Welcome to my blog all about the things I love to grow and cook. You'll find a collection of seasonal gluten-free, dairy-free and vegan-friendly recipe posts, as well as a round up of my gardening throughout the year. I wish you good reading, happy cooking and perfect planting!
Hello again. I hope you are all keeping well. Time for something sweet this week on my blog to celebrate the start of the soft fruit season here in central Scotland. The area I live in is well known for its soft fruit production. A couple of weeks ago, the first of the new season strawberries arrived in the shops, and very delicious they are too. Sweet with a slight acidic note, aromatic and fruity, they are one of the best soft fruits around.
What better way to enjoy them than with shortcakes and cream. I’ve been working on a thick vegan cream for a while. As much as I like coconut yogurt, sometimes you just don’t want the flavour dominating whatever you are eating. I am able to buy a pouring cream made from soya milk as well as various crême fraîche-style non-dairy alternatives, but I haven’t been able to find anything that resembles whipped cream. What I have come up with I think makes a great alternative to any of the above.
On with the recipe for the cream and shortcakes. Make the cream first because it needs time to cool and then chill to allow it to firm up. Ideally, start the day before for less faffing around. The shortcakes are best eaten freshly baked but do freeze fine.
Makes: 8 filled shortcakes
For the vegan cream:
100ml readymade soya pouring cream
40g white vegetable fat such as Trex or flavourless coconut oil (this need to be a solid fat, not a margarine)
¼ tsp xanthan gum
A few drops vanilla extract, optional
For the shortcakes:
250g gluten-free plain flour blend
4 tsp gluten-free baking powder
80g dairy-free margarine
40g caster sugar + extra to sprinkle
1 tsp xanthan gum
approx. 80ml dairy-free milk (I use oat milk) + extra to glaze
Fresh strawberries, hulled washed and sliced
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.
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.
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.
For the shortcakes, preheat the oven to 220°C, 200°C fan oven, gas 7. Lightly grease 8 muffin tins. Sieve the flour and baking powder into a bowl. Add the margarine and rub into the dry ingredients until well blended.
Stir in the sugar and xanthan gum along with sufficient milk to bring the dough together in a soft ball. Turn on to the work top, dust with flour and knead lightly until smooth.
Divide into 8 equal portions, form each into a ball and press into the muffin tins.
Brush with a little more milk and sprinkle lightly with sugar. Bake for about 15 minutes until risen and lightly golden. Cool in the tin for 10 minutes then loosen and transfer the shortcakes to a wire rack to cool completely.
Just before serving, slice the shortcakes in half and add a dollop of cream, jam and a few sliced berries. The shortcakes are also good simply spread with dairy-free margarine and jam.
Here’s one I sampled earlier……..
Until next time, I hope you have a good, safe and healthy few days. I look forward to posting again in a few days time 🙂
I’ve been enjoying home-grown strawberries for a couple of weeks now. They have grown quite small this year, but they are still sweet and tasty. As usual, I never have more than a handful to use at any one time (jam-making is out of the question) and I usually end up eating them on their own. However, following a recent trip to London’s Edgware Road, where I was able to stock up on a few of my favourite, more exotic, ingredients, I felt inspired to try something different.
Pomegranate molasses make an ideal accompaniment to fresh strawberries. I love the thick texture and semi-sweet flavour. It reminds me of sherbet sweets as it has a light acidic fizz on the tongue. It makes a good ingredient for a salad dressing as it adds fruitiness as well as subtle sweetness and tempers any vinegar you may add. Its thick texture means you can cut down on the amount of oil you use without noticing.
Choose a fruit vinegar or white balsamic to add extra sweetness, and use a mild tasting olive oil or other vegetable oil to help bring out the fruit flavours without dominating the dressing.
One of my other purchases was sumac powder. An astringent, fruity powder made from dried berries. It has a high tannin content and reminds me of rosehips. It is the perfect seasoning for sweet berries. Just sprinkle a little on before serving as you would black pepper. A final note on seasoning, I didn’t add any salt to my salad as I didn’t think it needed any. Everyone’s taste is different, so add a pinch to the dressing or mix some into the quinoa if you prefer a more savoury note.
Serves: 2 as a main course; 4 as a side
250g cooked, cold quinoa
1 small red onion, peeled and thinly sliced
Small bunch fresh parsley and coriander, roughly chopped
A generous handful of pomegranate seeds
2 tbsp. pomegranate molasses
2 tbsp. fruit vinegar or white balsamic vinegar
2 tbsp. light olive oil
150g fresh strawberries, washed and hulled
Sumac powder or freshly ground black pepper, to season
Mix the quinoa, onion, herbs and pomegranate seeds together, then whisk all the dressing ingredients together and toss half into the salad, and pile into a serving dish.
Halve or quarter larger strawberries, leave smaller ones whole, and sprinkle on top of the salad. Season with a little sumac and serve at room temperature for maximum flavour.
Last weekend in the garden, at times, it was a little hard to believe that it was actually the beginning of November. There was a biting wind to remind me, but the sun was out, the sky was blue and in just about every corner of the garden, there were flowers in bloom. The dainty, pale-pink cranesbill above with the rose-bush in the background, are plants on their second flowering of the year. The darker pink flowers are Nerines, a glamorous, lily-like autumn flowering bulb, which I planted in late spring and have been flowering since the end of September.
