Made these a few weeks ago. Simple recipe, almost too simple. Hmmm might have to eat some just to check it's OK ;) Feeding them with alcohol every few weeks before they get iced.
Friday, 13 November 2015
Saturday, 31 October 2015
I used the Victoria Sponge recipe for my cake. First attempt at decorating, so happy enough. Covered cake in buttercream before covering with fondant (You can buy ready made or make your own). I used little icing pens I found in Poundland, anything for an easy life.
Friday, 30 October 2015
Tuesday, 27 October 2015
I've never had Victoria sponge before so have no way of knowing if it was a success or not. It was firm, springy and syrupy. You could have taken it to the bath, had a wash with it, then had it with a cup of tea. I liked it! The recipe quantities make a hearty big cake.
Monday, 26 October 2015
Sunday, 25 October 2015
Total prep and baking time only takes 20 mins. Didn't spread as much as I'd like, maybe because I used Soya spread? Taste lovely. Went against my own better judgement and formed the recommended 18 cookies, too small. Go for 12.
Saturday, 24 October 2015
Friday, 23 October 2015
Cheated and used Jusrol puff pastry for this as it was my first attempt and didn't expect any sort of success. Surprise! They turned out great. Maple syrup and pecan plaits, cinnamon whirls and some jam thingy with icing. You can just make up your own and give them some wonderful name. Google is great for methods. Give them a nice moist filling they should be OK and an apricot glaze is a good finish. Have fun :)
Thursday, 22 October 2015
1 medium or 3/4 of a large eggplant (Aubergine)
1 large clove garlic, grated or finely minced
1 lemon, juiced
2 Tbsp Tahini
sea salt - Optional
2 Tbsp fresh cilantro, parsley or basil, chopped
Olive oil (for roasting)
Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven. Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels. Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes. Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy. Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt. Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.
Wednesday, 21 October 2015
375g (13 oz) plain flour
1 teaspoon salt
1 tablespoon caster sugar (or whatever vegan sugar you use)
7g (1/4 oz) dried active baking yeast
2 tablespoons olive oil
225ml (8 fl oz) warm water (45 C)
Method Prep:10min › Cook:25min › Ready in:35min
Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired. Bake at 190 C / Gas mark 5 for 20 to 25 minutes.
Knead for a good 10 minutes and leave in a bowl for around an hour (I covered with a little oil and a tea towel). When risen, shape into something resembling a pizza and add toppings. I didn't bother with any cheese alternatives this time. This recipe has never failed to produce a good pizza for me
Tuesday, 20 October 2015
My mix turned out too dry (maybe because I cut the strawberries into chunks) so I added some soya milk. Not paying attention, I poured about 4 times too much vanilla extract in. Delicious! If you would like to cut out the baking stage and just eat the batter, it tastes like Angel Delight. Yes, make extra so you can lick the spoon a few times. I embellished my bun-buns with runny icing and edible glitter to attract the magpies.
Followed the recipe closely but if you want a decent sized cake, double the ingredients. Didn't bother with a glaze, just dark chocolate and choc chip topping. Buttercream filling consists of 75g vegan margarine, 175g icing sugar, few drops of vanilla extract. If you like a rich cake, this is for you.