Moorish red orange and carrot salad (gluten-free; dairy-free; vegan)

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A seasonal salad to banish the winter blues. Image: Kathryn Hawkins

This is a great time of the year for oranges. Last weekend, I bought a bag of Seville oranges and made some marmalade, something I haven’t done for many years. It took me much longer than I remembered, but the effort was worthwhile as I have 12 large jars to see me through the year. The other citrus fruit that caught my eye this week comes from Sicily. Beautiful, blushing red oranges (or “Blood oranges” as I remember them being called). They look as lovely on the outside as they do on the inside.

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Sicilian red oranges. Image: Kathryn Hawkins

It may not seem the right time of year to be serving up a salad, but my recipe this week is a good choice for eating now, it oozes health and vitality, is robust in flavour with a crunchy texture, and makes a great accompaniment to pulse, rice or grain dishes or can be served on its own as a simple light lunch with bread and a dollop of hummus. The flavours and colours of this salad are the perfect tonic to pick you up if, like me, you are suffering from the winter blues.

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Robust flavours and crunchy textures. Image: Kathryn Hawkins

The salad is dressed with a simple combination of olive oil and freshly squeezed orange juice flavoured with the warming, earthy spices toasted cumin seeds and dried chilli. I also fried some sunflower seeds and pumpkin seeds for 4-5 minutes in a little olive oil with some sea salt, to add bite and nuttiness as a sprinkle on top. I hope you enjoy the recipe, and if you can’t find red oranges, any orange or even pink grapefruit would work.

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Salad dressing and toasted, salted seeds. Images: Kathryn Hawkins

Serves: 2 to 4 (lunch or accompaniment)

Ingredients

  • 250g carrots (for extra colour I used a heritage variety which were purple, orange and yellow)
  • 3 red oranges
  • Red orange juice (you should have sufficient leftover from peeling the 3 oranges)
  • Approx. 25ml extra virgin olive oil
  • 1 – 2 tsp caster sugar or maple syrup (or honey if you eat it), optional
  • Pinch of sea salt
  • ½ tsp toasted cumin seeds, ground
  • ½ tsp dried chilli flakes
  • 100g pitted black olives
  • Fried, salted sunflower and pumpkin seeds to sprinkle
  1. Peel and grate the carrots. Place in a bowl and put to one side. Slice the top and bottom off each orange, then using a small sharp knife, slice off the skin, taking away as much of the white pith as you can – see images below. Slice each orange into thin rounds and remove any pips.
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    Heritage carrots. Images: Kathryn Hawkins

    Step_by_step_to_prepaing_red_oranges_for_salad
    Preparing red oranges. Images: Kathryn Hawkins
  2. Drain the orange slices, reserving the juice – any pieces of orange skin that have orange flesh attached can also be squeezed to obtain precious drops of juice.
  3. Measure the juice and mix with the same amount of olive oil, then stir in the salt, spices and sugar, if using. Toss the dressing into the grated carrots.
  4. Carefully fold in the orange slices (you may prefer to cut the orange into smaller pieces) along with the olives. Cover and chill until ready to serve, but allow to stand at room temperature for 30 minutes for the flavours to develop.
    Moorish_red_orange_and_carrot_salad_ready_to_eat
    Ready to eat. Image: Kathryn Hawkins

    I’ve been enjoying freshly squeezed red orange juice for breakfast this week as well. Such a pretty colour, and a super-zingy start to the day.

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    Freshly squeezed red orange juice. Images: Kathryn Hawkins

    I have another Sicilian inspired recipe lined up for next week, so until then, I hope you have a good few days 🙂

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For Burns Night, Scottish shortbread (gluten-free; dairy-free; vegan)

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Scottish shortbread. Image: Kathryn Hawkins

Happy Burns Night, or Day, depending on when you are reading this!

When I started my blog several months ago, my very first recipe was for an old favourite of mine, shortbread. Looking back recently, I thought that the recipe could do with a bit of an update. Now I have a dairy-free version which I am very happy with and so, I have updated my original recipe, timing it for this year’s January 25th celebration.

For a couple of weeks now, I’ve noticed that my Scottish recipe posts have been receiving quite a few views, so here are links to other recipes you might like to try this January 25th: tattie scones, chocolate haggis, vegan haggis and Burns Night mini chocolate haggis.

