Norwich 1st Zine Fair

Today my beautiful husband had a stall at the 1st Norwich Zine Fair! We had to gather up our usual provisions for a stall day and Marks and Spencers is usually one of our go to places. We usually treat ourselves on a stall day, whether that be one of my cake stalls or one of Kyle's zine stalls, as sitting selling cakes or zines makes for quite rumbley tummies! Today we got a Soya Latte on the way into the city as it's turned so chilly, a focaccia for tea tonight from Pye Bakeries stall, a sticky bun, veg samosa, crisps and a smoothie from M&S, well you have to have some fruit goodness in there somewhere!

 Kyle set up his stall and we got busy making some posters for the event! We also ate the sticky buns and drank the coffee pretty quick too after carrying cakes to all the cafes I supply this morning!

 The resident kittee cat that was very sweet and decided to pose on the Birdcages piano for me!

There had to be a deer didn't there!

and talking of zines our lovely friend Natalie sent us that latest copy of her zine 'Shrieking Violet' in the post yesterday! You can find out more about Shrieking Violet here: http://theshriekingviolets.blogspot.co.uk/

You can find out about Kyle's comics here:

http://rhizomemagazine.tumblr.com/ 

http://gulagcomics.livejournal.com/ 

And Junkie Juice Comics an Art Collective Zine here: https://www.facebook.com/pages/JUNKIE-JUICE/505363812863679?fref=ts

Lemon and Blueberry Cheeze Cake

Okay so cheeze cake isn't exactly pastry, but I had to included this dish as it is truly delicious. So good, I thought I was eating a dairy one (or from what my memory remembers!) It is thick, rich and there is no baking involved! You just need a bit of time to let it set, and a processor! This can also be easily made into a gluten free cheeze cake by using gluten free flour such as cornflour to thicken the cream and gluten free biscuits for the base. 

Ingredients:

Base: 

Half a packet of Digestive Biscuits (around 250g)

1/3 Cup of melted Margarine

Filling: 

1 Tub of Toffutti Cream Cheese

1 Carton of coconut cream with the water drained

1/2 Cup of Icing Sugar

Juice and rind of 2 lemons

2/3 cup of plain white flour

1/3 Cup of fresh blueberries

Topping:

1 Cup of Blueberries

1/4 Cup of icing sugar

1 Tbsp of Water

In a food processor grind up the biscuits into fine crumbs. Melt the margarine and pour into the processor while it is still running. It should come together like damp sand. Line a 8'' circular springform tin. Pour the biscuit mixture into the tin and pat down hard to form an even base. Pop in the fridge. 

Next in the processor add the cream cheese, coconut cream (make sure to drain it of the coconut water) icing sugar, lemon and flour. Blitz until combined. Transfer this mix to a bowl and add the fresh blueberries and mix. Take the base from the fridge and spoon the cheeze mixture on top and spread it evenly over the base. Place back in the fridge. 

In a sauce pan add the blueberries icing sugar and water and bring to the boil. The blueberries will burst and let off their beautiful crimson colour. After 5 mins it should be cooked down and be a lovely glossy syrup. Remove the cheeze cake from the fridge and pour the syrup over in a swirly pattern. Return to the fridge and leave for 2-3 hours. 

Once chilled remove from the cake tin, cut into slices and serve. 

Fig Tarte Tatin

This is the first time I have used figs in a tarte tatin and they work wonderfully! The figs seem to take on the caramel flavour so well! It is not overly sweet either, and is best warm from the oven with a big spoonful of vanilla icecream!
 A lot of the time you will see Tarte Tatin made with a puff pastry base, but I wanted a more 'buttery' indulgent pastry so am doing a pastry which is somewhere between a shortcrust and a rough puff pastry that almost tastes like cake underneath all those caramel figgy juices, and it seems to work well and not go soggy!
I have wanted to make something yummy with figs for a while as A) I love them and B) my puppy Aggi's original name was Figroll when we got her, so this Tarte Tatin is dedicated to my little furbaby, and I think she approves!
When making this you are dealing with very hot caramel so please take care! Make sure you have a good pair of oven gloves too for when you turn the tart out onto a plate, as the caramel is boiling and runny when first taken out of the oven X

Ingredients:

4 Large Fresh Figs
1 Cup of Golden Sugar
1 Tbsp of Water
3 Cups of Plain Flour
1.5 Cups of Margarine frozen
1/4 Cup of Soya Milk

Tools:

10'' Flan Dish
Non-Stick Baking Paper
Sauce Pan
Rolling Pin

Line your flan dish with the baking paper making sure to take it up the sides of the flan dish too. Slice the figs length ways into thick slices (four slices per fruit) and lay in the bottom of the lined flan dish.
In a bowl add the flour. Take your frozen margarine and cut it into cubes and gently incorporate it into the flour. Some of it will  melt slightly to bring the pastry together and some will stay frozen to add lightness and 'butteryness' to the pastry. If the pastry is a little crumbly and not quite coming together add some of the soya milk bit by bit, until the pastry is formed. Wrap in baking paper and pop in the fridge while you make the caramel.
In a saucepan add the sugar and water and put on a medium to high heat. It will start to bubble and melt. When the sugar has dissolved watch carefully as it turns from an amber colour to finally start going a deeper dark gold. When this happens remove from the heat and carefully pour it all over the figs in the flan dish.
Remove the pastry from the fridge and lay it on top of the baking paper you used to wrap it with, you will roll it out on this paper which will help it not to stick and crumble as it is a very 'short' pastry! Using some more flour and a rolling pin, roll out the pastry to fit the 10'' dish. Lift the paper and the pastry over to the flan dish and slide the pastry over the caramel and figs. Tuck the edges all the way around the edge of the dish to seal in the caramel and figs.
Place in a 200c oven for 25 minutes until the pastry is golden and the caramel is bubbling slightly round the edge.
Remove from the oven and allow to sit for 5 mins while you get a plate and your oven gloves ready! Place the plate on the top of the flan dish. Then CAREFULLY flip it over so that the plate is now underneath and the flan dish on the top. Place on the kitchen work top and lift off the dish. Peel back the baking paper and your fig tarte tatin will be revealed!
Serve with vanilla icecream!

