Vegan

Overnight seed and berry porridge (gluten-free; dairy-free; vegan)

~ My virtually free-from kitchen ~ 14 Comments
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Oatmeal and seed porridge with berry compote. Image: Kathryn Hawkins

It still feels more wintry than spring-like here in central Scotland. We have had a blue-sky day today, the first for a while, and the temperature is slowly rising. The snow is beginning to thaw slowly, but most of the garden is still covered in a thick, white crust of powdery snow. The snowdrops under the hedge are the first to emerge at long last and I am relieved to see that they have survived their week inside a snow-cave – what robust little flowers they are 🙂

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After-the-snow snowdrops. Image: Kathryn Hawkins

One of my favourite warming breakfast dishes is porridge, and it seems a lot of people agree: porridge has become the super-star amongst breakfast cereals, and the supermarket shelves are stacked out with different varieties and all sorts of flavours.

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Pinhead oatmeal for “proper” porridge”. Image: Kathryn Hawkins

I like my porridge made the traditional way, which means I prefer to use oatmeal (or groats) rather than rolled oats. However, it’s not an instant breakfast and requires some organisation: the oatmeal requires overnight soaking before it can be cooked. But if you have a slow-cooker, you can cut down on the preparation: just mix everything up in the slow-cooker the night before and leave it on a low setting until the next morning, by which time it’s ready to eat as soon as you want it.

The oatmeal in the picture above is a local Scottish brand and is not guaranteed gluten-free. As you will know, oats themselves don’t contain gluten, but there is a contamination risk from other grains during processing, so if you do have a serious gluten allergy, you should seek out gluten-free oatmeal.

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Slow-cooker porridge: oatmeal, water and salt. Image: Kathryn Hawkins

If you don’t fancy leaving your slow-cooker on overnight, slow-cook the porridge as you like, and once cooked and cooled, the porridge will keep in the fridge for a few days. You can take out a portion and reheat it with you favourite soya, rice, nut or oat milk when you’re ready. Just pop a portion in a microwave-proof bowl, mash it with a fork and stir in some milk, then reheat on High for about 1 ½ minutes. Alternatively, you can reheat the porridge in a saucepan, with milk, in the same way.

The following quantity will make about 8 servings: pour 1.1litre water into your slow-cooker and stir in 175g pinhead oatmeal. Add a pinch of salt and mix well. Cover with the lid and switch the cooker on to the Low setting. Leave to cook, undisturbed, overnight (for 8-10 hours), until thick and soft. To serve, stir well and serve with hot, non-dairy milk mixed in. Add sugar or syrup to sweeten if you like, and top with sliced banana, fresh berries, grated apple, dried fruit etc.

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Homemade seed mix and my frozen summer berries. Images: Kathryn Hawkins

For an extra nutritious start to the day, I like to stir a heaped tablespoon of ground seeds into my bowl porridge and top with some summer berry compote.

For the seed mix, grind 3 tbsp. flax seeds with 2 tbsp. sunflower seeds, 1 tbsp. chia seeds and 1 tbsp. sesame seeds – I use a coffee grinder to do this. Stir in 1 to 2 tbsp. ground almonds, pecans or Brazil nuts. Store in the fridge in an airtight container and use to sprinkle over anything you like for some extra nutritious nuttiness!

The berry compote is made from my freezer supply of home-grown raspberries, blackberries and blueberries. I simply put a quantity, still frozen, in a saucepan with the lid on and sit the pan over a very low heat until the berries soften and cook. I add a little vanilla sugar once the berries are cooked. Delicious eaten hot or cold.

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A spoonful of my favourite oatmeal porridge. Image: Kathryn Hawkins

 

 

 

 

Seeded wholemeal spelt loaf (dairy-free; vegan)

~ My virtually free-from kitchen ~ 7 Comments
Bloomer_shaped_seeded_spelt_loaf
Seeded spelt flour loaf. Image: Kathryn Hawkins

A bit of a departure from my usual gluten-free cookery this week. It’s been Real Bread week here in the UK  and my thoughts turned to one of my old favourite loaves made from wholemeal spelt flour. Incidentally, it’s also been a week of “Real Snow” here as well – we are currently in the throes of a snow-storm coming across our shores from Siberia. Bread-making is a perfect excuse to enjoy some baking time.

