Featured

Banana Upside Down Cake

This rich delicious upside down cake has rich flavour thanks to ripe mashed bananas in the the batter and a layer of banana slices in caramel sauce on top. This cake is so soft and moist could serve for breakfast! Rich and dense cake, but very moist at the same time. It’s between bread and cake.

Ingredients

2/3 cup packed brown sugar

4.5 tbsp unsalted butter, cut into pieces

About 3 banans s sliced into 1/4-1/3 inch rounds

For the cake batter

1/3 cup unsalted butter softened

3/4 cup graduated sugar

1 1/2 teaspoon vanilla extract

1/3 cup plain Greek yogurt or sour cream

2 eggs

2 overripe banan -mashed

1 cup all-purpose flour

3/4 cup whole wheat flour

1 1/2 tsp baking powder

dash of sea salt

Method

Preheat the oven to 350f. Grease 8x8x 2 inch square cake pan or 9×2 inch round cake pan. The pan must be 8 cups volume (cake will overflow 8x8x 1 1/2 inch square pan, it has only 6 cup volume.

Spread 2/3 cup brown sugar on the bottom of the pan and scattered in the bottom and scattered pieces of butter 4.5 tbsp place in the oven for 5-7 minutes until butter has melted. Remove from the oven and stir butter and sugar and spread evenly on the bottom. Arrange sliced bananas to cover the bottom. Set aside.

To make the batter in a bowl stir together dry ingredients flour, whole wheat flour, baking powder and salt set aside.

In a large bowl cream 1/3 cup butter and 3/4 cup sugar, add eggs and vanilla and mix to combine. Add the Greek yogurt and mashed banans, and mix to combine.

Turn your mixer on low and add dry ingredients mixture. Mix just to combine. Pour the batter over bananas, smooth the top and bake. Bake 30 minutes at 350 f, then reduce the heat to 325 f and bake for additional 25-35 minutes until the toothpick inserted into the center comes out clean.

Let it cool in the pan completely, or at least until the bottom is barely warm before inverting on the plate. Use a knife to loosen the edges from the pan, place on a plate upside down on top of the pan, then invert cake.

Featured

ORANGE CUPS

Ingredients

Orange cups

4 large oranges

240g ml/8 1/2 fl oz vegan butter milk or/ natural vegan yogurt

1 tsp clear honey

1 tsp vegan chocolate shavings (optional)

Method

Set the freezer to rapid freeze at 2 hours before freezing. to ensure that the oranges stand upright, cut a thin slice from the base of each. cut a lid from each orange and remove the pith and flesh from each. do this over a bowl to catch all the juice. Discard the pith from the scooped out flesh, then chop the flesh to make a chunky puree. Place in a bowl with the juice. And stir in the buttermilk and honey, and pour into a freezer proof container freezer for 1 hour. place the empty orange shells upside down on a kitchen paper and leave to drain.

Remove the orange mixture from the freezer and stir well, breaking up any ice crystals. Return to the freezer for a further 30 minutes, or until semi-frozen. filled oranges upright in a container. freeze for a further hour, or until frozen.

Before serving, transfer to the refrigerator for 30 minutes, to soften slightly. Serve decorated with shaving if using.

Featured

Dragon Punch with Ice Cream

Jamaica’s Dragon Stout, is a beer that has been around since 1920. But with Caribbean heritage, it’s not surprising that’s has molasses flavours. After all, molasses has been used to make rum in Jamaica for more than 260 years. Drangon Stout, a Foreign Extra Stout, is “sometimes referred to as Red Stripe’s darker and stronger brother according to the now defunct Dragon Stout Website.

We could immediately discover strong aromas of molasses and chocolate while we poured Dragon Stout into a shaker pint. it appeared dark mahogany during the pour, but once in the glass it was opaque and black as night. and perched atop it sat a loosely beaded, frothy, mocha-coloured head.

when I was young two of my sisters had Iron deficiency problem, I remember my mom would use dragon or Guinness with condensed milk, raw eggs, and vanilla essence, nutmeg. mix all together and gave it to my sisters as a punch. drinking Dragon alone or Guinness has so much iron. just like molasses.

