Peanut Butter Apple Squares

 

Peanut butter and apple make one aromatic combination that is comforting, while being both scrumptious and delectably moist. Relatively quick to make and absolutely effortless to snack on, so much so, that no crumb will go a miss.  

Peanut Butter Apple Squares

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3/4 cup (175 ml) unbleached all purposed flour

1 (5 ml) teaspoon baking powder

1 teaspoon (5 ml) ground cinnamon

1 egg

3/4 cup (175 ml) brown sugar, lightly packed

1/4 cup (50 ml) milk

1 teaspoon (5 ml) vanilla extract

1/2 cup (125 ml) smooth or crunchy peanut butter 

1 cup ( 250 ml) cored, unpeeled apples, grated

Icing sugar, for decorating

Preheat oven to 350ºF (180ºC). Lightly grease and flour an 8 inch or 9 inch square baking tin. Line the bottom with baking parchment. Set aside. 

In a medium bowl sift together the flour, baking powder, and ground cinnamon. 

In a large bowl beat the egg until light, then beat in the sugar, milk, vanilla and peanut butter. Blend in the flour and stir in the grated apple. 

Spread in the prepared baking tin and bake for 20 to 25 minutes or until a toothpick inserted into the centre comes out clean. Do not overbake.

Cool in the tin until slightly warm. Cut into bars, and lightly dust with icing sugar. Place on a wire rack to finish cooling. 

Ballater Scones

 

These scones are not only named after the village in Aberdeenshire, Scotland but are connect to a farmer's wife, Mrs. Macnab, who lived near the area and had well known baking skills. It is said that she would often have tea with King Frederick of Prussia and other guests at Balmoral. Rustic and crisp on the outside and a tender buttery flaky texture inside, perfect for any occasion and especially lovely with a wee dram of whisky to toast Scottish poet, Robert Burns, on Burns Night.  

  

Ballater Scones

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1 lb. (3 cups) all purpose flour 

2 teaspoons cream of tartar

3 oz. (1/3 cup) butter

1 teaspoon bicarbonate of soda (baking soda)

1/2 pint (300 ml/1 & 1/4 cups) tepid milk

Preheat oven to 450ºF (230ºC). Lightly grease a baking tray or line the tray with baking parchment. 

Sift flour and cream of tartar into a a large bowl. Using clean dry hands rub in butter. Dissolve baking soda in the milk. Stir into dry ingredients. Knead to a stiff dough. Roll out on a lightly floured board into a round about 1/2 to 3/4 inch thick. Cut into rounds, 2 to 2 1/2 inches across. Bake a little apart on the prepared baking tray in the preheated oven for 10 to 15 minutes. When done, brush the tops lightly with milk. Serve split and buttered. 

Notes: I used a 2 and 3/4 inch (69 mm) round cutter. 

Double Chocolate Chip Cookies

 

Drop cookies are divine. Their imperfectly perfect form is a baker's blessing and these delectable double chocolate cookies are substantially scrumptious to dunk. I added macadamia nuts to enhance crunch and give a creamy nutty richness however adding any nut you wish, is optional, but not required.     

Double Chocolate Chip Cookies 

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makes approximately 3 1/2 dozen

2 1/4 cups (550 ml) unbleached all purpose flour

1/3 cup (75 ml) Hersey's Cocoa powder

1 teaspoon (5 ml) baking soda

1/2 teaspoon (2 ml) salt

1 package (225 g) Hershey's  50% Cocao Chipits Chocolate Chips

3/4 cup (100 g) pieces or halves macadamia nuts, roughly chopped into smaller pieces, optional

1 cup (250 ml) butter, softened

3/4 cup (175 ml) white sugar

3/4 (175 ml) dark brown sugar, packed

1 teaspoon (5 ml) vanilla extract

2 eggs

Preheat oven to 375ºF (190ºC). Line a baking tray with baking parchment paper.

In a medium bowl combine the flour, cocoa powder, baking soda, salt, chocolate chips and macadamia nuts, stir together. 

In a large bowl and using a handheld mixer, beat together the butter, white sugar, brown sugar and vanilla extract on medium speed until creamy. Add the eggs and beat well. Gradually add the flour mixture and beat well. Drop by rounded tablespoons onto the line cookie sheet. 

Bake for 8 to 10 minutes or until set. Transfer to wire racks to cool.  

