We would love to try out your own recipes!
We’re sure you have loads of exciting new mouth watering recipes using Plamil products waiting for us and everyone to try. We will supply a free goody bag of Plamil products to all those in the UK we publish. So if you'd like to submit for publication your own recipe attributed to you, along with a photo of the food or you enjoying the meal, send it to contact-us together with your postal address. Enjoy cooking!
Recipes
Your recipes
Sweet things
Savouries
Libby’s
Coleslaw
1 small white cabbage, shredded
2 carrots, grated
2 spring onions, finely chopped
2 to 3 tbsp mayonnaise (plain or organic works well)
Handful salted peanuts (optional)
Put all the ingredients in a large bowl and mix thoroughly. Season to taste.
Linda Newman’s
Chocolate Orange Fudge Cake
6oz/170g caster sugar
6tsp cocoa powder
1tsp salt
9oz/225g self raising flour
1tsp baking powder
135ml sunflower oil
300ml water
1.5 tsp vanilla essence
3tsp vinegar
For the fudge icing:
4oz dairy free margarine
7oz icing sugar
100g Plamil dairy free or organic Orange chocolate
Mix all the dry ingredients together in a bowl. Mix all the liquid ingredients together in a jug & whisk. Pour wet ingredients into dry ingredients & beat well together. Put into 2 greased sandwich tins. Bake 350/180 Gas Mk4 for about 35 mins.
When cake has cooled make the icing. Melt the chocolate in a glass bowl over simmering water. Meanwhile mix margarine and sugar together. Pour melted chocolate in and mix well. Spread all over the cake quite quickly as will soon start to harden to a fudge like consistency.
Linda Newman’s
Chocolate Tiffin
8oz dairy free biscuits
4oz dairy free margarine
1 tbsp golden syrup
1 dessert spoon caster or light brown sugar
1 dessert spoon of cocoa
2 dessert spoons of drinking chocolate
(If you want to make it a bit fancier a handful of any of the following can be added - raisins, dessicated coconut or glace cherries)
For the topping:
100g of Plamil Chocolate (any variety but dairy free or organic orange are great)
Crush the biscuits, either in a food processor or put in a plastic bag and crush with a rolling pin. Put all other ingredients except the chocolate & biscuits in a pan & melt gently. When the margarine has melted, take off the heat and pour over the crushed biscuits, mix well. Place mixture in a small greased baking tray or cake tin and press down firmly. Leave to cool, meanwhile melt the chocolate in a glass bowl over a pan of boiling water. Spread chocolate over the top of the Tiffin and place in fridge to set.
Double Chocolate Chip Muffins
50g / 2oz creamed coconut
300ml / ½ pint boiling water
225g / 8oz self-raising flour
15ml / 1 tablespoon baking powder
pinch of salt
40g / 1½ oz cocoa powder
115g / 4oz light brown sugar
60ml / 4 tablespoons sunflower oil
175 / 6oz dark chocolate
Preheat the oven to 180°C/350°F/Gas 4. Pour
boiling water over the creamed coconut in a bowl. Stir until dissolved
then set aside until cool. Break up the chocolate into chunks. Sift
together the flour and baking powder and add the salt and cocoa
powder. Stir in the sugar. Make a well in the centre and pour in
the dissolved coconut and oil. Mix well. Stir in the chocolate.
Spoon the mixture into 8 paper muffin cases set in a muffin try
and bake for 15 minutes. Transfer the muffins to a wire rack to cool.
Chocolate
or Carob Cake
6oz self raising flour
4oz soft brown sugar
7oz Plamil Soya
2oz sunflower oil
¼ teaspoon pure vanilla
2oz walnuts
2 bars Plamil chocolate or carob
Melt 1 bar of Plamil. Mix all the ingredients together. Place in
a greased 9 inch cake tin and bake at gas mark 2, 150 degrees centigrade,
for 30 to 35 minutes. Once cool, melt the second bar of Plamil and
pour over top of cake.
Coconut
Squares
2oz margarine
7oz icing sugar
2 tablespoons soya milk
3oz coconut
½ bar mint Plamil,
melted
Mix everything except the chocolate and press into a 7 inch square
dish or form into a square on a flat surface. Cover with the melted
chocolate. When set, cut into squares.
Chocolate
or Carob Clusters
1 bar Plamil chocolate or carob
4oz raisins
Melt the bar of Plamil and add raisins. Mix well. Form into 1 inch
balls and allow to set.
Rum Truffles
6oz rich tea or digestive biscuits
1 to 2 oz hazelnuts
2oz almonds
2oz dark jam
1 to 2 tablespoons rum
2 tablespoons apple juice concentrate
1 bar Plamil chocolate or carob
Blend everything except chocolate in a food processor. Add melted
chocolate and mix well. Form into 1 inch balls. Refrigerate in an
air tight container. Makes around 40 balls.