My sixteen year suffer with Iron deficiency and I use similar method as my mom apart from the dairy and the eggs, my method is I use soya Swedish Glaze Ice Cream, cinnamon, vanilla essence and Dragon Stout. pretty good to help with iron deficiency.

Featured

Cheese & Spinach Muffins – with a pinch of paprika!

Great for breakfast or brunch on the run, these savoury muffins are quick and easy to put together.

Makes: 12

Preparation:

15 minuets, once the flax egg is made

Cooking: 25 minuets

  • 150g (51/2 oz 1/3 cups ) baby English spinach
  • 200g (7 oz 1/3 cups) self raising flour
  • 3 tablespoons nutritional yeast
  • 1 teaspoon of mustard powder
  • 1 teaspoon sweet smoked pa
  • 1/2 teaspoons fine sea salt
  • Freshly ground black pepper
  • 175ml non-dairy milk
  • 25ml vegetable oil
  • 1 flax egg
  • 75g non- dairy cheese, grated

Heat the oven to 190C (375 f/Gas 5). Line a 12-hole muffin tin with paper cases.

Put the spinach in a pan, add a splash of water and set over a medium-high heat. Stir until wilted-it will only take a minute or so.drain the spinach, wrap in a clean tea towel (dish towel) and squeeze out any excess water.chop.

Mix the flour, 2 tablespoons of the nutritional yeast, the mustard powder, paprika salt and pepper in a bowl. In another bowl, mix together the milk, oil and the flax egg.

Mix the wet mixture into the dry – only just enough to combine – then fold in the cheese and spinach.

Spoon the mixture into the prepared paper cases. Sprinkle with the remaining nutritional yeast and bake for 20-25 minuets until firm to the touch and golden. Best enjoyed warm.

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Featured

Potato & Spinach Vindaloo

 Curry paste

  • 4 cardamom pods
  • 2 teaspoons coriander seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon fennel seeds
  • 2 cloves
  • 3 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons hot curry powder (use 1 teaspoon if prefer a milder curry)
  • 2 medium red chillies, seeded and finely chopped
  • 1 teaspoon fine sea salt
  • 2 teaspoons tomato paste (concentrated purée)
  • 40 ml (1 1/4 fl oz) vegetable oil

For the rest of the dish

  • 2 teaspoons vegetable oil
  • 2 onions, chopped
  • 175 g (1 lb 6 oz) tin chopped tomatoes
  • 1 tablespoon castor (superfine)sugar
  • 1 teaspoon fine sea salt
  • 650 g ( 1 lb 7 oz ) boiling potatoes, peeled and chopped into 3 cm (1 1/2 inch) dice
  • 100 g (3 1/2 oz) spinach leaves
  • Chopped coriander to serve

Method

For the curry paste, toast the cardamom pods and the seeds in a dry frying pan until fragrant.

Transfer to a mortar,add the cloves and pound.Discard the empty cardamom pods, shaking out the seeds, and pound to a powder. add the remaining paste ingredients and pound to a wet paste, Set aside.

Heat vegetable oil in a large lidded pan and gently cook the onions for 10 minuets, or until very soft and golden at the edges. Add the curry paste and stir for 3 minuets, being careful not to burn the paste. Add 455 ml ( 16 fl oz ) water, the tomatoes, sugar and salt and gently simmer for 10 minuets. Add the potatoes; they need to be just covered with liquid, so top with a little water if necessary. Cover with the lid slightly ajar and cook for 20 minuets. Remove the lid and simmer for 10 minuets more, or until the potatoes are tender and the sauce thick.taste for seasoning and add more salt and sugar if needed.

Add spinach to the pan, cover and cook until just wilted. If your pan is not large enough to hold the curry and spinach together, wilt the spinach separately and then add. Gently stir to combine the vegetables. Serve immediately, sprinkle with coriander.

Delicious with vegan naan bread, or in my case, a gluten free loaf (I forgot to buy the naan!). 

Twister

Forever Aloe Vera Gel, this new drinking gel boasts 99.7% inner leaf aloe gel, lovingly extracted by hand so that you can experience the true power of nature. Aloe is great for skin, the immune system and it’s an ideal digestive aid, and now this purifying gel also contains vitamin C. Vitamin C contributes to the function of the immune system and to normal energy-yielding metabolism.

ingredients

1/2 pink grapefruit

1 large carrot

1/4 lb spinach

30 ml aloe gel

https://www.foreverliving.com/retail/entry/Shop.do?store=GBR&language=en&distribID=440805056758

Cream Spinach with Bacon

you are using fresh mature spinach you’ll need to clean it thoroughly. Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining.

