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ers sorry i ve been so inactive lately i still have tonnes of uni work and 20 000 words to finish before september thanks for being patient i ll try and update more regularly when the dissertation is a bit more on the way it s going very slowly at the minute stress posted by laura at 15 12 2 comments labels daring cooks vegan spanish rice vegan paella tuesday 28 july 2009 daring bakers the good the bad and the ugly the july daring bakers challenge was hosted by nicole at sweet tooth she chose chocolate covered marshmallow cookies and milan cookies from pastry chef gale gand of the food network milan cookies for the milan cookies i used a the db recipe with a few aterations milan cookies recipe courtesy gale gand from food network website prep time 20 min inactive prep time 0 min cook time 1 hr 0 min serves about 3 dozen cookies i halved the recipe 6 tablespoons unsalted butter softened oil 1 cup and 2tbsp powdered sugar xylitol 2 tbsp cornflour scant 1 2 cup egg whites from about 6 eggs egg replacer 1 tablespoon vanilla extract 1 tablespoon lemon extract orange extract 3 4 cups 187 5grams 6 61 oz all purpose flour w w pastry 2tbs cornflour to make 3 4 cup cookie filling recipe follows cookie filling 1 4 cup heavy cream soy milk 4 ounces semisweet chocolate chopped bitter chocolate 1 orange zested 1 tsp orange extract 1 in a mixer with paddle attachment cream the butter and the sugar 2 add the egg whites gradually and then mix in the vanilla and lemon extracts 3 add the flour and mix until just well mixed 4 with a small 1 4 inch plain tip pipe 1 inch sections of batter onto a parchment lined sheet pan spacing them 2 inches apart as they spread 5 bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges let cool on the pan 6 while waiting for the cookies to cool in a small saucepan over medium flame scald cream 7 pour hot cream over chocolate in a bowl whisk to melt chocolate add zest and blend well 8 set aside to cool the mixture will thicken as it cools 9 spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top 10 repeat with the remainder of the cookies tada i quite liked how these turned out but i would add less xylitol next time as they were a bit overly sweet chocolate covered mallow cookies except mine weren t mallow mallows chocolate covered marshmallow cookies recipe courtesy gale gand from food network website prep time 10 min inactive prep time 5 min cook time 10 min serves about 2 dozen cookies 1 5 cups all purpose flour w w pastry flour 1 4 cup white sugar xylitol 1 4 teaspoon salt accidentally omitted 1 2 teaspoon baking powder 1 4 teaspoon baking soda 1 2 teaspoon ground cinnamon omitted 6 tablespoons unsalted butter 3 tbsp oil 3 tbsp blended silken tofu 1 5 eggs whisked together flax eggs 1 in a mixer with the paddle attachment blend the dry ingredients 2 on low speed add the butter and mix until sandy 3 add the eggs and mix until combine 4 form the dough into a disk wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days 5 when ready to bake grease a cookie sheet or line it with parchment paper or a silicon mat 6 preheat the oven to 375 degrees f 7 roll out the dough to 1 8 inch thickness on a lightly floured surface use a 1 to 1 1 2 inches cookie cutter to cut out small rounds of dough 8 transfer to the prepared pan and bake for 10 minutes or until light golden brown let cool to room temperature for my mallow alterantive i made a tofu type mousse with agar flakes i didn t have half the equipment needed to make vegan marshmallows or the money to buy any so make do i used most of a packet of silken tofu blended it then heated up some soy milk about half a cup and dissolved 3 tbsp agar flakes this took a while when they were almost disolved i sweetened the mixture with xylitol i halved the tofu mixture and added a strong espresso shot to one half and some peppermint extract to the other half the mixed half the soy milk mixture to each bowl i set them in silicon bread tins i tried to cut star shapes out to match my biscuits but it wasn t terribly succesful hence the ugly peppermint flavour mocha money shot 3 mocha flavoured biscuits i much prefered the mocha flavour biscuits the peppermint ones were a bit too er pepperminty ohh well fun challenge though i sent most of the milan cookies to my brother and he liked them as did my dad my mum thought they were a bit rich like me must be girly looking manly tasting cookies haha i ll try and do a fitness update soon i joined a boxing gym last week i m pretty sore but it s a really good workout and i m enjoying learning all the technical moves i m off there now on my bike with my boyfriend posted by laura at 15 41 3 comments labels vegan daring bakers vegan milanos thursday 9 july 2009 strawberry picking i was going to bake some lovely strawberry cupcakes but we just ate them all maybe next time posted by laura at 15 00 9 comments