Towards the end of my pregnancy I had a major craving for anything lemon and I am still enjoying the flavour now. I love lemon desserts because they are lovely and fresh but still indulgent. I like to make a water icing rather than a buttercream as buttercream can be quite heavy and is never as nice dairy free as when its made with real butter.
I have to admit I haven’t been very adventurous with my baking recently and tend to work with the same recipe and adapt it to any flavours that I am in the mood for, but I plan to branch out a bit soon. I’ve got a few ideas I want to play with as and when I get the chance, and around Amelia’s nap times and our daily walks.
Here is the recipe:
2 unwaxed Lemons (or waxed ones sat in boiled water and scrubbed)
4oz/115g Vegan Margarine
4oz/115g Unrefined Sugar
5oz/140g Gluten Free Self Raising Flour
2 Eggs (or equivalent egg replacement)
Cream the marg and sugar until soft and fluffy. Beat in the eggs. Add in the juice and zest of one of the lemons and then fold in the flour. Spoon into cupcake cases and bake at 180c/160c fan for 10-15 minutes, or until a cocktail stick comes out clean. Allow to cool completely.
Zest and juice the second lemon and mix with enough icing sugar to get a loose mix but not so runny that it will pour all down the sides of your cakes. You can add a teaspoon of water if you need to. Spoon onto the cakes and allow to set or enjoy right away.
What is your favourite lemon dessert or baked item?
I thought it was about time to come back to my blog after the birth of my daughter, Amelia Rose. She was born almost five weeks ago and life has consisted of nappy changes, feeding and many sleepless nights. To be fair to her, the nights have not been as sleepless as I expected but she has me up at least twice each night to feed.
I’m enjoying being a mother and being on maternity leave to spend lots of time with her. It’s amazing how fast she is growing and changing already; something I didn’t expect to happen so quickly. She is at the stage now where she will look for me if someone else is holding her and she hears my voice. It’s a really lovely feeling. We are looking forward to her first proper smiles and giggles now. I can’t wait!
But back to the food. Pasta sauce used to be something that came from a jar when I was growing up, and also when I moved out of my childhood home. I didn’t realise quite what was added to an innocent tomato sauce until I started paying closer attention to ingredients when my digestion got worse. My mum used to do her jarred tomato sauce with minced beef which I never really enjoyed the texture of so it was not something that I ever made for myself.
Although I am not a vegetarian, I do love veggies and always throw them in to my pasta dishes. You can use anything that needs using up in the fridge which is the joy of this kind of dish. Here are the ones I used on this occasion:
Cavolo Nero (Kale)
Salt & Pepper
All I did was saute the onion and garlic in a little oil first before throwing in all the chopped veggies and softening. Season with the dried herbs and salt and pepper. When the veggies are almost cooked to your liking, throw in a bottle of passata and warm through. Serve over gluten free pasta, or as I did, layer with some lasagna sheets and homemade white sauce and bake. I made my white sauce with vegan marg, gluten free flour and unsweetened almond milk.
Other good veggies to use are courgette/zucchini, red onions, leek, carrot or squash. A new veg I have tried recently is celeriac. It tastes kind of like a mild parsnip and is lovely roasted but work in this dish too if you cut it up nice and small.
How do you like to eat pasta? Do you recommend any gluten free brands?