Stollen (egg-free, dairy-free and nut-free)

I have a fondness for Stollen and it’s been on my Christmas recipe to-do list for some years. Somehow it’s always felt a little out of reach to make it friendly enough for the family. Clearly any yeasted dough filled with marzipan doesn’t fit the nut-free criteria! Then I came across this recipe for nut-free marzipan and all the pieces fell into place – friendly Stollen here we come!

Stollen

(dairy-free, egg-free, can be nut-free, soya-free, peanut free, vegan and vegetarian)

 

makes one Stollen

100g mixture of dried fruit and candied citrus peel

90ml apple juice

1 tbsp fast-action dried yeast

250g flour

50g caster sugar

1/2 tsp cinnamon

1/2 tsp mixed spice

pinch of salt

1 tbsp dairy-free margarine

60ml dairy-free milk

125g marzipan or nut-free marzipan

1 tbsp melted dairy-free margarine

icing sugar to dust

  1. Soak the dried fruit and citrus peel in the apple juice for at least half an hour
  2. Mix together the flour, sugar, yeast, salt and spices. Rub in the dairy-free margarine until the mixture resembles breadcrumbs. Stir in the dairy-free milk and dried fruit and the juice they’re soaked in. Bring to a dough and then knead until smooth.
  3. Cover the bowl and leave double in size which will probably take an hour or two.
  4. Knock back and roll out to a rectangle. Roll the marzipan into a sausage and place in the middle of the rectangle of dough.
  5. Fold it up and then use the side of your hand to make an indentation down the length of the dough. Transfer to a lined baking sheet.
  6. Cover and leave to rise for at least half an hour.
  7. Preheat the oven to 180 degrees Centigrade
  8. Bake for about 40 minutes until risen and golden all over.
  9. Remove from the oven, brush with melted margarine and generously dust with icing sugar

Brandy Snaps

Brandy snaps are an essential part of Christmas – i can’t imagine eating them at any other time of year! They’re also a perfect easy recipe to make in a rush, or with the children to keep them entertained in the days running up to Christmas. We’re going to fill them with dairy-free whipped cream and devour them for a special pudding.

Sweet crunchy exterior filled with soft cream, what could be more indulgent!

 

Brandy Snaps

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

Makes about 16

75g dairy-free margarine

80g light muscovado sugar

70g golden syrup

80g plain flour

1/2 tsp ginger

Zest of 1/2 lemon

1 tbsp brandy

  1. Melt together the margarine, sugar and syrup until the sugar has dissolved.
  2. Place the flour, spice and lemon zest in a mixing bowl. Pour in the meted sugar mix and add the brandy (or use apple juice instead). Stir well to form a very sloppy dough.
  3. Line a baking sheet with non-stick parchment and preheat the oven to 180 degrees centigrade
  4. Place teaspoons of the mix onto the lined sheet, and spread into a thin circle
  5. Bake for 7-8 minutes until turning golden. Cool on the sheet for one minute and then loosely wrap around a wooden spoon handle to form a tube. Leave to cool. Repeat with the rest of the mix.
  6. Serve filled with cream (just before serving) and dusted with icing sugar
  7. These snaps keep well for a few days in an airtight container as long as you only fill them when you’re ready to devour them!

Bonfire or Christmas Spice Scones

I’m not one for a milky coffee but I do like the sound of the seasonal varieties that are sold in the big golf shop chains. Bonfire and pumpkin spice sounds so warm and appealing and just the right kind of taste for these cold winter months. So to avoid missing out, I’ve added the same warm spices to these delightfully light and fluffy spiced clouds of pure pleasure!

After the awful scones we had in a 5*hotel (see previous post!) I felt I had to post a better recipe  – One Aldwych if you’re reading look here for a good dairy and egg-free scone recipe 😉 These scones are spot on every time, light, fluffy and delicate; absolutely nothing like the almost inedible hard biscuits we got in the fancy tea!

I’ve provided two different spice varieties; one more autumnal and the other with a bit more of a Christmas feel but adding clementine and lemon zest to the mix.

