Minty tsatziki

A dairy-free tsatziki

Minty Tsatziki
1 large cucumber, grated
1 tsp honey
4 cloves garlic, peeled and crushed
175g plain tofu
2 tbsp lemon juice
1 tbsp cider vinegar
10 fresh mint leaves
1 tsp mint sauce or jelly
1/2 tsp ground black pepper
1 tbp olive oil

Squeeze out as much water as possible from the cucumber and then put in a bowl along with the honey and garlic.

Blend together the remaining ingredients until very smooth. Add to the cucumber mix and beat through. Chill to serve.


Basil 'sour cream'
handful of fresh basil leaves
75g silken tofu
juice of 1 lemon
2 tbsp olive oil
pinch of balck pepper

Put all the ingredients into a blender and process until smooth.

This is ideal for dolloping on tomato soup instead of cream.

Rich dairy-free cream topping

This dairy-free cream can be used to fill or top cakes.

Rich dairy-free cream topping
75g plain cashew nuts
approx 4tbsp water
125g silken tofu
3 tbsp maple syrup or honey

Put the cashew nuts into a food processors and process to a fine powder. Add the water, tofu and maple syrup and whizz to form a thick cream. Chill before use.

For a chocolate version add 3 tbsp of cocoa powder.

Peanut Butter Cookies

For a dairy and gluten free cookie, try these peanut butter ones.

Peanut butter cookies

150g crunchy peanut butter
50g soya margarine
75g honey
1 tsp vanilla essence
125g rice flour
1tsp baking powder

Put the peanut butter, soya margarine, honey and vanilla essence into a food processor and blitz to form a cream.

Sieve together the flour and baking powder into the processor. Blitz into a dough and turn out onto a lightly floured surface. Knead for 1 minute. Roll into balls and place well spaced out on a baking sheet. Press into cookie shapes with a fork.

Bake in a moderate oven for 10 minutes. Allow to cool up and crisp before eating.

Or if you are not on a special diet try these
Peanut butter cookies

Banana and Walnut Fudge Torte

This is a dairy and gluten free dessert.

Banana and Walnut Fudge Torte

150ml apple juice
1 tbsp olive oil
3 bananas
2tsp vanilla essence
200g rice flour
1 tbsp gluten free baking powder
2 heaped tsp ground cinnamon, plus an extra tablespoon
125g chopped walnuts , plus an extra 2 tbsp walnuts

Beat together the apple juice, olive oil, bananas and vanilla essence in a food processor.

Sift together the flour, baking powder and 2 tsp of ground cinnamon. Add to the processor with the walnuts and pulse to form a soft batter. Pour half into a greased cake tin.

Mix toghther 2 tbsp of chopped walnuts with 1 tbsp ground cinnamon and sprinkle half over the cake mix in the tin. Add the rest of the cake mix to the tin and then sprinkle over the remaining nuts. Cook in a moderate oven for about 25 minutes. Cool before serving.

Banana, honey and yogurt ice cream

Banana, honey and yogurt ice cream
serves 6

4 bananas, peeled
squeeze lemon juice
450g wholemilk bio natural yogurt
4 tbsp honey, plus extra for drizzling
450ml double cream
dessert biscuits to serve

Mash the bananas with the lemon juice and beat in the yogurt and honey. Whip the cream until it forms soft peaks. Fold into the yogurt mixture and pour into a shallow freezerproof container. Freeze for 1 and a half hours until half frozen.

Tip the mixture into a bowl and whisk until smooth. Refreeze and after 1 and a half hours repeat the process. Return to the freezer until hard. Remove 20 minutes before serving and drizzle over some honey and serve with biscuits.

More ice cream recipes:
Rhubarb ice cream
Christmas pudding ice cream

Clapshot

This root vegetable dish is excellent with haggis or on top of shepard's pie in place of just potato.

Clapshot
serves 4

450g potatoes, peeled and cut into small cubes
450g turnips, peeled and cut into small cubes
50g butter
50ml milk
1tsp grated nutmeg
salt and freshly ground black pepper

Place the vegetables in a pan of cold water and bring to the boil. Simmer for 15-20 minutes until tender. Drain and return to the pan. Mash whilst adding the butter and milk. Season to taste and serve immediately.

Alternatively try
Highland winter vegetables

Creamy Cranberry Syllabub

A refreshing dessert.

Creamy Cranberry Syllabub
serves 4

150g cranberry sauce
2 tbsp icing sugar
4 tbsp sweet sherry
4 tbsp orange juice
425ml double cream

Put 120g of the cranberry sauce into a bowl along with the sugar, sherry and orange juice. Mix then cover and chill for 30 minutes.

Whip the cream until it forms soft peaks. Add the cranberry mixture and whisk until it forms soft peaks again. Divide between 4 glasses and chill for 30 minutes. Decorate each with a little cranberry sauce.

Garden jam

Garden Jam
makes about 3.6kg

450g blackcurrants, stalks removed
450g blackberries
450g raspberries
450g strawberries
1.8kg granulated sugar, warmed

Put the blackcurrants into a large heavy-based pan and add 150ml of water. Bring to the boil and simmer until the berries are almost cooked. Add the rest of the fruit and gently simmer, stirring occasionally, for about 10 minutes, or until the fruit is just turning soft.

