tag:blogger.com,1999:blog-47863359988572274782024-03-18T22:12:06.610+00:00Vegans Of FaithI am on a mission to create a plastic free vegan world. Please stop killing the animals and open your hearts to God. Let food tell a story!ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.comBlogger380125tag:blogger.com,1999:blog-4786335998857227478.post-32292510197516685602024-03-18T11:11:00.014+00:002024-03-18T11:11:00.127+00:00Vegan Ginger Bread<p></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG4CY8T86ky2ihEj23d_6oYHSz2TODBxJYJv3Cccl5Ovc0UKKZP2cMS5Qp6UJV7Du3-9AppZ7mCXuvjON8fmIOdQdcDqDrHwFabye9c-NxE51qfks_44hESlkpRt05uc5IMwFIsXSCdXWlG_PiA9X9ibLvNXfSpc_S9bBx6QmTHXp-rRG9o98BeHbiO-A/w640-h360/DSCF8368.JPG" width="640" /></div><br /><p></p><p><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Written by</span> <a href="http://www.sciencetony.com/p/blog-page_1.html" target="_blank">McDonald, T.</a> <span style="color: black;">| Date 18th of March 2024 </span></span></span></b></p><p>You will never believe just how easy this cake bread is. So tasty, so moist and good! The preparation is mega quick because all you have to do is mix it all together and pour the batter in a loaf tin and it is ready to go in the oven. No yeast, so no proofing it is ready so fast and bakes in 45 minutes. The result is a sweet tasting cake that you can cut into slices and eat like bread. <br /></p><h1 style="text-align: left;">Notes</h1><ul style="text-align: left;"><li>Don't beat the batter or it will turn out tough after baking. </li><li>If you use Green Ginger Wine, be sure it is vegan. </li></ul><p> </p><h1 style="text-align: left;">Ingredients </h1><h2 style="text-align: left;">Dry </h2><ul><li>300 g of self-raising flour</li><li>120 g of dark brown sugar</li><li>2 tsp of ground ginger </li><li>5 crystallised ginger cut into pieces</li><li>30 g of grated fresh ginger <br /></li><li>1 tsp of ground cloves</li><li>1 tsp of mixed spice</li><li>1/4 tsp of salt</li><li>1 tsp of baking powder</li></ul><p style="text-align: left;"></p><h2 style="text-align: left;">Wet<br /></h2><ul style="text-align: left;"><li>40 ml of vegetable oil </li><li>240 ml of water </li><li>150 g (about 4 tbsp) of plan or vanilla vegan yoghurt <br /></li><li>50 ml of ginger wine<br /></li><li>2 tbsp of dark syrup</li></ul><p> </p><h1 style="text-align: left;">Method</h1><ul style="text-align: left;"><li>Add all the dry ingredients to a large mixing bowl and mix with a balloon whisk. </li><li>Add all the wet ingredients and mix gently until combined. </li><li>Pour into a small, well greased, loaf pan. <br /></li><li>Put in a preheated oven at 175 °C and bake for 40 – 45 minutes on the lower middle shelf.</li></ul><p>That's it! Yes, I know it is so easy! </p><p> <br /></p><p> </p>ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.com0United Kingdom55.378051 -3.43597327.067817163821154 -38.592223 83.688284836178838 31.720277tag:blogger.com,1999:blog-4786335998857227478.post-55916038412290615522024-03-11T11:11:00.196+00:002024-03-11T11:11:00.128+00:00Soda Bread With Sunflower Seeds<div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKFHSJJPNPp--0LPSyFprBoCs8-Ae-wsBdb6G3T1hIlvtKSgYBrqNF4Wigs7_Gh7I0XAtY5MlkgJgKYMNL3P34RjIPoEuQ1k__ZPl-HksP9HjBSWCUSO8HfkDEB_Oywj-8lQLNbPVJgmKTsB_SEbgrC5syS6266Rs3lTsj-lXMqRF4jWy6AyuDyI7_AiM/w640-h360/DSCF8391.JPG" width="640" /></div><p><b><span style="font-family: inherit;"><span><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Written by</span> <a href="http://www.sciencetony.com/p/blog-page_1.html" target="_blank">McDonald, T.</a> <span style="color: black;">| Updated 11th of March 2024. </span></span></span></span></span></b></p><div style="text-align: left;"><p style="text-align: left;">This is very tasty and packed with nutrition and. The bread has a beautiful crust and a dense crumb and is traditional for st Patrick's Day, which is coming up. Even if you are just looking for an easy bread, this is quick and simple to make. It takes less than an hour and is perfect for soups, stews, sandwiches, or toast. You could even just have it with butter and jam. <br /></p></div><div style="text-align: left;"><a name='more'></a></div><div style="text-align: left;"><h1 style="text-align: left;">Notes</h1><ul style="text-align: left;"><li><p>A silicon baking sheet is perfect for this bread. </p></li><li><p>You can soak the seeds beforehand for an hour. Some people believe it makes them easier to digest.</p></li><li><p>Use a good quality baking try because a cheap one will likely buckle in the oven, changing the shape of the bread.</p></li></ul><ul style="text-align: left;"><li><p>The bread is at 80% hydration </p></li></ul></div><div style="margin-left: 80px; text-align: left;"><span style="font-family: courier;">500g of flour x 0.80 = 400 ml</span></div><div style="margin-left: 80px; text-align: left;"><span style="font-family: courier;">I will use 370 ml water plus 30 ml white vinegar = 400 ml <br /></span></div><div style="text-align: left;"><br /></div><div><hr style="color: blue; margin-left: 0px; width: 60%;" /><p style="text-align: left;"><i><span style="font-family: inherit;"><span><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Preparation time: 10 – 15 minutes<br /></span></span></span></span></span></i></p><p style="text-align: left;"><i><span style="font-family: inherit;"><span><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Cook time: 55 – 60 minutes </span></span></span></span></span></i></p><p style="text-align: left;"><i><span style="font-family: inherit;"><span><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Total time: 1.5 hours </span></span></span></span></span></i></p><p style="text-align: left;"><i><span style="font-family: inherit;"><span><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;"> 12 – 14 servings. </span></span></span></span></span> </i><br /></p><hr style="color: blue; margin-left: 0px; width: 30%;" /><br /><h1 style="text-align: left;">Ingredients <br /></h1><ul style="text-align: left;"><li> 250 g self-raising white flour </li><li> 250 g strong wholemeal bread flour </li><li>30 ml (tbsp x 2) white vinegar </li><li>370 ml of water </li><li>2 tbsp of vegetable oil<br /></li><li> 1.5 tsp bicarbonate of soda </li><li> 1/4 tsp salt </li><li>40 g of sunflower seeds</li><li>1 tbsp of hempseeds </li></ul><h1 style="text-align: left;">Apparatus </h1><ul style="text-align: left;"><li>Baking try</li><li>Wooden spoon or Danish whisk<br /></li><li>Dough scraper <br /></li><li>Mixing bowl</li><li>Scales <br /></li><li>Measuring jug</li><li>Measuring spoons</li><li>Silicon baking sheet <br /></li></ul><p> </p><hr style="color: red;" /><h1 style="text-align: left;">Method </h1><ol style="text-align: left;"><li style="text-align: left;"><p>Put
the white and wholemeal flours, bicarbonate of soda, seeds, and salt
into a bowl and stir with a whisk. </p></li><li style="text-align: left;"><p>Pour the water and vinegar into the bowl and stir to make a dough. Use a big wooden spoon or a Danish whisk to mix the dough together, and spend some time on this until you are sure everything is combined equally. Cover and leave to rest to allow the bicarbonate of soda to work, and it will make the dough easier to handle. </p></li><li style="text-align: left;"><p>Pre-heat the oven to 170 °C. </p></li><li style="text-align: left;"><p>Tip
the dough onto a floured board and shape. Don't try to knead it, or you will just get in a sticky mess. Just roll it in the flour on the board and by using your hands and a dough scraper to mould it into a
ball-ish shape or bloomer. Cut a cross into the top if you went for the ball shape, it's a tradition.</p></li><li style="text-align: left;"><p>Bake for 55–60 minutes at 170 °C on the upper middle shelf.</p></li><li style="text-align: left;"><p>When time is up, check with a thermometer (anything over 95 °C should be fine) or if using a cake tester, the tester should come out clean. In either case, the bottom should sound hollow when you tap it. Allow to cool on a cooling rack for about an hour.
</p></li></ol><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPI8EnYdv1Z80h6hR5A54zFakqNfnrTEmGQMwwLYLibnUXAdxwZ62E4Ga9otD4go192Ww_luUa0oBnZyN8yDdVov8CGxyMQSSUo5vj2jRsgN-hLcPbLtF68uX5skIGHz_Xj9Uax71oFvI/s5331/DSCF4745.JPG" style="margin-left: auto; margin-right: auto;"><img alt="Irish vegan Soda Bread dough dusted in flour on a wooden chopping board" border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPI8EnYdv1Z80h6hR5A54zFakqNfnrTEmGQMwwLYLibnUXAdxwZ62E4Ga9otD4go192Ww_luUa0oBnZyN8yDdVov8CGxyMQSSUo5vj2jRsgN-hLcPbLtF68uX5skIGHz_Xj9Uax71oFvI/w400-h225/DSCF4745.JPG" title="Irish vegan Soda Bread dough" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Dough.</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img alt="Irish vegan Soda Bread dough shaped ballish and on a wooden chopping board" border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXETr9b4IqP-d1JjI48UAiX7ojpqkFuGcvvdxW1Gd7vCkTK-C2RkWy8TBP1T6dkS1CcfncGmXmaiOec0_Msirs5pgRBYT_bcEJy9pMip9XceLh9fINTkBtoXa63J-npqPpKx2fHq059Jhv9msyDsDyfTQonT7DB5kWEoR_uvNnJWViIM0M7A9pOqtV/w400-h225/DSCF6381.JPG" style="margin-left: auto; margin-right: auto;" title="Irish vegan Soda Bread dough" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Shape so it looks ball-ish.<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img alt="Irish vegan Soda Bread dough with a cross cut in on a metel baking sheet" border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufyenil8zQOwHNq4slbyu-boOHIYB3hBPo2v_dUr7stCr7Go-qYbs61wb58AU6ttEN0xuT5O3VmjkaOKQhummHJkTRyab3qifpO2Cwf29lBZj-euGoXJwHsFF9n35bWSioMJasvyrMHLlfZ0l1UJ6Qj4S-Gt-TwFz3c1oTB37_FkBNWxXZ1Xnix1U/w400-h225/DSCF6384.JPG" style="margin-left: auto; margin-right: auto;" title="Irish vegan Soda Bread dough" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Cut a cross into the top to make it more traditional. <br /></td></tr></tbody></table><br />
<h1 style="text-align: left;">Results</h1><p style="text-align: left;">The
aroma that comes from the oven is amazing! <br /></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifsrM2DYWqS0zgd1DW2KTZqpvmGyT3PSwb_E8GWU_qihcaOfzPgKfSpA02pWpvyTs_AghyFkrTE7GEZmhVyqsQ9BatrRjjo51Jm7BEV68r_wdfCQjA7V_9xzGIfc24VC6KfC1Yl_CIp9T0v1NPly4hZ_Paq3tGElunzpKeb3LGY6-hycQ89co3DEkloUg/w640-h360/DSCF8387.JPG" width="640" /></div></div><p>I hope you decide to give this a try. If you do, please let me know what
you thought in the comments or on Twitter. Please like, share with
your friends and subscribe. </p><div><br /></div>
ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.com0United Kingdom55.378051 -3.43597327.067817163821154 -38.592223 83.688284836178838 31.720277tag:blogger.com,1999:blog-4786335998857227478.post-67120065222640716772024-03-04T11:11:00.182+00:002024-03-04T11:11:00.129+00:00Special Quinoa<p></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQnOn45Wy0MUZDj3s-LP65NKLP4FZaPS7mufc9AOVKLd6Ndpy2J3W6bMn8MCEWl3v6q7RHFjwnMirJ9XxmulMPLLsR0sLDzK4llf6xSByL6siNHWJBAJBm5u8RpKuOPBdW1pF5YIZHSNQkvG1Yf6q2biT3SwOSZtwSCCBaEnCCWNamUDQBD2G99ifhiA/w640-h360/DSCF8334.JPG" width="640" /></div><p></p><p><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">By</span> <a href="http://www.sciencetony.com/p/blog-page_1.html" target="_blank">McDonald, T.</a> <span style="color: black;">| Date 4th of March 2024</span></span></span></b></p><p>This is a very simple, yet very tasty meal! I discovered this one by accident and it is one of those lets through some stuff together and see what happens type dinners that turned out amazing!<span></span></p><a name='more'></a><p></p><h1 style="text-align: left;">Notes</h1><ul style="text-align: left;"><li><b>Quinoa</b>, high protein content and iron.</li><li><b>Peas</b>, add colour, fibre, and protein. </li><li><b>Red bell pepper</b>, this adds colour and large amounts of vitamin C, which supports iron absorption into the body. If you have no bell pepper, use lime or lemon juice. <br /></li><li><b>Carrot</b>, adds colour and vitamin A. </li><li><b>Black pepper</b>, helps unlock the beta-carotene from the carrot used by the body to make vitamin A.<br /></li><li><b>Turmeric</b>, adds colour and regulates sugar.</li><li><b>Wheat bran</b>, adds roughage/fibre. Leave this out if IBS or Coeliac or wheat intolerant.<br /></li><li><b>Sultanas</b>, add sweetness and contribute to the prober amount of fruit and veg. </li><li><b>TVP</b>, adds protein.</li><li><b>Onion</b> and <b>vegetable</b> stock, both add flavour.</li><li><b>Cider vinegar</b>, helps to regulate sugar. <br /></li><li>Quinoa ration to water is 1.75 water :1 quinoa. </li><ul><li>Example, for 30 g of quinoa, you will need 1.72 × 30 g of water </li></ul></ul><span> </span><span> </span><span> </span><span> </span><span> </span>= 52.5 g of water. <br /><div><p><i>Serves 1 main or 2 side orders.<br /></i></p><p><i>Time, 30 minutes </i><br /></p><h1 style="text-align: left;">Ingredients</h1><ul style="text-align: left;"><li>Quinoa x 30 g</li><li>Wheat bran x 2 tbsp (optional) <br /></li><li>Peas x 80 g</li><li>Red bell pepper x 80 g, diced <br /></li><li>Carrot x 60 g diced small<br /></li><li>Onion x 60 g, diced<br /></li><li>Sultanas x 20 g </li><li>TVP x 2 tbsp (optional)<br /></li><li>Black pepper x 1 tsp</li><li>Vegetable stock x 1/2 a cube </li><li>Cider vinegar x 1 tbsp<br /></li><li>Turmeric x 1/2 tsp</li><li>Water </li><ul><li>x 53 g for quinoa; </li><li>x 60 ml for tvp; </li><li>Plus extra for sultanas. </li><li>Total is about 150 ml. </li><li>You can add more if you need. <br /></li></ul></ul><h1 style="text-align: left;">Method <br /></h1><ol style="text-align: left;"><li>Rise the quinoa in a sieve. <br /></li><li>Soak the quinoa and the sultanas for at leat 2 hours in 150 ml of water. </li><li>Add the quinoa and sultanas with the water they have been soaking in to a saucepan. </li><li>Bring to the boil and then turn down to a simmer. Add the stock, onion, bell pepper, carrot, and turmeric. Simmer for 17 minutes. Keep an eye on it and stir it regular because you don't want it to boil dry and burn or stick to the bottom. Add a little more water if you need to. Remember that pretty much all the water should be gone by the time it is finished. <br /></li><li>Add the frozen peas and tvp if you are using it and simmer for another 3 minutes. The water should almost all gone. Take off the heat and allow to rest for 4 minutes with the lid on.<br /></li></ol><p> </p><div><div>I hope that you liked this blog and if you do try this recipe, please
let me know how you got on and what it turned out like. You can leave a
comment in the comments below. </div></div><p> <br /></p></div>ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.com0United Kingdom55.378051 -3.43597327.067817163821154 -38.592223 83.688284836178838 31.720277tag:blogger.com,1999:blog-4786335998857227478.post-92032127366235137122024-02-26T11:11:00.020+00:002024-02-26T11:11:00.125+00:00Parsnip And Almond Soup<p></p><div class="separator" style="clear: both; text-align: center;"><p><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZxzdv5xEE-YdY04wyQyzFUrm5CSXjZZ2-h4dNZoSIUSGwdBTaN-ocIDxhpIODe9DO47-SsCouAS0fVoPKrxzOq9adIhsvPdiFfJClDWKr7ya5GTAyLADCE9vpy61D6uWGS69Te9LMgrffFONGf3MQSvPYvZk6SZvCFZLDciuZdslWdn38bDFBBV0L/w640-h360/DSCF7872.JPG" width="640" /></p></div><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Written by</span> <a href="http://www.sciencetony.com/p/blog-page_1.html" target="_blank">McDonald, T.</a> <span style="color: black;">| Date 26th of February 2024 </span></span></span></b><p></p><p style="text-align: left;">Great for a winter's day because of its spicy warmth. This soup has a sweet taste with the warmth from the cumin coming through with a hint of parsnip at the end. <span></span></p><a name='more'></a> <p></p><h1 style="text-align: left;">Notes</h1><ul style="text-align: left;"><li>Keeps in the fridge for 3 or 4 days</li><li>Freezes well. <br /></li></ul><p style="text-align: left;"> <br /></p><i>Makes 4 portions</i><br /><h1 style="text-align: left;">Ingredients</h1><ul style="text-align: left;"><li>Parsnips, diced 450 g<br /></li><li> 1/2 large onion, diced</li><li> 4 stalks celery, chopped</li><li>3 cloves garlic, minced</li><li>3 tbsp of chopped fresh sage<br /></li><li> 1/2 tsp ground cumin</li><li> 1 tsp chipotle chilli paste</li><li> 50 g almonds<br /></li><li> Vegetable stock x 500 ml</li><li>3 tbsp of white wine vinegar<br /></li><li> The juice of 1/2 a lemon juice</li><li> Salt x 1/2 tsp<br /></li><li>Black pepper x 1 tbsp<br /></li></ul><p> </p><h1 style="text-align: left;">Method</h1><ol style="text-align: left;"><li>Soak the almonds in water for 24 hrs. <br /></li><li>Make the stock and boil the parsnips in it for about 25 minutes with the sage, salt and black pepper. </li><li>Use a wooden spoon to mash the parsnips. If they don't mash easily, let them boil a little longer. </li><li>Add the chipotle chilli paste, cumin, and white wine vinegar. <br /></li><li>With a submersion blender, blend until you get a smoothish consistency.</li><li>In a processor, blend the almonds in the water they have been soaked in until you get a smoothish paste. Add the paste to the parsnip mixture. <br /></li><li>Top up with water if needed, stir and leave to simmer for about 20 minutes.</li><li>Garnish with some sliced almonds.<br /></li></ol><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGaGKk_8_znsIBZcepkgGmA9xR47rz-7PtpE_6vaOOmTpcjMAXxeQc4I6VpKv_dRxUr6vp_jpROzBKTY7Z1CSfnl84z9psNuNh6FQQIg1qgGTqAwOrCln4v0OdM10iU0hZEPUXrnumRu4ABWUUdQiOa7JQ0fxbO2IanMNDI6OF5RSqFh60xQkrdyj8/w400-h225/DSCF7867.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br /> <p></p><h1 style="text-align: left;">Results</h1><p>Splendid taste! I was worried that the parsnip would overpower everything else, but it was fine. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIZzT0l0PVD6LWhHeplamT7Sc9Oeu1rnTAa44S6D2quumX79sIEVxZcdiXNALEx46yk2u3Bq020ntHHGBH2Eh3TewUQROeWWYDJEL52Nq_Et0hSJZb6T6SGvLxA1-9-ukLhoTFIRIkj9KQRA86eLv8VQCJNVPCSw7ZOLJvfTTNw1Cp5vjDf7NS3mSe/s5331/DSCF7870.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIZzT0l0PVD6LWhHeplamT7Sc9Oeu1rnTAa44S6D2quumX79sIEVxZcdiXNALEx46yk2u3Bq020ntHHGBH2Eh3TewUQROeWWYDJEL52Nq_Et0hSJZb6T6SGvLxA1-9-ukLhoTFIRIkj9KQRA86eLv8VQCJNVPCSw7ZOLJvfTTNw1Cp5vjDf7NS3mSe/w640-h360/DSCF7870.JPG" width="640" /></a></div><br /><div>I hope that you liked this blog and if you do try this recipe, please
let me know how you got on and what it turned out like. You can leave a
