Morello cherries – cherry compote and chocolate blancmange (gluten-free; dairy-free; vegan)

July 28, 2017March 12, 2018 ~ My virtually free-from kitchen ~ 1 Comment

Homegrown_Morello_cherries_growing — Morello cherries, ripe and ready for picking. Image: Kathryn Hawkins

Picking the cherries from my espalier Morello cherry tree is one of the highlights of my fruit growing calendar. Having had such a mild Scottish spring this year, all the fruit in the garden seems to be ripening a bit earlier than in other years. The cherries are no exception. Usually I pick them in the middle of August, but this week, they were ripe and ready. The harvest was pretty good too: from one small tree, I picked ¾kg.

Bowl_of_freshly_picked_Morello_cherries — This year’s Morello cherry harvest. Image: Kathryn Hawkins

I’m not that adventurous when it comes to cooking with cherries. I suppose it’s because I never have that many to play with, therefore, I want to make sure I enjoy what I cook. Morellos are a sour cherry and are too tart to eat as a fresh fruit. This year I made a large pot of jam and, my favourite, a compote flavoured with vanilla and lemon – recipe below.

I use a cherry stoner to remove the pits; I’ve had it for years, and it does the job perfectly. This years cherries were so ripe, the pit just plopped out without any effort. Wash the cherries first and then prepare them over a bowl to catch the stones and the juice that falls; you can then easily drain off the stones, keeping the juice. If you don’t have a specialist stoner, a small knife with a pointed blade should enable you to prise out the stones with ease. After preparation, the final weight of the cherries I picked this year, along with the juice from the bowl, was around 650g.

Steel_cherry_stoner — Vital piece of kit: my cherry stoner. Image: Kathryn Hawkins

PItting_cherries_using__cherry_stoner — Pitting cherries. Image: Kathryn Hawkins

Flavours that go well with cherries are: almond (especially marzipan); citrus fruit; vanilla; cinnamon (just a pinch); coconut, and chocolate. I often make something chocolatey to go along side the compote, and this year, it was a nostalgic chocolate blancmange, deliciously velvety and thick. A perfect combination. So here are my recipes for both compote and blancmange. By the way, if you are using sweet cherries for the compote, you’ll need to reduce the quantity of sugar you add to the compote by at least half.

Fresh_Morello_cherry_compote_for_two — Fresh Morello cherry compote. Image: Kathryn Hawkins

Serves: 4

For the compote:

300g prepared ripe Morello cherries (about 350g with stones)
100g caster sugar
2 level teasp cornflour
½ vanilla pod, split
Juice of ½ small lemon or half a lime

For the blancmange:

50g cornflour
25g cocoa powder
50g vanilla sugar (use plain caster if preferred)
500ml non-dairy milk (I used soya milk)

1. To make the compote, put the cherries in a saucepan and gently mix in the caster sugar and 3 tbsp. water. Heat gently, stirring until the sugar dissolves, then bring to the boil, reduce to a gentle simmer, and cook for about 3 minutes until just tender – take care not to over-cook, ripe cherries need very little cooking.

2. Blend the cornflour with 2 tbsp. water to make a paste, then stir into the cherries. Bring back to the boil, stirring, and cook for a further 1 minute until slightly thickened. Remove from the heat, push in the vanilla pod and leave to cool completely. Remove the pod and stir in the lemon juice. Chill lightly before serving – about 30 minutes.

3. For the blancmange, mix the cornflour, cocoa and sugar in a saucepan, and gradually stir in the milk, making sure it is thoroughly blended – I find a balloon whisk is good for mixing powders into liquids.

4. Keep stirring the mixture over the heat, until it reaches boiling point and becomes very thick. Continue to cook for 1 minute to make sure the cornflour is completely cooked then spoon into small individual heat-proof dishes – there is enough to fill 6 x pot au chocolat dishes (it is quite rich, so these little dishes are the perfect size for me). Leave to cool completely, then chill for an hour until ready to serve.

Pot_of_chocolate_blancmage_and_ as_a serving_with_Morello_cherry_compote — Chocolate blancmange and Morello cherry compote. Images: Kathryn Hawkins

Morello_cherry_tree_in_blossom_and_in_fruit — My espalier Morello cherry tree with spring blossom, and in fruit earlier this week. Images: Kathryn Hawkins

Raspberry jam – 3 methods (dairy-free, gluten-free, vegan)

July 20, 2017March 12, 2018 ~ My virtually free-from kitchen ~ 6 Comments

3_jars_homemade_raspberry_jam — Homemade raspberry jam x 3. Image: Kathryn Hawkins

Raspberries love the Scottish climate (lots of rain!). The plump, juicy berries carry on ripening even on the most dreary of summer days. I have been picking my raspberries since the end of last month. Sadly, it looks like the end is nearly nigh; the supply is dwindling, but there are still enough to bag up for the freezer for later in the year, and then I will leave the rest for the blackbirds!

