Spiced Walnut Puff Cakes with an Apple, Cinnamon & Pumpkin Filling

Spiced Walnut Puff Cakes with an Apple, Cinnamon & Pumpkin Filling

Photography By Ctrlaltdelete Design Solutions 2016 (all rights reserved)

Now I know what many of you may be thinking-Pumpkin in a cake; with Apple; together!?

Yes you read it right and I kid you not, it's delicious! Kinda like an apple sauce but more exciting and Moorish  A very light, moist and nutty sponge that is aromatic with an icing that gives a luxurious finish without being overpowering. So simple yet incredibly satisfying, perfect for any occasion! 

What will I need?

1 x Large mixing bowl

Measuring jug

Measuring scales

Whisk

Sift

Large Metal Spoon

Peeler

Dome Multiple Cake Tin OR Muffin Tin

Medium cooking pan

Food Processor

Silicone Spatula

Sift

Metal spoon

Small Bowl

Small Whisk/Fork

Ingredients

For the Cakes

250 ml almond OR soya milk

1tsp Fresh lemon juice

80ml Vegetable Oil (or any other plain cooking oil)

100g Unrefined sugar (caster, granulated OR Soft)

1 tsp Vanilla Extract (NOT Essence)

125g Wholemeal flour

125g plain unrefined white flour (or just regular plain flour)

2 tsp Baking powder

1 tsp Baking soda

1 tsp cinnamon

1 tsp mixed spice

1 tsp ground ginger

½ tsp Sea salt

Handful Walnuts roughly chopped.

For the Filling

2 x Large Eating Apples of your choice

150g Freshly cooked pumpkin

½ tsp. Mixed Spice

½ tsp. Cinnamon

1 tbsp. Agave Nectar OR Maple Syrup

Pinch of Himalayan Salt OR Sea Salt

For the Caramel & Lemon Drizzle Icing

150g Icing Sugar OR Egg & Dairy-free Icing Sugar (preferably golden)

2 tsp. Fresh Lemon Juice

¼ tsp Natural Caramel Flavouring

Method

Pre-heat your oven to 180 degrees C (16o Degrees if Fan Assisted)

 For the cakes

1. Pour the milk into the mixing jug, add the lemon juice and let curdle for 5 minutes.
2. In a large bowl, whisk together the oil and sugar until well combined.
3. Sift All your dry ingredients together in another separate bowl.
4. Gradually add your lemon milk mixture and flour in alternated stages to your sugar and oil mixture until just combined.
5. With a large metal spoon, fold in your chopped Walnuts and carefully fold into the wet mixture with a large metal spoon.
6. Using a dessertspoon, carefully fill each of the cake moulds up to the top with the cake mixture. Let bake for approx. 35 mins OR until a sharp knife OR skewer comes out clean.
7. Leave the cake to cool completely on a wire rack.

 For the Filling

1. Place a splash of cold water into a medium size cooking pan, bring to the boil then down to a simmer, then place your chopped apple, cover and let cook until tender-about 10 minutes. Drain and cool under a little running cold water.
2. Place all the filling ingredients into a food processor and blitz until smooth.
3. With a spatula, Scrape the mixture into a sift and push with then back of metal spoon to remove any lumps.
4. Spoon the mixture into a piping bag fitted with a long nozzle.
5. Take one of the cakes and push the nozzle of the filled piping bag through the base and squeeze a little of the mixture into it. Repeat with all of the cakes.

NOTE: If the cakes are overfilled, cracks will form and cause a messy result, less is more!

For the Drizzle Icing

1. Place all the ingredients into a small bowl and mix with a small whisk OR fork to remove any lumpy.
2. Spoon into a piping bag OR bottle and simply create a zigzag pattern across the tops of the cakes, scatter with a few more chopped walnuts. Leave to set, then serve and enjoy!

Serving Suggestions

Simply with your favourite brew of course! These little sweet delights would also make the perfect addition to an afternoon tea.

If you're not a fan of icing, these are wonderful served warm with lashings of dairy-free custard (especially almond!), coconut nice-cream OR sweetened Soya Cream & a drizzle of maple OR Date Syrup.

Celebration Soy Loaf with Sage, Red Onion, Chestnut & Apple Stuffing

Celebration Soy Loaf with Sage, Red Onion, Chestnut & Apple Stuffing

Photography By Ctrlaltdelete Design Solutions (copyright 2016 all rights reserved) 

What with New Years Eve looming (my oh my that’s come around fast!), I thought ‘why not post up a recipe that is a little special, something comforting that still oozes Christmas and festivity!’. I actually made this scrumptious concoction for mine and my husbands Christmas Day main, along with many a festive delight (I was up until midnight cooking and baking before one finally rolled into bed!) it was an utter triumph to the point that every guest wanted a slice-there were 10 of us around the table so quite a gathering!