comment in the comments below. </div><p></p><p> </p><p> </p><p> </p><p></p>ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.com0United Kingdom55.378051 -3.43597327.067817163821154 -38.592223 83.688284836178838 31.720277tag:blogger.com,1999:blog-4786335998857227478.post-82569581360654947692024-02-19T11:11:00.024+00:002024-02-19T11:11:00.129+00:00Tropical Overnight Oats<div class="separator" style="clear: both; text-align: center;"><p><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_JwidGKtpYdd4dLUenEbgTQOXQHJDT_dyzJTPRxjMCW6rHA1-PF--CeL1N57w1sTZAw9Q9N2wak_KcAfnzHO-biNgM3aEzbmSvwtC7qbHiaTdmkq4vvtS0ZepK68-n1qPfWs-Qt3WYRHpS5tjfUKzyixcMa7LBukEY_hiHKygLOLTT8N0pxqcM0SClI/w640-h360/DSCF8371.JPG" width="640" /></p></div><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Written by</span> <a href="http://www.sciencetony.com/p/blog-page_1.html" target="_blank">McDonald, T.</a> <span style="color: black;">| Date 19th of February 2024 </span></span></span></b><p></p><p>I love overnight oats because they are so easy to make, yet so tasty! You just put most of it in a jar with vegan milk and leave it overnight. I guess that is why it's called overnight oats. There are lots of versions and this is the tropical fruit one. Enjoy! <br /></p><h1 style="text-align: left;">Notes</h1><ul style="text-align: left;"><li>I tried adding the banana chips earlier and leaving it overnight, but they lost a lot of flavour. It was the same for the papaya and pineapple pieces.</li><li>You can use any vegan milk, but the coconut milk alternative works best. This is not the coconut milk you get in a can. </li><li>Providing you are not intolerant to wheat or have a wheat allergy, you can add a tbsp of wheat bran.</li><li>Although oats are gluten free, they can be easily contaminated when packaged on factories. <br /></li></ul><h1 style="text-align: left;">Ingredients</h1><ul style="text-align: left;"><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Rolled oats x 40 g<br /></span></span></span></li><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Coconut milk alternative x 200 ml <br /></span></span></span></li><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Chia seeds x 1 tsp<br /></span></span></span></li><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Flaxseed x 1 tsp <br /></span></span></span></li><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">A few banana chips </span></span></span></li><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Sultanas x 1 tbsp</span></span></span></li><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Papaya and pineapple pieces x 1 tbsp<br /></span></span></span></li><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Desiccated coconut x 1.5 tbsp<br /></span></span></span></li><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">1 tsp of cinnamon </span></span></span></li><li>1/8 tsp of salt<br /></li><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">1/2 tsp of sugar</span></span></span></li><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">A sprinkle of vegan chocolate beans </span></span></span></li></ul>
<div><h1 style="text-align: left;">
<span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Apparatus</span></span></span></h1>
<ul style="text-align: left;"><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">A jar</span></span></span></li></ul><p><br /></p><h1 style="text-align: left;">Method</h1><ol style="text-align: left;"><li>Tip<span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;"> the oats into the jar with the sultanas, </span></span></span><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">desiccated coconut</span></span></span><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">, cinnamon, sugar, and salt. </span></span></span></li><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Poor the milk in and give it a good stir. </span></span></span></li><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Place in a fridge overnight. In the morning, the sultanas will be plump. </span></span></span></li><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Pour the oats into a cereal bowl. </span></span></span></li><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Add with the papaya and pineapple. </span></span></span><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Break up the banana chips and add on top with the chocolate chips and serve.<br /></span></span></span></li></ol><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p></div>ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.com0United Kingdom55.378051 -3.43597327.067817163821154 -38.592223 83.688284836178838 31.720277tag:blogger.com,1999:blog-4786335998857227478.post-88273761989483835222024-02-12T11:11:00.037+00:002024-02-12T11:11:00.171+00:00Vegan Tuna Mayo: Jackfruit Version<p style="text-align: center;"><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><img border="0" data-original-height="3000" data-original-width="5333" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_Uhpn8dIKiltBvP-HkaMjpeMRh3ZuXvF0aI9PbcVgWEkdZStI0RznnjGcHbXdPl9fLwPbAqLWCIGgfZP689tJZgDUfyPrBaGE4cukWhFX7mxg2p2B6q4EBJUVdWJfwvPTxnLx13g1RyKsVxykug6xl2PfTtXzQOIrHJuCSpj8MukQ1XoJsJPGe06_WI/w640-h360/DSCF8365.JPG" width="640" /></span></span></b></p><p><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">By</span> <a href="http://www.sciencetony.com/p/blog-page_1.html" target="_blank">McDonald, T.</a> <span style="color: black;">| Date 12th of February 2024</span></span></span></b></p><p><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">I used to like tuna mayonnaise, so when it came time to try out so vegan alternatives, I was mighty pleased. I have tried this recipe before with chickpeas (<a href="https://vegansoffaith.sciencetony.com/2023/07/vegan-tuna-mayo-chickpea-version.html">chickpea tuna mayo</a>) and it turned out much better than I expected. This time I plan to use jackfruit and make it a lot more friendly for IBS or anyone trying a FODMAP diet for a sensitive gut. Although I was a little disappointed with the colour of the dish, the chives made an excellent swap for the onion and it tasted great. It did look more like crab than tuna though. This could have been down to the brand of jackfruit I was using.<br /></span></span></span></p><p><span face=""arial" , "helvetica" , sans-serif"></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="2317" data-original-width="4435" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkSS80Wnc9mqiSNI4EY5FGqUySRzX-PbPgx_kFapzRkW6eSoIX1Laj_t4fz8KHteqNozxU3Ycb8rDFtv50XREM-R2NRxvSoG6D3d83Q-9KNcaObMw3CNlwe39lvIRveQgHzWnSmiqfEiIwKQn2823H3jY1cU4mET82ad2iWt6vtCH3qgbfS5FUBiPRv3U/w400-h209/DSCF8363.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Finished product lack colour.<br /></td></tr></tbody></table><p></p><div class="separator" style="clear: both; text-align: center;"></div><p></p><h1 style="text-align: left;"><span face=""arial" , "helvetica" , sans-serif">Notes</span></h1><ul style="text-align: left;"><li><span face=""arial" , "helvetica" , sans-serif">The original recipe used spring onions, which are high FODMAP unless I just used the green bits, but that just seemed like a waste. With this in mind, I searched for an alternative to onion and found chives.</span></li><li><span face=""arial" , "helvetica" , sans-serif">White wine vinegar is low FODMAP, but other types like cider vinegar are not. <br /></span></li></ul><p><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;"><i>Serves – 4</i><br /></span></span></span></p><p><i><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Time, 10 minutes<br /></span></span></span></i></p><div style="text-align: left;"><h1 style="text-align: left;"><span face=""arial" , "helvetica" , sans-serif" style="font-weight: normal;"><span style="color: #d9ead3;"><span style="color: black;"><b>Ingredients</b> </span></span></span></h1></div><ul><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Jackfruit x 1 tin drained and squeezed<br /></span></span></span></li><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Spring onions x 3 or chives 20 g (Chives are low FODMAP; spring onions are not.)<br /></span></span></span></li><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Vegan </span></span></span><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">mayonnaise</span></span></span><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;"> x 2 tbsp<br /></span></span></span></li><li>Tamari x 1 tbsp<br /></li><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">White wine vinegar x 1 tbsp</span></span></span></li><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Dijon mustard x 1 tsp<br /></span></span></span></li><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Lemon juice x 1/2 a lemon </span></span></span></li><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Nori, crumbled x 1 tbsp (optional)</span></span></span></li></ul><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;"></span></span></span><div><h1 style="text-align: left;"><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Method <br /></span></span></span></h1><ol style="text-align: left;"><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Drain the jackfruit and squeeze as much water out as possible and put in a container with a lid. Add the soy sauce and lemon juice to the jackfruit. Put the lid on and leave in the fridge overnight to allow the flavours to infuse.</span></span></span></li><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">When ready to serve, take out of the fridge and add the chopped spring onion, sweet corn, Dijon mustard, cider vinegar and mayonnaise. Give a good mix until mixture is even.</span></span></span></li><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Serve immediately.<br /></span></span></span></li></ol><p><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;"> </span></span></span></b></p><h1 style="text-align: left;"><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Results <br /></span></span></span></b></h1><p><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Tasted fine but as you can see in the image looks rather anaemic. The chives turned out to be the perfect swap for onion. <br /></span></span></span></p><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3410" data-original-width="4691" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkELIGuQhkZ6zED7nuL3gHnZJ9yDoM4CB1O5qAq9dbarkjdMarq8WwftL9Rn-JGABwYROGt6kBSUu7hRes9tXZDztzWrtS7M8c5zxxq-gUuIZJcRw-Nk48EKS3KXY8bn_zHCKMG4M6DG-R05TzJLWfSuANDLbGbv-pe6C0DYTlOgKsrqRxdZRlb57AM-E/w640-h466/DSCF8364.JPG" width="640" /></div></span></span></b><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;"> <br /></span></span></span></b><div><div> </div><div><p style="text-align: left;">Adding the tamari made no different to the colour, but did slightly improve the taste. On the whole I really liked it, but it was less tuna like in texture and looks than the <a href="https://vegansoffaith.sciencetony.com/2023/07/vegan-tuna-mayo-chickpea-version.html">chickpea version</a> I made. <br /></p></div><div>I hope that you liked this blog and if you do try this recipe, please
let me know how you got on and what it turned out like. You can leave a
comment in the comments below. </div></div><p><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;"> </span></span></span></b></p><p></p></div>ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.com0United Kingdom55.378051 -3.43597327.067817163821154 -38.592223 83.688284836178838 31.720277tag:blogger.com,1999:blog-4786335998857227478.post-80047991254426119312024-02-05T11:11:00.014+00:002024-02-05T11:11:00.123+00:00Stuffed Peppers<p style="text-align: center;"><img border="0" data-original-height="2582" data-original-width="4591" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig0GrKZdebSBnXc9c_KON3ihR01f8tHFAnssZBnaX8bGVPKuWjhLL8ko51f4f2Pb0cYaeKG1OtSs2aAuH9uKXPoETMD_qe0KEUiWI9Z_sMgjxl6heEPV07htitGb2aHpgfAiCIKpXf7i9txyOvugAjxqrq-bQF_6sIYNZaGJWp-Ukj4_PldSLBkNmp/w640-h360/DSCF8192.JPG" width="640" /></p><p><b><span style="font-family: inherit;"><span><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Written by</span> <a href="http://www.sciencetony.com/p/blog-page_1.html" target="_blank">McDonald, T.</a> <span style="color: black;">| Date 5th of February 2024 </span></span></span></span></span></b></p><p>I found this dish in an old vegetarian cookbook and saw it would be easy to veganise. I also added the vegan sausage, quinoa, and white pepper to liven it up a bit. I was keen to try this one out after sprucing it up and discovered that it was much better than I could have ever imagined.<span></span></p><a name='more'></a><p></p><h1 style="text-align: left;">Notes </h1><ul style="text-align: left;"><li>Don't worry when you have a little stuffing leftover because you can just add it on your plate with the peppers.</li><li>Obviously, if you are entertaining, times the ingredients by however many dinners you are catering for. <br /></li></ul><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3016" data-original-width="5362" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS-aILri8wqCgTon5RBdZISkYlKHlQ_ljJMc1Wh8CirxKxK0PHjwswisRHmKYR483WxhsyMBhkAuSE18wTRrS78tGZ5mAFkBchDv0H7VhR2eIPoJw-B02kG-li3FmGp9FTGM9WTMFZqbeCnX31PKsnjujRrE6rNT8-bNN6d6i08fq3QgcnwbbNpoff/w640-h360/DSCF8191.JPG" width="640" /></div><p></p><p> </p><p> Serves 1</p><p>Time, 40 minutes<br /></p><h1 style="text-align: left;">Ingredients</h1><ul style="text-align: left;"><li>Bell peppers x 2</li><li>Quinoa x 40 g</li><li>Spring onions x 3</li><li>Spinach x 30 g<br /></li><li>Vegan sausage x 1</li><li>Vegan feta alternative x 30 g <br /></li><li>White pepper x 1/4 tsp</li></ul><p> </p><h1 style="text-align: left;">Method </h1><ol style="text-align: left;"><li>Carefully cut out the top of the peppers and remove the seeds. </li><li>Roast the peppers in a preheated oven for 15 minutes at 200 °C.</li><li>While the peppers are roasting, cook the vegan sausage and cut it up into chunks and cook the quinoa<br /></li><li>Dice the onions and chop the spinach. </li><li>When the peppers have been in the oven for 15 minutes, take them out and allow to cool. This makes it easier to stuff them. </li><li>Drain the quinoa and add to a small mixing bowl. Add the onions, chopped chilli pepper, white pepper, spinach and vegan sausage. Mix it all together and then stuff the peppers. Be sure to leave a gap in the middle to stuff in the vegan feta and then stuff some more spinach on top. </li><li>Put the top back on the peppers and put back in the oven for another 10 minutes. </li><li>Serve with either salad or veg or potato or even chips. <br /></li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8UyVpFTHJYPPjgoslHgEZwehKodvYX9N9Ci7BIi0K5Z7xa_7d9UKiD0bGXtgtuVVvN3GzSh217KkWvjrKxbMhR4i1Miuv5uBFq6KSuSUfzleRmmIvQ7OUxTBHWCV8jKQbj8s5qvRUTbL9-P7oN63VuM7pEj3jij1OghvMOSlwhCrRNHBJXnoW4eCy/s5409/DSCF8190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3043" data-original-width="5409" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8UyVpFTHJYPPjgoslHgEZwehKodvYX9N9Ci7BIi0K5Z7xa_7d9UKiD0bGXtgtuVVvN3GzSh217KkWvjrKxbMhR4i1Miuv5uBFq6KSuSUfzleRmmIvQ7OUxTBHWCV8jKQbj8s5qvRUTbL9-P7oN63VuM7pEj3jij1OghvMOSlwhCrRNHBJXnoW4eCy/w640-h360/DSCF8190.JPG" width="640" /></a></div><br /><div>I hope that you liked this blog and if you do try this recipe, please
let me know how you got on and what it turned out like. You can leave a
comment in the comments below. </div><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.com0United Kingdom55.378051 -3.43597327.067817163821154 -38.592223 83.688284836178838 31.720277tag:blogger.com,1999:blog-4786335998857227478.post-88407618742084403432024-01-29T11:11:00.044+00:002024-01-29T11:11:00.155+00:00Banana Bread With Rum Soaked Raisins<p></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="2098" data-original-width="3730" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhev9lllgOr45LfIWkRDfHInIQDsyV8KsEY8wvcVDx1ggKMq9QQhmr8cACa3NP05TGSwQmH8yc3QUVTAWmSvGSA-TemrHmkJNPLc06JqkVDmDXzRIVur2IoTgAXoc2C9rc_I9cFX1hqt6t8Q94xIaAey3sPZiIzw7kDBuwxO4DuZGtxwKR3X9MD6KdE/w640-h360/DSCF8052.JPG" width="640" /></div><br /><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Written by</span> <a href="http://www.sciencetony.com/p/blog-page_1.html" target="_blank">McDonald, T.</a> <span style="color: black;">| Date 24th of January 2024 </span></span></span></b><p></p><p style="text-align: left;">I love this loaf because it needs no proofing since it contains no yeast. Once you have mixed all the ingredients together, you can put it straight in the oven. This banana bread has a warm spiced flavour due to the mixed spice and rum soaked raisins. <br /></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi58Wn9xxf3mGTHDtO7pMftMk7RXrKHwj8UGFhsP-34txscmg8K4uQ12dsTUT5gvkIbJvMmN0DH7PjeRlzQgkSRJHd5lh14ErQzxEny8yixoZweFmILS45hV-DldTL1tS5vK-ounIkIbGld1ffYG_rjSOtQLL8G92LCWhRmxTmcYrMpZ20cNN3W2TqJ/w400-h225/DSCF8043.JPG" width="400" /></div><br /><br /><p></p><h1 style="text-align: left;">Notes</h1><ul style="text-align: left;"><li>I used stevia to reduce the calories.</li><li>Make sure you use really rib bananas. </li><li>Most recipes will tell you to mash with a folk; however, I use a masher, it's much quicker.</li><li>I used dark rum to soak the raisins. Check the rum is vegan. <br /></li></ul><p style="text-align: left;"> </p><h1 style="text-align: left;">Ingredients</h1><ul style="text-align: left;"><li> 3–4 very ripe bananas, mashed (about 400 g – 500 g peeled)</li><li>1 tbsp of caster sugar or stevia<br /></li><li> 200g of self-raising flour</li><li>100g of strong wholemeal flour <br /></li><li> 100g raisins soaked in rum or other flavouring<br /></li><li>2 tsp ground mixed spice</li><li> 1 tsp bicarbonate of soda</li><li>1 tsp of vegetable oil </li><li>120 ml of water</li></ul><h1 style="text-align: left;">Apparatus <br /></h1><ul><li>H 6 cm x W 11 cm x D 21 cm loaf tin<br /></li><li>Large mixing bowl</li><li>Wooden spoon</li><li>Balloon whisk<br /></li><li>Measuring spoons </li><li>Spatula <br /></li></ul><h1 style="text-align: left;">Method </h1><ol style="text-align: left;"><li>Peel the bananas, break them up into small pieces and put in a bowl. Mash the bananas. </li><li>Weigh out both the flours in a large mixing bowl. Add the bicarbonate of soda, sugar and spices. Mix with a balloon whisk. Add the oil.<br /></li><li>Add the water and combine into a shaggy dough with a wooden spoon.</li><li>Add the rum soaked raisins and mix. </li><li>Add the mashed banana and mix. </li><li>Preheat the oven to 180 °C (fan assisted) and grease the tin.</li><li>Place on the lower middle shelf of the oven and bake for about 50 – 55 mins. </li><li>When ready, test with a cake tester. If the cake tester is clean, leave to cool for about 10 minutes before turning out onto a cooling rack. Leave to cool completely, about 40 minutes. </li></ol><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB1RNY1p31dNUzi-D1fUl9dGaUY98rH888sgjr6kd_Ab76vFvqLnRi-QpEFq67E60vWH_RetKK-5E-MWI0QUUvYRmdv_WsM3nRgkyJf51Ru6izgAYRZUMlGlT6QRTy4GdIruiQwJXImH0jXuNmBuptyq5lOhKbloPPcoQ6XQs9lUqN23M6BD0ksGwf/w400-h225/DSCF8035.JPG" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Break banana into small pieces.<br /></td></tr></tbody></table><p></p><p></p><p></p><p></p><p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizZJJ_3MPjfgvGRk4lmrQgpxcyf-OJYH5ye4ZOThFNDj-C6s61VJLTjwYfVgbrGa2z8xhnLOypijkKI2QN-wA0DqUc64bSFo9wMF9QlLdAIUs0O3B0eWZPekIdx8nHu8PjGPFPiIoa9fDBFIlQ49Xze8OGmXpjyvPqvAJN2p8A2IOx9NsIH6GYAHIB/w400-h225/DSCF8037.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Mash the banana.<br /></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMyqxdrE_8T_G4ceZswNh8ztvmG3-6PigeTXhEaEkINJyVVTHbe6CWSkX9sxwWkBxrrbF4Vv3FXl1ikurAZsq2MKvGnJirPK2iIp7kjVWU8dan_-Ic5vEgKVJGF1fDoOvVxooNuSfxQ55zmKFTAMp7Tw9qV98q0eyslsKHzcvdPkpHMsuuyPxXraSn/w400-h225/DSCF8039.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Mix in the raisins and mashed banana.<br /></td></tr></tbody></table><p style="text-align: center;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMzsh61SLRzHWWUATYaR9OogpZGIlkOEtQ2XYm2noVJS3bYJ-o3mJKesggk3bL-hI8tUP1JXqmCHRSyEFuxinxm749dWNgcfJSoy8MgKOUVBo3Btk6LMlJfyP2UQVI33QqO6Wz9wDF5lwNgHgRmgnA2bUl2KBKWc-r_bkOWj7_RlNQfhCi9li4Z90C/w400-h225/DSCF8040.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Pour into a greased small loaf tin.<br /></td></tr></tbody></table><p style="text-align: center;"></p><h1 style="text-align: left;">Results <br /></h1><p>I was very pleased with the way this bread turned out. Very tasty although a little moreish. <br /></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAl2PGjcDHULt-hFmZnO9IH3zWfGUxkg3ueQ-eZFqtH2yxJ9FM__cDVtyuhiMDw6N5efRCLJnGAC27GmEDQRPp4B8cFyZM8gPtQ4yMfnnK6kmJWYtIdf1oNAFq_Nf9x1JQKTW4dXY5tueX9mg39hrZ5BV5-blIRlzT1if4E6Z6EZsbE1MZN0y3hWcK/w640-h360/DSCF8041.JPG" width="640" /></div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEJ6PmlN8m4xwGREmirhRFpNAcJSde_ojrItKt2Y9vfSYJjyrBKUJV44I7hs0iu-szOoxE_NpNfp8mqYndOWXHyFev9LsIgH5MuRZfG6xXpnbqUH1vTEmYlVolg_S7NnUbJbRG_Fmm13k-KYeBFLiZ-lFUx7gzG2GwAV5T9pafzTS5Hogx4HXamnV/w640-h360/DSCF8042.JPG" width="640" /></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNaU-NNDab3LtrtXJSBCfYYld6rb0wdU7l2w99kO-pJw1j5nugUM2Pw243UP8a3SbqbZsDrgBq1VSCFxV5_-uM4ySl0Yzc9Fd0duV7ejE1JNCIbBx7ZTJFeUM_fgIt4xPg2hox42pMa55146JLEorSPTkHbF-5WG_hyFgYWtu92a55W5Dt7-yRnO6S/w640-h360/DSCF8044.JPG" width="640" /></div><br /> <p></p><div>I hope that you liked this blog and if you do try this recipe, please
