Tomato and Garlic Sauce (v)

This goes well with loads of different things, and was delicious with the moroccan bulghar salad :)

For 2 portions you need:
1 can chopped tomatoes
4 cloves garlic, crushed
salt and pepper
pinch sugar
1 tsp vinegar
2 tbsp olive oil

Place everything in a pan and bring to the boil. Reduce the heat and simmer for 5 mins or so until thickened. Serve as you wish :)

Moroccan Bulghar Wheat Salad (v)

The weather has been *glorious* for the last 10 days or so :) Quite strangely warm for mid March. In order to acknowledge this fact I made myself a bowl of yummy vegan goodness for lunch yesterday. I often make soaked bulghar wheat because it's quick, easy and filling. You can add whatever you have to hand, don't be put off by the long list of apparently random and weird ingredients. Make in bulk and enjoy over the week as the flavours develop and the fruit plumps up more and more.

For 6-8 portions you need:
1 cup bulghar wheat
2 cups stock
1 red onion, diced finely
1/2 cup chopped fresh mint
1/2 cup chopped fresh coriander
1 pack chilli marinated olives
1/4 cup each of sunflower seeds, pumpkin seeds and pine nuts
2 tbsp ras-el-halout
4 tbsp olive oil
1/4 cup dried apricots, roughly chopped
1/4 cup raisins

Toast the seeds with the ras-el-halout until lightly toasted and spitting hot. Soak everything else in a large bowl and add the sizzling seeds to the mix. Combine well and leave to marinate. Serve with tomato sauce and salad leaves.

Becka's Bestest Ever Rocky Road

This went down a storm on the stall last week, and with good reason. It's the best recipe yet for rocky road I have been able to concoct. It's loosely based on Nigella's Rocky Road Crunch Bars but I have played about with the recipe after repeated makings (it's a hard life being a baker ;-)) and adjusted quantities and added in more yummy things. Hers are OK but imho they are a bit two dimensional and nowhere near as yummy as mine. Strong words, but try this and I promise you won't be disappointed!

For 12 bars you need:
150g milk chocolate
150g dark chocolate (70% or above)
125g butter
3 tbsp golden syrup
100g rich tea biscuits, crushed a bit
100g rice crispies
100g whole glace cherries
100g marshmallows

Melt the butter, chocolate and golden syrup together in a double boiler (bowl over a pan of water). Once melted, add everything else and mix well. Turn out into a lined tray bake tin and smooth other. Leave to cool before cutting into squares and lamenting again about the size of your waistline.

Lime Drizzle Cake with Blueberries

The cake of the month for March is lime drizzle with blueberries. I often make lemon drizzle, but this takes the concept of light, airy sponge smothered in sticky syrup to a whole new level. For some reason I don't understand the blueberries always sink... (if anyone knows why please let me know!) but that doesn't seem to affect the taste. In fact, I think it's nice having a layer of quite sharp, ooey and gooey fruit on the bottom, below the cloud of light sponge flavoured with lime zest before the sticky top layer of syrup soaked cake. The original recipe for this was in BBC Good Food's 101 cakes and bakes. I've adapted it slightly by adding more lime zest to the cake batter and syrup and also using only blueberries. It works with any fresh berries tbh, tho raspberries, currants and blueberries are better than strawberries. The smell of the lime took me back to Thailand so I might make one with coconut and mango another time to bring back memories of Koh Phangan.

For two 2lb loaf cakes or one large tray bake you need:

For the cake

225g vitalite/softened butter

225g caster sugar

250g self raising flour

25g ground almonds (omit if allergic to nuts and use extra flour instead, you can't taste the almonds but they do give a lovely texture)

1/2 tsp salt

4 eggs, lightly beaten

zest of 2 limes

juice of 2 limes

200g fresh blueberries

For the syrup

Juice of four limes

Zest of two limes

140g caster sugar

Begin by creaming the sugar with the vitalite/butter in a free standing mixer. Beat for 10 mins until light, fluffy and creamy. Add the eggs a little at a time, incorporating a spoonful of flour between each addition of egg to prevent curdling. Once all the eggs are added, mix in the remaining flour, salt and ground almonds. Grate in the lime zest and gently fold in the juice.