Ingredients

  • 1 pound fresh spinach, about 2 large bunches, thoroughly cleaned
  • 3 to 4 strips of bacon, finely chopped
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped (about 1 teaspoon)
  • A pinch of nutmeg
  • Salt and pepper to taste

For the béchamel sauce

1 tbsp butter

2 tbsp gluten-free flour

1 cup oats milk

Method

1 Blanch and chop the spinach: Blanch the spinach in a pot of boiling water until the spinach is wilted, about 30 seconds to 2 minutes. Drain and rinse in cold water to stop the spinach from cooking further.

Squeeze the spinach to remove all the moisture possible. Chop the spinach and set aside.

2 Sauté the bacon, onions, garlic: Heat a large skillet on medium high. Add the chopped bacon and sauté.

Add the chopped onion and garlic. Sauté until onions are translucent.

3 Make the béchamel sauce: Melt the butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes.

Slowly add the milk, whisking continuously, cooking until thick.

4 Finish the dish and serve: Combine spinach, bacon and onion mixture, and béchamel sauce into one pan. Add nutmeg, salt, and pepper to taste. Bring to a simmer, remove from heat and serve

Guinness Vanilla Cake

Delicious moist rich dark cake, a mixture of stout, vanilla power, and dark brown sugar, and cocoa powder. The only mistake I made was my daughter was making some dinner and decided to used the vegan cream cheese that I bought for my cream cheese frosting, I had more than one in the fridge! different brands for different recipes. She used my cream cheese I had to make my frosting. I used softer cream cheese, the frosting was delicious but not thick enough was too runny to frost the cake.

Ingredients

250ml Guinness or dragon stout

250g unsalted vegan butter, dark brown sugar

70g cocoa powder

2 tbsp vanilla power

2 vegan eggs

150g plain vegan yogurt

250g plain gluten-free flour

2 tsp bicarbonate soda

200g castor sugar

a pinch of salt

Stout and Cream Cheese Frosting:

100ml Guinness or dragon stout

60g vegan unsalted butter, softned

120g cream cheese, softned

1/2 teaspoon vanilla extract

300g icing sugar, sifted

Method

Preheat the oven to 160°C/325°F/Gas mark 3. Grease a 900g/2lb loaf tin and line it with baking paper.

Place the Guinness, butter, dark brown sugar in a small saucepan and melt the over a medium heat. Whisk in the cocoa power and vanilla power, then take off the heat and allow to cool a little.

In a large bowl, whisk together the eggs and yoghurt, then add the stout mixture.

Then sift together, the remaining dry ingredients into the bowl and whisk together to combine. Pour into the prepared tin and bake in the oven for about 1 1/4 hours, or until a skewer inserted into the centre of the cake comes out clean. Cool the cake completely in the tin.

While the cake is cooling, make the icing: put the Guinness in a small pan and bring to the boil. Boil for about 10-15 minutes, or until the beer has reduced behalf it’s volume. Pour into a container and pop in the fridge to cool down.

In a mixing bowl, beat the soft butter until creamy and light. Add the cream cheese and beat until smooth. Add the vanilla and the sifted icing sugar and beat well. Now add the cooled, reduced Guinness and beat until creamy and light. Turn the cake out of its tin and spread the icing on top.

Apple white Chocolate Crisp

Easy pudding with some leftovers, bread turning it some delicious apple crispy pie.

Ingredients

1.5kg apples, peeled, quartered and cored

Juice of 1 lemon

75g castor sugar, plus an extra 2 tablespoons for sprinkling

1/4 teaspoon ground cinnamon

200g stale, crusty white bread, pinch into pieces

25g white vegan chocolate

100g unsalted vegan butter, melted

Pouring vegan cream, to serve

Method

Heat the oven to 180°C/350°F/gas mark 4.

Combine the apples, lemon juice, white chocolate, sugar and cinnamon and put into a deep1-1.5 litre baking dish.

