Pita Breads (Egg free/Dairy free and Vegan)

I've got myself a new camera, and I've spent the last month playing with it rather than blogging!  However, I'm now ready to rock and roll as I've managed to get the hang of the camera and I've read my way through a tonne of info including the wonderful Plate to Pixel by Helene Dujardin.  I also have benefited from some short and sweet photography lessons from my wonderful photographer brother Hamish Campbell.

This is the first of my posts with the new photos and I think you really can tell the difference.

So here we go.....

The Pita Bread recipe I used is pretty basic and I was so excited to see it work - I can't believe it does!  How does it do that puffy thing?  I can't understand it, but I love it.

I've got a brand new Rectangle Stone that I was desperate to try out too, so this was the first recipe I did on it.  I gave it a little rub down with a bit of vegetable oil first before using it, and it worked perfectly.  The stone gives a lovely even heat and the breads stayed warm for ages while we had our soup and went back for another!

Ingredients

1 tsp dried yeast
350g strong bread flour
1 tsp sugar
1 1/2 tsp salt
1 tbsp olive oil
210ml water

Extra flour for sprinkling
Oiled clingfilm to cover

Method

1.  If you have a bread maker then bung in all of the ingredients and put the machine on a pizza dough or basic dough setting.  Or use a mixer with a dough hook if you have one.  If not, mix all the ingredients in a Classic batter bowl until they form a dough, and get kneading for about 10 mins on a lightly floured surface.  The dough should be smooth and elastic at this point.

2.  If using the mixer/machine now place the dough on a lightly floured surface and divide it into ten pieces.  Roll each piece into a smooth ball.

3.  Cover the balls of dough with lightly oiled clingfilm and leave to rise for about 10 minutes.

4.  Preheat the oven to 220°C.

5.  Place the dough onto the rectangle stone or other flat stone such as the medium round stone, and flatten slightly.

6.  Roll each one out using the baker's roller into a slightly oval shape.  Sprinkle with a little flour.

7.  Leave to rest for a further 10 minutes, or if you are like me just bung them in the oven because you can't wait!

8.  Bake for around 10-14 minutes - mine took 12 minutes for the ones on the top shelf and 13 for the middle shelf! They should be lightly browned and puffed up.

9.  You can leave them on the stones or remove to a stackable cooling rack to cool.

I enjoyed mine with a fabulous sweet potato and lentil soup.  It warmed me right to my toes on a cold winter day!

These Pitas keep for about 2 days in a sealed container and toast up nicely, or you can freeze them too.

One year on......

I launched this blog a year ago as a way of documenting some of my kitchen experiments with my Pampered Chef kit and  putting some of my discoveries out there.  I have had views from all over the World in the last year and a whole lot of folks visiting from Pinterest, facebook and allergyuk.  Thanks for visiting!  It makes me feel like I'm not just talking away to myself here!  The comments people have left have been great and its nice to hear from you too.

Most of my recipes are egg and dairy free due to my youngest daughter's allergies and I've been asked so many times by people when they eat my food, in particular the cakes, "How do you do it without eggs?".  So here is a quick guide to what to use in place of eggs in baking and cooking:

I have to say I am not keen on egg replacers and very seldom use them - they really are just a mix of extra bicarbonate of soda and some other bulkers such as potato starch to make everything stick together.  I bought one box of it three and a half years ago when we first discovered that eggs were a no go area in our house, and I only ever used about a quarter of it!

So if you have a favourite eggy recipe and want to convert it to an egg free version, try the egg replacer powder if you like, but it may not work (I had several disappointments which put me right off).  You might have to play with your favourite recipes and try adding other things...

1 egg can be replaced by:

1/4 cup unsweetened apple sauce - babyfood jars are great for this - in cookies and biscuits.  Such as these choc chip cookies.

Choc chip cookies with baby apple sauce!

(I've also found I can just grate apple straight into the mix if I'm being lazy!  For example in my fruit cake.)