Mix in 2/3 of the blueberries and scrape into lined tins - either two 2lb loaf tins or one traybake tin. Scatter over the remaining blueberries and bake in a moderate (170 degree) oven for about 25 mins till risen, golden brown and cooked through.

Meanwhile make the syrup by melting the sugar over a very low heat with the lime juice and zest. Leave to cool slightly whilst the cakes cook.

As soon as the cakes are done, remove them from the oven and prick all over with a fork. Pour over the syrup and allow to sink in. Let the cakes cool completely before scoffing. They will last well for a week in an airtight container, assuming you can resist the temptation to eat them!

Vegan Flapjacks (v)

I want to ensure that my vegan friends, and those who suffer from lactose/dairy intolerances, can join in the baking fun. So I have adapted my usual veggie flapjack recipe to a vegan version and road tested it today. I am pleased to report that it works. Really well. In fact I think I will ditch the butter version as this one is so good!

For 12 pieces you need:
6oz vitalite/vegan margerine
6oz soft light brown sugar
2 tbsp golden syrup
5oz rolled porridge oats
5oz scotch porridge oats

Begin by melting the spread, sugar and golden syrup together. Once this is done, add the oats to the pan and mix well. Turn out into a lined swiss roll tin and bake in a moderate (170 degree) oven for 10 mins. Leave to cool in the tin for 15 mins or so before removing. Slice into portions and try not to eat it all on one day...

Apple, Almond and Blueberry Cake with Vanilla

Yep. You guessed it. This is yet another recipe from Mary Berry's Baking Bible. P50 this time. And another recipe made and adapted to use up the contents of my cupboard. I had no apricots so I substituted dried blueberries instead. And I also added vanilla because I adore the mix of almond and vanilla together. My boyfriend declared this cake as GORGEOUS and was rendered speechless by it's deliciousness. Try it, you won't be disappointed.

For one cake you need:
250g self raising flour
225g vanilla caster sugar
2 large eggs
1 tsp almond extract
1 tsp vanilla bean paste
150g butter, melted
225g peeled, cored and chopped apples. I used a mix of bramley and pink lady
100g dried blueberries
50g flaked almonds

Line a square baking tin with parchment paper. Mix everything apart from the apples, blueberries and almonds together well. Fold in the fruit and then scrape into the lined tin. Top with the flaked almonds and bake in a moderate (160 degree) oven for about an hour, till risen and golden. Leave to cool and then eat. It's nice warm or cold and also freezes well.

Death by Chocolate Cake

This is another Mary Berry recipe from her awesome Baking Bible book (p95). It was made for my boyfriend's birthday cake, but I had some spare batter left over as my tins were a bit too small. Shame. So I baked it and Lex and I scoffed. It's also national chocolate cake day today, so what better reason do you need :)

For one 20cm/8" cake or lots of small ones you need:
Cake
275g self raising flour
3 tbsp cocoa powder
11/2 tsp bicarb
215g vanilla caster sugar
3 tbsp golden syrup
3 large eggs, beaten
225ml sunflower oil
225ml soya milk

Icing
450g plain chocolate
200g butter

Combine everything together in a large bowl and mix thoroughly to ensure no lumps or tell tale white bits that Mary and Paul would chastise you over. Pour into lined tins and bake at 160 degrees for about 30 mins till risen and cooked. Obviously adjust the time downwards if making mini cakes. But you know that. Leave to cool slightly then turn out of the tins and leave to cool completely.

For the icing, melt the chocolate and once this is done, add the butter and leave to melt. Allow to thicken slightly before using or it will run everywhere. Smother cooled cakes in icing, top with chocolate sprinkles and finish with gold spray for extra sparkle. Receive undying love and gratitude from all who consume.

Mary Berry's Chocolate Chip Cookies

I am in the throes of moving, so when I came across a recipe that used a can of condensed milk I thought to myself "a-ha!" as I always have some of this in the cupboard. And in the cupboard it sits. Lonely. Sad. Unloved. As I never know what to do with it, other than open the can, scoff it with a spoon and then feel really _really_ sick. My bro gave me Mary Berry's Baking Bible for my Xmas pressie and this recipe can be found in there. They're a cinch to make, and they freeze well too :) I have adapted the recipe slightly by using 100g white chocolate chips as I like the contrast of white with plain chocolate and they're sold in bags of 100g so why not chuck in the extra 35g I ask you....

