Upside-down ginger apple cake (gluten-free; dairy-free; vegan)

Ready_to_slice_upside-down_ginger_apple_cake
Upside-down ginger apple cake. Image: Kathryn Hawkins

Hello again. We’re well into the season of Autumn now, and it wouldn’t feel complete if I didn’t share an apple recipe with you. It has been a bumper year for apples in the UK. Back at the end of last month, the old apple tree in the garden was groaning with fruit, and on a dry, bright day, it was finally time to relieve the tree of all its fruit.

Homegrown_Scottish_Lord_Derby_apple_harvest_2022
Lord Derby apple harvest 2022. Images: Kathryn Hawkins

With the very sunny and warm summer we enjoyed here, the apple crop was much sweeter than ever before, so as well as being used in cooking, the apples make good eaters this year. There were far too many for one household to cope with, I am pleased to say that several local families in the town were able to enjoy a bag full this year.

Serving_of_ginger_apple_cake_with_ginger_syrup
Ginger apple cake with ginger syrup. Images: Kathryn Hawkins

On with the recipe. The main preparation for the recipe is the apples, after that there is only a very simple cake batter to make. I picked out the smaller apples for my tin. If you have larger apples, you may want to slice them into quarters or thick rings rather than simply cutting them in half.

Make the cake the day before you want to serve it because it will benefit from a few hours keeping. The flavour and texture will improve greatly overnight. The recipe makes quite a large cake, but it freezes well so you’ll have plenty for another day. Serve warm as a pudding with custard, or cold as a comforting cake.

Serves: about 10

Ingredients

  • Finely grated rind and juice 1 lemon
  • approx. 9 small cooking or eating apples
  • 2tbsp stem ginger syrup (I used the syrup from the jar)
  • 125g plant butter
  • 125g treacle
  • 125g golden or corn syrup
  • 125g light soft brown sugar
  • 250g gluten free plain flour
  • 250g gluten free porridge oats
  • 1tsp bicarbonate of soda
  • 4tsp ground mixed spice
  • 75g chopped stem ginger
  • 175ml oat milk or other plant-based milk

1.Put the lemon rind to one side. Add the juice to a bowl of cold water. Peel and core the apples; cut in half and place in the lemony water to help prevent browning. Leave aside until ready to assemble the cake.

Steps_to_show_how_to_prepare_apples_for_cake_making
Preparing the apples for cake making. Images: Kathryn Hawkins

2. Put the butter, treacle, golden syrup and sugar in a saucepan, and heat gently to melt. Mix well then leave to cool for 10 minutes.

3. Preheat the oven to 180°C, 160°C fan oven, gas 4. Line a 20 x 30cm tin with baking parchment and drizzle the base with ginger syrup. Drain the apples, pat dry with kitchen paper and arrange over the bottom of the tin – see above.

4. Put the flour, oats, baking soda and spice in a bowl. Mix together and make a well in the centre.

5. Pour in the melted ingredients and add the reserved lemon rind and chopped ginger. Carefully mix everything together along with the milk, then spoon over the apples making sure they are covered.

6_steps_to_making_gluten-free_vegan_ginger_cake_batter
Making the ginger cake batter. Images: Kathryn Hawkins

6. Stand the tin on a baking tray and bake for about 50 minutes until firm to the touch. Transfer the tin to a wire rack and leave to cool completely. Turn out on to a large sheet of baking parchment. Wrap carefully and store in an airtight container overnight to allow the flavours to develop.

Freshly_baked_upside-down_ginger_apple_cake
Just out of the oven. Images: Kathryn Hawkins

I mixed some of the ginger syrup from the jar of stem ginger with plain carob syrup and drizzled it over the cake to serve.

Close-up_of_homemade_ginger_apple_cake
Up close on ginger apple cake. Image: Kathryn Hawkins

That’s me for another week. Until next time, happy baking 🙂

Baked summer fruit (naturally gluten-free; dairy-free; vegan)

Baked_rhubarb_with_strawberries
Baked Summer fruit. Images: Kathryn Hawkins

Hello again. I hope you are keeping well and are having a good summer. Since my last post, the UK, like the rest of Europe, has been subject to some very hot weather. Fortunately here, not for a particularly long spell as the high temperatures were unprecedented for this part of the world. It has cooled down again now and the air feels fresher and the sun less strong.

