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Recipe

Cinnamon Bun Knots

Posted on July 23, 2020

Cinnamon Knot Bun Recipe

Whether you’ve been to Sweden or not, you might have seen their fantastic kardemummabullar knots. Instead of using cardamom (I’m yet to master the balance of this ingredient) I’ve just used a simple cinnamon butter filing. You can get creative and use a chocolate spread of even the classic biscoff spread.

Ingredients Breakdown

Cinnamon- The key flavour within this recipe which instantly makes me think of our trip to Copenhagen where everything was sweetened with this spice. If you would rather swap the filling for a chocolate spread of biscoss that it also a really good option.

Flour- Again with this recipe (similar to by tahini and date buns recipe) I’ve used 00 flour which is a flour traditionally used to make pasta and pizza dough. I just found that it created the lightest fluffiest dough for this recipe. You can swap for plain flour.

Vegan Butter- As always when I refer to butter I mean a vegan spread, you can use any that are available in the shops whether it’s coconut based, soy based or oil based.

Creating the knot

Like a shoe lace – The easiest way I can describe making the knot is by taking both ends of the strand (the cinnamon filling should still be in the middle) and folding them over each other exactly like you would tie a shoe lace before the bow.

Tucking the ends- By tucking each loose end under the surface it’ll create a circular shape ready to stretch out on it’s second prove.

Slightly different- Don’t worry if not each shape is exactly the same, it’ll give them a rustic feel. Plus once they’re baked they will look beautiful with a dusting of powdered sugar over the top.

Cinnamon Bun Knot

Inspired by the Swedish Kardemummabulla (cardamom buns) I've created a cinnamon filled version instead. The knots are really simple to create once you've seen how they're done.

5 from 1 vote

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Prep Time 15

Cook Time 25

Proving time 1

Ingredients

For the dough
2 1/4 cups 00 flour 320g
½ tbsp fast yeast around 3g
3/4 cup luke warm water 200ml
¾ tsp sea salt
½ tsp caster sugar 5g
2 tbsp olive oil 30ml
For cinnamon filling
150 g room temperature butter
100 g golden caster sugar
1 tsp cinnamon powder
OPTIONAL Frosting
5 tbsp icing sugar
1 tbsp vegan butter margarine
1 tsp cinnamon
2 tbsp plant based milk or water

Instructions

For the dough
Add the flour, yeast, salt and sugar into a large mixing bowl and combine then slowly pour in the luke warm water and olive oil and bring together
Once combined move onto an oiled clean surface and knead for around 5 minute, if the dough is difficult to work with heavily flour the work surface. The texture should be soft and well brought together (you should be able to stretch the dough without it ripping)
Clean the mixing bowl and drizzle a little olive oil around the bottom, then place the dough inside, cover with a tea towel and leave to prove for around 1 hour (or until doubled in height)
Create the cinnamon filling by simply creaming the butter and sugar together and setting aside
Once the dough has risen knock back the air then form into a neat ball of dough
Flour the work surface and a rolling pin and roll out into a rectangle less than 1cm thick
Spread the cinnamon filling over the top of the rectangle until covered then fold the sheet of dough in half (bringing the two shortest sides together)
Using a sharp knife, (score first) then slice down the shortest side of the dough to create 8-10 thin strips
Take each strip and begin the knot by by grabbing each end like a shoelace and forming the first know (just like tying your laces before the bow) then once the knot is in the middle, simply take each loose end and tuck under itself to create the circular shape
Don't worry if they don't look 'perfect' they will look beautiful once proven and baked
Place into a greased baking dish or muffin tin and leave to rest for a further 20 minutes
Preheat the oven to 180ºC and bake for around 25-30 minutes (if you notice the top catching simply cover loosely in baking parchment)
Allow to cool fully before dusting with icing sugar and enjoy
OPTIONAL FROSTING
Simply mix the ingredients together until a thick creamy frosting has formed then drizzle over the top

Notes

You can find the tutorial over on my instagram story highlights which I've just linked here. It's titled 'Knots'.

You can finish these by simple dusting with icing sugar instead of creating a thick frosting.

Keyword cinnamon buns, cinnamon knot, cinnamon twist bread, kardamommabulla

If you like this recipe why not try my tahini & date filled cinnamon buns here.

