Late Autumn in the garden

~ My virtually free-from kitchen ~ Leave a comment
Evergreen_and_bare_trees_under_a_November_blue_sky
A blue-sky November day. Image: Kathryn Hawkins

Hello again. I’m back in the garden this week. It’s been a topsy-turvy few days of weather. We have had a lot of rain, a few strong winds, and plenty of grey, gloomy skies. However, there have been one to two blue-sky days, one of which was today, and as well as being a great opportunity to get outside and do some tidying up, I have been able to take all my pictures in the glorious November sunshine.

Bright_yellow_leaves_of_Japanese_maple_in_Autumn
Flaming yellow Acer before and after the fall. Images: Kathryn Hawkins

The two images above capture the essence of Autumn for me. One day you can admire the brilliant colours of a tree in leaf, and then the next day, following a heavy downpour, the leaves are washed to the ground and the paths and beds are covered in a rich golden carpet.

Golden_beech_leaves_in_a_thick_high_hedge_in_Autumn
Beech hedge in the Autumn sunshine. Images: Kathryn Hawkins

The beech hedge is more robust than the Japanese Maple, and is still fully clad although the golden leaves have dried and browned this week. I love this hedge. It is quite tall and thick and is alive with the sound of bird-song – many sparrows live in this hedge and at times their chitter-chatter tweeting is quite something to hear. You never feel alone in this part of the garden.

Cotoneaster_branch_with_red_leaves_in_sunlight
Sunlit Cotoneaster. Image: Kathryn Hawkins

There are several Cotoneaster shrubs growing around the garden. This one hangs over the front drive-way. It is rather spindly compared to others that grow up against walls, and to be honest, I rarely notice it. In the sunshine the other day, the tiny leaves were glowing red, it really caught my eye.

Pale_lilac_Hebe_in_flower_in_November_2020
Late-flowering Hebe. Image: Kathryn Hawkins

Just the other side of the Cotoneaster, this pale lilac Hebe has come into flower for the second time this year, and in the back garden a lonely, and tired-looking Foxglove is still clinging on to a few of its precious pink flower heads.

Late_flowering_pink_Foxglove
Fading Foxglove. Image: Kathryn Hawkins
Greenhouse_tomatoes_in_a_Scottish_garden_at_the_end _of_the_season
Last greenhouse tomatoes of the year. Images: Kathryn Hawkins

I’m feeling a bit sad this week as I have finally harvested all my tomatoes. The plants were slowly withering away in the greenhouse due to a lack of light and warmth at this time of year, and with the prospect of some very chilly weather in the offing, I decided to pick off all the fruit and bring the tomatoes indoors. I am hoping some will ripen off a bit more, but the majority will be going in chutney. The greenhouse is looking pretty bare today now that I have taken down most of the vines.

Chamomile_flowers_in_November
November Chamomile flowers. Image: Kathryn Hawkins

It seems slightly unseasonal to me to have so many Chamomile flowers in bloom. The rockery in the back garden has four large plants, all with several daisy-like heads. They certainly make a cheery feature in this part of the garden now most of the other plants are dying back.

Snow_berries_under_a_blue_sky_in_late_Autumn
A flurry of snowberries. Image: Kathryn Hawkins

Before I started writing this post, I looked back at images I have taken of the garden in previous Novembers and I came across a picture of a small cluster of snowberries taken a couple of years ago. The same plant is now covered in berries after being given a new lease of life earlier in the year. It was given a lot more space to develop when an old shrub was taken out. I’m so glad it has made the most of its new found freedom.

Pink_Japanese_Anemone_variety_Loreley
Japanese Anemone hybrid “Loreley”. Image: Kathryn Hawkins

My final image this week is of another new pink Japanese Anemone which wasn’t in flower in time for last month’s piece. This one is called Loreley. It has gone from strength to strength since it was planted, and still has flower buds yet to open. I wonder how long it will keep flowering given that we are heading for winter.

That’s all from me this time. I hope you are all keeping well and staying safe as we head into the winter months. Until next time, my best wishes to you. See again you next time.

Spiced spinach tattie scones (gluten-free; dairy-free; vegan)

~ My virtually free-from kitchen ~ 8 Comments
Dish_of_spinach_tattie_scones_with_serving_suggestion_of_mango_chutney
Lightly spiced spinach and potato scones served with mango chutney. Images: Kathryn Hawkins

Hello everyone. I hope all is well with you this week. With tighter restrictions entering many of our lives for the foreseeable future, I have turned to another comforting recipe this week. I am revisiting a Scottish classic, and also the most popular recipe on my blog to date, the humble tattie (or potato) scone.

Overhead_ image_of_rustic_dish_filled_iwth_spinach_tattie_scones
Freshly cooked and ready to serve. Image: Kathryn Hawkins

You can read my original recipe here but this time I have given the basic ingredients a spicy twist, inspired by one of my favourite Indian dishes, Saag aloo.

Colander_of_spinach_leaves_with_freshly_dug_home-grown_potatoes
Classic combination, spinach and potatoes. Image: Kathryn Hawkins

I have grown a lot of potatoes this year. At the beginning of lockdown back in March, I struggled to find any seed potatoes to buy, and ended up with a variety called Nicola which has turned out to be a very tasty and very high-yielding potato. I planted mostly in pots and the old barrel below. I am storing the leftover crop in dry soil in the greenhouse for winter use.