Basket_of_freshly_picked_homegrown_fresh_raspberries — Freshly picked Scottish home-grown raspberries. Image: Kathryn Hawkins

The bushes in the garden are now in their twelfth year, and have given me a good harvest every season. However, I think this autumn, it will be the time to plant some new canes. The variety I chose to grow is Glen Ample; selected for the large-sized fruit, and as the label said at the time, “perfect for cooking and jam-making”. And, they have certainly proven to be.

Homegrown_Scottish_raspberries — Glen Ample raspberries. Image: Kathryn Hawkins

If you’ve never made jam before, raspberry jam is the easiest to make. It practically sets as soon as the fruit and sugar boils. Frozen raspberries work equally as well for jam-making; whilst other fruit loses pectin (the natural setting agent found in many fruits) after freezing, I have found little difference in setting jam made with the frozen berries.

I have 3 methods for making my raspberry jam, depending on how much fruit I have picked, and how much time is available. The first method, is the traditional saucepan method, great if you have a large amount of fruit and a bit of time. This method works well with frozen berries – just let them thaw out in the saucepan you’re going to use to cook them in so that none of the juices are wasted.

Jars_of_homemade_Scottish_raspberry_jam — Traditional homemade Scottish raspberry jam. Image: Kathryn Hawkins

Traditional raspberry jam – use equal amounts of prepared fresh (or frozen) raspberries to granulated sugar. The yield is approximately the same as the weight of the 2 ingredients combined, so 500g raspberries and 500g sugar should give you 1kg of jam.

Heat the fruit by itself in a clean, large saucepan, stirring, until it steams and starts to break down. Mash it a little with a wooden spoon, reduce the heat and stir in the sugar. Heat, gently, stirring, until the sugar is completely dissolved, then raise the heat, bring the jam to a rapid boil, and stop stirring. Cook for 2 minutes. Turn off the heat and let the jam settle for about 5 minutes. Stir, and then transfer to clean, sterilised jars whilst still very hot. Seal immediately. Cool and label. In a cool, dark, dry cupboard, this jam will keep unopened for up to 12 months. Store in the fridge once opened, and eat within a month.

Homemade_microwave_raspberry_jam — Microwave raspberry jam. Image: Kathryn Hawkins

Microwave raspberry jam – super-speedy; hassle free; the perfect jam method for smaller amounts of fresh berries (I haven’t tried this with frozen berries but I can’t see why it wouldn’t work). Use finer, caster sugar for this jam as it heats and dissolves more quickly. The jam has a good set, and I find the colour is brighter than the traditional method; the flavour is much the same. My microwave is 900W so you may need to adjust timings accordingly.

Wash and pat dry 250g prepared fresh raspberries and mash with a fork in a large, perfectly clean microwave-proof bowl ( the mixture needs room to boil in the microwave, so choose a good size to prevent the mixture boiling over).

Put 250g caster sugar in a microwave-proof bowl and cook on Medium for 10 minutes, stirring every 2 minutes. The temperature of the sugar should be around 80°C (I use a food probe to check). Carefully pour the sugar over the mashed raspberries and stir well – the mixture will be very sloppy at this stage.

Put back in the microwave, and cook on High for 3 minutes to reach boiling point, then boil for 2 minutes. The jam is now ready to put in jars and seal as above. The jam has the same keeping qualities as with the traditionally made jam above.

Microwave_raspberry_jam_preparation — Steps to making microwave raspberry jam. Images: Kathryn Hawkins

My third method for making jam is probably the most delicious and it involves no cooking of the raspberries at all. You do need to select the perfect, unblemished, fresh specimens for best results, and wash the berries well before using. Use caster sugar for speedier heating and dissolving.

This fresh jam has a much softer texture than the other 2. You need to store it in the fridge – I find it keeps well for 4 to 6 weeks. It also freezes so you can keep it for longer and then take out small portions as and when you fancy. If you haven’t got a microwave, you can heat the sugar in a saucepan – just keep the heat very low and keep stirring the sugar so that it doesn’t melt or burn.

Homemade_fresh_raspberry_jam — Fresh raspberry jam Image: Kathryn Hawkins

Fresh (uncooked) raspberry jam – wash and pat dry 250g prepared, unblemished, very fresh raspberries and mash with a fork in a large, perfectly clean, heat-proof bowl. Sit the bowl on a clean tea-towel.

Put 250g caster sugar in a microwave-proof bowl and cook on Medium for 15 minutes, stirring every 2 minutes. The temperature of the sugar should be around 120°C (I use a food probe to check). Carefully pour the hot sugar over the mashed raspberries and stir well – it will hiss and steam. Cover loosely and leave to cool completely, then spoon into clean, sterilised jars or containers. Seal and label, and store in the fridge or freezer.

