Archive | December, 2012

Gingerbread People

6 Dec

Our lovely neighbour Frank made these fabulous gingerbread people. Thanks for the guest post! :D

Makes: 10 biscuits

Prep time: 20 minutes

Cooking time: 20 minutes

3 Finished gingies

Ingredients: 50g vegan marg, 50g granulated sugar, 50g self-raising flour, 50g oats, 1 tsp Golden Syrup, 1 tsp boiling water, ¼ tsp bicarbonate of soda, 3 tsp ground ginger, Icing sugar for dusting

To make the gingerbread people, I preheated the oven to 180°C/gas mark 4, and greased the baking tray.

Then, I creamed the soya spread and sugar together until fluffy, then added the golden syrup and ginger (I think you could add more or less ginger, depending on how much you like it!). I mixed the oats and flour into the mixture, then stirred the bicarbonate of soda into the boiling water, and added this to the mix. The mixture was pretty wet, but easy to roll out once covered in a light dusting of flour.

2 Gingies ready for the oven

I cut out my gingerbread people shapes and placed them onto the baking tray. I cooked them for around 20 mins, turning them at around 10 minutes in.

Once cooked, I let the biscuits cool before decorating them with icing, raisins, cranberries, and cherries.

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Celeriac Mash

4 Dec

The sharp-eyed amongst you might have noticed that we are trying to get a post out for every day in the run up to Christmas to inform what yummy christmas dinners y’all might be eating. As such, we are being a bit more lax with our policy of having a picture of us with all the food. Sorry about that. If you fancy making our lives easier and submitting a Christmas themed recipe to us, we would love you forever.

This celeriac mash was made by Kai, it is rather delicious.

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Basically Kai boiled peeled and boiled a mixture of roughly half potato, half celeriac on the hob until tender. He then mashed it up with a good load of vegan margarine, some crushed garlic, some dried rosemary and sage and a couple of dollops of french mustard (the mustard is soooo good!). Kai then put the mash in  roasting tray, topped with nutritional yeast and baked until the top was a little crispy and the mash warmed through. Awesome.

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Parsnip and Rosemary Rostis

3 Dec

We made these delicious parsnip and rosemary rostis. So nommy.

Ingredients for about 12: 1 onion (diced fine), 3-4 parsnips (grated), one large potato (grated), 2-3 tbsp+ dried rosemary, 1/2 tsp xantham gum, 1/2 tsp paprika, loads of salt and pepper, veg oil for frying

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In a bowl, mix the grated onion, parsnip and potato together. Add the herbs, xantham gum for binding, and loads of seasoning. Depending on your stance on honey, its would go well to add a bit of honey at this stage.

Grab a 1-2 tbsp on mixture and ball together,and shallow fry turning often for 5 mins or so. Enjoy!

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Festive Fruit Trees

2 Dec

We made these awesome festive fruit trees today.

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To make the base, we took and apple and flattened off the base. We cut a hole in the top and inserted a smallish carrot using cocktail sticks to stick them together, like so:

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We then stuck in cocktail sticks around the apple and carrot. Geeks would do this in the Fibonacci Sequence, as plants seem to work that way. 

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We then added fruit to the sticks, taking care to cover the carrot:

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Then carried on, for quite a while and dusted with icing sugar:

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IMG_1768And then Jesse made an awesome reindeer:

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Roasted Sprouts with Walnuts and Pomegranate

1 Dec

Happy December everyone!

This is a sprout dish to win over even the most fervent sprout haters. You should also check out our roasted sprout with apples recipe too!

We didnt really measure out how much ingredients we used, so much as put all the ingredients in a roasting tray.

Ingredients: sprouts, 1 red onion, 1 pomegranate, 1 handful of walnut halves (or pieces), olive oil, juice of half a lemon, salt and pepper to taste

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Preheat the oven to about 180 C.

Wash and halve the sprouts. The outer leaves might come away, thats cool. You dont have to trim the bases unless they look particularly gnarly. Put them in a roasting tray and toss in some olive oil with salt and pepper. Roast for 25 minutes.

Take the seeds from the pomegranate and a handful of walnuts and add them to the roasting tray to roast for another 10 minutes or so. Dress with the lemon juice, season and serve.

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