• The best ever lemon curd

    I have been meaning to share this recipe for a wee while but have not got around to it as yet.  Whether you like to eat your lemon curd by the spoon or on your toast or in a dessert like lemon meringue pie, this is the best ever lemon curd recipe thanks to the Head Chef at Lynwood & Co.

    Ingredients

    • 6 lemons (zest and juice)
    • 200g butter
    • 410g caster sugar
    • 6 eggs

    Method

    • Heat lemons, sugar and butter over Bain Marie.
    • Whisk eggs then add to mixture and cook until thickened.
    • Cool for 2-3 hours.
  • Peach and raspberry vegan loaf cake

    Variation on vegan loaf cake as promised.  Happy baking!

    Ingredients:               

    Dry mix for loaf cake:

    • 500g plain flour
    • 60g ground almonds
    • 5 tsp baking powder
    • ½ tsp salt
    • 160g soft brown sugar
    • 1/2 tsp cinnamon and 1/2 tsp ground ginger

    Wet mix for loaf cake:

    •  280ml orange juice
    • 90ml oat milk or other non-dairy milk
    • 20ml vanilla extract
    • 120ml vegetable oil
    • 1-2 peaches (or nectarines) depending on size
    • 1/2 small punnet of fresh raspberries plus extra for decoration
    • 125g sultanas
    • Ground cinnamon and soft brown sugar for dusting

    Method:

    • Preheat oven to 180C. Grease (with non-dairy butter or oil) and line two loaf tin tins.
    • Peel the nectarine/s. Cut nectarine/s into small pieces.  Set aside.
    • In a large mixing bowl, sift the flour, baking powder, salt, sugar, cinnamon and ginger together. Then add the ground almonds.  Mix well.
    • In a measuring jug, add the orange juice, oat milk, vanilla extract and oil.  Mix well.
    • Make a well in the centre of the flour mixture, then pour in the wet ingredients.  Add in the chopped nectarine pieces, raspberries and the sultanas.  Fold and mix gently until a thick batter is obtained.  The batter may look quite dry (although less likely with the addition of raspberries fruits).  Do not be tempted to add more liquid as the fruit will release some moisture when the batter is baked.
    • Pour the batter into the two lined loaf tins. Spread the batter evenly in the tins.  Then place extra raspberries in a ‘herringbone’ pattern on top of the batter in a row.
    • Sprinkle with a mix of sugar and cinnamon.
    • Cook for 20 minutes at 180C and a further 20 to 25 minutes at 160C. When time is up test cake with cake tester and if it comes out clean, the cake is done.
    • Allow the cake to cool completely in the tin before removing and cutting it.

    Please note that the cake can be stored in an airtight container for a couple of days. To keep it longer it should be kept in the refrigerator as the fresh fruit can go mouldy if not refrigerated.

    Source: variation on Veganlovie recipe.

  • Best pizza dough and tomato sauce recipes

    Okay, so I am a bit hooked on my new Uuni Pro pizza oven.  I have now had two pizza evenings with my family.  My younger sister, Gillian, was so taken by the pizzas that she asked me to give her my pizza dough and tomato sauce recipes.  As I was writing them up for her, I thought I would share them with you too.  Happy pizza making!

    Pizza Dough (makes 3-4 decent sized, thin based pizzas)

    Ingredients:

    • 7 g sachet fast-action yeast
    • 300 ml tepid water
    • 500 g strong white flour (Italian 00 is best)
    • 2 tsp fine salt
    • 2 tbsp extra virgin olive oil

    Method:

    • In a large bowl, mix the flour, salt and dried yeast with the olive oil and water and form the mixture into a ball.
    • Knead the dough on a floured work surface for 10 minutes.  After 10 minutes of kneading the dough should be springy.  Form the kneaded dough into a ball; flour the top; place in a bowl and cover with oiled clingfilm.  Leave to rise in a warm place.
    • After at least 30 minutes, but ideally when doubled in size, your dough is ready.
    • Divide the dough into 3-4 pieces and then roll them into round discs (pizza bases).
    • Top with toppings of your choice and cook in domestic oven/pizza oven as required.  It is best to place pizzas directly onto a hot baking sheet or pizza stone within a preheated oven.

