Only Slaggin’s Roasted Vegetables
Only Slaggin’s Roasted Vegetables
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Ingredients
- 6 carrots
- 3 parsnips
- 2 Onions
- 2 garlic bulbs
- 6 tbsp Centra Olive Oil
- Pinch of salt and pepper
- 3 tsp dried or fresh Herbs (sage, rosemary and thyme work well)
- 1 large orange
- Splash of balsamic or white wine vinegar
Method
Preheat a deep baking tray with some olive oil at 180ºc - 200ºc
Peel the carrots & parsnips, cut into similar sized pieces.
Quarter the onions and split the garlic
In a bowl mix half the carrots with a couple tablespoons of olive oil, a pinch of salt & pepper. Add a 1 tsp of Rosemary and 3-4 garlic cloves skin on and mix. Finally add a splash of balsamic or white wine vinegar, mix and place into the baking tray
In the same bowl, mix the second half of the carrots with a couple tablespoons of olive oil, a pinch of salt & pepper, 1 tsp of Sage, a handful of garlic cloves and the juice of one orange. Place into the baking tray on opposite side.
In the same bowl, add the onion, parsnip and remaining garlic with a couple tablespoons of olive oil, a pinch of salt & pepper, 1 tsp of Thyme and then place in between the 2 sets of carrots.
Place in the oven for approximately 25-30 mins until the vegetables start to caramelize. At this point pour some honey or maple syrup over the parsnips in the centre and return to the oven until you have the colour of your choice across the roasted veg (around 5-10 minutes)
Only Slaggin’s Garlic Sprouts with Crispy Lardons & Parmesan Crumb
Only Slaggin’s Garlic Sprouts with Crispy Lardons & Parmesan Crumb
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Ingredients
- 400 g Fresh For You Brussels sprouts
- 2 tbsp unsalted butter
- 2 tbsp Centra Olive Oil
- 1/2 tsp salt
- 1/4 tsp Pepper
- 2 Cloves of garlic minced
- 50 g breadcrumbs
- 50 g grated parmesan
- 65 g bacon lardons
Method
Preheat baking sheet with 1 tbsp of oil at 200ºC
Peel and remove stalk of the sprouts. Slice them in half.
Combine melted butter, olive oil, salt and pepper, minced garlic in bowl.
Add the sprouts and mix until they are all coated.
Add the parmesan and breadcrumbs to the bowl (leaving a small portion aside) and mix until coated.
Place the coated sprouts on a baking sheet in a single layer with the flat side down. Sprinkle the leftover parmesan and breadcrumbs on top.
Sprinkle the lardons into any gaps between the sprouts.
Bake for 15-20 mins at 200ºC
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Ingredients
- 100 g Neill’s self-raising flour
- 100 g McKinney’s caster sugar
- 3 tbsp Cocoa Powder
- 100 g unsalted butter at room temperature
- 2 Fresh For You medium eggs
- 3 tbsp Fresh For You milk
- 1 tsp Dr Oekter vanilla extract
- Strawberry laces
- Smarties/ Jelly Tots or your sweets of choice
- Sprinkles
- Candy canes/ straws/ cake pop sticks
- Icing sugar to dust
Method
Preheat the oven to 180 degrees. Grease and line a 9-inch cake tim with baking paper.
In a large bowl cream together the butter, caster sugar and vanilla extract with an electric mixer. Add the eggs, one at a time and mix continuously.
Sift in the flour and cocoa powder into the mixture and mix. Add the milk, bit by bit and continue mixing.
Spoon the cake mixture into the prepared tin and bake in the oven for 20 minutes until a skewer comes out clean.
Allow to cool for a few minutes and place on a cooling rack to cool. Once the cake is completely cooled cut it into 8 triangles.
Turn the cake triangles upside down for flatter surface, if needed. Decorate with smarties, strawberry laces, jelly tots, sprinkles or your sweets of choice! Dust with icing sugar to look like snow.
Snap off the curved part of the candy cane and insert the straight part into the flat bottom of the cake triangle.
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Ingredients
- 750 ml Bottle Rare Vineyards Malbec
- 2 cinnamon sticks
- 4 Cloves
- 2 Strips Lemon Zest Peeled with a vegetable peeler
- 2 Strips Orange Zest
- 4 tbsp caster sugar
Method
Place the red wine, cinnamon, cloves, lemon zest and sugar in a large pan.