September Vegan Get Together

Every second tuesday of the month Deerly Beloved hosts a 'Vegan Get Together' where local vegans come together and share their homemade or shop bought treats. We talk about vegan issues, why we are vegan, local animal charities and vegan events and about baking and help each other learn new techniques, recipes or ingredients ideas, to help us with our baking. 

We also eat a huge amount of cake and drink lots of coffee and make new friends too! 

Tonight Alex from the lovely In Vegetables We Trust brought along some lovely Sourdough Cinnamon Whirls, the lovely Myerson family brought cake, and chips and dips and the fab Pete and Lucy brought some Chocolate Flapjack which was sooo good! It was such a cold, wet and windy night and I am so glad people came! I can't wait for next month! 

We also like to support a fantastic cause called 'The Peoples Picnic', which hands out donated food to the homeless and vulnerable people of Norwich. They rely totally on donations of food from the public so we always make sure to bake an extra cake for them when we have our 'get togethers'. They are always so grateful and happy to receive our offerings. If you would like to find out more about their fantastic work please click HERE

If you would like to join us at our 'Get Togethers' simply come along or email Kayleigh at deerlybelovedbakeryvegan@gmail.com

Photo by The Peoples Picnic

Photo by The Peoples Picnic

My Week According To My Camera!

1) Sunday roast with mini Yorkshire puddings.
2 & 3) Recipe's that are coming up this month! Can you guess what they are?
4) Aggi 'sharing' my lunch!
5) Lots of MoFo washing up!
6) Choc Mint Cake and Raspberry, Lemon and Almond Cake for my stall at the weekend.
7) Lemon and Golden Raspberry Tart recipe here
8) Chocolate and Coconut Snowball Cupcake available at Biddy's Tea Room
9) My stall at The Norfolk Food and Drink Festival
10) Busy day at the Food and Drink Festival! Can you spot us? photo by Norfolk Food and Drink Festival
11) A lovely little pic of us taken by The Norfolk Food and Drink Festival

Croque Madames

These are something I have wanted to make for a long time! Based on the french cheese and ham grilled sandwich, these yummy little bread cases filled with vegan sausage, tofu egg and cashew nut cream are perfect for breakfast, a lunch time treat or a picnic! There are a few components but are super easy to make!

Makes 12
Ingredients:

12 slices of fresh brown bread (you could use white)

Sausage mix:
1 packet of Granose sausage mix (hydrated following the packet instructions)
1/2 tsp of mixed herbs
Pinch of Salt

Tofu Egg:
1 packet of Nori Mu Tofu
1/2 tsp of Miso Paste
1/2 tsp of Mustard
1/2 tsp of Thyme
Juice of half a lemon
1/4 Cup of Nutritional Yeast Flakes
1 Tbsp of Potato flour or Egg Replacer
1/4 of a tsp of Turmeric
Pinch of Salt and Pepper

Cashew Nut Cheese:
1 Cup of Cashews (they are best soaked over night but you can do this with unsoaked cashews)
Juice of Half a Lemon
1/4 Cup of Nutritional Yeast
1/4 Cup of Olive Oil
Salt and Pepper
1/4 Cup of Water

Roll out the slices of bread using a rolling pin. Cut off the crusts and gently press and line a muffin tin with the slices.
Then with the hydrated sausage mix add the herbs and salt and mix well. Divide the sausage mix out evenly between each bread case and press down.
Next in a bowl lightly chop up the tofu with a fork. Next add the miso, mustard, thyme, lemon juice, nutritional yeast, potato flour and turmeric and gently mix to combine. Then add salt and pepper to taste. Layer this mix in the bread cases on top of the sausage mix. Place in the oven for 25 mins on 200c Keeping an eye on them the edges of the bread don't burn.
In a processor add the cashews, lemon, nutritional yeast, olive oil and salt and pepper and blitz. Slowly add the water a bit at a time until a spoon-able  paste forms. You don't want this overly runny.
Take the Croque Madams out of the oven and spoon in some of the cashew nut cheese. Return to the oven for 5 mins. Then serve!

Norfolk Food and Drink Festival

Yesterday I had a stall at the lovely Norfolk Food and Drink Festival and it was so much fun! There was such an amazing array of Norfolk made and grown produce. I met some lovely new people and ate some beautiful food! I am so sorry to the people who came to see us after 3pm and we had sold out! It was so busy and it was great to meet so many new customers and vegans who stumbled across us. It is always great to see peoples faces light up when they read we are vegan!
Thanks to the lovely Jane who organised the event and we can't wait for next year!