Recipe - A Vegan Christmas - Lentil Loaf

This month our recipe of the month featured an ideal Christmas Dinner for a vegetarian.  But if you have a Vegan coming to dinner don't panic!  Organic Yum-Yum is here to help with this delicious and easy to make lentil loaf.

Ingredients

A handful of mixed seeds 
250g green or brown lentils
hot vegetable stock 
2 bay leaves
1 clove of garlic crushed
1 tsp ground sea salt
4 shallots finely chopped
2 thick slices of bread made into breadcrumbs
1/2 a tin of tomatoes blended until smooth
2 tbsp mixed fresh herbs
A handful of mixed seeds
Sea salt and freshly ground black pepper. 


Method

Pre heat the oven at 180C, 350F or Gas Mark 4


Line a loaf tin with parchment paper and grease with vegan margarine.

Sprinkle the base of the tin with the mixed seeds until it is covered. 

Wash the lentils and then place in a saucepan with the bay leaves and garlic, cover with hot vegetable stock and simmer until tender.  This can take between 20 and 30 minutes. A few minutes before the end of the cooking time add the salt.

Drain the lentils and mix in the remainder of the ingredients.  If the mixture is too moist add more breadcrumbs, if it is too dry add more tomatoes. Season to taste.

Press the mixture into the loaf tin and bake in the oven for an hour. 

Allow to cool for 15 minutes and turn out onto a serving dish. 

Organic Yum-Yum will be back in January.  


From all of us at Feelgood Organic Hampers have a great Christmas and New Year.

Recipe - Trifle Sponge

After a break for Christmas Organic Yum-Yum is back with our promised trifle sponge recipe. Happy trifling!

Ingredients

140g Softened Butter or Margarine
140g Sugar
1tbsp Golden Syrup
3 large eggs lightly beaten
175g Self Raising Flour
Raspberry Jam

Method

• Preheat the oven to 180c / 350f or Gas mark 4
• Grease and line two 7inch Sandwich Tins.
• Beat the softened butter and sugar into a mixing bowl, beat until smooth. Add the golden syrup and beat in until well mixed.
• Add the eggs and the flour and mix together well until mixture is fluffy.
• Divide between the two sandwich pans and bake in the oven for 20-25 minutes.
• Allow to cool in the tins for ten minutes before turning out onto a cooling rack.
• Cover the top of one of both cakes with jam, sandwich together and cut into chunks for use in your trifle.

Recipe - Flour Tortillas

This week I made a big pot of veggie chilli, I got most of the ingredients from the farmers market and the local health food shop but whilst in the supermarket I found myself staring at a pack of flour tortillas. I started wondering how hard could it be to make these myself? So the pack went back on the shelf and I went home assuming that I would find all the ingredients I needed at home.

Luckily I wasn't wrong. I scoured the Internet and found a Texan cook book that had been given to me earlier this year. I combined a couple of the recipes that I found (some of them called for Lard and as a vegetarian I needed to find an alternative) and cooked up my first batch last night.

They were simple to make and much tastier than the shop bought ones. Like pancakes the last few I produced were far better than the first batch, probably because the pan had heated properly. 

You will need a bit of time if you want to make these because as with all bread making the dough needs to prove for a while but the wait will be worth it.

Ingredients

250g Plain Flour

1/2 tbsp Baking Powder

1 tsp sea salt ground

2 tsp vegetable oil

180ml warm milk

Combine the flour and baking soda in a bowl

Whisk the milk, vegetable oil and salt together.

Add a small amount of the milk mixture at a time into the flour to form a sticky dough.

Flour a flat surface and turn the dough onto it. 

Knead with the heal of your hands for a few minutes. You will find that the dough is more sticky than regular bread dough but this will improve with kneading.

Return to the bowl, cover and allow to prove at room temperature for approx. 20 minutes.

Cut your dough in half, and divide each half again and again until you have 8 equally sized portions. Roll each into a ball and cover them allowing them to prove for a further 20 minutes.

Heat a dry, large, heavy based frying pan on the hob.

Start to roll out the first flat bread. Roll in one direction, turn the dough 90 degrees then roll again. The dough will still be quite sticky so be sure to keep both the work surface and your rolling pin well floured.

Keep rolling until the dough is so thin you can see through it, don't worry too much about getting a perfect circle, I came nowhere close! 

Cook on the hot frying pan for about a minute each side or until the bread starts to bubble and colour on the underside.

Whilst the first one is cooking roll out the next and so on until all 8 are cooked.

Just like regular bread these taste best freshly cooked. If you have some left they can be reheated the next day in the microwave or even frozen.

If your looking for something to put inside the flat breads sign up for my recipe of the month, I'm in the middle of creating something quite interesting... I hope it works out.

