Vegan Banana Oat Muffins

This was a recipe of necessity (no, really). Okay, so maybe one doesn't have to eat or even make muffins but they're yummy. These muffins include some wholemeal flour and some oats so they have some vague healthful properties (I try to kid myself...). The necessity came from the need to use up some ingredients. We had a selection of sad looking, browning bananas in the kitchen just begging to baked with, there's a carton of soy milk in the fridge waiting to be baked into a delicious treat (yes, my ingredients talk to me).

Anyway, these were delicious. They stored very well for several days but the topping lost its crunch during storage. The oats gave the muffin a lovely texture and the wholemeal flour gave some depth to the overall flavour. I used 3 1/2 bananas as they needed to be used up. You can use more or less depending on what you've got. Just make sure your bananas are really ripe to get the best flavour.

I originally found this recipe here but as I made some changes I'll convert it to metric and rewrite it here.

Ingredients
85g plain flour
90g wholemeal flour
25g rolled oats
170g white sugar
1/2 tsp salt
2 tsp baking powder
80ml vegetable oil
120ml soy milk
3 1/2 mashed bananas

For the crumb topping
50g brown sugar
2 tbsp plain flour
2 tbsp wholemeal flour
3 tbsp vegan margarine
1 tsp ground cinammon
3 tbsp rolled oats

Method
Preheat the oven to 180C and line a 12 hole muffin tin with liners.
In a bowl ix the flours, rolled oats, white sugar, salt, and baking powder together.
Whisk the rest of the ingredients in a measuring cup. Mix on low and slowly add the wet to the dry.
Now fold the bananas in and fill the muffin liners about 3/4 full.
For the topping cream the butter with the brown sugar. Then add the rest of the ingredients until it becomes easy to sprinkle.
Sprinkle mixture evenly over all 12 muffins and then bake in the oven for 20-25 minutes.

Read more...

Damson Jelly

We've been on a bit of a preserving rampage recently. We've pickled shallots, vodka-d some sloes, curded some grapefruit, cooked up some mincemeat and jellied some damsons.

I've not had a lot of experience with jams and jellies. I have memories of my mum and my gran both making big pans of jams and marmalades, checking the setting point on a chilled saucer and carefully lifting hot jars from the oven. I have fond memories of unusual jams (marrow and ginger being a personal favourite - I must find a recipe for that) and the ubiquitous jar of tomato chutney lurking at the back of the cupboard.



My mum came home from work with two bags full of damsons from her friend's garden. They sat in the kitchen for several days until we finally decided what to do with them. Jelly. Jelly is not the same as jam. the fruit is simmered and then put into a straining bag (a specific jelly bag or muslin) and the juice is collected underneath. This sits for several hours (ours sat overnight) to make sure all the juice is extracted. The juice is then boiled until it reaches the setting point and then poured into hot jars to create a smooth, clear, set jelly. It's perfect on toast or fresh bread and even goes well with roast meats as an alternative to cranberry or redcurrant.

We found a simple and easy recipe here at BBC Good Food.

Ingredients
1.8kg Damsons
Juice of 2 lemons
Preserving sugar

Method
Wash the fruit, then tip into a preserving pan with the lemon juice and 300ml/1⁄2 pint water. Bring slowly to the boil, and simmer for 30-40 minutes until the fruit is soft.

Carefully pour the contents of the pan into a scalded jelly bag with a large bowl set underneath to catch the juice (see the Step-by-step photo). Leave for several hours.

Measure the juice back into the pan, then add 500g of sugar to every 500ml of juice or 1lb sugar for every pint of juice. Stir over a low heat until the sugar has dissolved, then raise the heat and rapidly boil until setting point is reached. Test this by spooning a little on to a chilled saucer. Cool slightly then push with your finger - if it wrinkles it is ready. If not return to the heat, boil for 5 more minutes and test again.

Pot into warm sterilised jars and cool before sealing. Can be eaten straight away, but keeps for up to a year.

Read more...

Slow Cooker Recipes: Christmas Mincemeat

I've been thinking about christmas. I know, it's too early but I can't help it. The supermarkets are stocked up with decorations, advent calendars and more. I can't help but notice the sparkling tinsel. To be honest it fills me with hope that this christmas season will be a healthy, happy time. I like being organised and have already started making plans. Stir up Sunday will soon be upon us and with it comes the baking of the christmas cake and (if I get organised) the christmas puddings. I'm sorry to put this christmas talk onto you but I have to share this recipe.

Mincemeat is a staple at christmas time. I make my own mince pies every year but have never attempted mincemeat. I thought about it last year and decided that this year was the time to go for it. Usually the ingredients are mixed cold and then placed into jars or tubs to mature a little before the season but this recipe struck me because it is cooked (in the slow cooker no less). I liked the idea of cooking the apple and spices and warming the fruits in some alcohol. The smell while this was cooking was amazing. There was a real warming scent that permeated the kitchen and the recipe was so easy to make. I'm contemplating making another batch before christmas so that we have plenty to go around and give out. It lasts in sterilised jars for 6 months is deliciously boozey and bursting with fruit. This made several jars of varying sizes.

Ingredients
450g cooking apples
115g candied peel (I used homemade candied pomelo peel)
115g glacé cherries
115g dried apricots (unsulphered apricots have a lovely flavour but use whatever you like)
115g blanched almonds
150ml Sailor Jerry rum (you can use whatever rum/brandy/booze you have)
225g dried cranberries
225g sultanas
450g raisins
225g brown sugar
225g suet (I used vegetable suet)
2tsp ground ginger
1tsp ground allspice
1tsp ground cinnamon
1/2tsp nutmeg
Grated rind and juice of 1 lemon
Grated rind and juice of 1 orange

Method
Peel, core and chop the apples, chop the peel, cherries, apricots and almonds. Place into the slow cooker.
Put half the rum and the rest of the ingredients into the pot and stir until thoroughly mixed.
Cover and cook on high for 1 hour.
Stir the mixture well then recover and reduce the temperature to low. Cook for a further 2 hours stirring halfway through to prevent the mincemeat from sticking to the sides of the cooker.
Remove the lid and leave the mixture to cool completely stirring occasionally.
Stir the reserved rum into the mixture and spoon into sterilised jars. Cover and store in a cool, dry place for up to 6 months.
Label and give as a gift or keep for your own mince pies!

Read more...