I’ve recently made the decision to cut out/reduce the amount of dairy in my diet as I’ve been having problems with it for years.. but I’m not prepared to cut out certain foods just because I’m dairy free so I’ve been creating! And I’ll tell you what – coconut cream is my new best friend (sorry cream). I know a lot of people suffer with lactose intolerance or are vegan and that doesn’t necessarily mean you have to eat super green clean all of the time, you’re allowed to treat yo self! This is a very indulgent vegan salted caramel sauce adjusted from the homemade salted caramel sauce from Sally’s Baking Addiction which isn’t vegan but very delicious! It’s only four ingredients and you don’t even need a sugar thermometer! Also my boyfriend tasted it and didn’t even realise it was dairy free so it genuinely looks and tastes like salted caramel. P.P.S I may or may not be coming up with a vegan salted caramel & chocolate chunk cookie recipe…
200g (1 cup) sugar
120ml (1/2 cup) coconut cream
90g (6 tbsp) dairy free spread (I use olivani)
1 tsp salt
Start with a nonstick pot on a medium to high heat and add the measured sugar.
Leave to melt; moving the sugar around occasionally so it doesn’t catch and darken too quickly in patches.
Once the sugar has melted entirely begin to measure the coconut cream.
Whilst the sugar simmers and begins to darken using a pastry brush, brush around the sides of pot with water to prevent the caramel from hardening and sticking to your pot.
When the caramel is a medium brown (after leaving to simmer for 5ish minutes – pictured above) slowly add the coconut cream, mixing as you do so. Be careful as the caramel will suddenly get bigger and very bubbly. Mix until full combined and switch off the heat.
Once the sauce has settled add the dairy free spread and salt and stir again.
Leave to cool for 30 to 60 minutes before putting in a sterilized glass jar in the fridge. With time and cooling temperature the sauce will thicken.
There’s something about getting a new cookbook that fills me with excitement; the photography, the food and inspiration. I can spend hours flicking through cookbooks but I find sometimes I get caught up in the idea of a recipe but I never actually get round to finding all of the ingredients or finding the time to make something ‘new’. This time is different – my lovely boyfriend was completely spoiled this Christmas (not by me, but his family & friends) and he was showered in cookbooks so by default I was showered in cookbooks. One in particular stood out to both of us “The Vegetable: Recipes That Celebrate Nature” by Caroline Griffiths & Vicki Valsamis – this book is filled with so many amazing vegetarian recipes! We went through and picked recipes and have actually made some. This recipe today is inspired by their Corn Tikkis with Raita & Tamarind Sauce, I halved the recipe, added a few different spices, took out the tamarind sauce & raita and replaced it with a spiced yoghurt dressing – because that’s what cooking is all about; making it your own.
Beware these tikkis are very spicy – the dressing helps cools it down but if you’re not a fan of spice feel free to omit the sriracha sauce!
Corn & Pea Tikkis w/ cumin yoghurt dressing
55g frozen Corn Kernels
40g frozen peas
50g dry wholemeal breadcrumbs
1 tsp garam masala
1 1/2 tsp siracha hot sauce
1/2 tsp ground ginger
1 tsp hot paprika
1 tsp ground turmeric
1 clove of garlic (finely grated)
Handful of basil
Salt & pepper
Vegetable oil for shallow frying
150ml Greek style Yoghurt
1 1/2 tsp cumin
1/2 tsp ground pepper
1 tsp lemon juice
Begin by roughly chopping the potatoes into cubes then place them in a small saucepan and leave to boil. Once the potatoes can be penetrated with a butter knife throw in the peas & corn kernels – leave to boil for 2-3 minutes then drain.
Place the drained potatoes, peas & corn in a medium size bowl and roughly mash – you still want chunks of corn and peas so don’t be too thorough.
Add the breadcrumbs, garam masala, sriracha, garlic, ginger, hot paprika, turmeric, basil and plenty of salt and pepper.
Line a baking tray with baking paper and begin rolling the mixture into small balls (roughly 2 tbsp of mixture) and place them on the baking tray.
Heat 1cm of canola oil in a frying pan on a medium to high heat – to test the oil place a tiny amount of of the mix in the pan; if it sizzles immediately the oil is ready for cooking.
Depending on the size of your pan cook 4-5 at a time; 2 minutes each side. Place tikkis on a paper towel and once all of the tikkis have cooked, place them back on the baking paper/tray and continue to bake in the oven on 180 degrees Celsius for 5-10 minutes (this isn’t necessary but it helps to keep them hot when making the yoghurt dressing).
