News

Looking for thin, delicate crepes this pancake day? We've got you covered with this egg free, dairy free and fuss free recipe. 

Ingredients -
250g Doves plain flour
530ml Brose oat milk
30ml Vegetable oil
3tbsp Granulated sugar
1tsp Vanilla Paste 

Method -
1. Grab a big bowl to mix your batter in. Add in the flour and sugar, give it a quick whisk to remove any lumps
2. Next add in all your liquids and whisk well until there are no dry lumps and you have a smooth batter. There is no need to over whisk it though! Just until it’s nice and smooth.
3. Warm a non-stick pan over a medium/high heat.
4. Rub some oil over the pan using kitchen paper, this avoids oily crepes and just helps them not to stick. Add in roughly ½ cup of batter into the pan (perfect for a 28cm pan) and rotate the pan to have an even thin layer of batter.
5. Brown for 2-3 minutes and then flip. Brown again for a further minute and it’s done!

*The first crepe is normally sacrificed to the pancake god but after the first one they get easier to flip honest!

Have you given this recipe a go? Let us know! Share a pic on our Instagram, Facebook or Twitter and don't forget to tag us.  

Want to go that extra mile this Burn's night? Why not try making your own haggis from scratch!

Ingredients for 6 -
50g mixed lentils
50g pearl barley
30g naturli butter
1 large white onion, finely chopped
1 large carrot, finely diced
75g chestnut mushrooms
½ tsp ground allspice
½ tsp ground black pepper
90g pinhead oatmeal
½ tbsp natex yeast spread
600ml kallo vegetable stock
1½ tbsp molasses

Method -
1. Soak the mixed lentils in cold water for at least three hours to make them quicker and easier to cook. 
2. Boil the barley and drained lentils for about 30-45 minutes until the lentils are softened and the barley has a little bite. Set aside in a bowl.
3. Next melt half the butter in a frying pan and fry the onion on a medium heat until well softened, then add the carrot and fry until both are soft and beginning to brown. Add in the mushrooms and fry for a couple more minutes. 
4. Add the all spice and pepper and cook until fragrant.
5. Put the lentils and barley into the pan with the spiced veggies along with the oatmeal and the remaining butter and stir well to combine.
6. Dissolve the natex and treacle in the stock and pour 400ml of it into the pan. Turn up the heat and bring everything to a boil, then reduce the heat to simmer until the mixture is very thick and the lentils/barley are very tender, adding more stock as and when needed so it doesn't boil dry.
7. Heat the oven to 180C/350F/gas mark 4 and grease a tin to bake your haggis in. 
8. Taste the mix for seasoning, add any extra salt and pepper to your taste. Add your haggis mix into the tin, cover and bake for 30 minutes and then bake for a further 30 minutes uncovered.
9. Leave to cool slightly before dishing out and enjoy!

Have you given this recipe a go? Let us know! Share a pic on our Instagram, Facebook or Twitter and don't forget to tag us.  

It's Seville orange season so let's make marmalade 

 
Ingredients for 3 x 750ml jars -
1kg Seville oranges
1 lemon
1kg light muscovado sugar
1kg granulated white sugar

Method -
1. Cut the oranges and lemon in half and squeeze the juice into the pan. Put a piece of muslin into a separate bowl and spoon the pips and pith into it.
2. Cut the peel of the oranges to the desired thickness, tearing off any large pieces of remaining flesh and adding them to the muslin as you go. Put the shredded peel into the pan and tie the muslin bag up tightly and add that too.
3. Pour over 2.5l of water, bring to the boil and then simmer gently for 2 hours. The peel should be soft.
4. Remove the muslin bag and allow to cool in a bowl. It needs to be cold enough to squeeze, turn off the heat for the marmalade so that it doesn’t burn while the bag cools.
5. Bring the marmalade back to a simmer, and squeeze the muslin bag hard into it – a good quantity of gloopy juice should come out. Stir this in and then add the sugars and stir well until dissolved.
6. Turn the heat up and boil rapidly until the marmalade reaches setting point – a sugar thermometer will be helpful here (start checking when it reaches 104C) but to confirm this, put a teaspoonful of the marmalade on to a cold saucer and put in the fridge for a minute or so. If it crinkles when you run a finger through it, and your finger leaves a clear line in the preserve, it's ready. If not, check it every five minutes or so.
6. Allow to sit for 15 minutes then spoon into sterilised jars and seal immediately.