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Vintage thistle cake tin. Image: Kathryn Hawkins

On with the recipe. I have given my shortbread rounds a suitably Scottish flourish by embossing them with a thistle on the top. If you don’t have a traditional shortbread mould, then simply roll out the dough and cut out rounds using a plain or fluted edge cookie cutter. Prick the tops and press the edges with the fork before baking.

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Shortbread and whisky, Image: Kathryn Hawkins

Here’s the link back to the updated original shortbread recipe – now dairy-free and vegan as well as gluten-free – and if you are using a shortbread mould, there are some step by steps images to help you.

That’s all for this week. I’m off for a wee dram; I’ll be posting again soon. Sláinte!

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Sláinte! Image: Kathryn Hawkins

 

 

Vegan haggis (dairy-free; gluten-free variation)

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Haggis, neeps and tatties the vegan way. Image: Kathryn Hawkins

Hello again. I hope 2019 is going well for you so far. There’s a wee bit of forward planning gone into  this week’s recipe. Next Friday, January 25th, is the Scottish feast of Burns Night, which is traditionally celebrated in a very meaty way with the dish of haggis accompanied with the only vegetarian part of the meal: “neeps and tatties” (mashed turnip (swede) and potatoes). I’ve been working on a meat-free version for a while, and finally I think I’ve cracked it this year. The flavour and texture is not that far off the traditional version and much nicer than any commercially made veggie haggis I have tried. I hope I might tempt you into making one for yourself.

You’ll need to allow at least a day in advance before you cook the haggis, but it will keep wrapped up in the fridge for 3 or 4 days before cooking if you want to prepare ahead.

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Burns supper. Image: Kathryn Hawkins

Without going into the grim details of what’s in a traditional haggis, I’ve replaced the meat, etc. with mushrooms, red lentils and pearl barley which give the texture in the dish. Other than that, the bulk of the haggis is made up in the traditional way with toasted oatmeal. For a completely gluten-free version, replace the pearl barley with well-cooked white or brown rice, and use certified free-from oatmeal. I’ve stuck to the traditional haggis seasonings of plenty of black pepper, nutmeg and salt.

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Traditional haggis seasoning: salt, pepper and nutmeg. Image: Kathryn Hawkins

Because there is no outer “skin” to contain  the vegan haggis mixture, the assembly method is quite long, however the recipe itself is pretty straightforward. I’ve included plenty of step-by-step images to help with the assembly. Let me know how you get on 🙂

Serves: 3-4

Ingredients

  • 1 tbsp. vegetable oil
  • 1 medium onion, peeled and finely chopped
  • 1 bay leaf
  • 225g large flat mushrooms. peeled and chopped
  • 100g pinhead oatmeal or groats (use certified gluten-free if Coeliac)
  • 150g cooked, well-drained red lentils
  • 150g cooked, well-drained pearl barley (use well-cooked brown or white rice to make completely gluten-free)
  • 1 tsp salt
  • ½ tsp ground black pepper + extra to serve
  • A large pinch grated nutmeg
  • Approx. 4 tbsp. cold vegetable stock
  • 50g vegetable suet
  1. Heat the oil in a lidded frying pan and gently fry the onion with the bay leaf, stirring, for 2 minutes. Cover with the lid, reduce the heat to low and cook for 15 minutes until soft. Add the mushrooms, raise the heat and stir fry for 2 minutes. Cover again,  reduce the heat and cook gently for 10 minutes until tender. Leave to cool completely. Discard the bay leaf.

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    Cooking mushrooms for vegan haggis. Images: Kathryn Hawkins
  2. Meanwhile, heat a dry frying pan until hot. Sprinkle over the oatmeal, and cook, stirring the oatmeal over a medium heat, for 7-8 minutes, to “toast”, without over-browning. Leave to cool.

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    Cooking oatmeal. Images: Kathryn Hawkins
  3. To assemble the haggis, mix the oatmeal, lentils and barley or rice into the cold mushroom mixture. Add the seasoning, and sufficient stock to bind the mixture together without making it too wet – how much you need will depend on how juicy the mushrooms are – then mix in the suet – it is important that everything is cold otherwise the suet will melt.

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    Mixing the haggis ingredients. Images: Kathryn Hawkins
  4. Lay 3 large  sheets of cling film, approx. 44 x 32cm, on top of each other on a tray or work surface. Pile the haggis mixture in the centre. Fold the longest sides of cling film tightly over the mixture and then twist the ends tightly closed to form a chunky haggis shape, approx. 16cm long. Put in the fridge to firm up overnight.

