Dayplan

Puddings

57. Apple and banana charlotte

4 servings

500g cooking apples
200g bananas
4 slices wholewheat bread
50g vegetable margarine
juice of half a small lemon
15g brown sugar

Set the oven at 190C, gas mark 5. Peel core and slice the apples, brush with lemon juice. Peel and slice the bananas, brush with lemon juice. Arrange the apple slices and banana slices in layers in an oven-proof dish. Remove the breadcrusts and thinly spread the bread with the margarine. Cover the fruit completely with the bread. Sprinkle the brown sugar evenly over the surface. Cook in the oven for about 30-35 minutes.

58. Brown bread ice cream

6 servings

75g fresh wholewheat breadcrumbs
50g demerara sugar
45 ml whipping cream

Set the oven at 190C, gas mark 5. Mix the breadcrumbs and sugar together in a mixing bowl. Spread the mixture on a baking sheet and bake until the sugar has caramelised and the breadcrumbs are lightly browned. Remove from the oven and leave to cool. Whip the cream in a large bowl. Fold the caramelised breadcrumbs into the whipped cream. Freeze the mixture in a swiss roll tin for 2 hours. Put into the refrigerator for 15 minutes before serving.

59. Dried fruit compote

4 servings

75g dried apricots
75g dried figs
75g dried prunes
25g sultanas
25g raisins
25g currants
1 level teaspoon mixed spice
200 ml black coffee

Take a large heavy saucepan, add the fruit, mixed spice and coffee. Bring to the boil then reduce temperature to simmering point and leave for 5 minutes. Pour the mixture into a large mixing bowl, cover with either absorbent paper or a tea towel. When cool. Cover with cling film, put in the refrigerator for 24 hours.

60. Strawberry ice cream

4 servings

4 large ripe bananas
100g cashew nuts
100g strawberries

Wash strawberries. Peel and chop bananas. Put bananas, strawberries and cashew nuts in a blender goblet. Blend mixture until smooth. Spread mixture on shallow baking tray. Put tin into freezer for about 3 hours. Leave in refrigerator for 15 minutes before serving.

61. Crunchy topped apple

4 servings

500g cooking apples
100g wholewheat breadcrumbs
25g brown sugar
50g flaked almonds
50g polyunsaturated margarine
juice of ½ small lemon
½ teaspoon ground cinnamon

Set the oven at 180C, gas mark 4. Wash, peel, core and thinly slice the apples, brush with lemon juice. Stew with 2 tablespoons of water for 10 minutes. Take a heavy saucepan and add the margarine. Melt over a moderate heat and add the sugar, almonds and cinnamon. Stir to mix thoroughly. Pour the lightly stewed apples into a pie dish and sprinkle the breadcrumb mixture over the top. Put the dish in the pre-heated oven and cook for 25 to 30 minutes.

62. Fruity kebabs

4 servings

200g pineapple chunks canned in own juice
2 peaches
2 eating apples
2 bananas
2 tablespoons lemon juice
1 orange
1 tablespoon honey
1 level teaspoon dried ginger

Wash peaches, remove stones and cut into chunks. Wash, core and chunk apples, brush with lemon juice. Peel and cut the bananas into 25mm pieces, brush with lemon juice. Drain pineapple from juice. Mix all fruit together in a large mixing bowl with remaining lemon juice. Remove zest from orange using a grater or a zester. Squeeze juice from orange and add to the fruit. Thread fruit on to 4 kebab skewers. Brush with honey and cook under a moderate grill for 10 minutes, turning frequently throughout. Sprinkle orange zest and ground ginger over kebabs and serve at once.

300ml plain yogurt
50g brown sugar
2 large lemons

back to vegetarian menu : back to vegan menu