Category: Recipes

Recipes

School Cake

Lauren CarterLeave a comment

Here’s how to make it…

For the cake mixture:

  • 150g self-raising flour
  • 100g light brown sugar
  • 1 tsp baking powder
  • 150ml unsweetened soya milk
  • 150ml sunflower oil
  • 1 tbsp vanilla extract

For the icing:

  • 300g icing sugar
  • 50g sprinkles
  • 3 tbsp water

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Grease a 20 x 20cm cake tin with a little sunflower oil and set to one side
  • Add all of the dry cake mixture ingredients to a bowl
  • Add all of the wet cake mixture ingredients to a measuring jug
  • Pour the wet cake mixture ingredients in to the dry cake mixture ingredients and stir to combine
  • Put the cake tin in the pre-heated oven and bake for 25-30 minutes, or until a skewer can be inserted in the centre and removed cleanly
  • Once baked, remove from the oven and set to one side
  • While the cake cools, prepare the icing. Add icing sugar and water to a bowl then stir to combine
  • Once cooled, add the icing to the top of the cake using a pallet knife. Keep the cake inside the tin for a neat finish. You may need to cut the cake first to create an even surface
  • Decorate with sprinkles for a final flourish
  • Allow the frosting to set before slicing and serving

This recipe serves 6.

Most sprinkles aren’t suitable for vegans as they contain additives dervied from beeswax, gelatin and shellac. There are lots of stores online which sell vegan sprinkles.

Recipes

Cornflake Tart

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 300g shortcrust pastry
  • 300g cornflakes
  • 200g golden syrup
  • 100g golden caster sugar
  • 100g dairy free butter
  • 6 tbsp raspberry jam
  • A drizzle of sunflower oil

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Grease a 25 x 25cm flan tin with a little sunflower oil and set to one side
  • Using a rolling pin, roll out the shortcrust pastry to create a square slightly larger than the flan tin
  • Line the flan tin with the pastry
  • Using a fork, prick the base of the pastry in several places. Remove any excess pastry
  • Lay a sheet of baking paper on top of the pastry and weigh it down with ceramic baking beans or rice
  • Put the flan tin in the pre-heated oven and bake for 25-30 minutes, or until crispy
  • Remove the flan tin from the oven and set to one side. While the pastry cools, prepare the cornflake mixture
  • Add the cornflakes to a large bowl and set to one side
  • Add golden syrup, golden caster sugar and dairy free butter to a pan. Stir to combine then simmer on a medium heat until the sugar has dissolved and the butter has melted
  • Add the golden syrup, sugar and butter to the cornflakes then stir to combine
  • Spread the raspberry jam evenly across the base of the pastry then pour the cornflake mixture on top
  • Put the tart in the fridge and allow to set. This will take around 2 hours

This recipe serves 8.

Most cornflakes aren’t suitable for vegans as they are fortified with Vitamin D, typically derived from lanolin. There are organic and health-focused brands who don’t fortify their cereals.

Recipes

Mediterranean Vegetable Paella

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 600ml vegetable stock
  • 250g paella rice
  • 100g fresh or frozen peas
  • 100g black olives
  • 2 bell peppers
  • 2 courgettes
  • 1 red onion
  • 2 cloves of garlic
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp lemon zest
  • A pinch of saffron
  • A handful of parsley
  • A squeeze of lemon juice
  • A drizzle of olive oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by pre-heating the oven to 200 degrees (gas mark 6)
  • Line a large tray with baking paper and set to one side
  • Chop the courgettes and peppers in to bite size pieces
  • Add the courgettes and peppers to a bowl along with a little olive oil, a pinch of sea salt and a pinch of black pepper. Toss together
  • Place the courgettes and peppers on the lined baking tray. Put the tray in the pre-heated oven and bake for 20-25 minutes, or until soft
  • While the courgette and peppers are roasting, prepare the paella. Finely chop the onion
  • Add the onion to a large pan along with a generous drizzle of olive oil
  • Saute on a low heat for around 5 minutes
  • Finely chop or grate the garlic. Add the garlic to the pan along with the paella rice, smoked paprika and cayenne pepper
  • Stir to combine then saute for a further 5 minutes
  • Add the vegetable stock and saffron. Stir to combine then simmer on a medium heat until the rice is soft and all of the liquid has been absorbed
  • Add the fresh or frozen peas and olives to the paella then stir to combine
  • Once the peas are soft, finely chop the parsley. Add the parsley to the paella along with the lemon zest and lemon juice
  • Remove the courgettes and peppers from the oven and transfer to the paella
  • Stir to combine, season to taste then serve

This recipe serves 2.

Recipes

Apple Crumble Pie

Lauren Carter2 Comments

Here’s how to make it…

Ingredients:

  • 300g shortcrust pastry
  • 150g plain flour
  • 150g golden caster sugar
  • 100g dairy free butter
  • 100g light brown sugar
  • 100g oats
  • 2 cooking apples
  • A handful of sultanas
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • A drizzle of sunflower oil

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Grease a 20 x 20cm cake tin with a little sunflower oil and set to one side
  • Using a rolling pin, roll out the shortcrust pastry to create a square slightly larger than the cake tin
  • Line the cake tin with the pastry
  • Using a fork, prick the base of the pastry in several places. Remove any excess pastry
  • Lay a sheet of baking paper on top of the pastry and weigh it down with ceramic baking beans or rice
  • Put the cake tin in the pre-heated oven and bake for 25-30 minutes, or until crispy
  • Remove the cake tin from the oven and set to one side. While the pastry cools, prepare the filling
  • Peel and finely chop the apples
  • Add the apples, light brown sugar, sultanas, cinnamon and nutmeg to a large pan. Stir to combine then saute on a medium heat until the apples are soft
  • Spread the mixture evenly across the base of the pastry
  • Add the plain flour, golden caster sugar, dairy free butter and oats to a bowl. Using clean hands, bring everything together to create a coarse crumb
  • Spread the buttery crumb evenly across the top of the mixture
  • Put the pie in the oven. Bake for 20-25 minutes, or until golden

This recipe serves 8.

Recipes

Chocolate & Hazelnut Brownie

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 150g self-raising flour
  • 150g golden caster sugar
  • 100g dark chocolate
  • 100g hazelnuts
  • 2 tbsp cocoa powder
  • 300ml unsweetened soya milk
  • 100ml sunflower oil
  • 1 tbsp vanilla extract

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Line a 20 x 20cm tin with baking paper and set to one side
  • Add all of the dry ingredients, apart from the dark chocolate and hazelnuts, to a bowl
  • Add the dark chocolate to a bain-marie. Simmer on a medium heat until the chocolate has melted
  • Add all of the wet ingredients to a measuring jug
  • Pour the wet ingredients in to the dry ingredients and stir to combine
  • Add the hazelnuts to a food processor and process until a coarse crumb is formed
  • Gently pour the batter in to the tin
  • Decoratively arrange the hazelnut crumb on top of the mixture
  • Put the tin in the pre-heated oven and bake for 30-35 minutes, or until firm
  • Once baked, remove from the oven and set to one side. Allow to cool before slicing and serving

This recipe serves 8.