Dairy Free Banana Bread

IMG_9831

Slightly crunchy crust and soft and moist on the inside. One of my all time favourite bakes, but this time around we found the most delicious dairy free recipe! Winner, winner chicken dinner! Too good not to share, I will not be using any other recipes for the rest of my life I don’t think. That’s how good it was. The best banana bread we have baked and its pretty much toddler-proof too. Baking with kids can be a different art form altogether, they eat ingredients and oh batter. So much batter, like the butter sugar mixture ( oh her favourite )! A little too much goes into her little mouth but I can’t help but chuckle as the approving Mmmm Mmmm Mmmm is hilarious and truly honest.

Before I share the recipe, check out our masterpiece πŸ™‚

IMG_9836

1/2 cup butter (115g)

1 cup sugar

2 eggs, beaten

4 bananas ( over ripe ones, finely crushed)

1 1/2 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon vanilla extract

  1. Cream butter and sugar. We used dairy free Stork. With a toddler, everything is simplified. I used a fork and she had lots of messy fun with a wooden spoon.
  2. Add eggs and crushed bananas
  3. Mix well
  4. Add flour, baking soda and salt. I should have sifted them before adding them but it turned out well even without the sifting. Add in the vanilla.
  5. Mix until just combined. Impossible not to over mix with an over-enthusiastic toddler.
  6. Poured into a greased and lined loaf pan.
  7. Bake at 175Β°C (350F) for 55 minutes.

IMG_9838

The banana flavour comes through very well in this banana bread. Still very impressed with this beaut of a cake, ps. we polished this offΒ  in 2 days. Time to bake another but perhaps we will add in some chopped nuts this time!

Have fun baking.

 

 

 

Christmas CanapΓ©s with John Lewis

Festive ambience at the Waitrose Cookery School

Its December (how?!), therefore it is fully acceptable to eat, talk and drink ‘Christmas’. I managed to catch the switching on of the festive lights with my little one and I am rather enjoying all the Christmas adverts! Do you have one that you love? Buster The Boxer is a huge hit with my 2 year old that I have even had a sneaky peek at their merchandise.

Christmas Lights Switch On

I am one who does not need any help to get into the spirit of the festive season but I went into Christmas ‘overdrive’ if that’s such a word when I had the chance to attend a Christmas Cookery Event hosted by John Lewis at the Waitrose Cookery School on Finchley Road. I was so excited and rather nervous to experience my first ‘Masterchef’ moment. I was rather intrigued as I have never been to a cookery class before and in the brief, I had the understanding that we will be making 5 different festive canapΓ©s in a few hours. Ps. nervous was an understatement when I walked up to their GORGEOUS kitchen. The kitchen here is wonderful, it has everything that I have ever wanted in a kitchen including a magic washing up trolley where there’s no need to actually do the washing up. Guess what, I had every right to be nervous as their expert chef Gerard kindly suggested that yours truly should go on a knife skills course. A basic one at that πŸ™‚ Ps. my Kitchen Wishlist has grown by leaps and bounds ever since I had a feel of this shiny impressive kitchen. I could do with some new knives (hint hint husband)!

Look! (I spy with my little eye, the magic washing up trolley on the top left)

Waitrose Cookery School

Dressed crab, shaved fennel all on top of a homemade crab cracker! This was lush and it was prepared beforehand all ready for us when we arrived.

Dressed Crab with Fennel on Cracker

Armed with quite a few of these delicious crab canapΓ©s tucked in my belly, it was time to get cooking! Chefs Gerard and Shauna showed us the ropes by demonstrating step by step how to cook each recipe where we all try to listen intently whilst trying to get lots of pictures. I was most definitely in a room full of bloggers, a variety of technology whipped out trying to capture the best angles. This was a great way to learn especially since I had very adept cooking buddies.

John Lewis Christmas COOK Event

I thought I would share my favourites from the evening and you can recreate them at home for your family and guests.