Recipe: Beetroot Hummus

Over the last couple of years I have acquired a taste for beetroot and when I see the fresh bunches arrive at the farmers market I am always delighted to pick them up. If you have only tasted the pickled kind I would encourage you to give fresh beetroot a try. It's lovely roasted or made into soup. If you are a subscriber to my recipe of the month you will already have one recipe for beetroot.

This recipe utilises the organic pre-cooked beetroot that is available in the supermarkets. If you want to start from fresh simply skin and roast the beetroot until soft. I also play with the quantities until it tastes perfect. Due to the pinkness of the end product it goes down well with my young niece.

Ingredients

1 tin of chick peas drained
2 cloves of garlic crushed
2 tbsp olive oil
4 tbsp light tahini
6 tbsp lemon juice
1 vacuum packed beetroot
salt and pepper.

Chop the beetroot into small cubes
Place the rest of the ingredients into a blender and blend until smooth
Adjust the seasoning to taste
Add the beetroot and blend until smooth.

Recipe - Strawberry Smoothie Lollipops

It's almost the end of June so this is my penultimate post in celebration of the Strawberry for 2008.

I have started almost every day this month with a Strawberry smoothie and on the Sunny evenings I have been treating myself to these ice pops. Lets hope that the sun shows it's face again soon so that I can continue to enjoy this summer treat.

Ingredients

7 large strawberries

250ml freshly squeezed orange juice

1 banana

2tbsp Water

1tbsp sugar

Stir the sugar into the water and heat in the microwave for 2-3 minutes to create a syrup, this helps the ice pop to retain it's flavor when sucked.

Place all of the ingredients, including the syrup into a blender and blitz until smooth.

Pour the liquid into ice pop moulds and freeze for 8 hours.

For more organic and seasonal recipes join our mailing list on the top right of this blog.

Recipe - French toast with strawberries, maple syrup and mascarpone

French toast always seems a bit of a posh name for what I have always known as 'eggie bread'. Using Brioche for the toast part really does make it extra fluffy and yummy. If you can't find brioche locally a good quality bread will be an adequate substitute.

I had mascarpone as an alternative to cream in a London restaurant recently and find it goes really well with the strawberries. If it's not your thing you could use natural yogurt or cream in its place.

Ingredients

2 x Free Range Eggs

100ml Cream

2 slices of bread (preferably brioche)

25g Butter

5 or 6 Large strawberries

2tbsp Mascarpone

Maple Syrup to garnish.

Slice the strawberries.

Whisk the cream and eggs together in a bowl. 

Dip the brioche into the mixture coating thoroughly

Melt the butter in a frying pan and fry the soaked brioche for a few minutes on each side until golden. Turn out onto a serving plate. 

Scatter the strawberries over the bread and add two large dollops of mascarpone. Garnish with maple syrup and eat whist still hot.

Recipe - Chocolate Dipped Strawberries

The first time that I encountered chocolate dipped strawberries was in New York about 5 years ago. NYC might be called 'The Big Apple' but having seen the size of the strawberries there I think it should be renamed!

It was the winter there at the time so I'm guessing that the giant berries that I gazed at through the window of chocolate shops were neither seasonal or organic. In spite of this my passion for chocolate strawberries was sealed. This recipe is so simple I'm sure you could have come up with it yourself. Last week at the Irish Business Women conference I had some that were double dipped in both white and dark chocolate. If I get a chance I will give these a go at the weekend and update this post with the results.

Ingredients

100g Good quality organic chocolate (dark or milk)

1 punnet Strawberries

Chop the chocolate into chunks, place into a pyrex bowl that is just the right size to sit over a pan of boiling water without making contact with the water.

Melt the chocolate over the water.

Taking the strawberries one at a time by the stalk dip three quarters of the way in chocolate. 

Place on a plate to cool.

Recipe - Sheepless Shepherds Pie

After a month off from blogging I thought I would give you all a treat and share with you one of my favorite recipes for this season. I find it goes down really well with both vegetarians and meat eaters and is a great warming, rustic, comfort dish.

Serves 4

225g lentils soaked over night (Green, Brown or Puy are best)

2tbsp Yeast extract (eg. Marmite although there are some organic ones available)

1tsp Dijon mustard

50g Butter

1 Onion

2 Carrots chopped into cubes

A handful of string beans sliced into 2cm lengths

1tsp Dried mixed herbs or 1tbsp fresh mixed herbs

450g Potatoes

1 Large parsnip

Extra butter and milk for mashing

Pre-heat the oven to 180c 350F or Gas Mark 4

Cut the potatoes and parsnip into small chunks and steam or boil for about 20 minutes until tender. Mash them together with some extra butter, salt and milk until smooth.

Add the yeast extract to one liter of boiling water. Stir in until dissolved

Cook the lentils in half of the yeast extract mixture for approximately 20 minutes or until they are tender. Drain the liquid.

Melt the butter in a large frying pan and fry the onions for a couple of minutes until soft. 

