Sourdough Discard Vegan Chocolate Cake

When you first get a sourdough starter going, you may end up with a lot of discard. And if you are like me who just don't have the heart to throw it out, you will look for ways to use up the starter!   Don't ditch it, use the discard starter for this amazing cake. 

This rich chocolate cake contains neither eggs nor dairy.

Ingredients:

• 1 cup plain flour
• 1 cup packed brown sugar
• ¼ cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unfed discard sourdough starter
• ½ cup cold water
• 1 tbsp vinegar, cider or white
• 2 tsp vanilla extract
• ⅓ cup olive oil, plus more for greasing

Method:

Preheat oven to 180ºC/160ºC for fan assist oven. Grease an 8" x 8" baking pan. Line the bottom with a baking paper.

Combine flour, brown sugar, cocoa powder, baking soda and salt in a medium bol.

Combine discard sourdough starter, water, vinegar, vanilla extract and olive oil in a jug.

Add the wet ingredients  to the dry ingredients. Stir until moistened and well combine. Pour the batter  into the prepared pan.

Bake for 25-30 minutes or until a skewer inserted in the center of the cake comes out clean. Cool the pan on a baking rack. Once completely cool, sliced into desire size and enjoy!

Easy Blackberry & Apple Jam

This Blackberry & Apple Jam is simple to make, utterly delicious and made with no pectin added into it. Once you tasted this amazing jam, you will be foraging for blackberries every year to make it! I was given loads of homegrown apples. I can go for my favourite Apple Crumbles with Blackberries but I chosen to do something different! Been looking online & found a few recipes which I adapt them to my way.

A simple and delicious Blackberry and Apple Jam where the fruits  are all cooked in one pot.

Ingredients:

• 600g blackberries, washed and drained
• 600g cooking apple, peeled, cored and cut into berry sized chunks.
• 1kg granulated sugar
• 300ml water
• 10g butter

Method:

Put the water and apple chunks in a preserving pan and simmer gently until soft, it will takes about 5-7 minutes.

Add the blackberries, bring to boil and simmer until soft for another 15-20 minutes. 

Add the sugar off the heat, stirring to dissolve the crystals.

Heat the pan gently to ensure all the sugar dissolves, then boil rapidly for 10 minutes, stirring regularly.

Take off the heat and test a large drop of jam on a chilled saucer. If the jam crinkles after a couple of minutes, it is then ready. If not, boil for another 2-3 minutes and repeat test until the jam is ready.

Remove excess scum with slotted spoon and then stir in the butter to remove the rest.

Ladle into sterilised jars. Makes about 6 x 300ml jars, approximately.

Pumpkin Mantou (Steamed Bun)

Soft, fluffy and lightly sweetened. This Chinese steamed buns or known as Mantau are usually without fillings and normally eaten plain. Mantau is a basic staple in northern China . Mantou is mostly served as breakfast in restaurants and food carts. The traditional Mantau usually is made with flour, yeast and water. However you can add vegetable puree such as sweet potatoes, milk or pumpkin or any thing that you can think off!!

I like to make mine with pumpkin paste as it gives the nice yellow colour. 

Ingredients:

• 110g pumpkin puree
• 40g castor sugar
• 250g pau flour or plain flour
• 1 tsp instant yeast
• 1 tsp baking powder
• ⅛ tsp salt
• 15g vegetable oil
• 50-60ml water

Method:

For pumpkin puree: Steam pumpkin over medium heat for about 10 minutes. Blend until smooth, set aside to cool.

Add 25ml of water to the instant yeast, mix well. Set aside  for 5 minutes.

In a mixing bowl, combine pau flour/plain flour and baking powder. Sieve and add in sugar and salt to combine. Add in pumpkin puree to roughly incorporate.

Add in oil and yeast mixture and knead. Add the remaining water bit by bit to the dough. You do not need to finish all the water. The amount of water is subject to how concentrated the pumpkin puree is. When a rough dough is formed, transfer it to a working surface and continue kneading until the dough is no longer sticky, soft and smooth.

Place the dough in a lightly oil bowl, cover with cling film. Let the dough rest for 20 minutes in a room temperature.

Lightly dust the working surface with flour. Gently punch down the dough to deflate and knead it for 1-2 minutes.

Rough the dough into a rectangle. With a pastry brush, remove any excess flour on the top surface and brush a thin layer of water on it. Starting from the wider edge, roll up the dough like a swiss roll

Roll the elongated dough out until it reaches a length of 45-50cm. Cut both ends and divide the remaining dough into 6-8 equal portions.