Have you given this recipe a go? Let us know! Share a pic on our Instagram, Facebook or Twitter and don't forget to tag us.  

Name - Pauline

When did you start at Easter Greens? July 2022

What do you do at Easter Greens? I try to speak to tourists in their native languages only to figure out that they’re actually Italian and not Spanish

Why did you want to work at Easter Greens? I used to shop here before I started to work here and always thought that it would be such a nice job and then my friend Izzy told me that they were hiring so I applied for it :)

What do you love about working at Easter Greens? I love being able to pet dogs and that all the customers are really lovely

What is your favourite item that we sell? The white chocolate Love Raw cream wafer bars

What do you like to do outside work? I like to read, sing and walk through the city

What gets you out of bed in the morning? About 20 alarms in 5-minute increments

What are your ambitions in life? I actually just graduated from Drama school, so I aspire to work as an actor in theatre and film and I also want to travel the world - ideally I’d love to travel for acting work and just live in lots of different places for short periods of time

Now COVID restrictions are lifting what are you excited to start doing again? Watch live theatre and spend time with my friends

Tell us an interesting fact about yourself. I worked at a windsurfing school for a summer when I was 17 and one time I saved 2 kids from almost drowning

Who says salads cant be enjoyed as things get colder?

Ingredients -
1 medium-sized butternut squash (peeled and cubed)
3tbsp Suma olive oil (divided)
25 g Bramik raw pecans
2tbsp Suma brown sugar
60 g rocket (chopped)
30 g Bramik dried cranberries
1tbsp Aspal balsamic vinegar
Sea salt + black pepper

Method -
1. Preheat oven to 200C
2. In a bowl mix the butternut squash cubes in 1tbsp of olive oil and plenty of salt and pepper. Roast for 15-20 minutes or until tender but keeping it’s shape. You don't want mash.
3. While roasting, toast the pecans in a pan over medium heat until golden and fragrant then pop aside.
4. In the same pan heat 1tbsp olive oil and 2tbsp brown sugar and stir to combine. Add back in the pecans along with a pinch of salt and toss for a minute or two to coat well and caramelise. Transfer to a plate to cool, spreading to make sure they don’t stick together.
5 Grab a serving bowl and add in your rocket along with the cranberries. Once butternut squash is cooked, toss it right into the bowl along with the pecans.
6. Finish by dressing the salad with 1tbsp olive oil and 1tbsp balsamic vinegar and a touch more salt and pepper to taste.

Have you given this recipe a go? Let us know! Share a pic on our Instagram, Facebook or Twitter and don't forget to tag us.  

Rich dark chocolate with sharp sweet marmalade. What a delicious combination! 

Ingredients -
180g Doves plain flour
200g cane sugar
100g Montezuma's Happy Hippy chocolate
50g for topping
9tbsp St Dalfour Marmalade
1 tbsp custard powder
100g Naturli butter
40g cocoa powder
½ tsp sea salt
1 tsp vanilla paste
150ml Oat Milk

Method -
1. Preheat your oven to 175c
2. In a bowl mix together all your dry ingredients - flour, cocoa, custard powder, sugar and salt.
3. In a heatproof bowl add in your chocolate and butter. Heat over a double boiler (or in a microwave, just be careful not to burn it) until the chocolate and butter have melted and mixed together. Add in the vanilla and the oat milk and stir to combine.
4. Add the wet to the dry and mix. You don’t want to mix it too much just enough to combine it all so you have no dry lumps.
5. Line an 8x8 inch pan with baking paper and pour in the batter. Level with a spoon then dollop on the
Marmalade and extra chocolate chunks. Swirl with the spoon and then bake for 25-30 minutes.
6. Leave to cool completely before cutting and enjoying.

Have you given this recipe a go? Let us know! Share a pic on our Instagram, Facebook or Twitter and don't forget to tag us.  

