Baked coconut apples (gluten-free, dairy-free, vegan)

December 17, 2016March 12, 2018 ~ My virtually free-from kitchen ~ 4 Comments

Cooking_apple_harvest — Late September harvest Lord Derby cooking apples. Image: Kathryn Hawkins

It seems like a long time ago since I picked all these apples from the aged tree in my garden. I still have plenty, stored in a fridge in the back kitchen, and every now and then I bake something suitably fruity. My apple store makes the perfect “turn-to” choice when the fruit bowl is running low, and cooked apple is so very comforting when it’s cold outside.

This variety of cooking apple, Lord Derby, is not particularly tart or exceptionally flavoursome but it retains texture when cooked which makes it the perfect choice for baking. I have often eaten the smaller ones like a crisp eating apple and they taste rather like a Granny Smith.

My recipe this week is a very simple dessert which tastes as good warm as it does at room temperature. I often bake a batch to have for breakfast accompanied with coconut milk yogurt. Delish 🙂 Add ground cinnamon or cardamom for a more seasonal flavour. If you don’t like or can’t eat coconut, vegetable margarine (or butter) is fine to use, and replace the coconut flakes with your favourite nuts or seeds, or use dried cranberries for a fruitier alternative.

Makes 6 – 8 servings

Juice of 1 lemon
750g cooking apples
75g coconut oil, melted (if you are not dairy-free, unsalted butter works well)
50g Demerara sugar
½ – 1 tsp ground vanilla pod (use a clean, old pepper mill/grinder and put chopped up dry vanilla pods inside – it works so well ground over fruit for baking)
A handful of raw coconut flakes

Preheat the oven to 180°C (160°C fan oven, gas mark 4). Line a large shallow baking dish with baking parchment. Pour the lemon juice into a mixing bowl and half fill with cold water.
Peel and core the apples. Cut into thick wedges. Put the prepared apple wedges in the lemony water and mix well – this will help keep the apples from discolouring too much. Drain the apples and blot dry with absorbent kitchen paper.
Arrange the apple wedges on the baking tray and brush all over with the coconut oil. Sprinkle with the sugar and vanilla.
Bake for 20 minutes, turning halfway through. Sprinkle with coconut flakes and continue to bake for a further 20 minutes or until tender and lightly golden. Best served warm with the cooking juices spooned over.

Coconut_baked_apples_step_by_step — Steps to making baked coconut apples. Images: Kathryn Hawkins

Baked_apple_wedges_with_coconut_and_vanilla — Freshly baked coconut apple wedges with vanilla. Image: Kathryn Hawkins

Cranberries & Cranberry Jam recipe (gluten-free, dairy-free, vegan)

December 8, 2016March 12, 2018 ~ My virtually free-from kitchen ~ 2 Comments

Cranberry_plant_and_berries — Cranberry plant with fruit. Plant images: Stuart MacGregor. Berry image: Kathryn Hawkins

In my humble opinion, there is no fruit nor vegetable that looks more festive than the cranberry. The fresh berries have just started arriving on the greengrocer’s shelves these past few days. The season for fresh cranberries in the UK is quite short, so I’m stocking up my freezer for a year round supply.

The cranberry plant is low growing and creeping in habit, and likes damp, acidic soil; it is a member of the heather family. A few years ago, I grew my own plant in a deep pot. Once it was established, it made a lovely trailing plant in a hanging basket for a while, until I forgot to water it (!) and sadly, it met a very sorry, shrivelled, end. I hope to try again this spring if I can track down a suitable mature plant.

The waxy-looking, scarlet berries are rich in Vitamin C and a staple of the Thanksgiving and Christmas menu. I’ve just made a batch of jam to serve with the Christmas roast; very easy to make and much nicer than anything you can buy in a jar. Add finely grated orange rind for a zesty flavour, and/or a few spoonfuls of Port at the end of cooking for a richer taste. I put the jam into small jars which then makes it ideal for gifting.

