Its not as mad as it sounds! And its absolutely dead easy to make and delicious too....all you need is patience. And your mp3 player.
Anyway, you will need:
Coriander Seeds (1 tbsp)
Lemons (2/3 depending on size)
Oranges (approx. 2lbs worth)
Granulated Sugar (600g)
Preserving Sugar (300g)
Vanilla Essence (1tsp)
Water 2 1/2 pints
Juice the oranges and lemons, removing pips and keeping them. Slice rind thinly of oranges and lemons, add this to the juice.
In a cloth bag, or tied muslin, put the pips and coriander seeds. put this in the pan with the juice and rind too. Add the water. Bring to the boil and then simmer until the water has reduced by a third to a half and the rind is soft. Older fruit is ideal as the rind is already softish and its a way of using it up!
Remove the pips and seeds and cool, then squeeze out the pectin (this helps thicken the marmalade) and juice from the bag into the pan. Cast the bag aside, you do not need it now. Add the warmed sugar (warm it in the oven if you need to) until it dissolves. Boil the marmalade until it thickens. This may take a surprising amount of time.
To test the 'set' drop a spoonful onto a cold plate, wrinkle it with your finger, if it is soft and the wrinkle disappears quickly, it needs longer. When set, add the vanilla essence and stir in. Pour into sterilised jars, then label and seal with a screwtop lid.
It should keep for 5/6mths.
Not bad eh? Saves a trip to the supermarket on a sunday morning!
Friday, March 27, 2009
Sunday, March 22, 2009
Festive 'Mince' Pies with Whisky Orange Buttercream
An old festive favourite - though I know its nowhere near Christmas!
Simple but effective...
For the Pastry:
Margarine (half the amount to flour)
Plain Flour
Castor Sugar (always around 2/3oz)
Sprinkle of Cinnamon and Nutmeg
Very Cold Water to mix
Make the pastry by rubbing in the flour with the margarine - make sure the margarine is cold to work with. Add the sugar and spices. Mix to form a soft dough with the very very cold water (you can put ice in it if you want). Wrap in cling film and put in fridge for half an hour.
Next, take out dough and cut in half. Roll both out thinly. Using a round cutter and a star shaped cutter cut equal amount of both out of the dough rolls. Line a non stick mince pie tin and place the round pastry in them.
For the Mincemeat and the Whiskey Orange buttercream -
Good quality vegan mincemeat
Margarine
Whisky
Icing sugar
Orange rind and orange juice
Put a dollop of mincemeat in the cases, cover with foil and bake in a preheated oven 180C until golden. Put the star shaped pastry on a separate baking sheet, brush with melted margarine and a sprinkle of sugar. Bake until golden.
Mix the whisky buttercream by putting all the remaining ingredients in a bowl and whisk until creamy. Put a dollop on top of the cooled mincemeat pies and top with the cooled stars. Sieve a little icing sugar on the top and...
Voila!
Simple but effective...
For the Pastry:
Margarine (half the amount to flour)
Plain Flour
Castor Sugar (always around 2/3oz)
Sprinkle of Cinnamon and Nutmeg
Very Cold Water to mix
Make the pastry by rubbing in the flour with the margarine - make sure the margarine is cold to work with. Add the sugar and spices. Mix to form a soft dough with the very very cold water (you can put ice in it if you want). Wrap in cling film and put in fridge for half an hour.
Next, take out dough and cut in half. Roll both out thinly. Using a round cutter and a star shaped cutter cut equal amount of both out of the dough rolls. Line a non stick mince pie tin and place the round pastry in them.
For the Mincemeat and the Whiskey Orange buttercream -
Good quality vegan mincemeat
Margarine
Whisky
Icing sugar
Orange rind and orange juice
Put a dollop of mincemeat in the cases, cover with foil and bake in a preheated oven 180C until golden. Put the star shaped pastry on a separate baking sheet, brush with melted margarine and a sprinkle of sugar. Bake until golden.
Mix the whisky buttercream by putting all the remaining ingredients in a bowl and whisk until creamy. Put a dollop on top of the cooled mincemeat pies and top with the cooled stars. Sieve a little icing sugar on the top and...
Voila!
Saturday, March 07, 2009
Saucy Sausages
A natural follow on from the burgers really. Enjoyable to do, too!
Grated Apple
Sage, rosemary and thyme.
Grated Onion
Garlic
Breadcrumbs
Chopped tomatoes
In a pan, put some oil and fry the garlic, add the grated onion, apple and chopped tomatoes. Add the seasoning. Take off the heat and allow to cool. Add in enough breadcrumbs to form a soft dough. Use your hands, which have been floured, and form sausage shapes with the mixture. Roll in more flour to help keep them in shape. Grill under a high heat all over until browned.
Want to make them a little more interesting?
Try adding chopped mushrooms and tarragon. Or roasted red peppers and drop the apple from the recipe.
Explore and enjoy!
Grated Apple
Sage, rosemary and thyme.
Grated Onion
Garlic
Breadcrumbs
Chopped tomatoes
In a pan, put some oil and fry the garlic, add the grated onion, apple and chopped tomatoes. Add the seasoning. Take off the heat and allow to cool. Add in enough breadcrumbs to form a soft dough. Use your hands, which have been floured, and form sausage shapes with the mixture. Roll in more flour to help keep them in shape. Grill under a high heat all over until browned.
