January Recipes

Cheese-less Twists

These are super easy to make and taste delicious!

Ingredients

Ready rolled puff pastry

Some tomato puree

Plant based cheddar

Some chopped garlic (optional)

Chilli flakes (optional)

We cut some strips about 4 to 5cm wide and spread them with a little tomato puree. We added some pieces of plant based cheddar, some chilli flakes (optional) and some finely chopped garlic (optional)

Sandwich with another strip and then twist.

Bake in the centre of the oven at 180°C for about 18 minutes.

These make a delicious lunch served with a salad.

Pretty Pink Houmous

Easy to make and delicious!

Ingredients

1 x 400 chickpeas

1 small garlic

1 tbsp olive oil or vegetable oil

4 tbsp water

2 tbsp lemon juice

small piece of beetroot ( a large marble size )

salt to taste

Drain the chickpeas, finely chop the garlic and combine all the ingredients. Using a hand blender or food processor, blend until smooth, adding a bit more water if required. Serve with sourdough, pita bread or flatbread and a green salad.

Ingredients

125g plain flour

50g strong white flour

1/2 tsp yeast

1/2 tsp salt

107 g lukewarm water

Olive and Rosemary Flatbread

Mix the ingredients together and knead until smooth. Cover and leave to rise for an hour at room temperature.

After an hour add some finely chopped rosemary and olives (both can be left out if you want a plain flatbread) Form into 2 small flatbreads or 1 large.

Heat a frying pan on a medium to high heat, with a tsp of vegetable oil and put your flatbread in to cook, when one side starts to brown in places, turn over to do the other side. These go well with houmous and a salad or in place of bread with other dishes.