Celebrate the gorgeous green veggies that are here this summer with a light and herby green risotto. Yum! 

Ingredients -
50g Bramik Arborio Rice
1 Kallo Garlic & Herb Stock cube
1 (6 pieces) marinated artichoke
2 tbsp oil from the artichokes
1 lemon
1 small white onion
25g green beans
25g sugar snap peas
50g broccoli
2 cloves of garlic
4tbsp Pesto Siciliano

Method -
1. In a medium pan over a medium heat add your 2 tbsp of oil from the jar of marinated artichokes
2. While it heats finely chop the white onion and add it to the pan. Fry gently until translucent and fragrant
3. Mince the garlic and finely chop up the artichokes and add them both to the pan. Fry briefly just to soften.
4. Add in the Arborio rice and toast just a little. While this is happening boil a kettle (I know this is cheating but
It’s quicker, easier and involves one less pan to wash).
5. Crumble the stock cube into the pan and add in a little of the boiling water. Simmer until the water has almost evaporated and then add more water bit by bit.
6. When the rice is almost cooked add in your green veggies. Cut the green beans into 3 or 4 pieces, cut the
Sugar snaps in half and rough chop the broccoli so it all cooks quickly.
7. When the rice and veggies are cooked and you have a luscious creamy sauce coating it, stir in 2 tbsp of the pesto to finish. Serve with a little more pesto drizzled on top and a wedge of lemon for some freshness.

Have you given this recipe a go? Let us know! Share a pic on our Instagram, Facebook or Twitter and don't forget to tag us.  

 

Fresh, greens and full of veggies this pasta salad is a firm favourite on the lunch rotation right now. We used our Thai inspired pesto but you can use whatever one is your favourite. Why not mix it up each time with red, green or even chilli. Yum! 

Ingredients -
200g penne pasta
1 can of peas
100g green beans
1 small broccoli
100g pesto
1 lemon
Mayonnaise to taste
Salt and pepper

Method -
1. Start by cooking your pasta in plenty of salted boiling water until tender.
2. Cut the broccoli florets into small pieces, cut the beans into 2cm chunks and add that into the boiling pasta for the last 2-3 minutes so that it’s cooked and tender but not too soggy.
3. While the pasta, broccoli and beans cook grab a big bowl and start prepping your other veggies and the dressing. Drain the peas and add them to thew bowl, zest the lemon and add in the juice of half of it. Season with plenty of black pepper (leave the salt until last) and add in your pesto.
4. Drain the pasta, broccoli and beans and run them under a cold tap until completely cool. Add them to the bowl with your peas and pesto mix. Stir well to combine and taste. Does it need salt? Want some mayonnaise
in there? Now is the time to add it to your preference.

Have you given this recipe a go? Let us know! Share a pic on our Instagram, Facebook or Twitter and don't forget to tag us.  

 

We're all about the picnic weather right now and love an all in one dish to take to the party. This spicy tuna pasta salad hits the spot with added kimchi for crunch. Yum! 

Ingredients -
200g dried penne
6 broccoli florets
1 red pepper
8 cherry tomatoes
2 spring onions
1 can of thai chilli Tuno
¼ cup kimchi
1 tbsp sesame oil
2 tbsp soy sauce
1 tsp sugar
1 tbsp sesame seeds

Method -
1. Start by cooking your pasta and broccoli. Bring a pot of water to the boil and add in your pasta and broccoli. Cook the broccoli for just a couple of minutes until tender and then run it under a cold tap to stop it cooking. Continue to cook the pasta until tender. Drain, run under a cold tap until cool to touch.
2. While the pasta and broccoli cook, grab a big bowl to put everything else in. Cube the red pepper, halve the tomatoes, cut the spring onions into 1cm chunks and give the kimchi a rough chop. Add them all to the bowl along with the Tuno, sesame oil, sesame seeds and soy sauce.
3. To finish give the broccoli a rough chop just to make it a similar size to the other veggies. Add it to the bowl along with the pasta and toss well to get everything mixed together. Enjoy!

Have you given this recipe a go? Let us know! Share a pic on our Instagram, Facebook or Twitter and don't forget to tag us.  

