Tuesday, 29 April 2008

Idle hands and all that...

Nothing on telly = time to do some cooking so here's what I came up with tonight.

I bought this citrus press for a tenner off amazon and my god I freaking LOVE it!! I used it tonight to make lime curd. I've been trying to make a decent lemon curd since I went vegan and failed many times. But this turned out really good! Recipe below pics.

Seriously - look at those empty limes! This bad boy squeezes out every last stinkin drop of juice! It's AWESOME!


Lime Curd Ingredients:
Juice & zest of 3 limes
1 tbsp arrowroot
2 tbsp sugar
1 tbsp agave nectar
1/8 tsp (a pinch) of salt
1/2 tsp lemon extract
2 tbsp vegan margarine


Method:
Mix together the lime juice, arrowroot and sugar in a pan. Heat over a medium heat, stirring constantly with a whisk until it bubbles and thickens. Remove from the heat and whisk in the lime zest, agave, salt and lemon extract. Leave to cool slightly - when warm but not hot, whisk in the margarine.

I made this bean dip too. I have been eating my homemade hummus this week as a snack at work but it's all gone and in the absence of any chickpeas in my cupboard, I came up with this instead and I think I prefer it!!

Bean Dip:
1 small can of butter beans
1 small can of kidney beans
tbsp or so (a good glug) of olive oil
1 heaped tbsp cashew butter
A pinch (1/8 tsp or so) garlic granules
1/8 - 1/4 tsp cumin
A couple of tbsp of water
Salt & pepper to taste
Fresh Parsley (a tbsp or so)

Method:
Drain and rinse the beans and put in a food processor with the oil, cashew butter, garlic & cumin. Pulse and scrape down. Add water a tbsp at a time, and process until it is the constency you like. Add salt & pepper to taste and then roughly chop the parsley and add to the processor. Pulse until mixed.

Tonight's dinner - a Sal experiment. Sometimes they work, sometimes they fall flat on their arse. This one worked. Tofu, baked in its marinade, braised gem lettuce (YUM) and mashed potatoes, with creamy sweetcorn & mustard sauce.



I made a jug of spicy icey tea (oh my god, was that as lame as I think it was, yes it was). Basically, 2 spiced tea bags, 1 lemon green tea bag, about 100ml of boiling water, topped up with apple juice, ice and a squeeze of agave nectar. Tasteee.


I made some more orange & pistachio yoghurt - exactly the same recipe & process as the yoghurt ice cream but this time I didn't freeze it.

This is the amount of water that comes out of the yog when you leave it overnight.


This is what the yoghurt looks like when it's drained.

This time, I whisked it with my electric whisk to get it really smooth!

Tomorrow's brekky, the one on the right will be mush. I've tried this a few ways now and I have found it's best to just do enough for 1 sitting at a time (hence the small pot) and add the fruit fresh in the morning. That way it doesn't go brown or watery.


Tomorrow & Thursday's (and probably Friday's) lunch. Pasta salad.


Lastly - I bought too many peppers, so thought an easy (pfft, yeah right!) way to use them up would be to roast them and peel them and keep them in olive oil. Next time I'm buying a chuffin jar of them!

Ready for throwing in pasta and stuff....


Wow, long post!

Cooking to: Motley Crue's Greatest Hits. Ooooh. Yeah. BAAAAAABBYYYY!

Tuesday, 22 April 2008

Health Food! :-(

I dunno why I’m pretending to be sad, maybe it’s the thought of trying to kick my baking habit!

I’m trying to be healthy and lose some unwanted poundage (before I’m bridesmaid next year and my best mate’s wedding!) and so I’m not baking cupcakes (must not bake cupcakes must not bake cupcakes....) and I came up with this salad for me and me mate yesterday, leftovers for today’s lunch. Just quinoa with some peas, sun-dried tomatoes, chick peas, gherkins and spring onion, with salt & pepper and apple cider vinegar and flax oil. Same dressing went on some blanched green beans, sweetcorn, the other half of the can of chickpeas, spring onion, tomatoes & some fresh parsley. Simple but tasty and healthy.


Onto dinner and I guess fried tofu is out!! So I decided that I may have been too harsh on ‘Skinny Bitch in the Kitch’ as I dismissed it without trying any of the recipes and relegated it to the back of the cupboard! What can I say – I’m judgemental and a bit of a food snob and a lot of their recipes seem to just be fake meat and cheese. But it’s the only vegan ‘diet book’ I own so I dug it out for inspiration.