let me know how you got on and what it turned out like. You can leave a
comment in the comments below. </div><p> </p>ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.com0tag:blogger.com,1999:blog-4786335998857227478.post-29098900554761285632024-01-22T11:11:00.003+00:002024-01-22T11:11:00.130+00:00Tofu Parcel<p style="text-align: center;"><img border="0" data-original-height="2790" data-original-width="3081" height="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5UbBMKMKTAuhiv0AuUkkhvQ9r2L8JX_SRwsxD_wTl1YNSPaGHS83GdW92Dk-vSd1HwV2E5Kg2-mXnmqwmEcDZpOOALWM8ivx8ToB4f9t4zohEZ_xOmQgDEzR1GFXPfyX1qvnsyO5PSRUu66Ca9UghSbW3q1axNoPQMFl1WbNIwTBgxIX66GWFFtJ/w640-h580/DSCF8153.JPG" width="640" /></p><p></p><p><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Written by</span> <a href="http://www.sciencetony.com/p/blog-page_1.html" target="_blank">McDonald, T.</a> <span style="color: black;">| Date 22nd of January 2024 </span></span></span></b></p><p>This is a very simple and tasty idea. It has very little preparation if you use premade short crust pastry. It makes a wonderful treat if you want a change to the usual Sunday dinner or livens up the mid-week dinner.<span></span></p><a name='more'></a> <br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3512" data-original-width="4586" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR4MsQN18tKsddBBJrE7dLppj0xSMqVVGs-INwj1Qu0VwVOGIdORH_Syg6p9evN0KNkG6qPamG8PAHpHxB8ShZr5BbhG5DJp0yI347TGu2XTWVFA6FXk3ZtagiY5XJhyiK3zVBNpvp961BJAHUu8dOdONWAhOAne3cepk9sZzzI1E8qEZSFHH2eUBT/w640-h490/DSCF8155.JPG" width="640" /></div><p></p><h1 style="text-align: left;">Notes</h1><ul style="text-align: left;"><li>I used premade vegan short crust pastry. </li></ul><p><i>Makes 1 parcel</i></p><p><i>Time, 30 – 35 minutes</i><br /></p><h1 style="text-align: left;">Ingredients</h1><ul style="text-align: left;"><li>100 g square-ish block of extra firm tofu</li><li>Enough pastry to wrap the tofu and sun dried tomato. About 18 to 20 cm square.<br /></li><li>1 sun dried tomato <br /></li><li>Pinch or two of white pepper <br /></li></ul><h1 style="text-align: left;">Method</h1><ol style="text-align: left;"><li>Season the tofu with the white pepper.</li><li>Place the tofu in the middle of the rolled out pastry.</li><li>Place the sun dried tomato on top of the tofu. </li><li>Wrap the tofu and tomato in the pastry carefully sealing up the sides and top by pinching the pastry together.</li><li>Bake in a preheated oven at 180ºC for about 25 – 30 minutes. </li><li>Serve with vegetables and potato. <br /></li></ol><p> </p><div>I hope that you liked this blog and if you do try this recipe, please
let me know how you got on and what it turned out like. You can leave a
comment in the comments below. </div><p> </p><p> </p><p> </p>ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.com0tag:blogger.com,1999:blog-4786335998857227478.post-13594849114418288972024-01-15T11:11:00.061+00:002024-01-15T11:11:00.132+00:00Skinny Pan Lasagna<div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZuppqv3FJkzATTlKqwAKxQwZnD8vocDk8brm0GrmsKkZljH4eb5MUj4dTL-BQe8vGyfxAcGvqR0TodtStk3ui9ADAnQ_FHb4q_a1_vj7ooNGB4Zl7T0A3h0Gj4MOWg5se7dYqqbUbfvhaxTTRpJDvfn3xBzH3wUXq8QKt1DOgHZQ-gdsF8ZCF0HP/w640-h360/DSCF8140.JPG" width="640" /></div><br /><p><b><span style="font-family: inherit;"><span><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Written by</span> <a href="http://www.sciencetony.com/p/blog-page_1.html" target="_blank">McDonald, T.</a> <span style="color: black;">| Date 15th of January 2024 </span></span></span></span></span></b></p><p>Fancy a lasagna, but think it is too much hassle? Well, this might just be what you are looking for! This is so easy and tasty that you will never think lasagna is too much trouble again. In fact, you will likely be having lasagna a lot more. All you need is a large frying pan. <span></span></p><a name='more'></a><p></p><h1 style="text-align: left;">Notes</h1><ul style="text-align: left;"><li>Textured Vegetable Protein has been a favourite mince substitute for as long as I can remember. It is easy to prepare, just add water. I get mine from Holland and Barrett. </li><li>Any yeast extract will do such as marmite or Vegemite. </li></ul><br /><div><hr style="color: green; margin-left: 0px; width: 50%;" /><p><i>Serves 4</i></p><p><i>Time – 30 minutes</i><br /></p><hr style="color: green; margin-left: 0px; width: 25%;" /><h1 style="text-align: left;">Ingredients </h1><ul style="text-align: left;"><li>Lasagna sheets x 5<br /></li><li>TVP x 8 tbsp<br /></li><li>Carrot x 70 g<br /></li><li>Onion x 1/2 a large<br /></li><li>Garlic x 4 cloves<br /></li><li>Black pepper x 1 tbsp<br /></li><li>Yeast extract x 1 tbsp<br /></li><li>Cider vinegar x 50 ml<br /></li><li>Fresh basil x to taste<br /></li><li>Plain vegan yoghurt x 150 g<br /></li><li>Ground clove x 1/2 a tsp</li><li>Vegan cheese x 20 g</li><li>Slices of tomato for decoration<br /></li></ul><h1 style="text-align: left;">Method<br /></h1><ol style="text-align: left;"><li>Soak the pasta sheets.</li><li>Soak the tvp in hot water from the kettle. Mix in the yeast extract.<br /></li><li>Chop the onion and carrot then fry with the crushed garlic in a large frying pan with a lid.</li><li>Add the tvp, cider vinegar and pasta sauce. Leave to simmer for 5 minutes. </li><li>Add the chopped basil and black pepper. </li><li>Place the pasta sheets evenly over the tvp sauce. </li><li>In a small bowl, mix the yoghurt and ground clove. With a spoon, evenly spread the yoghurt mix over the top of the lasagna sheets.</li><li>Add the cheeses evenly over the top. <br /></li><li>Top with a few slices of tomatoes if you wish.</li><li>Allow to cook on a low heat with the lid on for about 25 minutes. <br /></li></ol><p><br /></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDfU3HbGynrUgZS_i9eumzn8VemH-hoRDG3POJSR9R6I-ZYTO9WlsDRHR67g58wUSDQppBG_XMNwhndcwzxxvHsS4VXhX0MB9aNfJsY6Q_NinYyBZdd8pSvtI0BMyySE9bUtwSEoNIz9ucsoQNrNxV8BET9xpotliHdYb2SaQhbw6RrE4AjhK8HM7A/w400-h225/DSCF8130.JPG" width="400" /></div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53nhh8WXSoQsHw9sSIqX0XDS_Qe93TeToFng4bMjJglEAjIUrm4BPJhB_m3U6KK64VVaN0yGxRdEH0jqoECuk0QfoHuwEVR3i9o0wwEEJ3YjqNeScjfDvMj8hI2b6uOGdkgBgqhWPGhknG53HL7TQzorZwCbcJGiIf-ec_3dVIPtXH9V0BMGQxc6W/w400-h225/DSCF8132.JPG" width="400" /></div><br /><h1 style="text-align: left;">Results </h1><p>I was very pleased with the way this turned out and will be making this again soon. It was so easy to make and absolutely delicious with chips and salad.<br /></p><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgarjjZ8BEouwg6I7nxX3DuHvmR7UCVYOl0Ts_aar0n0d5UrWnBjiW8w-nvmCfV79592OsskboVHSQjKFYiFSOL1ljbVf2qdjzz2pX2Yd3oJzlkGi-bCP83zjQYUhAjMc2Kp00Lh3cJzzBEI8FXE4V5CKmRvF-LNNKAYefJJGhWGKyeQOe1Q5qqcSZZ/w640-h360/DSCF8138.JPG" width="640" /></div><p><br /></p><div>I hope that you liked this blog and if you do try this recipe, please
let me know how you got on and what it turned out like. You can leave a
comment in the comments below. </div><p></p><p><br /></p></div>ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.com0United Kingdom55.378051 -3.43597327.067817163821154 -38.592223 83.688284836178838 31.720277tag:blogger.com,1999:blog-4786335998857227478.post-54204410430864876312024-01-08T11:11:00.002+00:002024-01-09T04:18:27.129+00:00Vegan Brownies: Low Calorie<p></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="4724" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpE0KOcvQFHBBWRtLVuyIk-2ZvFs0bLqz5cCuZY--phUv2BtvIKB0Kea93gYmEWRVgdVYZFWcgaK5KmypGG8C9gSznDar5srbTIqKsB-UkmsNtfS7fk8THHq_K3pSSglUtDR3kO53lJ6h2auQWxY0LJW-X8P3Bz_M78Tk_YGAYiFU3xp4MXF-C85L4/w640-h406/DSCF8068.JPG" width="640" /></div><p></p><p><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Written by</span> <a href="http://www.sciencetony.com/p/blog-page_1.html" target="_blank">McDonald, T.</a> <span style="color: black;">| Date 8th of January 2024 </span></span></span></b></p><p>These little tasty treats are just 43 calories per square. I have wanted to try these for a long time and I'm glad to say that they were worth the wait. They have a great texture and a lovely chocolaty flavour. Ready in 30 minutes. <span></span></p><a name='more'></a><br /><p></p><h1 style="text-align: left;">Notes</h1><ul style="text-align: left;"><li>You can blend the oats into a flour if you like, but I like the more coarse texture.<br /></li></ul><h1 style="text-align: left;">Ingredients <br /></h1><ul style="text-align: left;"><li><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">150 g of vegan Greek-Style yogurt </span></li><li><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">1/4 cup almond milk </span></li><li><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">1/4 cup cocoa powder </span></li><li><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">1/4 cup rolled oats </span></li><li><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">1/4 of self-raising flour <br /></span></li><li><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">1 tbsp stevia </span></li><li><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">1 tsp of dark brown sugar<br /></span></li><li><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">3 tbsp of apple sauce <br /></span></li><li><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">1 tsp of baking powder </span></li></ul><h1 style="text-align: left;">Apparatus</h1><ul style="text-align: left;"><li>Mixing bowl</li><li>Square baking tin </li><li>Balloon whisk </li><li>Wooden spoon <br /></li><li>Spatula<br /></li></ul><h1 style="text-align: left;">Method</h1><ol style="text-align: left;"><li>Preheat the oven to 200 °C.
</li><li>Grease a square baking tin. </li><li>In a mixing bowl, add the flour, oats, stevia, baking powder and cocoa powder. Use the balloon whisk to combine. <br /></li><li>Add the other ingredients and combine into a dough.</li><li>Leave in the fridge to rest for 15 – 20 minutes. <br /></li><li>Pour into the prepared dish and bake for 15 minutes. Use the spatula to scrape out the last bits from the bowl. Use the spatula again to spread the mixture evenly around the tin.<br /></li><li>Allow to cool completely before cutting into 9 large squares.</li></ol><p></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7ve0gGX8VN7u_DdH6Vn2RBO_upY7lj6iSwIonVQkh-Wn32URHSwm5Lve0RePnePAiS-z72TsKFyzBAv3ccpeXs-bO4twlzbAGia8Rxiv5QyGH9azf4o09jRqvo3cXn8JslOHpXT5q7pOzvsEh9fViEATAuACre1K0OBdhtXRSnYmSr7MU73gylLC/w400-h225/DSCF8058.JPG" width="400" /></div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVW2w3GlwHGgDVMqZeSURQ26MhcHePjEjCEklZg0ny4f-1jM_YJHnlcBlpdua9zsJ5WoYURklIR2k3gNbj9HmOh281jbxMCRGvOWP3EQUXKLwk5nI-bvEduc0G7Lji770LtP5vRhoh7qZgGz33bG6w2zQ0RC5Z3nYxPG8viK0MYYZ2SX6Gx4_QiU3/w400-h225/DSCF8059.JPG" width="400" /></div><br /> <p></p><h1 style="text-align: left;">Results</h1><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qmYQC0yhNgMnZgVBSj6dIXlrBB2IXLFIsOhFnfR9QncKgTTQvVcA8dGA9rEWqXM0-n9RuvvAf4vdQpthX4Co6VbfFjCGKzdTtrXK4N5aq-qb-258UCZVXVYLpl32msUigvxXjDprTiMsk8rj-GALRYh1CxpOMA8SBax6AUI8VvjxdUuIFsDJMJ7N/w640-h360/DSCF8060.JPG" width="640" /></div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3442" data-original-width="4305" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0EklfZTrYFkVOZwjSTpuC17gT6vUJCx2GpMj8U0ofvN6uT2TrGIkbkcJS7G219q-y-2TfjtWdZXiLJAii_dLV5nKTyCDBbXjCVtwh_0hr11Nn1-aqFxiBohnEkA9gXexOXuIQ0_hhZLOCRjc_crB2cA7RX_IM4xw64uAHkhtJGCDpXVTdXhsSizle/w640-h512/DSCF8061.JPG" width="640" /></div><br /><div>I hope that you liked this blog and if you do try this recipe, please
let me know how you got on and what it turned out like. You can leave a
comment in the comments below. </div>ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.com0United Kingdom55.378051 -3.43597327.067817163821154 -38.592223 83.688284836178838 31.720277tag:blogger.com,1999:blog-4786335998857227478.post-32531701246550146922024-01-02T11:11:00.057+00:002024-01-02T11:11:00.126+00:00Spicy Jackfruit Pizza<p></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbDo7egijK8E-NaGVZlelb12rTPt2X1tm0TfCvKJSPxMO7GaIhj6ucx-6SvCQ2lF5KuHBpS7rq8IbtsQamxqYPx9OddX9073ZW4zpnV_MJV_pziY7eXoz5Bkn4tukzZZI7ZRiAL1yRsLyi7SHVDYiAA11_bQI0n0ITsYZLpLtQCxhg2tH7P50uXYXd/w640-h360/DSCF8147.JPG" width="640" /></div><p></p><p><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Written by</span> <a href="http://www.sciencetony.com/p/blog-page_1.html" target="_blank">McDonald, T.</a> <span style="color: black;">| Date 2nd of January 2024 </span></span></span></b></p><p>I like pizza, so I learned how to make a simple base with no oil. Making the sauce is easy and then all you need to do is add a few toppings and sprinkle with vegan cheddar alternative. <span></span></p><a name='more'></a><i>Makes 2 pizzas</i><p></p><p><i>Time, 22 minutes </i><br /></p><h1 style="text-align: left;">Ingredients</h1><ul style="text-align: left;"><li>200 g of plain white flour</li><li>110 ml of warm water</li><li>1 tsp of baking powder</li><li>Pinch of salt <br /></li><li>1 tbsp of vegan red pesto </li><li>1 tbsp of tomato paste </li><li>1/4 tsp of chipotle chilli paste <br /></li><li>About 15g of jackfruit per pizza<br /></li><li>15 g of grated vegan cheddar alternative per pizza<br /></li></ul><h1 style="text-align: left;">Method</h1><ul style="text-align: left;"><li> Heat the oven to 180 C fan.</li><li>Mix together flour, baking powder and salt in a small bowl with the whisk.<br /></li><li>Add the water and stir with a wooden spoon until it comes together as a shaggy dough. If to dry,
add more water. </li><li>Use your hands to pull it together. You are looking for something that is soft. If it is
sticky, add a little more flour. Transfer to a work surface.<br /></li><li>Knead on a surface
for 3–4 mins. Divide in half and roll into 2 balls, then flatten them with your hand and
roll out to about 25 cm in diameter. </li><li>Carefully fold about a cm over around the edges to make the crust. <br /></li><li>Mix the red pesto, tomato paste and chipotle chilli paste together to make the sauce. Spread over the pizza while avoiding the crust you just made. <br /></li><li>Add toppings and bake each on a baking sheet for 15 mins.</li></ul><p> </p><div>I hope that you liked this blog and if you do try this recipe, please
let me know how you got on and what it turned out like. You can leave a
comment in the comments below. </div><p> </p>ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.com0United Kingdom55.378051 -3.43597327.067817163821154 -38.592223 83.688284836178838 31.720277tag:blogger.com,1999:blog-4786335998857227478.post-9299776786485408262023-12-18T01:11:00.016+00:002023-12-18T01:11:00.133+00:00Vegan Brandy Cake<div><p></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzDu7CwuznE6oju5tRpM30yg75yueAa2_-dp33ti6pTBGxUfzFjdOfMXeSY7h1JjXqWsRub6MkiQN6iG1kt_dXdyuk0VYj44zPHchX98qjrMx19TC9cKDTpZxkfzqjW-IeIwguIRH-r-BPI9CiV_uQSMnclqkgQsoe7BWcI5LXvOXhlad2swaN76sr/w640-h360/DSCF7674.JPG" width="640" /></div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2AvLcO21lAmpK7liBP19EhN07_xH8O8eSHmhtMtJpQQPex9edxXU9dYje3jlLOEyEUxwYhF7ljhXDok7bMR282r7jEWamzgzvH2G441qnKse3UMBvm7e5EF-y4FZw5W8swMR-krujZ-o0ks08msOd1soemNMA5UU8TPT7ofhmFUcE9oakQzitLxxx/w640-h360/DSCF7656.JPG" width="640" /></div><p></p><p style="text-align: left;"><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Written by</span> <a href="http://www.sciencetony.com/p/blog-page_1.html" target="_blank">McDonald, T.</a> <span style="color: black;">| Date 18th of December 2023</span></span></span></b></p><p style="text-align: left;">I discovered this by accident and I am so glad that I did! Although it is not a traditional seasonal cake, it can and does make a great addition to any festive season. For a vegan cake, it is surprisingly firm. Although firm, this cake has a light texture and is moist with a good flavour that more than hints at the brandy. <br /></p><p style="text-align: left;"><span></span></p><a name="more"></a><p></p><h1 style="text-align: left;">Notes</h1><ul style="text-align: left;"><li>I used a kebab skewer or even a metal thermometer as a cake tester. Works just as well. </li><li>I used almond milk because it goes well with the brandy.</li><li>I'm using metric cups. </li><li>The vinegar is to react with the bicarbonate of soda. It helps the cake to rise as does the baking powder, which also help to keep it soft and light. </li><li>Wait t'ill you see how to make the brandy frosting! </li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiercndrpjHfNqjoCGAg9WsLDMxpAjD4a1haWTtqkCZCQaEW6USvxU-4GnbVkUt2labw94uk8Cc9ioq0Qsdi8Fg678zcpsGItfhoxqCruXNOt2yJszjNRWd6Pcs9I5_CO9p4qZMlfhP6PXT2YBCHvHHMC-mcMdDYPXdB42JZd1TYGXa1Nw8dyNRt5aZ/s5331/DSCF7660.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiercndrpjHfNqjoCGAg9WsLDMxpAjD4a1haWTtqkCZCQaEW6USvxU-4GnbVkUt2labw94uk8Cc9ioq0Qsdi8Fg678zcpsGItfhoxqCruXNOt2yJszjNRWd6Pcs9I5_CO9p4qZMlfhP6PXT2YBCHvHHMC-mcMdDYPXdB42JZd1TYGXa1Nw8dyNRt5aZ/w400-h225/DSCF7660.JPG" width="400" /></a></div></div><div> </div><div><p style="text-align: left;"><i>Makes a cake with dimensions of 22 cm x 11<br /></i></p></div><div style="text-align: left;"><p><i>Time, about an hour. </i><br /></p><hr /><p></p><h1 style="text-align: left;">Ingredients </h1><ul style="text-align: left;"><li><div> Some vegan butter to grease the tin<br /></div></li></ul><h2>Wet ingredients </h2><div style="text-align: left;"><ul style="text-align: left;"><li>2/3 cup plain vegan yogurt </li><li>1/2 cup of vegan milk<br /></li><li>1/3 cup rapeseed oil (any vegetable oil will do) </li><li>1/2 tsp vanilla extract </li><li>1 tbsp of white vinegar <br /></li><li>4 tbsp of brandy<br /></li></ul></div><h2 style="text-align: left;"><span></span>Dry Ingredients: <span></span></h2><ul style="text-align: left;"><li>1 and 1/2 cups of self rasing flour</li><li>3/4 cup sugar </li><li>Zest of 1 lemon </li><li>Zest of 1 orange </li><li>1 and 3/4 teaspoon baking powder</li><li>1/4 teaspoon bicarbonate of soda</li><li>1/4 teaspoon salt </li></ul><h1 style="text-align: left;">Apparatus</h1><ul style="text-align: left;"><li>Mixing bowl</li><li>Small loaf tin about 22 cm x 11 cm x 6 cm<br /></li><li>Balloon whisk</li><li>Spatula<br /> </li></ul><hr style="color: red;" /><h1 style="text-align: left;">Method</h1><ol style="text-align: left;"><li id="instruction-step-1"><p>Preheat oven to 175 °C and grease a non-stick loaf tin.
