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

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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.

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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.

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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.

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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.

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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.

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Peaches and almond topping. Images: Kathryn Hawkins
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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 🙂

Salal berries – jam and muffins (gluten-free; dairy-free; vegan)

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Freshly picked Scottish Salal berries. Image: Kathryn Hawkins

Hello again. I hope you are keeping well and enjoying the summer. I have made an interesting discovery since my last post. The berries I thought I had growing in my garden (and have been cooking for a few years each Summer) are not Aronia berries after all, they are in fact Salal or Shallon berries. Fortunately for me, they are edible – thank goodness! The shrub, like the blueberry, is part of the heather (Ericaceae) family and is called Gaultheria; it hails from north-west America, and seems very much at home here in central Scotland.

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Gaultheria Shallon. Image: Kathryn Hawkins
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Starry Salal berries. Image: Kathryn Hawkins

Gaultheria Shallon is evergreen and likes acidic soil. It is pretty invasive and has a tendency to spread all over the place. It throws up suckers which can be quite challenging to restrain. This August the shrubs in my garden have produced a bumper crop of berries which I (and the blackbirds) have been able to enjoy safe in the knowledge that I actually know what I’m cooking this year (!). The berries are deep purple and fleshy when ripe and have a soft bristly skin. They are quite difficult to pick individually so I pick small bundles and then strip the berries off the stalks later on.

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Stripping the berries from the stalks. Images: Kathryn Hawkins

When ripe, Salal berries are very soft and squishy. They are attached to the main stalk by tiny woody ends. I have found that using scissors to pull the berries from the stalks is quite successful. If you don’t mind blue-stained fingers, then you can also gently pinch them off. To eat, the skin is very tender and the centre of the berry is very pulpy and full of tiny seeds. The flavour is much like a watery blueberry but without the slight acidity/tannins in the skin. Salal berries have a high Vitamin C content and the leaves have anti-inflammatory properties, although I have yet to try this out.

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Washing Salal berries. Image: Kathryn Hawkins

After stripping the berries from the stalks, I put them in a large colander (strainer) and dunk them a few times in a large bowl of cold water. This gets rid of dust and the little bits of leaf and stem which get through your fingers. To cook with them, I treat them as I would blueberries but they do benefit from adding a little acidity such as lemon juice, which gives them a little extra tanginess.

If you are able to find some Salal berries or if you have them growing in your garden and didn’t realise what they were, I have a couple of basic recipes to share with you. The first is a very basic jam recipe (naturally gluten-free and vegan), and the second a gluten-free and vegan sweet muffin recipe; both recipes have been adapted from blueberry versions.

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Homemade Salal berry jam. Image: Kathryn Hawkins

Makes about 650g jam

Ingredients

  • 500g washed and prepared ripe Salal berries
  • 450g granulated sugar
  • Juice of 1 lemon

1. Put the berries in a large saucepan, heat gently until steam rises then cover with a lid and cook for about 10-15 minutes to soften.

2. Add the sugar and lemon juice, and cook gently, stirring, until the sugar dissolves, then raise the heat and boil rapidly for 8-10 minutes until setting point is reached – between 104°C and 105°C.

3. Ladle into clean, hot jam jars and seal well. Cool and label.

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Making Salal berry jam. Images: Kathryn Hawkins
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Fresh out of the pot, Salal berry jam. Images: Kathryn Hawkins
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Salal berry muffins. Image: Kathryn Hawkins

Makes: 12

Ingredients

  • 175g gluten-free plain flour blend
  • 12g gluten-free baking powder
  • 100g ground almonds
  • 100g soft light brown sugar
  • 60g plain plant-based yogurt
  • 115g dairy-free margarine, melted
  • 150ml plant-based milk
  • 2 tsp vanilla extract
  • 165g washed and prepared Salal berries

1. Preheat the oven to 200°C, 180°C fan oven, gas 6. Line 12 muffin tins with paper cases.

2. Put all the dry ingredients in a bowl and mix well, pressing out any lumps in the flour and sugar. Make a well in the centre.

