Rich Chocolate Sorbet

It’s not often that we swelter like this – well that used to be the case, who knows for the future 😦

All anyone is thinking or talking about is the heat! I do love how us Brits are totally obsessed with the weather and talk above it over any other ongoing national crisis.

Even I, with my constant baking and cooking, have had to turn off the oven to cope with the extreme heat. But that won’t stop me experimenting and tinkering with flavours 😉

After a little hiccup from the new divine Nomo chocolate (made by Kinnerton so safely free-from) the other week where they copied and pasted some of my old recipes onto their website without crediting me, I have been gifted a year’s supply of chocolate. [p.s I have not been paid in any way for this recipe, the free chocolate was due to their mistake and I’m making full use of it!] In fact we now have so much chocolate in the house that I’m having to cook with it even more than usual, and usual is really really often! I was so disappointed when I first noticed they had used my recipes without asking or crediting, but delighted that they have turned out to be the brand I hoped they were; there are now full credits on the website and they’ve suggested future collaboration which i’m really excited about 🙂

So with masses of chocolate to happily get through and a heatwave in progress, my thoughts turned to chocolate sorbet. As I’ve mentioned before we’re big sorbet fans in this household and the thought of turning some delicious chocolate into a light, fresh and refreshing pudding seemed just right.

It turns out that chocolate sorbet is totally delicious. It’s lighter than ice cream, full of chocolate flavour and quicker to set than fruity sorbets. I made the mix at lunchtime and it was acceptably frozen by the evening (see the final photo after the recipe), even better by the next day or later in the week. I don’t have an ice cream maker to churn the sorbet so my version is a little grainy, but I actually find that quite pleasant as the grainy bits are like tiny chocolate chips, giving both added flavour and texture.

Chocolate Sorbet

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

serves 6

200g caster sugar

40g cocoa powder

400ml water

70g dairy-free chocolate, finely chopped

  1. mix together the sugar and cocoa powder in a saucepan. Pour in the water gradually to avoid any lumps of cocoa
  2. Dissolve the sugar and bring to a boil for a couple of minutes to make a chocolate sugar syrup.
  3. place the finely chopped chocolate into a bowl, and slowly pour over the sugar syrup. Stir until the chocolate is melted. Cool.
  4. Pour into a Tupperware box and place in the freezer. Every couple of hours stir through with a fork to get rid of any large ice crystals. Once a sorbet texture is obtained, simply keep in the freezer ready to scoop.
  5. or, cool the chocolate mix, then pour into your ice cream machine and churn as indicated by the manufacturers instructions.

Pizza Swirls and Savoury Swirls

These little swirls are the answer to your snack dreams! Easy, moreish and worthy of any occasion. I serve them instead of crisps, with an aperitif or as a tasty addition to packed lunches. These bites are one of my ‘go to’ recipes when the girls are hungry and only a savoury option will do. To be honest, it’s not much of a recipe, nothing complicated here, but sometimes it’s the inspiration that’s needed rather than the instructions.

Puff pastry has a miriade of uses, and these little bitesized snacks are a great example of a super quick puff based recipe. This recipe if for either pizza flavoured bites (cheese, tomato and oregano), or the ultimate umami taste of cheese and marmite. I know Marmite totally divides people, so go for your favoured choice, or maybe even a combination of the two.

Most puff pastry is dairy-free if it isn’t the ‘all butter’ version (but do check) and is certainly a great freezer staple. I don’t often use dairy-free cheese as i find most of it pretty unpalatable, but it really does work in this recipe as it’s paired with such strong flavours any unpleasant flavour is overpowered and you are left with a pleasing savoury umami taste.

 

Pizza and Savoury Swirls

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

makes 10-15

1/2 pack of puff-pastry

1 tbsp tomato puree or 1 tbsp marmite

about 3 tbsp grated dairy-free cheese (enough to lightly sprinkle over)

1/2 tsp oregano if making pizza swirls (optional)

  1. Preheat the oven to 180 degrees Centigrade, Line a baking sheet with parchment.
  2. Roll out the puff pastry to an even rectangle (or be really lazy and use pre-rolled!)
  3. For pizza swirls: Spread the tomato puree evenly all over the puff. For savoury swirls do the same with the marmite. Sprinkle over the cheese and oregano if using.
  4. Roll up into a Swiss roll shape. Cut 1cm slices and place onto the baking sheet, with room to spread.
  5. Bake for 15-20 minutes until risen and golden.

