I decided to do Cauliflower Tempura with Falafel, but I failed to buy chickpeas so the falafel had to be swapped for crispy tofu. And I found a quick and easy recipe for flatbread. It sort of worked. The flatbread was the most successful, the tempura was ok but too oily, and the tofu was a little bland. My photos are all pretty rubbish because it’s winter and I lose the light at about 4pm now.
Soooo I’m very into my green tea these days! So when I found this recipe for Chai Shortbread I got quite excited. I don’t ‘do’ black tea though so I substituted in T2 Creamy Choc Chai, which is green tea.
- 150g Margarine
- 160g Caster Sugar
- 1/2 tsp Vanilla Extract
- 300g Plain Flour
- Pinch of salt
- 1 tbsp Creamy Choc Chai- finely ground
- 30-50g Chocolate chips (I just eyeballed it, and also ate some so I don’t have a firm grasp of the amount)
- Optional- extra chocolate to melt on top
I found the trickier part of making the Chai Shortbread was getting the Chai tea fine enough. The Creamy Choc Chai has some bigger chunks in it, as would any Chai I assume. I sieved it, pressed it with a spoon, chopped it with a knife, and hit it (gently) with a hammer. As you might expect using the knife was the most effective!
- Cream the margarine and sugar, then mix in the vanilla extract.
- In a separate bowl mix the flour, salt, and beautifully ground Chai.
- Mix the two together. At this point I added my chocolate chips. Then smushed (technical term!) the mixture together with my hands to make a ‘log’ about 20cm long. It’s pretty crumbly at this point and fell apart a bit. And some of the bits that fell of somehow ended up in my mouth…
- Anyway, wrap the log in cling film and put in fridge for 1hr.
- Pre-heat your oven to 180C/350F, and put some baking paper on a tray.
- Cut the log into discs about 1.5 cm thick. Then put in the oven for abut 12mins.
It was quite tricky to cut the log into discs…as you can see my chai shortbread pieces are slightly misshapen. And mine got a little too brown but they still tasted yummy.
I posted a while ago about making a cute heart cake for Valentine’s Day, and it worked really well so I decided to use the cake tin again for a marble cake. Actually, I was tempted to make a proper rainbow cake, with all the stripes but generally you make lots of cakes and pile them up. That sounded tricky when I only have one cake tin and it’s shaped like a heart, so I thought I’ll got for more of a splodgy marble cake look.
Using a little heart tin I had to reduce the quantities down from a normal recipes.
For the cake-
45g caster sugar
44g plain four and 1/4tsp baking powder
pinch of salt
2/3 egg (might be messy to split that up!)
red, blue, and green food colouring
For the buttercream-
75g strawberry flavoured icing sugar
red food colouring
Making the cake is pretty simple. I mean, I managed it.
Preheat your oven to 190 Celsius (which google informs me is 374 Fahrenheit, which seems a suspiciously specific imo). And grease your cake tin. Top Tip- after greasing, sprinkle with flour to prevent sticking.
In one bowl blend the caster sugar and margarine, in another mix the flour, baking powder, and salt. Slowly sieve the flour mixture into the marge mixture, and keep mixing. At the same time slowly add the egg. That sort of takes about 5 arms so don’t worry too much if you can’t mix and stir at the same time.
Once it’s a nice smooth mixture separate out into thirds in three separate containers. Then add a different food colouring to each third. Then pour one into your tin at a time, I tried to do it in smoothish layers. Then put in oven for about 20mins, until a skewer comes away clean.
My cake went a little bonkers and peaked quite a lot in the middle, so I actually used a bread knife to cut the top of before I iced it. For the icing, just mix the margarine and icing sugar together and spread it all over. I added red food colouring to the icing, which gave it a pink hue. I also covered mine in orange sprinkles because why not?
Top Tip- It always take much more icing sugar than you think so start with a little marge and add the icing sugar to it.
It wasn’t until we cut into it that I could see if my marble cake was indeed marbly…and it was! At some point I need to get a grown up cake tin and make a real cake. But actually for two people this is the perfect size.