I was worried that the soft fruit in the garden would suffer in the heat. The rhubarb in particular likes a good soaking as well as the sunshine. I was pleased to see that it bounced back once the temperature dipped and we had some very welcome rain.

Homegrown_Scottish_rhubarb_on_a_wooden_seat
Just picked, homegrown rhubarb. Image: Kathryn Hawkins

My recipe this week is a very simple one. I try to avoid putting the oven on in the hot weather, but I did make an exception for one of my favourite fruity combinations. Strawberries and rhubarb go together especially well, and when cooked with vanilla, I find the aroma and flavours is irresistible.

Stalks_of_homerown_Scottish_rhubarb_and_a_basket_of_fresh_SCottish_strawberries
Scottish rhubarb and strawberries. Images: Kathryn Hawkins

It has been a good year for Scottish strawberries. They have been juicy and have tasted fragrant and sweet. I didn’t grow these myself, they came from the local farm shop. I chose larger fruit to cook with the rhubarb as they hold their shape better in the oven.

Jar_of_homemade_vanilla_sugar
Homemade vanilla sugar. Image: Kathryn Hawkins

I always have a jar of vanilla sugar in the cupboard. I chop up bits of vanilla pod that is past its prime or dried out too much and add it to caster sugar. I keep it in a glass jar with a screw-top lid. Every now and then I give the jar a shake to distribute the vanilla pieces. Sift the sugar as you use it to remove the pod pieces but keep the bits trapped in the sieve and put them back in the jar along with a top up of sugar ready for next time. You can replenish your supply more or less indefinitely.

On with the recipe. I allow the fruit to cool after baking as I prefer the flavours when they are cold and the fruit is more refreshing, but it’s personal preference. The fruit makes a deliciously light dessert or breakfast compote served with yogurt and toasted cereals.

Serves: 6

Ingredients

  • 450g rhubarb
  • 50g vanilla or plain caster sugar – white sugar helps retain the colour of the fruit, but you may prefer to use brown for a more caramely flavour
  • 300g large fresh strawberries

1. Preheat the oven to 190°C, 170°C fan oven, gas 5. Wash and trim the rhubarb. Cut into even-thickness and same-length pieces – this will help with even cooking.

2. Place in an oven-proof dish and sprinkle over the sugar. Cover the top with foil and bake for 40 minutes.

Trimming_and_slicing_homegrown_rhubarb_ready_for_baking
Preparing rhubarb for baking with vanilla sugar. Images: Kathryn Hawkins

3. Meanwhile, wash and hull the strawberries and cut in half. Uncover the rhubarb and add the strawberries. Bake, uncovered, for a further 10 minutes until the fruit is just tender.

Hulling_strawberries_ready_for_baking
Preparing Strawberries for baking. Images: Kathryn Hawkins

Leave to cool, then chill until ready to serve. Remove from the fridge about 30 minutes before serving to allow the flavours to develop. Delicious served with coconut yogurt.

Single_serving_of_baked_rhubarb_and_strawberries_with_coconut_yogurt
Baked fruit served with coconut yogurt. Image: Kathryn Hawkins

That’s me for another week or so. I can hardly believe we’re just about to enter the month of August. Until next time, take care and my best wishes to you 🙂

Spring rhubarb with white chocolate and coconut mousse (gluten-free; dairy-free; vegan)

White_chocolate_and_coconut_mousse_topped_with_cooked_spring_rhubarb
Rhubarb topped mousse. Image: Kathryn Hawkins

Hello again. How lovely it is to be well and truly in the season of spring, my favourite time of year. It is a joy to be out of doors and in among all the new growth and activity in the garden.

Homegrown_spring_rhubarb
May 2022, fist rhubarb harvest. Images: Kathryn Hawkins

Earlier in the month, I picked my first rhubarb of the season. It was a good harvest of tender, thin, colourful stems with a tangy, fruity flavour. My recipe this week is not so much about the rhubarb but about an indulgently, rich recipe to serve with this tasty seasonal treat.

