Millionaire’s Shortbread-Rainbow Chef’s Style!

Millionaire’s Shortbread

Rainbow Chef’s Style! 

Photography By Ctrlaltdelete Design Solutions. Copyright © 2017. All rights reserved

So it was my dad’s Birthday just recently and as always without fail, I make him something scrummy to celebrate (any excuse to bake!) usually of the cake variety however this time I decided to go against tradition and embark on a challenge; I wanted to make something different, that I had never attempted that I new was one of dad’s favourites that he can’t have due to his intolerance to Dairy-Millionaire’s Shortbread!

Much to one’s dismay my trusty measuring scales are totally busted (entirely my own fault, I dropped them and so the dial mechanism got completely wedged in-don’t ask…I’m quite clumsy with no spacial awareness at the best of times!). Therefore I had to resort to US measuring cups which I am not used too so the shortbread came out a little thicker than I wanted however it still tastes yummy and has that perfect crumbly texture you expect from a good old fashioned Shortbread so I can’t grumble too much.

I’ve made Shortbread biscuits several times as well as my version of caramel but never amalgamated them together; in-fact, it never really crossed my mind up until this event came up.

Crumbly, decadent and melt in the mouth, Shortbread is topped with an umptious Salted Caramel and then finished with a final layer of Dark Chocolate-very naughty BUT very delicious and I’m pretty certain you’ll be craving more!

What Will I Need?

Measuring Jug

Measuring Cups OR Scales

Baking parchment

30cm Square OR Round cake-tin

Large mixing Bowl

Fork

Food Processor

Medium size Cooking Pan

Wooden spoon

Pallet Knife OR Metal Spoon

Large Glass Bowl

Small Cooking Pan

Ingredients

For the Shortbread

11/2 cups (225g) Plain White Flour

2/3 Cup (100g) Semolina flour (highly recommended, it gives the shortbread it’s famous melt in the mouth texture!)

1 Cup (225) Very cold Soya OR Sunflower Butter/spread

½ Golden OR White Caster Sugar

For the “Caramel” Layer

300g Dried Dates

3 tbsp. Almond OR Soya Milk

½ tsp. Sea Salt

For the Chocolate Layer

200g good quality Dairy-free Dark chocolate at least 60% Cocoa OR Dairy-free plant milk based Chocolate

Method

Prep the Caramel!

Place the dates in a measuring jug, cover with tepid water and let soak for 35 minutes.

For the shortbread

Preheat the oven to 160 degrees C (180 degrees C of Gas)

Prepare your baking tin by lining it with the Baking Parchment paper (NOT Greaseproof, it’ll stick and make a right old mess!).

1. Place the flours and butter into a large mixing bowl and rub together with your fingertips until a rough breadcrumb texture emerges. I can’t stress enough that the dairy-free butter must be super cold to prevent a sticky mess-oh and work quickly too to stop this. Then stir in the Caster Sugar.
2. Pour the Shortbread mix into the prepared Cake tin and press down with your knuckles, the mixture needs to be packed as tightly and level as possible.
3. Poke holes all over the surface of the shortbread (this will prevent it from forming air pockets and puffing up when baking).
4. Place on the centre shelf of your oven and let bake for 30-35 minutes until golden; then set aside to cool completely.

Meanwhile…

For the caramel Layer

1. Place the soaked Dates in a food processor and pulse to form a thick sticky consistency then place in a Medium Cooking Pan along with the Almond Milk over a low-medium heat and stir constantly to form a thick puree.
2. Pour the “Caramel” onto the completely cooled shortbread and refrigerate for at least 2 hours.

Tip! If you don’t have a food processor you can skip the soaking step and simply tear the dates into pieces and cover with cold water and in a Medium Cooking Pan, bring to the boil and turn down to a medium heat and let cook for 5 minutes OR until the dates have softened completely. Use a Potato Masher to form a puree. NO Almond milk is required for this method.

