Raspberry and almond shorties (gluten-free; dairy-free; vegan)

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Freshly dusted shorties. Image: Kathryn Hawkins

Hello everyone. I hope you are enjoying some sunshine. It’s been incredibly hot here in the UK these past few days, lots of blue sky and high temperatures. I have been outside enjoying the warmth but also seeking the shadier parts of the garden to work in. I have lots of produce to water as well, so I am hoping for some (night-time) rain to refill the water butts again.

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Ripe and ready for picking, this year’s homegrown Scottish raspberries. Images: Kathryn Hawkins

My recipe post this week is inspired by one of the best and most successful home-grown Scottish fruits, the raspberry. I have been picking a bowlful a day for the past week or so, enjoying some for breakfast and putting the rest in the freezer, ready for jam making later in the year.

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Freshly picked July Scottish raspberries. Image: Kathryn Hawkins
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Berry nice shorties. Image: Kathryn Hawkins

This is a very simple recipe. The texture of these little fruity bakes lives up to their name, it is incredibly short, crumbly and melt-in-the-mouth. The Shorties are best eaten from the cases. You could try adding a little xanthan gum to the mixture for a firmer bite, but I love the crumbliness. They are also very moreish – you have been warned.

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Pretty pink cake cases. Images: Kathryn Hawkins

I use smaller cake cases for this recipe, so not the large muffin or cup-cake size. These are the cases you would use for fairy cakes or small buns. You can see from the image above that the cases don’t quite fit the depth of the muffin tins. However, I like to use the deeper tins to hold the cases as the deeper sides give support to the cases while the mixture bakes.

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Raspberry and beetroot jam. Image: Kathryn Hawkins

You can use any jam you like for the filling. I made some reduced sugar raspberry jam using a recipe I posted last year. It replaces some of the sugar with cooked beetroot. You can find the recipe here if you fancy trying some. One other thing to mention is that most of the jam added before baking will become buried once the mixture cooks, so you might want to add some more on top along with a few more almonds just before serving.

Makes: 12

Ingredients

  • 75g white vegetable fat (such as Trex) or coconut oil, softened
  • 75g dairy-free margarine, softened
  • 1 teasp good quality vanilla extract
  • 100g gluten-free plain flour blend (such as Doves Farm) + extra for dusting
  • 50g ground almonds
  • 25g cornflour (cornstarch)
  • 45g icing sugar + extra for dusting
  • 3g gluten-free baking powder
  • 150g your favourite jam
  • 40g toasted flaked almonds

1. Preheat the oven to 200°C, 180°C fan oven, gas 6. Line 12 muffin tins with paper cake cases (fairy cake size).

2. Mix together all the ingredients except the jam and flaked almonds until smooth and creamy. Spoon into a piping bag fitted with a 1.5cm diameter plain nozzle.

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Making the shortie batter. Images: Kathryn Hawkins

3. Pipe an approx. 3cm diameter mound in each paper case. If you don’t want to pipe the mixture, use a teaspoon to spoon the mixture into the cases instead and then smooth the tops.

4. Dust the end of a wooden spoon with more flour and use to make a neat pocket in the centre of each.

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Filling the cases. Images: Kathryn Hawkins

5. Spoon about 1 teaspoon of jam into each and sprinkle with a few flaked almonds. Bake for about 20 minutes until lightly golden. Leave to cool for about 20 minutes to firm up before transferring to a wire rack to cool completely.

6. Just before serving, top with a little more jam and a few more flaked almonds, then dust lightly with icing sugar and serve. The Shorties will keep in a sealed container for 4-5 days but the texture will soften.

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Shorties ready to eat. Image: Kathryn Hawkins
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Inside a shortie. Image: Kathryn Hawkins

That’s me for another week. I hope you enjoyed my post and I look forward to seeing you again in a couple of weeks. Until then, take care and keep safe.

Steamed sesame buns (gluten-free; dairy-free; vegan)

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Gluten-free sesame steamed buns. Image: Kathryn Hawkins

Hello again. I hope you are well. I’ve had a busy few days since my last post and been “enjoying” some unseasonal British summer weather (!) which has meant more time indoors that I would usually have at this time of year. No matter, I have a delicious recipe for you this week, and one which I have been working on for a while. I hope you will be tempted to give it a try. The texture of the buns is light, soft and chewy and has a slight sweetness as well as a savoury nuttiness from adding sesame oil and topping with seeds.

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Steamed sesame bun texture. Image: Kathryn Hawkins

This is one of the easiest gluten-free bread doughs to make and cook. The buns are very versatile and can be filled with anything you fancy – sweet or savoury. Leave the sesame oil and seeds out if you prefer – just replace the oil with your favourite vegetable oil instead. Enjoy them for a light lunch or supper, but eat them warm or hot as the fluffy, chewy texture is lost once the buns cool, although they can be quickly reheated in the microwave or steamer.

Makes: 4

Ingredients

  • 75g cornflour
  • 50g tapioca flour
  • 50g white rice flour
  • 50g glutinous rice flour
  • ¼ tsp salt
  • 2 tbsp caster sugar
  • ½ tsp baking powder
  • 1 tsp fast-action dried yeast
  • 1 ½ tsp sesame oil
  • 1 ½ tsp sunflower oil
  • 125ml + 1 tbsp plant-based milk, slightly warm
  • 2 tbsp toasted sesame seeds or combination of white and black seeds

To serve:

  • Teriyaki asparagus and sprouting broccoli, rainbow salad and sesame mayonnaise – see below

1. Put the flours in a bowl and mix in the salt, sugar and baking powder until well blended. Mix in the yeast thoroughly.