Jars_of_homemade_cranberry_jam — Jars of my freshly made cranberry jam. Image: Kathryn Hawkins

Makes: 5 x 200ml jars

500g fresh cranberries – the recipe will also work fine using frozen berries
175ml water
600g granulated sugar

Put the berries and water into a preserving pan or large saucepan. Put a lid over the pan and begin heating – the berries will start “popping” and may jump a bit as they warm up.
Bring the contents of the saucepan to simmering point and cook gently for about 10 minutes until the berries are soft and pulpy.
Stir in the sugar over a low heat until dissolved, then boil rapidly for 5-8 minutes, stirring occasionally, until thick and the liquid has reduced. Cranberries have lots of pectin so this mixture will set readily without having to test that a setting point has been achieved.
Spoon whilst hot into warm sterilised jars and seal immediately. Once cool, label and cover the jar lids if preferred. Store in a dry, cool, dark cupboard; as with most preserves, cranberry jam will keep for several months.
Homemade cranberry jam. Image: Kathryn Hawkins

Pear gingerbread cake (gluten-free, dairy-free, vegan)

November 5, 2016March 12, 2018 ~ My virtually free-from kitchen ~ 6 Comments

Storing_Concorde_pears — Homegrown Concorde pears. Image by Kathryn Hawkins

The pears I picked a couple of weeks ago are fully ripe now. Most usually, I enjoy them fresh, peeled or unpeeled; occasionally I use a few in cooking. One of my quick “comfort” desserts is to chop pears and mix them with grated marzipan to use as a filling for a gluten-free puff pastry jalousie or plait. Quite delicious.

Today, I’m sharing a recipe for what I call a “proper cake”. In other words, a dense textured cake, neither spongy nor light, but something substantial, and just right for this time of year. Keep it for at least a day after baking to allow the fruit juices to soak into the cake and for the flavours to develop. I use coconut oil and coconut milk a lot in my cookery because I love the flavour; but in this recipe it isn’t noticeable by taste, it simply adds to the richness of the texture. Use another vegetable oil or vegan margarine if you prefer, and a nut, rice or soya milk will work fine as an alternative to coconut milk.

Pears_and_other_ingredients_ready_for_recipe — Ingredients for pear gingerbread cake. Image by Kathryn Hawkins

Serves: 6 to 8

75g coconut oil
75g light brown sugar
75g golden syrup
75g treacle
6 tbsp canned coconut milk
150g gluten-free, self raising flour (such as Dove’s Farm)
2 tbsp ground ginger
½ tsp ground allspice
4 small pears
Juice ½ lemon

Preheat the oven 170°C (150°C fan oven, gas mark 3). Grease and line a deep, 12cm round cake tine. Put the oil, sugar, syrup and treacle in a saucepan and heat very gently, until melted together. Remove from the heat and stir in the coconut milk. Cool for 10 minutes.
Meanwhile, sift the flour and spices into a bowl and make a well in the centre.
Thinly peel the pears, leaving them whole. Trim away a small slice from the base of each so that they sit upright, and arrange in the cake tin. Brush all over with lemon juice.
Pour the melted ingredients into the spiced flour and mix together to form a thick, smooth batter. Carefully pour into the tin.
Cover the tops of the pears with small pieces of foil to prevent burning. Put the cake tin on a baking tray and bake in the oven for about 1 hour 40 minutes until a skewer inserted into the centre of the cake comes out clean. Discard the foil and leave the cake to cool in the tin completely.
Just out of the oven, freshly baked pear gingerbread cake. Image by Kathryn Hawkins
Remove from the tin. Wrap in foil and store in a cool place for 24 hours to allow the texture and flavours to develop. Enjoy cold as a cake or, warm slightly and serve as a pudding with dairy free custard.
Pear gingerbread cake. Images by Kathryn Hawkins

Pear perfection

October 25, 2016March 12, 2018 ~ My virtually free-from kitchen ~ Leave a comment

Freshly_picked_homegrown_pears — October pear harvest. Image: Kathryn Hawkins

The temperature has been dropping these past few days so I decided it was time to pick the pears before a frost spoils them. It’s been a good year for most of the orchard fruit in my garden, and although I only have 2 small pear trees of differing variety, both produced 7 or 8 fruit each. One tree is a Doyenne de Comice which grows against an old wall, espalier-style, and the other is a Concorde pear, more of an upright tree but still sheltered by a wall.