Step_by_step_o_making_fresh_raspberry_jam — Fresh raspberry jam preparation. Images: Kathryn Hawkins

For more recipes using fresh raspberries, see my posts Rhubarb, raspberry and custard crump (gluten-free, dairy-free, vegan) and Rose and raspberry vodka (gluten-free, dairy-free)

Still-life_Glen_Ample_raspberries_and_leaf — Up close and personal: freshly picked Glen Ample raspberries. Image: Kathryn Hawkins

Rose and pistachio cake (gluten-free; dairy-free; vegan)

July 14, 2017January 30, 2018 ~ My virtually free-from kitchen ~ 6 Comments

Iced_rose_and_pistachio_loaf_cake — Rose and pistachio loaf cake. Images: Kathryn Hawkins

When I lived in London, a trip to the Edgware Road meant I could get my fix of my favourite Middle Eastern pastries. Full of chopped almonds and pistachios, the crisp, buttery, layers of filo pastry soaked in rose and lemon flavoured syrup were so sweet, my whole mouth “jangled” with the sensation of a sugar-overload.

Those days are long past me now, but this cake combines the flavours and some of the textures I love so much. In my post last week Cooking with rose petals – make your own rosewater, rose petal syrup and dried rose petals (gluten-free, dairy-free, vegan) you’ll find all the rose-scented recipes you need if you want to make this very floral cake from scratch. However, I realise that rose isn’t to everyone’s taste so if you fancy the cake without the floral flavours, it works very well with the grated rind of a lemon added to mixture instead of vanilla, and make the icing made up with freshly squeezed lemon juice instead of rosewater. It is utterly delicious however you flavour it, I guarantee!

Serves: 8-10

Ingredients

150g ground almonds
100g gluten-free plain flour blend (such as Dove’s Farm)
8g arrowroot (optional, but I add it to gluten-free cake mixes to help bind the textures together)
2 level teasp gluten-free baking powder (such as Dr Oetker)
100g finely chopped unsalted pistachio nuts
175g caster sugar
Pinch of salt
175g silken tofu
175ml sunflower oil
2 teasp good quality vanilla extract
3-4 tbsp rose petal syrup (optional)

To decorate:

115g icing sugar
2-3 tbsp homemade rosewater
A few drops natural pink food colouring
Dried rose petals

Preheat the oven to 180°C (160°C fan oven, gas mark 4). Grease and line a 1kg loaf tin. Mix all the dry ingredients together in a large mixing bowl. Make a well in the centre.
Blend the tofu, oil and vanilla extract together in a food processor or blender for a few seconds until smooth. Spoon the mixture into the centre of the dry ingredients and gradually combine all the ingredients together until well blended.
Spoon into the prepared loaf tin, smooth the top and stand the tin on a baking tray. Bake for about 1 hour 10 minutes, or until golden, firm to the touch and a skewer inserted into the centre comes out clean. Cool for 10 minutes, then if using rose petal syrup, skewer the top in several places and spoon over the syrup. Leave to cool completely, then remove from the tin, wrap and store for 24 hours to allow the flavours to develop.
To decorate. sieve the icing sugar into a bowl. Add sufficient rosewater to taste (Note: if you’re using distilled or shop-bought rose water, you will need to add less than homemade) then add a few drops of warm water and pink food colouring to make a smooth, spreadable icing.
Spread the icing on top of the cake and sprinkle with dried rose petals. Leave for a few minutes to allow the icing to set before slicing and serving. Enjoy!
Sliced and ready to serve. Image: Kathryn Hawkins

Cooking with rose petals – make your own rosewater, rose petal syrup and dried rose petals (gluten-free, dairy-free, vegan)

July 7, 2017March 12, 2018 ~ My virtually free-from kitchen ~ 5 Comments

Freshly_picked_homegrown_rose_petals — Trug of freshly picked fragrant rose heads. Image: Kathryn Hawkins

It is pleasantly fragrant in the garden at the moment, thanks mostly to two highly scented rose bushes. One variety is very old, a Felicia rose, with gnarled, stooped stems. However old it is, the foliage is vibrant green and healthy-looking and the bush produces an abundant supply of pale pink, Turkish Delight-scented flowers from late spring through to late summer. The other, a Gertrude Jekyll, I planted last year. The flowers are larger, deeper pink in colour and the fragrance slightly sweeter and more aromatic. Both roses have lots of petals per head, and are perfect for use in the kitchen.

Albertine_and_Gertrude_Jekyll_roses — Pale pink, Felicia rose, and the deeper pink, Gertrude Jekyll rose. Images: Kathryn Hawkins

The preparation for any recipe using rose petals is the same. Choose fragrant roses with undamaged petals; they need to be free from pests and chemical sprays. Rose heads are best picked when almost fully open and still fresh. Cut the stems in the morning before the sun becomes too hot – this helps preserve colour and fragrance. Carefully pull the petals from the head, keeping them as whole as possible, weigh them, and then place in a colander or strainer. Fill a bowl with cold water and dip the colander in the water to submerge the petals. Swirl gently the colander and then lift out. Shake gently to drain and shake further to remove the excess water.

The petals are fine to use damp for rosewater, syrup and any recipe where they are cooked in liquid, but if you want to dry them, spread them out carefully on sheets of absorbent kitchen paper or a clean tea towel and pat them dry with more paper or clean cloth. Leave to dry naturally, uncovered, at room temperature for about an hour or until they feel dry to the touch.