Breakfast dessert Recipe

Vegan Pop Tarts with Blackberry Jam

Posted on July 13, 2020

Vegan Pop Tarts

Who else has childhood memories filled with pop tarts before school? These are an absolute throwback to a sugary delicious brekkie or after school treat so I thought I would give them more of a ‘grown up’ feel. Using homemade shortcrust pastry, homemade jam and icing they are a little lower in sugar and filled with real fruit but still delicious.

Step by Step Ingredients

Shortcrust pastry – No where near as time consuming as puff pastry, this is a really easy pastry to make. This pastry is vegan and even be made gluten free by simply swap for 2 types of gluten free flour.

Homemade Jam – Depending on what fresh or frozen fruit you have, this can be changed to fit what you have. Whether you want a blackcurrant, raspberry or mixed berry it’s completely up to you. The measurements will work the same.

Cinnamon Icing – I chose to add a little cinnamon for colour and flavour but this isn’t essential. You can make the icing pink by simply adding 1 tsp of the blackcurrant jam to the mix.

Sprinkles – Now pop tarts are renowned for their sprinkles and toppings so please feel free to add any! I’ve just topped mine with icing and a few berries but if you’re making these with kids feel free to get creative.

Useful Tips

Thin Pastry – Without running the risk of making it too thin, you want a thickness of around 0.8mm so that it’s thick enough to hold the filling but not too thick that it’ll just be a mouthful of pastry.

Seal the edges- By using a fork to prod the edges it really helps seal the pop tarts to stop any spillages.

‘Egg wash’- Instead of a regular egg wash I simply mix date syrup / sugar syrup with a splash of water to brush over the top to help get a beautiful crust.

Jam- No need to use blackberries, it can be whichever jam you would like to make, or even a good quality shop bought.

Find me on Pinterest or tag me on Instagram.

Homemade Vegan Pop Tarts with Blackberry Jam

Homemade shortcrust pastry with a delicious blackberry jam filling topped with a cinnamon icing. All homemade, lower in sugar than store bought pop tarts and a childhood classic!

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Prep Time 20

Cook Time 30

Dough resting 30

Servings 6 pop tarts

Ingredients

For the Shortcrust Pastry

300 g plain flour
1 1/2 tbsp caster sugar
1 tsp salt
120 g plant based butter cubed at room temperature

For the Blackberry Jam

200 g blackberries
70 g caster sugar
2 tbsp chia seeds
1/4 tsp sea salt
1 tsp water

For the Cinnamon Icing

5 tbsp icing sugar
1/2 tsp cinnamon
1 tbsp plant based milk or water
1 1/2 tsp plant based butter

Instructions

For the pastry

In a large bowl mix the flour, salt and caster sugar together then add the cubed plant based butter then bring together using your hands or a silicone spatula
Mix and fold together until a smooth ball of pastry has formed then place back in the bowl, cover and leave to rest in the fridge for a minimum of 30 minutes

For the jam

Simply pop all of the ingredients into a pot over a medium heat and allow to combine, bubble for around 8-10 minutes and set aside to thicken and set
Take the pastry out of the fridge and place on a floured work surface, then using a floured rolling pin roll out till around 1cm thick
Using a cookie cutter or just a knife slice out 12 equal rectangles to form the pop tarts *note, you can use which ever shape you would like*
Preheat the oven to 180ºC
Lay 6 of the rectangles onto a lined baking tray then spoon on the blackberry jam, around 2 tbsp per pop tart repeat until all are covered *if you have leftover jam either add more to the pop tart filling or set aside
Match up the other 6 pastry rectangles over the top then using a fork pinch the very edges of the rectangles to seal them, then give the top of each pop tart a brush with either oat milk or sugar water to help get a golden crust
Pop in the oven to bake for around 25-30 minutes until the pastry is golden on top

To make the cinnamon icing

Simply mix all of the ingredients together in a bowl until smooth. You may need to add a little more liquid or a little more icing sugar to get the right texture, but it need to be thick instead or runny to sit on top of the pop tarts
Cover each pop tart then add a tiny bit of jam to create a pretty pink stain
Enjoy!

