Coming soon.......to a blog near you!

I'm excited by the fun I've had this week doing a wee taste test for Real Foods one of my local Healthfood shops in Edinburgh.  They were kind enough to give me a new product to try.  Hear about my adventures soon....

They can be found online if you are not in the Edinburgh area: http://www.realfoods.co.uk/

Stoneware Farmhouse Loaf

I have been meaning to post this recipe for quite some time and its been sitting in my drafts folder awaiting a photo.  I always forget to take a photo of it and it gets eaten too quickly!  However, having been asked for the recipe I paid attention today and got a picture.  So here is my basic white loaf, egg and dairy free and vegan too.

You'll notice I use olive oil in this recipe.  It is my favourite oil to use in bread as it gives a very subtle flavour, and a good structure to the bread.  Many recipes ask for butter and milk powder in them.  I ignore the milk powder - dreadful stuff full of preservatives and things for a start! And I simply substitute any butter with my favourite olive oil.

Farmhouse Loaf - Perfect for the Stoneware loaf pan!

Ingredients
475g Strong White Bread Flour
1 1/4 tsp fast action yeast
1 1/2 tsp sugar
1 tsp salt
2 tbsp olive oil
275ml warm water

Method
1. Put the flour in a classic batter bowl. Add salt, sugar, yeast and stir.

2. Add the oil and then the water gradually to make a soft dough.

3. Knead well on a lightly floured surface for 5 minutes until the dough is smooth and elastic (or bung it in a mixer with a dough hook if you have one - just watch it doesn't march across the work surface!)

4. Put the dough back in the bowl and cover with lightly oiled cling film (or put on the lid) for 45 mins or until double the size.

5. Heat the oven to 200°C.

6. Tip the dough out onto a lightly floured surface, knead for a minute.

7. Grease the sides of the loaf pan lightly with a little veg oil (for the first few times you use it) and put the dough in.

8. Cover with oiled clingfilm and leave to rise for up to 30 mins.

9. Bake for about 30 mins till golden brown and makes a hollow sound when tapped on top.

10. Leave to cool in the loaf pan for about 5 mins then remove to a cooling rack using oven gloves.

Watch out because the loaf pan retains lots of heat for ages and can still give you a nasty burn after the five minutes cooling.

Toffee Apple Tart (egg and dairy free, vegan)

I first tried this recipe back in the Autumn of 2011, and on reflection it probably is quite appropriate for that time of year, however I had guests last week and was looking for an easy make ahead tart.  Plus, I had masses of apples!

The original recipe came from the lovely Ruth Clemens at The Pink Whisk and can be found here. As we don't do dairy and eggs I adapted the pastry and used my Mum's tried and tasted recipe for my very favourite shortcrust pastry.  I also added a little more cinnamon as I love the warmth of the flavour coming through the apples.

My guests for lunch were my fabulous brother and his gorgeous partner.  My brother happens to be a professional photographer and he insisted on taking a photo for me. (It does look so much more professional than mine, but I'm learning!)  So thank you Hamish for some amazing photos and lovely company while we ate. You can see more of Hamish's work at HCampbell Photography.

Ingredients

Pastry

150g plain flour

85g non dairy margarine (I used block Stork)

1 tbsp sugar

2-3 tbsp water, as much as the dough requires to come together

Filling

70g fresh breadcrumbs (2 slices of bread)

1 tsp cinnamon

3 apples - I used a mix of bramley and braeburn but most tart apples will do!

200g demerara sugar

50ml water

10g non dairy margarine

1tsp vinegar

1 tbsps golden syrup

I used an 8 inch tart pan, which I greased a little before putting in the pastry, but I reckon this would translate brilliantly into mini tarts in the new Mini tart pans.

Method

1.  In a food processor, pulse the flour and margarine together until it looks like fine breadcrumbs. (You can do this the old fashioned way with your hands or a pastry blender if need be).

