OUT WITH THE OLD – IN WITH THE NEW INGREDIENTS
Happy New Year, I hope you’ve all had a happy & festive time over the past couple of weeks …… and like me, are now looking forward to fun and foody 2020?!
I’ve managed to start the year with my best foot forward – having fallen out of the habit of my regular morning walks – I’ve completed 3 in 4 days so not bad at all! It’s very muddy underfoot and I’m going to opt for flat woodland paths for the moment having nearly lost my dignity on an uphill very muddy and slippery walk with friends a couple of days ago….. trudging up a very steep hill, in very deep mud whilst having very bright sunshine in our eyes….. a sure recipe for disaster!
And talking of recipes – January 2020 is my month for exploring (and enjoying) plant-based and vegan recipes…… I’m embracing all that is natural and looking forward to learning new skills, tasting new flavours and hopefully fitting back into some of my clothes!
Out with the usual ideas – and in with the alternatives – coconut milk in my coffee, tofu in my stir fry, grapefruit in my salad and peanut butter in my flapjacks – can’t wait to share all of these with you!
My first recipe to share – is my go-to Granola…. a perfect way to start the day – and easy to make and store. My recipe produces enough for a tall kilner jar and with the lid tightly closed will last up to a month. If you are eating it most mornings, is should last you about a week/10 days – depending on how many handfuls you have!
2 tbsp vegetable oil
125ml maple syrup
2 tbsp honey or alternative – maple/agave
1 tsp vanilla extract
300g rolled oats
2 tbsp sunflower seed
4 tbsp sesame seeds
2 tbsp pumpkin seeds
4 tbsp flaked almond
100g dried berries
50g coconut flakes or desiccated coconut
Almond, Soya, Coconut Yogurt – full or no fat
Heat oven to 150C/fan 130C/gas 2. Mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.
Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit, and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool. The granola can be stored in an airtight container for up to a month.
For more ideas and recipes – come and join me at my regular cooking demos. Informal groups of up to 8 people, around my kitchen table, tasting and chatting. A 2 course lunch/supper is included along with welcome coffee & homemade cakes, recipes to take home and lots of inspiration!
What People are Saying
".... my bouquet was so beautiful and looked that you had picked every flower from your own garden. My bridesmaids loved their posies and the button holes were perfect and you could really smell the sage - as you said we would! Thank you for all your fantastic help. "
Claire, a country-style summer wedding
".... thank you so much for being in my kitchen last night and giving us such a fantastic dinner. You really allowed me to spend time with my guests and enjoy the night before my son’s wedding. All the family were so relaxed and we all particularly loved your puddings! "
Louise & John,
a pre-wedding supper
".... a quick note to say thank you for an excellent meal on Tuesday – delicious food, efficiently delivered and enjoyed by all of us. It was lovely to enjoy good food at home, rather than in a noisy pub or restaurant – and we couldn’t have danced to 1960s Italian pop songs outside the house either!”
Nicky, family dinner party
".... OMG the birthday cake you made for me was amazing. My friends and colleagues ate it all! The raspberry and passion fruit filling was delicious and the little petals and flower heads were so pretty. Please can I order 2 more for when my family come to stay next weekend?."
Jo, a decadent birthday cake