Lemon & Almond Crumbles

 

I think these may sound more delicate then they actually are however their moist buttery crumb texture is more cake like which makes them excellent for dessert, afternoon tea or to brighten up a rainy day... or any day, for that matter, when a dainty pick me up is needed. Absolutely moreish. Lemon and almond are a most suitable pairing that is full of abundant tangy sweetness in every crumb. 

Lemon & Almond Crumbles 

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makes 12

1  1/2 cups self-rising flour

1 teaspoon baking powder

2/3 cup superfine sugar

Generous 1 cup ground almonds

1 egg, beaten

1 cup milk

1/2 cup butter, melted and slightly cooled

1 teaspoon almond extract

grated zest of 2 lemons

juice of 1 lemon

1/2 cup thinly sliced almonds, for sprinkling

1 - 2 tablespoons sugar, for sprinkling

Icing sugar, for dusting before serving

Preheat oven to 400ºF (200ºC). Grease or line a 12 cup muffin pan. 

In a large bowl combine the flour, baking powder, superfine sugar and ground almonds and whisk together.

In an another bowl combine the egg, milk, melted butter, almond extract and lemon zest and lemon juice. Whisk together then add to the flour mixture. Using a wooden spoon stir together until just combined. Spoon the batter into the prepared muffin cups. Sprinkle the tops with the flaked almonds and sugar. 

Bake for about 20 minutes or until muffins have risen and are golden. Leave the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool. Serve with a light dusting of icing sugar.   

Nigella Lawson's Cumin Seed Cake

 

I've been wanting to make this cake for a while and I'm so glad I final did. I get many recipes filtered through my email and while researching ingredients, recipes do pop up. If you can't find orange blossom water then I suggest using the juice from the orange, it may not be as fragrant however still delicious all the same. This is one scrumptious cake, you must bake and have anytime of the year however the perfect time for me was right now.

Although I have shared the recipe here, this recipe and other Nigella Lawson recipes can be found by visiting her website: nigella.com

Nigella Lawson's Cumin Seed Cake - At My Table 

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Serves: 12 slices   

INGREDIENTS:  

4 teaspoons cumin seeds

2 1/3 cups (300 grams) all purpose flour

2 teaspoons baking powder

2 sticks (250 grams) unsalted butter (soft)

1 cup (200 grams) superfine sugar (plus 1 teaspoon)

1 orange (finely grated zest)

2 teaspoons orange blossom water

3 large eggs (at room temperature)

3 tablespoons (15 ml) whole milk   

METHOD:

You will need 1 x 2lb (900g) loaf tin, approx. 25 x 12 x 7cm / 10 x 5 x 3 inches.

1. Toast the cumin seeds in a dry, hot pan, until their earthy aroma wafts up: keep watch over your pan, as you don’t want the seeds to burn. Transfer to a plate to cool. Mix the flour and baking powder together, then set that aside, too.
2. Preheat the oven to 170°C/150°C Fan/325°F and pop a paper liner into your loaf tin, or line the base and sides with baking parchment.
3. Beat together the butter, the 200g of sugar and the orange zest until light and fluffy. Beat in the orange blossom water and then, at a slightly lower speed, about a third of the flour mixture. Once it is incorporated, beat in one of the eggs until it too is incorporated and continue in this vein until both flour and eggs are finished.
4. Give a good scrape down to mix in any flour clinging to the sides of the bowl then, still gently, beat in the milk and the cooled toasted cumin seeds. Finally, give everything a good stir with a wooden spoon, making sure there are no speckles of flour remaining, and gently dollop the stiff batter into the lined tin.
5. Smooth the top, sprinkle the teaspoon of superfine sugar over and bake in the oven for 50–60 minutes, or until a cake tester comes out clean and the cake has a beautiful, golden-crackled top. Place on a wire rack and let the cake cool completely before removing from its tin.

Banana Muffins

 

Springy with a delicate coconut banana flavour these muffins are exceptionally easy to make and are such a satisfying abundant morsel to devour anytime.    

Banana Muffins

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2 cups self raising flour

3 large or 4 small-medium bananas, peeled and roughly mashed

1 cup coconut milk

2 teaspoons vanilla

1/2 cup chopped walnuts

shredded coconut for sprinkling on top

Notes: you can add 1/4 cup or 1/3 cup of sugar if you prefer a more sweeter muffin however I like them without the added sugar and do not miss it one bit. Do shake the can or carton of coconut milk before opening to blend milk and the cream that settles on top, Alternatively, empty the can of coconut milk into a medium bowl and whisk together until blended. You may replace the coconut milk with a Greek yoghurt or buttermilk and omit the walnuts and add chocolate chips or blueberries instead, if you prefer.  