2. Make a well in the centre and add the oils and gradually mix in 125ml milk to form a soft, but not sticky, ball of dough.

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Basic steamed bun dough ingredients. Image: Kathryn Hawkins

3. Turn on to the work top and knead gently until smooth then put back in the bowl, cover with cling film or a clean, damp tea-towel and put in a warm place for 1 to 1½ hours until well risen.

4. Divide into 4 equal pieces and shape each into a smooth, approx. 7cm round.

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Shaping the dough. Images: Kathryn Hawkins

5. Cut a cross in the centre of each, about ½cm deep. Brush lightly with remaining milk and sprinkle the tops with seeds. Place on a lined tray, cover lightly with oiled cling film and leave in a warm place for about 40 minutes until risen.

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Finishing touches before steaming. Images: Kathryn Hawkins

6. Meanwhile, preheat your steamer or bring a saucepan of water to the boil and place a steaming compartment on top. Line the steamer with baking parchment or edible rice paper. Add the buns, cover and steam for about 25 minutes until risen and firm to the touch. The outside will be a little sticky Transfer to a wire rack to cool for about 10 minutes to firm up and dry before slicing with a serrated knife to fill. Best served warm.

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Cooking the buns. Images: Kathryn Hawkins

The filling I chose for these buns was thin asparagus and sprouting broccoli stems stir fried in a little oil for about 5 minutes, then turn off the heat, add 1 tbsp gluten-free teriyaki sauce or soy sauce, cover and stand for 5 minutes.

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Asparagus and sprouting broccoli flavoured with teriyaki. Image: Kathryn Hawkins

I also made a rainbow salad using my latest kitchen gadget which shreds vegetables into fine ribbon slices, but you can grate the vegetables just as easily. I combined carrot, radish and cucumber and added a few chopped home-grown chives.

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Rainbow salad vegetables. Image: Kathryn Hawkins

And, for a finishing touch, I flavoured readymade vegan mayonnaise with a few drops of sesame oil and some teriyaki sauce. Perfect 🙂

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Dressed and ready for eating. Image: Kathryn Hawkins

That’s me for another week. Until my next post, take care and keep safe.

Baked spiced golden carrots (gluten-free; dairy-free; vegan)

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Spiced golden carrots with carrot top and coriander dressing. Image: Kathryn Hawkins

Hello there. It’s another “golden” post from me this week, all be it a recipe-led one rather than one from my garden. To be honest, I had intended this to be a “rainbow carrot” feature but Mother Nature stepped in and things turned out a little different to what I was expecting. Let me explain.

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Rainbow carrot seeds. Image: Kathryn Hawkins

Back in September last year, I decided to experiment by sowing some carrots seeds as a late crop. All being well, I should end up with baby carrots in the early winter. I chose a rainbow mix, and planted them in 2 trench-style containers in the (unheated) greenhouse. I was delighted when they started growing, but as the daylight hours dwindled, and the temperature cooled, the seedlings, unsurprisingly, stopped growing.

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From December 2020 through to April and June 2021, overwintering carrots. Images: Kathryn Hawkins

I decided to leave them alone and allowed them to overwinter in the same spot in the greenhouse. Nothing much happened until the weather warmed up in March this year when the seedlings started growing again. By April they were thriving so I put the pots outside. With the benefit of hindsight, the carrots were probably ready for pulling about a month ago, but nevertheless, this month, I finally enjoyed a bunch of homegrown carrots with fine flavour, all be they with a distinct lack of rainbow 🙂

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Golden carrot harvest. Image: Kathryn Hawkins

Only white and yellow carrots grew, although there was one orange one which didn’t quite make the grade for this recipe. It had split and grown in a very strange shape, much like a crossed pair of legs. It went in a salad instead and tasted delicious.

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One wee wonky carrot. Image: Kathryn Hawkins

On with the carrot recipe which uses up all parts of the vegetable. I peeled the carrots because they were a little hairy, but ideally homegrown carrots are best left unpeeled. I also wanted an excuse to make crispy carrot peelings which I love. I used some of the carrot tops in a dressing and the rest I am working my way through as a sprinkling over salads and soups. I keep them in a jug of water in the fridge; they last for several days if you change the water regularly. If you have carrots without the tops, you can make the dressing with all coriander instead. Give all parts of the carrot a good wash to remove grit, dust and soil from the ground.

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Carrot preparation. Images: Kathryn Hawkins

Serves: 2-3

Ingredients

  • 350g carrots, washed and peeled if preferred (don’t forget to keep the peelings!)
  • 1 tsp each coriander and cumin seeds, toasted and ground
  • 1 tbsp maple syrup + a little extra if you are going to cook the peelings
  • 4 tbsp cold pressed rapeseed oil (I chose this for the nutty flavour and golden colour, but any vegetable oil is fine) + a little extra for cooking the peelings
  • Sea salt
  • 15g carrot top leaves, washed (use the leafy fronds rather than the stalks which can be tough) + a few extra for garnish
  • 15g coriander leaves, washed
  • 2 garlic cloves, peeled and roughly chopped
  • ¼ tsp ground fenugreek (use a mild curry powder if this is unavailable)

1. Preheat oven to 200°C, 180°C fan oven, gas 6. If the carrots are different sizes, cut them into even sized pieces. My carrots were about 10cm long, and I simply cut them in half. Put in a roasting tin and sprinkle with half the toasted seeds.

