Leek and Potato Puff Pie!

Leek and Potato Puff Pie!

I absolutely love puff pastry and what better way to use it than in a pie! Filled with a deliciously creamy sauce that will blow you away. Can you believe the creaminess was made with just blending some of the potatoes. I did add some awesome violife cheese which you can get from Asda or Tesco but it's not essential.

 

(Serves 4)

Ingredients:

2 blocks jus-rol puff pastry

6 medium potatoes 

2 leeks

1/4 block violife (optional)

1 tsp sage

2 tsp parsley 

Pre-heat your oven to 200 degrees celsius. Roll out one of your pastry blocks  so it'll fit in your pie dish and lay it in, press down so it moulds the sides to form the pie base. Meanwhile, peel and dice the potatoes into small chunks and add to a pan. Bring to the boil and cook until firm but soft. Take out half the potatoes and set aside. Further cook the rest of the potatoes and add the violife. Blend with a hand blender to form a creamy sauce. Add the herbs and diced leek. Wilt the leek and turn off the heat. Add the rest of the potato back to the pan then pour the mixture into the pie dish. Roll out the second pastry block and lay on top of the pie. Using scissors cut the excess pastry away and use for decoration or be inventive ;). Twist the pie edges to seal the pie, pierce with a fork, then pop in the oven for 40 minutes until golden. Take out the oven and serve! Incredible served with peas. 

So that's the recipe! Everyone absolutely loved it and it even tastes fabulous the next day. 

Check out the video here:  http://youtu.be/v8LVNPiN6XE

Have a wonderful day,

Lots of love

Robyn x 

Lentil & Chestnut Roast - vegan & gluten free

Lentil & Chestnut Roast - v, gf

How about making this tasty lentil roast for Christmas dinner. Just four healthy ingredients I spontaneously put together and wow it turned out so well. Even my non vegan Dad liked it! 

(Serves 3)

Ingredients:

100g dry green lentils

50g gluten free flour (doves farm)*

100g cooked chestnuts (ready bought)

2 tsp veg stock eg vegan bouillion or gravy granules 

Preheat oven to 200 degrees celsius. In a pan add 200ml water, veg stock, lentils and bring to the boil, simmer for 35mins. Add the flour and mix in (don't worry about lumps as they give texture). Add the chestnuts broken up slightly and allow the mixture to reduce. Once thick pour into a dish or loaf tinned lined with baking paper or tin foil. Place into the oven for 1 hour until firm, allow to cool slightly so it can firm further. Upturn, slice and serve. 

See the video here: https://youtu.be/YuJRqHFBFqE

I hope you enjoy this recipe and it gives you some ideas for Christmas dinner. 

Lots of love,

Robyn x

*wheat flour also works well for those who eat gluten

Cranberry Jam! Vegan

Cranberry Jam

Another festive recipe: Cranberry jam! I made this with my friends as you would have seen in the video. This jam is sweet and tasty with a hint of ginger. The base is apples to reduce the refined sugar needed so is healthier than full sugar recipes. This is such a tasty jam for Christmas dinner or even year round on toast or porridge! 

(Makes 1 very large jar)

Ingredients:

150g cranberries

2 large cooking apples

2 inches fresh ginger

100g sugar (white, brown, coconut)

In a pan add about 150ml water along with the cranberries and peeler and finely chopped apples. Bring to the boil and simmer without a lid. Grate the ginger into the pan and add the sugar. Boil down for about an hour stirring occasionally to form a thick jam. Once reduced, pink and super thick allow to cool and store in a jar. 

I hope you try out this recipe and like it as much as my friends and I did!

Recipe video here:https://www.youtube.com/watch?v=k9WcgW1O4gc

Lots of Love 

Robyn xx

Vegan Christmas Wellington

Christmas Vegan Wellington

(Makes 1 large Wellington) 

Ingredients:

200g green lentils

2 large sweet potatoes

2 cups spinach

3 sprigs thyme 

1 pack puff pastry 

2 tsp marmite or veg stock

In a pan add the lentils and about 500ml water, bring to the boil and simmer for about 10 minutes then add the peeled and medium diced sweet potato and the thyme. Cook covered for a further 20 minutes until the potato is soft and the water is mostly absorbed. Mix in the spinach and 2 tsp of marmite (or bouillon) then transfer to a bowl and allow to cool either outside in the cold for 20 minutes or in the fridge or freezer (this will firm the mixture and allow the flavours to mature). Then unroll the pastry and spoon the mixture centrally, then wrap up the mixture with the pastry like a present and pierce the top with a fork. Bake in the oven for 20 minutes. Then using a serrated knife slice thick and serve along with roast potatoes, sprouts and cranberry sauce. Delicious. 

Recipe video here: https://youtu.be/IKGAMUchlZQ

I hope you enjoy this recipe, cranberry sauce and brussels coming soon. 

Lots of love, 

Robyn