Cheesy Bean Burger


1) 50 g carrots

2) little coriander

3) 400 g butter beans

4) 50 g extra mature cheddar grated

5) 1 small onion diced

6) 2 tbsp tomato puree

7) 50g wholemeal bread

8) Black pepper powder (optional)


1) Preheat oven to 180C

2) Grate carrots, remove extra liquid

3) Drain, rinse and mash the beans

4) Mix together the beans, onions, cheese, coriander, tomato puree and the grated carrots. Add salt according to taste

5) Mix the above well and add a little black pepper powder

6) Make the breadcrumbs with the bread using a hand blender

7) Add this to the bean mixture

8) With damp hands roll the mixture into patties and put it in the fridge for about 30 min

9) Cook in the oven for about 20 -25 min

Use this burgers as filling in rolls or wraps with ketchup and salad


Cheesy Potatoes

Ingredients :

1) 8 baking potatoescheesypotatoes

2) 100 gm soft cheese

3) 250 gm grated mature cheese

4) 4tsp worcestershire sauce (optional)

5) 4 spring onions trimmed and chopped

6) 2 small red peppers, diced

7) little frozen sweetcorn


1) Preheat oven to 180 C. Prick potatoes and bake in oven for about 1hr 20 min or until soft in the middle when pierced with a skewer

2) Cut potatoes in half and scoop out the middle flesh into a large bowl

3) Mash this scooped out potatoes with soft cheese, grated cheese and the sauce. Stir in the red peppers, sweet corn and the spring onions. Add little salt to this.

4) Divide this mixture between the potatoes

5) Put these potatoes back in the baking tray and bake for 10-15 min or more if required

Courgette Fritters

Ingredients :

1) 100 gm plain flour


2) 1 egg

3) 5 tbsp milk

4) 150g courgette

5) oil for frying

6) little coriander / parsley

Method :

1) Take the flour in a bowl and add a little salt and coriander / parsley to it

2) Whisk together the egg and milk into the flour to create a smooth batter

3) Grate the courgettes and squeeze out any excess moisture and stir into the batter

4) Fry spoonfuls of mixture in little oil for 2 minutes on each side until golden. Serve with a dip of your choice



Custard Powder Cookies



125 g butter, softened
1 cup caster sugar
1 egg, at room temperature
1/2 teaspoon vanilla essence
1 1/4 cups self-raising flour
1/2 cup custard powder
80 g white chocolate, roughly chopped


1) Preheat oven to 180C and line 2 baking trays with baking paper.

2) Using an electric mixer, cream butter and sugar until light and fluffy. Add egg and vanilla and beat until well combined.
3) Sift flour and custard powder together over butter mixture. Add white chocolate and stir until mixture forms a soft dough.
4) Roll tablespoonfuls of mixture into balls and place on prepared trays, allowing room for spreading. Using a fork, press dough to flatten slightly.
5) Bake for 12 to 15 minutes or until golden. Stand on trays for 5 minutes then transfer to a wire rack to cool.

Sugarless, eggless, butterless date and walnut cake



  1. 18-20 dates
  2. 3/4 cup milk
  3. 2-3 tsp brown sugar (optional)
  4. 1 cup flour(1/2 cup wheat flour and 1/2 cup all purpose)
  5. 1/2 cup oil
  6. 1 tea spoon baking soda
  7. 1 table spoon walnuts

Soak the dates(save 2-3 to be chopped &added to the batter) in warm milk (3-4 hours is enough for the dates we get here) Remove the seeds if not using seedless. Blend them to a smooth paste along with the milk in which it is soaked in. Add oil and mix.
Sieve together flour and baking soda. Add the flour one table spoon at a time and mix slowly. Taste and if needed add sugar. Add the nuts and mix.
Preheat the oven at 180C. Bake the cake in a greased oven dish for 45-50min

Custard Yoghurt Cake


150 g buttercustard.yoghurt.cake
1 cup sugar
1 teaspoon vanilla essence
2 eggs
1 1/2 cups self raising flour, sifted
1/2 cup custard powder, sifted
1 cup plain Greek yogurtProcedure to make the cake:
1. Pre heat oven 180°C.
2 Grease standard cake tin.
3 Beat butter, sugar and vanilla together with electric mixer.
4 When pale and creamy add eggs and beat well.
5 Fold in flour and custard.cakecustard powder alternately with yoghurt.
6 Stir till smooth.
7 Pour into tin, bake 40 – 50 minutes till golden.
8 Allow to cool in pan.