Add the warm sugar, and stir over a gentle heat until it has dissolved. Bring to the boil and boil hard until setting point is reached (to test, put a spoonful of jam on to a cold saucer and allow to cool slightly, then push the surface, if a skin has formed and it wrinkles to the touch it is ready).

Pour into warm, sterilized jars. Cover and seal. Store in a cool dark place for up to 6 months.

Cranachan

This recipe is based on the traditional scottish recipe but instead of whipped cream it uses greek yogurt.

Cranachan
serves 4

75g crunchy oat cereal
600ml greek yogurt
250g raspberries
heather honey, to serve

Spread the oat cereal on a baking sheet and lightly toast. Set aside. Once cool, fold it into the greek yogurt. Gently fold in most of the raspberries and spoon into serving glasses. Top with the remaining raspberries. Drizzle over the honey to serve.

Alternatively try:
Raspberry Cranachan

Skirlie

Skirlie is a Scottish dish which can be used for stuffings or as an accompaniment, and is especially good with roast meats.

Skirlie
serves 4

50g butter
1 onion, finely chopped
175g medium rolled oats
salt and ground black pepper


Melt the butter in a pan and fry the onion for 5 minutes. Stir in the oats and season. Cook gently for 10 minutes then serve immediately.

For a variation, a little grated nutmeg or a pinch of cinnamon can be added towards the end of cooking.


Try these Oatmeal biscuits with cheese.

Cheesy stuffed mushrooms

Rich and garlicky these stuffed mushrooms are great for a lunchtime snack.

Cheesy stuffed mushrooms
serves 1

4 jumbo mushrooms, stalks removed
1 tbsp olive oil
3 thick slices bread
2 rashers streaky bacon, chopped
100g soft and creamy cheese with garlic and herbs

Brush the mushrooms with the oil and season. Roast in the oven for 15-20 minutes at 190c/gas5. Meanwhile grate one slice of bread into crumbs.

Fry the bacon pieces until golden, drain the fat and stir in the soft cheese and breadcrumbs. Spoon the mixture onto the mushrooms.

Toast the remaining bread and serve the mushrooms on top.

Honey and mascarpone topping

This is delicious spooned over fresh or tinned fruit. Or for a breakfast treat, top some muesli with a couple of spoonfuls. It will keep in the fridge for up to 3 days.

Honey and mascarpone topping
serves 8

250g mascarpone
few drops of vanilla essence
4 tbsp clear honey
100g creme fraiche

Mix together the mascarpone and vanilla essence in a bowl. Add the honey, one tablespoon at a time, stirring well after each addition. Stir in the creme fraiche and chill.

Egg and bacon brioche butties

Bacon and mushrooms are topped with a poached egg and served in a hollowed-out roll.

Egg and bacon brioche butties
serves 4

4 large bread rolls or individual brioches
4 large eggs
40g butter
350g baby button mushrooms
8 rashers back bacon, chopped
60ml double cream or creme fraiche
freshly ground black pepper

Cut the tops off the rolls and hollow out the centres to make room for the filling. Poach the eggs gently for 3 minutes in a deep frying pan of simmering water.

Place the rolls on a baking sheet and warm in the oven for 5 minutes (180c/gas4). Meanwhile, melt the butter in a non-stick pan and cook the mushrooms and bacon for 4 minutes. Remove the pan from the heat and stir in the cream.

Spoon the mushroom and bacon mixture into the hollowed out rolls and top each with a poached egg. Season with black pepper and replace the top of the roll.

Mango Lassi

Mango Lassi
serves 2

1 small ripe mango, peeled, stoned and roughly chopped
75ml whole milk, chilled
150g wholemilk bio natural yogurt, chilled

Whizz the mango in a blender then push through a sieve. Chill. Mix the mango pulp with the rest of the ingredients and serve chilled.

Cumin Lassi
serves 2

1/2 tsp cumin seeds
300g wholemilk bio natural yogurt

Dry fry the cumin seeds in a frying pan until aromatic and lightly browned. Put the seeds into a blender with the yogurt, a pinch of salt and 75ml water. Blend well and serve chilled.

Ginger Trifles

Individual tangy ginger trifles. You can substitute tinned pears for the lychees if you prefer.

Ginger Trifles
serves 4

2 trifle sponge cakes
2 tsp ginger preserve
425g can lychees in syrup
4 tbsp sweet sherry
284ml double cream
2 balls stem ginger, finely chopped, plus 4 tbsp of the syrup

Cut the sponge cakes in half horizontally and spread one half of each with the ginger preserve. Sandwich them together again and cut each cake into 4 pieces.

Drain the lychees, reserving the syrup. Divide the fruit between 4 glasses, with 2 pieces of cake on top of each. Mix 4 tbsp of the reserved fruit syrup with the sherry and drizzle over the top of the sponges.

Put the ginger syrup in a large bowl with the cream. Whisk until it just holds it shape. Gently fold in most of the chopped stem ginger and divide the cream mix between the glasses. Chill for an hour. Sprinkle with the remaining stem ginger to serve.