Valentines 2014

Mini Red Velvet Cakes!

This Mini Red velvet Cake (4.5'') is a rich red chocolate cake with a vanilla 'butter cream' and a drizzle of red velvet icing is perfect for your beloved!

All Deerly Beloved Bakery cakes can be made gluten free for you using Dove's Farm flours, and although we have a strict cross contamination policy, please bear in mind we do use gluten flour in our kitchen. All ingredients are local, seasonal, organic and fairtrade where possible and 100% cruelty free! They are freshly made to order, no cakes hanging round waiting to be sold here! They can either be collected from the bakery or delivered in the Norwich area for a £3 charge. Ordering can't be simpler! Email your order to deerlybelovedbakeryvegan@gmail.com and you can either pay by cheque or I can send a PayPal invoice to your email address. Once I have received your payment I will send you an email confirmation and your cakes will be freshly made, ready for you to collect or be delivered in the Norwich area.

4.5'' Red Velvet Cake £9. Gluten Free £11

Apple Rose Tarts! 

These gorgeous tarts are made with poached apple slices, shaped by hand into a rose, with a home made lemon curd filling in a golden pastry case!

All ingredients are local, seasonal, organic and fairtrade where possible and 100% cruelty free! They are freshly made to order, no cakes hanging round waiting to be sold here! They can either be collected from the bakery or delivered in the Norwich area for a £3 charge. Ordering can't be simpler! Email your order to deerlybelovedbakeryvegan@gmail.com and you can either pay by cheque or I can send a PayPal invoice to your email address. Once I have received your payment I will send you an email confirmation and your cakes will be freshly made, ready for you to collect or be delivered in the Norwich area.

Apple Rose Tarts £15 for 6

Valentine's Whoopie Pies!

Deerly Beloved Bakery's Valentines Whoopie pies are a box of 3 hand painted whoopie pies available in two flavours either Red Velvet Chocolate or Lemon and Rosewater!

Ordering can't be simpler! Email your order to deerlybelovedbakeryvegan@gmail.com and you can either pay by cheque or I can send a PayPal invoice to your email address. Once I have received your payment I will send you an email confirmation and your whoopie pies will be freshly made to be   and sent!

They can either be collected from the bakery, delivered in the Norwich area for a £3 charge or be sent by post 'recorded signed for' for £6.50

Box of 6 Available in Single or both flavours £12

Other Chocoholic Favourites! 

 Our Peanut Flutter Bars are one of our best sellers at our pop up events. With a layer of shortbread, a layer of crunchy and smooth peanut topped with chocolate, these make for a wicked but satisfying treat!

Box of 6 £12Available for collection or posted UK wide for £6.50 First class

Our most popular treat! Our Double Chocolate Brownie! Rich and gooey these brownies satisfy the biggest chocoholics!

Box of 6 £12Available for collection or can be posted UK wide for £5.50 1st class

Please Note:

Last date for Valentines posting of Whoopie Pies is Monday the 10th of February. Collections and deliveries are available up to Valentines Day the 14th of February. Orders are not confirmed until payment is received and if by paying by cheque it must be cleared before dispatch of goods. Thank you X

Isa Chandra Moskowitz Interview!

Last summer I was asked if I would like to review or interview the fabulous Isa Chandra Moskowitz for her up coming book 'Isa Does It'. As she is one of my all time favourite cooking idols, I jumped at the chance! 
So last September her book arrived at my door and I haven't stopped reading it since. It is amazing, full of inspirational recipes, hints and tips and has a grown up, more sophisticated feel to it. And in true Isa recipe style every recipe I have made from it works and gives great results!
I also ran a competition to give  away one of the books I was sent. The competition was to ask Isa a cooking question of your choice and the top 5 questions would go in my interview to Isa, and the top question won a copy of the recipe book! 
So here are the top 5 questions and a couple extra that I wanted to ask the lovely Isa! 

Jenny asks: What is your biggest achievement in your vegan career to date and what else would you like to achieve?

Isa: Probably creating a vegan mayo from scratch that I love even more than the jarred stuff. I'd like to create a melty cheese that I love. 

Liz asks: What has been your hardest non vegan food to make vegan, and how did you overcome it?