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    Shaping the haggis. Images: Kathryn Hawkins
  5. To cook the haggis, Lay a sheet of foil on a tray or work surface (same size as the cling film) and then place a sheet of baking parchment on top. Carefully unwrap the haggis and carefully place it in the centre of the parchment. It should its hold shape but won’t be completely solid. Fold the parchment over the haggis as you did with the cling film; scrunch the ends gently together and fold the parchment underneath the haggis. Wrap the foil over and twist the ends tightly to retain the haggis shape.

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    Preparing vegan haggis for cooking. Images: Kathryn Hawkins
  6. Pour a 1cm depth of water into the bottom of a deep, lidded frying pan or a large saucepan. Bring to the boil, then place the haggis in the water, seam-side up; cover with the lid, reduce to a gentle simmer and cook for 1 ¼ hours until piping hot – if you have a food probe, test the centre, it should be at least 75°C to serve.

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    Cooking the haggis. Images: Kathryn Hawkins
  7. Carefully drain the haggis and leave to stand for 10 minutes. Remove the foil and place the haggis, still in the parchment, on a warmed serving platter. Open out the parchment and serve straight away, accompanied with mashed turnip and potatoes, and more black pepper if liked.

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    Freshly cooked vegan Haggis. Image: Kathryn Hawkins

Note: if you have any haggis leftover, let it cool and chill it down for the next day. Cut into chunky slices and fry for a few minutes on each side until crisp, brown and hot. Serve with tomatoes and oatcakes. This is my favourite way of serving and eating haggis, the oatmeal becomes crunchy and deliciously nutty when fried. Have a good week!

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Vegan haggis, even better the next day. Image: Kathryn Hawkins

 

Slow-cooker bean and vegetable hash (gluten-free; dairy-free; vegan)

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Rise and shine, bean and vegetable hash with fresh toast. Image: Kathryn Hawkins

Welcome to my first post of the new year. On the menu this week is a hearty (and healthy) breakfast/supper dish cooked in the slow-cooker, perfect for the time of year and for Veganuary, as this month has become known 🙂

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A hearty, healthy start to the day. Image: Kathryn Hawkins

The recipe takes next to no time to prepare, and once it’s all mixed up and in the cooker, you’ve got 9 hours to get on with your life. The hash is a simple combination of vegetables that slow-cook well, some cooked beans and a mix of spices to pep things up.

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Hash vegetables. Image: Kathryn Hawkins
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Cooked borlotti beans. Image: Kathryn Hawkins
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Hash seasoning. Image: Kathryn Hawkins

So with no more blurb from me, here’s what to do……

Serves: 4

Ingredients

  • 225g sweet potato
  • 225g general purpose potatoes
  • 1 red onion
  • 1 each yellow and red pepper
  • 3 tbsp. vegetable oil
  • 350g ripe tomatoes
  • 240g cooked pinto, kidney or borlotti beans
  • 1 tsp each ground cumin and smoked paprika
  • ½ tsp dried chilli flakes
  • ½ tsp smoked or regular salt
  • Freshly ground black pepper
  • Freshly chopped parsley
  1. Peel the potatoes and cut into approx. 0.75cm thick pieces. Peel and slice the onion. Deseed and slice the peppers.

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    Prepared hash vegetables. Image: Kathryn Hawkins
  2. Heat the oil in a large frying pan and stir fry the prepared vegetables for 5 minutes. Transfer to the slow cooker dish.
  3. Quarter the tomatoes and mix into the vegetables along with the beans, spices and seasonings.

    Preparing_and_cooking_vegetables and beans_for_hash
    Hash preparation. Images: Kathryn Hawkins
  4. Cover with the lid. switch the slow-cooker on to the Low setting and leave to cook undisturbed overnight or up to 9 hours, until the vegetables are meltingly tender.

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    My slow cooker. Image: Kathryn Hawkins
  5. To serve, stir the mixture well. Pile on to warm serving plates and sprinkle with parsley. For breakfast, some freshly grilled toast is all the extras you need; for supper, the hash is great spooned over rice or pasta.