Confit Duck Samosa, served with a Spiced Pear Puree

(makes 12 samosa)

Confit Duck Samosa

For the Confit Duck Filling

75g Confit Duck Leg

80ml Pedro Ximinez Sherry

30g Cape Raisins

1.5tb Hoisin Sauce

For the Samosas

2 sheets of Filo Pastry, cut in half and then again lengthwise into 3, leaving you with 6 pieces of Filo

50ml unsalted butter, melted

For the Spiced Pear Puree

2 ripe Pears, peeled, cored and roughly chopped

1/4 tsp Bart All Spice

1/2 Lemon, juiced

1tsp Reserved Sherry Liquor

1. For the confit duck filling – In a small pan combine the raisins and the sherry.

Bring to the boil, remove from the heat and leave to soak for 1 hour. Once

soaked strain the raisins, reserving the sherry.

In a small bowl mix together the soaked raisins, shredded confit duck leg,

hoisin sauce and Β½ of the reserved sherry. Mix well, cover and chill.

2. For the samosa – Preheat an oven to 160C. Lay a strip of the filo lengthways

on your work surface and brush all over the the melted butter.

Place a tsp of the filling at the top of the sheet of filo. Fold the top right hand

corner over to make a triangular shape. Follow the triangular pattern all the

way down the filo strip. Brush again with the melted butter and place on a

baking tray with the seam underneath. Repeat with the remaining filo and

filling.

Place in the oven and bake for 6-7 minutes until golden, turn the samosa

and bake for a further 6-7 minutes until golden brown all over. Remove,

place on a cooling rack and let cool.

3. For the spiced pear puree – Place the chopped pear pieces into a mini

blender. Add the allspice, lemon juice and sherry liquor. Blitz to a smooth

puree, remove and pour into a small container.

4. To serve – Spoon a tsp of the spiced pear puree onto each samosa and

serve.

Prepping The Confit Duck Filling

Confit Duck Samosa

Confit Duck Samosa

Confit Duck Samosa

We also whizzed up a lovely spiced pear puree to go with the crispy samosa and the pairing of this was delicious. How cute is the little Kenwood mixer too, I had a good browse on HERE when I got home!

Spiced Pear Puree

Confit Duck Samosa

I took my time writing this post as I actually tried recreating them at home! Made an inspired version of these more-ish samosas but instead of duck confit, I used minced beef fried with onions, garlic, ginger, mushrooms, tomatoes. Mixed in some orange rind for good measure. Replaced butter with melted dairy free spread in order for our little one to join in the eating fun.

img_5999

img_6001

img_6009

img_6011

img_6015

img_6017

It was a hit even with the toddler! She couldn’t wait to sink her teeth in my samosas, haha.

img_6020

Back to the John Lewis Cook Event, we made Parmesan Risotto Balls (Arancini)! Risotto has always been one of my favourites in a restaurant but I have never made it at home. What more, deep fry it. Its not too difficult but definitely labour intensive as there’s lots of stirring involved. It was mouth watering and I must make a mental note to make this for my husband soon.

Parmesan Risotto Balls

(makes 40 balls)

img_5941

For the Risotto

1 Shallot, peeled and finely diced

1 clove Garlic, peeled and finely crushed

1 sprig Thyme

20g unsalted Butter

1/2 tbsp Sunflower Oil

1 tbsp White Wine

100g Arborio Rice

450ml Vegetable Stock, warmed

80g Parmesan, finely grated

For the Panne

2 – 3 tbsp Plain White Flour

1 Egg, cracked and beaten

100g Dried Breadcrumbs

1. To cook the risotto – Place a medium sized pan onto a low heat. Add the oil and butter. Add the shallot, garlic and thyme and cook for 1-2 minutes until the shallot is soft. Pour in the white wine, bring to the boil and let bubble until it is almost fully reduced.

2. Tip in the arborio rice and coat in the shallot and wine mix. Begin to add the warmed stock, a ladle at a time and stir until absorbed by the rice. Continue to do so with all of the stock ensuring that the stock is fully absorbed otherwise your risotto balls will be too wet.

3. Remove from the heat and stir in the grated parmesan. Season withΒ  pinch of salt and cracked black pepper. Spread out ontoΒ  flat tray and place in the fridge to cool.

