Now that’s what I call a veritable cornucopia of faux meats and cheese! Now, what the hell to do with it all?!?!
Most of it has gone in the freezer. The majority of meat slices will do for sandwiches to take to work. I’ve kept some cheese, some chorizo pieces, and the pack of chicken bits out to play with.
I’m thinking half the chorizo in a Shepherd’s Pie maybe, should make for an interesting meal, with the other half plus some cheese topping a pizza. Then maybe a bake with the rest of the cheese, or something pastaey with mushroom and cashews. I’ll figure it out. Whatever I decide I’ll be eating good for the next few weeks that’s for sure!
Thanks Redwood Co for the generous prize, and thanks FuckYeahVeganPizza for making it all happen. You are both, respectively, stars! 🙂
NB: This is my 300th post! What a nice way to celebrate getting to 300, eh? 😉
This is it for me, a whole new level in my vegan cooking experience.
These little beauties are so good, so moist, and so damn ‘fudgey’ I couldn’t be more pleased with them if I tried. Seriously, they are the culmination of my cooking abilities to date, and I am very alright with that. 🙂
1 1/4 cups of plain flour
1/4 cup cocoa
1/2 tsp baking soda
1/4 tsp salt
1/3 cup dark chocolate chips
2 ripe bananas, mashed
1/2 cup maple syrup
1/4 cup corn oil
1/4 cup water
1/2 tsp vanilla essence
Preheat oven to 180C.
Sift the flour and cocoa into a large bowl. Add the baking soda and salt.
In a smaller bowl mash both bananas until good and gooey. Add the maple syrup, corn oil, water and vanilla essence and mix together.
Add the wet mix to the dry and stir together until just mixed. Add the chocolate chips and stir in.
Pour batter into a greased medium sized baking tray, spreading it out level. Sprinkle with a few more chocolate chips for good luck.
Bake at 180C for 25-30 minutes until a knife dipped in the centre comes out clean. Allow to cool before slicing.
And there you have it, my finest achievement in the kitchen, ever! (that involves cooking, anyway ;)). These are the best brownies I’ve ever made, and some of the best I’ve ever tasted if I do say so myself. Solid without being too heavy, chocolatey without being too rich, if you give them a try please let me know how you get on.
With the completion of this recipe I now have the six cakes and cookies I’m going to use for the recipe postcards I’ll be producing shortly. Might be a few weeks before they’re done, but I’ll let you know when they’re available to buy online. It’ll be a new chapter in Kiki’s Kitchen, and one I’m very much looking forward to. 🙂
Don’t want to blow my own trumpet, but this is a damn fine recipe! Honestly, I’m having to restrain myself from scarfing down the whole batch right now, they’re that good! I wish you could all come round and have some to see what I’m talking about. Guess you’ll just have to settle for giving it a go yourself. Take my advice, do. You won’t regret it.
165g (6oz) plain flour
85g (3oz) ground almonds
165g (6oz) margarine
85g (3oz) unrefined cane sugar (plus extra for sprinkling)
Preheat oven to 180C (350F).
Mix the margarine and flour together in a large bowl by hand, until the mixture becomes like the consistency of breadcrumbs (kind of).
Add the sugar and combine softly until just mixed. Don’t over-work the dough.
Roll into a sheet about 5mm thick, then using an upturned tumbler cut out as many cookies as you can (approx. 15), repeating the rolling and cutting until all the dough is used up. NB: I did two roll-outs then made one big uber-cookie with what was left over.
With a piece of parchment paper on a baking tray (greasing the tray lightly will probably work fine is you don’t have any parchment paper available) bake in a pre-heated oven for about 15-20 minutes, until the edges of the outermost cookies start to go a little brown.
Remove from heat and leave to cool, sprinkling the tops of the cookies with sugar straight out the oven. Allow to cool completely before demolishing. 😉
Don’t mind admitting, I’m pretty damn pleased with this little creation of mine. These are some damn fine biscuits, soon to be one of six recipes I’ll be turning into a pack of recipe postcards that I’ll be making available to buy.
I have plans for four different sets – cakes & cookies, pastries, winter warmers and summer snacks – some of which I have most of the recipes for, one of which I have almost no recipes for (yet), but all of which will be hand packaged, numbered, and well worth your hard earned cash. Stay tuned for further developments.
I’ve been trying to come up with an original recipe for a chocolate chip cookie, and it ain’t easy.
I started off adapting my chocolate chip cookie recipe, by simply adding cocoa powder instead of some of the flour, but it came out way too dry. So I added more liquid, but then they came out like little flat cakes! (NB: Keep an eye out for a brownie recipe, coming soon. ;)) Then I got bored of eating half-arsed chocolate cookies, so I ditched the cocoa and came up with these instead.
1 1/4 cup plain flour
2 tsp ground ginger
1/2 tsp baking soda
1/4 tsp salt
1/3 cup hazelnuts, chopped
1/2 cup sugar
1/4 cup corn oil
1/4 cup soy milk
1/2 tsp vanilla extract
Pre-heat oven to 180C. Sift the flour, baking soda, ground ginger and salt into a large bowl. Roughly chop the hazelnuts.
In another bowl mix the sugar, corn oil, soy milk and vanilla extract. Add the wet mixture to the dry and mix together until just combined. Add the hazelnuts and stir in evenly.
Line a large baking tray with greaseproof paper. Make golf ball sized lumps of the dough and press them flat on the greaseproof paper. Bake in the oven for 8-10 minutes until done. Cool on rack.
I’ve still got to come up with an original chocolate chip cookie recipe, but this one will do for now. Another notch to the bow. So far the reviews are good, which works for me. Hopefully if I ever do open my own bakery these guys will make it onto the menu. 🙂
Ok, so I know it’s normally ‘drizzle’, but this really is more of a dribbley recipe. It’s funny, coz you end up with a sort of wet patch down the middle (stop giggling) but it kind of works. You’ll just have to try it to see what I mean.
200g plain flour
170g unrefined cane sugar
Egg replacer equal to 2 eggs
2 tbsp water
30g ground almond
rind and juice of 1 lemon
6 tbsp icing sugar
Preheat oven to 180C. Line a 1lb baking tin with greaseproof paper.
Cream the marg and sugar. Add the flour and egg replacer, and 2 tbsp of water, and mix. Add the ground almonds and lemon rind and mix again.
Spread evenly into bottom of baking tin and put in oven for 50 minutes.
Once golden brown let cool slightly whilst whisking the icing sugar into the lemon juice (don’t worry about the odd lump).
Remove from tin, place on a chopping board (or something like that), and prick the cake all over before pouring over the icing sugar and lemon juice ‘dribble’. Let it soak for a second before placing on a wire rack to cool completely.
With mine I found that there was a slight depression running the length of the cake, which allowed the sweet lemon juice to pool slightly before soaking into the cake. The creates the afore mentioned wet patch, which you can see in the slice above, but rather than being a problem I think it actually adds to the flavour/texture of the cake, setting it apart from others. I hope you do too. 🙂
It was, quite simply, doubly delicious, and all for the same amount of effort! I had to cook it for 40-45 mins rather than the original 30, but as for everything else just do twice the amounts and you’ll end up with what you see above. Good stuff.