120g of Dairy Free Spread 250g of Biscuits (I use Plain Digestives and Oreos) 240g Free From Tesco Soft Cheese (2 tubs at 170g each) 100g Caster Sugar 1 Teaspoon of Vanilla 100ml of Double Vegan Cream
1. Crush your biscuits, whatever way you like! Food Bag and a Rolling Pin! Food Processor, you want them fine with not many chunks.
2. Melt your dairy free spread in a saucepan on a low heat, once liquid pour in your biscuits just a quarter at a time, keep stirring with a wooden spoon until all the melted spread and biscuit crumbs are combined.
3. Pour this into a cake tin or glass dish, round is best, and press down firmly. You want to refrigerate this base for at least four hours before adding the topping.
4. For the cheesecake topping you need to take a large bowl and using a wooden spoon, you beat the soft cheese and the sugar together. Mix until smooth, add the vanilla or any other flavouring you would like at this point. You may want to use a food mixer or hand mixer for the next part to make it easier.
5. Whip up the double vegan cream until it forms peaks, it should be smooth, then using the wooden spoon gently combine it with the cheesecake topping in the large bowl. The mixture should be folded together and stirred gently. Try not to over whip the mixture.
6. Once the base is chilled you can spoon this cheesecake on top, use a spatula to level it out. If you want to add anything like fruit or chocolate, you are better leaving that until serving or at least the next day so that the cheesecake is totally set.
7. Remove from the fridge about twenty minutes before serving. This cheesecake will last up to 5 days in a fridge. Make sure that you cover it fully before leaving it in the fridge when it’s finished.
If you need any help with this recipe then feel free to leave me a comment and ask me anything. If you make a cheesecake you can tag me on my social media and let me know how it turned out! I would love to see your creations! Because the cheese alternative is coconut based, you should try and pair your flavourings with the coconut for a tasty combination.
I did Vanilla and Dark Chocolate shavings in mine. I would be tempted to do either Lemon or Mango.
These cookies of mine are not only delicious, but dairy free and made with dark chocolate chips which add a real depth of flavour too! I haven’t baked anything else since I perfected this recipe! I can guarantee you’ll love them too! I have been trying and testing my cookie bakes for years and I have finally found a bake that I am totally happy with, I was so happy with the recent batches of cookies that I just had to share them with you. Did you see my images and videos all over my social media?
Trust me when I say you’ll love these cookies, I don’t even contemplate buying cookies anymore because these are just as good, in fact they taste even better in my honest opinion! So why don’t you give them a go and see what you reckon? If you need them to be GF then change the Flour, if you don’t need them to be DF then alter the spread to regular butter. Just make sure you follow my other ingredient amounts and the method exactly!
The trick with these cookies is to refrigerate the dough for a minimum of 20 hours, and then you must bake all the cookie dough batches within 3 days of making the dough. It will keep for a couple of days in the fridge if it’s well wrapped and air tight. This time around I baked one batch of cookies at 20 hours and the next batch the morning after around 36 hours after I first mixed my dough. The second batch tasted the best!
The longer you refrigerate the dough for the chewier the cookies will be. You could freeze some dough if you weren’t going to use it all in the time frame, but make sure you use it within a month if you do that. You will also need to add extra minutes to the cook time if you’re baking the dough from frozen too.
Because this is one of my quicker prep time recipes I used an average sized Mug as a measurement for the ingredients instead of scales and grams. Sometimes I don’t get a lot of time to bake with my toddler in tow! So if you want a recipe that is fast to prepare in an evening, ready to bake the following afternoon, then this is the one for you! This amount of ingredients made approximately 14 Cookies. If you make my cookies please share and tag me on social media.
Author: Severn Sabrina Prep Time: 15 Minutes Refrigerate Time: 20 to 40 Hours Cook Time: 8 to 10 Minutes Serves: 14 Cookies Allergens: Contains Egg, Gluten, Soya Lecithin.
½ a Cup of Dairy Free Spread (softened in the microwave in a small bowl) 1/3 a cup of Caster Sugar 2/3 a cup of Soft Brown Sugar 1 Egg 1 Teaspoon of Vanilla Essence 1 Teaspoon of Baking Powder ½ Teaspoon of Salt 1 and ½ Cups of Plain Flour A Bag of Dark Chocolate Chips (100g ish)
You Will Need
Two Bowls – 1 Large and 1 Medium A Sieve A Tablespoon and A Teaspoon A Wooden Spoon A Flat Oven Tray Baking Parchment A Microwave and a Small Microwavable Bowl
SABRINA’S TOP TIPS! Don’t over microwave the spread, just twenty seconds should be enough and then stir it gently until it melts and is smooth and pourable. You can use the same piece of baking parchment if you’re baking two lots of cookies, just place the next set of cookie dough mounds in the gaps that weren’t touched on the paper on the previous bake!
1. In a large bowl you need to mix up the two sugars with the softened spread. Mix with a spoon until it is all smooth.
2. Next you add the egg and vanilla and once mix until it’s smooth and combined. I always do it by hand because this is a quick recipe, just put some effort into the hand mixing for a good 60 seconds. It should look smooth and pale.
