Semolina and yogurt lemon syrup cake

Ingredients

250g (8 ounces) butter, softened

1 tablespoon finely grated lemon rind

1 cup (220g) castor (superfine) sugar

Vegan eggs

1 cup (150g) self-raising flour

1 cup (160g) semolina

1 cup (280g) vegan yogurt

Lemon Syrup

1 cup (220g) castor (superfine) sugar

½ cup (80ml) lemon juice

Method

1. Preheat oven to 180°c/350°f. Butter a 20cm (8-inch) baba pan or a deep 20cm (8-inch) round cake pan well; sprinkle with a little flour, shake out excess.

2.Beat the butter, rind and sugar in a small bowl with an electric mixer until light and fluffy, Beat in vegan eggs. Transfer mixture to a large bowl; stir in the sifted flour, semolina and vegan yogurt.

3.Spread the mixture into a pan.

4. Bake cake about 50 minuets.

5. Meanwhile, make lemon syrup.

6. Stand cake in pan 5 minuets; turn onto a wire rack set over an oven tray. Pierce cake all over with a skewer, pour hot lemon syrup over hot cake.

Lemon Syrup

Semolina And Yogurt Lemon -Syrup Cake

Ingredients

250g (8 ounces) butter, softened

1 tablespoon finely grated lemon rind

1 cup (220g) castor (superfine) sugar

Vegan eggs

1 cup (150g) self-raising flour

1 cup (160g) semolina

1 cup (280g) vegan yogurt

Lemon Syrup

1 cup (220g) castor (superfine) sugar

½ cup (80ml) lemon juice

Method

1 Preheat oven to 180°c/350°f. Butter a 20cm (8-inch) baba pan or a deep 20cm (8-inch) round cake 🍰 pan well; sprinkle with a little flour, shake out excess.

2 Beat the butter, rind and sugar in a small bowl with an electric mixer until light and fluffy, Beat in vegan eggs. Transfer mixture to a large bowl; stir in the sifted flour, semolina and vegan yogurt.

3 Spread the mixture into a pan.

4 Bake cake about 50 minuets.

5 Meanwhile, make lemon syrup.

6 Stand cake in pan 5 minuets; turn onto a wire rack set over an oven tray. Pierce cake 🍰 all over with a skewer, pour hot lemon syrup over hot cake.

Lemon Syrup

Method

Stir ingredients in a small saucepan over heat, without boiling, until sugar dissolves. Bring to the boil, without stirring; remove from heat.

Keep in airtight container for up to three days

Serve with vegan cream or vegan ice-cream

In my recipe I used GLUTEN Free Flour.

Stir ingredients in a small saucepan over heat, without boiling, until sugar dissolves. Bring to the boil, without stirring; remove from heat.

Keep in airtight container for up to three days

Serve with vegan cream or vegan ice-cream

In my recipe I used GLUTEN Free Flour.

Dark Gingerbread Cake

Ingredients

125g (4 ounces) vegan butter, softened

½ cup (110g) firmly packed dark brown sugar, vegan eggs

1 2/3 cups (250g) plain (all-purpose) flour

½ teaspoon bicarbonate of soda (baking powder)

2 teaspoons ground ginger

1 cup (360g) treacle

2 tablespoons vegan milk

¼ cup (55g) finely chopped glacé ginger

1/3 cup finely chopped raisins

LEMON GLACÉ ICING

1 cup (160g) icing (confectioners) sugar

10g (1/2 ounce) vegan butter, softened

1 tablespoon lemon juice

1 tablespoon boiling water, approximately

Method

1. Preheat oven to 180°c/350°f. Grease 20cm x 30cm (8-inch x 12-inch) rectangular cake pan; line base and sides with baking paper, extending the paper 5cm (2inches) above sides.

2. Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in vegan egg one. Transfer mixture to a large bowl; stir in sifted flour, soda and ground ginger, treacle, milk, glacé ginger and raisins. Spread mixture into pan.