Place each portion on a piece of baking paper. Proof them for another 30 minutes until double in size. You can also proof the mantau inside the bamboo steamer with lukewarm water underneath. You can also proof inside an oven (without power).

Starting from cold water and with medium heat, steam the mantau for 18-20 minutes, depending on the size of the mantau. Once it is done, open the lid slightly to release the heat for 5 minutes. Transfer the bamboo steamer away from the water and let it stand for another 2-3 minutes before removing the lid. With this, the mantau will not shrink after cooling down

Blueberry, Almond and Lemon Cake

This Blueberry, Almond and Lemon Cake is so soft and fluffy! The juices of a zingy lemon and plump blueberries bleed into the sweet sugar icing and sponge, packing the cake with flavours.

I was craving for some lemony cake and decided to search online and came across this cake by Yottam Ottolenghi. It is simple yet irresistible and easy to make ! This cake won't fail to impress. With fresh fruity flavours, this classic loaf is the perfect accompaniment to your afternoon tea. 

And most important it is delishhhh!😋

Ingredients:

• 150g unsalted butter, room temperature with extra for greasing
• 190g caster sugar
• 2 lemons, finely grated the zest to get 2 tsp, then juice to get 2 tbs
• 1 tsp vanilla extract
• 3 large eggs, beaten
• 90g self raising flour, sifted
• ⅛ tsp salt
• 110g ground almonds
• 200g blueberries
• 70g icing sugar

Method:

Preheat oven to 200°C/180°C for fan oven assist. Grease and line a loaf tin 11cm  x 21cm, set aside.

Place the butter, sugar lemon zest, 1 tbsp lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Beat on high speed for 3-4 minutes, until light, then lower the speed to medium. Add the eggs, in small additions, scraping down the sides of the bowl. The mix may split a little, but not to worry, it will come back together. Add the flour, salt and almonds in three additions. Finally fold in 150g of blueberries, by hand and pour the batter into the prepared loaf tin.

Bake for 15 minutes, then sprinkle the remaining 50g of blueberries over the top of the cake. Return to the oven for another 15 minutes, until the cake is golden-brown but still uncooked. Cover loosely with tinfoil and continue to bake for another 25-30 minutes, until risen and cooked. Test by inserting a skewer into the middle, it's ready if it comes out clean. Remove from the oven and set aside, in its tin, to cool for 10 minutes. Then remove from the tin and place on a wire rack to cool completely.

Meanwhile, make the icing. Put the remaining tablespoon of lemon juice into a bowl with the icing sugar and whisk until smooth. Pour over the cake and gently spread out, blueberries on the top of the cake will bleed into the icing a little, but don't worry, this will add to the look.

Starbucks copycat Lemon Drizzle Loaf

If you like the Starbucks Lemon Loaf then you will love this delicious, moist lemon cake recipe that's made completely from scratch in less than 15 minutes. 

It's buttery, moist, bursting with lemon flavour, and topped with sweet lemon glaze. The lemon loaf cake itself is perfectly lemony, and the lemon glaze boosts the lemon flavour even more. Lemon lovers will be in their glory!

Like bees on a honey pot, everyone lept on the cake and it quickly vanished into happy, chattering mouths. Everyone without exception, agreed that proper lemon drizzle cake is superior. Sorry Starbucks.

It's effortlessly simple !

Ingredients:

• 3 large eggs
• 170g self raising flour, sifted
• 170g caster sugar
• 170g unsalted butter, softened
• zest of 2 lemons

For the drizzle:

• juice of 2 lemons
• 110g icing sugar, sifted

Method:

Grease a bread tin (2lb tin) and line with a baking paper. Pre-heat the oven at 180ºC/160ºC for fan assist oven.

Cream all the cake ingredients in a large mixing bowl until its a nice smooth batter. Pour into the prepared tin and bake for 30-35 minutes or until the skewer inserted into the centre comes out clean. 

While you are waiting, mix together the icing sugar and lemon juice until totally smooth. Leave it a side.

When the cake is ready, take it out from the oven. Use a skewer to poke holes all over the cake, all the way down to the bottom. Pour over the lemon glaze. and leave it to cool.

Remove from the tin and slice into manageable pieces. Enjoy!

Sourdough Bagel

Only a few ingredients and minimal steps are needed for this simple overnight recipe. And it makes the most delicious, chewy bagels you'll ever have!!

Ingredients:

• 110g sourdough starter
• 165g water
• 25g sugar or honey
• 8g fine sea salt
• 330g bread flour
• 1 tbsp baking soda, for boiling water

Optional toppings:

• sesame seeds, white or black
• poppy seeds
• nigella seeds

Method:

Add the sourdough starter, water, flour, honey or sugar and salt in a large bowl. Stir with a spoon to combine.

