Courgette and double ginger cake

Both fresh and preserved ginger are used to flavour this unusual teabread Which is made with oil rather butter. Courgettes, like several other vegetables, bring moisture to a cake mix, making it soft and tasty. Keep up to five days in an airtight container or freeze for two months. Ingredients 3 vegan eggs 22g/8oz/ generousContinue reading “Courgette and double ginger cake”

Squash Stuffed with Bean Stew

Ingredients 2 tbsp olive oil 1 onion, finely chopped 2 cloves of garlic, crushed 400g/14 oz/2 cups canned tomatoes, chopped 400g/14 oz/2 cups canned haricot beans, drained 2 small squash a handful of basil leaves salt and pepper Method 1.Preheat the oven to 180°C(160°fan)/350°/gas 4. 2.Heat the oil in a saucepan and fry the onionContinue reading “Squash Stuffed with Bean Stew”

Rock buns

Once these rock cakes made, they are best eaten on the day they are baked. Not the same if eaten the following day. Should be sprinkled with brown sugar I was doing so things at once totally forgot to sprinkle with sugar. Ingredients 225g/8oz/2 cups plain (all-purpose ) flour 1.5ml/1/4 tsp spice 10ml/1/2 tsp bakingContinue reading “Rock buns”