An Amazing Loaf Of Bread

This recipe is NOT one of mine – but I am totally bowled over by it. It is delicious, infinitely adaptable, has incredible keeping qualities (just consider any adaptations). It is so satisfying and a little slice can be wrapped in a napkin and tucked into a pocket to keep you going all day with put having to resort to poorly made, ill thought through snacks that claim much but are made without knowledge or consideration.

This couldn’t be easier ……

…..make it yourself……

….. you’ll save more than money …

….. reclaim yumminess one recipe at a time!

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This is from ‘My New Roots’ By Sarah Britton. The book is full of great recipes that you’ll use every day 🙂

1 cup/140g sunflower seeds

1/2 cup 90g linseeds

1/2 cup 70g almonds

1 1/2 cups 150g gluten free oats

2 tbsp chia seeds

4 tbsp psyllium husks

1 tsp sea salt

1 tbsp maple syrup

3 tbsp coconut oil

Use a 500g or 1lb silicon loaf pan. If its not silicon then use a strip of parchment along the base to make removal easier later.

This can be made in the loaf tin/pan.

In a bowl (or the loaf pan)  mix the dry ingredients

Whisk the wet in a jug and then stir into the dry.

Allow to stand on the side for the minimum of 3 hours and up to 12.

Preheat the oven to Gas 4/ 180•C / 350•F

Bake for 20 minutes on the middle self (I had to bake mine for twice as long as I made additions and adaptations – so just bear that in mind)

Tip the half baked loaf onto a metal tray and put it back into the oven for another 40 minutes. Until the loaf starts to sound hollow when tapped.

It should totally be left to go cold before you slice it like the inventor says … But i couldn’t resist a warm slice with fresh sliced pear and a drizzle of tahini … I know, I’m so predictable!

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The adaptation on this loaf was 1 tbsp vanilla powder (make this by grinding a vanilla pod in a coffee grinder) 3 tbsp date syrup 3 tbsp of fennel seeds, 3 tbsp blueberries. 3 tbsp cranberries, 3 tbsp mulberries, 3 tbsp dried sour cherries, 3 tbsp golden raisins and I used hazelnuts

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The adaptation on this loaf was 1 tbsp sesame seeds 3 tbsp of caraway seeds, a cup of green olives, a cup of sun dried tomatoes 1 tbsp oregano.

 

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.

email me scarletrositafood@gmail.com

phone or text 0792 310 9170

Facebook http://www.facebook.com/ScarletRosita

https://twitter.com/ScarletRosita

https://www.instagram.com/scarletrosita/

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RAW! Banana Dream Bar

I like to think of this a bit of a life saver when you want something that feels substantial but is not going to be requiring a nap 10 minutes after eating.

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RAW! Banana Dream Bar

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For the Banana filling:
2 medium bananas
3/4 cup cashews
1/4 cup agave nectar
1/4 cup lemon juice
1/3 cup coconut oil
1 teaspoon vanilla
1/8 teaspoon sea salt

Cling film line a 1 lb loaf tin.

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Zest and juice that lime mmmmmm

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Gently melt the coconut oil.

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Now add all the topping ingredients to the processor and process until very smooth.

Pour the mixture onto the base and smooth it with the back of a spoon.
To cut them put them into the freezer for 30 minutes, take them out and whilst still in the pan cut them to size (if it has gone super hard just leave them out for 5 minutes)

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Now pop them back into the freezer for about 2 hours. These must be stored in the freezer.

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Really lovely and fresh.

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Custard Cream Biscuits (Gluten & Wheat Free, Dairy Free)

I am very lucky to have been able to stay with my partner for a long time without either of us actually having to kill the other. Which is a good thing generally, as I think that is illegal.

But the truth is that when you live with one person for that long there are more than one or two near misses (I am so near perfect that he is only ever delighted to find me still living and breathing each morning 😀 )

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Anyway beyond that – having been together for so long, you do notice things about eachother. For example, he knows that I love raspberries the best in Blighty, blackberries the best in Italy, but mostly I love eating apples. And I know that he could live on nothing other than Custard Cream Biscuits. It was Fathers Day (gee thanks Hallmark Cards) in England yesterday and I thought it would be lovely to make a few really nice fresh ones for him. Traditional but using the best ingredients that I can find and not adding in any weird stuff.