    Source: Polpo

    Tomato sauce

    Ingredients:

    • 2 x 400 g tinned tomatoes (blended)
    • 2 tsp salt
    • 1 tsp sugar
    • Large pinch of coarsely ground black pepper
    • 1 crushed garlic clove
    • 3 tbsp olive oil
    • 2 sprigs of basil
    • 1 onion – quartered.

    Method:

    • Over a medium heat, cook the garlic in the olive oil.
    • Add the blended tomatoes when the garlic starts to sizzle.  Don’t allow the garlic to brown.
    • Add the quartered onion and basil.  Season (to taste)  with the sugar, salt and pepper.
    • Simmer for 20 minutes, until thickened.
    • Remove the onion and the basil and allow to cool to room temperature before using.

    Source: Uuni Pro

  • Chocolate chip brownie cookies

    So here is the recipe for chocolate chip brownie cookies from Two Peas and their Pod.  You don’t need a happy mistake brownie to make these.  Use your favourite brownie recipe or if you don’t have time to cook brownies from scratch use shop bought ones.  Happy baking.

    Ingredients:

    • 360g plain flour
    • 1½ tsp baking powder
    • 1 tsp bicarbonate of soda
    • 1 tsp sea salt
    • 240g unsalted butter, at room temperature
    • 100g granulated sugar
    • 270g brown sugar
    • 2 large eggs
    • 2 tsp vanilla extract
    • 1½ cups brownie chunks (use white measuring cup)
    • 1½ cups chocolate chips (use white measuring cup)

    Method:

    •  Preheat oven to 170 degrees Celsius. Line 4 large baking with baking paper and set aside
    • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
    • Using an electric mixer, cream butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients.  Stir in the brownie chunks and chocolate chips.
    • Put cookie dough mixture in the fridge for 30 minutes to ‘set’ slightly.
    • Weigh out 40-45g of cookie dough mixture and form into balls. Place eight to nine cookies on each of the prepared baking sheets, about 5cm apart.  They can spread quite a lot.
    • Bake cookies for 10-12 minutes or until the edges are slightly golden brown.
    • When baked, remove from oven and let cookies cool on the baking sheet for 2-3 minutes.
    • Transfer to a wire cooling rack and cool completely.
    • The cookies will keep in an airtight container for 3-4 days.

    Source: Two Peas and their Pod

  • Ginger crunch lemon slices

    The other day, I was sent a photo of a ginger, almond and lemon slice which my owner’s wife had seen at a cafe in the departure lounge of an Australian airport.  I asked her if she had the recipe or the name of the cafe so that I could try to make the slice.  She answered no to both. So, over the last couple of days, I have been trying to looked at various recipes to see whether I can come up with a similar slice.  No recipe that I could find was the perfect combination of ginger, almond and lemon, so I decided to combine a couple of recipes (Scrummy Lane’s recipe for lemon Bakewell slices adapted from a BBC Good Food recipe and Lynwood & Co’s lemon curd recipe).  My first attempt required some tweaking, but here is a recipe, which I feel provides a wonderful combination of ginger, almond lemon flavours.

    Ingredients: 

    Ginger crunch base:

    • 250g packet of McVities Ginger Nut biscuits
    • 1 tsp ground ginger
    • 85g unsalted butter

    Lemon curd:

    • 3 eggs
    • Zest and juice of 3 lemons
    • 205g caster sugar
    • 100g butter

    Almond filling:

    • 100g unsalted butter at room temperature
    • 115g caster sugar
    • Zest 2 lemons (keep juice to make lemon syrup)
    • 2 large eggs
    • 45g ground almonds
    • 225g plain flour

    Toppings:

    • Enough lemon curd to generously cover the ginger nut base,
    • 5 tbsp flaked almonds
    • Juice 2 lemons and 100g icing sugar for lemon syrup

    Method:

    Ginger crunch base:

    • Pre-heat the oven to 180C.
    • Blend Ginger Nut biscuits in food processor.  When finely blended, add the tsp ground ginger and unsalted butter and blend together.
    • Press into the base of a line d 20 x 20cm baking tin to create an even layer.
    • Bake the biscuit base for 10 minutes and then allow to cool.

