All posts filed under: Eggless Baking

image_pdfimage_print
Malted Chocolate Whipped Ganache Cake

Eggless Malted Chocolate Whipped Ganache Cake

I have a soft spot for a hot drink before bed. Something sweet and milky usually does the trick. It has to be poured into a large mug and I need to be able to see gentle waves of steam dancing off the surface. I’m truly comforted if the steam is robust enough to reach my nostrils quickly, the familiar smell bringing instant comfort. When it’s warm enough to hold, I like to clutch the mug with both hands, tight enough to feel my arms tense up a bit, rather like embracing an old friend. That goes back to the days I’d refuse to go to bed until I’d had a mug of saffron, cardamom and almond milk. Yorkshire diva. It was a treat reserved for special occasions or following on from particularly terrifying nightmares. I’d watch my mum preparing it, her skilled hands flaking each almond, one at a time. She’d then use a brass pestle and mortar to bash a cardamom pod with the satisfying clang, not unlike the sound of a temple …

Turmeric Milk Melktert

Eggless Turmeric Milk Tart

Shove over overpriced Turmeric Latte and Golden Milk. It’s Haldi Doodh and it always has been! Ever since I heard about the South African Melktert (Milk Tart) I knew I had to try it. It’s creamy, custardy and packed with delicious cinnamon flavours on top of a shortcrust pastry base. What’s not to love? Much like a British custard tart, the Melktert is made with egg yolks for that famous custard-like wobble. As you know, yolks are not my setting agent of choice – I’m going rogue and using my own blend of cornflour (cornstarch) and wheat flour blended with milk. I was inspired by Paul Hollywood’s show City Bakes on Food Network, where he makes an Earl Grey Melktert in Cape Town. The show is fantastic and you can watch the episode tonight, 15th May on Food Network. Give it a watch and try out a take on the famous Melktert. Since it began, I’ve boycotted the rise of the turmeric milk fad that seems to have infiltrated every coffee shop and café in …

Cardamom Carrot Cake with Orange Blossom Frosting

Eggless Cardamom Carrot Cake with Orange Blossom Frosting

I’ve been thinking a lot about my grandparents recently. I never really knew them, two of them not at all, and for that I feel utterly cheated. I’ve always known it. I guess this is just the first time I’ve ever put it into words. I think about what they were like, their interests, loves, hates and of course, what they cooked. My ears ache to hear the stories behind Cauliflower and Cashew Curry, 7-Vegetable Khichri and Dhilo Mohanthal. I know they were famous in our family but where did my grandparents learn to cook them and most importantly, who or what inspired them in the first place? Nanabapu and Bapuji were chefs with the best kind of training – doing apprenticeships in hotels and restaurants, and later cooking their family recipes for other families. I think we’d have been great friends and I, an excellent student. I wonder if they’d teach me the skills I need to pipe Ghatia (fried chickpea snacks) and Jalebi (syrup-soaked spirals) the way they did in India and Kenya? I’ve learned …

Eggless/Vegan Vanilla Jasmine Macarons

Eggless and Vegan Vanilla and Jasmine Macarons

The code has been well and truly cracked. People all over the place are making gorgeous French macarons sans eggs and it’s downright remarkable. It’ll come as no surprise that the secret ingredient in these eggless/vegan macarons is aquafaba – the vegan chickpea water that replaces egg whites in meringues, pavlovas and rich vegan chocolate mousse. I’ve tried to nail the perfect eggless/vegan macaron for years and as soon as aquafaba came along, it was like all my baking prayers had been answered. It was the magic ingredient needed to form the basis of hundreds of recipes I’d always wanted to recreate without eggs. I’ve tried making macarons with both French meringue and Italian meringue and each time, the French meringue would look so promising and the end results were a total disaster – they’d puncture in the oven and ooze even though they had been rested for hours, were dry to the touch and baking at a low temperature. It had to be a problem with the stability of the aquafaba French meringue. I …

