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FREE CLICK & COLLECT | EDINBURGH & HIGHLANDS

Cookbook

Brandy snaps with lemon curd

Ingredients

  • 12 primrose flowers
  • egg white
  • caster sugar
  • 50g unsalted butter 
  • 50g demerara sugar
  • 50g golden syrup
  • few drops of vanilla essence 
  • 1/2 tsp ground ginger 
  • 50g plain flour
  • 450ml double cream
  • 250g lemon curd

Method

  1. the sugared primroses need to be made at least 24 hours in advance. Lightly beat the egg white until frothy. Carefully dip the primrose into the egg white and place flower side up on a plate. Sprinkle the caster sugar over the flowers until evenly coated and allow to dry in a warm place.

  2. Preheat oven to 200°C / gas 6. Lightly oil 6 small ANTA mugs.

  3. Put the butter, sugar, syrup, essence and ground ginger in a saucepan and heat until the butter is melted. Sir in the flour and mix well. Place small dessert spoons of the mixture onto a baking tray and space well.

  4. Bake for 5 minutes, the mixture should have spread fairly thin. Remove from the oven and allow to cool for a minute. Carefully remove each one from the tray and place on to an upturned ANTA small mug then mould around the mug to form a basket. Set them aside to harden.
  5. Whip the cream until slightly thickened, stir in the lemon curd and taste.
  6. Carefully remove the baskets from the mug, fill with the lemon cream and decorate with sugared primroses - or chocolate eggs. Serve on an ANTA serving plate.

Spicy Lentil Dahl

Ingredients

  • 1 tablespoon butter (or, alternatively, seaseme oil to make it vegan)
  • 1 cup white onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1 tablespoon fresh ginger (finely chopped)
  • 4 cups water (or vegetable broth)
  • 1 cup dried red lentils (rinsed and picked over)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt (or to taste)
  • 2 tablespoon tomato paste

1. In a medium-sized soup pot, melt the butter over medium heat.  Add the onion, garlic, and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.

2.Stirring constantly, add the water or broth, lentils, spices, and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.

3.Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed. 

4. Serve in an ANTA pasta dish.

COTTAGE LOAVES

1kg Stong White Bread Flour

2tsp Quick Yeast

2tsp Sugar

2tsp Salt

600ml Tepid Water

2tbsp Olive Oil

Pre-heat oven to 180 degrees.

1. Combine the flour. yeast, sugar and salt in an ANTA salad

2. Mix in the water adding the oil as the dough comes together

3. Knead for 5 minutes to make a smooth ball of dough

4. Oil the ANTA salad bowl and leave the dough to rise it in a warm place for a minimum of 45 minutes

5. Divide into two and knock back into a smooth ball, oil a second ANTA salad bowl and place the dough in the bowls and cover with a damp cloth, leave to rise for a furhter 15 minutes until doubled in size.

6. Place in the oven for 50 minutes until cooked.

Keep one and give the other one away!

Vegan Chocolate Cake

Ingredients

  • 1 1/4 cups (300ml) vegan milk(soy, almond etc...)
  • 1 tbsp lemon juice (or white vinegar)
  • 2/3 cup (150g) vegan margarine/butter
  • 3 tbsp golden/agave/maple syrup (use your favorite liquid sweetener (maple will make a slightly less sweet cake))
  • 1 tsp instant coffee granules / espresso powder (OPTIONAL)
  • 2 1/4 cups (275g) plain (all purpose) flour
  • 3/4 cup (175g) sugar
  • 4 tbsp unsweetened cocoa powder
  • 3 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)

For the vegan chocolate frosting

  • 1/3 cup (75g) vegan margarine/butter
  • 1 2/3 cups (200g) powdered icing sugar (confectioner's sugar)
  • 4 tbsp unsweetened cocoa powder
  • 2 tbsp water

Instructions

  • Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease 2x20cm/8inch round baking pans.
  • Stir the lemon juice (or vinegar) into the milk and set aside to thicken and 'curdle' slightly into buttermilk.
  • In a pan over a medium heat, melt the margarine, syrup and coffee granules together. Set aside to cool slightly.
  • Sieve the flour, cocoa, sugar, baking powder and bicarbonate of soda (baking soda) into a large mixing bowl and whisk together.
  • Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.
  • Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean.
  • Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
  • Meanwhile, to make the icing beat together all ingredients until smooth.
  • When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.