    Lemon curd:

    • Heat lemon, sugar and butter over a bain-marie.
    • Whisk the eggs and then add to the mixture.
    • Cook until it thickens (coats the back of a wooden spoon).  Allow to cool.

    Almond filling:

    • Beat together the butter, sugar and lemon zest in the bowl of an electric mixer until creamy.
    • Gradually add the eggs and the ground almonds.
    • Stir in any remaining ground almonds and flour.

    Lemon syrup: 

    • Squeeze juice from two lemons into a small pan.
    • Add icing sugar and heat over a medium heat until the icing sugar is melted and the mixture becomes syrupy.

    Finishing:

    • Spread the lemon curd over the ginger nut base.  Try not to go too close to the edges to stop the lemon curd sticking to the baking paper.
    • Top with the almond filling and smooth over with a spatula.  Scatter the almond filling with flaked almonds .
    • Bake for 20 minute at 180C until the top is lightly golden.
    • When baked, prick the top of the cake all over with a cake tester or wooden toothpick and spoon syrup over the top of the cake, ensuring an even distribution of syrup.  Allow the cake to cool.  When cool, cut into 8-10 slices.
  • Buttermilk pancakes

    This is the recipe I mentioned from Genius Kitchen.  Serves 2.  Happy baking!

    Ingredients

    • 1 egg
    • 128g plain flour
    • 1 tbsp sugar
    • 1 tsp baking powder
    • 1 tsp bicarbonate of soda
    • ½ tsp salt
    • 245g buttermilk
    • 2 tbsp unsalted butter, melted
    • ¼ tsp vanilla extract
    • 1 -2 tablespoon vegetable oil
    • Bananas, kiwi fruit, plain yoghurt and maple syrup for serving

    Method

    • In the bowl of an electric mixer, beat the egg on medium speed until frothy.  If too difficult, froth up using a whisk.
    • Add the buttermilk, melted butter and vanilla and mix well.
    • Add the flour, sugar, baking powder, bicarbonate of soda and salt, and beat on medium speed just until blended.
    • Heat a lightly greased frying pan or pancake pan.
    • Pour about half a soup ladle of batter onto the pan for each pancake.
    • Cook until the tops of the pancakes are covered with tiny bubbles and the batter is set, about 4 minutes. Flip pancakes and cook until the undersides are golden brown, about 3-4 minutes more.  Adjust cook time, according to hob.
    • Repeat with remaining batter.
    • Top with toppings of your choice, as suggested.
  • Vegan ginger cake

    As promised, here is my recipe for the vegan ginger cake.  This recipe makes 2, 900g loaves.  Happy baking!

    Ingredients:

    • 450g self-raising flour
    • 2tsp bicarbonate of soda
    • 2tbsp ground ginger
    • 2tsp ground cinnamon
    • 2tsp ground mixed spice
    • 210g Trex or 230g dairy free butter
    • 230g black treacle
    • 230g golden syrup
    • 230g dark brown muscovado sugar
    • 550ml oat milk
    • 4 tbsp water, 4 tsp baking powder, 2 tsp vegetable oil mixed together as the egg substitute.
    • 2 x 900g loaf tins greased with butter and lined with greaseproof paper.

    Method:

    •  Heat the oven at 170 degrees Celsius. Sift the flour, bicarbonate of soda, ginger, cinnamon and mixed spice together in a bowl.
    • Add the Trex or dairy free butter and rub into the flour mix.
    • Place the treacle and golden syrup into a small pan and warm gently until melted and runny but not hot. Set aside until lukewarm.
    • Put the sugar and oat milk into another pan and heat gently, stirring well to dissolve the sugar. Leave to cool until lukewarm.
    • Whisk the oat milk into the flour mixture, quickly followed by the treacle mixture and the egg substitute, to make a smooth thick batter, the consistency of double cream.
    • Put the mixture into the prepared tins.
    • Bake the gingerbread in the heated oven for about 45 minutes or until a skewer inserted into the centre of the loaf comes out clean.
    • Set the tin on a wire rack and leave the gingerbread to cool completely before turning out.
    • Store in an air tight container.
  • Apple and rhubarb vegan loaf cake with a hint of orange and ginger

    So pleased have I been with how this vegan loaf cake has turned out that I thought I would share it with you in case you are looking for a vegan cake for yourself, friends or family.  Happy baking!