2. Mix the maple syrup and 1 tbsp oil together and toss into the carrots. Season with salt, cover with foil and bake for 30 minutes.

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Toasting and grinding spices for baking carrots with maple syrup and rapeseed oil. Images: Kathryn Hawkins

3. Remove the foil, mix the carrots in the pan juices and return to the oven for a further 15 minutes, this time uncovered, until tender and lightly golden.

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Baked carrots straight out of the oven. Image: Kathryn Hawkins

4. While the carrots are cooking, make the dressing. Put the remaining ingredients in a blender or food processor and with the remaining toasted seeds and oil, and blitz until well blended. Season with salt to taste. Cover and leave at room temperature for the best flavour.

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Making carrot top and coriander dressing. Images: Kathryn Hawkins

5. If you want to cook the peelings, mix them with a drizzle of maple syrup and oil, then spread them out on a baking tray, season and bake for 10-15 minutes until crisp and golden. Drain on kitchen paper.

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Roasting carrot peelings. Images: Kathryn Hawkins

6. To serve, drain the carrots and arrange on a warm serving plate. Sprinkle with chopped carrot tops and serve with the dressing and crispy peelings.

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Carrots with dressing and crispy sprinkles. Image: Kathryn Hawkins

I have chosen to grow a purple variety of carrot this year, and the first seedlings are quite well advanced already. If all goes to plan you may well see another carrot-led post from me in a few weeks.

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Carrot top and coriander dressing. Images: Kathryn Hawkins

I hope you have a good few days ahead. Until my next post, take care and keep safe 🙂

Cherry Bakewell tart (gluten-free; dairy-free; vegan)

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Cherry Bakewell tart. Image: Kathryn Hawkins

As I sit down to write my post this week, I am looking out on a sunny garden, with blue sky and fluffy white clouds. This has been a rare sight this month. Here we are in the third week of May and the season feels like it is hardly shifting forward. In fact, at times it has felt that things were moving in retrograde with chilly strong winds, rain and grey skies.

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Classic almond-topped Bakewell tart. Image: Kathryn Hawkins

Time to cheer myself up with a spot of baking, and a Bakewell tart always hits the spot. I was spurred on by the sight of newly set cherries on the espaliered Morello cherry tree in the garden. After another bumper blossoming, I was very happy to see lots of fruits forming. All my fussing around with fleece last month to protect the blossom from frost has paid off. Fingers crossed.

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This year’s blossom and newly formed fruit. Images: Kathryn Hawkins

I still have some of last year’s precious harvest in the freezer. Morello cherries have a tart, tangy flavour and make an ideal companion for the sweet, rich almondy sponge in a Bakewell tart. This time I kept the tart plain and simple with a classic topping of flaked almonds for a bit of crunch. A few weeks ago I made a slightly more indulgent version with extra cherries and pistachio nuts – options for either version below.

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2020 Morello harvest on ice. Images: Kathryn Hawkins

Use whatever cherries you have for this recipe; fresh, canned or frozen will work fine. Other berry fruits will work as well such as blueberries, blackberries or raspberries, or try a layer of cooked apple and pear. The classic version is to spread the pastry base with jam; I find this a little too sweet nowadays, but it’s down to personal taste. If you find almond extract too overpowering, replace it with vanilla for a more subtle flavour. If you don’t want the bother of making your own pastry, use 325g ready-made gluten-free shortcrust.

Serves: 8

Ingredients

For the pastry:

  • 60g white vegetable fat, softened
  • 55g dairy-free margarine, softened
  • 50g caster sugar
  • 230g gluten-free plain flour blend such as Dove’s Farm
  • 1/4 tsp xanthan gum (not essential but it does make the pastry easier to work with and slightly crisper)
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract

For the filling and topping:

  • 30g ground linseeds (flax seeds)
  • 125g dairy-free margarine, softened
  • 125g caster sugar
  • 125g ground almonds
  • 25g gluten-free plain flour
  • 1 tsp almond extract (use vanilla for a less almondy flavour)
  • 225g – 300g pitted cherries, thawed if frozen (or other prepared berries)
  • Flaked almonds or chopped pistachios to sprinkle
  1. First make the pastry. Beat together the fats until smooth and creamy, then whisk in the sugar until well blended. Add the remaining pastry ingredients and carefully stir everything together to make a crumbly mixture.
  2. Bring the crumble together with your hands and knead gently to make a smooth, firm ball of dough. Wrap and chill for at least 1 hour. This pastry doesn’t firm up very much but it is easier to handle if you do refrigerate it before rolling out.
  3. Lightly dust the work surface with more flour and roll out the pastry to a thickness of 1/2 cm – any thinner and the pastry tears easily. Transfer the pastry to a lightly greased 23cm loose-based fluted or plain flan tin, 3-4cm deep. You may find it easier to transfer the pastry in pieces and patch it together in the tin.
  4. Trim the edge to neaten the edge and then chill the pastry for 30 minutes.
  5. Preheat the oven to 190°C, 170°C fan, Gas 5. Line the pastry case with baking parchment and fill with baking beans or raw rice (or dry pulses). Bake for 15 minutes. Stand for 5 minutes, then carefully remove the beans and peel away the paper. Prick the base and return to the oven for a further 15 minutes to set the pastry all over. Reduce the oven temperature to 180°C, 160°C fan, Gas 4.
  6. While the pastry is cooking, make up the filling. Put the ground linseeds in a bowl and stir in 90ml cold water. Leave to stand for about 10 minutes until thickened. Mix together the margarine, sugar, almonds, flour and almond extract until well blended, then stir in the linseed paste, to make a smooth, creamy mixture.
  7. Spread 225g cherries over the base of the pastry case and smooth the almond mixture on top. For a very cherry version, gently push another 75g cherries into the almond mixture. Sprinkle with generously flaked almonds or pistachios and put the tin on a baking tray. Bake for about 1hr until golden and firm to the touch. Leave to cool in the tin before removing.
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Making Cherry Bakewell tart. Images: Kathryn Hawkins
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Bakewell tart with extra cherries and chopped pistachios. Images: Kathryn Hawkins
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Classic Bakewell tart topped with crispy flaked almonds. Image: Kathryn Hawkins

I prefer to serve the tart at room temperature because I think it has more flavour, but it can be served warm as a pudding with cream or custard. I made a cherry sauce with the juices from the thawed cherries and a little fruit juice. Simply heated and thickened with cornflour. Any which way, this is bake is in my top 10 all-time favourite sweet treats.

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Bakewell tart with cherry sauce. Image: Kathryn Hawkins

All the best for now. See you again in a couple of weeks. Take care and keep safe 🙂

April rhubarb – 2 easy recipes (gluten-free; dairy-free; vegan)

Hello again. I hope you have been enjoying some good weather these past few days. At last we are enjoying frost-free nights and blue-sky days. Long may it last!

I have been able to pick my first few stalks of rhubarb. I didn’t force any plants this year, so I was delighted to find 5 stems ready for picking so early on in the season.

The week before this rhubarb was ready, I used up my last bag of frozen rhubarb from last summer. I combined it with some frozen ripe bananas I keep in the freezer for making loaf cakes and made a compote. It’s not the best-looking mixture you’ll come across but it tasted great. The sweetness of the banana helped to reduce the sugar content.

I put 450g frozen rhubarb in a saucepan with 230g frozen very ripe banana and cooked them over a low heat with the lid on for about 30 minutes until they had thawed and become very soft. Mix together until well combined. I added 4 tbsp white sugar gradually. Taste and sweeten in small amounts to keep sugar content to a minimum. Best eaten cold for maximum flavour – it makes a lovely breakfast bowl with homemade coconut granola and coconut yogurt. You could make this with fresh rhubarb and ripe bananas, and simply reduce the cooking time.

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Rhubarb and banana compote breakfast bowl. Image: Kathryn Hawkins

My second recipe is something I cooked up using the new season’s rhubarb. It is made from a very simple combination of ingredients I had in the fridge and freezer, and is something I was able to put together quickly.

Roll out 300g gluten-free rough puff or puff pastry (or you can use shortcrust if you prefer) to an approximate 25cm square. Trim to neaten the edges, and then keep the trimmings for decoration. Knead and roll 150g natural marzipan to an oblong about 8cm wide and place down the middle of the pastry. Top with 200g chopped fresh rhubarb (cut into 3cm long pieces) and spoon over 100g raspberry jam.

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Rhubarb plait preparation. Images: Kathryn Hawkins

Cut about 10 strips either side of the rhubarb, brush with a little dairy-free milk and fold over the top of the fruit, pressing together gently to seal together. Press the pastry at both ends together in order to seal the marzipan and fruit within.

Transfer to a lined baking tray, brush all over with 1 tbsp dairy-free milk mixed with 1 tbsp maple syrup. Decorate with any trimmings and brush these before baking in a preheated oven at 200°C, 180°C fan oven, gas 6 for about 40 minutes until lightly golden and crisp. Best served warm. Serves: 6

That’s me for another week. I have a busy few days ahead of me now so it will next month before I get to post again. Until then, take care, keep safe, and enjoy the spring sunshine 🙂

Soy-braised cauliflower (gluten-free; dairy-free; vegan)

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Soy-braised cauliflower. Image: Kathryn Hawkins

Hello again. Here we are half-way through another month, and here I am not knowing where the time has gone since my last post. I hope you had a good Easter holiday. We had some glorious weather over the Easter weekend, but subsequently, we have had a return to winter with sub-zero temperatures at night, along with snow and hail showers. The fruit blossom had just started to open, and then along came Mr Jack Frost. I think I have managed to save the most delicate blooms, but sadly the rhododendrons got scorched.

With the weather being a little on the chilly side, I have been back in the kitchen cooking up some more heart-warming food. This week I’d like to share with you a very simple cauliflower dish, but it’s a tasty one and it uses up just about every part that this magnificent vegetable has to offer.

