One of the first things I did when I decided to become greener and create less waste was to stop eating biscuits in their plasticy, non-recyclable wrappings (which is why my blog's called The Last Biscuit) and start making my own baked stuff - biscuits, cakes, pizza dough and all sorts of things.
All recipes are vegan and soya free.
Here's the recipes for my favorites...
BISCUITS
Grandma's Quaker Oat Biscuits
Ingredients -
5 oz self raising flour
5oz oatmeal
3oz margarine
3oz sugar
4-5 tablespoons rice milk/soya milk/water
pinch of salt
Method -
Mix dry ingredients, rub in margarine, add liquid gradually until it's mixed to a stiff paste, roll thinly and cut out (this recipe makes about 40 biscuits) Cook on gas mark 4 for 15-20 minutes until pale golden brown, then leave to cool until crispy....then eat them all up! They're really nice with margarine spread on them as well.
CAKE
Chocolate Chip Buns
Ingredients -
4 oz flour
2 oz sugar
2 oz margarine
2 'eggs' (we use ogran egg replacement powder)
a couple of handfuls of chocolate chips
Method -
Put all the ingredients in a bowl, mix them up, add water or liquid if it's too thick, add the chocolate chips (or anything else you want to put in), put into bun cases or a cake tin and bake for about 20-30 mins, we do them in the middle of our oven on max (which is the setting above gas mark 9!) because our oven is rubbish, so mid to high heat would probably be fine.
Chocolate Fridge Cake (good for using up stale biscuits)
Ingredients -
8oz of digestive biscuits
4oz of margarine
2 tbsps cocoa powder
1 tbsp syrup
6oz chocolate
Method -
Crush the biscuits and mix in the cocoa powder, melt the margarine and syrup together then mix into the biscuit and cocoa mixture. Spread mixture out into a tray lined with foil and press it down so it's firm. Melt the chocolate and smooth it over the top of the mixture. Put in the fridge to set and then eat it! Keep it in the fridge between eatings, other wise it falls apart!
SAVORIES
Potato Cakes
Ingredients -
1 pound of potatoes - peeled
4 oz of plain flour
2 tbsp olive oil
2 tbsp snipped chives (leave out the chives if you like, or experiment with different flavourings)
salt and pepper
Method -
Cook potatoes - boil for about 20 mins then drain and return to pan and mash them! Add the flour, oil, chives and salt and pepper (I put the flour and oil in mine then split my mixture in half, and left half plain and then mixed the chives into the other half), mix it into a soft dough. Roll out the dough on a floured surface to about 1/4 inch and cut out with a 2inch cutter. Cook in a griddle or heavy frying pan, on a low heat for about 10 minutes, turning once after about 5 mins, until both sides are golden and irresistible looking!
Sweetcorn Fritters
Ingredients -
1/2 a tin of sweetcorn
2 heaped dessert spoons of flour
1/2 tsp of baking powder or bicarbonate of soda whichever you have
salt
1 tsp of egg replacement powder (I use ogran egg replacer)
enough water to make a thinnish mixture.
The method is really easy, put the dry ingredients (inc egg replacer) into a bowl, slowly add water until is becomes a thinnish mixture, add the sweetcorn, then blob a spoonful into a hot frying pan with some oil and cook till brown on each side.
You might want to experiment with the flour to water ratio, I'm not very measur-y with this recipe because it's just something I throw together, but use your logic, if it's too runny add flour, too thick add water. Lots of the recipes I've seen for fritters have all sorts of exciting ingredients, like spring onions, chives, chillies and all sorts of stuff. I suppose you could put anything in the basic batter (I've just had a brainwave and I'm going to try chocolate chips and a little bit of syrup in my next mixture!) but I like pretty bland food so sweetcorn on it's own suits me. I usually make too many (about 8-10 from this recipe) and my mum doesn't appreciate my bland version, so I put them in the fridge and they're nice to take in my lunchbox to work the next day, warmed up for a few seconds in the microwave.
DINNERS
Mum's Monday (or whatever day you like) Bake
Ingredients -
Enough peeled and sliced sweet potato, potato and carrot to fill the oven proof dish you plan to use (we generally use one sweet potato, 2 potatoes and 1 carrot, which makes 3 servings)
1 leek
2 crushed garlic cloves
2 stock cubes
red lentils
oil
Method -
Steam the veg until it's parboiled. While thats going on cut the leek into small pieces and fry in oil with the crushed garlic until it's soft and caramelised. Layer the ingedients into an ovenproof dish, a layer of leeks, a layer of lentils, a layer of veg, until the dish is full. Make up stock cubes, we use the water from steaming the veg to do this, pour over the bake until the veg are completely covered and gently shake the dish about a bit to distribute the water. Bake for an hour, or more, the more you cook it the yummier it becomes!
Mums Easy Bean Chilli
Ingredients -
1 onion
4 different tins of beans/chickpeas/lentils etc
garlic to taste
small tin of tomato puree
carton passatta
chilli powder
Method -
Fry the oinion and garlic with 1tsp of chilli powder, till it's soft. Add the passatta, tomato puree, beans and some waste it needed. Taste and add more chilli if needed, or sugar/ketchup if it tastes too sour, if it's too chilli-y then add some cubed cooked potato. Cook for 20ish minutes until yummy.
All recipes are family ones from my mums recipe book, or ones I've adapted from cook books and online recipes (credit is given to recipes if I've used them - if I've linked to one of yours and you want me to remove it let me know)
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