For about 24-32 cookies (depending on how big yer gob is...) you need:
397g tin of condensed milk
50g butter
200g plain chocolate
225g self raising flour
100g white chocolate chips

Melt the butter and chocolate. Leave to cool slightly. Mix in everything else and then leave to chill until stiffened (this only takes 15 mins or so and it doesn't need to go in the fridge).

Pinch out quantities about the size of a walnut and roll into balls. Flatten slightly on to the baking sheet, leaving space for them to spread. I easily got 9 onto each baking sheet. Bake at 160 degrees for about 12 mins. Leave to cool slightly then transfer to a cooling rack.

Red Velvet Cupcakes

Mmmmmm. Cake. Red cake. Silver frosting. Perfection in cake form. These were made for a birthday gal last week and went down to tremendous applause <becka bows modestly>. Strictly speaking they are not red velvet as there's no cocoa powder in them. I loathe chocolate cupcakes. So I don't make them. They are, really, vibrant red victoria sponge fairy cakes. But delicious nonetheless.

For about 32 cakes you need:
Cake
8oz self raising flour
8oz vitalite
8oz vanilla caster sugar
4 eggs
1 tsp vanilla bean paste
2-3 tbsp milk
1 tsp red food paste (if using food colouring, reduce the amount of milk)

Icing
1 tub betty crocker ready made creamy frosting <becka blushes, look I am clearing out my cupboards ready for a house move OK>.

Beat the sugar and vitalite together in a free standing mixer for *at least* 10 mins, till very light and fluffy. You will probably need to scrape down the sides at least once during this period. Mix the eggs together and gradually add to the fat and sugar mixture. Add a spoonful of flour with each addition of eggs to stop it from curdling. Once all the eggs are added, incorporate the remainder of the flour along with the vanilla paste and food paste. Add some milk to slacken the mixture if it needs it.

Spoon into lined muffin/cupcake tins and bake at 170 degrees for about 15-20 mins till risen and lightly browned. Leave to cool.

Decorate with piped icing and top with a chocolate button and silver spray or whatever you fancy. Scoff and bask in the adulation of your friends.

Thai Cucumber Salad (v)

Every good Thai dish deserves something refreshing, cleansing and tasty to compliment it. And this delicious cucumber salad does just what it should. There's a sour hit from the vinegar but this is tempered with the syrup that sits alongside it. If you don't like your chillies to kick a HUGE punch, then let the salad sit for a while to reduce the fearsome heat. My mouth went numb when I ate this, but that was the idea so it was all good. Sooooooo gooooooooood!

For 2-3 servings you need:
Salad:
1 whole cucumber. cut into quarters, lengthwise, and deseeded, then cut into chunks
1 red onion, chopped
2 inch piece of ginger, julienned
2 large handfuls coriander, roughly chopped
3-4 bird's eye chillies, sliced finely

Dressing:
3 tbsp white wine vinegar
3 tbsp caster sugar
4 tbsp water
pinch salt

Bring the dressing ingredients to the boil and simmer till the sugar has disolved. Leave to cool. Combine all the salad ingredients in a bowl and pour over the dressing. Allow to infuse. Eat. Wonder that you could create something so healthy and delicious and easy. Feel smug.

Thai Fish (or Tofu) Cakes

I adore fish cakes but have never ever made them before. And they were one of the things I didn't actually eat in Thailand. So I rectified that as soon as I got back. If you're vegan/veggie then tofu instead of fish makes a delicious alternative without the dead animal.


For 6 people as a starter you need:
300g fresh fish or tofu
3 tbsp fish sauce or mushroom soya sauce
3 tbsp red curry paste
3 kaffir lime leaves
1 egg (omit if you're vegan and add a little water if necessary to blend to a paste)
1 tsp palm sugar
juice 1 lime
1 inch ginger or galangal
oil for deep frying

Puree everything in a food processor till it goes sticky. If using fish, keep pulsing till it thickens and becomes really sticky. If using tofu, take care not to overmix, especially if doing the vegan version sans eggs.