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A stormy start to the new month. Image: Kathryn Hawkins

Early_March_snowfall_in_a_Scottish_garden

I first started using spelt flour in my cookery about 20 years ago. Whilst I am intolerant to traditional wheat flours, the lower gluten content of the ancient spelt wheat grain is easier on my digestion, and providing I don’t over-indulge, every now and then it is a real treat to include this flour in my baking.

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Basic ingredients for my spelt loaf. Image: Kathryn Hawkins

For this loaf, I used the wholemeal variety of spelt flour, but you’ll also find it as white flour as well which is good for cakes where a lighter coloured sponge is required. Other than the flour, my bread recipe is a very standard dough with a blend of my favourite seeds added (pumpkin, sunflower, sesame, fax, linseed and chia). The loaf works just as well without the seeds or you can add chopped nuts and dried fruit instead if you prefer something sweeter. Because spelt flour is lower in gluten, the resulting bread is denser and more cake-like in texture, but it still has the familiar chewy texture of real bread. The flavour is slightly sweet, earthy and nutty.

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Wholemeal spelt flour and my favourite seed mix. Image: Kathryn Hawkins

Makes 1 x 700g loaf

Ingredients

  • 450g wholemeal spelt flour (I use Dove’s Farm)
  • 1 ½ level teasp easy-blend dried yeast
  • 1 tbsp. light Muscovado sugar
  • 100g mixed seeds
  • 1 level teasp salt
  • 275ml tepid water
  • 2 tbsp. olive oil
  1. Put the flour in a bowl and stir in the yeast, sugar, 75g seeds and salt. Make a well in the centre and gradually pour and mix in the water along with 1 tbsp. oil, to make a softish, mixture. Turn onto a lightly floured work surface and knead until smooth and slightly elastic – about 10 minutes. Note: to save time when bread-making, I often put the dough in my electric bread-maker to mix together and prove while I get on with other things. I then do the shaping, final rise and baking by conventional means.
  2. Put the dough in a large, lightly floured glass, china or plastic bowl and cover the bowl with a clean tea-towel. Leave at a coolish room temperature for a couple of hours until doubled in size.
  3. Once risen, turn out on to a lightly floured surface and knead gently (or “knock back”). Shape into a ball and let the dough rest for 5 minutes before shaping into an oval shape about 25cm long. Transfer to a lightly floured baking tray, cover with a large sheet of oiled cling film and leave in a warm place for about an hour until well risen.

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    Proving and shaping the spelt dough. Image: Kathryn Hawkins
  4. Preheat the oven to 200°C (180°C fan oven, gas 6). Remove the cling film. Using a sharp knife, cut diagonal slashes in the top of the loaf. Brush with the remaining oil and sprinkle with the remaining seeds. Bake for about 45 minutes until golden and crisp – the loaf should sound hollow when tapped underneath. Transfer to a wire rack to cool.
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    Freshly baked spelt loaf. Image: Kathryn Hawkins

    I’d like to have brought you up to date with my garden this week but all the newly sprung snowdrops and crocus are buried under several centimetres of snow. This glorious hyacinth stands proud on my kitchen window-sill just now, and is a reminder of things to come. Until next week……. 🙂

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    Double pink hyacinth. Image: Kathryn Hawkins

     

Vanilla bean torte (gluten-free; dairy-free; vegan)

~ My virtually free-from kitchen ~ 2 Comments

 

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Vanilla bean torte. Image: Kathryn Hawkins

I’m always on the look-out for interesting bakes. I have a large folder of recipe articles saved from magazines and newspapers going back many years, along with various scraps of note paper, tucked in between, containing my culinary jottings from articles that have taken my fancy. Every now and then I go through the folder and decide which idea to experiment with next.

And so to this week’s post. A cake that came to my attention a few months ago when I was experimenting in the kitchen and making vegan meringue from the canning water in a tin of beans. This recipe uses the beans as well as the canning liquid. Sounds weird, but eating is believing, and I was pleasantly surprised by the texture and how good it tasted.

