Look me in the eye and tell me that you don’t want to eat one of these right now. Rich, fluffy chocolatey sponge absolutely smothered in sticky, salty miso caramel. Sounds pretty delicious doesn’t it? This is perfect comfort food. It’s cosiness on a plate! […]
It’s the last day of veganuary. How did you do? If you just started to have one meat-free day a week I think you can be pretty proud of yourself. Getting a bit more fruit and veg into our diets can only be a good thing!
Even if you don’t want to try this recipe for vegan reasons these are great if you’ve run out of eggs or want a way of using up over-ripe bananas that’s a bit different to banana bread.
The recipe was a bit of an experiment and I was worried that the resulting pancakes might be a little rubbery but they aren’t at all. They’re light and crisp on the outside with a deliciously soft centre, and who doesn’t love peanut butter and banana together?!
serves 2 hungry people
1 medium very ripe banana
1 tbsp vegetable oil
3 tbsp peanut butter (I like smooth but use whatever you like)
100g plain flour
1/2 tsp baking powder
pinch of cinnamon
200ml plant milk (whatever you like – I used soy)
squeeze of lemon juice
oil for frying, berries and syrup to serve
Thoroughly mash the banana together with the oil and the peanut butter, try to make it as smooth as possible. Sift in the flour, baking powder and cinnamon and fold them into the banana mix. Gradually stir the milk and the lemon juice into the mixture to leave you with a fairly smooth batter (depending on if you used smooth or crunchy peanut butter).
Lightly oil a frying pan and set it over a moderate heat. Spoon dollops of the batter into the pan and cook until little air bubbles appear on the surface and then flip the pancakes over to cook the other side. The pancakes should be a lovely golden colour once they’re cooked.
Serve with a generous drizzle of maple syrup and a scattering of berries.
This is one of my new favourite dinners. Not only is it truly tasty but eating it makes me feel all sorts of virtuous! I love the chewy, nutty fibre rich grains paired with the slightly sweet roasted vegetables but it’s the subtle spices and […]
Just because you’re taking part in veganuary doesn’t mean that you have to miss out on your favourite Friday night treats. I’m a big fan of jackfruit, it’s so easy and convenient to prepare and is a great base for all sorts of marinades. I use it quite a lot as a pulled-pork substitute if Mr C is having the meaty version.
Aside from the marinating time this recipe is very quick and easy to prepare and Mr C tells me that it’s not a bad replacement for the real thing (I haven’t eaten meat for over 25 years so I can’t really judge). This is full of flavour with plenty of rich, sticky sauce, which I suspect is the main reason why people eat crispy duck anyway – it’s just so good!
serves 2 (generously)
thumb sized piece of fresh ginger
2 cloves of garlic
1 tsp Chinese 5 spice
2 tbsp dark soy sauce
1 tbsp sesame oil
500g can green jackfruit (about 300g drained)
splash of water
4 tbsp hoisin sauce
10 Chinese pancakes
cucumber, spring onions and sesame seeds to serve
Peel the ginger and garlic and grate them into a bowl or a ziplock bag. Add the 5 spice, soy and sesame oil and mix everything together well. Drain and rinse the jackfruit before tossing it in the marinade, making sure that it is really well coated. Seal the bag or cover the bowl and pop it in the fridge for as long as you’ve got but at least a couple of hours. The longer that you can leave it the more flavourful it will be.
Heat a little oil in a frying pan and add the marinated jackfruit. Cook over low-to-medium heat for five minutes and then add a splash of water. Continue to cook gently until the jackfruit starts to feel soft and tender, this should be 10 to 15 minutes. Use a couple of forks to shred the jackfruit, so that it resembles pulled pork. Add the hoisin sauce and stir it in. Cook for another minute or two before serving with warm pancakes, cucumber matchsticks, spring onions and a sprinkle of sesame seeds.
Spending the first few years of my life living in Germany has definitely had a big influence on the way I celebrate Christmas. Even the baubles hanging from my tree are the ones that I inherited/pinched from my mum which she bought when we lived there.
I always remember getting rumkugeln (German rum/cake truffles) in my stocking when I was younger and I’m still quite partial to them now. I’ve given my homemade version a little spicy twist by using ginger cake in the recipe. Shop bought is fine but it crumbles more easily if it’s a little stale. I used a few undecorated sponges from my gingerbread latte cupcake recipe.
makes about 20 two-bite truffles
150g ginger cake, crumbled to a fine crumb
100g dark chocolate
100ml double cream
pinch of salt
2 tbsp rum
2 tbsp apricot jam
Roughly chop the chocolate and place it in a mixing bowl with the salt. Gently heat the cream with rum and the jam so that it is quite hot but not boiling. Pour this over the chocolate and let it sit for several minutes to melt. Stir thoroughly to create a rich smooth ganache. Fold in the cake crumbs, ensuring that they are well incorporated into the mixture.
Place in the fridge to cool and set. Once the truffle mixture is firm, use a teaspoon to take scoops of the mixture and gently roll the truffles into bitesize balls before coating well in chocolate sprinkles. Place the finished truffles on a sheet of parchment or a silicone mat until you are ready to package them up for gifting.