 

Preheat oven to 350ºF (180ºC). Line a 12 cup muffin tin with silicone baking cups. Do not use paper liners as the muffins will stick to the liner. Set aside. Alternatively, you could try greasing each muffin cup with a cooking spray or butter. I haven't tried either method as I have silicone muffin cups which work a treat. 

Peel and roughly mash the bananas if you haven't already done so. Chop walnuts into pieces, if you are not using readymade chopped walnuts. 

In a large bowl, combine the mashed bananas, coconut milk and vanilla extract and stir together. Add the self raising flour and walnuts and stir together until a moist batter forms. The batter will be thick and sticky so not to worry. Fill each muffin cup about 3/4 full, ensuring all muffin cups are level. Sprinkle the top of each muffin with shredded coconut.

Bake for 25 to 35 minutes in the preheated oven until golden brown and a toothpick inserted into the centre comes out clean, a few sticky crumbs are fine. Remove immediately from the silicone cups to a wire rack and allow to cool slightly. 

Florentine Slice

 

Florentine slice is rich, gooey and remarkably chocolatey, brimming with a crisp layer of sticky sweet fruit. An absolute breeze to make and perfect for sharing and giving throughout the festive season... which you may reconsider after your first bite. Moreish in every morsel, you'll definitely want to make... and share again and again.   

Florentine Slice

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12 oz. good quality semisweet chocolate

2 cups mixed dried fruit (raisins, golden raisins, currants, citrus peel)

2/3 cup candied cherries or dried cherries

Generous 1 cup of large flaked shredded coconut

1/2 cup superfine sugar

1/2 cup ( 1 stick) butter, melted

2 eggs, beaten

Line an 8 x 11 inch pan with foil and line the bottom with a piece of baking parchment. Melt the chocolate and spread evenly in the base of the pan. Leave to cool in the refrigerator until set. See notes on how to melt chocolate. 

Preheat oven to 350ºF (180ºC). In a large bowl mix together the dried fruit, candied cherries, coconut, sugar, butter and beaten eggs and spread evenly over the chocolate.

Bake for 25 minutes or until golden brown. Remove from oven and leave to cool in the pan. When cool, place the pan in the refrigerator until really cold. Cut into oblong slices and turn out of the pan.  

NOTES: FOR MELTING CHOCOLATE  

Double boiler method: fill a medium saucepan with 4 cm of water. Place a heatproof bowl on top of the pan so that it fits snuggly but doesn't touch the water. Lower the heat to a very gentle simmer. Break up the chocolate into pieces and add to the bowl, then leave to melt for 4 to 5 minutes, stirring regularly. 

Microwave method: place chocolate in a microwave safe bowl. Heat for 30 seconds on 50% power level. Stop to stir, then return the bowl to the microwave and continue heating on 50% power, stopping to stir every 20 seconds, timing is estimated approximately at 1 minute for an ounce of chocolate and 3 minutes for 8 ounces. When the chocolate is almost melted, stop microwaving. There may be some bits of partially melted chocolate, that's okay and that is when you know it's done. Any longer and it may burn. The heat will melt the remaining bits.  

Honey Orange Cookies

 

When you are stuck between Spring and Summer these golden citrus biscuits will uplift your spirits to a sunnier disposition. Honey kissed and light, these tender cake like cookies can be iced or delicately sandwiched together with a lovely orange butter cream in between, although not required as they may be enjoyed just as they are.   

Honey Orange Cookies

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makes about 3 dozen

2 cups unbleached all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup butter, softened

1/3 cup white sugar

1/2 cup honey

1 egg

grated orange rind of 1 orange

Preheat oven to 350ºF (180ºC) 

Line a baking tray with baking parchment paper.

In a large bowl, sift together the flour, baking powder, baking soda and salt. 

In another bowl cream together the butter, white sugar and honey then blend in the egg and grated orange rind. Stir in the flour mixture and cover and chill for about 1 and 1/2 hours. 

Turn dough onto a lightly floured surface and roll to 1/4 inch thick. Cut into shapes with a floured cookie cutter. 

Bake on the prepared lined baking tray in the preheated oven for 10 to 12 minutes. Remove from oven and transfer to wire racks to cool. When completely cool frost or fill with Orange Butter Cream, if you wish. 

Orange Butter Cream

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1/4 cup butter, softened

2 cups sifted icing sugar

1 1/2 tablespoons orange juice

1 teaspoon grated orange rind

Cream butter and gradually blend in the icing sugar, alternately with the orange juice and grated orange rind. 