At this time of year I sometimes go a little wild, normally a tea-totaller last year I drank three mulled ciders over the festive season. Well I always think mulled cider would taste nicer without the alcohol. So… mulled apple juice! Continue reading “How To Make Mulled Apple Juice”
I used Quorn mince and sweet potato to make my Shepherd’s Pie (so not really a shepherd’s pie but whatever the name is for a Quorn wrangler…).
- 700g Sweet Potato
- 300g Quorn Mince
- 300g Onion
- 500g Tomato Sauce
- Balsamic Vinegar
I like eating, and snacking, and am simultaneously failing to lose weight. For some reason…
The cereal/energy bars in the supermarket are rarely as healthy as you think, especially when you look at how much sugar is in them. I, nerdily, looked at the nutritional values of 23 cereal bars and tried to find ones with less than 150 calories, 5g fat, and 6g sugar, and more than 3g protein, and 3g fibre.
As it is St Patrick’s Day on the 17th of March I thought I’d do an Irish recipe, Irish people consuming more than just beer with green food colouring in it generally speaking.
Soda bread uses Bicarbonate of Soda (Baking Soda) as a leavening agent instead of yeast and is much quicker to make and cook. There’s also buttermilk in the recipe which contains lactic acid and reacts to the Bicarb of Soda to make carbon dioxide.
Another healthy, vegetarian main meal! And I’m very pleased because I made this recipe up myself! I have been all about porridge for breakfast for a while so have loads of oats about the place which are really cheap, so I’ve been looking at other recipes that use oats. I found a few for Oat Burgers and made my own recipe. This was my first attempt.
- 1 Can Green Lentils
- 1 Can Oats (no oats don’t come in cans- I just poured them into the can that I had taken the lentils out of to measure it out)
- 1 Egg
- 1 Onion
- 4 Spring Onions
- 1 Grated Carrot
- 2 Gloves Garlic
- 1 Tbsp Mustard
- Optional- 1 sachet Linwoods Flaxseed, Almonds, Brazil Nuts, Walnuts, Co-Enzyme Q10 (I get these from Holland and Barret for £2.99 for a pack of 7 sachets and have been adding them to my porridge to add extra protein and fibre to my breakfast).
- Fry the onions and spring onions.
- Microwave the lentils as per instructions on the can (usually 2 mins), then add all the other ingredients in a bowl and mix. Add the onions once they are brown enough for you.
- Shape the mixture into balls and fry each one for a few minutes each side. I got about 8 burgers from the mixture.
- Serve and eat.
I liked the burgers although next time I would add more mustard and perhaps experiment with other seasonings/flavourings. Adding cheese was a good move!
I found a recipe for these Potato and Kale cakes on the Vegetarian Society page and modified the ingredients slightly to simplify it.
- 200g Potatoes
- 100g Leek
- 50g Kale
- 2 Eggs
I boiled and mashed the potatoes, and fried the leek and kale. I mixed all the ingredients in a bowl, added the eggs and then some flour because the eggs had made the mixture too runny. Then I scooped out a spoonful and shaped it into a cake. I then fried the cakes for a few mins each side. I got 6 cakes.
The original recipe had spices and seasoning but I don’t do well with spices, and I don’t really own any! So they were a little on the bland side but I like that, also I put cheese on them!
I found this recipe for Courgette, Butter Bean and Feta Cheese Cakes and I adapted it slightly to fit the ingredients I had in stock.
This is what I used:
- 1 Courgette
- 1 Onion
- 2 Eggs
- 3 tbsp Flour
- 100g Feta
- 150g Chick Peas
I used tinned chick peas, I drained and rinsed them and mashed them in a bowl. I grated the courgette and chopped the onion and added those to the chick peas. I crumbled in the feta and added the eggs and flour and mixed.
Then I scooped out a decent spoonful and fried it in a little coconut oil.
The mixture made 6 fritters and tasted good- just make sure they’re cooked all the way through when you fry them because of the egg in them.