Sticky date pudding

Photo by Gary Donald Corbett

“Who doesn’t like sticky date pudding?! It’s one of the top desserts on many menus around the world and a regular recipe in my own kitchen. I’ve been testing a vegan recipe for catering and have realised this is better than the version I used to make. With the addition of banana to replace the eggs you do get and extra flavour in the mix but it compliments the traditional flavours so well. Enjoy!”

Watch the video here

https://youtu.be/BCxatZoIIBM

Ingredients for the pudding

  • 1 cup soy milk (you can use cows milk or vegan alternative)
  • 2 cups dates
  • 1/4 cup golden syrup
  • 1 teaspoon bicarb soda
  • 2 bananas
  • 1/2 cup olive oil (or vegetable oil)
  • 1/2 cup brown sugar
  • 3/4 cup self raising flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
Ingredients for the sauce
  • 110g Nutikex (or butter)
  • 200g brown sugar
  • 1 tablespoon vanilla
Method
  1. Heat your oven to 180 Celsius
  2. Place soy milk, dates and golden syrup in a saucepan and heat while stirring until dates are soft.
  3. Add 1 teaspoon of bicarb soda and stir. Put aside to cool.
  4. Using a fork mash the bananas with the olive oil.
  5. Combine the dry ingredients and mix together.
  6. Add the bananas and dates to dry ingredients and mix together.
  7. Line a slice tin with baking paper and spoon the batter in, smoothing it down.
  8. Bake in a 180 Cescius oven for 20-30 minutes or until a skewer comes our clean.
  9. For the sauce combine all ingredients in a saucepan and bring to the boil while stirring.
  10. While the pudding is still hot spoon over some of the sauce.
  11. Serve with extra sauce, coconut ice-cream, Medjol dates and a sprinkle of chopped walnuts.

 

French toast 3 ways

Photos by Gary Corbett

“You can’t beat French toast for an indulgent breakfast, brunch or even dessert. I’ll be making this with my nieces on a Facebook live this Mother’s Day. I’ve given you three recipes to choose from but you can get your creative juices going with many different culinary alternatives. I’ve also given a vegan alternative for the custard and you can use a non-dairy spread instead of butter. Enjoy!” 

Ingredients for egg custard

  • 3 eggs
  • 1/4 cup sugar
  • 1/3 cup cream
  • 1/3 cup milk
Ingredients for vegan custard
  • 1 cup non-dairy milk
  • 1/4 cup sugar
  • 2 tablespoons flaxseed meal
  • 1 tablespoon nutritional yeast
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
Version 1 – with mixed berries
  • Thick cut fruit toast
  • Mixed berries
  • Maple syrup
  • Thick cream or coconut yoghurt
Method
  1. Put berries in a container and pour over some maple syrup. Set aside.
  2. Mix custard ingredients together until they are well combined. Put in a shallow bowl good for dipping.
  3. Put a tablespoon of butter or non-dairy spread in a frying pan and heat up until it’s melted.
  4. Cut your fruit toast in half, dip in the custard on both sides and put in the frying pan. Let one side go golden (about 1 minute) before turning over.
  5. Place on a plate, top with a dollop of cream or coconut yoghurt, some berries and a drizzle of maple syrup.
Version 2 – with coconut bananas

  • Thick cut fruit toast
  • Bananas
  • Desiccated coconut
  • Thick cream or coconut yoghurt
  • Toasted almonds
Method
  1. Mix custard ingredients together until they are well combined. Put in a shallow bowl good for dipping.
  2. Cut your bananas in half then slice them lengthwise so you get a flat side.
  3. Put some coconut on a flat plate. Dip the flat side of the banana in the custard then place in the coconut.
  4. Put a tablespoon of butter or non-dairy spread in a frying pan and heat up until it’s melted.
  5. Place the banana flat side down in the frying pan and cook until the coconut has gone golden. Remove and set aside.
  6. Clean the pan of coconut then put a tablespoon of butter or non-dairy spread in a frying pan and heat up until it’s melted.
  7. Cut your fruit toast in half, dip in the custard on both sides and put in the frying pan. Let one side go golden (about 1 minute) before turning over.
  8. Place on a plate, top with a dollop of cream or coconut yoghurt, the coconut bananas, some toasted almonds and a drizzle of maple syrup.
Version 3 – with figs and spiced yoghurt
  • Thick cut fruit toast
  • Fresh figs
  • 1 cup yoghurt
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Ginger
  • 1/4 teaspoon nutmeg
  • Toasted almonds
  • Honey
Method
  1. Mix custard ingredients together until they are well combined. Put in a shallow bowl good for dipping.
  2. Put yoghurt and spices in a bowl and mix together.
  3. Cut your figs into quarters.
  4. Put a tablespoon of butter or non-dairy spread in a frying pan and heat up until it’s melted.
  5. Cut your fruit toast in half, dip in the custard on both sides and put in the frying pan. Let one side go golden (about 1 minute) before turning over.
  6. Place on a plate, top with a dollop of spiced yoghurt ,fresh figs, some toasted almonds and a drizzle of honey.

 

 


Salsa verde

Photo by Gary Corbett

“Like most cooks, I use heaps of herbs in my dishes. It’s a great way to add freshness and a burst of flavour to your cooking. That’s why I love salsa verde. Not only is it delicious, it’s extremely versatile and can be used to jazz up salads, canapés and main courses. You can also use whatever herbs you have to hand, or put more of a herb you like in. Enjoy”

 Ingredients for salsa verde

  • Bunch of basil
  • Bunch of parsley
  • Bunch of mint
  • Bunch of coriander
  • Bunch of chives
  • 2 cloves garlic
  • Juice and rind of 1 lime
  • 2 tablespoons red wine vinegar
  • 1/4 cup capers
  • 1/4 cup green olives
  • 1 green chilli
  • Salt
  • Olive oil
Method
  1. Pick the leaves off your herbs and put into a food processor. Blitz for a few seconds to break them down.
  2. Add the other ingredients except the olive oil. Blitz until you get the consistency you want. It works as a chunky sauce or a smooth one.
  3. Add olive oil until you achieve the consistency you want.
  4. Store in an air-tight container in the fridge.
Caprese salad
Layer tomatoes, fresh mozzarella, basil leaves and pickled onions on a plate.
To pickle the onions I use equal parts red wine vinegar and white sugar. Stir the vinegar until sugar is dissolved and put in finely chopped white onions. It’s best to leave the for a day to soften.
Dollop spoonfuls of greek yoghurt and salsa verde over the top. You can also put layers on some sourdough bread for a healthy lunch.
Fresh and delicious.
Baked potatoes
To bake the potato, drizzle with olive oil and salt and wrap in aluminium foil. Bake in a 180c oven for 45 minutes or until the potato is cooked all the way through. Cut the potato open and dollop some sour cream inside, Add the salsa verde and grate some parmesan cheese over the top.
Makes a great midweek dinner if you’re super busy.
Cucumber sandwiches
To be a little bit classy you can jazz up your cucumber sandwiches with salsa verde.
(I actually don’t like cucumber but with the salsa verde they’re delicious).
Butter some white bread and spread on a thin layer of salsa verde on both sides.
Peel your cucumber and add thin slices to one slice. Put the top on, cut off the crusts and slice in half.
Now you’re classy as hell!