Confetti Traybake

Easy, tasty and pretty what more could you want from a cake recipe? I needed to make a quick after-school snack and thought something pretty was what was needed with the May sunshine shining through the windows, and surely no-one can resist a colourful sprinkle strewn traybake when they return home from a long and busy day at school.

I think the combination of vanilla sponge, baked with sprinkles stirred in for a colourful ‘funfetti’ effect, vanilla buttercream and a topping of more sprinkles is as pretty as a picture. The added bonus is that this recipe can be whipped up in about 40 minutes, which includes cooking and cooling time, you can’t get much quicker than that for a wow-worthy cake.

Confetti Traybake

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

200g self-raising flour

100g caster sugar

pinch of salt

100ml sunflower oil

150ml dairy-free milk

1/2 tsp bicarbonate of soda

1/2 tsp lemon juice

1/2 tsp vanilla

2 tbsp sprinkles

  1. Preheat the oven to 180 degrees Centigrade/Gas mark 5
  2. Line a square baking tray with parchment
  3. Sift the flour, bicarbonate of soda and salt into a bowl. Stir in the sugar.
  4. In a separate bowl, mix together the dairy-free milk, lemon, vanilla and oil.
  5. Pour the wet ingredients into the dry and gently mix, until well combined. Stir through the sprinkles.
  6. Pour the mix into the lined tin, level off and bake for 20-22 minutes, until lightly golden and a knife comes out clean.
  7. Cool on a wire rack.

for the buttercream:

3 tbsp dairy-free margarine
1 tbsp vegetable fat
around 2 cups icing sugar
a splash of dairy-free milk

  1. Whisk together the fats
  2. Whisk in the icing sugar, 1/2 cup at a time, adding a splash of dairy-free milk. You may not need all the sugar, just keep checking the taste and texture
  3. Spread the buttercream over the cooled traybake and scatter liberally with sprinkles

Marshmallow Filled Chocolate Cookies

Cookies are a perennial favourite in this household, and for the majority chocolate wins every everytime. So as you can imagine, I spend a lot of time thinking up new exciting cookie ideas. I can think of a lots worse ways to spend my time!

So picture a deep, intense freshly baked chocolate cookie, with crisp edges and a soft and slightly chewy interior? Sounds good? Well, let me make it even better….. Now picture a deeply chocolatey freshly baked cookie, with crisp edges and a soft and slightly chewy interior, wrapped around a sweet vanilla melted marshmallow with has remained gooey even once it has set. That does sound better doesn’t it!

These mallow stuffed cookies are a revelation, they’ve quickly become a firm favourite. Little S took one into school in her packed lunch and her friends all asked for a nibble and then asked where to buy them. High praise indeed 🙂

Marshmallow Filled Chocolate Cookies

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan [if using vegan mallows])

makes about 9

200g (1 cup) soft brown sugar

115g (1/2 cup) dairy-free spread

2 tbsps golden syrup

1/2 tsp vanilla

30g (1/4 cup) cocoa powder

150g (1and1/4 cups) plain flour

1/2 tsp bicarbonate of soda

1/4 tsp salt

For the filling:

standard size marshmallows

  1.  Preheat the oven to 180 degrees Centigrade/Gas mark 4
  2. Cream together the spread, sugar, syrup and vanilla. Sift in the flour, cocoa, bicarb and salt and mix to a stiff dough.
  3. Take tablespoon or two sized amounts of the chocolate dough and pat out to a small round. Place a marshmallow in the middle of each and bring the sides up and around to form a chocolate ball with no gaps.
  4. Place on a lined cookie sheet and slightly press down with the fronts of a fork.
  5. Bake for 10 minutes. Cool for a couple more minutes before transferring to a wire rack.
  6. These cookies keep well for a few days in a sealed container, and are lovely warmed for 20 seconds in a microwave before eating.

 

Salted Caramel Sticky Buns

Imagine a cinnamon bun, but better? Difficult? Yes. Impossible? NO way, not when you’ve tasted these stunning salted caramel sticky buns.

