Fruit and White Wine Popsicles

The sun has come back to London! I love a choc ice as much as the next person but when I’m in the mood for a grown up popsicle and something refreshing, I grab a bottle of white wine and get inventive.

Fruity white wine popsicles

Cherry & Mint Popsicle – Ingredients (Yields 2)

  • 2 mint leaves
  • 45g D8 Made Sour Cherry date butter
  • 120ml white wine

Mango & Blackberry Popsicle – Ingredients (Yields 2)

  • 90g fresh mango
  • 75g fresh blackberries
  • 120ml white wine
  • 40g D8 Made Original date butter

Peach & Black Pepper Popsicle – Ingredients (Yields 2)

  • 1 stoned white peach
  • 40g D8 Made Black Pepper date butter
  • 10 black peppercorns
  • 120ml white wine

Orange & Lime Popsicle – Ingredients (Yields 2)

  • I large orange (segments no pith)
  • The juice of 1 lime
  • 50g D8 Made Original date butter
  • 120ml white wine
Popsicles

Method

  • Add ingredients into a high powered blender & blend
  • Pour the ingredients into a silicone ice cream mould and freeze
  • Enjoy in these last days of summer

Summertime Gazpacho

In these last days of summer, I love to soak up the last of the sun with a refreshing gazpacho paired with some fresh sourdough.

Gazpacho made with D8 Made black pepper

Ingredients

  • 500g ripe cherry tomatoes
  • 1/2 chopped and peeled cucumber
  • 1 medium bell pepper cored and seeded
  • 1 large peeled garlic clove
  • 1/2 red onion
  • 1tsp celery salt
  • 1 sprig of basil
  • 25g D8 Made Black Pepper date butter
  • 1tbsp red wine vinegar
  • 2tbsp light olive oil

Method

  • Place all of the ingredients into a high powered blender and whiz for 3 minutes or until it reaches the desired consistency.
  • Top with chilli flakes, toasted sunflower seeds and garnish with parsley. Serve with crusty sourdough and enjoy!
Serving suggestion

Easy Meat Free Monday Pizza

Homemade pizza on a Monday night? Who could say no to THAT! Try this easy meat free recipe for a delicious way to pizza over those Monday blues.

Ingredients – Dough

  • 240g self raising flour
  • 250g greek style yoghurt (plant based or dairy both work well)

Method – Dough

  • Mix flour and yoghurt in a large bowl ensuring that the mix cleans the sides and forms a ball in the bowl
  • Clean and flour a cool surface and transfer mix
  • Knead the dough for for 10 min adding flour to ensure that the dough doesn’t stick to the surface
  • Rest the dough on the cool surface whilst other ingredients are prepared

Ingredients – Toppings

  • 75g butternut squash
  • 2 tablespoons olive oil (28g)
  • 1 tablespoon mixed herbs (13g)
  • 70g sliced mushrooms
  • 100g drained chickpeas
  • 50g kale
  • 150g grated mozzarella (to make this recipe 100% plant based use non dairy cheese)
  • Salt and pepper to taste
  • 30g D8 Made Black Pepper date butter
  • 2 tablespoons Worcestershire sauce (28g)
  • 3 tablespoons malt vinegar (42g)
  • 200g very versatile tomato sauce

Method – Toppings

  • Preheat oven to 220C (450F or gas mark 7)
  • Place the butternut squash, oil, mixed herbs, salt and pepper in a bowl and mix
  • Place the squash on tinfoil on a baking tray and place in the middle of the oven
  • Roast butternut mixture for 15min turning halfway through
  • Remove from oven and set aside
  • Mix Black Pepper date butter, malt vinegar, Worcestershire sauce and pinch of salt to form a smooth paste
  • Add drained chickpeas, marinate & set aside

Method – Assembly

  • Place  greaseproof paper in a L:443 x W:372 xH:23 in a baking tray
  • Roll out pizza dough to about 1/3 to 1/2 inch thickness
  • Spread tomato sauce over the base leaving approx 1/3 from the edge to allow for crust
  • Distribute butternut squash, chickpeas, mushrooms & kale evenly over the base
  • Add cheese making sure to spread uniformly over the toppings
  • Place in the centre of the oven and bake at 220C (450F or gas mark 7) for 10 – 15min
  • Remove from the oven, drizzle with some olive oil for taste and enjoy!

Nutritional Information

Servings: 8
Amount per serving
Calories 245
Total Fat 8.2g 
Saturated Fat 1.2g
Cholesterol 3mg
Total Carbohydrate 35.1g
Dietary Fiber 2.3g
Total Sugars 3.3g
Protein 7.5g

#datebutter #pizza #plantbased #highfibre #savoury #d8made #easy #meatfree #homemade

Very Versatile Tomato Sauce

Hearty tomato sauce

A favourite as a quick and easy staple, this sauce is super versatile and is my go-to for use in soups, pastas, casseroles or on a pizza.

Ingredients

  • 3 tbs Italian herbs
  • 1 tbs olive oil
  • 1 1/2 tsp table salt
  • 1/2 tsp smoked paprika
  • 2 x 400g chopped tomatoes
  • 80g tomato puree
  • 110g D8 Made Black Pepper date butter

Method

  • Recycle & sterilise 4 x 190g jars
  • Heat the olive oil in a pan and add the Italian herbs, salt and paprika
  • Stir for about a minute and add the chopped tomatoes
  • Cook for 5 min over moderate heat, stirring continuously
  • Add the tomato puree and date butter and keep on the heat for a further 5 min stirring continuously
  • Remove from heat, pour into food processor/blender and blend for 60 seconds
  • Pour into prepared jars, allow to cool and refrigerate
  • Store in the fridge for up to 2 weeks or alternatively, pour into ice trays and freeze to use block by block as needed
VV sauce