Keyword 90's breakfast, blackcurrant jam, breakfast ideas, easy sweet desserts, homemade jam, pastry ideas, pop tarts

If you like this recipe why not try my cinnamon iced buns recipe here.

Lunch & Light Bites Recipe Sides & Savoury Snacks

4 Ingredient Vegan Sausage Rolls

Posted on July 13, 2020

Vegan Sausage Rolls

Only four main ingredients needed for this ‘recipe’ if you can even call it that. This is for all of you sausage roll lovers who need a quick fix without whipping it up from scratch. All I know is Mary Berry said she buys ready made puff pastry and that changed my outlook.

Ingredients Breakdown

Vegan Sausages- It’s good to have a vegan sausage thats packed with flavour such as Shroom Dogs or the Linda McCartney red onion sausages – they’re perfect!

Cranberry Sauce or Chutney-Depending what you prefer you can opt for a delicious cranberry sauce or something more savoury such as a caramelised onion chutney, or follow my friend Kaylea and go for a mango chutney filling.

Tamari- This is my secret ingredient for so many recipes. It gives a beautiful wash on top of the pastry before baking. It gives umami, colour, depth, everything you possibly need to take these to the next level.

Ready Made Puff Pastry – As I said before, if it’s okay for Mary Berry it’s okay for me.

Optional Vegan ‘Egg Wash’

Tamari / soy sauce- As used in my recipe, I find that using tamari (which is a gluten free soy sauce) is brilliant!

Oat milk & smoked paprika- Using a plant based milk with a splash of smoked paprika will give a gorgeous flavour.

Marmite & water – Add 1 tbsp just boiled water to a bowl and mix in 2 tbsp marmite, then use that as a brush, it’ll give a delicious flavour and lovely golden brown colour.

Find me on Pinterest or tag me on Instagram.

4 Ingredient Vegan Sausage Rolls

Only 4 ingredients needed to make these delicious stuffed vegan sausage rolls with cranberry sauce. A delicious golden flakey crust with a tasty vegan sausage filling. Perfect for friends!

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Prep Time 15

Cook Time 20

Ingredients

6 vegan sausages
4-5 tbsp cranberry sauce or chutney
1 sheet ready made puff pastry
2 tbsp Tamari for the wash or soy sauce

Instructions

Cook the sausages until just done (usually around 15 minutes at 180ºC)
Roll out the puff pastry sheet on a flat surface then spoon on the cranberry sauce down the shortest length of the sheet
Crumble the sausages then sprinkle over the top of the cranberry sauce
Fold over the puff pastry then seal by using a fork to pinch the edges
Brush with tamari (soy sauce or regular wash with work too)
Then bake at 200°C for 20 minutes or until beautifully golden and crisp

Video

https://www.instagram.com/p/ClmEoJ5D4kv/

Keyword sauge roll ideas, sausage rolls, vegan sausage, pastry recipes, puff pastry, vegan sausage

If you like this recipe why not try my delicious cream cheese and pancetta vegan pinwheels.

Bread & Dough dessert Recipe

Tahini & Date Syrup Sweet Rolls

Posted on July 13, 2020

Tahini and Date Syrup Filled Rolls

Inspired by my trip to Israel, these tahini rolls are an adaptation of the ones we created at Sweet Petite’s Bakery in Tel Aviv. Having never tried halva before, this recipe was a brilliant way to introduce this sweet treat into my life. The filling was 1:1 ratio of date syrup and tahini with a sprinkle of halva over the top, however this is completely optional depending on whether you can find some.

Breakdown of Ingredients

00 Flour – I’ve found since swapping from plain flour to 00 flour the texture of my sweet bread recipes has been incredible. 00 flour is usually used for pizza dough or pasta due to the extra fine grind. You can use plain flour or even strong white bread flour to create this recipe – but if you can find 00 then give it a go.

Tahini- Finding a good quality tahini is key. Visiting your local international food store will usually be your best bet. The best brand you can find is Al Arz tahini. Produced in Israel, the quality of this tahini has been the best I’ve tasted.

Trip to Israel with Vibe Israel

As mentioned before, the inspiration for this recipe is from the most incredible trip to Israel with the team Vibe Israel. Sweet Petite Bakery is based within Tel Aviv and focuses on vegan patisserie, which is a mix of art and science! From vegan macarons to the most beautiful cinnamon buns, we gave a few recipes a go.

