Tag: vegan

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: 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.

LIFE TALES: Approaching 80 – Ageing is inevitable – th’is nowt to be done about it!

by granebakes

During my adult life I’ve tried not to think too much about age. Each decade has been different, with their ups and downs but all different. I must admit that approaching 80 felt quite diaunting but my health and fitness were still at a high level. 

My birthday came and was celebrated in style with a fantastic party organized by the whole family. We had a wonderful tea party at my sons; bunting galore; every type of scone, cake and savoury; tea served in beautiful china cups from proper tea pots – all perfect! Many, many guests attended, some not seen for years. It is a memory that will live with me forever. There were loads of photos in a lovely album …. maybe my granddaughter will share some! 

Then unfortunately my knees began to be a concern. Twelve years previously after my hip replacement I was warned my knees could become a problem – how true! In the last five years both have been replaced. The right one, no problem.  

But the left has dictated a change to my whole life; only being given a 50-50 chance of a full recovery has been hard to accept. Many activities I took for granted – long walks, dancing, yoga – are no longer possible. Getting around day-to-day – housework and shopping doable, but not the pleasurable stuff that I loved. 

Ageing is inevitable – th’is nowt to be done about it! We all have something to put up with. And it could be worse – like a car the engine slows over time and bits wear out. On the positive side I am surrounded by family and friends who support and encourage me.  

I live in a lovely flat which is light, airy and easy to get around, surrounded by grass and trees. I have my own car – a family gift for my 80th. I’m often taken to the theatre to see ballet and musicals which I enjoy very much ….. and of course there’s the Pantomime every Christmas! 

We eat out , trying many and varied types of cuisines and styles – a particular favourite currently is Vegan, a fantastic and amazing discovery after my youngest Granddaughter introduced me to it! 

Maybe these later years are not as physically fulfilled as I would have wished, but in all other ways I am content. I’m so lucky that food and my cooking can give me a purpose and keep me in touch with people. 

On a more personal level I must say my grandchildren give me so much pleasure and interest – watching them develop from cute and loveable children through their teens into hardworking, responsible young adults who luckily still find the time to keep me and part of their new lives even though they live, study and/or work in ever changing locations. 

I love them all dearly xx 

 

BAKING TIPS: Food Fashions – from WW2 rations to diet trends. Plus, a vegan tart recipe.

by granebakes

Fashions come and go, everything from clothes to music to lifestyle and more – but I believe food is the most important. Unless they have a sound, valid, medical reason diets, however, not my thing! Most diets are fads or fancies driven purely by the need to Sell! Sell! Sell! 

What I do agree with is that all bodies require the correct fuel – mainly fresh produce and home-produced dishes. I often hear comments saying people were all short of food during the war…well, that’s rubbish! Admittedly there was strict rationing and foodstuffs were hardly ever imported, if at all.  

I was six years old at the outbreak of WW2 in 1939. We lived in an extremely poor area and had very little money. Our hose was one of eight in a yard – with lavvies at the bottom end! It was a mixed group  – every age from new-borns to ninety year-olds – all decent, hard-working families. No-one was starving. The grubby patch of grass in the middle of the yard eventually yielded root vegetables and cabbages.  

All the women could cook – there was no option, they had to! Each family survived perfectly well. There was a butcher just up the road, a small shop (I do mean small, it was just someone’s home!) selling all manner of food and household essentials. My Mum would send me out to buy a pennorth (literally a “pennies worth”) of barm (fresh yeast) to bake her bread. I used to dip my finger in, I loved the taste. When I’d get home Mum would say “thi’s not a pennorth here, no way”! People, no matter how poor, knew how to manage. 

So, back to diets.

The recent trend towards veganism I can fully understand. My youngest granddaughter became vegetarian when 15 years old and now, since she was 19, has been vegan. It’s been fascinating for me to follow this voyage of discovery. Cutting down on animal products and eating more plant based items is a sensible move. I’ve really enjoyed experimenting with different ingredients and elements, creating new dishes and applying a vegan approach to older “favourites”.  

Supermarkets have cottoned on to the trend and stock a wide range of vegan ingredients so you can create your own dishes. Don’t buy the ready meals too often; I know they can be helpful occasionally but not every day. That’s where the faulty eating and diet lies! Take advantage of the easy ways but do try and cook from scratch more often. Jamie Oliver’s recent TV series on vegetable dishes was excellent. 

RECIPE

I have tried a wide range of baked savouries – all the usual tarts and pies. Vegan pastry (using Trex) works well. 

For Pastry Bases – lining quiche dishes, oblong swiss-roll tins and small tart tins – not forgetting to add grated cheese (Violife works well), herbs and small seeds such as sesame, linseed and poppy –seed to the dry pastry mix. 

