Recipes

Welcome to our recipe section :-) Here are just a few of Claire's own recipes for you to try. If you have any yummy recipes you would like to share with our community please contact us.

Banana Cake

Banana Cake

Ingredients

  • 3 Bananas (mashed, or I use the hand blender)
  • 125g self-rising flour
  • ½ teaspoon baking powder
  • 40g unsalted butter (melted)
  • 1 egg
  • 1 tablespoon honey
  • Handful of dried fruit (I use a mix of raisons & cranberries)
  • Handful of roughly chopped walnuts
  • Optional: Lemon juice, cinnamon and or chocolate chips

Method

  1. Mix together the flour, baking powder, egg, butter and honey then add the bananas. Mix well then add the dried fruit and nuts.
  2. Pour into tin (I use a non-stick standard size bread tin but you can line the tin with baking paper if you prefer)
  3. Bake for around 50 mins at 180

Claire's Cookies

Cookies

Ingredients

  • 100g almond flour
  • 100g ready oats
  • 40g self-rising flour
  • ½ teaspoon baking powder
  • Teaspoon cinnamon
  • 30g butter
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons of peanut butter
  • 50g chocolate chips
  • 1 large banana
  • Splash of milk

Method

  1. Mix all the dry ingredients in bowl including chocolate chips and chopped nuts.
  2. Blend the other ingredients together until smooth.
  3. Add together and mix to form dough.
  4. Divide dough into 12 and form cookie shape.
  5. Brush milk on cookies.
  6. Put on baking tray and bake for approx 18 mins until turning brown.

Courgette Cake (No Added Sugar)

Courgette Cake (No Added Sugar)

Ingredients

  • 2 medium grated courgettes (squeeze out excess water)
  • 2 ripe banana’s mashed thoroughly
  • 3 medium eggs
  • 6 tbsp runny honey
  • 75g melted butter
  • 375g self-rising flour
  • 1tsp baking powder
  • 50g ground almonds
  • 1 tbsp lemon and orange zest (or one or the other)

Method

  1. Mix all of the wet ingredients together (banana, butter, honey and eggs)
  2. Add the flour, ground almonds and baking powder and mix well
  3. Finally add the grated courgettes and the zest
  4. Combine thoroughly until it comes together (it will be a stiff mixture)
  5. Pour into a medium cake tin (if non-stick use a little oil, if not line with baking paper)
  6. Bake at 200 for approximately 35-40 mins (use the clean skewer test)
 

Lentil, Carrot and Hazelnut Loaf

Lentil, Carrot and Hazelnut Loaf

Ingredients

  • 1 cup of dry red lentils
  • 3 cups of water
  • 1 vegetable stock cube
  • 4 carrots grated
  • 250g chopped hazelnuts
  • 2 cloves garlic crushed (optional)
  • tsp dried mixed herbs
  • Salt and pepper to taste

Method

  1. Add all of the ingredients apart from the hazelnuts into a saucepan, bring to the boil
  2. Turn down to a simmer and cook for approximately 15 minutes (or until the lentils are cooked)
  3. Take off the heat and allow to cool down
  4. Once cooled add the hazelnuts and mix well
  5. Transfer the mixture to a loaf tin (I always line with baking paper)
  6. Cook in the oven at 220 for 45minutes (or until the top is brown and crispy)
  7. Allow to cool before slicing (otherwise it tends to crumble)
YUM!!

Scones (No Added Sugar)

No Added Sugar Scones

Ingredients (makes 4 large scones)

  • 250g self-rising flour (I use half white half wholemeal)
  • 40g unsalted butter
  • 125ml semi-skimmed milk
  • pinch of salt

Method

  1. Rub together the flour, salt and butter until it looks like breadcrumbs
  2. Add the raisons and slowly stir in the milk until it forms a dough and bring together with your hands
  3. Roll out the dough into a square to approximately 1 inch thick cut into 4 triangles
  4. brush milk on the top
  5. bake at 210 for 12-15 minutes until brown

Oat and Banana Pancakes

Oat and Banana Pancakes

Ingredients (Makes 3)

  • Cup of porridge oats
  • 1 ripe banana mashed
  • Dash of milk
  • tsp Cinnamon
  • Fat free Greek yogurt
  • Runny Honey
  • Berries of your choice