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Vanilla bean torte, sliced and ready for eating. Image: Kathryn Hawkins
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Canned cannellini beans for cake-making. Image: Kathryn Hawkins

Apart from the beans, the other ingredients are mainstream. The flavour can be varied depending on your preference. I used a generous amount of vanilla paste, but fresh orange and lemon rind would work well, as would almond extract if you like a marzipan flavour. I think the mixture could take about 15g cocoa powder added to it for a chocolate version. My cake is soaked in a vanilla flavoured syrup but the syrup can be adapted to suit your chosen cake flavour. There is no added fat or oil in the recipe which makes the syrup an important addition as it not only adds extra sweetness and flavour, but it helps keep the cake moist too. I hope you enjoy it 🙂

Serves: 8-10

Ingredients

  • 400g can cannellini beans in water
  • 50g polenta
  • 75g silken tofu
  • 215g caster sugar
  • 55g ground almonds
  • 1 tbsp vanilla bean paste
  • Pomegranate seeds to decorate
  1. Preheat the oven to 180°C (160°C fan oven, gas mark 4). Grease and line an 18cm diameter cake tin. Open the can of beans and drain well, reserving the canning liquid. Put the beans in a blender or food processor. Add the polenta and blitz for several seconds until well ground. Leave to one side.
  2. Whisk the tofu with 115g sugar until well blended and creamy. Add the ground almonds, half the vanilla paste and the ground bean mixture and stir to form a thick cake batter.
  3. In another bowl, whisk the bean canning liquid until stiff and foamy, then gently fold this into the cake batter. Transfer to the prepared tin, smooth the top and bake for about 1 to 1 ¼ hours, until golden and firm to the touch.

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    Making bean torte. Images: Kathryn Hawkins
  4. While the cake is in the oven, prepare the syrup. Put the remaining sugar in a small saucepan and add 150ml water. Heat, stirring, until the sugar dissolves then bring to the boil and simmer for 8-10 minutes, until reduced and syrupy. Remove from the heat and stir in the remaining vanilla paste. Keep warm.
  5. Once the cake is cooked, skewer the top all over and slowly pour over the vanilla syrup so that it soaks into the cake evenly. Leave to cool completely in the tin.

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    Making and adding vanilla syrup. Images: Kathryn Hawkins
  6. To serve, carefully remove the cake from the tin and place on a serving plate. Sprinkle with pomegranate seeds just before slicing. The cake will keep, covered, in a cool place or the fridge, for 3 to 4 days.
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    Decorating the torte with pomegranate seeds. Image: Kathryn Hawkins

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    Vanilla bean torte, deliciously moist and full of flavour. Image: Kathryn Hawkins

 

Baked root vegetable squares (gluten-free; dairy-free; vegan)

~ My virtually free-from kitchen ~ 8 Comments
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Freshly baked root vegetable squares. Image: Kathryn Hawkins

I like all root vegetables, but sadly I struggle to grow anything other than potatoes. Fortunately, I am able to buy a good variety from local farm shops and this feels like the next best thing to growing them myself. This week’s recipe can be made with any root you have to hand. The cooking method bakes the different vegetable layers to a melting-tenderness and is a perfect choice if you want a vegetable dish suitable for preparing ahead. Once the basic layering and baking is done, the cooked vegetables will sit quite happily in the fridge for a couple of days before baking again to serve. You can scale the recipe up easily if you’re feeding a crowd and mix and match the vegetables you use.

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Turnip, sweet potatoes and King Edward potatoes ready for preparation. Image: Kathryn Hawkins

My version makes an 18cm square layer which cuts neatly into 9 portions and uses sweet potatoes, turnip (or swede, depending on where you come from) and potatoes, but carrots, parsnips and celeriac work fine as well, and you can also use just 1kg of your favourite root, if you prefer. The most important things to remember are to slice the vegetables thinly and evenly (preferably use a food processor or mandolin) and make sure you cook the vegetables until completely tender during the first baking – test with a skewer to be completely sure.

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Thinly sliced root vegetables. Image: Kathryn Hawkins

Makes 9 portions

Ingredients

  • 300g sweet potatoes
  • 300g turnip (swede)
  • 400g main crop potatoes such as King Edward or Maris Piper
  • 75ml vegetable stock
  • 3 tbsp. olive oil
  • 40g dairy-free margarine (or butter if you eat it)
  • 1 large clove garlic, peeled and crushed
  • Salt and freshly ground black pepper
  • Freshly chopped parsley
  1. Preheat the oven to 180°C (160°C fan oven, gas 4). Grease and line a straight-sided, deep 18cm square cake tin with baking parchment.
  2. Peel and thinly slice all the vegetables – I use a food processor for this. Either layer in the tin individually or mix all the vegetables together and arrange evenly in the tin.

