When Life Gives you Lemons - Make a Lush Lemon Cake!

Hello and happy weekend!

I sure gotta take every opportunity and hold on with both hands these days, as Kev, Alphonse and I need to find a new flat to rent as well as looking for a flat to buy - stressful? Aye! We went to our first viewing today, one of many - I assume. It's fun, but also stressful... I just hope that the end result is us finding the perfect home.

So in the meantime, I want to make cakes! I had been craving lemon cake for weeks, as I remember fondly the lemon loaf cake my mormor used to make when I was little - back then I thought "It's more of a grown up cake", but now...well I wont say I have grown up, but lemon cake sure is a wonderful thing, especially with a cup of coffee to go with it, mmmm.

So let's get to it shall we?

Lush Lemon Loaf Cake
(Makes 1 loaf cake)

Ingredients
250g flour
2 tsp baking powder
200g sugar (I used light brown)
75ml sunflower oil
250ml soy milk
2 tsp apple cider vinegar
Juice of 1 lemon
Zest of two lemons

For the icing:
Juice of 2/3 lemon (Or desired thickness of the icing)
75g icing sugar

- Pre-heat oven to 180C.

- Pour vinegar into the milk and let it sit for 5-10 minutes until it looks curdled. Grate lemons and set one aside for the icing.

- In a large bowl, mix the milk, oil, sugar, lemon zest and juice. Stir to combine. Then with a sieve, sift the flour and the baking powder into the mix and stir until combined without over-working the batter.

- Line a pound-cake tin/loaf tin, and pour in the mixture. Bake for 40-50 minutes. Cool down almost completely before mixing icing sugar and lemon juice to an icing and pouring over the cake evenly (You could do the full drizzle-technique, but I decided to go for the easier option).

Serve with a cuppa and enjoy!

Original recipe here.


What is your favourite lemon cake recipe? I would love to hear it, as I am looking forward to trying out all kinds of recipes in the future!

Have a lovely Friday! Currently Alphonse and I are sitting on the sofa listening to some Einaudi, and Kev has gone for a nap. We're wild - I know!

xox J

Lemon & Cardamom Scones

Hello again!

I hope you are having a lovely evening so far! We've had a pretty chilled one, I've done some baking and make this recipe again which I absolutely adore. Back in Norway, cardamom is often used in sweet pastries and so when I came across these scones - I knew I had to make them!

The recipe makes six small scones, so you might want to double it up if you have friends coming over. These would be perfect to make on a morning when you have some extra time.... May day is coming up, treat yourself!

Lemon & Cardamom Scones
(Makes 6 small scones)

Ingredients
225g flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
2 tbsp caster sugar
1/2 tsp ground cardamom
Pinch of salt
Zest of 1 lemon
1 tbsp lemon juice
125ml plant milk (I used soy vanilla) + extra for brushing

- Start by pre-heat the oven to 160C (140C fan).

- In a baking bowl, mix all the dry ingredients together, along with the lemon zest.

- Then, make a well in the middle of your mix and pour in the milk, followed by lemon juice. Stir to combine, without over-working it. Now, divide into six scones, place on a baking paper clad tray, and brush with milk. Bake for 18-20 minutes until slightly golden in colour.

You can serve these plain with vegan butter spread, jams and the like! I hope you enjoy them :)

Yesterday Kev and I went to see Avengers: Infinity War - aaaaaand it was pretty darn good! There are so many characters in it now though, I got a little bit confused. Then we went to Nanakusa for sushi and other tasty dishes, yum....

I hope you have a great new week ahead!


Original recipe here.

Pistachio & Rose Loaf Cake

So, tonight I had to use the shoe horn to fish out my wireless mouse that Alphonse had been playing with, haha! What even!

The other week I had a charity bake night with some of my friends, and it was a success! I got asked a couple of times "Are all these vegan?" - and they were indeed,not the people; but the cakes and scones and that! I am so pleased it was a success *smiles*
The favourite of the night was this pistachio and rose cake - which is exactly why I wanted to share this recipe with you! Because we use a bunch of ground pistachios, the cake is a little dense, but it is supposed to be! And it is even pretty healthy too! I only added icing sugar to the icing as the original was a little too.... meh for me, and it worked great!

Pistachio & Rose Loaf Cake

Ingredients:
125g ground pistachios
70g oats - ground
40g flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
A good pinch of salt
1/2 tsp cardamom
120ml vegan yoghurt (I jused Alpro coconut)
80ml maple of agave syrup

For the frostings:
Pink:
75g cashews
60ml milk
2 tbsp maple or agave syrup
100g icing sugar
1/2 tsp pink food colouring
1/2 tsp vanilla
1/4 tsp rose water (be very careful with this!)

White:
100g icing sugar
Just enough lemon juice
A tiny bit of soy or almond milk

To decorate:
Chopped pistachios

- Start by pre-heating your oven to 180C.

- In a large bowl,mix all the dry ingredients for the cake. Then, make a well in the middle, and add your yoghurtand syrup. Stir well to combine, then tip into a lightly oiled loaf tin. Bake for 35-40 minutes.

- Allow to cool slightly before popping it out of the mould. Then cool completely before decorating it! Have all the ingredients for the pink frosting in a blender and whizz until smooth (Add more icing sugar if necessary). Drizzle generously over the cake. Then, mix the remaining 100g of icing sugar with juice of 1/4 lemon and just enough milk to get a lush white frosting, drizzle this across the white to create that pink-zebra look!

- Decorate with chopped pistachios and you are ready to serve up this cake! I daresay you could even have a slice for breakfast if you wanted!