Berry Cupcakes

300g self-raising flour
2 tsp baking powder
150g caster sugar
1 egg
1tsp vanilla
225ml milk
50g melted butter
100g white chocolate
55g blueberries
55g raspberries

Cream together butter and sugar.
Add egg, baking powder and flour.
Mix in the milk and vanilla.
Fold in the fruit and chocolate until evenly spread.
Line 6 ANTA Little Mugs with cases and bake at 180C for 30 minutes.

Vegan Curry

25ml oil
100g of chopped onions
2 cloves of garlic chopped and crushed
a large peice of root ginger chopped and crushed
2 tsp ground coriander
1 chopped fresh chilli
500g mushrooms quartered
1 tbsp tomato puree
400g tin of coconut
salt and freshly ground pepper
a handful of chopped fresh coriander
Heat the oil in a shallow pan. 
Add the onions, garlic and ginger and cook with the lid on for a few minutes until soft
Add the ground coriander and fresh chilli and fry again for a minute or two
Add the mushrooms stir and cook with the lid on for 10 minutes
Add the tomato puree and coconut and cook for a further 3 minutes.
Serve garnished with chopped fresh coriander salt and freshly ground pepper in an ANTA pasta dish with rice.

6 nations quiche

Ingredients

100g unsalted butter
150g plain flour
2 tbs cold water

a knob of butter
2 leeks
200g fresh salmon fillet
6 eggs
250ml double cream
25g chopped flat leaf parsley
salt and freshly ground pepper

Heat the oven to 180 degrees

Make the pastry by rubbing the cold butter, taken straight from the fridge,
into the flour, using your fingers until it resembles breadcrumbs.
Add cold water and stir it in, combining as quickly as possible to form a
paste with your hands.
Remove the base of a flan tin and grease it using the butter paper.
Press the pastry into a round on the base of the tin.
Take a rolling pin and roll it out so that it is 2cm larger that the base
all the way round.
Loosen the edges and lift it into the supporting flan ring

Put it to rest in the fridge while you prepare the filling.

Chop the leeks and the parsley.
Soften the leeks for a few minutes with the knob of butter in a pan with a
tightly fitting lid, over a low heat.
Remove and allow to cool.
Beat the eggs together with the cream and add parsley, salt and pepper.
Remove the skin from the raw salmon fillet and discard it. Cut the flesh
into small pieces and scatter it evenly over the base of the pastry case.
Spread the cooled leeks on top and add the cream and egg mixture.

Decorate the top with fish shapes made from any leftover pastry cuttings if
you have them.

Place in the top of the oven and cook for 30 minutes until golden brown.

Serve the Quiche warm with Irish potatoes, English green salad and a
glass of Italian wine!

Honey Drizzle Cake

225g unsalted butter

225g caster sugar

4 eggs – lightly beaten

275g self-raising flour

2 tsp baking powder

4 tbsp milk

2 tsp fresh rosemary leaves - finely chopped 

1 large lemon – zest and juice

5 tbs honey

 

Preheat oven to 180C / gas 4

 

Grease an ANTA baking dish and line with greaseproof paper.

 

Cream together butter and sugar until light and fluffy. Beat in the finely chopped rosemary then gradually add the eggs a little at a time. Once you have added half the egg, fold in half the flour and baking powder. The add the remains of the egg and fold in remaining flour. Stir in the milk, chopped rosemary and lemon zest.  Spread the mixture evenly into the baking dish.

 

Bake for about 45 minutes until the cake is a light golden brown and springy to the touch.  Allow to cool slightly.

 

Mix together the honey and lemon juice and spoon evenly over the cake.

 

Alternatively, bake in 12 ANTA small mugs lined with paper muffin cases

 

 Prosciutto and figs

Prosciutto and figs

A classic paring, perfect as a starter or a healthy snack

 

2 ripe figs per person

2 slices prosciutto per person

Balsamic vinegar

 

Lightly wash the figs taking care as they bruise easily. Remove the stalk, then place on a chopping board and cut a cross from the pointed end  almost to the base, gently open to form flower shape.

 

Roll each slice of Prosciutto and place on an ANTA serving plate with the figs.  Lightly drizzle over a little balsamic vinegar and serve immediately.