Then knead the dough with your hands until well mixed, about 5 minutes. Cover the bowl with a damp towel or plastic bag and rest for 30 minutes.

Stretch and fold the dough. Rest for another 30 minutes.

Divide the dough into 6 pieces weighing approximately 100g each.

To shape the bagels, roll each lump into a rope approximately 12 inches long and then firmly press them together. Let the ends overlap by about 3 inches so you get a nice strong seam.

Line a sheet pan with baking paper. Lightly grease the baking paper with spray oil. Place the bagels on the baking paper and cover them with plastic wrap.

Allow to rise for about 90 minutes, then put them in the refrigerator and leave overnight.

Preheat the oven to 240ºC/220ºC for fan assist oven.

Remove the bagels from the refrigerator.

Bring a large pot of water to a boil. Add the baking soda.

Poach the bagels for 2 minutes, flipping halfway through.

Remove with a wire spider or slotted spoon and return to the greased baking-lined sheet pan. Sprinkle with toppings if desired.

Bake until golden, about 15-18 minutes.

Cool on a wire rack and enjoy!

Carrot And Pistachio Vegan Loaf

Grated carrots add a delicate sweetness to this satisfying, nutty chickpea loaf, which has hints of smoked paprika and creamy tahini.

Ingredients:

• 1 onion
• 2 sticks celery
• 1 tbsp oil
• 4 medium size carrots, coarsely grated
• 50g shelled pistachios, roughly chopped
• 1 tbsp smoked paprika
• 25g flat-leaf parsley, finely chopped
• 400g tin chickpeas, drained and rinsed
• 2 tbsp tahini
• 1 carrot, thinly sliced
• extra chopped parsley & pistachios to serve

Method:

Preheat oven to 200ºC/180ºC fan oven.

Grease and line a 21cm loaf tin. Finely chop the onion, celery and garlic. Heat the oil in a frying pan over a low setting, add the onion, celery and garlic and fry for 10 minutes.

Remove from heat and stir in the grated carrots, pistachios, smoked paprika and parsley.

Blend the chickpeas and tahini until smooth in a food processor and stir into the carrot mixture.

Layer the sliced carrot along the base of the tin, then top with the chickpea mixture and smooth the top. Bake for 35-40 minutes.

Cool for 15 minutes before removing from the tin. Top with extra chopped parsley and pistachios and serve warm or cold.

No Bake Espresso Chocolate Cheesecake

Ingredients:

For the Chocolate Cookie Crust:

• 1 packet Oreo cookies, crushed
• 115g unsalted butter, melted
• ½ tsp espresso powder

For the Espresso Chocolate Filling:

• 400g dark chocolate
• 1½ tsp espresso powder
• 500g full fat cream cheese, room temperature
• 200g granulated sugar
• 60g brown sugar
• 1 tbsp cocoa powder
• 1½ tsp vanilla extract
• 1 cup double cream

For the Espresso Ganache:

• 400g dark chocolate
• 300g double cream
• 60g unsalted butter
• 1 tbsp espresso powder
• White chocolate shavings, for garnish

Method:

For the Chocolate Cookie Crust: To make the crust, add Oreos to a food processor and pulse to fine crumbs. Next add the melted butter and blitz until the crumbs are well coated. Pour the wet crumb mixture into a 9" pie tin with a removable bottom. Use the back of a spoon to spread and firmly press the crumbs into the sides and bottom of the pie tin. Chill for 30 minutes.

For the Espresso Cheesecake Filling: Add the chocolate  to a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Add the espresso powder and mix until dissolved. Set aside to cool.

Add cream cheese, sugar, brown sugar, cocoa powder, vanilla extract and double cream to a food processor. Blitz on low speed to begin with and then bring to high speed until completely smooth. Scrape down the side of the bowl and blitz again to make sure everything is smooth and properly mixed in.

Next add the melted chocolate and blitz on high speed until smooth. Pour the mixture into the prepared pie tin and chill for 4 hours to set.

For the Espresso Ganache: Add the chocolate, cream, butter and espresso powder into a microwave bowl. Microwave for 20 seconds at a time, mixing each time until smooth. 

Pour half of it onto the set cheesecake and spread using a small offset spatula. Chill.

Allow the rest of the ganache to set. Once set fit the end of the piping bag with an open star tip and frost swirls and blobs of the ganache on the cheesecake. Sprinkle with white chocolate and add chocolate coated coffee beans to finish before serving.

