Garlic Quinoa Patties

They’re cheesy. Garlicky. Eggy. Taste pretty goddamn unhealthy. They probably are. But quinoa is good for you, right? Ah well 🙂
1 cup of uncooked quinoa
3 cups of boiling water
A reasonably large chunk of cheese, cut into little pieces (two handfuls maybe)
1 cup of flour
A handful of chopped chives
3 eggs
4 cloves of garlic
1/2 a teaspoon salt
(You could probably throw in some green vegetables if you wanted)

First, cook the quinoa with the water in a pan for about 10-15 minutes, if it is still too watery by then keep cooking, if it is dry but not soft enough add some more water (Oh dear I’m actually terrible at this.)
Okay. While the quinoa is cooking, beat the eggs in a large bowl. If, that is, you’re not going to exactly follow what I did. I actually ran down the garden in my pyjamas and a pair of crocs, got really excited about the fact that there was wild garlic with little bulbs in my garden, and ate some (only a tiny bit, I didn’t swallow it) only to find out they were daffodils. After the horror of almost dying, I skipped down to the vegetable patch and picked some muddy and wilted chives. And then the quinoa burnt a little. Shh.
Okay. So once the cheese and garlic and chives are chopped and the quinoa is cooked, mix it all into the eggs with the flour. And the salt, yes. And whatever else I forgot to say.
Mix it all up into a slightly wet mixture. It’s warm and eggy and unpleasant.
Scoop it out into about 10 balls, and flatten them, dusting with flour.
Heat up some olive oil in a pan and cook for about 7 minutes each side. I managed to fit about five into the pan at a time.

Donkey Birthday Cake

So, on Sunday my dad had his 50th birthday party.
I was cake-baker in chief, and so I made three cakes. The others were reasonably boring, Just a lemon cheesecake and a lemon polenta cake. (But they tasted pretty good anyways)
This follow my old chocolate brownie recipe.
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If anyone wants the recipe for the cake I can give it to them. The donkey is made out of pre-made fondant icing

And also, my cousin has some awesome hair and she was flipping it around so I snapped it… Pretty impressive?

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Orange Drizzle Cake with Chocolate Buttercream (GF, DF)

This is one of my favourite stand-by recipes, it’s really easy to make and always delicious!
There’s a bit of a disaster story with this, however.
So, last weekend I went to a singing weekend. Every year I bring a cake. This year, I decided to make this one:
Yup. Doesn’t it look pretty amazing? Sorry. But usually I mess up on cakes, this cake, I didn’t. There was orange drizzle. Rich chocolate icing.
So I put it in a box, clearly labelled “this way up” with arrows pointing in the right direction. I put it on a shelf in the back room.
And the next day, it was upside down.
I don’t know who, I don’t know why. But they missed out on some good cake thanks to their ignorance, as it was virtually crumbs and icingy mush after. At least it was still a bit edible.
So of course, I took it home. Not presentable to anyone else. Ahem. I got to eat a bit more of it than I would have originally thought. On the bright side, my sister got some too 🙂
Also: I am going to Scotland for ten days for a nature camp! I will be camping all week (fingers crossed for the weather to continue) and hopefully it will be awesome. But no posts for ten days! I’m leaving tomorrow. Can’t wait!

120g butter substitute, I use Pure
120g caster sugar
120g gluten free self raising flour, I use Doves Farm
2 eggs
1 orange
20g icing sugar

for the icing… Just make your usual chocolate buttercream, dairy free or not.

Preheat the oven to 190c
Mix together the butter and the sugar until creamy
Beat the eggs and then mix them in
Zest the orange and juice half of it into the bowl, mix into the egg/butter/sugar
Sift the flour into the bowl, mix.
Put it in a cake tin and bake for 20 minutes, or until golden brown on top.
Mix the other half of the orange with the icing sugar, and when the cake is baked, stab the cake with a fork a few times and drizzle the drizzle all over it 🙂
Ice as needed, chocolate icing tastes amazing on this!

Apple and Orange Pie

This is a lovely, simple thing to make. It’s pretty easy, just steamed apple and orange zest and pieces and a bit of sugar thrown into a pie crust.

