Saturday 28 April 2012

Deerly Beloved Bakery at the Mind, Body and Spirit Festival 2012

I am just back from the two day stall I had at the Mind, Body And Spirit Festival at the Forum. And let me say that the late night/early hour baking finishes were worth it! We had such a great time! We met lots of lovely vegans, and even the non vegans bought and loved our cakes! We had such great feed back and it was our biggest stall to date. Thanks to everyone who came and supported us and a special thanks to Naomi at Inanna's festival and Johnny who organised such a special event! I hope you enjoy the pictures we snapped over the two days, i'm off for a well deserved cuppa! X

Chocolate and Coconut Dulce De Leche Tarts.

Chocolate and Coconut Dulce De Leche Tarts.


Raspberry, Chocolate and Balsamic Brittle Cake

Day 1 of Mind, Body and Spirit Fest!

Day 1 of Mind, Body and Spirit Fest!

Day 1 of Mind, Body and Spirit Fest!

Day 1 of Mind, Body and Spirit Fest!

Day 1 of Mind, Body and Spirit Fest!

Add cap Day 1 of Mind, Body and Spirit Fest!  

Ivaldi Jewellery.

Ivaldi Jewellery
Day 1 of Mind, Body and Spirit Fest!

Day 1 of Mind, Body and Spirit Fest!

Add cap Day 1 of Mind, Body and Spirit Fest and starting to sell out!

Day 2 of the Mind, Body and Spirit Fest! Morning coffee to keep out the cold and rain!

Inanna's Festival Stall

Inanna's Festival Stall

Day 2 of the Min, Body and Spirit Fest!

Day 2 of the Min, Body and Spirit Fest!

Lyra Braeden Pagan Supplies
Day 2 of the Min, Body and Spirit Fest!
Day 2 of the Min, Body and Spirit Fest!

Deborah Stewart Jewellery

Day 2 of the Min, Body and Spirit Fest!
photo by Rachel Stimpson
Photo by Rachel Stimpson

Monday 23 April 2012

Guest Blog Post! Danielle's Viennese Whirl Sandwich Biscuits



Hello! I'm kayleigh's big sister Danielle, and at Easter I made Kayleigh some of these yummy Viennese Whirls. She loved them so much that she crazed me for the recipe! We then thought it would be nice to share it with you guys! So here it is, my Viennese Whirl Sandwich Biscuits (with a little bit of help from my little sis)

Ingredients:
1 cup of Plain Flour
2/3 cup of Margarine
1/4 cup of Icing Sugar
1 tbsp of Soya Milk (Only if the mix is a little dry, so may not be needed)
1/2 tsp of Bourbon Vanilla Extract
1/2 of Good Quality Semi Sweet Choc Chips
Piping bag with a medium star nozzle

Icing:
2/3 cup of Icing Sugar
1/3 Cocoa Powder
1 to 2 tsp of Soya Milk

In a bowl, cream the margarine and icing sugar together till light and fluffy. Then add the vanilla.


Then add the flour. It should all come together easily and be quite a moist but firm dough (if it is crumbly add the tbsp of soya milk).

Then fill a piping bag with the dough, and pipe out into biscuit shapes (see picture) onto a baking tray lined with non stick baking paper.



 Pop into the oven for 10 to 15 mins at 180c until golden and firm. Take out of the oven and allow to cool. Next melt your chocolate in a bain marie and then carefully dip each biscuit half way into the chocolate. Return each dipped biscuit onto the baking paper to set.


Meanwhile add the icing sugar to the cocoa powder and add a tsp of the soya milk, stir until it becomes a thick fondant. If it is to thick add the other tsp of soya milk. You want this fondant icing to be thick to sandwich the two biscuits together.
Once the biscuits are cool and the chocolate has set, spread some of the fondant icing onto one side of a biscuit and place another on top to make the biscuit sandwich. Repeat with all the biscuits!
Then enjoy with a cuppa and your family!

Danielle X








Thursday 19 April 2012

Smoked Paprika, Olive and Tomato Cornbread Muffins



These moist little muffins are great for a picnic, light lunch or a main meal served with refried beans, guacamole and vegan sour cream! Nom Nom! They can easily be made gluten free by replacing the wheat flour with a good gluten free flour. These muffins don't rise too much, so don't be alarmed! Make sure you fill them pretty much up to the top of the muffin case. They are super quick to make and keep well in an air tight tub for 3 days.


Ingredients: To make 12 small or 8 large muffins

1 cup of polenta (corn)
2 cups of flour
1 tsp of Baking Powder
1/2 tsp of Smoked Paprika
1/2 tsp of Cayenne Pepper
1/2 tsp of sugar
Pinch of Salt
Pinch of Black Pepper
1/4 of a cup of Nutritional Yeast Flakes
1/2 Large Mild Green Chilli (Chopped up into small dice)
1/3 cup of Black Olives (Chopped into rings)
1/3 cup of Sundried Tomatoes (Chopped into small strips)
1/3 cup of Olive Oil
3/4 cup of Soya Milk


In a bowl mix the polenta, flour and baking powder into a bowl. Add the Smoked Paprika, Cayenne pepper, sugar, salt, black pepper and nutritional yeast flakes.


Than add the chopped mild green chilli, black olives and the sundried tomatoes.

Finally add the wet ingredients, the soya milk and olive oil. And mix into a thick batter. It will get a bit thicker as the polenta swells up. If it gets really thick and dry add a touch more soya milk.



Line a muffin tin with muffin cases and spoon tsps of the mix into 12 small muffin cases or 8 regular muffin cases. As I said before these muffins don't rise too much, so don't be alarmed! Make sure you fill them pretty much up to the top of the muffin case. Sprinkle each muffin with a pinch of smoked paprika.


Bake in a hot oven (190c) for 15 mins or until golden brown. A good way to check if they are ready is to insert a skewer into the middle of one; if it comes out clean then they are done! Serve on their own with vegan butter or with refried beans, guacamole and vegan sour cream. Enjoy!


Also I thought I would show you the new stall banner I have made! I am very pleased with it and can't wait to show it off at the stall I am having at the Forum on the 27th and 28th of April! 
Now it will be even easier to find us! Just look for the deer! X