Tag Archive | Egg free recipes

Dairy & Egg Free Jam Tarts and Leaf Mould

Today I collected the leaves from around my fruit trees and spread them over my new woodland area.

After this, I moved a whole pile of leaves from a house next to my allotment site, as the lady wanted to get rid of them and kindly offered them to me.  I also scattered these in my woodland area.

My new woodland area

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Later, I emptied two of my black dalek bins, that I keep my leaf mould in.  I find it rots down quicker in these types of bins rather than storing the leaves in a chicken wire cage and it keeps the leaves moist.

I mix my leaves three or four times during the year to help them to rot down.

Over the last year I have tried something new.  I read that if you mix your grass cuttings into the leaves, then they rot down quicker.  Below is the leaf mould I didn’t add grass cutting to:

And the next photograph is the leaf mould I did add grass cuttings to:

You can clearly see that it has sped things up, so I will do this again next year.

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I spent time spreading the leaf mould over two of the beds where my onions and roots will be planted in the spring.  I won’t fork it in for a few weeks though, as I noticed there are a lot of tiny grass seeds that have blown over to my plot and have germinated.  The leaf mould will kill these.

Leaf mould won’t add any nutrients to your soil, but it is a brilliant soil conditioner.  I can certainly tell where the leaf mould has been added a few months later.

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I found another shark fin melon today, that I had somehow managed to miss when I picked the others.  I must work out what I want to do with them.

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I had another look at the patch where I sowed grass seed just over three weeks ago.

Before I sowed the grass seed

I am so pleased as this is how it looks now:

How it looks today

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I also noticed my nasturtiums are still flowering lovely too.  These particular ones were self-seeded.

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This is the last day I’ll be writing about dairy and egg free treats, for the moment.

Today I decided to make Jam Tarts.

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Just as a reminder, I thought I’d show you again, the dairy and egg free jam tart that I bought from Tesco’s ‘Free from’ range:

We did feel they were a bit ‘stingy’ with the jam.

Below is a jam tart I made using the easy recipe below.  I know which one my daughter would choose out of the two:

My homemade dairy and egg free jam tart.

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Dairy Free Jam Tarts

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225 grams plain flour

100 grams of dairy free margarine

A little cold water to mix (approx. 2 tablespoons)

25 grams of caster sugar

An assortment of your favourite jams

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Preheat your oven Gas Mark 6 / 200 C / 400 F

Put the flour and sugar into a bowl and rub into the margarine, until it looks like breadcrumbs.

Add the cold water, a little bit at a time, mixing with a round bladed knife until it begins to come together.  Use your fingers to bring all the mix together and knead lightly.

At this stage it is best to put your pastry in a small plastic bag and leave in the fridge for an hour, as pastry rolls out better when it’s cold.

Roll the pastry out onto a floured board.

Use a cutter to cut out ‘rounds’ and put them in cake cases.

Put a teaspoon of your favourite jam in each case

 (Do not over fill with jam, If you like lots of jam, add it when they have finished cooking).

Bake for 15 minutes.

Leave to cool for a while before taking them out of the tin.

Homemade dairy and egg free jam tarts

Please let me know if you have enjoyed my egg free / dairy free ‘goodies’ week, by leaving a comment.

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Thank you for reading my blog today.

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Dairy & Egg Free Flap Jacks and Over Wintering Garlic and Spinach

I am still harvesting crops from my allotment.

Even though things have slowed down considerably, I am still picking French beans, patty pans and courgettes, which I am very pleased with:

Today I planted garlic to overwinter.

I planted the garlic on small ridges to make sure it doesn’t stand in soggy soil over the winter, as it doesn’t like it when it’s too wet.

I had four bulbs of soft neck garlic called Marco, which I split up and I planted the cloves four inches apart and one inch deep.

Also today, I planted the overwintering perpetual spinach, that I grew from seed.  This will be ready to eat in spring time.

Spinach is my husband’s favourite so I like to make sure we have plenty to use.

Perpetual spinach is much easier to grow all year round than normal spinach, as it’s not prone to bolting and is virtually pest and disease free.

I like to give it some protection over winter, so I built a cloche to go round it, out of old panes of glass.  I left some gaps around the glass so there is some ventilation.

I weeded around my overwintering onions as well.

 

I am very pleased with them so far:

 

I also spent some time transplanting the wallflowers I grew from seed over the summer.  I have put them around the edge of my new woodland area.  I also transplanted some hardy geraniums in there too, which had out grown their beds.  I found a couple of plants called ‘Lady’s mantel’ or ‘Alchemilla mollis’, which had self-seeded on my plot, so I replanted them in this area too.

