Monday, 19 December 2011

Gingerbread Cake


125g/4oz self-raising flour
1 tsp mixed spice
3 tsp ground ginger
125g/4oz wholemeal flour
40g/1 & 1/2 oz demerara sugar (brown sugar)
125g/4oz butter
4tbps each of golden syrup and black treacle
1 tsp bicarbonate of soda
125ml/4fl oz warm milk
1 egg, beaten

(the syrup and treacle are easier to get out of the tins if placed without lids in a saucepan of hot water for 5 - 10 minutes)


1. Preheat the oven to 180°C/350°F/Gas Mark 4

2. Line the baking tin with greaseproof paper

3. Sift the self-raising flour, mixed spice and ginger into a large mixing bowl

4. Mix in the wholemeal flour and the demerara sugar

5. Put the butter, syrup and treacle in a saucepan and heat gently until melted

6. Add the above mixture to the dry ingredients and mix everything together

7. Dissolve the bicarbonate of soda in the warm milk and add the beaten egg

8. Pour into the flour mixture and beat to form a smooth batter

9. Pour the batter mixture into the tin and smooth the top

10. Bake in the centre of the oven for 40 - 45 minutes until well-risen

11. Place a knife in the centre of the cake, if it comes out clean it is cooked

12. Cool slightly in the tin before turning out onto a wire rack

13. Remove the paper, cut into bars and eat

Wednesday, 30 November 2011

Dry Weight Conversion Chart

gram (g) = imperial ounce (oz)

25g = 1oz
50g = 2oz
75g = 3oz
100-125g = 4oz
150g = 5oz
175g = 6oz
200g = 7oz
225g = 8oz
250g = 9oz
275g = 10oz
300g = 11oz
350g = 12oz
375g = 13oz
400g = 14oz
425g = 15oz
450g = 16oz

Oven Temperature Conversion Chart

110 °C , 225 °F , Gas Mark 1/4
120/130 °C , 250 °F , Gas Mark 1/2
140 °C , 275 °F , Gas Mark 1
150 °C , 300 °F , Gas Mark 2
160/170 °C, 325 °F , Gas Mark 3
180 °C, 350 °F , Gas Mark 4
190 °C , 375 °F , Gas Mark 5
200 °C , 400 °F , Gas Mark 6
220 °C , 425 °F , Gas Mark 7
230 °C , 450°F , Gas Mark 8
240 °C , 475°F , Gas Mark 9

Macaroni Cheese


8oz macaroni
1 & 1/2 oz butter
1 & 1/2 oz flour
1/2 tsp dry mustard
1 pint fresh milk
6oz mature cheddar cheese, grated
salt and freshly ground black pepper
parsley to garnish


1. Cook macaroni in boiling water until tender, about 7 - 10 minutes.

2. Melt the butter in a saucepan, add flour and mustard and cook slowly for 2 minutes. Stir often and do not allow mixture to brown.

3. Gradually blend in milk. Cook, stirring until sauce thickens, boils and is smooth. Simmer for 2 minutes and remove from heat.

4. Stir in 4oz cheese. Season to taste.

5. Drain macaroni, add to sauce and mix.

6. Transfer to a 2pint greased flameproof dish.

7. Sprinkle remaining cheese on top and brown under a hot grill.

8. Garnish with parsley.

- to re-heat place in an oven at 200°C, 400°F, Gas Mark 6 for 25 minutes

Vegetable Pasta


1/2oz butter
1 small onion, finely chopped
4oz aubergines, diced
4oz courgettes, diced
2 tomatoes, skinned and chopped
1 garlic clove, crushed
4floz tomato juice
1 & 1/2 oz flour
1 & 1/2 oz butter
3/4 pint fresh milk
salt and freshly ground black pepper
3oz cheddar, grated
4tbsp natural yoghurt
12oz ready to cook pasta shapes


1. Melt the butter in a saucepan, add vegetables, garlic and tomato juice. Cook for 10 minutes.

2. Place flour, butter and milk in a pan.

3. Heat, stirring continuously until sauce thickens, boils and is smooth. Cook for a minute and season to taste.

4. Add 2oz cheese and yoghurt, stir until melted.

5. Spoon vegetable mixture into cannelloni tubes.

6. Place in an ovenproof dish and pour over sauce.

7. Sprinkle over remaning cheese.

8. Bake at 180°C, 350°F, Gas Mark 4 for 30 minutes.

-If feeling lazy you can mix the vegetable mixture with the pasta shapes

Vegetable Lasagne


12oz carrots, thinly sliced
12oz courgettes, thinly sliced
4oz mushrooms, sliced
1 medium onion, thinly sliced
1 green pepper, seeded and thinly sliced
4oz celery, thinly sliced
1 vegetable stock cube
7floz water
4 tbsp flour
2oz butter
1 pint fresh milk
salt and freshly ground black pepper
4oz ready to cook lasagne
6oz mature cheddar, grated