Isa:The aforementioned melty cheese. I'm still working on it! Honestly, if something doesn't work right after the first few times, I usually move on. Someone else will figure it out. 

Ellen asks: What is your favorite music to listen to while you are cooking and do you listen to different kinds of music while cooking different things?

Isa: I don't have a set kind of music that I listen to for any particular type of food. I usually just do Pandora since I don't have to think too much about it. I've got my Hall & Oates Pandora station to a pretty sweet place.  

Caroline asks: I first saw Isa on the online Post Punk Kitchen tv shows with Terry many moons ago. I would like to ask Isa if there are any future tv plans? It would be awesome so see her on our screens.

Isa: Thanks and yep, check out my new series, Make It Vegan! 

Danielle asks: Have you ever had any disasters when trying to make a vegan alternative ?

Isa: Yes, always!  The things I have done to lentils loaves and vegan omelettes are unpseakable. 

DBB: What are your memories of first becoming vegan and what inspired you too cook?

Isa: Having fun with friends in the kitchen, cooking everything in Tofu Cookery and Moosewood Cookbook, and eating lots of Chinese takeout. I started cooking because it was fun and there weren't too many vegan restaurants back then. 

DBB: What is your go to meal when you are busy?

Isa: Usually some kind of soup or stew with  lots of veggies, beans and grains. 

DBB: Your new book 'Isa Does It' is amazing! The photo's and recipes are fabulous and to me it seems to have a sophisticated and grown up feel to it while still being accessible to vegan cooks of all levels. What are your favourite recipes from the new book? and has writing this book been different from your other recipe books?

Isa: I can't pick a favorite! I love all the ones in the videos, though: the Meaty Beany Chili, Glam Chowder, Dragon Noodles, Enchilada Casserole. It was different writing this one because I feel like I've learned so much from writing recipes for the past decade, and I was able to apply all those lessons here.  

DBB: What meal or food brings back special memories for you and why?

Isa: Matzoh Ball Soup. It's just pure comfort for me and reminds me of being a kid and all the wonder that went along with it.  

DBB: Thanks so much Isa! You are my vegan food hero and it has been a total honour to be able to interview you! 

Isa: Thank you! 

Here is one of Isa's great mini cooking shows 'Make It Vegan!'

'Isa Does It' is available uk wide (please ask your local book shop to stock it if they don't have it, and support local!) of course you can also buy it online! It's priced around £20 

My Week According To My Camera!

I hope you all had a wonderful christmas! I got a wonderful new stand mixer from Kyle, and ate lots of yummy treats over the holiday! We hope you all have a wonderful new years and we hope 2014 is full of love, health and fun for you all! 
Thank you so much to everyone who has bought cakes from us and supported us again this year! Here's to 2014! XXX

A Very Busy Week According To My Camera!

So the last two weekends have been chocca-block with stalls including the Norwich Castle, Norwich Makers Market and Clutter City Yuletide weekend! And so concludes our stalls for another year! Thanks to everyone who has come and seen us and bought cakes! We will be back at an event near you in the new year! You can still buy cakes directly from us though, and this week I am going to be super busy making christmas treats for all the orders I have!
Our cakes will of course be available at Waterstones Cafe W, Biddy's Tea Room and St Benedicts Food Store if you need a quick cake fix over the holidays!

Christmas Competition!

We are running a little Christmas competition! Would you like to win some of our Girl Scout Samoas? Just share this status to your page and 'like' Our Deerly Beloved Bakery. (Vegan) page to enter! 2 lucky winners chosen at random will win a box of 6 Samoas! Competition ends next wednesday the 11th of December! Good luck! X
This is for UK residents only.


1) Lisa Bowles
2) Ann Marie Harrigan
3) Sally Anderson
4) Vegan Womble
5)Pixie Swift
6)Louise Fisher
7)Christine Calais
8) Sally Anderson
9) Rachel Jewel
10)Sara Maidens
11) Caroline Jones
12) Caroline Turner
13) Chloe Hale
14) Amy Gonzalez
15) Laura Gorsewind Goodfellow
16) Michelle Cannon
17) Brook Newton
18) Keri Ann Heritage
19) Cake Liberation Front

Competition is now closed Winners are Louise Fisher and Sally Anderson

My Week According To My Camera!