Yoghurt Cumin Dressing
Combine all ingredients and drizzle on the tikkis or serve on the side.
The Afghan biscuit is a traditional New Zealand bake and has been around for yonks! I remember my Mum baking these throughout my childhood and I still adore them to this day, you can’t beat a homemade Afghan bikkie! This week there was a bake-a-long event in the group Miss Charlotte’s Caker’s created by NZ Pinup Miss Charlotte Cake and the bake was Afghan biscuits; you could go the traditional root or mix it up and I decided to do something a little different as did others. Bare in mind I made this recipe up – I used the Edmond’s Cookbook recipe as my guide but added a few different ingredients so it would hold up – it’s very light and buttery but it’s more cake-y than slice-y. I think you could use my brownie recipe for a firmer bake – just add cornflakes and it should be fine!
Afghan Tray Bake
1/2 cup sugar
1 1/4 cup flour
1/4 + 2 tsp cocoa
Pinch of salt
1/2 tsp baking powder
1/2 tsp baking soda
2 cups cornflakes
1 1/2 cup icing sugar
2 tbsp cocoa
1 1/2 tsp milk
60g softened marg
70g Whittaker’s dark chocolate – chopped
3/4 cup toasted walnuts – chopped
Begin by preheating your oven to 180 degrees Celsius and line a baking tray with baking paper – set aside.
In a medium/large bowl cream together the margarine and sugar until light and fluffy – next add the egg and mix until combined.
Sift the cocoa, flour, baking powder, baking soda and salt into the bowl and fold into the mixture.
Once the dry ingredients are thoroughly incorporated fold in the cornflakes.
Spoon into the baking tray; be sure to spread the mixture evenly that will improve your bake.
Bake for 20 minutes and allow to cool before icing.
Sift together the dry ingredients and then add butter and milk – stir until smooth.
Spread the icing over the tray bake and sprinkle the dark chocolate and walnuts.
Cut into twelve slices.
What is one of your favourite bakes from your childhood?
I have finally come up with my favourite chocolate cupcake base and I am super excited to share it with you! I reworked my favourite chocolate cake recipe so now my chocolate cupcakes taste just as good as my cakes – what a relief! And seeing as it’s Blogmas I thought I would put a festive spin on it by making it minty; I personally cannot stand mint but my boyfriend absolutely loved them. I love the base of this recipe with all of my heart; it’s dense but light with a strong chocolate taste and it also rises evenly – it.is.the.BEST. What are you baking at the moment? Have you made Christmas mince pies yet? I haven’t even eaten one of the supermarket ones yet – blasphemy!
Continue reading “Peppermint & Chocolate Cupcakes – Best Chocolate Cupcake Recipe EVER!”
This is my go-to ginger cake recipe; it’s literally the BEST ginger cake I have ever tried. I’ve been using this recipe from BBC Good Food for at least five years and it has always been a winner. I have omitted the caramel icing just to keep it simple but if you’re going all out I HIGHLY recommend making it because it’s magical. I’ve also quartered the recipe to fit in two 10cm mini cake tins because I live with my boyfriend and there is no way we can eat an entire cake! Well we could but we shouldn’t.
Continue reading “The ULTIMATE Mini Ginger Cake!”
I adore gingerbread biscuits and I feel as though December is the month of the ginger spiced foods and I thought I might as well make gingerbread Christmas tree biscuits; just to make it that little more festive! I don’t know about you but I do not have the time to make a gingerbread house only for it to fall down in five minutes and/or smear white royal icing on every service of my kitchen – no thanks. I decided to simply cut out triangles in the dough that way you won’t need any stencils and you can whip these biscuits up in no time at all. The base of these biscuits is vegan if you use a vegetable fat margarine which is what I do and it tastes exactly the same. I have also added fresh ginger to this recipe as I think it makes it taste TEN times better!
Continue reading “Gingerbread Christmas Tree Biscuits – Recipe”
Earlier this month my Mum and I decided to head up to Auckland for a few days to refresh and unwind! For those of you who don’t know Auckland is located near the top of the North Island – one hour away from Wellington via plane; a pretty quick flight! Whilst we were up there I decided to blog and try to take as many photos as possible and I’ve come home only to realize that all of the photos are pretty much food related – typical. I hope you enjoy this little follow me around – let me know in the comments below!
Continue reading “Miss Flossypots’ trip to Auckland!”