Wednesday, 15 February 2012

Carrot Whoopie Pies (gluten free, vegan)

Let's make some whoopie

Of course I'm far too busy making whoopie to write you a ditty about Valentine's day and then follow up with the carrot whoopie pie recipe.  But I promise I will soon.  This week.  For deffs.

And by 'making whoopie' I mean watching Family Guy in the same room as my husband.  

You may now feel smug and more in love than me.

Whoopie!

Pig x 
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Wednesday, 8 February 2012

The Free From Food Awards 2012


It was Harold Wilson who said: “A week is a long time in politics”.  And I’m sure Chris Huhne would agree. 

Far be it from me to pervert the course of a historical quotation, oh but actually I’m going to tinker just a teensy bit.

Ahem, clear throat and drum roll please... "A week is a long time in food allergies"

Just a week ago there I was venting my spleen and bitching about life with allergies.  And clearly I wasn’t alone in my poor-little-me sort of attitude.  Thank-you to everyone who commented and - perversely - it is a great comfort to know I’m not alone in finding food allergies taxing, annoying, frustrating, upsetting, painful and demoralising.

However, allergy fortunes change and yesterday I had a lovely time in London town being a judge for the upcoming Free From Food Awards! 

Delicious fancies were spread before me and I was part of an inner ring of steel (sort of)  forged for the day to sample and judge the best free from foods the market has to offer.

What a treat to see innovative non-dairy milks, cheeses, yoghurts and spreads that actually tasted good.  ‘Twas a delight to sample gluten free pastas that didn’t break my teeth or stick my tongue to the roof of my mouth.  And a table laden with chocolate for my delectation?  Mwah ha ha ha haaaa.  (That was the evil laugh of a glutton.)

It was really encouraging to see how much choice there is.  OK, so for now we have to grub around in a tiny section of the supermarket for gluten free goodies, or spend hours online trying to find some honey dew coconut oil  (that doesn’t exist, I made it up), but friends, the future is bright.

The future based on non dairy milk, gluten free goodness and vegan, nut free chocolate is nearly upon us!

Rejoice and go bathe – not in asses’ milk – but plant milk!  (Sounds vile, tastes great.)

And you have just a week or two to wait until Michelle at Foods Matter unveils the shortlists -  da da da da da da da daaaaa!!(trumpet call)  - and I can tell you what my favourite stuff was.  

Until then I am sworn to the utmost secrecy.  I feel rather like an important spy.

Stay tuned mein lieblings.

Thanks to Michelle for inviting me and to Cressida for putting in the hours at the cooker.  Also great to see Tanya, Christine, Aurea, Sam, Ruth, Mary, Sue and I hope that’s everyone?!

Pig x





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Wednesday, 1 February 2012

Life with allergies is unfair. Yes, I'm having a bit of a rant...

Sometimes even the best 'allergy' biscuits aren't good enough


It’s easy for me because I don’t have allergies.  See me absent-mindedly throw a piece of cheese into my mouth and watch as I scarf down a buttery croissant glazed in egg.  And have you tried the honey glazed mixed nuts from Waitrose? Yum.

My youngest daughter sees me do all of the above.  And then she watches her three siblings make orgasmic noises when they eat a chocolate biscuit.

She watches and she learns that life with allergies is not fair and she can’t eat like the rest of us.

I try not to be insensitive about allergies.  If we are out and I don’t have an allergy-friendly option for my youngest, then my older children go without.  Too right they whine, but we just ask them to work out how many times they have eaten dessert while youngest sister ate a square of dark chocolate.  (Clue: we’re in the high hundreds.)

I do my tra-la-la you-won’t-go-without-cake baking, I make sure my girl has a cupboard full of treats and I courier vegan cookies to school in the event of an unexpected-school-celebration-that-involves-dairy.

And guess what?  Some days that is just not enough, because my girl wants to eat exactly the same chocolate biscuit as her siblings. 

It happened last night.  No matter that she’d had a lolly while the others ate  the biscuit, no matter that my latest failed dessert (I called it ‘Squidge’)still turned out to be yummy and allergy friendly and no matter that last week and the week before there was egg free cake in every cupboard.

At bedtime she said: “Why do I have to have allergies?  I want to eat a Rocky (chocolate biscuit) like the others.”

 Not much I can say to that is there?  When it happens I deflate a little inside, give her a cuddle, say soothing, upbeat things and we both feel rubbish.

