Tag: vegetarians

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