3. Add the yogurt, melted margarine, milk and vanilla and mix into the dry ingredients to make a thick smooth batter. Gently fold in the berries.

4. Divide between the muffin cases and bake for about 25 minutes until risen and lightly golden. Cool on a wire rack and store in an airtight container. They should keep for 3-4 days, and will freeze well.

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Making Salal berry muffins. Images: Kathryn Hawkins
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Muffins cooling. Image: Kathryn Hawkins
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Light, crumbly and very fruity. Image: Kathryn Hawkins

I hope you have a good few days ahead. I look forward to posting again soon. Until then, take care and stay well.

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.

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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.

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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 🙂

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

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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.

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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!

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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.

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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 🙂

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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.

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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.

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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.

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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.

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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.

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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.

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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.

My raspberry round-up plus recipe for Raspberry and pistachio cake (gluten-free; dairy-free; vegan)

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Combination of fresh raspberries, pistachio nuts and marzipan. Image: Kathryn Hawkins

Hello everyone. I hope you are keeping well. I’ve had a busy few days since my last post. There seems to be lots to do in the garden and kitchen at the moment. Plenty of tidying up (and weeding!) in the garden, and the much anticipated home-grown fruit and veg is ripe and ready so lots to cook up and freeze as well.

This week’s post is an homage to my Glen Ample raspberry canes which have produced a phenomenal 6.3kg of berries this year. Rather forlornly, I picked the last few berries this week.

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My 2020 raspberry haul. Images: Kathryn Hawkins

The canes are now having a well-earned rest and enjoying some sunshine – they had been covered with fleece for over a month as the birds took a fancy to the berries early on.

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My exhausted raspberry canes. Images: Kathryn Hawkins

As you can imagine, I’ve had a lot of berries to play with but a combination of jam, vinegar, compote and a couple of large bags for the freezer has seen them all used up. By the way, compote makes the dish sound a bit grander, I literally cooked them with a bit of sugar to eat with my morning porridge!

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Raspberry compote, jam, freezer packs and vinegar. Images: Kathryn Hawkins

Links to all my other raspberry recipes can be found by clicking on the key-words below:

On with this week’s recipe. Another reinvention of a crumble-topped cake – they are so easy to make, and taste delicious, I just can’t resist making them! Leave out the pistachios or replace with almonds or hazelnuts if you prefer, and the marzipan layer is optional (I realise it’s not to everyone’s taste) but you may want to add some sugar to the raspberry mixture if you don’t use it.

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Fruit and nut, a winning flavour combination. Images: Kathryn Hawkins

Serves: 10-12

Ingredients

  • 180g dairy-free margarine, softened
  • 100g vanilla or plain caster sugar
  • 100g ground almonds
  • 260g gluten free plain flour blend (such as Doves Farm)
  • 50g unsalted pistachio nuts, finely chopped + extra pistachios to decorate
  • 150g marzipan, grated (optional)
  • 300g fresh raspberries
  • 1 tbsp cornflour
  • Icing sugar to dust
  1. Preheat the oven to 180°C, 160°C fan oven, gas 4. Grease and line a deep 20cm round cake tin – I used a spring-clip tin for ease. In a mixing bowl, beat together the margarine and sugar until creamy, then stir in the almonds, flour and pistachios to make a crumbly mixture.
  2. Press half of the mixture into the bottom of the tin, prick with a fork and put the in on a baking tray. Bake for about 20 minutes until lightly golden round the edge. Sprinkle the marzipan all over the cooked base if using and put to one side. Steps_1_to_6_in_the_making_of_raspberry_and_pistachio_crumble_cake

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    Making the crumble and assembling the cake. Images: Kathryn Hawkins
  3. Mash the raspberries with a fork and add the cornflour – if you are not using marzipan add 2 tbsp caster sugar to the raspberry mix as well. Spoon over the marzipan layer and spread out evenly.
  4. Sprinkle over the remaining crumble mixture, pat down lightly with the back of a spoon and bake for about 40 minutes until lightly golden. Leave to cool in the tin on a wire rack for at least 10 minutes before releasing and transferring to a serving plate to serve warm, or leave to cool completely in the tin to serve cold.

