It’s early Spring in Dunedin, and the clocks have gone forward so we have an extra hour of light in the evening, but classically the weather is looking more wintry than it has for months with snow blowing in on a chilling wind! This calls for a batch of hot crumpets – they’re surprisingly easy,…
Author: oliphantfood
Dreamy chocolate cake
A fluffy chocolate sponge, layered with cherry jam, and topped with rich chocolate ganache, this is pure heaven!! Our Easter weekend just got a lot more delicious! We made our own oat milk for this recipe, by blitzing together 30g oats with 300ml water. Ingredients: 250g dark chocolate; 175g plant butter; 1/2 tsp salt; 300g…
Hot cross buns
There’s nothing quite like a homemade hot cross bun, especially fresh from the oven while the scent of mixed spice and cinnamon fills the kitchen! They’re incredibly easy, they just take time to rise and prove. These beauties are packed with raisins, orange zest and candied peel, and they are guaranteed to make you happy….
Date and orange scones
These can be on the table in less than 30 mins, and are made from store-cupboard ingredients, so you can whip up a warm batch as a quick easy snack – ideal for home working! Makes 18 small scones (but go for some big beauties if you fancy!) Ingredients: 250g dried (pitted) dates; 300ml water;…
Crunchy cauliflower tacos
Florets of cauliflower are coated in a sweet nutty sauce, covered in spiced breadcrumbs and polenta, and then baked. The result is possibly the tastiest, crunchiest, lip-smackingly wonderful things I have ever made, if I do say so myself…! We’ve served them in homemade tortillas (so easy and vastly superior from the chewy shop-bought ones)…
Mushroom, tofu and red wine wellington
We’ve packed a rich duxelle of mushrooms, garlic, lentils and (crucially) red wine around a creamy centre of tofu, marinated in soy sauce and lemon juice. Encased in crisp shortcrust pastry, these wellingtons are one of my favourite ever recipes! Make the pastry and the duxelle in advance and pop them in the fridge –…
Cinnamon Scrolls
Hot out of the oven, these cinnamon beauties taste so much like funfair doughnuts, and we eat them for breakfast fairly often… they’re easy but so good! Ingredients: Dough – 225g self-raising flour; pinch salt; 90g plant butter; 160ml oat milk. Cinnamon filling – 120g plant butter; 5 tbsp soft brown sugar; 2 tsp cinnamon….
Aubergine and lentil lasagne
An absolute beaut of a homely feast! I can’t get enough of aubergine at the moment, especially when drizzled with olive oil and roasted with plenty of freshly ground black pepper. It has such a rich umami flavour, and a creamy texture too. Here we’ve combined it with roasted red peppers, layered with an intense…
Squash and fennel lasagne
Here is our version of a scrumptious recipe by River Cottage. The sweet earthy squash is lifted by the fennel to create something pretty special, whilst still giving you the lovely belly-warming happiness that lasagnes are so good at. Yum yum yum. Serves 6. Ingredients: 1 squash (approx. 1 kg in weight); 6 tbsp vegetable…
Banana and Chocolate loaf
This is the easiest recipe imaginable, and it requires just a few ingredients, but it’s truly delicious. A classic, with heaps of chocolate, you can’t really go wrong! Try it toasted with some orange marmalade for a real moment of yum. Ingredients: 3 ripe bananas; 75g vegetable oil; 80g soft brown sugar; 1 tsp vanilla…
Kitchen 1.5 