3. In a separate bowl, sieve the flour to remove any large lumps, and then add the baking powder and the salt. Mix together well.
4. You now want to take your time combining the wet and dry ingredients. So use the sieve once again to sieve the dry ingredients into the wet, do this a quarter at a time, and between each quarter you want to stir the bowl and combine them. Once that quarter is mixed in to the wet ingredients you start with another quarter of dry, and so on. Once you have mixed all the ingredients together you will be left with a smooth and pale dough.
5. Now it’s time to add the dark chocolate chips or chunks, I prefer chunks because they stay a little more stable in the dough.
6. Refrigerate the dough overnight at least, and when it comes to baking you can do as little or as much as you’d like. It’s best to test a couple of cookies on your oven for a time frame before doing a full batch. Everyone has a different oven.
7. When you get to the baking stage I always recommend you take a Tablespoon size of cookie dough, using two spoons to press the dough together, and then gently make a little round mound of it as your cookie size. I use baking parchment over a flat oven tray so as to stop the cookies from sticking. Leave a space of approximately 6cm between each mound so they have space to spread out.
8. Bake for around 8 minutes, the best way to tell if they are done is that the colour changes around the edges of the cookie. You don’t want them to go too browned otherwise they will be overdone and more crunchy than chewy. I do mine at 180’c fan assisted oven for around 8 minutes. Set for 6-8 and then check them, some cookies could take up to 10 minutes.
9. Once they’ve begun to change colour on the edges remove them from the oven and leave them to sit for five minutes. Then you can gently pull them off and let them cool completely before eating them or storing them in an airtight container. They will last for 3 days if you make them air tight about an hour after baking.
You Can Make This Recipe Gluten Free by Using Gluten Free Flour!
Thank you very much for reading this post today, if you do try my recipe please let me know how you got on. If you have any questions about my bakes then feel free to leave a comment, I’m more than happy to answer them and give you more tips.
You can keep up with all my cooking and baking by following me on my various social media pages.
Have a lovely weekend!
✩ Sabrina ✩
Thanks for visiting Severn Wishes blog! See you soon!
Good Day All! It’s time for a cookery related blog post today. If you follow me on social media you will have seen me share images of this one already, it’s a great alternative to a take away, and it costs a fraction of the price of one too! It’s a simple recipe, easy to make and complete in just a few minutes. Of course I am making mine dairy free because of my sons allergies, I have worked on this recipe for months. You can use alternatives and I will outline those in my recipe below if you want to alter it.
So why am I sharing this particular recipe? Well, I really miss a proper Chicken Tikka, and I thought with a little experimenting I could make a recipe I would really enjoy. Coconut is often used in curry sauce anyway, so by using coconut yoghurt as part of the base it eliminates the dairy aspect and allows me to play with the spices. This recipe I have made is great, although proper Tikka has nuts and dairy in, usually Almonds, and I can’t have either because of my son. It is also more red in colour, so I am considering adding some Paprika next time! So I will be continually trying to better this recipe and cooking in every aspect of my life, but this is the best I have so far. If I make an awesome adjustment I will edit this post! But for now my Curry is both Tasty and a little spicy too!
This is my Dairy Free Chicken Tikka Style Curry Recipe
Author: Severn Sabrina Prep Time: 20 Minutes Cook Time: 40 Minutes Total Time: 60 Minutes Serves: 2 for Curry & Rice OR 4 (if you add sides) Allergens: This Recipe is Dairy Free unless you change the Yoghurt
You Will Need
A Teaspoon A Wooden Spoon A Bowl for the Marinade A Medium Saucepan A Knife for Chopping A Flat Oven Tray Scissors for Cutting the Chicken
Pilau Rice (it compliments the flavours of my sauce but you can have plain white rice if you would prefer) I sometimes just use a microwave rice packet for convenience. 300g Chicken or for a Vegetarian Alternative use Quorn Chunks White Onion – 2 Onions chopped two different ways, large chunks and diced 2 Pots of Coconut Yoghurt (average size from a usual pack of 4 pots)
Optional Extras (to increase it for the amount peopleyou’re serving) 1 Pepper diced into bite sized cubes and fried off with the onions 1/2 Tin of Chopped Tomatoes (if you prefer a more tomato based curry with less spice) Poppadoms and Chutneys Naan Bread (Shop bought usually contains Dairy) Chips
For the Marinade 1 Pot of Coconut Yoghurt 1 Teaspoon of Tikka Curry Powder (or something similar)
For the Sauce 6 Teaspoons Tomato Puree 1 Small Pots of Coconut Yoghurt (You can use regular yoghurt if not doing DF) 2 Tspn Tikka Curry Powder OR 1 Tspn of Garam Massala + 1 Tspn Cumin Salt and Pepper to taste
(If you want to make a more complex curry sauce look through my blog for my other recipes).