Home-grown_Nicola_potatoes
Freshly dug Nicola potatoes. Images: Kathryn Hawkins

The recipe is very simple, with just a few ingredients. I have a couple of tips for guaranteed success: use a dry-textured potato for good results and also drain and dry off the cooked spinach as much as possible to avoid soggy scones. When you cook the scones, only brush the pan with oil so that you give them a little colour without making them crispy.

I use a garam masala spice blend for a mild, fragrant spiciness, but try using your favourite curry powder if you prefer something more defined.

Makes: 8

Ingredients

  • 425g potatoes, peeled and chopped
  • Salt
  • 5 tsp vegetable oil
  • 1 medium onion, peeled and chopped
  • 1 garlic clove, peeled and crushed
  • 4 tsp garam masala
  • 300g baby spinach
  • 60g gluten-free plain flour blend
  • 1 tsp gluten-free baking powder

1. Put the potatoes in a saucepan with a pinch of salt. Cover with water, bring to the boil and cook for 7-10 minutes until completely tender. Drain well; leave to air dry, then push through a ricer to make smooth. Leave to cool.

Cooking_and_ricing_potatoes
Boiled potatoes put through a ricer. Images: Kathryn Hawkins

2. Heat 1 tbsp oil in a small frying pan and gently fry the onion, garlic and spices for 2-3 minutes. Cover with a lid, reduce the heat and leave to cook gently in its own steam for about 15 minutes until very soft. Leave to cool.

Cooking_onion_with_spices
Cooking down the onion and spices. Images: Kathryn Hawkins

3. Rinse the spinach and pack into a saucepan whilst wet. Heat until steaming, then cover with a lid, reduce the heat, and cook for about 5 minutes until wilted. Drain well, pressing against the sides of the colander or strainer to remove as much excess water as possible. Leave to cool.

Cooking_spinach_for_spinach_and_potato_scones
Preparing the spinach. Images: Kathryn Hawkins

4. Once the spinach is cold, chop it up and then blot well with kitchen paper to remove any excess water that remains in the mix.

5. To make the dough, put the potatoes, onion and spinach in a bowl. Add the flour, baking powder and some salt. Mix together to form a ball, and roll out on a lightly floured work top to a thickness of about 1cm. Use an 8-9cm round cutter to make 8 scones, re-rolling the dough as necessary. Cover and chill until required.

Making_and_shaping_spinach_and_potato_scone_dough
Making the scone dough. Images: Kathryn Hawkins

6. When you are ready to cook, brush a frying pan lightly with oil, heat until hot then cook the scones gently for about 3 minutes on each side until lightly golden. Drain and keep warm. If you want to store them, cool them on a wire rack, then cover and chill. They will keep for about 5 days in the fridge and also freeze well.

Cooking_spinach_and_potato_scones
Cooking spiced spinach tattie scones. Images: Kathryn Hawkins

To reheat, either give them a quick blast in the microwave for a few seconds, or gently toast on a dry frying pan for a a couple of minutes on each side.

They make a delicious accompaniment to a bowl of soup just as they are, or spread with butter or margarine and topped with mango chutney 🙂

Overhead_image_of_a_buttered_spinach_tattie_scone
Buttered-up and ready to eat. Image: Kathryn Hawkins

That’s all from me this week. Until next time, take care and keep safe.

Bright October colours

~ My virtually free-from kitchen ~ 4 Comments
Japanese_Maple_October_2020
Acer Palmatum in Autumn splendor. Image: Kathryn Hawkins

Hello again. I hope you are keeping well. As I sit down to compile this week’s post, it is very wet and dull outside. In fact it has been raining just about all week and there is very little end in sight. During the very few brief dry spells, I have been outside to capture some of the bright colours that are on show in the garden at the moment. One positive thing about the low light levels is that natural colours do seem to stand out all the more.

Red_Acer_leaves_on_the_ground_October_2020
Maple leaf ground cover. Image: Kathryn Hawkins

The rain rather than the wind has driven many leaves from the trees this year. The colour of the Japanese maple is stunning – so many shades of pink, orange and red from just one tree.

3_pink_Nerines_side_by_side
3 Nerines. Images: Kathryn Hawkins

In the rockery in the back garden, the foliage is mostly fading green or dying back now, but the Nerines are standing proud, bright and bold.

October_2020_Rosa_Felicia_in_bloom
Second flowering of Rosa Felicia. Images: Kathryn Hawkins

Just along the border from the Nerines, is my old faithful rose bush and true to form, it is in flower once again. The heads are heavy and drooping with the weight of rain drops but the perfume is just as sweet and fragrant.

Scottish_garden_October_runner_bean_harvest
October Runners. Images: Kathryn Hawkins

In between the rockery and the rose are my runner bean plants. Still going strong and still providing me with beans. This latest basketful weighed just under 500g. We have had neither very cold weather nor strong winds so far this autumn and these factors seem to have given the beans an extended lease of life.