Spread your base with fried onions mixed with Violife (other vegan brands are available!) cream cheese, then top with any of the following; 

  • Sliced tomatoes, chopped olives, blanched broccoli sprigs, chopped spring onions, peppers and , mushrooms 
  • Tinned flageolet or cannellini beans 
  • Jars – Artichoke heartsasparagus spears, sundried tomatoes 

……. just to provide you with an idea! 

Normally I would pour over the toppings a drizzle of cream and beaten, seasoned egg with a large dollop of mayonnaise and mustard added. 

Of course these dairy-based products are not appropriate for vegans, just“flexitarians”! However, evaporated milk is vegetarian and other plant-based milks – oat, soya, etc – can be mixed with more vegan cheeses – cream,  grated or cubed. 

Remember – don’t drown your tart, DRIZZLE!  

Sprinkle the surface with your chopped herbs and paprika before baking. In a hot oven start off your pastry base – always use a heated baking tray on which to place the tart tins. If using (pottery) quiche dishes it is advisable to pre-cook your pastry base for 10-15 mins before adding your fillings. 

Anyway, turn down the heat to medium after 15 minutes to enable slower “cooking through” for another 30-40 mins according to the size and depth of the tin.  

These items make excellent sharing food for parties or gatherings. I serve with mixed salads and roast or jacket potatoes. 

Bon Appetit!

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

BAKING TIPS: Cookery books- my philosophy

by granebakes

Although my library of cookery books is extensive, it’s not the recipes that are my primary interest – it’s the ideas styles going in to create the recipes. So many hints and tips; how to vary the methods you’ve always known and trusted; new ways of using old ingredients; new ingredients and flavours. It’s this philosophy I apply to my cooking, especially now. Being able to experiment more as cooking is not a job. 

I also have hundreds of recipes and ideas taken from magazines, newspapers and articles from over the years. I’m always experimenting, trying out new and re-discovered dishes and recipes, giving the results away to family, friends and neighbours. They are always willing guinea pigs and welcome the different treats being offered! 

I volunteer with Age UK one day a week and have done for more than 12 years – I love it. Whilst working full time until I was 80, anything not quite turning out to expectations – were donated to my colleagues in the shop. They would happily accept the “over-cooked” biscuits, “dry” cakes and “soggy bottom” tarts, all of which were not inedible, just not good enough to sell. My son (who may be a little biased) will say that even my “failures” knock most other baking and food out of the park! 

I must add here that anything tried and produced from the Be-Ro book I mentioned previously never seemed to go wrong.

BAKING TIPS: Biscuits

by granebakes

Easy to make, good to eat and great for sharing here are two tried and tested family favourites. 

Couple of hints and things to remember …… 

  • a) leave a space between “splodges” when spooning mix onto your baking tray as they’ll spread during baking 
  • b) biscuits are crisp, cookies are softer, so there’s a longer oven time for biscuits. But keep an eye on them as they can burn easily! 

Ginger Biscuits 

Heat oven to 160-170F, gas mark 3. Have two large baking trays or three medium – butter greased and baking paper lined ready. 

  1. First mix together: 
  • 8oz self-raising flour 
  • Two teaspoons of ground ginger 
  • 4oz golden caster sugar 
  • A good pinch of sea-salt 

2. Then melt: 

  • 3oz butter 
  • Two tablespoons of Golden Syrup 

And mix together with the dry ingredients. 

3. Spoon the dough mix (heaped teaspoon or so) onto the baking trays. 

4. Bake for around 15 minutes, by which time the mix should have spread and be golden brown. 

If you have any glace ginger press small pieces into the mix whilst still warm. This will crisp up as they cool (leave on tray). 

5. Finally, remove to a wire rack. 

Peanut Butter Cookies 

You’ll need:

  • 5oz of butter
  • 5oz peanut butter
  • chopped peanuts
  • 4oz caster sugar
  • 4oz brown sugar
  • 1 large egg
  • 1/2 teaspoon of vanilla essence
  • 4oz self-raising flour
  • 1/2 teaspoon bicarbonate of soaf
  • 1/2 teaspoon of salt
  • 4oz porridge oats
  1. Soften the butter (not melted) and mix with the peanut butter (crunchy or smooth, your choice). Add the chopped peanuts also. 
  2. Mix the golden caster sugar together with the soft brown sugar 
  3. Beat the egg and stir through half a teaspoon of vanilla essence. 
  4. Now mix the self-raising flour, bicarbonate of soda, salt with and porridge oats. 
  5. Now bring all these mixes together a little at a time, mixing with a palette knife. 
  6. Form the “dough” into small balls, walnut sized and place onto the prepared baking trays well apart 
  7. Flatten slightly with a fork and sprinkle with chopped peanuts 
  8. Bake in a hot oven 170-180F, Gas Mark 4-5. 

If you want cookies 12-15 minutes, biscuits turn down and cook for longer until crisp. 

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

BAKING TIPS: Loaf Cakes.

by granebakes

It’s well known amongst those around me that I’d much rather bake a cake than do housework. Hence my joy when my granddaughter suggested the Gran E Blog. 

