Vegetarian Recipes

Ingredients for pumpkin pie recipe

350g shortcrust pastry (use ready made shop bought pastry or make your own, see below for recipe)
300g pumpkin puree
2 eggs
80g soft light brown sugar
1 teaspoon mixed ground spice
150ml single cream

How to make pumpkin pie recipe

To make pumpkin puree, steam pumpkin flesh for about 10-15 minutes until soft. Mash with a potato masher and set aside to cool.
Preheat oven to 180°C. Roll out pastry and line an 8 inch loose-bottomed flan tin or sponge cake tin.
Whisk eggs, mixed ground spice and soft light brown sugar in a large bowl until thick.
Add pumpkin puree and single cream.
Pour mixture in to the pastry case and bake for 40 minutes.
Serve with whipped cream, if preferred.

How to make shortcrust pastry

You will need:

175g plain flour
90g chilled butter, cut into cubes
Approximately 2 tablespoons of water

Put the flour in a large bowl, then add the butter.
Rub in the butter and flour together until the mixture resembles fine breadcrumbs. Mix in enough water to make a soft pliable dough.
Form a ball with the dough and wrap with cling film and chill in a refrigerator for 30 minutes.
Roll out the dough with a rolling pin on a lightly floured surface. Line the flan tin with the rolled out dough, ready to add filling.

Ingredients fo make Pasta Bake Recipe

600ml milk
40g butter
30-40g plain flour
½ teaspoon ground nutmeg
1 teaspoon wholegrain mustard
500g pre-cooked filled
Salt and pepper to season
Cherry tomatoes, halved
Broccoli florets

How to cook pasta bake recipe

Put pre-cooked pasta in an ovenproof dish.
Preheat oven to 180°C.
Melt the butter over a medium heat in a saucepan.
Add flour to the melted butter and mix throughly to form a paste.
Pour in the milk and stir until combined. Add nutmeg and wholegrain mustard. Season with a little salt and pepper.
Keep stirring the milk mixture, still over a medium heat. It will slowly thicken.
Once thickened to the consisitency of gravy remove from heat and pour over the pasta in the ovenproof dish.
Arrange cut tomatoes and broccoli over the pasta.
Bake for 30 minutes and serve.

Variations to make pasta bake recipe

Any pasta shapes can be used. Pasta will have to be cooked according to packet instructions.

Other vegetables can be used eg. sliced courgettes, mushrooms and more to make pasta bake recipe.

Add grated cheddar cheese 10 minutes before the end of cooking time for a richer dish.

If you prefer a meatier dish, replace vegetables with sliced cooked chicken breast, or experiment with other cooked meats.

Ingredients for Cheesy Garlic Bread Recipe

2 part-baked baguettes
40g butter
2 garlic cloves, crushed
&half; teaspoon dried thyme
80g of cheddar cheese, sliced

How to make Cheesy Garlic Bread

Put the butter in a bowl and cut in to small cubes. Use a fork to press down and soften.
Peel and crush 2 garlic cloves. Mix with butter to make garlic butter.
Add dried thyme to butter mixture and blend together.
Slice the Cheddar cheese thinly and make little squares of about 2cm each sides.
Now make slits in the baguettes (about 1.5cm apart) using a bread knife. Do not slice completely through the baguette.
Then spread a little of the garlic butter mix in each slit of the baguettes. Be careful not to break the baguettes.
Insert the cheddar cheese slices in each baguette slit.
Place the baguettes under a medium grill for about 4 minutes, in a lower shelf. Check your cheesy garlic bread each minute to make sure it is not burnt. It is ready when it is only slightly brown at the edges of the slits and the cheese melted.

Suggestions

Cheesy Garlic Bread can be served as a side dish during a barbeque.

Cheesy Garlic Bread is perfect enjoyed dipped in your favourite soup.

Notes

I prefer to use freshly crushed garlic as the smell is less intense ( and to some others less unpleasant) than ready packaged crushed garlic to make Cheesy Garlic Bread.

Dried thyme is optional, I find it enhances the flavour and kitchen aroma, ensuring a quick arrival to the dinner table knowing Cheesy Garlic Bread is being served.

