Just peachy: Peach and almond bake (gluten-free; dairy-free, vegan)

Peach_and_almond_bake_freshly_cooked
Fresh out of the oven. Image: Kathryn Hawkins

Hello everyone. I hope life is treating you well. Time for a foodie post this week, and something to celebrate the fabulous fruit around at the moment. I picked Victoria plums from the garden last weekend and have been busy making compote and jam, and it won’t be long now until the apples and pears are ripe and ready. One of the most delicious fruits I have eaten recently have been fresh peaches (sadly not homegrown). As well as enjoying them just as they are in all their juicy-sweet deliciousness, I made this bake which I thought to share with you.

Fresh_peach_still-life
Just peaches. Image: Kathryn Hawkins

The bake will work with other seasonal fruits like plums and greengages – you’ll just need to adjust the sweetness accordingly. As well as adding flaked almonds to the topping, I have added my beloved marzipan but this can be left out and sweeten the topping with sugar instead. If you’re not an almond fan, try pecans or toasted hazelnuts and maple syrup, and add finely grated orange rind or vanilla extract for extra flavour.

Fresh_peach_halves_and_slices_with_lemon_juice
Preparing fresh peaches. Images: Kathryn Hawkins

I did struggle a bit to remove the stones from the fruit as they were a little bit soft, so slightly less ripe work better for neat slices. I add lemon juice to the slices before sweetening as I find that peaches often discolour when cooked.

Overhead_and_scooped_out_peach_and_almond_bake
Looking peachy. Image: Kathryn Hawkins

Serves: 6

Ingredients

  • 6 firm to ripe peaches
  • Juice of 1 lemon
  • 2 tbsp caster sugar
  • 1 tbsp cornflour (cornstarch)

For the topping:

  • 150g gluten-free plain flour blend
  • 75g dairy-free block margarine (or butter), cut into pieces
  • A pinch of salt
  • 75g marzipan, grated
  • 50g toasted flaked almonds
  • 15g chopped pistachios

1. Preheat the oven to 200°C, 180°C fan oven, gas 6. Wash and pat dry the peaches, then cut in half and remove the stones. Cut into thick slices and place in a baking dish. Toss in the lemon juice to help prevent browning. Set aside.

2. For the topping, put the flour in a bowl and add the margarine and salt. Rub the margarine into the flour until well blended. Stir in the marzipan making sure it is well distributed and then stir in the flaked almonds.

6_steps_to_making_the_almond_topping_for_peach_and_almond_bake
Almond topping preparation. Images: Kathryn Hawkins

3. Mix the sugar and cornflour (cornstarch) into the peaches and sprinkle the topping over the fruit. Put the dish on a baking tray and bake for 30-35 minutes until lightly golden. Best served warm, sprinkled with pistachios.

Prepared_peaches_and_peaches_with_almond_topping
Peaches and almond topping. Images: Kathryn Hawkins
Serving_of_peach_and_almond_bake
Inside peach and almond bake. Images: Kathryn Hawkins

That’s all for another week. I hope enjoy the recipe and I look forward to posting again in a few days time. Until then, take care and stay safe 🙂

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

Close-up_of_homemade_Morello_cherry_tart
Cherry Bakewell tart. Image: Kathryn Hawkins

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

Homemade_cherry_Bakewell_tart_cooling_on_a_wire_rack
Classic almond-topped Bakewell tart. Image: Kathryn Hawkins

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

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

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

Homegrown_frozen_Scottish_Morello_cherries
2020 Morello harvest on ice. Images: Kathryn Hawkins

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

Serves: 8

Ingredients

For the pastry:

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

For the filling and topping:

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

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

Slice_of_cherry_Bakewell_tart_with_cherry_sauce
Bakewell tart with cherry sauce. Image: Kathryn Hawkins

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

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

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

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

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

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

Cereal_bowl_of_granola_with_coconut_yogurt_and_homemade_rhubarb_and_banana_compote
Rhubarb and banana compote breakfast bowl. Image: Kathryn Hawkins

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

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

6_step_images_to_making_rhubarb_and_marzipan_plait
Rhubarb plait preparation. Images: Kathryn Hawkins

