Creamy Barley & Broccoli Risotto..

Barley is rich in vitamins, minerals and other beneficial plants compounds. It’s available in many forms, ranging from hulled barley to barley grits, flakes and flour. Almost all forms of barley utilise the whole grain-except for pearl barley to barley, which has been polished to remove or all the outer bran layer along with the…

Rock buns..

These old-fashioned favourites are perfect fun in the kitchen and provide a great introduction to baking, as the mixture can be formed into little balls-great for hands-on kids’ Cooking. As rock buns are not a rich mixture, they are best eaten on the day they are baked. Ingredients.. 225g/8oz/2 cups plain (all-purpose) flour 1.5ml/1/4 tsp…

Lumaconi with Spinach and Marjoram

200g spinach 200g vegan ricotta cheese 100g butter 60g grated Parmesan cheese 2 stalks spring onion (scallions) 2 small branches of marjoram 4 sage leaves Salt and pepper and oil Preparation: Cook the pasta for 6-7 minutes. Cool in cold water, drain and cover them with light layer of oil. Boil the spinach, chop them…

Ricotta and Spanish cake

Ingredients: 599 g /1lb 2 oz/4 ½ cups spinach washed 1 clove garlic crushed 40 g/ 1 ½ oz/1/2 stick vegan butter 300 g/10 ½ oz/ 2 cups plain (all-purpose) gluten free flour (optional) 5 vegan eggs 200 g/7 oz/1 ½ cups vegan ricotta 150 g /3 oz /1 ½ cups vegan Parmesan Nutmeg grated…

Scottish Morning Rolls

These soft, spongy bread rolls are irresistible while still warm and aromatic. Made with vegan milk firm favourite for breakfast With rather than the more usual water, they have a rich flavour. In Scotland they’re for breakfast with fried eggs and bacon.to speed up the rising time, Place the rolls in the airing cupboard or…