Tag: vegan tips

BAKING TIPS: Pub grub – puds edition

by granebakes

Pubs are opening up (hurrah!) so I thought I’d share some of the classic pub puds.

In addition to the lemon meringue pies I’ve talked about before, other favourites were: 

Treacle Tart 

A pastry base topped woith a mixtire of breadcrumbs , melted butter and golden syrup with beaten egg folded in and baked in a medium-hot oven. 

Apple Pie 

Either with a pastry lid or open. Place sliced apples with a topping of buttered bread crumbs and brown sugar on your base. Always to be served with custard – Birds of course! 

Parting Thought – Bake Off 

I have enjoyed the repeats of Nigel Slater on the TV. The programme I DO NOT watch is the Professional s Bake Off. This is the type of cooking definitely not my style; having to produce dozens of pastries all exactly the same is what nightmares are made of, fiddly and faddy. 

Fortunately anyone I have ever worked for and with has wanted the home baked approach – not too perfect in appearance but high on taste and content! 

With all this distancing I have had difficulty in sharing with neighbours. Not everything survives being chucked out of the window and I’m running low on small plastic boxes. Luckily my daughter sent me some in a recent goody box – thank you dear XX 

There is a birthday on the Lawns next week so I’m making a chocolate and cherry cake; I’ll leave a bag on the front step to be collected. 

I’m leaving for now with this quote from Nigel Havers: 

“Old Age is like the Corona Virus. No-one wants to get it but you can’t choose”. 

Stay Safe everyone 

Love and Hugs 

Gran E xxxx  

BAKING TIPS: A recipe for vegan mayo and my ways of using Philadelphia

by granebakes

Alternate days of sunshine and cloud. As it’s still “Stay at Home” time I sit outside and read the paper in the sun then when the clouds come there’s cooking (or pottering at least)! I’d noticed a method for Vegan Mayonnaise in a magazine using the magic Aquafaba (chick pea juice) instead of egg. It’s so simple yet effective:

Vegan Mayo 

All you do is mix the following together in a large jug: 

  • 3 tablespoons of Aquafaba 
  • 2 tablespoons of white wine vinegar 
  • 2 teaspoons of Dijon mustard 
  • Seasoning to taste 

Then, over around two minutes, slowly drizzle in 250ml neutral (non-flavoured) salad oil – I used sunflower oil – mixing all the time with your hand blender. Gradually the mixture will thicken.  

The result was very good! I didn’t have any wine vinegar and used cider vinegar – this was rather too strong in my opinion. Any seasonings can be varied – herbs, garlic, chilli for example – just use your tastebuds. 

Cream Cheese 

A favourite ingredient of mine is cream cheese (I prefer Philadelphia) and I use it in both sweet and savoury dishes.  

Party Dip 

A delicious quick dip using either from a jar or freshly boiled and grated, amounts varying according to numbers. For a party I suggest mixing together: 

  • One tub of cream cheese 
  • One jar of drained beetroot 
  • A teaspoon of lemon juice and a little zest 
  • Finely chopped fresh herbs 

Refrigerate for a minimum of one hour before serving. If you prefer a smoother texture wiz up with your hand blender. 

Brownies

Philly also gives an unusual twist to brownies. Heat your oven to 180c/Gas Mark 4 and grease an oblong tin (8×12” ish). The ingredients: 

  • 5oz butter 
  • 5oz chopped dark chocolate 
  • 7oz soft brown sugar 
  • 3 eggs lightly beaten 
  • 2 tablespoons of cocoa and plain flour 
  • ¼ teaspoon baking powder 
  • One tub of cream cheese 
  • Two tablespoons golden caster sugar 

Melt the butter and chocolate with the brown sugar then whisk in the beaten eggs 

Stir in your cocoa, flour and baking powder, then pour your mix into the prepared tin. 

Beat together the Philly and caster sugar, randomly spoon this over the chocolate mix and swirl around with the tip of a knife 

Bake for 35-45 minutes until firm but spongy to touch 

Cool before slicing into squares.

Enjoy baking these should you try them out. Bye for now xxx

Let me know if you try any of these recipes over on Instagram!

BAKING TIPS: Cranks, My original vegetarians – some veggie recipes for you.

by granebakes

Many moons ago in the eighties Cranks cafe in Covent Garden was a great revelation to me, not having any experience with Vegetarian cooking. I’ve hunted out my old Cranks recipe book and am repeating some old favourites , now very relevant and “on trend”. To begin how about: 

Savoury Crumble 

It’s the same sort of method as the previous fruity one, so for the crumble top: 

  • Rub in  4oz of Butter (or Vegan Block) into 6oz flour 
  • Stir in 4ozgrated cheese and 2-3oz mixed seeds and nuts 

For the Vegetable base: 

  • Dice up any root vegetables you have available – white or sweet potato, turnip, swede, carrots, parsnips for example – the quantities depend on the size of the dish you’re using. 
  • One large onion 
  • One tin of tomatoes 
  • Between half a pint and a pint of vegetable stock mixed with milk 
  • Approx 2oz knob of butter 
  • Salt and pepper 

Method:

  • Slice the oven and then soften in the butter with a splash of oil  
  • Stir in the diced vegetables and gently cook for around ten minutes, stirring occasionally 
  • Sprinkle in a tablespoon of flour and add the rest of the ingredients 
  •  Bring to the boil and simmer for 15 minutes 
  • Then transfer the mix to your dish and cover with crumble, pressing down lightly 
  • Bake in the oven at Gas 5/190C for 30-40 minutes until golden brown.