Pineapple Cheese Bread

 

To all the naysayers that find pineapple and cheese together loathsomely perplexing, I give you... Pineapple Cheese Bread and before you recoil, I implore you to try this admirable recipe, not only in hopes to change your culinary perception but rather to savour it's super moist, semi-sweet, spongy cheesy merit of goodness that quite respectfully may rival all other loaves. I had a few skeptics in the house however once made the whole loaf disappeared quickly and quietly with resounding requests to make another soon.      

Pineapple Cheese Bread

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2 1/4 cups unbleached all purpose flour

1/2 cup white sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cup shredded sharp cheddar cheese

1 egg

3/4 cup milk

1/4 cup light olive oil

1 cup canned crushed pineapple, undrained

extra shredded cheese 

Preheat oven to 350ºF (180ºC). Grease and lightly flour a 9 x 5 x 3 inch loaf tin and line the bottom with baking parchment paper. 

In a large bowl sift together the flour, white sugar, baking powder, baking soda and salt. Stir in the shredded cheddar cheese.

In another bowl beat together the egg, milk, olive oil and crushed pineapple. Add the liquid mixture to the dry ingredients and beat for about half a minute, the batter will be lumpy, spoon batter into the prepared loaf tin. Smooth the top and sprinkle with shredded cheese. 

Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the centre comes out clean. 

Notes: darker pans cook things more quickly than lighter pans so adjustments with baking times may be needed. 

More Yuletide Baking

 

When, what to my wondering eyes should appear... I can not take complete credit for decorating these sugar cookies. I did have a helping hand, my daughter, and when we get into the kitchen creating these seasonal delights it's another magical time creating memories and spreading seasonal joy. 

Currant Scones

 

I have tried many scone recipes and this recipe, to me, was an absolute breeze to make. It is one of the easiest and takes little effort. The triangular shape is classic and the currants, traditional... however serving it with butter and lemon curd is anything but classic or traditional. 

Currant Scones

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1 3/4 cups unbleached all purpose flour

3 tablespoons sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup currants

1/3 cup firm butter

1 large egg

6 tablespoons milk

1 teaspoon vanilla extract

milk, for brushing the top

sugar, for sprinkling on top

Preheat the oven to 400ºF. Line a baking tray with parchment paper.

In a large bowl mix together the flour, sugar baking powder, salt and currants. Cut in butter using a pastry knife or crisscrossing two forks until the mixture looks like fine crumbs... almost oatmealy in texture. Create a well in the centre.

In another bowl combine the egg, milk and vanilla extract and whisk together. Pour the egg and milk mixture into the well and using a spatula or wooden spoon stir until just combine and the dough comes together.

Place dough on a lightly floured surface, and dust some flour on top, knead lightly for 10 minutes. Roll or pat into an 8-inch circle and place on the prepared lined baking tray. Using a sharp knife dipped in flour, cut into 8 wedges but do not separate the wedges. Brush the top with milk and generously sprinkle with sugar.

Bake for 15 to 18 minutes or until golden. Immediate remove from the baking tray and carefully separate the wedges. Serve warm with lemon curd or clotted cream and jam. 

Classic Cheesecake

With all the variations of cheesecake something can be said about the classic cheesecake. It's scrumptious and stands alone and from which all other flavours of cheesecake are created. Equally so, classic recipes are delightful standbys. 

Classic Cheesecake

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1 1/4 cups graham crumbs

1/4 cup butter, melted

3 packages (250g each) cream cheese, softened

3/4 cup granulated sugar

zest of 1 lemon

3 eggs

Heat oven to 350ºF.

Mix graham crumbs and butter together in a bowl; press into the bottom of a lined spring form pan.

In a large bowl beat together the cream cheese, sugar and lemon zest with a mixer until blended. Add the eggs, one at a time, mixing on low speed after each just until blended. Pour over the crust.

Bake 35 to 45 minutes or until centre is almost set. Run a knife around rim of pan to loosen cake; cool completely before removing rim. Once cooled, top the cheesecake with a ready made cherry filling and refrigerate cheesecake for about 4 hours. 

Have a lovely weekend and stay safe everyone! - JD 

Bran Date Muffins

Increasing one's fibre is easy with this recipe. A healthy, delicate, melt in your mouth muffin.  