    Up_close_on_serving_of_vegan_bean_and_vegetable_hash
    Ready to eat. Image: Kathryn Hawkins

Mince pie crumbles (gluten-free; dairy-free; vegan)

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Mince pie crumbles. Image: Kathryn Hawkins

I love a good mince pie, and this recipe is one of easiest and tastiest you can make. No rolling pin or tart tins required, just a square cake tin and a pair of (clean) hands.

You can use homemade or readymade mincemeat for the filling and any combination of dried fruit or nuts you have – it’s a good way to use up leftover bits and pieces. Grated apple also works well added to the mincemeat. Add a splash of your favourite tipple and you have something very festive indeed!

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Mincemeat and fruit filling with a splash of cherry brandy. Images: Kathryn Hawkins

The crumbles keep well for up to a week when stored in an airtight container – they will become softer and more cake-like a time goes by, but the flavour intensifies – and they also freeze well. Enjoy them warm, straight out of the tin, as a hot pudding, or let them cool and serve as a delicious bake. Here’s what to do:

Makes: 16

Ingredients

  • 115g solid white vegetable fat (such as Trex or coconut oil), softened
  • 115g dairy-free margarine or spread
  • 115g soft light brown sugar
  • ½ tsp salt
  • 1 tsp good quality almond extract, optional (or use 1 tsp ground cinnamon or mixed spice to flavour)
  • 100g ground almonds
  • 250g gluten-free plain flour blend (such as Doves Farm)
  • 10g gluten-free baking powder (such as Dr Oetker)
  • 500g vegan mincemeat
  • 100g dried cranberries
  • 100g chopped dried apricots
  • 2 tbsp. cherry brandy or your favourite tipple
  • 50g golden marzipan (optional)
  • 1 tsp icing sugar, to dust
  1. Preheat the oven to 180°C, 160°C fan oven, gas 4. Grease and line a deep 21cm square cake tin. In a mixing bowl, beat together the fat. margarine, sugar and salt until well blended. Stir in the ground almonds and extract or spice, if using.
  2. Sift the flour and baking powder on top and mix everything together to form a soft, crumbly mixture. Press 350g of the mix into the base of the tin – I find using a floured back of spoon is a good way to achieve a smooth, thick base. Prick all over with a fork and bake for 20 minutes until lightly golden and firm.
  3. Mix the mincemeat, cranberries, apricots and brandy together and spread over the base. Sprinkle the remaining crumble on top, gently packing it down but making sure you retain the crumbly texture.
  4. Bake for about 40 minutes until lightly golden and firm to the touch. Leave to cool for 10 minutes, then slice into 16 squares. Leave in the tin to cool completely before removing and arranging the pieces on a board or tray.

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    Making mince pie crumbles. Images: Kathryn Hawkins
  5. To decorate, roll out the marzipan thinly and cut out as many stars or festive shapes as you are able, re-rolling the marzipan as necessary. Arrange the stars on the squares and dust lightly with icing sugar.
    Serving_of_a_single_square_of_mince_pie_crumbles
    Ready for the eating. Image: Kathryn Hawkins

     

    This is my last post for 2018. I’d like to thank all of you who have stopped by my blog and read my posts. It is a pleasure to write my posts and receive such lovely feedback.

    It’s beginning to feel a lot like Christmas as the song says, we had our first snowfall last night and I woke to the garden transformed into Narnia. On this wintry note, I’d like to wish you all a very happy Christmas and new year when it comes. I will be back up and running in a few weeks.

    A_snow_covered_Perthshire_garden_in_mid_December
    Festive snowfall. Image: Kathryn Hawkins

Salt and caramel nut butter fudge (gluten-free; dairy-free; vegan)

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Salt and caramel nut butter fudge. Image: Kathryn Hawkins

I’ve had a hectic few days since my last post. I have got a bit behind with my festive preparations, but I’m pleased to report that back on track again now. I’ve been in the kitchen this weekend and here is the first of my 2 festive posts.

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Home-made fudge, a perfect gift for Christmas. Image: Kathryn Hawkins

I am a huge fan of homemade sweeties, especially fudge, but I have found it difficult to find a recipe that works well as a dairy-free version. I have made the super-easy chocolate-based fudge recipes from time to time, but they do have a different texture to the fudge I remember from childhood.

For this week’s recipe, I have turned to an old recipe book and adapted a traditional recipe which produces the flaky, melt-in-the-mouth texture I really like, and it makes a lovely edible gift too, perfect for the time of year – if you can bare to give it away!

