Friday, 19 September 2014

Coming Up this Month!


The next couple of weeks are super busy here at Deerly Beloved! 
On sunday we are running the cafe at The Castle Acre Art and Craft Autumn Fair. We will have cakes and savouries so why not come and join us for a brew!

Then next friday the 26th of September we will be at the UEA Media Day with a stall selling all our yummy cake and bakes and a few samples too. We will be there chatting to people about how we have used social media, blogging and vlogging to grow our business and to spread the vegan message. There will be loads of other bloggers, small businesses and local media there so make sure you get down to the LCR to check it out!

Then the next day on Saturday the 27th of September we will be at Norwich Farm Share's open day! We will have a stall selling our cakes and bakes in the lovely setting of the vegetable farm. There will be a seed swap, nature walks, music and even Bob Flowerdew will be there! 




Wednesday, 17 September 2014

Hot Miso Soup with Shiitake, Buna-Shimeji and Eryngii Mushrooms.



This soup is soooo delicious. The rich earthy mushrooms, warm chilli and nourishing miso make this the queen of soups in my house. You can use noodles in this but I used Orzo pasta which is the same size as rice, cooks in 10 mins and gives a lovely thickness to the soup. It's also amazingly good for you and if you start adding this soup to your diet it will help boost your immune system against the autumnal chills that are just around the corner.

2 Tbsp of Sesame Oil
2 Spring Onions, chopped into small ovals
2 Cloves of Garlic, finely chopped
Half a Red Chilli, finely chopped
5 Cups of Water
1 Cup of Orzo Pasta
1 Cup (100g) Pack of Asparagus or Green Beans
1 Pack of fresh exotic mushrooms including Shiitake and Eryngii. (available from most supermarkets)
2 Tbsp of Miso
1 Tsp of Mixed Herbs
Pinch of Black Pepper

In a stockpot gently fry the spring onion, garlic and chilli. You just want to release the flavours, you don't want them to brown. Then add the water and pasta and bring to the boil. Boil for 8 mins.
Next chop the asparagus/beans and mushrooms into bite sized pieces. Add to the pot.
Cook for another 4 mins. Then take off the heat and add the miso, herbs and black pepper.
Check the seasoning. Does it need more miso? More pepper or maybe a dash of agave if it's too salty?
Once you are happy with the seasoning serve in warm bowls.



Tuesday, 16 September 2014

My Week According To My Camera!







1) Hello little friend!
2) Beautiful flowers from my friend Julia
3) Handpainting our whoopie pies
4&5) Lemon Meringue Pie Recipe! To watch the recipe click here!
6) My sister enjoying said Lemon Meringue!

Monday, 15 September 2014

Lemon Meringue Pie Video!



If you can't see the above video please click here!


Here is our recipe for Lemon Meringue Pie!

Pastry Case:
2 Cups Plain Flour 
1 Cup of Pure Margarine
1/2 Cup of Icing Sugar
Enough Soya Milk to combine

Lemon Curd:
Juice of 5 Lemons
1/4 Cup of Corn Flour
1 Cup Sugar
2 Cups of Soya Milk

Meringue
6 Tbsp of No Egg Replacer
1/4 tsp of Bicarbonate of Soda
2/3 Cup of Ice Cold Water
1/2 Cup sugar
1 packet of Vege Gel

In a bowl mix the flour and margarine with the icing sugar and rub between your fingers to make 'breadcrumbs' add a splash of soya milk to the pastry to bring it together. 
Roll into a ball, wrap in clingfilm and rest it in the fridge for half an hour. 
Roll out with a roling pin and line an 8'' pie tin with the pastry. Prick the base all over with a fork. Pop into an oven at 200c for 25mins until golden.
Next make the curd. In a saucepan mix the lemon juice, cornflour, soya milk and sugar together and stir vigerously over a medium heat until thickened. Spoon the lemon curd into the baked pastry case. Next in a stand mixer, mix the no egg, bicarb and a third of the cold water at the highest speed. Slowly add the sugar and water a bit at a time until it is all incorporated and the meringue froths up. Mix at high speed for a further 3 mins. Then add the vege gel. Continue to mix the meringue at high speed for a further few minutes until glossy firm peaks form.
Spoon over the lemon curd and then bake in a cool oven 100c for 20 mins until firm. 

