Eggless Pancakes

• Ingredients
• 1 cup all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon cinnamon
• 2 teaspoon baking powder
• 1 cup whole milk
• 1 tablespoon vegetable oil
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 2 tablespoon butter

• Method
• Combine dry ingredients and mix slightly.
• Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy.
• Set aside to rest for a few minutes.
  Heat a large skillet over medium-high heat until hot.
• While pan is heating, add butter.
• As soon as the butter is melted, add melted butter to pancake batter.
  Return pan to stove and stir butter into batter.
• When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.
• Cook until bubbles form on the surface.
• Carefully flip pancakes with turner/spatula and cook until golden brown.
  Note: This recipe also works well with whole wheat flour. Chopped fruit, nuts or chocolate chips can be added to batter before cooking for a unique treat.

Mulligatawny Soup

• Preparation time: 15 min
• Cooking time: 40 min

• Ingredients

• 1 carrot, chopped
• 1 onion, chopped
• 1 potato, chopped
• 1 cooking apple, chopped
• salt and pepper
• 2 tbsp oil
• 1 clove garlic, chopped
• 1 tbsp curry powder
• ½ pint (300ml) tomato juice
• 2 pints (1 ¼ L) vegetable stock

• Method

• Saute the chopped vegetables and apple in the oil.
• Add the garlic and curry powder and cook for 2 minutes, stirring from time to time.
• Add all the liquids, bring to the boil, reduce the heat and cover.
• Simmer for 30 minutes.
• Blend in a liquidizer and season to taste.

Fresh Tomato Soup

• Preparation time: 20 min
• Cooking time: 30 min

• Ingredients

• 1 medium onion, chopped
• 1 small potato, diced
• 1 lb (450g) tomatoes, skinned and chopped
• 2 oz (50g) butter
• 1 clove garlic
• 1 bay leaf
• 2 tbsp tomato puree
• 16 fl oz (500ml) vegetable stock
• 16 fl oz (500ml) milk
• seasoning

• Method

• Melt the butter and saute the onion until it becomes transparent.
• Add the potato, tomatoes, garlic, bay leaf, tomato puree and vegetable stock.
• Cover and simmer for 20 minutes.
• Remove from the heat and stir in the milk.
• Remove the bay leaf and blend in a food processor.
• Season to taste and serve.

Heavenly garlic dip

• Serves 4

• Ingredients
• 2 bulbs of garlic
• 6 tbsp olive oil
• 1 small onion - chopped finely
• 2 tbsp lemon juice
• 3 tbsp tahini (sesame seed paste)
• 2 tbsp chopped fresh parsley
• salt and pepper

• Method
• Separate the bulb of garlic into individual cloves
• Place them on a baking sheet and roast in a pre-heated oven at 200c/400f/gas marks 6 for 8-10 minutes
• Leave to cool for a few minutes
• Peel the garlic cloves then chop finely
• Heat the olive oil in a saucepan and add the chopped garlic and onion
• Fry gently for 8-10 minutes until softened
• Mix the lemon juice, tahini and parsley into the garlic mixture
• Season to taste with salt and pepper
• Transfer to a small heatproof bowl and keep warm at one side of barbecue

Tzatziki with pitta bread black olive dip

• Serves 4

• Ingredients - Tzatziki
• half a cucumber
• 250g/8oz thick natural yogurt
• 1 tbsp chopped fresh mint
• salt and pepper
• 4 pitta breads

• Ingredients - dip
• 2 garlic cloves - crushed
• 125g/4oz pitted black olives
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp chopped fresh parsley

• Method - Tzatziki
• Peel the cucumber and chop roughly
• Sprinkle with salt and leave to stand for 15-20 mins
• Rinse with cold water and drain well
• Mix cucumber, yogurt and mint together
• Season with salt and pepper and transfer to a serving bowl
• Cover and chill for 20-30 mins

• Method - dip
• Put the crushed garlic and olives into a blender and blend for 15-20 seconds
• Add the olive oil, lemon juice and parsley into the blender and blend for a few more seconds
• Season with salt and pepper

• Pitta
• Wrap the pitta bread in foil and place over barbecue or under grill for 2-3 mins, turning once to warm through
• Cut into pieces and serve with the tzatziki and black olive dip

Ricotta and spinach parcels

• Serves 4

• Ingredients
• 230g/12oz spinach -trimmed and washed thoroughly
• 30g/1oz butter
• 1 small onion- chopped finely
• 1 tsp green peppercorns
• 500g puff pastry
• 250g/8oz ricotta cheese
• 1 egg- beaten
• salt
• fresh herb sprigs to garnish