Bran Date Muffins

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makes approximately 12 muffins

1 1/2 cups (375ml) Natural Wheat Bran

1 cup (250ml) milk 

1/3 cup (80ml) vegetable oil

2/3 cup (160ml) brown sugar

1 egg, lightly beaten

1/2 teaspoon (2ml) vanilla

1 cup (250ml) all purpose flour

1 teaspoon (5ml) baking soda

1 teaspoon (5ml) baking powder

1/2 teaspoon (2ml) salt

3/4 cup (125ml) dried chopped dates

Preheat oven to 375ºF (190ºC). Line a muffin tin with baking papers or bakers silicone liners. 

In a large bowl, combine bran and milk; let stand for 5 minutes. Stir in the vegetable oil, brown sugar, beaten egg, and vanilla.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt and chopped dates. Add to the bran mixture and stir until just combined. Spoon the mixture into the lined muffin tin. Bake for 15 to 20 minutes. 

Notes: you can add different fruit like dried cranberries, dried apricots or raisins.   

Nigella Lawson's Christmas Chocolate Cookies

I have tried a few chocolate shortbread recipes and have not been satisfied until I tried this recipe. I suggest following Nigella's recipe as scripted although I did add a teaspoon of cinnamon and half a teaspoon of British mixed spice into the flour mixture. It did not compromise the baked cookie at all; only enhanced the flavour. To decorate, I did, royal icing and sprinkles rather than the recipe's chocolate festive topping. Perhaps the next time I make these I will. These are minor touches and alterations to a good recipe that more came down to personal taste. The cookies, plain with no icing or sprinkles, are just as good and I may prefer them more that way. I will share the recipe, how it is presented on her website however if you wish, visit Nigella Lawson's website for this recipe, click *here*   

Nigella Lawson's Christmas Chocolate Cookies (from 2008, Nigella Christmas)

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INGREDIENTS

Makes: approx. 24

FOR THE BISCUITS

• 2¼ sticks soft butter
• ¾ cup superfine sugar
• ⅓ cup unsweetened cocoa
• 2 cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder

FOR THE FESTIVE TOPPING

• 2 tablespoons unsweetened cocoa
• 1½ cups confectioners' sugar
• ¼ cup boiling water (from a kettle)
• 1 teaspoon vanilla extract
• christmas sprinkles
• 
  
• METHOD

1. Preheat the oven to 170°C/150°C Fan/gas mark 3/325ºF and line a baking sheet with Bake-O-Glide or baking parchment.
2. Cream the butter and sugar in a bowl and, when you have a light, soft, whipped mixture, beat in the 40g / one-third cup unsweetened cocoa (sieving if it is lumpy) and, when that’s mixed in, beat in the flour with the bicarb and baking powder. Or just put everything in the processor and blitz, if you prefer.
3. This mixture is very soft and sticky and I find it easiest to form the biscuits wearing my CSI (disposable vinyl) gloves, so pinch off pieces about the size of a large walnut, roll them into balls, then slightly flatten into fat discs as you place them, well spaced, on your baking sheet; you should get about 12 on at a time.
4. Bake each batch for 15 minutes; even though the biscuits won’t feel as if they’ve had enough time, they will continue to cook as they cool. They will look slightly cracked on top, and it’s this cosy, homespun look I love.
5. Remove the baking sheet to a cold surface and let it sit for 15 minutes before transferring the biscuits to a wire rack, with a sheet of newspaper under it (to catch drips while topping them).
6. To make the topping, put the unsweetened cocoa, confectioners' sugar, water and vanilla extract into a small saucepan and whisk over a low heat until everything’s smoothly combined. Take off the heat for 10 minutes.
7. When the biscuits are cool, drizzle each one with a tablespoonful of chocolate glaze – to glue the sprinkles on in a minute – using the back of the spoon to help spread the mixture, though an uneven dribbly look is part of their charm.
8. After you’ve iced 6 biscuits, scatter with some of the Christmas sprinkles, and continue thus until all the biscuits are topped. If you ice them all before sprinkling, you will find the cocoa “glue” has dried and the sprinkles won’t stick on.

Hope everyone had a great weekend. It is coming down to doing those last few things before Christmas. - JD  

Oven Baked Bacon

I am finding that there may be a few ways on how to achieve the ultimate cooked bacon. My son had watched a video on how to cook bacon in the oven and was describing the method of such. I have cooked bacon in the oven before however never covered the tray. Covering does change things and although I did not use wire racks, supposedly like the video did, to allow the bacon grease to drip; I am fine with that because I am all about curbing ones cleaning and washing up. 