Most pears ripen off the tree but I find it a challenge knowing exactly when to pick them, some time between the wasps disappearing and the cold weather arriving. If you want to store your harvest, unlike apples, pears don’t require wrapping, just arrange them in a single layer, not touching, on a shelf or tray, in a cool, dry place. You will need to check them frequently, and once the fruit begins to soften at the stalk end, keep them at room temperature for 2 to 3 days to complete ripening.

Espalier_growing_Comice_pear — Comice pear tree growing against a wall. Images: Kathryn Hawkins

Still_life_homegrown_Comice_pears — Pear: Doyenne de Comice. Image: Kathryn Hawkins

Pear_tree_Concorde_variety — Small Concorde pear tree. Images: Kathryn Hawkins

Still_life_Concorde_pears — Pear: Concorde. Image: Kathryn Hawkins

5 recipe ideas for pears:

Peel and core firm but ripe pears, sprinkle with butter, cinnamon and brown sugar and bake along side a ham or pork joint for the last 30 minutes of cooking; baste occasionally to prevent them drying out.
Mash soft, ripe pear flesh into freshly prepared mashed potato along with salty, sharp blue cheese – delicious served with roast chicken or ham.
Blend chopped pear with fresh blueberries, unsweetened apple (or pear) juice and plain soy or coconut yogurt for a creamy smoothie.
For a decadent sandwich, toast gluten-free bread and fill with freshly sliced pear, a few marshmallows and chocolate chips. Spread butter or margarine on the outside of the toast and press the sandwich into a preheated hot griddle pan for a couple of minutes on each side – or pop in a sandwich toaster if you have one – to heat through and melt the chocolate.
Halve a perfectly ripe pear and scoop out the core. Brush with lemon juice and fill the centre with grated marzipan. Flash under a hot grill for a few seconds to melt the marzipan and serve immediately, scattered with toasted almonds and chocolate sauce – my favourite!

Apple crumble cake (gluten-free, dairy-free, vegan)

October 20, 2016August 9, 2017 ~ My virtually free-from kitchen ~ 2 Comments

Old_Scottish_apple_tree — Lord Derby cooking apples. Images by Kathryn Hawkins

A couple of weeks ago, I picked a bumper crop of cooking apples from the old tree in my garden. I have no idea how old the tree is, but it’s gnarly and interesting to look at, and each year produces large, bright green apples with a slightly tart taste. The variety is called Lord Derby. The apples keep their texture when cooked and are perfect for thinly slicing and layering in a deep filled apple pie or peeled and quartered for a tart tatin. Kept in the cool and dark, this variety of apple stores for about 3 months – until about Christmas-time.

This is one of my favourite apple recipes. It keeps well if you can leave it alone, and becomes more cake-like as time goes on. Serve the cake hot or cold, for pudding or with coffee. I guarantee you’ll love it!

Serves: 10-12

225g vegan margarine ( or lightly salted butter if you prefer), softened
165g + 2 tbsp Demerara sugar
1 tsp natural vanilla extract
350g gluten-free plain flour (such as Dove’s Farm)
10g gluten-free baking powder (such as Dr Oetker)
500g cooking apples
Juice 1 small lemon
1 tbsp cornflour
1 tsp ground cinnamon
50g thick milled oats
1 tsp icing sugar

Preheat the oven to 180°C (160°C fan oven, gas mark 4). Grease and line a 5cm deep x 23cm round, cake tin. In a mixing bowl, beat the margarine with 165g sugar and the vanilla, until well blended and creamy.
Sift the flour and baking powder on top and bring together to form a crumbly mixture. Press about two-thirds evenly into the base of the tin to make a smooth, thick base. Prick all over with a fork and bake for 20 minutes until lightly golden and slightly crusty.
Meanwhile, prepare the filling. Put the lemon juice in a bowl. Thinly peel and core the apples, and chop into small pieces. Toss in the lemon juice to help prevent browning. Drain away the excess juice and toss in the cornflour and cinnamon.
Spread the apple evenly over the baked base. Mix the oats into the remaining crumble and spoon on top, making sure all the apple is covered. Sprinkle over the remaining Demerara sugar. Bake in the oven for about 40 minutes until golden brown and firm to the touch.
Preparation of apple crumble cake. Images: Kathryn Hawkins

