Sunday, 31 May 2020

Vegan Fry Up

My take on the traditional British breakfast with some vegan twists!

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Friday, 29 May 2020

Lemon Sandwich Biscuits

Easy shortbread biscuits sandwiched together with zesty lemon curd and buttercream!


Biscuits are one of my favourite things to eat, not that I eat them a lot now as I'm too busy making other cool desserts. So why it has taken me so long to make biscuits I have no idea - now I'm on a mission to make lots of biscuits! These sweet little lemon biscuits are so melt-in-your-mouth delicious, the lemon curd and buttercream works so well and they are so perfect with a cup of tea. Make these for your family and friends and share the recipe so everyone can enjoy how yummy they are :)

Check out my other lemon recipes for more inspiration

Lemon Meringue Pie
Lemon and Raspberry Layer Cake
Lemon and Poppy Seed Loaf Cake





Recipe

Prep: 10 minutes + 45 minutes chilling time
Cook: 12 minutes
Serves: About 14 biscuits


Ingredients

Biscuits
190g Vegan butter
90g Caster sugar
270g Plain flour
1tsp Vanilla extract
Filling
50g Lemon curd
50-100g Lemon Buttercream



Method

✿Using an electric mixer beat together the butter and sugar until smooth and creamy then mix in then vanilla.
✿Fold in the flour gradually and the mixture will start to resemble bread crumbs. Using your hands gently knead the dough together to form a dough and then mould into a ball and place in a tupperware in the fridge for 45 minutes to chill.
✿Line a couple of baking trays with baking paper then remove the dough and flour a surface and rolling pin. Preheat the oven to 180℃ after about 5 minutes.
✿Roll the dough out to about ½ cm thick. Using a cookie cutter that is about 4cm wide, cut circles out of the dough and for half of the circles cut out smaller holes in the middle - I used a flower shaped cutter but any shape would work! You can save some of the small flowers and bake those too like I did. 
✿Place the circles onto the prepared baking trays and bake in the oven for 12 minutes rotating half way to ensure an even bake. They will be slightly golden on the surface. 
✿Leave to cool on a baking tray whilst your prepare the filling.
✿Use my lemon buttercream recipe here. Place the buttercream into a small piping bag fitted with a number 12 piping tip or cut a small hole. 
✿Turn the biscuits without the holes upside down and add ½ a tsp of lemon curd in the centre then pipe about 5-6 blobs of buttercream around the curd. Place a a flower biscuit on top and repeat for the rest of the biscuits. 
✿Store in an airtight container at room temperature. I like min with a cup of tea. Enjoy!


Christina
xx



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Monday, 25 May 2020

Biscoff Blondies

Yummy blondies full of the delights of biscoff!



I've not yet exhausted all of my biscoff recipes, I mean is that even possible? How can one little biscuit be so good it becomes as versatile as this - I've used in cheesecakes, cakes, cookies, doughnuts and now blondies and it keeps getting better. My blondies have a hint of cinnamon, with a crispy edge and soft gooey centre. Oh and they have lots of biscoff in them too of course! Maybe one of my recipes should just be  a jar of biscoff spread and a few biscuits dunked in it, I think that needs more encouragement ;)

Check out my other biscoff recipes for more inspiration!

Biscoff Cheesecake
Biscoff Cupcakes
Biscoff Doughnuts





Recipe

Prep: 10 minutes
Cook:  30 minutes
Serves: 12


Ingredients

145g Vegan butter
150g Light brown sugar
85g Caster sugar
70ml Soya milk
175g Plain flour
2tbsp Chia seeds + 6tbsp water = chia eggs
4tbsp Biscoff spread - crunchy or smooth
1tsp Vanilla extract
1tbsp Cinnamon
1tbsp Baking Soda
Pinch of salt
Biscoff biscuits on top 



Method

✿Preheat the oven to 180℃ and line an 8x8 inch or rectangle baking tray with baking paper.
✿In a small bowl combine the chia seeds with the water, mix together then leave for a few minutes to form a gel which will be the 'eggs'.
✿Using an electric mixer, cream together the butter and both sugars then add the biscoff spread and mix. Add the chia eggs and soya milk and combine. The mixture may start to separate but that's okay.
✿With the speed on low, add the rest of the ingredients except the biscuits and then then turn the speed up to medium till everything is mixed together.
✿Spoon into the baking tray and spread out evenly. Break up the biscuits and place them on top of the blondie mixture in whichever way you like.
✿Bake for 30 minutes - don't over bake as the blondies will be quite crunchy. The blondies will be gooey but bake as they cool in the tin which will give them the best texture. 
✿Leave them to cool completely before lifting out of the tin and cutting into 12 squares. Keep in an airtight container at room temperature. Enjoy!


Christina
xx



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Saturday, 23 May 2020

Bounty Bars - No bake!

Yummy chocolate bars full of coconut with only 5 ingredients!


