Chocolate Cinnamon Pudding

I saw a recipe from Nigella Lawson for chilli-cinnamon chocolate pudding with rum and I thought it sounded intriguing, not least because it is what is known as “self-saucing”. I didn’t think M would like the chilli or rum so I left those out, along with the butter for greasing, and I used more white sugar and less brown sugar than Nigella. Still, the result was good, especially served with cream or Oatly.

 

I think this could easily be adapted so that other flavours are used instead of cinnamon (orange, nuts, etc), so that will be what I do next.

 

Ingredients:

150 g flour

2 tsp baking powder

1 tsp bicarbonate of soda

2 tsp cinnamon

1 tsp vanilla extract

200 g caster sugar

50 g cocoa powder

185 ml milk (I used rice milk)

4 tbsp rapeseed or corn oil plus extra to grease the pan

100 g sugar (I used about half dark brown soft sugar and half caster, but any combination would be fine)

175 ml boiling water

 

Instructions:

1. Grease the pan.

2. Mix the flour, baking powder, bicarbonate of soda, cinnamon, vanilla, caster sugar, and 25 g of cocoa together.

3. Mix the milk and oil together and blend with the dry ingredients.

4. Pour into the pan.

5. Mix the other 25 g of cocoa and the sugar and spoon over the ingredients in the pan.

6. Pour the boiling water on top.

7. Bake for 25-30 minutes at 180 C.

Naan

The traditional Indian flatbread isn’t that hard to make at home. We put garlic, chives, and rosemary in the middle but you could really go wild with flavour combinations (almond and coconut, like a Peshwari naan, or potatoes, or cheese and herbs, or cheese and jam, etc).

 

Ingredients:

6 g fast-action dry yeast

225 g warm water (or about 1 cup)

1 tsp sugar

4½ cups strong white bread flour

3 tsp salt

4 tbsp milk (I used rice milk)

1 egg

2 tbsp oil (toasted sesame oil adds a nice flavour)

 

Instructions:

1. Mix the yeast with the water and sugar and leave to get frothy for about 10 minutes.

2. Mix all the other ingredients together, then add the yeast.

3. Knead or mix well (about 5-10 minutes). Leave to rise for an hour or so in an oiled bowl in a warm place.

4. Roll out the dough. Divide into 10-12 pieces.

5. If using filling, put it in the middle of each piece and then fold the pieces together and roll out again.

6. Heat a frying pan over high heat. Dry-fry one or two pieces at a time, about 3-4 minutes per side, until golden.

Sweet Dinner Rolls

Add cardamom or cinnamon. The recipe can easily be doubled. You can also leave out the sugar and add seeds and/or garlic and/or herbs.

You can use whole wheat flour instead of white or a combination thereof.

Ingredients:
¼ cup warm water
¼ cup warm milk (I used soya or rice)
3 tbsp sugar
4 g fast-action dry yeast (about 2 tsp)
40 g butter (or about 3 tbsp vegetable oil)
1 egg
1 pinch salt
2 cups flour
2 tbsp butter

Instructions:
1. Mix all the ingredients up through the flour in a food processor at medium speed.
2. Leave to rise in a warm place for about 45 minutes.
3. Knead the dough lightly (flour your hands as the dough is a bit sticky) then shape into 6-8 rolls.
4. Melt the 2 tbsp butter and brush it over the rolls.
5. Bake at 200 C for about 10 minutes.

Soda Bread

A friend of ours likes soda bread, so I often make it for him when he comes over. It’s so easy and needs no rising time.

Ingredients:
5 cups flour (I used 2 cups spelt flour, 3 cups regular white flour)
1½ cups milk (I have used rice milk or soya milk)
2 tbsp vegetable or olive oil
2 tbsp honey
2 tbsp vinegar (I had balsamic on hand, so that’s what I used)
1 dash salt
1 tbsp bicarbonate of soda

Instructions:

1. Mix all the ingredients together by hand or in a mixer until thoroughly mixed.
2. Knead for a few minutes and shape into a round loaf.
3. Score the top of the loaf.
4. Bake for about 30-40 minutes at 200 C.

Vegan Chocolate Cake

You can double the recipe and make two cakes, then put frosting between the layers. I used a simple frosting made of cocoa powder, soy cream, and icing sugar. The end result was a chocolatey, gooey cake that was just perfect for a Friday evening.

Ingredients:
1 cup flour
½ cup cocoa powder
¼ cup ground almonds
½ cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 pinch salt
½ cup soy milk
175 g (about 6 ounces) tofu
2 tbsp vegetable oil, plus extra for the baking tin
¼ cup hot coffee or water

Instructions:
1. Mix all the dry ingredients together in a mixing bowl or food processor.
2. Add the soy milk to the dry ingredients and mix again.
3. Blend the tofu in a blender until creamy. Add the oil and mix again.
4. Add the tofu and the hot coffee or water to the other ingredients. Mix well.
5. Oil the baking tin (or line with greaseproof or parchment paper). Pour the batter in.
6. Bake at 180 C for about 20 minutes. Frost if desired.