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    Layering the root vegetables in individual layers. Images: Kathryn Hawkins
  3. Pour over the stock and drizzle with the oil. Cover the top of the tin with foil and bake for at least an hour until completely tender. Remove the foil and leave to cool completely.
  4. Cut a square of firm cardboard the same size as the inside of the tin and wrap in a layer of foil. Place a sheet of baking parchment over the vegetables and sit the foil-wrapped board on top. Weigh down the vegetables evenly using 3 or 4 same-weight cans or jars and chill overnight or for up to 2 days before serving.

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    Pressing the vegetable layer. Images: Kathryn Hawkins
  5. When ready to cook, preheat the oven to 200°C (180°C fan oven, gas 6). Remove the weights, foil board and baking parchment and carefully remove the pressed vegetable square from the tin.
  6. Cut into 9 squares and arrange on a lined baking tray. Melt the margarine (or butter) and mix in the garlic and seasoning. Brush the mixture generously over the vegetable squares.

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    Ready for baking. Images: Kathryn Hawkins
  7. Bake the squares for about 30 minutes until golden and hot. Serve immediately sprinkled with chopped parsley. A great accompaniment to any kind of roast.
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    Just baked root vegetable squares. Image: Kathryn Hawkins
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    Root vegetables: meltingly tender and packed full of flavour. Image: Kathryn Hawkins

     

Burns Night mini chocolate haggis (gluten-free; dairy-free & vegan alternatives)

~ My virtually free-from kitchen ~ 1 Comment
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Mini haggis sweeties. Image: Kathryn Hawkins

A short post this week, but I wanted to publish a recipe to celebrate Scotland’s national poet, Robert Burns, whose anniversary falls on January 25th each year. These cute,  haggis-shaped sweet treats are a version of my Chocolate Haggis for a Burns Night supper (gluten-free, dairy-free, vegan) recipe from last year. You can mix and match ingredients according to the bits and pieces you have to hand. If you don’t like marzipan,  use ivory or cream coloured fondant icing instead.

Makes: 16

Ingredients

  • 50g unsalted butter or coconut oil
  • 50g heather honey or golden syrup
  • 75g free-from dark chocolate, broken into pieces
  • 75g free-from oatcakes, finely crushed
  • 40g toasted fine oatmeal
  • 50g currants
  • 50g toasted flaked almonds, crushed
  • Icing sugar to dust
  • 400g natural marzipan
  1. Put the butter (coconut oil) and honey (golden syrup) in a saucepan with the chocolate, and heat very gently, stirring, until melted.
  2. Remove from the heat and stir in the crushed oatcakes, oatmeal, currants and almonds. Mix well until thoroughly combined. Leave to cool, then chill for about 30 minutes until firm enough to form into portions.
  3. Divide the mixture into 16 and form each into an oval-shaped sausage. Chill for 30 minutes until firm.
  4. Divide the marzipan into 16 and flatten each into a round – use a little icing sugar if the marzipan is sticky. Wrap a disc of marzipan around each chocolate oat cluster; press the edges to seal and then twist the ends to make a haggis shape.
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    Mini chocolate haggis preparation. Image: Kathryn Hawkins

    Store the mini haggis at a cool room temperature until ready to eat. The marzipan will become sticky if refrigerated. Best enjoyed with coffee and a wee dram.  Until next week, I raise a glass to you all and say “Slàinte!” – to your good health 🙂

    Plate_of_mini_chocolate_haggis_and_a_wee_dram_of_whisky
    Mini haggis and a wee dram. Image: Kathryn Hawkins

Cauliflower – the king of winter vegetables – 3 recipe ideas (gluten-free; dairy-free; vegan)

~ My virtually free-from kitchen ~ 3 Comments

 

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Cauliflower roasted, stir fried, and steaks. Image: Kathryn Hawkins

When it comes to the winter months of the year, trying to buy only home-grown, British vegetables (as is my want) can be quite challenging especially if you desire something other than starchy root crops. In my opinion, the humble cauliflower reigns supreme at this time of year as it is a welcome diversion in flavour, taste and texture.