4. To shape and panne – Once cool, remove from the fridge and scoop using a measuring spoon into 10-15g balls.

5. Dust each one with the flour, then coat with the beaten egg and finally roll each one in the breadcrumbs. Roll each ball gently in the palm of your hand to form a nice round shape, place on a clean tray and return to the fridge for 5-10 minutes to firm up.

6. To cook the balls – Meanwhile heat a fryer to 180C. Remove the balls from the fridge. Place in the fryer and cook until golden in colour. Remove and place on kitchen paper to drain any excess oil.

7. To serve – Season with sea salt, and place a cocktail stick into each. Serve with some lemon mayonnaise.

img_5927

img_5930

img_5922

img_5931

img_5933

img_5935

img_5936

img_5937

img_5940

Hope you enjoyed my two favourite recipes from the cooking class. Leaving you on a ‘sweet note’. Chocolate mousse domes with raspberry! If you would like the recipe, do give me a shout and I will be happy to share πŸ™‚

IMG_5939.JPG

Thank you very much for inviting me John Lewis, I enjoyed myself and would recommend the Waitrose Cookery School classes to all. Time to have another good browse on John Lewis but I think I found a winner –> This Digital Crock Pot Slow Cooker!

 

 

ISave

Save

Save

Baking with the Toddler – Dairy Free Shortbread

I always had this idyllic idea of baking with my child, where it will be so pretty and fun, like something from those adverts you see on telly.

I have been procrastinating for quite a few months as I knew that this would smash that lovely picture that I have painted in my head. I finally DID IT. Baking with my little one for the very first time at 21 months! A really good and fun age to start as she now understands the concept of cooking. At least, I think she does as she watches me in the kitchen and pretends to cook her own food when she is actually eating. Haha.

I set up all the ingredients in advance and before I could even explain or show her which one to mix, she started pouring the wrong ingredient to the huge mixing bowl much to my dismay. She was doing her own thing whilst I tried guiding her to ‘follow the recipe’. “At least she’s loving it”.. I kept repeating this in my head.

Good thing I hid the raspberries till the end as she conveniently forgot that she was still baking and started enjoying them. After munching on quite a few raspberries, she started cooperating again and she was a jolly good helper.

I am so glad that I waited till she was this age so that it wont be too much of a ‘fail’. Good fun, more mess than usual, double the time BUT yes, to more baking days ahead especially since its autumn πŸ™‚

Enjoy our pictures, its chronological … includes the time where she toddled away and enjoyed some baking ingredients i.e the raspberries. Ingredients will be further down the post πŸ™‚

img_5690

img_5693

img_5694

img_5695

img_5696

img_5697

img_5699

img_5701

img_5702

img_5704

img_5706

Looking back at the pictures, her face was a picture of concentration and she carried out her little tasks with focus. Awww bless nothing cuter than little kids attempting to bake. First time trying this dairy free recipe and thankfully it worked! Super easy and she loved pressing the dough into the elephant mould. She kept wanting to turn the mould upside down to look at their faces though.

Ingredients:

290g baking margarine, we used Stork (not the spreadable kind), room temp. diced

120g sugar

1/2 teaspoon vanilla extract

270g plain flour

110g rice flour

100g raspberries (optional)

pinch of sea salt

Mix the ‘butter’, sugar and vanilla together until pale and fluffy. (Well my toddler wanted to do flour first) Add the flours to the creamed mixture. Fold together. We included some raspberries for fun. Place dough in moulds or prepared tin. Chill in fridge for 30 minutes, preheat oven to 170Β°C. Bake for 40 minutes or until lightly golden. Remove from oven and score and do leave for it to completely cool before removing from mould or cutting the slices.

img_5709

img_5710

img_5711

img_5714

We had one happy tot! Definitely makes it all worthwhile when you see her tucking into her little cookie. The elephants were a hit as she was so excited to eat the ears and then the eyes.

IMG_5721.JPG

For some other dairy free makes, check out my df banana ice cream and passion fruit cake. Hope you have a happy Sunday with your loved ones.