Homemade_rosewater_preparation — Making homemade rosewater. Images: Kathryn Hawkins

Rosewater – makes approx. 250ml

25g fragrant rose petals – approx. 4 full heads of rose petals
250ml boiling water
1 tsp vodka (optional) – this helps preserve the rosewater for slightly longer

Prepare and rinse the rose petals as described above. Place in a sterilised, clean preserving jar or heatproof jug, and pour over the boiling water.
Cover the top with a piece of muslin or kitchen paper and leave to steep until completely cold.
Strain through muslin into a sterilised, clean jug and then squeeze the muslin to obtain as much liquid as possible. Mix in the vodka if using.
Decant into a sterilised, screw-top bottle or jam jar. Seal, label and store in the fridge. Use within 4 to 6 weeks.

Note: homemade rosewater is weaker in dilution that the distilled rosewater you can buy ready-made, so you will probably need to use more in your recipes.

Preparation_for_making_homemade_rose_petal_syrup — How to make homemade rose petal syrup. Images: Kathryn Hawkins

Rose petal syrup – makes 350ml

85g fragrant rose petals – approx. 9 full heads of rose petals
450ml cold water
265g caster sugar
1 tbsp. fresh lemon juice

Prepare and rinse rose petals as above, then place in a clean, large stainless steel saucepan. Pour over the cold water.
Bring to the boil and simmer very gently for 20 minutes – all the colour will come out of the petals. Strain through muslin into a jug, and then squeeze the muslin to obtain as much liquid as possible.
Return the liquid to the saucepan and add the sugar and lemon juice. Stir well over a low heat to dissolve the sugar – the liquid should now be, magically, very pink.
Bring to the boil and simmer for 10 minutes until lightly syrupy. Pour into sterilised bottles or jars and seal well. Label and cool. The syrup will keep unopened for 6 months, once opened keep in the fridge for up to a month.

Rose petal syrup is perfect for fruit salads; adding to cocktails; diluting with sparkling water for a refreshing summer cooler; for pouring over pancakes or for drizzling over freshly baked cakes.

How_to_dry_fresh_rose_petals — Drying rose petals. Images: Kathryn Hawkins

Dried rose petals – prepare rose petals as described above and dry thoroughly. Spread out across the layers of a dehydrator, making sure they are well spaced out, keeping them in as much of a single layer as possible. Cover and dry at 40°C for 1 ½ to 2 hours, swapping the trays around every 30 minutes, until the petals are dry and parched. Leave to cool then place in a clear screw-top jar and store in a dark, dry place. Petals will fade after a few months, and are best used within 4 to 6 weeks. Sprinkle over salads, fruit desserts or use as a natural cake decoration.

Homemade_rosewater_dried_rose_petals_and_rose_petal_syup — Homemade rosewater, dried rose petals and rose petal syrup. Image: Kathryn Hawkins

My next post will be very rosy and will use all 3 rose recipes. See you in a few days!

For other recipes using rose petals see my previous posts Rose and raspberry vodka (gluten-free, dairy-free) and Sugared rose petals (gluten-free, dairy-free

Freagrant_roses_and_petals

New season courgettes + recipe for courgette and thyme fritters (gluten-free, dairy-free, vegan)

June 24, 2017March 12, 2018 ~ My virtually free-from kitchen ~ Leave a comment

Yellow_and_green_round_courgettes — My first vegetable harvest of 2017: home-grown courgettes. Image: Kathryn Hawkins

The mild spring weather and fine, early summer days has brought on my greenhouse vegetables a treat this year. It looks like I’m in for another bumper crop of courgettes. I thought I’d try to grow a new variety, and decided on this round, globe courgette called Tricolour. I only raised 4 plants from seed, so it is completely by chance that I’ve ended up with 2 yellow and 2 dark green vegetable plants. The third colour is pale green, and, I guess, is to be saved for next year.

Providing you give them plenty of water, I think growing courgette plants offers little challenge to the gardener, and for a modicum of effort, you are usually rewarded with plenty of produce. I have mine growing in grow-bags; the roots don’t stretch very deep so it is an ideal way to grow them if space is limited.

Yellow_and_green_courgette_plants — My grow-bag courgettes. Images: Kathryn Hawkins

Here’s an easy recipe for a courgette starter or vegetable accompaniment. Chives or rosemary work well in the batter instead of thyme, if you prefer. If you’re not dairy-free, add a couple of tablespoons of freshly grated Parmesan cheese to the batter for extra flavour. The batter goes with any vegetable that’s suitable for deep-frying such as rings of onion, baby leeks, spring onions, sliced mushrooms, strips of pepper and carrot, sliced aubergine, etc.