If you want to serve the cake as a pudding, leave it to firm up for 15 minutes before removing from the tin; otherwise leave it to cool completely and enjoy cold. Dust lightly with icing sugar just before serving. Enjoy!

Freshly_baked_gluten_free_apple_crumble_cake — Homemade gluten-free apple crumble cake. Images by Kathryn Hawkins

My harvest festival

October 16, 2016March 12, 2018 ~ My virtually free-from kitchen ~ 2 Comments

Homegrown_apples_pears_raspberries — Today’s harvest of homegrown apples, pears and raspberries. Image by Kathryn Hawkins

Today has been my first opportunity to get into the garden for a while. Work has got in the way, and the weather has been pretty grim, so I seized the opportunity this morning and spent a couple of hours getting some fresh air and taking stock.

I was delighted to pick a bowl of late ripening raspberries – a delicious breakfast treat for tomorrow morning. I had expected that the birds would have been tucking in during my absence, but they are obviously feeding elsewhere.

Scottish_raspberries — Autumn Bliss – late fruiting raspberries. Image by Kathryn Hawkins

We have had an unusually mild September, and it’s really only been these past couple of weeks that the temperature has gone down a few degrees, but we have yet to have a frost. As a result, my runner beans flowered again, and tonight I will be enjoying freshly picked, homegrown beans with my supper – a first for me at this time of year.

Homegrown_Autumn_runner_beans — Second time around, October runner beans. Image by Kathryn Hawkins

Scotland has an ideal climate for growing potatoes, and the Pink Fir variety I planted this year have done very well. Not usually a high yielding potato, I have been pleasantly surprised by how many potatoes the plants have produced so far, and I have plenty more to dig. Their cream coloured flesh is flaky and dry, and the pink, knobbly skin adds nuttiness to the flavour; they boil and roast well.

Homegrown_Pink_Fir_potatoes — Trug of freshly dug pink fir potatoes. Image by Kathryn Hawkins

Last year, I didn’t get the chance to try any eating apples from the garden. One of my trees produced no fruit at all, and the apples from on other tree were enjoyed by the birds before I got a look in! I have victory over my feathered friends this year, although I did leave a few of the really wee ones on the tree for the colder weather, when the birds do finally get peckish. I am looking forward to trying the apples; they are quite small but look very enticing with their shiny scarlet blush.

Homegrown_red-skinned_eating_apples — Cute little eating apples – variety unknown. Image by Kathryn Hawkins

Smoky Tomato Jam (gluten-free, dairy-free, vegan)

September 25, 2016March 12, 2018 ~ My virtually free-from kitchen ~ 1 Comment

Late_ripening_homegrown_tomatoes — Homegrown early Autumn tomatoes. Image copyright: Kathryn Hawkins

This is the time of year when I often get very busy with my work and have little time to spend in the garden or the kitchen (outside work hours). However, making preserves is something I try to find time for no matter what else needs to be done. There is so much produce around at the moment, practically begging to be put in the pot and made into jam or chutney, I can’t ignore it.

One of my most popular preserves is, thankfully, one of the easiest to make, so this weekend I got the large preserving pan out of the cupboard and set about cooking up this year’s first batch of Smoky Tomato Jam. It’s really a smooth chutney, but the texture lends itself better to being called jam. One of the best thing about this particular preserve is that it’s ready to be eaten immediately, as well as being a good “keeper”.