2 hours Later…

For the Chocolate Layer

1. Place a large glass bowl over a small cooking pan of water (about half), Bring to a boil before turning down to a very low heat. Break the chocolate into pieces and let melt completely, stirring occasionally to ensure it’s all beautifully velvety and smooth!
2. Pour over the cold “Caramel” layer, allow to cool before placing back in the fridge for another 30 minutes/hour.
3. Lastly; slice into bars, squares OR triangles (depending on the shape of your tin).

Tip! Allow the chocolate layer to soften for 30 mins before slicing to stop it from cracking (I learnt this the hard way upon cutting the first half, you’ll thank me for this later!).

Serving suggestions

With your favourite brew, it’s amazing eaten with a coffee-trust me!

Please Note:

Please spare a donation to this and any recipes that you use if you wish. ALL proceeds will be going to the Animal Farm Sanctuary, this is NOT for self gain but to help raise funds to rescue animals from slaughter, abuse and neglect. It helps the charity to buy things like food, fresh bedding and warm shelter. You can find out more abut this wonderful charity here: http://www.thefarmanimalsanctuary.co.uk

Thank you <3

Almond Milk Vanilla Custard

Almond Milk Vanilla Custard

Photography By CtrlAltDelete Design Solutions. Copyright © 2017. All rights reserved

I have to say that my favourite all time desserts are those that involve seasonal stewed fruits, spiked with aromatic sweet spices and lashings of hot custard; they make for the perfect end to an autumnal Sunday meal for me; the ultimate comfort food. 

Sweet, and creamy with a silky smooth texture, this custard is so simple to make and is delicious hot OR cold, eaten with your favourite hot dessert OR on its own. It's Gluten free too which means it can be enjoyed by everyone!

What Will I Need?

Measuring Jug

Measuring Spoons

Balloon Whisk

Microwave

serving Jug (optional)

Ingredients

3 tbsp. Corn Flour

1.5 tbsp caster OR brown Sugar (I use brown sugar as it gives a lovely caramel flavour and slight golden colour to the custard).

480ml almond Milk

1 tsp. Vanilla Extract OR 1/4 fresh Vanilla Pod Seeds

Method:

1. Place the dry ingredients into a measuring jug, then pour a little of the Almond Milk and whisk to form a paste; then put in the remainder of the milk and whisk until well combined and no lumps are left.
2. Pop the custard mixture into a microwave on high for 4 minutes to start with, give it a stir about half into cooking (the mixture should start to thicken).
3. Add the vanilla extract before returning the custard to the microwave for a further minute until thick and creamy.

TIP! Add a splash of more Almond Milk if the custard gets too thick, you want a nice silky consistency. 

Alternatively you can cook on the hob.

Place the raw custard mixture into a pan, bring to the boil whisking constantly, then bring down to a medium heat adding the Vanilla extract whilst still whisking until thick

and creamy. 

TIP! Almond extract is delicious too, simply swap the Vanilla for Almond. 

Also, adding Orange zest gives a lovely festive touch and works incredibly well!

Serving suggestions:

Delicious poured over a warm fruit crumble, sweet fruit pie and other pastry desserts; delicious served cold over fresh fruit OR on it's own, the list is endless!  

Tip! You can turn this Custard into a set cold dessert; simply pour the hot custard into a pudding mould OR divide between cute little serving bowls and let cool before placing in the fridge for 2 hours. Enjoy with a drizzle of plant based syrup over the top (I recommend Maple).

Gluten Free Apple, Pear and Date Crumble (with a Lemon, Crystallised Ginger and Walnut Topping)

Gluten Free Apple, Pear and Date Crumble

(with a Lemon, Crystallised Ginger and Walnut Topping)

Photography By Ctrl Alt Delete Design Solutions. Copyrsight © 2017. All rights reserved

Ahhh the humble Crumble-you couldn’t get any more traditionally British if you tried! A hearty warming dessert typically served with lashings of hot vanilla custard; it takes me back to my childhood of chilly Autumn Sunday afternoon’s sat with family around the dinner table, wrapped up in fluffy jumpers and deep in conversation over happenings to come of the week ahead. OK enough already!

