5 Simple Salad Dressings

With the weather finally warming up again this week I thought it was about time I blogged our favourite simple salad dressings. I don't usually buy pre-made dressings, other than mayonnaise, as they're pricey and I like to customise our salad dressings to our tastes.

All you need is some measuring spoons and a jam jar, no special equipment.  Once made the dressings will keep in the fridge for a couple of days in the jam jar, just give them a good shake before you use them.

Lemon Dressing

90ml/6 Tblsp oil
30ml/2 Tblsp lemon juice
salt and pepper to taste

Honey/Maple and Mustard Dressing

90ml/6 Tblsp oil
45ml/3 Tblsp white vinegar
1 Tblsp Dijon mustard
1 Tblsp honey or maple syrup
salt and pepper to taste


Balsamic Dressing

90ml/6 Tblsp oil
2 Tblsp balsamic vinegar
1 tsp lemon juice
salt and pepper to taste


French Dressing

1/2 clove garlic, minced or 1/2 tsp garlic powder
1 tsp Dijon mustard
30ml/2 Tblsp white vinegar or lemon juice
60ml/6 Tblsp oil
salt and pepper to taste

Yoghurt Dressing

5 Tblsp/75ml or 1/3 cup natural yoghurt (can use dairy free)
2 Tblsp/30ml white vinegar or lemon juice
15ml/1 Tblsp oil
salt and pepper to taste
1 or 2 Tblsp fresh herbs, finely chopped (optional)
1 clove garlic or 1 tsp garlic powder (optional)

To make any/all of the dressings above simply put all the ingredients into a jam jar, screw on the lid, and shake until completely combined.  Use immediately or store in the fridge, remembering to shake the jar again before using the dressing.

1 comment Basics, Dinners, Lunches, Make it yourself, Salad, Sauces, Vegan, Vegetarian

Easy Shortbread Biscuits

I've baked these biscuits so many times that I've memorised the recipe, and I usually have to make a double batch.  We sometimes add a teaspoon of cinnamon or some orange zest for a change, and they are delicious with chocolate drizzled over as well.  These biscuits melt in your mouth and are proper buttery, delicious traditional shortbread.  

Easy Shortbread Biscuits

125g butter, softened (at room temperature)

55g sugar

180g plain flour

Preheat your oven to 190C/375F/Gas Mark 5 and line a couple of baking trays with non-stick baking paper or a reusable liner.

Beat the butter and the sugar together until noticeably paler in colour, the mixture should be smooth.  Stir in the flour until the mixture is a smooth paste.  You can freeze the mixture at this point if you want, or refrigerate the dough to bake later.  Tip the mixture onto a work surface and gently press or roll out the dough until 1cm/½in thick.

Cut the dough in to fingers and put on to the lined trays.  Prick each biscuit lightly a few times with a fork.  Put the trays of biscuits into the fridge for half an hour.  Don't miss out this step.  It allows the dough to rest and stops the biscuits from spreading too much when baked.  Sprinkle with a little sugar if you want.  Bake in the preheated oven for 15-20 minutes, or until pale golden-brown.  Leave to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.  Store in an air tight container.

Leave a Comment Basics, Biscuits, Make it yourself, Vegetarian

Pulled Jackfruit Tacos

We've recently been trying out some vegan dishes and experimenting with including more plant based meals in our diet.  It's a great way to broaden our tastes and of course eat more vegetables and pulses.  My family will usually eat most things if they taste good enough to satisfy their tastes, and this meal was a hit with everyone.  Most of my family didn't even realise that there was no meat at all in the dish, jackfruit is great at absorbing flavours and has a 'meaty' texture.

With the recent unseasonably warm weather, these tacos were perfect for a weekend supper sitting out in the sun.  I never thought we'd be able to do that in the UK in Febriary, we had snow at the beginning of the month!  

