onion
  • Half a Cucumber
  • Fresh Coriander
  • 1 Avocado
  • 6 Nori/Seaweed sheets
  • 55g Sesame Seeds
  • Bean Sprouts optional

Instructions

  • Cook the sushi rice according to the instructions provided on the pack, tip in to a bowl, mix with the sugar and vinegar and leave to cool.

  • Bring a pan of water to a boil, carefully add the spinach, cook for 30 seconds, drain and leave to cool.

  • Once the spinach has cooled, remove excess water by squeezing and mix with the sesame oil, sesame seeds and salt.

  • Slice the avocado, cucumber and spring onions, lay out the seaweed sheets on to a rolling mat, cover the bottom of the sheet with rice and place the avocado, spinach, bean sprouts, cucumber and spring onions on top of the rice followed by the coriander.

  • Use the mat to roll the sheet so that the fillings are enclosed. Press firmly on the mat to make sure the roll is compressed.

  • Continue this process until you get to the end, use a small amount of water on your finger tips to stick the seaweed sheet together.

  • Repeat this process with the remaining ingredients and slice the rolls in to small sushi pieces.

Quick Quinoa Burgers

Ingredients

Instructions

  • Tip the quinoa, lentils, sea salt, curry powder, cumin and 350ml of water in to a large pot, combine and bring to the boil. Leave to simmer for 15 minutes or until the water is absorbed.

  • Remove from the heat and leave the quinoa mixture to cool for half an hour.

  • Add the ground linseed to a small bowl with two tablespoons of water, stir, add to the quinoa mixture and mix.

  • Split the mixture in to four burger patties, heat a pan on the hop, add one tablespoon of oil and cook the patties for 5 minutes or until brown on each side.

  • Place the burgers inside a burger bun with mixed greens.

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.

Tangerine Salad

Ingredients

Instructions

  • Carefully cut the avocado in half, remove the seed and skin then cut the avocado in to slices.

  • Wash and drain your chosen leafy greens, tip in to a bowl a long with slices of avocado, cucumber and tangerine segments.

  • Scatter with almonds, pumpkin seeds, pomegranate seeds and cress. Drizzle your favourite salad dressing on top or add salt and pepper.

Buckwheat and Beetroot Salad

Ingredients

Instructions

  • Place the dried chickpeas in to a large mixing bowl and fill the bowl with water. Cover the bowl with a clean towel and leave to soak over night.

  • Preheat the oven to 190ºC. Cook the chopped onion in 1 tablespoon of coconut oil in a large frying pan over a medium to high heat. Add the buckwheat and toast for 2 minutes while stirring. Drain the chickpeas and add them to the frying pan a long with the vegetable stock. Cover the pan with a lid and allow to simmer for 10 minutes. Stir the mixture every now and then.

  • Keep an eye on the buckwheat and chickpeas as they may need more water. Set the frying pan aside to cool and bring a small pot of water to the boil and add the frozen peas to cook for 3 minutes. Meanwhile, chop the mushrooms and beetroot in to chunks and drain the peas.

  • Drizzle olive oil and lemon juice over the buckwheat and season with salt and pepper and paprika and mix. Serve in bowls with the peas, mushrooms, beetroot, chopped hazelnuts and the chopped mint leaves sprinkled on top.

Vegan Falafel

Ingredients

Instructions

  • Using a food processor, combine all of your ingredients. Make sure you keep a firm mixture by not over blending.

  • Cover the mixture in a bowl using clingfilm or beeswax food wraps and put in the fridge for at least an hour.

  • Use a spoon or ice cream scoop to create equal size balls.

  • Freeze your falafel for 5 minutes.

  • Add vegetable oil to your frying pan using a medium to high heat.

  • When the oil is hot enough place four falafel in to the pan at a time. Leave the other falafel in the freezer until ready to fry.

  • Fry each falafel for one and a half minutes using a spatula to flip your falafel over and cook for a further minute.

  • Once the falafel is a golden brown colour place your falafel on kitchen towel to drain any excess oil.

Sweet Treats

Easy Raspberry & Almond Muffins

Ingredients

  • 320g All-purpose flour
  • 200g Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 2 Eggs
  • 250ml Milk
  • 225g Butter
  • 100g Almonds Soaked & chopped
  • 250g Raspberries
  • 1/2 teaspoon Almond Extract

Instructions

  • Preheat the oven to 190C and line a muffin tin with 18 muffin cases.

  • In a mixing bowl, combine the flour, sugar, baking powder and salt together.

  • In a separate bowl, whisk the eggs and milk, melted butter and almond extract together.

  • Tip the egg mixture in to the flour mixture and gently stir. Add the raspberries and almond slices and fold in to the batter.

  • Spoon the muffin mixture evenly in to the muffin cases, place in the oven and bake for 20 minutes or until the muffins are springy.

  • Leave to cool and serve.

Speedy Springtime Jam

Ingredients

  • 350g Raspberries
  • 150g Blackberries
  • 225g Strawberries
  • 225g Cane Sugar
  • A pinch of Pink Himalayan Salt
  • 1 teaspoon Lemon Zest
  • 1 teaspoon Lemon Juice

Instructions

  • In a large mixing bowl, combine the sugar, raspberries, blackberries and strawberries. Leave for 15 minutes or until the sugar dissolves.

  • Tip the mixture in to a large pan and place over a medium heat. Bring the berries to a boil, add the salt, lemon juice and lemon zest while reducing the heat.

  • Simmer for 20 minutes, allowing the berries to break down and the mixture becomes thicker. Use the back of the spoon to mash the fruit if needed.

  • Remove from the heat and carefully pour in to a glass jar and leave to cool completely with the lid on.

  • The jam will store in the fridge for up to three weeks.

