Dinner Sauces
Pesto
Thai Curry Paste
Soya Free Soy Sauce
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Pistachio Pesto
Red Thai Curry Paste
Pesto
Want to add a little kick? Try adding some chilli
Ingredients
½ cup of sun-dried tomatoes
½ cup of pistachio nuts
2 cloves of garlic
1 cup of basil
4-5 tbsp of olive oil or the oil from the sun-dried tomatoes
Method
Add everything into a jug (or a food processor, if you have one) and blend to a paste.
If it is still a little thick for your liking then you can add some more oil.
Serve
Enjoy!
Mayonnaise
Ingredients
1 ½ cups of cashew nuts
3 tbsp of Lemon juice
1 tbsp of rice vinegar
½ tsp of salt
¾ cup of water
Method
Soak the cashews in boiling water for approximately 5 minutes
Drain the cashews of the water you are soaking them in.
Blend all the ingredients together in a food processor or a jug using a hand blender
Pour the mixture into a glass jar and place in the fridge to allow to set.
Serve
Enjoy!
BBQ Sauce
Ingredients
2 cups of Orange Juice
1 tsp of Rice Vinegar
⅛ cup of Worcestershire sauce
1 ½ cups of Tomato Ketchup
To thicken:
2 tbsp of Cornflour
1 tbsp water
Method
Put all the ingredients (except the cornflour and water) into a medium saucepan over a low-medium heat.
Whisk together, once it is up to temperature, mix the cornflour and water together in a small bowl and mix together with your fingers until smooth.
Pour the cornflour mix into the saucepan while whisking to thicken the sauce.
Leave to cool before pouring the BBQ sauce into your container of choice.
Serve
Enjoy!
Custard
Sugar Free
Ingredients
1 1/2 Cup Milk
3 tsp Cornflour
1 tsp Agave Nectar
1 tsp Vanilla Essence
Method
In a small pan sift the cornflour and mix with the milk.
Bring to a boil on a medium heat. Stirring constantly.
Reduce the heat and add the agave nectar.
Stir constantly until it has thickened.
Add the Vanilla Essence.
Remove from heat.
Serve hot or cold.
Enjoy!
Thai Curry Paste
Ingredients:
4-6 Medium Chillies (roughly chopped)
2 Shallots (roughly chopped)
5cm-2inches Fresh Ginger (grated)
2 cloves Garlic
2 tsp Fresh Coriander
2 stalks Lemongrass
1 Lime (zest and Juice)
5 Kaffir Lime leaves (torn up)
1 tbsp Coriander seeds (crushed)
1 tsp Ground Cumin
1 tsp Black Peppercorns (crushed)
3 tbsp Olive Oil
Method
Place all ingredients into a food processor and blend to a paste.
Serve
Enjoy!
Condensed Milk
Ingredients:
1 can Coconut Milk (400ml)
⅔ cup Caster Sugar
Method
Add the ingredients to a small saucepan.
Heat on a low heat so that the sugar dissolves.
Simmer - Do Not Stir! As this will crack the mix.
Simmer for 30-40 minutes.
Once the milk has thickened and has a grey colour to it; it’s ready.
Serve
Enjoy!
Soya Free Soy Sauce
Ingredients
1/4 Cup Veg Stock
1/4 Cups Balsamic Vinegar
1 1/2 Cups Water
1 tbsp Molasses (Sugar)
1/4 tsp Ground Ginger
1/4 tsp Garlic Powder
1/4 tsp Ground Black Pepper
Method
Place all the ingredients in a small pan.
Bring to a boil on a medium heat
Let the mix simmer for 20 minutes
or until the mix reduces to 1 cup
Keep in the fridge
Shake before using.
Enjoy!
Blackberry Jam
Sugar Free
Ingredients
2 Cups Blackberries - Cleaned
2 tbsp Lemon Juice
1-2 tbsp Agave Nectar
2 tbsp Chia Seeds
Method
In a large pan, mash the berries and lemon juice together, on a medium heat.
Bring to a boil, simmer until the berries are softened.
Remove from the heat and stir in the agave nectar and chia seeds.
Let set for 10-20 minutes.
Store in the fridge.
Serve
Enjoy!
