Archive for the ‘Vegetarian’ Category

Rhubarb and custard muffins

Tuesday, April 2nd, 2013

 Rhubarb

The recipe for these beautiful little cakes comes from the ever-reliable Australian Woman’s weekly series.  Do not use Rhubarb leaves; they are poisonous so chop them off for compost before you continue your preparation; particularly if you have any little helpers in the kitchen with you!

Custard
2 tbsp custard powder
55g caster sugar
250ml milk
1 tsp vanilla extract

300g self raising flour
75g plain flour
165g caster sugar
100g melted butter
1 cup milk
1 egg
5 large stems rhubarb, finely chopped
1 tbsp demarara sugar

Make the custard by mixing powder and sugar in a small pan, then gradually adding milk.  Heat and stir until mixture boils, then add extract and leave to cool.

Preheat the oven to 180c.  Place 12 paper cases in a muffin tin.

Mix flour and sugar in a bowl.  Mix butter, milk and egg in another bowl then stir in half the rhubarb. Add wet mixture to dry until combined; do not overmix, the mixture should be lumpy.

Divide half the mixture between cases.  Top with custard, then divide the remaining mixture over the custard.  Sprinkle with remaining rhubarb and demarara sugar.

Bake for around 25 mins.  Allow them to stand for 5 mins before lifting carefully onto a wire rack.  Serve lightly dusted with icing sugar.

Savoury Flapjacks

Monday, February 25th, 2013

Parsnips 
This is one from Gill Rapley’s Baby Led Weaning Cookbook.  I think it is also brilliant for lunch boxes and quick snacks when they get older so definitely one to perfect!  Pretty tasty for adults too.

100g butter
300g porridge oats
350g grated cheese
2 beaten eggs
200-300g of one of (grated): carrot, courgette red onion, sweet potato, swede or parsnip

Preheat oven to 180 and lightly grease a Swiss roll tin.

Melt butter in a pan over a low heat. Take off the heat and combine all ingredients in the pan, mixing well.

Press down into tin using the back of a spoon. Bake for 20 minutes until golden brown.


Allow to cool for 5 minutes then cut into slices and turn out onto a wire rack.

Thyme Roasted Vegetable Salad

Saturday, February 16th, 2013

Red OnionCarrots with TopsFresh Bell PeppersCourgette sectionAubergineGarlic

1 courgette
1 aubergine
1 onion
2 cloves garlic
3 carrots, peeled, halved and quartered
10 baby tomatoes
3 sprigs thyme
1 tbsp olive oil
1 tin lentils (rinsed and drained)

Dressing
1 tsp tahini
2 tsp vinegar
2 tsp soy sauce
1 tsp honey
juice of half a lemon

Heat the oven to 200c.  Chop all the vegetables into inch sized cubes, mince the garlic and mix it all with the oil and thyme in an oven proof dish.  Bake for 40 minutes or until all the vegetables are cooked.  Check and stir a couple of times during the cooking.

Mix the dressing together well and stir into the warm vegetables.  Serve warm or cold with some cous cous that has been prepared with vegetable stock and seasoned with the juice of a lemon.

Carrot Cup Cakes

Wednesday, November 7th, 2012

Bunch of carrots
1 cup vegetable oil
1 cup muscovado sugar
3 eggs
3 cups coarsely grated carrot – about 6 medium ones
1 cup chopped walnuts
2 1/2 cups self raising flour
1/2 tsp bicarb of soda
2 tsp mixed spice
cupcake/muffin cases

for the topping

30g butter
80g cream cheese
1 tsp grated lemon rind
1 1/2 cups icing sugar

to decorate (if you fancy)
green food colouring
orange food colouring
100g marzipan

Preheat oven to 180c. Place carrots and nuts in a large bowl.

Blend oil, sugar and eggs together (I use one of those stick blenders).  Mix into carrot and nut mixture, then stir in all the other ingredients.

Spoon into cupcake/muffin cases. Bake for around 25mins until a skewer comes out clean. Cool on a wire rack.

Mix together topping.  Colour half marzipan green and half orange and make miniature carrots to decorate your cakes.

When the carrot cakes are cool, either freeze as they are and decorate on another occasion, or top generously with the frosting and decorate with a marzipan carrot.