Monday, 29 September 2014

Chocolate and Vanilla Dairy-Free Rice Pudding



AGES ago, when I was at Food Blogger Connect, I came across Oatly. A dairy-free alternative to milk, Oatly is made from, as you might guess, oats.

courtesy of Oatly

At FBC they had made delicious chilled coffee drinks with it and had used it in cinnamon rolls. When I was sent some vouchers to give Oatly a go in the kitchen myself, I knew what I was going to make with it.

Rice Pudding is a childhood favourite of mine and I wondered how well it would work dairy-free?
To make this rice pudding, I actually used Arborio rice, normally used in risotto dishes. Because of it’s high starch content, I thought it would lend a creaminess without the cream also.

And as Oatly comes in original and chocolate flavours, I decided to make two batches, one of each flavour. I layered the chocolate rice pudding with the original which I added vanilla to. The effect and taste was delicious.



To start with, I toasted the Arborio rice in a little veg oil, then added the heated Oatly slowly to each pan, just as if you would if you were making risotto. After about 25 minutes, I had two pots of thick, creamy rice pudding.




I added some raw cacao powder to the chocolate batch after cooking to bring out even more chocolate flavour and I also sweetened it was some stevia sweetener. And, I added vanilla bean paste to the original and more stevia. The flavours were tasty indeed.






print recipe

Chocolate and Vanilla Dairy-Free Rice Pudding
Rice pudding with no lactose!
Ingredients
  • 300 grams, split into two arborio rice
  • 750 ml Oatly Original
  • 750 ml Oatly Chocolate
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla bean paste or extract
  • to taste stevia granulated sweetener
  • 1 tablespoon raw cacao powder (or unsweetened cocoa powder)
Instructions
Take two large saucepans and add 1 tablespoon of veg oil in each. Add 150 grams of rice to each pan and stir to coat with the oil, over low heat. Heat both types of milk in the microwave until warm. Gradually add the milks to each pan, over medium low heat. Add a little at a time - just covering the rice - let the liquid absorb - then add more. This will take about 25 minutes for all the milk to be absorbed and the rice to be tender. Remove from the heat and add one teaspoon of vanilla to each pan. Stir through. Add the tablespoon of cacao powder to the pan of chocolate rice. Stir through and lastly sweeten each pan with stevia to taste. Layer in glasses, swirl or eat separately.
Details
Prep time: Cook time: Total time: Yield: 2 pans

Disclosure Statement: I was sent vouchers to try Oatly. I was not requested to make a recipe. Any opinions expressed are my own.

Saturday, 27 September 2014

Treat Petite Round Up September 2014



It’s time for a round-up of this month’s entries to Treat Petite. The blogging, baking challenge turned one this month and there was a new logo, which you all seemed to like. The theme was Anything Goes – so anything treat petite size was fair game!

Now, as I have been super-busy at work and just back from holiday, I’ve only had time to share the pictures and the links I’m afraid. But Kat and I are really grateful for all of your entries…

Laura at ‘I’d Much Rather Bake Than’ made these Very Vanilla Cupcakes



Kate the 'Gluten-Free Alchemist' conjured up these Blackberry and Apple Oatie Crumble Slices



Helen at 'Family-Friends-Food' whipped up with these Ice Cream Puffs (Profiteroles)



Corina at 'Searching for Spice' baked these lovely Raspberry Blondies



Helen at 'Family-Friends-Food' also entered these Apple and Honey Cookies



Kate the 'Gluten-Free Alchemist' also brought us these delicious Mixed Berry ‘Jaffa’ Cakes



Caroline over at 'Caroline Makes' made these yummy Kinder Bueno Cupcakes



Johanna at the 'Green Gourmet Giraffe' made Simple (her word not mine!) Vegan Chocolate Cupcakes



My friend Janice at 'Farmer’s Girl Kitchen' made Chilli Lime Cupcakes



Elizabeth at 'Elizabeth’s Kitchen Diary' made Rum and Raisin Cinnamon Rolls



Kim at 'Cakes from Kim' brought us three treats which are great Christmas gift ideas; Jammy Dodgers, Fudge and Peppermint Creams.