Blueberry and Lemon Gluten Free cake recipe

Blueberry and Lemon Gluten Free Cake Recipe Ingredients

100g butter
100g caster sugar
100g ground almonds
2 eggs
90g cornmeal
1 teaspoon baking powder
1 lemon, for zest and juice
100ml natural yoghurt
100g blueberries

How to make blueberry and lemon gluten free cake

Preheat oven to 180°C (160°C if using fan oven). Grease and line a 1kg loaf tin.
Cream butter and sugar with an electric mixer until soft and pale.
Add one egg and about 25g ground almonds, mix, then add the second egg and another 25g ground almond and mix through.
Next add the cornmeal, lemon juice and zest and mix.
Then add baking powder, yoghurt and the remaining ground almonds and mix well.
Stop using electric mixer and stir in the blueberries with a wooden spoon, taking care not to crush the blueberries.
Pour into the loaf tin and bake for 45 minutes.

Disclaimer

As far as I am aware this is a gluten free recipe. If you believe otherwise, send me a postcard and let me know.

Please note this recipe also contains nuts and may not be suitable for people with nut allergies.

PS – If you do make my blueberry and lemon gluten free cake recipe, tweet (@HobSpotTweets)/instagram (@HobSpot) me a pic and let me know or post it on my facebook page to show everyone your handiwork.

Karen’s Egg Fried Rice Recipe

A simple stir fry dish that’s quick to make and goes down a treat with spring rolls, sweet and sour dishes and many other Chinese recipes.

The secret to making this recipe is not to rush. Steam the rice and allow to cool before cooking this dish. I use a rice cooker but as long as the rice is properly cooked and not hard in the middle you should be OK. Make sure you separate the rice once it’s cooled and before frying. This makes your egg fried rice much lighter, fluffier and tastier.

Karen’s Egg Fried Rice Ingredients

400g cooked rice, cold
2 eggs,beaten
2 spring onions sliced finely
1 stock cube (dissolved in about 50ml hot water)
100g tinned or thawed frozen sweetcorn (optional)
1 tablespoon sunflower oil
A pinch of salt
ground white pepper

How to cook Karen’s egg fried rice

Separate cooked cold rice using a wooden spatula or your fingers.
Put about 1 tablespoon of sunflower oil in a non stick frying pan or wok. Use a gentle heat only. (I used setting 5 out of 9).
Fry sliced spring onions until soft.
Add beaten eggs and scramble in the frying pan.
Add the rice, a little at a time while eggs are not set.
Keep stirring and adding rice until all mixed.
Keeping the heat gentle, pour in the dissolved vegetable stock and mix well.
Add the tinned sweetcorn (if using) and mix well.
Add a pinch of salt and ground white pepper to taste.

This should take under 10 minutes from the start. As long as the bits of egg are set and rice are warmed through it is now ready to serve.

Variations

Use mixed frozen vegetables (thawed). Serve garnished with sliced spring onions or crispy fried onions.

Serving suggestions

A great accompaniment to many Asian dishes, serve with sweet and sour, spring rolls or lemon chicken. Beef in black bean sauce is also good too.

If you like this recipe for egg fried rice, be sure to share it with your friends and family. You can also tweet me @HobSpotTweets and you may just show up in the stream in the sidebar.

Wild Blackberry Cheesecake Recipe

Blackberry cheesecake makes a lovely dessert. It’s simple to make and easy to vary to make your own interpretation by using different fruit.

Don’t forget it needs time to set, preferrably overnight, in the fridge so you’ll need to plan ahead if you’re thinking of making this recipe.

Blackberry Cheesecake Recipe Ingredients

Serves 8

1/2 tsp sunflower oil
200g full fat soft cheese
400g condensed milk
Juice of 2 lemons
150g double cream
10g fresh mint
20-30 blackberries, washed
100g digestive biscuits
40g unsalted butter

How to make blackberry cheesecake…

Grease your 1.2l loaf tin and line with clingfilm
Put the soft cheese into a bowl and beat with a hand held whisk until smooth.
Beat in the condensed milk, lemon juice and double cream.
Chop the mint and stir into the mixture.
Pour part of the cream cheese mixture into the loaf tin and top with some of the blackberries. The pour over the remaining cream cheese mixture.
Crush the digestive biscuits and mix with the melted butter.
Spoon over the filling and press down lightly until firm.
Chill in the fridge for at least 4-hours or preferrably overnight to set.
When set, carefully turn out onto a serving plate and top with the remaining blackberries.