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Melt-in-the-mouth home-made fudge. Image: Kathryn Hawkins

I used peanut butter as the main flavouring, but any nut butter (or tahini) will work just as well. To get the right consistency, you do need to use a butter replacement with a high fat content; I used coconut oil but a solid white vegetable fat like “Trex” would work if you don’t want the extra flavour from using coconut.

As with most traditional sweet making, a sugar thermometer is a vital piece of kit, but if you don’t have one, I’ve included a quick tip which will help determine whether the fudge is ready or not.

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Ingredients for making home-made fudge the traditional way. Image: Kathryn Hawkins

Makes: 25 to 36 pieces

Ingredients

  • 450g granulated sugar
  • 1 ½ tsp salt (use less or none if you don’t want the salty flavour)
  • 50g coconut oil or white vegetable fat
  • 150g no added salt or sugar peanut or other nut butter
  • 150ml unsweetened dairy-free milk (I use unsweetened soya milk)
  • 2 tbsp. golden syrup
  • 2 tsp caramel flavour (or vanilla extract to taste if you prefer a different flavour)
  1. Line an ungreased 18cm square cake tin with baking parchment or waxed paper. Put all the ingredients except the flavouring in a large saucepan and heat gently, stirring, until the sugar dissolves and the coconut oil melts.
  2. Bring to the boil and continue boiling for about 5 minutes until a temperature of 116°C is reached on a sugar thermometer. Alternatively, drop a little of the mixture into a cup of cold water. If it forms a soft ball when rolled between your finger and thumb, the cooking is complete. It is important to keep stirring the boiling mixture to prevent it sticking and burning on the bottom of the pan.

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    Cooking and testing the fudge mixture. Images: Kathryn Hawkins
  3. Turn off the heat, add the flavouring and stir well. Keep stirring the mixture occasionally as it cools. After about 20 minutes or so, the mixture will begin to thicken and lose its shine, this is the time to mix thoroughly until the texture becomes grainy and stiffer – this is how the perfect texture is achieved.
  4. Transfer to the prepared tin, smooth off the top and leave to cool for about 30 minutes until almost set. Score the top with a sharp knife into 25 or 36 squares, then leave to cool completely for 2 to 3 hours.

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    Cooling and setting cooked fudge mixture. Images: Kathryn Hawkins
  5. Cut through the pieces completely and remove from the tin. Store between sheets of baking parchment or waxed paper in an airtight container for up to 3 weeks.
    Home-made_salt_and_caramel_nut_butter_fudge_cut_into_sqaures_in_tin
    Ready for sampling. Image: Kathryn Hawkins
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    Traditional home-made fudge. Image: Kathryn Hawkins

    Have a good few days and good luck with all your festive preparations. I have my second festive post to put up before Christmas, so I will be with you again in a few days time 🙂

Mini gluten-free Arlette (dairy-free; vegan)

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Mini gluten-free Arlette biscuits. Image: Kathryn Hawkins

A few months ago, I posted a recipe on how to make a gluten-free rough puff pastry; it has proved to be one of the most looked at recipes on my blog. If you have the time, it is worth making your own pastry, but now there are also viable ready-made pastries to use if you are in a hurry such as Jus-rol gluten-free puff pastry sheets.

This week’s recipe is based on a French patisserie classic. Arlette are traditionally large, thin spirals of very crisp puff pastry flavoured with butter, cinnamon and sugar. My free-from version is flavoured with vanilla seeds but feel free to use a dusting of ground cinnamon if you prefer something more authentic. I found it easier to make smaller rounds as it is challenging to roll out, and then slice, gluten-free pastry thinly. If you’re not gluten-free, just roll out regular puff pastry as thinly as possible and prepare and cook the Arlette in the same way.

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Sugar and spice, and all things nice. Image: Kathryn Hawkins

It’s a simple recipe with few ingredients, but the pastries taste very good, and make the perfect nibble to go alongside a mid-morning coffee 🙂

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Mid-morning coffee break. Image: Kathryn Hawkins

Makes: 28

Ingredients:

  • 1 vanilla pod
  • Gluten-free flour for dusting
  • 275g gluten-free, vegan puff or rough-puff pastry
  • 25g vegan margarine, softened
  • 25g caster sugar
  1. Line 2 baking trays with baking parchment. Slice the vanilla pod in half and using the tip of a small, sharp knife, scrape out the seeds from the middle. Put to one side.
  2. Lightly dust the work surface with flour and roll out the pastry to make a 30cm square.
  3. Spread the vanilla seeds all over the pastry, then spread with margarine and sprinkle with sugar.
  4. Carefully roll up from one side, as tightly as possible, to make a long, thin sausage-shape.