Actually there’s some pretty decent sounding recipes in it and the recipe for Roasted Sausage, onions, peppers, garlic and polenta really sounded good to me, especially as I already had some homemade vegan sausage in the fridge - so I gave it a go. It turned out to be pretty good although I changed up the polenta recipe a bit as I didn't have the vegan parmesan they call for. So I added some sheese cheddar style spread and some fresh herbs (thyme, chives and parsley).

I served it with some cherry tomatoes in a simple balsamic vinaigrette, which was delicious.


Cooking to: Charlotte Hatherley – The Deep Blue

And in the spirit of being healthy ... this was pudding; orange & pistachio yoghurt ice cream. This stuff is seriously yummy!! (recipe below pic) and I’ll definitely be making it again.
Ingredients:
1 carton of Alpro Soya plain yoghurt (500g)
2-4 tablespoons agave nectar
Orange juice (around ¼ - ½ a cup)
Handful of pistachios (¼ - ½ a cup or so – depending on your preference)
½ tsp orange extract
½ tsp vanilla extract
A teeny pinch of allspice

Method:
You need to start this the night before, by not only freezing the insert of your ice cream maker but also by straining the yoghurt. This gets rid of all the excess liquid (thank you Barefoot Contessa for this tip!!).

To do this, put a sieve over a bowl big enough so it fits without falling off and also has plenty of room below the bottom of it, so the yoghurt isn’t sitting in liquid! Then line it with kitchen towel and pour in the whole carton of yoghurt. Cover it over with kitchen towel and leave it overnight. All the water will drain out – there’s a lot of it!

The next day it will be firm and look a bit like soft cheese.

Then add your agave nectar, start with 2 tbsp and add more if you feel you need it once the other ingredients are added. Use a small whisk to get everything incorporated and lovely and smoothe.

Then slowly add your orange juice (I use Tropicana smooth – but whatever you like will be fine). Add slowly, a tbsp or so at a time, whisking between each addition. Once you achieve a consistency you like, stop. I add it until it is like the consistency of the soft peaks stage of whipped cream.

Roughly chop the pistachios – I do this with a mezzaluna, makes it easy work! Plus the board that goes with the mezzaluna has a dip in it so they don’t fly off around the kitchen! Then add the orange & vanilla extracts and allspice and mix well.


At this stage you could just eat it! It tastes gorgeous and would be wonderful with fresh fruit or some granola but I wanted ice cream so, just transfer to the ice cream maker and freeze. It doesn’t make that much, enough for about 3 or 4 servings (if you’re conservative with portions!) so it literally only took about 10 minutes in my ice cream maker. A shot of ice cream maker action!

I would make double this if you’re doing it for more than just one or two people.

Cooking to: The fratellis – Costello Music

And a bonus pic... ok so it’s not really in the vein of the above post because it uses a whole can of (full fat) coconut milk (well minus 2 tbsp, I told you I’d tell you what I did with the rest of the can!! ;-) ). Anyway, this was Sunday night’s dinner. I ate lunch late and so I wanted something that I could throw in the slow cooker and leave until late when I was ready to eat. I had LOADS of veggies to use up so came up with this, slow cooker red thai veg curry.

I’m not posting the recipe just yet, because in the words of Roy Walker: “It’s good, but it’s not right”! It was tasty, but I need to tweak it still.


I served it with plain basmati rice. I also made some cornbread - I know you’re supposed to serve it with chilli but it was great with the curry (and I LOVE it with jam too). I used the recipe in La Dolce Vegan for Buttermilk Cornbread.



Cooking to: Def Leppard - Hysteria

Saturday, 19 April 2008

French toast - I have missed you!

I have to admit that I miss french toast. It was one of my favourite weekend breakfasts but obviously since going vegan it's not an option.

That is unless you find a recipe in one of your favourite cook books for 'fronch' toast! MMMMMM, happy happy day!

Here it is straight out the pan.

And as god intended, with ketchup.

Cooking to: Saturday kitchen

Friday, 18 April 2008

Dinner for the parents

Today I made my mango & coconut cake again. I posted a pic of this cake the last time I made it -it basically came about from not knowing what to do with a mango that was starting to get old! I loved it but still felt that it needed a tweak.

Well I have it down now and made it again to take to my parents’ house tonight, where I cooked them dinner. I took a pic before I left my flat, just in case the worst happened and my cake became roadkill on the journey – like the last cake I took over there!