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The mighty cauliflower. Image: Kathryn Hawkins

You can adapt the recipe to suit how much cauliflower you have to cook. I had used half of this one in another recipe where just the curds were required, and was left with the other half plus all the leaves and stalks. There is plenty of room for adding your own flavourings to my simple mix of soy sauce, oil and maple syrup, so if you fancy something more spicy or herby, feel free to make your own additions.

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Reviving cauliflower leaves. Images: Kathryn Hawkins

Sometimes when you buy a cauliflower, the outer leaves can look a bit sad and wilted, but I have found that if you soak them in a bowl of cold water, it is quite possible to revive them and make them fresh enough to cook. Discard anything that is too damaged or brown, but the other leaves should perk up quite nicely after a good bath. After soaking, simply drain them and shake off the excess water.

Here’s the rest of the recipe.

Serves: 2 to 4 as a main or side

Ingredients

  • 1 medium cauliflower (approx. 300g curds plus leaves)
  • 1 onion
  • 2 garlic cloves
  • 1 tbsp gluten-free dark soy sauce
  • 1 tbsp vegetable oil
  • 1 tbsp maple syrup
  • 2 tsp sesame oil
  • Fresh coriander to serve

1. Remove the leaves from the cauliflower. Slice out the stalks and put the leafy bits to one side along with the curds. Cut the stalks into small pieces and place in a roasting tin. Peel and slice the onion, and peel and chop the garlic. Mix into the stalks.

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Preparing cauliflower leaves and stalks ready for braising. Images: Kathryn Hawkins

2. Mix the soy sauce, oil and syrup together and toss into the vegetables. Cover with foil and put in a cold oven. Set the thermostat to 200°C, 180°C fan oven, gas 6 and cook for 35 minutes.

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Cooking cauliflower stalks with soy and maple sauces. Images: Kathryn Hawkins

3. While the stalks are cooking, prepare the curds. Break them into even-sized florets, and cut any larger ones in half. Discard the stump. After 35 minutes cooking time, mix the leaves into the stalk mixture along with 3 tbsp water. Sit the curds on top and brush lightly with sesame oil. Cover the tin with foil again and bake for a further 25 minutes. Remove the foil and bake for 10 minutes, until tender.

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Adding the curds and leaves. Images: Kathryn Hawkins
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Soy-braised cauliflower curds, leaves and stalks. Image: Kathryn Hawkins

For an extra finishing touch and fresh flavour, sprinkle the cauliflower with fresh coriander.

I hope you have a good few days until my next post. As always, take care and keep safe 🙂

Chocolate cake with an unlikely ingredient (gluten-free; dairy-free; vegan)

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One serious chocolate cake. Image: Kathryn Hawkins

Happy Easter! I hope the sun is shining where you are this holiday weekend. I had intended to post this feature a little ahead of the weekend but time has run away with me this week. Actually, to be completely honest, I was ready to post it yesterday until I realised what the date was, and given the unusual ingredient, I thought that my recipe might not be taken seriously. So, here we are at the end of the week, and I’m ready to reveal all 🙂

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Easter on a plate. Image: Kathryn Hawkins

This is one of the easiest chocolate cake batter recipes you will come across, so even if you don’t have the time to make the chocolate ganache and other finishing touches, do keep the cake batter recipe for trying at a later date with your own icing and decorations. What makes this cake batter a bit alternative is the addition of plain vegan mayonnaise. But, it’s not that weird an addition when you think about it, mayonnaise is just an amalgam of fat and liquid which are 2 of the main ingredients in a cake batter.

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The unlikely cake ingredient. Image: Kathryn Hawkins

However, I must emphasise the word “plain”. Please do check the ingredient list for mustard and/or garlic or anything else highly flavoured i.e. choose a mayonnaise with the least amount of flavouring possible. Taste the mayonnaise before you add it to the other ingredients, just to make sure. If you’re not vegan, a plain egg-based mayonnaise will work as well. The same goes for anyone who is not gluten-free, you can use ordinary plain white wheat flour.

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A very chocolaty slice. Image: Kathryn Hawkins

Because it’s Easter and I love marzipan, I have added an additional layer of chocolate marzipan before the ganache gets poured over, and I used some more to make the decorations. If you don’t like marzipan just pour the ganache directly over the cake, and decorate with readymade chocolate decorations. Or you add cocoa powder to ready-to-roll (fondant) white icing in the same way as in the recipe below, and use this to make flowers and eggs instead.

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Chocolate marzipan eggs. Image: Kathryn Hawkins

The cake is deliciously rich, moist and flavoursome. It freezes well if you have any left. Once cut, it is best stored in the fridge or at a cool room temperature for up to 5 days. I hope you enjoy it.

Serves: 10-12

Ingredients

  • 140g gluten free plain flour blend
  • 65g cocoa powder plus extra for dusting
  • 17g gluten-free baking powder
  • ¼ tsp xanthan gum (optional but it does help hold the crumb together)
  • 65g ground almonds
  • 175g soft light brown sugar
  • 190g plain vegan mayonnaise
  • 2 tsp vanilla extract
  • 300g marzipan
  • 2 tbsp smooth apricot jam
  • 250g dairy free dark chocolate (I use 54% cocoa chocolate but use darker if preferred)
  • 125g plant-based block margarine

1. Grease and line a deep 20cm round tin. Put the flour, 50g cocoa, baking powder, xanthan gum and almonds in a bowl and mix together until well blended. Stir in the sugar, and crush any lumps.