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    Arlette preparation. Images: Kathryn Hawkins
  5. Trim away the ends to neaten, then cut into 1cm thick slices – you may find it easier to flour the knife blade each time you make a cut. You should be able to make 28 thin rounds. Transfer them to the baking trays and chill for 30 minutes.
  6. When you are ready to cook the Arlette, preheat the oven to 200°C, 180°C fan oven, gas 6. Bake for 20-25 minutes until crisp and golden. Transfer to a wire rack to cool.

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    Rolling, slicing and baking Arlette. Images: Kathryn Hawkins
  7. Serve them underside up to reveal the crisp sugar coating and vanilla seeds. If you can leave them alone, they will store for up to a week in an airtight container.

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    Ready to serve, home-made gluten-free Arlette. Image: Kathryn Hawkins

 

 

 

Two potato gnocchi (gluten-free; dairy-free; vegan)

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Two potato gnocchi. Image: Kathryn Hawkins

I’m feeling a bit pleased with myself this week. I have just dug up the first couple of sweet potato plants and harvested a reasonable crop. I planted the “slips” back in early June in my unheated greenhouse, and with the wonderful summer we had this year along with plenty of watering, the plants flourished.

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Home-grown sweet potatoes, variety: Beauregard. Images: Kathryn Hawkins

To be honest, the sweet potatoes did better than the regular potatoes I planted outside. I grew my favourite variety, Pink Fir, which have knobbly pink skins and a delicious flaky texture inside. I had a fair crop, but I think the lack of natural rain water did inhibit their growth.

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Final crop of Pink Fir potatoes. Image: Kathryn Hawkins

This week’s recipe combines the two varieties to make one of my favourite Italian meals, the floury potato dumplings known as gnocchi. Adding sweet potato in the mix gives the dumplings a light golden colour, and subtle sweet flavour.

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Freshly cooked two potato gnocchi. Image: Kathryn Hawkins

Choose a dry textured white potato to mix with the sweet potato, and you’ll have the perfect textured gnocchi. Because my sweet potatoes were home-grown, they were quite small in comparison to ones I can buy. To make the perfect gnocchi, you cook the potato whole, in the skin, so you may need to cut up the potatoes if they are very large to make sure both varieties cook evenly and in a reasonable time.

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Scrubbed and ready for cooking. Image: Kathryn Hawkins

Once the dumplings are cooked through, I like to pop them in a heated pan with some melted dairy-free margarine and olive oil, and stir fry them for a few minutes to crisp up the outsides. The more traditional way of serving gnocchi is simply freshly boiled, seasoned, and then accompanied with the dressing of your choice – I like to dress freshly cooked gnocchi with extra virgin olive oil, some fresh basil and wild rocket leaves. I hope you enjoy the recipe.

Ingredients

Serves: 3 to 4

  • 450g same-size sweet and white potatoes, scrubbed
  • Approx. 100g gluten-free plain flour blend (I use Dove’s Farm)
  • Salt
  • 25ml good quality olive oil
  1. Put the whole potatoes, unpeeled, in a saucepan and cover with water. Bring to the boil and cook until tender – mine took about 15 minutes. Drain well, and leave to cool for about 10 minutes until just cool enough to handle, then slip off the skins.
  2. For perfectly smooth gnocchi, process the cooked potatoes by pushing through a ricer or wide meshed metal sieve, directly on to the work top, then work in sufficient flour, along with ½ tsp salt and the olive oil to make a smooth, firm dough.

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    Cooking and ricing potatoes for gnocchi. Images: Kathryn Hawkins
  3. Leave the dough to rest for 15 minutes on the work top, then divide into 4 pieces. Roll each piece into long rolls about 2cm thick, and cut each roll into 2cm wide chunks. You should be able to make about 50 pieces in total.
  4. To achieve the distinctive shape of the dumplings, roll the potato pieces into a balls and gently press your finger into the centre of each to make an indent, then roll onto the prongs  of a fork to make the pattern. Spread out the prepared gnocchi on a clean floured tea-towel.