Courgette and thyme fritters – serves: 4

Ingredients

400g courgettes
65g self-raising gluten-free flour blend (such as Dove’s Farm)
40g cornflour
Salt and freshly ground black pepper
1 teasp freshly chopped thyme leaves + extra for serving
90ml soda water
Vegetable oil for deep-frying

Wash and pat dry the courgettes. Trim away the ends and cut into thin slices, approx. ½ cm thick. Arrange in layers in a wide, shallow dish, sprinkling lightly with 25g of the flour as you go. Make sure both sides of each slice have a light coating of flour.
For the batter, mix the rest of the flour with the cornflour in bowl and season. Stir in the chopped thyme leaves. Using a small whisk, gradually blend in the soda water. Heat the oil for deep-frying to 180°C.
Carefully pour the batter over the courgette slices, lifting them up so that the batter seeps right through to the bottom of the dish – the slices don’t have to be completely covered in batter (this is a very light, crispy batter that cooks better when used sparingly) but make sure there is a little on each slice. Tongs are useful for lifting individual slices.
Cook the slices in the hot oil, in 4 batches, for 4-5 minutes, turning occasionally, until crisp and lightly golden. Drain well and keep warm whilst cooking the remaining slices. Serve as soon after cooking as possible, sprinkled with more fresh thyme and some crushed sea salt flakes.
Courgette and thyme fritters. Image: Kathryn Hawkins

For more recipes using courgettes see my previous posts Home-grown courgettes with chive butter (gluten-free) and Yellow courgette and lemon cake (gluten-free, dairy-free)

Pinkies (beetroot and raspberry blondies – gluten-free with dairy-free/vegan alternative.

June 10, 2017March 12, 2018 ~ My virtually free-from kitchen ~ 6 Comments

After my post on Fresh globe beetroot a couple of weeks ago, I finally got round to a spot of beetroot-baking with the fine specimens I took pictures of. This is a great tasting recipe which makes the most of how naturally colourful the vegetable is.

You’ll find plenty of recipes for brownies and blondies, so now, here’s one for “pinkies”. For all intents and purposes, it is a blondie recipe with cooked beetroot added to it. I used natural raspberry extract to flavour my recipe but a good quality vanilla extract or freshly grated orange rind would work just as well. As with the more traditional blondie (and brownie) recipes, this one is better the day after baking. By the way, if you cook beetroot from raw, the cooking water turns very pink. I used a little of this to make the icing. The pinkies also freeze well. By the way, the recipe also works with cooked carrot instead of beetroot.

Reserved_cooking_water_from_fresh_beetroot — Cooled, fresh beetroot cooking water. Image: Kathryn Hawkins

Makes: 9 pieces

100g white chocolate drops (or dairy-free alternative)
75g butter (or dairy-free alternative)
75g caster sugar
75g silken tofu
115g cooked, peeled beetroot in natural juice
75g gluten-free self raising flour
75g ground almonds
¼- ½ tsp natural raspberry extract
150g icing sugar
2-3 tsp beetroot cooking water or water and natural pink food colouring
Freeze-dried raspberry pieces, to decorate

Preheat the oven to 180°C (160° fan oven, 350° F, gas mark 4). Grease and line an 18cm square cake tin. Put the chocolate chips, butter and sugar in a saucepan and heat gently to melt together. Cool for 10 minutes.
Meanwhile, blend the tofu and beetroot together to make a purée.
Sieve the flour into a bowl. Add the ground almonds, beetroot purée and melted chocolate mixture. Add the extract and mix well to make a smooth batter.
Spoon into the prepared cake tin and bake for about 30 minutes until lightly crusted but slightly soft underneath. Cool for 20 minutes then turn on to a wire rack to cool completely. Wrap in greaseproof paper and foil and store for 24 hours to allow the texture and flavour together.
Preparation of beetroot and raspberry blondies. Images: Kathryn Hawkins
To decorate. remove the wrappings and cut the cake into 9 equal squares. Sift the icing sugar into a bowl. Stir in a little beetroot or tap water to make a smooth, spreadable icing. Add pink colouring if using.
Spoon a dollop of icing of over each piece of cake and spread to cover the tops, allowing it to drip down the sides. Sprinkle with freeze-dried raspberries. Leave to set for about 30 minutes before serving.
Slice of beetroot and raspberry blondie. Image: Kathryn Hawkins

Tutti frutti loaf cakes (gluten-free, dairy-free, vegan, no added sugar)

May 19, 2017March 12, 2018 ~ My virtually free-from kitchen ~ 5 Comments

Mini_gluten-free_vegan_fruit_loaf_cakes — Tutti frutti loaf cakes. Images: Kathryn Hawkins

No eggs, no added fat nor added sugar, gluten-free and dairy-free, these loaf cakes will probably sound either a bit boring, or too good to be true, depending on your point of view. Actually, they are extremely tasty and a wee bit too eatable for my liking!

This recipe is a great way to use up all those odds and ends of dried fruit you often have leftover. You can add nuts and seeds to the mix too if you like. Just after Christmas, I made up a bag of dried and candied fruit that was getting towards its use-by date, and put it in a tub the freezer, where it stayed until this week, when a craving for fruit cake came upon me. Combined with a recently opened bag of dried cranberries I had in the fridge, the frozen mix of chopped dried apricots, red and green glacé cherries and golden sultanas made up a colourful addition to my cake mix.

