CHOC PIE RECIPE RECIPES

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WINTER VEGETABLE PIE RECIPE | BBC GOOD FOOD



Winter vegetable pie recipe | BBC Good Food image

One portion of this delicious vegetarian shepherd's pie contains all 5 of your recommended 5-a-day intake

Provided by Good Food team

Categories     Dinner, Main course

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 11

2 tbsp olive oil
2 onions, sliced
1 tbsp flour
300g (about 2 large) carrot, cut into small batons
½ cauliflower, broken into small florets
4 garlic cloves, finely sliced
1 rosemary sprig, leaves finely chopped
400g can chopped tomato
200g frozen pea
900g potato, cut into chunks
up to 200ml/7fl oz milk

Steps:

  • Heat 1 tbsp of the oil in a flameproof dish over a medium heat. Add the onions and cook for 10 mins until softened, then stir in the flour and cook for a further 2 mins. Add the carrots, cauliflower, garlic and rosemary, and cook for 5 mins, stirring regularly, until they begin to soften.
  • Tip the tomatoes into the vegetables along with a can full of water. Cover with a lid and simmer for 10 mins, then remove the lid and cook for 10-15 mins more, until the sauce has thickened and the vegetables are cooked. Season, stir in the peas and cook for 1 min more.
  • Meanwhile, boil the potatoes for 10-15 mins until tender. Drain, then place back in the saucepan and mash. Stir through enough milk to reach a fairly soft consistency, then add the remaining olive oil and season.
  • Heat the grill. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface. Place under the grill for a few mins until the top is crisp golden brown.

Nutrition Facts : Calories 388 calories, FatContent 8 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 11 grams fiber, ProteinContent 15 grams protein, SodiumContent 0.3 milligram of sodium

EASY VEGAN CHOCOLATE CAKE RECIPE | BBC GOOD FOOD



Easy vegan chocolate cake recipe | BBC Good Food image

This indulgent, fudgy vegan bake is topped with a rich frosting – you'd never guess that it's free from dairy, eggs, wheat and nuts

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 16

Number Of Ingredients 18

a little dairy-free sunflower spread, for greasing
1 large ripe avocado (about 150g)
300g light muscovado sugar
350g gluten-free plain flour
50g good-quality cocoa powder
1 tsp bicarbonate of soda
2 tsp gluten-free baking powder
400ml unsweetened soya milk
150ml vegetable oil
2 tsp vanilla extract
85g ripe avocado flesh, mashed
85g dairy-free sunflower spread
200g dairy-free chocolate, 70% cocoa, broken into chunks
25g cocoa powder
125ml unsweetened soya milk
200g icing sugar, sifted
1 tsp vanilla extract
gluten-free and vegan sprinkles, to decorate

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.
  • Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.
  • Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.
  • Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.
  • Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.
  • While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.
  • Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.
  • Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.
  • Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.
  • Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.

Nutrition Facts : Calories 452 calories, FatContent 24 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 53 grams carbohydrates, SugarContent 34 grams sugar, FiberContent 3 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.9 milligram of sodium

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