Category Archives: Entertaining

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.

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!

A Berry (and Apple) Delicious Cake

I wanted Cake. I think Jess wanted cake too. So I made up a recipe, straight out of the blue, with only a vague idea of where it would be headed. Turns out I’m a GENIUS – the cake was AMAZING.

INGREDIENTS

150g margarine
1/2 cup of sugar
1 teaspoon vanilla essence
2 cups flour
2 teaspoons baking powder
2 teaspoons golden syrup
1/2 cup raspberries
3/4 cup of water
2 apples, sliced

METHOD

Soften the margarine, then beat in the sugar and finally the vanilla essence. Sift in the flour and baking powder. Add the golden syrup, raspberries and water and mix to form the cake batter. Taste some (for science).

Line a cake tin with some baking paper, and then layer the base with one of the sliced apples. Pour the batter over the apples (have another taste). Use the second apple to add a top layer of apples on the batter.

Bake at 180°C for 1 hour, or until an inserted knife comes out clean.

You probably want to add some caramel sauce to this (we still haven’t told you how to make it, have we?), or some other sugary drizzly thing.