What is your favourite nutty cake? I'd love to hear it!

And I hope you are having a great week so far! I just finished up my working week today, but I have a tight schedule for the rest of the week, running errands and going to an Escape Room for the first time - yay! :D

Have a good evening!

xox J

Original recipe here

Delicious Spiced Carrot Cake

Hello everyone and happy Saturday! Today has been amazing here in Glasgow, sunshine all day long! And then a sliiiiiight shower, but we can take it...

And if you have a rain day, then why not rattle up a quick, simple, but more importantly de-friggin-licious carrot cake?

My favourite local cafe always has a handful of loaf cakes to choose from, they're not overly fancy, but always topped with delicious frosting and some sort of decor... And the flavours.... yum! But since I am eating vegan now, I have to make my own. I don't mind though, because this was a treat!

Delicious Spiced Carrot Cake
(Makes 1 loaf)

Cake:
1 large carrot, grated
120g brown sugar
3/4 cup apple sauce
90ml sunflower oil
185g wholemeal flour
1 tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp ground ginger

Frosting:
4 vegan spread sticks
1 cup icing sugar
Juice of 1/4 lemon
(add more icing sugar if needed)

- Start by pre-heating the oven to 180C.

- Then in a bowl, mix the carrot, sugar, apple sauce and oil in a bowl and stir. In a separate bowl, mix all the dry ingredients for the cake. Tip into the wet mix and stir until just combined - don't over work the mixture.

- Oil a tin, and spoon the mixture in and distribute evenly. Bake for 40-50 minutes; my oven is quite aggressive, so 40 minutes will do, but otherwise give it at least an extra 5-10 minutes.

- Once baked, allowed to cool aaaaaalmost completely until mixing together the butter cream and top the cake with it.

Now, your place smells great, you're hungry - and the kettle is waiting for you to brew a cuppa to accompany it....

I used Pure vegan spread which crumpled up a little, but the lush flavour is still there!

I hope you love it as much as I do, even Kev was convinced and agreed I can make this all the time if I feel like it, YAY!

Are you having a good weekend so far?
Here, I have been taking it easy... Kev and I went out for lunch today at a new cafe called Tulipane. We did the weekly food shop, and watched some TV.
On Monday I am starting work again, so I am just enjoying this weekend and taking it easy.

xox J

Original Recipe:
https://www.lazycatkitchen.com/vegan-carrot-cake/

Vegan Herby Breadsticks with Tomato Sauce

Hello all and happy Tuesday!

Thanks for stopping by! Today I thought I would share with you a nifty way of making garlic bread. After I made it I realised that it would have been better to put the herbs IN the dough along with garlic that youæd just fry off... So I will write that down in the recipe - because the garlic that I scattered on top burnt a little in the oven - still tasty, but I'd rather you learn from my mistakes than having the same thing happening *smiles*

Vegan Herby Breadsticks with Tomato Sauce
(Makes about 6)

Garlic Herb Mix:
3 cloves of garlic, minced
1 1/2 tbsp dried mixed herbs
1 tbsp olive oil

For the dough:
1 sachet dried active yeast
1 1/4 cup luke warm water (when you apply a drop to your skin, you shouldn't feel it)
2 tbsp brown sugar
1 tsp salt
1/4 cup olive oil
3 cups spelt flour (I used 1 cup plain and 2 cups spelt)

Oil for brushing
1 jar of good tomato sauce (like a roasted red pepper and tomato pasta sauce, or you can make one from scratch!)

- Start by heating 1 tbsp oil in a small frying pan, and fry off the garlic for 1 minute until fragrant. Take off the heat and stir in the herbs - set aside.

- Now, mix your luke warm water with the brown sugar and the yeast. Stir until the lumps have smoothened out, and leave to sit for about 5-10 minutes until the mixture starts to form bubbles on the surface; this is the yeast doing it's thing!

- Tip in the flour, the salt and the oil, and stir to combine. Knead well for about five minutes, before swirl through the garlic and herbs. Shape into 6 even small breads, and cover with a clean kitchen towel for 50 minutes to allow the breads to rise.

- Pre-heat the oven to 200C, brush the loaves with oil and place them in the middle of the oven to bake for about 20 minutes.

- Heat your sauce through 5 minutes before the breads are done. And once out the oven, you can brush them with butter and sprinkle of garlic powder - if you want!

And that's it! The easies lil' loaves I have made in a while, and this was awesome to have right before a badminton session, I carbed up like a pro!

Today, I have taken it easy - run a few errands in this part of Glasgow, bought some prizes for a charity bake off I'm hosting for some friends next month, and met up with a friends for a little bit. Then came home, made dinner and chilled out! Hopefully I'll get a wee heads up for when I start working. Tomorrow Alphonse and I are going to the vets for his annual vaccination.
What have you been up to so far this week?


xox J

Anka's Vegan Cherry, Lemon and Poppyseed Bonanza Cupcakes

Hello hello!

Today I finally got around to make the recipe for these cupcakes that an old colleague and friend sent me a little while back. I was out adventuring, getting a few bits and bobs done and out of the way and thought to myself - I need a treat!

I tweaked the recipe a little bit, and I also asked if it was OK if I shared these with you; and it was - score!

