Loafing about.


For me Sunday has become a day that has developed a reassuring and comfortable routine to it. I no longer get that dreaded “back to school tomorrow ” feeling that can still haunt us in our adult life.

We get up a little later, I make Vegan scramble for breakfast with lovely strong black coffee, and then I pfaff about in the kitchen looking through cookery books and notes and recipes I have written, deciding what I am going to bake or cook later. 

This is my little Sunday morning ritual and I suppose this is Hygge for me. If I am super organised I will bake this banana loaf before we go out for a walk, then we come home to that wonderful smell of baking and cinnamon.

Sometimes I jazz it up with dried fruit, raisins, apricots or sometimes maraschino cherries. It’s delicious eaten as it is or toasted, it usually lasts until the next Sunday, just in time for me to whip up another one! Because it’s not really a cake, or a bread I have decidd to simply call it a loaf. So there.

My recipe. 

By accident last week I mistook Coconut flour for coconut sugar (should’ve worn my gogs!) thinking I was using the measurement half and half with caster sugar, the dough took on a totally different consistency in the bowl, almost foamy as if it was proving like bread? 

And whilst it also didn’t rise nearly as much as when I didn’t add the wrong ingredient it did seem to be lighter in texture after baking?

Or was that because I added more raisins as well? Ah well therein lies the alchemy of cooking…..

My banana loaf recipe.

3 or 4 ripe bananas 

250 grams Self raising flour

50 grams Caster Sugar

Vanilla essence (lots)

2 Tablespoons of Cinammon, Mace, Nutmeg or mixed spice

3 tablespoons Baking powder

4 tablespoons  rapeseed oil

If you’re feeling fruity add Raisins or Cherries or Apricots, whatever floats your boat, a good quantity so they will evenly distribute through the mix.

Whack the oven on at 180 C and grease and flour your loaf tin

Skin and mash the bananas, sling them in a large bowl and add the vanilla and spices and oil and mix really well. (the  mixture will be quite runny.)
Sift the flour and baking powder in along with the sugar and the dried fruit of your choice and mix really well again until every thing is all nice muddled together.

Pour into your loaf tin and bang the tin a couple of times on a flat surface to level it and get rid of any air bubbles.

Bake for 30 minutes then cover the top with baking parchment or foil and bake for another 20 minutes or so or until a knife comes out clean.

When it’s completely cool turn it out on to a rack to completely cool all through.

Enjoy immediately or wrap in foil until you eat it.

NB. I have just tried it with some crunchy peanut butter and it tastes awesome!

How do you Hygge?

Well as I mentioned in an earlier post, turns out I’ve been embracing Hygge for years without  actually knowing it was a thing!

In a coincidental set of circumstances, I had literally just finished reading an article about Hygge and what it means, when a friends post on Instagram all about Hygge pinged up.

My friend mentioned me, saying “look all the candles and things, this all reminds me of you” I started to read more….

I think the best way to describe the feeling of Hygge for me is that moment when you genuinely feel happy, calm, content. Whether this is with blankets snuggled up on the sofa, relaxing with a good book, cooking, that feeling of satisfaction from achieving your tasks and having time to relax with a glass of wine, or sitting in the park and just being. Whatever it is, find your Hygge and genuinely feel it. Hygge can be found with friends, at dinner or in its most simplistic form, lighting a candle, togetherness.

Have a look at  these two beautful books to help you on your path to finding Hygge!

They are full of beautiful photography and recipes (which I am keen to veganise) and lovely tales of people and how and where they find Hyggelig in their lives and you in yours.

Be happy.

Cloudy Skies…

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Well, It’s been a while since I posted anything on my little blog.

I’m not sure why ? I have still been cooking like crazy, generally jazzing out in my own bonkers way.

Maybe its the weather? Maybe I just haven’t felt very “bloggy” ?

(Is that even a thing? Can I ask any more questions?)

So here I am, back after a small hiatus (as they like to say in the literary world.)

I initially started this blog thinking it would be just all about food, recipes and adventures in the kitchen as it were.

But I have decided I have so much to ramble on about I might as well just get stuck in and share all the other stuff too.

So, Winter is upon us and whilst I hate being cold, I do love bundling up and feeling all toasty, baking bread and making hearty warming soups.

Wrapping up and going out for a walk in the park and then having a little drinky poo or two in a nice snug pub, and just embracing the Season. We always have a candle or two lit at home and blankets are always ready on each end of the sofa, all throughout the year.

We were Hyygelig all along!

Min’s Marzipan Dimples…

I have always loved, loved, loved Marzipan and so I decided to give making my own a go…. 