Branch_of_Autumn_raspberries_and_basket_of_picked_berries
Late Autumn raspberries. Images: Kathryn Hawkins

The Autumn raspberry canes are still fruiting well. Another wee basket picked ready for my morning granola.

Japanese_anemones_in_flower_October_2020
Anemones still flowering. Images: Kathryn Hawkins

The white Japanese anemones are still going strong, and now the garden has a new addition to the collection, this pink hybrid anemone called Pamina. Lots of pointed pink petals. I hope it does well in its new home.

Rose_of_Sharon_in_bloom_October_2020
Hypericum Rose of Sharon. Images: Kathryn Hawkins

I gave the Rose of Sharon Hypericum a big “hair-cut” early last month. It had flowered very well but had become too large for the flower-bed. I am amazed to see that it is flowering again already.

October_2020_saffron_crocus
Saffron crocus. Images: Kathryn Hawkins

As you can see, it wasn’t raining when I captured these delicate little saffron crocus. To be honest, is was over a week ago when I took the pictures. Sadly, they haven’t survived the rain battering this week. I love the shadows of the saffron-scented stamens just visible through the petals.

Second_flowering_Borage_plant_October_2020
Second time around Borage. Image: Kathryn Hawkins

It’s been a very good year for Borage and I have had a continuous supply of bold star-shaped flowers since early summer. Long may they continue adding their vibrant splash of electric blue colour.

Already decorated for Christmas. Image: Kathryn Hawkins

I’m returning to the Japanese Maple for my last image. As I was capturing the leading image for my post, I noticed that the small conifer next to the tree was covered in red leaves giving it a rather festive look 🙂

That’s all from me this week. I will be back in the kitchen and recipe posting again soon. Until then, take care and keep safe 🙂

Toffee apple upside-down cake (gluten-free; dairy-free; vegan)

~ My virtually free-from kitchen ~ 4 Comments
Toffee_apple_upside_down_cake_with_toffee_sauce
Toffee apple upside-down cake. Image: Kathryn Hawkins

Hello again. How are you? All well I hope. It feels very autumnal now, and with the world seemingly facing a lot of uncertainty again, it feels the right time to publish a heart-warming slice of comfort with this week’s post.

Harvested_Lord_Derby_cooking_apples_early_October_2020
First main harvest of apples. Image: Kathryn Hawkins

I’ve been picking a few cooking apples here and there from the tree in the garden for about a month now. This week, I decided it was time to gather as many as I could reach. The baskets above contain about half the amount the tree has produced this year – I need to call in the cavalry to get the rest!

Single_Lord_Derby_cooking_apple_with_leaf
Solo apple. Image: Kathryn Hawkins

To be honest, the apple variety Lord Derby isn’t the greatest tasting apple out there, but the apples cook very well and reatian their texture if you want them too, so are ideal for baking. They also require little sugar, and can be eaten raw – they are similar to a Granny Smith eating apple.

This week’s recipe is a combination of a cake batter used for sticky toffee pudding along with the delicious sauce – you can find a festive version of the classic comfort pudding by clicking here – baked in a tin lined with fruit as you would for an upside-down cake.

Overhead_image_of_toffee_apple_upside_down_cake
Apples, cake and toffee sauce. Image: Kathryn Hawkins

I hope you enjoy the cake, it really is good, and it is just as delicious served hot as a pudding or cold as a slice to go with a cup of coffee 🙂

Upside_down_apple_cake_with_apple_leaves
Apple cake and apple leaves. Image: Kathryn Hawkins

Serves: 10

Ingredients

  • 225g pitted dates, chopped
  • 25g golden or corn syrup
  • 450g cooking apples
  • 1 lemon
  • 150ml sunflower oil
  • 150g soft light brown sugar
  • 300g gluten-free self raising flour blend (such as Doves Farm)
  • 1 tsp vanilla extract
  • 180ml dairy-free milk (I use oat milk)

For the sauce

  • 100g golden or corn syrup
  • 40g dairy-free margarine
  • 100g soft light brown sugar
  • 100ml single dairy-free cream (such as oat or soya)
  • 1/2 tsp vanilla extract

1. Put the dates in a saucepan with 225ml cold water, bring to the boil and simmer gently for 5-6 minutes until soft and thick. Remove from the heat and beat until smooth – use a stick blender to obtain a very smooth paste. Leave to cool completely. Transfer to a mixing bowl.

Cooking_chopped_dates_for_paste
Making date paste. Images: Kathryn Hawkins

2. Grease and line a 23cm round spring-clip cake tin and drizzle the syrup over the base. Put to one side.

Greased_lined_and_syruped_cake_tin
Apple cake tin preparation. Image: Kathryn Hawkins

3. Next prepare the apples. Core the apples and peel them thinly. Extract the juice from the lemon, cut the juiced lemon in quarters and place both in a bowl with cold water. Slice the apples thinly into rings and submerge in the water to help prevent discoloration.

Cooking_apples_being_prepared_for_upside_down_cake
Apple preparation. Images: Kathryn Hawkins

4. Preheat the oven to 180°C, 160°C, gas 4. Mix the oil and sugar into the date paste. Stir in the flour, vanilla and milk to make a thick batter.

5. Drain and pat dry the apple slices on kitchen paper, and arrange sufficient slices to cover the base of the tin. Spoon over half the cake batter. Smooth and then use the remaining apple slices to make a layer on top.

