Mango and Chia pudding

My husband was spending a lot of money buying little individual pouches of Chia puddings from the health food store, so I decided to look around for recipes and he said this taste just like his pouch ones but without the nuts.

Hope you enjoy this pudding.

Serves 4

Ingredients:

• 2 cups of nut milk (I used home made almond milk)
• 1/2 cup of Chia seeds
• 2 tbsp of maple syrup
• 1 tsp vanilla extract
• 2 pots of mango pieces and half of the juice of 1 pot (You can use a medium ripe mango)

Method:

1. In a jug mix the milk, maple syrup and vanilla extract together
2. Pour in the Chia seeds and stir, let stand for 20-25 minutes until the seeds gel together
3. Blend the mango into a purée
4. Once the seeds have gelled together, give them a final stir so no big clumps of seeds. Makes it easier to pour into bowls.
5. Pour into 4 bowls and top with the mango purée and serve

Vegan Banana and Biscuit Spread Cake

Ingredients:

• 2 cups of Self-raising flour
• 2 Ripe Bananas
• 3 heaped tbsp of Lotus Biscuit Spread
• 1/2 cup of coconut sugar or caster sugar
• 1/2 tsp bicarbonate of soda
• 1 cup of warm water
• 1/4 cup of Avocado oil or vegetable oil

Method:

1. Pre-heat oven to 180c and line a 20 cm round cake tin
2. In a mixing bowl, mash the bananas until pasty.
3. Add the rest of the ingredients into the bowl and mix well, pour into the lined tin and bake for 50 minutes
4. Serve warm with custard or ice cream

Vegan Banana and Chocolate Cake

Playing around with banana cake recipes 😊 used to make banana and Nutella cake, but since hubby turned vegan haven’t been able to make it. So trying to find an alternative

Ingredients:

• 1 1/2 cups Self-raising flour
• 2 ripe bananas
• 1/2 cup water
• 1/4 cup coconut sugar or caster sugar
• 1 tsp bicarbonate of soda
• 1/4 cup Avocado oil or vegetable oil
• 2 tbsp cocoa powder
• 5 tbsp Sweet Freedom choc shot (liquid chocolate)

Method:

1. Pre-heat oven to 180c and line 20 cm round baking tin
2. Mash the bananas in a mixing bowl, and then add the rest of the ingredients
3. Pour into the lined tin and bake for 50 minutes
4. serve with custard or ice cream

Easy Vegan Chocolate Cake

I went to a friends charity event and a friend of hers brought this cake along, I didn’t have all the ingredients to make the frosting so didn’t make it. But it’s still great served with custard or ice cream, it’s quite a crumbly cake. But lovely and moist and not stodgy like other vegan cakes I’ve tried before. I’ve reduced the sugar from her origanal recipe as I don’t like my cakes too sweet, originally called for 1 cup of sugar and also 1/2 tsp of salt which I left out too. I’ve included the frosting recipe incase you’d like to top your cake with it.

Ingredients:

• 1 1/2cup of Self-Raising flour
• 1 tsp Bicarbonate of Soda
• 1/3 cup of cocoa powder
• 1/3 cup of Cold pressed avocado oil or vegetable oil
• 1 cup Coconut Sugar or caster sugar
• 1 tsp Apple cider vinegar
• 1 tsp vanilla extract
• 1 cup of water

Chocolate Frosting:

• 1/2 cup icing sugar
• 4 tbsp vegan margarine
• 2 tbsp soy milk
• 2 tbsp cocoa powder
• 2 tsp vanilla extract

Method:

1. Pre-heat oven to 180c, and line a 1lb loaf tin
2. In a mixing bowl, put all the ingredients in and mix thoroughly with a spoon
3. Pour mixture into the lined tin, and bake for 30-35 minutes
4. Serve warm with ice cream or custard or if you want top your cake with frosting

Thank you Chemie for this recipe

Sweetcorn and Carrot Broth

This is a simple vegan soup that can also be made into a light meal by adding cooked rice noodles

Serves 4

Ingredients:

• 2 Corn on the cobs (Cut in half)
• 2 Medium carrots (peeled and cut in half)
• 4 Dried Shitake mushrooms (Soaked for minimum an hour)
• 1 Medium onion (peeled)
• Handful of raw cashew nuts
• 2 1/2 Pints of boiled water
• 1 Maggie stock cube
• 2 tbsp Clearspring Umami paste with ginger

Method:

1. Put all the ingredients apart from the corn in a pot, bring to the boil and then simmer on a low heat for 40 minutes.
2. After 40 minutes put the corn in and bring to a boil and simmer for 20 minutes
3. Serve as it is or with some vermicelli noodles

Cape Malay Pickled Fish (Kerrievis)

This recipe makes a delicious pickled fish which is traditionally eaten over Easter, especially in Cape Town and surrounding areas. This pickled fish recipe dates back to the early days of the arrival of the people, who eventually became known as Cape Malays, in Cape Town, South Africa. The story goes that in those days, without refrigeration, pickling fish was one of the methods used to preserve fish for later eating. There is a relatively unknown symbolism attached to the eating of pickled fish on Good Friday. The vinegar used for pickling symbolises Jesus sacrificing his life on the cross and being given vinegar to drink.  It is delicious cold with salad

 Ingredients:

• 2 lb yellowtail, or any firm fleshed fish scaled and filleted, skin left on
• ½cup golden brown sugar
• 5 cloves garlic
• 2 large onions
• 1 cup grape vinegar
• 125ml (½cup) water
• 8 peppercorns
• 4 cloves
• 4 allspice berries
• 2 bay leaves
• 1 tbsp masala curry powder
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• coarse salt, as needed
• oil,  for frying

Method:

1. Roughly chop the garlic Peel and slice the onions into rings
2. Firm up the flesh of the fish, by sprinkling coarse salt on both sides of the fillet and letting it stand in a glass bowl for 20 to 25 minutes. Thoroughly rinse the fillet under running water. Pat it dry with a paper towel. Cut the fish into serving portions leaving the skin on.
3. Heat oil in a frying pan and fry the fish until cooked through NOTE: Do not cover the fish with flour or batter as usual when frying fish Once the yellowtail is cooked remove the skin
4. Place the rest of the ingredients in a large pot, bring to the boil, stirring to ensure the sugar dissolves, and does not burn on the bottom of the pot. Then simmer for approximately 8 minutes until the onions are cooked but still crisp.
5. Layer the pieces of fish and the sauce and onions alternately in a ceramic or glass serving dish. Ensure that the last layer of fish is covered with sauce. Leave to cool, cover with plastic wrap and then refrigerate. Will keep for a week in the fridge.
6. Pickled Fish is generally served with green salad and crisp rolls

NOTE:- Although your pickled fish may be eaten, once it’s cold, on the day you make it, it is generally advisable to let it mature in the fridge for a few days before eating as this allows the spices to really develop the full flavour.

Thank you Alison for this recipe

Boiled Fruit Cake

Thank you Debbie for sharing this recipe

Ingredients:

• 1 1/4 Cup Plain flour
• 4 eggs
• 1 tbsp Golden syrup
• 2 packs of mixed fruit
• 2 tsp mixed spice
• 1 tsp Bicarbonate of Soda
• 1 cup of sugar
• 1 cup of water
• Splash of sherry or rum (Optional)

Method:

1. Boil together golden syrup, mixed fruit, mixed spice, Bicarbonate of Soda, sugar, and water. Set aside to cool
2. Once cooled, add beaten eggs, sifted plain flour, sherry or rum maybe added.
3. Bake at 160c for 1 ½ hours

 

Beetroot Soup

Had a load of beetroot in my fridge needing to be used, so searched the Internet for some recipe ideas for soup. Didn’t have fresh tomatoes in my fridge to be slow roasted in the oven, so used tomato purée. Combined the recipe ideas of 2 I found, and added herbs for extra flavour

Serves 4-6 (Depending how big or small your bowls are )

Ingredients:

• 6 Beetroots (Medium size, roughly chopped)
• 2 Medium Carrots (finely chopped)
• 1 Medium Red onion (roughly chopped)
• 2 Medium potatoes (roughly chopped)
• 2 Stalks of celery (roughly chopped)
• 1 tbsp Tomato purée
• 1/2 tsp Herbs de Provence
• 2 tsp Bouillon powder
• 1.5 pints of water
• 1 tbsp Oil

Method:

1. In a big pot heat the oil, then add the onion, celery and carrot. Stir over a low heat until slightly softened
2. Add the herbs and tomato purée, stir and cook for about 2 minutes. Add water and the rest of the vegetables, stir and cover with a lid. Stirring occasionally
3. Cook on a low heat until the vegetables are tender, blend until smooth
4. Serve and enjoy

Raisin and Seeded Flapjacks

Makes 15 squares

Ingredients:

• 330g Gluten free oats (Can use normal oats)
• 250g Vegan margarine
• 140g Demerara sugar
• 6-8 tbsp Golden syrup (depending how gooey you like it)
• 1 tsp Cinnamon (optional)
• 70g Raisins
• 100g Mixed seeds

Method:

1. Pre-heat oven to 180c
2. In a pan on a low heat, melt the margarine, sugar, golden syrup and cinnamon if using. Stir until sugar is completely dissolved
3. Pour the dry ingredients into the pan, and stir until everything is mixed in thoroughly
4. Pour the mixture into a 32 x 19cm foil tray, and bake for 25-30 minutes until golden
5. Cool in the tray and then cut into 15 portions

Goat Curry

Thanks to my friend Leah for showing me how to cook this curry, I only used half the meat and froze the rest for another day. If you don’t like such a thick sauce, don’t add as much madras curry powder.

Ingredients:

• 2lb Goat (Cut into chunks)
• 2lb Shoulder of lamb (Cut into chunks)
• 1 whole oxtail (Cut into chunks)
• 80g Mild madras curry powder
• 4 Potatoes (cut roughly same size as meat)
• 1 red, yellow, green and orange pepper (roughly chopped)
• 1 Scotch bonnet (Optional for extra heat)
• 1 can of chopped tomatoes
• 2 Medium onions (roughly chopped)
• Juice of a lemon or can use bottled lemon juice

Marinade:

• 8 tbsp of Jamaican mild curry powder
• 4 heaped tsp of Everyday Caribbean seasoning
• 1 Tsp of thyme, herbs de Provence, Cajun spices
• 2 tsp mixed herbs
• 3-4 Maggie cubes
• 1/2 tsp of ground ginger and garlic
• 4 tsp of Coconut oil

Method:

1. Wash the meat in a big bowl until the water runs clear and drain, pour lemon juice over the meat and mix around. Rinse and then drain
2. Add all the marinade ingredients, add 1 roughly chopped onion. Mix around thoroughly (split the meat into 2 bags and freeze 1 bag)
3. Let the meat marinade for at least 24 hours, the longer the better 2-3 days was advised in the fridge
4. In a big pot pour the meat in, add chopped tomatoes and enough water to just cover meat. Simmer for an hour on a low heat with the lid on, stirring occasionally
5. Add the chopped peppers, onion and half the potatoes, madras curry powder and scotch bonnet if using. Stir and simmer for further 1 hour, stirring occasionally
6. Add the remaining potatoes and simmer until meat is tender and falling off the bone
7. Serve with rice and enjoy