Vegetarian Sausage & Broccoli Pasta

Thanks to Linda McCartney’s for sponsoring this post The pairing of fennel-seedy Italian sausages and broccoli is always delicious. Here the broccoli is cooked until super soft which, along with garlic, lemon and cheese, allows it to act as a kind of impromptu ‘pesto’ for the pasta. I’ve used Linda McCartney’s Vegetarian Sausages, amped up with the addition of chilli flakes and fennel seed, instead of using an Italian sausage here to keep things vegetarian (or even vegan if you don’t use the cheese). This is a perfect weeknight dinner as it’s so quick to make and only requires one pot and one pan. 

The post Vegetarian Sausage & Broccoli Pasta appeared first on Izy Hossack – Top With Cinnamon.

Thanks to Linda McCartney’s for sponsoring this post

The pairing of fennel-seedy Italian sausages and broccoli is always delicious. Here the broccoli is cooked until super soft which, along with garlic, lemon and cheese, allows it to act as a kind of impromptu ‘pesto’ for the pasta.

I’ve used Linda McCartney’s Vegetarian Sausages, amped up with the addition of chilli flakes and fennel seed, instead of using an Italian sausage here to keep things vegetarian (or even vegan if you don’t use the cheese). This is a perfect weeknight dinner as it’s so quick to make and only requires one pot and one pan. 

Linda McCartney’s Vegetarian Fennel Sausage & Broccoli Pasta

Linda McCartney’s Vegetarian Fennel Sausage & Broccoli Pasta

Yield: serves 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 3 tbsp olive oil
  • 2 shallots, finely sliced
  • 1/2 tsp fennel seed
  • 1/4 to 1/2 tsp chilli flakes
  • 200g dried pasta
  • 150 to 200g broccoli or tenderstem broccoli
  • 3 Linda McCartney’s Vegetarian Sausages, defrosted
  • 2 cloves garlic, finely sliced
  • 20g ricotta or Parmesan style vegan cheese, finely grated
  • Juice of 1/2 a lemon
  • Salt & pepper, to taste

Instructions

  1. Heat 1 tbsp of the oil in a large frying pan over a medium-low heat. Once hot, add the sliced shallots and cook, stirring occasionally, until lightly golden (around 5 minutes). Add the fennel seed and chilli flakes, stir, and let them warm through for 1 to 2 minutes.
  2. Meanwhile add the pasta and broccoli to a medium pot of well-salted, boiling water. Leave to cook until the pasta is al dente (for me this was about 10 minutes). 
  3. Break up the defrosted Linda McCartney Vegetarian Sausages into small chunks and add to the frying pan along with 1 more tablespoon of oil. Mash with the back of your spoon to break the sausage up and fry it for around 5 minutes, stirring often, to allow the sausage to brown and crisp up a bit. 
  4. Clear a space in the frying pan and pour the remaining tablespoon of oil here. Add the garlic to this pool of oil and allow to cook for a couple of minutes until starting to turn golden. Once this happens, stir it through the Linda McCartney Vegetarian Sausage. Add a splash of pasta water to the frying pan and use your spoon to scrape up any golden bits from the base of the pan. 
  5. Once the pasta is al-dente and the broccoli is cooked, remove the broccoli from the pot using tongs or a slotted spoon – it should be pretty soft at this point which will help it break down to form a bit of a sauce. Roughly chop the broccoli and add to the frying pan.
  6. Use a slotted spoon to transfer the pasta to the frying pan too (or drain the pasta in a colander, reserving a mugful of pasta water, then add to the pan) and stir through, adding a splash of pasta water as needed to help make a saucy texture. Add the cheese and lemon juice, stir through and taste to check the seasoning. Add extra salt and some pepper as needed. Divide between 2 bowls and eat!

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Marble Cake (+ Vegan option) – Baking Basics

Chocolate and vanilla cake batter, swirled together to make a deliciously simple cake! This recipe uses oil and real chocolate for a moist, rich flavour and only needs 2 eggs! (There’s also a vegan option for those who want to make it without butter or eggs). No self-raising flour or caster sugar needed either (just plain flour and granulated sugar) so it’s a quick and simple bake to make. Whoever invented marble cake is a genius, you get the best of both worlds AND they somehow taste better marble together than they do separately? A simple vanilla batter is made and divided into two portions – one portion is left plain and the other is mixed with cocoa powder/chocolate. The two colours of batter are layered into a cake tin (usually a loaf tin or bundt tin) and swirled lightly with a knife – not enough to blend the flavours together, only just so they become entangled with one another so you get a bit of both flavour in each bite. I used to make marble cake with cocoa powder in the batter but since trying it out with real chocolate melted and swirled in, I haven’t gone back. The […]

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sliced marble cake on a plate with a vase

Chocolate and vanilla cake batter, swirled together to make a deliciously simple cake! This recipe uses oil and real chocolate for a moist, rich flavour and only needs 2 eggs! (There’s also a vegan option for those who want to make it without butter or eggs). No self-raising flour or caster sugar needed either (just plain flour and granulated sugar) so it’s a quick and simple bake to make.

Slices of marble cake on a marble background

Whoever invented marble cake is a genius, you get the best of both worlds AND they somehow taste better marble together than they do separately? A simple vanilla batter is made and divided into two portions – one portion is left plain and the other is mixed with cocoa powder/chocolate. The two colours of batter are layered into a cake tin (usually a loaf tin or bundt tin) and swirled lightly with a knife – not enough to blend the flavours together, only just so they become entangled with one another so you get a bit of both flavour in each bite. I used to make marble cake with cocoa powder in the batter but since trying it out with real chocolate melted and swirled in, I haven’t gone back. The flavour is so much better when using melted choc here and, as the cake is so simple in its flavouring, I think it’s worth the extra bit of effort.

marble cake sliced on a plate

I use the reverse creaming method for this batter which means the dry ingredients are mixed with the fat first, and then the liquid ingredients are stirred in to get a smooth batter. I find this provides a nicely even, buttery crumb which is protected somewhat against overmixing so leads to a nicely spongey, moist cake. This is because the fat coats the flour granules somewhat preventing them from forming a gluten network once the liquids are added which in turn means you can mix this batter a little more aggressivly than you would a standard cake batter.

