Measurements for the ingredients are a guide. Depending on your taste, increase or decrease the spices. I use organic wherever possible. Cooking is a joy. Feel free to experiment.
Oil to cover the bottom of the pan
2 butternut squashes
1 inch piece of root ginger (peeled)
3 cloves of garlic
2 sticks of lemongrass
1 litre of vegetable stock (Saved water from cooking vegetables is good)
100 grams of creamed coconut
Chopped fresh coriander
Salt to taste
1. Chop the onions and sauté gently in oil (I use rice bran oil as it has a high smoking point) until they are soft. Add the root ginger, crush or chop the garlic and add. Crush the lemongrass with the back of a knife to release the oils and add whole. Stir.
2. Wash the squashes and cut into cubes discarding the seeds. If they are not organic peel them, otherwise the skin will soften and blend into the soup. Add to the pan with the vegetable stock. Bring the soup to a boil and add the creamed coconut, stir the soup until it is dissolved.
3. Simmer until the vegetables are soft. Add the fresh coriander and salt to taste. The blend or liquidise until you like the consistency. You may wish to add more stock if it is too thick for your liking!
A lovely Sunday spent cooking and adapting recipes for gluten and dairy intolerance. Here’s the recipe:
3 ripe bananas
150 g light brown sugar (or a substitute) Experiment if you don’t have a sweet tooth.
125mls sunflower oil
3 large organic eggs
225 grams of gluten free flour (I used Doves Farm white bread flour)
1teaspoon of gluten free baking powder
30mls of coconut milk
1) Preheat the oven to gas mark 4/180 degrees centigrade. Oil and line the base of a loaf tin.
2) Put the sugar into a mixing bowl and using an electric handheld blender whisk in the oil, coconut milk and then the eggs, one by one.
3) Sift the flour and baking powder and mix in. Mash the bananas and stir in.
4) Pour the mixture into the loaf tin and bake for about 40 minutes. Test the loaf is cooked by inserting a skewer at various points. It will come out clean when the bread is cooked. Cool for 10 minutes and then tip onto a wire rack and leave to cool after peeling the lining off
5) Cut into slices and enjoy!
A yummy chocolate brownie that is suitable for some and very useful as a birthday cake. Please check the ingredients very carefully and adapt if it is not suitable for your needs. Feedback on successful tips will be posted.
300 grams 70% plain chocolate
150g unsalted butter or substitute
4 large organic eggs
200g caster sugar
A baking tin approx 10”x8”
Preheat the oven (gas 4, 180C or 350F). Gently melt the chocolate with the butter stirring constantly. Allow to cool a little. Beat the eggs, add the sugar and beat till light and frothy. Fold into the chocolate mixture stirring well. Pour into the greased and lined baking tin, smooth over if necessary and bake for 25 minutes approximately. Do not overcook as you want it to be fudgy. Leave to cool. For an extra treat, melt 50g of 70% chocolate with 125g of unsalted butter and pour over the top. Leave to set. Then either serve whole (as the birthday cake in the picture or cut into 12/16 slices (depending on your needs!). Please feel free to adapt.