In a bowl, toss the bread pieces in the melted butter and then arranged in a layer over the apples. Sprinkle sugar over the top and place on a baking tray to catch any drips.

Bake in the oven for 30-35 minutes, or until the fruit is bubbling and the topping is golden. Serve hot with pouring cream.

Spinach and Chickpeas

Spinach with chickpeas is a traditional Spanish recipe. Everybody loves it, even those who hate veggies, especially if you use finely chopped fresh spinach

Ingredients

Extra virgin olive oil

6 cups fresh spinach (650g)

1 tsp smoked paprika

1 onion finely, chopped

2 garlic cloves finely, chopped

1 tsp black pepper

3 1/2 cups cooked chickpeas (250g)

Method

Cook the garlic and onions, and extra virgin olive oil in a saucepan until soft. Then add the paprika, salt and black pepper add chopped spinach. And allow to cook for 5 minutes, add the cooked chickpeas with more salt if needed and bit more paprika and stir. Add a bit more oil and allow to simmer for 3-5 minutes, then serve with your chosen dish.

Sweet Spicy Corn on the Cob

Highlights:

Corn was first cultivated in part Mexico and Central American

Corn contain complex carbohydrate which gets digested at a slow pace

It has many benefits during pregnancy, for both mother’s and babies

About 10,000 years ago, corn was first cultivated in parts of Mexico and Central America. Corn is usually considered a vegetable but it is actually a grain, rich in fiber, vitamins, minerals and antioxidants. Although the yellow color corn/maize is very common around the world, did you know that corn varieties come in many other colors too such as red, orange, purple, blue, white and even black. Corn or maize is a grain plant, which originated in southern Mexico. The kernels of the seeds of corn hold the majority of nutrients and are the most consumed parts. If you love munching these little golden kernels then here are more reasons to add them to your diet. Corn may be high in sugar (sucrose), but there are several other properties of this grain that must not be overlooked.

Ingredients

2 Garlic cloves, finely chopped

1-2 stalk Spring onions, finely chopped

2-3 tbsp Tamari sauce

2-3 tbsp Sriracha sauce

2 tbsp Apple cider vinegar with manuka honey

method

Preheat grilled to a low to medium temperature, or you can have put on a barbecue pan. Clean and remove the shell of the corn. Then place in a bowl. Prepare in a small bowl, Sriracha sauce, tamari sauce and apple cider vinegar and mix together. Use a small brush to brush each corn and place under the grill, continue to turn corn until it’s ready to remove not having it too burn. Then remove and add spring onions and garlic and sauce if there is any leftover sauce.

Potato Bread with Caraway and Onion Seed

This unusual addition of potato keeps this loaf lovely and moist. With distinctive flavours of caraway and rye, this is the perfect sandwich loaf would go well with some cheese such vegan chosen cheese. You’ll need a 900g-1kg loaf tin.

Ingredients

350g strong white flour,plus extra for dust

50g rye flour

1 1/2 tsp salt

7g fast action dried yeast

1 tsp black onion seeds

2 tsp caraway seed

1 tsp malt vinegar

259ml tepid water

50g mashed potato

Oil, to grease

Method

1.mix the flours and salt in a large bowl and stir the yeast, onion seeds and caraway seeds.

2.stir the vinegar and enough of the tepid water (about 75ml) into the potato to make a pourable mixture, and pour into the flour. Add enough of the remaining water to make a soft but not sticky dough.

3.knead the dough on a work surface for about 2 minutes until smooth. Put the dough in a lightly oiled bowl, cover with lightly oiled cling film and leave to rise until doubled in size. 1-2 hours.

4.knock the dough back and knead for a couple minutes. Lightly oil the loaf tin.

5.shape the dough to fit into the prepared tin and cover loosely with lightly oiled clingfilm. Leave to proof until increased in size by half, and if you press the corner lightly with your finger. It leaves only a shallow indentation. Meanwhile, heat the oven to 220°C/gas mark 7.

6.sift a lightly dusting of flour over the top of the risen loaf. Bake in the oven for 45 minutes, or until golden brown and it sounds hollow when tapped on the bottom. If not, reduce the oven temperature to 200°c/Gas 6 and return the loaf to the oven without the tin for 5-10 minutes. Remove from the tin and cool on a wire rack.