Quite simply preheat the oven to 400ºF, take a baking tray and line the bottom and sides with aluminum foil. Place the bacon on the prepared baking tray. Cover with more aluminum foil and place the tray in the oven and allow to cook for 15 to 25 minutes or until crispy, checking after 10 minutes and turning once. Cooking time depends on how many slices you are baking and how you like your bacon cooked. Remove bacon slices that are cooked sooner to drain on a plate lined with kitchen towel (paper towel).  

I found that this is an easier way to cook bacon as there was little clean up and no greasy mess. Just allow the grease to cool then careful roll the foil, from the baking tray into a ball and place in the garbage. This also allows one to utilize the stove top, get on with prep work, wash dishes or do something else while the bacon is in the oven.  


Hope everyone is having a good week. - JD     

Dundee Cake

I always wanted to try my hand at making a fruit cake however been a bit hesitant, for whatever reason. I believe this cake brings me close. I have always admired fruit cakes for their rich, dense fruity display although never a childhood favourite of mine, until later. Traditionally served during holidays and at feasts, this is quite lovely anytime. 

Dundee Cake

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1 cup whole blanched almonds

3/4 cup unsalted butter, softened

180g dark brown sugar

zest of 1 orange

3 tablespoons strong marmalade

3 large eggs, beaten

225 g unbleached all purpose flour

1 teaspoon baking powder

100g / 1 cup ground almonds

2 tablespoons milk

500g mixed dried fruit

100g whole glacé cherries

Glaze:

1 tablespoon milk

2 teaspoons caster sugar

Prep:

Place the almonds into a small bowl and pour boiling water over to just cover. Leave for 5 minutes then drain the water and leave to dry.

Preheat oven to 350ºF/180ºC/gas mark 4. Lightly butter and flour a deep spring form cake tin then line with baking parchment paper. Set aside.

Sieve the flour and baking powder together in a bowl. Set aside.

Making the cake:

Put the butter in a large bowl and using a hand held mixer beat well until soft. Add the sugar and beat until light and fluffy. Stir in the orange zest and jam.

Add the eggs to the creamed butter and sugar one at a time, beating well between each addition. 

Add the flour mixture and ground almonds and mix well. Mix in the milk and then add the dried fruit and cherries and gently mix together. 

Spoon the mixture into the prepared baking tin and spread the batter level using the back of a spoon. Arrange the whole blanched almonds close together forming circles on top of the cake. Bake in the oven for 45 minutes. 

Then lower the ovens temperature to 325ºF/160ºC/gas mark 3 and bake for a further 60 to 80 minutes. Check the cake after 50 minutes by inserting a wooden or metal skewer into the cake. When it is done it should have just a few crumbs attached. 

Check the cake every 10 minutes - it is important not to over cook this cake so the centre will be little soft.

When cooked remove the cake, briefly, from the oven, put the milk and sugar into a small saucepan and heat gently until the sugar dissolves. Brush over the top of the cake and return the cake to the oven for 2 to 3 minutes. Remove from oven and allow the cake to cool completely in the tin. When cold remove from the tin and wrap in foil and keep for at least 2 days before cutting. 

Hope everyone a great weekend! - JD 

Vegan Frittata

I stumbled upon this recipe after a friend shared it on-line. The ingredient list may look long however don't let that stop you from making this delicious dish. 

Vegan Frittata

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half an onion, chopped in half

2 - 3 stalks of celery, chopped in half

2 carrots, peeled and chopped in half

2 garlic cloves, peeled 

1 cup of broccoli 

200g chickpea flour

3 tablespoons nutritional yeast

1 teaspoon turmeric

1 tablespoon thyme

1 teaspoon baking powder

1/2 teaspoon salt

some pepper

2 1/4 cups Veggie stalk

1 cup chopped spinach

Preheat oven to 400ºF (200ºC) Using vegan butter, butter the bottom and sides of a quiche or baking dish. Set aside.

Using a food processor, pulse/blitz the onion, celery, carrots and garlic a few times. Then add the broccoli and pulse/blitz again. Set aside.

In a large bowl combine the chickpea flour, nutritional yeast, turmeric, thyme, baking powder, salt and pepper together; then add the veggie stalk, blend until smooth. Fold in the blitzed veggies plus the spinach. Pour the mixture into the prepared baking dish. Bake in the preheated oven for 25 to 30 minutes or until brown.  

Notes: With a few simple changes this recipes lends itself for modification if you are not vegan however the recipe as is, is great! 

You can find the video recipe on Youtube titled Easy Vegan Frittata by Vegish. or Vegish (vegish foods) on Facebook.  

Hope everyone is having a good week. Stay warm! - JD