I’ve also tested this cake with vegan substitutions of vegan butter (block & tub margarine will both work – as long as they aren’t low fat). For the eggs I replaced them with blended silken tofu which I find works well in these denser cakey applications!

Marble Cake

Marble Cake

Yield: 1 (2lb) loaf

A chocolate and vanilla marble cake (Marmor kuchen) - so moist thanks to the use of oil and cornflour! There's also a vegan (egg free, dairy free) variation.

Ingredients

  • 110g (1/2 cup) unsalted butter
  • 185g (1 1/2 cups) plain white flour (all purpose flour)
  • 20g (2 tbsp) cornflour (cornstarch), see notes for substitutes
  • 1/2 tsp fine table salt
  • 65g (2.25 ounces) dark chocolate (70% cocoa solids)
  • 220g (1 cup) granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate of soda (baking soda)
  • 165g (2/3 cup) cow's milk, soy milk or oat milk
  • 30g (2 tbsp) vegetable oil or neutral oil
  • 2 tsp vanilla extract
  • 2 medium UK eggs (large US eggs)
  • 1 tsp vinegar (see notes) or lemon juice
  • 2 tbsp brewed coffee or water

Instructions

  1. Preheat the oven to 180°C (350°F) convection. Grease and line a 2lb loaf tin with a sling of baking paper and set aside.
  2. Place the butter into a medium pot and set over a medium-low heat. Allow to melt completely then remove from the heat.
  3. As the butter is melting, place the flour, cornflour and salt in a medium bowl and stir together to combine.
  4. Pour the hot melted butter into the flour mixture and stir together until you get a sandy, slightly bobbly mixture. Add the sugar, baking powder and bicarbonate of soda and mix together well. I like to use my fingertips here to rub all the ingredients together to ensure they're all mixed and to try to break up any large lumps.
  5. Take the pot (which should still be hot) you were using for melting the butter and place the chocolate into it, off the heat. Set aside and allow the residual heat of the pot to melt the chocolate. If it hasn't fully melted after ~5 minutes, place it over a low heat and stir until fully melted then remove from the heat. Set aside - we will come back to this later.
  6. Place the milk, oil, vanilla, eggs and vinegar into a jug or small bowl and whisk together - using a fork is fine. Pour this bit by bit into the sandy flour/butter mixture, stirring together between additions (using a whisk or large fork here helps) until all the liquid has been added and the batter is mostly smooth (there may be a few lumps here & there which is fine). It's okay to mix this batter a bit more than a standard cake batter so don't be afraid to give it a good mix with the whisk.
  7. Pour 300g (1 cup) of the batter into the pot of melted chocolate (OFF THE HEAT). Add the coffee (or water) and stir together - this is your chocolate batter! The batter which is left in the bowl is your vanilla batter.
  8. Layer the chocolate batter and vanilla batter into the lined loaf tin, alternating between the two flavours (I like to do this in 6 layers i.e. 3 layers of each flavour). You can also use a butter knife to gently swirl the batter together a few times - don't go overboard here or it'll just mix the batters rather than marbling them.
  9. Bake the cake for 50-60 minutes, covering with foil in the final 10 minutes if the cake is looking too brown. A toothpick inserted into the centre of the cake should come out clean.
  10. Allow the cake to cool in the tin for 10 minutes before tipping out onto a wire rack to cool completely. Once cooled, slice and enjoy!

Notes

- No cornflour? Use 20g (2 tbsp) of extra plain white flour here instead.

- Vinegar: use a neutral vinegar here, e.g. apple cider, white wine, distilled, malt, rice vinegar. DON'T use something flavoured like balsamic/sherry/red wine vinegar.

- Vegan (egg/dairy-free) version: instead of the eggs use 100g (1/3 cup + 1 tbsp) of blended silken tofu. In place of the butter use a vegan block margarine or tub margarine (NOT low fat). Use a non-dairy milk. Ensure the chocolate you're using is dairy free.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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11 Best Vegetarian Tacos

When I’m in the mood for a fun dinner, I make vegetarian tacos. Jack mixes up margaritas, I set out a taco bar for two, and we each fill our tortillas just the way we like them. The process is quick and easy, and at the end, we get to dig in to f…


When I’m in the mood for a fun dinner, I make vegetarian tacos. Jack mixes up margaritas, I set out a taco bar for two, and we each fill our tortillas just the way we like them. The process is quick and easy, and at the end, we get to dig in to flavorful veggie tacos. To me, it’s a pretty perfect night. In case you’re looking for a fun way to change up your dinner routine, I’m sharing 11 of my favorite vegetarian taco recipes below. They’d be perfect for Cinco de Mayo this week, but honestly, we make […]

The post 11 Best Vegetarian Tacos appeared first on Love and Lemons.