Method

  1. Mix the oats, mashed banana, milk and cinnamon together
  2. Heat a non-stick pan
  3. In 3 equal portions spoon the mixture into the pan and spread out into small pancake size
  4. Cook for approximately 3 minutes each side or until brown.
  5. To serve transfer pancakes onto a plate in a stack
  6. Add a dollop of Greek yogurt and the berries and drizzle with honey
YUM

Strawberry Cheesecake (No Added Sugar)

No Added Sugar Strawberry Cheesecake

Ingredients

  • 1 sachet of sugar free strawberry jelly
  • 500g soft cheese (the full fat one)
  • 2 tbsp lemon juice
  • 2 tbsp of granulated sweetener
  • Handful of strawberries cut into small pieces
  • 8 digestive biscuits
  • 50g unsalted butter

Method

  1. Crush the digestives and mix with the melted butter, add to a loaf tin and smooth down to form the base (best to line with cling film). Put in fridge to chill and harden up.
  2. Make up the jelly as per instructions
  3. Stir in the granulated sweetener until dissolved and leave to cool down a bit
  4. In a bowl blend the soft cheese and lemon juice and then add the cooled down jelly (I use a hand blender for this)
  5. Stir in the strawberries
  6. Pour the mixture onto the chilled biscuit base and put back into the fridge for at least 4 hours until set.

Carrot and Lentil Soup

Carrot and Lentil Soup

Ingredients

  • 1 cup of red lentils
  • 3 carrots grated
  • 1 red onion
  • 2 cloves of garlic crushed
  • 1 ½ pints of water bolied
  • 1 vegetable stock cube
  • Handful of chopped parsley
  • Salt and pepper

Method

  1. Put all of the ingredients into a saucepan and bring to a medium boil
  2. Cook for approximately 15-20 mins until the lentils are soft
  3. Wiz up with a hand blender
  4. Add the chopped parsley

Aubergine and Mushroom Curry

Aubergine and Mushroom Curry

Ingredients

  • 1 large white onion
  • 1 inch fresh ginger
  • Salt and pepper
  • 4 cloves garlic
  • 1 tsp x ground cumin, coriander, turmeric & cayenne pepper
  • ½ tin of chopped tomatoes
  • 1 tbsp tomato puree
  • 4 tbsp natural yogurt
  • 1 Aubergine chopped
  • 250g mushrooms chopped
  • Handful chopped fresh coriander

Method

  1. Wiz together the onion, ginger and garlic to a paste
  2. Fry in a non-stick saucepan in a little oil under browned
  3. Add the spices and stir for a few minutes
  4. Slowly stir in the yogurt
  5. Add the tomatoes and tomato puree
  6. Add the chopped vegetables
  7. Cover and cook for 20 mins
  8. Uncover and cook for a further 10 mins
  9. Add the chopped coriander
  10. Serve with basmati rice

Baked Mushrooms & Rice ‘n’ Peas

Baked Mushrooms & Rice ‘n’ Peas

Ingredients

  • Large mushrooms
  • Mozzarella
  • Garlic Chilli flakes
  • Mixed herbs
  • Wholemeal rice (I use basmati)
  • Red kidney beans

Method

  1. Cook rice as instructed
  2. Take the stalk out of the mushrooms and chop finely
  3. Finely chop the garlic (I use 1 clove for 2 mushrooms)
  4. Mix together the mushroom, garlic and chilli flakes (as much as you like) and sprinkle inside the mushrooms
  5. Slice the mozzarella and layer on top of the mushrooms
  6. Place the mushrooms in an oven dish with a little water and cover, bake for 30 minutes covered and then remove the cover and bake for a further 10 minutes or until the mozzarella has browned.
  7. Once the rice is cooked add the kidney beans
  8. I serve the mushrooms on the side and pour the juice for the oven dish over the rice

Courgette Frittata

Courgette Frittata

Ingredients

  • 2 eggs
  • 6 oz semi-skimmed milk
  • 2 oz cheddar cheese
  • 1 courgette
  • 1 red onion
  • Fresh parsley

Method

  1. In a non-stick pan fry the onion and courgette until soft
  2. In a bowl whisk the egg and milk together
  3. Stir in half the cheese
  4. Add the cooked onion and courgette
  5. Add the parsley
  6. Pour the mixture into a non-stick shallow oven dish
  7. Sprinkle on the remaining cheese
  8. Bake until the top browns (approx 15 minutes)