The woodland area is coming on well now.  I am waiting for the council to start dropping leaves at our allotment so I can use them as a weed suppressant around the tree.

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Today, I’m continuing with my dairy free / egg free ‘goodies’ theme.

Yesterday I received a comment from a lady, who said her daughter was lactose intolerant and she had liked the recipe for the biscuits.

Nearly every recipe I have written on my blog, I convert to be either dairy free or lactose free, so my daughter can eat the same as the rest of us.

For example, even toad in the hole and the parsley sauce are made using the lactose free milk. I use the soya yoghurt to make the hummus and anything I make with cheese, e.g. pizza, I use the lactose free cheese. I even make pastry, cakes and bread with these ingredients, and you really can’t tell the difference. I think it’s terrible that people (especially children) are expected to miss out and after experimenting, I’ve found that so many things that can easily be made at home, to taste the same, whether you use lactose free milk or soya milk.

Below I have written the recipe for Dairy Free / Egg free Flapjacks.  I actually doubled the recipe, as I freeze them for snacks over the coming weeks.

Again they taste delicious with normal margarine and just as nice with the dairy free ‘Pure’ margarine:

(I haven’t got shares in ‘Pure’ margarine, I just think it’s good for cooking)

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Dairy Free / Egg free Flapjacks

110 grams Margarine

4 tablespoons golden syrup

75 grams granulated sugar

225 grams porridge oats (I buy the cheapest)

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Preheat your oven Gas Mark 3 / 325 F / 170 C

Put the Margarine and syrup in a pan and heat gently until it has melted.

In a separate bowl mix the sugar and oats together.

Pour the margarine and syrup into the oats and sugar and mix until all the oats are covered.

Pour the mixture into a greased square shallow tin

(I lined my tin with greased ‘grease proof paper’)

Press down gently with the back of a spoon until it is flat on top.

Bake for 30 -40 minutes until it is golden brown.

Leave to cool in the tin for 5 minutes and then cut into squares.

Transfer to a wire rack to cool.

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Dairy Free, Egg Free Flapjacks

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I hope you enjoyed reading my blog today.

Hob Nob Biscuits and Forking in Manure

The Michaelmas Daisy’s at the allotment are still looking beautiful.  I am getting many people passing by and commenting on them.  It really is the best I’ve seen them flower, it must be due to the high level of rain we have had this year.

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My wild flowers are still flowering well.

I will certainly grow them again next year.

Everytime I look at them, there is something different to see and there is still loads of insect activity around them.

I spent the day forking manure into five of my beds.  I filled the wheelbarrow full of manure ten times, so I am aching now, but I’m very pleased with what I have done.

I will be growing brassica’s in this area next year, so I have done this job early, so the soil can settle well before I plant the brassicca’s in the spring.  Brassica’s like to grow in firm soil.

I fork manure into my brassica beds and where I plant my potatoes each year.  I don’t fork manure in my other rotational beds.  I find by adding manure to just half my allotment each year works well.

 

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Dairy Free, Egg free Hob Nobs

This week I’ve been trying to include some dairy free, egg free recipes for the gentleman that fixed our new fascia’s, as his daughter has been longing for some ‘normal’ goodies to eat as snacks.

Today, my youngest daughter, who is twelve years old, made some dairy free, egg free hob nobs.  I’ve got to say they are delicious made with normal margarine and they are equally as nice when you make them dairy free.  In fact I would go as far as to say, you just can’t tell the difference.

Once again, the dairy free margarine I’ve used is ‘Pure’:

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Hob Nobs Recipe:

8 oz. Self raising flour

8 oz. Granulated sugar

8 oz. Porridge oats (I use the cheapest ones I can find)

8 oz. Margarine

1 tablespoon Golden Syrup

1 tablespoon hot water

½ teaspoon Baking powder

Preheat the oven Gas Mark 4 / 350 F / 180 C

Mix the flour, oats, sugar and baking powder in a bowl.

Meanwhile, melt the margarine, syrup and water in a small pan.

When the margarine mix has melted, add it to the dry ingredients and mix well.

Use your hands to make smallish balls and put on a greased baking sheet.

Flatten the balls slightly with a fork.

Bake for approximately 15 minutes, until golden.

  

I really think my daughter did a good job.

I normally make approximately forty hob nobs with my recipe, however my daughter only made thirty two….because she said she likes them bigger!