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

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

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

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

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

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

Overhead_image_of_crumpet-style_pancake_wedges
Crumpet-pancake wedges. Image: Kathryn Hawkins

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

Peanut_and_sugar_filling_for_crumpet-style_pancakes
Chopped salted roast peanuts and sugar. Image: Kathryn Hawkins

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

Makes: 4 wedges

Ingredients

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

For the caramel coconut sauce:

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

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

Steps_1_to_3_making_crumpet-style_pancake_batter
Making the batter. Images: Kathryn Hawkins

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

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

Prepared_batter_and_cooking_crumpet-style_pancake_batter
Cooking the batter. Images: Kathryn Hawkins

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

Filling_crumpet-style_pancakes_with_peanuts_and_sugar
Filling and final cooking. Images: Kathryn Hawkins

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

Crumpet-style_pancake_folded_and_ready_for_slicing_and_serving
Folded and ready to serve. Image: Kathryn Hawkins

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

4_steps_to_making_caramel_coconut_sauce
Making caramel coconut sauce. Images: Kathryn Hawkins
Close-up_on_peanut-filled_crumpet-style_pancake_wedges
Salty-sweet, nutty and delicious. Image: Kathryn Hawkins

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

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

Whole_clootie_dumpling_ready_to_serve_for_Burns_night_2021
Clootie dumpling. Image: Kathryn Hawkins

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

Scenes_of_a_snowy_Scottish_garden_in_January_2021
Snowy January 2021. Images: Kathryn Hawkins

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

Spooned_out_clootie_dumpling
The serving of the pudding. Image: Kathryn Hawkins

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

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

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

Serves: 6

Ingredients

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

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

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

How_to_prepare_the_cloth_or_cloot_for_clootie_dumpling
Preparing the cloth or cloot. Images: Kathryn Hawkins

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

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

Making_the_dumpling_mix_and_tying_up_in_cloth
Preparing and assembling the dumpling. Images: Kathryn Hawkins

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

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

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

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

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

Toffee apple upside-down cake (gluten-free; dairy-free; vegan)

Toffee_apple_upside_down_cake_with_toffee_sauce
Toffee apple upside-down cake. Image: Kathryn Hawkins

Hello again. How are you? All well I hope. It feels very autumnal now, and with the world seemingly facing a lot of uncertainty again, it feels the right time to publish a heart-warming slice of comfort with this week’s post.

Harvested_Lord_Derby_cooking_apples_early_October_2020
First main harvest of apples. Image: Kathryn Hawkins

I’ve been picking a few cooking apples here and there from the tree in the garden for about a month now. This week, I decided it was time to gather as many as I could reach. The baskets above contain about half the amount the tree has produced this year – I need to call in the cavalry to get the rest!

Single_Lord_Derby_cooking_apple_with_leaf
Solo apple. Image: Kathryn Hawkins

To be honest, the apple variety Lord Derby isn’t the greatest tasting apple out there, but the apples cook very well and reatian their texture if you want them too, so are ideal for baking. They also require little sugar, and can be eaten raw – they are similar to a Granny Smith eating apple.

This week’s recipe is a combination of a cake batter used for sticky toffee pudding along with the delicious sauce – you can find a festive version of the classic comfort pudding by clicking here – baked in a tin lined with fruit as you would for an upside-down cake.

Overhead_image_of_toffee_apple_upside_down_cake
Apples, cake and toffee sauce. Image: Kathryn Hawkins

I hope you enjoy the cake, it really is good, and it is just as delicious served hot as a pudding or cold as a slice to go with a cup of coffee 🙂

Upside_down_apple_cake_with_apple_leaves
Apple cake and apple leaves. Image: Kathryn Hawkins

Serves: 10

Ingredients

  • 225g pitted dates, chopped
  • 25g golden or corn syrup
  • 450g cooking apples
  • 1 lemon
  • 150ml sunflower oil
  • 150g soft light brown sugar
  • 300g gluten-free self raising flour blend (such as Doves Farm)
  • 1 tsp vanilla extract
  • 180ml dairy-free milk (I use oat milk)

For the sauce

  • 100g golden or corn syrup
  • 40g dairy-free margarine
  • 100g soft light brown sugar
  • 100ml single dairy-free cream (such as oat or soya)
  • 1/2 tsp vanilla extract

1. Put the dates in a saucepan with 225ml cold water, bring to the boil and simmer gently for 5-6 minutes until soft and thick. Remove from the heat and beat until smooth – use a stick blender to obtain a very smooth paste. Leave to cool completely. Transfer to a mixing bowl.

