Pampered Chef is closing in the UK from 31st December 2015

The Pampered Chef have decided to pull out of the UK sadly as of the 31st December 2015 and so I have lots of additional stock hiding in my cupboards.

Click here to look at my sale leaflet

I haven't quite figured out what I'm going to do with this blog but I want to keep all my recipes on here.  It might change in name and feel but the recipes will still be available!

Thank you for visiting and all of the lovely feedback I've had over the years
Kristina x

Vegan Meringues (eggfree, dairyfree, gluten free and nutfree)

Yum

I know aquafaba meringues have been about for a while, and the furthest back I'm aware of them being in print is from the Ten Talents cookbook of 1968! But I have so far shied away from them as an experiment too far.  But, now with the help of an amazing group of folks on Facebook called Vegan Meringue - Hits and Misses!, I have given it a go.  And WOW what a revelation.... Lemon meringue pie is now possible along with angel cakes, eton mess and macarons! I'm so excited to get started on them all.  Today however, I want to tell you about the absolute basics.

A big thank you to everyone in the Facebook group for sharing their expertise and their tips and failures.  Especially Goose Wohlt for the basic tutorials!

You need a tin of chickpeas (garbanzo beans in the US) and some sugar, a whisk and an oven.  That is all! Honestly!

Ingredients

1 Tin of Chickpeas in water (I used unsalted and organic but apparently salted is ok too)
2/3 cup granulated sugar
drop of vanilla extract if wished

Method

1.  Drain the tin of chickpeas over a small batter bowl.  Set aside the chickpeas to use in a yummy salad or casserole later.  Empty the liquid from the chickpeas into your mixer bowl.

2.  Put the mixer on a high speed setting and mix for about 3-4 minutes.  Magic will happen and you should end up with a bowl of fluff.  Keep mixing until the meringue forms stiff peaks - it stays up in a point when you bring the whisk out of it.  If its soft and the peak collapses a little keep mixing for a bit longer.

3.  When you have stiff peaks add the vanilla if you desire and then add the sugar a spoonful at a time while mixing at high speed to gradually incorporate it into the meringue.

4.  Once you have mixed in all the sugar pick up a little of the mixture between your fingers, and if it feels gritty, mix again until the sugar has all dissolved and you have a glossy white bowl full.

5.  Pipe or plop it onto baking trays lined with baking paper and bake in the oven at 110°C for around an hour to an hour and a half.  Once done open the oven door a little and leave the meringues in there to cool.

Vegan Meringues and Raspberries - heaven!

Rhubarb Tart (vegan, dairy free, egg free, nut free)

We are in the middle of the rhubarb season in Scotland, and we have eaten a load of it this year. A lovely colleague provided us with some, as well as the usual supply from my parent's garden, so we've eaten plenty of rhubarb crumbles. But I fancied something a bit more adventurous too.  I spotted Chloe Coscarelli's Vanilla Pastry Creme recipe in her book Chloe's Vegan Desserts last year and decided I just had to have a go at making it and using it in this rhubarb tart.  I cannot praise this stuff enough - its so easy and very very very tasty!

Rhubarb Tart

Ingredients
Pastry
225g Plain Flour
130g Dairy Free Margarine (I use Pure Spread, Trex, Cookeen or block Stork)
1 1/2 tbsp of Sugar


Creme Patisserie (Vanilla Pastry Creme by Chloe Coscarelli)

1/4 cup non dairy milk
1/4 cup cornflour or arrowroot
1 can coconut milk - full fat
1/2 cup sugar
1/8 tsp salt
1 teaspoon vanilla extract


Topping

7 stalks of Rhubarb
5 tbsp Sugar
6 tbsp Water



Method

1.  Make the pastry first. Place the flour in a Classic Batter Bowl add the vegetable fat and mix well using a pastry blender, or rub in using your fingers. Once you have fine breadcrumb like texture, add the sugar and stir through.  Add 1 1/2 tbsp of water and mix into a smooth ball. (If it is still a little crumbly add another tbsp more of water.)

2.  Place the dough on a well floured surface. Roll the pastry out to fit your tart tin, and then pick up over your rolling pin and place in the tin. Use your fingers to smooth the pastry up the sides and cut off the edges with a table knife. Place in the fridge to cool for 30 mins.

3. Now make the pastry creme: Mix the non dairy milk and cornflour or starch in a small bowl with a whisk till well combined.  Place the coconut milk and sugar and salt in a pan and heat gently until just bubbling.  Add the cornflour and non dairy milk mixture whisking continuously.  Heat till boiling and boil for two or three minutes until very thick, stir frequently.  Remove from the heat, mix in the vanilla and put into a small batter bowl.  Cover with a layer of cling film on the surface of the creme to prevent a skin forming. Refrigerate until cool (this can take up to 3hrs).

4.  Place baking parchment over the pastry and add baking balls, or dry rice and blind bake in the oven at 200°C for 10 mins or until pale golden.  Remove the baking balls and parchment and leave to cool on a rack in the tin while you prepare the filling.

5.  Chop the rhubarb into lengths to fit your baking tin.  Place the sugar, water and chopped rhubarb in a pan and heat very gently for ten minutes until the rhubarb starts to soften.  Leave in the juice to cool.

6.  Once everything is cooled, add creme to the pastry case (you will have spare), and arrange the rhubarb on top.  Drizzle over the syrup from the rhubarb and serve.