Sweet and Salty Chocolate Chip Chevdo Cookies

Sweet and Salty Chevdo Chocolate Chip Cookies

At first, I thought this might be it; the moment I’d officially lost the plot. I was ready to bring two of my favourite things closer than they’ve ever been. Turns out I haven’t gone insane. It worked. So, I united chevdo and chocolate chip cookies and their baby turned out to be a goddamn champion. Imagine this – the perfect balance of sweet, salty, spicy, crunchy and chewy in one little disc of happiness. The edges are slightly crisp, while the middle is soft, chewy and studded with chocolate chips, peanuts, potato chips, corn flakes, puffed rice and crispy lentils. If you love salted caramel or chocolate with chilli or sea salt, you’re going to go doolally for these egg-free cookies. The moment when you sit down to masala chai and ‘naasto’ (snacks) is the instant your troubles and stresses fizzle away. The soothing, milky masala tea erases the furrows in your brow and the crunchy, savoury, sweet and spicy snacks fill you with the feeling of home comforts. It’s a simple pursuit that inadvertently becomes …

Lime and Dark Chocolate Melting Moments

Lime and Dark Chocolate Melting Moments

I’ll never forget my year five primary school teacher. She was the kind of person you should have aspired to be like one day, over and above Ginger Spice who was probably the most popular choice at that age. Along with all the fair qualities and graces you’d expect from somebody who had mastered the art of being patient with a bunch of little cretins, this particular teacher was a master of bribery. And said bribery always involved sweets. Chocolate Limes to be precise. She had a stash of these retro classics stowed away in her top drawer for when you answered a question correctly, or were simply doing something that was out of your comfort zone. Even though it was a single sweet you probably wouldn’t have given a toss about if your nan had offered one up at the weekend, it was the status, power and sense of achievement that came with that limey shell and chocolate middle. It made you feel like you had truly taken a step forward that day. Don’t even get me started on …

Eggless Dark Chocolate, Almond and Roasted White Chocolate Tart

Eggless Dark Chocolate, Almond and Roasted White Chocolate Tart

I’m a sucker for something sweet after dinner. Like my dad, tell me you’ve got hot Gulab Jambu and ice cream for dessert and I’ll be like putty in your hands. This chocolate tart makes me feel that way too. A crumbly, sweet shortcrust pastry base (without eggs, might I add), ridiculously smooth and rich chocolate filling with the most incredible roasted white chocolate swirl which takes me back to the days of sitting on the steps of our family shop eating Caramacs… except there’s loads more chocolate involved. If you’ve never roasted your white chocolate, you’ve been missing out. Gone will be the days you insist dark chocolate is superior to white. This whole time you had forgotten one amazing detail… it is that white chocolate can be transformed into the most beautiful caramel you ever tasted.  Inspired by the baking guru that is David Lebovitz, I set to work making the roasted white chocolate, following his brilliant instructions to the letter – and you should too.     One tweak I made was that …

Vegan Mango, Raspberry and Vanilla Meringues

Vegan Mango, Raspberry and Vanilla Meringues

I’m so obsessed with vegan meringue right now. I never thought that it would be possible to create light, fluffy whipped meringue that becomes so beautiful and melt-in-the-mouth after a couple of very patient hours in the oven. You might have already seen my previous recipe for Vegan Saffron, Strawberry and Lime Meringue Nests which I did a YouTube video for and still, I’m raving about the endless possibilities aqua faba or ‘bean water’ holds for the future of vegan baking. No longer do I waste and drain away the water from cans of chickpeas, butter beans and pinto beans. Rather, I save them and whip them in to the fluffiest meringue peaks you’ve ever seen. Just like egg whites, this bean water is packed with protein and when it’s whipped with sugar, becomes glossier than that expensive French manicure you just got. It’s this that makes glorious desserts like pavlova, eton mess and meringue cakes possible and it’s this that’s lit me up from inside. I’m so hungry to experiment with magic aqua faba …