• Method
• Pack the spinach into a large saucepan
• Add a little salt and a very small amount of water and cook until wilted
• Drain well,cool and then squeeze out any excess moisture with the back of a spoon - chop roughly
• Melt the butter in a small saucepan and fry the onion gently until softened but not browned
• Add the green peppercorns and cook for 2 more minutes
• Remove from heat, add spinach and mix together
• Roll out the puff pastry thinly on a lightly floured work surface and cut into 4 squares, each 18cm/7" across
• Place a quarter of the spinach mixture in the centre of each square and top with a quarter of the cheese
• Brush a little beaten egg around the edges of the pastry squares and bring the corners together to form parcels -Press the edges together firmly to seal
• Lift the parcels onto a greased baking sheet, brush with beaten egg and bake in a preheated oven at 200c/400f/gas mark 6 for 20-25 minutes until risen and golden brown
• Serve hot, garnished with sprigs of fresh herbs accompanied by fresh vegetables

Tofu and vegetable mini kebabs

• Serves 6

• 300g/10oz smoked tofu(bean curd) cut into cubes
• 1 large red and 1 large yellow pepper - deseeded and cut into small squares
• 175g/6oz button mushrooms - wipes
• 1 small courgette - sliced
• Finely grated rind and juice of one lemon
• 3 tbsp olive oil
• 1 tbsp chopped fresh parsley
• 1 tsp caster sugar
• salt and pepper
• parsley sprigs to garnish

• Ingredients - Sauce
• 125g/4oz cashew nuts
• 15g/1 tbsp butter
• 1 garlic clove - crushed
• 1 shallot - finely chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp caster sugar
• 1 tbsp desiccated (shredded coconut)
• 150ml natural yogurt

• Method
• Thread the tofu cubes, peppers, mushrooms and courgettes onto bamboo satay sticks
• Arrange them in a shallow dish
• Mix together the lemon rind, juice , oil, parsley and sugar
• Season well with salt and pepper
• Pour over the kebabs and brush them with the mixture - leave for 10 mins

• Method - sauce
• Scatter the cashew nuts on to a baking sheet and toast until lightly browned
• Melt the butter in a saucepan and cook the garlic and shallot gently until softened
• Transfer to a blender or food processor and add the nuts, coriander, cumin, sugar, coconut and yogurt
• Blend for about 15 seconds
• Place the tofu kebabs under a preheated grill and cook, turning and basting with the lemon juice mixture until lightly browned
• Garnish with sprigs of parsley and serve with cashew nut sauce

Baked aubergine (egg plant) basil and mozzarella rolls

• Serves 4

• Ingredients
• 2 aubergines - sliced thinly length ways
• 5 tbsp olive oil
• 1 garlic clove - crushed
• 4 tbsp pesto sauce
• 175g/6oz grated mozzarella cheese
• few basil leaves torn into pieces
• salt and pepper
• fresh basil leaves to garnish

• Method
• Spread out the slices of aubergine on a work surface
• Sprinkle liberally with salt and leave for 10-15 minutes to extract the bitter juices
• Turn the slices over and repeat
• Rinse well with cold water and drain on a paper towel
• Heat the olive oil in a large frying pan and add the garlic
• Fry the aubergine slices lightly on both sides, a few at a time - drain on paper towel
• Spread the pesto sauce on to one side of the aubergine slices
• Top with the grated mozzarella cheese and sprinkle with the torn basil leaves
• Season with salt and pepper
• Roll the slices and secure with wooden cocktail sticks
• Arrange the aubergine rolls in a greased oven proof baking dish
• Bake in a preheated oven at 180C/350F/gas mark 4 for 8-10 minutes
• Transfer the rolls to a warm serving plate
• Scatter with fresh basil leaves and serve at once

Potato with parsley, spring onion and sour cream dressint

• Serves 4

• Ingredients
• 500g/1lb potatoes
• Fresh herbs to garnish
• 150ml soured cream
• 3 tablespoon light mayo
• 4 spring onions, trimmed and chopped finely
• 1 tablespoon chopped parsley
• salt and pepper

• Method - dressing
• Mix all ingredients together
• Season with salt and pepper
• 
  Method - potatoes
• Cook the potatoes in lightly salted boiling water until just tender
• Drain well and leave to cool for 5 minutes, then add dressing
• Serve garnished with fresh herbs

Potato with warm vinaigrette dressing

• Serves 4

• Ingredients
• 500g/1lb new potatoes
• Fresh herbs to garnish
• 6 tablespoons hazelnut oil
• 1 teaspoon wholegrain mustard
• 3 tablespoons cider vinegar
• 1 teaspoon caster sugar
• few basil leaves torn into shreds
• salt and pepper

• Method - dressing
• Whisk hazelnut oil, cider vinegar, mustard, sugar and basil leaves together in a small jug or bowl
• Season