This is my new favourite cake!! I changed up the topping too for some coconut buttercream, which is way sexier than the boring old (but really tasty) cream cheese frosting I used before. Recipe follows the pics.

I am happy to say it survived the drive and went down a storm with the olds! They 'forced' me to take home about a quarter! They did keep a wedge for their coffee tomorrow though so I don't feel too bad about it.

For the main course I made a baked mushroom risotto with roasted carrots. Pic below. Haven’t posted a recipe as I kind of made it up as I went along and it was a case of bunging stuff in the pan and hoping for the best, as usual. But it turned out really well so when I make it again, I shall measure and post the findings afterwards! I served it with some simple roasted baby carrots.



Enough yakking, here's the cake. I am not the world's best icing piper (world's worst? Maybe not, but probably in the bottom 10!) so my effort looks a bit like a 10 year old's attempt, but the taste is what counts, right? Well it tasted chuffin marvellous!!


Ingredients For the Mango & Coconut Cake (edits added at end of recipe in 2009 to lower the fat content a bit!):
One large ripe mango
180 ml / ¾ cup soy milk
180ml / ¾ cup sunflower oil (or other light, flavourless oil)
1 tsp vanilla extract
1 tsp orange extract (or lemon, or more vanilla)
175g / ¾ cup Golden Castor Sugar
125g / 1.5 cup plain flour
25g / ¼ cup desiccated coconut
1.5 tsp baking powder
1 tsp baking soda
½ tsp allspice
½ tsp salt

Icing (in cups because I was in a rush and didn't have time to weigh it!):
1/2 cup vegan margarine (I use Pure Soya, which is really soft but if you use a firmer one, just make sure it's at room temp)
3.5 cups icing sugar
2 tbsp coconut milk*
1/2 cup desiccated coconut

Method:
Line a cake tin with baking parchment and preheat your oven to 180°C.

Chop the flesh of the mango off the stone and remove the skin. Chop as finely as you can but don’t process it – you don’t want puree.

Stir together the dry ingredients and set aside. Stir the wet ingredients together and pour them into the wet ingredients. Mix well until there are no large lumps. Add the mango and stir well. It is quite a soft mixture .... see....

Pour the mixture into the lined tin and just until a knife or cocktail stick just comes out clean. It takes about 50 minutes in my oven. Don’t overbake it – you don’t want a scabby dry old cake! You need to take it out the oven when the knife isn’t 100% clean, still a bit soft on the inside but nice and crispy on top. That way it makes the cake stay really moist and it stays that way too for a good few days!

Leave to cool in the tin for 5 minutes or so, then turn it out onto a wire rack and leave till it's completely cold - do not even think of frosting it before it gets cold, or you'll melt the frosting!

To make the icing, put the margarine into a bowl and add the icing sugar in 3 batches. Between each batch, use a fork to cream it together. Once all the sugar is incorporated, add the coconut milk and desiccated coconut and mix well. I like to get an electric beater in there too to make it really smooth! Then just spread or pipe it on. The icing will set up a bit after about 5/10 minutes.

*Coconut milk - this is not the time for light coconut milk, full fat stuff is better because it's more coconutty! That is not a word I know - oh how I laugh at you dictionary! Also, as you only need 2 tablespoons, it seems a shame to open a whole can unless you have another use for it (I'm sure tomorrow or sunday's post will show you what I do with it). But you can buy little baby tins now too for about 50p! That might be more economical.


EDITS: If you can't find a decent mango - use a tin. You want about 1/2 - 1 cup of finely chopped mango). Also, to make this cake lower fat, reduce the oil content to 1/4 cup (4 tbsp) and replace the 1/2 cup of missing liquid with either more non-dairy milk, orange juice or if using tinned mango, some of the syrup from the tin.

For cupcakes reduce the cooking time to 20-25 mins. Makes 12-15 cuppies, depending on how high you fill them.


Cooking to: Prince – The Very Best of...

Bonus pic... this was today’s lunch (I love days off work!) tofu scramble with potato farls and a couple of leftover meatballs from yesterday’s dinner crumbled in. Very yum!

Thursday, 17 April 2008

On top of spaghetti, all covered in ..... sheese!

For some reason that stupid song's was stuck in my head all day yesterday, so I had to try and make my own version when I got home.

Busted out the wheat gluten and made myself some 'meat'balls. They were yummy! (Recipe below the pic).