However, my thoughts haven’t always been so positive towards the cauliflower. At school, cauliflower was boiled beyond all recognition and served as a watery, soft mush – enough to put anyone off the vegetable for life. Yet, today, it is one of the “on trend” vegetables. If you cook it correctly, cauliflower has a  meaty texture, sweet flavour, and best of all, it can be cooked in many ways. It’s full of vitamin C and K, as well as B vitamins and dietary fibre. Easy to prepare, you can eat just about all of it from the inner the cream-coloured curds  to the outer wrapping of juicy leaves.

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Preparing cauliflower. Images: Kathryn Hawkins

The leaves help protect the curds, so try to buy the vegetable with as much greenery as possible. If you want to store cauliflower for a few days,  keep the leaves intact and place the stalk-end in a shallow depth of water in a bowl, in the fridge, and the cauliflower should keep fresh for up to a week.

To prepare, discard any damaged outer leaves, but keep the inner, more tender leaves – these can be cooked like cabbage. Once the curds are free from leaves, slice or break the head into florets. Prepared cauliflower florets dehydrate quickly so are best cooked soon after preparation.

I rarely cook cauliflower in water, but if I do, it is for a very short time only – the curds can get very spongy very quickly when cooked in water, and the flavour will be lost.

Following are my current 3 favourite ways of cooking cauliflower for maximum taste and texture: roasting, griddled steaks and stir-fried sprouting stems.

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Roast cauliflower with Indian spices. Image: Kathryn Hawkins

Toss chunky florets of cauliflower and  thickly sliced red onion in sunflower oil. Season with garam masala to taste. Spread out on a baking tray, season with salt and pepper and roast at 200°C (180°C fan oven, gas 6) for about 30 minutes, turning occasionally. Mix in cooked chick peas and return to the oven for a further 10 minutes until everything is lightly browned. Drain well, then serve sprinkled with black onion seeds. For a main meal,  mix into freshly cooked Basmati rice and sprinkle with fresh coriander and roasted cashew nuts.

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Freshly roasted spiced cauliflower. Image: Kathryn Hawkins

Probably the most popular way to serve cauliflower at the moment is as a steak. I usually cut the prepared curds into 2cm thick slices and poach them in simmering water for a couple of minutes before frying or placing on a griddle or barbecue – a large frying pan is good for poaching as it enables you to lift out the steaks more easily. Use tongs to make sure you drain the steaks well,  and dry them on kitchen paper so that excess cooking water is removed before cooking in oil.

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Pre-cooking cauliflower steaks. Image: Kathryn Hawkins
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Cauliflower steaks with Italian flavours. Image: Kathryn Hawkins

Brush the prepared cauliflower steaks lightly with vegetable oil on one side. Heat a griddle pan or frying pan until very hot, then add the streaks, oiled-side down. Press into the pan, reduce the heat to medium, and cook for 2-3 minutes until golden or lightly charred. Brush the top with more oil, and turn the steaks over. Cook for a further 2-3 minutes or until cooked to you liking. Serve straight from the pan drizzled with extra virgin olive oil, balsamic glaze or reduction, and toasted pine nuts. Top with griddled cherry vine tomatoes and fresh basil.

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Sweet sprouting cauliflower. Image: Kathryn Hawkins

One of the new kids on the block in the cauliflower world, is a variety with fine green stems and small, flowery curds. I was a bit sceptical when I first saw it (mainly because of the price), but I have since been converted. The stems are best cooked for a minimum time, just as you would for asparagus – steamed, griddled or stir fried – in order to retain the crisp texture. Unusually, the stems become even brighter green when cooked. The flavour is mild and sweet. To make sure the stems cook evenly, break or cut the stems up so that you have same-size thickness pieces.

You can keep these stems in a jug of water in the fridge for a couple of days to keep them fresh, as they do lose texture quickly. These sweet stems are a perfect choice for a single serving or to add to a combination of other vegetables.

