Tag Archives: dairy free

Orange Polenta Cake

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A delicious, no-comprise allergy friendly bake free from dairy, gluten and wheat. This different texture cake is made with polenta and ground almonds, which really does make an impressive replacement to wheat flour, with the added benefit of tones of flavour. Full of orange zest and topped with crushed pistachios, this is a wonderful light cake perfect for the welcoming the warmer weather.

So, custard season is over! I hear a bit of a sigh of relief all around ūüôā This week, we’re onto something far less risky, although something people will equally question. This is a fantastic, very different, cake recipe, that just happens to be dairy, gluten and wheat free. The texture is incredible; slightly crunchy from the polenta, lighter than you would expect¬†given that it is full of ground almonds, and of course it is packed full of zesty orange flavour.

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This cake would be perfect served for afternoon tea or as a dessert (tell you the truth… we ate it for both!). If I’m honest, I would really have liked a little dollop of creme fresh on the side… but ok… you can’t have everything! If you are not dairy free though, I really would give that a try – it complements both the flavour and the texture perfectly. If you are dairy free, do like me and have a small scoop of ice cream. Sounds weird, but trust me it works.

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I also thought this cake was perfect for this season, for some reason it made me feel so summery – perhaps because of all the pretty bright colours on top – but also the zesty orange hit really made me feel like I was on holiday.

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This cake is incredibly simple to make; pretty much a one bowl mix, pour and bake recipe. I’ve added some chopped pistachios and extra zest on top – it is definitely worth the extra minute of effort. The pistachios are a lovely little pop of nutty sweetness and cut through some of the zest-iness of the cake flavour.

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Hazelnut Meringue Cake

 

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What on earth is a¬†meringue cake?! Keeping all the best¬†features of meringue, but add in a dark, sticky, ¬†hazelnut-y¬†chewiness, lightened by a sweet creme patissiere filling, with refreshing thin orange slices scattered through the middle, and you sort of get the jist… As an added bonus, this dessert is gluten, wheat and dairy free!

This is not a pretty dessert. Despite its fluffy and delicate appearance, it deserves to be smashed to pieces with a fork and gobbled up in seconds. Or at least – that was how we did it! The few lucky ones who got to taste test this recipe quoted it was their favourite bake of mine ever – and coming from them, that’s something! This is especially surprising as this recipe really came about in a funny way; driven by the desire to use up 4 egg whites and half a carton of hazelnut milk, I began really having to search hard for a recipe. Turns out that recipes do not often combine egg whites and milk, but then the wonders of the hazelnut meringue cake came back to me.

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I think this was something I first saw on bake off – and I loved the idea of turning a meringue into something other than a sweet, crispy treat. Although this still retains those things we love about a good meringue, it is also darker, slightly heavier and more chewy – and therefore ever so slightly more like a cake- because it is packed full of very finely chopped hazelnut pieces.

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I have filled the meringue cake with creme patissiere – which is a fancy name for a custard thickened with cornflour. So, as we’ve been practising our custard over the last few weeks, it will be an absolute doddle (which I can promise it will be…as it’s actually easier and much harder to get wrong than custard – the cornflour stops the eggs curdling, so unless you burn it, you’ll be hard pressed to ruin it!)!

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Lastly, buy the best oranges you can and very very thinly slice the segments. By layering these onto the creme pat, before sandwiching the second meringue on top, you’ve created a light, refreshing, fruity cleanser that balances the sweetness of the rest of the dessert. It’s this secret which will keep you coming back for more until it’s all gone in one sitting!

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Filed under cakes, dessert, Fruit, Gluten Free, Meringue

Chocolate Hazelnut Ice Cream

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A smooth, sweet and rich chocolate ice cream, designed to kill those Ben and Jerry’s cravings.¬†With hazelnut chunks throughout, and a simple make at home recipe, you’ll be wondering why you’ve not tried to make your own ice cream before!

Last summer I was lucky enough to be asked to hold on to my Mum’s ice cream machine whilst she packed up her house, preparing to go and teach abroad for a while. I could not have been more excited! Homemade ice cream is just the best; if you’ve never tried it, the best way I could explain it is like this – imagine unlimited flavour options, in a sweet, thick, creamy gelato style ice cream.

