Thursday, 16 February 2012

Broccoli and Cauliflower Tart

Ingredients for the filling:
Into the oven it goes

150g of cherry tomatoes halved
200g cauliflower florets
200g broccoli florets
200ml of rice milk
2 tablespoons of soya cream
1/2 tsp of mustard powder
dash of mild chilli powder
dash of Za'atar or oregano
herbes de provence and/or pepper for seasoning
for a little extra kick add 1/2 - 1 teaspoon of Harissa sauce

Ingredients for the tart base:
200g plain flour and some for rolling out
100g of vegan margarine
20g of Allergycare Vegan Whole Egg OR enough egg replacement for 1 egg*
55ml of water (for the egg replacement)

For the filling:
1. Chop up the cauliflower and broccoli so they are a similar size to the tomatoes.
2. Put them in a pan and boil till them till they're soft but still slightly hard then strain and set aside.
3. Place the milk and cream in a bowl. Then add and mix in all the spices and herbs.
4. Arrange the cauliflower, broccoli and tomatoes on the pastry base and pour the milk and spice mix over them.
5. Season with pepper and herbs d' province
6. Put into the oven for approx. 25-30 mins at 180c checking on it a regular intervals.

For the tart base:
1. In a bowl mix the egg replacement and flour together.
2. Add the margarine and with your fingers mix them together until the mixture looks like breadcrumbs.
3. Add 55ml of water to activate the egg replacement to the mixture until it forms in a ball.
4. Knead the dough on a floured surface until it becomes nice and smooth
5. Wrap in clingflim and chill the dough in the fridge for 30 mins.
6.Grease a pastry tin.
7. Knead the dough for a couple of minutes and then roll it out till its a little larger than your pastry tin.
 8. Place your pastry in the tin and remove the extra pastry round the sides.

Out it comes nice and golden

* Each egg replacement is different so follow the directions it gives you. I used Allergycare Vegan Whole Egg for this recipe. If the pastry is too dry you can add water to help form the dough into a ball.

Sunday, 12 February 2012

The Beauty of Asian Womens Traditional Dress

am obsessed with Asian fashion at the moment so regal and chic. Planning on making my own Vietnamese "Áo Dài" 

On my to do list - along with finishing my academic word, getting back to modern dance classes and making my angel and fairy bags.

Saturday, 11 February 2012

My Homemade Muesli


4 cups of (porridge) oats
1 tablespoon of sunflower oil
1 tablespoon of agave syrup
handful of roasted almonds
handful of roasted chopped hazelnuts
handful of wholewheat flakes or crumbled wheetabix
2 tablespoon of puffed rice
(add anything else you like: millet, rye, sesame and/or sunflower seeds)
For after baking: raisins, currants, sultanas and any other dried fruit

1. Mix all the dry ingredients together 
2. Mix the agave and sunflower oil together
3. Then add the mixed oils to the dry ingredients and stir in
4. Oil a pan and add the mixture
5. put it into the oven at 150c - check and stir the mixture around approx. every 5 minutes until the mixture is a golden brown and crunchy (could take anything up to 20 mins depending on ingredients and oven)
6. Leave to cool and then add all the raisins and other fruit mixing it in - store and/or eat :-)

Wednesday, 1 February 2012

Stuffed Peppers

2 large peppers
1/2 chopped onion
2 cloves of chopped garlic
2 medium tomatoes - seeded, peeled and chopped
1 tablespoon of chopped pitted olives
bunch of chopped basil
1 cup of cooked rice, or couscous 
1/2 cup of a vegetable stock 
olive oil

Add a small amount of the oil in a pan and cook the onions for five minutes.
Then add the garlic and cook for 3 minutes. 
Add the tomatoes, and vegetable stock and bring to the boil. Reduce to a medium heat and let it simmer, stirring until the mixture thickens and most of the liquids have evaporated - should take approx. 10 - 15 mins.
Remove from heat and mix in the rice/couscous, olives, and basil. Season to your personal taste.
cut the tops off and remove all the seeds and white bits
brush the outside of the pepper with a tiny amount of olive oil
fill each one with the mixture
Place the tops back on the peppers and wrap them in cooking foil and place them in a cooking dish 
Fill the dish with a 1/2 - 1 inch of water
Place in oven and bake for 45-50 mins at 180C or until they are nice and tender 
Leave to cool a bit then remove foil and take them out of the pan. 
Remove the water from the pan and bake the peppers for a further 5 mins.