For me, bounty bars have been a growing love - I like so many always avoided them in the celebration box at Christmas, why I really can't say. But then something clicked and I just loved them. I don't think I ever had the idea of combining chocolate with coconut until now and it really works. So of course my vegan days have come upon us and I now no longer eat bounty bars - but alas, it's not over as I've got this super simple recipe with only 5 ingredients! They are so moreish I didn't want to stop. If you're like m and missing some non-vegan treats then this recipe is for you. And like I always say, I'm still waiting on Mars to make bounty bars vegan, I mean if I can do they certainly can!

Check out my other chocolate recipes for more inspiration!




Recipe

Prep: 5 minutes + 40 minutes chilling time
Cook: No bake
Serves: 12

Ingredients

200g Dessicated coconut
30g Coconut oil melted
130g Coconut milk
2tbsp Maple syrup
150g Vegan milk chocolate
150g Vegan dark chocolate


Method

✿In a bowl combine the coconut, coconut milk, coconut oil and maple syrup and stir altogether. It should be thick and will stick together if you roll it in to a ball. 
✿Line a rectangular (mine was 10x6 inches) baking tray with grease proof paper and spoon in the mixture. Press it down so it is flat and even and place in the freezer to set about 20 minutes. Alternatively you can do this in stages and spoon the mixture into a loaf pan and then repeat the process once you have completed the rest of the steps. 
✿Once the mixture has set remove from the freezer and lift out of the baking tray. Cut into 12 bars and then return to the freezer for another 10 minutes. 
✿Melt the chocolate in the microwave in 20 second intervals stirring between until completely smooth.
✿Remove the bars from the freezer and then using a spoon and a fork dip each bar into the chocolate and flip each one over so it is completely covered then place back on the tray. You will have to work quickly so that the bars don't soften without the chocolate. 
✿Place back in the freezer to completely set about 10 minutes then pop in the fridge before you are ready to serve. Keep stored in the fridge in an airtight container. Enjoy!

Christina 
xx


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Thursday, 21 May 2020

Apple Crumble Porridge

A warming hearty bowl of oats inspired by the best dessert!




I love apple crumble, especially my Nana's one whom I was inspired by to create this recipe. Soft stewed apples with a topping of that delicious crumble is just what I needed. So in my truest self I tried to recreate the exact same, but this is a lot quicker and a little bit of a cheats way to do it. Plus this was the first time I tried granola on top of porridge and I can see why others like it! You could of course be further inspired by this recipe and recreate lots of other beloved crumble desserts which I think I will too, especially when it is rhubarb season yum!

Check out my other breakfast recipes for more inspiration!

Carrot Cake Overnight Oats
Chocolate Orange Porridge
Cinnamon Pancakes with Caramelised Apples


Recipe:

Prep: 5 minutes
Cook: 5 minutes
Serves: 1


Ingredients

40g Porridge oats
1tbsp Chia seeds
250ml Soya milk or water
1tsp Cinnamon
¼tsp Ground cloves
½ Apple grated - I like Braeburn
Toppings
2tbsp Granola
½ Apple
1tsp Cinnamon
1tbsp Maple syrup





Method

✿Combine all of the porridge ingredients in a sauce pan and cook on a medium heat for about 5 minutes. Make sure to stir frequently so the porridge doesn't stick to the bottom. Once cooked remove from the heat and spoon into your bowl.
✿Whilst the porridge is cooking chop the other half of the apple into small cubes and heat a small frying pan with a bit of oil. Once it's ready add the apple cubes and stir for a few minutes till it starts to brown. 
✿Add the cinnamon then cover with a lid and let it steam for a few minutes more. Remove the lid and give them a stir, the apples should be soft and brown. 
✿To serve, top the porridge with the apples and the granola and then drizzle over the maple syrup. Enjoy!


Christina 
xx
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Wednesday, 20 May 2020

Pineapple Upside Down Cake

Make this retro classic cake for an pretty afternoon tea centrepiece!



According to my google research, cooking cakes upside down was a very popular method centuries ago when they were cooked in cast iron skillets. Then, when a certain James Dole invented the idea of cutting pineapples into rings using his machine, the two principles came together and behold, the pineapple upside down cake was introduced. 
I think what makes this cake so wonderful, not only because its vibrant colourful appearance, its simplicity of using such a an easy technique with minimal ingredients and to the fact its sumptuous flavour, what's not to like! 

And making a vegan version was only too easy, so please give it a go! I haven't made one of these since I was at school so this was very nostalgic for me and I made it just in time for VE Day 75th anniversary and it contributed quite nicely to our indoor picnic. I do however apologise that my cake doesn't feature the classic cherries on top - due to the pandemic that is going on right, baking supplies are at a shortage and apparently everyone is using glace cherries for some reason so I could only get my hands on frozen raspberries. Was still tasty!

Check out my other British recipes for more inspiration!