My Soya loaf is very versatile, have it served like a traditional roast with all the trimmings and lashings of veggie gravy, cold with salads, jacket spuds and pickles, sliced up in sandwiches OR even slice it up and make into a pie-the list is endless! This loaf also makes for a great weekday family meal if you fancy something a little different.

A super duper easy to make yet stunning centre piece for a family gathering for sure; Let’s get cracking!

What will I need?

1 x 1Ib Loaf Tin

1 x Large mixing bowl

Masher

Medium Pan

Frying Pan

Food processor (not essential but it’ll make your life easier!)

Sharp Knives

Measuring Scales

Measuring Spoons

Ingredients

For the Soya Loaf

12 Linda McCartney Sausages defrosted

1 tsp. Mixed Spice

1 tsp. Cinnamon

Zest of half an orange

Pinch of Himalayan Rock Salt OR Sea Salt

Freshly ground Black Pepper to taste

For the Stuffing

600ml Cold Water

1 x Medium Red Onion HALF roughly chopped

Small handful Fresh cranberries plus extra for decoration

1 x Small eating Apple of your choice

1.5 small wholemeal bread rolls

1tbsp. Dried OR Fresh Sage

38g Soya OR Sunflower Butter

3 x Fresh Chestnuts

Freshly ground Black Pepper to taste

Pinch of Himalayan Salt OR Sea Salt

Method

Preheat your oven to 180 degrees C (160 degrees C of fan assisted).

For the Soya Loaf

1. Line your loaf tin with baking parchment (NOT greaseproof) and set aside.
2. Place all the defrosted sausages in a large mixing bowl along with all the other ingredients and mash until everything is well combined, then set aside.

 For the Stuffing

1. Add the water to a medium size pan with the onions, bring to the boil then bring down to a simmer and let cook for 5 minutes until tender, then drain.
2. Tear the bread rolls, place in a food processor and blitz for a couple of seconds until you get a mixture of fine and course crumbs. Tip these into a large mixing bowl.
3. Roughly chop the chestnuts and blitz these also and add to the breadcrumbs along with all the other dry ingredients and cooked red onion. Set aside.
4. Melt the Soya/Sunflower Butter in a frying pan and pour half into the bread crumb mixture.
5. Add the fresh cranberries to the remaining buttered pan and cook until tender, squish a little with the back of a spoon to release some of the juices, then add this to the breadcrumb mixture.
6. Give your stuffing a good stir; I like to mash it a little to release yet more juics from the onions and Cranberries.

 Now for the fun bit, the assembly!

1. Slice the remainder of the red onion and place each piece down the centre of the loaf tin.
2. Arrange a single line of fresh cranberries down each side of the onion slices.
3. Carefully spoon half of the soya mixture over the top of the onion and cranberries, then spread with the back of a pallet knife OR spoon as evenly as you can. TIP! Take small dollops of the soya mixture and place randomly, this will make it easier to spread.
4. With you hands, place the stuffing mixture down the centre of the first layer of soya mixture in a sausage shape.
5. Carefully place the remaining soya mixture over the top of the stuffing layer. Spread evenly as before.
6. Place in the centre of the oven and let bake for about 45-50 mins OR until golden brown.
7. Leave to cool for 10 minutes before tuning out of the tin and removing the parchment paper.

 That’s it! I hope you enjoy making (and devouring) this wonderful savoury delight as much as myself and family did-a real crowd pleaser!

For serving suggestions please see intro.

The Lightest Bread Roll Recipe EVER!

The Lightest Bread Roll Recipe EVER!

Photography By Ctrlaltdelete Design Solutions (copyright 2016)

Bread making is one of my favourite past times and an important skill to have I feel, I make it every week WITHOUT fail! I think the best bit is the smell whilst it’s baking, my home smells amazing, there really is nothing better than fresh bread baking and of course the results at the end, soft, fluffy and just so delicious, the flavour is just beyond anything you’ll buy in the supermarkets!

This recipe Is in actual fact one of Paul Hollywood’s, I have just made it my own by altering a few ingredients of which you are just about to find out; It was also a request from a friend of mine so best get cracking!!

What Will I Need?

