Veggie sausages with chia and apricots

This is a quick and easy recipe, perfect for a weekend barbecue, made all the more so by using Suma’s wonderful vegetarian sausage mix as a base, with a few additions to make it a little more ‘interesting’ for that veggie sausage fix. The apricots work really well with the mix, especially with some good, rich balsamic vinegar added. I enjoy them with aubergine parmisan (as shown in the picture), but they would be great with a crisp green salad, or new potatoes and roasted veg.

Ingredients
1/2 packet of Suma veggie sausage mix (made up to the packet instructions, with 25mls extra water)
2 table spoons of chia seeds
100g chopped apricots
1 table spoon olive oil
1 table spoon balsamic vinegar
1 tsp smoked garlic granules (I use the Little Smokehouse)

Method
Make up the sausage mix stir together and add all the other ingredients, mix thoroughly and leave to absorb the moisture.
The mixture will be soft and pliable.
Place in the fridge for 30 minutes, or overnight for cooking the next day.

Roll out sausage or rissoles in your hand and set aside ready to cook.
Place on the barbecue and cook until roasted.
(Alternatively lightly fry in a frying pan.)

Enjoy with a crisp green salad, or side of your choice!

Elderflower Fizz Recipe

Elderflower Fizz is the perfect Summer drink and so easy to make. No yeast is needed to start the fermentation and it is ready to drink in three weeks. It’s important to pick the freshest flowers when they are creamy white, once they start to drop or turn brownish, it will affect the taste. You can find flowering elderflower during May and June in hedgerows around the country. (Check in the library or online for the exact flowers, if you are not sure what you are picking). There is nothing better or more satisfying, than roaming around in the outdoors, picking fresh fruit and in this case flowers, to enjoy preparing at home for future foodie delights. Many thanks to my favourite go-to book, ‘All Good Things Around Us’ on which this recipe is based.

What you will need:

10 fresh elderflower heads (about 1 litre of flowers removed from their stalks)
Remember to gently shake the flowers to remove any insects beforehand.
Juice of 2 small lemons
5 litres of water
Large pan, or large clean bowl
Strong screw top bottles
(I start my fizz off in a pressure cooker pan, it is the perfect size for this recipe, and once the lid is on, it keeps the air out well.)

Carefully remove all the flower heads from their stalks, add flowers with lemon juice to your pan or bowl and pour over the water. Stir thoroughly with a wooden spoon, cover the pan or bowl with a weighted plate to exclude the air.
Leave for 24 hours.
Strain into jugs and from there into clean, strong glass bottles with tight filling lids. Allow a couple of centimetres at the top of the bottles and screw the lids on tightly.
Drink within 3-4 weeks, as it will not keep indefinitely.

HERBY CHEESE SCONE RECIPE

Herby Cheese Scone Recipe

This is a lovely quick and easy recipe to enjoy, based on a very good recipe by Paul Hollywood, which I have adapted slightly to include a herby twist.
I used self raising flours in my recipe, but the original recipe used plain flours with baking powder. I have a good selection of wheat based and gluten free flours including gluten free baking powder at eye2eye Shop, for those who need to avoid wheat or gluten in their diet and this recipe is easily adapted for alternative flours. With the exceptional choice in vegan cheeses and milk alternatives available, it’s also possible to adapt this recipe for vegans to enjoy too. I recommend Vegamigo cheeses and Oatly milk alternatives for this recipe.

INGREDIENTS

250g S/R wholemeal flour*
250g S/R white flour*
* If using plain flour add : 2tsp Baking Powder
Additional flour for rolling out the mixture
1/2 tsp dried mustard
1/2 tsp pink Himalayan salt
1 tsp organic mixed dried herbs
200g grated cheddar cheese
100g Parmesan or strong hard cheese
400mls milk
Optional : 1 beaten free range egg for glazing the scones

METHOD

Pre-heat oven to 220 degrees
Line a baking tray with unbleached parchment paper

Place all the dry ingredients in a large bowl, with the exception of two handfuls of the cheese (set this aside for the topping).
Mix the dry ingredients together with your hands, making sure the cheese is well distributed in the flour. Add the milk and bring ingredients together with your hands or a wooden spoon. It will be sticky at this point.
Turn the mixture out onto a floured surface and gently fold and knead to form a soft dough.
Flatten, or roll out the dough to 1inch or 2.5cms thick, cut out 15 scones with a cutter.
Place the scones on the lined baking tray. Sprinkle over the additional cheese (after coating with egg mix if used)
Bake in the centre of the oven for 15 – 17 minutes.

These scones are delicious served warm with cheese pate, (see my recipe for cheese pate here, or simple buttery spread.

CHEESE PATE RECIPE

This simple recipe makes a delicious dinner party starter or topping for a tasty snack and is regularly requested by family members and dinner guests at the Casey-Green household. I make it the night before needed usually, so that the flavours have time to infuse and the pate has time to set.
I believe the original recipe was from an old Cranks recipe book, the original included blue cheese, but I’m not a great fan of the blue ‘twang’ it leaves on my taste buds and this version works just as well without it.

You will need a food processor, which makes quick work of the blending. The recipe is easily adapted for vegans, replacing the cottage cheese with a vegan yoghurt and using creamy Sheese, or Toffuti as the base, Vegamigo hard cheese, or strong cheddar style Sheese will also work well as alternatives.