2. Make a well in the centre, and add 175ml cold water and the mayonnaise, then beat everything together until smooth and thoroughly blended. Spoon into the tin, smooth the top and put the tin on a baking tray.

3. Bake for about 1hr to 1hr 10 minutes until risen and firm to the touch – test the centre with a skewer, if it comes out clean, the cake is cooked. Leave for 10 minutes before turning on to a wire rack to cool completely. The cake may sink slightly in the middle. When the cake is cold, turn it upside down and peel away the lining paper.

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Chocolate cake preparation. Images: Kathryn Hawkins

4. While the cake is cooling, make the marzipan. Knead the marzipan a few times to soften it. Flatten slightly then add 1tsp of the remaining cocoa powder. Fold the marzipan over the cocoa and keep kneading until the cocoa is distributed evenly in the marzipan. Repeat the process, adding the cocoa gradually, until it is used up.

5. Cut off a 75g piece and put to one side. Lightly dust the work top with more cocoa powder and roll out the remaining marzipan to fit the top of the cake. I use the tin base as a template to cut out a neat circle.

6. Brush the cake with apricot jam and sit the marzipan circle on top. Any marzipan trimmings can be added to the reserved piece and used to make decorations.

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Chocolate marzipan preparation. Images: Kathryn Hawkins

7. For the ganache, break up the chocolate and place in a saucepan with the margarine and 50ml water. Heat gently, stirring, until melted together. Remove from the heat, stir well, then leave to cool for about 20-30 minutes. You want the mixture to thicken sufficiently so that it doesn’t run straight off the cake when you pour it over.

8. Once thickened, sit the cake and wire rack over a tray or board. Slowly pour the ganache over the top of the cake from the middle, in a thin stream. If you want a completely smooth finish, continue pouring so that the ganache floods down the sides of the cake to coat them. Alternatively, pour and spread for a more textured appearance. Any ganache that sets on the tray underneath can be scooped up and remelted.

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Chocolate ganache preparation. Images: Kathryn Hawkins

Once the cake is covered, the ganache will set quite firmly if chilled, then you can prise the cake from the rack. If you have a cool kitchen, leave the cake to set naturally; the ganache will be slightly softer and it will be easier to remove it from the rack. Make the decorations while the cake is setting and then all you have to do is decorate the cake, serve it up and take in all the praise 🙂

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Covering the cake. Image: Kathryn Hawkins

Have a good Easter break and see you again soon.

One Savoy cabbage, three recipes (gluten-free; dairy-free; vegan)

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Savoy cabbage. Images: Kathryn Hawkins

Hello again. I hope you are keeping well. Spring has sprung here, all be it in stops and starts. It is certainly looking and feeling a lot brighter as the days begin to draw out. I thought I’d reflect the main colour of the season in my choice of post this week. I am a huge fan of all green vegetables, especially cabbage, and this week’s recipe post is based around one of the grandest cabbages, the Savoy.

Last year I was fortunate enough to write recipes for a cookery book aimed at reducing food waste, and ever since then I have sharpened up my act in the kitchen and am trying to come up new ways to use up all the ingredients I prepare. This week, I have 3 recipes for you, showing how you can use up one whole cabbage in different ways and waste very little.

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Chilli and sesame baked cabbage. Image: Kathryn Hawkins

First up is a recipe that uses the bulk of the cabbage, and is my favourite of the 3. I’m always looking for an excuse to cook this one. The dish works well as a meal on it’s own with noodles and a sprinkling of roasted peanuts, or serve it up as a side dish to accompany a roast or other vegetables.

Chilli and sesame baked cabbage

Serves: 2-4

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Chilli and sesame marinade for baked cabbage. Images: Kathryn Hawkins

First make the sauce. Mix together 50ml gluten-free sweet chilli sauce with 2tbsp gluten-free light soy sauce, 2tsp sesame oil, 1tbsp sunflower oil and a finely chopped and peeled garlic clove.

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Preparing chilli and sesame baked cabbage. Images: Kathryn Hawkins

Preheat the oven to 200°C, 180°C fan oven, gas 6. Take 1 medium to large Savoy cabbage, strip off and reserve the darker outer, looser leaves (about 5 or 6), then cut the remaining cabbage ball into 8 equal wedges. Trim away any damaged stem from the stump end, and arrange the wedges snuggly in a roasting tin or baking dish. Spoon over the chilli and sesame sauce, cover with foil and bake for 20 minutes. Remove the foil and continue to bake for a further 15 minutes until tender. Serve sprinkled with freshly chopped red chilli and black or toasted sesame seeds.

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Freshly baked cabbage wedges. Images: Kathryn Hawkins

My second recipe uses the reserved outer leaves from the recipe preparation above. Again, I have been influenced by Asian flavours, this time using Chinese five spice in the seasoning.

Crispy five spice cabbage

Serves: 2

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Crispy five spice cabbage. Image: Kathryn Hawkins

Slice either side of the cabbage leaf stems and remove the stalks – keep them for the next recipe. Finely shred the leaves. Bring a saucepan of water to the boil and blanch the cabbage for 1 minute to soften slightly. Drain and cool under cold running water; shake well to remove the excess water, and blot dry using kitchen paper. You can keep the cabbage prepared like this for 24 hours in the fridge if you need to. Make sure the cabbage is thoroughly dry before deep-frying to keep the oil from spitting as much as possible.

