Category Archives: Food

Ice Cream!

DSC02152
I’ve nailed it! No coconut cream, so none of that pesky coconut flavour. Plus, it’s nice and soft! You can scoop it right out of the freezer.
I use a simple “novelty appliance” ice cream maker, which is really just a frozen bowl and churning paddle. You can get them for around $30. Or you can get a fancy-pants $300 machine…

INGREDIENTS
1/4 Cup Coconut Oil
1 1/2 Cups Soy Milk
1/2 Cup white sugar
1 Tblsp Tapioca Starch
1/2 tsp vanilla paste

METHOD
Mix all ingredients together in a pot, bring to the boil, and let it simmer for a couple of minutes until it starts to thicken.
Remove from the heat, let it cool, then refrigerate overnight.
Add to your ice cream maker and churn until it’s started to freeze. (10 – 20 minutes depending on your machine).
Chuck in the freezer until it’s fully frozen.

ADDITIONS
– If you want to colour or flavour your ice cream, add this in once you’ve finished boiling it while it’s cooling.
– If you want to add something solid (e.g. chocolate chips or cookie pieces), do this a minute or two before you take it out of the ice cream maker.
– If you want to add fruit – DON’T add it cut up raw fruit. It will freeze solid and just not be pleasant to eat. DO make a ‘jam’ out of the fruit (boil pureed fruit, sugar and water until it’s the consistency of jam) then mix it in at the end. This way it will still be soft and edible when your ice cream freezes.

Flavours I have made so far:

  • Coconut and cherry
  • Mango, lime, and coconut
  • Chocolate coffee (melted in 100g chocolate, and added a double shot of espresso)
  • Orange chocolate chip
  • Mint chocolate chip
  • Goody goody gumdrop (bubblegum flavour with gum drop lollies mixed through
  • Cookies and cream
  • mangomochaorange choch chip

    Sausage Rolls

    sausage rolls

    Do you make sausage rolls by rolling a sausage in pastry? If so, you are a terrible person. Shout out to my mum for the original recipe, which I made vegan.

    INGREDIENTS
    300g tofu sausages (you can use any sausages really, but Bean Supreme are my favourite)
    1 tablespoon tomato paste
    1 teaspoon curry powder
    1 carrot, grated
    Flaky pastry

    METHOD
    Blend the sausages up with the curry powder, tomato paste, and carrot.
    Roll into rough tube shapes in your hands, place on the pastry, and roll the pastry up.
    Using a sharp knife, cut into bite sized pieces. Bake at 200ºC until golden.
    Serve with tomato sauce.

    Hot Cross Buns

    Hot cross buns

    It’s Easter time! And at work, I’ve been looking through Hot Cross Bun sale data for the past couple of weeks. So why not make some!

    INGREDIENTS

    2 teaspoons dried yeast
    1/3 cup sugar
    1/2 teaspoon salt
    3 cups flour
    1 teaspoon cinnamon
    1 teaspoon mixed spice
    1/2 teaspoon ground ginger
    1/4 cup margarine
    1 cup soy milk
    1/2 cup raisins

    For the crosses:
    2 tablespoons flour
    2 tablespoons water

    METHOD

    Whack all the ingredients in a breadmaker and set it to make a dough. If you don’t have a breadmaker, go buy one!
    Once the dough is ready, cut into 8 – 10 equal sized sections, and shape into buns. Place them on a baking tray and sit in a warm spot to rise.
    Mix the flour and water to make a paste – put in a piping bag and add your crosses. You don’t need to do crosses though, I did grumpy faces, cause, you know, hot CROSS buns… ha haha….
    Bake at 190ºC for 15-20 minutes.
    While they’re still warm, paint over the top with a bit of maple syrup or agave to glaze.

    I also added a shot of coffee and half a cup of chocolate chips to one batch. That turned out pretty yum too.

    Then cut one in half, slather both halves in marg, and microwave for 30 seconds. Usually if you did this to something I made, I would have you crucified. But it’s Easter, so crucifixion is part of the theme, right!?

    Tofu in Barbecue Sauce

    Originally posted at Tahini Sauce

    So after discovering barbecue sauce I was on a mission to make stuff to put it on. This culminated in a meal a lot better than I imagined. I don’t mean to brag or anything, but I may just be a culinary genius. I may also not be… but… maybe?