Heat enough oil in a deep pan to deep fry. Place small teaspoonfuls into the hot oil and turn over after about 45 seconds to ensure even cooking. Fry till browned and drain on kitchen paper.

Serve with a sour cucumber salad or sweet chilli sauce or frankly anything else you want to dip them in. if you have left overs they are delicious served in a cold salad of rice noodles with left over cucumber salad and soya sauce.

Thom Kaa Soup

I went to Thailand for Christmas this year with my son and we both really enjoyed sampling the gorgeous food out there. Since returning home I have been trying out some recipes and trying to recreate the delicious food we ate out there. This soup is based on one in the awesome Thai Food recipe book by David Thompson (p268; Chicken and Galangal Soup). Here, the chicken and galangal is substituted for seafood and ginger. If you don't eat fish, simply use fresh tofu cut into chunks instead of the seafood and use mushroom soya sauce instead of the fish sauce.

For 3-4 portions you need:
500ml veggie stock
1 can coconut milk
pinch salt
1 tsp palm sugar (or just use regular sugar)
3 stalks lemon grass, trimmed and then bashed with a pestle to release the juices
3 shallots, peeled and left whole
small handful coriander roots, finely chopped
4-5 bird's eye chillies, bruised (adjust to taste, I like mine HOT!)
10 slices peeled ginger (or galangal if you can find it)
3 kaffir lime leaves, left whole (use fresh if you can or dried if you can't)
250g raw tiger prawns
250g scallops
100g firm white fish
<substitute 500g tofu, cubed for the above if vegan/veggie>
2-3 tbsp fish sauce or mushroom soya sauce if you're veggie/vegan
juice of 1-2 limes (depending on taste)
1 large carrot, peeled and sliced
3-4 mushrooms, thickly sliced


To serve:
additional bird's eye chillies, cut into thin slices
1 tbsp fresh coriander leaves, roughly chopped
soya sauce
fish sauce/mushroom soya sauce

Place everything apart from the fish/seafood, mushrooms and lime juice in a pan and gently heat. Simmer very gently for 4-5 mins until the carrots are firm but beginning to soften. Add the fish/seafood (or tofu) and mushrooms and cook for 2-3 mins till everything is done. Take off the heat and season with lime juice and fish sauce/mushroom soya sauce.

Spoon the soup into bowls and serve with additional chillies and sauces to allow people to season to taste. It should be salty, sour, spicy and rich.

New year, new direction...

This first blog post of 2012 marks a departure in content for me. I'm no longer a veggie. And after thinking long and hard about whether to blog non veggie recipes I have decided to do it. Infrequently. And I can't be bothered to change the name of my blog *again* so it's staying as it is. I apologise in advance to any of you who are annoyed/irritated with this decision, but the blog reflects the food I cook and eat, and for the time being, that will not just be veggie/vegan cuisine. The majority of the recipes will be still veggie/vegan. But not everything will. I hope that this doesn't mean I suddenly lose loads of followers but if it does, so be it. Most recipes will include substitutions (based on my extensive experience of making meals without meat) so I hope that softens the blow a little bit. Nah, I thought not ;-)

White Chocolate and Vanilla Cupcakes

I like making cupcakes. I like the different flavour combinations, I like the decorating but most of all I like the buttercream. Billowingly soft and sweet deliciousness. Yum yum yum. These cupcakes are a basic vanilla cupcake with the addition of white chocolate chips in them for an extra level of flavour and texture.

For 12-18 cupcakes you need:
Cakes
6oz vitalite
6oz vanilla sugar
6oz self raising flour
3 eggs
1 tsp vanilla extract
150g white chocolate chips

Icing
200g icing sugar
100g softened butter
1/2 tsp vanilla extract
1-2 tbsp milk

To Decorate
White chocolate buttons
Silver edible spray
White edible glitter

Begin by making the cakes. Cream the vitalite and vanilla sugar together in a free standing mixer for 5-10 mins till light and fluffy. Add the eggs, one at a time, with a spoonful of the flour with each to stop if from curdling. Add the rest of the flour along with the milk and vanilla. Mix well. Finally lightly combine the white chocolate chips in to the mixture.

Spoon in to lined muffin/cupcake trays and bake at 170 degrees for 15-20 mins till lightly browned and risen and cooked through. Leave to cool.

