Sunday, 13 July 2014

Vegan orange glazed blueberry buns

I've been meaning to bake these buns for absolute ages as blueberries have always been a huge summer hit in our home. Last year we enjoyed delicious blueberry dumplings with big dollops of sweet, sweet cream and this time around I went for buns instead. 

Both of these dishes are something I remember very fondly from my early childhood with a small, but noticeable difference. The berries we get here are American high-bush blueberries (technically they're all American as it seems we didn't get them until 1930s apparently but I digress) and the one I remember from back when I was very little were tiny, freshly picked earlier the same morning, sold by old ladies at the farmers market, foraged not farmed. Huge taste difference. They would get your mouth and tongue purple and tasted absolutely amazing. Fresh fruit is still our number one buy whenever we go back home, simply cannot replace it with anything else. 

These buns aren't too sweet (although they can be as sweet as you'd like really) so they can go with everything. Going for a picnic? Having a quick lunch break? Cheeky desert after dinner? Perfect choice! 


Orange glazed blueberry buns.


2 cups of flour 
1 cup of milk of your choice (I went with coconut but whatever floats your boat really)
1 packet of dried yeast
1/2 cup of sugar
a pinch of salt
1-2 cups of blueberries
2 tsp of cornflour
1 tbsp of icing sugar
a few drops of lemon juice

Orange glaze

3 generous tbsp of icing sugar
juice from a freshly squeezed orange

Mix the flour with the yeast, icing sugar and salt. Add milk and knead until uniform. Leave it in a warm place until it doubles its volume (this should take about an hour or so). Next wash and dry off the berries, add a few drops of lemon juice and the rest of your sugar together with the cornflour.  

When your dough is ready form small balls from it and flatten them (you can add more flour to keep them sticking to your fingers). You could also flatten the whole dough and cut out small bits with a glass, that works as well. Each of these gets 2-3 tsp of our lovingly prepared blueberries, the more the merrier and then you fold the corners inwards to form a bun shape (if that's even a thing - what is a bun shape to you?). Put them on a baking tray lined with greased paper for 20-30 mins to settle and bake at 180°C (that's around 350f for you guys not fans of Mr Celsius and his scale) for about 12 mins or until golden. I managed to get 15 out of these ingredients.

The glaze is even easier - you just mix the sugar with the OJ (I prefer it very sticky and not too runny but it's up to you here). Generously brush it all over your freshly baked buns and enjoy. Simple and yummy!

Monday, 30 June 2014

Roasted Tomatoes Pasta

 This pasta is quick and delicious.
You don't need much. Only few things and lots of love.

Roasted Tomato pasta with basil 

Bunch of fresh cherry (or any you like) tomatoes 
fusilli pasta 
olive oil 
can of Italian cherry tomatoes 
fresh red chilli 
dry basil 
sun dried tomatoes
salt/freshly ground black pepper

Cut the fresh tomatoes into small pieces. Spread them on a roasting tray. Drizzle with olive oil pepper and dry basil. Bake on a low heat (130/140 degrees) for about 30/40 minutes.
 Just before the tomatoes are done you can start cooking the pasta according to the pack instructions until al dente.
Meanwhile in food blender chop half of the chilli and 2 cloves of garlic. Add the tomatoes from the can, sun dried tomatoes and tablespoon of dry basil. Add some pepper. Blend until smooth.

Heat up the paste in a pan for couple of minutes. Add salt or any other seasoning  you like.
Drain the pasta and mix up with the tomato paste. Add the roasted tomatoes and sprinkle with cheese vegan yeast flakes.