What is halva?

Halva is a Middle Eastern sweet treat made from sesame, flour and a sweetener (honey if not vegan). Its slightly flakey and powdery in texture and taste. It works perfectly in sweet recipes such as these buns where it compliments the sticky syrup. You can find Halva in the U.K in your local international food store or you might be lucky enough to find it at a local supermarket within the Middle Eastern Food Isle.

The trip to Israel with Vibe Israel was made up of five of us (myself, Candice, Phillip, Izzy and Alexa) with the most incredible woman Bar. Focusing on food and the influence behind the recipes we were trying, it was a week full of discovery. Having never really liked tahini, I was sceptical as to whether I’d love visiting the ancient town where there was a 100 year old factory for tahini – rest assured I came away obsessed.

The day we visited Sweet Petite’s studio, we were eager to get stuck in and get baking. The recipes we created were incredible and hopefully this one I’m sharing will get you as close to the real thing as possible.

Find my recipes on Pinterest or tag me on Instagram

Tahini & Date Cinnamon Buns

Inspired by my trip to Israel, I've adapted by simple cinnamon bun recipe and used Tahini, date syrup and the addition of halva. The original recipe is heavily inspired by Sweet Petite Bakery based in Tel Aviv where we made a similar bun which was delicious.

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Prep Time 15

Cook Time 25

Ingredients

For the dough

2 1/4 cups 00 flour 320g
½ tbsp fast yeast around 3g
3/4 cup luke warm water 200ml
¾ tsp sea salt
½ tsp caster sugar 5g
2 tbsp olive oil 30ml

For the tahini & sugar filling

100 g date syrup
100 g good quality tahini
1 heaped tsp cinnamon powder optional
30 g halva optional

For the Frosting

5 tbsp icing sugar
1 tbsp vegan butter margarine
1 tsp cinnamon or tahini
1 tbsp halva to dust over the top (optional)
2 tbsp plant based milk or water

Instructions

For the dough

Add the flour, yeast, salt and sugar into a large mixing bowl and combine then slowly pour in the luke warm water and olive oil and bring together
Once combined move onto an oiled clean surface and knead for around 5 minute, if the dough is difficult to work with heavily flour the work surface. The texture should be soft and well brought together (you should be able to stretch the dough without it ripping)
Clean the mixing bowl and drizzle a little olive oil around the bottom, then place the dough inside, cover with a tea towel and leave to prove for around 1 hour (or until doubled in height)
Create the tahini and date syrup filling when the dough has nearly finished proving, by simply mixing the tahini and date syrup together in a bowl (a silicone spatula will be the best mixing tool) and set aside
Once the dough has risen knock back the air then form into a neat ball of dough
Flour the work surface and a rolling pin and roll out into a rectangle less than 1cm thick
Spread on tahini filling (then sprinkle over the halva if adding) and then roll up the dough to make a long sausage shape
Using a sharp knife slice down the middle of the dough (widthways) then repeat until you have 8-10 cinnamon rolls
Place into a greased baking dish or muffin tin and leave to rest for a further 20 minutes
Preheat the oven to 180ºC and bake for around 25-30 minutes (if you notice the top catching simply cover loosely in baking parchment)
Allow to cool fully before dusting with icing sugar and enjoy

To make the frosting

Simply mix the ingredients together until a thick creamy frosting has formed then drizzle over the top

Keyword babka, cinnamon buns, halva, israeli dessert, sweet bread, sweet rolls, tahini

If you want more recipes inspired by my trip to Israel, you can find my delicious za’atar pita’s just here.

I also have a za’atar flavoured pulled ‘chicken’ toasted wraps with a creamy tahini dressing here

Dinner Recipe

Crispy Peanut Tofu Noodle Bowl

Posted on July 10, 2020

Crispy Tofu Noodle Bowl Recipe

This easy crispy tofu noodle recipe has become a weekly favourite in our home because it’s minimal effort and takes 15 minutes to cook. The peanut sauce can be doubled up if you want to add sauce to the noodles but also works as a marinade. Gone are the days of soggy and crumbly tofu, these tips will help get your tofu crispy.