3. Bake cake about 45 minuets. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool.

4.Meanwhile, make lemon glacé icing.

5. Spread cold cake with icing. Stand until icing is set before cutting.

LEMON GLACÉ ICING

Sift icing sugar into a medium bowl. Stir in butter, juice and enough of the water until icing is smooth and spreadable.

Cauliflower rig ‘n’ cheese

Ingredients 

1 small cauliflower (1kg), cut  into small florets

2 tablespoons olive oil

1 teaspoon garam masala

1 fresh small red chilli, seeded chopped finely, optional

350g (11 ounces) rigatoni pasta

1/2 cup torn a fresh flat-leaf parsley

Cashew Cheese Sauce

2 cups (300g) raw cashews

2 tablespoon of olive oil

2 medium onions (300g), chopped

2 stalks celery (300g), trimmed, chopped

2/3 cup (70g) nutritional yeast flakes

2 teaspoon of wholegrain mustard

1 1/2 cups (375ml) oat milk or cashew nut milk

Method

1. Make cashew cheese sauce.

Place cashews in a medium bowl; cover with filtered water. Stand. Covered. for 4 hours or overnight. Drain cashews, rinse under cold water; drain well. Heat oil in a medium frying pan over medium heat: cook onions and celery, stirring for 8 minutes or until soft. Add to a high powered blender with cashew and remaining ingredients; blend until smooth. Season to taste.

2. Preheat grill (broiler). Place cauliflower, oil, garam masala and chilli in a medium bowl; toss to combine. Season. Spread cauliflower on an oven tray; place under the grill until golden, and soft for 15 minutes stirring occasionally.

3. Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender; drain.

4. Combine cauliflower, pasta, half the parsley and half the cashew cheese sauce in a large bowl. Spoon into an 18cm x 23cm (7 1/2 inch x 9 1/4 inch) ovenproof dish. Spoon over the remaining sauce. Grill for 4 minutes or until golden. Serve pasta topped with remaining parsley.

 

 

 

 

 

 

 

 

 

 

 

 

 

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Sweet potato & ‘chorizo’ tacos

INGRIDIENTS

2 small orange sweet potato (500 g), unpeeled

½ cup (125 ml) olive oil

6 green onions (scallions), chopped coarsely

1 teaspoon ground cumin

1 teaspoon ground coriander

2 cups coarsely chopped (cilantro) roots and stem

2 fresh jalapeno chillies, chopped coarsely

1 ½ teaspoons finely grated lime rind

2 tablespoons lime juice

½ cup water (80 ml)

500 g (1 pound) bottled sun dried tomatoes in oil

¼ teaspoon garlic power

¼ teaspoon onion power

½ teaspoon smoked paprika

¼ cup (40g) roasted whole blanched almonds

¼ cup (25 g) roasted walnuts

12 x17cm (6 2/4-inch) white corn tortillas, warmed

40g (1 ½ ounces) baby rocket (arugula) leaves

METHOD

  1. Boil, steam or microwave sweet potato until tender drain when cool enough to handle, peel sweet potato cut flesh into 1.5cm (¾-inch) pieces.
  2. Meanwhile, blend or process oil, green onions, cumin, ground coriander, fresh coriander, chillies, rind, juice and the water until smooth. Transfer to a small bowl; stand until required.
  3. Drain oil from tomatoes. Process tomatoes and 2 tablespoons of the reserved oil with garlic and onion powders, paprika and nuts until coarsely chopped. Add 2 tablespoons of coriander mixture; pulse until combined.
  4. Transfer tomato mixture to a large frying pan, stir in sweet potato. Heat mixture over low heat for 5 minutes or until warmed through.
  5. Serve tortillas filled with sweet potato mixture and rocket, topped with remaining coriander mixture.

Due to nut allergies I excluded the almonds and roasted walnuts from my recipe. 

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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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!). 

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