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
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
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
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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.
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