Mrs Mac's Fruitcake, made with apple, not egg!

1/2 mashed banana in cakes, although this does flavour it.

Chocolate and Banana Zebra bread - no egg here either, just banana!

1 tablespoon ground flax seed with 3 tablespoons of water and left to go gloopy for cakes too.

2 tablespoons water + 1 tablespoon oil + 2 tsp baking powder for cakes that need a rise.


1/2 tsp baking powder, 3/4 tsp bicarbonate of soda and 1 tsp of apple cider vinegar replaces about 2 eggs in cakes and makes them rise beautifully! See this chocolate cake for example. The taste of the vinegar disappears with the chemical reaction that takes place to create the bubbles and make the cake rise.

Chocolate cake with vinegar!  You don't taste it honest!

Its often trial and error and I've had loads of disasters, but always have found better alternatives to the egg replacer.  Have fun trying!

Apple and Ginger Rolls (can be dairy free/egg free, vegan)

January is always difficult isn't it?  I try to be good, but weather, work and general blah after the holidays always seem to conspire against me.

Here is a recipe thats a little bit of nice, but not too naughty, especially if you serve it with something like fat free frozen yoghurt or IceDelight my favourite dairy free frozen treat!

I made mine dairy free by using vegan pastry dough (Jus-Rol Filo is vegan) and using Pure Spread not butter for the final brush.  I also used soya based cream cheese Tofutti instead of the Philadelphia.

Don't be put off by the complicated sounding rolling bit!  Its just like filling a fajita!  I should have taken blow by blow photos really; I promise some soon!

Ingredients

2.5cm piece peeled fresh ginger
2 large Granny Smith apples, peeled
1/4 cup granulated sugar
2 tsp cornflour
1/4 tsp ground cinnamon
60g reduced-fat cream cheese (Philadelphia) softened
10 sheets (9 x 14 in./23 x 35 cm) thawed frozen Filo pastry
Oil to moisten the dough
1 tbsp butter, melted
Icing sugar (optional)

Method

1. Preheat the oven to 200°C. Grate ginger using Microplane® Adjustable Fine Grater to measure 2 tsp.

2. Use the apple wedger to core and wedge the apples. Coarsely chop apples with Food Chopper.

3. Combine ginger, apples, granulated sugar, cornflour and cinnamon in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®.

4. Microwave on HIGH for 3-–4 minutes or until thickened and bubbly; stir. Cool for 5 minutes. Add cream cheese and mix well.

5. Lay one sheet of the filo on Cutting Board and brush with silicone basting brush with oil or use a Kitchen Spritzer filled with your choice of oil to spray the dough. Fold filo in half crosswise. Cut folded sheet in half lengthwise, leaving folded edge intact. Spoon a rounded 1 tbsp of the filling to within 2.5 cm of folded edge of filo using Adjustable Measuring Spoon, leaving a 2.5 cm border on each side. Lift folded edge of filo up over filling, tucking filo tightly around filling. Fold sides of filo in toward center; gently roll up.
Repeat with remaining filo and filling.

6. Place rolls, seam sides down, onto Medium Bar Pan or other flat stone; lightly brush with melted butter using Chef's Silicone Basting Brush. Bake for 12–-14 minutes or until rolls are golden brown. Remove from oven to Stackable Cooling Rack. Sprinkle with icing sugar, if desired.

Yield: 10 servings of 2 rolls

Nutrients per serving:

Calories 100, Total Fat 2.5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 19 g, Protein 2 g, Sodium 80 mg, Fiber 1 g


Cook's Tips:

Keep filo sheets covered with cling film while working on recipes to keep them from drying out. Wrap any leftover filo tightly with cling film and store in refrigerator for up to 2 weeks or freeze for up to 2 months.

A Christmas recipe for Candy Cane Brownie Pops

Don't these look lovely!  These are a Pampered Chef recipe, but I've managed to make a dairy free and egg free version too.