Combination_of_sultanas_candied_cherries_and_apricots — Post-Christmas homemade tutti frutti mix. Image: Kathryn Hawkins

The recipe below will fill 8 mini loaf tins or 1 large (1kg) loaf tin. The cakes taste better if left until the day after baking – the flavour and texture improves on keeping. You will be rewarded if you can leave it alone for a few hours! They also freeze well. I find that the lower content of fat in this recipe means that after 3 or 4 days, the cakes begin to lose their freshness; it is well worth freezing any that you’re not going to eat within a couple of days of baking, in order to enjoy them at their best.

8_individual_loaf_tins — Mini loaf tins. Image: Kathryn Hawkins

Makes: 8 minis or 1 x 1kg loaf

250g stoned dried dates, chopped
2 tsp good quality vanilla extract
150g gluten-free plain flour blend (such as Dove’s Farm)
15g gluten-free baking powder (such as Dr Oetker)
10g arrowroot
2 tsp chai masala or ground mixed spice
75g ground almonds
500g mixed dried and candied fruit

Preheat the oven to 170°C (150°C fan oven, gas mark 3). Grease 8 x mini loaf tins or 1 x 1kg loaf tin, or line with paper loaf tin liners, if preferred. Put the chopped dates in a saucepan and pour over 350ml water. Bring to the boil, simmer for 2 minutes, then turn off the heat and leave to cool completely. Blitz with a hand blender or in the food processor to make a smooth purée. Stir in the vanilla extract.
Sieve the flour, baking powder, arrowroot and chai masala or spice into a bowl and stir in the ground almonds and dried fruit. Add the date purée and then mix until well blended.
Divide equally between the prepared tins and smooth over the tops. Place on a baking tray and bake for about 35 minutes for the individual cakes or about 1 hour for a larger loaf cake – a skewer inserted into the centre will come out clean when the cake mixture is cooked. Cool for 10 minutes, then turn onto a wire rack to cool completely. For best results, wrap the cakes well or store in an airtight container until the next day before serving.

Tutti_frutti_cake_mix_divided_between_8_mini_loaf_tins — Tutti frutti cake mix ready for baking. Image: Kathryn Hawkins

Inside_a_tutti_frutti_loaf_cake — Packed full of colour and flavour. Image: Kathryn Hawkins

Asparagus and sesame sushi rice bars (gluten-free, dairy-free; vegan)

May 13, 2017March 12, 2018 ~ My virtually free-from kitchen ~ Leave a comment

Sushi_rice_bars_topped_with_fresh_asparagus

Asparagus is my favourite vegetable. It has been highly prized since Roman times, and it is peak asparagus season at the moment. I had my first taste of the new season’s crop a couple of weeks ago when I was on holiday in Sussex, and I have consumed quite a lot more since then!

The season here in the UK is brief: just 6 short weeks in late spring. In my mind, asparagus is one of the vegetables that tastes noticeably different when locally grown and freshly picked. The flavour is sweeter, fresher and nuttier than the varieties that are flown in all year round. I think it is well worth the wait each year and I am taking every opportunity to savour and enjoy it whilst these magnificent steams are available.

Freshly_harvested_British_asparagus — New season British asparagus. Image: Kathryn Hawkins

Fresh_asparagus_spears_in_a_glass_of_water — Keeping asparagus fresh. Image: Kathryn Hawkins

As with any vegetable, buy and eat asparagus as soon as possible after picking to enjoy the freshest flavour and juiciest texture. But if you do end up with more than you can eat, trim away the woody ends as you would with fresh flowers and pop the stems in a vase or jug of cold water. Either store in a cool place or put in the fridge. This way, the stems will stay fresh for at least 48 hours. You can freeze it, but I really don’t like the softer texture of frozen asparagus once it is cooked – I think it over-cooks too easily – however it makes the perfect base for soup-making or blending with mayonnaise or very ripe avocado for a dip, so it is worth freezing a few stems for this purpose alone.

Trimming_away_the_woody_end_from_fresh_asparagus_stems — Preparing fresh asparagus for cooking and keeping. Image: Kathryn Hawkins

I like my asparagus best when it has been griddled or roasted. Thin spears cook very quickly in a hot, lightly oiled frying pan or on a griddle pan brushed with oil. Larger stems are good for roasting – brush with oil and spread out on a lined baking tray, and bake in a moderately hot oven for 10-15 minutes. If you prefer to use water, try to cook the stems so that the tips stay out of the water. You can buy tall upright asparagus steamers if you’re a big asparagus fan – these enable you to stand the stems upright in bunches – only the stalks are in the water whilst the tops cook in the steam. Otherwise, steaming, covered, over a saucepan of water is the next best way – keep the cooking water to add to your recipe as stock if you’re making a soup or risotto.

Here’s my recipe for sushi rice bars topped with asparagus tips – a delicious light snack for a spring lunch. If you need to trim away lots of stalk to make this recipe, keep the leftovers, and either use them to make stock or soup, or slice them into thin rounds and add to a stir fry.

