Friday, 23 March 2018

Bakewell Tart

Ingredients:

250g puff pastry (shop bought or have a go at making your own HERE)

1 heaped tbsp raspberry, strawberry or cherry jam
125g butter
125g caster sugar
100g ground almonds
25g plain flour
1 egg, beaten
half a dozen glace cherries or almond slices for decorating

Method:

  1. Preheat oven to 180C.
  2. Roll the pastry into a round to line your baking tin or flan dish (15-20cm in diameter is perfect). You will want to line the bottom & sides.
  3. Place the pastry into the tin, pressing into & up the sides of the tin.
  4. Place a piece of greaseproof paper onto the pastry & place your baking beans/weights on top (also know as baking blind).
  5. Place in the oven for 15-20 minutes.
  6. Meanwhile, melt the butter in a pan.
  7. Mix together the ground almonds, plain flour & caster sugar in a bowl. 
  8. Add the butter & beaten egg & mix well.
  9. Once your pastry base is removed from the oven, remove the greaseproof paper & baking beans, allow to cool for 5 minutes. 
  10. Reduce the oven heat to 160C.
  11. Add the filling & decorate the top with excess pastry, glace cherries & sliced almonds.
  12. Bake in the oven until firm & golden brown, approx 45 minutes to an hour.

Friday, 16 March 2018

Homemade Baked Beans

Ingredients:

4x 400g tins of haricot beans (can also be made with any other types of tinned beans)
4 bay leaves
2 onions, finely sliced
4 cloves of garlic, crushed
2 carrots, grated
300ml vegetable stock (made mine with 1 veg OXO cube)
2 x 400g tins of chopped tomatoes
2 tbsp soy sauce
1 tsp paprika
pinch of ground cloves
black pepper
1 tsp black treacle

Method:

  1. Put all the ingredients into the slow cooker.
  2. Mix together well & cook on low for 8 hours or on high for 4 hours.
NB If you make a huge batch you can freeze in portions.

This recipe is soooo simple but yet as delicious if not more delicious than tinned baked beans.

Friday, 9 March 2018

Vegan Chocolate Orange Brownie

Ingredients:

250g plain flour
350g demerara sugar
65g cocoa powder
1 tsp baking powder
1 tsp salt
250ml water
250ml vegetable oil
12 drops of orange essential oil

Method:

  1. Preheat oven to 180C.
  2. In a bowl mix together flour, sugar, cocoa powder, baking powder & salt.
  3. Pour in water, vegetable oil & orange essential oil & mix well.
  4. Spread into a baking tin.
  5. Bake for 25-30 minutes.
  6. Allow to cool before cutting into squares.

Friday, 2 March 2018

Vegan Mint Chocolate Brownies

Ingredients:

250g plain flour
350g demerara sugar
65g cocoa powder
1 tsp baking powder
1 tsp salt
250ml water
250ml vegetable oil
6 drops of peppermint essential oil

Method:

  1. Preheat oven to 180C.
  2. In a bowl mix together flour, sugar, cocoa powder, baking powder & salt.
  3. Pour in water, vegetable oil & peppermint essential oil & mix well.
  4. Spread into a baking tin.
  5. Bake for 25-30 minutes.
  6. Allow to cool before cutting into squares.

Monday, 30 October 2017

Journey to Vegetarianism leading to Veganism

In Spring 2016, my husband was talking to his brother who was on a journey to veganism and he shared a documentary with my husband called Cowspiracy.

Here's the link to the short 15 minute version & also the full documentary:
Cowspiracy 15 minute version
Cowspiracy Full Documentary

It talks about the impact on the environment by eating meat and dairy, it really struck us that we needed to change our diets and our families diet to do something to help the impact on our planet. Since watching the documentary we have been trying to reduce our impact on the earth through our diet and also the way which we shop.

Eating

We are heading towards veganism - we started this journey by researching and then became completely vegetarian in summer 2016. We have noticed some wonderful health benefits to vegetarianism and actually surprisingly have not missed eating meat at all. Once, we were comfortable with vegetarianism we have started to try to reduce the amount of dairy products we consume, mainly cutting out one by one. We're not quite completely vegan yet, but we're making good headway to being completely dairy free in our house.

Shopping

We try to buy things locally, so we buy fruit and vegetables from a local farm shop who deliver a mixed fruit and vegetable box fortnightly directly to our door.
We buy as much as we can of our store cupboard shopping in bulk from a local ethical & co-operative wholesalers.
We do still buy some things from supermarkets but try not to shop at the big multinational companies ie Asda, Tesco, etc. Living in Bradford we get shopping from Morrisons as they're based in our city, so it promotes local jobs & employment, but the amount we spend in Morrisons has reduced significantly from a few years ago.



Friday, 13 October 2017

Coming Soon . . . Essencia by Ruth



Essencia is Portuguese for essence & means:
  • Nature
  • Soul
  • Being
  • Lifeblood

For some time, I've been on a journey to chemical-free living, ethical shopping and how can we help our environment through what we eat. I really feel I want to share this journey with you through my new venture . . . . ESSENCIA by Ruth!

The different aspects to this journey are:
  • learning about pure essential oils & their natural benefits to our bodies
  • being aware of what we eat & what we choose to eat especially in relation to vegetarianism and veganism
  • chemical-free living in keeping us and our houses clean


I will be sharing about my journey by:

  • running classes online & in person
  • running make & take parties
  • selling products which are ethical & benefit the environment
  • sharing recipes


Friday, 6 October 2017

Carrot & Coriander Soup



Ingredients:

600-700g carrots, peeled & sliced
1 onion, finely chopped
Olive oil
Bunch of fresh coriander
1 large potato, chopped into chunks
3 stems of celery (optional), sliced
500-750ml vegetable stock (I make with 2 veg OXO cubes)
1 tbsp ground coriander
Pinch of cumin

Method:


  1. Heat the oil gently in a large pan & fry the onion until soft.
  2. Add the carrots & celery to the pan & fry for a few minutes.
  3. Add all the other ingredients to the pan, bring to the boil and simmer for about 30 minutes.
  4. Allow the soup to cool for 10-15 minutes, then blend the soup to a puree.

Serve with some warm crusty bread.

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