Author Archives: heatherlamont

Banana Soup

Since breaking my shoulder I have found it difficult and dangerous to work in the kitchen. My husband has been a wonder and cooked up delicious meals. This was his offering last night as we had too many ripe bananas. … Continue reading

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Lavender, Apple and Celeriac Soup

Another lavender recipe from my sister-in-law, Marina. Thank you. Ingredients 1 large onion, peeled and chopped 25 g vegan margarine 1 celeriac, peeled and cubed 1 cooking apple, peeled, cored and chopped 1 Tbsp dried lavender 500 ml vegetable stock … Continue reading

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Tomato, Mushroom and Olives Tart

A healthy and filling meal. Ingredients 1 sheet of shortcrust pastry 1 Kg red onions, thinly sliced 1 punnet button mushrooms, sliced 4 large tomatoes, sliced 100g pitted black olives, halved 150 ml olive oil salt and pepper to taste … Continue reading

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Making Ginger Beer

A refreshing drink on a hot summer’s day served cool with ice and a sprig of mint. Ingredients 1 Tbsp ground ginger 1 tsp dried yeast 1/4 cup of fresh lemon juice 3/4 cup caster sugar 1.25 L boiling water … Continue reading

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Avocado and Tomato Salsa

Salsa can be used in a number of ways, served on Melba toast as an hors-d’oeuvre, served on a variety of special breads as a starter or served as an accompaniment to a meal. This recipe is colourful and can … Continue reading

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Vegan Kebabs

Kebabs can be prepared beforehand and easily transported to a BBQ. They cook quickly over an open fire or placed on a tray under a grill. Ingredients 1 courgette, sliced 200 g button mushrooms 300 g pressed tofu, cut into … Continue reading

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Mango and Avocado Salad

Colourful and crisp for Christmas Ingredients 1 mango, peeled, pitted and thinly sliced 1 avocado, peeled, pitted and thinly sliced 1 chilli, pips removed and thinly sliced 1/2 small cabbage, thinly sliced 1/3 cup toasted pepitas 2 limes, zest and … Continue reading

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