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Preparing cabbage for deep frying. Images: Kathryn Hawkins

For the cabbage seasoning, mix together 1tsp caster sugar, 1tsp smoked or plain salt flakes, ½tsp Chinese five spice powder and ¼-½tsp dried chilli flakes.

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Sweet and chilli salt mix. Images: Kathryn Hawkins

When you are ready to cook the cabbage, heat vegetable oil for deep frying in a large saucepan to 160°C and deep fry the cabbage in batches (handfuls) for 2-3 minutes until crispy. Drain and keep warm while cooking the other batches.

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Deep frying Savoy cabbage. Images: Kathryn Hawkins

Serve the cabbage as soon after cooking as possible in order to enjoy crisp and sprinkle with the prepared five spice sugar and salt.

And so to the third recipe. This is a way to use up the odds and ends from the cabbage that I confess to having thrown away or composted in the past. Discard any part of the vegetable that is damaged or very tough, everything else can be eaten as part of this vegetable dish. I call this Leftover cabbage braise. You can eat it as a side dish, or tossed into pasta, or use it as a base for a soup or vegetable sauce. You can also add any cooked leftover cabbage to the mix for extra bulk, flavour and thriftiness.

Leftover cabbage braise

Serves: 2

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Cumin cabbage braise. Image: Kathryn Hawkins

Finely chop the reserved cabbage stalks and leftovers along with 1 celery stalk and 1 medium leek. Heat 1tbsp vegetable oil in a frying pan and stir fry the vegetables for 2-3 minutes. Add ½tsp ground cumin and season with salt and pepper. Cover with a lid, reduce the heat and cook the vegetables very gently in their own steam for about 15 minutes until tender.

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Leftover cabbage braise preparation. Images: Kathryn Hawkins

Serve sprinkled with freshly chopped coriander or parsley.

That’s me for another week. I hope you have a good few days. Until my next post, as always, take care and keep safe 🙂

Crumpet-style pancakes with peanut filling and caramel coconut sauce (gluten-free; dairy-free; vegan)

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Wedges of pancakes topped with banana, coconut and caramel sauce. Image: Kathryn Hawkins

Hello again. I hope you are well. It’s nearly Shrove Tuesday or Pancake Day if you prefer. I often make pancakes, and at this time of year there is another excuse to make some more. I decided to venture into new territory this time, and have combined a plain pancake batter with a yeasted tea-time favourite, the crumpet. Very easy to make, you just need to get organised and make the batter up the day before so that the yeast can work away overnight in the fridge. I wish I could have come up with a more witty name for them but neither “pan-pet” nor “crump-cake” really did it for me 🙂

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Crumpet-pancake wedges. Image: Kathryn Hawkins

I used a chopped salted peanut and sugar mix to fill the pancake, but you can add whatever you fancy. Chopped chocolate and coconut would work well, or even small berry fruits and a little jam. I have also included a recipe for a caramel coconut sauce which you may want to try. Otherwise a chocolate or fruit sauce would be an equally delicious choice to serve with your pancake.

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Chopped salted roast peanuts and sugar. Image: Kathryn Hawkins

Time for the recipe. Just remember that you need to make the batter the day before you want to serve the pancakes.

Makes: 4 wedges

Ingredients

  • 125g gluten-free self raising flour
  • ½ tsp xanthan gum (I add this to give a more chewy texture; the pancake will be softer without it)
  • 1 tsp fast-action dried yeast (This is the yeast that requires no activation and is added to the dry ingredients before liquid is added.
  • 4 tbsp caster sugar
  • 250ml dairy-free milk (I use oat milk)
  • 1 flax egg (1 tbsp ground flax seeds mixed with 3 tbsp cold water)
  • 1 tbsp vegetable oil plus extra for frying
  • 75g chopped salted roasted peanuts + extra to serve

For the caramel coconut sauce:

  • 50g golden syrup
  • 50g light brown sugar
  • 20g dairy-free margarine
  • 90ml coconut milk (If you don’t want the coconut flavour, use a dairy-free pouring cream instead)
  • ½ tsp salt or 1 tsp vanilla extract

1. Sift the flour and xanthan gum into a bowl. Stir in the yeast and 2 tbsp sugar. Make a well in the centre and gradually blend in the milk, flax egg and 1 tbsp oil to make smooth, thick batter. Cover with film and put in the fridge overnight.

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Making the batter. Images: Kathryn Hawkins

2. The next day, remove the batter from the fridge and let it stand at room temperature for about an hour or until bubbles form on the surface.

3. Brush a 25cm base diameter frying pan lightly with a little oil and heat until hot. Stir the batter and then pour it into the hot pan. Reduce the heat to medium/low, spread the batter to the edge of the pan and a little up the sides, and cook gently for 6-7 minutes until bubbles appear and the top begins to set.

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Cooking the batter. Images: Kathryn Hawkins

4. Mix the peanuts with the remaining sugar and sprinkle over one half of the batter. Cover with a lid and cook for a further 5 minutes until the pancake is completely set and the bottom is crisp and richly golden.

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Filling and final cooking. Images: Kathryn Hawkins

5. Carefully flip the plain side of the pancake over the peanuts and slide on to a board. Slice into 4 wedges and serve while still warm with your chosen toppings and sauces. I served mine with sliced banana, toasted coconut flakes and extra chopped peanuts.