Vegetable Pasties 

Use the same mix as for the crumble and add in some grated cheese and seasoning. Spoon this when cooled onto circles of short-crust pastry – saucer size – moisten the edges then fold over and gently crimp the edges together. Brush with egg or milk, sprinkle with seeds and place on a baking sheet. Bake in a hot oven (200C, Gas 6) for 15 minutes then reduce and cook for a further 15-20 mins.  

Flapjacks 

I’ve re-tried this recipe from Cranks made with Black Treacle and Muscavado Sugar. This gives a rather strong flavour so I think I’d prefer Golden Syrup but the dark sugar was good. You’ll need: 

  • 10oz Porridge Oats 
  • A good pinch of salt 
  • 6oz of butter 
  • 4oz of brown sugar 
  • Two large tablespoons of treacle 

Melt together all the ingredients, adding the oats last. Stir the porridge in then spread this mix into a shallow, greased, oblong baking tray. 

Bake at 190C (Gas 5) for 15 mins, lower the heat cook for a further 15 minutes. Allow to cool slightly before marking into bars whilst still warm. 

Well, as it’s Thursday I’ll be outside banging my saucepan for the wonderful NHS and essential workers. Remember, don’t give in, keep smiling and help where you can. 

Love, Gran E X

BAKING TIPS: Welcome to Planet Covo! Time to try vegan cheese sauce.

by granebakes

Welcome to Planet Covo – yes, it does feel like we’re living in a parallel universe. Life is the same but different, carrying out everyday tasks but more slowly; like travelling under water. In a strange way I feel calmer and more at peace now I have accepted it will be much longer than we anticipated before normality returns.   

Look on the bright side; a sparkling flat, every nook and cranny scoured clean; more time trying new and old recipes; friends from near and far contacted; family all coping well and keeping fit. It will be good when we can have a proper hug rather than a virtual one through the window.  

Vegan Savoury Tarts 

This week I am slightly disappointed with some different “cream cheese” substitute. This supermarket brand made with coconut oil didn’t work in cooking, becoming thin and runny. However, maybe it can be baulked up with small seeds – sesame, linseed, poppy; chia seeds soaked in boiling water for a few minutes do a good job. 

I haven’t tried nutritional yeast flakes before. One of my grand-daughters sent me some, along with a recipe for vegan cheese sauce. The method is to melt together vegan butter with oatmilk, plain flour, mustard, salt and pepper and a minimum of one tablespoon of the yeast flakes. Bring everything to a simmer while stirring continually. I’m going to try this out and will let you know about more exact ingredient amounts.

Vegan Cheese Sauce 

I’ve tested the mock cheese sauce using Nooch (nutritional yeast flakes). It works really well to form a pouring sauce that tastes really good! You’ll need: 

  • Half-a-pint of Oat Milk 
  • 2 teaspoons of cornflour (plain can be used but requires more attention and stirring!) 
  • 2oz of (block) vegan butter 
  • One heaped tablespoon of Yeast Flakes 
  • Half a teaspoon of Mustard Powder 
  • Salt and Pepper 

Place all the ingredients together into a small saucepan and whisk vigorously over medium heat until bubbling. Turn down the heat and cook for a further 2-3 minutes, stirring continuously.  

BAKING TIPS: Lockdown at The Lawns – shortbread, caramel squares & vegan flapjacks.

by granebakes

Thank goodness for the sun shining upon us in this time of need! Seriously though, it certainly brightens up our daily hobbles up and down the road – even with the chilly breeze – before coming back inside to plan the day. 

I’m testing vegan flapjacks later; but first let me mention shortbread (again!).

Shortbread

  • The normal ratio of sugar-butter-flour is 3-6-9 plus a good pinch of salt. The idea is for this rich mix not to need liquid, but still form a crumbly dough. Difficult to work with for biscuits so I was interested to read a recipe using an egg yolk to help bind things together. And yes it does! Cream together the butter, sugar and egg yolks before stirring in the flour.  
  • LATEST TIP: I’ve recently discovered using dark Muscavado sugar is a very tasty addition to the shortbread mix.  
  • For the crumbly base (no egg) rub the fat to the butter the stir in the flour and salt. This original mix is better to use in a tin – well buttered, not lined, either round or oblong.
  • Press the mix down lightly with the back of a spoon and then prick with a fork.
  • Bake gently for around 30 minutes and then mark out into fingers whilst still warm. 