They don't have too much sugar in them, so they are TOTALLY OK to have for breakfast... just sayin' *wink*

Anka's Vegan Cherry, Lemon and Poppyseed Bonanza Cupcakes
(Makes about 12 cupcakes)

I put the buttercream in the fridge to chill, but it seemed to just lump up a little bit - it still tasted great! I suppose it is just due to using vegan spread :)

Ingredients
1 1/2 cup plain or self-raising flour (If using self-raising, cut the amount of bicarbonate of soda in half)
1 1/2 cup poppyseeds, that's right! Three of those jars you get in the spice aisle!
1 tsp bicarbonate of soda (or half)
1 tsp baking powder
3/4 cup of sugar (I used a mixture of demerara and coconut sugar)
Zest of 1 lemon
Juice of 1 1/2 lemon
400g can of pitted cherries in light syrup, cut into halves (save the syrup!)
Use 1/3 cup of the cherry syrup (You can use the rest in a cherrylicious smoothie!)
1 banana, mashed
2 tbsp neutral oil, like sunflower oil

For the buttercream
1/2 cup vegan spread (I used Pure)
1 cup icing sugar
A few drops of colouring, optional (Make sure it is flavourless)

- Pre-heat the oven to 180C.

-Start by making the batter: In a bowl, have the flour, poppyseeds, bicarb, baking powder, and sugar - and mix well.

- In a small bowl, mix the juice of the lemon, the syrup, 2 tbsp oil, and the mashed banana along with the lemon zest.

- Make a well in the middle of your flour and poppyseed mixture, and pour the liquid in, stir well to combine and then fold in the halved cherries.

- Divide mixture between about 12 medium sized cupcake cases, it should be filled up 3/4 of the way. Pop them on a tray and place them in the middle of the oven to bake for 25 minutes.

- Allow to cool before making the buttercream, spread it neatly over the cupcakes and enjoy!

So many poppyseeeeeeeeds <3

I also enjoyed them just as much without the frosting, making them perfect to serve for breakfast with a cuppa, or as a little treat in your lunch box!

Do you enjoy poppyseeds in baking? I'd love to hear from you!

Today I started doing some homework at MIDNIGHT.... But I got it done eventually, and we are handing some floristry tasks in tomorrow, so it was about time I got it done, phew! I hope you have had a good start to the week!

PS. I know a couple of bloggers have told me that my posts aren't showing up in their reading list, and that it isn't allowing them to comment. You could try and delete and re-add me to your reading list, and then try and see if that works - let me know if it doesn't and I'll try and see if there is something else that needs to be done!

xox Jules

The BEST Vegan Brownies

.....yup - or the best ever brownies I have ever made anyway! And to quote Kev "Why did you do this to me, woman?!" when he tried a slice and reached for another one as soon as the first one had disappeared, hehe!

Cut them into small pieces as these are moreish - but rich! Also... a good excuse to have two slices ^ ^ The original recipe can be found here

In the meantime, give this a go - you wont regret it!

The BEST Vegan Brownies (Makes 1 square pan)

Ingredients
1 + 1 cups of flour (I used 1 cup plain and 1 cup self-raising)
1 cup water
1 cup brown sugar
1 cup white sugar (I substituted this for coconut sugar)
3/4 cup cocoa powder
1 tsp vanilla extract
1/2 tsp baking powder
1 tsp salt
1/2 cup neutral oil (I used sunflower)
1/2 cup dairy free chocolate chips (I used Moo-Free)
1/2 cup chopped nuts (optional)

- In a medium sized pan, have a cup of water and 1 cup of the flour on low heat. Stir constantly until you have a gluey sort of paste, take it off the heat and let it cool. This only took me about 3-5 minutes.

- Pre-heat the oven to 180C.

- Now, in a bowl, mix all your dry ingredients apart from the flour and chocolate chips, and stir well to combine. Make a well in the middle and tip in your water-flour mixture, oil, and vanilla extract. THEN add the second cup of flour Stir until you have a really thick dough like consistency - this takes a bit of muscle, but it's worth it!

- Now, fold in the chocolate chips (and nuts, if using), make sure they are evenly distributed - then, line a square baking pan, and tip in the dough. Pat down firmly with your hands (I found this the easiest!) and place in the middle of the oven and bake for 25 minutes. Leave to cool slightly, before cutting into ooey-gooey pieces of chocolate goodness!

So today, Kev and I are travelling to Prague! I have been wanting to go ever since I read the Daughter of Smoke and Bone series - which takes place in Prague, amongst other magical places!
So yesterday, when I was doing up the bed in the guest bedroom (my sister is a champion and is going to look after Alphonse and house sit ^ ^ ), new sheets and everything - this little rascal quickly claimed it as his own.

Just look at that smug lil' face!

Anyway, I hope you are having a lovely week so far! I'll be taking some photos whilst we're away that I miiiiight just share with you once we return!

Until then - eat cake, and be merry!

xox J

Vegan Banana & Peanut Butter Cupcakes

Good evening good people!

Today I thought I would post a little sweet treat up for you - recipe courtesy of Blue Cross for Pets. I hosted a little charity evening last year and these went down a treat! Last time I had a clothes swap I also made these, and there were none left by the time they'd scuttled home.


These a vegan, and not dry! I have tried a few vegan cake recipes and usually 50% of the time it works - I have got to practise a little bit more, and collect my absolute favourites: these cupcakes are definitely up there!


Vegan Banana & Peanut Butter Cupcakes - Makes 16

Ingredients
240 self-raising flour
140g golden caster sugar
1/2 salt
1 tsp bicarbonate of soda
240g egg-free mayonnaise such as May-O
2 large or 3 small ripe bananas, mashed
1 tsp vanilla extract
25g (or 50g) vegan dark chocolate chip

For the icing
80g vegan margarine
250g icing sugar
25ml vegan milk (I usually use vanilla soy, oat or almond milk)
2 tbsp smooth peanut butter

- Pre-heat the oven to 170C or 150C fan.