</p></li><li id="instruction-step-2"><p>In a large mixing bowl, whisk together the wet ingredients for the cake batter.</p></li><li id="instruction-step-3"><p>Sieve the flour and add sugar to the wet
ingredients. Add the orange and lemon zest. Add the baking powder, baking soda and salt. </p></li><li id="instruction-step-3"><p>Whisk everything together until fully combined. Don't over
mix. </p></li><li id="instruction-step-3"><p>Pour the cake batter into your prepared loaf tin.</p></li><li id="instruction-step-4"><p>Bake for 40 – 45 minutes, or until a cake tester comes out clean when inserted in the middle of the cake. </p></li></ol><h2 style="text-align: left;">How to make the frosting</h2><p><b>Ingredients</b> </p><ul style="text-align: left;"><li>Belmont Smooth Biscuit Spread x 3 heaped tsp<br /></li><li>Icing sugar time 2 tbsp</li><li>Brandy x 3 tbsp</li></ul><p><b>Method</b></p><ol style="text-align: left;"><li>Put the Belmont Smooth Biscuit Spread and brandy in a small bowl and mix vigorously with a metal spoon. </li><li>Add the icing sugar and mix until smooth and consistent. </li><li>With a butter knife, apply to the top of the cake.</li></ol><p>Add some cherries and regular icing if you wish. <br /></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnY7cD8QT8duNG0FJF-RbtjCTDQvt7tysDmTp6yW4mDSBQIBeyQMYQnktOkSETTPSBhaijfFVP9rLudBJIAGy_44yowG5O_fZEQd3T4Df5IpvW6uQPkG-odwiTbpiotELBTwlZ8cJXroXxHbk0dN5B13u1T25miwoFciFEz8Pbr0-PqouUB_chUU-/w400-h225/DSCF7658.JPG" width="400" /></div><h1 style="text-align: left;">Results </h1><p style="text-align: left;">First, let's have a look at it as it comes out of the oven. As you can see, it has risen a good amount, but still has some crakes. <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><p><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQeqI-My5jcI9cliiLqeVKVoepiqudiiQLVeE1XawdGIZnCqP79xuIk1Wr76r0baoU1VhG2hII2pViUKTzr5H0bn65I6v4wbNqGS0a2Fo_Edl2uMSKPRqlHtCTAYb5ZNyWQLGCb51iScgjQzd4N21Bp7E4eR1Hgdl9akccYcAkzNV3made9OnN9Zr1/w640-h360/DSCF7632.JPG" width="640" /> </p><p style="text-align: left;">Looking good on the inside. Although the cake is firm, it is still light on the inside. <br /></p></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictgjgSXQrQrvWQAZFS0-UTe7wWj7L8SZhWULtBH9zytHyo1e1oigNUJNthY3TC0NVKzqG6iYO3D0FKJihI1EYqkF6VS9wWA016Xm4DZFX_y8Lh2hhsCSTph6e6KibEXapgL9jq7n7JhOULTgkw6UgdJzNd2RdG50izthSMgqgsg6b3Ih-9ZC9B6lJ/w640-h360/DSCF7668.JPG" width="640" /></div></div></div><div style="text-align: center;"><p></p><p><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2WH79MritN_xDhy_z6wAdL18WvteFvcNpWiYnzj7M8u7I01sGOva5wVoyy_QWcZVbZoSG2uTJ2Q_5uFNBqhGvfC9zv18lRSHWvcIRDAc52NzmeElSlnupWEjK8skWJH5efaKVKv844hfmJDXk-9laltTvxzE3wC1HDJQniW9HopYWwUWoSsSF_Oq4/w640-h360/DSCF7671.JPG" width="640" /></p></div><div></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyvMzPyMGAtujkDAuMyizHaD9IsF6WoGVigLpJGrUGnAEdByPEi3P_KUspaGkAC9o0xtbPmftHCsbV5SCtkPREqDZYV_OXMkbdBS54GYr3Y3pANfldz7wC2CHhoxftG-_EB5b8zBEwG0N0iNWF5xRAqNnQ2d2hKylV1FhHvvQ4FKLKO1xOp4-80mv1/s5331/DSCF7669.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyvMzPyMGAtujkDAuMyizHaD9IsF6WoGVigLpJGrUGnAEdByPEi3P_KUspaGkAC9o0xtbPmftHCsbV5SCtkPREqDZYV_OXMkbdBS54GYr3Y3pANfldz7wC2CHhoxftG-_EB5b8zBEwG0N0iNWF5xRAqNnQ2d2hKylV1FhHvvQ4FKLKO1xOp4-80mv1/w640-h360/DSCF7669.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: left;">How to make <a href="https://vegansoffaith.sciencetony.com/2022/12/brandy-sauce-for-vegans.html" target="_blank">Vegan Brandy Sauce</a>. <br /></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">I hope that you liked this blog and if you do try this recipe, please
let me know how you got on and what it turned out like. You can leave a
comment in the comments below. <br /></div><p></p>ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.com0United Kingdom55.378051 -3.43597327.067817163821154 -38.592223 83.688284836178838 31.720277tag:blogger.com,1999:blog-4786335998857227478.post-71824142103660727222023-12-11T09:11:00.524+00:002023-12-21T12:51:35.869+00:00Vegan Stollen <p></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="2396" data-original-width="4259" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibnYVW2DjceGn5XsJB5OTkr7gN7F09hj8uJWW6tCer5-mc9sjxaRBrU6IOsHobrnaxaXZlNEK0nDZ8NcRY5o6SFclGpYNXE079DKJAcFyGrAHtPiIXKxFS3Akx9w73diCYp7fI2d2FPgKwxdtAl1cAD9OVco--rQ9Xq-ilOwVdHazuawDuuaDXzy1k/w640-h360/DSCF7677.JPG" width="640" /></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><p><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUMIlJ7zC-6q16tU33H4xPCzTHg4tIfOahY2ReBDi1BShnxQpW6fYPQzb5hTQEpyTbwL8l6nQUW4tJbTLuSuBf10RzYZPA7oug7425-wClNE37fc3eY3t2QU5DFFGqrp9XuHh9sMkxpVkAc3tXlJ4gTSENqOOQ59sSjf5fmCxaahA9EnRUDqvEHHl5/w640-h360/DSCF7625.JPG" width="640" /></p></div><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Written by</span> <a href="http://www.sciencetony.com/p/blog-page_1.html" target="_blank">McDonald, T.</a> <span style="color: black;">| Date 11th of December 2023</span></span></span> </b><br /><p></p><p>This is something I have heard of, but never tried before. Usually, we have traditional Christmas cake in my house, but last year I wanted to try something different and this was it. Rest assured, I will be having it again this year too! At first, it seems like a lot of effort, but you will soon see that it is straight forward to make and definitely worth it. However, it will need proofing and the dried fruit will need soaking, which will all take time, so plan ahead. <br /></p><h1 style="text-align: left;">Notes</h1><ul style="text-align: left;"><li>I used French Brandy Marzipan and so used brandy to flavour the raisins and cranberries.</li><li>I used almond milk.</li><li>A good tip is to dust the soaked fruit with a little flour before adding the dough.</li><li>You have 3 options with the marzipan: </li><ul><li>Roll it out </li><li>Chop it up</li><li>Have a thick bar of it running through the centre</li></ul><li>I soaked the dried fruit in brandy, but you can make it without the alcohol is you wish or use rum instead.</li><li>I used a silicon baking sheet to save on the greaseproof paper, see figure 4.</li></ul><h1 style="text-align: left;">How to eat Stollen</h1><ul style="text-align: left;"><li>With butter</li><li>With jam </li><li>With maple syrup</li><li>Toasted<br /></li><li>On its own</li></ul><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="2488" data-original-width="4423" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNxtOyORDxDFE_rznLgCXnk7zjcU4W5xX1wggvmD-WojrFvuK4Tar_pvuiEBNSWPNMGgzx7CECQ1gdzp2c-LaqXDI9Zogd3n1gi1Hm7uUPIXC5nYJW-EVm37e8AWpM2TJXJnafza8cYEYxCs3l0K_Csa96Z5FlctorfO6gUyAvsxbRtqoMuv8n4QpD/w640-h360/DSCF7647.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Figure 1a, Slices of Stollen on its own.<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="2174" data-original-width="3865" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_QXaDTS6qabT6w1lY_KeP3sgnvwXMTVfp4C4q_s2121kPULJ2mrtj90IQg2KhsWnibdqh5YzATTY2rNC3JuW6j2WXS_HNMbe_FstP2J9JtR0dpM3o0zpO3Zh4PtmMnZxzwZG7pYI3s0naRVT5itcjyinrdhkv5ikXm3dUJX8nl8qtx8qBio8MJ44/w640-h360/DSCF7681.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Figure 1b, Slices of Stollen with vegan butter.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><p><br /></p><div><hr style="color: blue; margin-left: 0px; width: 50%;" /><p><i>Makes a 30 cm x 12 cm loaf.</i></p><p><i>Time, 46 minutes in the oven, but about 4–6 hours proofing. </i></p><hr style="color: blue; margin-left: 0px; width: 25%;" /><p style="text-align: left;"> </p><h1 style="text-align: left;">Ingredients</h1><h2 style="text-align: left;">Dry ingredients <br /></h2><ul style="text-align: left;"><li>450 g of strong wholemeal or white bread flour</li><li>3 tbsp of caster sugar</li><li>1/4 tsp of salt</li><li>7 g of instant yeast</li><li>Zest of 1 an unwaxed lemon</li><li>1 tsp of mixed spice </li><li>60 g vegan butter diced</li><li>100 g of flame raisins</li><li>100 g of dried cranberries<br /></li><li>50 g of mixed peel </li><li>50 g of glazed cherries<br /></li><li>50 g of sliced almonds</li><li>120 g of marzipan <br /></li></ul><h2 style="text-align: left;">Wet ingredients <br /></h2><div><ul style="text-align: left;"><li>1/2 tsp of vanilla extract</li><li>Juice of 1/2 a lemon <br /></li><li>170 ml of warm water <br /></li><li>2 Flax egg (for each egg replacement) </li><ul><li>1 tbsp of ground flaxseed</li><li>3 tbsp of vegan milk<br /></li></ul><li>180 ml of brandy or dark rum (used to soak the dried fruit)<br /></li></ul><p> </p><hr style="color: red;" /><h1 style="text-align: left;">Method</h1><h2 style="text-align: left;">Step 1 – Prepare the raisins </h2><ol style="text-align: left;"><li>Soak raisins and cranberries in the alcohol.</li><li>Leave to soak for at least 3 days.<br /></li></ol><h2 style="text-align: left;">Step 2 – Make the dough</h2><ol><li>Add the flour, yeast, sugar, lemon zest and mixed spice to a large mixing bowl and combine with a balloon whisk. </li><li>The water must have a temperature that is at around 38C/100F, but no more. Too hot and the yeast will die. Too cold and the yeast will not rise. <br /></li><li>Add the vanilla extract and lemon juice to the water then add the water and flax egg to the flour and combine until soft, silky and elastic. The dough is likely to be sticky, so use a large wooden spoon, or dough whisk to combine the dough until the very end when you can start using your hands. Work the dough in the bowl all the time until it is ready to go on a board.</li><li>Dust the board with flour and knead the dough until smooth (about 5 minutes). </li><li>Transfer back to the bowl, scatter the diced vegan butter on top, cover with a tea towel and allow to rise (proof) for 2 hrs in a warm part of the kitchen. It should double in size. </li></ol><h2 style="text-align: left;">Step 3 – Add the raisins and mixed peel </h2><ol style="text-align: left;"><li>Gently knead the dough while mixing in the butter.</li><li>Add the fruit mixture and glazed cherries.</li><li>Add the almonds.</li><li>Knead until the fruit and almonds are distributed evenly.</li><li>Place back in the mixing bowl, cover and leave to rest in the fridge for 4 hrs at least.</li></ol><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="2799" data-original-width="4976" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZI7VAX2jB4OI_CcYcEaJFnHfn3ig8eIgKSnDkLTHJVJRUucZFAlt6PrvkpHDgT4bOhOQI3FRlPFahMXf9-dS9r_VMH48r3NX3RBo2heohUUQxjmgc004jkF5VAqVM-1RvWtPKbFioF0MvKYVG2HcXuDdPlR6EqxKEt77ftGUfJI3r5xPvPykS9_1R/w400-h225/DSCF7586.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Figure 2, resting dough.<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br /><p></p><h2 style="text-align: left;">Step 4 – Add the marzipan <br /></h2><ol style="text-align: left;"><li>Tip the dough out onto a floured surface and gently roll out into an oblong shape, about 18 cm x 30 cm.<br /></li><li>Remember, you have 3 options at this point. I have chosen to go with the bar that runs through the middle. This requires making a groove in the middle of the dough as it is laid out. Roll out the marzipan into a bar and lay in the groove you made, see figure 3. Now, carefully pall one long edge over marzipan and do the same with the other edge. </li><li>Fold the ends over so that all seems are on one side.<br /></li><li>Carefully roll it up and place on a greased baking sheet with the seam side down and the ends folded in and also facing down. Remove any fruit from the surface to prevent burning. <br /></li><li>Place in a warm place and leave to rise for about 45 minutes. <br /></li></ol><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07Xs1m1uSBAJFC7PY3TItq2KDdWizqzHEHnKjxGQ5C4QmGjdZYYOCbhuLn2xL4_1wR_Ba3rDOKiVtIyu0PbqqJdzzbcnA2bjTu_t8E0P7jasbm4-uQ7Uhw_GbxVIF0-0trt611ualZjy-RslKogMHsq2kgQqcVN7DUnU59h0XPVo7Y7z2xHfIGVlB/w400-h225/DSCF7587.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Figure 3, bar of marzipan laid in shallow groove.<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpPx4oZJVSzxTt51pnBMZpkby5vVAY9Pw-myOW2tU1jjL5UWpDwkYoExT7qz42y1zFQEWR1huN45ySnZRpu5MS7ycYQfaYPwmP3r3E6QgbzVLBqL4TsZAiA9YEYCHdy4FPddY8qU9aIdaeDWUxVdASgMoTkmP94D6kBkjTDcoVlX6cYirRgoMWsYaD/w400-h225/DSCF7588.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Figure 4, Stollen rolled up and ready for final proofing.<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br /><h2 style="text-align: left;">Step 5 – Bake!</h2><ol style="text-align: left;"><li>Preheat the oven to 200 C. </li><li>Brush with a little vegan milk such as soy milk or almond milk. <br /></li><li>Bake for 6 – 8 minutes in the middle of the oven before turning the oven down to 170 C.</li><li>Remove the stollen and loosely cover with foil before placing back in the oven. </li><li>Bake for about 45-50 minutes, or until cooked right through and is a golden brown.</li><li>Place on a cooling rack as soon as possible. </li><li>Allow to cool completely <br /></li><li>Brush with melted vegan butter and dust generously with icing sugar.</li><li>Place in an airtight container and leave for up to a week before serving. </li></ol><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2zjD2IVHNkJe-7UOVEAathrNgvWuBKXw5ZhVD_JMuhxt-D8ZHH1NTvLxQBFKieAJd-RheXSBDho9QQslJQEMEH0R3cUB1HerUrezs3CFEg3htntF65viKe_Pk3L1CbfT7roGeYpbwwNux1ATmMHgMaiyuGIBttc5-Tl9u68LC7h8MhQYpEwoooqt/w400-h225/DSCF7601.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Figure 5, after removing from the oven.<br /></td></tr></tbody></table><p></p><div class="separator" style="clear: both; text-align: center;"></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLIUH10qjMUWFRFOHUIOwXDpuriipz7DtpbF_NOAGJ4Nft2QsrjBxsufZlnVC623YB3aZJd4fRUViwlTIp5o2mnK7jzLEG8LOtwSAZEhA0x6ldD8gwPNbank8e6mNmbKRALKAOwWFsoC2QBqYQfhgBAqdx6DNK-Z_uawv_RXWunaZzoa2OBugZZdef/w400-h225/DSCF7600.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Figure 6, after removing from the oven.<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="2878" data-original-width="5116" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjS1JSng0FbZMoD9JLwEYs2YwPrre2hJRnqjy60ezdrC_GuDTQ3JdLeYkpys4nIDLXtcvYwdkAgi6ynQfPBRS3b1LEHpgHCMdi2IcMl-YRB560YsnPHeyRdmTBs46YlFGW72MMo_MOl_JwidfT6osZN-RXSX2ew1bNpl5_FotSim0z-WZNOVR0BHiL/w400-h225/DSCF7599.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Figure 7, after removing from the oven.<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br /><p></p><h1 style="text-align: left;">Results </h1><p style="text-align: left;">All in all, it turned out great. However, at one end, some marzipan leaked out, see figure 8. <br /></p><div style="text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkHGYeVcKhmxJzXPbOt4P7Cj5pNNMqdkrNXeLXSDWBcqRgHBiTW8HSYoABRwKx_Zf4czCDAIVQn735WYCtDwhVCjtQ4ay-Ran1px1rJo2iojezgiut4QcnmSwNMels_JYa89qZAWy2gbA96YlyHy7W3C3ZbiM2cPigqYpPso4y0sUhXvd5Tj4TQLj/w640-h360/DSCF7592.