Recipe Book – Dig In Bruntsfield

Raw Chickpea Cookie Dough Truffles by Lulu

Dig In Bruntsfield Recipe Book 8 May, 2022

Raw Chickpea Cookie Dough Truffles

1 tin of chickpeas (drained)

125g smooth peanut butter

2 1/2 tbsp date syrup

1 tbsp ground linseed

2 tbsp vanilla essence

¼ tbsp. cinnamon

40-50g chocolate chips and cacao nibs

A pinch of sea salt

Blend together in a food processor the chickpeas, peanut butter date syrup, linseed, salt, cinnamon, and vanilla until smooth. This will take approximately 5 minutes.
Fold in chocolate and cacao nibs
To make this recipe nut free, replace the peanut butter with light tahini.
Golden syrup can be used as a substitute for date syrup if not available.

Makes approx. 30 Truffles. Keeps in the fridge for up to 4 days.

Red Lentil & Lemon Soup

Dig In Bruntsfield Recipe Book 25 March, 201719 April, 2017Lemon, Red Lentil, soup, Soup Saturday

This is a great recipe to have when it seems like you have nothing to eat and no time to shop. Make sure to always have a bag of red lentils in the cupboard and you’ll be able to pull this bright, warming soup together any day of the week.

Creamy Mushroom and Fennel Soup

Dig In Bruntsfield Recipe Book 14 March, 201719 April, 2017Cream of Mushroom, Fennel, Mushroom, Recipe, soup, Soup Saturday

Get your hands on as wide a variety of mushrooms as possible for this warming soup.

At this time of year, Dig In has delicious earthy chestnut and closed-cup mushrooms in stock, and magnificently meaty portobellos. Dried mushrooms are also a great way of deepening the flavour. You can pick up a packet of dried oyster mushrooms in the shop that work fantastically here, though dried porcini and wild mushrooms will work well if you have them to hand. Read more

Moroccan Store Cupboard Soup

Dig In Bruntsfield Recipe Book 12 February, 201719 April, 2017Chickpea, Ginger, Lentil, Moroccan recipe, Recipe, soup, Tomatoes, Turmeric

This soup is loosely based on the Moroccan harira soup, traditionally served during Ramadan. It’s a great recipe for finally using up some of those tins and packages that have been sitting in your cupboard for ages – or for when you find you have no fresh vegetables in the house – at a pinch, even the onion, carrot and celery could be replaced with a teaspoon of bouillon.

The soup is thickened by the blended vegetables and chickpeas, creating a rich and hearty broth. It’s a neat trick – one I’m sure you’ll use again. Read more

Summer Fruit Galette

Dig In Bruntsfield Recipe Book 28 May, 201615 February, 2017dessert, rhubarb, strawberries, summer, vegetarian

Strawberries are here – it must be summer! Every year, it’s a cause of celebration when summer fruits start appearing on the shelves. Once you’ve had all you can eat in your morning cereal, or plucked straight out of the box, here’s a recipe to tuck any remaining rhubarb, berries or stone fruits into throughout the season.

Galettes are free-form tarts that wrap around any seasonal produce – savoury or sweet. Use this crust recipe – or your favourite flakey short crust – and get creative with the filling. Here we’ve suggested a traditional strawberry and rhubarb combination with a maple syrup twist, but this is only the beginning. As strawberries transition to raspberries and then stone fruits, the opportunities for adaptation are endless. Just remember to use a deep-sided baking tray when you test out new variations to make sure you don’t lose any delicious juices!

Valentine’s Borscht

Dig In Bruntsfield Recipe Book 12 February, 201615 February, 2017beetroot, soup, vegan, vegetarian, winter

This bright red soup is popular around Eastern Europe, and is an excellent way to use up beets of any kind. This version uses tinned tomatoes but you can also make it with shredded red cabbage and grated carrot, depending on what you have to use up. You can also swap the butter for vegetable oil, and use unsweetened dairy-free yoghurt to make a vegan version.

Adapted by Chelsea from A Soup for Every Day, New Covent Garden Food Co.
Serves 4