Sunday, 27 March 2011

Apple, plum and blackberry galette.

Today is sunday, and sundays should still be special even for a vegan.
We may not have a gut busting roast chicken or hairy beast to carve (who would want to eat that anyway!)  but we can still have a decent roast with maybe a chestnut pie, a classic nut roast, or for a lazier day, some good quality 'fake' sausages. (Redwood are my favourite) I will always remember the day when plating up a roast with veggie haggis and sausages, my boyfriend happily exclaimed, 'Wow this is the first roast of our relationship, and it has two kinds of fake meat'!
However you like your roast, it is great to finish it with a nice desert which will either make you sooo sleepy you drift off infront of a nice sunday afternoon film, or give you that extra energy (and incentive) to go on a nice long walk.

This is what I came up with this afternoon... an apple, plum and blackberry galette. Yummm!



2 medium sized apples sliced. (I used gala apples.)
2  medium plums sliced
1 cup of blackberries
1 tbsp of demerara sugar
Splash of good vanilla extract
1 tbsp water


3 cups of white plain flour
1 1/2 cups of vegan margarine
1/2 cup of raw cane sugar
splash of soya milk

In a frying pan add the sliced apples plums, and blackberries. The fruit should be sliced quite thick so that they hold their shape and don't turn into a puree. Add the sugar, vanilla and water. The water is just to get the fruit sweating, they will throw off alot of their own liquid so don't worry that they will stick. Cook until soft and bubbling. While this is happening make your pastry.
In a bowl place the flour and margarine, work with your fingers and thumbs to make a sandy consistancy. Add the sugar and stir. Then little by little add splashes of soya milk until it comes together as a dough. Transfer the dough onto some non-stick baking parchment and roll out into a large disk. Place the fruit mixture into the middle of the disk and pull the edges up to create a volcano looking galette! Glaze with a little extre soya milk and the place in an oven at 180c for 20 to 30 minutes.

Wednesday, 16 March 2011

My kinda Calzone or stuffed bread creation recipe!

So last Thursday I had the tribe (my family) coming over for lunch, and I needed to come up with something quick that they would enjoy and that was filling. As I was laying in bed thinking of all the washing and sweeping (yes I sweep) I had to get done before they arrived, I came up with an idea for some kind of bready, calzone, pepper creation. Bread you say? Quick? Bread is actually quick to make, it's the proving and rising that takes the time. So I got dressed and ready and headed to the kitchen. If I got the bread dough made first, it could be rising on a sunny window while I cleaned! So hear it is....

2 Tablespoons of dried yeast
A good pinch of salt
Half a teaspoon of sugar
3 cups of  plain flour
Half a cup of olive oil
Half a cup of warm not hot water

Glug of olive oil
1 Red onion sliced into half moons
1 Red pepper sliced into half moons
Pinch of salt
Pinch of black pepper
and a small handfull of sage, chopped

In a bowl mix the yeast with the sugar, oil and warm water. This will activate the yeast. Then add the flour. Each bag of flour is different depending on age, crop and gluten content, so the dough mix maybe a little wet and sticky (add more flour) or too dry (add some more water). Give it a good mix with a wooden spoon and when it looks like it's coming together, remove any rings from your fingers and get your hands in! Flour your surface and start giving the dough a good knead. 5 - 10 mins should do.
Then grease your bowl and pop the dough back in the bowl and leave to rise. I left mine about 2 hours.

When it has doubled in size, pre heat your oven to 180c. Then start frying your red pepper and onion in a pan with the olive oil, salt and pepper. When they are coloured add the sage and cook for a couple of minutes to release the oils from the herb leaves.

Line a baking tray with grease proof paper and pop the dough into the centre of the tray and spread it out with your fingers to form a large circle. Place the onion and pepper mixture into the middle of the dough and slowly turn the edges to the middle to encase the pepper mix inside the dough circle. Then when it is sealed, flip the whole thing over so the join is underneath the dough dome and so you are left with a smooth top. Place in the oven for around 30 minutes, but keep an eye on it!
Serve with salad or just as it is!

A hush came over the tribe as they ate, which I took as a good sign.

Wednesday, 9 March 2011

My lentil and red pepper moussaka recipe in The Shrieking Violets blog and magazine.

Here are the links to a recipe I wrote for my friend Natalie's wonderful blog and magazine The Shrieking Violet. Not only does Natalie create a blog and magazine, she is also a musician (her band is also called the Shrieking Violets), and is also great at telling you the history of what seems to be every building in Manchester!                        

My baking back catalogue.

Here are some pictures of the cakes, pastries, cupcakes, breads and other sweet vegan treats I have made over the last year or so. I hope to share some of the recipes with you over the next few weeks, altho some of them I have made up as I went along in my 'hmmm what can I use instead of cream cheese?'' mind!
Neopolitan cake
hazelnut fudge dreamies
black strap ginger snaps
cinnamon whirls
cinnamon whirls
mini chocolate orange whoopie pies
mini chocolate orange whoopie pies
cinnamon truffles
chocolate spiced pear cake
giant chocolate button cookies
tomato and sage scones
tomato and sage scones
olive pull apart rolls
olive pull apart rolls
bannofee pie
oaty choc chip cookies
vanilla cupcakes forAunty Nannas grand opening
Vanilla cupcakes for Aunty Nanna's grand opening.

Vanilla cupcakes from Aunty Nanna's grand opening.
 You feeling hungry yet?

Tuesday, 8 March 2011

Adventures from a vegan kitchen.

Welcome to my blog Deerly Beloved Bakery! My name is Kayleigh. That's me in the picture with some of my vegan delights! I hope this blog will be a way for me to keep a diary of all the vegan cooking I do in my tiny kitchen. I hope to track the new recipes I come up with, and the tried and tested recipes the vegan cooks that I find inspirational have already perfected. I hope it will inspire you to cook vegan too. If you are a die hard vegan or making the transition, I hope you find delicious things on here that you would like to give a whirl! If there is a recipe that you would like me to come up with, or something that you can't live without and would like a substitute for, then get in touch!