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Broccoli Quiche in Potato Crust

Broccoli Quiche in Potato Crust

4 medium potatoes peeled and cut into 1/4inch slices
350g broccoli including stalks roughly chopped
225g cheddar cheese grated
2 eggs beaten
1 onion chopped
11/2 tsp Dijon mustard
Salt and freshly ground pepper to taste.
50g Cheddar cheese grated

Put potatoes into salted water, bring to the boil, reduce heat and simmer for 5-10 minutes until potatoes are cooked but holding their shape. Drain.
Grease a 24cm pie dish. Arrange the sliced potatoes in a single layer over the bottom and sides of the dish to form a crust. Brush the sides with oil.
Excluding the topping, combine broccoli and other ingredients in a large bowl and stir to mix well.
Pour the broccoli mixture into the crust. Top with grated cheese.
Bake at 190 degrees for about 45 minutes or until the top is golden brown.

Carrot and Oatmeal Biscuits

Carrot and Oatmeal Biscuits

4oz grated carrot, 2oz honey, 1/2tsp cinnamon, 2oz vegetable oil, 1/2 tsp nutmeg, 1/2 tsp vanilla extract, 1/2 tsp allspice, 1 egg, 4oz porridge oats, 4 oz wholemeal flour, 2oz chopped nuts, 1tsp baking powder, 4oz raisins, 1/2 tsp salt. Preheat oven to 375 degees Beat honey, oil, vanilla and egg together.
In a bowl combine the flour, baking powder, salt, cinnamon, nutmeg, allspice and oats. Blend well and stir in the nuts and raisins.
Add the liquid ingredients to the mixture and blend well. Drop by teaspoonfuls onto an oiled cookie sheet. Bake for 12-15 minutes or until cookies are golden brown. Cool them on a rack before storing.

Runner Bean Stir Fry

Runner Bean Stir Fry

400g runner beans
1 onion
200g kidney beans - if from a can , rinse well and drain.
10 ml sesame oil or olive oil
1 tbsp soy sauce or tamari
1 tsp honey
1 tsp sesame seeds (optional)
1 tbsp fresh lemon juice
1/2 inch fresh ginger finely sliced or 1/2 tsp ground ginger
Wash runner beans and trim the ends. Slice diagonally into 1 cm wide strips which are about 6 cm long. Peel onion and slice finely.
Mix sauce in a cup by blending together the soy sauce, honey, seeds, lemon and ginger.
Heat oil and add onion. Cook until nearly soft. Add the runner beans and the kidney beans. Stir and cover for about 3 minutes until the runner beans are tender.
Add the sauce and heat through.

Really Healthy Chilli Con Carne

Really Healthy Chilli Con Carne


1 tbp virgin oil
1 garlic clove, finely chopped
1 onion (medium size), chopped
Half of a green pepper, chopped
Half of a red pepper, chopped
1 celery stalk, chopped
1 smoked Tofu by The Engine Shed
1 tin of tomato
1 tbp tomato puree
200g dry kidney beans soaked over night
Chilli pepper
1/2 tsp Cumin seed
1/2 tsp Oregano
1 tbp Veg Boullion

1. Heat the oil, then lightly fry the garlic. Add the onions and fry untll golden brown.
Add the peppers and the celery, then stir well.

2. Add the Tofu, crumbled, then chillie pepper (to your taste), crash in the cumin seed, the oregano, and the boullion.

3. Stir in the tomato and the puree. Add the kidney beans. Simmer for a further 15 minutes with the lid on.

4. Serve with rice, guacamole, Connage yoghurt and a green salad.


♠ I like onions to be cooked well to get sweetness from them.
♥ Instead of sour cream, Connage yoghurt goes with this recipe beautifully.
♦ If you forget to soak kidney beans, try north Mexican style,
using diced potatoes, carrots and peas.
♣ Adding a little organic sugar increases the depth of the taste.