1) A lovely piece about the bakery and us winning the Norwich Eco Award in the Citizen Magazine! 
2) Cherry and Walnut Biscotti
3) Pecan Ginger Cake
4,5,6 &7) Our stall at The Makers Emporium!
8&9) Christmas arrives at the Deerly Beloved House! 

Some Christmas housekeeping updates for you all!

This friday the 6th we will be at the Curious Christmas Fair at Norwich Castle 5pm till 9pm
On Saturday 7th we will be running the cafe at Norwich Makers Market 11am till 4pm
On Sunday 8th we will have some of our cakes and bakes at the pop up Biddy's tea room at The Norwich Vintage Fair St Andrews Hall.
Saturday the 14th and 15th we will be having a stll at the Christmas Yuletide weekend at ClutterCity Norwich Arts Centre11-4pm both days!
We will then be baking orders up until 22nd and last collections from the bakery can be made on the 23rd. 
We can post orders anywhere in the uk up until 20th December recorded first class.
We will then have a mini Christmas holiday from 24th to the 28th! 

Beetroot Pasta with Slow Roasted Tomatoes and Vegan Feta.

I am so happy to be participating in the November 2013 Virtual Vegan Potluck! I had so much fun back in May when I joined in the feast with my Crème Brûlée! So when I heard about the November Potluck I couldn't wait!
This time around there was an optional challenge of using beetroot in your recipe. This common and under used vegetable has such a wonderful flavour and is so good for you that I am so happy it was named the challenge ingredient, and I cannot wait to see what other beetroot delights are in store from the other potluckers!
My recipe is for beetroot pasta with slow roasted tomatoes, lemony 'feta' and pine nuts and it is delicious! So lets get the mains of this potluck agoing!

Ingredients:

Pasta:
1 large Beetroot
2 Tbsp of Olive Oil
2 Cups of Pasta 00 Flour
1/4 Cup of Water

Feta:
250g (half a block) Firm Tofu
1 Tbsp of Olive Oil
2 Tbsp of Lemon Juice
Good Pinch of Sea Salt
Good Pinch of Black Pepper
1/2 tsp of Agave
1 Tbsp of Fresh Lemon Thyme

Extra ingredients:
2 Cups of Fresh Baby Plum Tomatoes
1/4 Cup of Pine Nuts

Wash and slice the large beetroot into quarters. Place in a saucepan of cold water and bring to the boil cook for 25 mins or until tender. Drain, allow to cool and then place in a food processor with the olive oil and blitz until smooth.
In a bowl add the pasta flour. Then add the beetroot puree to the bowl and slowly work the mixture until it becomes a dough. If it is a little dry add some of the water. It may not need any extra water so don't panic if it has come together into a shiny dough with out any extra liquid! Wrap in cling film and place in the fridge to rest for 30 mins.
Crumble the tofu into a bowl and add the lemon juice, salt, pepper, agave and lemon thyme. Mix to combine.
Place the tofu feta and the tomatoes into a roasting dish, drizzle with the olive oil and roast in the oven for 30 mins.
Dust your kitchen counter with pasta flour and then roll out your pasta with a rolling pin as thinly as you can. Using a sharp knife slice long strips of pasta and place each one over your rolling pin, or as I used a clean towel drier for 15mins. The weight of the pasta will help lengthen it and it will help it 'dry' slightly so you don't have thick or water logged bits of pasta once cooked!

In a frying pan gently toast some pine nuts on a medium heat and place to one side.
Bring a pan of water to the boil and add your pasta, this will take around 2 mins to cook. Drain the pasta and place on your plates. Remove your tomatoes and feta from the oven and gently place them over the pasta. Sprinkle over the pine nuts and a little extra fresh lemon thyme and olive oil. Serve immediately!

I hope you have enjoyed my recipe! Please give me a follow and a like on my bakery page Deerly Beloved Bakery!
Now click on the link to go forward to the wonderful Farmers Market Vegan for their wonderful main course!
If you would like to start the Potluck from the start, here is the official list of participants http://virtualveganpotluck.com/november-2013/

The Whole Geek

 Farmers Market Vegan