I do use Custard Powder, so have a look just to check that you can find a simple one. You only need to find one with Cornflour, Sugar, Vanilla, Salt and the colour Annatto. I’m not going to stress about Annatto. If you want to know more then read this http://foodreference.about.com/od/Food-Additives/a/What-Is-Annatto.htm But it is perfectly fine 🙂

If you want to avoid Custard Powder then make up your own simple version with 2/3 Cornflour + 1/3 sugar, a pinch of salt and a splash of vanilla extract.

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I also have a lovely girlie that cannot eat gluten, so I made these gluten free, so she could enjoy them too. As you can see from the look on her beautiful face – she thoroughly enjoyed them 🙂

I have to admit …. I snaffled a few myself 😀

Custard Creams

Makes about 10 lovely big biscuits

For the biscuits:
225g / 7 oz Gluten & Wheat Free plain flour blend
60g / 2 oz of custard powder
30g / 1 oz of icing sugar
210g/ 7 oz sunflower margarine (not the spreadable stuff) at room temperature and diced
1 egg lightly beaten to break it up
1/2 tsp vanilla paste
1/2 tsp sea salt

For the filling:
120g / 4oz sunflower margarine (not the spreadable stuff) at room temperature and diced
420g / 14oz icing sugar, sifted
6 tbsp custard powder

Sift together the flour, custard powder, icing sugar and sea salt and add into the bowl of a food processor with the margarine.
Start to run the machine on the 2:4 speed (half speed – whatever that is on your machine).
Through the feed tube add the egg and the vanilla.
Now turn the machine up and blitz for about 30 seconds.
It will look like a dry crumbly mixture.
Tip out onto a large piece of cling film. And press it so it all sticks together, cover and chill for about 10 minutes.

Line your baking trays with baking parchment.
Preheat your oven to 180˚C/350˚F/ Gas 4.

Gluten free pastries need a little of a different sort of loving care to wheaten pastry. But take your time and if you have any questions then just ask 😀

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Lightly flour the work surface with more gluten free flour blend.
Start by pressing the dough with your hand and encourage the edges to not split apart. Get it as close to 1cm thick as you can.

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Once you are there roll the dough to 1/2 cm thickness (or perhaps a little thick is good too).
Stamp out rounds with an 8cm round cutter – or a glass or a cup.
Or make really teeny ones and use an egg cup to make them – but keep them thick so you get a real Cartoonish looking final product.
I pressed another cutter (a heart shaped one) about 1/4 of the way through the top to make a nice finish, but there is no need, you can just prick over with a fork instead, or use the tip of a sharp knife to make smiley face perhaps 😀

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Place onto the baking trays.
As these contain no gluten there is absolutely no point in chilling them before baking – unless of course you are living in a very hot country and the fat has obviously started to melt in which case you can chill then for 10 minutes.
Otherwise – bang then into the oven and bake them for 10 minutes – until just beginning to colour around the edges, and when you touch the edge of the biscuit you can sense ‘firm’.
Leave these on the trays cool for 15 -20 minutes. Then transfer to a rack that can go into the fridge and firm up some more -these are super tender biscuits 🙂

For the filling, just tip all of the ingredients into the bowl of a stand mixer.
Beat for a good 10 minutes until smooth and fluffy, adding a bit of water if you think it needs it.
Get a good dessertspoonful and spread onto one of the cooled biscuits right up to the edge – do not try pressing the biscuits to spread the mixture – they will break 🙂

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And then top with another biscuits.

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Pop directly into expectant ‘Father’ and Daughter No2’s expectant mouths 🙂
If you need to store them then pop in a lidded container in the fridge.