Useful Tips To Get Crispy Tofu

High heat- The best tip to share is to make sure you have a frying pan or a griddle pan on a high heat using a splash of sesame or peanut oil to help fry. If you have a non stick frying pan even better!

Drain the tofu- Drain the tofu from excess liquid and using a tea towel, muslin cloth or paper towel to soak up the liquid within the tofu. This will help when frying as otherwise it can sit in a puddle of water which adds cooking time.

Marinade the tofu – If you have a little time or you know you want to have this for tea, simply chop the tofu earlier in the day, whisk the sauce ingredients together and allow to marinade the tofu for 30 minutes or even overnight. This really helps the tofu become infused with all of the peanut and chilli flavours from the sauce. If you don’t have time to marinade, don’t worry! Just make sure you have a good non stick pan to help when frying the tofu.

Apply some pressure – By covering the tofu with the grease proof paper or tin foil then adding another frying pan over the top and pressing will work. This adds pressure and traps the heat for the tofu frying. If you apply pressure for around 3 minutes then flip the tofu to fry on the other side.

Ingredients Breakdown

Firm Pressed Tofu– using firm tofu will work slightly better with this dish as it will hold it’s shape better when frying.

Peanut Butter- Using a smooth, runny and oily peanut butter will really help this dish come together beautifully. If you want to sub out the coconut oil, just double up the peanut butter portion.

Coconut Milk- This helps create a thick creamy sauce to marinate the tofu, however please feel free to substitute this ingredient out if you’d prefer!

Share on Instagram or find my other recipes on Pinterest

Crispy Peanut Tofu Noodle Bowl

15 minute recipe using a peanut and coconut sauce to marinade the tofu with tips on how to get crispy tofu every time.

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Prep Time 20

Cook Time 14

Marinade Time (not essential) 30

Servings 2 people

Ingredients

1 block of firm tofu I used cauldron organic firm tofu
150 g dried rice noodles They usually come in dried nests of 1 person serving, so use 2 if so
⁣2 stalks Cavolo Nero collared greens or kale will work

For the peanut dressing

2 tbsp peanut butter smooth and oily texture
100 ml full fat coconut cream
1/2 lime squeezed for the juice
1 tbsp tamari or soy sauce
1 tsp chilli flakes
1 tbsp sesame oil
⁣3/4 spring onions to garnish
1 tbsp chilli infused oil to drizzle over the noodles

Instructions

Drain the tofu then chop into 2cm cubes
For the peanut dressing, whisk all of those ingredients together then cover the tofu and set aside for around 20 minutes (don't worry if you don't have time to let it marinade, just coat and use a good non -stick pan to help it fry in all of those delicious flavours)
⁣Place a frying pan on a high heat with the sesame oil and fry for around 5 minutes on each side
⁣Chop the greens and add to the pan with the tofu to fry (you can place a lid on top to sauté if preferred)
Place the rice noodles in a bowl and cover in boiling water and set aside
⁣Drain the water from the noodles then add to the pan with the tofu, then plate up!
⁣Serve with chopped spring onions, a generous drizzle of chilli oil and a slice of fresh lime

Keyword 15 minute meal, crispy tofu, noodles, peanut recipes, tofu

If you like this recipe why not try my Chilli Peanut Ramen Recipe

dessert Recipe

Raw Cookie Dough Fridge Bar

Posted on July 7, 2020

Only 5 Ingredients Needed For This Cookie Dough

This raw, no bake cookie dough fridge bar is perfect for when you fancy a sweet treat. It only needs 5 main ingredients and can be easily adapted to fit what you have in the cupboards. You can easily swap out the chocolate bar for chocolate chips, oreos, lotus biscuits because it is a really adaptable recipe.

Ingredients Recipe Break Down

Oat Flour – This is a great gluten free alternative to using plain flour in this recipe. Oat flour is a lot more coarse in texture and gives a richer taste.

Peanut Butter- I find that using a peanut butter that is rich in oil and a smooth texture makes the best option for this recipe. If you can, always avoid peanut butters with palm oil – let’s keep our amazon rainforest.

Vegan Butter- Or margarine. There are so many different brands available now, however any will work for this recipe, whether it’s sunflower based, olive oil based or richer in fat – whatever you have at hand.

