Also known as Granny Boyd's biscuits a la Nigella (from Domestic Goddess). I'm not that keen on these but Lex likes them and they store well so they're a great lunchbox staple.
For about 20 cookies you need:
250g vegan marge
300g self raising flour
30g cocoa
125g sugar
Whizz it all together in a food processor and then roll into balls (about the size of walnuts). Squish down with a fork and bake for 15 mins. Cool and store in an airtight container till needed. Sorted.
Saturday 20 February 2010
Peanut Butter and White Chocolate Blondies
Lex and I watched peanut butter being made on How do they do it this morning and decided to have a peanut butter themed food day. I've been meaning to try this recipe for a while and this is the perfect opportunity to do so. It's another Rachel Allen recipe from her Bake cook book.
For about 18 small bite sized portions you need:
125g plain flour
1 tsp baking powder
100g soft butter
150g crunchy peanut butter
175g soft brown sugar
1 egg
1 tsp vanilla extract
75g chopped white choc or white choc drops
Begin by creaming together the butter, peanut butter and sugar. Then add the egg and vanilla extract. Mix in the flour and baking powder (by this time you will have a stiff dough) and then finally add the white chocolate. You can turn the dough into a small, lined and greased baking tin if you want, but I used a mini muffin tin instead to save having to cut it up. Bake for about 25 mins till risen, golden brown and almost firm in the middle. Leave to cool then try and save for the week's lunch boxes. Fail miserably and make another batch mwahh!!
For about 18 small bite sized portions you need:
125g plain flour
1 tsp baking powder
100g soft butter
150g crunchy peanut butter
175g soft brown sugar
1 egg
1 tsp vanilla extract
75g chopped white choc or white choc drops
Begin by creaming together the butter, peanut butter and sugar. Then add the egg and vanilla extract. Mix in the flour and baking powder (by this time you will have a stiff dough) and then finally add the white chocolate. You can turn the dough into a small, lined and greased baking tin if you want, but I used a mini muffin tin instead to save having to cut it up. Bake for about 25 mins till risen, golden brown and almost firm in the middle. Leave to cool then try and save for the week's lunch boxes. Fail miserably and make another batch mwahh!!
Wednesday 17 February 2010
Orange Suprise Pudding
I usually make this with lemons but didn't have any today so substituted oranges instead. Lex declared this nicer than the lemon one as it's less sharp. Personally I thought it was a bit sweet, so have reduced the sugar for the recipe below.
For 3 portions (or 4 if you're not as greedy as us...) you need:
25g butter
75g caster sugar
juice and zest of 1 orange
25g plain flour
2 eggs, separated
100ml milk
Grease a souffle dish. Cream the butter with 25g of the sugar. Then add the egg yolks, orange juice, orange zest, milk and flour. Whisk the egg whites till stiff then fold in. Pour the batter in to the greased dish and bake at 140 degrees for about 30-40 mins. You can use a bain marie if you can be bothered. The mix separates in to a light sponge and a sauce forms at the bottom. Yum yum yum.
For 3 portions (or 4 if you're not as greedy as us...) you need:
25g butter
75g caster sugar
juice and zest of 1 orange
25g plain flour
2 eggs, separated
100ml milk
Grease a souffle dish. Cream the butter with 25g of the sugar. Then add the egg yolks, orange juice, orange zest, milk and flour. Whisk the egg whites till stiff then fold in. Pour the batter in to the greased dish and bake at 140 degrees for about 30-40 mins. You can use a bain marie if you can be bothered. The mix separates in to a light sponge and a sauce forms at the bottom. Yum yum yum.
Tuesday 16 February 2010
Quick Quorn Chilli
A perfect after work meal. And it can be ready in 30 mins from start to finish. Perfeck.
For 4-6 servings you need:
1 large onion, chopped
2 cloves garlic, crushed
1 tsp oregano, cumin, chilli powder, cocoa powder
2 tins chopped toms
2 tbsp tom puree
1 can kidney beans, drained and rinsed
1 stock cube
1 tbsp each hendersons relish, soya sauce
1/3 cup red wine or water
2 tbsp oil
1 packet frozen quorn mince
1 bayleaf
Begin by frying the onion and garlic in the oil. Then add the quorn mince and all the other ingredients. Bring to the boil and then simmer for 20 mins. Once cooked serve with grated cheese, sour cream, tortilla chips blah blah blah all the usual accompaniments!
For 4-6 servings you need:
1 large onion, chopped
2 cloves garlic, crushed
1 tsp oregano, cumin, chilli powder, cocoa powder
2 tins chopped toms
2 tbsp tom puree
1 can kidney beans, drained and rinsed
1 stock cube
1 tbsp each hendersons relish, soya sauce
1/3 cup red wine or water
2 tbsp oil
1 packet frozen quorn mince
1 bayleaf
Begin by frying the onion and garlic in the oil. Then add the quorn mince and all the other ingredients. Bring to the boil and then simmer for 20 mins. Once cooked serve with grated cheese, sour cream, tortilla chips blah blah blah all the usual accompaniments!