 

Pizza

Pizza

Makes 4 x 30cm pizzas

 

Dough

1kg strong white flour

2 x 7g sachet dried yeast

1 tbsp caster sugar

1 tbsp salt

600ml warm water

100ml olive oil

 

Passata

1 tbsp olive oil

1 medium onion – finely chopped

2 cloves garlic – finely chopped

2 x 400g tins plum tomatoes

1tsp caster sugar

Salt and pepper

 

Topping ideas

1-2 mozzarella ball

Anchovy fillets

Olives

Griddled aubergine/courgette slices

 

Put the flour, yeast, salt and sugar into an ANTA salad bowl, make a well in the centre then pour in the warm water and olive oil.  Bring together with a knife until you have a soft, quite wet dough. Turn onto a lightly floured surface and knead for about 10 minutes until the dough is smooth.  Place in a lightly oiled ANTA salad bowl cover with a tea towel and set aside for about 1½ hours until the dough has doubled in size.

 

Make the sauce, heat the olive oil in a heavy-based saucepan, add the onions and garlic and gently sweat over a low heat until soft.

 

Add the tomatoes, stir well then add the sugar and season and simmer gently for about 35-40 minutes until sauces has thickened.  If you prefer a smooth sauce, blitz with a blender. Season and leave to cool.

 

Preheat oven 240C / gas 8 / 220C fan  Place a baking tray in the oven. The oven must be fully heated before baking.

 

Tip the dough onto a lightly floured surface and quickly knead.  Then divide into four parts. Using a rolling pin roll out the dough until it is about 30cm in diameter, if you have a pizza tray, place into the tray and using your fingers press the dough to the edges of the tray.  If you do not, place on a baking sheet.

 

Top each pizza base with about 2 good tablespoons of tomato sauce and add toppings of your choice,

 

Place the tray into on the preheated baking tray and bake for about 12-15 minutes until the base is crispy and the cheesy topping golden brown.

 

Serve on an ANTA serving plate.

 

Note: We like to make more passata than you will need for the pizzas and either freeze the leftovers or use as the base for pasta dishes.

 

Once proved, you can freeze the dough – divide into preferred portion size, lightly coat with olive oil ad place in a freezer bag. Squeeze out the air and seal. Defrost in the fridge overnight.

 

Banana & fig tart

Fig and banana tart

400g plain flour

200g unsalted butter

2-3 tbsp cold water

2-3 bananas

About 18-20 small ripe figs

½ lemon - juice

2 tbsp honey

 

30cm pizza tin

Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles breadcrumbs. Using a knife stir in just enough cold water to form a dough.

Roll out the pastry on a floured surface to form a circle about 5cm larger than the tin. Carefully lift the pastry around a rolling pin and unroll on top of the tin, using two fingers gently push the pastry into the corners of the tin.  Trim away any excess pastry.  Lightly prick the base of the flan with a fork and place in a fridge to chill for 30 minutes.

Preheat oven Gas 6 / 200C / 180C fan.  Place a baking tray in the oven.

Bake the pastry for about 20 - 25 minutes until a light golden colour.  You do not need to use baking beans as a pizza pan has such a shallow rim. Allow cooling completely.  

Carefully place the pastry case on an ANTA serving plate.

Lightly wash the figs taking care as they bruise easily. Remove the stalk, then place on a chopping board and cut across from the pointed end almost to the base, gently open to form a flower shape.

Slice the bananas into 2cm discs and arrange neatly over the pastry.  Cover with the fig ‘flowers’ placing them as close together as you can without damaging the fruit.

In a small ANTA bowl mix the lemon juice and honey together and carefully spoon over the fruit.

Serve with cream or Greek yoghurt.