3-4 apples, peeled and chopped
Zest of an orange
Chunks of the orange, not too much juice as it has a tendency to make the base soggy
50g sugar
100g shortcrust pastry, I use the pre-made, frozen gluten free DS brand as it is the only decent pastry I can find as making it from scratch doesn’t usually taste to good and tends to crumble

Preheat the oven to 180c
Roll out and put half of the pastry in the pie dish (I used quite a small and shallow dish, so if you want to use a bigger dish, maybe casserole size, you might want to double the recipe) and bake as per instruction
If you are steaming the apples, steam until soft, if you are stewing, you can throw in some of the zest as well to reduce the bitterness, but never worry anyway, it goes away in the baking.
Mix the apples, orange chunks, sugar and remaining zest together in a bowl
Place the apple/orange mix in the baked pie base when it is cooked
Roll out the top layer and flatten over the apples, if there are any leftover bits of pastry you could make some little leaves or something decorative
Bake until golden brown on top and enjoy!

Courgette and Pesto Bean Burgers

These are delicious! I kind of adapted the recipe but now it’s changed so much that it’s a new recipe in itself.
They usually take me about half an hour to make from start to finish, and they are really easy to make.

15 oz can of butter beans or other beans, drained
1 average sized courgette, grated
3-5 tablespoons of pesto, freshly made or store-bought
5-7 tablespoons of rice flour or other flour
Salt and pepper to taste
Olive oil for frying
Burger buns
Cucumber, tomatoes, lettuce etc. or whatever you like inside a burger

Put the beans, courgette, pesto and flour in a blender or food processor and blend until a thick paste. Taste and season and add more pesto if needed. Take out a bit, roll it in your hands for a second and see if it sticks to them, if it does, add more flour and stir.
Shape them into equal sized patties, depending on how large your burger buns are.
Heat up a small amount of oil in a pan until sizzling hot, then slowly place however many burgers fit in at one time in, for 2-3 minutes each side, or until golden brown
Put one in a burger bun with some other fillings and enjoy!

Chocolate orange ganache cheesecake tart



Oops, I just accidentally posted this post without noticing. So for the next 5-10 minutes, people will come onto my blog and just see a picture of tart and just ‘Yes.’ written at the top of it. But in all fairness I have actually done that before when I was just too lazy to write anything or bother putting in a recipe. I’m nearly considering doing that now, as I have a kitchen to clean, instruments long overdue (on the cello side of things) for practice, a ukulele to play, an Ancient Greek book to study, a room to tidy… But ah well. Here goes.
Oh and sorry for not posting much, you know, summer and class trips and laziness… But I have a whole bunch of posts all lined up now. Don’t worry. Although nobody probably even cares…

This is the weirdest yet wonderfulest baking catastrophe/triumph I have made in the last while. Just don’t use any weird flavoured chocolate like I did. I swear. I didn’t see the aniseed labelled on the packet. But all in all, it still tastes amazing.
The cheesecake layer was pretty amazing too…
(sorry, I didn’t really measure. That’s the way I like to cook…)
200g Dark chocolate
Juice of two mandarins, or one orange
Enough almond milk to mix with the orange juice to make it reach 150 mls… If you understand that…
70g sugar
About 100g cream cheese
some more sugar…
another mandarin orange. Or small orange. It doesn’t really matter.
some flour, cocoa powder, sugar and butter. About enough to fill the bottom of your pan a centimeter thick…

Ok… this is a stupid idea to even try to explain. But…
So boil the juice of the two oranges with the almond milk in a pan. Let it cool a bit once boiled.
Break the chocolate into little pieces and throw them in a bowl.
Pour the milk/orange mixture into this, letting the heat from the liquid melt the chocolate.
Stir well until the chocolate is fully melted and incorporated.
Throw a bundle of the last list of ingredients together. Less butter, sugar and cocoa than the flour. Mix it all together to form fine crumbs and then mix with water to make a dough. Spread this out and put it in the oven for a while until soft but firm on top.
Mix the cream cheese with the juice of one of the oranges and some sugar.
Take the base out of the oven, then spread the cheesecake mixture on top of that evenly, then pour the chocolate mixture on that.
Chill for a few hours and then go crazy. It’s pretty good.