Variations

You can easily vary this blackberry cheesecake recipe by using a different fruit. Strawberries and raspberries are great alternatives, as are peach slices. Be creative and try different combos too.

Remember, if you make this recipe, please do share a pic with me on my facebook page, twitter or instagram.

Double Chocolate Cupcakes Recipe

The secret to making the best double chocolate cupcakes is to use really good quality chocolate and cocoa. Don’t scrimp on the ingredients or you’ll regret it later, the richness of the flavour just won’t be there.

Double Chocolate Cupcakes Ingredients

Makes 16

For the cupcakes…

3 large eggs
250g caster sugar
1 tsp vanilla sugar
50g butter
100ml soured cream
2 tbsp cold coffee
250g plain flour
2 tsp baking powder
4 tbsp cocoa powder
100g plain chocolate

Note – for the cocoa powder and plain chocolate, use really good quality ingredients. It makes a huge difference to the finished cupcakes 😉

For the frosting…

60g butter
300g icing sugar
1 tsp vanilla sugar
2 tbsp cocoa powder
100g cream cheese
1/2 tbsp hot coffee
Hundreds and thousands and sugar flowers to decorate

How to make double chocolate cupcakes…

For the cupcakes…

Pre-heat your oven to 180°C, fan 160°C, gas mark 4
Line muffin tin with paper muffin liners
Beat eggs, caster sugar and vanilla sugar together either by hand or using an electric whisk until thick, white and fluffy.
Melt the butter in a small pan. Add the soured cream and cold coffee then gently fold into the cream mixture.
In a separate bowl, mix the flour, cocoa powder and baking powder together, adding a pinch of salt. Sieve over the egg mixture and fold in with the melted chocolate.
Fill each of the muffin cases to about 2/3 full and bake for 15-20 minutes or until well risen. Remove from oven and place on a cooling rack.

For the chocolate frosting…

Soften the butter and beat with the icing sugar, vanilla sugar, cocoa powder and cream cheese in a bowl. Stir in the hot coffee.
Spread onto the cupcakes and decorate with the hundred and thousands and sugar flowers.

I always love seeing your cupcake pictures so if you make a batch of double chocolate cupcakes be sure to snap them on your mobile and share a pic via facebook, twitter or instagram.

Apple and Blackberry Crumble Recipe

My grandmother used to make the most fantastic apple and blackberry crumble. Sadly I don’t have her recipe but this one is as close as I’ve managed to get to it.

When you make it, don’t forget to leave a comment and let me know what you think. Better still snap a quick pic on your phone and share with me via facebook, twitter or instagram. I always enjoy seeing your creations.

Apple and Blackberry Crumble Ingredients

500g Bramley apples, peeled, cored and chopped
500g Fresh blackberries, washed
175ml water
2-3 tbsp granulated sugar

For the crumble topping…

175g plain flour
75g butter, cubed
40g granulated sugar

How to make apple and blackberry crumble

Preheat oven to 200°C, fan 180°C, gas mark 6.
Place the apples into a saucepan and add the water. Bring to the boil then cover and simmer gently for 5 minutes.
Drain the water and add the sugar and blackberries. Mix well then turn into an oven proof dish.
To make the crumble, sift the flour into a mixing bowl and add the butter. Mix together with your fingers until the mixture resembles breadcrumbs then stir in the granulated sugar.
Spread evenly over the apples and blackberries and back for 35 minutes or until the crumble is a light golden brown and the apples have cooked through.

Serving suggestions…

Serve with either double cream, custard or vanilla ice cream on the side.

Variations

Try different kinds of fruit to make an alternative dish. Pear and plum work well as do peach slices. Don’t be afraid to experiment.