6. Cover with the remaining cake batter, smooth the top and stand the tin on a baking tray. Bake for about 1 1/4 hours until risen and firm to the touch – test with a wooden skewer inserted into the centre to make sure the cake is thoroughly cooked. Leave too cool for 15 minutes before releasing from the tin and turning out on to a serving plate, upside-down.

6-steps_to_assembling_toffee_apple_upside_down_cake
Making the apple cake. Images: Kathryn Hawkins

7. While the cake is cooking, make the sauce. Put the syrup, margarine and sugar in a small saucepan and heat gently, stirring, until the sugar dissolves and the margarine melts.

8. Raise the heat and bring to the boil. Stop stirring and simmer the mixture for 3-4 minutes until richly golden – take care not too over-boil as the mixture will soon over-caramelise and burn. Turn off the heat and gradually stir in the cream and vanilla. Stir until well blended and leave to cool. Serve hot or cold.

How_to_make_a_dairy-free_toffee_sauce_steps_1-3
Steps_4_to_6_to_making_toffee_sauce
How to make gluten-free and vegan toffee sauce. Images: Kathryn Hawkins

And that’s it, the cake is now ready to eat hot as a dessert with the warm sauce poured over, or let it go cold and drizzle over the sauce to serve.

Toffee_apple_upside_down_cake_cut_open_and_sliced
Inside the cake. Images: Kathryn Hawkins

All my best wishes to you for the days ahead. Take care and keep safe. I look forward to posting again in a few days time.

September reflections

~ My virtually free-from kitchen ~ 2 Comments
Acer_leaves_turning_colour_in_September_2020
Acer leaves in the Autumn sunshine. Image: Kathryn Hawkins

Hello again. I hope you are keeping well. It’s been a busy month for me which has meant that I haven’t had much spare time to put a post together. Now as the season feels like it is shifting, I thought I would take a look back on what’s been happening out of doors this past month.

Under_a_hedgerow_Autumn_crocus_growing_in_a_collapsed_clump
A cascade of Autumn crocus. Image: Kathryn Hawkins

The garden is showing signs of Autumn now with leaves changing colour and a crop of pale lilac crocus appearing in a shady border. Earlier in the month I went to visit my family in Sussex. The weather was very warm and we spent most of our time together out of doors. On one walk, I was delighted to find some blackberries untouched in a hedgerow and was able to carry my precious cargo of black jewels all the way back home to Scotland to make into a compote with apples from my tree. Delicious.

Wild_blackberries_growing_in_a_Sussex_hedgerow
Wild hedgerow blackberries. Images: Kathryn Hawkins
Old_apple_tree_laden_with_cooking_apples
My apple tree laden with fruit. Images: Kathryn Hawkins
Box_of_freshly_picked_Lord_Derby_cooking_apples
First pickings. Image: Kathryn Hawkins

As you can see, it’s another good year for apples. I’ve only picked a few so far, but I think with the weather turning cooler this weekend and a predicted frost,, I will be picking the remainder in the next few days. I’ve also harvested a lot of potatoes, and put many more in storage. I’m feeling pleased with myself, after years of giving up on carrot growing, I’ve had a fair crop this year. The variety was called “Rainbow” and I had high hopes of a multi-coloured batch, but in the end, they were mostly yellow. No matter, they tasted fresh and spicy, just as homegrown carrots should do.

Homegrown_Scottish_carrots_September_2020
Freshly dug carrots. Images: Kathryn Hawkins
Wooden_box_of_freshly_dug_Nicola_potatoes
Box of tatties. Image: Kathryn Hawkins

I’m over-run with tomatoes too. Dehydration for the small ones, and tomato sauce for the larger ones. I haven’t started my annual chutney making ritual, but once the apples are picked, the preserving with begin.

Homegrown_Rosella_Piccolo_baby_plum_and_Marmands_tomatoes
First major haul of tomatoes. Images: Kathryn Hawkins

Back in the garden, my lovely scented rose bush is back in flower, and the orange lupin is flowering for the third time – I didn’t know this was possible! Another splash of orange in the garden comes from the carnations I planted a few years ago. Back in the spring, I moved them to a different spot, in a raised bed by a sunny wall, and they are thriving.

Pink_scented_rose_and_orange-pink_lupin
Second-time-around rose, and lupin in third flowering. Images: Kathryn Hawkins
Growing_against_a_sunny_wall_orange_carnations
September carnations. Image: Kathryn Hawkins

I’m pretty sure that I mentioned the Japanese anemones in my last garden post back in August. They have gone from strength to strength, and I think this year is the first time they have grown en masse to create such an impactful display under the apple tree.

White_Japanese_Anemones_September_2020
Japanese Anemones under apple tree. Image: Kathryn Hawkins

That’s me for another month. I wish you well over the coming days, and look forward to sharing a recipe with you next time around. Until then, my best wishes to you.

Runner bean and pesto fritters (gluten-free; dairy-free; vegan)

~ My virtually free-from kitchen ~ 4 Comments
Runner_bean_fritters_in_a_bowl_with_pesto_mayo_on_the_side
Runner bean fritters. Image: Kathryn Hawkins

Hello everyone. I hope you have had a good few days. I can hardly believe that it is September already! We have had a fine few days of weather this last week, and the garden dried out enough to get gardening again. It felt good to be outside once again.