1. Place vegetables in a saucepan with stock cube and water. Bring to the boil, cover and simmer for 10 - 15 minutes.

2. Place flour, butter and milk in a pan, heat whisking continously until sauce thickens, boils and is smooth. Cook for a minute and season to taste.

3. Place half the vegetable mixture in base of a 10 x 8 inch ovenproof dish.

4. Cover with half the lasagne, some of the sauce and cheese. Repeat layers.

5. Top with remaning sauce and cheese.

6. Bake at 190°C, 375°F, gas mark 5 for 35 - 40 minutes.

Monday, 28 November 2011

Cinnamon Flop

Makes two 9inch cakes


5 tbps cocoa powder
1/4 cup cornflour
1/2 cup sugar
2 tsps baking powder
1 pinch salt
1/2 tsp instant coffee
2 cups milk (soy milk can be used)
1 tsp vanilla extract
water to mix
butter to grease cake tins
brown sugar


1. Pre-heat the oven to 180°C, 350°F, gas mark 4

2. Combine the cornflour, sugar and baking powder

3. Add water and milk and stir until well blended, add more water if required

4. Divide mixture evenly into two greased cake tins

5. Sprinkle tops with cinnamon and brown sugar

6. Bake for 25-30 minutes until a knife comes out clean when dipped in the middle

7. Cool slightly before taking out of the cake tins

8. Slice and eat hot or cold

Carrot Rice with Peanuts


1 cup long grain rice or basmati rice
2 cups water
1/4 cup roasted peanuts
1 tbsp butter
1 thinly sliced onion
1 tsp finely sliced ginger
1 sweet pepper, finely sliced
salt and black pepper
dash of oil
1oz - 20z of butter


1. Add the dash of oil to the water in a saucepan, then add the rice and bring to the boil

2. Reduce heat to half the heat and cover with a lid and cook for 15 - 20 mins

3. Blitz the peanuts and set to one side

4. In a frying pan place the butter, turn the heat on high

5. When the butter is melted, add the onion

6. Cook the onion until golden brown, then add the ginger, carrots and add salt and pepper to taste and mix well

7. Reduce the heat to low, cover and simmer for 5 minutes

8. Stir in the pepper and peanuts

9. When the rice is cooked, add to the frying pan and stir gently to mix the ingredients well

Can be served hot or cold

Teriyaki Pasta


8oz pasta
1/2 tsp fresh ginger
1 clove of garlic, finely chopped
1 tbsp vegetable oil
3 cups of finely sliced broccoli
2 cups sliced mushrooms
1/4 cup teriyaki sauce
1/4 cup thinly sliced spring onion

- if you prefer you can swap the quanities of the broccoli and the mushrooms if you are not fond of broccoli


1. Cook pasta and drain

2. Return the pasta to the saucepan

3. Cook ginger and garlic in hot oil in hot frying pan for roughly 15 seconds

4. stir in the broccoli, mushrooms and teriyaki sauce

5. Cook until the broccoli is tender

6. Stir in the teiyaki mixture in with the pasta and serve

Aubergine Patties


1 medium aubergine
2 red sweet peppers, seeded
1 red onion, peeled
2 cloves of garlic, diced
3 tbsps vegetable oil
1 & 1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp tomato paste
2 - 3 eggs beaten


1. Preheat the oven to 200°C, 400°F, gas mark 6

2. Cut the aubergine, sweet pepper and onion into 1inch cubes

3. Mix them in a large bowl with the garlic, oil, salt and pepper

4. Spread them on a baking sheet, roast for 45 minutes, until the vegetables are lightly browned and soft, mixing them once during cooking

5. Cool for a minute or two

6. Blitz until mush

7. Place the beaten eggs into a bowl, place the breadcrumbs onto a plate and put the aubergine mixture into another bowl

8. Take a tablespoon and lift out a tablespoon of the aubergine mix then place into the egg and into breadrcumbs

9. Shape into a pattie shape and place onto a plate. Repeat until all the mixture is used. It is now time to fry the patties

