Fava beans or “Foul Mudames” have been a staple in my family household for as long as I can remember. They are so delicious and can be used in a multitude of ways. This time is an easy, vegan dip. A fantastic accompaniment to a scrumptious kebab, tabouli or just some bread to dip it into.
400g tin fava beans
2 garlic cloves
1 tbsp lemon juice
1/2 tsp paprika
3 tbsp olive oil
Put all ingredients into a blender and blitz until smooth. In the dish of your choice drizzle a little extra oil on top along with a gentle sprinkling of paprika.
I’d be lying if I said that I had a sweet tooth. I’m definitely more of a savoury flavour kinda gal. Having said that, when I fancy something sweet I devour it and satisfy those delicious cravings. With this particular recipe, as they are mini they are like little treats if you just need a quick sugar fix and they take hardly any time to bake; I know right, winning recipe right here! To make my tartlets I used the rim of one of my mugs, I know, we have to work with what we’ve got but trust me it worked just as well as using a cookie cutter. Depending on the size of your cutter of choice you may need to bake your tartlets either slightly less or more than I have suggested, keep a cheeky eye on the oven so that they don’t under or over bake.
Makes 6 tartlets
1/2 sheet ready rolled puff pastry
1 handful pecans
1/2 tsp golden syrup
Preheat the oven to 180 degrees celsius.
Using your cutter, cut out your tartlets, remove any off cuts and place on a baking tray. (Use the baking paper the pastry comes packed in.)
In a bowl, mush the banana using the back of a fork, crush the pecans into small pieces. Combine in the same bowl along with the golden syrup.
Scoop out (approximately) a teaspoon worth of the mixture and place into the centre of the pastry leaving a small border. Repeat on all pieces of pastry.
Take a little milk and brush the borders of the pastry gently. Finally, sprinkle a little granulated sugar on top of the milk.
Bake in the oven for 10-15 minutes or until the borders have risen and are golden.
A combination of sweet, nutty, almost ‘caramelly’ flavours are just the way to go if you’re feeling a morning or after lunch sweet ‘pick me up’. An easy way of getting your sweet kick without having to spend a lot of time in the kitchen.
250ml almond milk
5 pitted dates
1 tbsp golden syrup
In a blender add all the ingredients, including a light sprinkling of the cinnamon and blitz until smooth. Serve immediately in your favourite tumbler glass.
Artichokes are just the absolute best vegetables! Definitely one in my top 5 and truly wish that it was more accessible. Having said that, finding tinned artichoke hearts aren’t as difficult to find and not too extortionately priced; another delicious staple to add to your pantry. This soup is just, next level easy, tasty and suitable for vegetarians and vegans too! Personally, I prefer the chicken stock and cream as it just makes the soup taste that little bit more indulgent but it is equally delicious using the vegetable stock.
400g can artichoke hearts, drained
3 garlic cloves
1 small shallot, peeled and roughly chopped
400 ml chicken or vegetable stock
1 tbsp olive oil
Single cream (optional)
On medium heat, fry the shallot and garlic together until blistered and lightly coloured.
Add the artichoke, season with salt and pepper and fry for 3-4 minutes.
Pour in the stock and leave to cook gently for 10-15 minutes.
Transfer the mixture to a food processor and blend until smooth. Upon serving drizzle over some extra virgin olive oil or some single cream for added indulgence (optional).