Sushi_rice_bars_topped_with_fresh_asparagus — Homemade asparagus and sesame sushi bars. Image: Kathryn Hawkins

Makes: 12

150g sushi rice
25g piece root ginger
1 large clove garlic
1 tsp vegetable oil
2 tbsp toasted sesame seeds
3 tbsp freshly chopped chives
4 tsp mirin, sweet sherry or white balsamic vinegar (Agredolce)
¼ tsp salt
12 fine asparagus spears
Fresh chives and flowers to garnish

1. Double line a shallow 18cm square cake tin with cling film so that the film overhangs the sides. Rinse the rice in cold running water. Put in a small saucepan and pour over 200ml cold water. Bring to the boil, reduce to a simmer, cover and cook for 10 minutes undisturbed. Turn off the heat and leave to stand with the lid on for 20 minutes. It is worth checking the manufacturer’s cooking instructions for the particular rice you are using as timings and water quantities may vary between brands.

2. Meanwhile, peel the ginger and garlic and chop finely. Heat the vegetable oil in a small frying pan and gently fry for 2-3 minutes until softened but not browned. Leave aside.

3. When the rice is ready, scrape it into a heat-proof bowl and fork through to break up the grains. Add the ginger and garlic along with the seeds, chives, wine, sherry or vinegar and salt. Mix well.

4. Pile into the prepared tin, press down with the back of a spoon and leave to cool completely, then fold over the cling film and chill for 2 hours until firm.

Ingredients_and_preparation_of_seasoned_sticky_rice — Making seasoned sushi rice. Images: Kathryn Hawkins

5. Bring a saucepan of water to the boil. Trim the asparagus to approx. 8cm lengths and place in a steaming compartment over the water. Cover and cook for 2-3 minutes until just tender – insert the tip of a sharp knife into the end of the stalk is a good way to check it is perfectly tender. Cool under cold running water, then drain, place on damp kitchen paper and chill until required.

6. To serve, remove the rice cake from the tin and remove the cling film. Place on a board, cut into 12 bars and arrange asparagus on top of each bar. If liked, wrap a length of chive stem around each piece and arrange on a serving platter. Sprinkle with chive flowers, and serve with wasabi paste if liked.

Spears_of_fresh_British_asparagus — New season fresh, British asparagus spears. Image: Kathryn Hawkins

Cherry almond amarettis (Gluten-free, dairy-free, vegan)

April 30, 2017August 8, 2017 ~ My virtually free-from kitchen ~ 2 Comments

Cherry_almond_vegan_amaretti_cookies — Vegan cherry almond amaretti cookies. Image: Kathryn Hawkins

For several weeks, every now and again, I have been trying to make eggless meringues. The meringues I prefer are the large, pillow-like ones made with brown sugar and lots of chopped nuts and a drizzle of dark chocolate, and not the plain white, dainty variety. Sadly, I haven’t been successful so far. However, my experimentation has led me to find other uses for vegan “egg white”, hence, I come to this week’s post.

Next time you open a can of cooked white beans or chickpeas in water, keep the canning liquid, for this is vegan “egg white”. Amazing as it sounds, the liquid whips up into a thick foam and can be used (with care) as a substitute for fresh egg whites. You may find it referred to as aqua fava for after all, that is what it is: bean water!

Vegan_egg_white_(aqua_fava) — Bowls of butter bean and chickpea canning water. Images: Kathryn Hawkins

The drained liquid content of a 400g can is approx. 140ml which equates to 3 medium egg whites. It freezes well so you don’t need to use all of it in one recipe – an ice cube tray is perfect for individual egg-sized amounts, but don’t forget to label it otherwise your G&T may taste a little strange! As with fresh egg white, place in a clean, grease-free bowl and whisk in the same way. I add a pinch of cream of tartar to assist the volume when whisking up.

Freshly_whsked_vegan_egg_white_(aqua_fava) — Whipped butter bean and chickpea canning water. Images: Kathryn Hawkins

Once I have cracked a decent meringue recipe and got my sugar and nut quantities correct, I look forward to sharing it with you. Until then, here is my recipe for Italian amaretti cookies. These are the soft variety, and are truly delicious (and very moreish). They make a lovely gift too.

Makes: 18

A few sheets of gluten-free edible paper (optional)
45ml chickpea or white bean canning water
Pinch of cream of tartar
225g ground almonds
100g glacé cherries, chopped
125g + 2 tsp icing sugar
2 tsp natural almond extract

Preheat the oven to 180°C (160°C fan oven, gas mark 4). Line 2 large baking trays with baking parchment. Using a 4cm diameter round cookie cutter, trace and cut out 18 rounds of edible paper if using, and place on the trays, spaced a little apart.
Put the canning water in a clean, grease-free bowl and whisk until softly foaming. Add the cream of tartar and continue whisking until the beaters leave an impression in the foam – this takes about 3-4 minutes of whisking.
Put the almonds and cherries in a bowl. Sift 125g icing sugar on top. Mix well and then add the almond extract and whisked foam. Carefully mix together to make a softish dough.
Divide into 18 portions and form each into a ball. Place one on top of each paper circle and press down gently to flatten slightly – if you’re not using the paper, just space them out directly on the lined trays.
Amaretti making. Images: Kathryn Hawkins
Bake in the oven for 15-20 minutes until lightly golden and firm to the touch. Cool for 5 minutes then transfer to a wire rack to cool completely. The biscuits will store for up to 2 weeks in an airtight container. Serve lightly dusted with icing sugar.