Life with allergies is tedious, boring and not very fun at all.  Do you find that?  Go on, hit me with your gripes about allergies!  Who knows, it might cheer us up in a sort of ‘we are all in the same crappy boat’ kind of a way.

And by the way, I haven’t forgotten that I write a recipe blog (as opposed to a random, whining blog).  I had high hopes for my ‘squidge’ cake, but I don’t think it will see the light of day again.

Recipes are happening.  Just not very quickly.

Until the next time fellow allergy whingers...


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Monday, 2 January 2012

Gluten free, vegan recipes from the archives


January.  Month of vague depression, thick waistline and oh so many good intentions.

I am not normally a fan of January.  Usually I manage to eat even more in the first month of the year than I do in December, which is pretty remarkable and probably qualifies for a Guinness World Record.

This year?  I am brimming with hope and excitement which is a bit bizarre because we are about to get involved in one of Life's Most Stressful Events.  We are moving house for the second time in six months.

Yes, it will be hellish for a few weeks and my dust mite allergy will go into overdrive giving me an unseasonal Rudolph nose.

Yes, I will be unpacking boxes in the small hours feeling genuine hatred for all other family members who are asleep.

And yes, there will be wrangles with Mr Internet Service Provider and I will be offline and cursing.

But January will disappear in a haze of trips to the tip and when my feet next touch the ground it will be February, which is almost March and then it's nearly time to start drinking rosé because it's practically Summer!  So that's exciting, isn't it?

But in this maelstrom of activity, I have not forgotten you lovely readers.  I have composed this little montage of archive recipes to get you through your gloomy January.  It's also my way of saying I may not be posting a new recipe for a while...

Happy Gluten Free, Vegan New Year to you all!

Time to detox?  Let's start with soup:


Or perhaps mushroom soup?


Then when soup just isn't hitting the mark, let's stay healthy with lentil salad:


Umm, I like lentils as much as the next girl, but shall we have some rice now?


Ok, let's stop pretending.  In January we need cake:

But then after cake we feel guilt because, well, we made all those resolutions, right?  Staying on task with roasted veg:



And Vegetable Chilli always makes me feel smug:

Oh but brownies are sort of obligatory after chilli aren't they?  And doesn't the clementine cancel out the chocolate?


And now I'm just going to cut to the chase and say that the real way to survive January is through carbs.  There, it's out there.  Enjoy!




Let the carbs begin at breakfast:


Beans are healthy.  Bean burgers in a gluten free bun?  Yep, I think they qualify as healthy...


You scream, I scream, we all scream for:



Is it still January?

Raisin Bread!


And sod being 'good'. Let's have a proper pudding instead:



Until the next egg free, dairy free, gluten free fest my darlings!

Pig xx

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Sunday, 18 December 2011

Chocolate Marshmallows (vegan, gluten free, dairy free, egg free)

Not your typical snowman shape, I'll give you that

Before Children I had big plans for Christmas.  My offspring were going to be dressed in crimson coats with black Victorian boots.  December would mainly see us ice-skating with rosy cheeks and white fur muffs (steady), our faces lit by twinkling fairy lights.  Yes, I’d fallen hook, line and sinker for those whimsical Christmas card scenes.  

Somewhere during the shambolic (ok, drunken) Christmases of Since Children, my standards have slipped.  But apparently that’s OK because this year – the most disorganised one to date – the kids have been listing the family traditions that they love so much.  Predictably, the festive bits they love are either not of my making or have been born of necessity.

The first tradition is the Christmas CD.  When the kids were young, we played those ghastly children’s music CDs in the car.  I drew the line on December 1st, deciding that the festive month should not be killed by terrible music.  And so the strains of Fairytale of New York and Stevie Nicks warbling ‘Silent Night’ are Christmas classics played on a loop from December 1st.

The kids love these songs.  Two of the girls were dancing to Fairytale of New York the other evening and it was a heart-warming sight.  Although I did gulp a little when the six-year-old belted out:

‘You scumbag, you maggot/ you cheap lousy faggot/
Merry Christmas you arse/ I pray God it’s our last.’

Festive prettiness.  Who cares if you haven't sent any cards?

Another tradition is festive child-labour.  Because I’m so last-minute, the kids have to peel potatoes and sprouts, decorate the Christmas cake and make mince pies.  Oh and rustle up a chocolate log if I haven’t done it.  Apparently as long as said festive music is playing, they love it. 