Ps. theres a huge range of animal moulds on Baked By Me. Great fun when baking with the kiddos.

The Adventures Of An Allergy Mummy

Dairy Free Entertaining

Planning a Dairy Free party requires more attention to detail and sometimes, its just so much easier to order delicious food from somewhere. My little one is currently 18 months and its impossible to spare too long in the kitchen without her wrecking havoc to all the cupboards and their belongings.

I had a good browse onΒ  Waitrose Entertaining as it came highly recommended and ps. I was spoilt for choice. Easy to browse as there’s a dietary and lifestyle tab on the side. ‘No milk’ for us, just for the little one. I loved it as its not entirely catered so to say, as you still need to roast the beautifully presented food in the oven. Easier to claim that I have made it πŸ˜‰ Haha.

So, a little plan for a party of 8. Ps. some notice is require. Its about 6 days, dependent on the dish you want to order.

On the menu :

Carvery Leg of Lamb Studded with Garlic & Rosemary. Never disappoints and oh so easy to cook too, just pop it in the oven. Delicious flavour.

Beautiful Salmon side with Orange, Mustard and Dill.

Vegetarian Sushi Platter – very kid friendly for us

Fruity Moroccan Coucous Salad

and Homemade Dairy Free ‘Monkey’ Ice Cream.

Oh yes, if you are not looking for dairy free options, their baked goodies and children party food looks incredible! Super duper cute. Look!

Screen shot 2016-06-05 at 1.55.03 AM

For dessert, some ice cream with this recipe. Such a hit with bubba and perfect for warmer weather πŸ™‚ We made them into some fun animal shapes with moulds from Baked By Me.

4 ripe bananas, peeled and cut into 3cm chunks
1 tbsp cocoa powder
3 tbsp honey
1tsp vanilla extract
100 ml coconut milk

IMG_4626IMG_4628IMG_4630IMG_4632

Whisk all the ingredients in a blender. Nothing complicated about this recipe. The most challenging bit was waiting for it to freeze so that we can enjoy some in the sun.

IMG_4673IMG_4675IMG_4649

Practice run was a success, she loved it! *Happy Dance* Am definitely going to use this recipe again but will most likely reduce the amount of honey as its already sweet with the ripe bananas.

IMG_4650IMG_4652IMG_4658

Face brimming with joy. At that point in time, I was so proud of my ‘ice cream making’ skills.

IMG_4667

It must be true, happy baby … happy mummy!

*Recipe for dairy free banana ice cream from the Waitrose site*

Baby Friendly Pan Fried Salmon

Food post! A simple tea of salmon, steamed potatoes & vegetables. We do baby led weaning most of the time in our home, so little one enjoys what we have without any salt. This was very quick, I think I was in the kitchen for 15 minutes, majority of which was spend guarding the ‘pan fried salmon’ and prepping the vegetables to go in the steamer. We invested in a little steamer when the baby was ready for some food at 6 months, we didn’t bother with a blender or anything like that. Its proving to be a really good buy since I still use it pretty often.

The big people had salmon with some sweet chili sauce (cooked with some onions, garlic, ginger) and bubba enjoyed hers plain.

wp-1460994123564.jpg

wp-1460994128073.jpgwp-1460994131976.jpgwp-1460994135131.jpgwp-1460994138638.jpgwp-1460994141758.jpg

Easy peasy salmon dinner πŸ˜€

In the mood for some Easter bakes

Happy first day of spring! It has been too long since I have particularly enjoyed whipping up sweeties in the kitchen. With help from ‘Teletubbies’ and leaving bubba to her own device, I managed to make not one but 2 lush goodies. I have been browsing the glorious Easter section on the Waitrose website for a few days now.

Their themed Easter baking section was definitely inspiring as it made me penned recipes I wanted to attempt on a scrap piece of paper. Of the late, I just go oh that’s nice and just admire them through the screen.

After much deliberation, I decided to make my own ‘Crunchie’ bar for the first time. The recipe worked fabulously and I was mighty pleased with the end result. Managed to take photographs along the way to share with you too.