Biscuity Lime Pie

Perfect addition to an afternoon cup of tea, this zingy citrus slice uses ginger nut biscuits for the base. There's nothing better than the silky smooth lime filling, especially if it is packed full of lime flavour and light on the sweetness. 

Ingredients:

• 300g pack ginger nut biscuits, I used McVities Ginger Nuts
• 100 butter, melted
• 3 egg yolks
• 50g golden castor sugar
• zest  and juice of 4 lime, plus thin lime slices to serve
• zest juice of 1 lemon
• 397g sweetened condensed milk

Method:

Heat the oven to 180ºC/160ºC for fan assist . Tip the biscuits into a food processor and blitz to crumbs. Add the butter and pulse to combine. Tip the mix into a fluted rectangular tart tin or a 20cm round tin. Press into the base and up the sides right to the edge. Bake for 15 minutes until crisp.

While the base is baking, tip the egg yolks, sugar, lime and lemon zests into a bowl and beat with an electric whisk until doubled in volume. Pour in the condensed milk, beat until combined, then add the citrus juices.

Pour the mixture into the tart case and bake for 20 minutes, until just set with a slight wobbles in the centre. Leave to set completely, then remove from tin, cool and chill. Serve in slices topped with thin limes slices, if you like.

ENJOY!

                                                     

Vegan Biscoff Cheesecake

Vegan Biscoff lovers you are in for a treat !!

This no-baked Vegan Biscoff cheesecake is the real deal when it comes to pure indulgence. All you need are Lotus Biscoff biscuits and the usual vegan cheesecake ingredients to make this cheesecake recipe. Altogether, it is creamy cheesecake with an airy and smooth consistency

This vegan Biscoff cheesecake is quick and easy to make and contains only a few easy to find ingredients. To make it lighter, I used coconut cream and soaked cashew nuts which gave the perfect creamy filling for this indulgent cheesecake. 

Lotus Biscoff spread are used for this cheesecake! It is silky, smooth and cream, to the texture of smooth peanut butter...but cookies! You will want to eat it by the spoon!  It's HEAVEN !

Ingredients:

For the base:

• 30 Lotus Biscoff cookies, about 235g*
• 65g dairy-free butter, melted
• 2 tbsp coconut oil, melted

For the filling:

• 180g cashew nuts, soaked overnight and drained
• 2 can of coconut cream*
• 140g Lotus Biscoff spread
• 50g icing sugar
• 1/8 tsp salt
• 1 tsp vanilla extract
• 3 tbsp coconut oil, melted

For the topping:

• 140g Lotus Biscoff spread
• 50g Biscoff cookies crumbs*
• 2 pieces of Lotus Biscoff biscuits

Method:

For the base: Line a 8" cake tin with greaseproof paper. Place the cookies into a food processor and whizz up until crumbly, but not too fine.

Melt the coconut oil and butter. 

Measure *50g of the cookie crumbs and reserve in a small bowl, cover with plastic wrap, and refrigerate until ready to use for garnish. In a bowl, add in the remaining crushed cookies and pour over the melted butter and coconut oil and mix until like wet sand. Evenly spread the remaining crumb mixture to the prepared pan's bottom, then press with a flat-bottom drinking glass or measuring cup. Place into freezer whilst you make the filling.

For the filling: Drain the cashew nuts and place them in a food processor/blender along with the coconut cream, Biscoff spread, vanilla extract and  melted coconut oil.

Whizz on high for around 5 minutes until smooth. Add a splash of water if needed.

Pour the filling into the base, level with a spoon and pop back into the freezer to set. Allow the cheesecake to set fully. This will takes around 4-6 hours or leave it to set overnight.

For the topping:  Remove the cheesecake from the freezer. Loosen the frozen cheesecake from  the rim of the springform pan, then remove the rim. Transfer to a serving platter Defrost the cheesecake fully before serving. 

Place the remaining Lotus Biscoff spread in a microwave-safe bowl, and heat in the microwave until very fluid and melted, about 40 seconds.

Use a piping bag with the end snipped off to drizzle some of the melted Lotus Biscoff around the edges to get the drip effect. Then pour in the remaining spread all over the surface, quickly spreading it out into a smooth even layer. 

Put back the cheesecake in the refrigerator to set the topping, at least 10 minutes. Sprinkle the sides of the cake with the reserved cookie crumb mixture.  For neat slices, dip a sharp knife in hot water, wipe it dry, then slice. Repeat, wiping the knife clean between each slices. Place the remaining 2 Lotus cookies, decoratively on top. 

Delicious !