Dairy-free recipes

Ingredients:

240g self-raising flour
140g golden caster sugar
1 tsp bicarbonate of soda
240g egg-free mayonnaise
2 large or 3 small ripe bananas , mashed
1 tsp vanilla extract
25g vegan dark chocolate chip

For the icing:

80g vegan margarine
250g icing sugar
25ml vegan milk (we used almond milk)
2 tbsp smooth peanut butter

Method:

Heat oven to 170C/150C fan/gas 3½. Line muffin tins with 16 cases. In a bowl, combine the flour, sugar, ½ tsp salt and bicarbonate of soda. In a second bowl or a jug, mix the mayonnaise, mashed bananas and vanilla extract. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix or your cupcakes will be heavy). Spoon the mixture into the cases and bake for 20 mins.

When the cupcakes come out of the oven, sprinkle the chocolate chips over – they will melt and then harden again, so don’t touch them.

For the icing, combine the vegan margarine and icing sugar in an electric mixer, then add the vegan milk and continue to mix on a slow speed until completely combined. Turn the mixer up and combine for a further 3 mins. Finally, stir in the peanut butter. Pipe or simply spread the icing on top of the cakes. Store in an airtight container and eat within 2 days.

Ingredients:

3 large black bananas
75ml vegetable oil or sunflower oil, plus extra for the tin
100g brown sugar
225g plain flour (or use self-raising flour and reduce the baking powder to 2 heaped tsp)
3 heaped tsp baking powder
3 tsp cinnamon or mixed spice
50g dried fruit or nuts (optional)

Method:

Heat oven to 200C/180C fan/gas 6. Mash 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.

Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.

Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.

Bake for another 20 minutes, or until a skewer comes out clean.

Allow to cool a little before slicing. It's delicious freshly baked, but develops a lovely gooey quality the day after.

Ingredients:

100ml vegetable oil, plus extra for the tin
275g self-raising flour
200g golden caster sugar
1 tsp baking powder
1 lemon, zested, 1/2 juiced
For the icing
150g icing sugar
½ lemon, juiced

Method:

Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.

Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.

For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).

Ingredients:

1 large ripe banana (around 150g)
2 tbsp golden caster sugar
¼ tsp fine salt
2 tbsp vegetable oil , plus extra for cooking
120g self-raising flour
½ tsp baking powder
150ml oat, almond milk or soya milk
syrup , sliced banana and berries, to serve (optional)

Method:

Mash the banana in a mixing bowl. Stir in the sugar, salt and oil. Add the flour and baking powder and mix thoroughly. Make a well in the centre and gradually whisk in the milk. The batter should be a thick, droppable consistency.

Heat a little oil in a frying pan over a medium heat. Add 2 tbsp of the batter to make American-style pancakes. You will be able to make about 4-5 at a time. Fry on each side for 2-3 mins until golden. Serve with syrup, sliced banana and berries, if you like.::

Ingredients:

2tbsp avocado oil
8 skinless boneless chicken thighs, cut into chunks
1 onion, finely chopped
3 garlic cloves, crushed
2 red chillies, finely sliced (deseeded if you don't like it too hot)
2tsp fresh ginger, grated
2tbsp garam masala
100g smooth peanut butter
400ml coconut milk
400g can chopped tomatoes
coriander , ½ roughly chopped, ½ leaves picked
roasted peanuts, to serve
cauliflower rice to serve

Method:

Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.

Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.

Serve with the remaining coriander, roasted peanuts and rice, if you like.

Ingredients:

For the cake
a little dairy-free sunflower spread, for greasing
1 large ripe avocado (about 150g)
300g light muscovado sugar
350g gluten-free plain flour
50g good-quality cocoa powder
1 tsp bicarbonate of soda
2 tsp gluten-free baking powder
400ml unsweetened soya milk
150ml vegetable oil
2 tsp vanilla extract

For the frosting

85g ripe avocado flesh, mashed
85g dairy-free sunflower spread
200g dairy-free chocolate, 70% cocoa, broken into chunks
25g cocoa powder
125ml unsweetened soya milk
200g icing sugar, sifted
1 tsp vanilla extract
gluten-free and vegan sprinkles, to decorate

Instructions:

Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.

Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.

Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.

Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.

Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.

While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside. Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.

Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.

Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.

Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.

Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.

Ingredients:

2 kiwi
1 mango
150g pineapple
100g grapes
400g mixed berries , we used strawberries, raspberries and blackberries
1 large orange
2 tsp honey (optional)

Method:

Prepare the fruit with a small serrated knife. Cut the top and bottom off the kiwi, stand it up on one of its flat surfaces and cut away the skin, keeping the knife as close to the skin as possible. Slice in half, following the core through the centre, then cut each half into slices. Put in a bowl and repeat with the other kiwi.

Carefully cut the skin off the mango and slice off each cheek, running your knife as close to the stone as you can. Cut each piece into slices. Remove any remaining fruit from the stone in long thin slices. Add the mango to the kiwi.

Top and tail the pineapple, then in a similar way to the kiwi, cut away the skin. Use your knife to go around the pineapple, taking out the divets or eyes, two to three at a time, you’ll be left with a spiral pattern weaving around the outside of the fruit. Take of a circular slice, roughly 150g, quarter, remove the core then cut into chunks. Add to the bowl.

Halve the grapes and add to the rest of the fruit along with the berries, you may want to slice or halve strawberries if they’re large. Remove the peel from the orange using the same method as the kiwi and pineapple. Holding the orange over the bowl of fruit, remove the orange segments by carefully cutting between the membrane and the fruit. The pieces should fall out into the bowl along with any juice. Squeeze the membrane over the fruit to extract the juice, add a drizzle of honey, if you like. Mix everything together and leave in the fridge to macerate for 30 mins, if you have time.

Ingredients:

1 tbsp rapeseed oil
1 onion , sliced
2 garlic cloves , chopped
1 green pepper , chopped
½-1 tsp smoked paprika
½-1 tsp chilli powder
2 tsp cumin
2 tsp coriander
400g can chopped tomatoes
½ tsp dried oregano
2 tsp vegetable bouillon powder (check the label if you’re vegan)
80g quinoa , rinsed under cold water
400g can black beans , drained and rinsed
generous handful of coriander , chopped
2 tbsp bio yogurt or coconut yogurt (optional)
1 small avocado , stoned, peeled and sliced

Method:

Heat the oil in a non-stick frying pan and fry the onion and garlic for 8 mins. Add the pepper and spices to taste and fry for 1 min more.

Tip in the tomatoes and a can of water, stir in the oregano, bouillon and quinoa, bring to the boil, then cover and simmer for 20 mins.

Stir in the black beans and cook, uncovered, for 5 mins more. Add most of the coriander, then serve topped with the yogurt (if using), the remaining coriander and the avocado slices.

Article from: https://www.bbcgoodfood.com/recipes/quinoa-chilli-avocado-coriander

Ingredients:

150 g gluten-free rice flour , plus extra for dusting
50 g potato starch
1 tablespoon corn flour
2 tablespoons xanthan gum
¼ teaspoon fine sea salt
3 large free-range eggs
1 tablespoon extra virgin olive oil

Method:

Place the ingredients in a food processor and blitz to a rough dough. Tip out onto a flour-dusted surface and knead for 3 to 5 minutes, or until smooth.

Cut the dough into four pieces, then carefully press a portion out flat with your fingertips and start to roll it out using a pasta machine. Start at the widest setting and roll the dough through it, lightly dusting with the rice flour if it sticks. Roll the pasta through the widest setting a second time, then click the machine down a setting and roll the dough through again.

Now, start clicking the settings down, rolling the pasta through each setting twice – gluten-free pasta isn’t as elastic as standard pasta, so make sure you avoid using the two narrowest settings, otherwise it may rip. Once you have a thin sheet of pasta (about 2mm thick), set aside on a flour-dusted surface and cover with a damp tea towel to avoid it drying out, then continue with the remaining dough.

