Quite literally everyone loves unicorns and rainbows, and they're clearly not going anywhere any time soon so I've put together my very own unicorn rainbow dairy free cookie recipe (catchy name I know). This is my second recipe which I've created from scratch, usually I'll refer to a baking book when I fancy baking so I'm really pleased with the results of my very own creation! I think these would make such a fun addition to a food table at a kids party, gifts for your best friends or just something fun to bake one afternoon. Plus these are suitable if you know someone on a dairy free diet! Who said vegans were boring?!
To make the vegan delicious rainbow unicorn cookies you'll need:
100g vegan butter/spread
100g caster sugar
1 teaspoon vanilla extract
1/2 teaspoon vegetable oil
150g self -raising flour
Three Vegan food colourings/gels
Vegan sprinkles
How to bake these vegan delicious rainbow unicorn cookies:
- Pre-heat the oven to 190c or Gas mark 5 and line your baking tray with grease proof paper.
- Measure the butter and sugar into a medium sized mixing bowl and beat until creamy. Add the vanilla extract and the vegetable oil until mixed well.
- Gradually mix in the flour and if you're finding it hard to mix, use your hands to make the dough come together. Then pop the bowl into the fridge for 15 minutes.
- Then separate the mixture into three different bowls and add a small amount of food colouring to each. You want to make sure you do not mix your colours at this point.
- Then using either your hands or a spoon mix the colour into your dough, do this to each of your bowls.
- Once the colour is mixed in, take a little bit of dough from each bowl and roll them together so it makes a ball, take enough for it to make one cookie. You should notice a marbling effect as the colours come together. Do this to all of of your mixture until you have none left.
- After they are all on your baking tray, add your sprinkles. Gently tap them into the dough, this helps them stick.
- Then put them into the oven for around 15 minutes.
- Once out of the oven leave the cookies to cool on the tray for 10 minutes.
- These cookies should last for up to a week in an airtight tin. Delicious!
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Everyone love cookies, especially when they're soft, chewy and full of chocolate. With so many people following a vegan and dairy free diet at the moment I had a go at testing my very own recipe and baking some of everyone's favourite cookie, the chocolate chip. This recipe is super simple and it takes no time at all to whip up a batch, so it's really handy to have if you have people coming over. I really hope you enjoy baking these and sharing with friends and family. P.S Don't forget to serve with the traditional glass of milk (almond or soy of course). I also have another exciting cookie recipe coming up which has been inspired by everyone's favourite mythical creature... any guesses what it could be?
To make the vegan chocolate chip cookies you'll need:
100g vegan butter/spread
100g caster sugar
1/2 teaspoon vanilla extract
1/2 teaspoon vegetable oil
150g self -raising flour
75g dark (vegan) chocolate cut up into small shards or you can use chocolate drops.
How to bake these delicious vegan chocolate chip cookies:
How to bake these delicious vegan chocolate chip cookies:
- Pre-heat the oven to 190c or Gas mark 5 and line your baking tray with grease proof paper.
- Measure the butter and sugar into a medium sized mixing bowl and beat until creamy. Add the vanilla extract and the vegetable oil until mixed well.
- Mix in the flour and add in the chocolate, if you're finding it hard to mix, use your hands to make the dough come together. Then pop the bowl into the fridge for 15 minutes.
- Spoon big teaspoons of the mixture onto your baking tray. This recipe should make around 8-9 big cookies or 20 smaller ones.
- Then put them into the oven for 15 minutes or until golden brown.
- Once out of the oven leave the cookies to cool on the tray for 10 minutes.
- These cookies should last for up to a week in an airtight tin but I doubt they'll last that long!
Whilst most of us are mourning the loss of The Great British Bake off from our Tuesday night evenings, I have a recipe that might just help us move on and prepare us for next year. Party rings are one of my all time favourite biscuits, but I was really shocked when I found out recently that they aren't vegetarian as they contain pork gelatine. So I took it upon myself to create my own version, these were really easy to make and they don't take too long to bake either.
For this recipe you will need:
1 & 1/2 cups of butter
2 cups of caster sugar
3 eggs
1 & 1/2 tablespoons of honey
5 cups of plain flour
2 teaspoons of baking powder
1 teaspoons of salt
For the icing:
Icing sugar
Icing sugar
Water
Food colouring (I went for pink & blue)
In a large mixing bowl cream the sugar and butter together, once mixed well together add the eggs and baking powder. Then stir in the flour and the sallt, mix the ingredients together until it makes a dough like mixture. The dough then needs to sit in the fridge for at least one hour to chill.
Pre-heat the oven to 200 degrees and take out the dough from the fridge, flour your surface and rolling pin and begin to roll it out. Take a medium sized circle cookie cutter and a smaller circle cutter ( I didn't have one of these I just used a cap from a piping bag) and cut out your shapes until you're left with a ring. Lay the rings onto a baking tray lined with greaseproof paper and put into the oven for 8-10 minutes.
Once baked they need to cool before they're iced. For my icing I made the measurements up myself but I added smaller amounts of water to the icing sugar until I was happy with the consistency. It's really important not to add too much water otherwise you'll end up having to use lots of icing sugar to thicken it up again.
When decorating the biscuits I chose one colour to be my base and the other colour will be used for the stripes. Put your base icing on first and let it set for a around 10/20 seconds and using another spoon drizzle the other colour on top, so it creates the striped effect. Once you've done this to all your biscuits let it set in the fridge for a few hours and then they're ready to eat!
