Bourbon Biscuit Brownies

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In Spring social media was inundated with the simple bourbon biscuit submerged into brownie mixture and rightly so because it's bloody delicious. All hail that little chocolate biscuit which so happens to be accidentally vegan and what better time to enjoy a treat and get some baking done then the festive period.

I have a tried and tested brownie recipe which I have posted on here before when I made those other famous brownies of the slutty type. I even recently used my recipe to make two seasonal festive treats after eight mint brownies and mince pie brownies. 

 Ingredients

Packet of bourbon biscuits
250g Plain Flour
350g Golden caster
65g Plain Cocoa Powder
1 Tsp Baking Powder
1 Tsp Salt
250ml Water
250ml Vegetable Oil
1 tsp Vanilla Extract


Method

In a large bowl mix together the flour, sugar, cocoa powder, baking powder and salt. Next pour in the water, vegetable oil and vanilla, mix until all is blended well.

Pour the brownie mixture into a lined tray and place the bourbon biscuits on top and bake for approx 35-40 minutes.




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Chickpea scramble

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My favourite breakfast right now has got to be this nutrient packed, healthy and so filling, chickpea scramble. Perfect as pictured with mushrooms, tomatoes and avocado (obviously) on fresh toasted bread.

Ingredients

Sourdough bread
1 tbsp olive oil
1/2 white onion 
1 can of chickpeas (keep some of the water to assist with mashing)
2 tsp of tumeric
Pinch of salt
Pepper
1 tsp paprika
2 Avocados
Juice of a  lime
Coriander
150 g Button Mushrooms, finely sliced
1 tbsp hoisin sauce
10 baby plum tomatoes

Directions

In blender (or by hand) put approx 1/3 of the chickpeas and the retained water and pulse until a hummus like consistency is reached, add to a bowl with the rest of the chickpeas and mash with a fork. Leave a few chickpeas intact for texture, add the turmeric pepper, salt and paprika and combine

Fry the mushrooms in a little oil, once reduced in size and browned, add the hoisin sauce and allow to caramelise, keep on a low heat until serving

Slice the tomatoes in half, season with salt and pepper on a small baking tray and roast in a 180 C oven for 15 minutes

Heat a little oil in a heavy frying pan, add the diced onion and fry until translucent

Add the mashed chickpeas to the pan and fry, stirring regularly

Mash the avocados adding the lime and coriander with a pinch of salt and a few grinds of black pepper.

Brush the sourdough with a little olive oil and toast until golden brown, you could assemble the toast with avocado spread, then mushrooms and chickpeas scattered on top with the tomato, but we like to have it as pictured and take spoonfuls of each as eating.

Enjoy in bed with a magazine and cup of coffee, because Sunday.


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Matts ultimate vegan brunch

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Matt is the breakfast and brunch king (as well as basically being great at cooking everything - yes I'm one of those lucky ladies) but one of my favourites that he cooks up occasionally on a Sunday usually after a slightly lazy morning in bed before going to the gym is a breakfast consisting of scrambled tofu, fresh avocado, fancy baked beans and balsamic tomatoes but he does like to vary it up and sometimes switch items for roasted tender-steam broccoli and asparagus, little roasted potatoes etc.

Makes two generous portions

Ingredients

1 block of tofu
1tbsp tumeric
1tsp cumin
1tsp smoked paprika
1/2tsp red pepper flakes
2/3tsp salt
2 handfuls of cavolo nero
1 red pepper
1 small red onion
1 can of haricot beans
1tsp vegan bouillon powder
250ml of crushed tomatoes
1/2tsp caster sugar
200g Cherry tomatoes
1tbsp balsamic vinegar
1tbsp olive oil
2 ripe avocados
Juice of 1 lime
Fresh coriander and chives to garnish

Scrambled Tofu

Start by preparing the tofu by draining and pressing with a heavy book for 20 mins

Combine the cumin, salt, turmeric, paprika and pepper flakes with a little warm water and stir until well mixed and paste like.

Heat a small amount of vegetable oil in a pan, fry the 3/4 of the thinly sliced onions and red pepper for approx 5 minutes until softened, add the cavolo nero with a tablespoon of water to provide steam.

Crumble the tofu with your hands into the skillet, adding the spice mix and stirring regularly. Heat for 4-5 minutes until cavolo nero has cooked and tofu is heated through


Baked beans

Finely dice the remaining onion and fry gently in a little oil, once translucent add spices of your choice, I usually add a little cumin and paprika.

Once the onions are cooked, add the crushed tomatoes, bouillon powder and sugar, bringing to a gentle boil.

Taste your sauce and add salt and pepper as necessary, drain the haricot beans and add to the sauce, stir and leave on a gentle simmer until boiling


Tomatoes

Line a small baking tray with foil and chop the tomatoes in half and toss in olive oil, balsamic vinegar and season with a little salt and black pepper, roast at 180 C for approx 12-15 minutes.


Avocado

Mash the flesh of the two avocados, add lime juice and fresh coriander and chives, season with salt and pepper.





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