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    Shaping gnocchi. Images: Kathryn Hawkins
  5. To cook, bring a large pan of lightly salted water to the boil and cook the dumplings gently, in 2 batches, for 2-3 minutes until they float to the surface, then remove from the saucepan  using a slotted spoon and place them in a warm serving dish. Cover and keep warm while you prepare the remaining gnocchi in the same way. Serve immediately with your favourite accompaniment. Buon Appetito!

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    Freshly cooked gnocchi with fresh basil, black pepper and wild rocket. Image: Kathryn Hawkins

Pear, pecan and maple crostata (dairy-free and vegan)

 

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Pear, pecan and maple crostata. Image: Kathryn Hawkins

A few weeks ago, I promised a new pear recipe, and now I have harvested all the pears from the garden, I have been back in the kitchen, cooking up something suitably fruity for this week’s post.

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Pastry leaf border. Image: Kathryn Hawkins

My small Concorde pear tree produced a bumper crop this year. I picked all the fruit at the end of last month, just before a cold snap. It was a beautiful warm and sunny Autumn day and the colours in the garden looked rich and golden.

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Autumn pear harvest. Image: Kathryn Hawkins

I put most of the pears in storage, apart from the few smaller ones which were ready to eat. Unlike apples, pears don’t need to be wrapped for storing; just pack them, not touching, in a tray or crate, and keep them in a cool place. When you want to ripen them off, bring them in to room temperature and, in about 3 days, they should be ripe and ready to eat – you can tell if a pear is ripe by gently pressing the flesh at the stalk end, if it gives a little, then it is ripe.

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Just before and after picking on a sunny Autumn day. Images: Kathryn Hawkins

On with the recipe. A crostata, one of the easiest forms of pie or tart you can make because you don’t need a tin and it doesn’t matter if you’re not very good at rolling pastry to a neat edge. I made a vegan pastry using white spelt flour, but any short-crust pastry will work – you’ll need about 500g ready-made pastry if you don’t have time to make your own. Pecans and maple syrup give the flavour and sweetness in my recipe – walnuts or hazelnuts would be good too – as would clear honey if you eat it. Choose pears that have some firmness to them for cooking – perfectly ripe pears are best for enjoying as they are 🙂

Serves: 8

Ingredients

  • 450g small pears
  • 1 unwaxed lemon
  • 300g white spelt plain flour
  • ½ tsp salt
  • 85g white vegetable fat (I use Trex), cut into small pieces
  • 100g dairy-free margarine, cut into small pieces
  • 6 tbsp. + 1 tsp maple syrup + extra to serve
  • 4 tsp dairy-free milk
  • 100g chopped pecan nuts + extra to decorate
  1. First cook the pears. Peel the pears, cut in half and remove the core. Pare a few strips of rind from the lemon using a vegetable peeler, and extract the juice. Brush the pears with lemon juice all over to help prevent discolouration.
  2. Put the pears in a shallow pan with the remaining lemon juice, pared rind and 2 tbsp. water. Bring to simmering point, cover and cook gently for 5 -10 minutes, depending on ripeness, until just tender. Leave to cool in the lemony liquid, then drain well and cut each pear half into 4 slices. Cover and chill until required.

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    Preparing fresh pears for crostata. Images: Kathryn Hawkins
  3. For the pastry, sieve the flour and salt into a bowl. Add the fat and 85g margarine, then rub the flour and fats together with your fingertips until well blended, and the mixture resembles a crumble topping.
  4. Make a well in the centre, and add 2 tbsp maple syrup and 1 tbsp dairy-free milk. Stir with a round bladed knife to bind together, then turn on to the work surface and bring together with your hands to make a smooth, firm dough. Leave to rest for 10 minutes on the work surface.

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    Making vegan shortcrust pastry. Images: Kathryn Hawkins
  5. Meanwhile, put the pecan nuts in a blender or food processor and grind until fine. Mix in 2 tbsp. maple syrup to make a spreadable paste. Put to one side. Preheat the oven to 200°C, 180°C fan oven, gas 6.

