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

Deerly Beloved Bakery Christmas Collection 2013

You can now order your Christmas Goodies! Ready for collection up to Christmas! Just let us know what you would like and the date you would like to collect! Once we have your order and information we can send you out a paypal invoice or you can pay by cheque (please note there must be sufficient time to allow your cheque to clear before we will complete your order) We also deliver in the Norwich area or we can post some items to your door, just enquire for postage prices! Just email deerlybelovedbakeryvegan@gmail.com or call 07768762998

Chocolate, Orange and Almond Christmas Wreath £15
You can pre-order by email deerlybelovedbakeryvegan@gmail.com or call 07768762998 to order yours and arrange to collect! Delivery is also available in the Norwich area, Please enquire for delivery costs.

Pumpkin chai honeycomb cupcake, Coconut chocolate snowball cupcake, S'mores Chocolate, biscuit and marshmallow cupcake. Box of 6 £15 
You can pre-order by email deerlybelovedbakeryvegan@gmail.com or call 07768762998 to order yours and arrange to collect! 

Available to order! The Deerly Beloved Bakery Certosino Christmas cake is an Italian cake filled with pine nuts, chopped dark chocolate, whole almonds, fennel, cardamom, cinnamon, unsulphured glace cherries, candied peel, apples, raisins and a little tipple of apple calvados! All bejewelled with nuts, glace fruits and apricot glaze! Beautifully packaged with a bow. Available in two sizes 10" cake will be £30 the miniature 4.5" cake will be £8. Also available in Gluten Free! 10'' £35, 4.5'' £10! You can pre-order by email deerlybelovedbakeryvegan@gmail.com or call 07768762998 to order yours and arrange to collect! X

Ginger and Pecan Ganache Cake. A moist pecan and ginger sponge with gingerbread icing and rich chocolate ganache!
4.5'' Two Layer Mini Cake £10 GF £11
8'' One Layer Cake £20. Two Layers with Vegan Buttercream £29 GF add £5
10'' 1 Layer £25. Two Layers Sandwiched with Vegan Buttercream £35. GF add £5
4.5'' Serves 2. 8'' Serves 10. 10'' Serves 16. 
You can pre-order by email deerlybelovedbakeryvegan@gmail.com or call 07768762998 to order yours and arrange to collect! X

Gingerbread Cake. A moist pecan and ginger sponge with gingerbread icing with gingerbread bird biscuits!
4.5'' Two Layer Mini Cake £10 GF £11
8'' One Layer Cake £20. Two Layers with Vegan Buttercream £29 GF add £5
10'' 1 Layer £25. Two Layers Sandwiched with Vegan Buttercream £35. GF add £5
4.5'' Serves 2. 8'' Serves 10. 10'' Serves 16. 
You can pre-order by email deerlybelovedbakeryvegan@gmail.com or call 07768762998 to order yours and arrange to collect! X

Chocolate Mint Marble Cake. A rich chocolate and green mint colour marble sponge with mint buttercream topped with melted chocolate and candied mint leaves.
4.5'' Two Layer Mini Cake £10 GF £11
8'' One Layer Cake £20. Two Layers with Vegan Buttercream £29 GF add £5
10'' 1 Layer £25. Two Layers Sandwiched with Vegan Buttercream £35. GF add £5
4.5'' Serves 2. 8'' Serves 10. 10'' Serves 16.
You can pre-order by email deerlybelovedbakeryvegan@gmail.com or call 07768762998 to order yours and arrange to collect! 

Girl Scout Coconut Rings! Box of 6 for £12
You can pre-order by email deerlybelovedbakeryvegan@gmail.com or call 07768762998 to order yours and arrange to collect! This item is also available for postage in the UK please email for P+P costs

Almond and Chocolate Biscotti Box of 6 for £12
You can pre-order by email deerlybelovedbakeryvegan@gmail.com or call 07768762998 to order yours and arrange to collect! ! This item is also available for postage in the UK please email for P+P costs

Stollen Bread! £16 
This Stolen Bread is enriched with sultanas, cherries, candied orange, cinnamon, and chopped apple before being wrapped around two lots of almond marzipan instead of the traditional one! Feeds 10 -12 people Available to order now! deerlybelovedbakeryvegan@gmail.com

Christmas chocolate collection £7 for a box of 6

Peppermint fondant chocolate drizzle snowflake: A rich Peppermint Fondant covered in 65% Cocoa Chocolate to form a beautiful snowflake'

Honeycomb Heart: Tiny honeycomb crumble set in 65% Chocolate heart (this tastes like an indulgent malteser)!!!!

Mulled Wine and Pistachio Truffle: This rich truffle is made with a non alcoholic mulled wine with orange peel and then rolled in crushed pistachio nuts.
Presented in a box with a festive bow.
You can pre-order by email deerlybelovedbakeryvegan@gmail.com or call 07768762998 to order yours and arrange to collect! This item is also available for postage in the UK please email for P+P costs

My Week According To My Camera

1) Red Potato and Red Onion Gratin
2) Victoria Sponge I made for a photo shoot for a magazine.
3) Chocolate and Almond Biscotti
4) Choc Mint Cupcakes with Candied Mint Leaves
5) Lemon, Raspberry and Almond Cake available at Waterstones Cafe W
6) My new jumper!