Hummus 2 Ways
Herby
Smokey
Check out the Youtube Video of this recipe - https://www.youtube.com/watch?v=r5cAxZrobTQ
Ingredients
1 Tin Chickpeas - Drained
Handful Fresh Parsley
Handful Fresh Basil
Pinch of Fresh Tarragon
1 tbsp Lemon Juice
1 tsp Garlic Powder
4 tbsp Water
Method
Blend all the ingredients together until almost smooth
Serve
Enjoy!
Ingredients
1 Tin Chickpeas - Drained
1 tbsp Chilli Flakes
2 tsp Smoke Paprika
1 tbsp Lime Juice
3 tbsp Olive Oil
Method
Blend all the ingredients together until almost smooth
Serve
Enjoy!
Cookie Dough
Ingredients
1 Tin Chickpeas - Drained
½ Cup Peanut Butter
¼ Cup Golden Syrup
½ tsp Vanilla Essence
¼ Cup Chocolate Chips
Method
Place the chickpeas, peanut butter, golden syrup and vanilla essence in a food processor.
Blitz until completely smooth.
Stir in the chocolate chips
Keep in the fridge until ready to serve
Enjoy!
Garlic Butter
Ingredients
100g Butter
4 Cloves Garlic - Peeled and crushed
Handful Fresh Parsley
1 tbsp Dried Oregano
Method
In a bowl mix all the ingredients together.
Mix well.
Serve
Enjoy!
Pistachio Pesto
Ingredients
1 Cup Fresh Basil
½ Cup Pistachio
2 Garlic Cloves
1 tsp Lemon Zest
½ Lemons Juice
½ tsp Salt
¼ tsp Ground Black Pepper
6 tbsp Olive Oil
Method
Add all ingredients except the oil to a food processor.
Blitz all together.
Slowly add the oil until the mix is smooth.
Serve
Enjoy!
Vanilla Custard
Check out our dessert page to see what you can pour this delectable custard on
Serves 4 Generously
Ingredients
2 Cups Milk
½ Cup Syrup of choice
3 tbsp Cornflour
¼ tsp Turmeric (Optional)
1 tsp Vanilla
Method
Mix ¼ cup milk with cornflour in a small bowl.
In a saucepan add this, the remaining mix and syrup.
Boil on a medium heat until the mix thickens
Add the vanilla and turmeric, mix to combine.
Serve fresh or keep in the fridge until needed
Enjoy!
Lemon Curd
Ingredients
1 Cup Vegan Milk
½ Cup Lemon Juice
1 tbsp Lemon Zest
1 Cup Caster Sugar
2 tbsp Cornflour
2 tbsp Vegan Butter
¼ tsp Turmeric
Method
On medium heat, melt the butter.
Add the milk and sugar.
Stir until combined.
Add the lemon juice, lemon zest, and cornflour.
Stir continuously until thickened. About 5 minutes.
Stir in the turmeric.
Serve
Enjoy!
Butterscotch Sauce
Makes 1 Cup
Ingredients
1 Cup Olive Oil
1 Cup Butter
1 Cup Brown Sugar - Firmly Packed
1 tsp Vanilla Essence
Method
Place the oil, butter and sugar in a medium pan.
Whisk, on a medium-high heat, to combine as the ingredients melt.
Continue whisking, bring the mix almost to a full boil.
Turn the heat down and simmer, continuing whisking, until the ingredients are completely combined.
Take the mix of the heat and add the vanilla essence
Pour the mix into a jar and place into the fridge to thicken. This should take 1-2 hours.
If you want butterscotch chips; pour the sauce into a large tray, on baking parchment, thinly and place in the freezer for 2-3 hours. Once hardened break the butterscotch up to create chips perfect for putting in biscuits.
Serve
Enjoy!
Red Thai Curry Paste
Makes 3 tbsp
Ingredients
1-2 Red Chillies
2 tsp Coriander Seeds
1 tsp Cumin Seeds
2 Small LemonGrass Stalks
1 tsp Fresh Ginger - Peeled
3 Cloves Garlic - Peeled
1 Lime Zest & Juice
1 tbsp Tomato Paste
1 tbsp Soy Sauce - Check out our soy free soy sauce here.
Method
In a small frying pan, dry toast the coriander and cumin seeds for a few minutes or until fragrant.
Grind the seeds in a pestle and mortar.
Place all ingredients into a food processor.
Blend until you have a chunky paste
Add to your curries
Serve
Enjoy!
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