1 X Large Mixing Bowl

1 X Measuring Jug

Measuring Spoons

Silicone Mat (if you have one, these are amazing for keeping your surface clean and result in less hassle when tidying up-believe me!).

Pallet Knife (or general dinner knife will do)

2 x large baking sheets buttered and floured

1 x Wire Cooling Rack

Ingredients -Makes 8 Large Rolls

350g Wholemeal Bread Flour (plus a little extra for sprinkling on the trays

50g Buckwheat Flour

100g White Bread Flour

1 tbsp. Soya butter OR other non-dairy butter (plus a little extra for greasing the trays.

2 tsp. Dry fast acting Yeast

1 tsp. Himalayan Rock Salt OR Sea Salt

310ml Water

Method

1. Using a little paper kitchen roll, grease a large ceramic OR glass bowl with a small amount of the non-dairy butter and set aside.
2. Place all your flours in a bowl, then place the yeast one side od the bowl, and the salt on the other NOTE. The salt will kill off the yeast if it comes into contact with salt at this stage.
3. Add your butter then using your fingertips, rub into the flour mixture until it resembles fine breadcrumbs.
4. Tip all of the water into the dry mixture, then with a pallet knife mix until a wet but firm dough forms.
5. Place the dough onto your work surface and knead for 10 minutes.TIP! When kneading, really give it some welly; stretch it; slam it down several times; this allows the gluten to build for the ultimate fluffy texture!

Photography By Ctrlaltdelete Design Solutions (copyright 2016)

     6. Place the dough into the greased bowl, cover with a clean dry tea towel and let prove

         for 1 hour until doubled in size (OR in my case, triple!).

1 Hour Later…

1. Lightly flour your work surface, then tip the dough onto it. With your knuckles, lightly punch the air out then cut the dough in half.
2. Roll the first half of dough into a ball, then flatten a little into a disk shape.
3. Cut into quarters and place 1 cm apart on a greased and floured baking tray. Repeat with the other half of your dough.
4. Let Prove for 45 minutes until doubled in size and the edges of each quarter are touching. IMPORTANT! About 20 minutes in, turn your oven on to 220 degrees c and place a baking tin or dish at the bottom.

 45 Minutes later…

1. Place the first tray of bread rolls on the middle self of the oven, then pour about 200ml cold water into the hot dish and shut the oven door, turn down your oven temperature to 200 degrees C.
2. Let the rolls bake for 15 minutes undisturbed. DO NOT OPEN THE OVEN DOOR AT ANY POINT.
3. Remove from the oven and place on a wire cooling rack, sprinkle with a little buckwheat flour and then leave to cool completely.

 Repeat with the second batch.

Once you have mastered the basic recipe, you will be able to experiment with adding other flavour combinations, a favourite of mine is smoked paprika, Sundried Tomato and Basil! (recipe coming soon!).

I also like to make them into sweet cinnamon swirl buns loaded with nuts, sultanas and agave nectar.

Serving suggestions

I like to create amazing sandwiches with mine, they really do make your packed lunch far more exciting knowing that you have HOMEMADE bread.

Fill them with whatever you wish. My favourite filling is roasted Merguez Chic-Peas with fresh raw spinach, plum tomato, cucumber, pickled Gherkins and red onion with a smidge of crunchy peanut butter and my homemade mango chutney-a flavour explosion!

They’re also delicious toasted with your favourite topping OR even just eaten on their own.

Storage

I highly recommend freezing in batches of four. You can use them as and when needed. This ensures ultimate freshness and the best sandwich experience you're ever likely to have! They'll keep for up to 3 months however I doubt they'll ever be in there for that long unless of course you have a major bread making session!

THE Best Mince Pies!

The BEST Mince Pies!

Photography By Ctrlaltdelete Design Soltion (copyright 2016)

Hip-hip hooray its December 1st-Oh my how time flies, I can’t actually believe where 2016 has gone!? Apparently it’s snuck past us at amazing lightning speed! One minute we’re sunning ourselves in some exotic country (OR in my case, North Devon which was sadly a bit of a wash out), then we’re all wrapped up in what appears to be a mightily cold November; then dare I say it, Christmas (sorry) is practically knocking at our doors! Which is what brings me to share with you this next recipe, and a traditional one at that. Crisp, fruity, sweet & comforting, the delectable pastry treat that our beloved childhood hero was said to guzzle down at every house he graced with his cheery presence, yep you guessed it, MINCE PIES!!