1. Start by chopping your onions and frying it off in a saucepan with a little oil. You want the onions to be softened but not caramelised. Once they are cooked you can start to build the sauce up. Start by using a teaspoon to measure out the other sauce ingredients and add them into the onions. Including the spices, yoghurt and tomato puree. Stir gently to combine. Leave this on a low heat stirring it frequently. Your sauce should resemble mine in the image below.
2. Then take your chicken, cut it bite size pieces, try and get them all roughly the same size so they cook evenly. You want to marinade the raw chicken for as long as possible before cooking it, so I would often do this as a first step and then go ahead to chopping and cooking. But it all works the same way and it will be just as soft and tender but slightly less flavoursome than if you marinaded it for a few hours! So if you’re planning to do this recipe and have some time on your hands, marinade the chicken in the fridge for a couple of hours before putting it in the oven. (With a toddler in tow I often just get a short window to cook!) When you do get to this stage you should lay the chicken pieces out evenly on a tray and oven them for around 20 minutes at 180’c. They should look baked and coated, cooked through and still tender. See my images below as a guide.
3. For the next step you want to remove the cooked chicken pieces from the oven tray gently, and set them down in the sauce, try not to lose much of their tasty marinade coating! This will add extra flavour to your sauce. Stir all of the chicken up with the sauce and then leave it on a low heat for around twenty minutes.
4. Serve the curry as soon as your rice is cooked and hot, half and half works well, you could even accompany it with some poppadoms and chutneys, a naan bread to tear and share or even do half rice and half chips while the oven is hot – if you’re that way inclined! 😉 There should be plenty of that tasty sauce for dipping things in whatever way you decide to serve it!
Thank you very much for reading this post today, if you do try my recipe let me know how you got on. If you have any questions feel free to leave a comment, I’m more than happy to answer them.
Welcome to Sweet Treats Week on Severn Wishes. This half term I wanted to share my top 5 baking treats with you all, hopefully you’ve got some time this week to make them with me! Check out my Instagram for more food pictures and recipe ideas too!
Day 2 is Sabrina’s Warm and Gooey Cookie Dough Recipe.
This fantastically easy recipe is great if you want a hot desert ready in under an hour. It’s egg free too! I make mine with a dairy free butter and use dairy free chocolates. But you don’t have to if you prefer the real thing. This warm desert is best served about thirty minutes after it’s finished baking, cooled off a little bit but while it’s still warm and gooey. Great on its own or you can pair it with a nice vanilla or coconut ice cream for example.
What You Will Need
A Glass Dish measuring approximately 12cm x 17cm / 5″ x 7″ and preferably with a lid for easy storage after its cooled down! A Large Mixing Bowl A Wooden Spoon A Sieve
150g Plain Flour 115g Butter (Dairy Free Spread) 110g Light Brown Sugar Water (Per Tablespoon – See Method) 1 Tablespoon of Vanilla Chocolate Chips or Chunks (As many as you like but a nice ratio between dough and chocolate) I used around 60g of dairy free chocolate chips.
Additional Information: This sized portion will make 4 portions when transferred into pudding bowls. This is a rich desert and you can divide it up into 8 portions if you want to have it accompanied with something else such as ice cream. Keep any leftovers inside the glass dish with the lid on at room temperature, eat it within 48 hours. If you want it warm and extra gooey then microwave a portion for 20 seconds in the microwave.
Cookie Dough Variations
Add Chunks of Chocolate Brownies. If you have already made brownie earlier in the week you could put small lumps of your softest brownie into the cookie dough along with some chocolate chips. Just ensure they are submerged in the dough so as not to overcook near the top!
1. First you will need to soften the butter a little, add the measured out spread into the large mixing bowl, melt it at 10 second intervals in the microwave and stir after each one. Once softened you add your measured out sugar. Mix until smooth and combined.
2. Sieve your measured flour into the bowl now, make sure once it’s all in you carefully mix it. Then when smooth you add your Vanilla and Chocolate Chips.
3. You now need to add some water to the mixture, add it a tablespoon at a time until you achieve a Cookie Dough consistency. It usually takes between 4 and 8 tablespoons to achieve the dough like substance. Once you’re happy transfer it to your preferred baking dish.
4. Now it’s time to bake! Preheat your oven to 180’c and cook in the centre of your oven until the cookie dough top goes golden and slightly brown. The best way to test the dough is right for you is to carefully touch the top, beware it will be hot, so leave it a minute outside of the oven and push down on the top. I like mine to be like a Cookie on the top, and then soft and gooey underneath! Mine took around 24 minutes!
5. As I described above, leave the glass dish out of the oven for around 30 minutes after the bake is complete. Serve the dough after this, it won’t be too hot that way, it should just be warm and gooey!
Thanks very much for joining me on my blog for this recipe! Thank you very much for joining me for Sweet Treats Week! I do hope to see you here again tomorrow!
If you make any of my recipes be sure to tag me on social media, leave me a comment here on my blog. Any questions about a recipe please don’t hesitate to ask them! If you recreate this recipe somewhere else please credit me for it and name me and my blog, or even better link back to this original post too! Thanks everyone!
