Emanuela's Peanut Butter

Ingredients

Peanuts  - quantity is up to you: big batch if you want to have it available for a long time, small batch if you're worried you would it eat all at once!

Optional: pinch of salt, rapeseed oil

All ingredients available at Get Loose

Method

If your peanuts have the skin still on roast in the oven at 180C for about 10 minutes. Check  after 5 minutes to ensure they're not burning.

Take the tray out and cool. Whilst they're still hot (but not burning!) rub them with your fingers, the skin should come off easily.

Put the peanuts in a food processor and blend until you reach your preferred consistency. Stop and stir often so that all bits are incorporated and you can keep an eye on how smooth it is.

Using a food processor makes the process easier and quicker but a simple hand blender works too, especially if you prefer your peanut butter on the crunchy side! Just make sure your blender doesn't overheat and stop to stir often. If you're making a big batch and using a blender, it may be better to break it down into smaller batches so that the blender can work better.

Check the taste and add a pinch of salt or a little bit of oil if you prefer a saltier taste and a more oily consistency!

Homemade peanut butter doesn't need to stay in the fridge, however, it may be better to keep it refrigerated if you've made a big batch or your kitchen temperature becomes very hot.

Annie's Jam Cookies

Makes 12

Ingredients

• 125g butter *

• Nut butter of your choice (approx 170g) *

• 150g sugar *

• 1 egg *

• 250g flour *

• 1/2 tsp bicarbonate of soda *

• 1tsp fine salt *

• 50g sugar for dusting *

• 100g jam (strawberry or raspberry) *

  *Items available at Get Loose

Method

• Melt butter in pan, heat gently. 

• In mixer beat together butter, almond butter and sugar., then mix in egg. 

• Add flour, bicarbonate of soda and salt.

• Mix until combined.

• Put mixture in airtight container in the fridge for 30 mins.

• Pre heat oven to 180 C.

• Line baking tray with a silicone mat or baking parchment, divide mixture into 12 balls.

• Roll in the extra sugar.

• Place on a baking tray (use two trays, or bake in two batches), press with palm to flatten slightly.

• Use your thumb to make a dip in the centre fill with jam.

• They will crack a bit, reshape if needed.

• Bake for 15 mins until golden.

• Cool for 10 mins on tray.

Oumeria's Crunchy Granola

Ingredients

• 200g rolled oats 

• 50g almonds, roughly chopped

• 2 tbsp desiccated coconut (optional)

• 2 tbsp sesame or coconut oil

• 2 tbsp unrefined sugar mixed with 1 tbsp warm water

• 2 tbsp pumpkin seeds

• 1/2 tsp cinnamon powder

Bold items are available at Get Loose

Method

• Roast oats, almonds, desiccated coconut and pumpkin seeds in a frying pan and stir frequently for 3-5 mins.

• Add oil and sugar, mix well.

• Stir for a further 3-5 mins until all ingredients are coated.

• Sprinkle with cinnamon powder.

• Remove from heat and allow to cool. 

Store in an airtight container for up to 2 weeks.

Coconut muffins (mini)

Makes 12-15 muffins 

Ingredients

• 2 tbsp chia seeds mixed with 3 tbsp water (rest for 15 mins) *

• 200ml coconut milk (or other milk) *

• 150g plain flour *

• 200g unrefined sugar *

• 1/2 tsp baking powder *

• 50g desiccated coconut *

• 50g ground almonds *

• 50g coconut oil *

  *Items available at Get Loose

Method

• Preheat oven to 180 degrees.

• Whisk chia mixture and milk in a bowl.

• Put flour, sugar, baking powder, dessicated coconut and almonds in a bowl and make a well in the centre. 

• Gradually mix in the chia & milk then the coconut oil until you obtain a smooth paste. 

• Pour into greased a mini muffin tray or mini muffin cases and bake for 40 mins.