2.  Add the sugar and pulse to blend it in.

3.  Remove the mixture from the processor and add to a classic batter bowl.  Mix in 2 tbsp of cold water and mix to bring the dough together.  If it is still crumbly add another tablespoon of water. Squeeze the dough into a lump of dough and allow to rest. Put it in the fridge in the batter bowl if it is warm in the kitchen.

4. Make the breadcrumbs by adding the bread to the processor and pulsing (a little of the crust isn't going to do any harm mixed in!).  Once finely chopped, add the tsp of cinnamon and pulse again to combine.

5. Pre heat the oven to 180°C.  Roll out the pastry on a lightly floured surface (I love the flexible cutting mats for this.)

6.  Lift the pastry gently on the rolling pin, and lift it over the tart pan.  Push the pastry into the sides and down into the bottom.  If it tears just use a little from the extra at the edges to patch it up.  Trim the edges off cleanly.

7.  Line the tart case with baking parchment and dried rice or baking beans.  Bake for 15 mins, then remove the beans and paper (pour them onto a tray to cool, not back in their pot straight away!) and put the tart case back in the oven or around 5 mins till its a light golden brown and firm on the base.

8.  While the tart cools a little peel your apples and then use an apple wedger to core and wedge them.  Then cut them into small chunks as illustrated in the pictures.

9.  Pour the breadcrumbs into the tart case  and spread them out evenly, then add the apple chunks on top.

10. Place the demerara sugar, water, margarine, vinegar and golden syrup in a pan and gently heat it to melt everything together.  Cook until the sugar dissolves and there are no grainy bits obvious, stirring all the time.

11. Pour the sauce over the apples, covering them all.

12. Bake in the oven for 25-30 minutes, until the apples are beginning to brown lightly. Then remove and cool on a stackable cooling rack.

I served it naked with no accompaniments, but ice-cream or any kind of cream would go down very well!

Toffee Apple Tart - a teaser.....

I've been feeding people again.  It seems that is what I'm good at! I fed them Toffee Apple Tart today.  Recipe coming soon....

Caravan Biscuits for the holidays! (Dairy free, egg free, vegan and can be gluten free)

This recipe is the result of my mum clipping recipes in the 1970's.  She is pretty sure this one originally came from the fabulous people at Good Housekeeping, and its served us well over the years!  (We don't know why they are called Caravan biscuits though! Any ideas, please let me know?)

These biscuits, or cookies if you prefer, are slightly crunchy, chewy in the middle and full of knobbly oaty bits.  Naturally vegan with the use of vegan margarine, they can also be gluten free if you use gluten free flour and add a 1/4 tsp xanthan gum.

Chuck a few handfuls of raisins or chopped cherries in and you have fruity, oaty biscuits, and boy are they good!

Caravan Biscuits 

Makes 20

Ingredients

120g plain flour
1/2 tsp baking powder
large pinch salt
large pinch cream of tartar
120g vegan margarine (I use Pure Spread Sunflower)
120g sugar
120g rolled oats
1 level tsp bicarbonate of soda (baking soda)
2 tsp hot water
2 tablespoons syrup


Method

Preheat the oven to 180°C

1. Sift the flour, baking powder, salt and cream of tartar together and set aside.

2. Beat the margarine to soften in a classic batter bowl and add the sugar. Beat in.

3. Add the oats and stir to combine.

4. Dissolve the bicarbonate of soda in the hot water in a pinch bowl.

5. Warm the syrup slightly then measure it out using a measure all cup.

6. Add to the margarine and sugar mix. Beat in.

7. Add the flour and mix until well combined.

8. If the mixture is very solid you can warm it slightly in the microwave to make it easier to handle, and then form small balls. If too warm leave it to cool slightly before you handle it.

9. Place on flat stoneware (I used my rectangle stone, and my medium stone) and flatten slightly with the palm of your hand.

10. Bake at 180°C for 8-10 minutes until lightly golden. Don't let them get too dark of they will be bitter!

11. Allow to cool slightly on the trays before removing to a cooling rack.