This also makes a good base for caramel squares.

CARAMEL SQUARES

Bake as before, then while still warm cover with a layer of caramel made as follows. 

  • Warm a tin of Nestles caramel in a saucepan, adding a knob (1-2oz) of butter. Stir then spread over the biscuit base and allow to cool thoroughly.
  • Melt a mix of plain and milk chocolate and drizzle this over the caramel and swirl lightly. Nestles also make a chocolate version of the tinned caramel. As a variation cover this with melted white chocolate.

Remember to keep these bakes in the fridge or they will be too sticky. 

Vegan Flapjack (Gran E version, fingers or squares) 

Ingredients: 

  • 5oz Vegan Block (Butter style) 
  • 5oz brown sugar (Demerara is good) 
  • 2 Tablespoons Golden Syrup 
  • 9oz Porridge Oats 
  • 2oz chopped dried fruit 
  •  A good pinch of salt 

Method:

  • Pre-heat the oven to gas 4 (160 fan) 
  • Melt together the fat, sugar and syrup 
  • Stir through the oats, salt and fruit 
  • Tip this mixture into a greased and lined oblong tray (about 12×8”) 
  • Smooth the surface 
  • Bake for 30 minutes then check. It may need a further 10 minutes 
  • Allow to cool but mark into squares before completely cold 
  • Do not take out of the tin too soon as it may be crumbly. 

BAKING TIPS: My Favourite Ingredients.

by granebakes

Hello Again.

There are ingredients I love using and some I avoid (yeast and gelatine to name two!).

A favourite of mine is Nestlé Condensed Milk (other brands are available ….. but not as good in my opinion!), going way back to my pub cooking days.  

Lemon Meringue Pie 

This was the number one for dessert; fiddly and time consuming to prepare until I discovered a quick and easy filling could be produced using this great ingredient: 

  1. Line a 9/10” (22-23cm) tin or quiche dish with sweet shortcrust pastry (the frozen stuff works just as well and saves you the faff). If you fancy trying it yourself, see my earlier post on pastry making
  2. Pop into the freezer whilst mixing your filling 
  3. Heat oven to medium hot – around Gas Mark 5/190C 
  4. In a large bowl pour your tin of condensed milk and add four separated medium egg yolks (keep the whites in a large very clean bowl for the topping) 
  5. Grated rind from four lemons (juice squeezed into a separate jug and the pips removed) 
  6. Bake blind your pastry case (to set and dry out, not brown) for around 10-15 mins 
  7. Meanwhile whisk your lemon juice into the egg/condensed milk mix 
  8. When the pastry case is cooled pour in your filling 
  9. Turn down oven to Gas Mark 3/160C
  10. Slowly bake for around 20 mins until the filling is set 

Now for the meringue: 

  1. Whisk the egg whites, slowly at first, with an electric hand-mixer (if you have a large mixer do use that!) 
  2. Increase the whisking to high until the whites are glossy  
  3. Then slowly add caster sugar (2 oz/55g per egg white), so around 8 oz/220g in this instance 
  4. Keep whisking until the mixture is thick. It should not run if the bowl is tipped. If you’re brave enough you can tip the bowl above your head as you may have seen cooks do on TV ….. if you’re very brave!
  5. Remove dish from the oven and turn up to fairly hot (Gas Mark 5/190®C) 
  6. Spread the meringue over the topping and “rough up” with a fork – you need peaks! 
  7. Return to the oven for around 10 mins, checking the meringue is not burning 
  8. Turn down to 140-150C, around Gas Mark 2 
  9. Bake for a further 30-40 mins to dry out the meringue – but keep checking 
  10. Remember, the Pie must be cooled to serve, otherwise it may collapse! 

Fruity Seedy/Nutty Bars 

Butter an oblong 8”x12” (20x30cm) tin or foil tray and line with greaseproof paper.

Melt the following slowly together in a saucepan: 

  • 5oz/135g Butter 
  • 2oz/55g dark soft brown sugar 
  • One can condensed milk 
  • One Tablespoon Golden Syrup 

Remove from the heat and add: 

  • 9oz/240g porridge oats (not instant) 
  • Around 14oz/385g mixed dried fruits – chopped glace cherries, cranberries, chopped apricots, pineapple, mango , golden sultanas – any or all of these 
  • A 6oz/165g mix of seeds – pumpkin, sunflower, sesame, linseed, poppy, etc 
  • Mix all together then press into the tin 
  • Add a few more seeds (or chopped nuts) on top and press down lightly 
  • Bake in a medium oven for 25-30 mins until golden 
  • Remove from the oven, allow to cool then cut into bars or squares 

Let me know how yours turn out!

I’d love to see if you trial this recipe. Send me your pictures – I’m @gran.e.bakes on Instagram.