Add the chopped carrot and stir for another few minutes until they begin to soften. 

Now add the string beans and stir for another minute.

Stir in the flour until it has soaked up all the moisture from the pan. 

Slowly add the rest of the yeast extract mixture, continuously stirring until smooth. 

Mix in the Lentils, dijon mustard and herbs. Season to taste.

Pour the mixture into the bottom of an oven proof dish and top with the potato and parsnip mixture.

Make grooves through the mash with a fork and bake for 30 minutes.

If you would like to recieve a seasonal recipe every month to your inbox, join the Feelgood Organic Hampers recipe of the month.  This months recipe is spicy tomato and lentil soup.

Recipe - Amanda's Perfect Porridge

No one could have failed to have noticed the sudden drop in temperature in Ireland at the moment. I now have a grand total of three hot water bottles in my bed to keep me warm at night. In the morning there is nothing like a good bowl of porridge to help me warm up. I sell Jumbo oats from Rossinver and they have been flying off my stall at the Naas Market. My personal preference is for oatflakes, which make a lovely creamy porridge. I get mine from the health food shop and Flahavans do a lovely organic one that you can pick up in most supermarkets.

For all you porridge novices here is my fail safe quick microwave porridge recipe.

Serves 1

Ingredients:

1/2 a cup of porridge flakes or oats

1/2 a cup of milk

1/2 a cup of water

1 tbsp honey

A sprinkling of toasted mixed seeds (optional)

Method:

Pour the oats into a microwavable bowl with the milk and water.

Stir

Put in the microwave at full power for 2 1/2 minutes

Stir in the honey and seeds(if required)

Serve and enjoy

Recipe of The Month

It's Organic Week in Ireland this week and Feelgood Organic Hampers is launching it's "Organic Recipe Of The Month" to celebrate it.

If you would like me to send an easy to make recipe, which will help you make the best of seasonal ingredients, once a month to your inbox drop me an email at recipe@feelgoodhampers.com. 

If you have a recipe to contribute I'm giving away goodies to anyone who sends me one that I use.

For more details of what is going on for organic week check out Ollies Blog.

Recipe: Blackberry Smoothie

This Sunday, while walking by the Grand Canal I found the bramble bushes laden with blackberries. It brought back memories of going 'brambling' with my Granny as a child. We used to go out with carrier bags and fill them. The amount I used to put in my bag only equalled the amount I put in my mouth and I used to arrive home with a smile on my face and purple stained lips.

On Sunday I managed to pick enough to make smoothies with and I thought I would share the recipe with you.

Please note, if you don't have a juicer replace the bag of apples with some good quality apple juice. You can pick up some really good ones at Farmers Markets and specialist food stores.

Ingredients - Serves 2

1 large bag of organic apples juiced
A bowl of freshly picked blackberries
2 Bananas

Method

Wash the blackberries thoroughly
Pour the apple juice into a blender
Break up the bananas into small chunks and add to the apple juice
Add the blackberries and blend in short bursts until smooth.
Strain through a sieve to remove seeds.

If you want it extra cold add a couple of ice cubes before blending.

Recipe: Fruity Flapjacks

I have recently started stocking Rossinver Organic Porridge Oats and have found they work really well in this recipe. I also stock the vanilla sugar, if you can't get your hands on any you can always use a tea spoon of vanilla essence in it's place.

Ingredients:
2tbsp Vanilla Sugar
140g Organic Porridge Oats
140g Chopped dried fruit of your choice
85g Butter
2tbsp Golden Syrup

Pre-heat the oven to 180c/Gas Mark 4.
Melt the butter, vanilla sugar and syrup in a saucepan.
Remove from the heat,tir in the porridge oats and fruit and mix well.
Spread evenly into an 18cm square, greased cake tin and press down until firm.
Bake for 25 minutes.
After cooling for approximately 15 minutes slice into rectangles, I made about 8.
Do not remove from the tin until completely cool.

Recipe: Organic Blueberry Muffins

With the wide variety of organic ingredients now available in our health food stores and supermarkets it is now quite easy to bake your own organic goodies.

I made these yummy muffins this evening and we have polished off quite a few already! I stock the organic vanilla sugar and found it a good alternative to the muscavado sugar that I usually use. The only ingredient that I couldn't find an organic version of was the baking powder.

Ingredients:
350g plain white flour
1 tbsp baking powder
175g Vanilla Sugar
50g Softened butter
3 Large Eggs
150ml milk
I carton of blueberries

Preheat the oven to 200c/400f/Gas Mark 6. Line a muffin tray with 12 muffin cases.

Sift the flour and baking powder into a bowl, mix in the vanilla sugar. Whisk in the butter eggs and milk until the mixture is smooth.

Stir in the blueberries.

Spoon the mixture into the muffin cases and bake in the oven for 20 minutes.