It’s not only pink flowers. There are bright yellow Welsh poppies here and there, and a seasonal reality check: the first flowers of Winter Jasmine are just opening out.
Flowers aside, there are also various berries adding splashes of colour. The holly trees are stacked out with berries this year – both red and yellow berried varieties – and the native iris, Foedissima, which flowered so prolifically a few months ago has now become laden down with bright orange berries. It looks very curious indeed, the berries are bursting out of pods which open out to match the exact formation of the iris petals earlier in the year. With all the berries around, there is clearly going to be plenty of food for the birds this winter.
And finally, one more berry to report: it looks like I may have another crop of strawberries this year. I’m not getting my hopes up on the jam-making front, but I am curious to see if they do actually ripen.
It feels like summer is here now that my strawberries are ripening. The aroma of sweet berries fills the air every time I open the greenhouse door. I have been growing strawberries in my unheated greenhouse for several years. The soil is free draining and the plants have plenty of room to spread. Apart from an occasional feed, and plenty of water, I leave them alone to get on with the business of berry production.
Strawberries are best eaten fresh. They don’t freeze well as a fruit by themselves, but you can purée them and then serve as a sauce. The fresh purée makes excellent ice cream and sorbet too. I sometimes pop a few in with a fruit compote with other berries, but on the whole, I don’t cook them other than to make jam.
One of the best ways I’ve found to preserve them, is to dry slices in a dehydrator; this way you can enjoy them once the season is over. The perfume of drying strawberries is divine. If you have a dehydrator, slice the berries and brush them with a little lemon juice to help preserve the colour. 500g prepared strawberries, spread over 3 tiers in a dehydrator, will take between 3 ½ to 4 ½ hours at 70°C/158F. This amount yields about 65g. Sealed completely in an air-tight jar, and stored in a dark, dry cupboard, they will keep for several months. The dried slices add a splash of colour and a fragrant, fruity flavour to any bowl of cereal – especially good with Coconut granola (gluten-free, dairy-free, vegan) – and they make a pretty, natural cake decoration too.
All round the garden borders, the wild strawberries are also beginning to turn colour. Whilst they are much more time-consuming to pick, they have a more perfumed flavour and make a lovely addition to a fruit salad. Leave them to ripen fully for the sweetest flavour, and eat them as soon after picking as possible – they really don’t keep well. I have a battle with the birds every year to get to them before they do! The plants are prolific spreaders, but give good ground cover and make a pretty display when in flower.
Strawberry serving suggestions
Fresh strawberries go well with smoked salmon, Parma or Serrano ham, and peppery leaves like rocket or watercress. They are also delicious with slices of ripe avocado.
Spread almond nut butter over warm toasted bread and top with lightly mashed strawberries and a little sugar for an indulgent toast topper.
Add finely chopped tarragon, lavender syrup, rosewater or passion fruit juice to a bowl of strawberries to enhance the floral flavour of the fresh berries.
For very sweet strawberries, halve and sprinkle with fruit or balsamic vinegar and freshly ground black pepper. Serve with goat’s cheese as a starter with salad ingredients.
If you have sufficient wild strawberries, fold them into whipped cream with a little dessert wine and strawberry jam for a topping or filling for meringues.
For a special fruit salad, mix halved strawberries with chopped mint and sugar, then toss in some lime juice, dry white wine or crème de cassis.
Mash strawberries with vanilla sugar and fold into soft cheese to spread over pancakes.
Pop a handful of wild strawberries into white balsamic vinegar to make a sweetly scented berry dressing for fruit or leaf salads later on in the year.
Only a few days ago, in my last post, I had the feeling that spring was on its way. But only one day later, down came the snow once again. In fact, as I go to post this piece, it’s very white outside. At times of despair, a “cheer-me-up” pudding is called for to help me get through the rest of this dreary month, and what comes to mind most naturally? Chocolate, of course!
This is a simple recipe with only a few ingredients. I don’t usually buy out of season fruit, but I made an exception this week and bought some rather delicious looking strawberries. Best of all, they tasted pretty good too. Of course you can top your dessert with any fruit you fancy, or simply leave it plain. I also added a sprinkle of my favourite toasted raw coconut flakes on top, just before serving. Depending on your chocolate taste-buds, use however much of the darker variety you prefer. Enjoy!
Fresh fruit and toasted coconut, optional, to serve
Grease and line an 18cm spring-form cake tin. Put the granola in a bowl. Melt the coconut oil and mix into the granola until well incorporated.
Press into the bottom of the tin using the back of a spoon and chill whilst preparing the chocolate layer.
Pour the coconut milk into a saucepan. Break up the chocolate and add to the pan. Place over a very low heat, and stir occasionally until melted. Cool for 10 minutes, stir in vanilla paste to taste and then pour over the granola base. Leave to cool, and then chill for about an hour until firm.
Carefully release from the tin. Peel away the lining paper and transfer to a serving plate. Top with fruit and coconut if using.