* our food festival recipes
Rose's banana cake
(makes one 1lb cake)
2oz Pure sunflower margarine
3oz golden syrup
2oz 'Silver Spoon' sugar
8oz plain flour plus 1 tsp baking powder
2oz chopped hazelnuts or walnuts
2 ripe bananas, peeled and mashed
1 tsp baking powder
2 tbsps soya milk
Pure sunflower margarine for greasing tin
greaseproof paper
1lb loaf tin
pre-heat the oven to 180 degrees C/Gas mark 4
grease a 1lb loaf tin with margarine and line with greaseproof paper
heat the margarine, sugar and syrup in a saucepan - melt - allow to cool
mix the flour with 1 tsp of baking powder
combine flour, 1 tsp baking powder, nuts and bananas in a bowl with the melted mixture - mix well
put the cake mix into the loaf tin - bake for 40 minutes
turn cake out of the tin - allow to cool - peel off the paper - and eat! - (or you can eat it warm - try cutting it into slices and spreading with margarine)
David's special chocolate torte
450 g plain chocolate
5 tsp liquid glucose
5 tbsp brandy or rum
1 x 250 ml carton of soya cream
1 packet of Hobnob or digestive biscuits
100 g vegan margarine
Crush the biscuits and put them in a 25 cm-diameter cake tin
Melt the margarine in a pan, then pour it onto the crushed biscuits and press until firm
Melt together the chocolate, glucose, and rum in a glass bowl over a pan of boiling water
Take the chocolate mixture off the heat and whip in the soya cream
Pour the mixture onto the biscuit base and chill for 8 hours/overnight
Serve!
Annette's sausage rolls
pack of frozen 'jus-roll' pastry
packet of vegan sausage mix
water
some flour
some soya milk
cooking foil
baking tray
defrost the pastry, and roll it out flat and quite thin on a floured surface, in a rectangular shape
pre-heat the oven to 200 degrees C
make up the sausage mixture with water, as directed on the packet, and mix well
cut the pastry into long strips, as wide as you want the sausage rolls to be
spoon the sausage mix onto the pastry strips, and roll the pastry up around the sausage mix; when you have a small overlap, cut the pastry to create a sausage roll and and seal the overlap with some soya milk
- continue doing this until all the pastry is used
put a sheet of foil on the baking tray, and place the sausage rolls on the foil
bake the rolls in the oven for 10 minutes or until cooked and crispy, depending on the size of the rolls - remove from the tray, and eat hot or cold!
David's spicy carrot cake
stuffed pasta shells
packet of pasta shells (lumaconi)
jar of pitted black olives
1 onion
1 tin black beans
some olive oil
freshly-ground black pepper
cook and drain the pasta shells and allow to cool
peel, chop and fry the onion until softened
drain and rinse the black beans, then roughly mash them
slice the black olives
combine the onion, olives, black beans, black pepper and olive oil and mix gently
spoon the stuffing mix into the pasta shells, and serve - eat warm or cold!
Louise's mini cherry cookies
Mary's syrup biscuits
4oz (125g) Pure margarine
1 cup oats (teacup 75g)
1 cup self-raising flour (100g)
3/4 cup sugar (100g)
1 dessertspoon golden syrup
1 level tsp bi-carbonate of soda
baking tray and more margarine to grease it with
Melt margarine and golden syrup in a saucepan and slowly add bi-carb
Remove pan from heat. Add flour, sugar and oats to the mixture and stir well
Roll mixture into balls about the size of walnuts, and put onto the greased baking tray
Bake in oven at 350 degrees F (180 degrees C) for 15 minutes
(I have made these biscuits with white flour, wholemeal flour and half and half, and with all different kinds of sugar. They are always eaten at great speed - and children like making them as well!)
Hint for novice cooks: when removed from the oven, the biscuits are still quite soft, but they cool and harden swiftly - remove them from the tray quickly or they will stick.
mushroom vol-au-vents
lemon cup cakes
bean salad
1 tin of butter beans
1 tin of chick peas
1 tin of organic sweetcorn
1 tin of red kidney beans
1 tin of flageolet beans
1 tin of borlotti beans
two handfuls of frozen soya beans
a couple of spring onions
white wine vinegar
olive oil
some freshly-ground black pepper
Pour all the tinned beans into a colander and rinse thoroughly. Put into a large bowl with the soya beans. Mix all the beans together
Add some vinegar, olive oil and black pepper, and mix well
Finely chop the spring onions and stir into the bean salad
Serve when the soya beans have defrosted!
and from the shops:
Redwood sausages
Redwood cheezly -
pitted green olives
Nairn's mini oatcakes
Tofutti soft 'cheese'
mushroom pate
Granose nut roast mix
Kettle chilli crisps
chocolate biscuits
Alpro chocolate dessert, Alpro vanilla dessert
Granovita thick soya cream
.
.