Now’s the time to transform your dough into whichever variety of pasta you like. If you want to make tagliatelle, roll the pasta through the tagliatelle setting on your pasta machine, or use a sharp knife to slice the pasta sheets lengthways into long strips (roughly 7mm thick), placing on a flour-dusted tray as you go. To cook, place in a pan of boiling salted water for around 3 minutes, or until al dente, then serve how you like it.

Article from: https://www.jamieoliver.com/recipes/pasta-recipes/gluten-free-pasta-dough/

Ingredients:

3/4 cup mashed potatoes

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup canola oil

2 large eggs, room temperature, lightly beaten

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/3 cup cocoa powder

1/2 teaspoon baking powder

1/8 teaspoon salt

1/2 cup chopped pecans, optional

Confectioners' sugar

Directions:

In a large bowl, combine the mashed potatoes, sugars, oil, eggs and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to potato mixture. Fold in pecans if desired. Transfer to a greased 9-in. square baking pan.

Bake at 350° until a toothpick inserted in the center comes out clean, 23-27 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

Article from: https://www.tasteofhome.com/recipes/super-spud-brownies/

Ingredients:

1/2 cup seedless raspberry preserves
1 tablespoon orange juice
1/4 teaspoon almond extract
4 slices angel food cake
4 scoops mango sorbet
1 cup fresh raspberries
1/4 cup sliced almonds

Directions:

In a small microwave-safe bowl, combine preserves and orange juice. Microwave, uncovered, on high until heated through, about 30 seconds. Stir in extract.

Divide cake slices among four dessert plates. Top each with sorbet, preserve mixture, raspberries and almonds.

Article from: https://www.tasteofhome.com/recipes/mango-sorbet-dessert/

Ingredients:

2 cups gluten-free oat flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup canola oil
1 teaspoon cider vinegar
1/2 teaspoon vanilla extract
2 teaspoons confectioners' sugar

Directions:

In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, vinegar and vanilla. Stir into dry ingredients just until moistened.

Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Article from: https://www.tasteofhome.com/recipes/gluten-free-chocolate-cupcakes/

Ingredients:

For the cupcakes:

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon coarse salt
1 1/3 cups sugar
1 1/2 cups butter-flavored shortening (or butter, room temperature)
4 large eggs
1 tablespoon vanilla extract
1 cup almond milk (or milk)

For the frosting:

1 cup butter-flavored shortening (or butter, room temperature)
4 – 5 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Rainbow sprinkles, optional

Instructions:

For the cupcakes:

Preheat oven to 350˚F and line a 24-cup muffin pan with cupcake liners.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In a large bowl with an electric mixer, cream shortening and sugar on medium speed until light and fluffy, about 2 minutes.

Add eggs, one at a time, beating until incorporated.

Add flour mixture in 4 installments, beating until incorporated and scraping sides of bowl as needed.

Add milk and beat until smooth.

Fill cupcake liners with about 3 tablespoons batter each, or until 2/3 full. Bake for 18-20 minutes, or until an inserted toothpick comes out clean.

Remove from oven and allow cupcakes to rest for at least 10 minutes before transferring to a cooling rack.

For the frosting:

In a large bowl with an electric mixer, beat together frosting ingredients until smooth.

Frost completely cooled cupcakes with a spatula or spoon. Top with sprinkles immediately after frosting each cupcake.

Article from: https://www.simplywhisked.com/dairy-free-vanilla-cupcakes/#tasty-recipes-16494-jump-target

Ingredients:

2/3 cup polyunsaturated spread
2 tsp vanilla extract
1 cup caster sugar
1 1/2 cups self-raising flour
1 egg
coloured sprinkles, to decorate

Icing

2/3 cup polyunsaturated spread
2 1/2 cups icing sugar mixture
1 tsp strawberry essence
red food colouring

Method:

Preheat oven to 180°C. Line 30 holes of three 12-hole, 40ml-capacity patty pans with paper cases.