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Figure 8, The marzipan leaked out a little at this end.<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="2331" data-original-width="4145" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3uHnRFcxbw3Z9RBKvmZ49tluw6N1j5vFqkGeog8ad_iyljkfRAripqx2OfKE2_YTlGAJmXSk2JBJSk5V5YTsq7m4F6RWsVCwxJkoVTnm2Yz8HIo-wiU0HrrcIxVLa0E5eVAI-2rXLGsIMTeY37I1kXxc-nP_K28v2BaOciglQ8vlbQmfkS1vjdVsQ/w640-h360/DSCF7605.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Figure 9, Stollen heavily dusted with icing sugar.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIjvmtyPD5th4VyTVCQyEu9hBDaOr4lsjPqFEZWouIwamkJ0h3_XTjTkRRLWr5z-NGAWvOBnnLLcQ5js6iLsf_ZvPPFg1xCmjPvC7IrSR-0GK0178V82lZorcxTdyDA9I5IMRigyUJO3h8gk18jHeQDL64_xfnDBBP89TLXeYl_FGwEpEyPqM8vKHs/w640-h360/DSCF7603.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Figure 10, Stollen heavily dusted with icing sugar.<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiHV_yGLefYNRiU4sN3PYT60G1LUcVzCxPaf5OoWKDFm5bOkywrRhFYw_Wd1CH0WRC1te_bd9QyB5eexRBA_Fdq9IosMda7pSNdcNQYsmf4pup4CAL1hBjxQt-4HVtp1lJDulqqZ185-FUfAfC15_Rjg-OgX4wyTJVDeuPruzg3hJkRcBYXtZP6m3X/w640-h360/DSCF7602.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Figure 11, Stollen heavily dusted with icing sugar.<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3433" data-original-width="2929" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQYF4N7jEwn235V88mASkurL1tBduvgj98erC637UbT-93buD7dpR9cz1IKaCwvSEp3ECyfMWawpuTjFXnYEyLNkzRMRUiI2VIL_5eXZSAaGe4Mw6b-Sfp-NeAuRaY512zJxxYqNaLAIEjt4WSVFPeaUEI8vHBbr_ji-X_iYVFhTvph_GufHrtMR12/w546-h640/DSCF7623.JPG" style="margin-left: auto; margin-right: auto;" width="546" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Figure 12, after a few days in airtight container. <br /></td></tr></tbody></table></div><p style="text-align: left;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDK8SbbOhTpkwHAgd4s92PpKUXkG_mKQpAfYzKVhiaTLwpQzpgK-21XwSKiEFiL_QBgCBwxFSq06PbY2Qmz3kmragoeIYAn5QffmBCubLoyXYjThgikqrpQQctI6D8TLR7HmprrVfmuR8lVL9RtV4SvdMoN3FZLYWXFwxg-rAlEqwMUQUclO73rw-/w640-h360/DSCF7642.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Figure 13, Slices of Stollen.<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br /><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="2706" data-original-width="4812" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtlwahUzDxSCEPekoOQbTqHFZjAuG2CefMToqp684164L8U0fgAPfAztFOvo5aVRtWHWBQCheG20HMLkZbAD8cRHm_rFMY951AcB9g5Nx1JOKxYO5RaKVFYeWQWxxf-HpAxJaJy0Py896VYAxYtnWP7K964NoJGfn7H6kl2i4ByLuN2F75BTGDLB0H/w640-h360/%20.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Figure 14, sliced stollen.<br /></td></tr></tbody></table><p style="text-align: left;"> <br /></p><p style="text-align: left;">I hope that you liked this blog and if you do try this recipe, please
let me know how you got on and what it turned out like. You can leave a
comment in the comments below. <br /></p><p></p></div></div>ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.com0United Kingdom55.378051 -3.43597327.067817163821154 -38.592223 83.688284836178838 31.720277tag:blogger.com,1999:blog-4786335998857227478.post-44604299027916705252023-12-04T11:11:00.065+00:002023-12-04T11:11:00.129+00:00Baked Pears<p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><p><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc8aLVQJVH1F9uyNIL2eldr-kgIXIEJrLKJcCqfDKOEeJdA6k1jCvdD6NJfR_RjN8gkmR2xO-GIXLfd-EHFoXW-gFHMPXcyoU5Vkvuz_h57a_5WbZyQ10KOUvbvu_82dr7yaxuqQmuysR5i4GX7QCyCm3DPPJHO1beFf7T2yy4hrjkFw2GKVRzDnLD/w640-h360/DSCF7745.JPG" width="640" /></p></div><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Written by</span> <a href="http://www.sciencetony.com/p/blog-page_1.html" target="_blank">McDonald, T.</a> <span style="color: black;">| Date 4th of December 2023</span></span></span> </b><p></p><p style="text-align: left;">I love a nice juicy pear, but today I wanted it to be a bit different, so I decided to bake some with a few spices. The pear came out delightful and soft with plenty of flavours to excite the taste buds.<span></span></p><a name='more'></a><p></p><h1 style="text-align: left;">Ingredients</h1><ul style="text-align: left;"><li>2 medium pears, ripe </li><li> 2 tsp melted coconut cream<br /></li><li>2 tsp of light brown sugar<br /></li><li> 1/2 tsp ground cinnamon</li><li> 1/4 tsp ground ginger </li><li> 1 tbsp apple cider vinegar</li><li>Juice of 1/2 a lemon</li></ul><h1 style="text-align: left;">Method </h1><ol style="text-align: left;"><li>Heat the oven to 180 C while you prepare the pears. <br /></li><li>Cut the pears in half and remove the end where the flower was and the core in the centre. Place face up in the dish.<br /></li><li>Add all the other ingredients to the pear halves.</li><li>Flip the pears over and bake in the oven for 30 minutes with the lid on.</li><li>Turn the pears over so they are face up and bake with the lid off for another 10 minutes.</li><li>Serve with ice-cream, cream or just as they are. <br /></li></ol><h1 style="text-align: left;">Results</h1><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="1790" data-original-width="3183" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIaSvz7E1lza0QfxT8z45NCZqWCItCtSRXakix0g1tygN-umvCZX4dM-14TmkPj9OUNRT1rRkFuytHRUcqLHt_o5hSURZvUgm5jHFbqt5tFMk9NiFt0b47CZT4XE-8eYLvVSTAbJsu5TtMBE1SN7cF4_pkqBiKppecaiTzlGaGyOLtJ5rkFnigWBFw/w640-h360/DSCF7746.JPG" width="640" /></div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYBbazVdyEaaQlgWQaKiTHFXGjSS9jxbTGC4PpIbchHMvK4yIFReOyrnEC7CJTdmFx41GLho4RE_iiclH0Uol0HItigzm1bIk5GCCLSml-C4O5K_LvV6k67ByTLYRJfeUME4CS8RWTxt32wMqREjqDskUn5Oh7iPewoHSFN_fWnIn0162ou9eabuk/w640-h360/DSCF7749.JPG" width="640" /></div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBkNOWuMlXe0HvBfIb4wfTudhMH-Wv2bNwpE6IZIuHbl5XK8WsZn7nK0GnhsP_z74KolkAQADYDp-wp_vs0M3cURRvZpMoeX6Hpn_p5NqiLtPPhLJhonF87d0xbWQUSa2Lz1ASygDXsA5Jkhmt5_F4FjWIPlw-F55rkJwJCsTr4FhoR57S1lJNBrxv/w640-h360/DSCF7748.JPG" width="640" /></div><br /><div>I hope that you liked this blog and if you do try this recipe, please
let me know how you got on and what it turned out like. You can leave a
comment in the comments below. </div>ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.com0United Kingdom55.378051 -3.43597327.067817163821154 -38.592223 83.688284836178838 31.720277tag:blogger.com,1999:blog-4786335998857227478.post-47516691694207653932023-12-01T11:11:00.006+00:002023-12-03T00:54:17.273+00:00Christmas Dinner: No-gammon And No-Turkey Crown<p></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEibe3MhYPB9gKU5-SvV6RbCFoNs0TrDbYpmkyzkl_mL8grgWUSlmbhapeuQyyjd1Q-NdPiqCDF3NX2pcmz8bVW-ojmSHkOijtqsywc1YEpOJ7bMuimmmfYlhXuBYIMa2RaFA1hZbKP9OvMZILbH4TlWNWl35NX81c1C6-6kIq59VMbcjj02Z4PDdXVS=w640-h360" width="640" /></div><p></p><p style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEgxNq5z2_lttRIoEJrkdezTEbQOTnHO6QvnNUoYeTvQaXZzV6u7XeVQtP5c4-hGfv7U_-HGhyaLOTstFSJCbm1uyjKF3upmN3oV9GSj_zQFNkf2ty2jfUjKLgGMyoDqm0cKQEFM45cXEf6nCc1Z4ODoVaszDmI84p0d0rXTL5cYuQv8gHTdcISmA2_S=w640-h360" width="640" /></p><p><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Written by</span> <a href="http://www.sciencetony.com/p/blog-page_1.html" target="_blank">McDonald, T.</a> <span style="color: black;">| Date 1st of December 2023</span></span></span></b></p><p>Actually, I had this dinner on New Year's Day at the beginning of the year. However, it would make an excellent Christmas dinner and the leftovers can be used for Boxing Day dinner! Providing these products are available, I would highly recommend them, which both came from Sainsbury's. <br /></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img alt="No-Turkey Crown Roast sliced on a wooden chopping board" border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEjI9MCFonBvi-SLIfC8C_gQ5kPv6q8ftQ2NdCE1RtZnEKe9QXhGdvGW2OyDXtiOO2HOUEyjN6W3RxXXZV5CV1109kISxKgAb95u8s4wRuE-D587LpxFfhxoDDD8mPs9CBIaXMz1QpsNO83ZeEX6sX14EB6PMdphq3F09xakKczZJ-BfSZVEMqrdak4X=w640-h360" style="margin-left: auto; margin-right: auto;" title="No-Turkey Crown Roast sciled" width="640" /></td></tr><tr><td class="tr-caption" style="text-align: center;">No-Turkey Crown Roast<br /></td></tr></tbody></table><p style="text-align: left;">The No-Turkey Crown Roast in the image above was fantastic! It cooked beautifully and maintained its moister making it juicy. In addition, it calved really well and tasted so good. It was great hot or even cold in sandwiches later. </p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEhHd4aUYDCXbFQ66eQIcvhjLsTUAhhm2_G9N_2xKPC_yCgSommjGtV2iIiUUTbS4nhVr7xB5cb6gcNfNjdho9D7RVqaqHMgA8Ey87OCtU1JePbS2UJBJccph4Sa7VjNE-gGCIKSIb-WFH4D308UIWKqF6d7Vro8avsPFU_SUEDscW1G0ZmVDMDHnsol=w640-h360" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr><tr><td class="tr-caption" style="text-align: center;">No-Gammon Roast<br /></td></tr></tbody></table><p style="text-align: center;"></p><p>The no gammon roast also cooked wonderfully! It cut into slices without falling apart and had a great ham taste. It was fine to have cold the next day too or even in sandwiches. <br /></p><div>I hope that you liked this blog and if you do try this recipe, please
let me know how you got on and what it turned out like. You can leave a
comment in the comments below. </div><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p>ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.com0United Kingdom55.378051 -3.43597327.067817163821154 -38.592223 83.688284836178838 31.720277tag:blogger.com,1999:blog-4786335998857227478.post-77156821954477238412023-11-27T11:11:00.000+00:002023-11-27T11:11:00.127+00:00Rum And Raisin Loaf<div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="2737" data-original-width="4927" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEwLEB-40Q9O8LGtHkwY62jrnmMI9lNCUlu8HjPGo4Vx2llIZMwfk_wbZB8dDZIdU-TjUEEItmffYdhpj5EBNxm8kqIwiFnmectPFrkj1ITrX3ybh6hI-rId69yk28iDtzshsBW9lXtg6dMUBd3Bm9bvZ3reBKLyh6Ho54CdispUC5TqYLBo8Ah6sO/w640-h356/DSCF8012.JPG" width="640" /></div><p><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Written by</span> <a href="http://www.sciencetony.com/p/blog-page_1.html" target="_blank">McDonald, T.</a> <span style="color: black;">| Date 27th of November 2023</span></span></span> </b><br /></p><p>Whatever the occasions, this is a great treat to be had. The rum soaks into the raisins and results in a perfect infusion of flavours. The rum adds flavour to the raisins while the raisins add sweetness to the run. This beautiful bread as a great bready texture, yet is fruity and warming to the soul. Although it doesn't need it, you can choose to dust it with icing sugar. <br /></p><p><span></span></p><a name='more'></a><p></p><h1 style="text-align: left;">Notes </h1><ul style="text-align: left;"><li>Hydration is at 71%. <br /></li></ul>
<div style="margin-left: 80px; text-align: left;"><p><span style="font-family: courier;">250g × 0.71 = 177 (3 s.f.)</span></p></div>
<ul style="text-align: left;"><li><p>You
can make this with part wholemeal flour or even use all wholemeal
flour; however, you will need to change the hydration in accordance to
the flour you use. Wholemeal flour tends to use more water so make it
72% then you can add more if you require. </p></li><li><p>Baste the top with a little vegan milk to help it brown. </p></li><li><div>Yes, you can make it with all or part wholemeal flour. <br /></div></li></ul><ul style="text-align: left;"><li><p>Check the rum is vegan. </p></li><li><p>Jamaican spiced rum or dark rum is fine. <br /></p></li></ul><p style="text-align: left;"></p><p style="margin-left: 80px; text-align: left;">I used the dark rum from Tesco because it is clearly labelled vegan.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="2838" data-original-width="2890" height="393" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmQrWMNXqUwd34nPArWzOdN54dbgEnfJfXQqZIxM2ks7HoXw-LMGupB86hcHvyn3NwHbToSQKBb8X9t1QIiNW2yhWGBLXVHiuNmSwgr_IRRZ9p6ylkt_Um20JUU6uMVxxzi6MR9QqvM3tOjskE56Fz0I7suVvOoCgxL_pavvELei7VxEYMRK4hHOF/w400-h393/Screenshot%202023-03-10%20at%2012.13.18.png" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">The label clearly says suitable for vegans.<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><p></p><hr style="color: blue; margin-left: 0px; width: 50%;" /><p style="text-align: left;"><i>Makes 1 loaf 11" x 7" (about 10 -12 slices)<br /></i></p><p style="text-align: left;"><i>Time, 4hrs including proofing time. </i><br /></p><hr style="color: blue; margin-left: 0px; width: 25%;" /><h1 style="text-align: left;">Ingredients <br /></h1><ul><li>180 g raisins</li><li><span class="recipe__list-qty">
</span>250 g of all-purpose flour, plus extra for dusting (self-raising will do if you have nothing else)</li><li>6 g of dried instant yeast<br /></li><li><span class="recipe__list-qty">1 tbsp
</span>
sugar (use stevia, it's zero calories)<br /></li><li>2 tbsp of vegetable oil<br /></li><li>1.5 tsp of mixed spice</li><li>1 tsp of sweet cinnamon<br /></li><li>0.5 tsp of salt</li><li>150 ml of Rum</li><li>177 ml of water <br /></li></ul><h1 style="text-align: left;">Apparatus <br /></h1><ul style="text-align: left;"><li>A loaf tin 11 × 7 inches (28 cm x 18 cm) approximately<br /></li><li>Large mixing bowl</li><li>Dough scraper</li><li>Measuring spoons </li><li>Wooden spoon</li><li>Spatula</li><li>A large chopping board<br /></li></ul><hr /><h1 style="text-align: left;">Method </h1><h2 style="text-align: left;">Step 1: Make the dough. <br /></h2><ol style="text-align: left;"><li><p>Soak
the raisins in the rum in a container with a lid. Cover container and let rest for 2 days. Take the lid off and stir with a spoon twice a day placing the lid back on after each time. <br /></p></li><li><p>Add the flour, yeast, sugar and mixed spice to a large mixing bowl and combine with a balloon whisk. </p></li><li><p>Add 177ml of warm water to the mixing bowl. The water temperature needs to be at 38C/100F and
no more. Too hot and the yeast will die. Too cold and the yeast will
not rise. </p></li><li><p>Add the oil.</p></li><li><p>Combine until soft, silky and elastic. The
dough is likely to be sticky, so use a large wooden spoon to combine the
dough until the very end when you can start using your hands. Work the