Treacle Tart

Thanks to Lyle’s Golden Syrup for sponsoring this post Amongst all the daily changes that have happened from the lockdown, cooking and baking remains something regular for me to enjoy! And even though there are still some issues with sourcing ingredients like eggs and flour, it’s a way to think creatively and make something comforting and delicious. A treacle tart is a British classic of shortcrust pastry filled with a mixture of breadcrumbs and, most importantly, Lyle’s Golden Syrup which gives the tart that signature caramelised flavour (without even having to make caramel!). It’s a comforting flavour and in these times, that nostalgic comfort of foods from childhood is something I’m craving more and more. Lyle’s Golden Syruphas created a special VE day-themed golden syrup tin which is on sale at the moment. Aiming to raise over £25,000, they’ll be donating 5p from every tin sold to the ‘Help for Heroes’ charity which supports those who have been injured in the Armed Forces. I’m sure with the current situation, this help will be all the more needed by those people. Usually the filling is set with an egg but since they’re a bit hard to come by at the mo, […]

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Thanks to Lyle’s Golden Syrup for sponsoring this post

a treacle tart topped with berries in the shape of the union jack

Amongst all the daily changes that have happened from the lockdown, cooking and baking remains something regular for me to enjoy! And even though there are still some issues with sourcing ingredients like eggs and flour, it’s a way to think creatively and make something comforting and delicious.

A treacle tart is a British classic of shortcrust pastry filled with a mixture of breadcrumbs and, most importantly, Lyle’s Golden Syrup which gives the tart that signature caramelised flavour (without even having to make caramel!). It’s a comforting flavour and in these times, that nostalgic comfort of foods from childhood is something I’m craving more and more.

a slice of treacle tart topped with berries

Lyle’s Golden Syruphas created a special VE day-themed golden syrup tin which is on sale at the moment. Aiming to raise over £25,000, they’ll be donating 5p from every tin sold to the ‘Help for Heroes’ charity which supports those who have been injured in the Armed Forces. I’m sure with the current situation, this help will be all the more needed by those people.

Treacle tart closeup

Usually the filling is set with an egg but since they’re a bit hard to come by at the mo, I’ve adapted the recipe from my vegan pecan pie which is set with a mixture of oat milk & cornflour, enriched with butter. If you can’t get flour, you can always buy a pre-made shortcrust pastry from the supermarket! Also, as the filling uses up breadcrumbs, it’s a great way to put to use all those bits of stale bread you probably have from baking your lockdown sourdough bread!!

Treacle Tart (with fresh berry topping)

Treacle Tart (with fresh berry topping)

Yield: serves 8-12
Prep Time: 30 minutes
Cook Time: 50 minutes
Additional Time: 1 hour
Total Time: 2 hours 20 minutes

Ingredients

Pastry:

  • 150g plain white flour
  • 75g unsalted butter (or vegan block butter), cold, cubed
  • 20g icing sugar
  • 1/4 tsp salt
  • 2-3 tbsp milk or oat milk, cold

Filling:

  • 300g Lyle’s Golden Syrup
  • 55g butter or vegan butter
  • 120g milk or oat milk
  • 1/4 tsp salt
  • 1 tsp lemon juice
  • 1 tbsp cornflour
  • 60g dried, fine breadcrumbs (I used sourdough ones)

Instructions

For the pastry:

  1. Combine all the pastry ingredients, in a food processor. Blitz to combine until you get a mealy, breadcrumb-like texture. Add the milk, starting with 2 tbsp, and pulse to combine. When you pinch some of the mixture together it should stick, forming a ball. If not, add the remaining 1 tbsp of milk and pulse that in.
  2. Tip the contents of the food processor out onto a clean work surface and bring it all together with your hands into a ball. Flatten into a disk and place into a resealable bag, in the fridge, to chill for at least 1 hour.

For the filling:

  1. Combine the golden syrup, butter, milk and salt in a small pot. Heat on a low heat until the butter has melted. Keep cooking until the mixture starts to gently bubble then remove from the heat. Stir in the lemon juice, cornflour and dried breadcrumbs. Set aside.

Line the tin:

  1. You’ll need a shallow 8 or 9-inch flan tin (tart tin) or, if you want a rectangular tart like I have here, use a 7 x 9.5-inch roasting dish.
  2. Dust your work surface with some flour, remove the chilled pastry from the resealable bag and place onto the flour. Dust with some extra flour on top. Gently roll the pastry out into either a circle or rectangle, depending on the tin you’re using, which is around 1-inch wider all the way around than your chosen tin.
  3. Lift the pastry up and drape over the tin, lifting the edges and gently lowering them onto the tin. Press firmly into the corners and edges then trim away any excess pastry. Prick the base all over with a fork.
  4. Place the lined tin into the freezer (or fridge if you don’t have enough space) for 10 minutes as you preheat the oven to 160°C fan (325°F) or 180°C non-fan (350°F).

Blind bake the pastry:

  1. Once preheated, line the pastry with a layer of baking paper, fill with baking beans (or rice/pie weights) and bake for 15 minutes.
  2. Remove the baking paper and bake for a further 5-10 minutes until the pastry looks dry and cooked through.

Fill and do the final bake:

  1. Give the filling a stir and then pour it into the pastry case. Return to the oven for a further 20-25 minutes until the filling is set where it barely wobbles when the tin is shaken.
  2. Remove from the oven and allow to cool.
  3. Decorate with fresh berries, if desired, just before serving.

Notes

Vegan option: use vegan block 'butter' in the pastry and filling.

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Lemon Yoghurt Pot Cake (Eggless)

Using an empty yoghurt pot as a measuring tool is a genius hack to do when you don’t have any kitchen scales! It’s all about the proportions of ingredients here so I’ve given the recipe in ‘pots’ (1 pot being a 100ml yoghurt pot) but also in weights for those who do have kitchen scales. Lemon cake is always a strong favourite of mine and here it’s made extra moist with the addition of yoghurt, ground almonds and a good soaking of lemon syrup. That little extra step of pouring zippy lemon syrup over a hot cake is really what lights this cake up. You get an excellent flavour from it with that sweet-sour tang, plus a syrupy moistness throughout the loaf.