- In a bowl, combine flour, sugar, salt and bicarbonate of soda. Make a well in the middle and tip in mashed bananas, the mayonnaise, and vanilla extract. Stir well to combine and the swirl the chocolate chips through.

- Spoon mixture into cupcake cases and place in the middle of the oven, and bake for about 20 minutes.

- When the cupcakes are done, let them cool a little and then mix all the icing ingredients together until you have a smooth, lush texture, ice the cupcakes whichever way you like! Add sprinkles if you want, and serve!

These will keep in an airtight container for two days, buuuut I doubt they'll last that long!

What is your favourite vegan cupcake recipe? I would love some more inspiration!

I just came back from a long walk here in Glasgow, walked through Kelvingrove Park and around a few neighbour hoods that I have lived in the past. Certainly builds up an appetite! Time for dinner in a bit, yum!

Have a lovely evening!

Crazy About Nutella Cookies

Tidings humans!

Right, so tomorrow is going to be a BIG day for me... Because I will start college! It is part time, and it is going to be ace! The only way I can describe it is - first day of school, but all over again, and this time - I am focusing on one particular subject... Floristry!

OK, so I might have bought a new pencil case... Yes... Because I remember every year roundabout the time we had one or two weeks left of the Summer holidays, we'd get new pencil cases and prepare for our return! I am really looking forward to getting the chance to be more creative again, meeting new people - doing something that I waaaaant to do!

BUT, that is not to say I haven't been cooking...

Last weekend, I made these for my boyfriend and I, because I had been working on the Saturday and the Sunday was the only part of the weekend we really got to enjoy! So up I got in the morning, and baked the cookies I did.

These are divine, and was gone by sunset!

Soft Nutella Cookies
(Makes about 10)

1/2 cup butter
3/4 cup sugar
1/3 cup nutella
1 egg
1 tsp vanilla extract
1 3/4 cup flour
1 tbsp cornflour
1 tsp bicarbonate of soda
1 cup chocolate chips (milk chocolate for this recipe)

- Start by pre-heating the oven to 200C.

- Now, cream the butter and sugar until soft, and then add the vanilla, egg and nutella.

- In a separate bowl, mix all the dry ingredients, and then stir evenly out into the nutella batter until you have a sticky dough. Swirl through the chocolate chips, and stir until combined.

- Place baking paper on a tray, and use two tablespoons to shape rounds of cookie dough. The cookies will melt out a little bit, so don't put more than six cookies on each tray.

- Place in the middle of the oven and bake for about 10 minutes until cooked through, but still soft. Serve will a glass of (almond) milk, and tuck in!

What is your absolute favourite cookie recipe?

This evening after work (I finished late, bleurgh) I made soup, then some breakfast cookies, and enjoyed a little glass of red. Perfect end to a work week before getting my back pack on tomorrow! Have you been up to much this week?

PS there is my new pencil case, the one with the tiger! Remember those ones with a zip that was pre-filled? Well this is like that one, except I got to fill it with my own stationary, and my floristry scissors fit in it as well!

Original recipe
http://www.atasteofmadness.com/2016/08/soft-nutella-chocolate-chip-cookies.html

- Julies

Fluffy Apple & Streusel Muffins

A Taste of Madness is safe to say one of my favourite blogs. Cathleen posted some wonderful Pear and Streusel muffins the other weeks - and I simply had to try them!

The weather last week... wasn't the best, so why not infuse the flat with cinnamon? Yes, please!

Instead of pear, I opted for apple since I already had them at hand, but I will make these time and time again - varying the fruity fillings! I can imagine adding sliced almonds to them as well, y'know - just to be fancy!

Fluffy Apple & Streusel Muffins
(Makes about 15)

2 cups flour (I used spelt)
1 tsp baking powder
1/2 tsp bicarbonate of soda
A good pinch salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup soft butter
1 cup sugar (I use Half Spoon)
2 large eggs, lightly beat
1 apple (or pear), cored and finely diced

For the Streusel (where the magic happens)
1/3 cup sugar (preferably brown)
1 tbsp flour
1/2 tsp cinnamon
1-2 tbsp butter, melted

- Pre-heat the oven to 180C.

- In a bowl, apart from the sugar - mix together all the dry ingredients and set aside.

- Cream butter and sugar until it goes white, and then add your eggs, and vanilla extract. Make a well in the dry flour mix and pour in the butter. Stir well to combine before adding the apple and fold in gently, set aside.

- Mix all the ingredients for the streusel, until you have a crumbly or smooth mix (it really doesn't matter the consistency as it will almost sort of caramelise in the oven - yum!).

- Divide the muffin mixture between 15 cupcake cases (the larger ones you get, fill them up about half full). Then spoon over a little bit of the streusel on each. Place in the middle of the oven and bake for 15-20 minutes (mines took 20 minutes) until a toothpick comes out clean when you check it. Leave to cool slightly before serving. These are almost like a single serving cake, and when I bit into them, I though "This'd be amazing with ice cream!". So by all means... mmmm add ice cream on the side!

Today - I am currently in the middle of a MASSIVE cooking mission, because I am having a charity Foodie Fest to support Red Cross. I received the recipe pack and spices a few weeks ago, and noticed only one out of five recipes were veggie. When I mentioned that to Red Cross, they were really helpful and gave me ideas for substitutes for the meat - and you know what? All the food that I'm making will be vegan! Hopefully I get a few snaps of the dishes before they disappear, so far it all seems pretty tasty! I will keep you posted! Tomorrow, needless to say I will do nothing... Yesterday I went to see Suicide Squad with my boyfriend, it was really interesting to see a movie with no "good guys" and I enjoyed it, although the special effects was maybe a little too much - but cartoons were always about the POW and the SWOSH weren't they? Part of the charm methinks!