Linzi at 'Lancashire Food' entered this month and made Kiwifruit Cupcakes



The 'Baking Queen' made lovely Black Forest Cherry Friands



Claire at 'What Claire Baked' baked these Boozy Chocolate Raspberry Jam Brownies



Helen at 'Family-Friends-Food' also entered Vegan Apple & Pomegranate Jellies


Lisa at United Cakedom baked these Oatly Chocolate Mini Donuts



Helen at 'Casa Costello' made Lemon and Lime Sandwich Biscuits



And Laura at 'How to Cook Good Food' entered this Raspberry Fig Pistachio Cake, although the theme this month is Anything Goes, technically whole big cakes are not allowed. But I shall let Laura off, this time!!



Kat my baker in crime at the 'Baking Explorer' made Orange Self Saucing Puddings







A huge thanks to all who contributed and stay tuned for Kat’s first Treat Petite October…

Thursday, 25 September 2014

Easiest Scrambled Eggs Ever!

scrambled eggs made in a high-speed blender

Sainsbury’s recently got in touch with told me about the fact that all of their fresh eggs are now cage-free. And, all of their own brand products also contain cage-free eggs. No coops for these chooks!

They wanted me to show this little video as they are quite proud of the fact;



Plus they asked if I would like to come up with a recipe using their eggs. Well, as I am just back from holiday, had loads on at work since, I wanted something simple that could be knocked up in no time at all.



This recipe is actually perfect for anyone who loves scrambled eggs in the morning but are short on time. You do need one item in the kitchen to make it though (well, apart from a toaster) – a high-speed blender, such as my Optimum 9400, which can gently cook soups and other foods, just by the friction they create.

I wanted to see if the blender could heat up eggs enough to scramble them – and guess what? – it did. So, if you are going to be busy for 9 to 10 minutes in the morning try this very quick and easy way to scramble eggs without standing over a pan.



Take 5 eggs and a spot of milk (about 3 or 4 tablespoons) and a drizzle of olive oil. Pop these into the blender and turn on high speed for 9 to 10 minutes. That’s it!

When I was experimenting I didn’t think it would work, but after the 9 minute mark, the noise from the jug changed slightly. That’s when I knew they had thickened.



I took the lid off to find scrambly eggs. I had toasted a couple of slices of bread, spread it with butter and heaped on my delicious eggs. I garnished with a little chopped spring onion and a crack of black pepper, but that was purely for the photos and is, of course, optional.

(a word of advice, to clean your jug of eggs, add cold water and some vinegar and let steep for a while. Don't worry, the smell doesn't linger. Hot water would cook the eggs further and make it impossible to clean up.)

scrambled eggs made in a high-speed blender


So, if you would like to make easy scrambled eggs for breakfast and have a high-speed blender, pop into Sainsbury’s and grab some cage-free eggs.

Disclosure Statement: I was sent Sainsbury’s vouchers in remuneration for posting the video and coming up with a recipe using their eggs. Any opinions expressed are entirely my own.

Monday, 22 September 2014

Raw Cranberry Pineapple 'Fudge'



We are just back from holiday and I had this post waiting in the wings…

This is another healthy take on fudge using my Optimum 9400 blender from Froothie.

Did you see my Coconut fudge a couple of months back? Tasted like fudge, all buttery and melt in the mouth.

Well, this is kinda like that. Somewhere in between fudge and a health bar. It only has 4 ingredients and is sort of raw baking. Dried cranberries, pineapple and dates, plus some almonds are chucked into the blender and whizzed up until a solid ball forms. I did need to use the tamper which comes with the blender to make sure everything came into contact with the blades.



It took no time at all for the ‘fudge’ to be made and transferred to a plastic tub (about 6”x4”) lined with some greaseproof paper, like I didn’t do. It did come out after some encouragement after being refrigerated to harden up a little.



The result was a block of crimson delight. Little cubes of sweetness and a little buttery-ness thanks to the almonds and dates.

Be warned, the Optimum 9400 is a super-powerful blender and other inferior blenders may not cope with the sticky ingredients. To purchase the Optimum 9400, click on the link above.