Dry Ingredients:
1/2 cup wheat gluten flour
2 tbsp nutritional yeast
2 tbsp chickpea flour (or regular flour if you can't find it)
1 tsp vegan bullion powder
1 tsp onion powder
1/4 tsp salt (leave out if you use salted bullion powder, mine is low salt)
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp paprika
1/8 tsp pepper

Wet ingredients:
1/2 cup cold water
1 tsp olive oil
1 tsp soy sauce
1 tsp vegan worcester sauce
1/2 tsp english mustard
1/2 tsp marmite
1 tsp cashew butter

Method:
Mix together the dry ingredients in a glass or plastic bowl. Whisk together the wet ingredients, then pour them into the dry and mix well.
You don't really need to kneed it but I like to get my hands in for a minute just to make sure it's fully combined.

Pull off small lumps and roll into balls. Put into a steamer and steam for 20 minutes. (I did mine in the rice bowl in my steamer).

Once they've steamed, take them out of the steamer. They expand a bit but shouldn't have stuck together too much.

Heat some oil in a frying pan and then fry gently for a minute or two on each side, until they go brown. (It really doesn't take long so don't take your eye off them!!)

Serve with spaghetti, tomato sauce (I make my own but whichever sauce you like is fine), a grating of cheese and a poncey flourish of parsley if you want.

Cooking to: Bloodhound Gang - Hooray for Boobies

Breakfast is the most important …. Blah blah blah…

I’m lazy and I like to sleep in, so complicated breakfasts are a no-no for me during the week, unless I’ve made it the night before.

I remember years ago Jamie Oliver made this breakfast mush that looked awesome, on his Naked Chef programme. Now it was ages ago, so I can’t remember exactly what went into it but I remember it had oats, dried fruit, apples and a shitload of milk! It's kind of like cold porridge but WAY more awesome and it's really healthy too!
It was called pukkola or some shit – which is a pants name.

So here is my version, minus the cow pus and stupid name. I was going to call it Salola, then I realised that name was wank too.
YUMOLA (AHAHAHAH)

Ingredients:
2 cups of oats
1 cup of dried fruit – any combo you like (roughly, I used ¼ cranberries, ¼ dates, ½ cup sultanas
½ cup goji berries**
½ cup oatbran
A slack handful* of brazil nuts (I used 8)
A slack handful of blanched almonds (I used 14)
¼ cup ½ cup of seeds (use whatever you like, mine is just a mixture of pumpkin and sunflower seeds)
½ tsp allspice
Pinch of salt

To serve:
Soymilk
A tablespoon or so of agave nectar (optional)
1 granny smith apple.

Method:

Mix together the oats, fruit, oatbran, nuts, seeds, salt and allspice. This makes a lot so at this point I put half into an airtight box and store it in the cupboard. The half you’ve got left will do 4 or 5 brekkies, depending on how much you can eat in the morning! This is what it looks like at this stage:

It would be delicious with just some soymilk or yoghurt and fresh fruit, but that defeats the point of this post so….

Into the bowl, add the agave and then pour on enough soymilk to cover the cereal. Grate the apple straight into the bowl and mix well.


Cover with clingfilm and put in the fridge over night. In the morning most of the soymilk will have been absorbed and you’ll have a big bowl of mush that is a really really tasty breakfast!

* Slack handful is my dad’s term (to describe how many sweets he’d just stolen from us probably).

**Goji berries – apparently they’re a superfood and I got this big bag of these, on special, from my local Julian Graves store. Normally I would use way less cuz these little suckas are pricey – they’re pretty though! Basically you need 1½ cups of dried fruit. They taste a bit weird straight outta the bag but once they’re all pumped up with soymilk the next morning, they taste awesome. And did I mention they’re pretty?

Cooking to: Roxette’s Greatest Hits

Tikka-Fu

Chicken tikka (or my rendition of it) was something I used to love to make in my omni days – great for barbecuing! And I really fancied having a go at tikka-ing up some tofu.

So here is my super easy, vegified version that I served with mushroom rice. Recipe below the pic.