If you have a favourite, leave a comment and let s know. We’d love to hear it 🙂

Lemon and Poppy Seed Cupcakes Recipe

When I visit my favourite coffee shop they always have the most delicious lemon and poppy seed cupcakes. They’re irresistable and far too tempting. One just has indulge.

This recipe makes 16 and I guarantee they won’t be around for long. If you make them, let me know or better still, send me a pic from your phone via facebook, twitter or instagram. I always enjoy seeing your creations – especially the cupcakes.

Lemon and Poppy Seed Cupcakes Recipe Ingredients

Makes 16

For the cupcakes…

3 large eggs
250g caster sugar
1 tsp vanilla sugar
100g butter
100ml milk
250g plain flour
2 tsp baking powder
60g poppy seeds
Finely grated zest of 1 lemon
Juice of 2 lemons

For the frosting…

60g butter
300g icing sugar
1 tsp vanilla sugar
Finely grated zest of 2 lemons
Juice of 1/2 lemon
100g cream cheese
Poppy seeds and white currants to decorate

How to make lemon and poppy seed cupcakes…

For the cupcakes…

Pre-heat your oven to 180°C, fan 160°C, gas mark 4
Line muffin tin with paper muffin liners
Beat eggs and sugar together either by hand or using an electric whisk until thick, white and fluffy.
Melt the butter in a small pan then turn off the heat before adding the milk. Gently fold into the egg mixture.
In a separate bowl, mix the flour and baking powder together, adding a pinch of salt. Sieve over the egg mixture and fold in with the poppy seeds, lemon zest and juice.
Lemon and Poppy Seed Cupcakes – Oven ready
Fill each of the muffin cases to 2/3 full and bake for 15-20 minutes or until golden brown. Remove from oven and place on a cooling rack.

Lemon and Poppy Seed Cupcakes - Baked — Lemon and Poppy Seed Cupcakes – Ready for Icing

For the cream cheese frosting…

Soften the butter and beat with the icing sugar, vanilla sugar, lemon juice, lemon zest and poppy seeds in a bowl.
Spread onto the cupcakes and decorate with poppy seeds and white currants.

Don’t forget, I want to see pics. If you’ve made this recipe, share a snap from your phone with me via facebook, twitter or instagram. It’s always great to see what your creations look like.

BTW, if you have any other great cupcake flavour combos, leave a comment below and let me know.

Raspberry Cupcakes Recipe

Everyone loves cupcakes and this recipe for raspberry cupcakes is a great alternative to strawberry or chocolate. My kids and husband both love these. In fact, they don’t last long and if I’m not quick all that’s left is a plate of crumbs.

Raspberry cupcakes are a delight to make and I’d love to see yours so if you make this recipe be sure to snap a quick pic on your phone and share it with me on my facebook page, twitter or instagram.

Raspberry Cupcakes Recipe Ingredients

Makes 16

For the cupcakes…

3 large eggs
250g caster sugar
1 tsp vanilla sugar
100g butter
100ml milk
250g plain flour
2 tsp baking powder
Finely grated zest and juice of 1 lemon
250g fresh raspberries

For the frosting…

150g icing sugar
200g fresh raspberries plus extra to decorate
200g cream cheese

How to make raspberry cupcakes…

For the raspberry cupcakes…

preheat your oven to 180°C, fan 160°C, gas mark 4
Line 16 muffin tins with paper muffin liners
Beat eggs and sugar together either by hand or using an electric whisk until thick, white and fluffy.
Melt the butter in a small pan then turn off the heat before adding the milk. Gently fold into the egg mixture.
In a separate bowl, mix the flour and baking powder together, adding a pinch of salt. Sieve over the egg mixture and fold in with the raspberries, lemon zest and juice.
Fill each of the muffin cases to 2/3 full and bake for 15-20 minutes or until golden brown. Remove from oven and place on a cooling rack.

For the raspberry frosting…

Beat the icing sugar and cream cheese together in a bowl.
Fold the berries into the mix.
Spread onto the cupcakes and decorate with fresh raspberries.

Whilst they’re cooling take a quick pic one your mobile and share it with me on my facebook page, twitter or instagram. Don’t forget to tell me how long the batch lasted for.