Here’s another vegan baking experiment which worked really well – a rustic, oaty apple traybake, with crunchy demerera topping and a super-moist apple & sultana cake underneath. This won’t win many points in the cake beauty contest, but more than makes up for it with its lovely combination of textures, and great big slabs of apple and soggy sultanas tucked inside. Continue reading “Recipe: Oaty Apple Traybake (Vegan)”
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The ‘Roaring Twenties’ – a time of flappers, parties, new fashions, new cars, new foods, and fabulous cocktails. I was recently challenged by Rennie® to create a recipe inspired by the 1920s, as part of their ‘Cooking Through the Decades‘ Campaign.
My thoughts immediately turned to Great Gatsby-style parties, and specifically to cocktails, and I decided to turn the iconic ‘Bellini’ cocktail of prosecco and peach purée into an elegant and refreshing dinner party dessert in the form of jelly. Continue reading “Recipe: Prosecco & Peach Jellies”
First there were some plums perilously close to going mouldy in the fruit bowl. They nearly became a crumble, then I started thinking about cake. (That happens quite a lot). So here’s what happened next. Juicy, over-ripe plums arranged in a pretty pattern over a lusciously lemony polenta and almond cake. Perfect with a cup of tea and a sit down on a Saturday afternoon, or just as good as a dinner party dessert with a scoop of ice-cream (dairy-free or not, whatever floats your boat).
I’ve made this a vegan recipe, but have included in brackets where you can substitute in butter and eggs if you prefer. One day I’ll try making one of each, and do a blindfolded taste test. (Purely as an excuse to eat twice as much cake, you understand). Continue reading “Recipe: Plum & Polenta Upside-Down Cake (Vegan)”
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Getting enough of all the right vitamins and minerals in a vegetarian or vegan diet is probably one of the first arguments veggie-sceptics will put to me when challenging my dietary choices. There have been certain points when people seemed particularly concerned for me, such as when I was pregnant, (“are you sure it’s safe to be vegetarian? Perhaps just an occasional steak?”), or when I’ve gone vegan for January for the last three years, (“but how do you get any calcium/protein/B12 etc.?”).
Its not something that’s ever worried me as I’m fairly sure my diet is varied and fresh enough to be getting plenty of just about everything I need, plus I’ve been taking a bog-standard multivitamin tablet daily for years.
Here’s a quick and easy recipe to wow and woo your valentine, with not one but two flavours of beautifully ‘buttery’ shortbread, without the butter! These Lemon & Poppyseed and Macadamia Nut & Dark Choc Chip lovehearts are sure to melt even the hardest of hearts.
There was a Valentines’ Coffee Morning at Pre-School this morning, so these fitted the bill perfectly. Super-quick to throw together, (though they do need an hour of chilling in the fridge – you can be chilling elsewhere), using one big batch of dough to make two different flavours makes it look like you’ve put in far more effort than you really have… bonus! Continue reading “Recipe: Valentine Shortbread Sweethearts (Vegan)”
With Shrove Tuesday looming, I’ve been experimenting with some dairy-free pancake recipes, (since Veganuary I haven’t particularly fancied the milk, egg and butter-laden traditional version). These were definitely the best of the bunch – they are sweet from the bananas, with a lovely crunch of toasted pecans, and dotted with chewy sultanas…. no weird health-food-shop ingredients in sight! The batter is so light and airy that they taste like the very best American-style buttermilk pancakes. I should have done a blind taste test on friends and family, as I’m positive no one would guess these are actually vegan.
This is now the third year that I’ve taken part in Veganuary, and each year I’ve found new and different ways to recreate vegan versions of all the dairy-laden foods I’ve been missing. Cakes and biscuits are, unfortunately, one of the things I find hardest to give up, and last weekend after a long, chilly and very muddy walk, I needed a cup of tea and a slice of cake.
I searched t’internet for some failsafe vegan cake recipes, but found that a very large proportion of them were both vegan and gluten-free. Continue reading “Recipe: How to make the Ultimate Vegan Victoria Sponge”
“Wow, that actually smells just like a Christmas Pudding!”… high praise indeed, and guess what – it tastes just like a Christmas Pudding too. If you’re in need of a crowd-pleasing festive dessert but don’t want to spend hours in the kitchen, you can’t go wrong with this super-speedy ice cream sauce.
This is simply a (slightly boozy) toffee sauce, with all the best bits of a Christmas pudding piled into it – sultanas, dried figs, orange zest, cinnamon, nutmeg and brandy. It will take you less than 10 minutes to make, but is memorably good poured (still warm) over a good-quality supermarket vanilla ice cream. After a large-ish lunch I’m not often in the mood for a heavy pudding with custard, but somehow there’s always a little bit of room for a scoop of ice cream. Continue reading “Recipe: Christmas Pudding Toffee Sauce”
When I posted my (ludicrously early) Figgy Christmas Chutney recipe back in October, I promised lots more ideas for homemade, edible Christmas gifts over the next few weeks. So here’s number two… some deliciously festive Pistachio & Cranberry Biscotti, dipped in white chocolate.
Biscotti are supposed to be dunked—traditionally in Vin Santo—but I love mine with a nice cup of tea, or even better at this time of year, a glass of mulled wine!