Want to make them a little more interesting?
Try adding chopped mushrooms and tarragon. Or roasted red peppers and drop the apple from the recipe.
Explore and enjoy!
Luxurious Vegan Burgers
These are without a doubt top of my burger list of favs. Not only do they surpass stodgy meat ones but they are economical, quick and freezable. And can be adapted to almost any occasion!
TVP Mince (or any kind of soy mince)
Chopped Tomatoes
Onion, chopped finely
Garlic, chopped finely
Seasoning (salt, pepper, vegan worcestershire sauce, oregano, basil)
Plain wholemeal flour
Right, now then, for your basic burger - fry the onion and garlic until soft, but not burned, add the chopped tomatoes and tvp mince with a small amount of water. Cook over a slow heat and add the seasoning to taste. Set aside to cool.
When the mixture is cool, add in some flour to mix to form a soft dough. On a floured surface, pick up burger sized amounts of the mixture and mould to form a burger! Pat it in the flour on both sides.
Glaze the burgers with oil before frying or grilling until brown.
Here's some nice flavours to add to get a bit more, well, flavour..
Chopped cooked mushrooms
Red kidney beans and peppers
Basically, go wild and inventive.
Serve on a toasted bap with lashings of salad and dressing. Mmmmm
TVP Mince (or any kind of soy mince)
Chopped Tomatoes
Onion, chopped finely
Garlic, chopped finely
Seasoning (salt, pepper, vegan worcestershire sauce, oregano, basil)
Plain wholemeal flour
Right, now then, for your basic burger - fry the onion and garlic until soft, but not burned, add the chopped tomatoes and tvp mince with a small amount of water. Cook over a slow heat and add the seasoning to taste. Set aside to cool.
When the mixture is cool, add in some flour to mix to form a soft dough. On a floured surface, pick up burger sized amounts of the mixture and mould to form a burger! Pat it in the flour on both sides.
Glaze the burgers with oil before frying or grilling until brown.
Here's some nice flavours to add to get a bit more, well, flavour..
Chopped cooked mushrooms
Red kidney beans and peppers
Basically, go wild and inventive.
Serve on a toasted bap with lashings of salad and dressing. Mmmmm
Friday, March 06, 2009
Spinach & Mushroom Pasties
Very quick, very nourishing and easily frozen. Versatile too.
Chopped Tomatoes, drained can of
Button mushrooms, chopped finely
Spinach, slightly blanched with boiling hot water to wilt
Dried mixed herbs, or better yet fresh herbs of rosemary, sage & thyme
Splash of soy sauce or vegan worchestershire sauce
Onion, chopped & fried until soft
Garlic, chopped & fried with the onion
Plain flour, wholemeal is perfect
Mustard
Margarine
Very cold water to mix
Simply, to make the filling, fry the onion until soft with the garlic, add the chopped tomatoes, mixed herbs and mushrooms, cook over a low hob heat until the mushrooms are tender, add the spinach which has been pre wilted with hot water. Splash in some soy sauce. Set aside and season with salt and pepper.
Make the pasty cover now. The trick with these is to have very cold hands - so run under water!!! Whatever amount of flour you use, half the amount of 'fat' (margarine), break them up into a breadcrumb consistency; add the mustard - wholegrain is tasty, just a teaspoon full, add a pinch of salt. Then, mix in the very very very cold water until the mixture is starting to come together, if it is overly wet, just add a little more flour. Shape into dough and then put in the fridge for half an hour.
Twiddle thumbs.
Remove pastry from fridge and roll out on a floured surface, cut around a large dinner plate and fill half of this circle with the mixture that has cooled. Fold over and pinch the edges to make a half moon. Place these pasties on a greased baking sheet and cook in the oven, after dusting the surfaces with melted margarine and coarse sea salt, until golden. Serve with a salad and eat!
Chopped Tomatoes, drained can of
Button mushrooms, chopped finely
Spinach, slightly blanched with boiling hot water to wilt
Dried mixed herbs, or better yet fresh herbs of rosemary, sage & thyme
Splash of soy sauce or vegan worchestershire sauce
Onion, chopped & fried until soft
Garlic, chopped & fried with the onion
Plain flour, wholemeal is perfect
Mustard
Margarine
Very cold water to mix
Simply, to make the filling, fry the onion until soft with the garlic, add the chopped tomatoes, mixed herbs and mushrooms, cook over a low hob heat until the mushrooms are tender, add the spinach which has been pre wilted with hot water. Splash in some soy sauce. Set aside and season with salt and pepper.
Make the pasty cover now. The trick with these is to have very cold hands - so run under water!!! Whatever amount of flour you use, half the amount of 'fat' (margarine), break them up into a breadcrumb consistency; add the mustard - wholegrain is tasty, just a teaspoon full, add a pinch of salt. Then, mix in the very very very cold water until the mixture is starting to come together, if it is overly wet, just add a little more flour. Shape into dough and then put in the fridge for half an hour.
Twiddle thumbs.
Remove pastry from fridge and roll out on a floured surface, cut around a large dinner plate and fill half of this circle with the mixture that has cooled. Fold over and pinch the edges to make a half moon. Place these pasties on a greased baking sheet and cook in the oven, after dusting the surfaces with melted margarine and coarse sea salt, until golden. Serve with a salad and eat!
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