Matcha Chocolate Chip Cookies

Ingredients

  • 128g Flour
  • 5 tablespoons Maple Syrup
  • 3 tablespoons Coconut Oil melted
  • 1/8 teaspoon Sea Salt
  • 2 teaspoons Matcha Powder
  • 1/4 teaspoon Peppermint Extract
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Apple Cider Vinegar
  • 130g Dark chocolate chips or cacao nibs

Instructions

  • Preheat the oven to 180C and line a baking tray with baking paper.

  • In a mixing bowl, combine the flour, oil, syrup, salt, peppermint, matcha, vinegar and baking soda.

  • When a smooth consistency forms, fold in the chocolate chips.

  • Scoop the dough on to the lined baking tray in to 12 equal mounds, leaving space between each dough ball. Using your finger, press on the cookie dough to flatten and shape them.

  • Place in the oven and bake for 10 to 15 minutes or until golden around the edges.

  • Leave to cool.

Pecan & Raisin Oat Biscuits

Ingredients

Instructions

  • Preheat your oven to 180°C/gas mark 4 and line your baking trays with baking paper.

  • Place the pecans on a baking tray and bake for five minutes. Once cool, chop your pecans (not too small).

  • Using an electric mixer or by hand, beat the butter, caster sugar and brown sugar together until light and fluffy.

  • While mixing, add each egg one at a time followed by the vanilla.

  • In to a mixing bowl, sift the flour, baking powder, nutmeg, cinnamon and salt. Add the dry ingredients to the butter and sugar mixture.

  • Add the oats, pecans and raisins and mix until combined.

  • Using a spoon, scoop 5cm heaps of dough on to the baking trays. Make sure you leave a good amount of space between each mound of biscuit dough.

  • Flatten each mound slightly with a damp hand.

  • Bake the biscuits for 15 minutes or until they are a light brown colour. Cool before consuming.

Miniature Pancakes

Ingredients

Toppings (optional)

Instructions

  • Sieve the flour in to a mixing bowl, create a well in the middle, add the egg and slowly pour in half of the milk.

  • Mix the ingredients together to form a thick batter, add extra milk if too thick.

  • Melt coconut oil in a frying pan and spoon one tablespoon of the pancake mixture in to the pan and cook for 30 seconds or until set. Flip the pancakes and cook for a further 30 seconds.

  • Serve with your favourite ingredients!

Organic Mojito Popsicles

Ingredients

Instructions

  • Tip the water and sugar in to a pan, mix and bring to a boil until the sugar has dissolved.

  • Remove from the heat, carefully pour the mixture in to a bowl, add the rum, mint leaves, carbonated water and lime juice and mix thoroughly.

  • Pour the mixture in to popsicle moulds and add a slice of lime and a popsicle stick.

  • Place in the freezer for at least eight hours. When ready to serve, carefully remove from the moulds and using a small amount of water, stick chia seeds to the top (see picture) for decoration.

Gluten Free Cranberry Tart

Ingredients

Instructions

  • Preheat the oven to 160C, place the hazelnuts on to a baking tray, roast for 10 to 15 minutes, carefully remove the hazelnut skin with a tea towel.

  • Tip the hazelnuts and half of the corn flour in to a food processor and combine. Add the rest of the flour a long with the salt and pulse.

  • In a mixing bowl, combine 115g of sugar and 100g of butter, tip in the nut mixture and mix using a spoon until a dough forms. Add a small quantity of cold water if the dough is falling apart.

  • Line a tart pan with baking paper, press the dough in to the base of the tin and around the sides, prick with a fork and place in the freezer for an hour.

  • Preheat the oven to 175C, bake the dough for 15 minutes and leave to cool.

  • Heat 225g of sugar, the juice of one orange, the orange peel and cranberries and simmer until the cranberries have softened.

  • Tip the mixture in to a sieve and using the back of a wooden spoon, press down on the mixture to extract the juices in to a bowl. Stir in 115g of butter.

  • Beat the egg yolk in a mixing bowl, gradually whisk in the cranberry liquid until combined. Tip in to a saucepan and heat to thicken and leave to cool.

  • Preheat the oven to 175C, pour the cranberry mixture in to the baked dough, flatten with a spoon or spatula and bake for 10 minutes or until set. Leave to cool.

Gluten Free Cranberry Tart

Ingredients

Instructions

  • Preheat the oven to 160C, place the hazelnuts on to a baking tray, roast for 10 to 15 minutes, carefully remove the hazelnut skin with a tea towel.

  • Tip the hazelnuts and half of the corn flour in to a food processor and combine. Add the rest of the flour a long with the salt and pulse.

  • In a mixing bowl, combine 115g of sugar and 100g of butter, tip in the nut mixture and mix using a spoon until a dough forms. Add a small quantity of cold water if the dough is falling apart.

  • Line a tart pan with baking paper, press the dough in to the base of the tin and around the sides, prick with a fork and place in the freezer for an hour.

  • Preheat the oven to 175C, bake the dough for 15 minutes and leave to cool.

  • Heat 225g of sugar, the juice of one orange, the orange peel and cranberries and simmer until the cranberries have softened.

  • Tip the mixture in to a sieve and using the back of a wooden spoon, press down on the mixture to extract the juices in to a bowl. Stir in 115g of butter.

  • Beat the egg yolk in a mixing bowl, gradually whisk in the cranberry liquid until combined. Tip in to a saucepan and heat to thicken and leave to cool.

  • Preheat the oven to 175C, pour the cranberry mixture in to the baked dough, flatten with a spoon or spatula and bake for 10 minutes or until set. Leave to cool.

Organic Peanut Butter Stuffed Dates

Instructions

  • Remove the pits from the dates, add a teaspoon of peanut butter and sprinkle your favourite toppings on top. Simple!

Beverages

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.

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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