Cooking_chopped_dates_for_paste
Making date paste. Images: Kathryn Hawkins

2. Grease and line a 23cm round spring-clip cake tin and drizzle the syrup over the base. Put to one side.

Greased_lined_and_syruped_cake_tin
Apple cake tin preparation. Image: Kathryn Hawkins

3. Next prepare the apples. Core the apples and peel them thinly. Extract the juice from the lemon, cut the juiced lemon in quarters and place both in a bowl with cold water. Slice the apples thinly into rings and submerge in the water to help prevent discoloration.

Cooking_apples_being_prepared_for_upside_down_cake
Apple preparation. Images: Kathryn Hawkins

4. Preheat the oven to 180°C, 160°C, gas 4. Mix the oil and sugar into the date paste. Stir in the flour, vanilla and milk to make a thick batter.

5. Drain and pat dry the apple slices on kitchen paper, and arrange sufficient slices to cover the base of the tin. Spoon over half the cake batter. Smooth and then use the remaining apple slices to make a layer on top.

6. Cover with the remaining cake batter, smooth the top and stand the tin on a baking tray. Bake for about 1 1/4 hours until risen and firm to the touch – test with a wooden skewer inserted into the centre to make sure the cake is thoroughly cooked. Leave too cool for 15 minutes before releasing from the tin and turning out on to a serving plate, upside-down.

6-steps_to_assembling_toffee_apple_upside_down_cake
Making the apple cake. Images: Kathryn Hawkins

7. While the cake is cooking, make the sauce. Put the syrup, margarine and sugar in a small saucepan and heat gently, stirring, until the sugar dissolves and the margarine melts.

8. Raise the heat and bring to the boil. Stop stirring and simmer the mixture for 3-4 minutes until richly golden – take care not too over-boil as the mixture will soon over-caramelise and burn. Turn off the heat and gradually stir in the cream and vanilla. Stir until well blended and leave to cool. Serve hot or cold.

How_to_make_a_dairy-free_toffee_sauce_steps_1-3
Steps_4_to_6_to_making_toffee_sauce
How to make gluten-free and vegan toffee sauce. Images: Kathryn Hawkins

And that’s it, the cake is now ready to eat hot as a dessert with the warm sauce poured over, or let it go cold and drizzle over the sauce to serve.

Toffee_apple_upside_down_cake_cut_open_and_sliced
Inside the cake. Images: Kathryn Hawkins

All my best wishes to you for the days ahead. Take care and keep safe. I look forward to posting again in a few days time.

No-churn berry nice vegan ice cream (gluten-free; dairy-free)

China_bowl_piled_with_small_scoops_of_berry_flavoured_vegan_ice_cream
Homemade vegan ice cream. Image: Kathryn Hawkins

I am very much hoping that by publishing this week’s recipe, the weather will become more appropriate for enjoying an icy dessert. It’s been much cooler here these past few days, but the forecast is hotting up again so hopefully my post will be quite timely.

Overhead_image_of_a_bowl_of_homemade_vegan_berry_ice_cream
Vegan berry-flavoured ice cream with fresh strawberry sauce and wild strawberries. Image: Kathryn Hawkins

To be perfectly honest, I’m not a huge fan of frozen desserts, but when the heat is on, I can be persuaded by a scoop or two of a good non-dairy ice. I’ve been trying to perfect a recipe of my own for a while, and at last, I think I’ve cracked it.

Close-up_on_bowl_of_homemade_vegan_berry_ice_cream
Cooling, creamy and delicious. Image: Kathryn Hawkins

My recipe is a combination of a thick vegan cream I made a posted a few weeks ago and an uncooked aquafaba meringue mixture. Once the two are combined, the resulting mixture doesn’t require any stirring, you just pop it in the freezer for a few hours until frozen. Easy-peasy.