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Blackberried, Fresh Pear & Frangipane Tart
 (Gluten & Wheat Free/ Dairy Free)

I am popping this one in as I found the photo as I was looking for an image that I could use for this blog. I am still without a camera, but hopefully in the next week or two I shall be able to get one.

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I grow both the berries and the apples in my garden and on the allotment (must do photos when I can). So for me this an autumn pud, but some of you are in your autumn now.

There is a reason why people call this a classic combination and that is because it it delicious.

I do use conference pears as they retain a good texture and flavour after poaching. And it is the Italian in me that loves nuts in a pud.

I hope you enjoy this.

I have to dash as I am off to the market today and the weather forecast is for sunshine (swoon). I love an English Summer 😀

Blackberried, Fresh Pear & Frangipane Tart
 (Gluten & Wheat Free/ Dairy Free)
3 firm pears
90g / 3 oz blackberries
Almond Filling


120g / 4 oz ground almonds

90 / 3oz potato or rice flour
150g / 5 oz caster sugar

120g / 4 oz sunflower margarine, room temperature

2 eggs
1 teaspoon almond extract
2 tsp vanilla
Icing (confectioners) sugar
1 tbsp bramble jelly or blackberry jam conserve – home made if you have it is so much nicer!
pastry case
240g / 8 oz Gluten Free Plain flour

30g / 1 oz icing sugar
60g / 2 oz caster sugar
1/4 tsp salt
120g / 4 oz sunflower margarine, cut into small pieces
1 egg + 1 egg white

Make up and chill the pastry.
Roll out and line the 23 cm loose based tart pan.
Line with paper and fill with beans. Bake for 25 minutes-ish 400˚F/200˚C/Gas 6. Set to one side.
Wash the berries.
Peel and quarter the pears and poach in simmering water for 5 minutes. Drain and cool.
For almond filling: Mix almonds, flour, sugar, margarine, eggs and extracts in the processor.
Turn the oven to 375˚F/190˚C/Gas 5.
Spread bramble jelly onto base of pastry then spread with almond filling.
Cut pears crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped.
Slide spatula under pears and arrange on the filling with narrow ends in centre.
Press the berries in and around the pears..
Bake until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart.
Sprinkle with icing sugar.

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Heaven Sent Hummus
 & Scarlet Rosita Fuls

What a weekend! Got robbed again – do I look loaded?

So just have to keep going hey, what else is there to do?

Also got the online shop ‘live’. And that has been well received.

In case you would like to join in on the chance to win a selection of goodies then go to the FB page
https://www.facebook.com/ScarletRosita
and ‘like’ it, then share the below status to your own page 🙂

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The draw is on the 24th May 🙂

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Then have a bowl of this, the most divinely creamy hummus and fuls you will have eaten

😀

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Heaven Sent Hummus

1 medium white onion
450g / 15 oz chickpeas 
30 ml / 1 fl oz freshly squeezed lemon juice
2 cloves garlic crushed through a garlic press
1/2 teaspoon sea salt
125 ml water or reserved chickpea cooking water
125 ml Olive oil

I suggest you use a can of chick peas but you are very welcome to use dried chickpeas if you can get hold of good dried ones. There are lots of very nasty dried chick peas that never seem to cook properly, so I leave that decision to you. But please note what I say. Not all dried chickpeas are born the same, do not feel that you have in any way cheated by using a can 🙂

To cook from dried: put the chickpeas in a large bowl and cover them with at least twice their volume of cold water and leave them to soak overnight. The next day, drain the water and, pop them in a medium saucepan, cover with fresh water and bring to a boil. Skim any foam that floats to the surface – otherwise it will boil over. Cook for 30 to 50 minutes, sometimes even longer, depending on freshness, to become tender. When cooked they will break up easily between your thumb and forefinger.

Peel the onion and cut into quarters, slather in olive oil, wrap in foil and roast in a hot oven for 20 minutes until it is tender and sweetly fragrant.

Scoop a cup of the cooking water and set to one side. Now drain the chickpeas and refresh in cold water to cool completely.

