Roasted Peppers Stuffed With Feta, Salsa & Sweet Potato
2 x romano peppers
2 x small sweet potatoes peeled & cubed
1/2 block feta cheese
1 small red chilli
30 grams rocket
20 grams coriander
Juice half lemon
1 tsp grated lemon zest
2 tbsp rape seed oil
Preheat the oven to about 180 degrees. In an oven proof dish place the sweet potato, drizzle some oil over and season. Bake for about twenty minutes. Meanwhile place all the ingredients aside from the feta and peppers into a food processor and blitz. This will make a delicious salsa, this will make the most of the flavours for this dish. Mash the feta up, and add the salsa to the feta and mix well. Slice open the peppers and deseed.
When the sweet potato is cooked remove from the oven, add these to the salsa and feta. Mix well again. Place the peppers in the dish already used and stuff with the salsa mix. Cook for thirty minutes. Serve; eat on their own or with some fish…..YUM!
Greek Yoghurt Pizza with Goats Cheese & Tomatoes
150 grams plain Greek yoghurt
300 grams gluten free self raising flour
1 tsp baking powder
Pinch of salt
For the topping;
Several slices of soft goats cheese
Drizzle olive oil
Several Sun blushed tomatoes
Several cherry tomatoes
In a large bowl, place the yoghurt, flour, baking powder and salt and bind together. Mix until it forms a dough. Then with you hands onto a flat surface with some flour make two or three patties by flattening with your hand. The great thing about this bread it doesn’t need to rise. Heat up a frying pan with some rape seed oil and place one patty in there. When one side is done take turn over. When both sides are done, take off and heat up your grill. Put the cheese, sun blush tomatoes and tomatoes on top, season well and add the olive oil. Place on a baking tray and put under grill for five minutes. When cheese has melted it is ready….Enjoy!
Cashew Cream with Cranberries & Blackberries
140 grams raw cashews (soaked overnight in water)
Half cup almond milk
100 grams dried cranberries & blackberries (soaked in hot water for 10 minutes)
2 tbsp flaked almonds
When the cashews have been soaking for at least twelve hours, drain them off and place into a food processor. Blitz for about three minutes and add some almond milk to make smooth. Add more almond milk if you need to.
Drain the fruit and place in the food processor and blitz until mixed well. Remove and place into a bowl. Take some small glass bowls and spoon in two to three tablespoons of the cashew cream and then spoon the fruit on top. Sprinkle the flaked almonds and refrigerate for two hours. Serve and enjoy…..
Dark Chocolate Covered Almond Butter Filled Dates
100 – 150 grams dark chocolate callets or broken dark choc
Approx nine medjool dates pitted & halved
Small amount of almond butter
Melt the chocolate in a bowl over hot water, making sure it doesn’t get too hot as it will burn the chocolate. Meanwhile fill the halved dates with the almond butter, using the end of a tea spoon as only a small amount will be needed. Once this has been done then dip them into the melted dark chocolate and lay them on parchment paper. Once all done place in the fridge for couple hours. Store in an airtight container and keep in fridge. Yum!
Roasted Swede, Sweet Potato, Miso & Chilli Soup
1 Whole Swede roughly chopped
2 Sweet Potatoes chopped
1 Large onion chopped
6 garlic cloves with skin on
1 tbsp Bouillon stock
1 tbsp miso paste
1 pint water
4 spring onions
Rape seed oil for drizzling and cooking
Preheat the oven the 200 degrees. Arrange the swede, sweet pototoes, onion and garlic on a baking sheet. Season well and drizzle the oil over them. Place in the oven for 30 minutes. Turn them around after fifteen minutes. After twenty minutes, heat some oil in a large sauce and add the spring onions. When the veg has cooked add to the pan and stir well. Mix the stock and miso in hot water and stir well. Add this to the veg and stir well. Bring to the boil. Simmer for about fifteen minutes and take off heat when cooked. Sprinkle the parsley on top and serve. Yummy!
Sweet Potato, Yellow Pepper & Roast Garlic Tart
For the pastry;
180 grams ground almonds
2 tbsp coconut oil
Heat the coconut oil in a pan and when melted leave to cool for a few minutes. Add it to the ground almonds and mix so it looks like suet. Crack in the egg and mix well and then bind into a pastry consistency. Cover in cling film and refrigerate for an hour.
For the filling;
One large sweet potato
One yellow pepper
4 cloves garlic
1 large tbsp tahini
Juice half lemon
Drizzle of rapeseed oil and extra for processor.
1 tbsp flax seeds
Preheat your oven to 160 degrees. Chop the sweet potato, garlic and peppers and lay on a baking sheet. Drizzle oil on and season. Place in the oven for 30 minutes. When cooked, leave to cool for a little while and then transfer to a food processor. Add the tahini, the rest of the oil, juice of lemon, seeds, season and blitz for couple minutes. Remove from processor.
Take the pastry from the fridge and roll out with rolling pin and cut out rounds with a cookie cutter. Place in muffin tray, it should make about ten little tarts. Bake the pastry cases for about fifteen minutes and when ready remove and add the filling to the cases. Cook for further twenty minutes. When cooked serve with green salad and mascarpone cheese. Yummy!
Almond and Date Cake
This is gluten-free and has very little sugar.
3 x tbsp rapeseed oil
2 x tbsp rice syrup
1 tsp cinnamon
4 medjool dates chopped up
150 grams ground almonds
3 tbsp chopped nuts (any type)
2 tbsp almond milk
1 tbsp baking powder
Preheat the oven to 140 degrees or gas mark 4
Line a spring back tin with parchment paper
Take a large bowl and add the oil and syrup. Mix well and then add the eggs one by one. Add the ground almonds and the baking powder and mix well then add the cinnamon.
Mix again before adding the nuts and dates and milk. Mix well and place in the tin and bake in the oven for about 45 minutes. Place a knife in and if it comes out smooth it is cooked. Leave to cool.