    Ingredients:               

    Rhubarb:

    • Stem of rhubarb
    • 1 tsp ginger
    • 50g caster sugar
    • Juice from one orange
    • Water as required

    Dry mix for loaf cake:

    • 500g plain flour
    • 60g desiccated coconut
    • 5 tsp baking powder
    • ½ tsp salt
    • 160g soft brown sugar
    • Zest from two oranges

    Wet mix for loaf cake:

    •  280ml orange juice (use juice from zested oranges and then top up with orange juice)
    • 90ml oat milk or other non-dairy milk
    • 20ml vanilla extract
    • 120ml vegetable oil
    • 2 large Braeburn/Cox apples
    • 125g sultanas
    • Ground cinnamon and soft brown sugar for dusting

    Method:

    •  Preheat oven to 180C. Grease and line two loaf tin tins.
    • Cut a stem of rhubarb into 0.5cm pieces and place in a pan over a low heat with the juice of one orange, ginger, sugar and a splash of water and cook until just tender. Set aside
    • Peel the apple. Cut one apple into small pieces and the other into thin slices.  Set aside.
    • In a large mixing bowl, sift the flour, baking powder, salt and sugar together. Then add the desiccated coconut and the orange zest.  Mix well.
    • In a measuring jug, add the orange juice, oat milk, vanilla extract and oil. Mix well.
    • Make a well in the centre of the flour mixture, then pour in the wet ingredients. Add in the chopped apple pieces, drained rhubarb pieces and the sultanas.  Fold and mix gently until a thick batter is obtained.  The batter may look quite dry (although less likely with the addition of rhubarb).  Do not be tempted to add more liquid as the fruit will release some moisture when the batter is baked.
    • Pour the batter into the two lined loaf tins. Spread the batter evenly in the tins.  Then place the apple slices on top of the batter in a row.
    • Sprinkle with a mix of sugar and cinnamon.
    • Cook for 20 minutes at 180C and a further 15 to 20 minutes at 160C. When time is up test cake with cake tester and if it comes out clean, the cake is done.
    • Allow the cake to cool completely in the tin before removing and cutting it.

    Please note that the cake can be stored in an airtight container for a couple of days. To keep it longer it should be kept in the refrigerator as the fresh fruit can go mouldy if not refrigerated.

    Source: Veganlovie

  • Apple and almond cake

    I thought I would start sharing a few recipes on my site so that anyone who may be reading my blog can try some of the bakes I have tried, if they wish.  Here is a recipe for the apple and almond cake I made on Wednesday.  A moist, delicious cake, which is suitable for those looking for a dairy and gluten free option.  The recipe comes from Nigella Lawson.  Unfortunately I couldn’t take a photo of my cake as it had to be put out for the customers, so I have used Nigella Lawson’s photograph, so that you can see what the cake look like.  Happy baking!

    Ingredients:

    Apple puree:

    • 3 tart eating apples (such as Braeburns)
    • 1tbsp lemon juice
    • 2tsp caster sugar

    Cake:

    • Vegetable oil to grease tin
    • 8 large eggs
    • 325g ground almonds
    • 275g caster sugar
    • 1tbsp lemon juice
    • 50g flaked almonds
    • 1tsp icing sugar

    Method:

    • Peel, core and chop the apples roughly. Put them in a saucepan with the lemon juice and sugar and bring the pan to a bubble over a medium heat.  Cover the pan and cook over a low heat for about 10 minutes or until you can mash the apple to a rough puree with a fork.  You will need 285g of puree.  Leave to cool.
    • Preheat the oven to Gas mark 180ºC; oil a 25cm springform tin with vegetable oil and line the bottom with baking parchment.
    • Put the cooled puree in the processor with the eggs, ground almonds, caster sugar and 1 tablespoon of lemon juice and blitz to a puree.  Pour into the prepared tin, sprinkle the flaked almonds on top, and bake for 45 minutes. Check after 35 minutes as it may not take the full 35 minutes to cook.
    • Put on a wire rack to cool slightly, then spring open.  The cake is best served slightly warm, though is still good cold.  Dust with icing sugar before serving.