The post Lemon Yoghurt Pot Cake (Eggless) appeared first on Izy Hossack – Top With Cinnamon.

eggless lemon yoghurt pot cake with a slice cut on a plate

Using an empty yoghurt pot as a measuring tool is a genius hack to do when you don’t have any kitchen scales! It’s all about the proportions of ingredients here so I’ve given the recipe in ‘pots’ (1 pot being a 100ml yoghurt pot) but also in weights for those who do have kitchen scales.

eggless lemon cake sliced on a plate

Lemon cake is always a strong favourite of mine and here it’s made extra moist with the addition of yoghurt, ground almonds and a good soaking of lemon syrup. That little extra step of pouring zippy lemon syrup over a hot cake is really what lights this cake up. You get an excellent flavour from it with that sweet-sour tang, plus a syrupy moistness throughout the loaf.

Lemon Yoghurt Pot Cake (Eggless)

Lemon Yoghurt Pot Cake (Eggless)

Yield: 1 loaf cake
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • a (100g) pot of honey yoghurt
  • 1 pot (100ml) water
  • 1 pot (100ml) light olive oil
  • 2 pots (200g) granulated sugar
  • zest of 2 lemons, finely grated
  • 3 pots (175g) plain white flour
  • 2 pots (90g) ground almonds
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp fine table salt
  • Syrup:
  • 1 pot (100g) granulated sugar
  • 3/4 pot (70ml) lemon juice

Instructions

  1. Line a 2lb loaf tin with baking paper. Preheat the oven to 180C (350F) fan or 200C (400F) non-fan.
  2. Empty the contents of the 100g yoghurt pot into a medium bowl. Rinse the yoghurt pot out and dry it - you can now use it as a measuring tool for the rest of the recipe (or stick to the weights given if you prefer).
  3. To the bowl of yoghurt add the water, oil, sugar and lemon zest.
  4. Add in the flour, ground almonds, baking powder, bicarbonate of soda and salt. Stir until you get a mostly smooth batter.
  5. Pour into the loaf tin and bake for 50-60 minutes until a toothpick inserted into the centre of the cake comes out clean. It will probably sink a bit as it cools, this is okay!
  6. As the cake is cooking, combine the syrup ingredients (lemon juice and sugar) in a small pot. Bring to the boil on the stove over a medium-low heat. Simmer for 2-3 minutes until slightly reduced and syrupy.
  7. Poke holes in the baked cake while it is still hot and in the loaf tin. Pour the syrup all over the warm cake and leave to cool before removing from the tin, slicing and serving.

Notes

Vegan option: use a dairy-free, soy-based yoghurt here.

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Simple Rhubarb Tart

Every time rhubarb season rolls around, I’m IN on it, buying it as often as I can make an excuse to! This recipe is for a super simple rhubarb tart, which really lets the flavour shine. It’s possibly the simplest a rhubarb tart can get, with only 5 ingredients needed to bake up the prettiest dessert! For a few months at the end of 2018, I had the luck to assist Frankie Unsworth, an amazing food stylist who just is the loveliest, happiest person! Her book had just come out that summer too which is centred around delicious recipes with specific styling tips for each and every one. There are also notes on helpful tools to buy and sneaky methods to use to make food look its best. After reading the whole book last year, the 5-ingredient rhubarb tart from was stuck in my mind and, once the rhubarb started to appear in the market, it was destiny that I would make it. I made my life a bit more complicated by making my own rough puff pastry for the tart (see here for my tutorial on how to make some yourself!). But if you stick to using shop bought […]

The post Simple Rhubarb Tart appeared first on Izy Hossack – Top With Cinnamon.

Simple Rhubarb Tart on a tray on the counter

Every time rhubarb season rolls around, I’m IN on it, buying it as often as I can make an excuse to! This recipe is for a super simple rhubarb tart, which really lets the flavour shine. It’s possibly the simplest a rhubarb tart can get, with only 5 ingredients needed to bake up the prettiest dessert!

Simple Rhubarb Tart with chopped pistachios by Izy Hossack

For a few months at the end of 2018, I had the luck to assist Frankie Unsworth, an amazing food stylist who just is the loveliest, happiest person! Her book had just come out that summer too which is centred around delicious recipes with specific styling tips for each and every one. There are also notes on helpful tools to buy and sneaky methods to use to make food look its best.

After reading the whole book last year, the 5-ingredient rhubarb tart from was stuck in my mind and, once the rhubarb started to appear in the market, it was destiny that I would make it.

Simple Rhubarb Tart with chopped pistachios

I made my life a bit more complicated by making my own rough puff pastry for the tart (see here for my tutorial on how to make some yourself!). But if you stick to using shop bought stuff (especially if you can get the all-butter puff), it’s going to be incredibly delicious too.

A simple frame of puff pastry is filled with sugar, pistachios and rhubarb before baking. It’s almost like a galette but more sophisticated thanks to the sharp, neat edges of the square pastry. As an optional extra, Frankie recommends brushing honey over the rhubarb to make it shiny! It’s a bit fiddly as you need to do some measuring to make it all fit together perfectly, but that really is the hardest part!