The recipe VEGAN style (egg and dairy free) looks exactly the same but I use my favourite egg and dairy free Brownie recipe then use vegan chocolate such as this Moo Free Chocolate and make sure my candy canes were egg and dairy free too (most of them are just sugar and colourings/flavourings!). Hurrah! 

Pampered Chef Recipe for Candy Cane Brownie Pops

Ingredients
1 package (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make brownies) or your favourite brownie recipe
24  candy canes
10 oz (300 g) chocolate cake covering or chocolate
Additional decorations such as red sprinkles

Directions
1.  Line Medium Sheet Pan with a 33-cm piece of greaseproof paper. Prepare brownie mix according to package directions; pour batter into pan. Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to Stackable Cooling Rack; cool 20 minutes or until still slightly warm.
2.  Meanwhile, cut off straight ends of candy canes to form 4 1/2-in. (11-cm) sticks using Utility Knife. Place candy cane tops into resealable plastic bag and crush using a rolling pin; set aside.
3.  Using a Large Scoop, scoop brownie into 24 scoops, packing brownie into scoop using hands. (Entire brownie will be used.) Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of balls, mounding brownie around stick.
4.  Place chocolate into Small Batter Bowl; microwave according to package directions until melted and smooth. Spoon melted chocolate evenly over each brownie ball, turning to coat completely. Allow excess chocolate to drip off. Dip into reserved crushed candy canes or additional decorations (see Cook 's Tips) and stand upright on a piece of Parchment Paper. Repeat with remaining chocolate, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners.

Yield:
24 servings of 1 lollipop
Nutrients per serving:
Calories 260, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 40 g, Protein 2 g, Sodium 75 mg, Fiber 1 g

Cook's Tips:
While still slightly warm, the fudgy brownie rolls easily into balls. Although the edges of the brownie are crusty, they do not need to be discarded. Simply scoop the edges along with the center, and they will soften as they stand.

Wrap lollipops in cellophane, tie with ribbon and use as table décor, place settings or take-home party favours for a special holiday touch.

White Chocolate Festive Fudge

Here we go, a recipe direct from Pampered Chef, and as promised to many people at the Haddington Christmas Market today!

Ingredients:

1	orange
400g	white chocolate, chopped
200ml	sweetened condensed milk
100g	coarsely chopped toasted pecans, divided
75g	sweetened dried cranberries, divided
85g	coarsely chopped dried apricots, divided
1	tsp Vanilla Extract

Directions:

1. Line Small Sheet Pan with a piece of Parchment Paper, allowing about 1 in. (2.5 cm) to extend past sides. Zest orange with Microplane® Adjustable Fine Grater to measure 2 tsp. Place chocolate and condensed milk in Large Micro-Cooker®; microwave on HIGH 2-3 minutes or until chocolate is mostly melted, stirring every minute. Stir until chocolate is completely melted. Add 75g of the chopped pecans, and half each of the cranberries and apricots, all of the orange zest and vanilla; mix well.
2. Spoon chocolate mixture evenly over parchment; spread evenly using Large Spreader. Top fudge with remaining pecans, cranberries and apricots; press lightly. Refrigerate several hours or until firm.
3. Lift parchment and fudge from pan. Cut into squares. Store in tightly covered container in refrigerator up to 3 weeks. (Do not freeze.)

Yield: 30 servings
Nutrients per serving: Calories 120, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 5 mg, Sodium 20 mg, Carbohydrate 14 g, Fiber 1 g, Protein 2 g
Cook's Tips: For a perfect party favor or place setting, place fudge in a Simple Additions® Petite Square. Wrap with cellophane, tie with a ribbon and a gift tag.

Any combination of nuts and dried fruit would work well in this recipe

I left the nuts out for the one I made for the fair today and it was pretty fabulous.  I did add in a little more apricots and cranberries to make up for it.