Spiced Scones

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

Makes about 12

1/2 tsp mixed spice

1/2 tsp ginger

1 tsp cinnamon

pinch ground cardamon

(zest of 1 lemon and 1 clementine for Christmas spice)

220g plain flour

1 and 1/2 tsps baking powder

2 tbsp dairy-free margarine

2 tbsp soft brown sugar

Pinch of salt

Up to 100ml dairy-free milk

1-2 tbsps Demerara sugar

1 tbsp dairy-free milk

  1. Preheat the oven to 200 degrees centigrade/Gas mark 6
  2. Grease and flour a baking sheet
  3. Mix together all the spices (plus zests if making Christmas spice)
  4. Mix together the flour, salt, baking powder, sugar and most of the spice mix spices. Rub in the margarine until the mixture resembles fine breadcrumbs.
  5. Pour in some of the dairy-free milk. Gently bring together to form a soft dough (do NOT knead or you’ll end up with rock hard scones!). Add more milk if necessary.
  6. Gently pat out to a circle about 5cm thick. Stamp our circles and place on the baking sheet. Gather up the remaining dough, pat out again and stamp out more circles until all the dough is used up
  7. Brush the tops with dairy-free milk and sprinkle over some Demerara sugar and the remaining spice mix
  8. Bake for 20-25 minutes until well risen and golden on the tops and bottoms
  9. Cool on a wire rack

Roasted Parsnip and Garlic Gnocchi

Where do you stand with parsnips? They seem to divide people, but for me they’re an essential part of Christmas and I absolutely love the sweet taste of a roasted crispy parsnip. In an attempt to win over the parsnip haters I’ve been experimenting with parsnip based dishes. I came across a recipe online for parsnip gnocchi and thought it sounded like a fabulous idea. All the bouncy pillowyness of gnocchi with a sweet parsnip and roasted garlic flavour – yum!

I’m also currently looking for a veggie addition to my Christmas lunch and I think these gnocchi could be what I’m looking for. We’re going to the in-laws for Christmas Day and as the only veggie in the family I end up with some vegetables or I have to sort myself out. It’s not a problem as I love to cook but it does give me yet another thing to think about as I also have to provide all safe snacks, chocolates, puddings and sauces.

I’m always keen that my veggie dish is something the whole family can dip into, as I really hate being the solitary ‘odd’ vegetarian who has their own solo meal whilst everyone else enjoys a communal eating experience (which is what Christmas lunch is all about after all). So my intention is for a veggie addition that everyone can enjoy; however, from experience everyone else will probably stick with their turkey and give my invention a wide berth! What’s your experience? Do you have a family who just want the usual traditional dishes, or one which is happy to try new additions?

The beauty of these gnocchi is that they have the flavours of Christmas in an interesting format, they’re easily reheated and they also make a pretty good nibble when bunked in a dip. They also went down well with the parsnip hating younger members of the family, and that’s no mean feat!

Roasted Parsnip and Garlic Gnocchi

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

serves 2 as a main course, or 4 as an addition to a roast meal

1 baking potato

4 medium parsnips

3 cloves garlic

1 tbsp extra virgin olive oil

Salt and pepper

75g OO flour

1 tbsp nutritional yeast (optional)

A sprinkle of Herbs de Provence or thyme

  1. Preheat the oven to 220 degrees centigrade
  2. Peel and Chop the potatoes and parsnips into even sizes large pieces
  3. Place in a roasting tin with the unpeeled garlic. Drizzle with oil and season. Roast for 30-40 minutes until soft and starting to turn golden. Squeeze the garlic out of the skins and add to the roasted veg.
  4. Cool and then blitz the veg and garlic in a food processor. Add the flour, nutritional yeast, herbs  and seasoning and pulse until it becomes a dough. Wrap in cling film and leave to relax for a while.
  5. Roll into 4 sausages, each about 1cm thick. Cut into 2 cm slices, gently squeezing to give a pillowy shape
  6. Bring a pan of water to the boil and in batches cook the gnocchi for 2-3 minutes until they rise to the surface. Remove with a slotted spoon and drain on kitchen paper.
  7. Heat another 1tbsp oil in a frying pan and fry the gnocchi until golden and crispy on all sides.
  8. Serve drizzled with oil.
  9. To reheat just pop in a hot pan to warm through.

Christmas Spice Pancakes

I’ve decided that we’re going to do a full on Christmas this year, with festive flavours dominating our menu. After all, why do half measures when you can go the whole hog!!