Chia Seed Porridge

Ingredients (makes two portions)

• 50g chia seeds

• 300ml milk

• 80g yogurt

• 60g dried fruit eg figs, apricots, prunes, dates (chopped)

• 40g nuts eg cashew, pecan, walnuts (chopped)

• 2 tsp honey

• large pinch of cinnamon

Bold items are available at Get Loose

Method

• Combine chia seeds with milk (stir them in) and soak in the fridge overnight (or at least 6 hours).

• Split into two bowls.

• Mix in half of yogurt into each one.

• Top each with dried fruit, nuts, honey & cinnamon.

Emanuela's Sweet or Savoury Scones

Basic Scone Ingredients

• 300g/2 cups flour (any type) *

• 3 teaspoons baking powder *

• pinch salt *

• 1 egg *

• 90-100ml milk *

• 3 tablespoons rapeseed/olive oil or butter (If butter is used then it must be rubbed into the dry ingredients) *

  *Items available at Get Loose

Method

1. Place the dry ingredients in a bowl and mix with a fork. IF USING BUTTER, rub the butter into the dry mixture until it resembles coarse crumbs.

2. Beat the egg (reserve a little for glaze) and add the milk in a separate bowl or glass. IF USING OIL, add here and mix well.

3. Mix the milk mixture into the dry ingredients until they are just blended together.

4. Transfer the mixture onto a dry, floured surface and knead until it just holds together. It will feel quite wet, but don't over mix

5. Cut scones with a floured cutter or glass, place on a baking sheet and glaze with remaining egg mixture.

6. Bake in oven 200C for 10 -12 minutes or until golden brown. Baking times may vary greatly so check your scones halfway

7. Serve hot with your favourite topping (check out our spread options; jam, marmalade, nut butters and chocolate spread). 

Variations

Fruit Scones: Add 30g caster sugar and 30g dried fruit to the dry ingredients. Fruit scones are traditionally made with sultanas but feel free to get creative here and try our full range of dried fruit - apricots, figs, sour cherries, even mangos!

Cheese Scones: Add 3⁄4 cup grated cheese to the dry ingredients and then proceed as above. Any hard cheese can be used successfully (somerset cheddar / Wyfe of Bath). Add a half a cup of herbs if desired. Sprinkle the top of the glazed scone with paprika before baking for an extra kick. 

Oumeira's Chocolate Nut cookies

Makes about 20

Ingredients

• 200g plain flour *

• 5 tbsp coconut oil, melted *

• 50g nuts - almonds or hazelnuts - roasted and chopped coarsely *

• 50g chocolate buttons, chopped coarsely *

• 1 tsp (5 g) baking powder *

• 100g unrefined sugar *

• Optional : add 2 tbsp aquafaba (chickpea tin water) to sugar and oil mix *

  *ingredients from Get Loose

Method

• Preheat oven to 180°C and line baking tray with silicone mat or parchment paper.

• Whisk sugar and coconut oil together.

• Mix in other ingredients and shape into 1 tbsp sized dough balls.

• Flatten lightly before placing on baking tray.

• Cook for 20 minutes or until golden brown.

Fava bean hummus

Ingredients

• 1 tin fava beans drained*

• 1 tablespoon light tahini*

• 2 tablespoons olive oil*

• 1 tablespoon lemon juice*

• 1 teaspoon smoked paprika*

• ½ teaspoon salt*

  *Ingredients found at Get Loose

Optional: add chopped garlic

Method

• Blend drained fava beans with tahini, olive oil, lemon juice, smoked paprika and salt.

• Add more oil if needed to get desired consistency. 

Summer Bean Salad & Umami Dressing

Adapted from a Hodmedod's recipe (one of our suppliers)

Makes 2 portions

Ingredients - Dressing

• 50ml olive oil

• 1 tbsp apple cider vinegar

• 2 tsp honey

• 2 tsp miso paste

• Black pepper

• 2 cloves of garlic chopped (optional)

Ingredients - Salad

• 1 tin Hodmedod's whole fava beans drained

• 1/2 tin black beans drained

• 1/2 tin butter beans drained

• 1/2  jar sweetcorn 

  1/2 jar of roasted peppers or a sweet pepper chopped

• Optional: salad leaves / chopped fresh parsley & mint

Method

• Mix dressing ingredients together

• Mix salad ingredients together

• Combine!