Pain Aux Raisins

Raisin croissants, hot, buttery, sweet. This is one of M’s favourites and when our local Sainsbury’s stopped selling theirs, I vowed to learn to make this dish for my beloved. It took me awhile to work up the nerve, because it seemed rather complicated, but one day this autumn, I did. M helped me with the rolling out, because as usual she is my sous chef. The dough is rather sticky, which surprised me, but it all turned out delicious and beautiful nonetheless.

Ingredients:
water
1¼ cups raisins
1 package dried yeast (7 grams or 4 tsp)
½ cup lukewarm milk or water
3½ cups strong white bread flour
1 tsp salt
½ cup milk (soy adds a slight nuttiness of flavour)
¼-1/3 cup sugar (depending on how sweet you like it)
250 g butter (divided up into 110 g, 110 g, and 30 g)
frangipane (see previous post)
1 egg
1 tbsp milk (again, soy is fine)

Instructions:
1. Boil the water and put the raisins in there to soak.
2. Mix the yeast and lukewarm milk or water together in a large mixer.
3. Add the flour, salt, milk, sugar, and 30 g of butter. Mix well with the bread hook.
4. Shape the dough into a ball and cover it loosely. Set aside for 30 or so minutes.
5. Roll the dough out into a long, thin rectangle. Let it rise in a warm place (an oven that had been warmed up and now is turned off, for example) for about an hour.
6. Cut bits of 110 g of butter and place it along the rectangle. Fold the rectangle up in thirds (i.e. bring in one long side to the middle, then the other). Roll out the dough again, letting the butter get mashed into it. Roll it into a rectangle and leave it to rest for another 30 or 40 minutes.
7. Do the same as step 6 with the last 110 g of butter. Fold the dough up, roll it out, leave it to rest.
8. Roll the dough out and spread it with the frangipane. Then drain the raisins and distribute them on the frangipane.
9. Roll the dough up into a log, starting from one long side. Then slice through the log. Depending on how large you make the rolls, you could get 10-20 out of the log.
10. Set the raisin rolls out on baking trays and leave them to rise one last time in a warm place for another 30 or so minutes.
11. Whisk the egg and milk together and brush the rolls with the mixture.
12. Bake the pain aux raisins for 12-15 minutes at 180 C, until golden.

Mackerel Soufflé

This was inspired by a recipe I saw in Delicious magazine. Smoked mackerel is a pretty cheap fish that you can use in a number of dishes, such as salads, omelettes, and this soufflé.

Ingredients:
15 g butter, plus more for the dish.
1/8 cup flour (about 15 g)
2 tbsp hot horseradish
1 cup milk
250 g smoked mackerel
black pepper
3 eggs

Instructions:
1. Grease an oven-safe dish. Melt the butter over low heat, then add the flour and the horseradish.
2. After another couple of minutes, add the milk until it gets warm.
3. Remove the skin and bones from the mackerel and then flake it into small pieces. Add it to the milk. Season with black pepper.
4. Separate the eggs. Add the yolks to the mackerel and mix. Whisk the egg whites.
5. Carefully mix the two mixtures together, then put them in the dish.
6. Bake at 200 C for 15-20 minutes.

Avocado Mousse

There is an ice cream shop not far from where I grew up that has many unusual types of ice cream. At least unusual to me – the owners are from the Philippines and they serve flavours that are typical of their homeland, such as yam and avocado. I really like those flavours and I began to realise that avocado in particular works well in both sweet and savoury dishes.

So when I saw this recipe for avocado mousse, I wanted to try it, although I adapted it to make it a bit sweeter and creamier. M was pleasantly surprised, as she had expected it to be disgusting, and we even served it to a friend who came over.

I think it could also work well to freeze this mousse and serve it as ice cream. Yum!

Ingredients:
2 avocados
2 tbsp lemon juice
½ cup sugar, plus 1 tbsp
2 tsp vanilla extract
¾ cup milk
¾ cup double cream

Instructions:
1. Halve, peel and pit the avocados, and put the flesh into a food processor. Mix until soft, then add the lemon juice, the ½ cup of sugar, and 1 tsp of vanilla. Mix again.
2. Add the milk and mix well.
3. Whip the double cream with the 1 tbsp of sugar and the other 1 tsp of vanilla until firm.
4. Fold the avocado mixture into the whipped cream.
5. Refrigerate for an hour or so and then serve.