Fresh_fruit_and_vegetables_for_jam_making — Ingredients for tomato jam making. Image copyright: Kathryn Hawkins

Makes 5 x 325ml jars

700g fresh prepared ripe, but firm, tomatoes, roughly chopped
350g prepared red onion, roughly chopped
550g prepared cooking apples, roughly chopped
350ml red wine or cider vinegar
2 bay leaves
2 large sprigs rosemary
275g granulated sugar
2 tsp each of salt, ground cumin and smoked paprika

Put the tomatoes and onion in a food processor and blitz for a few seconds until well chopped and pulpy. Transfer to a large saucepan.
Put the apples in the food processor with half the vinegar and blitz for a few seconds until well chopped. Transfer to the saucepan containing the tomato and onion mixture.
Pour over the remaining vinegar and add the bay leaves and rosemary. Bring to the boil, stirring occasionally, and then simmer gently for 10 minutes until softened.
Stir in the sugar over a low heat, until dissolved, then raise the heat and simmer steadily for 15 to 20 minutes, stirring occasionally, until it reaches the consistency of thick jam. Turn off the heat, discard the herbs and stir in the salt and spices.
Ladle into warm, sterilised jars and seal with non-corrosive lids. Allow to cool and store for 6-8 months in a cool, dark cupboard. Once opened, keep in the fridge and use within 2 weeks. Delicious with all cured meats, smoked fish, and cheese dishes.

Homemade_tomato_preserve — Jars of freshly made Smoky Tomato Jam. Image copyright: Kathryn Hawkins

Rhubarb and custard ice lollies (gluten-free)

August 30, 2016August 8, 2017 ~ My virtually free-from kitchen ~ 1 Comment

Homegrown_rhubarb — My final rhubarb harvest of the year. Image copyright: Kathryn Hawkins

Another sign this weekend that summer is fading fast, I picked my final stems of rhubarb for the year. Rather than freeze it for later use, I decided to cheer myself up and make a batch of delicious rhubarb and custard ice lollies. Here’s the recipe.

Makes: 6 x 100ml lollies

250g prepared rhubarb stems, washed and chopped
75g granulated sugar
6 tbsp water
150ml ready-made (gluten-free) custard – at least double the sweetness of your usual custard (you need the extra sugar to prevent the custard from freezing too solid and icy)
150ml double cream
1 tsp vanilla paste

Put the rhubarb in a shallow pan with the sugar and water. Heat gently, stirring occasionally, until the sugar has dissolved and the rhubarb is beginning to steam.
Cover and simmer gently for 7-8 minutes until soft and collapsed. Remove from the heat and mash with a fork. Leave to cool completely. If preferred, blitz in a blender for a few seconds to make a purée.
Mix the custard with the cream and vanilla paste, and chill until required.
Using a long-handled teaspoon, divide the rhubarb between 6 x 100ml ice lolly moulds. Pour in the custard mix and then marble the 2 layers together a little using the spoon or a skewer.
Assembling rhubarb and custard ice lollies. Image copyright: Kathryn Hawkins
Place the lolly moulds in the freezer for 1 ½ to 2 hours until semi frozen, then push a wooden lolly stick into the centre of each. Put back in the freezer for at least 2 hours until frozen solid.
To unmold, dip the lolly moulds in very hot water for a few seconds, and then pull out by the stick. Serve immediately or pop back in the freezer on a tray lined with baking parchment until ready to serve.
Rhubarb and custard ice lollies. Image copyright: Kathryn Hawkins

Preserving the Summer (Semi-cuit tomatoes – gluten-free, dairy-free, vegan)

August 26, 2016March 12, 2018 ~ My virtually free-from kitchen ~ 1 Comment

Freshly_picked_homegrown_tomatoes — Home-grown tomatoes ready for the dryer. Image copyright: Kathryn Hawkins

I’ve been picking tomatoes from my greenhouse for over a month now, and there are still plenty to ripen. Whilst I am enjoying them fresh, I do like to make preserves, and first up this year is to steep a few tomatoes in olive oil. A couple of years ago I bought myself a dehydrator, and I have been drying various homegrown produce ever since. Semi-cuit (semi-dry) tomatoes make a sweet, indulgent and delicious out-of-season treat for later in the year, so these wee treasures are heading for the dehydrator right away.

