A perfect canapé or starter for Christmas Day. So simple to make and will look amazing for you guests on the big Day.
Prep: 15 mins Cook: 10 mins Easy Makes 14
• 2 large carrots
• 1½ tbsp flaky sea salt
• 2 lapsang soushong teabags
• slices of toasted baguette, sliced and toasted
• vegan cream cheese
Cut the carrots into ribbons with a vegetable peeler and set aside. Pour 500ml water into a large saucepan with the salt and bring to the boil. Add the carrot ribbons and teabags and remove from the heat. Leave to steep for 20 mins until the mixture is cold and the ribbons have softened. Pour into a smaller container and chill until needed. Once cold and ready to serve, strain the carrot ribbons, discard the brine and pat dry with kitchen paper or a clean tea towel.
2. Spread the baguette slices with the cream cheese. Top each toast with a few carrot ribbons and a pinch of the dried seaweed, then season and serve.
This creamy and flavourful soup is perfect for a starter on Christmas Day. Taking just 30 minutes to prepare it is perfect for a family who doesn’t have a lot of time around Christmas.
1 onion, roughly chopped
2 cloves garlic, thickly sliced
1kg parsnips, peeled, cut into chunks
3 sprigs fresh thyme
3 tbsp honey
1-2 tsp hot curry powder
A pinch of salt and freshly ground black pepper
1.5litres vegetable stock
450ml double cream
Preheat the oven to 200C/180C Fan/Gas 6.
Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Mix well and season with salt and freshly ground black pepper. Place into the oven to roast for 25-30 minutes, until golden.
Place all but 250ml of the vegetable stock into a saucepan over a high heat. Add the cream and, once boiling, reduce the heat to simmer.
Add the roasted parsnips and continue to simmer.
Pour the remaining stock into the roasting tray and place over a high heat. Stir well, scraping at the browned bits on the base of the roasting tray to release all of the flavour, then add this sauce to the simmering soup.
Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Return the soup to the pan and season, to taste, with salt and freshly ground black pepper.
To serve add a squirt of lemon juice over the soup.
One of the biggest questions of all time is what would have happened if Adolph Hitler and the Nazi party and won world war two. There are several possibilities of the time that would have had to go the way of Adolph
First of all in 1940 Halifax would have had to either become prime minister or his plan with Neville chamberlain to overthrow Winston Churchill would’ve had to work. Now Halifax is in power he starts negotiation talks with Germany that are mediated by Italy. Germany would’ve had to propose good propositions. Let us say they did and the British Empire now become the Nazi British Reich.
With the British Empire out of the picture. Germany still had the USA to defeat they would have either had to bomb the USA until they surrendered or proposed some good propositions. With japan so close to America the most likely outcome would be the surrender and capture of the USA.
Now on the only front left Germany are still fighting Russia. At this point in the war Russia are running low on supplies and Germany make a surprise attack. So the German attack on Moscow would have had to be successful.
Germany now having no enemies to fight are declared as winners. They are left with a vast and corrupt Reich or empire. All Jewish, communist and gypsy people would be sent away to ‘settlement areas’ or death camps to the German government. It is estimated that the Jewish race would’ve been wiped out in 3 years after the Germans won the war. This thought makes your skin crawl. The third Reich’s main priority would be genetically cleanliness and all people would be sorted in to genetic categories. Anyone in category four would be sent to a concentration camp.
As the Japanese helped Germany throughout the war all people from Japanese heritage would be classed as category 1 or 2. The Nazi’s would have shared part of the Reich with them and below I have made a map of what I personally believe the world would have looked like in 1948 if Hitler had won WW2
The world of Nazism makes the skin crawl a place where all freedom and rights are abolished. We should all realise how lucky we are to live in a world where we all live in a sort of world of freedom. We should not celebrate but mourn the fact that 103 million young men during ww1 and 2 had to give up their lives either fighting for our freedom or fighting for a cause they didn’t support.
Hitler is an example of an evil dictator but there are many here in our world today that we don’t realise. We should look at dictators who did horrible things in the past and compare them to people in power today. I believe a many of our leaders are horrible people who commit crimes just as bad as Hitler’s and the third Reich’s.
If WWIII broke out in our day and age an expected 400 million people would die if we do not stay vigilante of our leaders and stand up when the time is right we could have a war on our hands 4x as bad as wwI and wwII put together.