Now, I’m not normally one to stick to traditional flavours, but I do feel that with a treat such as the humble Mince Pie, that it would be sacrilege not too! However, I may be using traditional flavours but when it comes down to that all important Pastry case, I like to use a slight alternative to a plain short-crust, for me it has to be a whole-meal and buckwheat pastry as the depth of flavour is just superb, and really compliments all those wonderful fruits and spices.

So, get your festive tunes on, your pinny at the ready and lets; Get baking!!

What Will I Need?

2 x Large Mixing bowl

1 x Rolling Pin

1 x 12 Multiple Pie Tray OR 2 x 6 Pie Tray

1 x Cooking Pan

Wooden Spoon

Measuring Spoons

1 Metal Teaspoon

Juicer (the glass kind unless you have one of those fancy electric ones)

Pastry Brush

Round Cookie Cutter

Star Cookie Cutter

2 tbsp. Non-Dairy Milk (I like to use Almond)

Medium Mixing Bowl

Small Metal Spoon

Ingredients

Makes 12 Pies

Whole-meal & Buckwheat Pastry (click here)

Good quality Vegetarian Sweet Mince OR make your own.

1 Very large Bramley apple roughly chopped

2 tbsp. Fresh Cold Water

1 x Cinnamon Stick

250g dried Cranberries

375g Sultanas

100g pitted dates (finely chopped)

100g Soft dark brown Sugar

Zest  & Juice 1 Large Orange

300g Vegetarian/Vegan friendly Shredded Suet

2 tsp Sweet Mixed Spice

¼ tsp.Nutmeg grated

Pinch Demerara Sugar

100ml Good quality Rum OR Brandy (optional).

Lemon & Vanilla Icing (optional)

4 tbsp golden OR regular egg & dairy-free Icing sugar

1 tsp. Fresh Lemon Juice

½ tsp. Vanilla extract (NOT Essence)

Method

Preheat you oven to 180 degrees C (160 degrees C fan assisted).

1. First make your Pastry using a large mixing bowl (click here to see recipe).
2. Whilst your pastry is happily chilling in the fridge, Bring the water to a boil in a medium cooking pan, then bring down to a simmer; add your cinnamon stick, cover and leave to cook for 5-8 minutes OR until the apple is cooked through but still holding it’s shape. Set aside and let cool.
3. Meanwhile, in another large mixing bowl, put the remainder of all your ingredients and mix well with a wooden spoon, then set aside for 1 hour until all the dried fruit has plumped up.
4. Finally, Scrape your apple mixture in (don’t forget to remove your Cinnamon Stick beforehand).

 Constructing Your Pies

1. Divide your pastry in half, then roll out the first half so it’s about 2mm in thickness; cut out as many discs as possible. Roll out any remaining pastry and cut more discs if you can.NOTE: The more you work your pastry, the more elastic it will become so you want to aim for minimum handling to keep a good crisp and crumbly texture.
2. Next, Place each pastry disk into each separate pie insert.
3. Take a generous teaspoon of the sweet mince mixture and place in each of the pastry cases.
   
   
   
   
   
4. Roll out your remaining pastry and cut the same amount of lids to cases using your star OR round cookie cutter.
5. Brush the edges of each filled pastry case with a little milk before placing the lid over the top.NOTE: Make sure the lid of your pies is the same circumference as the cases so they overlap, this will ensure your filling stays intact.
   
   
   
   
   
6. Brush over the pies with a little milk and sprinkle with a good pinch of Demerara sugar OR if you would prefer to make the lemon & vanilla drizzle; leave off the Demerara.

        

Chill in the fridge for 30 minutes, then let bake for 20 minutes OR until the pastry is beautifully golden and the filling is bubbling a little. Allow to cool for 10-15 minutes before attempting to remove from the tin; then place on a wire rack to cool completely.

     

    

To Make the Lemon & Vanilla Drizzle

1. In a medium size bowl, mix all the ingredients together with a wooden spoon;  you should have a consistency that is not too runny and will gradually drop off the spoon.
2. With a small metal spoon, simply drizzle the icing in a zigzag motion over the cold pies, then leave to one side for the drizzle to set (see video below)

Serve and enjoy!

Serving Suggestions

These delightful pastry treats are so versatile; they’re amazing served warm with lashings of almond/Soya Custard OR Cream (if with the Demerara sprinkle). For me though, they’re just perfect as they are with a cup of Earl Grey Tea sat in front of a log fire in my fluffy slippers and a good festive film…and I’m daydreaming!