    Barbecue Tofu

    INGREDIENTS

    250g firm tofu, cubed
    2 tablespoons corn starch
    1/2 a large eggplant, cubed
    1/4 cup oil
    1/2 an onion, diced
    8 mushrooms, sliced
    barbecue sauce

    INSTRUCTIONS

    Softly toss the tofu in the corn starch so it gets a light coating. Rub the eggplant in the oil, and leave to sit for a minute (or while you cut the rest of the veges, time isn’t so important). On the barbecue (or in a frying pan), fry up the tofu, eggplant, onion and mushroom – but try keep the tofu separate until it’s cooked. Once everything’s cooked mix it all together and add in half the barbecue sauce. Cook for another minute or so, then serve pouring the rest of the barbecue sauce over the top to make it look delicious.

    The Most Amazing Barbecue Sauce You Will Ever Make

    Originally posted at Tahini Sauce

    Now, I have never been one to say YOLO, except for when making fun of people who do say it, but seriously guys, you do only live once so you should eat as much of this as you can! It takes all of 4 minutes to make (and 3 of those are microwave minutes, which barely even count), and you probably have all the ingredients in your cupboard already.

    Shamelessly stolen from the internet, this sauce is great on anything – from pizza to tofu (well… those are the only two things I’ve tried it on so far), and can also be used as a marinade. I made barbecue tofu that you can find by clicking this sentence.

    Barbecue Tofu

    INGREDIENTS

    1/2 cup tomato sauce
    2 tablespoons brown sugar
    2 tablespoons Worcestershire sauce
    1 tablespoon apple cider vinegar
    1/2 teaspoon mustard
    1/2 teaspoon salt
    5 drops liquid smoke
    1 teaspoon corn starch (optional)

    INSTRUCTIONS

    Add all the ingredients except the corn starch into a jug or bowl. Microwave for a minute, mix, then microwave for another minute. If you want a runny sauce to pour over your food then you’re done. If you want a thicker sauce for a marinade then mix in the corn starch and microwave for a third minute. Done!

    Rhubarb and Apple Crumble

    This is probably a rather healthy desert – I mean, it’s pretty much muesli disguised as pudding! (Although, probably anything could disguise itself as pudding if it sprinkled a bit of sugar on itself). With lots of fruit, seeds, and oats, it does provide a chunk of nutrition. And sugar… for energy…? The trick with crumbles is to use lots of apple; they’re nice and sweet, cheap, and bulky, so provide a good base to full out the crumble, and use smaller/more expensive tasty fruits for the flavour.

    Rhubarb Crumble

    INGREDIENTS

    3 Apples
    2 branches Rhubarb
    3 Plums (or another branch of Rhubarb)
    1 Tblsp Sugar
    3/4 C Flour
    1/4 C Margarine
    1/2 C Oats
    1/4 C Brown Sugar
    2 Tblsp Pumpkin Seeds
    2 Tblsp Sunflower Seeds
    A pinch of cinnamon

    INSTRUCTIONS

    Peel the apples, then slice them up as well as the rhubarb and plums. Chuck them in a pot, sprinkle with the sugar and cover with some water. Bring to the boil, and let it do so until the rhubarb is nice and soft.

    While you’re waiting for the fruit, in a food processor (or with your fingers) blend together the flour and marg to form crumbs. Then blend in the oats, brown sugar,  seeds, and cinnamon.

    Drain the fruit, layer onto a dish, then sprinkle the crumbs on top. Bake at 200ºC until it starts to brown on top.

      *Authors note: If I wasn’t writing this for Tahini Sauce, which claims to be “low in sugar, low in fat”, I would probably also grate some chocolate onto the fruit before putting the crumbs on, and mix in some maple syrup.

    Caramel Slice

    This was yet another pregnancy craving, and a somewhat (I feel) epic undertaking of food-creation. I refused to drive across town and buy expensive vegan caramel sauce (or condensed milk), nor do I feel you should have to do this either. The flip side being that I had absolutely no idea how to make caramel sauce – of course, I didn’t dare tell the pregnant person this, and with utmost confidence declared that I could make caramel sauce easy-peasy.