Minestrone

Minestrone
The secret to an authentic minestrone is to add the vegetables in layers - soffritto - which should be cooked slowly over low heat. By adding the vegetables this way the flavours build whilst giving the cooking time to dice the vegetables.
In addition to the base of onion, carrots, celery and potatoes you can, of course, use a selection of vegetables including fennel, artichokes, Cavolo Nero, kale etc.
4 tbs olive oil
30g butter
2 large onions - diced
2 medium carrots - diced
4 sticks celery - diced
1 large or 2 small potatoes - diced
150g French beans - cut into 2.5cm pieces
2 medium courgettes - diced
1/2 Savoy cabbage - shredded
4 large tomatoes - diced
400g can chopped tomatoes
400g can cannellini beans
Parmigiana Reggiano rind
Grated Parmigiana Reggiano for serving
Place your largest saucepan over medium heat and add the olive oil and butter, once the butter has melted add the onions and cook until soft and a light golden brown.
Add the carrots and cook for 2-3 minutes, then add the celery and cook for a further 2-3 minutes and then the potatoes followed by the green beans then courgettes each time cooking for a few minutes and stirring to ensure the vegetables do not stick. Add the shredded cabbage and cook until it has wilted.
Add the chopped fresh and tinned tomatoes and enough water to barely cover the vegetables. Season and add the Parmigiana rind, cover then gently simmer for about 2 1/2 hours stirring occasionally.
Add the cannelloni beans and cook for a further 30 minutes or so. Remove the Parmigiana rind and add further seasoning if necessary.
Serve with grated Parmigiana.
The soup tastes even better the next day.

Mixed leaf and Gorgonzola salad

Mixed leaf and Gorgonzola salad
400 mixed leaves
25g pine nuts, toasted
100g Gorgonzola
8 figs, quartered
6tbs olive oil
2tbs balsamic vinegar
1tsp grainy mustard
Honey to taste
Seasoning

In a small ANTA bowl mix together the olive oil, balsamic vinegar and mustard. Add honey to taste and season.

Put a small handful of mixed leaf salad onto an ANTA dinner plate, place the quartered figs on the salad with a slice or two of Gorgonzola, sprinkle with the pine nuts then drizzle with the dressing.

Blueberry Cake

INGREDIENTS

  • 150g caster sugar
  • 225ml milk
  • 100g butter
  • 55g dried fruit
  • 55g bluberries
  • 300g self raising flour
  • 1 egg

Preheat oven to 180°C/Gas 5.

Put the sugar, fruit, butter and milk to a sauepan and heat until the butter has completely melted. Mix well and leave to cool.

Add the flour and egg to the cooled fruit mixture and beat together gently.

Line an ANTA Baking Dish with parchment and cook for approximately 45 minutes.

**Swap the blueberries for blackcurrants or redcurrants or a mixture of both!

Coffee Cake

Sponge

  • 285g unsalted butter
  • 285g caster sugar
  • 5 large eggs
  • 3tsb espresso or strong coffee
  • 285g self-raising flour

Preheat oven 160°C/Gas 3.

Grease and line an ANTA Baking Dish.

Cream butter and sugar until light. Gradually beat in eggs, then coffee, and fold in the flour.

Pour into baking dish and bake for about 45-50 minutes until coloured and firm to the touch.

Allow to cool.

 

Icing & decoration

  • 90g unsalted butter
  • 180g icing sugar
  • tsp espresso or strong coffee
  • 24 walnut halves

 

For the icing cream together butter and sugar – add coffee to taste.

Spread over cake and decorate with walnut halves.

Return to the baking dish for storage.

Mushroom puffs

MUSHROOM PUFFS

1 sheet ready-made puff pastry

30g butter

1 shallot – finely chopped

1 tsp thyme - chopped

200g chestnut mushrooms – roughly chopped

2 cloves garlic – chopped

2-3 tbsp double cream

Handful parsley – chopped

 

Preheat oven Gas 6 / 200C / 180C fan.  

 

Cut the pastry sheet into eight slices, place on a baking tray and bake as directed until golden brown and well risen.

 

Heat the butter in a frying pan, add the shallot and thyme, then fry over a gentle heat until soft. Add the mushrooms and cook for about 5-10 minutes over a medium heat stir to ensure the mushrooms do not stick, add the garlic and cook for a few more minutes, stir in the cream and simmer until thickened and season.

 

Split the pastry in half horizontally, spoon on the mushroom mix, sprinkle over the parsley and top with the pastry lid.

 

Serve on an ANTA serving plate.

