Hot Cross Buns

Happy Easter weekend y'all. Would it be Easter without hot cross buns? a bit like would it be Christmas without the humble Brussel sprout? I don't think so - we have tried this recipe twice now, Matt baked some last year and this year it was my turn. They go harder then the traditional shop bought bun, have a slightly more scone texture on the outside but deliciously soft and bread like on the inside. To be honest this suits my taste more as I'm not a ~massive~ HCB fan but these I find to be pretty tasty cut in half and warmed in the oven with a little bit of dairy free butter spread on them.

Ingredients
350g Strong plain flour
1 tsp ground mixed spice
1 tsp ground cinnamon
1 tsp grated nutmeg
1 sachet yeast
25g  caster sugar
75g currants
25g mixed peel, chopped
Finely grated rind of one lemon
75g vegan margarine, melted
175ml soy milked (warmed)

Crosses
50g plain flour
25g vegan margarine, chilled
water

Glaze
25g sugar
30ml water



Method
Add the contents of the yeast sachet to a small bowl and combine with the sugar. Add the warm (warm and not hot) dairy free milk gradually, stirring to assist the combining of ingredients. The yeast will form small bubbles.

Sift the flour into a large bowl. Make a well in the centre of the bowl and add the yeast mixture.

Add the spice, currants, mixed peel, lemon rind and melted margarine and mix well to combine the ingredients evenly.

Mix together using a wooden spoon until a dough forms, if the dough is too dry - add a little more milk or warm water, if too wet - even out with a little more flour.

Turn dough out onto a floured board or work space, knead for 10 minutes.

Line the bowl with grease proof paper, put the kneaded dough into the bowl and cover with plastic wrap or a tea towel. Leave the bowl in a warm place to allow it to double in size. Keep an eye on the doubling process - it will take 1-2 hours.

Crosses

Add the flour into a bowl, add the margarine and rub it into the flour quickly, using fingertips only.

Add water gradually, judge the consistency of the mixture as you rub it; you only need enough watr to bind it to create a dough.

Roll out the cross dough thinly. Cut into evenly sized strips ready to top the buns when they're ready to bake.

Return the dough that had been set aside to double on to a floured surface and punch it down and knead again for a further 5 minutes.

Using a knife or your hands, cut the dough into 12 even sized buns (as even as you can manage) roll into a ball and place onto a baking tray. The buns should then be left aside with a tea towel covering to rise again - leave for half an hour.

Prepare the glaze by combining the water and sugar in a saucepan. Cook over low heat until the sugar dissolves, stirring constantly.

Preheat the oven to 180, about 20 minutes into the rising of the buns. Once buns have risen, glaze each bun using a pastry brush, place the dough strips in crosses on top of each bun. Cook for 20 minutes until golden brown.

Serve warm from the oven, sliced and with some dairy free butter melted across.

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Chocolate Cherry Cupcakes

I made these cupcakes last week. I had been craving the flavours of chocolate and cherry for a while and improvised with my favourite vegan chocolate cake recipe to make these delightful pink treats and I hate to say it (because ew) but they really are the moistest cake the black cherry filling makes them so gooey and delightful. Matt gave them a glowing report and said probably one of the best things he's eaten... but then he is bias and has a sweet tooth!

Ingredients:

200 g Plain Flour

200 g Caster Sugar

4 tablespoons cocoa powder 

1 teaspoon bicarbonate of soda

1/2 teaspoon salt

5 tablespoons vegetable oil

1 teaspoon vanilla extract

1 teaspoon distilled white vinegar

250 ml (8 fl oz) water

Tin of black cherry  filling

fresh cherries for decoration

Method

1. Preheat your oven to 180 C/ Gas 4 and line a cupcake tray with cases, you will probably make a tray and a half worth of cupcakes.

2. Sieve together the flour, sugar, cocoa, bicarb and salt. Add the oil, vanilla, vinegar,  water and half of the can of black cherry mixture. Mix together until it is all smooth and combined.

3. Pour mixture into the prepared tin and on top of each cake add a small amount of the cherry syrup, bake for 15-20 minutes (checking after 15 minutes) once removed from the oven, allow to cool completely before icing and decorating. 

Cherry frosting

This is an adapted recipe from here - it is american so it is in cup measurements. 

1 cup of dairy free butter

4 cups of powdered sugar

the remainder of the black cherry filling (leave a little - enough to drizzle on cakes)

Add all ingredients to a bowl and mix with an electric whisk until smooth. Now time to decorate - you can use a piping bag (I still need to purchase one and perfect this skill!) but I just slather the icing on top of the cakes. drizzle small amount of the remainder of the cherry filling and finish with a fresh cherry on top.  

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Veganuary - Nourising Salad recipe

One week into January and for those who are taking part in Veganuary (and those who aren't!) here's a recipe for a delicious, nourishing and really filling salad. The Violife Mediterranean block is optional but really is very tasty (better then I remember the real thing tasting... less squeaky) and adds an extra dimension to the salad but you could have without or be imaginative and serve with rye bread, falafel or vegan style meats.

Ingredients

For the dressing:

Juice of 1 Lemon

Tbsp Olive Oil

Tsp of Mustard Seed

Salt and Pepper

Salad:

1 bag of mixed baby leaves

1 medium carrot

Pomegranate seeds

100g Baby plum tomatoes

1 can chickpeas Mediterranean 

Start by preparing the chick peas, drain them from the can, then roast in the oven, whilst roasting the chickpeas do the same with the  tomatoes adding balsamic vinegar and olive oil in the oven. To make the dressing simply mix the ingredients in a small bowl.

Pour the dressing over the leaves and carrot, sprinkle pomegranate seeds, chickpeas and add the tomatoes to the top. If using the Violife Mediterranean style cheese (as pictured above) cook until browned in a griddle pan

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