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    Adding the raspberries and crumble top. Images: Kathryn Hawkins

    Serve this cake warm as a dessert with cream, yogurt or custard or cold as a delicious and indulgent slice to accompany a cup of coffee.

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    Melt-in-the-mouth crumble cake. Image: Kathryn Hawkins

    Until next time, thanks for stopping by. Take care. I will be posting again soon 🙂

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

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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.

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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.

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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.

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Homemade vegan cream. Images: Kathryn Hawkins

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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.

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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.

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    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.

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    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 🙂

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    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)

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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.

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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

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    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.

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    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.

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    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 🙂

Spring rhubarb harvest, roasted and poached

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This year’s first and second stems of spring rhubarb. Images: Kathryn Hawkins

Hello everyone. I hope you are all keeping safe and well. Over the past couple of weeks, with the growing limitations on social interaction and movement, I have felt more grateful than ever before to have my own outside space. Not only are there cheery spring flowers everywhere and the joyful sounds of birds singing, I have been able to pick the first of this year’s home-grown produce.

At the beginning of the month, I had my first taste of this year’s bright pinkish-red, tender stems of forced rhubarb which I covered in early February. The stems weren’t very long because the pot I used wasn’t that tall and it made the stems  grow a bit wonky and squat. However, the colour was intensely vibrant and the flavour was fruity and  tangy.

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My home-grown forced rhubarb. Image: Kathryn Hawkins

With more undeveloped stems peaking through, I re-covered the clump and was able to pick a second harvest a fortnight later. I have left the remaining stems to grow naturally. I have covered up another clump which will (hopefully) yield a few more stems ready for another harvest next month.

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Freshly picked and prepared, forced rhubarb. Images: Kathryn Hawkins

I didn’t do anything fancy with the rhubarb this year. I roasted the first batch with vanilla (recipe below), and the second harvest of stems got poached in the juice of my last blood orange of the season (sob) and some of last summer’s frozen raspberries (recipe below). Both very simple serving suggestions, but utterly delicious.

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Roast rhubarb with vanilla. Images: Kathryn Hawkins

Roast vanilla rhubarb – I used 200g prepared spring rhubarb stems cut into even thickness pieces, about 8cm long. Put the rhubarb in a small roasting tin and sprinkle with 2 tbsp vanilla sugar and 3 tbsp water. Add a split vanilla pod and bake at 200°C, 180°C fan oven, gas 6 for 15-20 minutes until just tender. Serve warm or cold.

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Spring rhubarb with orange and raspberries. Images: Kathryn Hawkins

Rhubarb with raspberries and orange: I used 250g prepared rhubarb stems, cut into 5cm lengths. Put the rhubarb in a frying pan with 300g frozen raspberries and the juice and rind of 1 orange. Sprinkle over 5 tbsp granulated sugar. Heat gently until steaming, then put the lid on the pan and simmer for about 15 minutes until just tender and cooked through. Stand for 10 minutes before serving hot, or allow to cool completely. Discard the orange peel before serving.

I do enjoy eating rhubarb with a crumble topping but I find that spring rhubarb overcooks under a a crust of any kind. I came up with an idea which means you can cook a crumble topping separately and sprinkle it over fruit just before serving.

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Preparing oaty crumble topping. Images: Kathryn Hawkins

Oaty crumble topping (serves 4): in a saucepan, melt 110g dairy-free margarine with 25g golden syrup and 25g Demerara sugar. Remove from the heat and stir in 150g gluten-free jumbo oats and 50g gluten-free plain flour blend. Spread out thinly over a lined baking tray and bake at 190°C, 170°C fan oven, gas 5 for about 15 minutes until merged together. Break up the mixture into clusters and return to the oven to bake for a further 7-8 minutes until golden and crisp. Serve hot or cold. Once cold, the mixture will keep in an air-tight container for several days, and it freezes well too.