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Now if you have used the dried or canned chickpeas you will gently squeeze each pea to remove it’s skin. If you have chickens they will love these skins.

In a food processor, blend the chickpeas with the cooled , roasted onion and add in through the funnel the lemon juice, garlic, salt and olive oil and blend until pureed. Check the consistency (you’ll want it like a nice thick custard as over the next few hours, if left in the fridge, it will firm up nicely). If its too thick drizzle in some water or the reserved chickpea cooking water until you get the texture you want.

Pour it into a bowl and pop it in the fridge for at least an hour to allow the garlic to develop and the texture to firm a bit, but if you can’t hold off, then just grab a cracker.

Scarlet Rosita Fuls
1 Romano Red pepper
450g / 15 oz kidney beans 
30 ml / 1 fl oz balsamic vinegar
2 cloves garlic crushed through a garlic press
1/2 teaspoon sea salt
125 ml water or reserved cooking water
125 ml Olive oil
1 handful of fresh flat leafed parsley

Again I suggest you use a can of kidney beans but you are very welcome to use dried if you prefer.

To cook from dried: put the kidney beans in a large bowl and cover them with at least twice their volume of cold water and leave them to soak overnight. The next day, drain the water and, pop them in a medium saucepan, cover with fresh water and bring to a boil. Boil very ferociously for 2 -3 minutes, then lower the heat to a simmer and cook for 40 to 60 minutes, until they are nice and tender.

Wash the pepper and remove the green top and inner white seeds, slather in olive oil, wrap in foil and roast in a hot oven for 20 minutes until it is tender and sweetly fragrant. Allow to cool.

Drain the kidney beans and refresh in cold water to cool completely.

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In a food processor, blend the kidney beans with pepper and add in through the funnel the vinegar, garlic, salt and olive oil and blend until pureed. If its too thick drizzle in some water until you get the texture you want.

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You can add in a teaspoonful of Engervita B12 as it is essential for anyone following a Vegan diet to make sure they have a certain source to supplement this vitamin as it is not for sure that it will be eaten from natural yeasts etc.

‘Scarlet Rosita’s Utterly Delicious Date Slice’ Dairy Free, Vegan, Egg Free, No Added Nut, Gluten & Wheat Free

When I was expecting Daughter No1 I had a visit from Big Bro with my delightful Niece No4, who was 14 months old at the time. I made a tray of these as I thought they would be a nice treat we could all enjoy over a cuppa. Big Bro was talking about how my Niece No4 was going through a phase of not eating. Well you can probably guess what happened next. We had to restrain her from finishing the entire plateful. I was really pleased as Big Bro was anxious about her refusal to eat and I thought we had had a break through on that day ……However 2 days later I had a call from Big Bro, Sis In Law was none to pleased with the resulting multiple well filled nappies that were the inevitable result. (tee hee hee hee hee)

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I had a frantic phone call on Monday – Daughter No1 needs to come home from Uni for a few days……..Hurray!

And of course she started talking about the foods she has been dreaming about eating whilst she is home, and this is one of her all time favourites. She used to make these on a regular basis when she was at home. It is a nice straight forward recipe. The original recipe is from the fabulous Cranks recipe book (circa 1967 Soho London).

Their’s is a wholemeal recipe, delightfully typical of that time, but of course I have tweaked it and made it my own.

I do prefer mine, it has more complexity of flavour and I like it being Vegan and Gluten & Wheat Free as it is kinder to the digestion. But if you like you can use butter and wheat flour and ordinary oats, yours will have a slightly more unctuous quality and it will be a delight just the same.