How is your weekend going so far?


Original recipe
http://www.atasteofmadness.com/2016/07/pear-streusel-muffins.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+ATasteOf+%28A+Taste+of...%29

- Jules

Earl Grey, Lemon, and Poppyseed Kringel

When I saw Maikki's Lemon and Poppy Seed Kringel, I was instantly intrigued, and I knew I had to give it a bash.

I had not baked in what seemed like forever and I had a potluck dinner to attend, the dough was one of the most cooperative I have ever worked with I think, and the poppy-seed filling had a texture that was really good to work with!

Note - I did not add as much of the poppyseed mix for the filling as I should have, and thus ended up with a bit of something looking like a mishap - but it tasted like the real deal!

The only thing I would recommend, is to visit Maikki's blog and take a look at the beauty that is her original version of this!

Earl Grey, Lemon, and Poppyseed Kringel
(Makes one loaf)

PS. My picture does this bread no justice at all! I couldn't get a picture of when you cut into it and you saw the swirl!

For the filling:
The zest of 1 large lemon
100ml (a little under half a cup) of sugar
150ml oatmilk
200g poppy seeds
1 tbsp loose Earl Grey tea (I used the contents of two teabags)
Juice of 1/2 lemon

For the dough:
200ml oatmilk
17g fresh yeast
50ml sugar
1 tsp vanilla extract
A pinch of salt
400ml wheat flour + extra for dusting
3 tbsp neutral oil (such as sunflower)

- Start by making the filling to allow the poppyseeds to soak up that Earl Grey goodness! First, dissolve the sugar in the milk, add the zest, juice, tea, and poppyseeds and mix it so you have a mixture that is almost like we sand/cement. Set aside.

- Make the dough! Start by heating up the oatmilk until it is 37C (body temperature), turn off the heat and cruble the yeast into the mix - stir until this has dissolved. Now add the sugar, vanilla extract and pinch of salt.

- Pour in the flour and mix until it starts coming together, add the oil and work the dough for about 5-10 mminutes, you should be able to clean the bowl with the dough, and it should be smooth to the touch. Leave in the bowl covered with a cloth and let it rise until it is puffed up - about half an hour.

- Now, when the dough has risen, work it again for a few minutes - yes it is sad to see all the volume go backto normal, but it will make for a really nice loaf! Roll out on a lightly floured surface, and shape into a big a rectangle as the dough allows you too. Now, apply almost all of the poppyseed mixture all across the rectangle and spread out evenly, roll up into a nice swirly loaf, and make it whatever shape you want. Top with the remaining poppy seeds, and allow to rise slightly for a second time - about 15-20 minutes.

- Heat the oven to 200C, and bake the loaf in the middle of the oven for about 30 minutes - until baked through, you don't want too crusty a bread for this lightly sweetened bread.

Et voila! Enjoy toasted with whatever you think would compliment the flavours, or enjoy on its own with a cup of tea!

Oh oh oh! And today I am leaving for Barcelona! I am only going away for five days, but the holiday is much needed! I haven't seen proper sun since ten years ago when I went to Italy... About time I'd say! I hope you all have a great week *smiles*


Original source:
http://maikinmokomin.blogspot.co.uk/2016/03/sitruunalla-ja-earl-greylla-maustettu.html

- Jules

Mazarin Cupcakes

A.... sweet treat? R-r-r-eally? Yup folks! You better believe it! I know it has been a while, but here it is!

When I was little, I often stayed over at my mormor in the weekends - and it was magical every time. My granny was so creative and it was impossible to ever be bored. I would bring a teddy, a different one each time, and make them necklaces with all of my granny's yarn. I would let them sleep in the boxes you can buy fancy tangerines in, and the food was always delicious.

Before bed, she would hang a blanket up in front of the fireplace on a chair, so that when she tucked me in, it wuld be blanket first, then the duvet. It was the bomb!

She also sometimes made "mazariner" which is almond and vanilla based cupcakes, they were SO good, despite only needing a few pantry ingredients.

Today, I finally got around to making them (I don't know what on earth took me to long!) and they turned out really well! Despite maybe not being AS good as mormor's, cause that'd take a bit of effort, and a little piece of extra love which she always seemed to stuff them with!

Mazarin Cupcakes
(Makes about 12-14)

100g unsalted butter, room temperature
1/2 cup sugar
1/2 cup plain flour
50g ground almonds
1/2 tsp baking powder
1 tsp vanilla extract
1 egg
1/4 cup milk

Icing made up of icing sugar and a little bit of milk or water, I used milk.

- Start by pre-heating the oven to 200C.

- Have the sugar and butter in a bowl and cream until it goes almost white in colour. Add the egg, milk and vanilla extract and stir well to combine.

- Mix all the dry ingredients in one bowl, and then add it bit by bit into the wet mixture.

- Fill cupcake cases 2/3 up and bake for about 15 minutes until risen and golden and fluffy! Leave to cool and then drizzle with icing, wait until it sets before serving.

Deeeeliciously fluffy straight from the oven!

This was one of my favourites as a child, and still is! And it made the flat smell awesome!

Original source:
Mormor <3

- Jules

Cranberry & Cocoa Cookies

Whether it be post-Thanksgiving or you have some spare cranberry sauce after a cheese and wine night, leftover cranberry sauce can be used for making cookies!

