Pink Grapefruit Drizzle Buns (Vegan)

I love food!

I have worked as a chef for 31 years, for 6 years before that I was obsessed with cooking and for 8 years before that I’d help my Mumma in the kitchen and for 2 before that I just liked eating.

And I like my food to be delicious – that’s it. I will happily enjoy and appreciate whatever as long as care and a little love has gone into it.

I now have a little stall on a market in London and I used to work in a vegetarian restaurant where I made lots of Vegan food. Sometimes it would be hard to coax the Vegetarians to try the Vegan food – so on my stall it can be really hard to have people try the Vegan food. And I know why that is – because sometimes it’s too hard core, too much about the Ethics and the actual taste is by-the-by.

I want everyone to be open to trying all food. It’s fun to have a sneaky peek at what we are eating and have a rethink. So let’s have great food as the shining light that gets people interested.

By the way I have read some great blogs on here:
http://wordpress.com/#!/read/blog/id/41474188/ great work
http://wordpress.com/#!/read/blog/id/46411464/ lovely stuff

So, back to the point of this ramble … the cakes … sometimes they just are sweet 😦

This is a recipe that will blow your socks off. Really bright and fresh, still sweet but lots of other flavour too.

😀

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Try it, I really hope you like it.

Pink Grapefruit Drizzle Buns
makes 12 buns
300g /10 oz Self-Raising Flour
120g /4 oz G&W Free Self-Raising Flour
300g / 10 oz Caster Sugar
zest of 1 pink grapefruit
180ml / 6 fl oz Sunflower Oil
300ml / 14 fl oz liquid – use all the juice from the pink grapefruit (bar 12 teaspoons for the glaze) and make up the measure with water
150g / 5 oz Icing sugar

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Pre-heat the oven to 375˚F/ 190℃/ Gas mark 5

Either grease and flour 12 pudding moulds (which I prefer) or line a 12 hole muffin tray with paper cases.

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Zest and juice your lovely, fat grapefruit.

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Put the flour, sugar and grapefruit zest in a bowl and mix well.

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Mix the water, juice and oil together in a jug

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( I always add in the pinky fleshy parts into the batter too, they make a nice zesty, juicy, occasional texture)

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And then add to the dry mixture.

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Stirring the mixture well

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Until fully combined.

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Use an ice-cream scoop or a tablespoon to evenly divide the mixture between the prepared moulds.

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Bake for 30 minutes, until golden and cooked in the centre.

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Once the buns are cooked, take them out of the oven and pierce with a cocktail stick all over the top.

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Mix the icing sugar & remaining grapefruit juice together until smooth & pour a teaspoon at a time over the top of the cakes, or use a brush to repeatedly brush the cakes – while they are still hot.

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Leave them to cool fully.

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That’s it – job done, a Vegan cake that is bright with mouth watering flavours.
Simple and lovely!

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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

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Millet and Mushroom Loaf (Vegan, Gluten & Wheat Free)

Inspired by Cranks, Millet & Vegetable Gratinee but this is Vegan, gluten and wheat free and can be made with no addd fat)

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Millet and Mushroom Loaf (Vegan, Gluten & Wheat Free)

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4 oz Millet
500ml / 1 pt vegetable stock
1 tbsp sunflower oil
2 leeks
4 stalks of celery
1 large carrot
8 oz mushroom
1 sweet potato
1 tsp sage
1 tbsp tarragon
1 tsp parsley
1 lemon, zest and juice

Dry-roast the millet briefly in a heavy-bottomed pan until there is a slightly toasted smell to it, add enough water to cover it and add pinch of sea salt.
Cover and bring to a boil.
Simmer over a medium heat for 30-35 minutes. Drain, run some cold water through it and set it to one side.

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Chop the leeks, carrot, potato and celery finely.
Sauté them in the oil until they soften and start to brown.

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Slice the mushrooms and saute them separately so they can take on a nice brown colour.

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Add in the lemon and herbs.

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Blitz the millet and and the vegetables together to make a softish dough.

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Taste and adjust seasoning.

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Line a loaf tin with parchment paper and spray or brush with a little oil. Fill the tins.

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Bake at 350 for about 20 minutes or put in microwave for about 2 minutes.

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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