Thursday, 11 September 2014

Equinox Kombucha



A month a go I was asked to sample some delicious organic Kombucha from Equinox Kombucha who are based in Hebden Bridge.
I actually first tried Equinox Kombucha this time last year while on my honeymoon in Hebden Bridge, so was so pleased to try some again!

Kombucha is a fizzy sweet tea which is bursting with good bacteria and yeasts from the fermentation process it goes through. As it ferments it creates a Scoby which eats the added sugar, so doesn't have the negative effects of other sugary beverages!
It is also full of B vitamins, vitamin c and all the great antioxidants from the tea itself.

When they arrived I was so excited. They were packaged so nicely and I got 5 bottles! 2 of the Original Flavour and 1 each of the other flavours.
So after trying each one here is what I think of these yummy beverages!

Original: Chun Me Tea a light fizzy kombucha with a great refreshing zing!

Ginger: One of my favourites! I love ginger beer and this is a super healthy version! Very, very fizzy with a hit of fiery ginger. Lovely!

Wild Berry: Gorgeous and fruity. Slightly sweeter than the others but delicious.

Raspberry and Elderflower: My husband chose to drink this one but I did nick a little and it was wonderful. This was probably my favourite but I am a sucker for anything elderflower. Light and fruity with a sharpness from the raspberry. Very refreshing.

To find out more about Equinox Kombucha go to:
 www.equinoxkombucha.com
 www.facebook.com/equinoxkombucha


Wednesday, 10 September 2014

My Bitter Sweet, Corn Fritters.




This recipe is very dear to my heart. It is one of my most treasured memories of my dad who passed away suddenly when I was 11 back in 1997.
Cooking was a constant love that we shared.
Even though he actually never really cooked, we had a shared love of watching cooking programmes together.
We would watch Delia Smith, Ready Steady Cook and Can't Cook Wont Cook together every day, but our absolute favourite was Light Lunch hosted by Mel and Sue. He even sent off for their autograph for me. I know he would have loved watching them present The Great British Bake Off and all the other wonderful cooking shows that are on these days.


Most of our lunches together would be peanut butter sandwiches, lemon curd sandwiches or another fond memory I have is the day we had tomato soup and a veggie pasty with him eating the soup from the saucepan!
One day he saw these sweet corn fritters made on Ready Steady cook and he decided to make them for me. They were so delicious and now every time I make them I think of him.



Ingredients:

2 Cups of Plain Flour
1 Cup of Soya Milk
1 tsp of Baking Powder
Pinch of Salt
Pinch of Black Pepper
1/2 tsp of Dried Mixed Herbs
1 Cup of Sweet Corn
Sunflower Oil to fry

Mix the flour, baking powder and the milk in a bowl. You are looking to make a thick pancake batter. If it is too thick add more soya milk. Add the salt, pepper, herbs and sweet corn and mix thoroughly.
Heat a non stick frying pan and add a little sunflower oil to help the fritters crisp up.
Using a tablespoon, scoop up some of the batter and place it in the pan. You may need to press it down slightly to help it spread out a little. Cook on one side for 3-5 mins until golden then flip and cook again for a further 3mins. Keep doing this until all the batter is used up.
Serve with salad and a vegan mayo and chive dip. Delicious!


Update! Sue from Mel and Sue tweeted me yesterday afternoon after reading this blog post!!!


Tuesday, 9 September 2014

My Week According To My Camera!






I have been super busy this past week, but I managed to get a few snaps! 

1) Tomatoes ripening from my garden.
2 &3) Chickpea Tuna Recipe! Watch it here!
4 &5) Red Velvet Wedding Cake and Apple Rose Tarts.