Three Deliciously Ella recipes for you

By Ella Mills
17 September '18

CREAMY ARTICHOKE AND EDAMAME DIP

I’d advise making extra so that you can enjoy more of it throughout the week.

It’s delicious spread on rye toast, as a dip for some carrot sticks or simply eaten with a spoon, which seems to be what I tend to do most of the time.

MAKES 1 BIG BOWL (enough to serve 4)

150g frozen edamame beans, plus extra to garnish
160g artichokes from a jar (drained weight)
1 x 400g tin of butter beans, plus the water from the tin
1 tablespoon smooth almond butter
1 teaspoon lemon juice
1 garlic clove, ideally roasted, or 1 raw clove, roughly chopped
2 tablespoons tahini
salt and pepper

 

Deliciously Ella

Blanch the edamame beans in boiling water for 2 minutes, before draining and placing in a food processor with the rest of the ingredients.

Pulse until smooth then check the seasoning before transferring to a serving bowl. Serve with the extra edamame beans sprinkled on top.

FIVE-BEAN CHILLI WITH CORN BREAD

 This has been one of our most requested recipes. I can’t begin to count the number of emails I’ve had asking for it.

So,  I’m really excited to finally share it with you. Both the chilli and the corn bread are surprisingly easy to make and they taste so incredibly good! The chilli is really hearty and I love the texture combination of the beans in the chilli and the crispy crust of the golden corn bread. If you’re going to make one recipe in this book then make this!

THE CHILLI SERVES 4; THE CORN BREAD SERVES 10

for the corn bread

750g drained tinned sweetcorn (3–4 tins depending on size)
450ml almond milk
150ml sunflower, rapeseed or vegetable oil
1 tablespoon apple cider vinegar
25g coriander, chopped
1 x 400g tin of black beans, drained and rinsed
2 red chillies, deseeded and finely chopped
1 tablespoon sea salt flakes, pinch of pepper

for the dry ingredients 

60g plain flour (we use a gluten free one)
30g rice flour
400g polenta
1 tablespoon corn flour
1 teaspoon baking powder
2 teaspoons bicarbonate of soda

Deliciously Ella

for the five-bean chilli

olive oil
1 onion, chopped
1 celery stalk, finely chopped
2 garlic cloves, chopped
1 red chilli, deseeded and chopped
1 teaspoon dried rosemary
1 teaspoon dried thyme
3 tablespoons tomato puree
2 x 400g tins of mixed beans
1 x 400g tin of tomatoes
1 tablespoon maple syrup

to serve

2 red chillies, sliced
handful of sliced spring onions

Preheat the oven to 200.C (fan 180.C). Line a deep 35 x 25cm baking tin with baking parchment. Place three quarters of the sweetcorn in a food processor and pulse until smooth. Once smooth, mix together with the rest of the whole sweetcorn kernels.

Place all the dry ingredients in a large mixing bowl and stir well. Once mixed, add the almond milk, oil and apple cider vinegar and give
everything another really good stir until well combined. Next, add the coriander, black beans, chilli, salt, pepper and sweetcorn, giving it all one final mix.

Once the mixture has come together, pour into the lined baking tin and bake in the oven for 50–55 minutes until golden and cooked through. To test if it is cooked, insert a knife into the corn bread, it should come out clean. If not, place back in the oven for 5 more minutes to cook through.

While the corn bread is baking, prepare the chilli. Place a large saucepan over a medium heat and add a drizzle of olive oil, the onion, celery, garlic and a pinch of salt and cook until soft, about 5–10 minutes.

Now add the chilli, rosemary, thyme and tomato puree and cook for another 5 minutes. Add the beans, tomatoes, 150ml water, maple syrup and some pepper and bring to the boil, then lower the heat and leave to simmer for 25–30 minutes, at which point it should have a thick consistency.

When you are ready to serve sprinkle the chillies and spring onion over the top and enjoy with the corn bread.

Tips

The corn bread is best eaten fresh, especially when it’s warm out the oven, but the chilli tastes even better the next day, so keep any extras in the fridge to take to work as a packed lunch or pop it in the freezer if you want it to last longer. If you do have leftovers of the corn bread, however, you can store it in an airtight container and enjoy it the next day.

For the mixed beans, we buy tins made up of red kidney beans, black-eyed beans, borlotti beans, lima beans and pea navy beans, but there are different kinds available so just use what you like.

FUDGY BROWNIES

I’m so excited to share this recipe with you, it’s our all-time favourite and probably the most popular sweet recipe we’ve ever had at the deli! The brownies are so gooey and fudgy and I love the crunchy bites of walnuts on top. I often make these for friends, serving them hot out the oven with a scoop of coconut ice cream on top.

MAKES 15

1 tablespoon chia seeds
250g buckwheat flour
1 teaspoon bicarbonate of soda
pinch of sea salt
60g cacao powder
330g coconut sugar
100ml almond milk
130g coconut oil, melted
handful of walnuts, chopped

Preheat the oven to 190.C (fan 170.C). Line a 25 x 18 x 4cm baking tin with baking parchment.

Place the chia seeds in a bowl with 4 tablespoons water, mix well then leave to one side for 10 minutes to thicken up. Place the flour, bicarb, salt, cacao powder and coconut sugar into a large bowl and mix well to remove any lumps. Next, add the almond milk, chia mixture and melted coconut oil and mix well for 5–6 minutes to ensure everything is well combined. Pour the mixture into the lined tin and sprinkle with the walnuts.

Bake for 25–30 minutes, until cooked through but still a little fudgy in the middle. Leave to cool in the tin for 10 minutes, then transfer to a wire rack, before cutting into brownies.

TIP

In the deli we bake these brownies in individual moulds, which gives them a crusty edge, but here we’ve suggested baking them in one large tray as it’s easier and makes them extra gooey.

 

 

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