Make the buttercream by combining everything together and beating well for at least 10 mins. Pipe on to the cooled cakes and decorate as you wish. Lovely with coffee in the morning or a cup of tea in the afternoon.

Dhal Soup with Root Vegetables (v)

It's cold outside. But this will keep you warm. Made from store cupboard ingredients, it can be ready in 30 mins and warmed me and the boy perfectly this evening.

For 4 portions you need:
1 large onion, finely chopped
1 large carrot, peeled and cut into 0.5cm dice
1/2 swede, peeled and cut into 0.5cm dice
1 parsnip, peeled and cut into 0.5cm dice
1/2 cup red lentils
1 can coconut milk
2 tbsp curry paste
3 cloves garlic, crushed
1 inch piece of ginger, finely grated
1 litre boiling water
2 tsp vegan stock powder
freshly ground black pepper
1 tbsp vegetable oil
fresh mint and coriander

Begin by sautéing the onion, carrots, parsnip and swede in the oil till the onions are translucent. Add the lentils, garlic, ginger and curry paste and cook out for 2-3 mins. Pour over the water and coconut milk and bring to the boil, adding the stock powder and seasoning with black pepper. Simmer for 15 mins or so, until the lentils are cooked through and the vegetables are tender. Serve topped with roughly chopped coriander and mint and some naan bread.

The Earl's Christmas Edition Whisky Tea Loaf with Vanilla and Mace

I'm on a roll with these tea loaf variations... And this one is my personal favourite. Lightly spiced from the mace; sweet from the vanilla and tangy from the whisky. The possibilities are endless and eating the results is rather enjoyable too heh heh.


For two 2lb loaves you need:
225g sultanas
225g raisins
225g currants
125g chopped glace ginger
125g chopped candied peel
225g demerara sugar
275ml strongly brewed earl grey tea
75ml whisky
1 tsp ground mace
1 tsp vanilla extract
1 large egg, lightly beaten
450g self raising flour



As before, begin this at least 24 hours before you want to bake it. Brew the tea and dissolve the sugar in it. Place the fruit, tea and whisky in a tub and leave to soak for 24 hours. When you want to make the cake, mix the egg in to the soaked fruit mixture, then add the flour, vanilla and mace. Mix well and scrape into two lined loaf tins. Bake in a 170 degree oven for about an hour. This cake ages very well and will last for at least 2 weeks. Assuming it doesn't get eaten first ;-)

Reece's Peanut Butter Cup Cupcakes

These cakes have been inspired by that icon of American confectionary, Reece's Peanut Butter Cups. I love love love the combination of chocolate and peanut butter, but have never made a cake version of this previously. They work well, with a moist chocolate cake bottom (made from Nigella's sour cream chocolate cake recipe) and a salty, but sweet peanut butter frosting. Not for the fainthearted, these cupcakes pack a punch. And calories to match!

For 12-18 cupcakes (depending on tin size) you need:


Chocolate cake base
200g vanilla sugar
200g plain flour
200g vitalite
2 eggs
40g cocoa powder
1/2 tsp salt
3/4 tsp baking powder
1/4 tsp bicarb
150ml sour cream
2 tsp vanilla extract

Peanut Butter Frosting
100g butter, at room temp
200g smooth peanut
200g icing sugar
2-3 tbsp milk

Mix everything for the cake together in a free standing mixer on medium speed till well combined. Turn the mixer speed to max and beat for 5 mins until light and fluffy. Place spoonfuls of the mixture into muffin/cupcake cases and bake in a moderate (170 degree) oven for 15-20 mins till risen and cooked through. Leave to cool.

For the frosting, again mix everything together in a free standing mixer till combined. Turn up the speed and beat for no more than 3 mins till light and fluffy. Place into a piping bag and pipe on top of the cooled cakes. Enjoy with an ice cold glass of milk if you want to continue the American theme.

