Cheese and Olive Scoffins

 Heat the oven to 180 C (with fan or 200 C without fan)

 16 oz plain flour

1 tsp Bicarbonate of Soda

2 tsp Cream of Tartar

4 oz sunflower spread

4 oz green olives

4 oz grated vegan Cheddar-like cheese

1 oz dried or fresh parsley 

Chili flakes to taste

Paprika to taste. 

300 ml soya milk

 Rub the fat into the flour until it resembles fine breadcrumbs, add the bicarbonate of soda, cream of tartar, dried parsley, chili flakes and paprika and mix well. 

 Add the chopped olive and grated cheese and mix.

Add the milk and mix gently until all the ingredients are combined

 Place in muffin cases and bake for 20 minutes

Scollen!

Half  scone half stollen...

6 oz flour
1/2 tsp bicarbonate of soda
1 tsp cream of tartar
2 oz ground almonds
2 oz sunflower spread
1 oz sugar
1 oz candied orange peel
1 oz dried cranberries
1 oz currents (I didn't have any so used raisins)
1/2 tsp orange extract
1/2 tsp vanilla extract
120 ml milk (I used soya)
4 oz almond paste (marzipan)
Heat the oven to 180C with fan or 200C without fan.

Rub the flour, bircarbonate of soda,cream of tartar and sunflower spread gently until it resembles fine breadcrumbs, add the ground almonds and sugar and mix well.

Add the candied ornage peel, cranberries, & currents or raisins and mix.

Add the orange and vanilla extracts to the milk and pour onto the flour mixture and fold in gently, don't kneed it like you would bread.

Roll the almond paste into sausage shape about 12 cm long

Shape the dough into an oblong about 16 cm long, place the almond paste in the middle and fold over completely encasing it in the dough.

Bake for 18-20 min.

Marzipan, Cranberry & Orange Scones

8 oz flour

1/2 tsp bicarbonate of soda

1 tsp cream of tartar

2 oz sunflower spread

  2 oz dried cranberries

2 oz Marzipan (Almond paste) cubes

140 ml of milk

1/2 tsp Vanilla extract

1/2 tsp Orange extract

1/2 tsp Almond extract

Zest of half an orange

Mix the flour, bicarbonate of soda and cream of tartar, then rub in the sunflower spread until the mixture resembles fine bread crumbs. 

Mix in the cranberries, marzipan then add the milk, vanilla, ornage and almond extracts and orange zest and fold the mixture together gently to form a dough.

Cut out and bake in a hot oven for 15 minutes

Caribbian Style Black Eyed Beans Curry

(This has been on the blog for a while but without photos, finally made it again so updating it with photos)

200 gm Lentils

2 green peppers

1 red pepper

1 onion

Garlic ( to taste, as much or as little as you like!)

1 teaspoon Cumin,

1 teaspoon Coriander

Caribbean spices or any spice blend you like

500 g of cooked Black eyed bean - tinned are fine

Wash the lentils under running cold water and place in a pan with boiling water, enough to cover them with  least an inch of water 

 

Stir fry  the chopped onion, as much garlic as you like, heaped teaspoons each of Cumin, coriander, madras curry powder (or fresh or dried chili to taste, Black pepper if you want & a pinch of turmeric.

Chop 2 green  (or one green and one yellow) & 1 red peppers finely, in a food processor is easiest and stir fry for a few minutes

Stir occasionally, once cooked blend some of the mixture and then add 2 tins of washed black eyed beans. 


Add the black eye beans, peppers and onions to the cooked lentils and simmer on a low heat for 45 min. It will look like a thick chunky soup! 

Serve with plain rice 

This is my interpretation of the dish, I had it at a function once and liked it, I think this version is pretty close to what I eat!  

 

Bubble and Squeek Pie

For the topping: 

4 medium potatoes - peeled, chopped, cooked and mashed

half a very small cabbage - chopped and steamed

For the filling:

Stir fry:

200 g of Quorn

1 small onion chopped finely

2 grated carrots

100 g of peas

Once cooked add:

1 liter of gravey

place the filling in an oven proof dish and cover with the potato and cabbage topping

Bake in a hot oven for 45 min

Fruit Scones

8 oz flour

1/2 tsp bicarbonate of soda

1 tsp cream of tartar

2 oz sunflower spread

4 oz raisens

140 ml of milk or 180 ml of yogurt

Mix the flour, bicarbonate of soda and cream of tartar, then rub in the sunflower spread until the mixture resembles fine bread crumbs. Mix in the raisns then add the milk or yogurt and fold the mixture together gently to form a dough. 

Cut out and bake in a hot oven for 15 minutes

Tomato and Basil Scones

 8 oz flour

1/2 tsp Bicarbonate of soda

1 tsp cream of tartar

2 oz sunflower spread

 2 tbs tomato paste

2 tsp pesto ( you can use vegan pseto)

 a handful of chopped fresh basil

4 pieces of sundried tomatoes chopped  

 100 ml milk ( I used soya)

Rub the flour and fat together until they resemble fine bread crumbs

 add the remaining ingredients : tomoato paste, pesto, sundried tomoatoes, basil and milk and mix together to form a dough.,

 Using a round cutter, cut out 6 scones and bake in hot oven (180 C with fan, or 200 without fan) for 15 minutes

Poppy seed loaf

Weigh out: 

8 oz Flour

2 oz Sunflower spread

1 tsp Cream of tartar

1/2 tsp Bicarbonate of soda

2 tbs of Blue poppy seeds

140 ml Milk ( I used soya)

Mix the dry ingredients in a bowl and rub in the fat until the mixture resembles bread crumbs

  Add the milk and mix in gently.

Place the dough in an oblong cake tin bake in a hot oven for around 20-25  minutes.

Beetroot Scones

Weigh out: 

8 oz Flour

2 oz Sunflower spread

1 tsp Cream of tartar

1/2 tsp Bicarbonate of soda

  2oz  of fresh grated beetroot 

80 ml of milk ( I used soya)

Mix the dry ingredients in a bowl and rub in the fat until the mixture resembles bread crumbs

Add the grated beetroot and milk and mix into a dough

Cut out and place onto a tray and bake in a hot oven for around 15 minutes.

Spinach Scones

Weigh out: 

8 oz Flour

2 oz Sunflower spread

1 tsp Cream of tartar

1/2 tsp Bicarbonate of soda

3 oz  of cooked spinach (Fresh or frozen) chopped finely

Mix the dry ingredients in a bowl and rub in the fat until the mixture resembles bread crumbs

Add the cooked chopped spinach and mix, there should be enough juice from the spinach to enable the creation of a dough, if not add a little milk - don't worry if you add too much you'll just need to make them in a muffin tray or spoon dollops of the mixture straight onto the tray. 

Cut out and place onto a tray and bake in a hot oven for around 15 minutes.

Spinach & Yogurt Salad

200 g Fresh spinach

200 ml plain yogurt (cows milk or soya if you can find one that doesn't taste of vanilla!)

1 garlic clove crushed or grated

1 tsp ground cumin

salt to taste

paprika to garnish

Wilt the spinach leaves by stir frying them dry in a wok for a few min, or microwave for 1 minute

Chop the spinach up

Mix the spinach, yogurt, garlic, cumin and salt and garnish with the paprika. 

Serve chilled