Falafel

Falafel

Ingredients

  • 400g tin of chick peas (drain but keep back 2 tbsp)
  • 1 tbsp flour
  • 1 white onion chopped garlic (optional, but add as much as you like, I use 2 cloves)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • Handful of fresh coriander
  • Salt and pepper to taste

Method

  1. Blend all the ingredients together in a bowl
  2. Form patties (I usually get 8 out of the mixture)
  3. Bake on baking sheet for approx 12 mins until browned

Mushroom Stroganoff (chicken or pork can also be added)

Mushroom Stroganoff

Ingredients

  • Large punnet of chestnut mushrooms (or any kind that you like)
  • 1 white onion (chopped)
  • 4 cloves of garlic (finely chopped)
  • ½ pint of chicken or vegetable stock
  • 1 tablespoon of paprika (ordinary or smoked, both work)
  • 3 tablespoons of low fat crème fraiche
  • S+P to taste
  • 1 teaspoon of plain flour (to thicken) Squeeze of lemon juice
  • 1 tablespoon of parsley Optional: Chillies (quantity is up to personal taste) any other cooked vegetables.

Method

  1. Fry the onions and garlic (and chillies if you are using) in a small amount of the stock until soft.
  2. Add the mushrooms and sprinkle over the flour, cook for about 5 minutes.
  3. Add the paprika, S+P and parsley.
  4. Add the rest of the stock.
  5. Add the crème fraiche and stir it in well. Then add the lemon juice.
  6. Cook until sauce has thickened, approx. 5 minutes.
  7. I serve with brown basmati rice, but you can use any grain you like.
  8. (If you are adding meat, add it after the onions and garlic have softened and cook for a few minutes).

Pearl Barley, Green Bean and Pea Risotto

Pearl Barley, Green Bean and Pea Risotto

Ingredients (Serves 2)

  • tbsp vegetable oil
  • 1 cup of pearl barley
  • 2 cups of vegetable stock
  • 2 cloves of garlic crushed
  • 1 small white onion finely chopped
  • handful of green beans
  • cup of frozen peas
  • tsp rosemary
  • Salt and pepper to taste
  • 2 tbsp low fat soft cream cheese

Method

  1. In a separate pan boil the green beans for a few minutes, drain and put in a bowl with the frozen peas and set aside
  2. Heat the oil in a non-stick shallow pan
  3. Add the garlic and onion and fry until softened
  4. Add the pearl barley and rosemary and stir around to coat the grains
  5. Add a little of the stock and stir until absorbed, repeat this until all of the stock is absorbed and the pearl barely is cooked (I like it with a little bite. If you prefer softer then add a little more water and continue to stir.
  6. Finally add the green beans and the peas and continue to stir until warmed through
  7. Season to taste and serve

Quiche (No Pastry)

No Pastry Quiche

Ingredients

  • 3 eggs
  • 100ml semi-skimmed milk
  • 1 large courgette chopped into bite size chunks
  • ½ red onion chopped
  • 50g grated cheddar cheese
  • Handful of fresh parsley
  • Salt & Pepper

Method

  1. Whisk the eggs and milk
  2. Dry fry the courgette and onion until tender
  3. Pour mixture into a non-stick dish with the vegetables, parsley and ½ of the grated cheese
  4. Mix together
  5. Cover with the rest of the cheese and bake for approximately 20-25 minutes
  6. Serve with salad

Peanut Noodles

Peanut Noodles

Ingredients

  • 150g wholewheat noodles
  • 1 red pepper chopped
  • (If you want to meat please do, or even other chopped vegetables)
  • 30g of salted peanuts roughly chopped

Sauce

  • 1 tsp sesame oil
  • 2 tbsp crunchy peanut butter (try to use healthy version, e.g. Whole Earth)
  • 1 clove of garlic crushed (or more if you really like garlic)
  • 2 tbsp soy sauce
  • 1 tsp of dry chilli flakes
  • dash of water to help loosen up the sauce

Method

  1. Cook the noodles (follow instructions on packet)
  2. Add a little oil to a non-stick pan or wok and fry the peppers for a few minutes. If you are using meat also add to the pan and cook together.
  3. Make the sauce up with all of the sauce ingredients
  4. Once the veg and/or meat has been cooking for a few minutes add the sauce and continue to cook for a few minutes.
  5. Finally add the noodles and mix thoroughly
  6. Sprinkle to chopped peanuts over the noodles and serve