10. I used some oil in a small frying pan along with butter, you don't need a big amount but enough oil to cover the frying pan and about 1oz - 2oz of butter

11. When the oil and butter begin to sizzle, carefully add the patties do not add to many to the pan, leave about 1/3 of the pan empty, this will ensure that you have enough space to turn them over without too much crumbling

12. Turn them over and when they are golden brown on both sides transfer out of the pan into a bowl that has some kitchen roll in the bottom of it

13.Repeat until all the patties have been cooked

Avocado Quesadillas


2 tomatoes, seeded and chopped into 1/4 inch pieces
1 ripe avocado, peeled, pitted and chopped into 1/4 inch pieces
1 tbsp chopped red onion
2 tsps fresh lemon juice
1/4 tsp tobasco sauce
salt and pepper
3 tbps chopped fresh coriander
1/2 tsp vegetable oil
1 & 1/3 cups cheddar cheese


1. In a small bowl, mix together the tomatoes, avocado, onion, lemon juice and tabasco sauce. Season to taste with salt and pepper.

2. In another small bowl, mix together sour cream, coriande, salt and pepper to taste.

3. Put tortillas on a baking sheet and brush tops with oil.

4. Put under a grill 2 - 4 inches from heat until pale golden.

5. Sprinkle tortialls evenly with cheese and put under grill until cheese is golden.

6. Spread avacodo mixture evenly evenly over 2 tortillas and top each 1 of the remaining tortillas, cheese side down to make 2 quesadillas.

7. Transfer the quesadillas to a cutting board and cut into 4 wedges.

8. Top each wedge with a dollop of sour cream mixture and serve warm.

Monday, 21 November 2011

bunny's red salsa


1 red pepper, roughly diced
1 red onion, roughly diced
4 tbps rice vinegar

1oz to 2oz butter, 1tbps oil and 3tsps chili salt (for cooking)


1. add the butter, oil & chili salt into a frying pan

2. put the frying pan on a very high heat

3. stir to get the butter melted and everything mixed

4. when the butter has melted add the pepper and onion and stir well

5. turn down the heat to half and cover with a lid

6. check every two minutes and stir when the skin of the pepper begins to peel add the rice vinegar

7. stir well and bring back up to the high heat

8. when there is a little liquid left take it off the heat

9. blitz until it until it resembles a chunky dip

Place into a container and put it the fridge overnight. This dip is more tastier when cold and eaten the day after it was made.

It will keep up to 3 days in an airtight container in the fridge (if it will last that long!)

Sunday, 20 November 2011

Spicy mini mushroom patties

Spicy mini mushroom patties (makes 20 depending on size you make them)


one small punnet of button mushrooms
1 beaten egg
breadcrumbs, i made from from mixing ground almonds with ground hazelnuts
2 tsps biryani spice mix
3 tsps tikka masala spice mix


1. blitz the mushrooms until mush

2. add the spices to the mushrooms and mix well

3. put the beaten egg into a bowl and place the breadcrumbs onto a plate

3. empty the mushroom and spice mixture into a bowl

4. using 2 teaspoons shape the spicy mushroom mixture into a the shape of the teaspoon

5. dip this into the egg then into the breadcrumb mix and create a pattie shape then place onto a plate

6. when all the spicy mushroom mixture has been used up it is time to fry the patties

7. i used some oil in a small frying pan along with butter, you don't need a big amount but enough oil to cover the frying pan and about 1oz - 2oz of butter

8. when the oil and butter begin to sizzle, carefully add the patties do not add to many to the pan, leave about 1/3 of the pan empty, this will ensure that you have enough space to turn them over without too much crumbling

9. turn them over and when they are golden brown on both sides transfer out of the pan into a bowl that has some kitchen roll in the bottom of it

10. repeat until all the patties have been cooked.

can be eaten hot or cold

Sunday, 16 October 2011

Vegetarian Chili

This is another meal that bf makes



4 - 6 portions rice

For the sauce:

175g/6oz green lentils
2 tablespoon sunflower oil
1 large onion, chopped
1-2 cloves garlic, crushed
1-2 teaspoon chilli powder
1 teaspoon cumin seeds
1 red & 1 green pepper, stalk & seeds removed & chopped
2 carrots, peeled & chopped
2 x 400g/14oz can chopped tomatoes
1 heaped tablespoon tomatoe purée
300ml/1/2 pint vegetable stock
100g/4oz frozen peas
3 tablespoon vegetarian pesto
175g/6oz mushrooms, wiped & quartered
1 courgette, chopped
salt & freshly ground black pepper
1 can kidney beans, drained & cooked


1. Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain.