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Freshly steamed in 3-4 minutes, sweet sprouting cauliflower stems. Image: Kathryn Hawkins

Heat a tablespoon of vegetable oil in a deep-frying pan or wok until hot. Add prepared raw stems and stir fry in the hot oil for 3 minutes. Cover with a lid, reduce the heat, and cook for a further 1 minute. Turn off the heat,  add finely chopped garlic to taste and drizzle with a little honey or agave syrup and gluten-free teriyaki marinade. Put the lid back on and leave to stand in the residual steam for a further minute. Drain the stems, reserving the juices, and pile into a warm serving bowl. Sprinkle with toasted sesame seeds. Mix a little sesame oil into the pan juices and serve alongside the stems as a dressing or dip. Utterly delicious 🙂

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Teriyaki and sesame dressed cauliflower stems. Image: Kathryn Hawkins

 

 

 

New year, new cake – Coffee and pecan loaf (gluten-free; dairy-free; vegan option)

~ My virtually free-from kitchen ~ 4 Comments
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Coffee and pecan loaf cake. Image: Kathryn Hawkins

I had planned that my first recipe post of the year would be a recipe bursting with nutrition and vitality – new year, fresh start, etc. However, it’s been so cold these past few days, when it came to it, I simply couldn’t face anything too healthy. Instead, I’ve been in the kitchen keeping warm by baking, and thus, my first recipe of 2018 is one of my favourite cakes.

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Sun-up on a frosty January morning. Image: Kathryn Hawkins

I took this shot of the garden from an open window about 9am yesterday morning, just as the sun was rising. The image below is the window adjacent to the one I opened – the beautiful ice pattern is on the inside!

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Window pane iced-up on the inside. Image: Kathryn Hawkins

So, in my books, cold weather is enough justification for cake, and I start my new year blog posts with one of my “desert island” cakes: a coffee one.

I’ve been using a heritage brand of coffee and chicory essence as a coffee flavouring in baking for as long as I can remember. It was our “turn to” flavouring long before decent barista-style instant coffee and espresso shots came to British shores. Sadly, the glass bottle packaging of old has been replaced by a plastic version (making it look less authentic), but the old-fashioned label is practically unchanged in design and the product within tastes just as good as always. I haven’t found anything that comes close to the concentrated flavour it offers in baking. In summer, I use it to make a base for a deliciously smooth and well-rounded iced coffee, ice-creams and chilled custards.

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My favourite coffee flavouring, and finely ground pecan nuts. Images: Kathryn Hawkins

The sweet, nutty flavour of pecans goes particularly well with coffee. You can use walnuts if you prefer, but I find them a bit overpowering if you really want the taste  of coffee to dominate your bake. For this recipe, grind up some of the pecans very finely to make a “flour” for a better formed cake crumb, and then add the remainder as finely chopped pieces for extra nutty texture. I add a little arrowroot to help bind the mixture but you can leave it out if you prefer. I hope you enjoy the flavours as much as I do 🙂

Serves: 10

Ingredients

  • 225g pecan halves
  • 125g gluten-free plain flour (such as Dove’s Farm)
  • 8g arrowroot
  • 2 level teaspoons gluten-free baking powder (such as Dr Oetker)
  • 175g light brown soft sugar
  • 3 large eggs (or, for a vegan cake, use 180g silken tofu)
  • 175ml sunflower oil
  • 4 tsp Camp coffee essence or similar
  • 50g Demerara sugar
  1. Preheat the oven to 180°C (160°C fan oven, gas 4). Grease and line a 1kg loaf tin. Put 125g pecans in a blender or food processor and blitz until very finely ground. Chop the remaining pecan nuts finely.
  2. Sift the flour and arrowroot into a bowl and stir in both lots of pecans along with the sugar. Beat the eggs (or tofu) with the oil until well blended, and then thoroughly mix into the dry ingredients.
  3. Transfer to the prepared tin. Smooth the top and put the tin on a baking tray. Scatter the top of the cake with the Demerara sugar. Bake for about 1 hour 10 minutes until risen, lightly cracked, and firm to the touch. A skewer inserted into the centre will come out clean when the cake is cooked. Leave to cool in the tin for 30 minutes, then turn on to a wire rack to cool completely. Wrap and store for 24 hours for better flavour and texture.
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    Dense, moist textured coffee and pecan loaf cake. Image: Kathryn Hawkins
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    Coffee and pecan loaf cake, ready to serve. Image: Kathryn Hawkins

     

     

 

 

Sticky toffee Christmas pudding (gluten-free; dairy-free; vegan)

~ My virtually free-from kitchen ~ 1 Comment
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Sticky toffee Christmas pudding. Image: Kathryn Hawkins

Just a few days to go before the festive feasts begin, and what could be more appropriate for my last post before Christmas, than a delicious alternative Christmas pudding. I do enjoy a traditional, steamed fruit pudding, but this year I fancied a change, and have developed an alternative recipe. This pudding is fruity, but a little wee bit lighter in texture, and with the emphasis on toffee flavour rather than spice; I guarantee, it is utterly divine 🙂

