Nac Mac Vegan: adventures in rabbit food

29/07/2008

Lavender scones

Filed under: Recipes and techniques — Tags: , , , , — Feòrag @ 14:51

This recipe is based on one published in The Week, which is a weekly round-up of the best of the UK newspapers. In turn, they got it from the Daily Telegraph, who say theirs is the recipe used by the café at the Chelsea Physic Garden. It didn’t take much to veganise it.

250g (approx ¾cup) self-raising flour
2 tsp baking powder
100g sugar (originally caster sugar, but any fine sugar will do)
1 level tsp lavender flowers [*]
110g (approx ½ cup) vegan margarine
2 tbl lemon juice
up to 280ml (1¼ cups) soya milk [**]

Preheat your oven to 160°C/gas mark 3.

Mix all the dry ingredients in a large bowl and rub in the margarine until it resembles breadcrumbs.

Add the lemon juice and enough milk to make a somewhat wet dough.

Turn it out onto a really well-floured board and knead briefly. It needs to be dry enough to work with, but still moist inside. Shape it into a flattish circle and cut out your scone shapes. Place on a baking tray (I found it easier to keep the dough in the cutter whilst transferring) and bake for between 12 and 20 minutes, depending on your flour, your oven and the phase of the moon.

Leave to cool on a wire rack if you can leave them that long. Makes about a dozen.

Notes:
[*] It is apparently very important to use English Lavender (lavendula officinalis) rather than French Lavender (lavendula stoechas), as the article claims the latter is toxic. I have not been able to Google up any more information on that, and the stuff I used was grown in France, and I’m not dead yet!

[**] The amount of soya milk needed will vary wildly, and wholemeal flour needs a lot less than white.

25/05/2004

Irish Wheaten Bread

Filed under: Recipes and techniques — Tags: , , , , — Feòrag @ 20:10

Irish Wheaten BreadThis wholemeal soda bread has been known to impress your actual, genuine Irish people – and there’s not a drop of buttermilk to be seen.

Note
As usual, I’m using my metric 250ml cup. The US one is 225ml, but don’t worry – it’s the proportions that count. Every ingredient seems to be called something different in American, so I will try and keep the recipe bilingual.

Ingredients
4 cups wholemeal/wholewheat flour (or 3 wholemeal plus 1 plain/all purpose white flour)
Approx 2 cups soya/soy milk, ideally sour, with a teaspoon of vinegar added to make sure.
1 ½ teaspoons bicarbonate of soda/baking soda.

Method
Preheat your oven to 200 degrees C./400 degrees F. (it says 392 here, but I’m sure it’s not that crucial!). If you don’t have a fan-assisted oven, go a wee bit hotter than this.

Mix the flour and the soda in a big bowl. Add 1-1/2 cups of soya milk and mix. Add more soya milk if needed.

Knead for a few minutes. I prefer to knead in a bowl, but others use a floured board.

Retrieve a baking/cookie sheet, and grease it well with vegan margarine.

Form the dough into a ball, place it on the sheet, and flatten slightly. Use a sharp knife to cut a deep cross in the top.

Bake for about 35-40 minutes. It should sound hollow when you tap the bottom, if it is done. Use the time to make a nice soup or something…

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