With christmas literally next week there’s a lot of experimenting happening in my kitchen. I thought it was the perfect time to try out a vegan cheesecake recipe I’ve had my eye on for a while. My boyfriend wasn’t thrilled with the concept however and so we had to have a cheesecake bake-off! Continue reading “Traditional vs Vegan Cheesecake”
Want a low-calorie dinner that’s ready in 20 minutes? Look no further than this vegan chilli con carne! The 18grams of protein per serving will keep you feeling full for a long time and easily keeps in the fridge for a few days. Continue reading “Chilli non Carne”
Until recently I had never eaten Indian food, it had just never appealed. A last minute takeaway meant I found myself with a Chicken Tikka Masala and while it was ok it really just made me want to experiment with my own version. Continue reading “Vegan Tikka Masala”
Years ago before I left for university my parents had a bread machine that was so quick and easy to use. I used to love walking around the house to the smell of freshly baked bread and being able to have warm bread and jam for breakfast. Unfortunately the flat where I live at the moment has a pretty small kitchen, definitely not big enough to accommodate even the smallest bread machine so I’ve gone old school!
This was the first time I’ve handmade bread before and while they aren’t the nicest looking bread rolls out there, they’re pretty tasty and easy to make.
Brown sugar (2 tablespoons)
Salt (1 teaspoon)
Quick rising yeast (3 teaspoons)
Flour (3 cups)
Warm water (1 ¼ cups)
Olive oil (¼ cup)
Mix the sugar, yeast and warm water together then allow it to sit in the bowl for 10 minutes so the sugar activates the yeast.
Add all other ingredients into the bowl and mix until a dough forms, adding water if the mixture is too dry or flour if the dough is too wet.
Cover a board or worktop with flour and knead the dough until the mixture is elastic and will recoil slightly if stretched, then leave to rise for an hour.
After an hour separate the dough into rolls or buns and put onto a greased tray.
Your bread rolls will get even larger in the over so give them more space than I did otherwise they’ll stick together. Also I recommend making the dough rolls much smaller to begin with otherwise it can be difficult to cook them throughout without burning the outside..nightmare!
After 15 minutes in the oven your bread rolls should be cooked to perfection and ready to serve with butter, jam, garlic sauce.. just about anything actually!
I don’t think I can claim this recipe is great for your waistline given how much cheese sauce I put in it but the taste is definitely worth it! I’m not usually a fan of the Quorn mince but disguised in this lasagna I don’t mind at all! As much as I usually love having the sheets of pasta break up the layers I’ve been trying to increase the amount of veggies I eat each day and substituting pasta sheets for courgette seemed like a painless way to do it.
Assorted vegetables if desired (carrots, peas..)
Tomato Sauce (I used Loyd Grossman Tomato and Basil)
1 Large Courgette
Cheese sauce (here is a link to the cheese sauce recipe)
Cook the mince in a saucepan with water (or oil if you prefer) and add the chopped onions to soften.
Prepare the vegetables and boil or steam until nearly cooked.
After draining the mince and vegetables, put them into a saucepan and add the tomato sauce and chopped/ crushed garlic.
Slice the courgette which can then either be added straight to the recipe to form a layer with more ‘bite’ or simmered for five minutes to make a softer layer.
Once everything is prepared you can begin to layer up the lasagna!
Cover the top of the lasagna with a layer of cheese sauce and pop in the oven for 10-15 minutes to form a brown top and serve!
Not the healthiest recipe but super quick and easy to make! This sauce can be used for lasagna topping, pasta bakes, a dipping sauce.. just about anything!
Salt and Pepper
Melt the butter into a saucepan and add flour until the mixture forms a paste that is neither wet or floury. Cook the mixture for two minutes, stirring constantly to prevent burning.
Add the milk and water until the paste becomes a sauce, during this time stir continuously to lumps from forming. It is very likely that milk or water will need to be added throughout the making of the recipe to produce a smooth sauce.
Add in the cheese, salt and pepper until the desired level of cheesyness if reached, then serve!