Runner_bean_plants_and_a_trug_of_freshly_picked_beans
Runner beans 2020. Images: Kathryn Hawkins

At the end of my last post I mentioned that I was about to tackle a glut of runner beans. It has been perfect conditions for a bumper harvest this summer: plenty of rain intermixed with sunshine and warmth. The bean vines are still looking very lush and healthy, and there has been a second flush of flowers which means, if the weather holds, I should be picking beans for a while longer.

Large_pot_of_fresh_basil
Small_food_processor_with_basil_pesto_ingredients_before_and_after_blending
Fresh basil pesto. Images: Kathryn Hawkins

Apart from enjoying runner beans as an accompaniment to meals, so far I have a couple of bags in the freezer for eating later on in the year. I seldom do anything else, although leftover cold beans make a great salad ingredient – click here for a delicious runner bean salad I posted last year. This week’s recipe gives runner beans a leading role. I hope you enjoy the fritters, they are crisp and delicious, and for a little extra effort, I would suggest making your own pesto. I am very proud of my basil plant. It is thriving in the greenhouse; the leaves have a strong, peppery bite. The quantity below will make enough for this recipe. If you double or triple it you can freeze the remainder in small batches. It will also keep for a couple of weeks sealed tight in a jar in the fridge.

Vegan pesto: put a peeled garlic clove in a small food processor with 15g basil leaves, 60g unsalted nuts such as pistachio, pine nuts or almonds (I used a combination of all 3), a pinch of salt, 50ml extra virgin olive oil and 30g grated hard vegan cheese. Blitz for a few seconds until smooth, and that’s it. Pesto perfecto! This combination makes a thick pesto which is perfect for this recipe, but add extra oil to taste for a looser pasta sauce.

Preparing_runner_beans
Freshly_sliced_raw_and_steamed_runner_beans
Preparing and cooking runner beans. Images: Kathryn Hawkins

I have found that strips of bean work well in this recipe. The batter has a larger surface area to cling on to and cooks really crisply. Peel the sides of the beans using a vegetable peeler and remove the stalk end. If you have a bean slicer, push them through that, otherwise, slice them as thinly as you can. Steam them over simmering water for 5 minutes, then cool in cold water and drain well. Pat dry with kitchen paper. Now, let’s get on with the recipe.

Overhead_image_of_runner_bean_fritters_and_a_bowl_of_pesto_mayonnaise
Fritters and pesto mayo. Image: Kathryn Hawkins

Makes: 8

Ingredients

  • 50g polenta
  • 75g gluten-free plain flour
  • 2 tsp gluten-free baking powder
  • 1 tbsp flax seeds, finely ground (I use a coffee grinder)
  • 3 tbsp pesto sauce – see recipe above
  • 120ml dairy-free milk
  • 75ml aqua fava (bean or chickpea canning water)
  • 225g cooked runner beans
  • Vegetable oil for deep frying
  • Vegan mayonnaise
  1. Put the polenta, flour and baking powder in a bowl. Mix together and make a well in the centre. 
  2. Mix the flax seeds with 3 tbsp cold water and leave to stand for about 5 minutes until thickened. Pour into the well.
    Making_fritter_batter_with_flax_egg
    Preparing fritter batter and flax egg. Images: Kathryn Hawkins
  3. Add the pesto sauce and milk and whisk together to make a smooth batter.
  4. In another bowl, whisk the aqua fava to a stiff foam and then gently fold into the batter. Finally, carefully stir in the beans, making sure they are well covered. Adding_homemade_pesto_and_whisked_aqua_fava_to_fritter_batter
    Folding_in_whisked_aqua_fava_and_runner_beans_into_fritter_batter
    Adding pesto, whisked aqua fava and the beans. Images: Kathryn Hawkins

    5. Pour sufficient oil into a large deep frying pan or wok to a depth of about 3cm and heat to 180ºC. Fry bundles of beans in batter in batches of 3 or 4, turning in the oil, for 4-5 minutes until crisp and golden. You should be able to make 8 fritters with this quantity. Drain well on kitchen paper and keep warm until ready to serve.

    Runner_bean_fritters_bubbling_in_oil_and_draining_after_cooking
    Cooking the fritters. Images: Kathryn Hawkins

    6. To serve, mix 1 part pesto to 2 parts vegan mayonnaise and serve with the fritters accompanied with fresh tomatoes. Scatter with fresh basil and runner bean flowers, if liked.

    Single_serving_of_runner_bean)fritters_and_homemade_pesto
    Fritters with homegrown tomatoes, fresh basil and homemade pesto mayo. Image: Kathryn Hawkins

    Use this batter with ribbons of courgette or carrot instead – lightly steam them first. Leave out the pesto if you prefer, or simply add grated vegan cheese to the batter and some chopped chives, shredded leek or spring onion.