Pulled Jackfruit Tacos

2 large onions, thinly sliced into strips

4 Tblsp oil

2 tsp Tamari, or soy sauce

3 tins green jackfruit in water, about 400g each

8 Garlic cloves, roughly chopped

2 tsp Cumin seeds, ground

2 tsp Garlic powder

3 tsp Smoked paprika

½ tsp Chilli powder, to taste

salt and pepper to taste

300ml vegetable stock

To serve

8 soft tortillas, or more

1 or two red onion, finely sliced

2 peppers, deseeded and thinly sliced

1 or 2 avocados, sliced

fresh coriander, roughly chopped

Preheat your oven to 200C.  Cook onion in oil on a low heat for 10 minutes until softened and sweet, be patient and don't rush this step.  Drain the jackfruit then break up into smaller chunks.  Add to the onions with all the remaining ingredients.  Increase the heat and cook over a high heat for 5 minutes or more until the liquid has been absorbed.

Tip the jackfruit mixture on to a lined oven tray and spread out to an even layer.  Bake for 45 minutes to an hour, stirring twice during cooking.  You want the jackfruit to be lightly browned and no longer overly moist.  Serve on soft tortillas with sliced avocado, red pepper, red onion, a sprinkle of sliced chilli and fresh coriander.

Leave a Comment Dairy free, Dinners, Make it yourself, Meatfree Monday, Vegan

Honey, Lemon, and Ginger Drink, natural cold/flu soother

It's that time of year again, lots of colds and sniffles about, tickly sore throats too.  Having four children at three different schools, and a husband who travels to and from work on the bus, there's lots of potential for us all to catch the latest cold/flu/cough that is doing the rounds.

I've been making this drink for my family for years, so simple and tasty, yet so soothing for those with the lurgy.

You can chill the drink and have it cold, or drink it warm, whichever you prefer.  Don't pay for special cold/flu relief drinks, this mug of goodness costs pennies and contains only natural ingredients..

Honey, Lemon, and Ginger Drink

Makes 2 generous mugs

Juice of 1 lemon, or 4 Tblsp lemon juice

2 pinches of ground cinnamon (optional)

2 pinches of ground turmeric

1cm piece ginger, very thinly sliced or grated

2 Tblsp honey, or more to taste (substitute for vegan alternative, if necessary)

Boiling water, cooled for 5 minutes

A few fresh mint leaves (optional)

Divide the ingredients between two mugs, add enough hot water to fill each mug, then sip slowly to soothe. Alternatively leave the mixture to cool, chill in the fridge and drink chilled.

  

Leave a Comment Basics, Drink, Make it yourself, Vegan, Vegetarian

Pumpkin Spice Granola

It's now autumn and there's a proper crispness to the air, the leaves are starting to turn, and it's officially time for everything pumpkin spice. I'll share my pumpkin spice mix recipe later this week,  which I add to coffees and hot chocolates, but for now you'll have to make do with this Pumpkin Spice Granola. 

I had some roast butternut squash/pumpkin leftovers and pureed them thinking I would use it in baking, but I was due to make a batch of granola and thought why not add the puree along with some syrup/sugar and oil to make a kind of sweet pumpkin pie flavour granola?

I quick look on Pinterest told me that this idea had definitely been tried before so I took a look at several different methods and recipes before I experimented with a few small batches, and finally came up with our version.

This recipe makes enough for our family of 6 to have it for breakfast for 5 days. If you have 1/3 cup servings then it makes about 27 of them. We usually have the granola with milk or yoghurt. Depending on how much time we have in the morning I sometimes make the granola into parfaits with fresh/tinned fruit or homemade fruit compote and yoghurt. 

Pumpkin Spice Granola

575g/6 cups rolled oats (can use gluten free oats, if necessary)

110g/1 cup whole or roughly chopped almonds 

100g/1 cup mixed seeds 

250ml/1 cup pumpkin puree 

250ml/1 cup oil 

250ml/1 cup golden/maple syrup 

1 tsp cinnamon 

1 tsp ground mixed spice 

1 cup dried cranberries or raisins/sultanas 

Preheat your oven to 180C/160C Fan/350F/Gas Mark4. Line one or two oven trays with non stick baking paper or foil. Mix the oats and seeds together. Whisk the pumpkin puree, oil, syrup and spices together until completely combined. 