Extra Toppings

Chocolate – You can get creative and double up the chocolate, or even add up to 300g to create a thick topping.

Filling- Feel free to swap out the Rhythm bars for whatever you have in your cupboards/ what you can get at the shops. Oreo cookies work, lotus biscuits, chocolate chips or literally any chocolate bar you like!

Coconut Oil- If you want to make the chocolate topping a little creamy, please add 1 tsp coconut oil to make this really silky smooth.

As always please feel free to tag me in any remakes of this. Find me on Pinterest or Instagram!

Raw Cookie Dough Fridge Bar

No bake, 5 ingredient recipe that can be frozen or added to ice cream, or just eaten straight out of the fridge when you have a sweet craving.

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Prep Time 10

Servings 8 Slices

Ingredients

1/2 cup Peanut butter | 110g A good quality oil rich smooth works best
2 cups oat flour |160g
1/2 cup butter | 100g
1/2 cup golden caster sugar |80g
3 bars Rhythm 108 | 100g substitute for chocolate chips or other chocolate bar of choice
100 g Good quality chocolate for the topping Optional

Instructions

Add the vegan butter and peanut butter to a large mixing bowl along with the sugar and beat together until combined
Add in the oat flour and mix together (using a silicone spatula is best) until combined
Chop up the chocolate into bite size chunks (around 1cm thick) then add to the cookie dough and mix until evenly dispersed
Pack into a lined brownie tray (a small loaf tin will also work) and set aside in the fridge to firm
If you're adding a chocolate topping, melt the chocolate then pour over the top. It's up to you if you'd like to double up the chocolate layer to make it extra thick
Allow to cool in the fridge then score and slice!

Video

Keyword cookie, cookie dough,, easy recipe, no bake dessert, sweet snack

Find me on Youtube Here!

If you like this recipe, why not try these….

Dinner Lunch & Light Bites Recipe

Gyoza Chilli Noodle Soup

Posted on June 26, 2020

This Gyoza Chilli Noodle Soup has to be one of my favourite recipes so far – mostly because it takes only 15 minutes to create with minimal fuss. Using Yukata vegan friendly gyozas, this is perfect if you’re cooking for friends too.

Breakdown of Ingredients

Sesame Oil- You can use toasted or regular sesame oil for this dish. It really helps create a beautiful nutty undertone in this recipe

Vegetable Stock – This can be made from boiling water and a good quality stock cube, keeping costs down to a minimal

Tamari – You may have noticed that most of my recipes include tamari, mostly because it’s one of my favourite ingredients. Tamari is a gluten free version of soy sauce so this dish can be easily made GF. Swap out the noodles for rice noodles instead to make this gluten free.

Gyozas – These are from the brand yukata. The quality is great and so far have become a staple in the freezer.

Kitchen Equipment:

Non Stick Pan- A good quality non stick pan such as Circulon really helps when frying the vetetables. You will need a pan that has a lid for this dish to help steam the gyozas.

Chopsticks – Have friends coming over for dinner? Chopsticks will add a little more authenticity to this noodle dish, just don’t forget a spoon / ladle to drink that delicious soup with it.

Small Sharp Knife- Having a small sharp knife to finely chop the ginger, chilli and garlic is always a handy tool to have in your kitchen.

If you give this recipe a go please be sure to tag Lucy and Lentils over on instagram!

Gyoza Chilli Noodle Soup

Crispy gyozas in a 15 minute homemade chilli noodle soup. Vegan and really easy to create.

5 from 7 votes

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Prep Time 5

Cook Time 15

Servings 2 people

Ingredients

3 spring onions finely chopped (leave a few to top at the end)
2 tbsp sesame oil
2 tbsp tamari or soy sauce
800 ml vegetable stock made with boiling water and stock cube
3 cloves garlic minced / finely chopped
1 thumb sized piece fresh ginger grated / minced
1 large red chilli substitute for 1 tsp chilli flakes
1 tbsp brown sugar
100 g noodles rice, ribbon or even udon will work
5 tenderstem
6 gyozas I used yukata vegan gyozas
1 tsp sesame seeds to top, optional