Rule number 1 for Christmas morning?   You may not wake us before 7am.  So when the kids wake at silly o’clock they creep into eldest sister’s room  (I’m sure she has insomnia) where they are allowed to open one present.  And then they wait.  It sounds a bit boring to me, but apparently they love it.

There are other Christmas traditions in our house.  Like the one where I think champagne for breakfast is a good idea and lunch doesn’t get served until 4pm.  Not a problem because their Dad says they can fill up on chocolate.  What’s not to love?

So this Christmas, my message to you is relax, because it will all get done in the end.  Have a go at making chocolate marshmallows why don’t you?  There’s plenty of time, because life will all come together when you are looking the other way.  

 And remember; the Christmas card idyll is lies, damned lies.


Mallow Christmas! God, I'm so funny.

Chocolate Marshmallows

After all the build-up, you're thinking that I'm about to deliver a complicated, secret recipe where I tell you how to make the marshmallows, right?  Umm, no.  I'm using the term 'recipe' loosely when really I should be saying 'technique'.  Or even 'thing' might cover it because it certainly ain't cooking.  My peculiarly-shaped snowman is made with vegan marshmallows from Sweet Vegan and the other ones pictured are gelatinous mallows which my children love. And I do point out that they contain dead animal but I get the 'yeah, whatever' treatment. Sigh.

You will need:
Marshmallows, gelatine-filled or vegan
100g-200g Dairy free dark chocolate (how much you need depends on how many marshmallows you want to make)
Pretty, gluten free and wheat free decorations (Carnival Sprinkelz are good)
Oasis for holding the lollipop sticks, or a potato with holes in will do, explanation to follow

A word of caution: the vegan marshmallow are quite flimsy and have trouble staying on the lollipop sticks; they tend to slide down them which is pretty disheartening. Oh but I've just remembered, I did some melted chocolate trickery, so let's get back to the recipe! (Sorry, it's Christmas and I've had a festive tipple.)
  • To hold the lollipop sticks you will need either oasis, (available online or from a florists) or a few potatoes which you cut in half and then make holes in them with a skewer into which you will insert your lollipop stick.  Really hoping that explanation is crystal clear...piginthekitchen@hotmail.com if it isn't
  • Melt the chocolate in a bain marie over a gentle heat. Take a marshmallow - vegan or non - and use a skewer to make a small incision in the base.  Then drip in a drop of melted chocolate and insert the lollipop stick (heavens! this sounds rude!) into the crevice.  Put the lollipop stick in the oasis or potato and leave to set while you continue with stick insertion with the other marshmallows ('Sentences you never thought you'd write.')
  • If the chocolate in the bain marie has solidified, gently re-heat. Then holding the marshmallow (on a stick) over the chocolate, ladle chocolate over until the marshmallow is covered.  Let excess choc drip into the bain marie, then put the mallow on the stick into the oasis/potato to dry.  Repeat until the marshmallows are covered
  • When the chocolate on the marshmallows has set slightly, add pretty sprinkles/decorations.  Leave until chocolate has set completely.  Serve and sing Christmas carols if you wish
  • To make the snowman.  The picture says it all but I'll do my best to explain.
  • Coat two marshmallows in chocolate and squidge them on top of each other.  Put them on a plate and leave until the chocolate is almost set, then grate white (vegan) chocolate over
  • Stick the silver eyes on using melted chocolate.  Use the end of a cocktail stick to drip some choc onto his tummy to make buttons and give him a chocolate smile.  Broken cocktail sticks make good 'arms'
  • Voila! Merry Christmas


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Wednesday, 7 December 2011

Chocolate Marshmallows (vegan, gluten free, dairy free, egg free)


Coming soon...

This new - ahem - 'recipe' which will buy me some time so that I can either write a new recipe, or do that 'oh gosh, look it's nearly Christmas, see you in the new year' thing.

Back soon.

xx




Only 18 sleeps 'til Christmas!!
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Wednesday, 23 November 2011

German Friendship Cake - 'Herman' (gluten free and/or vegan)



The principle of a Herman/Friendship Cake is that you start with a big batch of sourdough/yeast enriched ‘starter’ and you ‘grow’ it for nine days, ‘feeding’ it twice during the nine days.  On the ninth day you split your batch of dough into four portions, you give three away and you keep the fourth part.  You feed a final batch of ingredients to your remaining portion, bake it all up and tuck in.

I like the idea.  It’s an edible chain letter with assertions in the instructions to keep Herman ‘alive’ or he will ‘die’.  Do you get the implied threat in those words?  ‘Do this or you will be guilty of cake murder.’