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Then, really soon after came the Bake Off episode all about ‘free from’ baking. I was so excited! They were making a dairy free Artic Roll, and I began thinking of all of the different flavour combinations they could do… and to be honest, I felt slightly disappointed that almost all of them used coconut milk, and one of the biggest ‘challenges’ they had was trying to cover up the coconut flavour!

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In this ice cream, we’re using hazelnut milk to full effect; it perfectly compliments the rich chocolate, and we’re adding some chopped hazelnuts for crunch. The end result is perfect – as smooth and creamy as a real Ben & Jerry’s ice cream, and as rich, chocolatey and sweet too. We cheat slightly by strictly making a frozen custard; full dairy ice cream is made by adding whipped cream to a custard, but in the interest of getting a thick, rich, and smooth ice cream at the end, we’re simply going to just churn it as it is.

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The ice cream can be made either with or without an ice cream machine. I would definitely advise you all to go out and buy a cheap (¬£20!) machine, where you freeze the container, then pour in the custard, and turn on the motor. However, if I can’t convince you to do that, then you can make this the old fashioned way, stirring the ice cream vigorously every hour for 3 hours as it freezes up. The results are still good, but you will get more ice crystals then you would in a machine.

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Now I’m just waiting for summer; think strawberry and honeycomb, or eton mess ice cream…At least summers not too far away now!

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Steamed Chocolate Pudding

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A delicious, retro classic. Perfect for feeding a crowd after a meal, this¬†chocolate sponge pudding is sure to¬†delight¬†with it’s rich, chocolate flavour. Serve with hazelnut custard or ice cream.

I often find myself day dreaming about food. I used to think everyone did this (but apparently not?!), and it was during a particularly chocolate filled thought that this recipe came to mind. When I was a child, Cadbury’s steamed chocolate pudding used to be a real treat. Not because they were anything special, but it felt like a treat as they were one of the few puddings we ate that were not homemade.

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Sadly, but expectedly, Cadbury’s steamed chocolate puddings contain rather a lot of dairy goodness, and so it has been a really, really long time since I’ve had one. But I knew that steamed sponge puddings were not meant to be that hard to make… so I thought I really should give it a go. I’m so glad I did; not only was the recipe an absolute triumph, it also inspired the Hazelnut Custard recipe which I posted two weeks ago, which has become a real favourite in our house.

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The hardest thing about this pudding, honestly, was tying up the handle on the pudding basin. If you haven’t got a pudding basin, you can use any heat proof dish – the reason it’s good to use a basin is they have a lip round the top, which is ideal for tying the string round it. My handle turned into some engineered feat of brilliance (read: a lot of unnecessary knots caused by string cut too short!) but worked none the less, and made getting the pudding out of the pot a lot easier!

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If you can handle making the handle, you’re sorted. This is a mix it and go recipe, where all the ingredients get put into a bowl and whizzed together. It would be perfect to make for pudding after a roast or other big family meal. It has universal appeal (who doesn’t love a bit of chocolate?!) and can calmly cook away as you get on with other things.

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And for such a simple recipe, the results are tremendous. Rich and dense chocolate sponge, with a decadent and thick chocolate sauce dripping over the top – an ever so slightly more grown up version of the Cadbury’s favourite. The pudding is perfect served with this hazelnut custard, but would work just as well with ice cream. Along with the custard, this is sure to be a repeated recipe in our house!

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Hazelnut Custard

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Thick, creamy, hazelnut custard. The perfect accompaniment to any chocolate dessert, or simply poured over ice cream. 

Ok, so before I gave up dairy, making custard from scratch seemed like a completely pointless exercise. Why make it when it’s so readily available, in all it’s thick, vanilla-y, custard-y goodness?? And then I realised how much I had taken this for granted when suddenly these options were gone!

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It’s not that you can’t buy dairy free custard – you can, it’s quite good and I eat a lot of it, but sometimes it just doesn’t go with everything. Custard is also a wonderful ‘base’ ingredient that has lots of different uses (ice cream, creme patisserie, the list goes on…), and the dairy free shop bought stuff just doesn’t¬†always cut it.

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I started by trying to make a good vanilla custard, however I have to admit that this recipe is still in development – soy is a strong flavour to try and cover up!¬†But it was in the midst of these failed custards that I found hazelnut custard… Here, there’s no covering up; this is all about letting the hazelnut flavour shine.