Pour the lovely spiced syrup over the oats, nuts and seeds then stir until evenly coated. Spread the granola mixture in a thin layer over your lined tray/s and bake for 15 minutes in your preheated oven.  

Take the trays out of the oven, give everything a good stir, spread the granoa into a thin layer and bake for a further 15 minutes. Remove from the oven and leave to cool. The granola will crisp up as it cools. Mix through the dried fruit once the granola has cooled completely. Store in an airtight container for up to a week.

Leave a Comment Breakfast, Dairy free, Gluten-free, Make it yourself, Vegan

Chana Masala

This is such a quick and cheap dinner, using mostly store cupboard ingredients.  I tend to buy fresh ginger then finely chop/grate it and freeze it until I need it, the same with chilli.  There's usually some great yellow sticker bargains to be had on ginger and chilli if I'm at the supermarket at the right time or I buy them from our local ethnic supermarkets.  We're really fortunate to have several amazing shops within a two mile radius which stock a wide selection of herbs, spices, exotic vegetables and fruits, and international cooking ingredients, at prices much cheaper than our usual supermarkets.     

This is a brilliant dinner for a busy weeknight, very filling and with good strong flavours.  I blend the garlic, ginger, chilli and coriander mix then freeze it in batches because it saves time, and the mix can be used as a base for lots of different curries.

Chana Masala

2 x 400g tin chickpeas, drained

1 Tblsp vegetable oil 

1 tsp cumin seeds 

1 large onion, finely chopped 

6 garlic cloves 

25g root ginger 

30g fresh coriander 

2 or more green chillies, finely chopped  

1 Tblsp ground coriander 

1-2 tsp chilli powder (to taste) 

1 tsp ground turmeric 

400g tin chopped tomatoes 

550g tin potatoes, drained 

1 tsp garam masala  

1 tbsp lemon juice 

Put the drained chickpeas in a saucepan and add enough water to just cover them.  Bring to a simmer and cook for 5 minutes then drain, keeping the cooking water.  

Heat the oil in a large, heavy-based pan over a medium heat.  Once the pan is up to temperature, add the cumin seeds and cook for a minute or two until fragrant.  Add the onion and cook until softened and golden.  Don't rush this step, take your time cooking the onions for around 10 minutes, stirring regularly. 

Whilst the onions are cooking, either use a stick blender or food processor to make the garlic, ginger, fresh coriander and chillies into a paste. 

Once the onions are soft and golden, pour the spice paste into the pan and cook for a couple of minutes before adding the ground coriander, chilli power and turmeric and cooking for a further couple of minutes.  You may need to add a little more oil and stir the mixture constantly so it doesn't catch on the bottom of the pan.  

Stir in the chopped tomatoes, drained tinned potatoes, chickpeas, and the chickpea cooking water, then bring to boil.  Turn the heat down to low and simmer for 20 minutes or until the curry has thickened. 

Remove from the heat, stir  through the garam masala and lemon juice.  Leave to cool for a few minutes then serve with a garnish of chopped fresh coriander.

1 comment Basics, Dairy free, Dinners, Live Below the Line., Make it yourself, Meatfree Monday, Vegan, Vegetarian

Speed Baking - Versatile Vanilla Cookies

Who doesn't like a cookie with a well earned cuppa? I bake most days and this is one of my go to recipes for cookies which are tasty, easily adaptable, and quick to make.  It's also a fab recipe for when children announce there is a bake sale the next day.

Versatile Vanilla Cookies

Makes about 30 cookies

225g butter, softened but not melted
140g sugar
1 free range egg yolk, lightly beaten
1 tsp vanilla bean paste
280g plain flour

Put the butter and sugar into a large bowl and beat until light and fluffy.  Beat in the egg and vanilla before stirring through the flour until completely combined. 