Board_of_cherry_amarettis_duted_with_icing_sugar — Sugar-dusted cherry amarettis. Image: Kathryn Hawkins

For gifting, wrap each amaretti cookie in a small, clean square of tissue paper, and twist the ends on each side to seal the wrapping. Arrange in a shallow box and tie with ribbon to present. Perfect for serving with coffee.

Cherry_almond_amarettis_individually_wrapped_in_tissue_paper — Gift-wrapped amarettis. Image: Kathryn Hawkins

Chai masala biscuits for Easter (gluten-free, dairy-free, vegan)

April 14, 2017August 8, 2017 ~ My virtually free-from kitchen ~ 8 Comments

Chai_masala_spiced_Easter_biscits — Marzipan-topped chai masala biscuits for Easter. Image: Kathryn Hawkins

Rich, short, lightly fruited biscuits with a hint of spice, this is a spring bake that takes me back to my childhood. Easter just wouldn’t be Easter without them. Traditionally the biscuits are dusted with white sugar before baking to give them a crusty top, but I love marzipan and it makes a delicious topping for these biscuits. Using a chai masala mix instead of the usual ground spice blends adds a delicate citrus note to the flavour. I think this Indian spice mix tastes lighter and more fragrant than the more familiar blends used in baking.

Jar_of_ready_mixed_chai_masala — Ready blended chai masala mix. Image: Kathryn Hawkins

You can buy ready mixed chai masala for putting in your bakes (or tea!) (Steenbergs organic chai masala), but if you have selection of traditional spices, it is easy enough to put together your own blend. Making your own means that you can experiment by adding more of your favourite spice to personalise your mix.

Selection_of_whole_spices_that_make_up_a_chai_masala_blend — Whole spices: root ginger, nutmeg, cinnamon, black pepper, cloves and cardamom. Image: Kathryn Hawkins

To make your own chai masala, mix together 4 level teaspoons ground cinnamon, 2 level teaspoons ground cardamom, 1 level teaspoon ground ginger and ½ level teaspoon each ground nutmeg, ground cloves and finely ground black pepper. As with all spices, store in a sealed jar out of direct sunlight, in a cool, dry place. I keep small vitamin supplement jars for keeping spice mixes in as the glass is often brown or dark green, and so perfect for keeping out the light. Make up the blend in small batches to insure fresh flavour every time you use it. Chai masala can be used in any recipe where a ground mixed spice is called for.

Making_homemade_chai_masala_spice_mix — Blending together ground spices for chai masala. Image: Kathryn Hawkins

Here’s the recipe for my Easter biscuits.

Makes: 14

100g vegan margarine, softened (use butter if you prefer)
75g caster sugar
3 tbsp non dairy milk
200g gluten-free plain flour blend + extra for dusting (such as Dove’s Farm)
1 ½ to 2 tsp chai masala
65g mixed currants and chopped cranberries

Line 2 large baking trays with baking parchment. Put the margarine and sugar in a bowl and whisk together until smooth and creamy. Whisk in the milk.
Sift the flour and spice on top and add the fruit. Mix all the ingredients together until well combined, then bring the mixture together with your hands to make a softish dough.
Dust the work surface with flour and knead the dough gently until smooth. Roll out thinly to a thickness of approx. ½ cm. Using a 7cm crinkle-edge round cutter, stamp out 14 rounds, re-rolling the dough as necessary. Arrange the rounds on the baking trays, spaced a little apart. Prick with a fork, and chill for 30 minutes.
Preparation of the biscuit dough. Images: Kathryn Hawkins
Preheat the oven to 200°C (160°C fan oven, gas mark 6). Bake the biscuits for about 15 minutes until lightly golden round the edges. Cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.

Freshly baked chai spiced Easter biscuits. Image: Kathryn Hawkins
The biscuits are delicious left plain but if you are a marzipan fan, dust the work surface with icing sugar and roll out 200g marzipan thinly. Using a 6cm diameter crinkle-edged cutter, stamp out 14 rounds, re-rolling the marzipan as necessary. Brush each biscuit with a little smooth apricot jam and secure a marzipan disc on top of each. Score the marzipan with a knife and lightly toast the tops with a cook’s blow-torch if liked. Happy Easter eatings!

Chai_masala_spiced_Easter_biscuits_with_marzipan_top — Marzipan-topped Easter biscuits. Image: Kathryn Hawkins

My Virtually Free-from Kitchen

Welcome to my blog all about the things I love to grow and cook. You'll find a collection of seasonal gluten-free, dairy-free and vegan-friendly recipe posts, as well as a round up of my gardening throughout the year. I wish you good reading, happy cooking and perfect planting!

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