Hazel’s Pancake Recipe

  1. Buttermilk Fluffy Pancakes (all cooking utensils and crepe frying pan are available from Vokes)450g plain flour
    1 tsp baking powder
    1/2 tsp bicarbonate of soda
    25 g castor sugar
    2 large free range eggs
    600ml Buttermilk
    25g melted butter
    Olive oil for frying
    (To serve – lemon juice and sugar, or bacon and maple syrup , or blueberry compote )
  2. Method
    Sift flour, baking powder, bicarbonate of soda into bowlAdd sugarMake well in centreIn another bowl whisk eggs, add buttermilk and melted butter.
    Pour this mixture into well of dry ingredients and gradually whisk in
    The batter is now ready to use or can rest for an hourHeat crepe frying pan over medium heat and oil it lightly
    Drop large spoonfuls of the hatter onto hot pan leaving spaces between themCook for 1-2 minutes or until bubbles appear on surface
  3. Use fish slice to turn over and cook the other side until golden brown
    Keep warm in low heat oven OR put on a large plate in saucepan of simmering water covered with lidServe pancakes 🥞 2 or 3 at a time
    Serve with grilled bacon 🥓 and maple syrup
    Lemon Juice 🍋 and castor sugar
    Blueberry Compote
    (200g blueberries cooked for a few minutes until burst, mixed with sprinkle of sugar and squeeze of lemon Juice)

Hazel’s Vegetarian and Lentil Chilli

175g green lentils
2 tablespoon sunflower oil
1 large onion chopped
1/2 teasp cayenne pepper
1-2 cloves crushed garlic
1-2 teasp chilli powder
1 teasp cumin seeds
1 dessert sp nutritional yeast flakes
1 red and 1 green pepper, stalk and seeds removed, peeled and chopped
Small Squash peeked abd chooped
2 carrots peeled and chopped 🥕
2 x 400g cans chopped tomatoes 🍅
1 heaped tablespoon tomato purée
300ml vegetable stock
1 Courgette chopped
Salt and freshly ground black pepper
1 can kidney beans drained
I Lime , pith removed and juiced and grate skin

Place lentils in large bowl, pour over boiling water and allow to soak for 2-3 hours

Heat oil in large saucepan, fry onions, garlic , squash, with chill, cumin and cayenne (only use if you want to make it spicy) – cook for 10 minutes

Add chopped peppers, carrots , drained lentils and cook for 5 mins stirring well

Add tins of tomatoes, tomatoes purée , yeast flakes and bring to boil- simmer for 1 hour and add Courgette about 15 mins before end

Add drained kidney beans, lime zest and grated pith, and the secret ingredient! Chocolate 🍫!!
Check seasoning

Serve with Some grated cheddar and parmesan. Sour cream, and healthy steamed veg. Can be served with rice 🍚

Roast Butternut and Roast pepper soup

1 Butternut Squash
2 red peppers
3 med carrots
2 chopped onions
3 Cloves garlic
1inch piece of ginger
1 teasp cumin
1 teasp coriander
1/4 teasp chili powder
.75 litre stock
Heat the oven to 180
Half the squash and remove the seeds
Place the halves on a roasting tray, sprinkle with pepper and salt, and a splash of oil.
Cool for about 50 mins – you can cover with tinfoil and leave to soften further when you turn off the oven.

Take seeds out if peppers and pieces on a tray under a hot grill. The skin will blacken after about 10mins. Leave to cool for another few minutes and skin will come away easily

In the meantime, gently soften the chopped onions and carrots in some oil
Add in garlic, ginger and spices
Cook for a few minutes.

Scoop out flesh of the squash – remove skin from peppers
Add to carrot and onion mix
Add in stock /cube or fresh and simmer for 30 mins
Blitz with blender or in food processor
Reheat on low heat

Hazel’s Oat and Apple Cake

275g whole meal flour
125g rolled oats
50g coconut 🥥
90g brown sugar
2 teasp baking powder
160ml rapeseed oil
190ml low-fat plain yogurt
2 med eggs 🥚
2 med apples ,skin on , cored and finely diced 🍎
(You can also add dried fruit , nuts of fresh raspberries)
1/2 tablespoon icing sugar, to dust

Preheat oven to 180 C / has mark 4
Line baking Tin with baking/greaseproof paper

Combine all dry ingredients in a bowl
In a separate bowl whisk together the oil , yogurt and eggs
Add to dry ingredients and Mix well

Press 3/4 of this mixture into base of prepared tin
Sprinkle with apples , then spoon over the remaining mix and spread evenly

Bake for 30-40 mins and leave to cool before turning out and cutting into 24 pieces
Dust with icing sugar to serve

Reheat on low heat

Creamy Spinach and Coconut Salmon

An easy to make special Valentines ❤️ meal
Creamy Spinach and Coconut Salmon
2 Salmon pieces
Salt and pepper
1/2 teasp paprika
1 chopped onion
2 cloves garlic crushed
1/2 teasp chilli flakes or powder (this gives a little hint of spice)
Juice of 1/2 lemon
50g cream cheese
200ml coconut milk
1oz butter
1 tablespoon cooling oil

Gently cook the chopped onion in the melted butter and cooking oil
Don’t let butter burn or onion to get too brown
After 10 mins add garlic , paprika , and chilli (if using )
Cook for another minute
Then add coconut milk, cream cheese, lemon juice and spinach
Taste and season as you like – more lemon juice is just as good as lots of salt!
If preparing ahead of time leave the sauce to cool and keep in fridge until needed
When ready for meal, bring the sauce gently to simmer on the hob
Add Salmon pieces, cover and cook for about 10 mins depending on size of salmon pieces
Serve with veg of your choice
This is also lovely with pasta and grated Parmesan

I’m serving it with potato and celeriac mash
Happy cooking and eating

Potato and Celeriac Mash
1lb peeled potatoes
1/2 lb prepared celeriac (peeled and chopped – if you are preparing the celeriac ahead of time, leave it in some water with lemon juice)
I usually prepare it when I put the potatoes on to steam
When water comes to boil, boil for approx 15 mins then add chopped celeriac
When they are soft and ready to mash, strain off water
Add a good knob of butter and season with salt and pepper and mas