Welcome to Sweet Treats Week on Severn Wishes. This half term I wanted to share my top 5 baking treats with you all, hopefully you’ve got some time this week to make them with me! Check out my Instagram for more food pictures and recipe ideas too!
Day 1 is Sabrina’s Extra Special Chocolate Brownies
Brownies can be tricky, but if you follow my recipe one step at a time you should be able to recreate my incredible triple chocolate brownies! Since needing to go dairy free I’ve even made these brownies free from dairy by substituting the butter for a dairy free spread and then I swapped the triple chocolate chips for only dairy free chocolates, and they still taste incredible! So do whichever version you would prefer, the difference in butter doesn’t change the end result.
My recipe will make around 20 brownies once you cut them after they have cooled. They are quite rich which is nice because they will last longer! They will last around 3 days in a sealed container, the best way to keep them is to store them at room temperature. TOP TIP Reheat a square or two for between 10 and 20 seconds in the microwave and serve them with ice cream! Yum!
What You Will Need
A Glass Dish or Baking Tray measuring approx 26cm x 20cm (8 x 10″) Baking Paper or Parchment A Saucepan A Large Mixing Bowl A Wooden Spoon A Metal Spoon A Whisk – Manual or Mechanical A Sieve A Knife A Cooling Rack Something To Store Them Inside After They Are Cooled
3 Free Range Eggs (Fresh is best for baking) 175g Plain Chocolate (for melting) (You can use dairy free chocolate too) 175g Butter (or Dairy Free Spread) 200g Caster Sugar 75g Plain Flour 50g Cocoa Powder
Additional Flavours or Additional Chocolates… There Are Endless Possibilities! What Would You Do? Here are my favourites…
A. Triple Chocolate Brownies require 75g of White Chocolate Chips and 75g of Milk Chocolate Chips (or use different varieties of dairy free chocolates). Add these at Step 5. B. Chocolate Orange Brownies require 100g of Chocolate that is Orange Flavoured, dairy free choc orange bars from Asda are fab or a few broken segments of a Terry’s Chocolate Orange are best! Put these pieces in the mixture at Step 5 instead of chocolate chips. C. Mint Chocolate Brownies require 75g of Chocolate that is Mint flavoured, with such a strong flavour of chocolate it can be used as part of the melted part at the start of the bake. For a more Minty flavour later on you could add some Aero Mint Chocolate Balls when the brownie is almost cooked! Push them into the top of the brownie before the top is solid leaving just a little sticking out so they don’t melt and or burn!
1. First you need to place your butter and plain chocolate into a saucepan. Break the chocolate into small bits so it melts faster. Only melt on a low heat slowly. Keep stirring the melting mixture frequently until it is smooth with no lumps left. TOP TIP I only have my hob one setting 1 or 2 for melting, you don’t want to burn the mixture! I don’t like melting chocolate in a microwave, it’s too easily burnt!
2. Set the melted chocolate mixture to one side and allow it to cool. You can now preheat your oven to 180’c, 160’c for a Fan Assisted or 350F or Gas Mark 4. Cut a piece of baking parchment for your tray and push it inside.
3. In a large bowl break the 3 Eggs, make sure no shell falls in. Using a wooden spoon mix them up, add the Caster Sugar gradually while stirring. You then need to Whisk them both up together until they are combined and smooth with a light and creamy colour.
4. Using a Large Metal Spoon, you now fold in the cooled melted chocolate and butter mixture, one spoonful at a time. Keep stirring it through the creamy mixture, keep going one spoon at a time until all of the smooth thick liquids are combined into one large one. It should be a lot and not lumpy. TOP TIP If the chocolate mixture is still hot it instantly cooks the eggs and you end up with a curdled concoction! Make sure its cool, lukewarm is best, and stick to my one spoon at a time method!
5. Finally you need to Sieve the Cocoa Powder and the Plain Flour into your liquid, again you do this gradually, shaking a little into the bowl and mixing it through until it disappears. Repeat until all the dry ingredients are in the bowl and the mixture should now be a thick pour-able liquid. Add your chocolate chips or buttons or other bits now! Mix them in thoroughly.
6. Pour the mixture entirely into your tray with the parchment inside it. The mixture should sit just over half way inside giving it a little room to rise up slightly. Add any toppings like chocolate chips now, or part way through if they are not bake stable. Shake the tray from side to side before pushing it into the oven, so the bake is level.
7. Bake it with the correct setting for your oven, you’re looking for an even bake with the slightly crisp topping, it should change colour, it should be soft but cooked in the centre. On average this bake takes between 20 and 30 minutes, depending upon tray used and oven type. Just keep an eye on it, take it out and stick a knife into it. When the knife comes out almost clean, pull the tray out. Leave it on top of your oven for ten minutes, try the knife again. Remember if you hit a melted chocolate chip you may think it’s not cooked when it is! For this reason don’t be tempted to over cook it! They should be soft with the additional chocolates melted inside when you cut it!