dough in the bowl all the time until it is ready to go on a board. </p></li><li><p>Dust the board with flour and knead the dough. </p></li><li><p>Transfer back to the bowl, cover with a tea towel and allow to rise (proof) for 2 hrs in a warm part of the kitchen. </p></li></ol><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5333" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhT0Qd_oLVOe8eH1bk5fgrsF_8ra-G-CtDSj4RAdHrL4hlmAiLw0n7ICGcyYw8NsnYmCNsHmfrxAwrDUawDSD0H5uSyNE0kW5KW6glhcWLtGEVhiGdleCCcl6lJ1TxpBpAZVqS90qWTOvb4hGOEcUyzGaUM5cGrkUqyCcIWkcH4G_WjbAMFXucIkFR/w400-h225/DSCF8007.JPG" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Raisins soaked in rum<br /></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQ5JrCG8gnJ3AdIlGS4fQNMDuuZkeHz6hPCc2dt84-LnBYUZ_HEfB74d6rIqLj46TGw1uoZSBDNOoARfUcLrnOF3CQjbhoZCWZbPywlLTACW1tuRm_PSqzEFtAkGJiLlAU806AnREGffTTeDRey38UHfJ6Th2ykdSruMwRtRl0hidXN-mziP7CNY5/w400-h225/DSCF8009.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Once the dough comes together, transfer to a floured board and kneed<br /></td></tr></tbody></table><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br /><h2 style="text-align: left;">Step 2: Add the raisins and bake. <br /></h2><ol style="text-align: left;"><li><p>Dust the raisins with a little flour. </p></li><li><p>Tip
the dough onto a floured board and flatten out a little and make a
rectangular shape. Add about a third of the raisins and fold them in
by genitally pulling over the longer sides so they meet in the middle,
folding over the ends as you go. Genitally flatten out again and repeat
for the other two thirds. You should end up with a log shape. Do it
this way, so you end up with no raisins poking through the dough
otherwise they will burn when baking. </p></li><li><p>Grease a loaf tin and place the log in the tin. Cover with a tea towel and let proof again for an hour. </p></li><li><p>Preheat the oven to 200C. </p></li><li><p>Place the tin on the lower shelf and bake for 35–40 minutes. The loaf should have a darkish brown crust. </p></li><li><p>Allow to cool completely on a cooling rack. <br /></p></li></ol><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilXJ8o92yhkhyOqFRjH99uGxGd2NALfQhEwt6oMesEsWabonNDjgHpoIvGsI4IBRSWL3bkGbDOnJwmtR_Zuckh-tqunfF_l79xXzR_D33_ptYAlScRTpa0v9CCFvReN2wrS5UWvF91_qYfpmxBaXYnAoxebq4WS_lsn7b8OjYwD7NEO3ilKAogbBHM/w400-h225/DSCF8010.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Dough in the tin ready for second proofing.<br /></td></tr></tbody></table><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><h1 style="text-align: left;">Results</h1><p> Sweet and tasty bread with a great crust and a light bread middle. Every bite is Devine! </p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="4524" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9sy4QA1cPXE8Ij-lDPH907OwFvmTyRllAHfT91SnqQf0iWuiDxeWL60dopHuCrYHU9j6CnVF05z3s68ZpHgHh8zsJmBBCXfYp4egVOrcYCllTzANAZ6RoqGj5nA2duLUGEdtZHiefq6ewPc_DKXRg7tNOHenff9_aDUyVELPIgS2tW7f2K50InPZB/w640-h424/DSCF8011.JPG" width="640" /></div><br /><div style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDUoxWhfPx3l3fLmz7qwuqWm8W1bZKPkhlNmfJsAwrDx0KF36NxoP1ZLFxYyg9TCV17o622B3O0Fx-SwkhMsh0uQ7i9mUTXZsALVEz5TP9WtROSY-LizWhmff0oxJR-6alyLQBeICAJJ-eTL4ufZFo2l7M2HMBSQMh00WND03TpwhBFUqkJfVMyZDI/w640-h360/DSCF8013.JPG" width="640" /></div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2UHZgXzGmPZEyLtBoSGjfo3mlGnu1shv5DuJJXEcXujy748axdSuhBi8jrZLupWjHKlNOxclbCNcM6cgi_TKUiLtgr05lXbP8wGiFP3jYkfV7t60DlLzLN4QPEx6zSPNINkZzPSoO9HVfK9pGnWTlcwQMM8tm6Oj3uRoWD5oeFOgEfuNQSnrm3fQE/w640-h360/DSCF8014.JPG" width="640" /></div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh77b0KstanMWMzUSq7n37pYaWw65vkW4mGz2Dn-qdFeec3LD58jh-TotMI9yDV9EI4ZDGFVP4j-KHwZ-55UgK9kTYCf1ymbp7yMGSSq1ka487C6qrg9sh6xCcpm93N3IrmZ8AsLyyRDJ-xiLueOqUUIGDaC__eijmd_k2x5VWuHi69a1m68indXIxu/w640-h360/DSCF8016.JPG" width="640" /></div><br /><div>I hope that you liked this blog and if you do try this recipe, please
let me know how you got on and what it turned out like. You can leave a
comment in the comments below. </div><p></p><p></p><p> </p><p> </p><p> </p><p> </p><p> </p><p> </p><p> </p><p> </p><p> </p><p> </p><p></p><p></p><p></p>ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.com0United Kingdom55.378051 -3.43597327.067817163821154 -38.592223 83.688284836178838 31.720277tag:blogger.com,1999:blog-4786335998857227478.post-56247438071100709902023-11-20T11:11:00.002+00:002023-11-20T11:11:00.141+00:00Spicy Carrot and Parsnip Soup<div class="separator" style="clear: both; text-align: center;"><p><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWyLXT5ZjtgASukZk5NBIBUGn44c1BAp6ynA_lgHTlKsLVcakBjjk6n1kZJaMkPmT1oS1yimCpocol_pO75fjJTMBHuE-M-dQbatXgodLVT1di_n5R52UdHz6oWYCzsE7zjR_w9J8ORcblKdtpSsBu2Rd1expx1BQPw-ZCgvBnojnFJCfZ_dqn-0ib/w640-h360/DSCF7953.JPG" width="640" /></p></div><p><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Written by</span> <a href="http://www.sciencetony.com/p/blog-page_1.html" target="_blank">McDonald, T.</a> <span style="color: black;">| Date 20th of November 2023 </span></span></span></b></p><p></p><p style="text-align: left;">This soup is surprisingly sweet. Both the carrots and the parsnips have a sweet taste; however, the sweet spicy flavour of the Green Ginger Wine just takes it to a new level. I like this soup because it is so tasty and filling. Furthermore, it provides a huge amount of vitamin A.<br /></p><a name='more'></a> <p></p><h1 style="text-align: left;">Notes</h1><ul style="text-align: left;"><li>Keeps in the fridge for 3 or 4 days</li><li>Freezes well. </li><li>You can use ginger ale instead of green ginger wine. </li><li>It's ok to add some water if the soup seems to think.<br /></li></ul><p style="text-align: left;"> <br /></p><i>Makes 6 portions</i><br /><h1 style="text-align: left;">Ingredients</h1><ul style="text-align: left;"><li>Parsnips, diced 450 g</li><li>Carrots, diced 700 g<br /></li><li> 1/2 large onion, diced</li><li>3 sticks of celery <br /></li><li>3 cloves garlic, minced</li><li>3 tbsp of chopped fresh sage<br /></li><li>Chilli pepper chopped <br /></li><li> Vegetable stock x 500 ml</li><li>Green ginger wine x 150 ml <br /></li><li>4 tbsp of white wine vinegar<br /></li><li> The juice and zest of 1 lemon juice</li><li>Ground ginger x 1/2 tsp</li><li>1/2 tsp ground cumin</li><li>Salt x 1/2 tsp <br /></li><li>Black pepper x 2 tbsp<br /></li></ul><p> </p><h1 style="text-align: left;">Method</h1><ol style="text-align: left;"><li>Make the stock and boil the parsnips and carrots in it for about 25 minutes with the sage, salt and black pepper. </li><li>Add the onion and celery. <br /></li><li>Add the cumin, ground ginger, chilli pepper, garlic, and white wine vinegar. </li><li>With a submersion blender, blend until you get a smoothish consistency.</li><li>Add the Green ginger wine, lemon zest and juice.<br /></li><li>Top up with water if needed, stir and leave to simmer for about 20 minutes.</li></ol><p></p><div style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7QUvf_eLn486avgDNopw1RUuUnIRTD91tFGS0XYqx9GhJMl7u_3uoT81Vrqf8FTpyvrtWhRu6am8d8wDt9Orswma7RNd2-QNa0LSzon3Z55fYK5G6bfnhwogzoYka5DppWmSOxkpBcQBsEdJdMuSVAiD_hBzFmTh8SHRN5dRsETMx51rRVMFO8Hl/w640-h360/DSCF7950.JPG" width="640" /></div><div class="separator" style="clear: both; text-align: center;"></div><p></p><p><br /></p><p></p><h1 style="text-align: left;">Results</h1><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5t23IFkH1Zz63KoHetldTD4MqpjgvfOlLtxVXOApM1IWuNTYijZ31nJSYX2oGS483MpDE1v5axvscXQwgwHq-sqvnvLsACJT4HUndbOxwwQBBsWWLJC35tZaDpyGz8vOTibcTWeBl9ct4o4W4wjT-R4sWFr0ijzAfnRfMoq1qlylN2lKd1Rpuel9o/w640-h360/DSCF7951.JPG" width="640" /></div><div> </div><div>I hope that you liked this blog and if you do try this recipe, please
let me know how you got on and what it turned out like. You can leave a
comment in the comments below. </div><p></p><p> </p><p> </p><p><br /></p><p><br /></p><p> </p><br />ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.com0United Kingdom55.378051 -3.43597327.067817163821154 -38.592223 83.688284836178838 31.720277tag:blogger.com,1999:blog-4786335998857227478.post-84831008724123939252023-11-13T11:11:00.016+00:002023-11-14T11:33:29.473+00:00Vegan Christmas Cake<p></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="1785" data-original-width="3174" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsY9wXl8cWmC1Z5BN1pK2dX-0Kot239m-i-VWBDN2I5xdBSyAMhCnpcExRLJxQ5ErT8Il4xjUQ9dyQsRreVL67lnicRO_GuLjCtTLdDYsD04PzMXcYp2HLO2SnEf6OI896N-2d8u7nwnF0pP_CWxShGDhl4r2Rbf6KZcL4alnC2orgINhW7Oy0Dvq1/w640-h360/DSCF7826.JPG" width="640" /></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><p><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCf79NFf7abZuPwAubhkqi8PgtfBEKpdwjf8qSmpnCbad6j1RCs0UZ1YTjfoXjA8I-9QOJafAC0CzD8CXOI7T1Wic3rUQKQ9po7o89fmqR8Pe5qyXA0zbelKm3ueVaXGV9D8g_MYuOiLrtBh0BCPb_rflfrz4W0rWjxW8SH3eJuH0NVSHXHjYxGJJ6/w640-h360/DSCF7829.JPG" width="640" /></p></div><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Written by</span> <a href="http://www.sciencetony.com/p/blog-page_1.html" target="_blank">McDonald, T.</a> <span style="color: black;">| Date 13th of November 2023</span></span></span></b><p></p><p><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Christmas is just around the corner and you need to start your Christmas cake now! Yes, it needs time to soak and feed. You will have to soak the dried fruit for a week or so and once the cake is baked, you will need to feed the cake with more brandy. Don't worry, all will be explained in this post. This cake is completely vegan and has an amazing taste. Holds together perfectly. <span></span></span></span></span></p><a name='more'></a><p></p><h1 style="text-align: left;"><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Notes</span></span></span></h1><ul style="text-align: left;"><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Check the brandy is vegan. <br /></span></span></span></li><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">You need to prepare the fruit a few days beforehand at least. I like to soak the fruit for a week or 2.<br /></span></span></span></li><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">I used a thermometer to test the cake because if you pierce a piece of fruit, which is likely, it may give you the impression the cake is not done. Thermometer should read 90°C +. With this in mind, a skewer would be fine.</span></span></span></li><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">You can also add the juice of a lemon and an orange to the fruit soak with the brandy. </span></span></span></li></ul><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="2588" data-original-width="4600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRh4JFNBuIOspNB2BhN-_lKa3iRaOQihNXICd5KQWCGZcuglqt8aTXZz2j0RdXC5_tvZ4SwLPLTAWZoqOPFAOt0B1DNYFTQNrBsNjKx4EGJaa7rfOHr7sd5PpAeCJjqXnaOTgL9L4Na6HnVqDLBHosbsCAv8Hy2NoVofEt0oMFnRokEiRNR_2zkh0fZuE/w400-h225/DSCF8528.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><i style="color: #444444;">Soaked for more than 10 days in brandy.</i><br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><span style="color: black;"><br /></span></span></span><div><hr style="color: green; margin-left: 0px; width: 50%;" /><p><i><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Makes a cake about 20 cm in diameter and about 7 cm high.<br /></span></span></span></i></p><p><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;"><i>Time, 3.75 hrs. You will need to soak the dried fruit and feed the cake when finished. Actual baking time is 3.5 hrs.</i><br /></span></span></span></p><hr style="color: green; margin-left: 0px; width: 25%;" /><h1 style="text-align: left;"><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Ingredients</span></span></span></h1><h2 style="text-align: left;"><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">For the fruit mix<br /></span></span></span></h2><ul style="text-align: left;"><li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;"> </span></span></span>500 g of mixed dried fruit </li><li>150 g of raisins <br /></li><li>50 g of glazed cherries</li><li>50 g of mixed peel</li><li>200 ml of Brandy + more for feeding in the subsequent weeks.<br /></li></ul><h2 style="text-align: left;">For the nut mix </h2><div style="text-align: left;"><ul style="text-align: left;"><li>50 g of sliced almonds</li><li>50 g of walnuts </li><li>50 g of chopped peanuts<br /></li></ul><h2 style="text-align: left;">For the cake mix</h2><ul style="text-align: left;"><li>225 g of plan white flour</li><li>225 g of soft brown sugar </li><li>200 g of vegan butter</li><li>300 ml of water</li><li>8 tbsp of milled flax seed</li><li>1/2 tsp of salt</li><li>1/4 tsp of ground nutmeg</li><li>1/4 tsp of ground ginger</li><li>2 tsp of mixed spice</li><li>1 tsp of baking powder<br /></li><li>Zest of 1 lemon</li><li>Zest of 1 orange<br /></li></ul><p> </p><hr style="color: red;" /><h1 style="text-align: left;">Method </h1><p style="text-align: left;">Preparing the chopped nuts is best done in a blender or you can buy them already chopped. The walnuts are easily broken up by hand. You don't want too big a piece of nut, but neither do you want a powder. <br /></p><p style="text-align: left;"> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJpbyxfFHCAtdRSE4yV0LO3E03z8ZX5xCLzVs2LaaNkxzEqDztCeQxuOf07AOL8hf2DR424QKGnsUBxOekNSSyf3piR0RPX0iTPjy9qxrQalgKJSWCX2Z0jfaNaW5qd1W12kIx1NS-jmNCsqu4b9nCdTOtYRwg85Lyoi_bDOHRnh1zo4UlghxWa7m/w400-h225/DSCF7585.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Chopped nuts.<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br />Prepare the cake tin in the following way:</div><div style="text-align: left;"><ol style="text-align: left;"><li>Grease the tin with a little vegan butter.</li><li>Line the tin with reusable cake tin liner or parchment paper.</li><li>After you have added the cake mix in later steps, wrap the cake tin in foil that stands a good 10 cm above the top of the tin. Don't close the top of the foil, but do close it in a little.<br /></li></ol><p></p><h2 style="text-align: left;">Step 1 – Prepare the fruit </h2><p></p></div><div style="text-align: left;"><ol><li>Put all the dried fruit and mixed peel into a container with a lid. Pour the brandy over the dried fruit and mix it in. Put the lid on and leave at room temperature for at least 24hrs. 6 to 7 days is best.<br /></li><li>Add more brandy as the fruit soaks it.</li></ol><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj29IfzPhGydcL79KCKDoJuagdewTFtOgZcMzY3SYDEzSHkClKN6i2_6PfHmsNzr23a6hEsMwxTbuegh-olzX67VVvPrE8CJMA_3QZcbyWxzSEUHF6BEXiUv0FLrJjrnn0PLV5RWaWgbB9JT6rkYg8iDUd4IZrE3HoUAUBSlR-fJrUKTv3dLGFYusUf/w400-h225/DSCF7584.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Dried fruit soaking in brandy.<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br /> <p></p><h2 style="text-align: left;">Step 2 – Make the cake</h2><ol style="text-align: left;"><li><p>Preheat oven to 140 C (fan assisted).