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    Pecan paste preparation
  6. Place a large sheet of baking parchment on the work surface and dust lightly with flour. Cut off a 100g piece of pastry and set aside, then roll out the remaining pastry to make a round approx. 30cm diameter.
  7. Spread over the pecan paste, leaving a 3cm space round the edge of the pastry circle. Arrange the pear slices on top of the pecan filling.
  8. Carefully fold up the pastry edge to cover the edge of the pears – I find a small palette knife useful to help flip the pastry over the fruit. Transfer the crostata on the parchment to a large baking tray, and trim the parchment as necessary to fit the tray. Roll out the reserved pastry on a lightly floured surface and cut out leaves to decorate the edge.
  9. Mix 1 tsp maple syrup with the remaining dairy-free milk and brush over the pastry edge. Arrange the leaves on top and brush with the maple/milk glaze. Dot the pears with the remaining margarine and drizzle with remaining maple syrup.

    Step_by_step_preparation_to_pear_and_pecan_crostata
    Assembling the crostata. Images: Kathryn Hawkins
  10. Bake for about 50 minutes until lightly golden and cooked through. Best served warm, sprinkled with chopped pecans and accompanied with extra maple syrup.

    Slice_of_pear_and_pecan_crostata_with_maple_syrup
    Sliced and ready to eat. Image: Kathryn Hawkins

 

 

Roast love apple soup (gluten-free; dairy-free; vegan)

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Roast love apple soup. Image: Kathryn Hawkins

Something pretty to calm the nerves after all the spooky goings on this week, and also a recipe to help take the chill away – it’s been much colder here since last weekend.  Love apple is a much nicer name for a tomato, and this recipe combines tomatoes with apples, fresh sage and bay leaves to give a refreshing sweet/savoury flavour, and there’s a pinch of hot paprika for some warmth.

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Home-grown love apples. Image: Kathryn Hawkins

I’m all for making life in the kitchen as simple as possible, so the main ingredients are baked in the oven, on a tray, first. This allows you to do the preparation one day and then whizz up the cooked veg to make your soup the next. If you have a glut of tomatoes and apples, the baked mixture freezes fine for soup, so you can keep bags ready-prepared in the freezer.

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Home-grown Flamingo tomatoes. Images: Kathryn Hawkins

I used fresh tomatoes for the recipe because I have so many at the moment. I have made the recipe with canned tomatoes, but as these have already been cooked, you will notice a slightly different flavour and the soup will be more intense in colour. My cooking apples are quite mild, so you may need to play around with the sugar content if you are using a more tart variety. Eating apples work well too, but again, do a taste test to make sure that you don’t overdo the sweetness.

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Heart-shaped tomato. Image: Kathryn Hawkins

I made some heart-shaped croutons to serve with my soup. Just pieces of seeded, gluten-free, sliced bread cut out with cookie cutters and shallow-fried in olive oil. Simple but delicious. To add another tangy twist to the soup, try drizzling the top with balsamic glaze (a sweet syrup made from grape juice and balsamic vinegar), or extra virgin olive oil for richness.

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Making heart-shaped gluten-free croutons. Images: Kathryn Hawkins

Ingredients

Serves: 4

  • 400g cooking apples
  • 500g ripe tomatoes
  • 1 red onion
  • 2 tbsp. olive oil
  • 2 bay leaves
  • A few sprigs fresh sage
  • 1 tbsp. caster sugar
  • Salt and freshly ground black pepper
  • 750ml vegetable stock
  • ¾ to 1 tsp hot paprika
  • Balsamic glaze, fresh sage and gluten-free croutons to serve
  1. Preheat the oven to 190°C, 170°C  fan oven, gas 5. Peel, core and roughly chop the apples. Halve the tomatoes. Peel and slice the onion.
  2. Spread out the prepared fruit and veg on a large baking tray. Drizzle with the oil, poke in the herbs, then sprinkle with sugar, salt and pepper. Cover the tray with foil and bake for 30 minutes. Remove the foil, stir and cook for a further 10 minutes, uncovered, until tender and soft At this point, you can leave everything to go cold and then keep refrigerated (or freeze) until ready to cook the soup.

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    Roasting tomatoes and apples. Images: Kathryn Hawkins
  3. When you’re ready to make the soup, discard the herbs and put the cooked fruit and veg into a blender or food processor along with 150ml stock. Blitz until smooth then pour into a saucepan and add the remaining stock and paprika to taste. Adjust seasoning as necessary.
  4. Heat through gently, stirring, for 4-5 minutes until piping hot. Ladle into warm soup bowls and serve with a drizzle of balsamic glaze, fresh sage and croutons.
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    Ready to eat. Image: Kathryn Hawkins

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    Real love apples? Image: Kathryn Hawkins