.
.
.
.
.
(makes one 1lb cake)
2oz Pure sunflower margarine
3oz golden syrup
2oz 'Silver Spoon' sugar
8oz plain flour plus 1 tsp baking powder
2oz chopped hazelnuts or walnuts
2 ripe bananas, peeled and mashed
1 tsp baking powder
2 tbsps soya milk
Pure sunflower margarine for greasing tin
greaseproof paper
1lb loaf tin
pre-heat the oven to 180 degrees C/Gas mark 4
grease a 1lb loaf tin with margarine and line with greaseproof paper
heat the margarine, sugar and syrup in a saucepan - melt - allow to cool
mix the flour with 1 tsp of baking powder
combine flour, 1 tsp baking powder, nuts and bananas in a bowl with the melted mixture - mix well
put the cake mix into the loaf tin - bake for 40 minutes
turn cake out of the tin - allow to cool - peel off the paper - and eat! - (or you can eat it warm - try cutting it into slices and spreading with margarine)
David's special chocolate torte
450 g plain chocolate
5 tsp liquid glucose
5 tbsp brandy or rum
1 x 250 ml carton of soya cream
1 packet of Hobnob or digestive biscuits
100 g vegan margarine
Crush the biscuits and put them in a 25 cm-diameter cake tin
Melt the margarine in a pan, then pour it onto the crushed biscuits and press until firm
Melt together the chocolate, glucose, and rum in a glass bowl over a pan of boiling water
Take the chocolate mixture off the heat and whip in the soya cream
Pour the mixture onto the biscuit base and chill for 8 hours/overnight
Serve!
Annette's sausage rolls
pack of frozen 'jus-roll' pastry
packet of vegan sausage mix
water
some flour
some soya milk
cooking foil
baking tray
defrost the pastry, and roll it out flat and quite thin on a floured surface, in a rectangular shape
pre-heat the oven to 200 degrees C
make up the sausage mixture with water, as directed on the packet, and mix well
cut the pastry into long strips, as wide as you want the sausage rolls to be
spoon the sausage mix onto the pastry strips, and roll the pastry up around the sausage mix; when you have a small overlap, cut the pastry to create a sausage roll and and seal the overlap with some soya milk
- continue doing this until all the pastry is used
put a sheet of foil on the baking tray, and place the sausage rolls on the foil
bake the rolls in the oven for 10 minutes or until cooked and crispy, depending on the size of the rolls - remove from the tray, and eat hot or cold!
David's spicy carrot cake
stuffed pasta shells
packet of pasta shells (lumaconi)
jar of pitted black olives
1 onion
1 tin black beans
some olive oil
freshly-ground black pepper
cook and drain the pasta shells and allow to cool
peel, chop and fry the onion until softened
drain and rinse the black beans, then roughly mash them
slice the black olives
combine the onion, olives, black beans, black pepper and olive oil and mix gently
spoon the stuffing mix into the pasta shells, and serve - eat warm or cold!
Louise's mini cherry cookies
Mary's syrup biscuits
4oz (125g) Pure margarine
1 cup oats (teacup 75g)
1 cup self-raising flour (100g)
3/4 cup sugar (100g)
1 dessertspoon golden syrup
1 level tsp bi-carbonate of soda
baking tray and more margarine to grease it with
Melt margarine and golden syrup in a saucepan and slowly add bi-carb
Remove pan from heat. Add flour, sugar and oats to the mixture and stir well
Roll mixture into balls about the size of walnuts, and put onto the greased baking tray
Bake in oven at 350 degrees F (180 degrees C) for 15 minutes
(I have made these biscuits with white flour, wholemeal flour and half and half, and with all different kinds of sugar. They are always eaten at great speed - and children like making them as well!)
Hint for novice cooks: when removed from the oven, the biscuits are still quite soft, but they cool and harden swiftly - remove them from the tray quickly or they will stick.
mushroom vol-au-vents
lemon cup cakes
bean salad
1 tin of butter beans
1 tin of chick peas
1 tin of organic sweetcorn
1 tin of red kidney beans
1 tin of flageolet beans
1 tin of borlotti beans
two handfuls of frozen soya beans
a couple of spring onions
white wine vinegar
olive oil
some freshly-ground black pepper
Pour all the tinned beans into a colander and rinse thoroughly. Put into a large bowl with the soya beans. Mix all the beans together
Add some vinegar, olive oil and black pepper, and mix well
Finely chop the spring onions and stir into the bean salad
Serve when the soya beans have defrosted!
and from the shops:
Redwood sausages
Redwood cheezly -
pitted green olives
Nairn's mini oatcakes
Tofutti soft 'cheese'
mushroom pate
Granose nut roast mix
Kettle chilli crisps
chocolate biscuits
Alpro chocolate dessert, Alpro vanilla dessert
Granovita thick soya cream
.
.
.
.
.
.
.