Uist Wholefoods Co-operative

A gluten and dairy free cake which is best served the day after making to allow the flavour to develop. This is another BBC recipe and is a firm favourite.

Ingredients

Method

We were looking for tapioca in tins, and we could not find it anywhere. In the end, we found some in its uncooked state. Although I used to love tapioca as a junior memebr of the human race, I have never cooked it. Tonight was the night I had a go, and it was very successful. I ignored some rather odd recipes off the internet and went for the instructions on the side of the packet: always a good move.

Tapioca is made from a starch extracted from the roots of the cassava plant, also known as manioc. It is eaten all over the world as a staple starch, and originates from the Amazon. It is used in many ways in different cultures, but in the UK it is usually eaten as a milk pudding, and flavoured and fried: it is the main ingredient in ‘Skips’. I did no know that until I started looking it up on t’internet, which is full of interesting tapioca related facts.

Tapioca pudding is usually made with milk, but it can be made with coconut milk for those who are vegan or lactose intolerant. The tapioca pearls I bought look remarkably like polystyrene balls out of a floor cushion.

Ingredients:

Method:

Libby Patterson sent in three dairy free recipes for us. This one is from her great great grandmother.

Ingredients:

1 cup of each of the following:

&

Method:
 

Serve cold, or toasted, with dairy-free margarine.

Clapshot is a traditional dish of boiled and mashed potatoes and turnips, and it is very fine. It could be regarded as Orkeny’s national dish, although there are many versions from all over the British isles. It is best made with winter turnip (known in England as Swede) and with dry, floury potatoes.

Ingredients:

700g potatoes, peeled and diced (local)
700g turnips, peeled and diced (local)
50g butter (organic from local shops)
1 tbsp double cream
salt and pepper

Method

All done.

This recipe fits in really well with the surfeit of pumpkins in our house…

Ingredients marked * are available organically from the Wholefoods Co-op, and items marked ^ are available as organic, fairly traded, or locally produced from local shops and food producers. ” indicates produce that can be grown locally

Ingredients

Method

I made this over Christmas at my mother’s; we had it as a dessert after a spicy lamb stew. The recipe originates with Gordon Ramsay, and is very simple.

Ingredients marked * are available from the Wholefoods Co-op, ” means home grown, and items marked ^ are available as organic, fairly traded, or locally produced from local shops and food producers.

Ingredients

500g large plums
Butter ^
2-3 tbsp creme de cassis or marsala
30g amaretti biscuits *

Method

These delicious plums are best served warm. I added a mixture of mascarpone and creme fraiche, slightly sweetened.

I can’t believe I’ve not posted this before; it is one of my favourite recipes, very easy and tasty. It is good on its own, and goes well with vegeburgers, kebabs, or other simple grilled foods.

As usual, ” = homegrown, * = Wholefoods Co-op as organic or other ethical choice, ^ = available locally as organic/homegrown or other ethical choice.

Ingredients

15g butter ^
225g basmati or other long-grain rice *^
1×400g can of tomatoes *^
300ml stock “*^
salt and pepper
1/2 to 1 tsp chilli powder or chilli flakes (I used mexican) *
1 red and one green bell pepper, cut into rings (^ sometimes)
1 large white onion cut into thin rings

Method

And that is all there is to it!

This is a very weird recipe. It tastes delicious, in a not quite sweet, not quite savoury way. It would be good at a posh dinner party between courses to clear the palate, and is good with a New Zealand Sauvignon Blanc. Thanks to Sara Willow for this.

Ingredients

2 lemons (organic)
2 very ripe avocados (organic)
4 tbsp honey, filled to overflowing (I used organic heather honey)

Method

This is a very thick creamy soup, I think all the butter it contains helps the flavour along! Having a hand-held soup blender makes it very easy. It is simple to multiply up the quantities, and I sometimes sneak in a few other root vegetables if they are around.

” = homegrown
* = Wholefoods Co-op as organic or other ethical choice
^ = available locally as organic/homegrown or other ethical choice.

Ingredients

50g butter ^
250g carrots, peeled and chopped ”
1 onion, finely chopped ”
salt and pepper
25g rice *^
1 sprig of thyme “*
800ml ‘marigold’ stock or other stock *
another 25g butter ^
Fresh herbs to serve ” (parsley, chives or chervil)

Method

We invented this recipe at university, and it became a staple at any gathering. It looks beautifully colourful, and the tangy lemon taste really adds lift.

Ingredients marked * are available organically from the Wholefoods Co-op, ” can be grown locally, and items marked ^ are available as organic, fairly traded, or locally produced from local shops and food producers.

Ingredients

500g carrots, grated ”
juice of 1/2 lemon ^
1-2 tsp black mustard seeds *
1/2 tsp salt

Method

This salad is good alongside other salads, perhaps a lentil salad, and something with yoghurt, served with pitta bread or nan bread.