Carrot, coriander and Sweet Potato Soup

Carrot, coriander and Sweet Potato Soup

Photography by CtrlAltDelete Design Solutions, Copyright © 2018. All rights reserved.

Happy 2018! Welcome to January, probably the flattest month of the year however, I’m hoping to brighten up the last stretch of the winter month’s with some warming and colourful recipes jam packed full of nutrients with no compromise on flavour!

Fleecy jammies, cosy slippers, hot water bottles and feet up by a roaring log fire, hands cupped around a big warming mug of your favourite hot beverage; at least that’s what springs to mind for me when I think of Winter (if I had a roaring log fire that is, one can dream!).  

So a couple of weeks ago, my trusty friend and me had a shopping trip to the beautiful city of Cambridge and what a marvellous time we had too! Spending pennies I really shouldn’t be spending (hey ho we only love once!) and a pit-stop lunch at my favourite vegan eatery Stem + Glory who really do live up to their name! They recently opened up their second branch due to popularity you know! Always a friendly and cheery greeting as you arrive and then the buffet style lunch they provide oh my! Exquisite plant based dishes to die for; from Curries and Chillies, to fresh zesty Salads, Soups, Wraps, Smoothies; the list goes on AND THEIR CAKES AND COFFEE OH MY! They really do serve up a colourful culinary storm of the best food in town for me. I chose their soup of the day, which was a combination of Squash, Sweet Potato, Red Bell Pepper and Sage with a beautiful arrangement of toasted Pumpkin Seeds (yup their presentation is fabulous too!) served up with my favourite, Sour Dough Bread. It was so velvety in texture and sweet with smoky notes from the Red Bell Pepper, every mouthful an utter joy! My experience of this dish got me inspired, it got me thinking of a soup that I haven’t made in quite a while a quite a classic in-fact, Carrot & Coriander but with another sweet and delicious vegetable thrown in for even more sweetness, the humble Sweet Potato.

I do love a good soup, so simple and you can practically chuck in any vegetables, herbs and spices you wish (that work well together of course) but for me, I feel this one needs to be kept simple, just the three vegetables, herb and seasoning to taste, that’s literally all this dish needs so here it is; my take on Carrot and Coriander Soup.

What Will I Need?

Chopping Knife

Heat-Proof Measuring Jug

1 x Very Large Pan/Cooking Pot

1 x Wooden Spoon

1 x Ladle

1 x Sift

 Ingredients

1 Dairy and Egg free Organic OR Regular Vegetable Stock Cube

1. Litre Boiling Water

1 tsp. Rapeseed OR Olive Oil

1 tbsp. Water

1 x Onion (white, Red OR Pink)

½ tsp. Sea Salt

freshly Ground Black Pepper to taste

1 x Large Sweet Potato chopped into roughly 1cm cubes

4 x medium Size Carrots

1 tsp. Ground coriander

1 x Small Pack fresh Coriander OR Large handful of homegrown.

Food Processor OR Blender

Method 

1. Crumble the Vegetable Stock Cube into a jug of Boiling Water and set aside.
2. In a large Cooking Pan, heat up the Oil and Water on a medium heat then add the Onions and cook until translucent (about 5-8 minutes), season with the Sea Salt and freshly ground Black Pepper.
3. Add the Carrot and Sweet Potato (you may need to deglaze the pan with just a splash of water to prevent any burning), then cover and cook for five minutes.
4. Add the Ground Coriander, cover and cook for five minutes more until fragrant.
5. Pour in the already prepared Vegetable Stock, bring to the boil and then turn down to a simmer, cover and let cook until all the Vegetables are tender.
6. Remove from the heat and let cool for about 30 minutes to allow the flavours to marinade a little.
7. Place the chunky Soup mixture into a Food Processor OR Blender along with the Fresh Coriander and blitz until smooth, about 2 minutes on high speed. If you have a small Processor you will have to blend in small batches.
8. Lastly, ladle what you need into a smaller cooking pan, heat through on a simmer until piping hot and serve immediately with your bread of choice.

Serving Suggestions

Add an Eastern Asian twist by serving up your soup with a little scoop of cool Raita, Mango Chutney, Naan Bread and perhaps some warm Vegetable Samosas. Also delicious with freshly toasted Sour Dough.

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!