Thank you very much for joining me for Sweet Treats Week! I hope to see you again tomorrow!
If you make any of my recipes be sure to tag me on social media, leave me a comment here on my blog. Any questions don’t hesitate to ask them! If you recreate this recipe somewhere else please credit me for it and name me and my blog or even better link back to this original post! Thanks everyone!
As most of you regular Severn Wishes readers will know, my son was born with a number of allergies. I love to cook and baking is something that I am gradually getting better at. I wanted to make up a recipe that was easy and that I could use with what I usually find in my baking cupboard. But not only that, it had to taste like proper chocolate cake. There’s nothing worse than it not resembling what you know and love!
This moist and soft chocolate cake recipe is egg free and dairy free. You could even change the flour to make it gluten free too if you like. I made it normally first, and then with gluten free baking flour when my sister (she’s coeliac) visited us, and both times it still baked as a soft sponge. Delicious! A great treat if you’re doing Veganuary this year! Why not make this Vegan delight at the end of the month? Give you a treat to look forward to!
This cake serves 10 people, you only want a small slice as it’s rich! Time to Prepare, Make and Bake is… 1 Hour 30 Minutes Preheat your Oven to a Temperature of 180’c or 360’F You will need baking parchment to line your 8″ Tin You shall need a Jug for the Sauce, one Large Bowl and one Small You will also need a Sieve, a Spoon and a Whisk And finally a Cooling Rack
For the Cake:
175g Flour – I used plain or a mixture of Plain and Raising, or use GF 200g Caster Sugar 50g Cocoa Powder 1 Teaspoon Baking Soda 1 Teaspoon of Vanilla Extract – You could use Mint Flavouring instead 240ml Tepid Water 120ml Vegetable Oil
For the Sauce to pour on top:
4 to 6 Tablespoons of Tepid Water 2 Tablespoons of Golden Syrup or Maple Syrup 2 Tablespoons of Cocoa Powder 130g of Icing Sugar
Method – Making the Cake
Step 1. Sift the Flour, Cocoa Powder, Caster Sugar and Baking Soda together in a large bowl. Make sure you mix them together thoroughly to combine.
Step 2. In a small bowl mix oil, water and vanilla together and stir until mixed.
Step 3. Gradually stir your wet mix bowl into the dry ingredients. Once you have combined them use a whisk or hand processor in order to make the mixture smooth. Mix until all the liquid is combined with the dry mixture.
Step 4. Pour your smooth mixture into the lined cake tin and shake gently from side to side to make it even inside.
Step 5. Bake in the Centre of your Preheated Oven, between 26 and 32 minutes depending upon oven type. Keep an eye on your cake so that it doesn’t over bake, use a knife of skewer in the centre, when it comes out clean it’s baked.
Step 6. Once cooked gently transfer the cake to a rack so that it can cool. You don’t want to pour on your sauce until it is cooled. Make sure the cake is completely cool before serving, you don’t want your sauce running off!
Method – Making the Sauce
Step 1. Sift the cocoa powder and icing sugar together in a bowl. Mix with a spoon until combined and a brown colour over all.
Step 2. Pour the syrup of your choice and the water into the bowl, make sure you stir it immediately and keep stirring until the ingredients resemble a smooth consistency. Start with 4 Tablespoons of water, if it’s not resembling a sauce that is pour-able then you can add more, one spoonful at a time until it’s how you want it to be. It can vary on the size of the spoon you use for example. TIP: Always better to start with less water and add it gradually, if it’s too wet to start with then you’re going to be measuring out more sugar which is a consistency much more difficult to get right.
Step 3. Cover this sauce until your cake is cooled and ready to serve, cut your cake slices, plate them up and then pour the sauce on to each piece. It’s easy to make more sauce if you need it and only takes a matter of minutes!
Thank you for coming to Severn Wishes today to read this recipe blog post. I hope you have enjoyed it. Can you please leave me a comment on this post if you try the recipe, and let me know what you think!
What makes my recipe different to others? My “Special” Curry is Free From for my family! The great thing about my recipe is that you can put any meat with it or even vegan alternatives such as Quorn with it. Whatever protein you fancy really! Even fish if you’re that way inclined! The combined flavours work well with everything, but I prefer Chicken and… Potato! Yes… you’ll see!
I use my nifty little food processor (Russel Hobbs Mini Chopper) to save chopping time but if you don’t have a processor then just chop the vegetables as small as possible with a knife and watch those fingers!
The Free From Bit! This curry recipe is DF, NF and GF and it serves 4-6 people. So many curries in the supermarkets contain dairy and nuts. Even local take away restaurants cannot guarantee things being free from certain ingredients. Our family has a wide range of allergies so I’ve learnt to cook my recipes alternatively and figure out what works without it including an allergen. This has been my best recipe to date! You can follow this and it be great for you and your family as well! Plus it’s 3 of your 5 a day!