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Cherries, apricots, sultanas and currants. Image: Kathryn Hawkins

The recipe makes 2 x 250ml puddings, which I think serve between 2 and 4 people, depending on how large an appetite you have. If you prefer,  put the mixture in a 500ml basin and cook it for about an hour longer. I usually steam puddings in a slow cooker, this way I can forget about them and don’t end up with a steamy kitchen. If you prefer, put the puddings on a trivet, in a saucepan or in a steamer compartment, cover tightly with a lid, and then cook in the steam for about 1 1/2 to 2 hours. You can use any combination of fruit (or nuts) you have to make up the weight in the ingredients list, it’s a great pudding to use up any odds and ends you have.

Makes 2 x 250ml puddings

Ingredients

  • 75g dried dates
  • 50g dairy-free margarine
  • 50g light Muscovado sugar
  • 50g silken tofu
  • 65g self-raising gluten-free flour
  • ½ teasp bicarbonate of soda
  • 125g mixed dried fruit

For the sauce:

  • 85g light Muscovado sugar
  • 30g dairy-free margarine
  • 110ml canned coconut milk
  • ½ teasp good quality vanilla extract
  1. Grease and flour 2 x 250ml pudding basins. Put the dates in a small saucepan with 75ml water. Bring to the boil, cover and simmer gently for 5 minutes until very soft. Beat well with a wooden spoon until smooth, then leave to cool completely.
  2. When you are ready to mix up the puddings, put the slow cooker on High and leave to preheat for 20 minutes. Meanwhile, put the margarine, sugar and tofu in a bowl. Add the cold date mixture and whisk everything together until smooth and creamy.

    Preparing_the_pudding_mixture
    Preparing the date mixture and blending the ingredients. Images: Kathryn Hawkins
  3. Sieve the flour and bicarbonate of soda on top. Add the fruit and gently mix all the ingredients together. Divide between the 2 basins and smooth the tops.

    2_china_basins_covered_with_parchment_and_foil
    Preparing the puddings for steaming. Image: Kathryn Hawkins
  4. Cover the puddings with a layer of baking parchment, and then foil, and tie securely with string. Put the basins in the slow cooker, side by side, pour in sufficient hot water to come halfway up the sides of the basins, cover and leave to cook for 2 hours. A skewer inserted into the centre of each pudding will come out clean when the puddings are ready.
  5. For the sauce, put the sugar, margarine and half the coconut milk in a small saucepan. Heat gently, stirring, until melted together, then raise the heat and simmer for about 5 minutes until richly golden and caramelised. Remove from the heat and stir in the remaining coconut milk and vanilla extract.
    Making_dairy-free_vegan_toffee_sauce
    Making the toffee sauce. Images: Kathryn Hawkins

     

  6. When the puddings are ready, remove them from the slow cooker and leave them to stand for 5 minutes. Remove the wrappings and turn out on to warm serving plates. Pour over sauce and serve immediately.

    A_spoonful_of_sticky_toffee_Christmas_pudding
    Ready to eat, sticky toffee Christmas pudding. Image: Kathryn Hawkins

    That just leaves me to pass on my very best wishes to you for a happy, healthy and enjoyable Christmas holiday. Happy festive feasting!

 

Rumbledethumps (gluten-free; dairy-free & vegan alternatives)

~ My virtually free-from kitchen ~ 1 Comment

 

Dish_of_Scottish_classic_potatoes_and_kale_with_cheese_on_top
Freshly baked Rumbledethumps. Image: Kathryn Hawkins

Great name for a recipe eh? What’s more, I haven’t made it up. This is a Scottish classic, and I’ve chosen to post it now for 2 reasons. It’s been very cold here this week and this is fabulous comfort food, and also with the festive season nearly upon us, it is an excellent recipe for using up leftovers. It uses 2 of my favourite vegetables, potatoes and kale (or cabbage).

I love kale. So much flavour and texture, I think it out-strips cabbage and other greens in every way. Up until a couple of years ago, Cavelo Nero, Italian black kale, was my favourite variety, but then along came mini kale and my mind was changed. Very quick to cook, simple to prepare, with a milder, slightly sweet and nutty flavour, it looks very pretty too. The small leaves are  also excellent raw in winter salads.