 

Looking for a soy free version of tofu? Meet chickpea tofu! Made from chickpea flour this base recipe is a gateway to oh so many flavours. When putting together your dry mix why not add some curry powder for an Indian dish, some five spice for a stir fry or some herbs for sliceable sandwich filler. 

Ingredients -
120 g chickpea flour
1/2 tsp salt
1/4 tsp turmeric optional
440 ml water

Method -
1. In a bowl whisk together all the dry ingredients before adding the water. Add the water gradually whisking until there are no lumps.
2. Pour the batter into a saucepan and cook over medium heat. Stir continuously as things will happen quickly in the end. The mixture will start to get lumpy as the pan heats up and then it will thicken quickly at around 4 to 5 mins.
3. Keep cooking for another 2 minutes so the chickpea flour gets cooked through.
4. Pour the mixture into a loaf pan or pyrex dish and smooth it out on top. Leave it to cool completely.
5. Once set the block should remove from the pan easily. Slice into cubes or your desired shape and store in an airtight container in the fridge ready for your favourite recipe.

Here we’ve served it cold topped with a chilli oil dressing but it also fry’s really well! Want the recipe for the dressing? Let us know!

Have you given this recipe a go? Let us know! Share a pic on our Instagram, Facebook or Twitter and don't forget to tag us.  

 

Last year as lock down was easing we had a little picnic in the meadows to celebrate 2 years of Easter Greens being open and Fraser brought this simple but incredibly delicious Tuno salad. Since then it's been a firm favourite for packed lunches and picnics. As the weather is just so lovely right now it's time to share the recipe with everyone! 

Ingredients -

1 can of Tuno in mayonnaise
200g penne pasta
1 can of sweetcorn
½ red pepper
½ green pepper
½ small red onion
½ cucumber
1 small carrot
6 cherry tomatoes
1 lemon
Extra mayonnaise
Salt and pepper

Method -
1. Start by cooking your pasta in plenty of salted boiling water until tender.
2. While the pasta is cooking it’s time to prep all the veggies. Grab a big bowl to put everything in with plenty of space for mixing the pasta in at the end. Dice the peppers, carrot and red onion. Scoop the seeds out of the cucumber and dice to the same size, quarter the tomatoes and finally drain the sweetcorn. Add it all to the bowl along with the can of Tuno.
3. Season everything well with the juice of half a lemon and lots of salt and fresh black pepper.
4. Once the pasta is cooked, drain and run it under cold water until completely cooled. Add to the bowl with the veggies and toss well. Add in extra mayo to taste - personally I like a lot!

Feel free to experiment with veggies as the seasons change, why not add chopped green beans, asparagus, kohlrabi or courgette! 

Have you given this recipe a go? Let us know! Share a pic on our Instagram, Facebook or Twitter and don't forget to tag us.  

Soft, nutty and with tasty chunks of chocolate, what's not to love! This dough also keeps in the fridge if you don;t want to cook them all at once and also... it works in the air frier! Just take a ball of dough, pop it on some parchment paper and air fry for 10 minutes. So good! 

Ingredients -
110g Naturli spread
200g white sugar
250g Meridian Almond Butter
90g chocolate bar
1tsp vanilla paste
190g plain flour
1tsp baking soda
1tsp baking powder

Method -
1. Preheat your oven to 190c
2. Start with the butter and sugar, in a mixing bowl. Cream them together until the sugar has dissolved and it’s no longer gritty.
3. Add in the almond butter and vanilla then whip again until everything is mixed together well.
4. In a separate bowl mix together the flour, baking powders and a pinch of salt.
5. Add the flour mix to the butter mix bit by bit until you have a smooth dough with no dry pockets of flour. If it’s a little dry add a tablespoon of your favourite plant milk at a time until it’s nice and smooth.
6. Break up your chocolate bar into chunks. They don’t have to be uniform, it’s nice to have different sizes dotted through your cookies.
7. Divide the dough into 15 balls and place them on a baking tray lined with parchment paper. Bake for 10-15 minutes until golden. Allow to cool completely before removing from the tray and enjoying.

Have you given this recipe a go? Let us know! Share a pic on our Instagram, Facebook or Twitter and don't forget to tag us.