I have been a huge fan of Tim Walker's work for a good few
years now, it all started when I choose to explore the theme of fantasy for my
A level photography. So when I saw that Somerset House were hosting an
exhibition of his work I knew I had to go. The exhibition is amazing, it
combines props, photographs and words beautifully to show the audience a real insight to
him and how he goes about producing his work. I've never been to an exhibition
where I have felt like I am part of one of the artist's photographs. The
exhibition is free and is on right up until the 27th January so you have ages
to go and see it, but I recommend you go sooner rather than later as you really
do not want to miss out!
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After the amazing exhibition we headed to Soho for out first trip to the lovely Breakfast Club cafe , I had the veggie all American Pancakes which had pancakes
(obviously), eggs, veggie sausage, mushrooms, home-style fried potatoes and
maple syrup (see photo below). It was my first time having eggs for ages and I
was pleasantly surprised that I didn't hate them as much as I thought I would.
My boyfriend went for the Half Monty which had Bacon, sausage, eggs, beans,
tomato and toasted multigrain bloomer. There were so many things on the menu I
wanted to try; I definitely will have to be take a trip there again. As a
vegetarian there are plenty of things to choose from, the next two on my list are the breakfast burrito and
the fantastically named "when Halloumi met Salad wrap", I highly recommend this place!
I took a trip to my local library and picked up Jenny Colgan's latest book, "Welcome to Rosie Hopkins' Sweet Shop of Dreams." Which is a perfect girly summer read and really is brightening up this dull weather. However whilst the book is a lovely and relaxing read it also has an added bonus, it contains recipes for sweets! So when I found a recipe for marshmallows I just had to make them!
For this recipe you will need
- 9 sheets of leaf gelatine or pectin if you're a veggie like me
- 16oz caster sugar
- 1tbsp liquid glucose (this is optional, I didn't use it)
- 7 fl oz white
- 2 large egg whites or 2 & half medium egg whites
- 1 tsp vanilla extracts
- food colouring of your choice (again this is optional)
- icing sugar
- cornflour
- Lightly oil your baking tray you need a deep dish one about 12 X 9 inches, then dust it with cornflour and icing sugar
- Soak the gelatine or pectin in 5 fl oz of cold water
- Put the sugar, glucose and water into a heavy-based pan. Bring this to a boil, stir to prevent it from crystallising and carrying on doing so for around 12-15 minutes. If you have a sugar thermometer check this up until it reaches 260 Fahrenheit or 127 Celsius if not just make sure you've let it boil for this time and the mixture is very bubbly.
- Then add/stir the gelatine or pectin along with the water it was soaking in and take off the heat.
- Whisk the egg whites until stiff whilst pouring in the sugar mixture, please be careful when doing this as it is extremely hot I'd advise having someone with you to help!
- Add vanilla extract and food colouring ( I chose the conventional marshmallow pink) and continue to mixture for 10 minutes until the mixture can hold its shape.
- Pour this mixture into your tin, level and leave for 2 hours.
- Dust a work surface or board with cornflour and icing sugar
- Loosen the marshmallow around the sides of the trays and turn it out onto your floured surface.
- Then cut your marshmallows into squares or if you have any interesting shaped cutters you can use those.
- Roll your shapes in the flour mixture so they no longer feel tacky and leave to dry out for a few more hours or even better over night!
There you have your very own home made marshmallows! This was my first time making marshmallows and I think they turned out surprisingly well. I can't wait to make Ruth Clemens ( click here for her amazing blog ) raspberry sherbet marshmallows, using citric acid and raspberry purée!
I made one of my favourite meals the other day for my family and I thought I would share it with you. It's so tasty, has lots of vegetables in, so will definitely count as one of your 5 a day and luckily is not too expensive to make!
You will need:
How to make...
(Just before being put into the oven)
You will need:
( This recipe will Serve 4)
- 1 Aubergine
- 1 courgette
- 2 large tomatoes
- 1 tablespoon of olive oil
- 4 medium/large mushrooms
- Half a large red onion
- A couple of handfuls of spinach
- Mozzarella ball
- Sieved tomato passata
- Wholegrain or any other type of fusilli/pasta you like
- My secret ingredient... 1 & half table spoons of green pesto
How to make...
- To start prepare all of your vegetables as this will save you loads of time during the process and will help you feel more organised, another tip is just before you start cooking turn on your hob and boil some water in the kettle, to speed up the time of cooking the pasta!
- Pre-heat your oven to 200 degrees
- Add some of olive oil to a pan and then add your chopped aubergine and courgette and let this soften for around 5 minutes
- During this time put your saucepan on the hob and add your pasta and boiling water and occasionally stir the pasta to stop it from sticking (in total let your pasta for around 10-13 minutes)
- After you've let you aubergine and courgette cook for 5 minutes, add your finely chopped or diced red onion to the pan along with your quartered mushrooms let this cook for another 5 minutes
- During this add your 2 large tomatoes chop these into eights
- Add your passata and pesto and mix into your vegetables, then add your spinach and let simmer for around a minute
- Take your pasta off the hob and drain all the water, mix your chunky vegetable sauce in with the pasta in a large dish (make sure its oven proof) and slice up your mozzarella into thin to medium slices and lay on top of your pasta
- Bake this for around 7 minutes to make sure all your vegetables have cooked properly and your cheese has melted
- Take out of the oven,serve and enjoy!
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