Fava beans or “Foul Mudames” have been a staple in my family household for as long as I can remember. They are so delicious and can be used in a multitude of ways. This time is an easy, vegan dip. A fantastic accompaniment to a scrumptious kebab, tabouli or just some bread to dip it into.
Ingredients:
400g tin fava beans
2 garlic cloves
1 tbsp lemon juice
1/2 tsp paprika
1/4 oregano
3 tbsp olive oil
Salt
Pepper
Method:
Put all ingredients into a blender and blitz until smooth. In the dish of your choice drizzle a little extra oil on top along with a gentle sprinkling of paprika.
I’d be lying if I said that I had a sweet tooth. I’m definitely more of a savoury flavour kinda gal. Having said that, when I fancy something sweet I devour it and satisfy those delicious cravings. With this particular recipe, as they are mini they are like little treats if you just need a quick sugar fix and they take hardly any time to bake; I know right, winning recipe right here! To make my tartlets I used the rim of one of my mugs, I know, we have to work with what we’ve got but trust me it worked just as well as using a cookie cutter. Depending on the size of your cutter of choice you may need to bake your tartlets either slightly less or more than I have suggested, keep a cheeky eye on the oven so that they don’t under or over bake.
Makes 6 tartlets
Ingredients:
1/2 sheet ready rolled puff pastry
1 banana
1 handful pecans
1/2 tsp golden syrup
Granulated sugar
Milk
Method:
Preheat the oven to 180 degrees celsius.
Using your cutter, cut out your tartlets, remove any off cuts and place on a baking tray. (Use the baking paper the pastry comes packed in.)
In a bowl, mush the banana using the back of a fork, crush the pecans into small pieces. Combine in the same bowl along with the golden syrup.
Scoop out (approximately) a teaspoon worth of the mixture and place into the centre of the pastry leaving a small border. Repeat on all pieces of pastry.
Take a little milk and brush the borders of the pastry gently. Finally, sprinkle a little granulated sugar on top of the milk.
Bake in the oven for 10-15 minutes or until the borders have risen and are golden.
A combination of sweet, nutty, almost ‘caramelly’ flavours are just the way to go if you’re feeling a morning or after lunch sweet ‘pick me up’. An easy way of getting your sweet kick without having to spend a lot of time in the kitchen.
Serves 1
Ingredients:
250ml almond milk
5 pitted dates
1 tbsp golden syrup
Cinnamon
Method
In a blender add all the ingredients, including a light sprinkling of the cinnamon and blitz until smooth. Serve immediately in your favourite tumbler glass.
Artichokes are just the absolute best vegetables! Definitely one in my top 5 and truly wish that it was more accessible. Having said that, finding tinned artichoke hearts aren’t as difficult to find and not too extortionately priced; another delicious staple to add to your pantry. This soup is just, next level easy, tasty and suitable for vegetarians and vegans too! Personally, I prefer the chicken stock and cream as it just makes the soup taste that little bit more indulgent but it is equally delicious using the vegetable stock.
Serves 2
Ingredients:
400g can artichoke hearts, drained
3 garlic cloves
1 small shallot, peeled and roughly chopped
400 ml chicken or vegetable stock
1 tbsp olive oil
Single cream (optional)
Method:
On medium heat, fry the shallot and garlic together until blistered and lightly coloured.
Add the artichoke, season with salt and pepper and fry for 3-4 minutes.
Pour in the stock and leave to cook gently for 10-15 minutes.
Transfer the mixture to a food processor and blend until smooth. Upon serving drizzle over some extra virgin olive oil or some single cream for added indulgence (optional).
I Sapori Del Mondo 