Great for packing in a bag for when you are out and about too, especially in children’s packed lunches, just don’t let them eat too many in one go 😉

Scarlet Rosita’s Utterly Delicious Date Slice

90g / 3oz Muscavado Sugar
330g / 10oz Medjool Dates (or ordinary chopped are fine, but the Medjool are fabulous!)
60g / 2oz Lemon juice
60g / 2oz water
180g / 6oz Sunflower Margarine
330g / 10oz Self Raising Gluten & Wheat Free Flour
120g / 4oz Gluten Free Oats
1/2 teaspoon of sea salt (you can omit this if you are avoiding salt, it will only affect the taste not the chemistry)

Grind in a food processor the below for the topping
90g / 3oz Gluten Free Oats
60g / 2oz Cranberries
60g / 2oz Pumpkin seeds
30g / 1oz Chestnut flour
30g / 1oz Dried Figs

Parchment line a 15 cm x 15 cm tin. (of all the recipes, this is the most forgiving if you do not have a pan of this exact size and shape)
Set oven to 350˚F/180˚C/Gas 4.
Poach the dates in the lemon juice and water for a minute then beat with a wooden spoon until they are fully pulped.
Melt the margarine in a large pan over a medium heat and stir in all the first lot of dry ingredients.
Really work at getting it all coated.
Press 3/4 the mixture into the tray using a food bag over your hand.
Top with the date mixture.
Add the ground oats, fruit and seeds onto the remaining 1/4 of the oaty mix and use your hands to rub the mixture together, almost like making pastry.
Spoon this on top of the dates and then make an even spread of it over the top.
Now I suggest you cover it with a sheet of cling film and press firmly (without pushing the dates out the side!) You must do this as it will be crumbly but if you skip this it will just fall off the top of the slices.
Bin the cling film
Bake at gas 4 for 1 hour -1 hour and 15 minutes. It should just be turning golden and a delightful smell filling the kitchen.
Allow to cool for 30 minutes before dividing.
Allow to cool completely before lifting from the tin.

Yum

🙂

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Rose & Pineapple Layer Cake with Lucuma Frosting

I made this recipe up as I wanted to make a Vegan cake that was really full of bright flavours and I love the flavour of rose.

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Plus I had just had a fresh delivery of a few special ingredients so I wanted to add the Lucuma to something so that we could enjoy that new flavour too.

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Plus it looks like a crazy 6 year old girls fantasy first bake, which I love. I was a 6 year old girl that liked to climb trees, feed chickens and poke puddles with a stick, so this was all new to me 🙂

I hope you like it as much as we did.

Rose & Pineapple Layer Cake with Lucuma Frosting

240 g / 8 oz Sunflower margarine
420g / 14 oz Gluten Free Self Raising Flour
240 g / 8 oz Granulated sugar
120 ml / 4 fl oz Orange juice
60 ml / 2 fl oz Rose water
120 ml / 4 fl oz Beetroot juice
1 tsp Vanilla extract
1 tsp ground golden linseeds
200g / 7 oz Rose Jam

Grease and parchment line 2 x 23 cm cake tins.

Pre heat the oven to Gas 4/ 350˚F/180˚C.

Melt the margarine.

Sift together all the dry ingredients.

Whisk together all the wet ingredients.

Whisk all the wet into the dry ingredients

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Divide evenly between the two tins and smooth evenly into the tins.

Bake for 25 minutes. Swap their positions in the oven half way through the cooking time.

Cook on wire racks in the tin for 20 minutes. Then turn out and remove the parchment paper.

Cool completely.

Pineapple & Lucuma Frosting
1 pineapple
250 g / 8 oz sunflower margarine (at room temperature)
150g / 5 oz icing sugar
180 ml / 6 fl oz Agave Nectar
4 tbsp Lucuma Powder

Blend the Pineapple and stand it in a strainer to drain the juice (drink that, it is yummy)

Now pass it through the sieve to remove the largest fibres.

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In a stand mixer, beat the margarine until it is soft and smooth, add in the lucuma, icing sugar, agave nectar and enough of the pineapple to make a fluffy frosting.

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Spread over the two halves of the cooled cake

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Spread the top of one cake with the Rose jam.

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And sandwich them together.

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Melt 2 tbsp of the rose jam with the same amount of water and allow to boil. I strain this to get a rose syrup.

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I then scattered the top with dried pineapple cubes, a sprinkle of spirulina powder (like a pinch!) and then drizzled the syrup over it.

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Very good

Just eat it … yum

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.
😀