Tempeh Potato Curry

I usually don’t try making savoury foods, as they usually turn out disastrously, but today I had come back from the longest way home from school I have ever gone on, and I made a curry for dinner.
I had previously thought no. Curry? Curry was one of the many things that are a mystery to me. It’s just so unreadable. Who knows what goes in? I never understood how from a few simple ingredients, half an hour of time (For me, the slowest cook in the world) a great lot of fumbling with mutterings of ‘aah! Oil? Butter? Potaoes? Do I put the oil on before chopping the onions? What’s going on!’
Most people avoid that, and know the sequences of what to do, or at least don’t go crazy about them. But I only know sweet food. I’m a really healthy person, but maybe once a week, once every two weeks I will break out the bowl, eggs, sugar, flour, butter and cocoa powder. Sheer heaven. There, I know what to do. I’m a natural with sweet things. But putting in spices, salt, different ingredients? It just never tastes right.
But today it did…
(sorry for the blurriness, it was perfect before I put it in the post… whats going on???)

And it does taste as good as it looks.
I adapted this loosly from a recipe somewhere I have not been able to find again. If I do source it I will put the credits in.
150g Tempeh (For those of you who don’t know, it’s a really tasty fermented tofu. It has a wonderful chewy, tough texture remeniscent of chicken)
3-4 Medium potatoes
1 cup of tinned tomatoes
1/4-1/2 cup water
Tablespoon butter
2 Tablespoons oil
One large onion
1 teaspoon curry powder
1 teaspoon tumeric
1/2 teaspoon chilli powder (only if you like spiciness, if you really do add this much to taste, and then taste some more into the curry)
1 teaspoon salt
3 teaspoons yogurt
3 teaspoons soft goats cheese

(Seems like a long ingredients list, but it’s really very easy. I promise. Also, read this in an Irish accent. Please.)

First of all, chop up the potatoes into little bits and throw them in a steamer. Leave them there for a while. While they are cooking, Heat the butter and oil in a saucepan. Chop the onions with minimal (hopefully) weeping and throw them in for five minutes with the spices. Once they are soft, pour in the tomatoes and the water (If the tomatoes are very watery, only 1/4 cup, if they are drained well 1/2 cup.) Pop in the yoghurt and the goats cheese.
Transfer this strange, disgusting looking mixture into a blending thingy. For a hand blender. Get out the hand blander and give it a good ol’ blend, until creamy and wonderful. Pour all this back into the pan and keep heating on a low temperature.
Chop up the tempeh and throw it in. By now the spuds should be ready, pop them in and stir for a while.
Once this is heated, serve this wonderful concoction on a bed of fluffy white basmati rice.

I’m in a really good mood today…

Mint chocolate cupcakes

Yes, again. But this time I have a recipe!!!
I made these earlier, and now I feel unwell from the ridiculous amount of icing I ate… But don’t follow my mistakes. Save your icing, put it on the cupcakes, believe me, it tastes better there.
Basically, these are soft, fluffy, gluten free chocolate cupcakes with a creamily refreshing mint icing on top.
Recipe after the photo!
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120g butter
120g sugar
2 eggs
100g gluten free self raising flour
20g cocoa powder
(for the icing)
about 1 cup of icing sugar
4 teaspoons of butter
a good few drops of mint essence

Preheat oven to 90c, mix together the butter and sugar, whisk the eggs, throw them in, mix again, put in the flour and cocoa, throw them in the oven, bake for 15 mins, throw everything in the icing together, mix well and decorate.
Sorry for the hastiness, I just have tons of homework I stupidly left for tonight to do…

Chocolate orange cheesecake

I apologize for not posting in so long! I have been very busy and lazy.
I made this for my mums birthday a few days ago. I had never before made a cheesecake and I was not following a recipe but it turned out beautifully.


400g cream cheese
200g dark chocolate
Zest of 2 oranges
100g ginger biscuits (or any other type, it doesn’t really matter, and just enough to fill the bottom of the pan about 1 cm thick)
20g butter
50g sugar

To begin with, get a small saucepan full of boiling water, put it on the stove and place a bowl on top. With the heat on low, place the butter in the bowl to melt. While it is melting, put your biscuits in a plastic bag and hit them with a hammer until they resemble breadcrumbs. Take the butter off, but keep the water boiling as it will be used in a minute.  In a bowl or in the bottom of the pan, mix the biscuits and the melted butter together, and smooth it out to form a base. Place this in the fridge for the moment.

Put the chocolate into the bowl over the boiling water to melt. While it is melting, mix the orange zest, the cream cheese and the sugar in a large mixing bowl. Once the chocolate has melted, mix that well into the cream cheese mixture.
Remove the base, now hardened, from the refrigerator. Gently scoop and smooth the cheese mix over the top of the base, being careful not to dislodge the crumbly base. Let it harden in the fridge for an hour and then enjoy!