#Veganuary – Cinnamon pear Tatin

Cinnamon tatin with Single cream & poppy seeds

Cinnamon tatin with Single cream & poppy seeds

Cinnamon pear Tatin for 10

(see original post from Nash’s vegan creations, my test kitchen here)

Ingredients:

  • 7 medium pears halved and corked
  • 1 teaspoon of ground cinnamon
  • 125g of sugar
  • 1 pinch of salt
  • 1 lemon zest
  • 125g butter
  • 1 rolled pastry (made with dairy free butter, sugar and flour)
  • Cream for serving (use alpro soy cream)
  • A 25cm tart dish

Pre heat the oven at 200°C

Method:

Pear zest and poppies

Pear zest and poppies

Pour 100g sugar and 100g of butter in a pan, melt both stirring until they start to brown. Add the peeled halved pears in the mix, all the cinnamon, lemon zest and salt. Cover to simmer for 20 minutes until the pears soften.

Meanwhile, coat the inside of the baking dish with half of the remaining butter and dust with the remaining sugar.

cinnamon 2Place the pears in the baking dish one by one and face down, then cut the remaining piece of butter and deposit the chunks on top of the pears. Now cover with the rolled pastry. Use a fork to prick the top of the pastry all over so it will let steam out while the cake is baking.

Place the dish in the oven and cook for 40 minutes at 200°C.

Once it is ready, take the dish out of the oven and allow it to cool down before serving.  and leave to cool before serving.

cinnamon pear tatin

cinnamon pear tatin

I served mine with cream and poppy seeds to finish. Alternatively use roasted almond flakes.

I use very little sugar because I am not a big fan. If your guests have a sweet tooth, serve the cake with a coulis or ice cream.

ENJOY!

Don’t forget to post a comment!

To see the original recipe from my vegan click here.

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#Whats4Lunch – The sweets 2

Snuggly pear 1

Snuggly pear 1

Snuggly pears for 6 (Total spent per unit 49p)

Ingredients:

  • 6 small pears peeled (60p)
  • 1 precooked beetroot
  • Sour cherry jam
  • 1 Just rol short crust sheet (£1.00)
  • 2 table spoons caster sugar
  • 20g butter
  • Plain or vanilla yogurt to serve (I used Alpro yogurt 75p)
  • Cupcakes or muffins baking tray

Method:

Heat the oven at 200C.

Pears ooked with beetroot

Pears cooked with beetroot

Peel the pears without cutting off the tails. Cook them in 500ml water with the beetroot and 2 tablespoons of sugar. The beetroot is just to add colour. Leaving the beetroot in the pan with the pears, allow to cook for 30 minutes, then drain and set aside.

Flatten the pastry sheet and cut in 6 equal squares.

Generously butter the baking, then, carefully line the individual holes with the short crust pastry squares. Make sure to really tuck in the pastry in the corners of the tray.

Now, measure up 1 teaspoon of sour cherry jam and place it on the bottom of each muffin case, then place the cooked pear in the middle of each case which should be topped with the pastry and jam.

Snug and ready to bake

Snug and ready to bake

Once all the pears are in place, melt about 10g of butter and using a baking brush, paint every pear with on single layer of butter then bring together all the corner of the pastry to wrap the pear snuggly.

waiting for lunch with yogurt

waiting for lunch with yogurt

Now paint the external side of the pastry with butter and dust with sugar before placing the tray in the oven to bake for 30 minutes 200C.

Allow to cool down before serving with the yogurt.

If you are taking some to work, pack the pear dessert and the yogurt separately.

Enjoy.

#Whats4Lunch – The sweets 1

Just try it!

Just try it!

Triplet in a jar (vegan). (Total spent 90p)

 Ingredients:

Yogurt, Apricot and Cherry jam

Yogurt, Apricot and Cherry jam

  • 250 Alpro vanilla yogurt -75p
  • 6 Halved apricots – 15p
  • 2 tablespoon sour cherry jam

Method:

Just pour 250g of yogurt in a jar with a lid, layer on top the halved apricots without the syrup… Top it all up with two table spoons of sour cherry jam.

Place the lid back on and wait until lunch time. Don’t forget to place the jar in the fridge once you get to work.

If you’ve got seeds or crunch vegan biscuit, sprinkle them on the dessert to add some crunch.

Enjoy.