Vegan_white_chocolate_vegan_cream_block_coconut_aqua_fava_and_vanilla_bean_paste
Mousse ingredients. Image: Kathryn Hawkins

My very simple combination of vegan white chocolate, plant-based cream, coconut and vanilla, lightened with aquafaba foam makes a very delicious mousse to serve with any acidic fruit. If you’re not vegan, dairy-based products will work fine. Leave out the foam if you want a denser more custardy texture. If you don’t want to use cream, replace the creamed coconut and plant-based cream with full fat or reduced fat coconut milk.

The mousse is very rich and can easily spread to 6 portions if you use small serving glasses. Here’s the recipe.

Serves: 4-6

Ingredients

  • 350g prepared rhubarb, cut into short lengths
  • 2-3tbsp caster sugar
  • 40g creamed or block coconut
  • approx. 60ml plant-based double cream
  • 1tsp vanilla bean paste
  • 300g free-from white chocolate
  • 100ml aquafaba (I used canned cannellini bean liquid)

1. Put the rhubarb in a shallow pan with 2tbsp sugar and 3tbsp water. Heat until steaming, then cover with a lid and cook gently for 10-15 minutes until tender. Cool slightly, taste and add more sugar if required. Leave to cool completely, then chill until ready to serve.

Cooking_freshly_picked_homegrown_rhubarb
May rhubarb on the hob. Images: Kathryn Hawkins

2. Shave the creamed coconut into thin pieces using a small sharp knife or vegetable peeler and put into a measuring jug. Spoon over 3tbsp boiling water and stir until dissolved. Make up to 100ml by adding sufficient plant-based cream. Stir in the vanilla paste.

3. Melt the chocolate in the microwave or in a bowl over barely simmering water. Keep warm.

4. In a clean, grease-free bowl, whisk the aquafaba for 4-5 minutes until thick and foamy – you should be able to leave a trace of the whisk in the foam when it is sufficiently whipped.

5. Mix the coconut cream into the warm melted chocolate until well blended and then gently fold in the whisked foam in several batches. The chocolate mixture will begin to thicken quite quickly once it starts to cool.

Making_vegan_white_chocolate_and_coconut_mousse
White chocolate and coconut mousse prep. Images: Kathryn Hawkins

6. Divide the mousse between 4 or 6 serving glasses and leave to cool completely before chilling until ready to serve.

White_chocolate_and_coconut_mousse_ready_to_set
Ready to set. Image: Kathryn Hawkins

Spoon cooked rhubarb on top of each mousse just before serving. Delicious 🙂

Close-up_of_single_dessert_glass_of_rhubarb_topped_white_chocolate_and_coconut_mousse
Fruity and creamy. Image: Kathryn Hawkins

That’s me for another week. I will be posting again at the end of the month. Until then, enjoy marvellous May!

Apples and pears

Old_Lord_Derby_cooking_apple_tree_late_October
Aged cooking apple tree. Images: Kathryn Hawkins

Hello there. So here we are at the end of another month. I hope you have had a good couple of weeks since my last post. I had been intending to show you round my garden at this point in time, but to be honest, there is not a lot to see. Most things are looking rather soggy and bedraggled after recent heavy rain . It feels like Autumn has been cut short this year by the rain washing the leaves from the trees.

No matter, I have some cheery images of my apple and pear harvests earlier in the month. I was able to capture the images under mostly blue skies which should make for better viewing. I hope you enjoy them 🙂

Large_basket_of_Lord_Derby_cooking_apples
Lord Derby cooking apple harvest 2021. Images: Kathryn Hawkins

The old apple tree in the garden produced a fraction of the apples it provided last year. In 2020, I had at least 4 times the amount. However, I still have a good basketful and have started cooking them down. I think they will last a few weeks yet.

2_miniature_apple_trees_with_fruit
Miniature eating apple trees. Images: Kathryn Hawkins
Freshly_picked_eating_apples_in_a_wooden_box
Harvested eating apples. Images: Kathryn Hawkins

It’s been a bumper year for eating apples. Only a handful from one tree last year and nothing from the other, but this year I have been rewarded with a huge crop by comparison. The very red apples are called Katy but sadly I can’t remember the other variety now, however both varieties are sweet, juicy and very delicious, and they keep well.