Here is how it’s made…


print recipe

Cranberry Pineapple Fudge
4 ingredients to make this healthier take on fudge
Ingredients
  • 170 grams dried, sweetened cranberries
  • 70 grams dried pineapple
  • 145 grams almonds, raw
  • 70 grams pitted dates
Instructions
Place all of the ingredients into a blender and process until a dough-like ball forms. Transfer the ball to a tub, 6"x4", lined with greaseproof paper and press down to an even layer. Refrigerate for at least a couple of hours then remove from the tub and cut into cubes.
Details
Prep time: Chill time: Total time: Yield: 24 squares approx.



Disclosure Statement: I received the Optimum 9400 blender free to review. I have not been paid for this post. Any opinions expressed are my own.

Wednesday, 10 September 2014

Healthy Chocolate Thick Shake



This is a quick post as we are off on our holibobs tomorrow. Lots to do before we jet off to sunnier climes. But I wanted to bring you this quick and easy healthy ‘shake’ made in my brilliant Optimum 9400 from Froothie.

It tastes a bit like a thick chocolate shake, like the ones you get in a certain fast food outlet, but has way less calories.


I used to love those thick shakes. I went through a phase of having them all the time, when I was younger, before I realised I was drinking my own body weight in ice cream each time :D

So, when I bunged these ingredients into my blender, I was shocked at how much this tasted just like a chocolate thick shake.

All it takes is almond milk, vanilla extract, raw cacao powder (or unsweetened cocoa), half a frozen banana and some ice cubes. I use one tablespoon of the cacao/cocoa, but you could use two, if you like it more chocolatey.




The good thing with the Optimum 9400, is that it can pulverise the ice and leave the drink with a silky, thick shake like consistency. Have a go and you will see…



print recipe

Healthy Chocolate Thick Shake
tastes just like a fast food shake, with none of the guilt!
Ingredients
  • 200 ml almond milk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon raw cacao powder
  • half a small banana, frozen
  • 10-12 ice cubes
Instructions
Add the ingredients into a blender and blitz until thick and smooth. Pour into a glass and enjoy.
Details
Prep time: Cook time: Total time: Yield: 1 large glass


Disclosure Statement: I received the Optimum 9400 blender free to review. I have not been paid for this post. Any opinions expressed are my own.

Monday, 8 September 2014

Carrot Cake Meringue Pie

molten carrot cake in a pie shell topped with fluffy marshmallow meringue

It was my mum’s birthday last week. Quite a milestone as she turned 65 years old. She is a young 65 though, still working and has a great social life.

And as tradition dictates, we had mum around for a birthday dinner. If you are a regular visitor to Cakeyboi, you will know that I make a carrot cake (her favourite cake) for her every year, albeit with a twist.

Two years ago I made a Carrot Loaf Cake and last year was a Carrot Cake Swiss Roll. But this year I wanted to go for something a wee bit different – Carrot Cake Meringue Pie.

Let’s be clear, this is not a carrot meringue pie – a pie with sweet carrot curd – it is a gooey carrot cake, in a pie shell, topped with fluffy marshmallowy meringue.



The ‘cake’ part is like a molten carrot cake, it has a wee bit of golden syrup in there to keep it gooier but tastes just like a proper carrot cake.

I used a shop-bought pie crust shell, but you could make you own, obviously, if you had time.



I made LOTS of meringue and piled it HIGH. This means when it is toasted on the outside, the inside it still nice and fluffy.

molten carrot cake in a pie shell topped with fluffy marshmallow meringue

Mum and Disneyboi (and I) loved it and I know you will too!


print recipe

Carrot Cake Meringue Pie
gooey carrot cake in a pie crust topped with lots of fluffy mallowy meringue
Ingredients
  • 9" shortcrust pie shell
  • 40 grams unsalted butter, melted
  • 150 grams light brown sugar
  • 100 grams golden syrup
  • 2 medium eggs
  • 50 grams plain flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 60 grams grated carrot
  • 60 grams pecans, chopped
  • 6 egg whites
  • 250 grams granulated sugar
  • 2 teaspoon cornflour
  • 1/2 teaspoon vanilla extract
Instructions
Preheat the oven to 180C and place the pie shell, in it's foil dish on a baking tray. Sift together the flour, cinnamon, bicarb, and salt in a bowl and set aside. In a separate bowl, mix together the melted butter, brown sugar and syrup until smooth. Add the eggs and beat until incorporated. Add the flour mix and gently combine until the dry ingredients have been absorbed. Add the carrots and pecans and stir through. Transfer the cake batter to the pie shell and fill the pie as full as you can. Bake in the oven for 35 to 40 minutes. The cake will darken on top and there shouldn't be much wobble except in the middle, when ready. Allow to cool completely. Beat the egg whites in a mixer until foamy then slowly add the sugar and cornflour. Beat for about 5 minutes until the meringue is thick and glossy. Stir in the vanilla. Spoon or pipe the meringue on to the cooled pie as high as you can. Either in a low grill or with a blow torch, brown the outside of the meringue. The inside should stay soft and marshmallow like and the outside will have golden edges.
Details
Prep time: Cook time: Total time: Yield: 1 9" pie



