Christmas Tree Wholemeal Spelt Rolls

These fluffy rolls are perfect served alongside the ‘Creamy mushroom & chestnut pate’. Serve them freshly baked, warm out of the oven and pour the drizzle over just as your about to eat them. Delicious!

Recipe – Creamy Mushroom & Chestnut Pate

Ingredients

2tbsp of dried yeast

750ml warm almond milk

50g of coconut oil

950g of wholemeal spelt flour

2tsp of salt

1/2 finely chopped red onion

2 finely chopped garlic

1/2 cup of olive oil

Finely chopped rosemary (or other chopped herbs)

Mix the yeast, warm almond milk and coconut oil together in a large bowl and leave for 15mins. Sift the flour and salt into the bowl. Stir together until a dough forms, adding a little extra flour or milk to create a non sticky dough. I love to use the dough hook on my kitchen aid to form the dough and for the kneading but hands work just as well.

Remove and knead the dough for 10 minutes on a floured surface. Return the dough to the bowl and cover with a clean tea towel. Leave to rise for one hour in a warm place.

Tip the dough back out onto the floured work surface and knead it again. Split the dough in half and keep splitting until you have around 26 small pieces.

Place some of them out onto a greased baking tray in the shape of your choice. I decided on a Christmas tree shape. Leave to rise again for 20minutes.

Bake at 200oc for 20-25mins. Meanwhile fry the onion and garlic in the olive oil on a gentle heat until soft. Set aside for drizzling.

Remove rolls and add the drizzle to serve. Best enjoyed immediately. Enjoy!

Creamy Mushroom & Chestnut Pate

Creamy homemade pate and biscuits during the festive season is an absolute must in our family home. I’ve been craving a meaty alternative for a few years now and decided this year to create this recipe for a creamy meat free pate that we could enjoy as an alternative to our traditional choices.

I spread it thickly on my wholemeal spelt Christmas tree rolls and topped it off with some finely chopped apples, beetroots and red onion as a sweet garnish. It’s so simple but absolutely delicious and is enough to impress any pate loving guests this festive season.

The recipe for the wholemeal spelt rolls is linked below. The rolls are topped with a finely chopped red onion and garlic olive oil drizzle and a sprinkle of fresh herbs to finish. They are extra scrummy fresh out of the oven!

Recipe Link – Wholemeal Spelt Rolls

This pate hits the spot with all its earthy goodness and works really well with the sweetness of the finely chopped apple, beetroot and red onion. It can be eaten on its own with bread but I would recommend the topping as it is so delicious and pretty in colour too!

The pate is topped and sealed with melted coconut oil, coloured with a pinch of tumeric for that authentic pate look. It’s the perfect addition to any Christmas spread.

Ingredients

Pate

2 tbsp of coconut oil

1 tbsp of olive oil

300g of sliced chestnut mushrooms

3 chopped cloves of garlic

1/2 sliced red onion

100g of cooked chestnuts

Soy or oat cream (to thin to desired consistency)

Salt and pepper

Topping

1 finely chopped apple

2 cooked beetroots finely chopped

1 red onion finely chopped

Coconut Oil Seal

2-4tbsp of coconut oil

Tumeric

Melt the coconut oil and add the olive oil in a frying pan. I love using my large rustic cast iron frying pan for this. Add in the mushrooms, garlic, red onion and cook through for a few minutes until cooked and soft. Add the cooked chestnuts and warm through.

Add all of the cooked ingredients into a blender. Add a tbsp of soy or oat cream and blend. Add in more cream to blend to your desired consistency. I like a smooth pate but it can be eaten coarse also. Fill your pate dish with the smooth pate.

Melt an additional 2-4tbsp of coconut oil in a small pan (the quantity depends on the surface size of your dish). Add a pinch or two of tumeric powder to the melted oil and mix through. Pour over the pate in the dish to create a seal and refrigerate until it is solid on the top. I popped my dish in the freezer to speed up the process.

Serve chilled with a bowl of the finely chopped apple, beetroot and red onion on the side. Spread your rolls or other bread with the pate and top with the chopped apple, beetroot and red onion. Enjoy!

Christmas Nibbles for vegetarians/vegans

fournibblesChristmas Nibble Food

Four really quick recipes for Christmas nibble food.  Get ready for friends and family coming over this Christmas with these really quick and easy recipes.  Video is also included at the bottom of the text.

Veggie Sausage Rolls

– pre-rolled puff pastry

– Vegetarian/vegan sausages of choice

These are so easy to make, you simply roll out the pastry and add in the sausages along one side.  Roll up into a roll and slice evenly into bite sized pieces.  Cook in the oven at 160 for about 30mins or until golden and puffy!  Garnish with herbs and serve with dipping sauce of choice.

Sweetcorn Balls

– Tin of large sweetcorn (about 400g)

– Wholemeal flour

– Onions,herbs, chilli (optional)

– Salt and pepper for seasoning

Empty the tin of sweetcorn and water into the food processor and blend for a minute, add in the appropriate amount of flour, you want enough to create a sticky dough like consistency.  Add in some chopped onions and herbs if you wish and a touch of chilli for a spicy touch if you like a bit of spice.  Season with salt and pepper. Roll into individual sweetcorn balls and bake on an oiled tray for around 30 mins at the same temp as the sausage rolls.  Serve with sweet chilli sauce and some herbs and vegetables to garnish.

Guacamole Taco Chips

– Two Avocados

– A tomato

– One lime

– Sliced chillies and coriander for garnish

– Salt and Pepper for seasoning

Mash the avocado with a chopped tomato and the juice of one squeezed lime.  Season with salt and pepper.  Scoop a tsp worth onto each taco chip and top with sliced chillies or coriander for a cooler taste.

Baked Potatoes with Cream ‘Cheese’

– Small baby potatoes

– Cold Pressed Organic Olive Oil

– Cream cheese or vegan alternative

– Salt, pepper and herbs/vegetables to garnish and season

Drizzle the baby potatoes with olive oil and bake in the oven for 40mins at 180, slice and leave to cool for 30mins.  Chop up your chosen garnish and vegetable decorations whilst cooling.  Spoon a tsp of cheese into the potatoes and garnish, serve with sliced vegetables of choice and a dipping sauce.  I choice spicy Siriacha chilli dipping sauce.

Here’s the link to the video below should you prefer to watch the video recipes.  It gives you a better idea on how they are supposed to look.

Love, blessings and a Happy Christmas for when it arrives!

Angie x