For those of you unfamiliar with what a crumble actually is, let me explain. Basically it’s a medley of stewed fruit (usually seasonal) spiked with sweet spices and dried fruits topped with what is if we really boil it down-crumbled pastry if you like, which is then baked in the oven until golden and the fruit oozing and bubbling over the top all lovely and jammy…mmmm…cruuuummmble…

Sweet, and jammy with caramel notes, this I feel is up there with one of my favourite desserts. The Dates give it a real rich depth of flavour and extra sweetness whilst the Apples and Pears give it a delicate finesse that is really complimentary! (you won’t need to add any extra sugar for the filling, trust me!). The topping really is the icing on the cake with this dish, crunchy and nutty with little bursts of moreish intensity from the crystallised ginger pieces.

What Do I Need?

Safety Peeler

Cooking Pan

Medium Size Ceramic OR Glass dish of any shape

Large Mixing Bowl

Measuring Scales

Measuring Spoons

Grater

Chopping Knife

Ingredients

For the Fruit Filling:

4 Large Sweet Eating Apples (I like to use Braeburn) peeled, cored and roughly sliced.

1 x Large Conference Pear peeled, cored and roughly sliced

50g pitted Dried OR Fresh Dates Roughly chopped

Splash cold water

For the Crumble Topping:

200g gluten free flour blend

75g Soya Butter

¼ tsp. Sea Salt

100g Demerara Sugar

50g Walnuts roughly chopped

4-5 cubes Crystallised Ginger roughly chopped

Zest and juice ½ lemon

Splash cold water

1.5 tsp. Ground Cinnamon

Method

For the Fruit Filling

Pre-heat the oven to 160 degrees c (180 degrees C gas)

Add a splash of water to a large cooking pan, turn the heat to medium then add the prepared Apples and Pears; cover and let simmer until just tender.

Pour the cooked fruit along with any juices and the chopped Dates into a medium size Ceramic or Glass Dish, stir in the cinnamon until all the fruit is well coated then set aside.

For the Crumble Topping.

Place the Gluten Free Flour and Soya Butter into a Large Mixing Bowl and rub together with your fingertips until a breadcrumb texture is resembled.

Stir in the remainder of the dry ingredients, and then grate in the lemon zest.

Stir in a splash of Fresh Cold Water along with the fresh Lemon Juice; mix to form rough lumps of nutty gingery loveliness.

Scatter the crumble mixture over the top of the fruit filling prepared earlier, packing it a little with a dimpling motion with your fingertips; then place in the oven and let bake for about 30 minutes OR until golden and the fruit bubbling up around the edges (don’t panic if this doesn’t happen, it could be that there are no gaps OR cracks created in the cooking process t allow for this).

Allow to rest for 5 minutes before serving with lashings of hot Vanilla Custard.

Further Serving Suggestions

This crumble is equally delicious served cold with Soya Cream, Dairy-free icecream OR plant-based Yogurt and a drizzle of Maple Syrup OR Agave Nectar for the extra sweet tooth!

Smoky BBQ Jack Fruit and Rainbow Veg Stir-fry with Toasted Cashews

Smoky BBQ Jack Fruit and Rainbow Veg Stir-fry with Toasted Cashews

Photography By Ctrl Alt Delete Design Solutions. Copyright © 2017. All rights reserved.

I absolutely adore Far Eastern cuisine and it goes without saying that their dishes are so clean and full of vibrancy and most importantly, packed to the brim with the most beautiful flavours that your taste buds would ever encounter! It is these qualities that I strive to achieve in my own gastronomic creations.

Who doesn’t love a good stir-fry? I know I could eat one every day of the week quite easily; there are just so many flavour combinations, I’m pretty sure there are many many more that are yet to be discovered!  I have always geared towards healthy options when it comes to meal times and a stir-fry really does tick all the boxes, although it is lovely to have a treat now and again.