labels strawberry picking fitness bits finally i ve got round to writing a workout update i ve been doing my usual running intervals taken my boyfriend s sister s dogs out a couple of times which is loads of fun i ll try and remember my camera next time the best or worst workouts i ve done lately have been the jokers from the crossfit hopper deck of workout cards we had to slightly modify them to be able to do them in the flat with the equipment we have here but they were still really tough don t worry the first one was the filthy fifty appropriate name i finished this in just over 20 minutes ouch 50 box jumps 50 band slams 50 dumbell swings 10kg 50 lunge jumps 50 v ups 50 pushpress used 12 15kg sandbag 50 medicine ball slams 50 burpees hell 50 double unders this workout was really tough but i love tough workouts definately going to get my time under 20 mins next time the other joker workout was fight gone bad we modified this quite a lot as we did this workout the day after an impromptu run with the dogs it s amazing how much difference good footwear does i was wearing flat plimsole converse type shoes and i was on the way to developing shin splints but luckily i took it easy and didn t do too much leg work the few days after and it subsided anyway the workout you do three rounds with a minute on each station and the idea is to beat your score next time i tried to beat mike but he beat me as usual i did unintentionally do a harder move for the push press i was only supposed to take the sandbag to my chest but i did it above my head each time that was tough burpees 19 18 18 high pull 23 24 29 crunches 50 49 50 push press 11 10 15 shadow boxing totals 105 103 112 320 so next time i need to beat my scores and maybe mike although as he scored 395 that is doubtful but i always try he s very fit so he s a good marker to aim for even if the only thing i ever beat him on is out sitting him on a wall sit we ve been doing some fun static hold finishers lately we both hold a position for as long as we can wall sit plank bear hold weights etc the person who drops the hold first has a punishment from the other person so when i dropped the plank first mike gave me 50 crunches to do but when i beat him on a wall sit i gave him 50 lunge jumps had to get him back for the crunches posted by laura at 14 06 3 comments labels cross fit fitness workouts sunday 28 june 2009 daring bakers bakewell tart the june daring bakers challenge was hosted by jasmine of confessions of a cardamom addict and annemarie of ambrosia and nectar they chose a traditional uk bakewell tart er pudding that was inspired by a rich baking history dating back to the 1800 s in england oh dear i m a day late better late than never eh i wasn t terribly excited by this challenge i wasn t feeling too creative so i went down the traditional route i also went down a less traditional route but they didn t work out so well the challenge rough durations please see individual recipe elements to see how much time you ll need you may pull it together in more time or less it all depends upon your kitchen s pace you can complete the tart in an afternoon or break it up into a couple of days by making the pastry one day in advance measurements these recipes were developed using weight and not volume metrics so for better results pull out your scales we ve done our best with the metric to imperial conversions a giant tart medium tarts or little tartlettes we ll leave that to you mandatory and optional elements mandatory element 1 sweet shortcrust pastry yes it s a pie pastry don t look at us like that it s sweet and tender and it s not scary and we re encouraging you to do it by hand and put the food processor away but if you really want to pull out the gadget go ahead mandatory element 2 frangipane we love onomatopoeia of frangipane it s rich sweet and feels slightly luxurious and can be used in several confections optional element home made jam or curd we know several amongst us are rather jammy with making their own jams and preserves go ahead get wild and creative or simply showcase whatever s local and in season if you haven t jammed before and want some hints or recipes take a look at bernardin s homecanning ca if you want to just make some jam for this challenge and not go through sterilising jars and snap lids you can try a pan jam similar to jasmine s blackberry pan jam if you do use homemade jam please include your recipe or the link to the one you used in your post bakewell tart er pudding makes one 23cm 9 tart prep time less than 10 minutes plus time for the individual elements resting time 15 minutes baking time 30 minutes equipment needed 23cm 9 tart pan or pie tin preferably with ridged edges rolling pin one quantity sweet shortcrust pastry recipe follows bench flour 250ml 1cup 8 us fl oz jam or curd warmed for spreadability one quantity frangipane recipe follows one handful blanched flaked