Tuesday, 29 April 2014

Vegan quinoa, cauliflower and broccoli burgers

The other day I came up with those super yummy and easy to make quinoa, cauliflower and broccoli burgers. Well to be honest I was trying to be creativewithout leaving the flat, or even worse going to the shop. Since my husband is vegan quinoa is a top choice in our kitchen. It's healthy and delicious. It's ready in 20 minutes. Did you know that quinoa is a complete protein - containing all eight of the essential amino acids. It has been recognised by the United Nations as a supercrop for its health benefits: packed with dietary fibre, phosphorus, magnesium and iron. It is also gluten-free and easy to digest.  
Vegan quinoa, cauliflower and broccoli burgers 
(16 burgers)

half of raw cauliflower
half of raw broccoli 
1 cup of cooked quinoa 
1 fresh chilli 
1 clove of garlic
zest from half of lemon 
tablespoon of coriander 
pinch of salt and pepper
pinch of turmeric 
2 tablespoons ( or more) gram flour 
coconut oil 
Rinse 1 cup of quinoa. Put the quinoa and 2 cups of boiling water in a pot. Add a pinch of salt. Cover and let it simmer for 15 minutes or until the water disappears. Let it stand for the next 10 minutes. 

In the food processor ( you can use hand blender as well) pulse the broccoli and cauliflower until it resembles cous cous (30 seconds). Transfer to a bowl.
In the same food processor blend one chilli ( don't forget to remove the seeds) and one clove of garlic until smooth. Transfer to the same bowl.

 In a large bowl mix cauliflower, broccoli and quinoa. Add the lemon zest , chilli and coriander. Add some salt, pepper and turmeric, mix, add the flour. Add 1/4 cup of water. Mix. Use more flour and more water if it doesn't stick. Be careful with adding water. You can easily add too much and the burgers will not stick together.
In a large pan melt the coconut oil. 
Form small burgers  from the quinoa mixture. Fry one for couple of minutes both sides and taste if they need more seasoning. ( for a healthier option you can bake them)
Simple and delicious. 

Wednesday, 23 April 2014

Smoothie time

It's smoothie time! What is your favourite one?
I love strawberries in any form.. Raw, smoothie anything you can think of. 
This smoothie is healthy and delicious.

Strawberry and Kale Smoothie
(Serves 1)

1/2 cup fresh strawberries
1/2 cup frozen blackberries
1 banana
1 Tbsp flax seed
1 or less kale or spinach ( you can use fresh or frozen)
1 cup of your favourite juice ( I  used pomegranate juice)
1 Tbsp agave syrup (if you preffer sweeter version)
1 Tbsp peanut butter ( optional )

Blend all the ingredients in a blender until smooth. 

Saturday, 19 April 2014

Happy Easter!!!!! xxx

Saturday, 29 March 2014

Goat cheese & quinoa salad

 I love this salad. It's full of flavours and it has everything you need to start your day. 
I love those goat cheese balls. For a vegan option I would simply serve this salad without it. It's still delicious. 

Goat cheese & quinoa salad 

1 cup of cooked quinoa  
green salad ( I used peppery baby leaf  and rocket salad)
goat cheese ( I used half of the 125g pack) 
pomegranate seeds
dill, thyme, parsley ( you can use fresh or dry)
1 clove of garlic

Lemon and agave nectar dressing

3 tablespoons of olive 
1 tablespoon of lemon juice
1 tablespoon of agave nectar 
salt & pepper 

Add the garlic and herbs to goat cheese. Mix everything together with a fork. Put it in the freezer for few minutes. 
Shake olive oil, lemon juice & agave nectar in a jar. Season to taste with salt & pepper. Add more agave nectar if you prefer a sweeter taste or more lemon if you prefer a more sour taste. 
Mix quinoa, green salad, avocado, carrot and pomegranate seeds. Add the dressing, 
chop the hazelnuts, shape the goat cheese into small balls and mix with hazelnuts. 
Add to the salad. 
Have a great weekend! xxx

Friday, 7 March 2014

Breakfast to go

Simple breakfast to go.
All you need is : an old jar, natural yogurt/ soy yogurt, frozen summer berries, granola, 1 teaspoon of spirulina(optional), almonds, fresh blackberries ( or any fruit you like). Have a great day! x