I decided to try a slice while still hot with some butter

JENNY STRINGER, CLAIRE MACDONALD and CAMILLA SCHNEIDEMAN

Homemade Crusty Rolls

Ingredients

400g/14oz/2 2/3 cups strong white bread flour, plus extra for dusting

1/2 tsp easy blend dried yeast

1 tbsp caster ( superfine) sugar

1 tsp fine sea salt

1 tbsp olive oil

Method

1.mix together the flour, yeast, sugar and salt. Stir the oil into 280ml/10 fl.oz/1 1/8 cups of warm water, then stir it into the dry ingredients

2.knead the mixture on a lightly oiled surface for 10 minutes or until smooth and elastic. Leave the dough to rest, covered with oiled cling film, for 1-2 hours or until doubled in size

3.shape the dough into six torpedo-shaped rolls and transfer to a greased baking tray, then cover with oiled cling film and leave to prove for 1 hour or until doubled in size.

4.preheat the oven to 220°C (200° C fan) /425 f/gas 7.

5.dust the rolls with a little flour and transfer the tray to the top of the shelf of oven.

6.bake for 20 minutes or until the rolls sound hollow when you tap them underneath. Transfer to a wire rack and leave to cool completely before a serving. Served hot bread with smooth kale soup.

The Icebox Cake

Ever heard of the icebox cake? First introduced to the united states in the 1930s, it’s essentially a layered stack of cookies with whipped cream of cookies with whipped cream and raspberries, a

little like trifle and James Martin’s giving us his take on it.

This is a great pudding and is surprisingly simple to make, ” says James. ”it’s thought it was designed for New York housewives to serve at dinner parties because it’s literally just assembly and then the fridge works its magic and you can slice it like a cake.”

Ingredients

For The Biscuits

750g butter

450g castor sugar

3 eggs

450g cornflour

800g plain flour

100g cocoa powder

2 litres double cream, whipped

600g raspberries, 3/4 pureed

To decorate

Icing sugar

raspberry sauce

raspberry

mint optional

Method

1prheat the oven to 180°

2.in a large mixer beat the butter and sugar together, add the eggs and then fold in the flours. Once mixed well, tip onto a floured surface and knead lightly. Roll into long sausage shapes and wrap in cling film. Chill for 30 minutes.

3.Unwrap and slice into circles then pop onto a greased baking tray and bake for 10 to 12 minutes. Leave to cool when done .

4.Whip the cream. It needs to be lightly whipped before stirring through the raspberry puree.

5.to assemble, cover the cake stand with a layer of cream, and then place 7 biscuits on top, and repeat the process until you have used all the biscuits -finished with a layer of cream. Chill until served.

6. Decorate with a dusting of icing sugar, fresh raspberries, mint. You can also use chocolate shards.

It’s not as perfect as James Martin I did the best I could the only thing is missing was the mint. Otherwise, it’s delicious ant that plant base double cream is brilliant.

Quick Stir-Fried Spiced Red Cabbage with Apples

Ingredients

1 red cabbage, finely chopped

2 tbsp butter,melted

1 onion, finely chopped

2 garlic cloves, finely chopped

1/2 tsp ground cinnamon

75 ml cider vinegar

2 apples finely chopped with skin

2 tbsp sugar

Method

Chop the apple quite small but leave the skin on to improves the flavour. Now in the large, heavy-based frying pan melt the butter over a medium heat, then stir in the onion and cook it for 2-3 minutes before adding the apple and garlic.

First you need to shred the cabbage quite finely into ¼ inch (5 mm) shreds, discarding any tough stalky bits (including the root).

Bite a piece to see if it’s tender and when it’s ready, turn the heat up again, sprinkle in the sugar and vinegar. Stir everything thoroughly, then serve.

Continue to cook for 2-3 minutes, then turn the heat up to high, add the cabbage and stir-fry it by keeping it on the move with a wooden spoon, so that it all comes into contact with the heat at the base of the pan. After 5 minutes or so it should have shrunk a bit, so at this point sprinkle in the spices and a seasoning of salt and pepper, then turn the heat down and let it go on cooking for a further 10 minutes, stirring it once or twice during that time.

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