Cook on a low heat for 10 minutes.
Remove from the heat and cool, leaving to infuse for about 30 minutes.
To serve, heat without boiling and pour into mugs or heatproof glasses.
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Ingredients
- 35 ml Vodka
- 150 ml Schweppes Ginger Ale
- 10 ml Lime Juice
- 1 cinnamon sticks
- 1 Lime Wedge Spiked with Cloves
Method
Add ice to the glass, make sure to fill it up to the top.
Pour 35ml Vodka over ice.
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Top up with Schweppes Ginger Ale.
Garnish with a lime wedge spiked with cloves.Add a stick of cinnamon and give a quick stir.
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Ingredients
- 300 g self raising flour
- 1 tsp baking powder
- 1 tbsp caster sugar
- 2 Medium Eggs
- 1 tbsp Maple Syrup or Rowse Honey
- 300 ml Fresh Milk
Method
Weigh the flour and tip into a bowl with the baking powder, sugar and a pinch of salt.
Crack in the eggs and whisk until smooth.
Add the maple syrup/honey and milk while whisking.
Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling.
Use a ladle to add the batter to the pan.
Cook until bubbles start to form on the surface, then flip and cook the other side.
Eat right away or keep warm in a low oven while you cook another batch.
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Ingredients
- 4 Milk Chocolate Digestives
- 2 Chocolate Pretzels or Curly Wurly Bits Whatever you prefer
- 4 Mini Chocolate Muffins or Mini Doughnuts
- Edible Eyes / White Chocolate Buttons / Chocolate Buttons / M&M's
Method
Melt a small amount of milk chocolate buttons in a bowl in the microwave.
Carefully break the digestives in half and break the pretzels into 2cm pieces or use curly wurlys.
Lay the mini muffins/ doughnuts on a board and gently push in the pretzels/ curly wurlys to make ears.
Use the melted chocolate to stick the digestive halves to the sides for wings, then stick white chocolate buttons/ m&ms/ edible eyes below the ears to look like eyes. Best eaten right away.
Halloween Meatball Spiders
Halloween Meatball Spiders
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Ingredients
- 1 Fresh For You egg
- 500 f Fresh for you Beef Mince
- 3 peppers
- 1 pinch salt
- 1 pinch Black Pepper
- 3 tblsp oil
- Squeezy Mayonnnaise To Decorate
- 24 Garden Pead To Decorate
Method
Place the minced beef, egg, and a pinch of salt and pepper in a bowl and mix together until well combined. Divide into 12 balls.
Warm the oil in a pan set over a medium heat. Add the meatballs and cook for 6 minutes on each side, until cooked through.
Once the meatballs are cool enough to touch, Using a toothpick or cocktail stick, make 8 holes in each meatball (4 on each side). Put a pepper strip into each hole to look like a spider leg. For the eyes, dab on two dots of mayonnaise and stick on two peas.
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Ingredients
- 1/2 tbsp butter
- 1 apple
- 3 tbsp honey
- 1 tsp Cinnamon
- 1/4 tsp Ginger ground
- 1/4 tsp nutmeg ground
- salt pinch
- 500 ml water
- 128 grams oats
- 65 grams walnuts chopped, optional
- 65 ml milk optional
Method
In a medium saucepan, melt the butter over medium high heat. Add 1 cup of the apples, the honey and sprinkle in the spices and salt. Cook for 2-3 minutes until the apples are softened.
Pour in the water, turn the heat up to high, and bring to a low boil. Add the oats and reduce the heat to medium/medium high. Cook, stirring occasionally for 3-5 more minutes.
Add the walnuts (if using), and continue cooking until most of the liquid is absorbed. Divide the oatmeal between two bowls, sprinkle each with the remaining apples, drizzle with a little more honey, and splash 1/4 cup milk into each bowl.
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Ingredients
- 300 grams self raising flour
- 2 tbsp caster sugar
- 1 tsp ground cinnamon
- 70 grams butter melted
- 2 Egg Yolks
- 130 ml milk
- 1 tsp ground cinnamon
- 55 grams light brown sugar
- 2 tbsp caster sugar
- 40 grams butter melted
- 60 grams Icing sugar
- 1 tbsp Cream Cheese softened
- 1/2 tbsp butter softened
- 1/2 tsp vanilla essence
Method
Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.
Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin. Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5 mins before removing from the tin.
Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.