Instructions

In a small bowl, combine the minced garlic, grated ginger, tamari, sesame oil, brown sugar (and chilli flakes if you're using instead of fresh) and mix whisk together
Heat a deep pan then add the finely chopped spring onions along with the dressing and fry for around 3 minutes before adding the vegetable stock
In a separate pan, add a drizzle of sesame oil and fry the gyozas on a high heat for around 3-4 minutes until crispy, then pop a lid over the top and steam for around 3-4 minutes
For the last 5 minutes of cooking, add the rice noodles and tenderstem to the pan with the stock, pop a lid over and leave for gently steam for around 4-5 minutes
Serve by adding the soup and noodles to a bowl, top with the gyozas and tenderstem and garnish with any additional spring onions, chilli flakes and a splash of tamari (optional)

Video

https://www.instagram.com/p/CKe0owyhvcr/

Notes

If you're frying the gyozas, simply heat another pan with a drizzle of sesame oil, fry on a high heat until the base has browned, then place a lid over the top to steam for a further 2-3 minutes until done. Then add to the soup just before serving.

Keyword 15 minute meal, chinese soup, gyoza soup, gyoza,, noodle soup, szechuan sauce

If you like this recipe, why not try my delicious home made vegan chilli peanut ramen linked just here.

Bread & Dough Lunch & Light Bites Recipe

Za’atar Pita

Posted on May 11, 2020

A Trip To Tel Aviv

Inspired by my trip to Israel (with the guys from Vibe Israel) here is a really simple pita recipe, which is topped with the beautiful seasoning za’atar. It’s not often I write about my recipes and the inspiration but I loved the whole experience of trying this bread in a busy side street in Jerusalem. It was humid November afternoon and we had been waving through the busy streets in Jerusalem. Our amazing tour guide had just hopped across the stream of people to grab a huge pita, straight off the burner which was topped with garlic, za’atar and lots of olive oil.

As we were all tearing pieces off the bread we listened to a story of how the pitas came about, from the old wives tales of the women creating small businesses selling their version of pita. With tough competition from other bakers, it was about creating the most delicious. It was fascinating hearing how old some of these recipes would be whilst eating away. Either way I hope this version does it justice and inspires you to try za’atar pita.

Break Down Of Ingredients

Quick Yeast

For this recipe, you don’t need to activate the yeast before hand, it’s an ‘all in one’ recipe. The key is to have luke warm water to activate it once mixed together.

Strong White Bread Flour

You can use plain flour however I’d highly recommend strong white bread flour if you can get your hands on some.

Za’atar

I was lucky enough to pick up fresh za’atar from Israel when I visited in 2019. You can find za’atar in most supermarkets however if you have a middle eastern supermarket in your town / city, I will bet they have the best quality produce!

Extra Virgin Olive Oil

Again, sourcing a good quality olive oil will give this recipe a slight edge. Using a beautiful oil to garnish will compliment all of the flavours.

Za'atar Pitas

Za'atar Pitas inspired by my visit to Jerusalem in Israel. Beautifully fluffy on the inside and with a golden surface topped with za'atar seasoning from Tel Aviv.

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Prep Time 1 20

Cook Time 25

Course Bread

Cuisine israeli

Ingredients

380 g plain flour
1/2 tsp salt
1 tsp caster sugar
7 g instant yeast
280 ml lukewarm water
1 1/2 tbsp olive oil
1/2 tsp sea salt
2 tbsp za’atar seasoning
2 tbsp olive oil

Instructions

Simply mix the dry ingredients together in a bowl, then pour in the lukewarm water and olive oil, bring together to form a loose dough
Move onto a floured surface and knead for around 5 minutes
Pop back into the clean bowl with a glug of olive oil at the bottom to stop it sticking, cover in a tea towel and leave to proof for around 1 hour (if it’s cold in your home it make take 1.5-2 hours)
[preheat the oven to 200°C fan]
Once risen, knock back the dough and divide into 4 (you can divide into however many pitas you’d like to make)
Using your fingers, prod the each ball of dough until you’ve created the pita shape (should be around 1-2cm thickness)
Mix the olive oil and za’atar in a bowl and brush over the tops of the pitas and add a good pinch of sea salt to each then bake on a tray for around 12-15 minutes or until golden on top
Allow to cool and dip into some delicious hummus or extra virgin olive oil

Keyword bread, israeli, pita, pitas, pitta, tel aviv, za'atar

Bread & Dough Lunch & Light Bites Recipe

Simple Garlic & Rosemary Focaccia

Posted on May 10, 2020

Vegan

Simple

Yields 10-12 Slices

Ingredients Break Down

Strong white bread flour – Using plain flour will work, however I highly recommend strong white bread flour. It contains more gluten than plain making the dough more elastic.

