Recipes Archives - Greenwich Pantry Blog
12 Sep

Pizza Rounds

Photo by Food Recipes / CC BY 2.0

Serves 4

Preparation Time: 20 minutes

Cooking time: 15-20 minutes

Makes one 20cm pizza or 4 individual

 

Ingredients

For the base

 

For the topping

  1. 150g Granny Secret’s Ayvar
  2. A selection of vegetables (thinly sliced peppers, courgettes, tomatoes, red onions and mushrooms, sweet corn)
  3. 50g mozzarella
  4. 50g reduced-fat cheddar

 

Method

  1. Preheat the oven to 200oC / Fan 180oC / 400oF / Gas Mark 6.
  2. Put the flours, baking powder and salt into a mixing bowl.
  3. Rub the margarine into the flour mixture until it resembles breadcrumbs.
  4. Mix in enough milk to form soft dough.
  5. Turn onto a floured surface and knead it lightly.
  6. Divide into 4 pieces if making individual pizzas. You can keep the dough frozen and use within a couple of weeks.
  7. Roll out to a thickness of 1.0cm and place on a baking tray lined with baking parchment.
  8. Spread the passata over the pizza and top with vegetables and grated cheese.
  9. Use seasonal vegetables for maximum nutritional benefits
  10. Bake in the oven for 15 – 20minutes until golden brown.

 

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29 Apr

Breakfast Porridge

Photo by Kristen Althoff / CC BY-NC-SA 2.0

Serves 1-2

Breakfast Porridge

Ingredients

Method

  1. Add the oats and milk to a saucepan over a moderate heat and stir as it slowly comes to boil.
  2. Reduce to a low heat (the porridge should not boil) and cook for between 5 – 20 minutes, stirring frequently, until the porridge is the desired consistency. The longer the porridge cooks the thicker it becomes.

Nutrition Notes

Quinoa Flakes are versatile and rich in so many ways. Rich in Protein, they are gluten and cholesterol free so if you are trying to avoid gluten, quinoa flakes should work. For Lactose intolerance, try almond milk or rice milk with this recipe.

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29 Apr

Homemade Muesli

Photo by Marc Ehrich / CC BY-NC-SA 2.0

Homemade Muesli

Ingredients

  • 8oz /225g Flax Farm Linseed
  • 1 handful of chopped dried fruit e.g. apricots, raisins, dates
  • 1 handful of seeds e.g. sunflower, pumpkin
  • 1 handful of chopped nuts e.g. hazelnuts, almonds, Brazils, walnuts

Method

  1. Mix all the above ingredients together

Serving Suggestion:

Serve with semi-skimmed or skimmed milk and fresh seasonal fruit e.g. raspberries, blueberries a chopped banana.

Nutrition Notes

Quinoa Flakes are versatile and rich in so many ways. Rich in Protein, they are gluten and cholesterol free so if you are trying to avoid gluten, quinoa flakes should work. For Lactose intolerance, try almond milk or rice milk with this recipe.

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29 Apr

Hummus

Hummus
Ingredients

Method

  1. Drain the chickpeas, saving the liquid.
  2. Put the chickpeas into blender with all the other ingredients and 4 tablespoons of liquid saved from tinned chickpeas.
  3. Blend until the mixture is smooth, adding more liquid as well as the natural yoghurt if necessary.

Serving suggestions

Serve with pitta bread and salad of your choice, for example:

Mediterranean salad

Nutrition Notes

This classic hummus recipe is a handy one to know because it uses chick peas which are full of fibre, protein and starch, a healthy food in and of themselves. For a more complete meal, you can serve chick peas with rice dishes, or alternatively make into a light snack like Hummus. It really does fill the gap on a busy day. Extra virgin oil is high in unsaturated fat which when used proportionately in cooking keeps our arteries working well.

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29 Apr

Plantain Crumble

Photo by Sophie / CC BY 2.0

PLANTAIN CRUMBLE

Serves 3-4

Ingredients for the filling

  • 2-3 Semi ripe Plantain, peeled and mashed
  • 1 tsp ground cinnamon
  • 4-5 whole cloves
  • 2 tbsp water
  • 2 tbsp natural yoghurt

Ingredients for the crumble topping

Method

  1. Preheat oven to Gas Mark 4, 350oF or 180oC.
  2. Place mashed plantain, spices, water and yoghurt (if using) in a medium size oven dish. Mashing ensures the plantain is not stodgy when cooked.
  3. Place flour, oats and butter in a bowl and rub together lightly with fingertips until all butter (or rapeseed oil) is evenly dispersed and it looks crumbly. Add the sugar and mix well.
  4. Pour mixture over plantain and spread evenly.
  5. Bake in preheated oven for 20 – 30 minutes or until top is golden brown.