Who knew the ingredients to make honeycomb is so basic! Extra plus point to a recipe if they are already present in the food cupboard. The recipe is on HERE.

Honeycomb ingredients

100g caster sugar
4 tbsp golden syrup
1 1/2 tsp soda bicarbonate
200g dark chocolate (I used 100g)

Melt the sugar and golden syrup under a medium heat. Low to be safe πŸ˜‰

Golden syrup

Mixed it to a paste till it reaches 140C, I was lucky I found my sugar thermometer lying around somewhere.

Sugar and golden syrup paste

This part was very cool, the mixture just froths really quickly when you beat in the soda bicarbonate!

The making of honeycomb

Quick quick, pour it into your lined pan. Look at that colour!

Leftover honeycomb

Homemade Honeycomb

I was super chuffed that it worked! It set really quickly and I could carry this large piece around everywhere πŸ˜€

Shiny homemade honeycomb

Smash the honeycomb into shards, I used a wooden spoon. Initially, I wanted to ‘Google’ how do you smash honeycomb into shards. Haha.

Broken honeycomb

 

Easy Homemade Honeycomb Shards

Drizzled warm dark chocolate all over the lush honeycomb.

Honeycomb Shards

Voila! It was the perfect piece of mess. Chocolate drizzled honeycomb, thanks to recipe by Waitrose.

Chocolate Dipped Honeycomb

On to the next bake! Mutated Blueberry Bunny Scones. Recipe from HERE. Its another easy recipe although I did struggle when it came to folding the dough into an adorable bunny shape. Mine looks like they have been through tough times.

There’s a video attached to the recipe which was wonderful but I totally forgot how they folded the ears and it was too late when both my hands were covered in scone dough.

Blueberry filling

Lush blueberry filling with lemon juice and sugar.

Blueberry filling made with lemon juice and sugar

Scone dough all rolled out.

Scone dough

Rolled out scone with blueberry filling

Check out my bunnies before they were popped in the oven. They are slightly wonky but oh well, at least they still resemble rabbits.

Blueberry Bunny Scones

Bunny Scones Before Baking

Easter Rabbit Scones

Blueberry Scones

Oven time! All done now after baking them for 10 minutes.

Blueberry Rabbit Scones

Bunny scones with blueberry eyes!

Homemade Bunny Scones

Easter bunny scones

Blueberry Bunny Scone

My loyal fan πŸ˜‰ She definitely ate it like I would..Β  the nose and eyes first!

IMG_4096

Hope you enjoyed my Chocolate Drizzled Honeycomb and Blueberry Bunny Scones, do share when you try them out.

Ps. you can Shop Easter with 15% off orders over Β£40 with code KX15. Ps, you can even order lush party food from Waitrose Entertaining if you are not in the mood to host ‘homemade’ or grab indulgent chocolate eggs for the adults. I LOVE luxury chocolate eggs with a passion, once a year after all.

Aaaah, I should definitely do this more often. I forgot how much I enjoyed baking and trying new recipes!

xxx

 

Lamb chops in ‘cheat’ pepper sauce

Cooking. Sometimes enjoyable and most of the time, a rushed affair to feed the family ‘homecooked’ goodness.

This is slightly inspired, so I thought I would share the making of lamb chops with one of those ready made pepper sauces from a pack.

Pan fry lamb chops. Just salt and pepper on them. Nowadays, I tend to omit salt from our foods as bubba enjoys adult food too.

image

Nearly there..

image

All done! Set aside.

image

4 cloves of garlic and lots of mushrooms.

image

Found Colman’s pepper sauce in the cupboard, I am far from loyal to any brand. It is usually those on offer that goes in the shopping cart. Haha.

image

SautΓ©ed garlic, then mushrooms.

image

I mixed the sachet with water instead of milk beforehand and chucked it in to the pan. Cook till it slightly thickens.

image

Voila! I have made quite a few sides with lots of help from the oven.

Easy peasy meal and one happy husband.

image

Have fun cooking πŸ˜‰

Previous Older Entries