Savoury Palmiers

What’s better than a crispy savoury snack? Not much if this household is to go by! Well these are an easy and rather moreish addition to your repertoire and the ideal accompaniment to drinks or to nibble on whilst watching a film.

Using up only half a pack of puff pastry and a few store cupboard essentials, they’re basically leftovers!

Savoury Palmiers

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

1/2 pack puff pastry

1/2 pack puff pastry (ready rolled is the easiest)

1 tsp oregano

1/2 tsp chilli flakes

2tbsp tomato purée (preferably sundried)

1 tbsp nutritional yeast

  1. Preheat the oven to 200 degrees Centigrade. Line a baking sheet with non-stick parchment
  2. Sprinkle the pastry with oregano and chilli flakes and roll out the pastry to a neat rectangle (see below for images of the steps)
  3. Turn the dough over and spread with the tomato puree and sprinkle over the nutritional yeast
  4. Fold up by bringing the sides to meet in the middle and then repeat. Cut into 1/2 cm slices and place spaced out on a baking sheet. Ideally pull out the ends to make little ears.
  5. Bake for 15-20 minutes until golden brown.
  6. Cool and enjoy.

Rhubarb Granita

There’s a lot of rhubarb around at the moment, but what to do when it’s a scorcher of a day and rhubarb crumble is not the most ideal dish for the menu? Why not try this gorgeous candy floss pink, icy and refreshing rhubarb granita instead? Maybe you think you’re not a rhubarb fan? Well this recipe has converted rhubarb haters after one just one taste and this frozen pud will delight everyone either in the hot weather like today or as a wonderfully interesting palette cleanser.

This granita has none of the bitter, sour stringyness you can get from a bad rhubarb dessert, instead it’s tangy, sweet but sour and really rather delightful. The tart zingy icy crystals are wonderfully refreshing and you’ll be sure to look at rhubarb in a whole new light. I added grenadine this time for added colour and a touch a sweet fruitiness but it’s still delicious without. Go on give it a go, and let me know what you think 🙂

Rhubarb Granita

(dairy-free, egg-free, nut-free, soya-free, gluten-free, sesame-free, vegetarian and vegan)

makes enough for 4-6 portions

400g rhubarb

150g sugar

150ml water

1-2 tbsp grenadine (optional)

1. Wash the rhubarb and chop into 5cm lengths.

2. Place in a saucepan with the sugar and water. Bring to a boil, turn down to a simmer and let it bubble along for up to 30 minutes until the rhubarb has completely broken down.

3. Strain through and fine sieve and let the liquid cool. Stir in the grenadine if using.

4. Place in a container and freeze until just frozen (at least a few hours in the freezer). Break up with a fork and enjoy the tart tangy icy crystals

Blueberry muffins

I do have a fondness for blueberry muffins, they’re a great excuse to eat cake for breakfast, or anytime for that matter! Are blueberry muffins a little out of favour these days? They don’t seem to be on my radar anymore… maybe it’s because you don’t come across them often, or maybe it’s because I don’t get out very often these days 😂

Maybe it’s time to put the humble but rather delicious blueberry muffin centre stage once again? Well you can certainly do just that with these friendly versions. The sponge is light and fluffy just like a muffin should be, and once you’ve added a good handful of blueberries, the fruity tart morsels and delicate sponge make a stunning combination. If like in this house, some people have an aversion to fruit in baked goods, it’s pretty simple to divide the batter and add choc chips to half and blueberries to the other, then everyone is happy 😉

If using choc chips simply replace the lemon zest with 1 tsp vanilla extract and use a big handful of choc chips rather than the blueberries.