almonds assembling the tart place the chilled dough disc on a lightly floured surface if it s overly cold you will need to let it become acclimatised for about 15 minutes before you roll it out flour the rolling pin and roll the pastry to 5mm 1 4 thickness by rolling in one direction only start from the centre and roll away from you and turning the disc a quarter turn after each roll when the pastry is to the desired size and thickness transfer it to the tart pan press in and trim the excess dough patch any holes fissures or tears with trimmed bits chill in the freezer for 15 minutes preheat oven to 200c 400f remove shell from freezer spread as even a layer as you can of jam onto the pastry base top with frangipane spreading to cover the entire surface of the tart smooth the top and pop into the oven for 30 minutes five minutes before the tart is done the top will be poofy and brownish remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking the finished tart will have a golden crust and the frangipane will be tanned poofy and a bit spongy looking remove from the oven and cool on the counter serve warm with crème fraîche whipped cream or custard sauce if you wish when you slice into the tart the almond paste will be firm but slightly squidgy and the crust should be crisp but not tough jasmine s notes if you cannot have nuts you can try substituting victoria sponge for the frangipane it s a pretty popular popular cake so you shouldn t have any troubles finding one in one of your cookbooks or through a google search that said our dear natalie at gluten a go go has sourced some recipes and linked to them in the related alt db thread you can use whichever jam you wish but if you choose something with a lot of seeds such as raspberry or blackberry you should sieve them out the jam quantity can be anywhere from 60ml 1 4 cup to 250ml 1cup depending upon how damp and strongly flavoured your preserves are i made it with the lesser quantity of home made strawberry jam while annemarie made it with the greater quantity of cherry jam we both had fabulous results if in doubt just split the difference and spread 150ml 2 3cup on the crust annemarie s notes the excess shortcrust can be rolled out and cut into cookie shapes heck it s pretty darned close to a shortbread dough sweet shortcrust pastry i didn t use the challenge recipe i decided to use a low fat vegan pastry as i felt the recipe already had much more fat in it than i would normally use in a recipe the recipe i used can be found here i added 2 tbsp of xylitol to the pastry it worked really on the big tart but not the little ones i think that s because i made the small ones from the offcuts frangipane prep time 10 15 minutes equipment needed bowls hand mixer rubber spatula 125g 4 5oz unsalted butter softened soya marg 125g 4 5oz icing sugar 3 3 eggs 3 4 cup blended silken tofu 2 5ml ½ tsp almond extract 125g 4 5oz ground almonds 30g 1oz all purpose flour wholemeal cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy scrape down the side of the bowl and add the eggs one at a time beating well after each addition the batter may appear to curdle in the words of douglas adams don t panic really it ll be fine after all three are in pour in the almond extract and mix for about another 30 seconds and scrape down the sides again with the beaters on spoon in the ground nuts and the flour mix well the mixture will be soft keep its slightly curdled look mostly from the almonds and retain its pallid yellow colour annemarie s notes add another five minutes or more if you re grinding your own almonds or if you re mixing by hand heaven help you the finished product i wish i had put more cherry jam in i also put some whole cherries in which was really yum i made a few mini chocolate tarts too these ended up too dry but the flavours worked well again didn t put enough in the bottom and a chocolate sauce or ganache as well as the chocolate chips might have done the trick workout post is next i promise i d completely forgotten about the db challenge until i saw them all appear the other day posted by laura at 20 27 5 comments labels bakewell tart vegan daring bakers friday 26 june 2009 allergy free cinnamon buns and other bits n bobs it s bin a while i was so tired after i finished all the uni work i had due a earlier this month i haven t really been up to much but i have been in the kitchen doing some nice relaxing baking i decided to try angela s skinny mini glo buns last week oh yum they were so good my cinnamon hating boyfriend smelt them cooking and asked me to try making him a gluten free soy free sugar free version i m always up for a challenge so i had a go to my surprise my first attempt was pretty much the same as the wheat version i d cooked up for myself and if you re not worried about being sugar free you can always ice them up here s my recipe which is based on angela s these would be cool for a ch...