Other simple tarts:

Simple Rhubarb Tart

Simple Rhubarb Tart

Yield: a 25cm square tart, serves 6

Ingredients

  • 80 g (1/2 cup) shelled pistachios
  • 5 tbsp caster (superfine) sugar
  • 1 large egg
  • 300-400g (11-14 ounces) rhubarb (see notes)
  • 320 or 375g (11.5 or 13.5 ounces) ready-rolled puff pastry (see notes)

To serve:

  • 2 tbsp clear honey, warmed
  • 6 tbsp creme fraiche or ice cream

Instructions

  1. Preheat the oven to 200°C (180°C fan / 400°F). Line a large baking tray with baking parchment.
  2. Very finely chop the pistachios (or pulse in a food processor). Place in a small bowl with the sugar and mix well.
  3. In a separate small bowl, beat the egg until smooth.
  4. Trim the tough ends and leaves off of the rhubarb. Cut each stalk into 20cm (8-inch) lengths.
  5. Unroll the pastry and lay it out on a work surface. Trim to a 25cm (10-inch) square. Using the tip of a knife, make an incision all the way around the square about 2.5cm (1-inch) in from the outside edge. Do not cut all the way through. The rhubarb will sit within the resulting 'frame'. Transfer to a piece of baking parchment so you can move it around freely.
  6. Cut four 22.5 x 2.5cm (9 x 1 inch) strips out of the remaining pastry. Brush the scored pastry 'frame' with the beaten egg, then lay the strips of pastry over it. You don't want the strips to overlap so place each strip flush against the next and continue all the way around to make a frame. If at any point the pastry feels warm and is hard to work with, transfer to the fridge to chill for 10 minutes. Brush the strips with more egg wash.
  7. Prick the base all over with a fork then scatter three quarters of the pistachio mixture over it evenly.
  8. Transfer the pastry to a baking tray and bake for 15 minutes. Remove from the oven and arrange the rhubarb as tightly and neatly as possible in a row inside the frame.
  9. Scatter the remaining pistachio sugar haphazardly over the rhubarb and flick a little water over it. Bake for a further 15-20 minutes until the pastry is golden, the base is crisp, and the rhubarb tender.
  10. To serve, brush the rhubarb with a little warmed honey (if using) and cut into portions. Add a dollop of creme fraiche or ice cream.

Notes

  • From 'The New Art of Cooking' by Frankie Unsworth
  • You can make your own rough puff pastry using this recipe and use that instead of the ready-rolled puff pastry.
  • The amount of rhubarb needed is going to depend on how thick the stems are. Frankie recommends 5-7 sticks when using the thick stuff. I was using much thinner stems and needed 12 stems (which weighed around 300g).
  • This will be very easy to vegan-ise: use a ready made puff pastry that is vegan friendly (most of the ones in the supermarket are). Mix 2 tbsp non-dairy milk with 2 tbsp maple syrup and use that instead of the egg wash. Lastly, brush the rhubarb with maple syrup instead of honey and serve with non-dairy vanilla ice cream!

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Coconut Peanut Rocky Road

This post was sponsored by Tropical Sun – thank you for supporting this blog! What better way to use up odds and ends of Easter chocolate than to make rocky road!? Such a delicious combo of textures and flavours for an indulgent yet easy dessert. This rocky road has an epic upgrade, though! I mixed in some of Tropical Sun’s coconut peanuts (which are roasted peanuts encased in a crunchy, coconutty shell) for that crispy, crunchy texture and delicious flavour – chocolate-peanut, and chocolate-coconut are ALWAYS winning combos. I love the pop of colour from using coloured chocolates on top, like M&Ms and I also like having a good amount of biscuit mixed in – something plain-ish like a digestive or hobnob as they’re mainly there for the texture. The chocolate gets melted down with a bit of butter and agave syrup to make a softer, slightly fudgy texture. Because of this, I keep the rocky road cubes in the fridge as otherwise they get too soft and melty (although I’m sure they’d be okay in a lunchbox for a few hours).

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a tray of Tropical Sun coconut peanut rocky road

This post was sponsored by Tropical Sun – thank you for supporting this blog!

What better way to use up odds and ends of Easter chocolate than to make rocky road!? Such a delicious combo of textures and flavours for an indulgent yet easy dessert.

coconut peanut rocky road cut up on a board with marshmallows

This rocky road has an epic upgrade, though! I mixed in some of Tropical Sun’s coconut peanuts (which are roasted peanuts encased in a crunchy, coconutty shell) for that crispy, crunchy texture and delicious flavour – chocolate-peanut, and chocolate-coconut are ALWAYS winning combos. I love the pop of colour from using coloured chocolates on top, like M&Ms and I also like having a good amount of biscuit mixed in – something plain-ish like a digestive or hobnob as they’re mainly there for the texture.

The chocolate gets melted down with a bit of butter and agave syrup to make a softer, slightly fudgy texture. Because of this, I keep the rocky road cubes in the fridge as otherwise they get too soft and melty (although I’m sure they’d be okay in a lunchbox for a few hours).

Coconut Peanut Rocky Road

Coconut Peanut Rocky Road

Yield: Serves 30
Prep Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 10 minutes

Ingredients

  • 300g dark chocolate
  • 100g unsalted butter
  • 2 tbsp Tropical Sun agave syrup
  • 150g digestive biscuits
  • 100g Tropical Sun coconut peanuts
  • 100g mini marshmallows
  • 50g chocolate caramels (such as Rolos)

Topping ingredients:

  • Coconut peanuts
  • M&Ms
  • Marshmallows
  • Wafer biscuits

Instructions

  1. Line a 27 x 20 cm (or 20-cm square) baking tin with baking paper. Set aside.
  2. Break the chocolate into chunks and add to a medium pot along with the butter and agave syrup. Melt over a low heat, stirring constantly, until completely smooth. Remove from the heat and allow to cool so that it’s not so hot that it’ll melt the marshmallows.
  3. Roughly break the biscuits onto bite-sized chunks and add to a large bowl along with the coconut peanuts and marshmallows. Pour over the cooled chocolate-butter mixture and stir together until well coated. Add the chocolate caramels and stir through briefly being careful so as not to break the caramels.
  4. Tip the contents of the bowl into the baking tin you prepared earlier. Spread the mixture out with a spatula so that it’s as even as possible. Quickly sprinkle the top of the mixture with a few handfuls of topping ingredients, pressing them down to make sure they adhere to the surface.
  5. Chill for at least 2 hours to make sure the chocolate sets before cutting into 24-30 cubes. Store in a sealed container in the fridge for up to 1 week.