The next few week’s recipes will focus on using this hazelnut custard in a different ways; there’s an ice cream coming up that is a particular highlight. So use this week to get perfecting your custard. It’s really not difficult to make at all, and a great excuse to have a few sneaky puddings – try it warm, poured over these classic brownies to start with.

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Apple Dessert Pancakes

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A perfect dessert pancake; light and fluffy yet more indulgent than something appropriate for breakfast. This recipe would be ideal for Pancake Day which is now just around the corner on February 9th!

I really do love Pancake Day; maybe it’s because I’m very non discriminatory – I love all food related holidays!- but a day dedicated (sort of) to pancakes, what’s not to love! That being said, I almost always do the same two types of pancakes on pancake day. A good old crepe and these Blueberry Pancakes. This year, I thought it was time to branch out, so, voila – Apple Pancakes!

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These are as deliciously easy as the blueberry variety; a simple store-cupboard ingredient list, grated apple, and a pinch of cinnamon. To top them, I’ve made some caramelised apple slices which are more than a little bit naughty. The thin slices of apple are gently caramelised in golden caster sugar and butter and by letting them cook gently, the apples get very soft, and almost jelly like. Sounds odd, but trust me it works!

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I drizzled mine with maple syrup – I’ll use any excuse to add a bit of maple syrup wherever it can go, so these pancakes were of course not going to be an exception! A small scoop of ice cream didn’t go amiss either, but this really is entirely optional. Although the pancakes themselves are sweeter than I would make for breakfast, I need the ice cream to really make it feel like dessert.

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The other great thing about these pancakes (just in case I haven’t already given you reason good enough!) is that you can do them easily for a crowd. These pancakes keep really well once baked; just put in a foil covered oven proof dish to reheat again when needed. And if there’s something I like even more than eating the pancakes, it’s sharing the day with a big group of people, all huddled round a small table, stuffed to the brim, but begging for just one more pancake!

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Chocolate Pear Pudding

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The perfect dessert when you’re in a rush¬†or need to feed a crowd.¬†Relying on store¬†cupboard ingredients and a bit of oven magic, this¬†dessert needs less than 10¬†minutes of your time. All you have to do is open a tin and stir…

This is a very nostalgic dessert for me. Perhaps one of the first recipes my mum ever made from Nigella Lawson’s ‘Nigella Express’ recipe book, it is one we still come back to regularly. The beauty of it is simple; a warm, self saucing chocolate sponge pudding with hot, gentle tinned pears spread throughout that requires under 10 minutes of your time. You probably have most of the ingredients in your house already – perhaps just missing the tinned pears – so do like me and start keeping¬†a few tins handy!

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Even more than its delicious simplicity, the recipe is an absolute doddle. In true Nigella style it is a throw-it-all-in-a-bowl-and-mix-it kind of recipe. And, actually, if you have a food processor, the mixing work is done for you.

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The key to getting this dessert spot on every time in my book is to undercook it vs the original Nigella recipe. I only cook mine for 20 minutes, and this ensures that I’m left with delicious hot batter all around the pears, making this a wonderful dessert of contrasts. I get a light and fluffy sponge with some crispy outer bits, piping hot juicy pears, and around it a sauce like batter with an intense chocolate flavour. It also makes the recipe incredibly forgiving to a little bit of over or under baking!

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If I’m in the mood, I’ll sometimes go one further and actually make chocolate sauce to drizzle on top for an even more indulgent pudding. A little scoop of ice cream never goes amiss either…

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Raspberry Marshmallows

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Light as air,¬†melt in the mouth, flavoursome Raspberry Marshmallows. These are the absolute indulgent treat;¬†if you’ve never had a homemade marshmallow before now, then I’m¬†begging you to try this recipe!

As I mentioned before, I’m lucky enough to have gotten engaged to my boyfriend (or I suppose Fianc√© now, although neither of us can say the word with a straight face!) in October. We’ve done a fair bit of wedding planning, including booking our venue, but it was whilst searching for one that I had my very first homemade marshmallow.

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As we went from venue to venue, plied with champagne and chocolates (not dairy free, unfortunately, although of course Matt did not complain!), we were really beginning to flag. And then, at the lovely Stanwell House Hotel in Lymington, they had trays and trays of these perfectly formed, identical, pink raspberry marshmallows. They were just…. amazing. So much so that although the venue wasn’t perfect for us, I couldn’t stop myself from going on and on about how amazing it was (read: the marshmallows completely overtook my opinion of everything else!).

