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.

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