Notes

- This is ideal for using up leftover Christmas and Easter chocolates!

Make it vegan:

  • use vegan dark chocolate and vegan stick butter (/margarine).
  • use vegan marshmallows (buy or make your own)
  • make sure any biscuits/mix ins are vegan friendly (e.g. use oreos instead of digestive biscuits).


Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Coconut Peanut Rocky Road appeared first on Izy Hossack - Top With Cinnamon.

Creamy Cauliflower, Mushroom & Kale Pasta Bake {vegan option}

This post was created in partnership with Barilla Pasta Creamy caulifower sauce coating wholemeal pasta, packed full of garlick, mushrooms & thyme, too! This is a perfect pasta bake for those cold, winter days. If you are as much of a pasta bake fan as I am, you’ll love this post. Every year I start to feel a bit blue once winter arrives. All that luscious summer produce is gone and with it, the sunlight has withered away. I’m stuck wondering why the heck we still have to put the clocks back and hour in the winter? It just means the meagre afternoon sunlight becomes even more fleeting. I miss fresh tomatoes, peaches and big bunches of fresh basil 🙁 The upside is the comfort food that always seems appropriate to cosy up with. Miso soup, pie and big bowls of porridge are all top favourites. Anything baked ticks two boxes because a) it’s probably going to involve hot carbs and b) If I close the kitchen door whilst I’m cooking, the whole room gets warmed up and I don’t need to wear a jumper for once! It won’t come as a surprise that pasta bake is a definite winter winner […]

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Creamy Cauli Mushroom and Kale Pasta Bake

This post was created in partnership with Barilla Pasta

Creamy caulifower sauce coating wholemeal pasta, packed full of garlick, mushrooms & thyme, too! This is a perfect pasta bake for those cold, winter days. If you are as much of a pasta bake fan as I am, you’ll love this post.

Every year I start to feel a bit blue once winter arrives. All that luscious summer produce is gone and with it, the sunlight has withered away. I’m stuck wondering why the heck we still have to put the clocks back and hour in the winter? It just means the meagre afternoon sunlight becomes even more fleeting. I miss fresh tomatoes, peaches and big bunches of fresh basil 🙁

Creamy Cauli Mushroom and Kale Pasta Bake

The upside is the comfort food that always seems appropriate to cosy up with. Miso soup, pie and big bowls of porridge are all top favourites. Anything baked ticks two boxes because a) it’s probably going to involve hot carbs and b) If I close the kitchen door whilst I’m cooking, the whole room gets warmed up and I don’t need to wear a jumper for once!

Creamy Cauli Mushroom and Kale Pasta Bake

It won’t come as a surprise that pasta bake is a definite winter winner for me. You can pack in loads of veggies so you feel relatively healthy – I even snuck cauliflower purée into the sauce because I’m all about that vegetable/fibre life plus it makes it even creamier! I used Barilla’s wholemeal penne pasta and I have to say, it’s my favourite wholemeal pasta I’ve ever tried as it still has a perfect texture (despite the bran) and a light, nutty flavour. As eating dairy-heavy foods can give me stomach cramps, I prefer this cheese-light sauce to something like classic mac and cheese. There’s just a sprinkling of parmesan on top which packs in the umami tang without needing half a block of Cheddar. Garlicky mushrooms and hella fresh thyme bring the flavour in and a scattering of breadcrumbs on top give it that irresistible crispy topping. It’s a perfect dish to shared with friends on a weeknight or Sunday evening when you’re in need of some proper, hearty food.

Creamy Cauliflower, Mushroom & Kale Pasta Bake {vegan option}

Creamy Cauliflower, Mushroom & Kale Pasta Bake {vegan option}

Ingredients

  • 1 small head cauliflower, , outer leaves removed, cut into medium florets
  • 1 small potato, (~100g), sliced 3mm thick
  • salt
  • 250 g wholemeal penne pasta, (I used Barilla)
  • 3 tbsp olive oil
  • 2 tbsp plain flour
  • 200 ml semi-skimmed milk or unsweetened non-dairy milk, (see notes)
  • 200 ml vegetable stock
  • 1 tbsp Dijon mustard
  • black pepper
  • 250 g chestnut mushrooms, , sliced
  • 5 cloves garlic, , crushed or finely chopped
  • 6 sprigs fresh thyme, , leaves picked & stems discarded
  • 100 g curly kale, , chopped into bite-sized pieces
  • Topping:
  • 4 tbsp breadcrumbs, (see notes)
  • 30 g Parmesan cheese, , grated
  • 4 sprigs fresh thyme, , leaves picked & stems discarded
  • a drizzle of olive oil