• Method - potatoes
• Cook the potatoes in lightly salted boiling water until just tender
• Drain well and leave to cool for 5 minutes, then add dressing
• Serve garnished with fresh herbs

Potato salad - light curry dressing

• Serves 4

• Ingredients
• 500g/1lb new potatoes
• Fresh herbs to garnish
• 1 tablespoon vegetable oil
• 1 tablespoon medium curry paste
• 1 small onion chopped
• 1 tablespoon mango chutney- chopped
• 6 tablespoons natural yogurt
• 3 tablespoons mayonnaise
• salt and pepper
• 1 tablespoon singe (light) cream to garnish

• Method - dressing
• Heat the vegetable oil in a saucepan and add the curry paste and onion
• Fry together, stirring frequently until the onion is softened
• Remove from the heat and leave to cool slightly
• Mix together the mango chutney, yogurt, cream and mayo
• Add the curry mixture and blend together
• Season with salt and pepper

• Method - potatoes
• Cook the potatoes in lightly salted boiling water until just tender
• Drain well and leave to cool for 5 minutes, then add dressing
• Serve garnished with fresh herbs, spooning (light) cream on the potatoes

Banana and Marshmallow melts with butterscotch sauce

• Serves 4

• Ingredients
• 4 wooden skewers
• 4 bananas
• 4 tablespoons lemon juice
• 250g/8oz marshmallows

• Sauce
• 125g/4oz butter
• 125g/4oz light muscovado sugar
• 125g/4oz golden (light corn) syrup
• 4 tablespoons hot water

• Method
• Soak the wooden skewers in hand hot water for 30 minutes
• Slice the bananas into large chunks and dip them into the lemon juice to prevent them from going brown
• Thread the marshmallows and pieces of banana chunks alternately on to kebab sticks or bamboo skewers, placing 2 marshmallows and 1 piece of banana onto each one

• To make the sauce
• Melt the butter, sugar and syrup together in a small saucepan
• Add the hot water, stirring until blended and smooth - Do not boil or them mixture will become toffee-like
• Keep the sauce warm at the edge or the barbecue - stirring from time to time

• Sear the kebabs over the barbecue coals for 30-40 seconds, turning constantly, so that the marshmallows just begin to brown and melt
• Serve the kebabs with some of the butterscotch sauce spooned over

Giggle Cake

• Serves 8

• Ingredients
• 350g/12oz/2 cups mixed dried fruit
• 125g/4oz butter or margarine
• 175g/6oz/1 cup soft brown sugar
• 250g/8oz/2 cups self raising flour
• Pinch of salt
• 2 eggs beaten
• 225g/7.5 can chopped pineapple - drained
• 125g/4oz glace cherries - halved

• Method
• Put the mixed dried fruit into a large bowl and cover with boiling water
• Leave to soak for 10-15 minutes the drain well
• Put the butter or margarine and sugar into a large saucepan and heat gently until melted
• Add the drained mixed dried fruit and cook over a low heat, stirring frequently for 4-5 minutes
• Remove from the heat and transfer to a mixing bowl
• Leave to cool
• Sift the flour and salt into the dried fruit mixture and stir well
• Add the eggs, mixing until thoroughly incorporated
• Add the pineapples and cherries to the cake mixture and stir to combine
• Transfer to a greased lined 1kg/2lb loaf tin and level the surface
• Bake in a preheated oven at 180 degree c/350 degree f/gas mark 4 for about 1 hour
• Test the cake with a fine skewer - if it comes out clear the cake is cooked - if not return to the oven for a few more minutes

Green fruit salad with mint and lemon syrup

• Serves 4

• Ingredients - Fruit
• 1 small honeydew melon
• 2 green apples
• 2 kiwi fruit
• 12g/4oz seedless green grapes
• Fresh mint sprigs to decorate

• Ingredients - Syrup
• 1 lemon
• 150ml white wine
• 150ml water
• 4 tablespoons clear honey
• Fresh mint sprigs

• Method
• To make the syrup, pare the rind from the lemon using a potato peeler
• Put the lemon rind into a saucepan with the wine, water and honey
• Heat and simmer gently for 10 minutes
• Remove from the heat - add sprigs of mint and leave to cool
• Slice the melon in half and scoop out the seeds
• Use a melon baller or a teaspoon to make the melon balls
• Core and chop the apples
• Peel and slice the kiwi
• Strain the cooled syrup into a serving bowl, removing and reserving the lemon rind and discarding the mint sprigs
• Add the apple, grapes, kiwi and melon
• Stir through gently to mix
• Serve decorated with sprigs of fresh mint and some reserved lemon rind