These muffins keep well for a few days in a loosely cover container, or freeze well if you’d rather 😀

Blueberry Muffins

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 12

230g plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

1 tbsp cornflour

Pinch of salt

170g caster sugar

Zest of 1 lemon (for the blueberry version)

200ml dairy free milk

70g dairy free margarine, melted

1 tbsp cider or white wine vinegar

A big handful of blueberries

  1. Preheat the oven to 190 degrees centigrade and line a muffin tray with paper liners.
  2. Mix the dry ingredients together and add the zest if using.
  3. Combine the milk, melted margarine and vinegar and pour into the dry ingredients.
  4. Gently mix so the batter is a bit lumpy but there are no patches of raw flour.
  5. Stir in the blueberries.
  6. 2/3rds fill each muffin liner and bake for 15-20 minutes until we’ll risen and golden. Cool.

Tropical flapjacks

Sunny days call for not just food for outdoors but also bright tropical flavours, hence the inspiration for these deliciously lush oaty bars.

Flapjacks are one of the best packable foods- they’re sweet and delicious and stand up to be lugged about in a hot backpack, and even in the worse case scenario of them getting squashed they still make a rather delicious crumble. Besides they’re energy giving qualities are legendary and not surprising once you see the quantity of sugar and syrup they contain!

The tropical flavours are provided by a good dose of desiccated coconut, a handful of dried mango and a smidgen of pineapple juice, all topped with a optional squiggle of pineapple icing. It may be optional but it certainly looks nice!

Another of the beauties of flapjacks is that they freeze brilliantly. I often make a batch, portion them up and then freeze most wrapped in parchment. When it comes to making picnics or packed lunches you simply pop a frozen flapjack into a lunchbox first thing in the morning and by lunchtime you have a delicious fresh homebred treat.

Tropical Flapjacks

(dairy-free, egg-free, nut-free, soya-free, sesame-free, can be gluten-free if use gluten-free oats, vegetarian and vegan)

200g dairy free margarine (I use Pure soya or sunflower)

200g demerara sugar

180g golden syrup

2 tbsp pineapple juice

400g oats (preferably not giant oats)

1/2 tsp salt

50g dried mango, chopped

50g dessicated coconut (optional)

  1. Preheat oven to 180 degrees Centigrade
  2. Line a 30×20 cm (approx.) baking tray with parchment
  3. Melt together the dairy free margarine, sugar, syrup, pineapple juice and salt
  4. When the sugar has dissolved mix into the oats, coconut and dried mango
  5. Spread into the lined baking tray
  6. Bake for 15-20 mins until golden
  7. Cool well before cutting into bars/squares.
  8. Serve plain or top with a squiggle of pineapple icing (125g icing sugar mixed with 1 tbsp pineapple juice)

Victoria Sponge Cake Jars

I’m going to go a bit of a picnic theme over the next few recipes.

It’s June and sunny and so it’s just perfect to get outside and have a picnic kind of weather, and I feel the need for some more easily transportable goodies to take on days out. Some picnic foods make sense (sandwiches, bars and robust salads) but some things which are recommended for outings just don’t seem suitable. Books and magazines always suggest taking cakes on picnics, probably because they look appealing in the styled picnic photos but in my opinion cake never transports well, especially once it’s sat in the heat for a while and been jiggled about in a Tupperware box. Until now that is! With these delightfully tempting Victoria sponge cake jars you can have your cake and eat it, even on a hot picnic.

With these jars you get all the taste and elegant beauty of a Victoria sponge neatly squeezed into a jam jar, giving not only easy transportation but also the perfect individual servings. I’ve given two versions: one a traditional raspberry Victoria sponge and the other a more unconventional chocolate version. Take your pick, or do as I did and make two to please everyone 🙂

This sponge recipe is really fantastic; the yogurt and custard powder gives a taste and a structure is so authentic with none of the crumbliness that some egg-free sponges can suffer from. I hope you like it as much as we do 🙂

Obviously these jars can be dressed up anyway you like, add whatever additions you fancy and you’ll certainly have a show stopper dessert in your cool bag.