Instructions

  1. Bring a medium pot of salted water to the boil. Add the cauliflower and potato. Bring back up to the boil over a high heat then turn the heat down to simmer – leave to cook for 8 minutes until the cauliflower and potato are soft. Use a slotted spoon to remove the cauliflower and potato from the water to a large jug or bowl – set aside for later and keep the pot of water on the stove.
  2. Add the pasta to the pot of water and bring back up to the boil (add more water to the pot if needed to cover the pasta). Once boiling, turn the heat down to simmer and leave the pasta to cook for 5 minutes until only just barely cooked on the outside with an uncooked centre. Drain the pasta and rinse it under cold water in a colander. Set aside in the colander for later. Return the pot to the stove.
  3. Add 2 tbsp of olive oil to the pot along with the flour. Stir over a medium heat until smooth and cook for 1 minute. Combine the milk and stock together in a jug – gradually mix this liquid into the flour-oil paste in the pot, stirring in between additions until smooth. Once all the liquid has been added, bring the mixture to a simmer over a medium-low heat and let it cook for 2 minutes – it won’t be very thick right now but don’t worry!
  4. Pour the hot contents of the pot and the tablespoon of mustard into the jug/bowl containing the cauliflower and potato. Blend using a hand blender until completely smooth and thick. Season to taste with salt and black pepper. Set the sauce aside.
  5. Preheat the oven to 180 C (350 F).
  6. In a medium frying pan, heat the remaining 1 tbsp of olive oil over a medium-high heat. Add the mushrooms and let them cook, stirring occasionally until they’ve shrunk down and are releasing liquid (about 5 minutes). Add the garlic, thyme and a pinch of salt to the frying pan, turn the heat down to low and cook for 1 minute. Add the kale to the frying pan and cover with a lid or large plate. Leave to steam for 5-7 minutes until the kale has wilted down. Remove the lid and take off the heat.
  7. In a medium casserole dish or roasting tin, mix the pasta, mushrooms, kale and sauce. Mix the topping ingredients (except the olive oil) in a small bowl and sprinkle over the pasta. Drizzle with some olive oil, slide the dish into the oven and bake for 20-30 minutes until the topping is slightly browned. Divide between bowls and serve hot.

Notes

- To make this vegan: omit the parmesan from the topping and just season with some flaky salt and nutritional yeast instead. Use unsweetened, non-dairy milk in the sauce.

- To make breadcrumbs: take one slice of bread and rub it on the coarse side of a grated to shred it into coarse breadcrumbs.

3.5.3217

3.5.3217

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Gooey Chocolate Chip Cookie Pots (for 2) – vegan option

Valentines day is aaaalmost here and as it’s my birthday the day before / it’s very hard to book a meal out on v-day, we’ll be staying in! I developed these cookie dough pots with a gooey centre to serve just 2 people; they’re not only perfect to share on date night but also for a gals night in …or… just for you! They keep, uncooked, in the fridge for a few days so you can always bake one and save the other for later in the week. Luckily these chocolate chip cookie pots are also incredibly quick to make. Just melt your butter, mix it all up, bake in ramekins. Done! As you can prep the dough ahead of time, my recommendation is to make the dough ahead of time, pop in the fridge, and bake just before you want to eat them as they’re best served warm from the oven. I also recommend a scoop of vanilla ice cream on top which tones down the sweetness a bit. I’ve included a vegan adaptation which I must admit didn’t look as good as these ones but tasted just as delicious! More Date-night desserts: Mini Flourless Chocolate & Pomegranate Cake […]

The post Gooey Chocolate Chip Cookie Pots (for 2) – vegan option appeared first on Izy Hossack – Top With Cinnamon.

Food blogger Izy Hossack makes Gooey Chocolate Chip Cookie Pots for 2 people with a vegan option

Valentines day is aaaalmost here and as it’s my birthday the day before / it’s very hard to book a meal out on v-day, we’ll be staying in! I developed these cookie dough pots with a gooey centre to serve just 2 people; they’re not only perfect to share on date night but also for a gals night in …or… just for you! They keep, uncooked, in the fridge for a few days so you can always bake one and save the other for later in the week.

Food blogger Izy Hossack makes Gooey Chocolate Chip Cookie Pots for 2 people with a vegan option

Luckily these chocolate chip cookie pots are also incredibly quick to make. Just melt your butter, mix it all up, bake in ramekins. Done! As you can prep the dough ahead of time, my recommendation is to make the dough ahead of time, pop in the fridge, and bake just before you want to eat them as they’re best served warm from the oven. I also recommend a scoop of vanilla ice cream on top which tones down the sweetness a bit.

A cookie dough pot with a scoop taken out

I’ve included a vegan adaptation which I must admit didn’t look as good as these ones but tasted just as delicious!

More Date-night desserts:

Gooey Chocolate Chip Cookie Pots (for 2)

Gooey Chocolate Chip Cookie Pots (for 2)

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 35g (2 tbsp + 1 tsp) salted butter
  • 40g (3 tbsp + 1 tsp) light brown sugar
  • 40g (1/3 cup) plain (all-purpose) flour
  • 1/16 tsp (a pinch) bicarbonate of soda (baking soda)
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 3 tbsp dark chocolate chips
  • flaky salt, to sprinkle

Instructions

  1. Preheat your oven to 180°C (160°C fan)/ 350°F.
  2. Melt the butter in a small pot.
  3. Put the sugar, flour and bicarbonate of soda into a medium mixing bowl. Pour the butter in and stir well to get a crumbly mixture. Stir in the egg yolk and vanilla to get a loose cookie dough. Fold in the chocolate chip (reserving a few for the top).
  4. Divide the cookie dough between two 4oz oven-proof ramekins (see notes if you don't have them). Flatten out the cookie dough and sprinkle on the reserved chocolate chips and some flaky salt if you want.
  5. Place onto a baking tray to make it easier to get them out of the oven. Bake for 9-12 minutes - the edges of the cookie dough should be set, the top should look dry and the centre should still be soft when gently poked.
  6. Remove from the oven, let cool for 5 minutes, then serve.