Levantine Muhammara dip

Ingredients

• 1 jar (190g) grilled peppers *

• 1 tsp cumin seeds*

• 125g roasted almonds or walnuts (roast while making something else for 8-10 mins)*

• 3 tbsp olive oil (or use oil from the pepper jar)*

• 1/4 tsp paprika*

• Pinch of salt *

• 1 tbsp lemon juice*

  *Ingredients available at Get Loose

Method

• Blend all ingredients to a paste.

• Add 1-2 tbsp water for a thinner texture. 

• Enjoy with carrot sticks, bread or crackers.

Crackers (Plastic Free)

Ingredients

• 175g flour *

• 1/4 tsp salt *

• 1/4 tsp pepper * 

• 1/2 tsp dried oregano *

• 3 tbsp pumpkin seeds, chopped *

• 3 tbsp capers or pitted olives, chopped *

• 2 tbsp olive or rapeseed oil *

• 1/4 cup water

  *Items available at Get Loose

Method

• Mix dry ingredients together.

• Add oil and water, mix and knead dough for a few minutes. 

• Roll out the dough between 2 sheets of baking paper.

• Cut into shapes and bake on paper lined tray at 180 degrees C for about 15 mins.

• Keep in an airtight container once cooled.

Sardines on toast

Ingredients

• 1 tin Fish4Ever sardines

• 1 tablespoon of tomato chutney

• 2 slices of Sourdough bread - buy from Frizzante Cafe, just opposite Get Loose at the Farm

• Optional: salad leaves and / or sundried tomatoes

Bold items are available at Get Loose

Method

• Toast bread.

• Drizzle toast with oil from sardine tin or with olive oil if using jackfruit.

• Spread tomato chutney on bread.

• Place sardines / jackfruit on toast and enjoy.

Oumeria’s Quick Salad Dressing

Ingredients

• 1/4 tsp dijon mustard*

• 1/4 wholegrain mustard*

• 1 tbsp apple cider vinegar (or lemon juice)*

• 1 tbsp rapeseed / sunflower oil*

• 2 tbsp olive oil*

• salt & pepper*

  *Ingredients available at Get Loose

Method

• Mix dijon mustard & wholegrain mustard with cider vinegar (or lemon juice).

• Add rapeseed oil and olive oil, mix well (you can mix it all in a glass jar)

• Season with a pinch of salt and ground pepper.

• Serve with salad or steamed vegetables.

Dukkah

Makes 10-15 servings

Used in our Quinoa Eggs recipe, click here

Ingredients

• 65g hazelnuts*

• 65g sesame seeds (or linseeds)*

• 1.5 tbsp coriander seeds*

• 1.5 tbsp cumin seeds*

• 1 tsp ground black pepper*

• 1 tsp sea salt*

  *denotes ingredients found at Get Loose

Method

• Preheat the oven to 180℃.

• Roast the hazelnuts for 5-10 minutes, until they are golden, then tip into a tea towel. Gather the ends of the towel together so the nuts can't escape and rub the hazelnuts so most of the skins come off.

• Transfer to a chopping board and finely chop them with a knife. 

• Toast the cumin, coriander and sesame seeds, then bash together with a pestle and mortar (you can use a food processor, but you don't want dust!) 

• Combine all the nuts and spices together.

Serving suggestions: sprinkle over soft boiled eggs on toast or a salad
Store in air-tight container.

Artichoke and Pasta Frittata

Recipe makes 2 portions. This can be factored up to make more portions as needed. Consider bulk cooking and freezing the extra to save time, energy and electricity.