I had some leftover from last week and was browsing through recipes when I noticed this intriguing recipe, I had no choice but to make these! A lot less sugar than in the original recipe thanks to using a hot chocolate mix (vegan as it was dark Green & Blacks) along with carob fruit syrup - yay!

It requires cupboard staples, and make for a fantastic treat. I reckon they are quite christmassy too *smiles*

Cranberry & Cocoa Cookies
(Makes 10 medium ones, or 20 small ones)

1 1/2 cup flour (I used 1/2 cup flour and 1 cup oats)
1/2 cup cocoa (I used half hot chocolate powder, and half cocoa)
1/4 tsp salt
3/4 tsp bicarbonate of soda
1/2 cup cranberry sauce
3 tbsp oil
3 tbsp syrup (carob, agave, maple, or honey, the latter being non-vegan)
1 tsp vanilla extract

- Pre-heat the oven to 160C.

- Have the dry ingredients in a bowl, stir well until combined, and then add the remaining ingredients. Stir until you have a sticky dough.

- If making medium cookies, shape with two tablespoons, and set them on a baking paper-clad tray, if making smaller ones, use teaspoons.

- Repeat until you have 10 (or 20) cookies shaped up, and pop them in the oven! Bake for 15-17 minutes for the bigger ones, or 10 minutes for the smaller ones. They should be soft to the touch, but baked through.

- Allow to cool before serving, with a glass of milk or a glass of red - because these are super chocolatey!

Original source:
http://www.easypeasyorganic.com/2014/11/leftover-cranberry-sauce-cookies.html

- Jules

Carrot & Banana Bread

Carrot cake and banana bread are two of my favourite sweet bakes. I think it is because normally they are never TOO sweet, if you know what I mean?

Katrina of Warm Vanilla Sugar (yes, I am a massive fan!) posted up a recipe - carrot AND banana bread. I could not resist, and I am so glad I made it!

Carrot & Banana Bread
(Makes 1 loaf)

1 3/4 cup flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp cinnamon
Pinch of salt
2-3 ripe bananas, mashed
2/3 cup brown sugar
2 eggs
1 tsp vanilla extract
1/3 cup milk of choice, I used almond
1/3 cup sunflower oil
3 carrots, grated

- Pre-heat the oven to 180C.

- Mix all the ingredients in a bowl, and then grease a loaf tin. Pour in the mixture, and in the oven it goes! Make sure not to open the door to the oven as banana breads have been known to collapse due to the change in temperature before it is baked through. Leave in the oven for 50- minutes.

- Take out and leave to chill (if you are patient enugh!) and serve whilst it is still warm. Remaining "carrana" bread makes for epic treat at work the next day, or perhaps even for breakfast? Don't mind if I do.... It's light and fluffy and works any time of the year!

This week a friend from work and I watched Mockingjay Part 2 and it did not disappoint!
Also, I have not been a fan of putting up a christmas tree before 23rd December (tradition in my family in Norway), but last weekend I bought a christmas tree and his name is Gerrard? Why? Well... Gerrard because the name came up upon purchasing him, and the buying of the tree itself because I want to make the most of the festive month over here this year before I go over to visit my family. I haven't seen them in a whole year, so it will be amazing to see them again!
I am in a room surrounded by poinsettia, a christmas mouse, straw billy goats courtesy of Ikea, string and wine cork deer, Gerrard the christmas tree and some paper chains I made.... It's happening!

I hope you are having a great start to a new month! Have you got any plans for the coming weekend? I have today off, so I will meet a friends for coffee and later - improvise!

Have a wonderful day! x


Original source:
http://warmvanillasugar.com/2015/07/17/carrot-banana-bread/

- Jules

Tear'n'Share Cinnabons

In September when I had a bunch of friends over, I made a good few cakes and Katrina's cinnamon rolls - it has THE best icing, I think it is because it features coffee, and I myself love the stuff!

Being from Scandiland I am used to eating cinnamon rolls without icing, but there are version with it as well. I had never baked the cinnabons that you have to tear off, but I have always wanted to, so here you have it! All this recipe needs... is a little patience, and you'll get it right!

Who can resist the whiff of cinnamon and and pastry as they come in?

Tear'n'Share Cinnabons
(Makes 1 large cake tin's worth)

Dough:
1L milk
1 cup vegetable oil (neutral flavour, or sunflower)
1 cup sugar
2 packages active dry yeast
8 + 1 cups flour (one is for the kneading)
1 tsp baking powder
1 tsp bicarbonate of soda
1 tbsp salt

Filling:
1/2 cup melted butter
2 cups sugar
Generous sprinkling of cinnamon

For the Frosting:
1 bag powdered sugar
1/2 cup milk
1/4 cup melted butter
1 tsp vanilla extract
1/4 STRONG coffee

- For the dough, mix together all the dry ingredients in a large baking bowl.

- Heat up the milk and oil until it reaches body temperature (37C, test a drop on your wrist, if you cannot feel it, it is the right temperature.. I was always fascinated by this as a child!). Turn off the heat and mix in the yeast until dissolved. NOTE - only pour in HALF the milk mixture first, and see how you get on with the dough, as I had to make quite a bit of adjustment to it.

- Make a well in the dry mix, and pour in the liquid. Mix until you have a dough, knead a little and cover it with a cloth. Leave it to rise for about 1 hour.