Notes

  • No ramekins? I also tested this recipe in a standard muffin tin lined with paper liners and it works! You just need to bake the cookie dough cups for 12-14 minutes so keep an eye on them to make sure they're cooked around the edges but still soft in the middle.
  • You can make these ahead of time - just follow the recipe up to step 3. Pop the cookie dough pots in the fridge and chill (for up to 3 days) until it's time to bake. They may need 1-2 minutes more cooking time if you do this as they'll be cold going into the oven.
  • Vegan version: use vegan butter instead of the butter + replace half the brown sugar with maple syrup + replace the egg yolk with 1 tbsp non-dairy milk + ensure you're using vegan chocolate.

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Pistachio Ice Cream

As pistachio gelato is my favourite to buy when in an ice cream shop, I knew I’d love a homemade version too. There’s something magical about making ice cream at home, the process of making a custard and watching it transform into a creamy, stretchy emulsion as it’s frozen and stirred. The flavour of real pistachio ice cream Have you ever had a faux pistachio ice cream before? The stuff that is bright green and strongly flavoured with extracts? Ok so THAT stuff is definitely not the real deal. It’s actually usually flavoured with something similar to almond extract and coloured with green food colouring!! Still tasty but deffo not what we’re after here. Real pistachio ice cream/gelato will be flavoured/coloured purely with pistachio paste. It has a rich, nutty, toasty flavour that is divine! It has more of a dark olive-green colour (thanks to the carotenoids & chlorophyll in the nuts) so the ice cream comes out as a more pastel-y green. It is a lot more expensive than just using almond flavouring so you can understand why faux pistachio ice cream is so common. Pistachio paste Now, you *can* make your own pistachio butter at home by blending […]

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two ice cream cones with pistachio ice cream

As pistachio gelato is my favourite to buy when in an ice cream shop, I knew I’d love a homemade version too. There’s something magical about making ice cream at home, the process of making a custard and watching it transform into a creamy, stretchy emulsion as it’s frozen and stirred.

a tub of pistachio ice cream with a spoon

The flavour of real pistachio ice cream

Have you ever had a faux pistachio ice cream before? The stuff that is bright green and strongly flavoured with extracts? Ok so THAT stuff is definitely not the real deal. It’s actually usually flavoured with something similar to almond extract and coloured with green food colouring!! Still tasty but deffo not what we’re after here.

Real pistachio ice cream/gelato will be flavoured/coloured purely with pistachio paste. It has a rich, nutty, toasty flavour that is divine! It has more of a dark olive-green colour (thanks to the carotenoids & chlorophyll in the nuts) so the ice cream comes out as a more pastel-y green. It is a lot more expensive than just using almond flavouring so you can understand why faux pistachio ice cream is so common.

Pistachio paste

Now, you *can* make your own pistachio butter at home by blending up raw pistachios until they become a paste in a food processor. A better thing to do is to buy the paste ready made – it’ll be MUCH smoother and have a better flavour & colour in my experience. It’s also very easy to get online and isn’t any more expensive than buying shelled pistachios anyway. So go on, treat yoself to some pistachio paste! I bought a 250g tub and used it bit by bit, storing it in the freezer between uses to prevent it going rancid.

Ageing your ice cream base

I learnt a bit about the process of making ice cream for my degree, actually! An interesting takeaway was how ageing your ice cream base (i.e. chilling it for at least 4 hours) actually improves the texture of your ice cream a lot by allowing the globules of emulsified fat to become more stable. This helps the ice cream hold in air and retard the growth of ice crystals when being churned. Cool huh!?

melted ice cream and some ice cream cones on a tray
a tray with 2 scoops of pistachio ice cream and 2 ice cream cones

This ice cream base is a super simple, egg-free one. I usually prefer eggless ice creams as they are easier to make and have a much cleaner flavour that allows the flavours you’re adding to SHINE! As pistachio can be quite a gentle flavour, I wanted as little distraction from it a possible, hence the egg-free base. I also added xanthan gum which stabilises the ice cream and improves mouth feel (more of that food science degree coming in handy!). I know most people won’t have it around in their kitchens though so don’t worry about leaving it out.

More Ice Cream Recipes:

Pistachio Ice Cream

Pistachio Ice Cream

Yield: serves 8

This simple egg-free ice cream base means the flavour of the pistachio isn't masked at all. It is also very easy to make!

Ingredients

  • 110g (1/2 cup) granulated sugar
  • 1/8 tsp xanthan gum (optional)
  • 1 tbsp corn flour (cornstarch)
  • 1/8 tsp table salt
  • 625ml (2 1/2 cups) whole/semi-skim milk (or non-dairy milk)
  • 2 tbsp golden syrup or corn syrup
  • 250ml (1 cup) double cream (heavy cream) or coconut milk
  • 100g (~1/2 cup) pistachio paste

Instructions

  1. Combine the sugar, xanthan gum (if using), cornstarch and salt in a medium pot. Whisk to combine well. Pour in a bit of the milk and stir together to combine until smooth. Pour in the remaining milk and the golden syrup and whisk together.
  2. Place the pot over a medium-low flame on the stove and heat, stirring often with a whisk, until the mixture is hot and has thickened slightly. Stir in the pistachio paste until smooth and remove from the heat. Stir in the double cream.
  3. Let the mixture cool to room temperature. Either churn it now (see next step) or chill the mixture overnight ('ageing' the ice cream base overnight like this improves the texture of the ice cream).
  4. When ready to churn, pour the ice cream base into your ice cream maker and churn according to the manufacturer's instructions. You want to stop it churning once it reaches the texture of soft-serve ice cream. Scoop all the churned ice cream into a plastic tub, seal with a lid and chill for at least 2 hours before scooping and serving.

Notes

- To make vegan: use full-fat coconut milk in place of the double cream. Also use a non-dairy milk (I like Oatly's barista milk for this as it's creamier).

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Pistachio Ice Cream appeared first on Izy Hossack - Top With Cinnamon.