Conscious Cooking

Ok first things first…its time to get all that last lovely goodness from you bird.  Place the carcus in a large pot and cover with about 1.5 lts boiling water.  Bring to a gentle simmer on the stove and cover and leave to just bubble away for about 20 mins. You can now get on

  Put all the ingredients into a blender and bend until smooth and creamy. Serve and enjoy. Couldn’t be any simpler 🙂   If you try this recipe and enjoy it then please leave me a comment below to let me know, I’d love to hear from you.

First soak the dry mushroom for at least ten minutes. Meanwhile take a heavy bottom pan and heat the oil and then add the onion and garlic with a small pinch of salt. Reduce the heat and sauté for a couple of mins.  If it looks as through the onion will catch (brown) add a

  Mix the dry ingredients in a bowl, add the mashed blueberries ( saving few back for presentation) Add the egg yolk and a good slug of milk, you are looking for a sturdy but gloopy batter mix (Due to the oats this will be much thicker than normal batter mix) In a separate bowl

    Put the oatcake into a sandwich bag and crush into smooth crumbs. Spoon the biscuit crumbs into the bases of 6 glasses, i use large shot glasses for mine, pressing them down. Beat the quark and cream cheese and stir in 1 tsp of the agave syrup and the vanilla extract.  Add the