    Until next time, take care and best wishes 🙂

Lemon and cucumber cake (gluten-free; dairy-free; vegan)

~ My virtually free-from kitchen ~ 7 Comments
Sliced_lemon_and_cucumber_cake_close-up_on_texture
Lemon and cucumber cake. Image: Kathryn Hawkins

Hello there. I hope you are well. I was having a look at the stats on my site last week and I noticed that the most frequently viewed recipe on my blog over the past 4 weeks has been a recipe I posted 3 years ago for a lemon-soaked cucumber cake. I am assuming that lots of readers have as many cucumbers as I do and are looking for different ways to use them up!

Time for a recipe review. Same combination of flavours, but this time an iced cake and a simple cake batter.

Overhead_image_of_lemon_and_cucumber_cake
Sliced and ready for eating. Image: Kathryn Hawkins

I have had a bumper crop of cucumbers this year, from just 2 plants. I only had a couple of seeds left in a packet from the year before and, once sown, both have thrived. Mini Munch is a great variety to grow. The cucumbers are small, sweet and delicously refreshing and juicy. They ripen in next to no time once the vines get established.

Mini_Munch_cucumbers_growing_in_greenhouse_and_still-life_with_flower_attached
Greenhouse Mini Munch cucumbers. Images: Kathryn Hawkins

On with the recipe. This is a very easy to make cake, no special equipment necessary. I do advise you to add either the xanthan gum or arrowroot as this really does hold the ingredients together to give a firmer texture, but if you decide not to, you’ll still have a delicious cake, it will just be crumbly.

3_mini_cucumbers_with_leaf_on_yellow_chopping_board
Home-grown cucumber harvest. Image: Kathryn Hawkins

Makes 1 x 18cm cake

Ingredients

  • 90g dairy-free margarine
  • 140g caster sugar
  • 100g plain dairy-free yogurt (I used coconut)
  • 150g gluten-free self-raising flour blend (I use Doves Farm)
  • 50g ground almonds
  • 1 tsp gluten-free baking powder
  • 1/4 tsp xanthan gum or 10g ground arrowroot
  • 125g grated cucumber
  • Finely grated rind and juice 1 lemon
  • 125g icing sugar

1. Preheat the oven to 180°C, 160°C fan oven, gas 4. Grease and line an 18cm square tin. Put the margarine and sugar in a bowl and whisk until creamy and well blended. Stir in the yogurt.

2. Add the remaining ingredients except the lemon juice and icing sugar, and mix together until well combined.

3. Pile into the tin, smooth the top and stand the tin on a baking tray. Bake for about 45 minutes until lightly golden and firm to the touch. Cool in the tin for 15 minutes then transfer to a wire rack to cool completely.

6_steps_to_making_lemon_and_cucumber_cake_batter
Lemon and cucumber cake preparation. Images: Kathryn Hawkins

4. To ice, sift the icing sugar into a bowl and mix in 3-4 tsp lemon juice to make a smooth, thick icing. Spread all over the top of the cake and allow it to run down the sides. Leave to set for about 30 minutes before decorating.

3_steps_showing_baked_lemon_and_cucumber_cake_ready_for_lemon_icing
Baked cake ready for icing. Images: Kathryn Hawkins
Close-up_on_fresh_lemon_icing_drizzle
Drizzling fresh lemon icing. Image: Kathryn Hawkins

I decorated my cake with cucumber flowers (male ones – no little fruit attached), orange-scented geranium leaves and a few strips of blanched lemon rind.

Whole_lemon_and_cucumber_cake_with_decoration
Decoration of cucumber flowers, orange scented geranium leaves and lemon rind. Image: Kathryn Hawkins

That’s all from me this week. I’m off to sort out my glut of runner beans! Until next time, my best wishes to you 🙂

August brights

~ My virtually free-from kitchen ~ 2 Comments
Orange_Crocosmia_in_front_of_a row_of_flowering_runner_beans
Crocosmia with flowering runner beans. Images: Kathryn Hawkins

Hello again. I hope you have had a good few days. As I sat down to sort out my images this week’s post, it was rather gloomy outside. The weather this month really hasn’t been very summery at all, and to be honest, it is beginning to feel autumnal with the evenings drawing in more rapidly that I care to think about. However, there are some pockets of vibrant colour in the garden at the moment to help brighten the days.

Pink_and_white_Japanese_anemones
2020 Japanese Anemones. Images: Kathryn Hawkins

The delicate-looking Japanese anemones are beginning to flower all over the garden at the moment. I know that they will last well into next month, probably longer, and will stand up to whatever weather comes their way. They are so much hardier than they look.

Orange_and_pink_lupins_August_2020
Second time around Lupins. Images: Kathryn Hawkins

The lupins have all flowered for a second time this year and with much bigger blooms than usual. Often the second flowers are half the size of the original June flower-heads at best, but this year they have put in a magnificent effort just 2 months later.

Golden_Rod_(Solidago)_and_Echinops
Golden Rod (Solidago) and Echinops, August 2020. Images: Kathryn Hawkins

There are still plenty of bees and flying insects being busy around the garden, and in particular the 2 plants above are favourites with them all.

Blooming_blue_pink_mauve_and_white_Hydrangeas
Blue, pink, mauve and white Hydrangeas. Images: Kathryn Hawkins

I have been living here in central Scotland for over 15 years now, and I am still surprised by the plants that grow around me. This year, for the first time, I noticed that the tiny blue ball-like centres of the aged white Hydrangea open out to form their own blue 4-petaled flowers with stamens.