Now-this recipe is something I rustled up very recently; I was out shopping in Cambridge with a very good friend of mine down one of my favourite roads in the City, Mill Road. For those of you that live In the UK and are familiar with the area will know it is THE place to be for the ultimate authentic global gastronomic eating experience! From flavoursome curries of the African Continent; to aromatic delicacies of China and japan; to vibrant and bold flavour sensations of the Spanish islands and the America’s but to name a few, they have it all!  

My friend and I passed a couple of Chinese supermarkets and spotted Jackfruits sat outside the store (I have been DYING to try these things out for an age!), the chap at the counter saw my face light up and explained that these beauties weighed 5KG each (bit of a trek for a tiny lady such as me to shuffle home with) but pointed out that they also sold it in cans of both the sweet and savoury versions (savoury known as ‘young Jackfruit’. I skipped to the counter with a tin of this glorious unknown world and settled my payment, a gleam of utter joy (no word of a lie!) and pure excitement as I left the store for home.

Upon opening the tin, I was expecting an unusual stench (don't ask why...) but was pleasantly greeted by a fresh, sweet floral aroma. I was even more surprised to discover that the flesh is how I remember Tuna Fish being, flaky yet stingy with a firm meaty texture; It really is baffling to believe that this plant based genius of an ingredient is in fact-a fruit and you'll see what I mean if like me, it's new to you too.

Fresh, crisp and sweet, my jackfruit stir-fry really does pack a punch and the BBQ sauce with it’s vibrant kick of smoky sweet n sour goodness really doesn’t compromise on flavour either; it’s a real flavour sensation and the best thing about it is; you’ve probably got all the ingredients in your cupboard at hand to make it without even realising! This recipe is also gluten free which means if you’re having dinner guests-know one will feel left out as you’’ all be tucking into the same dish!

What Will I Need?

Chopping Board

Safety Peeler

Sharp Vegetable Knives

Wooden Spoon

Large Wok

Medium size Cooking Pan

Measuring Cups OR Measuring Jug

Skillet OR small Frying Pan

Ingredients

For The BBQ Sauce:

1 cup/250ml Low Sugar and Sodium Tomato Ketchup (OR regular is fine).

1.5 tbsp. Worchestershire Sauce

A good splash Malt OR Apple Cider Vinegar

1.5 tsp. Smoked Paprika

½ tsp. Garlic Powder

½ tsp. mustard Powder

¼ Cup Brown granulated sugar (I use Demerara)

Squeeze fresh Lemon Juice

For the Stirfry

1 tsp. Sesame Oil

½ tbsp. Water

1 x Can young Jackfruit in Water drained and roughly torn.

2 Medium Carrots sliced into chunky strips

1 Medium Yellow OR Green Bell Pepper (I used a bit of both)

1 Medium Red Onion

6 Cup Mushrooms roughly sliced

¼ Large Broccoli broken into florets

Handful Cashew Nuts

Wholegrain Rice to serve.

Method

To Make the BBQ Sauce

Literally pop all of the ingredients in a medium cooking pan, bring to the boil then let simmer for about 15-20 minutes until thickened, it should coat the back of a wooden spoon. Set aside for later.

For the Stir-fry

TIP! If you’re planning to serve with wholegrain rice, get a pan of boiling water on the go, hen add the rice and turn down to a simmer, cover and let this cook for 25 minutes until just cooked through.

1. Heat the oil and water in a Wok (on a medium/high temperature), then once sizzling add the torn jack fruit, stirring until starting to turn pale, then add all the veg. Cook until the veggies are starting to tenderise.
2. Add the BBQ Sauce and let cook for a further 5-10 minutes until piping hot
3. Lastly, Heat up a skillet OR frying pan and toast the cashews until golden-no oil requires, it’s not needed.

 Serve over the cooked rice and scatter with the toasted Cashews.

That’s it-easy!

This dish would also be fab served up with little sring rolls as a side dish OR even on Cauli rice as another alternative option.

I really hope you enjoy this recipe, as much as I did creating and eating it-it’s probably one of the nicest meals I’ve eaten I have to say!

Now go-go and cook, eat and enjoy. Oh-and let me know how it all goes, I would love to hear from you!