Chocolate Chip Cookies:

Mix through 150g chocolate chips.  Roll tablespoonfuls of the dough into balls, flatten slightly then place onto baking sheets lined with non stick baking paper - leaving room for the cookies to spread.  Preheat your oven to 190C/170C Fan/375F/Gas Mark 5 and bake for 12 - 15 minutes or until golden brown.  Leave to cool on the baking sheets for 5 - 10 minutes before transferring to a cooling rack to cool completely.

To make round or thumbprint cookies:

Roll tablespoonfuls of the dough into balls, flatten slightly then make a dent with a spoon.  Place on to trays lined with baking parchment, leaving room for the cookies to spread. Put a small dollop of jam, lemon curd, or chocolate spread into the indents.  

Thanks so much to my perfectly manicured friend who was a hand model in exchange for cookies.

Preheat your oven to 190C/170C Fan/375F/Gas Mark 5 and bake for 12 - 15 minutes or until golden brown.  Leave to cool on the baking sheets for 5 - 10 minutes before transferring to a cooling rack to cool completely.

Rolled and cut out cookies:

If you want to make shaped cookies you will need to chill it first to make it easier to work with.  Divide the mixture in half, shape into flat discs, cover with cling film and chill in the fridge for 30 - 60 minutes. 

Roll out the dough between two sheets of non stick baking paper until it's about 3mm or 1/8 inch thick. cut out your shapes then carefully transfer them to lined baking sheets - leaving room for the cookies to spread.  

Preheat your oven to 190C/170C Fan/375F/Gas Mark 5 and bake for 12 - 15 minutes or until golden brown.  Leave to cool on the baking sheets for 5 - 10 minutes before transferring to a cooling rack to cool completely.

Leave a Comment Basics, Biscuits, Make it yourself, Snack, Snacks, Vegetarian

Belgian Buns

I have baked several batches of these buns recently, they have proved to be very popular indeed. Belgian Buns normally cost around £1.20 for a two pack in the supermarket. This recipe makes between 12 and 14 buns and costs £2.61 for ingredients, much cheaper and tastier than the supermarket version.  

You can vary the filling to suit your tastes, I've used sultanas, cinnamon and sugar here but have previously spread a small pot of ready made custard over the dough before sprinkling on the fruit and cinnamon as a cheats creme patisserie filling.  

Belgian Buns 

450g strong white bread flour 32p

7g sachet fast action yeast 12p

50g sugar 4p

1 tsp salt 1p

2 large free range eggs, beaten 34p

50g butter, melted and cooled to room temperature 29p

150ml room temperature milk 7p

180g dried fruit 32p

50g sugar 4p

2 tsp cinnamon 3p

For the icing:

200g icing sugar 34p

4 - 6 teaspoons of water

Glace cherries, halved 69p

In a big bowl, mix together all the dry ingredients, make a well in the centre then add the beaten eggs, milk and melted butter.  Stir until combined then knead in a stand mixer or on a lightly floured surface for around 10 minutes until smooth and stretchy.

Put the kneaded dough into a lightly oiled bowl and cover with cling film.  Leave in a warm place for about an hour or until doubled in size.

Line two large baking trays.  Turn out your risen dough and knock back.  The dough will be quite stiff.  Roll out to a large rectangle, around 45cm x 30cm.  Now, scatter your dried fruit over the dough in an even layer.  Mix the cinnamon and sugar together then sprinkle over the dough.  

Starting with the longest side, roll your rectangle into a big sausage and pinch the join to seal.  Rock back and forth to get a good shape, and slice into 12 or 14 portions.  Put the dough swirls cut side up on the lined trays, leaving room for them to spread.  Cover with clingfilm and leave to prove for another 30 - 45 minutes.

Whilst the dough is proving preheat your oven to 180C/160C Fan/350F/Gas Mark 4.  Bake the dough swirls in the preheated oven for around 15 minutes.  Keep an eye on them from about 12 minutes because they can go from golden to burnt very quickly.  Cool the buns on a wire rack.

Once the buns have cooled completely you can ice them.  Measure out your icing sugar and gradually add the water, a teaspoon at a time, until it’s a thick white paste. You don't want the icing to be too thin or it will run off the buns or be too transparent. If your icing is too thin, just add a little more icing sugar to get the consistency that you want.  Spread icing over the top of each bun then put half a cherry on top.  These buns are best enjoyed the day you bake them, you can enjoy them the day after too, just keep them in an air tight container overnight.