That got me thinking about breakfast, our only non festive meal of the day. Surely Christmas day needs to start with a bang to set the right tone for the festivities.

I love the spices that fill the air at Christmas and that inspired these delightfully spiced Christmas pancakes. Pancakes are not only a luxurious celebratory breakfast but are quick and simple to make and light enough to leave room for the epic Christmas lunch. I think that hit’s all the requirements for a Christmas breakfast! Don’t forget though that pancakes also make a fantastic pudding too.

The spice mix used in this recipe is the epitome of the taste of Christmas and is perfect for adding to any recipe at this time of year. I’ve added it to soya lattes, pastry, apple pie and of course these pancakes.

Serve with a dusting of glittery icing sugar or a glug of maple syrup 🙂

 

Christmas Spice Mix

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp mixed spice

zest of 1 clementine

Christmas Spice Pancakes

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

Serves 2

1/2 cup self-raising flour

1 tbsp caster sugar

1 tbsp soft brown sugar

1 tsp baking powder

1 tsp Christmas spice mix

1/4 tsp salt

1 tbsp flavourless oil, I used sunflower

1/2 cup dairy-free milk, I used oat milk.

  1. Sift the flour, spice, salt and baking powder into a bowl and stir in the sugar.
  2. Whisk in the oil and milk to form a smooth, fairly thin batter. Set aside to start bubbling
  3. Heat a frying pan and swipe with a little oil. Cook the pancakes on both sides until starting to colour and slightly puffed up
  4. Keep warm until ready to serve
  5. Serve with maple syrup or icing sugar

Ginger Christmas Cake

Get your spoons ready, it’s time for ‘stir up Sunday’!

Fruit cakes are surprisingly easy to make dairy and egg-free and I guarantee the resulting cake will be hoovered up in no time. Last year we left a whole cake (only uneaten due the overkill of other options) with the in-laws and it had completely disappeared two days later! That’s pretty good going for a large fruit cake. 😉

Every year I seem to make multiple types of Christmas cakes to please the various factions of the family (and because I enjoy it): some like chocolate yule log, some like gingerbread biscuits and some love a slice of fruit cake. I’ve never been overly keen on fruit cake myself but my Christmas cake recipe has won me over – it’s fruit heavy but also light and delicate, the kind of fruit cake where you could almost have another slice.

This year I felt like making a change to my usual traditional Christmas cake and had the idea of combining a family favourite of ginger cake taste with a fruit cake base. It turns out it’s a genius combination; who could resist the spicy warming heat of ginger with the comforting hug of a traditional Christmas cake? The ginger is added in three ways for different dimensions and interest: crystallised ginger chunks, plenty of ground ginger and then a regular feeding of ginger wine for added oomph.

Let the Christmas preparations begin 🙂

Ginger Christmas Cake

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

makes 1 12″ cake

200g sultanas

200g currants

50g crystallised ginger, chopped

100g dates, stoned and chopped

2 tbsps brandy (or ginger wine or apple juice)

350g plain flour

2 tsp ground ginger

1 tsp mixed spice

pinch of salt

70g dairy-free margarine

zest of 1 lemon

170g light Muscovado sugar

250ml dairy-free milk, warmed to hand hot temperature

1 tsp bicarbonate of soda

  1. Grease and line a 12″ cake tin
  2. Pour the brandy/apple juice over the dried fruit and leave to steep for at least a couple of hours, or preferably overnight
  3. Preheat the oven to 180 degrees Centigrade/Gas mark 4
  4. In a large bowl, sift together the flour, ginger and mixed spice. Add the lemon zest.
  5. Rub in the dairy-free margarine and then stir in the sugar, and the dried fruits.
  6. Add the bicarb to the warm milk and stir until dissolved. Pour into the dry ingredients and mix to form a stiff dough.
  7. Turn into the lined cake tin and bake for 1 hour. Then turn the oven down to gas mark 3/160 degrees Centigrade and continue to bake for a further 20-30 minutes, or until a knife comes out clean. Cool on a wire rack.
  8. Keep wrapped in baking paper, in an airtight container until ready to decorate (if desired) just before Christmas
  9. For added moisture and flavour, pour 1 tbsp of ginger wine (or apple juice or brandy) onto the cake each week until ready to use.