I don’t want to be guilty of cakeicide (you heard it here first) but when it comes to allergy-friendly Herman, how many Coeliacs or people with allergies do you know who live nearby?  How much are your non-allergic friends going to love you if you:
  1. hand them a tub of yucky stuff (Herman is pretty unattractive in his embryonic form)
  2. tell them they have to leave it festering on the side for 10 days
  3. ‘oh and I almost forgot’ you’ll need some gluten free flour, a packet of egg-replacer, a bit of xanthan gum and some rice milk (preferably calcium-enriched)

So here’s my plan.  Yes, I will give you the quantities to make a huge batch of Herman so that you may split him into four parts and give him away. (Disclaimer: I’m currently growing my second batch of Herman which was an offshoot of the first batch – keep up – and so I don’t know if the gluten free flour will perform for the second time. Update soon...)

But I will also give you the quantities for growing a smaller Herman and then baking the whole thing.  I’ll put the quantities for the small Herman in brackets.  You could even quarter the ingredients and you would still end up with a very large Herman.  Hope that’s clear!  Here goes:

Hold the front page: After making the GF Herman (pictured above) I split the mix again to try and 'grow' another Herman.  It could be that I'm a flake with a weak stomach, but after day four of the second batch, I gave it up and consigned Herman to the deep.  The yeast was no longer doing its thing, it looked revolting and I just couldn't go through with it. 'Hi, my name is Pig and I'm guilty of gluten free, egg free Cakeicide...'

Guten Tag, mein name is Herman.  I am a sour dough cake and I'm supposed to live on the worktop for 10 days without a lid.  You cannot put me in a fridge or I will die!  Mein Gott! Und andere bedeutungslose zufällige Wörter in Deutsch!  Do not let me stop bubbling or I will die!

For the starter dough:
460g (230g) Gluten and wheat free Doves Farm S.R. flour
500ml (250ml) rice milk
240g (120g) sugar
90ml (45ml) warm water
2½ (1¼ tbsps) tbsps dried yeast

Day 1:  Put the warm water into a small bowl and sprinkle over the dried yeast.  Leave for about 10 minutes
Measure the remaining ingredients into a VERY large bowl -bigger than a KitchenAid bowl if possible- and stir.  I used a KitchenAid bowl for my starter dough and on about Day 4 the whole lot grew out of the bowl.  Nice.  Cover the bowl with a tea towel

Day 2: Stir well

Day 3: Stir well

Day 4: Herman is hungry! (Look, just go with it; we have to pretend he’s a real person.) ‘Feed’ him the following ingredients, stir well and cover

115g (60g) Doves Farm plain gluten free and wheat free flour
225g (115g) sugar
200ml (100ml) rice milk

Day 5:  Stir well

Day 6:  Stir well

Day 7: Stir well

Day 8: Stir well

Day 9: Herman is hungry again.  Add the same ingredients as on day four.  Divide the mixture into four portions ( I did this by ladling Herman into four different bowls) and give 3 away with instructions.  Or if you have the mettle to brave another Herman, keep a portion to start another cake.  Herman number four stays with you and tomorrow you will bake him.

Day 10: Herman is ravenous, he is falling through his laceholes.  Stir well and add the following:

225g (115g) sugar
225g(115g) Doves Farm plain gluten free and wheat free flour
2 (1) heaped tsps of Orgran ‘no egg’ egg replacer
¼ (⅛) tsp xanthan gum
4-5 tbsps (2-3) rice milk
2 (1) heaped tsps of cinnamon
2 (1)  heaped tsps of gluten free baking powder
½ (¼) tsp salt
2 (1) apples, peeled, cored and diced
150g (75g)  sultanas/raisins/cranberries
approximately 100-200ml (50-100ml) rice milk; enough to make a workable mix rather than a stiff, gluey dough
  • Heat the oven to 170-180˚celsius
  • Add all the ingredients to the bowl - add the rice milk gradually - and place into a large rectangular tin (like a brownie tin).  If you have too much you can put it into a round sandwich cake tin, or other small tin
  • Bake for 30-45 minutes until it is cooked through.  If it is browning on the top but the middle is not set, cover with tin foil and reduce the heat for 10-15 minutes to give the middle time to catch up
  • When cold, cut into fingers.  As with a lot of gluten free cakes, this is best eaten within two days (is that really such a problem?!) otherwise the surface of the cake tends to go a bit soggy
  • Relax and give yourself a break before you bake another Herman!



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