  

8 comments Basics, Bread, Make it yourself, Snack, Snacks

Bagels

My family really enjoy bagels, especially for hearty packed lunches.  They are expensive to buy, usually costing between £1 and £1.60 for a 4 or 5 pack from the supermarket.  I baked a dozen bagels and they cost 47p to make, not counting energy/cooking fuel costs.

You could add chopped, finely cooked onion and garlic to make the bagels more flavoursome, or for sweet bagels add some ground cinnamon and a couple of handfuls of raisins.  I used white bread flour to make these bagels, if using wholemeal bread flour you will need to add a little more water (3 - 6 tablespoons) and they will take longer to rise.  

Bagels

500g strong bread flour - 32p

7g instant yeast - 11p

10g salt - 1p

1 Tblsp golden syrup or sugar - 3p

250ml lukewarm water - free

Mix everything together to form a dough and then knead it really well, for about 15 minutes in a mixer or slightly longer by hand. It is quite a firm dough. Leave to prove until almost doubled in size.  

Knock the dough back then divide into 12 portions, my plain dough weighed 65g a portion. Roll each piece of dough into a long sausage shape then join the ends and roll to seal the join. Leave to prove again for around 30 - 40 minutes. 

Thanks to my husband for being the hand model

Preheat your oven to 240C/220C Fan/Gas Mark 9. Put a pot of water on the stove and bring the water to just simmering, not actively boiling, and cook the bagels for a minute each side. Drain then put on lined baking trays. Cook the bagels in the preheated oven for around 15 - 18 minutes.

Leave a Comment Basics, Bread, Breakfast, FFTO, Lunches, Make it yourself, Snack, Snacks, Vegan

Homemade Fruited Teacakes

My 3 daughters love making, and eating, all sorts of different breads.  Toasted teacakes is one of their favourite after school snacks.  We baked some teacakes on the weekend, they taste so much better than shop bought ones and were devoured still warm from the oven.

These teacakes freeze well, I often bake a double batch and stash them in the freezer otherwise they would all get eaten straight away.  There's also only one proving time, just knead, shape, prove then bake.  The ingredients to make a batch of 10 large teacakes cost 78p, just under the cost of a 4 pack of teacakes from the supermarket.  That means you can make 2.5 times more teacakes if you make them yourself for the cost of buying them.   

Making your own breads, rolls and buns also means you can tailor them to your tastes.  Sometimes we add dried apple pieces as well as raisins/sultanas or some dried apricots.  Baking bread is also a great school holiday activity as it keeps children amused, can be fitted in around other activities, and they can devour the result.

Homemade Fruited Teacakes

700g strong white bread flour
50g white vegetable fat, I used Trex
50g caster sugar
1 tsp salt
1 sachet (7g) instant yeast
430ml lukewarm milk
125g dried fruit, we used sultanas

Line two baking trays with non-stick baking paper,  Put the flour into a large mixing bowl, or the bowl of a stand mixer.  Rub the vegetable fat into the flour.  Add the sugar, salt and stir through.  Add the yeast then make a well in the centre and add the warmed milk.  Mix until a sot dough forms.  Knead the dough on an unfloured work surface for 10 minutes or knead with a dough hook in your stand mixer for 5 - 7 minutes.  Work in the dried fruit, divide the dough into portions.

Shape each of the 10 dough portions into a round then flatten with your hand to about 1cm (1/2 inch) thick.  Put 5 dough portions on each baking tray, allowing room for spreading.  Cover with greased cling film and leave to prove until doubled in size.

Preheat your oven to 220C/200C Fan/Gas Mark 7.

Bake the teacakes for about 15 minutes, they should be golden on top and sound hollow when tapped on the bottom.  Transfer to a wire rack to cool completely or until they are cool enough to devour.

Leave a Comment Basics, Bread, Breakfast, Make it yourself, Snacks, Vegetarian