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Folded and ready to serve. Image: Kathryn Hawkins

If you fancy making your own caramel coconut sauce to go with the pancake. Put all the ingredients into a small saucepan. Heat gently, stirring, until everything has melted together, then raise the heat and simmer for 4-5 minutes until thick and slightly caramelised. Leave to cool. The sauce will thicken as it cools. Serve hot or cold, flavoured with salt or vanilla.

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Making caramel coconut sauce. Images: Kathryn Hawkins
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Salty-sweet, nutty and delicious. Image: Kathryn Hawkins

I hope you have a good few days ahead, and enjoy making and eating pancakes. Until then, take care and keep safe.

Clootie dumpling (gluten-free; dairy-free; vegan)

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Clootie dumpling. Image: Kathryn Hawkins

Hello again. I hope you are keeping well and safe, and if you are in a cooler part of the world right now, I hope it’s not too cold at the moment. It’s certainly been chilly here in central Scotland. As I type, the garden is very snow-laden and there is not much sign of it melting for the time being.

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Snowy January 2021. Images: Kathryn Hawkins

I am, therefore, still feeling the need for comfort food. My recipe post this week is a traditional Scottish pudding that definitely falls into the aforementioned category. This coming Monday marks the annual celebration of Burns Night on the calendar, when the birth of Scotland’s national poet, Robert (Rabbie) Burns, is remembered. Usually a chance to meet up with friends and family and enjoy a dram of whisky or two, this year will inevitably be a much quieter affair.

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The serving of the pudding. Image: Kathryn Hawkins

The recipe gets its name from the way this pudding is cooked. The fruity, oaty mixture is wrapped in a floured cloth or cloot and boiled. The perfect dumpling should have a firm texture on the outside with a soft, fruity and mildly spiced interior, so when the pudding has been boiled, it is popped in the oven to dry out for a few minutes and thus a shiny coating or skin forms on the outside.

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Clootie dumpling with custard and a wee dram on the side. Image: Kathryn Hawkins

Serve the dumpling with custard and enjoy it hot with a wee nip of whisky or ginger wine to wash it down. Delicious. Here’s the recipe if you fancy giving it a go.

Serves: 6

Ingredients

  • 125g gluten-free self raising flour (such as Doves Farm) + extra for dusting
  • 75g vegetable suet
  • 50g oatmeal (do check that this is certified gluten-free if you are Coeliac)
  • 50g dark soft brown sugar
  • ¾ tsp ground ginger
  • ½ tsp ground cinnamon
  • Pinch of grated nutmeg
  • ½ tsp salt
  • 125g mixed dried fruit (currants, sultanas and raisins)
  • 1 tbsp treacle
  • 1 tbsp ground flax seed mixed with 45ml cold water (flax egg)
  • 90ml dairy-free milk (I used oat milk)

1. First prepare the cloth. You’ll need a large square of cheesecloth or muslin for this – or you could use a clean tea towel. My cloth is 42cm square. Bring a saucepan of water to the boil and scald the cloth in the water for a few seconds. Drain well – I use tongs and a colander to help with this – and when cool enough to handle, wring out the excess water.

2. Lay the damp cloth flat on a tray or directly on the work surface and lightly dust all over with flour – about 25g will be sufficient. Use a sieve to keep the flour evenly sprinkled in order to achieve a smooth finish on the dumpling. Cut a length of string to tie it up, and put to one side along with the prepared cloth.

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Preparing the cloth or cloot. Images: Kathryn Hawkins

3. Sift the flour into a bowl and add the suet, oatmeal, sugar, spices and salt, and mix together. Stir in the fruit and treacle, and then bind everything together with the flax egg and milk to make a softish batter mix.

4. Spoon the mixture on to the centre of the cloth. Draw up the sides and tie together securely with the string. Don’t tie the cloth too tightly around the mixture, keep it baggy to allow the dumpling to expand during cooking.

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Preparing and assembling the dumpling. Images: Kathryn Hawkins

5. Place an upturned saucer or trivet in the bottom of a saucepan – choose a pan that neatly fits the saucer or trivet so that the dumpling doesn’t move around too much during cooking. Sit the dumpling on top and fill the pan with boiling water to come about halfway up the sides of the dumpling. Bring to the boil, then cover with a tight fitting lid and simmer gently for 2 horrs. You may need to top up the water during cooking.

6. Towards the end of the cooking time, half fill a bowl with cold water, and preheat the oven to 180°C, 160°C fan oven, gas 4. When the dumpling is cooked, carefully lift it out and dip in the cold water for 10 seconds – this helps you to remove the cloth more cleanly.

7. Drain the dumpling in a colander and open out the cloth. Put a heatproof dish over the bowl and carefully flip the dumpling on to the dish. Gently peel away the cloth, keeping the outer edge intact, and bake for 15 minutes to dry off. Serve the dumpling as soon as possible after cooking, and accompany with custard. You can reheat any leftovers in the microwave, or leave to cool and then wrap and freeze.

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Cooking the dumpling. Images: Kathryn Hawkins
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Clootie dumpling close-up. Image: Kathryn Hawkins

That’s me for another week. Until my next post, enjoy Burns Night if you are celebrating. Take care and keep safe 🙂