Tomato, Mozzarella and Avocado Salad

• Serves 4

• Ingredients
• 150g packet of mozzarella cheese - sliced
• 3 large vine tomatoes - sliced
• 8 sun dried tomatoes, drained with oil reserved
• 2 medium avocados, peeled and sliced
• 3 tablespoons extra virgin olive oil
• 2 teaspoons lemon juice
• salt and freshly ground black pepper
• Fresh basil to garnish

• Method
• Arrange the cheese, tomato and avocado slices on four individual plates
• Slice the sun dried tomatoes and scatter over the salad with the basil leaves
• Mix the reserved oil from the tomatoes with the oil from the tomatoes with the olive oil and lemon juice.
• Season with the salt and pepper and pour over the salad

Avocado Dip

• Serves 4-6

• Ingredients
• 1 large ripe avocado
• 2 teaspoons lemon juice
• 1 teaspoon Worcestershire sauce
• 3 oz (75g) low fat soft cheese
• quarter red pepper - finely diced

• Method
• Cut the avocado in half and remove the stone
• Spoon the flesh from the skin and place into a bowl with the lemon juice and Worcestershire sauce
• Mash with a potato masher until smooth
• Add the soft cheese and beat until smooth
• Stir in the red pepper
• Serve with crackers, bread sticks or tortilla chips

Tomato Salsa

• Serves 4

• Ingredients
• 4 ripe, red, firm tomatoes
• 1 medium red skinned onion
• 1-2 cloves of garlic - crushed
• 2 tablespoons coriander - chopped
• half red or green chilli (optional)
• 1 lemon or lime - finely grated rind and juice
• ground black pepper

• Method
• Chop the tomatoes fairly finely and evenly put them into a bowl
• Peel and thinly slice the red onions
• Add to the tomatoes with the garlic and coriander and mix lightly
• Remove the seeds from the red or green chilli if using, chop the flesh very finely and add to the salad
• Add the lemon or lime rind and juice to the salsa and mix well
• Transfer to a serving bowl and sprinkle with pepper

Cucumber and Fruit Salad

• Preparation Time 25 mins

• Ingredients
• 1 cup of cucumber- thinly sliced
• 2 cups of orange pieces
• 2 cups of honeydew melon pieces
• 1 cup of purple grapes
• 6 tablespoons sour cream dressing
• 3 teaspoons lemon juice
• 2 tablespoons sugar
• 2 tablespoons chopped fresh dill
• Pepper to taste

• Method
• Mix all fruit and cucumber together in a bowl - chill for 20 minutes
• To make dressing - beat sour cream, lemon juice, sugar, dill and pepper in a bowl
• Divide fruit between 4 serving bowls and top with dressing

Pasta with Cheese Sauce

• Serves 4
• Preparation Time:-5 minutes
• Cooking Time:- 8-15 minutes

• Ingredients
• 450g wholewheat tagliatelle
• 1 tablespoon oil
• 1 onion- peeled and sliced
• 1 garlic clove- peeled and crushed
• half green pepper, cored, seeded and finely chopped
• 50g mushrooms - chopped
• 1 400g can of tomatoes
• 1 tablespoon chopped fresh basil
• 225g cottage cheese
• salt and pepper
• grated parmesan cheese

• Method
• Cook the tagliatelle in a large pan of boiling salted water until just tender - drain and keep warm
• Heat the oil and fry the onion for 3 minutes without browning
• Add the garlic, green pepper and mushrooms and stir fry for 30 seconds
• Add the tomatoes with their juice and basil, stir well - bring to boil and simmer for 30 minutes
• Stir in the cottage cheese and heat through gently - do not boil
• Add salt and pepper to taste
• Place the tagliatelle in a warmed serving dish, pour over the sauce and toss well
• Sprinkle with parmesan cheese

New York Caesar Salad

• Preparation Time:-10 minutes
• Cooking Time:-12 minutes

• Ingredients
• 4 thick slices white bread - crusts removed
• 6 tablespoons olive oil
• 2 cos lettuce hearts
• 50g/2oz parmesan cheese

• Dressing
• 2 teaspoons capers (optional)
• 2 clove garlic
• 3 tablespoons olive oil
• Juice of 1 lemon
• 6 tablespoons single cream
• Quarter teaspoon dijon mustard
• Salt and black pepper

• Method
• Cut the bread into 1cm cubes
• Heat the oil in a frying pan
• Fry the bread cubes for 8 minutes - turning occasionally until golden
• Tear the lettuce leaves and put into salad bowl
• Shave half the cheese into curls and grate the rest
• Add the curls to the bowl with the croutons
• For the dressing
• Chop the capers if using and peel and chop the garlic
• Set the pan over a medium heat and add the olive oil, capers, lemon,garlic, cream, mustard and grated cheese
• Heat, whisking all the time until well blended
• Season to taste and pour over the salad
• Toss to serve