</p></li><li><p> Sieve the flour into a large mixing bowl then add the salt and spices. Use a balloon whisk to mix. </p></li><li><p> Mix the milled flaxseed with the water in a jug (this is your flaxseed egg) then set aside.</p></li><li><p> In a separate bowl, cream together vegan butter and sugar. It should be smooth when done. </p></li><li><p> Add the flaxseed egg mix, a little at a time, to the sugar and vegan butter mixture and mix thoroughly with a wooden spoon.</p></li><li><p> Using a spatula, fold in the flour and spices a bit at a time. You are not looking to beat or whisk just fold in gently. <br /></p></li><li><p> Stir in the soaked dried fruit, candied peel, chopped nuts, the grated lemon and orange zest.</p></li><li><p> Spoon the mixture into the cake tin you prepared earlier. Use the back of the spoon to flatten and smooth out the cake mix.<br /></p></li><li><p> Bake in the oven on the lower shelf for between 3 hours 30 mins and 3 hours 45 mins. Please don't open the oven door before the cake has been baking for at least 3 hours.</p></li><li><p> When the cake is baked, use a cake tester to check it is ready. If it is ready, it will come out clean. Carefully, remove the cake from the tin and place on a cooling rack. I find it is best to leave it to cool a little in the tin first, but don't leave it in too long or the bottom might go a bit soggy. <br /></p></li><li><p> When the cake has cooled completely, you can add more brandy by poking some holes in the top and pouring a few of tablespoons of brandy over the cake. This is called feeding the cake.<br /></p></li><li><p> Feed the cake with extra brandy. This involves making holes with a skewer in the top of the cake. Pour two or three tablespoons of brandy over the cake. Keep adding more brandy every day for a few days.<br /></p></li><li><p> Store in an airtight tin. Wrap in layers of tin foil. If you want to decorate the cake, do it close to when you plan serving it. </p></li></ol><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrNOPgkdM9XU5Ryq-CAl-xP6XxWO9M9fhYscIMOcqgfXS633IdMNRhObctae2nZfWs4INiJLCSeEutGrNc7YwOdN9931O16lUu8TashbRrKojdTHATfYLCJ9OH_PA8n9qkXqeVicZ0jeVVwwJMQIq3etxeqQ1fzur2fnuqXP-w93Ld08dmIFrHg8ku/w400-h225/DSCF7782.JPG" width="400" /></div><br /><p></p><h1 style="text-align: left;">Results </h1><p>The cake came out of the tin without too much trouble at all and never burned. It was firm enough for me to turn over to take the bottom of the tin and reusable tin liner off. Furthermore, it sat up proudly on the cooling rack and looked great. I feed it with more brandy over the next few days.</p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMkX5Tc0C0ZE7V_bbfUux8ke2chz_zaJGpdY8o1_zazXk5852SYh3c6-W3ducuAUbfDQRP1zzDmF1COItVS_Ow19haUBDYvAaz7P4tus3NXcsJ9n-0RJvIoi6YhqDuVSxcy6gGBe54rvCqJA_vliWNv2lINPwuSxqru2L_8eXUdY8A970R0o_maxPy/w640-h360/DSCF7785.JPG" width="640" /></div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPM_fuSHuyBxwQO8dGFkMjW1cRh_MctZssGFZI7xR68tYkaaO1SCcl2jDA3qq496AMut3br_fcUi0rBQiD7-60aFXD44B1JEhNGycFDa7CKL7MeCjg1e_K08cfizMf3YGOwFDbYf7UTtCLq38XAzyoQqCJghtAfNgzc1n8uD9EsJq8Q2Mn32_S0kNE/w640-h360/DSCF7784.JPG" width="640" /></div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Urt_wrLnYMrhtpRnF26jMGxcxsq211mRL1u8d5oaXp2uTUb4c-YMKmENWVAXNHXOmBU-rB_XnusLWUucd9C-v2gVdet9tKeJPrCBTxth-vAOrqf__26emvOCdTayruLsnOoFGrumgCQnqS3D6ao_yLl0xsQpO_kZ-h2G9fQ6D58r5id4nwkx9eLa/w640-h360/DSCF7783.JPG" width="640" /></div><p></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="2468" data-original-width="4388" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJpI4o0cvWessT1Mj4xqhHKOFqzTNseiWSpHnuLqAd_rUlEY3Dmdt2k0igLmBI0MDA9qouR8MgcD0R9g4z4JkEURkFUbs_hYEynodQYMeaBAlc7f12HEC4O7p5z1yZ-cIJzFipTbWMGN0jHsiO_lfIqFLmOUPxGyfN91mYkTAWK7aBLR2eBSk-G8uO/w640-h360/DSCF7825.JPG" width="640" /></div><p></p><div> </div><div>I hope that you liked this blog and if you do try this recipe, please
let me know how you got on and what it turned out like. You can leave a
comment in the comments below. </div><p> <br /></p><p></p></div><br /></div>ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.com0United Kingdom55.378051 -3.43597327.067817163821154 -38.592223 83.688284836178838 31.720277tag:blogger.com,1999:blog-4786335998857227478.post-89559641585741973502023-11-06T11:11:00.067+00:002023-11-06T11:11:00.137+00:00Strawberry Sauce<div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmWaLtEcsp82eIeIfUADgsBFfyY-PWALkgaEWqbtnDMmMc5GB_Cl6YWN8DvS4nuWedI-8g20NqpYZI5R22mbRPc7d-tzRiG1uUPDVMTq_E6yri-FkVVkXMj93QwSh4v0jXpxGBS-HGLF7OXP8Cl26P56WHe_5KxFEkmxhUe3xr34AmddtfmD6BvS5/w640-h360/DSCF7755.JPG" width="640" /></div><p style="text-align: left;"><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Written by</span> <a href="http://www.sciencetony.com/p/blog-page_1.html" target="_blank">McDonald, T.</a> <span style="color: black;">| Date 6th of November 2023</span></span></span> </b><br /></p><p></p><p style="text-align: left;">This is a handy little sauce to have in your repertoire because you can use it in so many ways. It adds something different to the desserts other than just cream or custard. You can use it in cake fillings too. Simple to make and great tasting. <span></span></p><a name='more'></a><br /><p></p><h1 style="text-align: left;"> Notes</h1><ul style="text-align: left;"><li>Yes, you can use a tin of strawberries. </li><li>Check the lemons are unwaxed.</li><li>It thickens as it cools.<br /> </li></ul><p style="text-align: left;"><i>Makes 1 small pot about 350 ml</i></p><p style="text-align: left;"><i>Time, 25 – 30 minutes</i><br /></p><p style="text-align: left;"> </p><h1 style="text-align: left;">Ingredients</h1><ul style="text-align: left;"><li> 400 g of strawberries</li><li> 25 g of granulated sugar</li><li> 1/2 tsp vanilla</li><li> Juice of 1/2 a lemon.</li><li>Zest of 1/2 a lemon <br /></li></ul><p style="text-align: left;"><br /></p><h1 style="text-align: left;">Method</h1><ol style="text-align: left;"><li>Chop strawberries and add them to a medium sauce pot, heating over medium heat.</li><li> Add sugar, vanilla, and lemon juice and stir. </li><li> Cook for about 15 minutes with the lid on and stir frequently.</li><li> Use a hand blender to purée strawberry mixture.</li><li>Cook a little longer to reduce the sauce if it is too runny. </li></ol><p> </p><h1 style="text-align: left;">Results </h1><p> Sweet tasting sauce that is busting with strawberry flavour. <br /></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8sl9gofiqOTuHymRjgPK5QOO_PEtK0pvqssTzdQyozLDgq7U7jUHM4yJyzatw3tQ_wMB5WfHjF_icUxLEUubBly_wDtRTgBd8_-azhmmxrghxJgIcleMr50M_FAJUAwyW5RJ1Z89MXK-tH0UQ6ItT4QFzVeh7nz6EwH0OfPxApF59ltE4rYy2PNJh/w640-h360/DSCF7742.JPG" width="640" /></div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0K48rJ2aQAFuBqXgcCZXewSy_xFMFHLVRfN2snDzRgSgUwV2kNgNlzlCDCrOmh9oGpuzXYAXLcwPfAbozeGFGMgbe8kLBA57eqSAyL8ZhUkblrAHPIatNa0DKI7SheSZXJOrf4TbHpymE9YG_KFRc_42HYR-2amHFFNqH6B-mn7locO8wWQu4YHVh/w640-h360/DSCF7743.JPG" width="640" /></div><p></p><p style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCcB7iiwYHzo1JwV1gZLRqZmWxsID4MN5mEaILdbPZ3l14A6bTtzW375DRnQDZVTuD5zanIwc3Dx3Quu9hKDDLlUWVRCD3LZW3dXw6rmhqfmAeq0t7DpT1_qR9n54K4lTEzjYAf6FgPFg8jwYygyPaI4elLvzXhV7Y8wGOMhOGMUQ6k9EzAQMw64l/w640-h360/DSCF7744.JPG" width="640" /></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3512" data-original-width="4132" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_vMrtEGXZGnGDWTcQ71rq_y4Wa8KsHm3th62tObF5o1koVJauGjHJKxY5oSLN-UU8Zyd_XyRkjd_jgNldh7f5CVmpp5C5Yqx5aPDRiE64WdtSQec_gPdbs2n1E_6iY1Mp5r8MY9zoU2EpNlt1D7s6rLmiNEE_1jeiacXujlkDSetFQ0ON9OzbmkF/w640-h544/DSCF7750.JPG" width="640" /></div><p></p><p><br /></p><div>I hope that you liked this blog and if you do try this recipe, please
let me know how you got on and what it turned out like. You can leave a
comment in the comments below. </div><p> </p>ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.com0United Kingdom55.378051 -3.43597327.067817163821154 -38.592223 83.688284836178838 31.720277tag:blogger.com,1999:blog-4786335998857227478.post-11412548331507229542023-10-30T11:11:00.003+00:002023-10-30T11:11:00.138+00:00Baked Onion<p></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-T2Pq9KnL4EN2vHfmTkmvz_WaMIOm9XyWN-bAj-emUBgIGUBHyOcx1qpJF1eGi6O_Q8PKr9Bv_RaEms5eChxL-bLciIpQIc_r9q1lxnEoLUytb4JcJVdQGggieFBSsYELJrNHStwCeacLIC2A27v9740a16sqFq1hVDuBKvNR_4S5xgti8_u8hzcb/w640-h360/DSCF8159.JPG" width="640" /></div><p></p><p><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Written by</span> <a href="http://www.sciencetony.com/p/blog-page_1.html" target="_blank">McDonald, T.</a> <span style="color: black;">| Date 11th of October 2023 </span></span></span></b></p><p>This dish goes well with anything such as potato, rice, quinoa, buckwheat, or couscous. The sauce is as easy to make as it is versatile. The prunes give it a sweetness while the vegan feta and onion blend their flavours together magnificently. <span></span></p><a name='more'></a><p></p><h1 style="text-align: left;">Notes</h1><ul style="text-align: left;"><li>Pitted prunes make life easier. </li></ul><p> </p><p><i>Serves 1</i></p><p><i>Time, 30 – 40 minutes </i><br /></p><h1 style="text-align: left;">Ingredients</h1><ul style="text-align: left;"><li>1 large red onion</li><li>10 g of vegan feta alternative</li><li>50 g of pitted prunes </li><li>1 garlic clove</li><li>1/4 tsp of ground ginger</li><li>100 ml of vegetable stock </li></ul><p><br /></p><h1 style="text-align: left;">Method</h1><ol style="text-align: left;"><li><p>Steam the onion until soft enough to push some of the middle out, about 15 minutes.</p></li><li><p>While the onion is steaming, make the sauce. Put the prunes in a small processor with the cider vinegar, garlic, ginger and stock. Blend on high speed until liquified.</p></li><li><p>When the onion is ready, let it cool for a bit on a chopping board. Poke out the middle and stuff in the vegan feta.</p></li><li><p>Bake in the oven in a dish with a lid in the prune sauce for 15 to 20 minutes </p></li></ol><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitCySQUZRUHJJKLwNS9pUck8EOgdgUWV0yCtLic9nW7rEYVRduWYHFJrlft1k-cQtZpRZkGymFyR92l4j7S0lSfobe_FKTC8JUnqyuRUxYFjxFMe4dFQxTrmVvnoaF8zs0ltGiKUwn3veTsu9fRHSvPQ3XrVcMubT2CP9ZI_XEz3ErL2pzCxa9Sl-7/w640-h360/DSCF8157.JPG" width="640" /></div><p></p><p style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuhc0MCYUgHYJDGeD4Q9jjBaV49_ftOqZ24NZwgEvrUVSXSnrLKbJGKFoxZSgmawKEp_-ValWMzFLPSj-k2BupHtI9NdYWxB7Wxpk3CyYd6UeloXrNKE13ZjYG-P7dEUMy7SrO-4H3Y0vybWeBA-zARomuSPalCEHTktR3yApN9AAmPR9RH0fUFGXG/w640-h360/DSCF8160.JPG" width="640" /></p><p> </p><div>I hope that you liked this blog and if you do try this recipe, please
let me know how you got on and what it turned out like. You can leave a
comment in the comments below. </div><p> </p><p> </p>ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.com0United Kingdom55.378051 -3.43597327.067817163821154 -38.592223 83.688284836178838 31.720277tag:blogger.com,1999:blog-4786335998857227478.post-78687507049792214832023-10-23T11:11:00.006+01:002023-10-23T11:11:00.154+01:00Sage and Garlic Baguettes - No yeast<p></p><div class="separator" style="clear: both; text-align: center;"><p><img border="0" data-original-height="3000" data-original-width="5332" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhez489Q4i2gd42remrrb-fLhaWKHQvnrGp5BbJouYxgI0rsJu7jBtOYIu_9uw987-Ej0iyurBPfVTMhtsipHWFuAwInPQFDqqwSniZ-R6jJ8ZipKfNUaSAzBsfPjHiLoS3gtTJz0CXB6OhF44DSQZ8vHce8OUH5u084cEh4vRXQ1Q-7sf5b9KWJSK6/w640-h360/DSCF7935.JPG" width="640" /></p></div><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Written by</span> <a href="http://www.sciencetony.com/p/blog-page_1.html" target="_blank">McDonald, T.</a> <span style="color: black;">| Date 23rd of October 2023</span></span></span> </b><p></p><p>This is a simple no yeast bread that goes great with soup or as a lunch box filler. You can cut it open and fill it with anything you like. This tasty bread is so easy to make and is finished in under 35 minutes. Because it doesn't use yeast, it needs no time to proof. <span></span></p><a name='more'></a><i> </i><p></p><p><i>Makes <span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">2 mini baguettes</span></i></p><p><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0"><i>Time 30 minutes</i><br /></span></p><h1 style="text-align: left;"><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">Ingredients <br /></span></h1><ul style="text-align: left;"><li><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">155 g of fat free vegan yoghurt </span></li><li><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">100 g of plain flour </span></li><li><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">40 g of wholemeal flour<br /></span></li><li><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">2 tsp baking powder</span></li><li><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">A pinch of salt </span></li><li><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">Garlic powder x 1 tsp<br /></span></li><li><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">Sage fresh and chopped x 10 g<br /></span></li><li><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">Onion finely chopped x 15 g</span> </li></ul><h1 style="text-align: left;">Method </h1><ol style="text-align: left;"><li><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">Mix the yoghurt, flour, salt, garlic, onion, sage, and baking powder into a dough. </span></li><li><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">Dust the work service with flour. <br /></span></li><li><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">Knead a few times. </span></li><li><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">Shape the dough into b</span><i><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">aguettes</span></i><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0"> like shapes.</span></li><li><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">Place on a baking tray with a silicon sheet or dust with flour and bake at 180C for 20-25mins.</span></li></ol><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0"></span><div><h1 style="text-align: left;"><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">Results</span></h1><div class="separator" style="clear: both; text-align: center;"><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_C8WadhAGBVB66NlwAVahtbspvfEq7ELVxlD4JoOGiqD9ZdSk-q0CyqJKUQ5pPCOivfs3s-QJz6WjdXGuiUj6BytgHXXu5TXbaWishAu8nz2qA42lHA5M_Wz51DTCrx3ZWC9kHNY40zvZqHG-yYYiXIsepXqO_q5cVYsjSK9JQ1jxNVO7FN-DhJNa/w640-h360/DSCF7936.JPG" width="640" /></span></div><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0"><br /></span><p></p><p>I hope that you liked this blog and if you do try this recipe, please
let me know how you got on and what it turned out like. You can leave a
comment in the comments below. </p><p><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0"> </span></p></div>ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.com0United Kingdom55.378051 -3.43597327.067817163821154 -38.592223 83.688284836178838 31.720277tag:blogger.com,1999:blog-4786335998857227478.post-43259934741173565472023-10-16T11:11:00.013+01:002023-10-16T11:11:00.243+01:00Apple Crumble<p></p><div class="separator" style="clear: both; text-align: center;"><p><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz6MgRs-oe5j7skcYISQCqitNPDuAaGM7gk3sknmXlYOjXCiE8i1abfuIg-Gj8OSw2_JX3in5zBCtY8cA67CODUCvlJZPOB5UDmAGzQNVfuGKloqc5Noj1wWFKZumU7oXvc38AmXsYIkw9GbTD_h1FM_0lMgZmPjkTUpeT4mmVjtn01MaDVuGjkjJs/w640-h360/DSCF7273.JPG" width="640" /></p></div><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Written by</span> <a href="http://www.sciencetony.com/p/blog-page_1.html" target="_blank">McDonald, T.</a> <span style="color: black;">| Date 16th of October 2023 <br /></span></span></span></b><p></p><p>I learned to make this in my Nan's kitchen as a boy. It is so easy to make and yet yields such splendid results. It takes little time to prepare since all you have to do is peel the apples and stew them with some other ingredients for a bit the most time consuming part is baking it in the oven. So, if you are looking for a popular dessert that is straight forward to make, this should definitely be on your short list. <br /></p><h1 style="text-align: left;">Notes</h1><ul style="text-align: left;"><li>Self raising flour is fine if you have nothing else. </li><li>For some extra fun, add a small glass of sherry! <br /></li></ul><hr style="color: blue; margin-left: 0px; width: 50%;" /><p><i>Makes 1 medium sized dish (about 700 g)<br /></i></p><p><i>Time – 15–20 minutes to prepare and 35–40 minutes to bake. About 1 hr in total</i>.<br /></p><hr style="color: blue; margin-left: 0px; width: 25%;" /><h1 style="text-align: left;">Ingredients</h1><h2 style="text-align: left;">Apple filling </h2><ul style="text-align: left;"><li>Cooking apples x 2 large</li><li>Sultanas x 5 tbsps</li><li>Cinnamon x 2 tsps</li><li>Lemon x 2–3 tbsps <br /></li><li>Vanilla extract x 1/2 tsp </li><li>Brown sugar x 2-3 tbsp<br /></li><li>Salt x 2 pinch </li><li>Water x 100 ml<br /></li></ul><h2 style="text-align: left;">Crumble <br /></h2><ul style="text-align: left;"><li>Plan flour 120 g</li><li>Vegan butter 40 g</li><li>Sugar 40 g + more for sprinkling on top<br /></li><li>Salt x 1/4 tsp</li><li>Rolled oats x 4 tbsp </li></ul><p> </p><hr style="color: red;" /><h1 style="text-align: left;">Method</h1><h2 style="text-align: left;">Apple filling<br /></h2><ol style="text-align: left;"><li>Heat the water and sugar in a medium sized saucepan. <br /></li><li>While the water is heating, peel the apples and cut them into big chunks. </li><li>Add the apples chunks, sultanas, vanilla extract, pinch of salt, and cinnamon to the saucepan.</li><li>Bring to a boil and reduce quickly to a simmer. Simmer until the chunks become soft. <br /></li></ol><p></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmEku_qVzpP0o9lzzh3PZogVUjFX1NDZMfwgJXriy9QszgQJPL6CXy1qYu2xNfA1tR3rY4GOoFZ7KzBgIXIcH6LV5D1hISJMXTXcHaGWMiLmDelhZAYxDHTNITwhRbFqFLHuTdKDm9Yb12-p1u7KDxi6cJOBHqGLhPWvOVgViVua9vQtzkH5kuewDL/w400-h225/DSCF7266%202.JPG" width="400" /></div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKlogDBsC-O3ZIzHaWaPzevMWAx-HmFEr6ggU0qIi3_n7p72vW-2yGX_fpPBgxy31BXFITS9EwjFFvXhKFn8n6tWvC-xhtvJhTALe5uvStZm9KGycdknIIypjLHn-2NaKgB1rESeHBaNWRA7x4JjdxJI2rIbocu1-OTj4huhBMBHgMyxDR2TVFA8EU/w400-h225/DSCF7267%202.JPG" width="400" /></div><br /> <p></p><h2 style="text-align: left;">Crumble</h2><ol style="text-align: left;"><li>Tip the flour into a mixing bowl.