What can you serve with it? You can serve this curry with a nice Rice, Basmati is a good choice or Pilau, and you can easily get GF rice these days, I recommend Tilda or Tesco’s own brand rice for their flavour! Naan Bread is delicious but obviously it’s not DF or GF so do be careful there! Poppadoms and Chutneys are a great accompaniment but again some of these will not be GF and some even contain Nuts! If you don’t have any allergies then you can have any of these (or all of them) with the curry! If you choose all of the above you will serve at least 6 people…
Sabrina’s Special Free From Curry Prep Time: Up To 60 Minutes Cooking Time: 90 Minutes Serves: 6 People (8 if you include side dishes)
500g – 600g of your chosen Protein into bite size pieces for frying
400g Tomatoes – use a tin of Plum Tomatoes for the Sauce, pop them into a food processor until smooth and a sauce like consistency, use plum will taste sweeter
1 Large Onion Diced Finely for the Sauce, you can pop this in the food processor before you prepare the tomatoes until shredded very fine
1 Large Onion Chop into bite size pieces ready for frying
2 Peppers – Chopped into short slices (Red or Yellow) ready for frying
4 Tablespoons of Tomato Puree for the Sauce
The Sauce needs to be made of the following spices and seasonings; 4 Tablespoons of Garam Masala 1 Tablespoon of Cumin 3 Tablespoons of Coriander Leaf 1 Tablespoon of Garlic 1 Tablespoon of Paprika 2 Tablespoons of Chilli Powder (Mild) (Use Hot if you can handle it) 30ml of warm water Salt and Pepper to your taste.
Oil for Frying
400g – 500g Potatoes – Cut into bite size chunks and washed
Prepare all of the ingredients as stated above, diced and chopped.
You need to have a large saucepan and a frying pan warming with a little oil in each. First begin by adding the chopped onion and peppers to the frying pan. Add the tiny diced onion and some garlic to the large saucepan.
Fry off all the ingredients, once the saucepan with the diced onion is nicely caramelised, you can add the sauce ingredients from the list above and mix well. Leave the Onion and Peppers inside the Frying Pan to caramelise and then add the chicken.
Put your plum tomatoes in a food processor and then once blended add them to your saucepan. Next you’ll need to continue frying off the protein and vegetables in the frying pan until thoroughly cooked.
Add anything additional you require for the sauce, that includes the tomato puree and seasonings. Taste it before you add your meat and vegetables so you can tell if it needs more chilli or more salt and pepper.
Simmer your sauce on a low heat, adding the contents of the frying pan which should now be nicely cooked and combined in flavour. You need to continue to simmer this for at least an hour for the flavours to coat everything and for the sauce to thicken up.
Now is the perfect time to add the Potatoes! They will cook inside the sauce and do not need boiling before hand. Use fresh or tinned whatever you have at hand. Leave it to simmer for a while…
Taste test at one hour to ensure the potato are cooked and the chicken is tender, stir occasionally during this hour of cooking time to ensure it’s not getting stuck to the bottom or sides. It should gradually thicken. If you don’t think there is enough sauce when you add all the contents and mix it then add 10ml of water at a time and mix in until the sauce covers everything.
Serve immediately with Rice and any of the other sides I suggested.
Thank you reading this post today, I really hope you like the look of my recipe, if you give it a go yourself then please tag me on social media to let me know and show me the end result too!
How To Make Delicious Dairy Free Vegetable Nuggets For All The Family To Enjoy!
Today I will be showing you how to make tasty, nutritious and dairy free vegetable nuggets that contain four different vegetables. They are great fun for your children to eat as finger food and your older children can dip them in the sauce if they choose. This recipe is ideal for weaning and beyond.
Ingredients for Sabrina’s Veggie Nuggets
3 Tablespoons of Tomato Ketchup 1 Tablespoon of Reduced Salt Soy Sauce 1 Tablespoon of Mixed Herbs 1 Large Egg (Beaten) 160 grams of Breadcrumbs (approx) roughly 4 slices of bread – I always use the 2 end bits if I have them! 6 Medium Carrots – Grated and Squeezed 2 Courgettes – Grated and Squeezed 100 grams of Swede Cooked First, then Diced Finely using a Chopper 1 Large White Onion Diced Finely 50 grams of Dairy Free Alternative to Italian Style Hard Cheese Plain Flour (6 tablespoons approx) spread this onto a small plate ready for rolling…
To make the sauce combine tomato ketchup and soy sauce together. Double the amount if you are preparing these nuggets for people to dip into the sauce straight after cooking them. Use half of the sauce for the vegetables mixture and leave half for the dip.
Once you have prepared all of the vegetable ingredients as directed above, you will need to ensure the mixture of vegetables isn’t too wet. Take a handful of the grated and chopped veg and place it between a few paper towels, a muslin cloth or a clean tea towel. Squeeze and press it in the cloth to squeeze out as much liquid as possible. Do this with all of the grated veg.