Using an electric mixer, beat spread, vanilla extract, sugar, flour, egg and 3/4 cup cold water on low speed for 1 minute. Increase speed to high. Beat for a further 4 minutes or until mixture has thickened. Spoon into patty cases. Bake for 12 to 15 minutes or until golden brown and a skewer inserted into one cake comes out clean. Stand cakes in pans for 2 minutes before turning out onto a wire rack to cool.

Make icing. Using an electric mixer, beat spread, icing sugar and strawberry essence in a bowl until light and fluffy. Add 2 to 3 drops of food colouring and beat to combine. Place icing in a piping bag or plastic bag with one corner snipped off. Pipe icing onto cakes. Top with sprinkles. Serve.

Article from: https://www.taste.com.au/recipes/dairy-free-strawberry-vanilla-cupcakes/207ab79d-437d-44cd-b37b-f23315c198b9

Ingredients:

100g (3 1/2oz) self-raising flour
50g (2oz) caster sugar
½ tsp baking powder
100ml (3 1/2fl oz) soya milk
2 tbsp sunflower oil
1/2 tsp lemon juice
1½ tsp vanilla extract
For the icing
200g icing sugar
4 tbsp soya milk
2 tsp vanilla extract
drop of food colouring
sprinkles, for decoration

Method:

Preheat the oven to gas 4, 180°C, fan 160°C.

Place cupcake cases into the hollows of a 12-cup bun tin. Measure out the flour, sugar and baking powder into a bowl.

In a separate bowl, measure out the soya milk and the oil, then stir in the lemon juice and vanilla extract. Tip the soya milk mix into the dry ingredients and whisk quickly until everything is combined. Quickly distribute the mixture evenly across the cake cases. Bake for 25 minutes until slightly browned. (An inserted skewer should come out clean.) Cool on a wire rack.

Article from: https://www.taste.com.au/recipes/dairy-free-strawberry-vanilla-cupcakes/207ab79d-437d-44cd-b37b-f23315c198b9

Ingredients:

100g (3 1/2oz) plain flour
75g (3oz) ground almonds
25g (1oz) caster sugar
1 tsp ground cinnamon
1 tsp bicarbonate of soda
½ tsp baking powder
75g (3oz) fresh or tinned pineapple
25g (1oz) chopped walnuts
25g sunflower seeds
1 large carrot
100ml (3 1/2fl oz) apple juice
1 tbsp sunflower oil

Method:

Preheat the oven to gas 4, 180°C, fan 160°C. Place 10 muffin cases into a 12-cup muffin tin. Place the flour, ground almonds, sugar, cinnamon, bicarbonate of soda and baking powder in a bowl.

Finely chop the pineapple. Put the pieces in a sieve and drain off excess liquid. Add to the bowl. Chop up the walnut pieces and add to the bowl. Add the sunflower seeds.

Now grate the carrot and mix in, then add the apple juice and oil. Briskly stir everything together, then spoon the mixture equally between the muffin cases. Bake for 25 minutes until risen and well browned. Leave to cool in the tin. Serve spread with dairy-free margarine.

Article from: https://realfood.tesco.com/recipes/dairy-and-egg-free-carrot-and-pineapple-muffins.html

Ingredients:

olive oil
1 tsp black mustard seeds
1 white onion, finely chopped
½ tsp garlic paste
½ tsp ginger paste
2 red chillies, finely chopped
1 tsp baharat
½ tsp ground turmeric
1 tomato, diced
200g red lentils
400ml tin coconut milk
1 tsp salt
Juice of 1 lemon
Crispy fried onions, to serve (optional)

Method:

Coat the base of a medium-large pan with a thin layer of oil, add the mustard seeds and fry over a medium-high heat for 2 mins until they start to pop.

Add in the onion, garlic, chillies, baharat and turmeric, and sauté until the onions begin to turn light brown. Add in the tomatoes and sauté until they soften.

Add in the lentils, coconut milk, 1 ltr water and the salt, and simmer over a medium heat for 30 mins until thickened and the lentils are cooked. Add in the lemon juice and simmer for a further 5 mins.