 

Carrot Cake

INGREDIENTS

  • 250 ml sunflower oil
  • 4 large eggs
  • 225 g light muscovado sugar
  • 200 g carrots, coarsely grated
  • 300 g self-raising flour
  • 2 tsp baking powder
  • 1 tsp mixed spice
  • 1 tsp ground ginger
  • 75 g walnuts, chopped

For the icing:

  • 50 g butter, at room temperature
  • 250 g icing sugar
  • 250 g full-fat cream cheese
  • a few drops of vanilla extract

METHOD

1. Preheat the oven to 180C/fan 160C/gas 4. Grease two deep 20cm round sandwich tins and line the bases of the cake tins with baking parchment. 

2. Put the oil, eggs, and sugar into a large mixing bowl. Whisk until the mixture is well combined, lighter, and noticeably thickened. Gently fold the carrot into the cake batter, then stir in the flour, baking powder, mixed spice, ginger, and chopped walnuts until evenly blended. 

3. Spoon the mixture evenly between the tins. Put the cakes in the oven and bake for about 35 minutes, or until golden brown, risen, and shrinking away from the sides of the tins. Transfer to a wire rack to cool. 

4. For the icing: Put the butter, icing sugar, cream cheese and vanilla extract in a bowl and whisk using a hand or electric whisk until smooth and thoroughly blended. 

5. Spread half the icing on one cake, sit the other cake on top, and spread the remaining icing on top to make a swirl pattern. 

Duck and pineapple

Ingredients:

  • 2.25kg (5lb) duck
  • 1 1/4 cups water
  • 2 tbsp chopped chilies
  • 4 1/2 tbsp white vinegar
  • 4 1/2 tbsp soy sauce
  • 4 tbsp Chinese-style barbecue sauce
  • 1/4 teaspoon 5-spice powder
  • 1 pineapple
  • 4 green onions
  • 2 tbsp canola oil
  • 2 tsp ginger root, diced
  • 1 garlic clove, crushed
  • 1 tbsp cornstarch

Directions:

  • Rinse the duck and place on rack in baking pan.
  • Combine 1/2 cup water, 1 tbsp chopped chilies, vinegar, soy sauce, and barbecue sauce, and the 1/4 tsp 5-spice powder.
  • Pour mixture over the duck.
  • Roast the duck uncovered in preheated 2200C (4250F) oven, basting and turning frequently until light brown, about 20 minutes.
  • Reduce heat to 1800C (3500F) and roast the duck, basting and turning frequently, 1 hour longer.
  • Remove the duck from oven.
  • Cool completely.
  • Cut the duck in half.
  • Remove and discard the backbone.
  • Cut the duck into small serving-size pieces.
  • Remove top leaves and all skin from the pineapple.
  • Cut the pineapple into quarters.
  • Cut out and discard the core.
  • Cut the pineapple quarters crosswise into 6mm (1/4-inch) slices.
  • Cut the onions into thin diagonal slices.
  • Heat the oil in a wok over high heat
  • Stir-fry ginger and garlic in the oil for 1 minute.
  • Add the duck and stir-fry until the duck is hot throughout, 3 to 4 minutes.
  • Combine remaining 3/4 cup water, 1 tbsp chilies, 1 1/2 tbsp each vinegar and soy sauce, 1 tbsp barbecue sauce, and the cornstarch.
  • Pour the mixture over the duck.
  • Cook and stir until liquid boils.
  • Add the pineapple and onions.
  • Cook and stir until the pineapple is hot, about 2 minutes longer.
  • Garnish with green onion curls.

Prawn Curry

3 onions

3 cloves garlic

5 cm fresh root ginger

25g butter
1 tsp garam masala
1 tsp chilli flakes
1 tsp ground cumin
2 tbsp coconut
400ml coconut water
1 tbsp tomato puree
125g mascarpone 
150g prawns
Chop the onions garlic and ginger.
Melt the butter in a shallow pan and soften the onions garlic and ginger in the pan keeping the lid on. Remove the lid and add the spices and fry for a few minutes.
Add the coconut water and stir in tomato puree. Put the lid back on the pan and simmer for 20 minutes. Add mascarpone and blend with an electric blender until smooth.
Return to heat and simmer for a further 5 minutes. Just before serving add the prawns and heat through.
Serve with boiled rice in an ANTA dish.

Madeleine

2 eggs
100 gms caster sugar
100 gms unsalted butter
100 gms plain flour
Juice and zest of one lemon

Madeline cake baking tin

Heat the oven to 180 degrees

Prepare the batter
Melt the butter
Beat the eggs with the caster sugar
Add the melted butter flour lemon juice and zest. Cover and set aside for at least 30 minutes or overnight.