I am also entering this Carrot Cake Meringue Pie into a new monthly challenge we are taking part in. When I say we - I am referring to a new group that has been formed - Baking Boy Bloggers. The theme this month is meringue.



If you are a male blogger who likes to bake, why don't you join us?

Here are some other meringue recipes to inspire you...

Rhubarb Meringue Pie by Michelle at Utterly Scrummy
Lemon Meringue Cake also by Michelle at Utterly Scrummy
Cherry Meringue Pie by Sarah at Maison Cupcake
Pavlotart by Kavey at Kavey Eats
Apple Meringue by Camilla at Fab Food 4 All

Saturday, 6 September 2014

Our (quick) Day at Foodies Festival Edinburgh


This is something I have been meaning to post for a few weeks now.  Last month Disneyboi and I went down to Edinburgh for the Foodies Festival at Inverleith Park. Unfortunately the Scottish weather was against us the day that we chose to attend, and we didn’t stay as long as we would have liked to.



We got there at about 11am and the weather was dull, but dry. We had a wander around the stalls. I met Morag from Mo’s Cookie Dough whom I see at the BBC Good Food Show every year. I’ll hopefully catch up with her properly next month.

lovely macaron at the Foodies Festival
We went to the booking tent to grab a couple of demonstrations. We chose firstly to see Glenn Cosby from the Great British Bake Off. We then planned to see a demonstration about making absinthe cupcakes by a woman called Emilly Ladybird.

We got to the tent, where Glenn would be demonstrating how to make some delicious looking Chocolate and Peanut Butter Cupcakes, just in time. Glenn is larger than life, cracking lots of jokes and telling anecdotes. He was in Edinburgh as he had a baking and comedy show at the Festival called Food Junkie, which unfortunately I didn’t get a chance to see.



Glenn baked his cupcakes and chatted away, all whilst the heavens opened and didn’t stop! The tent we were in started leaking onto Glenn, but he carried on, the true pro that he is!



During his demo, Jac from Tinned Tomatoes popped in and then afterwards, I met Lea Harris who was a contestant on series one of GBBO and has her own blog 'Off The Eaten Track'.

We then went to our demo on making absinthe cupcakes with ‘Emilly Ladybird’ who describes herself as a steampunk jewellery maker, and not a baker. To be honest I found the demo quite confusing. It seemed almost like a children’s show, but as it was baking with alcohol, this was NOT the case. Not for me I’m afraid.

During this show however, we met the face behind the fantastic blog ‘Keep Calm and Fanny On’. If you have never visited the blog - please, please visit. ‘Fanny’, as I call the enigmatic blogger, is (humorously) baking Fanny Cradock recipes (1970-71!), vegetarian styli. And ‘Fanny’ presented Jac and I with Fanny gifts. I received Fanny Cradock’s Christmas Cookery Book which accompanied the TV series (that is repeated ad infinitum on TV every year). A lovely gift I shall treasure.



We watched another demo in the tent (most folk were huddled in that tent by now, trying to stay dry), by Three Sisters Bake – although only two could be present. They whipped up a couple of cakes. One had a lovely ganache topping, and the other, on-trend ombre icing. Meanwhile, the rain got worse.




After that demo, we decided there looked like no let up on the rain and we made our way (to Ikea). It was such a shame as, had it been a good day, we would have stayed much longer, sampled lots of Scottish fare and chatted with our friends.


I’m hoping to attend next year’s Festival and keeping everything crossed for a dry day!
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