    If you do have an easy, delicious, cheap caramel sauce recipe you use, please do send it to me 🙂

    INGREDIENTS

    Base

    50g Margarine
    1/4 C Sugar
    1 C Flour
    2 tsp Baking Powder
    1/4 C Water

    Caramel

    150g Margarine
    1 1/2 C Brown Sugar
    1 C Soy Milk
    1 tsp Vanilla Essence

    Chocolate Icing

    100g Chocolate
    1 1/2 C Icing Sugar
    2 Tblsp Soy Milk

    INSTRUCTIONS

    Blend (or mush it all together with your hands) together the marg, sugar, flour and baking powder to form crumbs (or mush it all together with your hands). Stir in the water to produce a thick dough. Push this into a lined, greased tin and bake at 180ºC for 25 minutes, or until the top is just starting to brown. Leave the base to cool completely (feel free to accept the fridges help, but make sure the tin has cooled down first!). Keep the slice in the tray, as it will stop the caramel and chocolate going everywhere when you add it.

    Melt the caramel ingredients in a pot over medium heat, and then turn the heat up until it starts to boil. Reduce the heat again and leave to simmer for about 5 minutes. Remove from the heat, and give it a good mix (you really want to try whipping it with a wooden spoon) – it should start to thicken. If it doesn’t start to thicken, boil it for a few more minutes then try again. Don’t worry about over boiling, it will take a long time for this; you may have to boil/whip a few times before it behaves right. Pour the sauce over the base, and again leave to cool completely.

    Over a low heat, melt the chocolate. Remove from the heat and mix in the icing sugar and milk. Spread this on top of the caramel, and again leave to cool. Once it has cooled completely you can remove it from the tin and cut it up.

    Banana Cake

    For once, I have made something healthy! This cake uses 3 whole bananas, and 3 bananas is probably quite good for you. Eat a whole cake every day and you’re bound to be healthier than everyone you know!

    <DISCLAIMER: There is also 2 cups of sugar in the cake, and the above is just a joke. I take no responsibility if you eat one of these every day and die.>

    INGREDIENTS

    125g Margarine
    2 C Sugar
    2 tsp Vanilla Essence
    3 Large Bananas
    2 C Flour
    2 tsp Baking Powder

    INSTRUCTIONS

    Soften the marg, then beat in the sugar and vanilla essence. In a separate bowl, mash up the bananas, and then stir into the marg/sugar mixture. Sift in the flour and baking powder, mix, and pour into a lined cake tin.

    Bake at 180ºC for about an hour. Leave to cool, then cover in chocolate icing.

    Chocolate Crackles

    Wiki says that these are great for kids to make, as they don’t require baking. What Wiki doesn’t tell you though, is that these are amazing! Probably because of all the sugar. Sugar being something you probably don’t want to feed your children too much of (hyperactive kids stuck indoors on a rainy winter day? No thanks!) – I propose that you get your kids to make these, and then eat them yourself.

    INGREDIENTS

    250g Vegetable Shortening
    1/2 C Icing Sugar
    1/2 C Coconut
    5 Tblsp Cocoa
    4 C Rice bubbles

    INSTRUCTIONS

    Melt the vege shortening in a pot over medium heat. While it’s melting, sieve the cocoa and icing sugar into a bowl. Mix in the coconut and rice bubbles. Once the vege shortening has melted, pout into the mixture and stir it up.

    Spoon the mixture into cupcake cases, and refrigerate for 5 – 10 minutes.

     

    Edit: I have since been informed you should add 1 tsp Raspberry essence and a small pack of dried cranberries to make these even better!

    Ginger nuts

    I could say something funny here, like; ‘Kids will go nuts for these Ginger nuts!’ – but that probably wouldn’t be very funny. Pregnant women on the other hand… well, sugar (tick) plus (possible) anti-nausea properties of ginger (tick)… they go down a treat.

    These are probably the easiest/quickest biscuits I know how to make. You can whip up the batter before the oven’s even preheated. So again, great for those pregnant women who want things NOW.

    INGREDIENTS

    125g Margarine
    1 C Sugar
    2 Tblsp Golden Syrup
    2 Tblsp Water
    2 C Flour
    2 tsp Baking Powder
    3 tsp Ginger Powder

    INSTRUCTIONS

    In a large pot, melt the marg over low heat. Remove from the heat, then mix in the sugar, golden syrup and water. Finally, sift in the flour, baking powder and ginger powder.

    Roll into balls, place onto a greased oven tray, flatten, and bake at 180ºC for ~ 15 minutes. They should start turning golden brown, but still be slightly soft to the touch. Don’t cook them till they’re firm (like my mother used to), as they harden when they’re cool.

    I advise dunking them in coffee as the best way to eat them. Enjoy!