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Roast rhubarb with oaty crumble. Image: Kathryn Hawkins

That’s me for this month. I look forward to posting in April. Until then, keep well and stay safe 🙂

 

 

Apple and tomato tart tatin (gluten-free; dairy-free; vegan)

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Apple and tomato tart tatin. Image: Kathryn Hawkins

Here we are in the bewitching month of October already. Where does the time go? We’ve been enjoying some late season sunshine here in central Scotland which has been very welcome. Not only am I still able to garden and tidy up outside uninhibited by poor weather, the tomatoes are ripening off nicely in the greenhouse, and all the eating apples are ready for picking.

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Flamingo and Ildi tomatoes. Images: Kathryn Hawkins

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Miniature eating apple tree (variety unknown). Image: Kathryn Hawkins

This week’s recipe is my twist on the well known French upside-down apple tart. So many tomato varieties are sweet to eat these days, they can easily be eaten as part of a dessert. However, I’ll leave it up to you to decide how you serve this recipe. The tart goes well either served simply dressed with olive oil and balsamic vinegar, or is equally as delicious served as a dessert with pouring cream or custard.

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Served warm with olive oil and balsamic vinegar to dress. Image: Kathryn Hawkins

I use freshly grated nutmeg and fresh thyme to flavour the tart as well as salt, pepper and a little sugar. I use a crisp, layered pastry as a base so that it doesn’t crumble when you turn it out. Use readymade, chilled or frozen (gluten-free) puff pastry for convenience, but if you have the time, try my own recipe for a gluten-free rough puff pastry

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Whole nutmeg and fresh thyme. Image: Kathryn Hawkins

I have made the tart with all tomatoes and, of course, just with apples, but mixing and matching both fruit is my favourite combination 🙂 I hope you think so too.

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My favourite combination. Image: Kathryn Hawkins

Serves: 2

Ingredients:

  • Gluten-free flour for dusting
  • 175g gluten-free puff or rough puff pastry
  • 35g vegan margarine
  • 1 tbsp. caster sugar
  • Freshly grated nutmeg, salt and freshly ground black pepper, to taste
  • A few fresh thyme leaves
  • 2 small eating apples
  • 4 large plum tomatoes
  • 6 cherry or other small variety of tomatoes
  • 2 tsp olive oil
  • Fresh thyme to garnish
  1. Preheat the oven to 200°C, 180°C fan oven, gas 6. Line a 20cm round cake tin with baking parchment and lightly grease the sides.
  2. Lightly flour the work top with gluten-free flour and roll out the pastry to a square slightly bigger than the tin. Using the tin as a template, cut a circle 1cm larger than the tin – keep the pastry trimmings for baking as croutons or use small tart bases – then chill the pastry circle until ready to use.
  3. Dot the margarine all over the bottom of the tin, and sprinkle with sugar, seasonings and thyme leaves.
  4. Peel, core and thickly slice the apples; halve the large tomatoes and leave the small ones whole. Arrange over the tin base in a decorative pattern.6_steps_for_making_apple_and_tomato_tart_tatin

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    9 steps to the perfect apple and tomato tart tatin. Images: Kathryn Hawkins
  5. Carefully arrange the pastry circle over the fruit and press the pastry edges to the side of the tin to seal. Brush with olive oil and place on a baking tray. Bake for about 25 minutes until crisp and golden. Leave to stand for 5 minutes before inverting on to a warm serving plate. Spoon over any juices that remain in the tin. Best served hot or warm, garnished with fresh thyme sprigs if liked.

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    As pretty as a picture. Image: Kathryn Hawkins

 

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

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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.

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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.

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    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.

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    Super citrusy mini lime pies. Images: Kathryn Hawkins