Sticky Toffee Pudding (vegan/non-vegan)

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I always assumed that Sticky Toffee Pudding was a bit of a technical feat, but not so.  It’s super easy to make and tastes wonderful!  This recipe comes courtesy of vegan entrepreneur Tegan The Vegan, a lady who lives local to me and has built a very loyal following since starting her vegan food business.  The pudding can be made with either regular dairy or vegan butter.   Eat it with regular custard or vegan custard or cream (available in some supermarkets and health food shops).

Thank you Tegan!  (Check out http://www.facebook.com/teganvegan or @teganveganLDN for more info about her vegan treats).

Sticky Toffee Pudding (serves 10)

For the cake

200g pitted dates
100ml water
250ml soya milk
1 tsp bicarbonate of soda
115g dark brown soft sugar
115g regular butter or vegan margarine/butter  (vegan marge/butter can be found in some supermarkets/health food shops)
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp cinnamon
200g self-raising flour

For the toffee sauce

150g butter or vegan margarine/butter
200g dark brown soft sugar
100g golden syrup
1 tsp vanilla essence

Preheat the oven to 190 degrees/gas mark 5.

To make the cake, chop the dates in half, cover with the water and soya milk in a small saucepan and simmer until the dates are soft (around 10-15 minutes). Take off the heat and stir in the bicarbonate of soda. It will froth up, but that’s okay! Leave to cool while you make the rest.

Beat together the 115g of sugar and 115g of the margarine, then add the date mixture. Mix in the spices, then fold in the flour and mix. Spoon in to an approximate 20cm x 20cm greased cake tin (any shape is fine), and bake for 30-35 minutes, until the sponge bounces back when pressed and a knife inserted in the cake comes out pretty much clean.

For the sauce, melt the rest of the butter in a saucepan and add the sugar, golden syrup and vanilla essence. Gently simmer for around 5 minutes, stirring until well combined.

Prick the cooked cake all over then use half the sauce to pour over it. Reserve half of the sauce for serving with the pudding alongside some custard or cream. Devour!

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Cooking with kids – Toad In The Hole

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Toad in the Hole (along with mushroom roast) is the nostalgic taste of my childhood.  I decided to become a vegetarian aged six, so it was an extra special treat to have a traditionally meaty dish with the sausages nestled in puffed up golden batter (even if the sausages were Linda McCartney vegetarian ones!)

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This recipe is based on 7-year-old Sam’s recipe from BBC Good Food.  I choose it as the reviews said it was foolproof, and indeed it is.  I have simply added some dried herbs for extra flavour, and included 2 veggie sausages as well as meat ones, since I still don’t eat meat.  The kids helped place the cooked sausages in the casserole dish, make and mix the batter and then pour it over.

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We all absolutely loved eating the Toad in the Hole, alongside some roast vegetables and gravy (see below for empty plate evidence)!  Allow time to cook the sausages, 5 mins to make the batter and around 35 minutes for the whole dish to bake.

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Toad In The Hole (serves 4 with veg)

8 cooked sausages (can be meat, vegetarian or a mixture of both)

140g plain flour

1/2 tsp salt

2 eggs

175ml semi-skimmed milk

1/2 tsp dried mixed herbs

Cook the sausages as per the pack instructions.  While they are cooking make the batter by tipping the flour in to a bowl with the salt, making a well in the middle then cracking in the eggs.  Use an electric whisk (if possible) to whisk it together, gradually adding the milk.  Leave to stand while the sausages finish cooking.

Heat the oven to 220 degrees/gas mark 7.  Arrange the cooked sausages in a casserole/baking dish, then pour the batter all around them.  Sprinkle the dried herbs on top of the batter then bake in the oven for 25-35 minutes, until puffed up and lightly golden.  Eat with roast veg and gravy!

My Easy Veggie Ramen

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I LOVE RAMEN.  A big slurpy bowl of goodness which is particularly enjoyable when it is cold outside.  You can eat lots, safe in the knowledge it’s pretty good for you.  Feel free to experiment with what veg you use, or add cooked prawns, meat or tofu to the vegetables for extra substance.  In fact, this is a great soup for using up leftovers so almost anything goes.  Also you could cheat a bit and get a pack of instant miso soup and use that as the water/stock base.

Allow 15-20 minutes to prepare the ramen, and remember the garlic, ginger and chilli amounts are only a guide – you may wish to use less or more, according to taste.

My Veggie Ramen (serves 2)

2 eggs

2 tbsp oil (any is fine)

3 cloves garlic, chopped or crushed

Small thumb of ginger, chopped very small, or minced

1 red chilli, chopped very small

4 mushrooms, sliced

4 large cabbage leaves, sliced thin

1/2 red pepper, sliced thin

4 spring onions, chopped small

1 litre hot water (or 1.5 litres if you want the soup more watery)

1 vegetable stock cube

2 tbsp soy sauce

200g noodles (any is fine – I use fine noodles which cook in 3 mins)

4 radishes, sliced thin

1 avocado, sliced in to small chunks

Small handful of coriander, roughly chopped

Chilli garlic sauce (or whatever sauce you fancy)

Boil the eggs in water for around 6 minutes, then drain, put them in cold water and set aside.

Fry the garlic, ginger and chilli for 1 minute in the oil in a saucepan.  Add the mushrooms, cabbage, red pepper, spring onions and fry for another few minutes, until softened.  Add the water, crumble the vegetable stock cube in, add the soy sauce and noodles and simmer for a few more minutes until the noodles are cooked.  Ladle in to bowls then top each bowl with the radishes, 1 egg chopped in half (hopefully it will be a little soft in the middle!), avocado slices, coriander and chilli garlic sauce.  Slurp then go back for more!

Potato, Onion and Fennel Tortilla

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This potato, onion and fennel tortilla is my favourite recipe from Jamie Oliver’s 30 Minute Meals cookbook.  The slightly caramelised potatoes and red onions are delicious encased in the egg, and the fennel seeds are a really interesting addition.  As you can see my tortilla turned out flatter and more like an omelette, but it doesn’t matter either way!

We ate our omelette/tortilla with baked trout and peas and sweetcorn, but it would also be nice with a salad and/or sausages.  My kids enjoy eating it with their hands (hence it also makes a great cold snack the next day)!  Allow about 30 minutes to make.

Fennel seeds are one of my *exciting ingredients* and also work well in fish pies and Mediterranean tomato based sauces.  They are cheap and last for months in the cupboard!

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Potato, Onion and Fennel Tortilla (serves 4-6 with a side)

200g potatoes, chopped very small in to approx 1cm chunks (I don’t bother peeling – I like the nutty texture)

1 red (or white) onion, chopped small

1 tsp fennel seeds

1 large clove garlic, crushed

1 tsp dried mixed herbs or handful of fresh rosemary/parsley, chopped

5 eggs, lightly beaten, with a little salt and pepper

Fry the potatoes in a frying pan in oil on a medium heat until they start to soften and get a little golden (about 8-10 mins), then add the onion, fennel seeds and herbs.  Mix well and keep stirring for another 6 mins or so, until the onion is soft.  Add the garlic and stir, then pour the eggs in.  Briefly stir and swirl the eggs in the pan until the pan is covered and the other ingredients are nicely spread out.

Once the egg starts to set around the edges, you have two choices.  You can either finish the tortilla off by cooking the top for a few minutes under the grill until set (my preferred option) or you can leave it on the hob to gently cook through.

Once cooked, carefully cut the tortilla in to wedges and eat alongside whatever you fancy.