Cheats Crepes Suzette
It's shrove tuesday so therefore obligatory to have pancakes. Given that we have them Every. Blooming. Sunday. I fancied something different tonight. Lots of my friends seem to be having golden syrup but I don't understand why! So I went for upmarket pancakes and did a cheats crepes suzette. Delicious even if I do say so myself.
For one portion you need:
1 cooked crepe/pancake
1 orange, cut into segments with the juice squeezed from the membranes
2 tsp sugar
1 tbsp grand marnier
Place the orange, juice, sugar and grand marnier into a pan and heat to reduce the sauce and burn off the booze. Reduce till sticky but there's still some sauce. Pour into a cooked pancake, fold over and scoff. Repeat until you feel sick. Nom nom nom.
For one portion you need:
1 cooked crepe/pancake
1 orange, cut into segments with the juice squeezed from the membranes
2 tsp sugar
1 tbsp grand marnier
Place the orange, juice, sugar and grand marnier into a pan and heat to reduce the sauce and burn off the booze. Reduce till sticky but there's still some sauce. Pour into a cooked pancake, fold over and scoff. Repeat until you feel sick. Nom nom nom.
Sunday 14 February 2010
Quinoa and Carrot Pilaf
An nice alternative to rice :)
For 2-3 servings you need:
1 cup quinoa
2 cups water
2 large carrots, diced small
1 large onion, diced small
1 tbsp oil
1 tsp stock powder
Sautee the onion in the oil and after about 5 mins add the carrot. After another 5 mins add the qunoa, fry for a bit and then add the water. Add the stock and cover with a lid. Bring to the boil and simmer for 10 mins. Turn off the heat and let the quinoa steam for a further 10 mins. Don't worry if there is some excess liquid in the bottom of the pan. It's also nice cold as a salad.
For 2-3 servings you need:
1 cup quinoa
2 cups water
2 large carrots, diced small
1 large onion, diced small
1 tbsp oil
1 tsp stock powder
Sautee the onion in the oil and after about 5 mins add the carrot. After another 5 mins add the qunoa, fry for a bit and then add the water. Add the stock and cover with a lid. Bring to the boil and simmer for 10 mins. Turn off the heat and let the quinoa steam for a further 10 mins. Don't worry if there is some excess liquid in the bottom of the pan. It's also nice cold as a salad.
Tofu Satay
I keep planning to make this and then forget to marinate the tofu early enough. True, it doesn't matter if it's only done 30 mins before hand but it does taste better if it's been done for longer. This is a really luxurious vegan dish as it's really creamy and luscious.
To serve 3-4 with extra satay sauce you need:
1 can coconut milk
1/4 cup peanut butter (smooth or crunchy, doesn't matter)
1 chilli, sliced
2 inches ginger, grated
2 cloves garlic, crushed
1/4 cup soya sauce
1/4 cup mirin
1/8 cup chinese rice vinegar
1 pack plain firm tofu, cubed
Place the tofu, garlic, soya sauce, mirin and vinegar into a bowl and leave to marinate for at least 30 mins.
Meanwhile, place the remaining ingredients into a pan. Once the tofu has finished marinating then add the liquid from the baste. Heat and bring to the boil. Simmer and then blitz till smooth. Check the taste, adding more soya sauce/chilli as necessary.
Place the cubed, marinated tofu onto a baking dish and roast in a hot oven for about 30 mins till crisped on the outside but tender inside. Serve with the satay sauce poured over. It's nice with steam fried greens and rice or noodles. Tonight we had it with quinoa and carrot pilaf.
To serve 3-4 with extra satay sauce you need:
1 can coconut milk
1/4 cup peanut butter (smooth or crunchy, doesn't matter)
1 chilli, sliced
2 inches ginger, grated
2 cloves garlic, crushed
1/4 cup soya sauce
1/4 cup mirin
1/8 cup chinese rice vinegar
1 pack plain firm tofu, cubed
Place the tofu, garlic, soya sauce, mirin and vinegar into a bowl and leave to marinate for at least 30 mins.
Meanwhile, place the remaining ingredients into a pan. Once the tofu has finished marinating then add the liquid from the baste. Heat and bring to the boil. Simmer and then blitz till smooth. Check the taste, adding more soya sauce/chilli as necessary.
Place the cubed, marinated tofu onto a baking dish and roast in a hot oven for about 30 mins till crisped on the outside but tender inside. Serve with the satay sauce poured over. It's nice with steam fried greens and rice or noodles. Tonight we had it with quinoa and carrot pilaf.
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