Pumpkin Penne Pasta

Number of Servings: 4

- 280g penne
- 1 brown onion
- 200g carrots
- 80g sweetcorn
- 3 bell peppers
- 1tbsp olive oil
- 2tbsp soy sauce
- 210g pumpkin puree
- 1/8tsp salt
- 1/4tsp ground black pepper
- 80ml water

1. Dice onion, carrots, and bell peppers. 

2. Cook penne according to instructions on package.

3. Add oil to the pan over medium high heat. Stir-fry onion and carrots for 3 minutes.

4. Add sweetcorn and bell peppers, followed by soy sauce. Stir-fry for another 5 minutes.

5. Pour in cooked and drained penne. Then, stir in a mixture of pumpkin puree, salt, ground black pepper, and water. Cook for the last 2 minutes.

Serve hot! Enjoy!

Chocolate Pudding as Filling for Strawberries Tarts

Number of Servings: Please see the picture.


100g sugar
25g unsweetened cocoa powder, sieved
2 ½ tbsp corn starch
¼ tsp salt
400ml skim milk
3 egg yolks
80ml double cream
90g 85% dark chocolate, chopped
1tsp vanilla extract

In a big bowl whisk together sugar, cocoa powder, corn starch, and salt. Add 80ml milk and egg yolks. Stir until well blended.

Heat over medium high heat 320ml milk and double cream, just until it starts to boil and foam up.

Gradually whisk the hot milk into the chocolate pudding base.

Pour the mixture back into the pot. Cook over medium low heat and stir constantly until it thickens (3-5 mins).  Drain the pudding.

Add chopped chocolate and vanilla extract. Stir gently.

Cover the surface of pudding with plastic wrap, until it cools down and is ready to serve / for use / to be kept refrigerated.

Pumpkin Muffins with Chopped Walnuts

Yield: 12 muffins

128g plain flour
80g light brown sugar
1tsp baking soda
1/2tsp baking powder
1/4tsp salt
1tsp cinnamon
100g chopped walnuts
2 eggs
80ml skimmed milk
1/2tsp vanilla extract
210g pure pumpkin puree

1. Preheat oven to 180C.  Grease a 12-cup muffin pan.

2. In a large bowl mix all dry ingredients, and in another bowl mix all the wet. 

3. Pour the wet into the dry.  Stir until just combined.

4. Spoon the batter into muffin cups.  Bake for 20-22 minutes.

Vegetarian Fried Rice Noodles with Chinese Mushrooms

Number of Servings: 2

rice noodles for 2
25g dried Chinese mushrooms
250g carrots, thinly sliced
1 romaine lettuce heart, thinly sliced
1 hot chilli, chopped
1tbsp olive oil
2tbsp soy sauce
2tsp sugar
1/4tsp salt
1tsp sesame oil
200ml water

1. Wash mushrooms. Leave the mushrooms to soak for 45 minutes up to 2 hours (depending on sizes and thickness), until softened. 

2. Set aside the water in which the mushrooms soaked for use later. Have the mushrooms roughly drained, sliced, and then season with 1tbsp soy sauce, sesame oil, and 1tsp sugar.

3. Soak the rice noodles in warm water for 30 minutes, until softened.

4. Add oil to the pan over medium high heat. Stir-fry mushrooms for 1 minute. Then, add carrots and 200ml of water in which the mushrooms soaked. Cook covered for 5 minutes.

5. Add softened and roughly drained rice noodles, 1tsp sugar, and salt. Stir-fry with mushrooms and carrots for 7 minutes. Add lettuce, chilli, and 1tbsp soy sauce, and then stir-fry for the last 3 minutes.

Applesauce Bread

Yield: 1 loaf


- 260g plain flour
- 1tsp baking powder
- ¼tsp baking soda
- ¼tsp salt
- 1tsp ground cinnamon
- 100g dried raisins
- 1 egg
- 280g sweetened applesauce
- 170g fat free plain Greek yoghurt
- 80ml skimmed milk
- ½tsp vanilla extract
- 2tbsp rolled oats

1. Preheat oven to 180C. Grease and flour a loaf pan.

2. In a medium bowl, mix all wet ingredients.

3. In a big bowl, mix all dry ingredients.

4. Pour the wet into the dry. Mix well.

5. Pour the batter into the pan. Sprinkle rolled oats on top.

6. Bake in the preheated oven for 45-55 minutes, until done.