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.
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.
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
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.
Zest and juice your lovely, fat grapefruit.
Put the flour, sugar and grapefruit zest in a bowl and mix well.
Mix the water, juice and oil together in a jug
( I always add in the pinky fleshy parts into the batter too, they make a nice zesty, juicy, occasional texture)
And then add to the dry mixture.
Stirring the mixture well
Until fully combined.
Use an ice-cream scoop or a tablespoon to evenly divide the mixture between the prepared moulds.
Bake for 30 minutes, until golden and cooked in the centre.
Once the buns are cooked, take them out of the oven and pierce with a cocktail stick all over the top.
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.
Leave them to cool fully.
That’s it – job done, a Vegan cake that is bright with mouth watering flavours.
Simple and lovely!
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.
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