Small_Concorde_pear_tree_with_fruit
Concorde pear tree and fruit. Images: Kathryn Hawkins
Comice_pear_tree_October_2021_with_fruit
Espaliered Comice pear tree. Images: Kathryn Hawkins

And so to the pears trees. They have also had a good year, providing a generous basketful after a very poor crop last year. Both trees are still small although they have been planted in the garden for about a decade now. The pears store well so there will be fruit to enjoy for a while yet.

Rectangular_basket_of_homegrown_Concorde_and_Comice_pears
Homegrown Concorde and Comice pears. Images: Kathryn Hawkins

I have posted many apple and pear recipes over the years, but these are my top 3 which you might like to try – just click on the links for the recipes:

  1. Toffee upside down cake – Toffee apple upside-down cake (gluten-free; dairy-free; vegan)
Overhead_image_of_toffee_apple_upside_down_cake
Apples, cake and toffee sauce. Image: Kathryn Hawkins

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

Overhead_image_of_apple_and_tomato_tart_tatin
A fruit tart as pretty as a picture. Image: Kathryn Hawkins

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

Pear_and_pecan_crostata_with_maple_syrup
Pear, pecan and maple crostata. Image: Kathryn Hawkins

I hope you are enjoying Autumn/The Fall wherever you are and I look forward to sharing some more recipes and images with you in my next post. My best wishes to you until then.

Plum, sloe and apple cheese (naturally gluten-free and vegan)

Homemade_plum_sloe_and_apple_cheeses_arranged_on_a_pink_board_with_sugar
Homemade plum, sloe and apple cheese. Image: Kathryn Hawkins

Hello again. I have a very seasonal recipe to share with you this week. I have been out and about enjoying the autumnal colours. On one of my walks, I was fortunate enough to find some sloe berries still in situ on a wild blackthorn hedge. They were growing so thickly that they looked like bunches of grapes. I had a small bag with me and was able to fill it with a precious harvest of these dark blue-skinned fruits with their fine silvery bloom.

Sloe_berries_ripe_and_ready
Scottish sloe foraging. Images: Kathryn Hawkins

Finding the sloes coincided with the last few Victoria plums ripening in the garden, and the beginning of the apple season. What better way to use them all than to combine them in a delicious thick and fruity preserve, the perfect colour to match the season.

Early_autumn_Victoria_plums_and_Lord_Derby_cooking_apples
End of the season Victoria plums and new season Lord Derby cooking apples. Images: Kathryn Hawkins

I have posted a similar recipe to this one, before using only plums. You can find the recipe here: Plum and bay membrillo (naturally gluten-free and vegan) This year’s version is very fruity and makes a delicious sweet treat on its own or with cream or yogurt. Serve it as an accompaniment to roasted, grilled or barbecued food, and if you eat cheese, it’s good served with just about any variety.

Sprinkling_plum_sloe_and_apple_cheeses_with_white_sugar
Sugar-coating fruit cheeses. Image: Kathryn Hawkins

I set the fruit cheese in individual silicone moulds and dusted them with more sugar; the remaining cheese went into a ramekin dish. Choose anything heatproof like a tin or ovenproof dish; line the container and then once it is cold you can slice it or turn it out. Keep the cheese wrapped up in the fridge for up to a month or it can be frozen. Set in a pretty little dish, I think it would make a lovely edible gift – if you can bring yourself to hand it over to anyone else!

Close-up_on_an_individual_plum_sloe_and_apple_cheese_coated_in_sugar
Sugar-coated fruit cheese. Image: Kathryn Hawkins

Makes: approx. 750g

Ingredients

  • 275g plums, stones removed, chopped
  • 275g sloes, washed
  • 500g cooking apples, cored and chopped
  • approx. 550g granulated white sugar + extra for dusting (optional)

1. Put all the fruit in a large saucepan and pour over 200ml water. Bring to the boil, cover and then simmer for 15-20 minutes until very soft.