It couldn’t  be easier! I literally just took a small bag of ground almonds (250gm) and mixed it into a malleable thick paste by adding some almond oil, (about 3-4 tablespoons.)
I wanted to add a delicate middle eastern flavour, so to these I also added some rose water (about 1 teaspoon) and then I rolled them into little spheres and made a tiny dimple in the centre. I garnished them with smashed pistachios and rose petals.


I then went Marzipan crazy and made another batch which I added Orange blossom water to and garnished with bronze sprinkles.
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And then a curious thing happened…As I sat down and was enjoying them with a glass of wine, my little cat Min came padding over, had a sniff and then proceeded to eat one clean out of my hand! A cat who loves Marzipan ! As she also has dimples in her paws and clearly is a bit bonkers about marzipan it seemed only right to name them after her

Stargazey soup 


I just made this today because I was playing around with my petit four cutters and some stray carrots (I know too much time on my hands right?) I love making soups, especially in the winter, you can use up all the odd bits of pasta and rice and veggies you have knocking around and totally mix up the herb and spices.

This is very simple and clean and light, perfect for when we are having this funny off on summer weather.

1 bag of kale

6 carrots hopped or cut into stars or whatever shape you fancy with a petit four cutter

I vegetable stock cube

2 gloves of garlic crushed

250gm orzo 

4 spring onions finely sliced

4 bay leaves

Olive oil 

Pepper

Get the kettle boiling and the hob on, and crush the garlic. Chiffonade the kale as fine as you can, discarding any stalky bits and then sautée it the pan with some olive oil the bay leaves and garlic until it softens.

Add water on to the kale about three quarters full in the pan and fling in the orzo and the vegetable stock cube. Cook it for about 8 minutes then add the carrots and spring onions and let it it bubble away gently until the orzo is fully cooked and the water has reduced into a light broth.

Pesto for the people.

This pesto recipe is a doddle, experiment with different nuts, because they all lend such a different depth of flavour.

Cashew Pesto.

With the addition of Nutrional Yeast this has a mild creamy almost cheesey taste to it.

2 Bunches of basil

2 cloves of garlic

Salt and pepper to taste

Olive oil (add as you go for a smooth consistency, about 4-6 Tbs)

2 Tbsp nutritional yeast 

150gm cashews 

Whizz it all in the blender adding enough oil to make it nice and smooth, it’s better after it’s had some time in the ‘fridge for all of the flavours to imbue.

Use the same base recipe for walnuts and pine nuts but omit the nutritional yeast.

Serve with pasta, zoodles or fresh crusty bread.

Persian pudding pots.


This was a total experiment that was inspired by some dried rose petals we had left in the kitchen from another meal and a visit to our local Indian corner store. I wanted to make a sort of Persain/ Indian inspired milk pudding with so I just went free style and was so pleased with results! Favourite man who as you have probably gathered by now is somewhat brutal with his criticsim ate every single pot.
I made this up as I went along so the quantities are (as usual) not precise.

I bag of roasted vermicelli

3-4 cups of almond milk

4 Tbs vanilla essence

1 vanilla pod

A handful of crushed cardamom pods

A handful of rose petals

2 cups of smashed pistachios

3 Tbs rose water 

3 Tbs fruit syrup

For the sugar glass garnish

3 cups sugar 

2 cups water 

I cup corn syrup

Put the kettle on and turn on the hob on, add the the vermicelli, and while its cooking smash the pistachio nuts, and the cardomon pods. (they don’t need to be a uniform size) 

The vermicelli will cook really quickly ( I about 4-5 mins) it doesn’t matter if it you over cook it as does need to be gloopy!

When it’s cooked drain it and leave it long enough for any excess water to to drain off. Pour in the almond milk, rose water, vanilla, cardomon, pistachios and fruit syrup and let it all bubble gently for about 10 minutes so the flavours all infuse the milk.

Add in the vermicelli and let it all muddle together on a really low heat for about another 10 minutes.

After that decant it into little ramekin dishes and pop in the fridge to chill.

While they are chilling it’s time to have a go at the sugar glass, this was my first ever attempt and it scared the hell out of me, having sugar boiling angrily in a pan, but I gave it a go after lots of Internet research which I suggest you do too because it’s really tricky!

It can crystallise and go cloudy really quickly, and you have to move fast I managed to get about a spoons worth of clear sugar to play with, the rest crystallised and went cloudy,(but I offer it with Greek coffee as alternative to traditional sugar.)

When it reaches 300 C (I only had a meat thermometer which doesn’t go that high) it’s ready to either pour and spread on a lightly oiled tray or tray whip over really fast with a fork to make super fine strands.

I need to really work on this and perfect it, if it’s too much faff you don’t really need it, I just wanted to try it because I thought it would look pretty.

Scatter some pistachios and rose petals on the puddings and they ready to eat. This is a really fragrant and light after supper pudding and is delicious with a traditional small dark Greek or Turkish coffee.