Boyfriend Edition™ Tea Loaf

I have made this cake, a variation of St Delia's iconic Irish Tea Bread, three times so far. And each time it's been slightly different. The first time I made it, I heavily spiced it with mixed spice and cinnamon as the original batter mix was a bit insipid for me. The second time I made it was called the Baker's Edition and it was rich, moist and succulent due to soaking in orange juice. Inspired by the Baker's Edition, my boyfriend requested an extra special Boyfriend Edition cake. And this is it. It uses roobios tea and whisky as soaking fluids as he introduced me to roobios which I now adore, and we both love whisky. It's the lightest in texture and taste of the three I have made, and filled with lurve. Enjoy :)

For two 2lb loaves you need:
225g sultanas
225g raisins
225g currants
125g chopped glace ginger
100g glace cherries
100g chopped candied peel
225g demerara sugar
275ml strongly brewed roobios tea
75ml whisky
1 large egg, lightly beaten
450g self raising flour
1/2 nutmeg, freshly grated
2 tbsp vanilla sugar

Begin this 24 hours before you want to make it. In to a large bowl place everything apart from the egg and flour. Mix well and leave to steep in a cool place, stirring once or twice during this period. The next day, pre-heat an oven to 170 degrees and line two loaf tins. Add the beaten egg to the fruit mixture and combine thoroughly. Then add the flour and mix well. Don't forget to add lots of love at this stage too ;-)

Scrape into the tins. Grate the nutmeg over the top of the unbaked cakes, and then sprinkle over the sugar. Bake for about 90 mins or until it's risen, golden brown and cooked all the way through. Leave to cool. The cake can be eaten immediately, but it's better if left to mature and served either cold, or toasted, with lashings of butter. Oh and a mug of strong tea. Roobios, natch ;-)

Mushroom Double Swiss (aka cheese and mushroom omelette...)

Breakfast is such an important meal. And when I am at home it invariably involves eggs of some sort. I adore eggs, and the soft, oozy gooiness that an omelette gives makes me very happy indeed. This is called mushroom double swiss cos, like the burger of that name, it uses gruyere and mushrooms as a filling.

For one person you need:
75g mushrooms, sliced
1 knob butter
salt and pepper
2 eggs, lightly beaten
1 tbsp gruyere cheese, finely grated.

Begin by melting the butter in a small-ish frying pan. Once hot and the butter is bubbling, add the sliced mushrooms and season well with salt and pepper. Cook over a moderate heat till the juices have come out of them and they start to turn golden brown on their edges. When this happens, add the eggs to the pan and distribute evenly by shaking the pan. Sprinkle the grated cheese over the top and keep shaking the pan to move the eggs about and ensure they cook evenly. When the eggs are mostly set, flip one third of the omelette into the centre then turn the eggs out of the pan on to a plate, completing the fold as you do so. Scoff immediately with strong black coffee and copious orange juice. Delish.

Kai Look Kuoy (son-in-law eggs)

I remember my mum making this for her Thai son-in-law when he came to visit after the birth of his son. And I remember just how delicious they were too. But it's taken me over a year to make them for myself (and my boyfriend ;-)). And OMG how awesome they are! Made with quails eggs, they make a lovely canape; or else serve 3-4 per person as a starter with a selection of other yummy Thai bites.

For 12 portions you need:

To serve:
12 leaves from little gem lettuces, washed and dried.

For the eggs:
12 quails eggs
vegetable oil for deep frying

For the topping:
6 shallots, sliced thinly
6 garlic cloves, sliced thinly
1 tbsp roughly chopped fresh coriander

For the sauce:
2/3 Barts spice jar of tamarind paste
2 inch chunk of ginger, finely grated
2 thai chillies, sliced thinly
2 tbsp light soya sauce
1 tsp ground cumin

Begin by mixing everything together for the sauce. Leave to one side to allow the flavours to develop whilst you do the other stages.

Semi hard boil the quails eggs in simmering water for 3-4 mins. Refresh in cold water and then *carefully* peel the shells away (if the eggs are very fresh this will be tricky so take your time!).

Heat vegetable oil in a shallow pan to a depth of about 2cms. Deep fry the shallots and garlic and drain on kitchen paper. Repeat with the eggs, frying until they become crispy and golden brown all over.

Place the lettuce leaves on a serving dish and place a dessertspoonful of the sauce in each one. Top with an egg and then the shallots and garlic. Finish with some fresh coriander. Sigh in pleasure as you eat. Totally and utterly delicious!