H’s vegan brownie with peach & Banana Ice cream

Yum…

Brownies for 6

Ingredients:

Ingredients list 1

Ingredients list 1

  • 50g baking cocoa powder – 0.50p
  • 175g soya butter – 0.56p
  • 75g sugar
  • 50g golden syrup – 0.15p
  • 30g basic oat – toasted
  • 30g self-rising flour
  • Salt
  • 1 teaspoon apple cider vinegar
  • 4 tablespoons soya milk
  • 10g butter for the baking tin & baking paper
  • 20cm x 20cm baking tin

    Ingredients list 2

    Ingredients list 2

  • 30cm x baking paper

Cost: The cocoa cost £1.79/250g in LIDL. The soya butter costs £1.60 for 500g in any large supermarket, but often on offer at £1.00 in Sainsbury’s. The golden syrup costs £1.18/450g. If you are in a meat and dairy free household you should have most of the items listed. If not, note that they can ALL be found in all regular supermarkets. If you are not vegan, this recipe is worth a try… few people got fooled. Total cost £1.21 or £0.20 per person.

 

Method:

Heat the oven at 160°C.

Place the oats in the oven to toast until brown.

Butter & coco powder

Butter & coco powder

Prepare the baking tin by spreading the butter on the tin, then cover the inside of the tin with baking paper. Make sure to tuck the paper in every corner and sides of the tin then, spread more butter on the paper.

The butter spreaded in the bottom of the tin will allow the baking paper to seat perfectly in the tin and the butter spreaded on the paper will prevent the cake from sticking on the paper.

Brownie mix 1

Brownie mix 1

In a bowl, mix: sugar, milk, salt, golden syrup, stir to combine well and set aside.

Place 175g of butter in a heatproof bowl and melt in the microwave for 1 minute and half.

Pour the butter in a mixing bowl and sieve in the cocoa powder.

With a spatula, stir the mix until the chocolate and butter look like a well combined sleek cream as would a melted chocolate tablet.

To the now creamy chocolate mix, add the sugar, milk and golden syrup mix made earlier. Stir with the spatula to obtain once again a uniform mix.

Brownie mix 2

Brownie mix 2

Now, sieve in the flour and add the vinegar. Combine again to incorporate the flour. Once you are confident that there is no lumps of flour in the batter, add the toasted oats, stir and pour the mix in the baking tin prepared earlier with the baking paper.

Place the tin in the middle of the oven and bake for 15 minutes at 160°C.

Cooling brownie

Cooling brownie

To test that the brownie is ready after 15 minutes. Stick a knife in the middle of the cake. It should come out dry but still slightly moist. That it perfect.

If it is still wet, allow another 2-3 minutes in the oven.

Once the brownie is ready, take it out of the oven and leave on the side to cool down before serving.

Enjoy warm or cold with Ice cream or Alpro single cream.

H's Vegan Brownies

H’s Vegan Brownies

I served mine below with a Banana and peach Ice cream.

Vegan Brownie & Banana Ice cream

Vegan Brownie & Banana Ice cream

 

There you have it… A dairy free dessert.

Don’t forget to post a comment! x

The yogurt knitters set… AKA Vegan 3 course

Borrowed logo!

Borrowed logo!

Hear the radio show here on Croydon Radio.

Hello!

This month I’d like to treat you to 3 course vegan meal… My favourite. See, I am not always a fan of meat and having had health concerns in the past I often eat meat and dairy free meals. I am very much against battery farming and especially the over-production/consumption for some meats in particular in this country.

Cooking meat & dairy free does require a bit of creativity at times and frankly what tends to be presented in some mags or vegan restaurants aren’t often appealing. To see some of my musings, go see my vegan blog http://www.all-vegan.blogspot.co.uk… scroll down to see some of my most exciting combos.

One myth I’d like to dispel also is that, Quinoa is not that outlandish! That barley is a great alternative to rice and that NOT ALL vegans are “sandal wearing nuts eating yogurt knitters”… So, stop hating and explore before earning the right to put vegan advocates down.

PS: not all of them are militant nutters either.

Hope you will tune in to discover what I’ll be cooking.

It is all about encouraging you to eat what you like, but removing or replacing the animal related elements. By reducing the meat and dairy consumption, you will reduce some health risks, reduce the over-production of some meat related products and also discover that there is a lot more out there to explore in terms of food. You don’t have time? Put down the box set…

You will also get to discover the health values in some of the ingredients used.

See you on Saturday 5th from 4pm on Croydon Radio.

x.

Hortense

PS: I am only a part-time vegan and full time lazy chewer. Oh, did I mention God botherer?

Have a great week!

Update: Hope you manage to tune in to the show. This is what the food looks like… Find the recipe for the starter, main and dessert here. Do post a comment!

