Thursday 18 February 2016

Millionaires' Shortbread








What?! Shortbread? But the whole point of shortbread is butter. How can you make that vegan and tasty? And the condensed milk and caramel!?

Well, naysayers, let me tell you something....come close..SHUT UP. You can make everything vegan. 

This recipe is great the tray was empty in two days.
I adapted it straight out of a Deliha Smith cook book that looks like it is from the 80's.


Ingredients: 
  • 250g plain flour
  • 75g caster sugar
  • 175g margarine (for shortbread)
  • 100g margarine (for caramel)
  • 100g caster sugar
  • 1 x cans condensed soya milk. I used this one from The Cruelty Free Shop 


  • Whittakers 50% cocoa bar.




    Method:


      1. Pre-heat the oven to 180'C. Lightly grease a tin.
      2. To make the shortbread, mix the flour and caster sugar in a bowl. Rub in the margarine until the mixture looks like breadcrumbs. Knead the mixture together until it forms a dough, then press into the base of the prepared tin. Prick the shortbread lightly with a fork and bake in the oven until firm and very lightly browned. Cool in the tin.


      3. To make the caramel, melt the margarine, sugar and condensed soya milk in a pan and heat gently until the sugar has dissolved. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
      4. For the topping, melt the chocolate in a bain marie. Pour over the cold caramel and leave to set.


        If you give this recipe a go, I'd love to know how you got on.


    Au Revoir my Lovelies

    Rachael x

Tuesday 16 February 2016

Edamame Pasta with 'not' Sun-dried Tomato Sauce and Artichoke

NOM NOM NOM!



Love Sun-dried Tomatoes, hate the price?
Here is my far cheaper version of a sun-dried tomato sauce that works great with pasta, but also perfect for bread, salads, and however else you like your sauciness. 


I paired this sauce with Organic Edamame pasta and artichoke. 

Ingredients:

- Your favourite pasta (I used Organic edamame, and mung bean Fettuccine) 
-A jar of artichoke hearts (This time round, I didn't use too many, maybe 6-7 chopped)
- 1/3 cup of olive oil
- A mix of the herbs you love the most. I used, basil, parsley, oregano, Rosemary, and paprika
- A teaspoon of garlic. 
-Half a medium red onion
- A tube of tomato paste
- Salt and pepper to taste.



I'm sure I could have made that look neater...


How to: 

- Get your pasta boiling. Mine took 7-8 mins.
- In a fry pan, heat your oil, then add your herbs
- Make sure not to burn your herbs, you just want to stimulate the flavour.
-Add your red onion (mushrooms would go great here too), and Artichoke.


This smelt like heaven.


- After a minute or so, lower the heat and add the whole tube of tomato paste. You want to cook this until the paste darkens.

- Once your pasta is cooked, stir it through the sauce and enjoy!



Main products used. 

Please let me know if you gave this a go. And remember you can use the sauce in so many ways. 

Au Revoir my Lovelies

Rachael x