Get a large mixing bowl and crack the egg into it. Add the herbs and stir until combined. Next add some of the tomato dip. Next add the squeezed vegetables, then lastly add the hard cheese (or alternative) and the breadcrumbs, stir it all thoroughly. You don’t want lots of the same type of veg in each ball, try and mix it so you get a variant of all the ingredients. (I do my breadcrumbs in a small food mixer).
Place the flour onto a small plate ready to roll your nuggets in.
To make a nugget take a small handful of the combined mixture and roll between your palms. Top Tip! Do this with wet hands so it doesn’t stick to you! Roll them out into oval shapes, and then once happy you can roll each one in flour to coat it.
Have a large frying pan ready on your cooker with some oil getting hot. You should place the nuggets down gently so as not to break them or splash the oil. Fry each one until lightly browned all over. Top Tip! Use a pair of tongs to adjust them while frying to make sure you do all of the sides. Keep topping up the oil after every few nuggets.
Once they are cooked set the nuggets to one side on a piece of kitchen roll so as to drain any excess oil from them and let them cool a little, and then serve them while they’re still warm in a large bowl with the remainder of the tomato dip. They are great for a children’s party or a finger food family night in.
Vegetable Nuggets are ideal for children who are weaning at around 10 months and older, when they are learning to hold and bite into foods. They are great for getting your children to eat vegetables. The tomato dip provides a fun element for older children. The leftovers can be frozen, defrost over night and re-fry them to give them a crunchy outside again. My Recipe made me approximately 24 Nuggets.
When frying the Nuggets take care and turn them frequently so that they cook evenly on all sides. You also need to maintain the oil so that they sit in a few millimetres at all times to avoid sticking to the pan.
These Nuggets are great, and rather tasty too, that is providing you like the Veg I have chosen. You can substitute the Courgette for Mushrooms if you prefer those! And you can also do these without being dairy free by using a regular cheese like Parmesan if you wish.
Thank you for visiting, I hope you have enjoyed reading about this recipe, if you decide to give it a go then please leave me a comment with how it went afterwards… Check out my other recipes on the category list!
Welcome to today’s post as I discuss Free From Easter Eggs with a Taste Testing and Ingredients Comparison.
This Easter time I might be on a Dairy Free diet, but that hasn’t stopped me hunting for treats! I wanted to share my findings with you all, my opinion, product information, photo’s and all! Here is my Review of several Free From Chocolate Easter Eggs.
So I’m trying a few chocolate eggs that are known as free from, I require dairy free but a lot of these eggs come as free from several allergens. Wheat or Gluten or Dairy, most of these go together. I will be outlining Allergens and Ingredients with each egg below.
Number 1. The first egg I have is an Asda Free From Easter Egg with Chocolate Orange Flavour Disks. The pack is available for £4.00 for it’s 200g. LINK
This Egg is Vegan, Gluten Free, Wheat Free and Dairy Free. The Asda Chocolate also has No Artificial Flavours, Colours or Hydrogenated Fats.
Ingredients and Allergens Sugar, Cocoa Butter, Cocoa Mass, Rice Syrup, Inulin, Coconut Oil, Rice Flour, Flavourings, Emulsifier (Soya Lecithins). Soya is the only allergen present. This Egg should be suitable for those who have Nut allergies because Nuts are not part of the ingredients. The Pack provides 6 servings. 1/6 of the pack (1 serving) Energy kJ 778, Energy kcal 186, Fat 12g, Of Which Saturates 7.1g, Carbohydrate 19g, of Which Sugars 12g Fibre 0.9g Protein 0.8g Salt 0.02g.
Egg Design – The Egg design has lines similar to tree bark or waves. It’s an appealing looking Egg and smells strongly of cocoa. It’s presented inside a piece of plastic (which says is recyclable on the packaging) with disks in a plastic bag at the base. The Egg size and pattern is view able through the mostly clear plastic which is good, you can see what you’re getting. You receive 6 Chocolate Orange disks in orange foil, this is one disk for every serving. The disks are round with lined tops. The foil from the disks is recyclable but the plastic bag they come in is not.
Egg Taste – The Egg tastes very nice, it is quite a strong cocoa taste but leaves a nice aftertaste of sweet chocolate. The sugar content is very high though, and after a couple of bites I had had enough. The Chocolate Orange disks are very tasty, they have a strong natural orange taste to them.
Egg Quality – The Easter Egg itself measures 3mm in thickness at the smallest sections and 6mm at the thickest sections. The chocolate orange disks are 5mm deep and taste great, a nice addition to this Easter Egg treat.
Egg Value – A very tasty Egg and a nice treat for anyone requiring a Free From Easter treat. I would say you get a lot for your money with this considering you get the Egg itself plus the Chocolate Orange disks. Because it’s so sweet you wouldn’t usually eat all of this Egg in one sitting, meaning it will last you longer too.Most of the packaging is recyclable except for the film and carton the egg comes inside.
Number 2. The second egg I have is a Moo Free Easter Egg which cost me £3.00. This pack is only 110g. You can find these Eggs at most stores, I have seen them in Aldi, Asda and Tesco.