- Then, punch down the dough and roll out on the floured surface using the remaining cup of flour. Divide the dough into two (makes it easier to handle) and take one piece at a time, rolling it out into a triangle and then spread out the butter, sugar and sprinkle with cinnamon. Roll up and cut into approximately 1 cm thick slices and place in the cake tin. Repeat with second part of the dough, and leave to rise for a further 30-40 minutes.

- Turn the oven up to 200C, and once the temperature has gone up-up-up place the tray with the buns in the middle of the oven and bake for 15-18 minutes.

- Take out the tray and leave to cool. It is important that the buns are quite cool before you pour over the icing. So about half an hour after they've come out of the oven, simply mix all the ingredients for the icing together and pour over the rolls generously.

- Serve fresh and enjoy!


Original source:
http://warmvanillasugar.com/2010/09/21/the-absolute-best-cinnamon-rolls/

- Jules

Second Helping Chocolate Brownie Cake

Better late than never right? Behold! Cake!

Pretend this is what I posted on my three year bloggaversary *cough*

So I was going to make Sophie Dahl's chocolate cake, which stated it only used a 25cm wide cake tin, well.... I made a big traybake with this one, and it turned out delicious! It would have gone all over the place had I only used a normal cake tin, but I suppose you could make two and layer them if you feel like it! It's up to you!

I brought this monster to work, and everyone really liked it! The texture is like a hybrid between good ol' tradition chocolate cake, and the infamous brownie! I decided to leave out the nuts, as I didn't know if anyone was allergis to them, but I can imagine it would take it that half a step up a notch with some nuts for crunch.

I added a bit of rum essence in the frosting, like my mother always does - but that is optional, of course!

Second Helping Chocolate Brownie Cake
(Makes one 30-40 x 20cm traybake, or one deep 25-30cm cake)

300g room temperature butter
500g caster sugar (I used light golden)
4 eggs
350g plain flour
75g/half cup cocoa powder
2 tsp baking powder
2 tsp vanilla extract
125ml/half cup milk
125ml/half cup boiling water
Juice and zest of one orange
120g chopped walnuts (optional, but highly recommended)

For the ganache:
250g dark chocolate, chopped
250ml/1 cup double cream
1 tsp rum extract (optiona)

To decorate:
Candied orange peel and extra chopped nuts
OR icing sugar
OOR dessicated coconut

- Start by pre-heating the oven to 180°C.

- Now, in a large mixing bowl, have ALL the ingredients for the cake batter. Mix well to combine and simply pour into a greased or lined cake tin/pan. Place in the middle of the oven and bake for about an hour - NOTE - mine was in the oven for probably about an hour and a half, but after an hour check if a toothpick comes out clean when you check to see if it is cooked.

- Once done, leave to cool, before making the ganache, otherwise the ganache will just drip down to the sides.

- Melt the chocolate in a bowl in a casserole of hot water (water and chocolate don't like each other) on the stove, the heating turned to medium low. Pour in the cream and allow for the chocolate and cream to get completely mixed, add in rum extract if you want. Leave to set for a little bit before spreading evenly over the cake, topping it with either candied orange peel and nuts or simply with a dusting of icing sugar, or some dessicated coconut!

Simply.....enjoy! Either with a cup of coffee, tea, or perhaps an ice cold glass of milk? I have been addicted to Koko's coconut milk recently, so good! Oh! And Alpro has released a dairy free yogurt made from almond milk, and it is delicious :)

The healthy banana dolphin will laugh at you whilst splashing around in his blueberry sea... but who cares? You have cake!


Original source:
Sophie Dahl's "From Season to Season", p. 256

- Jules

Vegan Chickpea Waffles with Antipasti

My friend sent me the recipe for buckwheat waffles with a lovely salsa, but... being impatient as I am, and intrigued by adding antipasti to waffle batter - I decided to experiment with the new gram flour I bought not long ago. Gram means chickpea!

And you know what? These are the best vegan waffles I have ever attempted thus far! They held together really well, and because of the oil in the batter, they wont stick to the iron - score!

Vegan Chickpea Waffles with Antipasti
(Makes about 1 and a half big waffle, probably about 4 small American ones)

3 topped tbsp gram/chickpea flour
1/2 cup soy milk
2 tsp neutral oil
1/2 tsp baking powder
Salt and pepper
3 sundried tomatoes (I used the oily ones), finely chopped
2 artichokes in oil, finely chopped (can also use 4-6 pitted olives)

To serve: Sundried tomatoes, cheese, pesto, aivar, hummous etc.

- Heat up the waffle iron.

- Let's get down to business! In a bowl, mix the flour, baking powder, a bit of salt and pepper and stir to combine. Fold in the soy milk, oil plus the sundried tomatoes and artichokes/olives.

- Once the iron is hot, pour a ladleful of the batter on and close, cook for about 3 minutes or so, until golden and cooked through, and repeat with remaining batter.

You can easily double this recipe to make sure you have enough for two or three people, you're going to want to! I immediately regretted not having made a bigger batch of these as soon as I'd had one. I simply served it with some more sundried tomatoes, but the waffles are suitable for any antipasti topping or spread!


Recipe by yours truly,

- Jules

Maria's Mother's Addictive Seeded Bread (GF)

The name? Well, it was one of my favourite bloggers - Maria, who shared this recipe with the world, but then she told me that originally it was her mother who had made this for her the first time around.

I was actually thinking about how nice it is when recipes are being shared with one person to another... My favourites are the little treasures that my grandmother jotted down in her recipe book years and years ago, but lots of times it can be through your circle of friends that you get introduced to little gems like that too!