Quick yeast – like my pita recipe you don’t need to activate the yeast beforehand, it’s all done within one bowl. Top tip, make sure the water is room temperature before adding (this will help activate the yeast)

Good quality olive oil – this recipe includes a lot of olive oil, so finding a good quality product will really help. Even if you use regular olive oil for the main dish, I’d suggest a good quality extra virgin olive oil to coat at the end.

Tomatoes – I’ve added tomatoes to one of the variations, but feel free to have this as simple as possible with just rosemary and salt. In this adaptation I added 3 cloves of roughly chopped garlic and 70g vine tomatoes.

Find me on Pinterest or tag me on Instagram

Garlic & Tomato Focaccia

Easy, no fuss focaccia recipe. Brilliant for those who are new to making bread!

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Prep Time 15

Cook Time 35

Proving TIme 1

Total Time 1 50

Ingredients

320 g strong white bread flour
220 ml luke warm water
Large pinch sea salt
7 g fast yeast
3 tbsp olive oil extra virgin will also work

To top:

3 sprigs fresh rosemary roughly chopped to add to the dough’s surface
3 large cloves garlic roughly chopped to add to the dough’s surface
6 cherry tomatoes halved
2 tbsp olive oil +1 tbsp to drizzle over after baking
1 tsp sea salt

Instructions

Add the flour, yeast and salt into a bowl and mix together
Pour in the 220ml luke warm water whilst bringing the dough together with your other hand, add the olive oil then bring together to form a loose dough
Knead the dough on an oiled surface for around 5 minutes then place back in the bowl with a drop of olive oil to stop it sticking to the bottom and sides
Cover in a tea towel and leave in a warm place to proof for around 45 minutes (or until doubled in size)
Once risen, knock back the dough by kneading for a few seconds then drizzle 1tbsp olive oil in the base of the baking dish / bread pan and place the dough inside, then leave for a further 30minutes

Preheat the oven to 200°C

Once the dough has risen and filled more of the baking tray, gently use your fingers to poke the dough until it gradually spreads to fit snug in the baking dish (this should be a gentle process rather than forcing the dough to stretch)
Fill the dimples made with your fingers with the roughly chopped garlic cloves, tomato halves and chopped rosemary sprigs then drizzle the last 1tbsp olive oil on top & season heavily with the sea salt flakes
Bake at 200°C for 25-30 minutes or until golden on top, allow to cool fully before slicing (this is the hardest part waiting!)

Video

Notes

If the dough is sticking to the surface, add 1 tbsp to help the dough wet and smooth. You want to be able to pick the dough up without it sticking to the base of the bowl or counter top so don't be afraid to add more olive oil at each stage.

Keyword bread, Easy Dough, Focaccia, Garlic bread

If you like this recipe why not try my easy pita recipe. These za’atar roasted pittas are a delicious recipe to have up your sleeve.

dessert Recipe Uncategorized

The Ultimate Chocolate Chip Vegan Cookie

Posted on April 29, 2020

Ultimate Vegan chocolate chip Cookie recipe

Method:

Add the room temperature butter to a bowl along with the vanilla extract and two types of sugar and mix together using a silicone whisk or spatula until smooth

In a separate bowl mix the flour, salt, baking powder and soda together then slowly add to the bowl of butter, mixing it together as you add

One combined, add the chocolate chips (or chopped chocolate) and fold in. Pop the mix in the fridge for at least an hour (even better left overnight)

Once ready to bake, preheat the oven to 170°C

Using an ice cream scoop (or just your hands) roll out equal sized balls and place them with lots of room (as these will expand)

Bake for 10 minutes, then take them out of oven and tap them on a surface (this helps give the crackle effect) then pop them back in for a further 2-3 minutes

Leave to set for 10 minutes (trust me they’re worth the wait) and ENJOY!

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