Vegetable cakes with beetroot dip, creamy Barsotto & vegan brownie with Banana & Peach ice cream

Vegetable cakes with beetroot dip, creamy Barsotto & vegan brownie with Banana & Peach ice cream

Toasted Madeira and whipped cream soaked in Jack Daniels syrup

  

Syrup fully absorbed! Consume with moderation

Syrup fully absorbed! Consume with moderation

Dessert for 4

full name: Toasted Madeira & whipped Cream sandwich soaked in a Jack Daniels & fruits syrup

Ingredients:

  • 200g readymade Madeira cake (98p)
  • 12 fresh cherries (about 50p)
  • 1 orange (30p)
  • 1 lime (20p)
  • 150g tinned pineapple (85p)
  • 200ml Double cream (60p)
  • 200g sugar (in the house)
  • 50ml 40% Whisky (or even rum are optional and readily available in the house)

Total spend:

The cost for this dessert is £3.43 or £0.85p per person

Method:

Start by making and cooling the syrup.

Chopped cherries

Chopped cherries

De-stone and chop 6 cherries, Set aside. Cut the orange in 4 then in very thin slices. Cut the lime whole and set aside. Open the pineapple tin and drain. Set aside.

In a small deep pan, combine the citrus fruits, pineapple and chopped cherries. Add the sugar, 500ml water and 50ml Jack Daniels whisky. Cover the pan and simmer for 20 minutes… what we are looking for is for the skins of the citruses to be very soft and edible. Once they are soft enough, the liquid in the pan should have diminished.

After 20 minutes open the pan and leave to simmer uncovered for another 10 minutes. The consistency of the liquid should be almost the same as oil, but light enough to be absorbed by a pastry or even bread.

Slightly bitter alcoholic, but sweet... the syrup

Slightly bitter alcoholic, but sweet… the syrup

Once the right consistency is obtained, transfer the contents of the pan in a bowl to cool down for at least 1 hour, then place in the fridge to make it cold really cold.

Meanwhile, pour the cream in a bowl and whisk continually for about 2 minutes until it forms firm picks, then, spoon into a piping bag the place in the fridge in the piping bag with a star nozzle.

Now, cut the Madeira cake into 8 slices of 9cm long and a width of 4.5cm. Each person will have 2 slices.

Ready for the fridge

Ready for the fridge

Once all the slices are cut place them in the toaster for a minute and a half to harden them. The reason for this is so that the Madeira will have a much more resistant consistency and will not crumble away once the syrup hits it. The toasting also add another taste to the dessert.

Once all the slices have been toasted, place them on a baking rack not only to cool them, but also to stiffen at room temperature.

Now that all the elements of the desserts are ready, set them aside and only mount them just before serving the first course of the dinner.

So, to mount the dessert, lie 4 slices of Madeira flat on a flat surface, pipe on 3 large squirts of the cream on each of the four slice. Now carefully place the second slice of Madeira on each of the slices and pipe another 3 squirts of the cream on the top layer. On the middle cream squirt, carefully place the best of the leftover cherries. And place them on the serving plate and back in the fridge.

Bring the plated dessert out about 5 minutes before dessert time. Carefully and artfully display slices of fruits from the syrup around the dessert then, pour at least 2 tablespoons full of the Jack Daniel Syrup over the cake and leave the cake to absorb the syrup before tucking in and degustating every single mouthful.

full cream, alcohol, homemade.... simples

full cream, alcohol, homemade…. simples

Bon appétit!

It is a French menu next!

229430528My goodness! How time flies! It has already been a month since my last visit to Croydon Radio.

I will be back Saturday 18th with Tom at 4pm.

This month we are eating like the French; full fat, cream, sugar and MAYONNAISE of course will be joining us for this little rendez-vous.

So, make a note for your diary and tune in to hear how you can try my easy menu at home…

Remember having a healthy diet does include fat and sugar. Just spread the fat consumption and switch heavy and light meals throughout the day/week. And for heaven’s sake’s watch how you eat and take responsibility for your own weight!

See you on Saturday at 4pm on Croydon Radio.

PS: I am not disclosing the menu as Tom will be guessing what he is eating and… you dear listeners will have to tune in to hear what is on the menu!

A samedi et bonne semaine!

———————————-

So, the menu was:

Starter: Broccoli & Chicken Salad – Tom was not a fan of broccoli and only guess it afterwards.

HJ's Broccoli salad

HJ’s Broccoli salad

Main: Poelee of vegetables with chicken coated in caramel. The vegetable poelee included mushrooms and aubergine which, Tom the official taster could not detect.

Chicken coated in caramel

Chicken coated in caramel

Dessert: Toasted madeira with whisked cream soaked in a Jack Daniels syrup and cooked fruits including pineapple which Tom could not detect…

Yum. Full cream, alcohol... FRENCH!

Yum. Full cream, alcohol… FRENCH!

the mission here was to make our Croydon Radio presenter Tom eat things he thought he did not liked…

He ate everything! Mission accomplished!

Read all the recipes in the next few post. Thank you for checking in!

Starter, main, dessert £3.50 per person

Starter, main, dessert £3.50 per person