I wanted the optimal recipe for a spelt bread, and I might just have found it (I will try my auntie's recipe next, so stay tuned!)... Because I am seriously addicted to this bread! It disappeared within days although I sliced half of it and stored it in the freezer for those rainy days, but I couldn't keep my paws of them, and would time and time again have it for breakfast, or an evening snack!

Maria's Mother's Addictive Seeded Bread (GF)
(Makes 1 loaf, but do feel free to double or treble the recipe)

450g Spelt flour (I used wholemeal, but you can do 50/50)
25g oats
175g seeds - pumpkin seeds is a must! But the others areoptional, I used poppy seeds and sunflower seeds
2 tsp psyllium husk or xanthan gum (optional, but recommended)
1/2 tsp salt + more for topping
1/2 packet dry yeast (adds the nice flavour to the bread)
400 ml water (about 1 1/2 cups)
100 ml orange juice or coconut milk

- Mix all the dry ingredients in a baking bowl - reserving some of the salt and seeds for topping. Make a little well in the middle.

- Heat up the water and juice/milk until it's lukewarm, and gently mix this without overworking it. Leave it in a warm place to rise for about 30 minutes.

- Transfer the dough to a greased loaf tin, and let it rise again for an additional 30-40 minutes. Afterwards, top with a drizzle of salt and extra seeds.

- Now pre-heat the oven at 225°C, then place the bread in the middle of the oven to bake for about 40 minutes then, turn the loaf upside down in the tin and bake for another 15-20 minutes to develop the crust all around the bread.

Leave to cool slightly before enjoying with your favourite toppings! Oooor serve alongside some tasty warming soup!


Original Source:
http://mariasmat.blogspot.co.uk/2015/01/saftig-speltbrd-med-hele-korn.html

- Jules

Soft Oat Biscuits

Soft oat biscuits with a hint of coconut for sweet toppings such as cream cheese and smashes berries, peanut butter and jelly or whatever else you can think of!

I tried it first with savoury topping, and that actually worked too! But my favourite topping so far was jam and almond butter - no less than spiffing!

These are child-friendly, egg-free and altogether vegan. I love the currants in the mixture, they add just that little something to the biscuits.

Soft Oat Biscuits
(Makes about 9)

125g oat flour or oats (you can whizz oats roughly in a food processor)
150 ml boiling water (a little over half a cup)
2 tbsp coconut oil
2 tbsp dried fruit (currants, chopped dates, cranberries, coconut, mango, etc.)
1/3 tsp vanilla extract
A pinch of salt

- Pre-heat your oven to 175-180°C.

- Now, mix the oats and boiling water together and set aside for a couple of minutes, before mixing in the rest of the ingredients.

- Place the dough on a baking tray, and place a piece of clingfilm over the top before rolling out. The dough should be about 5mm thick.

- Once rolled out, use a knife or a pizza cutter to make marks in the batter, you don#t have to cut all the way through, you can do this after they are baked. Place in the middle of the oven and bake for about 15-20 minutes.

- Let it cool completely before cutting the biscuits into squares. Serve topped with whatever goodies you can think of, or simply on its own!

As for my Hogmanay celebrations, I hosted a little get-together for the last/first day of the year. I spent a couple of hours cooking, and I made Spiced Currant Bulghur, Hummous, Iranian dressing, Sweet Tater Tots, lentil patties and I also tried my hands on these puff pasties stuffed with Brie and caramelised onions, yum!

Cava, wine and cheap champagne were had in-between all the food, and I was lucky to enter the new year with some of my favourite people! Did you do anything nice for New Year's Eve?


Original source:
http://ragnhildnordrum.com/?p=5294

- Jules

Savoury Polenta Cake

Polenta, or coarse cornflour/cornmeal isn't anything I had worked with before until I saw this easy recipe for polenta cake! I made it vegan by using nutritional yeast instead of parmesan, and I reckon it worked quite well! Parmesan does have quite a bit of a stronger and cheesier flavour of course, so if you're not vegan, then go wild! I might try it with parmesan next time I make this.

It works well with dinners should you be out of potatoes for example, and the polenta also mops up gravy rather well too! I tried it first with some venison, carrots and red onion gravy, which worked a treat. But you could also use this and make sandwich wedges, filling it with hummous, cheese, ham, anything you want really! Oh and it's gluten-free too!

Savoury Polenta Cake
(Makes one 18-20cm cake tin's worth)

1 litre vegetable stock
200g polenta/coarse cornmeal/cornflour1 handful rocket, torn (optional)
85g parmesan OR 50g nutritional yeast
2 tsp parsley, finely chopped
2 tsp chervil, finely chopped
2 tsp chives, finely chopped
Salt and freshly ground black pepper

- Start by pouring the vegetable stock into a large casserole, then add the polenta little by little to prevent it from going lumpy, and stir well and frequently for 25-30 minutes. Make sure it doesn't catch the bottom. The mixture should come away from the pan, take it off the heat.

- Pre-heat the oven to 180ºC. Add all the remaining ingredients to the polenta ans stir really well to combine.

- Pour the polenta mixture into a cake tin or mould and bake for about 20 minutes, cool for about 5-10 minutes before serving it with whatever you want!

PS. I also imagine adding grated cheese to the top before baking it would be a winner too!

Polenta Pacman before the feast...!


Have you ever cooked with polenta before?

Yesterday, I was at a Rocky Horror Picture Show party and it was amazing! So many fantastic costumes, and despite coming a little unprepared the girls made sure I got make-upped to the max and wearing a top hat, haha, so much fun! What have you been up to so far this weekend? Any plans for today?


Original source:
Good Mood Food, p. 18

- Jules