Ingredients (1 serving):
For the tofu…
½ a block of firm tofu (I use Caldron plain tofu), drained & pressed
3 tbsp soya yoghurt
1½ tsp curry paste (I make my own but any jarred curry paste is fine)
1½ tsp tomato puree

For the rice…
½ cup of basmati rice
1½ cups of boiling water
¼ tsp turmeric
Pinch of salt
3 or 4 closed cap mushrooms
½ tsp cumin seeds

Method:
Mix together the yoghurt, curry paste and tomato puree until smooth. Cut the tofu into chunks and put into the marinade and mix well. Cover with a lid or clingfilm and refrigerate overnight.

Then the next day it’s really quick. Preheat the oven to 180°C. Line a baking tray with foil and mist lightly with oil. Put the tofu on the tray and bake for 15 minutes. After this time, turn the tofu and baked on the other side for another 10 minutes.

Meanwhile, Put the rice into a pan with the water, turmeric and salt. Bring to the boil and turn down and simmer without a lid for 10 minutes – stirring occasionally to ensure that it doesn’t stick to the bottom of the pan. After 10 minutes, turn off the heat, cover and leave aside.

Slice the mushrooms and saute over a medium heat, in a little bit of oil (I just spray the pan with sunflower oil so I don’t use too much) for 5 minutes until cooked through and lightly brown. Add the cumin seeds and stir well. Turn off the heat.

Stir the rice into the mushrooms & cumin seeds, check seasoning and serve with the tofu.

When the tofu comes out of the oven, sprinkle it with salt – tofu is so bland that it really needs some salt to bring out the flavour of the coating.

I decided to be foofy for the picture and do a timbale – that’s a posery word for smooshing the rice into a tea cup and inverting it on the plate. I also served it with a veggie samosa (that I bought in sainsburys).

Cooking to: Queens of the Stone Age – Songs for the Deaf.

Tuesday, 15 April 2008

There's no place like home....

....there's no place like home... there's no place like home.....

I been saying that for 5 days and I still didn't miraculously appear in my living room - I had to drive home! That Dorothy wench has a lot to answer for!

Anyway I have, as predicted, been eating naff food since going onsite and couldn't wait to get home to cook myself something proper.

I decided on a southern fried tofu 'burger' with barbecue sauce. I was dreaming about this bad boy all the way home from Brum! I got the idea from an incredibly disgusting looking chicken thing that my workmate had at the pub the other day. It was a piece of over-cooked chicken with a load of cheese and barbecue sauce, this was my version. I know it's daft to do more than one pic but sue me - I was excited!
The tofu, straight out the pan...

After topping with a tofutti slice and grilling....

With all the toppings - barbecue sauce (leftover from the tofu in the previous post) and pickles! YUM!

Then dinner - Pasta bake. I wanted something easy so I used frozen veg and some Caldron marinated tofu pieces (my god, I love those) and a bunch of other stuff that I yanked / fell out of the cupboard.
Up close & personal
Pudding was a quicky, bananas with sugar sprinkled on top then grilled, topped with a quick chocolate orange sauce.

Cooking to: Jimmy Eat World - Chase This Light

Finally, before I went on site I made fruit cake (L) and carrot cake (R) for my workmates.
Here's the carrot cake once we cracked it - I made a fooking shite load of orange cream cheese frosting so the leftovers went in the freezer and I just ate a massive spoonful - now I feel sick.

Dat is all.

Thursday, 10 April 2008

Going onsite again tomorrow....

Will no doubt have 5 days of shite food, so thought I’d cook something awesome to get me through. Crispy fried tofu with homemade barbecue sauce and spicy fries was what I came up with. Recipes below.




Fries

Ok so these are skinny little buggers for one reason; I wanted to use my poor, neglected mandolin. And it only has two chip settings it would appear – skinny and skinnier! Cut them fatter if you want, but you’ll need to cook them longer. This was one medium potato (for just me).

In a baking tray, put the potato with a glug of oil (that’d be a technical term for a tablespoon or so), sprinkle with salt, pepper, paprika and dried rosemary and bake in a 180°C oven for 30 minutes. Half way through cooking, give them a good stir about.


Barbecue Sauce

Ingredients:
125ml (½ cup) tomato ketchup
1 tbsp vinegar (I used apple cider)
1 tbsp blackstrap molasses
1 tbsp dark brown unrefined sugar
1 tbsp vegan Worcestershire sauce
1tsp liquid smoke*
¼ tsp garlic granules
¼ tsp dehydrated onion
¼ tsp cumin
¼ tsp hot peri peri chilli sauce (optional, this stuff is HOT so take it slow, ¼ tsp already makes this pretty spicy)

Put all ingredients in a small pan and mix well. Bring to a gentle boil (this doesn’t take long, it’s not a lot of ingredients). Turn right down to the lowest heat and let it bubble gently for about 5 minutes and turn off the heat. Ready to use straight away and is awesome warm or cold.