Talking about food and baking, researching old recipes, test baking, testing ideas through my “guinea pigs” – neighbours, family and friends. What a great excuse to stay in the warm during horrible weather! 

Tea Loaves

A good alternative to scones if you’re having folks in for a cuppa. Non-yeast of course! I leave “proper “bread making to my son who does this all the time – maybe it’s a stronger pair of hands to bash out the dough?! 

Tea breads are mostly fruity using any dried fruit or banana (with dates and/or nuts), baked in a 2lb loaf tin lined with two broad strips of greaseproof paper, long ends left hanging to make lifting out simple. They can be made fatless if using a high quantity of fruit (for moistness) – ideas to follow. These breads are meant to be served sliced and buttered. 

There are many variations of these loaves. The methods of combining Fats And sugar are: 

  • Melting 
  • Rubbing in 
  • Creaming 

SULTANA LOAF

Very simple and a good for the children! Pre-heat the oven to 180f (gas mark 4) and then you’ll need: 

  • 8oz of wholewheat self-raising flour 
  • 6oz of Demerara sugar 
  • 8oz Golden Sultanas 
  • 6 fluid oz of hot tea 
  • 1 Large egg 
  • A good pinch of salt 
  1. Firstly place the fruit and tea in a bowl and allow to soak, a minimum of one hour but longer if possible.
  2. Then simply combine this with the flour, salt and sugar, beat in the egg and stir in. 
  3. Spread mixture into the bread tin and place in the oven. 
  4. Check after 40 minutes. Cover with greaseproof paper if browniong too much, then lower heat if necessary and continue baking for another 20 mins ish, until a skewer test is clean and there’s no sticky bits from the middle of the tin. 
  5. Remove from oven but leave in the tin and cool on a wire rack. 

Banana Loaf with Dates or Walnuts 

Pre-heat oven to Gas Mark 4 (180F). You’ll need: 

  • Three large or four medium ripe bananas mashed with a fork 
  • 3oz butter 
  • 4oz caster sugar (golden is best) 
  • 1 large egg, beaten 
  • 8 oz self raising flour 
  • 2 oz of either chopped dates or walnuts 
  1. Prep your loaf tin as before. 
  2. Cream the butter and sugar together. 
  3. A little grated orange or lemon peel can be added if available – not essential but a good additional flavour 
  4. With a large metal spoon fold in – this means this means gently lifting the mix over and over so as not to knock out the air you have beaten into the mix. 
  5. Next – also gently – fold in the fruit mix, spoon into the tin and level off the top. 
  6. As before cook for 40 mins, check, cover if necessary and cook for 15-20 mins more until firm. 
  7. Remove from the oven but leave in the tin to cool, then take out. 

My “Condensed Milk” Loaf 

This utilises one of my favourite ingredients plus mixed dreied fruit, chopped apple and apricots. 

NOTE – Dried apricots; I like to soak them in boiling water – enough to just cover – in a bowl overnight, they should absorb the liquid. Chop ‘em up, place into clean glass jars, topping up with any booze left in bottles. I’m sure there’s always odds and ends of wine, sherry, gin, brandy or liqueurs you can use. Keep jars in the fridge until needed! 

Prep tin as previous,pre-heat oven to 160-170F, Gas Mark 3. This one takes longer to cook! You’ll need: 

  • 12oz approx of dried fruit, chopped apple and apricot mix 
  • Chopped nuts can be added but are not essential 
  • 3oz butter 
  • Half a tin or one tube of condensed milk (I thonk Nestles is best!) 
  • 2oz soft dark brown sugar 
  •  2 large eggs, beaten 
  • 8oz self-raising flour 
  • One flat teaspoon of baking powder 
  1. Beat together butter, sugar and condensed milk, gradually adding in the eggs while still beating. 
  2. Next mix in the fruits, finally adding in the flour, salt and baking powder 
  3. Transfer this all to the tin, smoothing off the top but slightly hollowed in the centre 
  4. Bake for one hour and fifteen minutes, checking and covering if necessary after 55-60 mins.  
  5. Remove from the oven and cool as before in the tin. 

Of course you can experiment with lots of different flavours. What have you tried?

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

BAKING TIPS: Ovens. A bad workman always blames his tools.

by granebakes

Something I’ve learnt over time is that no two ovens are the same.

During my working life as a cook I have used many differing ovens and ranges – Large, Small, Domestic, Commercial, Gas, Electric, Aga and the rest. 

Recipes can only provide indicative temperatures and cooking times, the cook must be flexible in applying these to their own environment.

This is a major reason why many new cooks suffer disasters; be prepared to test and try, then test and try again! 

When I was demonstrating and asked to give definitive times and temperatures my advice was always to be prepared to be flexible and to use your own judgement; even experienced cooks get things wrong, that’s how they learn! 

So be comfortable with experimenting when you’re getting to know your oven.

Hope this helps. Bye for now!