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Mini kale. Image: Kathryn Hawkins
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Heads of mini kale, up close. Image: Kathryn Hawkins

So on with the recipe. Traditionally, this is a very simple combination of leftover cooked potatoes and cabbage fried with onion and then grilled with cheese on top. What’s not to like? The name, by the way, is believed to come from the combination of the “thumping” sound associated with mashing potato and the mixing together of the ingredients (a “rumble”). Here’s my version.

Serves: 3 to 4 as a side dish

Ingredients

  • 150g mini kale, kale, cabbage or other greens (if you have leftovers, you’re halfway there with the recipe already)
  • 500g cooked potatoes (I had some boiled small potatoes with skins on to use up)
  • 25g butter or dairy-free margarine
  • 1 tbsp. vegetable oil
  • 1 leek, trimmed and shredded (or use thinly sliced onion if you prefer)
  • Salt and freshly ground black pepper
  • 50g grated Scottish Cheddar or dairy-free/vegan grated cheese
  1. If you are starting from scratch, prepare the greens and cook them in lightly salted water for 3-5 minutes until just tender. Drain well.
  2. Put the potatoes in a bowl and mash them to crush slightly.
  3. In a large frying pan, melt the butter with the oil and gently fry the leek for 3-4 minutes until softened (if you’re using onion, cook it gently for longer, until tender).
  4. Stir in the potatoes and greens, and stir fry the vegetables gently together for 5-6 minutes until thoroughly heated. Season well and transfer to a heatproof dish.

    Steps_to_making_Rumbledethumps
    Basic preparation of Rumbledethumps. Image: Kathryn Hawkins
  5. Preheat the grill to medium/hot. Sprinkle the vegetables with grated cheese and grill for about 5 minutes until golden and bubbling. Serve immediately.
A_spoonful_of_Rumbledethumps
Comfort with every spoonful. Image: Kathryn Hawkins

 

 

Sesame shortbreads (gluten-free; dairy-free; vegan)

~ My virtually free-from kitchen ~ Leave a comment
Home-made_sesame_shortbreads
Sesame shortbreads. Image: Kathryn Hawkins

I’ve had a busy few days with my work, and subsequently only had time for one quick baking session this week. I turned to an old favourite of mine, shortbread. Easy to make and lovely to eat, and open to so many variations. This time, I had a break with tradition and made a super rich seeded version and replaced some of the fat with tahini.

I often replace a portion of the flour in cakes and bakes with ground almonds, and, if I don’t have enough ready-ground, I blitz up my own in a coffee grinder. If you use the non-blanched almonds, you’ll find the ground meal gives a more earthy to your bakes.

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Sesame seed paste and home-made ground almonds. Images: Kathryn Hawkins

These tasty shortbreads have a soft, crumbly texture, and a rich, nutty flavour; they are delicious with a cup of coffee and keep well for a few days in an airtight tin. I find them impossible to resist. I’m away to eat the last one after I finish typing this!

Makes: 18

Ingredients

  • 150g gluten-free plain flour (such as Dove’s Farm)
  • 65g icing sugar
  • 75g ground almonds
  • 25g toasted sesame seeds
  • 85g tahini (sesame seed paste)
  • 50g very soft dairy-free margarine (or butter if you eat it)
  • 1 tbsp. each of chia seeds, toasted sesame seeds and Demerara sugar, mixed, for the topping
  1. Sieve the flour and icing sugar into a bowl and stir in the ground almonds and toasted sesame seeds.
  2. Mix the tahini and margarine together until well blended, then stir into the dry ingredients until well mixed.
  3. Bring the ingredients together using your hands, then turn out on to a lightly floured work surface and knead gently to form a smooth dough. Divide into 18 portions and form each into a ball.
  4. Arrange on the baking tray, press down lightly to make chunky rounds and sprinkle lightly with the sugary seed mix. Chill for 30 minutes.

    Preparation_of_sesame_shortbread_biscuits
    Preparing sesame shortbreads. Image: Kathryn Hawkins
  5. Preheat the oven to 180°C (160°C fan oven), gas 4. Line a large baking tray with baking parchment. Bake the shortbreads for about 25 minutes until lightly brown and crisp. Leave to cool on the tray.

    Serving_of_home-made_sesame_shortbreads
    Ready for eating, sesame shortbreads. Image: Kathryn Hawkins