2. Heat the oil in a large saucepan and fry the onion and garlic together with the chilli and cumin, until the onions are softening.

3. Add the peppers, carrots and drained green lentils and cook for 5 minutes, stirring all the time.

4. Add the tomatoes, purée, stock, peas and pesto, bring to the boil and simmer until the lentils are tender (about 30 minutes).

5. Add the mushrooms and courgettes and simmer for 5 minutes more.

6. Season to taste.

7. Add the cooked kidney beans and simmer for 5 more minutes.

8. Serve with cooked rice.


There are lots of vegetarian pestos out there, this has been cooked with a basil pesto and a tomato pesto.

Spicy South African Curry

This is one that bf makes and it is really yummy!



6 dried apricots
12 prunes, pitted
75g sultanas or raisins
375ml cups boiling water
2 tbsp sunflower oil
2 medium onions, finely chopped
4 cloves garlic, finely chopped
1-2 green chillies (to taste), finely chopped
2cm/ 1 inch thumb of ginger, peeled and finely chopped
1 small green pepper, coarsely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon fennel seed
1 cinnamon stick (7.5cm/ 3 inches approx)
1 teaspoon salt, or to taste
2 plump vine tomatoes (250g approx), coarsely chopped
2 x 400g cans kidney beans, drained

To serve:

Plain boiled rice
30g toasted peanuts, chopped
1 ripe banana, thinly sliced
Lemon wedges


1. First boil the kettle. Place the dried fruit in a small saucepan with the boiling water, cover and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes until plump. Do not drain.

2. Meanwhile, heat a large saucepan over a moderate flame and add oil. Fry the onions until tinged with gold. Add the garlic, chillies, ginger, green pepper and all the spices. Cook, keep stirring for about 1-2 minutes then add the salt, chopped tomatoes and kidney beans. Pour in the fruit with the cooking water. Stir and bring to the boil, then simmer for about 30 minutes, stirring frequently. Taste for seasoning.

3. Serve the curry on top of plain rice, sprinkled with peanuts, a few slices of banana and lemon wedges


My bf used 4 dried slices of apricots for one apricot. Don't let the prunes put you off. It is sweet, so the lemon squeezed over it conteracts the sweetness and also totally changes the flavour but it does make it yummier!!

Lentil Loaf

The meaurements for this loaf are in cups. I used measuring cups for the quanity, if you don't have any measuring cups they are available very cheaply.

(cups and teaspoons are level)



2 cups water,
1 teaspoon salt
1 cup of lentils
1 small onion, diced
1 cup quick-cooking oats
3/4 cup grated cheddar cheese
1 egg
4 1/2oz spaghetti sauce or other tomato based sauce for pasta
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper


1. Add salt to the water and boil in a saucepan

2. Add lentils and simmer covered for 25-30 minutes. Until lentils are soft and most of the water is evaporated

3. Remove from heat

4. Drain and partially mash lentils

5. Scrape lentils from the pan into a mixing bowl and allow to cool slightly

6. Stir in onion, oats and cheese until well mixed

7. Beat the egg and add the egg, sauce, herbs, salt and pepper

8. Mix well

9. Well-grease a loaf tin and spoon the mixture into it

10. Smooth the top with the back of a spoon

11. Bake at 180°C for 30 - 45 minutes until top of loaf is dry, firm and golden brown

12. Test the loaf is cooked by inserting a table knife into the middle of the loaf, if it comes out clean it is cooked

13. Cool in the loaf tin on a wire rack for 10 minutes

14. Run a sharp knife around the edges of the loaf tin, then turn it upside down onto a plate

This loaf is best served cold and served in chunky slices.


welcome to bunny's veggie patch :)

this blog will have my tried and tested veggie recipes & maybe some other veggie related stuff.

i've been a veggie for just over 3 years now and my body told me to become a veggie. i am meat and fish intolerant. despite this i now wouldn't thank you for meat & fish. i do feel healthier.

anyway i hope you enjoy the recipes that i put up here & if you try them do let me know :)


bunny xxx