As biscuits disappear very quickly in our house, I have frozen these biscuits.  They do freeze very well.  I will just take out a few biscuits each day, which stops my family eating them so quickly.

Thank you for reading my blog today.

 

 

 

Crab Apple Day and Dairy Free, Egg Free, Shortbread Biscuits

I spent all of the day dealing with the very large amount of Crab Apples that my wonderful friends gave me on Friday:

I have made jars of crab apple jelly and I saved some juice, ready for another recipe tomorrow.  I also washed, top and tailed and froze loads and loads of them, ready to use in the future.  My freezer is certainly bulging at the seams now!

Thank you again Tom and Arlene for the crab apples.  I will obviously be sending some crab apple jelly your way.

Tonight I nipped up to my allotment to pick up my shark fin melons.  I have three decent sized melons, so I’ve just got to figure out how to use them!

I put an apple in the photo so you can gauge the size of them.

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At the weekend, I made some shortcake biscuits, to take with me when I visited my mum and step dad.  These biscuits are my husband’s favourite.  They taste nice if you use normal margarine and equally as nice if you use the ‘Pure Dairy Free’ Margarine. My family didn’t realise I had made them dairy free so my daughter and my sister could eat them and they all enjoyed them.

So I thought I’d post the recipe as part of my dairy free / egg free week.

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Short Bread Biscuits:

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250 grams of plain flour (plus a little extra for rolling)

75 grams of caster sugar (plus some to shake over the biscuits when they are cooked)

175 grams of margarine

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Preheat your oven gas mark 3 / 160C / 325 F

Mix the flour and sugar into a bowl.

Rub the margarine into the flour and sugar.

Knead well and when it comes together to form a ball, put it on a floured board.

Roll the dough out, approximately ¼ inch thick.

Use a pastry cutter to make biscuit shapes.

Put the biscuits on a greased baking sheet and prick them gently with a fork.

Bake for approximately 20 minutes.

Put the cooked biscuits on a cooling tray and shake caster sugar over them while they are still warm.

I made approximately 30 biscuits using the ‘Pure Dairy Free’ Margarine and they cost me just 91p to make.  They would be even cheaper if you use normal margarine.

I tried to find a dairy free / egg free shortbread biscuit to compare them to….but I couldn’t find one.

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Thank you for reading my blog today.

Winter Salads And An Egg Free, Dairy Free Cake

At my allotment this weekend, I planted some winter lettuces, winter hardy spring onions, corn salad and mizuna in my polytunnel.  I’m hoping to use some of these during the winter in salads and again in the spring.

It’s still warm in my polytunnel in the day, so I’m hoping they will have a growth spurt before winter.

My husband helped me to bring home my daughter’s rather large pumpkin and the butternut squashes I have grown this year.

The pumpkin weighed 55 lbs, so unfortunately we didn’t beat our record of 76 lbs.

 I have put the squashes in our greenhouse at home, so they can continue to ‘cure’ in the sun, so they will store into the winter time.

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A week of Dairy Free / Egg Free Recipes:

Firstly… My daughter’s dairy intolerance:

Gradually over two years, my daughter had more and more episodes of feeling sick, tummy aches and generally feeling ill.

We visited the doctors several times and each time we were told it was something different, including indigestion, irritable bowel syndrome and even puberty that was causing it.

In August 2011, thanks to my sister, we finally put two and two together and realised it was dairy products causing the problem.  My daughter was referred to hospital and it was found she was severely lactose intolerant.  Since then we have also found she can only tolerate a small amount of dairy products with the lactose taken out of them.

As with all people who have allergies and intolerances, I visited the ‘Free From’ aisles at the supermarkets and was taken aback by how expensive these items are.  After trying some of these items, I was also taken back by how awful some of these are.

As an example, Tesco’s own ‘Free From’ jam tarts are £2.00 for a box of six jam tarts:

I bought these a few weeks ago as my daughter had some friends for tea unexpectedly.

Below is a jam tart from the box I bought:

As you can see, I think there must have been a jam shortage on the day they made these at the factory.

 I learnt my lesson, as surprise surprise, they didn’t get eaten.

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A year after she was diagnosed, thankfully I have realised that I can actually make nearly everything she used to enjoy to eat, from scratch and things I make do actually taste normal, using the following ingredients:

Soya Milk, Lactose Free Milk and Pure Margarine

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A couple of months ago we had our fascia’s and guttering replaced by a company called  ‘J P Property Improvements’.  They did a wonderful job and were really nice chaps.  I made them some biscuits for them to have on their tea break and we got talking about my daughters dairy intolerance and it turns out that the boss’s daughter also has a dairy intolerance and an egg allergy.