1/2 cup finely shredded Swiss cheese (about 4 ounces)
1 frozen puff pastry sheet, thawed
Preheat the oven to 180 degrees
In a large sauté pan, cook onion, salt and pepper in olive oil over medium low heat until soft and golden, about 15 minutes. Add fennel, and cook for another 10 minutes, until very soft. Add garlic and cook for another minute, and then remove from heat to cool a few minutes.
In a large bowl, whisk the eggs and Milk together until the eggs are completely incorporated, then add in the onion-fennel mixture and the Swiss cheese.
Unfold the pastry sheet and gently place in a deep 9-inch pie pan. Pour the egg mixture into the pan, and arrange filling so that toppings are evenly dispersed.
Bake for 45-50 minutes, or until quiche is firm and crust is golden brown. Let cool for 10 minutes before slicing and serving.
This 3 step vegetarian (can be vegan) ramen has an amazing explosion of asian flavours running all the way through it and is so simple to make. Ramen is not normally recognised as a vegan dish as it is normally made with pork broth but vegetable broth is just the same and probably even better tasting.
Serves 4 difficulty 1/10 time : 1 hr 20
Broth: 1.5l vegetable stock, 3 cloves of garlic, a thumb size piece of ginger, 2 tbsp dark soy, 2 birds eye chilli and 2 tbsp maple syrup.
3 servings of noodles
Garnish ideas: Pack Choi, Carrot, Courgette, Surgarsnap Peas, Spring Onions, Nori sheets, Mushrooms, Tofu and soft boiled eggs (leave out if wanted to be vegan)
Add all the broth ingredients into a big sauce pan and allow to simmer for 1 hr
Put the noodles in the pan and boil for 6 minutes.
Add the broth to a bowl and the noodles then add the garnishes
These amazingly tasty and juicy burgers will surprise any meat eater!
2 1/2 cups vital wheat gluten (300g)
1 cup water (237ml)
3/4 cup canned beets, drained (125g)
1/4 cup + 2 tablespoons tomato juice (90ml)
1 tablespoon ground dried porcini mushroom
1 tablespoon concentrated vegetable base**
1 tablespoon balsamic vinegar
1 1/2 tablespoons paprika
1/2 teaspoon black pepper
vegetable broth enough to cover burgers completely
oil for basting
salt and pepper (or your favourite burger seasonings)
Making the burger seitan dough
Blend water, beets, tomato juice, mushroom powder, concentrated vegetable base, balsamic vinegar, paprika, and black pepper until smooth. Transfer to a large mixing bowl and add about 75% of the vital wheat gluten. Mix well with clean hands until no dry flour remains. Depending on the wetness of the ingredients, you may or may not have to add the rest. You want the dough to be fairly dense without any dry bits. Do not over knead or it will be too tough to shape.
Separate the dough into 6 for thick burgers or 12 for thinner burgers. Shape the burgers by kneading the rough edges into the middle. *It will spring back as you shape it — you will require a bit of elbow grease!* Use a rolling pin to flatten the burgers to your desired width/thickness. Keep in mind that the burgers will double in size after cooking. Next, you’ll cook the burgers in the oven or on the stove.
Stove top method
Place the burgers in a large pot. You may stack the burgers to fit. Cover completely with vegetable broth. Bring the broth to a low boil. Do not allow the broth to come to a rolling boil. Turn the heat down to low or medium low and cover. Allow the burgers to cook at a steady low simmer for one hour, flipping the burgers 30 minutes into the cooking time.
When the burgers are cooked, you may grill them right away or store them. Store in broth to keep the burgers juicy. They keep in the fridge for 3 to 5 days or in the freezer for up to 2 months.
Baste the burgers on both sides with oil. I like using olive oil infused with fresh garlic. You may use other infused oils and liberally add seasonings of your choice. Grill at 450-500°F for about 4 minutes per side for thick burgers or until charred to your preference. Thin burgers take about 2 minutes per side. Keep basting the burgers during cooking to prevent moisture loss.
Baste the burgers on both sides with oil. I like using olive oil infused with fresh garlic. You may use other infused oils and liberally add seasonings of your choice. Cook on medium to medium high until both sides develop some colour.