2. Mash the fruit and push through a nylon sieve positioned over a large bowl until you have only dry matter left in the sieve. Weigh the purée. My yield was around 850g of fruit purée.

Steps_1_to_6_cooking_the_fruit_to_make_cheese
Cooking the fruit for cheese. Images: Kathryn Hawkins

3. Clean the saucepan and put the purée back inside. Bring to the boil and cook, stirring occasionally, for about 20 minutes to reduce the pulp by about one third – it should be thick enough to hold a “slice” in the bottom of the sauce.

4. To make the preserve, you need to stir in the same quantity of white sugar to the amount of thickened purée – I had 550g purée so I added 550g white sugar.

5. Stir the mixture until the sugar dissolves and then bring back to the boil and continue cooking for a further 20 minutes, stirring frequently to prevent the mix sticking on the bottom of the pan, until very thick. If you have a jam thermometer, cook the mixture to 105°C. I use a spatula for the stirring because it gets right into the edges of the pan which helps to prevent the mixture sticking and burning.

Reducing_down_fruit_purée_to_make_cheese
Cooking the fruit purée. Images: Kathryn Hawkins

6. Working quickly, spoon the mixture into whatever you have chosen to set the cheese. As the mixture cools, it becomes thicker and more solidified making it more challenging to shape. However, you can reheat the mixture gently to soften it if you need to.

7. Allow the cheese to cool and set completely before attempting to turn it out or to slice it. I would suggest chilling it for an hour after cooling if you want to turn it out cleanly.

Preparation_steps_for_setting_and_turning_out_fruit_cheese
Moulding and unmoulding the fruit cheese. Images: Kathryn Hawkins

If you are making individual cheeses, you will find that a sugar coating sticks easily to the surface. Simple sprinkle over or gently roll the cheeses in a pile of sugar. The sugar coating does make smaller pieces easier to wrap in waxed paper and helps prevent the cheese sticking to the wrapping.

Plum_sloe_and_apple_cheese_set_in_small_moulds
Fruit cheeses up close. Image: Kathryn Hawkins

I hope you have a good few days ahead and that you are able to get out and about to enjoy the beautiful shades of the season. Until next time, my best wishes to you 🙂

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 🙂

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

Large_flat_basket_of_freshly_picked_Scottish_Salal_berries
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.

Gaultheria_Shallon_growing_in_a_Scottish_garden
Gaultheria Shallon. Image: Kathryn Hawkins
Star-shaped_pattern_on_underside_of_Salal_berries
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.

Using_scissors_to_remove_Salal_berries_from_their_stalks
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.

How_to_wash_Salal_berries
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.

3_jars_Salal_berry_jam_with_berries_and_leaves
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.

6_steps_to_making_salal_berry_jam
Making Salal berry jam. Images: Kathryn Hawkins
Single_jar_and_spoonful_of_homemade_salal_berry_jam
Fresh out of the pot, Salal berry jam. Images: Kathryn Hawkins
7_Salal_berry_muffins_in_purple_cases
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.

How_to_make_Salal_berry_muffins
Making Salal berry muffins. Images: Kathryn Hawkins
Fresh_out_of_the_oven_Salal_berry_muffins_cooling_on_a_wire_rack
Muffins cooling. Image: Kathryn Hawkins
Homemade_salal_berry_muffin_broken_into
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.

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 🙂

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 fan oven, 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.

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

Fresh_raspberry_and_pistachio_nut_cake_with_crumble_top
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.

Homegrown_Scottish_raspberries_first_half_of_July_2020

Second_half_of_July_2020_home-grown_raspberries
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.

Glen_Ample_raspberry_canes_covered_in_fleece_ and_post-harvest
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!

Multiple_images_of_fresh_raspberry_compote_raspberry_jam_frozen_raspberries_and_raspberry_vinegar
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.

Raspberry_and_pistachio_crumble_cake_overhead_and_side_on
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

    Steps_7_to_9_in_making_raspberry_and_pistachio_crumble_cake
    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.

    Steps_10_to_15_in_making_raspberry_and_pistachio_crumble_cake
    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.

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

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