Soya Bean Salad

Soya Bean Salad

Ingredients

  • 200g soya beans (already cooked, or if frozen follow instructions to cook)
  • Jar of roasted red peppers
  • Handful of flat leaf parsley
  • 30g almonds
  • 30g of your favourite hard cheese (e.g. Manchego)

Dressing

  • 1 tbsp of the roasted pepper brine
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp sweet chilli sauce
  • Salt and Pepper

Method

  1. Dry toast the almonds in a non-stick pan then roughly chop
  2. Add the roasted peppers to the pan and cook until charred, once charred slice into strips
  3. Toss all ingredients together in a bowl along with the dressing
  4. Finally grate the cheese over the top and serve

Spiced Cous Cous and Vegetables

Spiced Cous Cous and Vegetables

Ingredients

  • 100g cous cous
  • 150ml Hot water
  • 1 vegetable stock cube
  • 1 courgette
  • 1 red onion
  • 2 cloves of garlic
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 6 Cardamom pods
  • ½ tsp chilli flakes

Method

  1. Bash up the cardamom pods in a bowl and add the hot water and all of the other spices and the stock cube
  2. Add the cous cous, mix well and cover
  3. After 5 mins fork through the cous cous, re-cover and leave aside
  4. Chop up the courgette, onion and garlic and fry in a little oil under tender
  5. Once the vegetables are tender add the cous cous and continue to fry for a further 5 mins
  6. (You can add as many different vegetables as you like)

Peanut Oat Squares (No Bake)

Peanut Oat Squares

Ingredients (makes 8 squares)

  • Half a cup of crunchy peanut butter (I use Whole Earth because it has no added butter)
  • 1 & half cups of rolled oats
  • Quarter cup of honey
  • 1 tbsp butter

Method

  • Over medium heat (or in the microwave) melt the peanut butter, honey and butter
  • Take off the heat and add the oats, mix well
  • Press down into a small non-stick tray
  • Chill for 2 hours
  • Cut into 8 squares
  • EAT :)

Spicy Nuts

Spicy Nuts

Ingredients

  • 200g Mixed nuts
  • 50g Pumpkin seeds
  • 1 tsp oil
  • Sprig of fresh rosemary (chopped finely)
  • 1 tsp cayenne pepper
  • 1 tsp Cinnamon
  • Dash soy sauce
  • Salt & Pepper

Method

  1. Heat up non-stick pan
  2. In a bowl add all the ingredients and mix thoroughly
  3. Add to the hot pan and fry for 5 minutes until the nuts are starting to brown and smell yummy

Spicy Potato and Chickpea Stew

Spicy Potato and Chickpea Stew

Ingredients

  • 1 large potato chopped into small chunks
  • 1 tin of chickpeas
  • 1 tin of chopped tomatoes
  • 1 white onion
  • 3 cloves garlic
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • Salt and pepper
  • Handful chopped coriande

Method

  1. Fry the onion and garlic in a little oil in a saucepan
  2. Add the spices and cook for a few minutes
  3. Add the chopped tomatoes
  4. Add the potato and chickpeas
  5. Cook on a medium heat for approximately 20 mins until the potato is tender
  6. Add the chopped coriander
  7. Serve with basmati rice

Tomato, Red Pepper and Ricotta Pasta (Makes 2 Portions)

Tomato, Red Pepper and Ricotta Pasta

Ingredients

  • 200g wholewheat penne (or what other shape you prefer)
  • Tbsp vegetable oil (or oil of your choice)
  • 1 tin of chopped tomato’s
  • 1 large red pepper chopped
  • 4 cloves of garlic finely chopped
  • 1 medium white onion finely chopped
  • Handful of fresh parsley
  • 2 tbsp of ricotta cheese
  • Salt and pepper to taste
  • 1oz grated cheddar to sprinkle over the top

Method

  1. Cook the pasta according to the instructions
  2. Heat oil in a non-stick saucepan
  3. Add the onion, garlic and pepper and cook for 10 minutes stirring as not to burn
  4. Add the tinned tomatoes, cook for approximately 30 minutes until reduced to a thick sauce then season and add the parsley
  5. Take off the heat and use a hand blender to puree the sauce
  6. Return to a low heat and add the ricotta
  7. Finally add the drained cooked pasta and stir well
  8. Serve and sprinkle over the grated cheddar
Enjoy!