I think the tablespoon of sherry is an essential ingredient to the finished taste, but you could try Biona’s Organic apple cider vinegar, or a very good balsamic, such as Cape Treasures fig infused Balsamic vinegar, a Fairtrade product new to eye2eye Shop, but so utterly delicious, it is destined to become a regular feature in the shop. Balsamic vinegar will affect the colour of the finished pate, but should add the required acidity to balance the cheese in the pate.

INGREDIENTS

1/2 tub cream cheese, full fat is best, but half fat will work.
200g strong cheddar
100g cottage cheese
1 tbspn dry sherry
Pinch of salt
Pepper to taste
1 tsp Mixed herbs & seasoning to roll the cheese in at the end

METHOD

Place all the ingredients in a food processor (apart from the additional herbs for rolling the cheese)
Blend until smooth
Taste the mixture for seasoning and balance accordingly.

Lay-out a 12inch square piece of recycled foil onto a flat surface and loosely sprinkle the mixed herbs & seasoning at one end on the foil.

Turn the cheese pate out onto the herby side of the foil and roll the cheese from one end, by pulling the foil across the pate, from one side, to within an inch of the other side.
The foil will stick to the cheese, this is fine, once chilled it will peel away.
Gently fold the ends and the sides of the foil down around the cheese pate, to tightly encapsulate it.
Chill the cheese for at least 30 minutes before serving.

Serve with rustic bread, savoury wholemeal scones or Most Marvellous seeded crackers.

‘Waldorf’ Walnut Vegan Pate

I’m so pleased with this recipe!
I fancied making something different and with walnuts and cashews in the cupboard, I decided to have a go at making a Walnut based pate. I love Waldorf salad, so with that in the back of my mind, this is what I came up with.
I hope you enjoy it too. The apple gives it a lovely ‘appley’ edge, you could always try a Granny Smith Apple if you wanted to make it a little sweeter.
I’ve been enjoying it with Most Marvellous crackers, but some rustic bread or toast would be good too.


Walnut ‘Waldorf’ pate

125gms TRAIDCRAFT Fairtrade Organic Walnuts
50gm TRAIDCRAFT fairade cashew nuts
1 medium sized carrot, grated
1 medium sized white onion chopped finely
1 small sharp cooking Apple chopped into 1cm cubes
1 stick of celery chopped finely
4 tablespoons of dark soy sauce

Place all the dry ingredients into a food processor and blend for 2 minutes at 30 second intervals.
Add the soy sauce and blend until smooth or until the desired texture is reached.

I like this pate to have a slightly grainy texture, but this is down to personal taste.
Try it and see!
All the ingredients are available from eye2eye FairTrade Shop.

Homemade Mayonnaise recipe with cold pressed Rapeseed Oil

The Fruity Farmer Rapeseed oil is selling fast at Eye2eye FairTrade Shop and for good reason, it is delicious! I have been using it in all kinds of recipes, including bread making and it is an excellent Oil for salad dressings. It makes a beautifully deep yellow mayonnaise, here’s a quick recipe for your own, homemade Mayo for you to try:
I make mine in a food processor, it’s quick and simple to make:
1/2 pint of The Fruity Farmer cold pressed rapeseed oil
1/4 pint fairade organic olive oil
1 large egg (Jannine Worthington’s eggs, available from eye2eye are the best by far)
tblspn Biona organic apple cider vinegar
Pinch of salt and pepper to taste
Put the egg, vinegar and seasoning in your processor and mix for a minute until emulsified.
run the processor and slowly drizzle in the oils one at a time, until the mayonnaise is thick and creamy.
There you have it, It’s as simple as that.
For variations you can add herbs, or your favourite spices, The little Smokehouse smoked paprika is particularly good, or replace the vinegar with lemon juice for a lemony kick.
Have fun making your own variations!

Wholemeal Omega Mix Bread Recipe

Wholemeal omega mix bread

These rustic rolls are wholesome and tasty. The seeds give them a lovely texture, and are packed with omega oils.

Ingredients
650gm strong wholewheat flour
420 mls hand hot water
125g Suma omega mix seeds (Pumpkin, Sunflower, Linseed and sesame)
8 tbspn cold pressed rapeseed oil (‘The Fruity Farmer’ is highly recommended)
2 tbspn Fairtrade sugar or honey
1 tsp fine Himalayan pink salt
1 1/2 tsp dried yeast
Sprinkling of rice flour for the baking tray.

Method
Add all the ingredients to a large bowl and mix together
Add the oil and rub into the dry ingredients until you have fine breadcrumbs
Gradually add the warm water mixing in with one hand as you pour with the other, until you have completely blended everything together (for at least 5 minutes).
The mixture should be sticky at this point.
Cover with a damp tea towel and leave for 45 minutes.

The bread dough should have started to rise.
Add the seeds and mix slowly again with your hands, pulling the mixture gently up and pushing it back around the edge of the bowl as you turn the bowl. Do this for at least 5 minutes until the seeds are evenly incorporated and the dough is smooth and elastic.
Cover the bowl again with a damp tea towel for another 2 hours.

The dough should have risen up inside the bowl.

Split the dough into 6 pieces and shape into large baps and place on a floured baking tray. Set aside with a damp tea towel covering the dough for a further 30 minutes to prove.
Preheat the oven at 220 degrees (fan assisted) while the bread is proving.
Bake the baps for 12 to 15 minutes until golden brown. They should sound hollow when you tap the on the bottom.
Allow to cool. They are particularly good to enjoy while still slightly warm!
Delicious with homemade mushroom or cheese pate, (please see my other recipes for these) enjoy with homemade soup, or with your favourite spread.