Grease the baking tin with butter and divide the mixture, placing approximately one dessert spoon into each shell.

Bake for 10 minutes. Cool and serve straight away together with fruit salad and ice cream, as a dessert or as a treat with tea coffee or hot chocolate.

Best eaten as soon as they are made. The mixture keeps for a day or two in the fridge.

Mixed greens and ricotta cannelloni

Mixed greens and ricotta cannelloni

Serves 2

 

3 sheets fresh lasagna

200g mixed greens 9such as spinach, kale, rocket, Swiss chard, sorrel)

2 cloves garlic – finely chopped

Knob of butter

140g ricotta 

15g pine nuts – toasted

 

Béchamel sauce

30g butter

40g plain flour

350 ml milk

nutmeg

 

Parmesan cheese

 

Preheat the oven to 180c / gas 4

 

Lightly butter an ANTA pasta dish

 

Wash the greens.  Melt the butter in a frying page add the garlic and fry for a few minutes, add the greens cover with a lid and sweat over low heat until the vegetables have wilted down, put aside to cool.

 

For the sauce melt the butter, stir in the flour and cook for a few minutes.  Gradually add the milk to the roux, stir until smooth. Cook for 5-10 minutes, stirring continuously until the sauce has thickened, season with salt, pepper and nutmeg.

 

Drain the vegetables and squeeze out all the water, and roughly chop.  Spoon the ricotta into an ANTA pudding basin, add the ricotta and greens and stir together. Season well adding a good grating of Parmesan cheese.

 

Cut each lasagna sheet in half width ways., place a sixth of the ricotta mix on each half sheet and roll to form a cylinder.  Place the filled lasagna rolls into the pasta dish. Pour over the béchamel sauce and grate over further Parmesan.

 

Bake for about 25-30 minutes until the cheese has started to brown.

 

Double the proportions to fill an ANTA baking dish.

 

Seville Orange Chutney

Seville Orange Chutney

750g Seville oranges

500g dried apricots roughly chopped

110g sultanas

3 onions – roughly chopped

1-2 chilli – deseeded and finely chopped

5cm fresh ginger – finely chopped

900ml white wine vinegar

350g light brown sugar

1tbs green peppercorns – crushed

3tsp salt

 

Wash then halve the oranges.  Finely chop the skin and chunk the flesh, discarding the pips then tip into a preserving pan or large heavy-bottomed stainless steel saucepan.

Add the remaining ingredients and cook over a low heat stirring until the sugar has dissolved.  Bring to the boil then turn down the heat and simmer for about 1 hour stirring from time to time to ensure the mixture does not stick.

Once the chutney is thick spoon into warm sterilized jars, seal, label and store.

vegan haggis

Try our dairy-free and gluten-free vegan haggis

Put in a pudding bowl, 4 heaped tablespoons of chopped onions, 1 large clove of chopped garlic, 4 tablespoons of pinhead oatmeal, 2 tablespoons olive oil and seasoning

Fold all together.

Cover the bowl with a plate and place in a pan with boiling water and steam for 3/4 of an hour.

Chop 4 or 5 medium mushrooms and fold into the oatmeal mixture then steam again for 15-20 minutes

If no one has a nut allergy, add in 2 tbsp chopped walnuts to make the meal more substantial and rich in protein

Courgette and cabbage lasagna

 

Courgette and cabbage lasagna

1kg courgettes

1 savoy cabbage

Olive oil

250g ricotta

12 lasagna sheets

 

Tomato sauce

2 tbsp olive oil

1 onion – finely chopped

2 cloves garlic – finely chopped

800g ripe tomatoes or 2 x 400g tins plum tomatoes

1tsp caster sugar

Salt and pepper

 

1 mozzarella ball 

 

Lightly grease an ANTA baking dish.

 

First make the tomato sauce, heat the olive oil in a heavy based saucepan, add the onions and garlic and gently sweat over a low heat until soft.

 

If using fresh tomatoes skin by placing in a bowl and pouring over boiling water, leave for a few minutes then plunge into cold water.  It is best to do this in batches. Then skin the tomatoes and cut into chunks.

 

Add the fresh or tinned tomatoes to the onions, stir well and add the sugar and season and simmer gently for about 35-40 minutes until sauces has thickened.