He went on to say his daughter would love a proper birthday cake but they know this is impossible, as all the recipes they have tried for an egg free cake haven’t been very good.

As you have probably realised by now, I like a challenge and I have now made a dairy free / egg free cake that I think their daughter would love.

We are very lucky in Leicester as there is a shop that I regularly use, that sells dairy free, gluten free, wheat free etc. You can visit her website here.  Rosi managed to get me an egg replacement to use in my cake:

All I had to do, was mix one teaspoon of the egg replacement powder with one tablespoon of water per egg required.

I did find that the cakes do not rise as well with the egg replacement, so I added an extra teaspoon of baking powder and I actually made extra mix to make a third layer.

I used the same recipe I used for my husbands birthday cake.  You can find the recipe here.

I used the Pure dairy free margarine and I replaced the eggs with the egg replacement.  I also used soya milk to get the dropping consistancy.

For the chocolate sponge layer, I added one tablespoon of cocoa powder to the mix and I didn’t use the vanilla extract.

I think the cake is more crumbly than a normal cake but it does taste the same.

I sandwiched the layers together with jam:

I then covered the cake with a dairy free chocolate frosting, which again was the same one I used on my husbands birthday cake, here.  I used the Pure dairy free margarine instead of normal margarine.

I decorated the cake using grated dairy free chocolate and dairy free chocolate buttons:

Both the dairy free chocolate and buttons can easily be bought from supermarkets.

The cake is still fairly cheap to make, even with all the alternative ingredients and it tastes really nice too.

I’m hoping his daughter was really pleased with it:

An Egg Free, Dairy Free Cake

Thank you for reading my blog today.

A Quick And Easy Microwave Chocolate Sponge with a Chocolate Sauce

At my allotment today I finished my new compost area:

I built three different compost bins with the ten pallets that I managed to get hold of.

When I make a compost bin out of pallets, I always tie the pallets together with garden string.  I know if you are reading this, you will be thinking that they are not very secure, but they really are.

Below, is a compost bin that I filled two and a half year ago.  You can see that it’s still very solid.

I make sure I tie the top and the bottom of the pallets with lots of string.

I will be filling the left hand compost bin first, so I have only tied the front pallets temporarily on the other two.

I used some old weed suppressant and reused some black plastic, to line the inside of the compost bin.  This stops the light getting in, which prevents the weeds from regrowing.

I put all the weeds that I cut back at the beginning, in the new compost bin.  The weeds half-filled it, but I’m sure they will compress down very quickly.

I’m very pleased with my compost area and I can now begin my pre-autumn clear up.

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A Quick And Easy Microwave Chocolate Sponge with a Chocolate Sauce

We don’t normally have puddings in our house, unless we have a guest for dinner.  However, last night, we all fancied something sweet to eat.

It would have been easy to nip to our local shop and spend three or four pounds on chocolate, which is what we would have done a few years ago, but we didn’t.

I made a really quick microwave chocolate sponge, with a chocolate sauce and served it with custard.  The whole pudding took less than 15 minutes to make and we have some left for tomorrow.

I worked out that all the ingredients totalled just £1.05 to make, and yet it tasted very special.

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This is how I made it:

Microwave Chocolate Sponge

100 grams margarine

100 grams granulated sugar

2 eggs beaten

75 grams self-raising flour

25 grams coco powder

2 – 3 tablespoons of milk

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Beat the margarine and sugar together until light and fluffy

Mix in the beaten egg

Fold in the flour and coco powder and add enough milk so a dropping consistency is achieved

(i.e. it drops off the spoon easily)

Pour into a microwave dish that has been greased with margarine.  Cover with a lid or microwave cling film

Microwave on full power for 5 minutes (based on my 700w microwave)

Leave to stand for a couple of minutes before putting turning it on a plate.

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Chocolate Sauce

While the chocolate sponge is in the microwave you can prepare the sauce:

43 grams of cooking chocolate

1 teaspoon of margarine

35ml water

165 grams icing sugar

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Melt the chocolate and margarine over a really low heat

Add the water and stir

Add the Icing sugar and stir for a few minutes until it becomes a smooth, chocolate consistency with no lumps

Pour over the chocolate sponge and sprinkle with hundreds and thousands.

You can eat it as it is, or serve with custard or ice cream.

Both the sponge and the sauce can be made dairy free, by using soya milk, dairy free chocolate and dairy free margarine.  So this is a recipe that can be enjoyed by all the family.

Thank you for reading my blog today.