Deep_pink_tiger_lily
Tiger lily. Image: Kathryn Hawkins

This beauty hides behind the aforementioned white Hydrangea in the front garden. Far too flamboyant to be in the shadows, but that’s where it thrives, so I’ll not interfere.

Until next time, I’ll leave you with another plant in second flower, my Gertrude Jekyll rose. Heavenly scented as well as sheer perfection to look at. I hope you have a good few days. I will be back in the kitchen again for my next post.

Gertrude_Jekyll_rose_in_full_bloom
Gertrude Jekyll in second flower. Image: Kathryn Hawkins

My raspberry round-up plus recipe for Raspberry and pistachio cake (gluten-free; dairy-free; vegan)

~ My virtually free-from kitchen ~ 4 Comments

Fresh_raspberry_and_pistachio_nut_cake_with_crumble_top
Combination of fresh raspberries, pistachio nuts and marzipan. Image: Kathryn Hawkins

Hello everyone. I hope you are keeping well. I’ve had a busy few days since my last post. There seems to be lots to do in the garden and kitchen at the moment. Plenty of tidying up (and weeding!) in the garden, and the much anticipated home-grown fruit and veg is ripe and ready so lots to cook up and freeze as well.

This week’s post is an homage to my Glen Ample raspberry canes which have produced a phenomenal 6.3kg of berries this year. Rather forlornly, I picked the last few berries this week.

Homegrown_Scottish_raspberries_first_half_of_July_2020

Second_half_of_July_2020_home-grown_raspberries
My 2020 raspberry haul. Images: Kathryn Hawkins

The canes are now having a well-earned rest and enjoying some sunshine – they had been covered with fleece for over a month as the birds took a fancy to the berries early on.

Glen_Ample_raspberry_canes_covered_in_fleece_ and_post-harvest
My exhausted raspberry canes. Images: Kathryn Hawkins

As you can imagine, I’ve had a lot of berries to play with but a combination of jam, vinegar, compote and a couple of large bags for the freezer has seen them all used up. By the way, compote makes the dish sound a bit grander, I literally cooked them with a bit of sugar to eat with my morning porridge!

Multiple_images_of_fresh_raspberry_compote_raspberry_jam_frozen_raspberries_and_raspberry_vinegar
Raspberry compote, jam, freezer packs and vinegar. Images: Kathryn Hawkins

Links to all my other raspberry recipes can be found by clicking on the key-words below:

On with this week’s recipe. Another reinvention of a crumble-topped cake – they are so easy to make, and taste delicious, I just can’t resist making them! Leave out the pistachios or replace with almonds or hazelnuts if you prefer, and the marzipan layer is optional (I realise it’s not to everyone’s taste) but you may want to add some sugar to the raspberry mixture if you don’t use it.

Raspberry_and_pistachio_crumble_cake_overhead_and_side_on
Fruit and nut, a winning flavour combination. Images: Kathryn Hawkins

Serves: 10-12

Ingredients

  • 180g dairy-free margarine, softened
  • 100g vanilla or plain caster sugar
  • 100g ground almonds
  • 260g gluten free plain flour blend (such as Doves Farm)
  • 50g unsalted pistachio nuts, finely chopped + extra pistachios to decorate
  • 150g marzipan, grated (optional)
  • 300g fresh raspberries
  • 1 tbsp cornflour
  • Icing sugar to dust
  1. Preheat the oven to 180°C, 160°C fan oven, gas 4. Grease and line a deep 20cm round cake tin – I used a spring-clip tin for ease. In a mixing bowl, beat together the margarine and sugar until creamy, then stir in the almonds, flour and pistachios to make a crumbly mixture.
  2. Press half of the mixture into the bottom of the tin, prick with a fork and put the in on a baking tray. Bake for about 20 minutes until lightly golden round the edge. Sprinkle the marzipan all over the cooked base if using and put to one side. Steps_1_to_6_in_the_making_of_raspberry_and_pistachio_crumble_cake

    Steps_7_to_9_in_making_raspberry_and_pistachio_crumble_cake
    Making the crumble and assembling the cake. Images: Kathryn Hawkins
  3. Mash the raspberries with a fork and add the cornflour – if you are not using marzipan add 2 tbsp caster sugar to the raspberry mix as well. Spoon over the marzipan layer and spread out evenly.
  4. Sprinkle over the remaining crumble mixture, pat down lightly with the back of a spoon and bake for about 40 minutes until lightly golden. Leave to cool in the tin on a wire rack for at least 10 minutes before releasing and transferring to a serving plate to serve warm, or leave to cool completely in the tin to serve cold.

    Steps_10_to_15_in_making_raspberry_and_pistachio_crumble_cake
    Adding the raspberries and crumble top. Images: Kathryn Hawkins

    Serve this cake warm as a dessert with cream, yogurt or custard or cold as a delicious and indulgent slice to accompany a cup of coffee.

