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.

Gingerbread Spiced Muffins with a Crumble Topping

There’s something so inspiring about the run up to Christmas for cooking and baking, it just makes me want to get into the kitchen and recipe develop like crazy! Maybe it’s the dark days, or maybe it’s the Christmas spices and thoughts of sharing with friends and family.

I haven’t spent enough time creating in the past few months – I’ve been doing a new job which has taken far too much of my time and energy (even on days when I’m not meant to be working), and I’ve decided that has got to stop. I need to get baking again, to test myself with new recipes and challenges because that is when I’m most energised. This week alone I’ve created three new recipes, so expect lots more posts coming up soon 🙂

Unbelievably our local Christmas lights turned on last night (it was only the 15th November!), so it suddenly felt Christmassy and I had to go a little festive and introduce some warm spice into the mix.

This is a knock out recipe for warming spiced muffins, with all the scents of Christmas rolled into one irresistible fluffy muffin topped with a crunchy crumble topping. This particular muffin recipe gives a great, authentic texture and rise which is perfect for the subtle spice. I particularly like the contrasting texture of the crumble topping, and think it really does add to the whole effect. Do add more spice if that is your preference, I kept mine subtle to please all members of the family!

These were delicious warm straight from the cooling rack, but I’m also thinking they’d make a fabulous Christmas breakfast or brunch.

Gingerbread Spiced Muffins with a Crumble Top

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

makes 12 large muffins

85g soft brown sugar

1 tbsp baking powder

250g plain flour

1/4 tsp salt

1 tsp ground ginger

1/2 tsp ground cinnamon

115g dairy-free margarine, melted

150ml dairy-free milk

150ml dairy-free yogurt

75ml golden or maple syrup

for the crumble topping:

1 tbsp oats

3 tbsp plain flour

1 tbsp demerara sugar

1 tbsp margarine

pinch of salt

pinch of cinnamon

  1. First make the crumble top: rub the margarine into the other ingredients to make a lumpy mix. Set aside
  2. Heat the oven to 190 degrees Centigrade.
  3. Fill a muffin tray with liners.
  4. Mix all the dry ingredients together. Pour in the wet ingredients and combine. You want not clumps of raw flour but do not overtax, lumpy is good.
  5. 1/2 fill the liners and then sprinkle over the crumble top
  6. Bake for 20 minutes, or until risen and golden and a knife comes out clean.
  7. Cool on a wire rack.

Brilliant Bubble and Squeak Cakes

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Brilliant bubble and squeak cakes, dairy-free, egg-free, gluten-free

It’s suddenly all about the leftovers. With Christmas over for another year, it’s time to think up ways of eating all the festive foods without feeeling like you’ve eaten the same meal for multiple days in a row. We’re definitely in comfort food territory, food to warm the soul on brisk chilly days, and potatoes lend themselves so well to this.

D and I are fans of the odd cabbage based dish but I’ve never managed to persuade the girls – I guess it’s always been thus with children and cabbage. But hidden in potato could work?

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The brilliant part of these bubble and squeak cakes is that they’re naturally dairy-free, with no fat included in the recipe to bind them together – sure you have to roast the mini potatoes originally, and then fry them to give a crispy outside but it’s not so naughty. The potato cake is also the most fabulous carrier of any green veg really, enrobing it in comforting mashed and roasted potato. I’ve always found the name very appealing too, the bubble and squeak being from the sound makes while cooking.

I’ve used cabbage here, but this recipe will work brilliantly with chopped up roasties from your Christmas or Sunday lunch, and any leftover veg you fancy. Try these with any left-overs or as part of a full English breakfast. Veggies and non veggies will love these.

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Bubble and Squeak Cakes

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

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free-from potato cakes

Serves 4

2 large baking potatoes, baked and still warm

2-3 small to medium potatoes, cut into small cubes

Green or cabbage of choice, shredded and blanched

Salt and pepper

  1. Roast the potato cubes in oil and seasoning (plus any herbs optional) for about 30-40 minutes at 180 degrees centigrade, until golden and crispy. Set aside.
  2. Using a potato ricer (my preference), rice the insides of the large cooked baked potatoes. (Keep the skins to make stuffed potato skins!). Stir in the mini roasties and cabbage/greens, season well.
  3. Press into a ring that is on baking paper and then place in the fridge to firm up.
  4. Fry in flavourless oil until golden on each side and then transfer to a hot oven for 15 minutes.
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veggie full English with bubble and squeak cakes

Christmas Spiced Mini Shortbread Bites

 

vegan Christmas shortbread

I love the warm spices of Christmas, the gentle cosy hug of cinnamon, ginger and mixed spice. Not only do they make the house smell of Christmas while baking but they also make me feel like everything is right with the world. Well maybe that’s a bit much, but there’s definitely something emotionally warming with the subtle winters spices.

Since shortbread is such a great carrier of flavour and makes really yummy little biscuits I thought some spiced shortbread would go down a treat. I’ve made these extra Christmassy with red sprinkles and cut into bite sized morsels. They little sweet bites are perfect as a little snack with coffee, drinks or tea, or even as a homemade present. I think even Father Christmas might even like a few when he visits on Christmas Eve 🙂

egg-free, nut-free spiced shortbread

Christmas Spiced Mini Shortbread Bites

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

Christmas Spiced shortbread, dairy-free, egg-free

makes about 20

225g plain flour

75g soft brown sugar

150g dairy-free margarine

1/2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp mixed spice

1/4 tsp salt

Christmassy sprinkles [optional]

  1. Heat the oven to 160 degrees centigrade/Gas mark 3
  2. Line 2 baking sheets with parchment – Stir the sugar, spices and salt into the flour.
  3. Rub in the margarine with your fingertips (you need a light tough with shortbread). Squeeze together to form a crumbly dough.
  4. Roll out and then cover with the sprinkles. Roll out a little more and stamp out or cut out shapes. Place on the baking sheets and bake for 15 minutes.
  5. Cool on a wire rack.

dairy-free Christmas shortbread