Ingredients

• Jar of artichoke hearts, chopped

• 20g dry weight pasta *

• 2 teaspoons olive oil *

• 1/4 jar red pepper, diced *

• 10g butter *

• 3 large eggs, beaten and then strained *

• 1 tablespoon grated cheese *

• Salt and freshly ground black pepper *

• Optional: add leafy greens eg chard, spinach or kale

* items sold at Get Loose

Method

• Cook your pasta of choice for 6 mins, and drain.

• Pat dry with a clean tea towel to remove any excess moisture.

• Heat 1 teaspoon of the olive oil in a frying pan. Add diced pepper and artichokes and cook for 5 mins.

• Add the butter to the pan and stir.

• Remove from the heat and transfer to a mixing bowl and allow to cool for 5 minutes.

• Stir in the pasta and beaten eggs, mixing well. Season to taste.

• Add the remaining oil to the pan and put over moderate heat.

• Pour in the frittata mixture. Lower the heat after a minute and cook for another 8 minutes.

• The frittata is ready to go under the grill when there is no liquid egg running out when you tip the pan. It should be a little soft but still set in the centre.

• Sprinkle the cheese over the top and place the pan under preheated grill and cook until golden.

• Serve with salad or mini roast potatoes 

Sunflower Mince Pasta

Recipe makes 2 portions. This can be factored up to make more portions as needed. Consider bulk cooking and freezing the extra to save time, energy and electricity.

Ingredients

Note; ingredients with * can be found at Get Loose

• 80g sunflower mince (soak in a bowl of water for 10 mins, drain before using)*

• ½ jar of passata*

• 150g dry weight pasta*

• Oregano, dried, 1tsp*

• 1 tin beans eg cannellini or black bean*

• ½ jar of sun-dried tomatoes chopped *

• ½ jar of olives chopped*

• Whole dried chilli, crushed, to taste

• Optional: add onion and other vegetables from the bottom of the fridge.

Method

• Cook pasta for 5-7 mins - you may need a little longer if using wholemeal pasta.

• Meanwhile add all other ingredients to a large pan and simmer for 10-15 mins.

• Combine pasta and sauce, and add a few chilli flakes to your taste.

Gluten Free Pesto Pasta

Recipe makes 2 portions. This can be factored up to make more portions as needed. Consider bulk cooking and freezing the extra to save time, energy and electricity.

Ingredients

• Corn & rice fusilli pasta, 150g dry weight (or any other pasta you like)*

• 1 jar vegan basil pesto *

• 1 jar tempeh drained *

• 1/3 jar sun-dried tomatoes chopped *

• 1/3 jar black olives chopped *

• Optional: any vegetables you have left in the fridge

* items sold at Get Loose

Method

• Preheat oven to 180 degrees.

• Slice tempeh and mix with 1/2 pesto jar, roast in oven on non stick tray for 20 mins.

• Meanwhile cook pasta 6-7 mins. Drain.

• Stir through rest of pesto, add other ingredients and top with crispy tempeh.

• Can be served cold as a salad or bulked up to make extra for lunch.

Tofu Thai Green Curry

Recipe makes 2 portions. This can be factored up to make more portions as needed. Consider bulk cooking and freezing the extra to save time, energy and electricity.

Ingrediants

• 1 tbsp rapeseed oil *

• 1 block of Clean Bean tofu *

• Thai Green Curry Paste 1/4 jar or to your taste

  1 tin of coconut milk *

• 1 tin carlin peas (British chick peas) *

• 150g rice (choose your favourite, our favourite is 50/50 long grain brown & wild) *

• Seasonal vegetables of your choice

  Note; items marked * are available from Get Loose

Method

• Wrap tofu block in cloth napkin, place in shallow bowl.

• Put a heavy weight like a tin on top to press out excess water. Leave for 20 mins.

• Cook the rice, timing depends which kind you have bought.

• Cut tofu into small blocks.

• Stir fry tofu until crispy on the outside.

• Add the rest of the ingredients.

• Heat through.