These salted caramel sticky bun made out of cinnamon swirl buns so you get all the benefits of a deliciously spicy swirl bun which is then cooked in a lake of salted caramel, you can’t get much more exciting than that! Not only are these buns the epitome of luxury and comfort at the same time, they also reheat wonderfully to give the perfect winter pudding or snack. Honestly, you must try them, you’re life will not be complete until you have 🙃

Salted Caramel Sticky Buns

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

makes 14

250-300ml dairy-free milk, I used Oatly

3 tbsp dairy-free margarine, such as Pure

400g plain flour

2 tsp dried yeast

50g or 1/4 cup caster sugar

1/2 tsp cinnamon

1/2 tsp salt

2 tbsp cornflour

For the filling:

1/2 cup soft brown sugar

1 tbsp cinnamon

2 tbsp dairy-free margarine

For the salted caramel:

1/2 cup dairy-free margarine

1 cup soft dark brown sugar

1/4 tsp sea salt

  1. Melt the margarine and milk together – you want it to be warm and melted but not hot
  2. In a bowl mix together the flour, yeast, sugar, cinnamon, cornflour and salt. Make a well in the centre and pour in the warm milk mix
  3. Bring together to a soft dough and knead until its smooth and bounces back when poked
  4. Cover and let double in size
  5. While waiting for the dough to prove, make the caramel. Melt together the sugar, margarine and salt until the sugar has dissolved.
  6. Grease two cake tins, pour the caramel into each tin so the bottom is entire covered.
  7. Knock back the dough and roll out to a large rectangle
  8. Smear on the dairy-free margarine. Sprinkle over the sugar and cinnamon, then roll up tightly into a long sausage
  9. Cut into 14 even slices. Place 7 in each caramel lined cake tin, 6 in a circle and 1 in the middle.
  10. Cover and leave to rise again for another half an hour
  11. Preheat the oven to 180 degrees Centigrade/Gas Mark 4/375 degrees F
  12. Bake for 20-30 minutes until risen, golden and cooked through. They’ll look like traditional cinnamon swirls at this stage
  13. Now comes the magic! Invert onto a plate, being careful not to get caramel on yourself. Serve warm.
  14. To reheat: place in a warm oven for 5-10 minutes or microwave for 1 minute

 

Krispie Kreme Doughnuts – no dairy or eggs here.

Where do you stand with Krispie Kreme doughnuts? Most people can’t seem to get enough of them, in fact at our workplaces and schools they seem to be the luxurious treat of choice. I find them a bit too sickly and sweet!

Since my girls can’t have them and they see their friends excitedly tucking in, I decided that I had to make a home made variation. It’s good to know what everything is like isn’t it? I chose to make mini ones which was actually a good plan as it avoided the sweet overload whilst still getting the Krispie Kreme effect.

I personally think these are even better than Krispie Kremes- the dough is light and airy and the glaze give a pleasing sugary shell which shatters nicely when you bite in, and also serves to keep them fresh until the next day – genius!

Enjoy 🙂

Krispie Kreme Doughnuts

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

makes about 18-20 mini doughnuts

2 tbsp caster sugar

1/2 cup water

1 tsp dried yeast

1 tbsps melted dairy-free margarine

1 and 1/2 cups plain flour

1/2 tsp salt

1/4 tsp baking powder

for the glaze:

2 cups icing sugar

2 tbsp dairy-free milk

1 tbsp golden or maple syrup

  1. Sift together the flour and baking powder. Stir in the caster sugar. Add the yeast to one side of the bowl and the salt to the other.
  2. Pour in the melted margarine and water
  3. Bring together to form a dough, knead until smooth.
  4. Cover the bowl and let rise for an hour or two
  5. Roll out the dough to about 1 inch thick and cut out circles or rings with cutters.
  6. Place on a floured baking sheet. Cover and leave to prove for an extra 15 minutes
  7. Bring a pan of flavourless oil up to heat (360 degrees Centigrade – it’s the right temperature when a piece of bread bubbles on contact)
  8. Deep fry 2-3 doughnuts at a time until well browned all over. this will take a minute or two on each side.
  9. Drain on paper towels
  10. Make the glaze by heating all the ingredients in the microwave for 30 seconds, then whisking until smooth.
  11. Roll the warm doughnuts in the glaze until fully covered, then place on a wire rack to set.
  12. Eat as soon as possible!