Sunday, 9 October 2016

Jackfruit Burger

Boston Baked Beans



http://www.kitchentreaty.com/slow-cooker-youll-never-miss-the-bacon-vegetarian-boston-baked-beans/

I  molasses with treacle, used red peppers instead of green....cooked on the hob instead of a slow cooker.... simmer on a low light for 12 hours!

Ginger and Treacle Biscuits

12 oz self raising flour 
1/2 teaspoon bicarbonate of soda
3 teaspoons ginger
4 oz sunflower spread
4 oz dark brown sugar
3 table spoons treacle
5 table spoons soya milk
Mix the flour, ginger and bicarbonate of soda.
Rub the sunflower spread and flour mixture it resembles fine breadcrumbs.
Mix in the dark brown sugar breaking up any lumps.
Add the treacle and milk and mix with a spoon until all the liquid is absorbed, knead by hand briefly.
Roll out to a thickness of half a centimetre 
Cut out
Bake for 8-10 min in a hot oven (200C)




Saturday, 8 October 2016

Monday, 29 July 2013

Gazpacho Soup

Tarregon - to taset
Basil- to taste
salt to taste
half a red onion 
1 clove of garlic
1 kilo of large red vine tomatoes - quarterd
1 large cucumber- chopped into large chunks

Blend all the above either using a hand held blendr or in a food processor.
Refrigerate & eat cold.













Wednesday, 3 April 2013

Linseed and Blueberry Scoffins



 2 oz of fine milled linseed 
6 oz flour
1-2 tbs icing sugar
1 tsp cream of tartar
1/2 tsp bicarbonate of soda
2 oz of sunflower spread 
300 ml soya milk
6 oz of fresh or frozen blueberries

 Mix all the dry ingredients and then rub in the sunflower spread until it resebles fine breadcrumbs
 Add the blueberries and milk, mix well and place in paper cups in a muffin tray
 Bake in a hot oven (180C ) for 15 min (fan oven)



Wednesday, 2 January 2013

Mincemeat Loaf

A great way of enjoying that last bit of mincemeat after Christmas, makes a surprisingly light spongy cake; inspired by a recipe in an old Cranks cookery book. I left out the sugar (the mincemeat is sweet enough) and used a scone/scoffin mix plus the minemeat.


500 g mincemeat
230 g flour
60 g sunflower spread
1 1/2 tsp cream of tartar
3/4 tsp bicarbonate of soda
320 ml of soya milk

Three 17 x 8 cm paper cases or one 20 x 9 x 6 cm loaf tin lined with grease proof paper

Add the cream of tartar and bicarbonate of soda to the flour
Rub the sunflower spread into the flour
Add the mincemeat and soya milk and mix until everything is combined

Bake in a hot oven (180 C with fan) for 30 min, test to see if it is cooked and leave longer if needed...

Enjoy with a cup of tea .... 


Sunday, 28 October 2012

Apple & Oat bake




2-4 cooking apples, peeled, chopped and mixed with the juice of 1-2 lemons

Place the apples in a baking dish, sprinkle a handfull of raisins and drizzle with maple syrup

Prepare a topping by mixing a 100 g of oats with 10 g sunflower spread and drizzle with maple syrup 

Bake in a hot oven for 30 min or until the apples are soft

Sunday, 30 September 2012

Bugs and Frogs Decorated Cupcakes


I have updated this post with more intructive photos.

Royal/regal icing in Green, Yellow, Red, Black and White rolled out into 1/4 cm thickness

Round cutters of glasses of various sizes to fit the cupcake

The Frog: 

Cut out 1 circle large enough to cover the cupcake
spread some jam on the cake before pressing the green circle onto it. 
Roll some green icing into a ball for the eye sockets, wet the backs of them before pressing on.
Make small balls of white and black icing for the eyes, wet each one before pressing them down. 
Using a teaspoon press a mouth sahpe and add a bit of red icing for the tongue.

The Bee

1 yellow circle
1 black leaf shaped piece that will fit over one side of the yellow circle
1 strips of black icing
two white wing shapes 





The Ladybird

1 red  circle
1 black leaf shaped
1 black strip
6 black spots
black and white balls for eyes








Christmas Pudding

This recipe is adapted from a recipe in the Good Housekeeping's Cookery Compendium (1956)is one of the first I put on the blog; I have just made it, it will have just under 3 months to mature in time for Christmas. It is very easy to make, cooking it is what takes the most time. There is enough for 12 portions - you don't need much after a big Christmas dinner!

6 oz flour
1 tsp mixed spice
1/2 tsp grated nutmeg
2 oz sunflower spread
18 oz mixed dried fruit
1 tsp orange extract
1 grated carrot
3 oz brown sugar
2 eggs or equivalent of egg replacer
a few drops of almondextract
a few drops of vanillaextract
1 tsp lemon juice
1 tbs treacle (I forgot to add this hence my pudding looks a bit anemic!)
 brandy to mix

Rub the fat into the flour, add all the dry ingredients and mix, 
Add the wet ingredients and mix well
Three-quarters fill a large greased pudding bowl, cover with grease proof paper, 
and tie with a string and steam for 5 hours (!)
When the pudding is cooked allow it to dry out thoroughly, then cover with a further layer of greaseproof paper and aluminium foil store in a cool, dry place. 

On Chrismas day steam to heat up for and hour





Rose Red Velvet Mini Muffins




Cream together: 
60 g Sunflower Spread
120 g Sugar

then mix in: 
1 tsp red gel food colouring
1 tsp Rose extract
1 tsp Vanilla extract 
1 egg or egg replacer

Add and mix:
155g flour
2 tbs cocoa powder
140 ml yogurt
1/2 tsp white vineger

Pre-heat the oven to 180 C and bake for 10-15 min until cooked. 

Top with cream cheese frosting or eat on their own