 

Turn the grill to high

 

Thinly slice the courgettes lengthways and lay them flat on a baking tray, season and drizzle over a light olive oil.  Grill for about 2 -3 minutes per side.

 

Halve the cabbage, remove any core and finely slice.  Add the cabbage over the courgettes, season add a little more oil and continue to cook for a few 3 – 4 more minutes.  Set aside.

 

Preheat the oven to 180C/160C fan/gas 4

 

Spread a layer of the courgette and cabbage mix on the bottom of the ANTA baking dish, dot over ricotta, top with lasagna sheet, continue to layer finishing with a layer of pasta.

 

Spoon over the tomato sauce and top with sliced mozzarella, bake for 35 – 40 minutes until the cheese is golden brown.  Remove from the oven and let it stand for about 5 minutes before serving.

 

Squidgy pear and chocolate cake

Squidgy pear and chocolate cake

4 large ripe pears (about 800g) – peeled, cored and roughly chopped

100g butter

150g plain flour

2tsp baking powder

150g caster sugar

4 eggs – lightly beaten

100g dark chocolate (70%)

3-4 tbsp apricot jam

Icing sugar

 

Preheat oven to 180C / gas 4

Grease an ANTA baking dish and line with greaseproof paper.

Chop 50g of the chocolate into small chunks.

Melt the butter in a small pan with remaining chocolate.

Sieve the flour and baking powder together, add the caster sugar then beat in the eggs and melted butter and chocolate.  Fold in the chocolate chunks. pears and any juice and spread evenly into the baking dish.

Bake for about 40 - 45 minutes. Or until a skewer comes out clean.  

Allow cooling a little before carefully removing from the baking dish.  

Melt the apricot jam with a little water and brush over the cake

Delicious served warm with cream, crème fraise or ice cream.

 

Alternatively bake in 12 ANTA small mugs lined with paper muffin cases

 

Roasted pepper, onion and tomatoes

Roasted pepper, onion and tomatoes

1 red pepper

1 yellow pepper

1 orange pepper

2 onions

1 head of garlic

6 tomatoes

2 – 3 sprigs of rosemary

Olive oil

Salt and pepper

 

Preheat the oven to 220C/200C fan gas 6

 

Halve the peppers, remove the stalk and seeds and cut into 2cm wide strips and spread onto a large baking tray (or two).

 

Halve the onions and cut into wedges, sprinkle over the peppers, add the whole garlic cloves, rosemary sprigs, season and drizzle with olive oil.

 

Roast for about 10 minutes.

 

Meantime quarter the tomatoes – removing the core, skin if you wish.

 

Stir the vegetables add the tomatoes and roast for a further 10 minutes or until the peppers are starting to char.

 

Remove the rosemary stalks, check the seasoning then pile into an ANTA baking dish.

 

Delicious served with grilled chicken or on its own with warm Ciabatta.

 

Cheese and vegetable tart

300g plain flour

250g unsalted butter

2-3 tbsp cold water

1 onion - chopped

1 tbsp oil

400g mix of broccoli and cauliflower florets

1 Romano pepper – sliced into rings

100g cheddar - grated

50g blue cheese

Salt and pepper

 

23cm loose bottom plan case

 

Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles breadcrumbs. Using a knife stir in just enough cold water to form a dough.

 

Roll out the pastry on a floured surface to form a circle about 10cm larger than the tin. Carefully lift the pastry round a rolling pin and unroll on top of the tin, using two fingers gently push the pastry into he corners of the tin.  Trim away any excess pastry. Place in a fridge to chill for 30 minutes.

 

Preheat oven Gas 6 / 200C / 180C fan.  Place a baking tray in the oven.

 

Heat the oil in a frying pan, add the onion and fry over a gentle heat until soft.

 

Cut the broccoli and cauliflower florets into bit sized chunks.

 

Tip the onion into the flan case and spread evenly over the base. Top with the broccoli and cauliflower florets and pepper rings.  Sprinkle the cheeses over the top and season.

 

Place the flan on the preheated baking tray and bake for about 25-30 minutes until starting to colour.

 

Serve on an ANTA serving plate.

 

Cooks note:  Placing to flan on a preheated baking tray should help prevent a soggy bottom.

 

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