Organic Cheeky Orange Egg that is Dairy, Gluten and Soya Free. This pack contains a Chocolate Egg that is a Milk Chocolate alternative made from a combination of Cocoa, Sugar, Rice and Orange Oil. Moo Free are an ethical and family owned manufacturer based in Devon in the UK. They use high quality ingredients that have a single origin, including organic cocoa mass from plantations in the Dominican Republic.
Despite no allergens being present in the ingredients the packaging makes the customer aware that the product is Dairy, Gluten and Soya Free. It doesn’t mention Wheat, and it also states that is is made in a factory that handles Hazelnuts. This pack contains 2 servings it states, 1/2 of an egg is classed as a serving. The values per serving are as follows; Energy 1334 kJ Fat, Total 21.2g Of which Saturates 12.5g Carbohydrate 29.9g Of which Sugars 20.8g Protein 1.8g Salt 0.17g
Egg Design – The design of this Egg is nice, hexagonal shapes are all over the surface of the oval shape and all link together.Taste – The Orange taste of this Egg is very prominent and along with the sugar content makes it rather sweet, almost sickly. I couldn’t manage half of my half (serving) and stopped at a quarter. It’s meant to be a milk chocolate alternative however it’s quite a plain and strong chocolate flavour.
Egg Quality – The Moo Free Egg is only 3mm thick all the way around the oval. It has been the thinnest of all the eggs I have tried, and is also the most rich. The taste is nice but very strong in comparison to others. Moo do several eggs but I chose to try this Orange one, so perhaps the other flavours are not to overpowering.
Egg Value – This Egg is small and you don’t get much chocolate for the amount of money that you pay. Considering most other Dairy Free items are made with Soya products though, this item gives those who suffer with a Soya allergy a way of eating chocolate this Easter. I’m very happy to see a notice on the Moo Free box which says the plastic that their egg comes inside was made with recycled plastic, and could we please recycle it again. The box is also recyclable, so of course I will do that Moo Free Company! I’d be happy to because I’m big on recycling and it makes me happy to!
Number 3. The third egg I have is a Trio of Flavoured Chocolate Eggs. This one is a little more indulgent, I had it from Asda in their extra special range, it cost £4.50 for its tiny amount of chocolate at just 150g. LINK
There are three eggs inside this Easter Egg Selection, the first is a Chocolate Egg with Raspberry Pieces. This one tastes delicious, there are sweet and tangy raspberry pieces in every bite. The second egg is a White Chocolate Egg with vanilla, and you can see the flecks of vanilla all inside the white chocolate. The taste is surprisingly similar to white chocolate and has lots of vanilla flavouring too. Finally the third of the set is a Dark Chocolate Egg with cocoa nibs inside. This one tastes delicious because of the dark, rich chocolate flavour combined with the cocoa nibs which give boosts of taste, it’s rich and indulgent but also has a really nice after taste.
Soya is the only allergen present. This Egg should be suitable for those who have Nut allergies because Nuts are not part of the ingredients. It also states that there are No Artificial Colours, Flavours or Hydrogenated Fat.
The Pack provides 6 servings, half of each egg which would be about right considering the different tastes. 1/6 of the pack contains (1 serving) Energy kJ 583 Energy kcal 140 Fat 8.9g Of Which Saturates 5.5g Carbohydrate 14g of Which Sugars 9.9g Fibre 1.0g Protein 0.7g Salt 0.01g
Trio Eggs Design – Each of these Egg tastes great, I would say that the Raspberry combination is my favourite, closely followed by the Dark Coca Nibs. The White is some of the nicest Free From White Chocolate that I have tried however, which gives this Egg a bonus point in taste design. The Vanilla definitely makes a big difference. Over all the set is nicely balanced in flavours, you have the fruit combo which is both Sweet and Tangy, you have the Classic flavours of the Vanilla and then you have the Rich and Indulgent Dark.
Trio Eggs Quality – The Easter Eggs were not hugely thick, however they were consistent at around 4mm. The Cocoa Mass was pretty high within this chocolate, dark chocolate has 58%.
Trio Eggs Value – Although they are the more expensive per 100g these eggs also have the better quality. Over all I would go for the taste and these have that in abundance. You don’t feel like you’re eating something that has been designed to not have Allergens in it, but instead you are enjoying a delicious chocolate treat of high quality cocoa and its adjacent flavourings to match. I have to ask myself, would I buy these again because of the taste and quality? Yes in fact I would do. Only as a treat, and Easter is that sort of one of time where I would allow it. I only wish the eggs were a bit larger, I would pay another £1 for larger ones of this quality and deliciousness!
Of course there are plenty of other Free From Eggs out there, however I needed to avoid any that definitely contained Nuts due to my husbands allergies. And there were others that I didn’t think I would enjoy due to their flavour combinations…
I loved the flavour of the Orange Disks from Egg Number 1, and I loved Eggs Raspberry and Dark from Number 3 the Trio.
Thank you for visiting Severn Wishes today, I hope you have enjoyed this Review and that you all have a great Easter Bank Holiday!
✩ Sabrina ✩
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