Ingredients_used_in_making_thick_vegan_cream
Homemade vegan cream. Images: Kathryn Hawkins

Still-life_of_bean_canning_water_and_whisked_aquafaba
Bean water (aquafaba) meringue. Images: Kathryn Hawkins

To flavour the ice cream, I added some freeze-dried fruit pieces and a little soft-set blueberry jam I’d made. If you want to experiment with other flavours, I would suggest using dry ingredients like chocolate chips, crushed caramel, small pieces of dried fruit, cocoa powder, etc. Adding anything too sloppy or saucy will water down the mixture; you will lose air, and the resulting ice cream will be solid and icy, rather than soft and creamy.

Small_bowls+of_freeze-dried_raspberries_and_strawberries_with_soft-set_blueberry_jam
Freeze-dried berry pieces and soft-set blueberry jam. Image: Kathryn Hawkins

The recipe below makes a small quantity (around 350g) which is enough for 2-3 servings. I have a cute little ice cream scoop which dishes up a perfect 30g scoop. This is just right for me, and is why my bowl is piled high with scoops! You may want to double the quantities in the recipe for more hearty portions.

Serves: 2 to 3

Ingredients

For the cream:

  • 100ml readymade soya pouring cream
  • 40g solid white vegetable fat such as Trex or flavourless coconut oil (or use traditional coconut oil for a coconut flavoured ice cream)
  • ¼ tsp xanthan gum
  • A few drops vanilla extract or a pinch of salt

For the meringue:

  • 75ml canning liquid from beans or chickpeas (aquafaba)
  • ¼ tsp cream of tartar
  • 60g caster sugar
  • ¼ tsp xanthan gum

To flavour:

  • A few drops vanilla extract if liked
  • 5g freeze-dried fruit pieces
  • 25g soft-set jam
  1. First make the cream. Pour the soya cream into a small heatproof bowl and add the fat. Place on top of a small saucepan of barely simmering water and leave to melt, stirring occasionally.
  2. Remove from the heat, mix well, then stir in the xanthan gum until completely blended. Leave to cool, stirring occasionally. The mixture thickens on cooling.
  3. When cold, have a taste and see if you like the flavour as it is. Otherwise add a few drops  of vanilla extract or you might prefer a pinch of salt.  Whisk for about a minute with an electric whisk, then cover and chill the cream for at least 2 hours. After this time, the cream should be the consistency of thick, spoonable yogurt. It will keep covered in the fridge for up to a week.

    6_steps_showing_how_to_make_a_thick_vegan_cream
    Making thick vegan cream. Images: Kathryn Hawkins
  4. When the cream is thick and chilled, make the meringue. Pour the aquafaba into a large clean bowl, add the cream of tartar and whisk for a full 2 minutes.
  5. Whisk in the sugar 1 tbsp at a time, whisking well in between additions, and then continue whisking for another full minute.
  6. Add the xanthan gum and whisk for 1 more minute to make a thick meringue.
  7. Gently and gradually mix the meringue into the cream taking care not to lose too much air, then gently stir in more vanilla if liked along with the berries. Lightly stir in the jam to give a rippled effect.
  8. Scrape into a freezer container, seal and freeze for 3-4 hours until solid.

    Container_of_frozen_berry_nice_vegan_ice_cream
    Frozen and ready to scoop. Image: Kathryn Hawkins

    To serve, stand the ice cream at room temperature for about 10 minutes until soft enough to scoop. I served my ice cream with a fresh strawberry sauce made from purée’d fruit sweetened with a little icing sugar, and a scattering of wild strawberries which I happened upon in the garden 🙂

    A_melting_scoop_of_homemade_vegan_berry_ice_cream
    Just one more scoop. Image: Kathryn Hawkins

    Until next time, I hope you have a good few days and may the warm weather be with us all.

 

Raspberry rose sugar (naturally gluten-free; dairy-free; vegan)

Glass-Jar_of_homemade_raspberry_and_rose_sugar
Homemade raspberry and rose sugar. Image: Kathryn Hawkins

Hello again. I hope this post finds you keeping well and enjoying some good weather. It’s been a mixed bag here since my last post. Quite a lot of rain, some strong winds and some sunshine in between. Apart from the wind which no plant likes, the combination of rain and sunshine has been perfect for the ripening of the raspberries in the garden.