</li><li>Cut the butter into cubes and add it to the mixing bowl. </li><li>Add the salt</li><li>Mix together with your hands and rub the butter and flour through your fingers until you get a breadcrumb like look. </li><li>Add the oats and mix them in with your hands. <br /></li></ol><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI64J9VpRYAqqNCnqztMYPKhE7Bj9HWF3TeGXi6KFEzCpiGaSkvtUoiCvoZRAn3Iu1ZwJnuo9170aosvtidJ4MwKvey6v-oFypw3rCtuVFDUAygarUc8DfGopPWGZyyQ41w1SQurewotQGgwuZ5pH4Veyrv9UaoopS5bHYVX3kObb3AA9Yodvlit_Q/w400-h225/DSCF7268%202.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Crumb will end up looking like breadcrumbs.<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br /><p></p><h2 style="text-align: left;">Add the crumble on top of the apple filling</h2><ol style="text-align: left;"><li>Pour the apple filling from the saucepan into a suitable baking dish. Level the apple filling out. <br /></li><li>With a tablespoon, add the crumble mix to the top of the apple filling and spread it out evenly. Sprinkle a little sugar on top.<br /></li><li>Bake in a preheated oven on the lower middle shelf at 180C for about 35–40 minutes. </li></ol><p></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi6ZE90vo1YqtheM_5vC2OiRVn3nTNDxHwyZUbTfOtZCHPJ5qNLWdwPBF-cF-WtiudF5oo23TBi99qJTUIlsEmqwojHKFY4XMHgSY9w57o8djxIfsIT1lBy6BkmDGrVohcLs2w5wadc_eWInCcVfRYE4PG7DC3GMJ0ETO9naxLkWttqbweeqrwB3sh/w400-h225/DSCF7270%202.JPG" width="400" /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu0IspRUA_cwHdYB29dtzzJKF9fu55eKIiGqkOjarzeu9vYYYZ56fwt1tzgtrQwq1KJ0XQbagBvtQMSi51S0HxurEhVRCRi3R-8xxs4HeFwCNn86grJisCn-laoGH70WAp9toa60MfqavUg9XCzSl-EVlk6kmc7wfNqPls0qjpYecgUDA-7-WjfbPA/s5331/DSCF7267%202.JPG" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu0IspRUA_cwHdYB29dtzzJKF9fu55eKIiGqkOjarzeu9vYYYZ56fwt1tzgtrQwq1KJ0XQbagBvtQMSi51S0HxurEhVRCRi3R-8xxs4HeFwCNn86grJisCn-laoGH70WAp9toa60MfqavUg9XCzSl-EVlk6kmc7wfNqPls0qjpYecgUDA-7-WjfbPA/s5331/DSCF7267%202.JPG" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYntBcLdjmliKW3JTIZ8Hc3aM7k-Y55qxTe6lM3of1GWzRbk_cR2TwZW4IeSzdwoJ4RPQRVdEzPQJnEtAm_DJzurjZrsl5731Dlnou9e6SxgABeOHJr14wgilD9o0He-D2tFC1oxBlQC5JEuJ7f1wsjGobkC9wUzOatcgy1OCCL_PvCdo3mj6DsFE-/s5331/DSCF7271%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYntBcLdjmliKW3JTIZ8Hc3aM7k-Y55qxTe6lM3of1GWzRbk_cR2TwZW4IeSzdwoJ4RPQRVdEzPQJnEtAm_DJzurjZrsl5731Dlnou9e6SxgABeOHJr14wgilD9o0He-D2tFC1oxBlQC5JEuJ7f1wsjGobkC9wUzOatcgy1OCCL_PvCdo3mj6DsFE-/w400-h225/DSCF7271%202.JPG" width="400" /></a></div></div><p></p><h1 style="text-align: left;">Results </h1><p>This turned out to be the best apple crumble I have ever had! It had the perfect amount of sweetness with a hint of salt. The apple filling had a great texture and apple taste with the lemon and vanilla coming through at the end of each mouthful. Delicious! <br /></p><div class="separator" style="clear: both; text-align: center;"><p><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaUaXkqjZp5dySL04NqZKfGjrrXFP6D3tIxL1KUFJrwuDeUEozFG3WqLqd1YVlu05fh5Rzq58meT77gC-3XYsp9iCvMdAmBha3yf_xDcut3U9bRgbq9i11fPiaffat1ZVMJ9g2x7yZ7LL96dDdvFTla62Krs8BFhfr7lg05V2rfWjbelekYIfLqoKa/w640-h360/DSCF7272%202.JPG" width="640" /></p></div><div class="separator" style="clear: both; text-align: center;"><p><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWM1qjuKsPLFHoc648spZZ6l9YJg_5FwleHHAf0c5lzqJNxfyJT8Qf014HxIYXgA0_CWYsZ21Vytk8tKYRWWxmePz0eb2dche7eEn2Kghd-Z6X1jeKGqTETaCPF5MSUFJ1Le0UbL_HfhqIY_ggoKbgumgXD9jNr98mkQ_8XvXaKZP7wQEpz2p4FdQ/w640-h360/DSCF7275.JPG" width="640" /></p></div><br /><div>I hope that you liked this blog and if you do try this recipe, please
let me know how you got on and what it turned out like. You can leave a
comment in the comments below. </div><p></p>ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.com0United Kingdom55.378051 -3.43597327.067817163821154 -38.592223 83.688284836178838 31.720277tag:blogger.com,1999:blog-4786335998857227478.post-71993091894340650162023-10-09T09:11:00.042+01:002023-10-09T09:11:00.144+01:00Vegan Meat Pie<p style="text-align: center;"> <img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2kZwg1eCCQ88Sws96bLczrgvtq49zl201jFp87T7t1j9aFJfc4z8qCGkCn53Z85pnLd4Xrpsb0Pkf2Rs9v2m3Xn3yrLvNmpZoq5II-7Z9ZiFvx5nhRiU2tA7sGXDRuONVjkXsbVfbVsOgOKcQY7Cqwb53oGd_J7L4sFwFZxVN1xCMNSLZKC6HwS8L/w640-h360/DSCF7387.JPG" width="640" /><br /></p><p><b><span style="font-family: inherit;"><span><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Written by</span> <a href="http://www.sciencetony.com/p/blog-page_1.html" target="_blank">McDonald, T.</a> <span style="color: black;">| Date 9th of October 2023 </span></span></span></span></span></b><br /></p><p>Although there are many great vegan meat pies on the market, I miss the homemade variety. Since making a pie is so easy if you are willing to cheat, I thought I would put this simple but tasty pie together. It has a puff pastry crust with a vegan meat and gravy filling.<span></span></p><a name='more'></a><p></p><h1 style="text-align: left;">Notes</h1><ul style="text-align: left;"><li>I used puff pastry from a shop. Greenvale Puff Pastry.<br /></li><li>For the meat I used Plant Chef Meat Free Chunks<br /></li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-A-XwNCIADMqQiia6x4IbtTrrbgcyWXgHhCnfQLLU2C4tyhWbNWETCs9YP3jPWvwR195VYCXCzNQdb3SEvQAEnO7dZiAvbqLg9eWBy0kEkC1pTiL86tPsQMDvRBk98V57gzasU9fD91F7K8RlysOLqhDOkhEbI-0HzEkLfnlYlXVEeBZ47Qes_baA/s3832/DSCF7386.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2155" data-original-width="3832" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-A-XwNCIADMqQiia6x4IbtTrrbgcyWXgHhCnfQLLU2C4tyhWbNWETCs9YP3jPWvwR195VYCXCzNQdb3SEvQAEnO7dZiAvbqLg9eWBy0kEkC1pTiL86tPsQMDvRBk98V57gzasU9fD91F7K8RlysOLqhDOkhEbI-0HzEkLfnlYlXVEeBZ47Qes_baA/w640-h360/DSCF7386.JPG" width="640" /></a></div>
<br />
<hr style="color: blue; margin-left: 0px; width: 50%;" /><p><i>Make 1 pie</i>
</p><p><i>Time – 40 minutes </i><br /></p><hr style="color: blue; margin-left: 0px; width: 25%;" /><h1 style="text-align: left;">Ingredients</h1><ul style="text-align: left;"><li>Vegan mock meat chunks or tofu x 3 -4 pieces about 1 cm cubed<br /></li><li>Leek x 30 g<br /></li><li>Peas x 30 g<br /></li><li>Onion 20 g<br /></li><li>Gravy x 100 ml<br /></li><li>Balsamic vinegar x 1 tbsp<br /></li><li>White pepper x 1/8 tsp<br /></li><li>Puff pastry x 80 – 90 g. It must be enough to cover the pie dish.</li></ul><h1 style="text-align: left;">Apparatus</h1><ul style="text-align: left;"><li> Pie dish about 13 cm x 17 cm</li><li>Saucepan<br /></li></ul><hr style="color: red;" /><h1 style="text-align: left;">Method</h1><ol style="text-align: left;"><li>Chop the onion, mushroom and slice the leek. Keep the pieces small and add to a saucepan with the mock meat chunks. </li><li>Make the gravy. Add the gravy, white pepper and balsamic vinegar to the saucepan and heat gentility for about 20 – 25 minutes.</li><li>Add to the pie dish (add some extra veg if it looks half full) and rub some vegan butter around the rim of the pie dish then cover with the puff pastry. With a folk, press the edges of the pie down and poke some steam holes in the top. </li><li>Brush the pie crust with some vegan milk to help it brown. <br /></li><li>In a preheated oven at 180 C, bake in the middle of the oven for 15 – 20 minutes.</li><li>Serve with potatoes and your favourite vegetables.<br /></li></ol><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3003" data-original-width="5339" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeOyUc3f81emy4DYuyzgQptTnFXbqjye6Xp-qp96psKpK-5svXmI_JLzIe3-A1MfGJu8Y3Bb2XrGzaZ5JYs9w4vyOoRkh7jh7I1X2nSILpA1aoBXYB-iRy18E__Kl8l-6vAuAUC0MTdyUlqDucPLpcQjHPjSY0uwCO0H1gNtAhbW62YeULSBd7Spi3/w400-h225/DSCF7375.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Stew for about 20 minutes.<br /></td></tr></tbody></table><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCDzcJDejIxkTmHAxu4rJQjk29kNKi6rgcjkSVqPywEieOnlLAZRLBLozhzkEV-pbixLYQwkG1Tcoiyq87wGgEFTN4eN38KN_g0fFSx5WVAr7DcTTksVruvLr0pBKmzGnSsmJi7DErj_bH_CM04_fk01imZIEgtJz1E_g721548z2JWg1Cs0F4WxxG/w400-h225/DSCF7376.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Add extra mushroom and peas if needed.<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP5pG-GPdG3m_E80blOt0eqj5tmKSph_LEIEW9l4qBSKGVBqwRIbt6CwO16-DVHM9XfDE4Sch27R50_CEz5__PrmBjJw0xrXegMJhob01pZxNYm9eD8VG59U3F3oRj1yduYbL9OklJWvO8fj92GLpsTIC-7-TKLsbDK3AOjr38a5S4Qj8gOXqVB5YN/w400-h225/DSCF7377.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Add steam holes to the top of pie.<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><p></p><p> </p><h1 style="text-align: left;">Results</h1><p style="text-align: left;">I had this with mash potato, kale, and carrots. The pie filling had a strong flavour with a hint of sweetness from the balsamic vinegar. The pastry was light and flaky. <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrCuQrx2jbrlOtRJ1vde26khIHzx1GbnOuqOfD6GUusYRplC-uapxZMNewFL0zMVuc5J1LuJds9ldcDN49_MawJVpiiAVNYE7NB1_VyOE7pKvQTzOzVvUesekWVQsm_tBLMqp_8dPCesRdPF50xppNQMaIs8QGFL2lPoxpxIB1Ncd4kg49zXDaPvV8/w640-h360/DSCF7382.JPG" width="640" /></div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5332" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEf6EPpNvNK_gOTDexis3HYCUTlcfPwviuEN3T4Ttysvkov1RuwaHXYnkMEGITZNNB9cPU6RRUSX-bbncjHciqrCdXAPxOId_qadpeQD050T2oYbkLsmoYi8LbTbYUmzX6aFhuZjvxKQka22-3cmRiNQrka7fwzNqpCBb2gMlozTK7bhX1yWvWFF5E/w640-h360/DSCF7385.JPG" width="640" /></div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3028" data-original-width="5383" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQfYPU6ObEW2-O0RM23GmWiMYZ-_VOrX3upMviR3n32LuR4czdwOB2KPDigm3Mcu9SE3qHuzpH2ms8jPVfNw3ITMiDJVgdxTljV8eWx28kjMb1_-s6y6DEbwf08ZQmEq7erVTb69KLqo9EFKwBNxMQkxnVd1r4kjXeqvQHHpJO59hh0zlrBTYM6JCT/w640-h360/DSCF7391.JPG" width="640" /></div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdOn0eOvubvTw1YllBphVom1IKhnci4ut2PuZuoBs5MUlwRZbizzPWo6-mGOgXt4Ig_OmJwh1UzGbUHQsym0y8sWeiJJCvvcCrWBY5fGGJa57sf4LkHRM5piJJFkL8Lygg-sY2vApXN1aH2sEQ71AcUJ01EbkIJbIB-Qk7uW43aA6o7zGM7pzb9buV/w640-h360/DSCF7392.JPG" width="640" /></div><br /><p></p><div>I hope that you liked this blog and if you do try this recipe, please
let me know how you got on and what it turned out like. You can leave a
comment in the comments below. </div><p> </p><p> <br /></p>ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.com0United Kingdom55.378051 -3.43597327.067817163821154 -38.592223 83.688284836178838 31.720277tag:blogger.com,1999:blog-4786335998857227478.post-46219840652972266032023-10-02T09:11:00.204+01:002023-10-02T09:11:00.148+01:00English Apple Cake<p></p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-vVHUrybZnY3A45AtSmwMPXVbOEotayRFBJR8yJdhh-EvMQ8alqLriCFF66QuXibHs6V9nBMKw1T5yWFz_BGoY3ZwxhrLiNK-qBBKcetMMxBo9UgKF1wTL20GxivPbRr5NN9_dzhu0GyPu_B_649ncRUCK-Cq0ALWCQnok-xBtZMg-yNz_a9ZG3DN/w640-h360/DSCF7191.JPG" width="640" /></div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3Ta670vj3spEDquX_b6HQmx0Y0LJmhKbGvs-mQLtC3HtHVsB75Al0K7oLEAkGSgVytHPnCCtmfx1B30rfZP3witudS1pL1IpzW-z4b5fof49MgSCcACiE9c8u6FEOjNG9ZEtNxGYyRAmYZWsWqi9jKWndh7Aj65_M-EKIqOL2LTQXAzi3Ku-cv3N/w640-h360/DSCF7194.JPG" width="640" /></div><p></p><p><b><span face=""arial" , "helvetica" , sans-serif"><span style="color: #d9ead3;"><span style="color: black;">Written by</span> <a href="http://www.sciencetony.com/p/blog-page_1.html" target="_blank">McDonald, T.</a> <span style="color: black;">| Date 2nd of October 2023 </span></span></span> </b></p><p>What better way to celebrate a festival or just the weekend than with a slice of English apple cake? This cake is flatter than most cakes, but is spread out more in a larger baking tin. You can cut it into squares or into fingers. Notably, it is very easy to make and so tasty!<span></span></p><a name='more'></a><p></p><h1 style="text-align: left;"><span></span>Notes</h1><ul style="text-align: left;"><li>Use scales to weigh out the oil and water because jug measurements can be way out. </li></ul><div><div style="margin-left: 80px; text-align: left;"><span style="font-family: courier;">1 gram = 1 millilitre.</span></div><ul style="text-align: left;"><li>You
can use, as extra, some bicarbonate of soda for extra lift; however, if
you do, add a spoonful of vinegar either white or cider or white wine
vinegar. The acidity reacts with the bicarbonate of soda.</li></ul><p style="text-align: left;"><br /></p></div><div><hr style="color: blue; margin-left: 0px; width: 50%;" /><p style="text-align: left;"><i>Servers, 12 – 14</i></p><p style="text-align: left;"><i>Time, 50 minutes for cake and 30 minutes to make the filling.</i><br /></p><hr style="color: blue; margin-left: 0px; width: 25%;" /></div><p style="text-align: left;"> </p><h1 style="text-align: left;">Ingredients for cake mix<br /></h1><h2 style="margin-left: 40px; text-align: left;">Wet ingredients <br /></h2><ul style="margin-left: 40px; text-align: left;"><li>100ml vegetable oil, or sunflower oil</li><li>1 tsp vanilla extract</li><li>170ml tepid water </li></ul><h2 style="margin-left: 40px; text-align: left;">Dry ingredients </h2><ul style="margin-left: 40px; text-align: left;"><li>280g self-raising flour</li><li>160g caster sugar </li><li>1 tsp baking powder</li><li>¼ tsp salt </li></ul><h1 style="text-align: left;">Ingredients for apple sauce<br /></h1><ul style="text-align: left;"><li>Apples x 2 largish cooking apples (about 450 g)<br /></li><li>Brown sugar x 6 tsp<br /></li><li>Cinnamon x 2 tsp<br /></li><li>Clove x 1/4 tsp<br /></li><li>Lemon juice x 1/2 a lemon<br /></li><li>Water x 1/2 cup</li></ul><h1 style="text-align: left;">Apparatus</h1><ul style="text-align: left;"><li>30 cm x 20 cm rectangular cake tin</li><li>Medium sized saucepan <br /></li><li>Large mixing bowl</li><li>Balloon whisk</li><li>Spatula </li></ul><p> </p><hr style="color: red;" /><h1 style="text-align: left;">Method</h1><h2 style="text-align: left;">Step 1 – make the apple sauce<br /></h2><ol style="text-align: left;"><li>Peel and cut the apples into thick slices and add them to a medium sized saucepan. <br /></li><li>Add the sugar, lemon juice, clove, cinnamon, and water to the pot. </li><li>Bring to the boil and turn down to a simmer for 20 minutes while stirring occasionally. You don't want a smooth paste; try to keep it a little chunky. <br /></li><li>Take off the heat and put aside until needed. <br /></li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_qKlT_f8hh79lEdsac6PBrfCXOPNL_yG0cXYb12OQgpK4spF-DTRCwEGVS2cOLi7GIwM1oSFqN1IWaof3z8r2o_VxkdvPYhtaDf6sE3Bn5P2Sb-TkJu1VO7PkZwZ6mYJ0scmdGXnyPY1OstjKMu78x9GGGnyywZsDj7DCy9GlOSZM0dCaflF9dx1/s5331/DSCF7185.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_qKlT_f8hh79lEdsac6PBrfCXOPNL_yG0cXYb12OQgpK4spF-DTRCwEGVS2cOLi7GIwM1oSFqN1IWaof3z8r2o_VxkdvPYhtaDf6sE3Bn5P2Sb-TkJu1VO7PkZwZ6mYJ0scmdGXnyPY1OstjKMu78x9GGGnyywZsDj7DCy9GlOSZM0dCaflF9dx1/w400-h225/DSCF7185.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioixiUxATEy06KcxOwPHatY2pzyxgQSYlwueREuE9WC6XGIy81oi5uQ73OW6xHQNNXAY6S9u_gDWPGKo0zwmBkijrHN66GXrNab2K8VHT3hbfo7epk7TeW34YAhP-gwmwxNba8lDj6p0zGlX7oBZ31yS5Q6fbhjeXmNWHSqyVPub7uGI8t_4Bft8zb/w400-h225/DSCF7188.JPG" width="400" /></div><h2 style="text-align: left;">Step 2 – make the cake mix then add the apple sauce to the top.<br /></h2><ol style="text-align: left;"><li>Preheat the oven to 160C fan or 180C. </li><li>Add all the dry ingredients to a large mixing bowl and mix with a balloon whisk.</li><li>Mix all the wet ingredients in a jug and poor in to the mixing bowl a little at a time.</li><li>Don't over mix or it will become too hard; just mix it rather than beating it. </li><li>Grease the tin with vegan butter. <br /></li><li>Poor the batter evenly into the rectangular cake tin.</li><li>Spoon the apple sauce onto the top of the cake mix. <br /></li><li>Bake on the lower middle shelf of the oven for 25–30 minutes at 160C fan assisted. </li><li>Leave in the tin for a few minutes after removing from the oven. This will make it easier to remove from the tin because it will shrink a little.</li><li>Carefully remove from the tin onto a cooling rack. I use a large Spatula or flipper to help it out of the tin. Please note, this is very tricky and it is easy to break your cake. <br /></li></ol><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="3000" data-original-width="5331" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJg4zGHA4d3Agb4vBVsI2SSprXK89W35-poToJEBOxaSSs4PLzhxNa9snF4J-0H3UgMLA9sGIhNgLhA5yTvcSYrj7xn3bTSVmokjiu-y_p3MIFn6csS1a2sIhfyS8Ix2omro50DzmrZa3kEchRZGnxVxI1EqbeDPJ6k10ZiSi8z9Zkijt6zd4Ax7Z/w400-h225/DSCF7189.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Cake mix ready for the apple sauce to go on top.<br /></td></tr></tbody></table></p><div class="separator" style="clear: both; text-align: center;"></div><br /><p></p><h1 style="text-align: left;">Results <br /></h1><p style="text-align: left;">Really nice tasting cake with the flavour of apple coming through in every bite. In addition, it had a beautiful moist texture. Was very easy to cut into fingers and everyone enjoyed it. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_pPuO3VlMUj8WrXWsTpg-3SjlCpSdX2BzJKwXAbAso0oqLWY7OICqc75KxElhxgKMLn_69RwspyKFcF7CJ5ta6rjpthOEHVzx9kX4QdwlpzL2b_MXzVd3lCGQqGHeR9ertqdBZw0AZLhDApV5CzlUSUkGfzoUzgfwf147v14pxPhMraY4cakzv4H/s5331/DSCF7193.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_pPuO3VlMUj8WrXWsTpg-3SjlCpSdX2BzJKwXAbAso0oqLWY7OICqc75KxElhxgKMLn_69RwspyKFcF7CJ5ta6rjpthOEHVzx9kX4QdwlpzL2b_MXzVd3lCGQqGHeR9ertqdBZw0AZLhDApV5CzlUSUkGfzoUzgfwf147v14pxPhMraY4cakzv4H/w640-h360/DSCF7193.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1IUJiqrwVtPad45rtUchVsZo-bJ6FimEeOE2NutEiHG3DWdubcTn-_n7-KSXzb-wilTdjaf-gd3E86CVamLBOo-ICH3BSe4Z0aKCeEuoGzV6qcYtgmvZe6KR0t7MDY0ZCMPdz3G2_3HPDdJ7qCFYdbK6K99rUt5PwPgfavXJ7_VJBogKLAzf2vQPi/s5331/DSCF7190.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="5331" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1IUJiqrwVtPad45rtUchVsZo-bJ6FimEeOE2NutEiHG3DWdubcTn-_n7-KSXzb-wilTdjaf-gd3E86CVamLBOo-ICH3BSe4Z0aKCeEuoGzV6qcYtgmvZe6KR0t7MDY0ZCMPdz3G2_3HPDdJ7qCFYdbK6K99rUt5PwPgfavXJ7_VJBogKLAzf2vQPi/w640-h360/DSCF7190.JPG" width="640" /></a></div><br /><div>I hope that you liked this blog and if you do try this recipe, please
let me know how you got on and what it turned out like. You can leave a
comment in the comments below. </div><p></p>ScienceTonyhttp://www.blogger.com/profile/11528182748845418516noreply@blogger.com0