honey – Food That We Make

UPDATED Best Vegan Porridge

hannahnicklin — Wed, 13 Jun 2012 12:26:18 +0000

So a while ago, I posted a ‘best vegan porridge’ recipe (one of the most commented on posts, people have VIEWS about porridge), but not being one to rest on any laurels, I have a new current version of that recipe, one that gets me out of bed of a morning WITHOUT FAIL. It’s not strictly vegan now with the honey instead of sugar to sweeten, but replace it with a similar amount of maple syrup (mm) and you’re sorted! Highly recommend the blackberry and apple jam recipe on here to go with it, too, almost like crumble! Also, to reiterate from the previous posts, it really is important to pay attention to the kind of soya milk you use – they all vary so widely in manner and amount of sweetening, that they can taste wildly different. If you’re using a different favourite brand, then pay attention to which flavours and amount of sweetening in the honey and spices might work better. For example alpro soya’s sweetened soya milk is very vanilla-y, so you might want a sharper jam to go with it, or if you wanted to use hazlenut milk maybe a spot of nutella instead of jam might be lovely? All worth bearing in mind, anyway.

Here we go:

Serves: 1 | Prep time: 2 mins | Cook time: 8 minutes

Nutritional Info: 485 kcal, 66g carbs, 17g fat, 20g protein

Ingredients pic:

Mix the soya milk and soya cream together

In a pan pop together the oats, cinnamon, and 3/4 tsp of honey

add the milk/cream mix and then, stirring, heat over a medium-high heat until boiling.

simmer, stirring lots, over a slightly lower heat until lovely and thick, this should take about 5 minutes

serve with a tbsp of jam, and 80g (approx 4 tbsp) soya yoghurt. ENJOY

Carrot and Ginger soup.

hannahnicklin — Mon, 21 May 2012 19:41:20 +0000

This is a soup to give you a kick at lunch time, especially if you think you might have a cold coming on, ALL the ginger and ALL the vitamin C, and a lovely shiny golden colour, too. It’s a good spring soup even if you’re not sickening for something, too, not too heavy, and lively, too. Yeah, I’m pretty sure food can be lively, even the vegetation-based kind. Based on a Sainsbury’s recipe (theirs is all organic, which is pretty easy if that’s your thing, but I’m not MADE OF MONEY so it’s not mine, unless it’s dairy because they have stricter welfare standards). Anyway: FOOD. This is ridiculously easyL

Prep Time: 10 Minutes | Cook Time: 35 Minutes | Servings: 4
Ingredients: per 1/4: 140 cals, 9.9g fat, of which 2.8g saturated fat, 9.4g added sugar, 1.1g salt

ingredients above, the green stuff is my super easy stock mix, highly recommended. Anyway, prep all the veg. Don’t bother peeling the carrots unless it’s the kind of tedious job you enjoy, like some people enjoy ironing. Just wash well.

Over a medium heat and in a large pan soften the onion in the oil for 5-10 minutes or so.

Then add the carrots and ginger, stir well, and cook for another 5-10mins until the carrots are soft.

Add the stock and honey, stir, bring to the boil, cover, and simmer for 20-30 minutes until the carrots are really soft.

Take off the heat, and stir through the butter until melted.

Blend the soup carefully with a hand blender, season to taste, and return to the heat for a couple of minutes more.

Serve! Look at it shine…

Homemade Cranberry, Macadamia Nut, and Dark Chocolate snack bar

hannahnicklin — Sun, 29 Apr 2012 17:17:11 +0000

So, I have a problem. An addiction, in fact. Whenever I find myself in a train station or passing a Julian Graves or similar I have this compulsion to buy an Eat Natural Cranberry, Macadamia Nut, and Dark Chocolate snack bar. At 99p a pop this is a habit that I simply can no longer maintain. And then it occurred to me; bake my own! So I went through the back of the packet with a calculator, and with a bar weight of 45g, worked out the proportions of ingredients where they were listed, and then used the proportional placing of each un-percentaged ingredient, and some previous experience of baking snack bars to make and perfect the FOLLOWING RECIPE. This is like science. Awesome, tasty, science. It’s completely gluten free, if that’s a thing for you, and is vegan if you use soya spread instead of butter and replace the honey with golden syrup. Here we go:

Makes 10 x 45g bars | Prep time: 15 minutes | Cook time: 25-30 minutes

Nutritional info per 45g bar; 218 kcal, 23g carbs, 13g fat, 2g protein

Ingredients:

Preheat the oven to 160’c. Mix the nuts, berries, coconut and rice crispies in a bowl together

melt the butter, honey and sugar together over a low heat

combine the ingredients, until well mixed, then press down firmly into a greased baking tin

bake for 25-30 mins until golden brown

Allow it to cool before cutting up and removing from the tin. Press together if a little fragile (they will take a while to set)

Melt the chocolate, turn the bars over to the flat side (I didn’t do this but it makes more sense), and spoon the chocolate over, leaving to set. Or do something more arty. Whatever you like, really.

Allow the chocolate to cool & set. Wrap each one in tin foil for eating on the move. Donenomnom. View of both sides:

Storecupboard fruitburst muffins

hannahnicklin — Sun, 22 Apr 2012 20:52:45 +0000

So today I did a triathlon. That is relevant, but I also wanted to say it ~~out loud~~ on the internet ~~again~~. My rewards to myself include the best cheese sandwich you ever did see, and a bit of baking. A nice sweet treat, which is also quite healthy, and a good snack throughout the week. I’m calling these ‘storecupboard fruitburst’ muffins because they’re based on one that required fresh blueberries (put in 70g if you can and take 20g off the other fruit amounts) which I bet tastes ace, but didn’t have, so I increased the fruit I did have. Yes I am the kind of dick who has dried cranberries and apricots in their storecupboard. ALL THE MORE FOR ME WHEN APOCALYPSE STRIKES. Maybe I should call them apocalypse muffins? You probably can’t get eggs in the apocalypse, though. Need a chicken in my cupboard… Anyway I also changed the mix to make it orangier. And slightly sweeter (but I used cloudy set honey, so runny honey might solve that problem. Anyway, they’re well tasty, which is the important bit.

Prep Time: 10 mins | Cook Time: 20 mins | Servings: 6 | Difficulty: Easy

Nutritional Info: 243 kcals, 5g protein, 41g carbs, 8g fat, 3g sat fat, 2g fibre, 6g sugar, 0.59g salt

Ingredients:

Directions:

Preheat oven to 200•c and pop some muffin cases in a tin. Sift the flour, baking powder into a bowl

dull illustrative photo is dull

In another bowl lightly beat the egg then stir in melted butter, soya milk, orange juice and honey

Combine egg & flour mixtures, and remaining ingredients, without overworking (lumps & gloopiness fine!) Spoon into muffin cases:

and bake for 20-25 mins until well risen & pale golden. Dust with icing sugar if you want to be fancy. I always want to be fancy.

Source: GoodFood 101 cakes & bakes, modified quite a lot.