This past week, quite randomly, one or two berries have turned red almost overnight. I have been able to harvest a handful so far, which, believe it or not, is more than you need for my recipe this week.

Dessert_plate_of_fresh_raspberries_and_strawberries_with_coconut_yogurt_and_raspberry_sugar
Berries and yogurt sprinkled with raspberry sugar. Image: Kathryn Hawkins

This very simple recipe for fruit-flavoured sugar can be made with strawberries if you have them and makes a pretty sprinkle over fruit desserts or as a cake or cookie decoration. It doesn’t take long to make but if you want to store the sugar for a while, you need to leave the sugar to dry out for a few hours before putting it into a storage container. If the flavour of rose isn’t to your taste, leave it out of the mix altogether, or add some finely grated orange rind or vanilla seeds instead. Here’s what you do……

Makes: 200g

Ingredients

  • Approx. 25g fresh raspberries
  • A few drops rosewater
  • 200g granulated sugar
  1. Wash and pat dry the raspberries. Push through a small sieve to remove the seeds and make a purée – you need 1 tbsp of sieved raspberry purée.
  2. Add a few drops of rosewater to taste.
  3. Put the sugar in a bowl and mix in the raspberry purée until well blended. The sugar can be used immediately but will be too soft and damp for long-term storage.Steps1_to_3_making_raspberry_rose_sugar

    Steps_4_to_6_making_homemade_raspberry_sugar
    Mixing and drying raspberry sugar. Images: Kathryn Hawkins
  4. Spread the sugar evenly on a sheet of greaseproof paper on a board, then cover with another sheet of paper and leave in a dry, warm place for a few hours (or overnight) until dry and crisp.
  5. Transfer the sugar to a clean plastic bag – it will dry in clumps. Twist the bag closed and and crush with a rolling pin to break up the clumps of sugar crystals.

    Steps_7_to_9_crushing_and_storing_homemade_raspberry_sugar
    Preparing dry raspberry sugar for storage. Images: Kathryn Hawkins.
  6. Spoon into clean jam jars and seal well. Store in a cool, dry place, away from the light for up to 6 to 8 weeks.

    Close-up_of_strawberries_and_raspberries_dusted_with_homemade_raspberry_and_rsoe_sugar
    Sugar dusted berries with coconut yogurt. Image: Kathryn Hawkins

    I am looking forward to a good crop of raspberries this year, the bushes look full of berries. I netted the bushes today – I want to make sure I get to them before the birds do!  Until next time, I hope you have a good few days and that you are able to enjoy eating fresh seasonal fruit and vegetables 🙂

Mini lime pies (gluten-free; dairy-free; vegan)

Platte_of_mini_lime_pies
Zesty and zingy, mini lime pies. Image: Kathryn Hawkins

Limes are my favourite of all citrus fruit. I love the intense, slightly perfumed flavour. A small fruit that packs a punch on the taste-buds. This week’s recipe is a simple dessert with a ginger gluten-free biscuit crust but can be easily adapted to use other plain biscuits if you prefer. If you like lemon, the filling will taste just as good using lemon on its own or as a mix with lime.

2_whole_fresh_limes_with_cut_lime_half
Intensely citrusy. Image: Kathryn Hawkins

If you are making a gluten-free crust, it will be softer than if you use traditional biscuits, so pop the pies out of the tins and onto a serving plate at the last minute for best results. The mini lime pies make a perfect light summery dessert or tea-time treat served with berry fruits. I hope you enjoy 🙂