Dehydrating_tomatoes — My Stockli dehydrator and prepared tomatoes. Image copyright: Kathryn Hawkins

Dehydrating is a very straightforward process. Wash and pat dry the tomatoes; if they are small to medium size, cut them in half – you may want to slice larger tomatoes or just “cook” them for longer. My dehydrator has 3 shelves; I divide up the tomatoes between the shelves, making sure there is some air space between them, pop the lid on and set the temperature to 70°C (158°F). This batch of 650g will take 6-7 hours to dry down so that they are still a bit fleshy and not too leathery. The final yield will be about 150g.

Once the tomatoes have cooled, I will pack them into a sterilised jam jar with a screw top lid, and add a few sprigs of fresh rosemary, bay and thyme from the garden. Pour over good quality extra virgin olive oil to cover the tomatoes completely and screw on the lid tightly. Stored in a cool, dark, dry cupboard, they will keep for about 6 months – so perfect for festive eatings. Once opened, store them in the fridge for up to 6 weeks – the oil will turn cloudy and clumpy when chilled, but becomes liquid again at room temperature. Roll on Christmas!

Semi-cuit_tomatoes_preserved_in_olive_oil_with_herbs — Semi-cuit tomatoes with olive oil and rosemary. Image copyright: Kathryn Hawkins

End of July harvest

July 31, 2016September 21, 2017 ~ My virtually free-from kitchen ~ Leave a comment

Homegrown_end_of_July_fruit_and_vegetables — Home-grown rhubarb, tomatoes, runner beans, cucumber, raspberries, Morello cherries, yellow courgettes and red gooseberries, all harvested in the past fortnight.

Time for a recap on what’s been happening in my fruit and veg garden. It’s been a mixed bag of weather this month, although it doesn’t seem to have affected anything I’ve been growing for the kitchen. In fact, even though the sun hasn’t been shining as often as I’d have liked, I have never had tomatoes ripen so early in the year – it’s usually September before I get my first taste!

Home-grown tomatoes, above all else, are the best produce to grow for flavour and sweetness, and remain unrivalled by any tomatoes you can buy. I grow them in my unheated greenhouse, planted in grow-bags. I never put the picked fruit in the fridge, I store them in a cool part of the kitchen and eat them as soon as possible after picking. Served simply with some fresh pot basil, a little salt and pepper, and drizzle of balsamic vinegar, this is one of my greatest foodie pleasures.

Homegrown_Gardener's_Delight_tomatoes_and_fresh_basil — My first harvest of Gardener’s Delight tomatoes with fresh pot basil leaves. Image copyright: Kathryn Hawkins

I have been picking runner beans for a couple of weeks now and, with lots of flowers still blooming, I hope to be enjoying them for a few weeks longer. I don’t usually do much with them, other than chop them up, cook them lightly, and enjoy them as a vegetable in their own right. Occasionally, I make a frittata with any leftover cooked veg and combine runner beans with cooked potato, onion – sometimes a little bacon if I have any – some seasoning and chopped fresh thyme. Delicious served warm or cold with salad.

Leftover_cooked_vegetable_frittata — Runner bean and potato frittata (gluten free). Image copyright: Kathryn Hawkins

Most of the fruit I grow gets made into jams and jellies, or I freeze it for cooking later in the year. The cherries were made into a compote – I didn’t have enough for jam this year. Rhubarb is cooked in muffins, stewed as a simple dessert, or cooked as pie filling. I have just made rhubarb and custard ice lollies for the first time, so it will be interesting to see how they turn out.

The yellow courgette plants are growing like triffids in the greenhouse. Thank goodness I only planted 2! They are both producing heavily, so it looks like I will have to get creative with my courgette cookery. I prefer the yellow variety as I find the flesh firmer and there is slightly more of an earthy flavour to them. I also love the colour. I have been chopping them and simply frying them in butter with smoked bacon and black pepper, and then stirring in a little bit of maple syrup before serving. Very tasty with just about anything.