    A_slice_of_homemade_raspberry_and_pistachio_crumble_cake
    Melt-in-the-mouth crumble cake. Image: Kathryn Hawkins

    Until next time, thanks for stopping by. Take care. I will be posting again soon 🙂

No-churn berry nice vegan ice cream (gluten-free; dairy-free)

~ My virtually free-from kitchen ~ 4 Comments

China_bowl_piled_with_small_scoops_of_berry_flavoured_vegan_ice_cream
Homemade vegan ice cream. Image: Kathryn Hawkins

I am very much hoping that by publishing this week’s recipe, the weather will become more appropriate for enjoying an icy dessert. It’s been much cooler here these past few days, but the forecast is hotting up again so hopefully my post will be quite timely.

Overhead_image_of_a_bowl_of_homemade_vegan_berry_ice_cream
Vegan berry-flavoured ice cream with fresh strawberry sauce and wild strawberries. Image: Kathryn Hawkins

To be perfectly honest, I’m not a huge fan of frozen desserts, but when the heat is on, I can be persuaded by a scoop or two of a good non-dairy ice. I’ve been trying to perfect a recipe of my own for a while, and at last, I think I’ve cracked it.

Close-up_on_bowl_of_homemade_vegan_berry_ice_cream
Cooling, creamy and delicious. Image: Kathryn Hawkins

My recipe is a combination of a thick vegan cream I made a posted a few weeks ago and an uncooked aquafaba meringue mixture. Once the two are combined, the resulting mixture doesn’t require any stirring, you just pop it in the freezer for a few hours until frozen. Easy-peasy.

Ingredients_used_in_making_thick_vegan_cream
Homemade vegan cream. Images: Kathryn Hawkins

Still-life_of_bean_canning_water_and_whisked_aquafaba
Bean water (aquafaba) meringue. Images: Kathryn Hawkins

To flavour the ice cream, I added some freeze-dried fruit pieces and a little soft-set blueberry jam I’d made. If you want to experiment with other flavours, I would suggest using dry ingredients like chocolate chips, crushed caramel, small pieces of dried fruit, cocoa powder, etc. Adding anything too sloppy or saucy will water down the mixture; you will lose air, and the resulting ice cream will be solid and icy, rather than soft and creamy.

Small_bowls+of_freeze-dried_raspberries_and_strawberries_with_soft-set_blueberry_jam
Freeze-dried berry pieces and soft-set blueberry jam. Image: Kathryn Hawkins

The recipe below makes a small quantity (around 350g) which is enough for 2-3 servings. I have a cute little ice cream scoop which dishes up a perfect 30g scoop. This is just right for me, and is why my bowl is piled high with scoops! You may want to double the quantities in the recipe for more hearty portions.

Serves: 2 to 3

Ingredients

For the cream:

  • 100ml readymade soya pouring cream
  • 40g solid white vegetable fat such as Trex or flavourless coconut oil (or use traditional coconut oil for a coconut flavoured ice cream)
  • ¼ tsp xanthan gum
  • A few drops vanilla extract or a pinch of salt

For the meringue:

  • 75ml canning liquid from beans or chickpeas (aquafaba)
  • ¼ tsp cream of tartar
  • 60g caster sugar
  • ¼ tsp xanthan gum

To flavour:

  • A few drops vanilla extract if liked
  • 5g freeze-dried fruit pieces
  • 25g soft-set jam
  1. First make the cream. Pour the soya cream into a small heatproof bowl and add the fat. Place on top of a small saucepan of barely simmering water and leave to melt, stirring occasionally.
  2. Remove from the heat, mix well, then stir in the xanthan gum until completely blended. Leave to cool, stirring occasionally. The mixture thickens on cooling.
  3. When cold, have a taste and see if you like the flavour as it is. Otherwise add a few drops  of vanilla extract or you might prefer a pinch of salt.  Whisk for about a minute with an electric whisk, then cover and chill the cream for at least 2 hours. After this time, the cream should be the consistency of thick, spoonable yogurt. It will keep covered in the fridge for up to a week.

    6_steps_showing_how_to_make_a_thick_vegan_cream
    Making thick vegan cream. Images: Kathryn Hawkins
  4. When the cream is thick and chilled, make the meringue. Pour the aquafaba into a large clean bowl, add the cream of tartar and whisk for a full 2 minutes.
  5. Whisk in the sugar 1 tbsp at a time, whisking well in between additions, and then continue whisking for another full minute.
  6. Add the xanthan gum and whisk for 1 more minute to make a thick meringue.
  7. Gently and gradually mix the meringue into the cream taking care not to lose too much air, then gently stir in more vanilla if liked along with the berries. Lightly stir in the jam to give a rippled effect.
  8. Scrape into a freezer container, seal and freeze for 3-4 hours until solid.

    Container_of_frozen_berry_nice_vegan_ice_cream
    Frozen and ready to scoop. Image: Kathryn Hawkins

    To serve, stand the ice cream at room temperature for about 10 minutes until soft enough to scoop. I served my ice cream with a fresh strawberry sauce made from purée’d fruit sweetened with a little icing sugar, and a scattering of wild strawberries which I happened upon in the garden 🙂

    A_melting_scoop_of_homemade_vegan_berry_ice_cream
    Just one more scoop. Image: Kathryn Hawkins

    Until next time, I hope you have a good few days and may the warm weather be with us all.