Makes: 12 pies

Ingredients

  • 250g gluten-free ginger biscuits (if you use non gluten-free biscuits, the crust will be firmer), finely crushed
  • 90g dairy-free margarine, coconut oil or vegan butter (if you use the oil or vegan butter, the crust will hold together better; dairy-free margarine gives a more crumbly texture), melted
  • 20g cornflour
  • Finely grated rind and juice of 3 limes (if using lemon and lime, you want about 75ml juice and 7g zest for good flavour)
  • 90g caster sugar
  • 45ml diary-free single cream (such as soya or oat)
  • Natural green food colouring, optional
  • Lime zest, dairy-free white choc bar shavings and small berries to decorate
  1. Line a 12-cup jam tart tin with a double layer of cling film. Put the biscuit crumbs in a bowl and mix in the melted margarine, oil or butter until well mixed.
  2. Divide the mixture equally between the tins and press into each indent using the back of a teaspoon or small pastry case shaper. Chill for 30 minutes to set.
  3. For the filling, put the cornflour in a saucepan. Add the lime rind and gradually blend in the juice to make a smooth paste. Stir in 75ml cold water and the sugar.
  4. Heat gently, stirring, until the sugar dissolves, then slowly bring to the boil, stirring , and simmer gently for 1 minute until thickened. Remove from the heat, stir in the cream and a few drops food colouring if using. Cool for 10 minutes.
  5. Divide between the biscuit cases, tap the tin on the work top to level the filling and leave to cool. Chill for at least an hour before serving.

    3_preparation_steps_to_making_mini_lime_pies
    Making mini lime pies. Images: Kathryn Hawkins
  6. When ready to serve, carefully peel the pies from the cling film and place on a serving platter. Sprinkle with lime zest, white choc bar shavings and serve with mini berries such as wild strawberries.

    Close-up_of_mini_lime_pies
    Super citrusy mini lime pies. Images: Kathryn Hawkins

Tutti frutti semifreddo (gluten-free; dairy-free; vegan)

Tutti_frutti_semi_freddo_dairy-free_iced_dessert
Easter dessert. Image: Kathryn Hawkins

I’ve been back in the kitchen this week, making something deliciously sweet and impressive for the Easter holidays. I’ve come up with a  dessert that is very easy to make, inspired by the flavours of Italy, and is everything you want to round off a celebratory Easter meal (but with no chocolate in sight – gasp, shock, horror!).

Tutti_frutti_semifreddo_iced_loaf_with_slice
Iced tutti frutti loaf. Image: Kathryn Hawkins

You can add your own choice of chopped dried or candied fruit and nuts – it’s a great recipe to use up the bits and pieces you have leftover (and you could even add chunks of chocolate if you really want to!). Flavoured with marzipan, mincemeat and Marsala wine, it’s a dessert that would also be right at home on the Christmas table as well.

Italian_inspired_tutti_frutti_semifreddo_ingredients
Easter semifreddo ingredients. Images: Kathryn Hawkins

Up_close_on_tutti_frutti+semifreddo_spoonful
A spoonful of semifreddo. Image: Kathryn Hawkins

Here’s what to do:

Serves: 8

Ingredients

  • 115g golden marzipan (use plain if you prefer but the golden variety adds a little colour to the semifreddo), chopped
  • 600ml dairy-free single “cream” (I use oat cream, but soya cream or canned coconut milk would also work)
  • 150g vegan mincemeat
  • 100g glacé cherries, chopped
  • 25g pistachio nuts, chopped
  • 3 tbsp. Marsala wine (or use sweet sherry or cherry brandy)
  • Extra cherries and pistachios to decorate
  1. Line a 1kg loaf tin with a double layer of cling film. Put the marzipan in a saucepan and pour over the dairy-free “cream”. Heat gently, stirring, until melted together.

    1kg_loaf_tin_lined_with_cling_film
    Cling film lined load tin. Image: Kathryn Hawkins
  2. Remove from the heat, mix well then stir in the remaining ingredients and leave to cool completely.
  3. Transfer to a freezer container at least 1.1l capacity, cover and freeze for 2 to 2½ hours until starting to turn slushy. Mix well then freeze for a further hour or so until icy and stiffened. Mix well to distribute all the pieces and pack into the loaf tin. Freeze for at least 2 hours to firm up enough to slice. For prolonged freezing, fold over the cling film and wrap in foil. Keep in the freezer for up to 3 months.

    4_steps_showing_freezing_process_of_tutti_frutti_semifreddo
    Freezing semifreddo. Images: Kathryn Hawkins
  4. To serve, gently ease the semifreddo from the tin using the cling film. Place on a serving plate and discard the cling film. Scatter with more cherries and pistachios. Slice, serve and enjoy! Happy Easter everyone 🙂

    Two_slices_tutti_frutti_semifreddo_ice_on_individual_serving_plates
    Sliced and ready for eating. Image: Kathryn Hawkins