Spotted Dick
Sticky Toffee Pudding
Bakewell Tart




Recipe

Prep: 15 minutes
Cook: 40 minutes
Serves: 8


Ingredients

Cake
200g Self-raising flour
180g Caster Sugar
1tsp Baking soda
160ml Soya milk
50ml Pineapple Juice or more milk
2tsp Vanilla extract
60g Vegan butter melted
1tbsp Apple Cider Vinegar
Pinch of salt
Upside down topping
7-10 Pineapple rings from fresh or ready cut pineapple
Glace cherries or raspberries
2tbsp Vegan butter melted
3tbsp Light brown sugar


Method

✿Grease an 8 inch cake pan with butter or a spray.
✿Melt the vegan butter then pour it into the bottom of the pan and spread it evenly. Sprinkle over the brown sugar then layer the pineapple rings around the pan. I could only fit four or five in mine then I halved the rest to fit around the sides of the pan.
✿If you have cherries, place these in the holes of the pineapple rings, if not leave the raspberries until the cake has baked. Set this aside. 
Make the cake. In a large mixing bowl, sift together the flour, caster sugar, baking soda and salt. Create a well in the middle then add the rest of the ingredients and mix it till combined.
✿Pour the cake batter in the pan over the pineapple slices and smooth it around. Bake for about 25 minutes then cover with foil and bake for another 15 minutes. The foil will prevent it from over-browning or burning. If a knife inserted comes out clean the cake is ready. 
✿Leave to cool completely before removing. To do this, place a cake stand or plate of the same size directly on top of the cake sponge and then flip and place down. Gently pat on the bottom (which is now the top) and carefully remove the cake pan. Top with raspberries in the holes of the pineapple rings. Enjoy!


Christina
xx



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Tuesday, 19 May 2020

Chocolate Orange Porridge

Start the day with a big bowl of chocolatey orangey oats!



I know a lot of you will associate chocolate orange with Christmas. Especially if you love a Terry's Chocolate Orange - still waiting for the vegan version - then you'll very much like to have this for your breakfast. And I just really fancied getting my choccy kick in that morning, and this definitely did it justice. I can't promise that there will be any T.C.O on the porridge though but if you have some spare then I encourage a few segments on top as I think that would taste spectacular! Double the recipe to make a delicious breakfast for family and friends :)

Check out my other breakfast recipes for more inspiration!




Recipe:

Prep: 5 minutes
Cook: 5 minutes
Serves: 1

Ingredients

40g Porridge Oats
1 tbsp Cocoa Powder 
Juice of 1/2 an orange
250ml of water or soya milk
1 tsp Maple syrup
Toppings optional
1tbsp Mixed peel
Orange slices

Method

✿Combine all of the ingredients for the porridge in a small saucepan. Cook over a medium heat for 5 minutes until all the liquid has been absorbed. Make sure to stir frequently so it doesn't all stick to the bottom of the pan.
✿Add more water/milk if the porridge is too thick or you like a runnier porridge.
✿To serve drizzle over the chocolate sauce, add the mixed peel and orange slices. Enjoy!

Christina 
xx





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Saturday, 16 May 2020

Triple Chocolate Banana Bread

A moist fudgy banana bread with the texture of chocolatey brownies!


As I am writing this people are going mad for banana bread here in the UK, so it only makes sense to change up the recipe a bit with a chocolate version. I love bananas in any form and they especially good with chocolate. Filled with chocolate chips, and topped with white chocolate chips, the amount of chocolate is endless for me and everyone needs a recipe that is triple chocolate don't they.

Check out my other chocolate recipes for more inspiration!

Ultimate Chocolate Cake
Coconut Chocolate Macaroons
Chocolate Pancakes with Chocolate Sauce




Recipe

Prep: 15 minutes
Cook: 30 minutes
Serves: 8-10


Ingredients

160g Self-raising flour
50g Cocoa powder
115g Caster sugar
1tsp Baking soda
Pinch of salt
2 Large ripe bananas
100ml Soya milk
1tsp Apple cider vinegar
1tsp Vanilla extract
75g Coconut oil melted
100g Vegan Dark chocolate chips
50g Vegan white chocolate chips




Method

✿Preheat your oven to 180℃ and grease and line a loaf pan with baking paper. My loaf pan measured -
✿In a large bowl, combine flour, cocoa powder, sugar, baking soda and salt and mix.
✿Mash the bananas till smooth and most of the lumps are gone. Add to a bowl with the soya milk, coconut oil, ACV and vanilla and stir together.
✿Add the wet mixture to the flour mix and stir everything together till combined. Fold in the dark chocolate chips and then pour into prepared loaf tin.
✿Sprinkle the white chocolate chips on top and then bake in the oven for 30 minutes - a knife inserted won't come out completely clean is this creates a moist bread but you can cook it for longer if you need.
✿Leave to cool in the loaf tin and then remove and leave to cool completely on a wire rack before slicing. Enjoy!


Christina
xx


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