Knickerbocker
Glory
1oz chopped walnuts
2 chopped apples
2oz chopped dates
2 chopped bananas
4oz ground cashews
½ pint Plamil Soya
cherries
grated Plamil chocolate
Fill 2 tall glasses with alternate layers of apples, dates, bananas
and the cashews mixed with the Plamil. Finish with a topping of cashew
cream, sprinkle with chocolate and walnuts and top with cherries.
Banana
Dessert
1 banana
1 bar Plamil chocolate or carob
few ground nuts or sprinkle of coconut
Place the banana unpeeled in the freezer for an hour before starting
the dessert. Slice the banana in half lengthways. Cover with 6 squares
of melted Plamil and top with either ground nuts or coconut.
Spinach
Soup
1½ lb chopped spinach
1 large chopped potato
1 large chopped onion
2 pints vegetable stock
2 tablespoons lemon juice
3 fl oz Plamil Soya
1oz margarine
Melt the margarine and fry the chopped onion and potato for approx
5 mins. Add the spinach and lemon juice and fry for another 5 mins.
Add the stock and slowly bring to the boil. Simmer for 30 mins. Puree
in blender and return to the heat adding Plamil. Serve immediately.
Serves 6. 15 mins preparation time. 50 mins cooking time.
Savoury
Tartlets
8oz pastry (see above)
4oz cooked peas
4oz diced cooked carrots
1 tablespoon lemon juice
1 tablespoon chopped parsley
almonds or parsley for decoration
white sauce (see above)
Roll out the pastry and cut into rounds. Line a patty tin and prick
the tartlets with a fork. Bake for 15 mins at 160 degrees centigrade.
Make sauce. Add vegetables, lemon juice and fresh parsley. Allow to
cool and pour into pastry cases. Decorate with almonds or parsley.
20 minutes preparation. 15 mins cooking.
Sweetcorn
Pie
1 pastry case (see above)
¼ pint Plamil Soya
1oz plain flour
2oz margarine
1 small onion
15oz can sweetcorn
Mix the flour with a little Plamil. Heat the remaining Plamil and
gradually add the flour mixture and 1oz of the margarine. Bring to
the boil and stir until thick. Remove from the heat.
Fry the onion in 1oz margarine until soft. Mix all the ingredients
together and pour into a flan case. Place under the grill until golden
brown.
Serves 4 to 6. 20 mins preparation. 30 mins cooking.
Vegetable
Pasties
Pastry:
8oz flour
4oz margarine
4 tablespoons water
Filling:
8oz diced root vegetables
1 chopped onion
2oz hazelnuts
1oz margarine
white sauce (see above)
Roast the hazelnuts for 30 minutes at 140 degrees centigrade. Meanwhile,
make the pastry and leave to rest in the fridge. Melt the margarine
and saute the vegetables. Add a little water and cook until tender.
Grind the roasted hazelnuts. Make the white sauce and stir in the
vegetables and hazelnuts. Allow to cool. Roll out the pastry and cut
into rounds. Place some filling in the centre of each round and moisten
edges with water, fold over and press edges together thumb and finger.
Brush with Plamil and bake in the oven for
30 minutes at 220 degrees centigrade. Serve hot or cold.
White
Sauce
1oz margarine
1oz flour
¼ pint Plamil Soya
Melt the margarine and add the flour. Cook for 5
mins. Gradually add Plamil to make a smooth sauce. Cook for a further
5 mins.
Pastry Case
3oz margarine
6oz flour
1oz sugar
water to mix
Rub the margarine into the flour. Add the sugar and enough water
to make a soft pastry. Roll out and line an 8 inch greased flan tin
(preferably with a loose bottom to remove pastry case). Bake blind
for 15 mins at 200 degrees centigrade. Allow to cool.
Pizza Base
4oz self raising flour
1 teaspoon baking powder
1oz margarine
1 grated onion
pinch of mustard
1 teaspoon herbs
Plamil Soya
Rub the margarine into the flour and baking powder. Add the onion,
mustard and herbs and enough Plamil to make a soft dough. Roll out
to ¼ inch thickness and line the pizza plate or tin with the
dough.
We produce products exclusively avoiding animal/dairy/egg
products, in addition to that our products are gluten free and our
factory is 'no nuts used here' controlled
site. We recognize the importance for those that want to avoid ingredients,
for instance nuts in our products, but we also recognize that nuts
can be an important and nutritional food source. Therefore you will
find recipes that do use some ingredients together with our products,
that some individuals may wish to avoid.