To serve, either purée the soup or leave it as it is for more texture. You can also serve with crispy fried onions on top, if you like.

Article from: https://realfood.tesco.com/recipes/dhal-soup.html

Ingredients:

350g frozen butternut squash chunks
300g frozen Chantenay carrots
2 tbsp olive oil, plus a drizzle to serve (optional)
4 tbsp pumpkin seeds
300g arborio rice
2 salt-free vegetable stock cubes*, made up to 1.2ltrs

Method:

1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the butternut squash and carrots with 1 tbsp olive oil (1 tbsp for nutrition) on a large baking tray and roast in the oven for 20 mins, tossing occasionally, until cooked throughout.

2. Put the pumpkin seeds in a large frying pan over a medium-high heat and cook for 3-5 mins, tossing frequently, until they start to pop. Set aside in a bowl.

3. Heat the remaining 1 tbsp olive oil (1 tbsp for nutrition) in the frying pan, add the rice and toast for 2 mins until it starts to sizzle. Stirring continuously, add the stock, a little at a time, allowing it to be fully absorbed between each addition until the rice has puffed up, is coated in a glossy sauce and has a slight bite in the middle – this should take around 20 mins. Season to taste.

4. Stir through the roasted squash and carrots and any cooking juices, allowing them to break up slightly in the risotto. Add a splash more boiling water if needed to achieve the desired consistency.

5. Serve topped with the toasted pumpkin seeds and a drizzle of olive oil, if you like.

Tip: *Try using a gluten-free or vegan stock cube.

Article from: https://realfood.tesco.com/recipes/autumn-risotto.html

Ingredients:

200g mixed dried fruit
50g candied peel
100g dried figs, chopped
100g pitted dates, chopped
50g glacè Morello cherries, halved
100ml brandy (or orange juice)
100g vegetable suet
75g soft brown sugar
½ orange, zested
½ lemon, zested
85g plain flour
½ tsp baking powder
½ tsp nutmeg
½ tsp ground ginger
1 tsp mixed spice
1 tsp cinnamon
½ tsp salt
1 apple, peeled and grated
40g breadcrumbs
1 tbsp black treacle

Method:

Grease a 1ltr pudding basin. Cut out a circle of baking paper and fit it into the base of the basin.

In a bowl, combine all the chopped dried fruit with the alcohol (or orange juice) and leave to soak for 2 hrs, stirring occasionally, to allow the fruit to soften.

In a large mixing bowl, cream together the suet with the sugar and orange and lemon zest, using a wooden spoon. Then sift in the flour, baking powder, spices and salt, and stir to combine. Add the grated apple, breadcrumbs, black treacle and the soaked fruit along with its soaking liquid. Mix well until combined.

Spoon the mixture into the pudding basin, pushing it down with the spoon and smoothing the top. Cover with a large piece of nonstick baking paper, folded to give a double thickness, then pleated in the middle (to allow the pudding to expand). Cover this with a piece of foil, tie string around the basin to keep paper and foil in place, then make a loop of string to use as a handle to lift the pudding out of the pan after cooking.

Put an upturned saucer or small plate in the bottom of a large saucepan. Carefully stand the pudding basin on the saucer, then pour boiling water into the pan so it comes about halfway up the basin. The water shouldn’t touch the foil or it may seep into the pudding. Bring to a boil, reduce to a gentle simmer, cover with a lid and cook for 4 hrs. Check occasionally to see if the water has boiled away and add more if necessary.

When the pudding is cooked, carefully lift it out of the pan and allow to cool for 15-20 mins. Turn out onto a serving plate and cut into slices to serve.

Tip: This pudding can be made up to a week in advance. Allow to cool completely, then remove the baking paper and foil. Re-cover with clean foil and store in a cool dry place until needed. Before serving, cover with paper and foil, then reheat as above in a pan of boiling water for 1 hr.