You can leave the vinegar out (or reduce it) if you prefer, but I quite like the flavour it brings to the sauce.

*I found this online after seeing it in a tonne of American recipes. Definitely worth the shipping cost! Awesome ingredient!


The Tofu
I did this last as it took less than 10 minutes.

I didn’t press this properly, I just put it on a board, in between some kitchen towel and put another board on top, then leaned on it for a few seconds as hard as I could. It got a fair bit of the water out and worked fine. If you’re more prepared than me, press it properly.

Dip the tofu in soymilk, then in seasoned flour (I seasoned mine with salt, pepper, paprika, turmeric, cumin and oregano). Fry in sunflower oil for a few minutes on each side until golden and crispy. Keep your eye on it though – this bitch burns quick!

Sweetcorn Relish
Mix together 1/2 a small can of sweetcorn (drained), 1 small pickle (chopped finely) and some red pepper (just under a quarter of a medium pepper) finely chopped. Add 3 teaspoons of the vinegar the picklees come in, 1 teaspoon of flax oil, a pinch of salt, pinch of pepper, pinch of paprika and a (small) dash of hot sauce. Mix together well and put aside for 20 minutes or so for the flavours to mix.

Cooking to: Def Leppard - Adrenalize

Tuesday, 8 April 2008

Comfort Food & Healthy Muffins!

Two in one night cuz I haven’t blogged for a bit as I’ve been on site (at a gross show about food & meat machinery! Blergh) living off a diet of PB&J sandwiches and Chinese takeout! After working stupidly long hours, had a shite day at work and got totally deflated by some overly picky clients! So comfort food was in order and this was what I came up with.

Crispy southern fried tofu with steamed veg, maple glazed carrots and mushroom sauce. Seriously seriously good!




Cooking to Heart’s greatest hits. 80s goodness! (I always ALWAYS listen to music when I’m cooking, so from now on if I remember, I’m gonna tell you what I was cooking to!)

The muffins..... I been resisting the urge to bake delicious, sugary cupcakes and stuff myself with them, so I opted for a healthier muffin I could have for breakfast or a snack and so I will have something to take on-site with me this week so I can avoid crisps!

Bran, fruit, brown flour and way less sugar than normal – my attempt at a healthier muffin! The good news is that they don’t taste like plywood – like most bran muffins I’ve tried before. Recipe is at the end of the post.


Ingredients:
180ml / ¾ cup Soy Milk
1 cup Bran Cereal (like All-Bran but vegan)
60ml / ¼ cup Sunflower Oil (or other light oil)
60ml / ¼ cup Agave Nectar
60ml / ¼ cup Blackstrap Molasses
¼ cup Golden Granulated Sugar
1 tsp Vanilla Extract
1 tsp Orange Extract
1½ cups Wholemeal Plain Flour
Zest of one Orange
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
¼ tsp Ground Cinnamon
¼ cup Dried Cranberries
¼ cup Raisins

Method:
Preheat the oven to 180°C / 350°F and line a muffin tin with paper muffin cases.

Mix together the soy milk and bran in a bowl and set aside to let the bran get mushy.

Mix together the rest of the wet ingredients and the sugar and stir well. Stir in the bran/soy milk mixture.

Add the dry ingredients and stir until just combined. Don’t overmix, or you’ll get tough muffins!

Divide between the muffin tins and bake until just firm and a knife comes out clean (between 15 and 25 minutes, depending on your oven, mine took just over 20 minutes).

I tend to overfill mine cuz I like them tall, which gives me 10, but if you were more sparing you could probably stretch it to 12!

Cooking to Back in Black – AC/DC

Backlog of food porn!

Backlog of food porn!

I always take photos but have been either too busy or too lazy to blog lately. So here is some pics of recent foodz that I never posted!

Orange, Maple & 5 Spice Tofu

Blueberry Muffins

Pasta Bake

Peanut Butter & Chocolate Rice Krispie square
(I'm working on getting the recipe perfect for these and then I'll post it!)

Baked Tofu, Roasted Veg & Punk Rock Chickpea Gravy
(PR Chickpea gravy recipe from VWAV)
Pancakes & Blueberry Syrup

Lentil Burgers with all the trimmings