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After eating a homemade marshmallow, I think it will be hard to ever eat a shop bought again. These just literally melt in the mouth… they’re so light and airy, and surprisingly less sweet than usual. Don’t get me wrong – they are still by far the sweetest thing I’ve ever baked. But as they’re not as sweet as usual, you can eat more… which is definitely dangerous.¬†The other way in which they significantly differ is flavour. There’s no way you could mistake these for anything other than raspberry flavoured; whereas those pink marshmallows you buy in the supermarket bags – any idea what flavour they are? – they’re raspberry too!

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Before I started looking at homemade marshmallow recipes, I wasn’t really sure what was in them. When you look at the back of a shop bought packet, the ingredients are really a little vague. Proper marshmallows are egg white, sugar, gelatine, and flavouring – and are simpler to make than I thought. I’m not going to pretend that this is a super simple bake as it definitely requires a sugar thermometer and ideally a free standing mixer or second pair of hands. It also requires multitasking – they key to perfect marshmallows is getting your egg whites and sugar syrup ready at the same time. Even I will admit that I failed miserably on this at the first time – my egg whites got way over whipped, so I had to bin them and start again… whoops!

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I would definitely advise making these for a large group (or take the rest into the office!) as it makes a surprisingly huge amount from only two eggs, and this will help reduce the risk of eating them all… something I did seriously have to think about! I now daydream about the many other possible flavours I could make,¬†so watch this space for more!

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Pecan Cinnamon Rolls

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Pecan Cinnamon Rolls – a soft, chewy, sweet and light bun filled with chopped pecan nuts and cinnamon. Delicious and really easy to make at home, you’ll be making these bakery-perfect in no time.

One of my aims for last year was to continue to expand my bread making skills. Suffice to say that by the time Summer came, I had gotten a bit lazy. Apart from the odd focaccia and pizza base, I hadn’t made bread in quite a while, and then I saw these in a bakery whilst walking around our town centre. Well, how could I not be tempted to try and recreate them at home?!

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I’ve only once made anything similar – these¬†Christmas Chelsea Buns – so although I was familiar with the concept of making an enriched dough, I’m by no means an expert. The end result should be a dough that is richer and sweeter than normal bread, softer and more buttery, and lighter from lots of tiny airholes. However complicated that might sound to achieve you really don’t need bread making experience to get these perfect. The main thing is just to knead until your arms hurt. And then knead some more!

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The end result is definitely worth the effort Рa soft, chewy, ever-so-slightly sticky bun, with layers of sweet cinnamon and chunks of crunchy pecans throughout. Surprisingly not too sweet, but sweet enough to have alongside a strong coffee РPerfect for a mid-morning treat. As you can prove them overnight in the fridge, you can treat yourself to some freshly baked goods for a late breakfast, ideal on a lazy day.

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The buns get their classic shine from a little drizzle of sweet, sticky, maple syrup. It just begs to be put with warm spices like cinnamon,¬†and used sparingly, the flavour doesn’t overtake the rest. It just makes for an irresistible bun, where eating them one at a time is certainly not an option!

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Salted Caramel Nuts

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Salted, caramelised nuts; a great skill to have up your sleeve Рuse to top desserts or bakes, or even just eat straight as they are!

These nuts are simply delicious. They are dangerously moreish and unfortunately simple. Sugar work is made out to be an extremely complex thing- but as long as you have plan white caster sugar and a thick bottomed, scrupulously clean pan it’s a doddle.

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I first made these with Christmas in mind, but now find myself fantasising of all sorts of bakes which could involve these. You could use any nuts; I tried hazelnuts and pecans and both were brilliant. Think of the hazelnuts with delicious, vanilla ice cream. Think of pecans on a stack of pancakes!

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I’m not going to give you the best step-by-step instructions of making caramel in this post. Perhaps I will at a later stage when I can master taking photos and watching the sugar like a hawk at the same time! If you’ve never done it before, I would take some time to google making caramel, so you get a feel for what to do – but the best thing you can do, by far, is practice. Be prepared that it might be slightly over or under caramelised the first time – but trust me, perfection will come quickly, and it is so worth it once you get there.

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