Victoria Sponge Cake Jars

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

For the sponge: (makes up to 8 jars worth)

185g self-raising flour

1 tbsp custard powder (or cornflour)

110g caster sugar

3/4 tsp bicarbonate of soda

Pinch of salt

145ml dairy-free milk

1 tbsp dairy free yogurt

50g dairy-free margarine, melted

1 tsp vanilla

  1. Preheat the oven to 190 degrees Centigrade/Gas Mark 5. Grease and line 1 cake tin
  2. Sift together the flour, custard powder, bicarb and salt
  3. Stir in the sugar
  4. In a separate bowl, mix together the dairy-free milk, melted dairy-free margarine, yogurt and vanilla.
  5. Mix the wet ingredients into the dry. Mix gently until well combined.
  6. Pour into the cake tins and bake for 30 minutes, until a knife comes out clean
  7. Cool in the cake tin for a few minutes and then transfer to a wire rack.

for the icing: (enough for 4 jars, multiply as necessary)

3 tbsp dairy-free margarine

1 tbsp vegetable shortening (or just use 4 tbsp of dairy-free margarine in total)

200g icing sugar

1 tsp dairy-free milk

  1. Whisk together the margarine and shortening and well combined and soft
  2. Gradually add the icing sugar and the milk until you have a light and fluffy buttercream

chocolate ganache drizzle: (for the chocolate version, enough for two jars)

20g dairy-free chocolate

1 tsp dairy-free margarine

1 tsp dairy-free milk

  1. Melt the ingredients together until you have a smooth ganache

To assemble:

  1. For the raspberry Victoria sponges: pipe in a dollop of buttercream, top with a circle of sponge (cut out using a cookie cutter so it fits snugly in the jar), top with 1 tsp raspberry jam and a swirl of buttercream, repeat.
  2. For the chocolate Victoria sponges: pipe in a dollop of buttercream, top with a circle of sponge (cut out using a cookie cutter so it fits snugly in the jar), top with a swirl of buttercream and a drizzle of ganache plus a few chocolate chips, repeat.

Easy Cinnamon Bun Twists

I love an easy pastry, one of those recipes that throw a few ingredients together and end up with a superb tasty sweet treat that everyone wows over. These easy cinnamon bun twists are just that, taking only a few minutes and little skill to end up with something that’s sure to get plenty of compliments. After all, who doesn’t love the sweet combination of spiced sugar with flaky crisp pastry?

These little puff pastry twists filled with a sugar and cinnamon mixture, akin to the filling of a cinnamon bun make a drool-worthy delicious pastry. Serve them as a quick homemade easy breakfast cinnamon roll, a perfect addition to coffee time or as a dessert with a pile of berries and some cream or ice cream.

The twisting may make these pastries look fancy but it’s terribly easy – just hold both ends and twist each away from each other until you have a loose ringlet of dough. Once baked they’ll puff up into a delightful twist of deliciousness. You don’t need to add the icing but i do think it makes them seem a bit more like a cinnamon bun, and who doesn’t love a little drizzle of icing?

Easy Cinnamon Bun Twists

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 8-10

1 pack ready make puff pastry (ready rolled is easiest as you already have the required rectangle)

2 tbsp dairy-free margarine

3 tbsp caster sugar

3 tsp cinnamon

1 tbsp icing sugar to dust the pastries before baking

water icing (3tbsp icing sugar mixed with 1-2 tsp water)

  1. Preheat the oven to 190 degrees centigrade and line a baking sheet with non-stick parchment
  2. Roll out the puff pastry and spread half with the margarine, sprinkle over the sugar and cinnamon
  3. Fold over and cut into 8-10 stops with the one end being held together where the join is (it’s easiest to use a pizza roller)
  4. Twist each strip into a pastry ringlet and place on the lined baking sheet. Dust with the 1tbsp icing sugar
  5. Bake for 20-25 minutes until risen and golden brown.
  6. Cool and then drizzle with the water icing.