I love apples; especially green ones, but they give me really bad stomach ache. Cooked apples are a lot better for me and I can enjoy them occasionally, so I love putting them in puddings and cakes. They go really well with brown sugar too which is what I topped this cake with to get a nice crisp top and to give it some colour as well.
You could easily use this recipe to make individual cakes or a big circular one but I like the tray bake style. You don’t have to turn it out of the tin and can serve it up in big squares, either alone or with some custard on top. This did not last long at all! I had a friend over in the evening and between my boyfriend, my friend and myself, we finished this off that night!
I’ve been baking and cooking quite a bit while on maternity leave, trying to pass the time before my baby arrives. I’m one day overdue now so I probably won’t be doing much cooking for a few weeks. Also my house has never been so clean and organised. That definitely won’t last!
2 Bramley Apples (or other large apples – you might need 3 if they are smaller)
4oz/115g Self Raising Gluten Free Flour
4oz/115g Unrefined Sugar (preferably brown) + extra for topping
4oz/115g Vegan Margarine
2 Eggs (or equivalent in replacement)
Preheat the oven to 180c/160c fan. Cream together the margarine and sugar until light and fluffy. Beat in the eggs. Fold in the flour and spoon the mixture into your baking dish. Smooth out. Peel and cut out the core of the apples, chopping them in half. Slice thinly; about 2-3mm thick. Lay the slices on top of the cake and sprinkle with sugar.
Bake for 15-20 minutes until the tops is golden and crisp and a skewer comes out clean. Enjoy fresh from the oven or allow to cool.
How do you like apples best? Do you bake with them often?
Following my previous post on the soup that I froze, this one is another freezer post but on cottage pies. I bought foil food containers for these so that I could just put the container in the oven to reheat and just throw it away if I have it alone, but I will more than likely cook up some greens to go with these so there might be some washing up!
This probably isn’t a “proper” cottage pie as I used up some veggies that were in my fridge (courgette and peppers) along with onion and garlic. I did use beef here because I have been eating more meat since getting pregnant but you could easily substitute for Quorn or TVP or something like that. Or another kind of minced meat if you prefer.
Here is what I used:
1 large pack of Minced Beef
3 cloves Garlic
1 Red Pepper
1 Yellow Pepper
1 Beef Stock Cube (You can usually get gluten free or yeast free)
Salt and Pepper
4 Large Potatoes
Lactose Free/Vegan Cheese (Optional)
Chop the garlic and onions and soften in a little oil. In a separate pan (if using a fatty meat), cook the meat and drain off any excess fat what comes out. Once you are happy you have taken out everything you don’t want in your food, crumble in the stock cube. In the pan with the onions and garlic, add in the veggies and soften slightly. Turn off the heat and combine both pans together. Season to taste but check first because your stock cube might be salty enough.
Portion the mixture into your containers or make one big one.
Peel, chop and boil the potatoes until tender. Mash with some vegan margarine and a little vegan milk if required, and season. Top the pies with the mash and add on a little cheese if you like. I baked mine at 180c/160c fan for about 25 minutes. Allow them to cool completely before labelling and freezing, or eat right away. My foil containers came with cardboard lids that I wrote on with a sharpie.
I haven’t tried these yet as I froze all of them but I’m sure they will be filling and satisfying after as long day of nursing and nappy changing!
I have been on maternity leave for just over two weeks now. I will be 38 weeks pregnant tomorrow and have been at home nesting and preparing foods for the freezer to reheat once baby is here.
I’m not a big soup eater because I don’t eat bread but this soup was delicious. I found it on pinterest when I was looking for a recipe to use up some parsnips I had in the fridge. Obviously I changed it slightly to suit my dietary needs and it was still really really good.
You can find the recipe here
I had a portion of this once it was cooked with some gluten free crackers and then I froze the rest in labelled freezer bags with the date on. Nearly half of my freezer is now full of homemade foods and I’m quite excited to eat them after I have given birth (which I am hoping will be really soon!).
Do you freeze foods? What are you favourite foods to freeze?