Article from: https://realfood.tesco.com/recipes/vegan-christmas-pudding.html

Ingredients:

For the salad

2 tbsp olive oil
1 heaped tsp harissa spice mix
250g (8oz) forestiére mushrooms, wiped clean
40g (1 1/2oz) blanched almonds
3 slices day-old sourdough bread, torn into bite-sized pieces
100g (3 1/2oz) baby leaf rocket salad
150g cherry tomatoes, quartered
1/2 small red onion, thinly sliced

For the citrus dressing

2 tbsp extra virgin olive oil
juice and finely grated zest of 1 small lemon
½ tsp cumin seeds

Method:

Preheat the oven to gas 5, 190°C, fan 170°C. Mix together half the olive oil with the harissa spice mix. Brush the mixture over the mushroom caps, place in a roasting tin, gill-side up, and roast for 20 minutes until tender.

Meanwhile, put the bread in a freezer bag with the remaining oil, twist the top and shake the bag to coat the bread in the oil. Tip the bread out onto a roasting tray and bake for 10–15 minutes, turning once, until crisp.

Put the almonds on a roasting tray and toast for 10–15 minutes until starting to turn golden. Mix together the ingredients for the dressing, season and leave to one side.

Place the salad leaves on a serving plate and top with the tomatoes, red onion and croutons. Spoon the dressing over the salad, toss to combine, then top with the mushrooms and toasted almonds.

Article from: https://realfood.tesco.com/recipes/marinated-mushroom-salad.html

Ingredients:

30g (1 1/4oz) dried porcini mushrooms
1 tbsp olive oil
2 leeks, chopped
250g chestnut mushrooms, sliced
275g (9oz) pearl barley, rinsed
200ml (7fl oz) dry white wine
900ml vegetable stock
2 tbsp fresh thyme leaves or 2 tsp dried thyme
For the lemon chard
1 tbsp olive oil
200g (7oz) chard (preferably rainbow variety), stalks and leaves separated and sliced
1 lemon, juiced and zested

Method:

Soak the porcini mushrooms in 200ml (7fl oz) hot water for 20 minutes until tender. Strain reserving the soaking liquid, roughly chop the mushrooms and discard any grit left in the sieve.

Meanwhile, heat the oil in a large, heavy-based saucepan over a medium heat and sauté the leeks, covered, for 3 minutes until softened, stirring them occasionally. Add the soaked porcini and mushroomsand cook, stirring occasionally, for another 3 minutes. Stir in the barley until combined.

Pour the wine into the pan and allow it to bubble for 2–3 minutes until almost absorbed and there is no smell of alcohol. Add the stock, bring up to boiling point, stir well, then turn the heat to low. Cover with a lid and simmer for 40–45 minutes until the barley is tender but still has a little bite, stirring often to prevent it sticking. Season, remove from the heat and leave to sit for 5 minutes.

While the barley is resting, prepare the lemon chard. Heat the oil in a large frying pan and fry the chard stalks for 1 minute until softened. Add the leaves and cook for another 2–3 minutes until wilted, season, and stir in the lemon juice and zest. Spoon the chard onto the risotto and serve immediately.

Article from: https://realfood.tesco.com/recipes/porcini-barley-risotto-with-lemon-chard.html

Ingredients:

1 tbsp olive oil
1 onion, finely diced
1 carrot, peeled and diced
2 cloves garlic, finely chopped
2 sticks celery, diced
1 tbsp picked thyme leaves
80g pearl barley
1 vegetable stock cube, made up to 900ml
100g broccoli florets, finely sliced
1 tomato, diced
handful baby spinach leaves, chopped
4 tbsp pesto with fresh basil
extra virgin olive oil

Method:

Heat the olive oil in a large nonstick saucepan. Add the onion and cook until softened. Next add the carrot, garlic and celery and cook for 5 minutes.

Add the thyme leaves, pearl barley and vegetable stock and simmer for 25 minutes, or until the barley is tender. Add the broccoli and tomatoes, and cook for a further 5 minutes. Season to taste.

To serve, stir through the spinach. Ladle into bowls and spoon some pesto over each one. Drizzle some extra virgin olive oil over each one and serve.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

Article from: https://realfood.tesco.com/recipes/vegetable-soup.html