Vegan Peanut Butter and Cardamom Brownies

Vegan Peanut Butter and Cardamom Brownies

I’m obsessed with brownies; rich, chocolatey, fudgy, incredible brownies. I’ve also got a soft spot for peanut butter and in case you hadn’t noticed, I cannot possibly go a day without eating cardamom. It’s not often I go in to the kitchen completely sure of what I’m going to produce. I’ll have something in the fridge or cupboard I know I want, then I forage about until I find the perfect partners for what I fancy and they could be totally bizarre combinations I’ve never tried before. If I’ve learned anything from all my years of experimental cooking is that you have to be fearless. FEARLESS. Yeah sure, sometimes things don’t turn out the way you plan but that’s what takeaway pizza is there for. I’ve rescued even the most disastrous of dinners and 98% of the time, the antidote consists of lemon, salt and sugar. They are like magic for repairing even the spiciest of curries. Baking is different. As sweet as it can be, baking can also be very cruel – especially eggless …

Vegan Saffron Strawberry and Lime Meringue Nests 1

Vegan Saffron, Strawberry and Lime Meringue Nests

Ever since I was a little girl I’ve been fascinated by meringues. There’s something so magical about those white, fluffy clouds of sweet vanilla. The chewy goodness of pavlovas, with their marshmallow-like middles and cratered tops that are begging to be dolloped with whipped cream and crowned with berries. So beautiful, yet nigh on impossible without egg whites which somehow, when whipped up, have more volume than Claudia Schiffer’s barnet in a L’Oréal Elnett ad. Well that’s what I always thought… until now. The protein in egg whites allows the air bubbles created by lots of whipping to be held. Sugar dissolves into these proteins and bonds with them. The water in sugar helps increases their strength and elasticity, allowing even more air to be trapped and held sturdy. There’s nothing quite like a stiff peak. Without the strong proteins present in egg whites to kick the meringue process off, all you’re left with is sugar. What can vegans and those who abstain from eating eggs use instead? Fear not, we no longer need to be oblivious …

Eggless Pistachio and Raspberry Buttermilk Cake

Eggless Pistachio and Raspberry Buttermilk Cake

If you’d have told me before today that there’s something quite beautiful about making your own pistachio paste from scratch, I’d have probably told you you’re a mug. Turns out it’s only bloody brilliant. I’ve been nuts about pistachio desserts ever since my taste buds got their first fix of the gorgeously-green ice cream as a kid. That sweet fragrance of pistachios and just a hint of almond reminds me of both Indian sweet shops with their rows upon rows of Pista Halwa and cherry-topped Bakewell Tarts. It’s what I imagine heaven for sweet-toothed food bloggers smells like. Also present in said heaven would be Mr Kipling (the master of baked goods), Lionel Ritchie (with his smooth-as-buttermilk voice) and Madhuri Dixit (with her timeless beauty). So like all the components of this, my dream cake… all the greats. To get the perfect green pistachio paste, the pistachios should be unsalted, shelled and skinned. If you have the good fortune to encounter them in all their emerald-green glory in a shop, buy them. If, like me, …

Mint Chocolate Fondants with Fennel Seed Creme Fraiche

Eggless Mint Chocolate Fondants & Fennel Seed Crème Fraîche

There are some flavour combinations that just shouldn’t be messed with. Mint and chocolate is one of them. The Mr isn’t a fan of desserts. I’ll often spend hours in the kitchen trying to perfect eggless and vegan cakes, cheesecakes, cookies and brownies. Yet no matter how happy I am with how one might have turned out (which, I’ll be honest, doesn’t happen often), he still won’t touch it. Unless it’s mint chocolate. I’ve never met anyone who doesn’t like ice cream. That changed when I met my husband. I’ll be honest, I thought it was super weird. The one exception to his no-ice-cream rule is mint chocolate, it has to be totally frozen (soft serve is never an option), topped with strawberry syrup and hazelnuts. Just. So. Weird. So here I am. It’s Valentine’s Day – which for the record, I think is a load of old bollocks. We don’t do presents and ridiculous extravagant gestures – we never have and never will. However, it isn’t very often he doesn’t work weekends so when …