 

Nutrition Notes

This Classic British desert is easily transformed into a more exotic desert using plantain. A healthier crumble topping has been achieved using wholemeal flour and rolled oats giving you the benefits of high fibre and a very small amount of sugar. Ripe plantain is usually very sweet and baking intensifies the flavour.

Serve with Cream, ice cream or organic frozen yogurt

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25 Feb

Chocolate Pudding

Photo by jamieanne / CC BY-ND 2.0

CHOCOLATE PUDDING

Magdalene one of our chefs has developed a chocolate pudding to die for. This recipe will make enough for two and no you don’t have to share! (makes 2)

What you’ll need:

 

Making it:

1. Divide 1tbsp cocoa equally between two standard mugs.

2. Add 1tbsp golden syrup to each; mix to a paste.

3. Measure flour, caster sugar and remaining 1½tbsp cocoa into a medium bowl. Crack in egg, and add oil and milk. Mix well and stir in white chocolate.

4. Divide mixture equally between mugs, then microwave on full power (800W) for 1min 10sec. Serve in mugs, or turn on to a plate, adding cream or ice cream, if you like. You can leave out the white chocolate or swap it for different type of chocolate.

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25 Feb

Asian Coleslaw

Photo by elana’s pantry / CC BY-NC-ND 2.0

ASIAN COLESLAW
A colourful side-dish delicious warm or cold.

What you’ll need:

 

Making it:

  1. Place cabbage, carrots, onions and coriander in a large bowl
  2. In a small saucepan mix the rest of the ingredients over a low heat till the sugar dissolves fully
  3. Pour mixture over vegetables
  4. Mix vegetables and sauce together, and then allow setting for at least ½ hours. Stir occasionally.
  5. Then it’s all ready to serve!
  6. Alternatives
  7. Instead if cabbage, carrots and onions, vegetable can be used such as: leeks, cauliflower, pak choi, sweet corn, red cabbage, mouli or any other vegetable you may like.
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25 Feb

Rustic Chips

Photo by Hamburger Helper / CC BY-NC-ND 2.0

RUSTIC CHIPS
This is a lovely all-season recipe perfect; for busy cooks! For extra flavour you can add paprika and/or ground black pepper when you mix the potatoes with the oil.

What you’ll need:

 

Making it:

  1. Preheat oven to GM8/45O F/230 C.
  2. Thoroughly wash the potatoes and dry them.
  3. Cut the potatoes in half and then into chunky wedges about 1inch thick.
  4. Dry again and put in a large bowl with olive oil and salt if using. Stir to cover the potatoes
  5. Lay the chips evenly on a baking sheet and place in the oven on the highest shelf and cook until golden brown about 30-40 minutes.
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25 Feb

Chicken Nuggets

Photo by Andrea Parrish – Geyer / CC BY-ND 2.0

CHICKEN NUGGETS
Store-bought chicken nuggets have very little nutritional content. This home-made version is not only quick to make but tastes very yummy and moreish…

What you’ll need:

Making it:

  1. Preheat oven at gas mark 6 or 180c
  2. Dip chicken flour, then into egg, then into the crumb mixture
  3. Arrange on a non-stick baking tray
  4. Bake for about 8 minutes or until crisp. If using thighs bake for 30-35 minutes.

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25 Feb

Banana & Nut Muffin

Photo by jeffreyw / CC BY 2.0

BANANA & NUT MUFFIN
What you’ll need:

 

Making it:

  1. Beat eggs and sugar together well.
  2. Add the oil, bananas and the rest of the ingredients, except the nuts.
  3. Once they are all mixed well, stir in the nuts.
  4. Grease 12 muffin cups or line with paper muffin liners.
  5. Pour the mixture into cups, filling 2/3 full.
  6. Bake in a preheated oven (350F /180C /GM 4) for 15-20 minutes or until they turn light brown. Let them cool.
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