Birthday cake and ice cream!

Earlier this month, I turned 21 and my mum came to visit for a few days. It was lovely to see her of course, but even lovelier was the cake she brought with her that a family friend had made me...

"With homegrown raspberries"

We also took a trip to El Corte Inglés in search of more vegan ice cream. I'd read online that they had some, but last time I'd been, the freezer was empty! This time though, we were in luck. They were quite expensive, but for a birthday treat they were very tasty.

Tasty tasty

Banana bread

When I was little, my Mum used to make super tasty banana bread and for ages I was on the look out for a vegan version that tasted as good. I made one a little while ago using this recipe, although I think I prefer the latest one. I got the recipe from someone who had brought along some banana bread to a university society meeting last year, or maybe even the year before. The oven in my flat is a bit dodgy, so the bread unfortunately ended up quite burnt on the outside... At least, I'm going to blame the oven... The result was overall very tasty, though.

• Pre-heat the oven to 175°/Gas Mark 3.5.
• Mix together 2 cups of plain flour, 1 cup of sugar, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp baking powder and an optional handful of walnuts.
• Add 1/2 cup of oil, 1/2 cup soya milk, 3-4 very ripe bananas (mashed) and 1 tsp vanilla.
• Line a loaf tin with baking paper and pour the mixture in.
• Bake for an hour, then check because it might need 15 more minutes.

More ginger biscuits

I had so much fun making ginger biscuits the other day that I decided to try out another recipe. These ones are oaty ginger biscuits and a little bit stickier than the others.

• Preheat the oven to Gas Mark 5/180°C.
• Melt 115g vegetable spread, 85g sugar and 1 desert spoon of syrup on a low heat.
• Add 115g oats, 115g self raising flour, 1 heaped tsp ginger and a pinch of salt and mix well.
• Teaspoon out onto a baking tray and cook for about 20 minutes, until golden brown.

Recipe source: My mum again

I also baked some bread (which was some combination of flour, yeast, salt, water and olive oil)...

Spot the hedgehog!

... and some carob cornflake cakes, which are the less well known cousin of chocolate rice crispie cakes. I made them with 100g carob, 3 tbsp syrup, 60g vegetable spread melted together with 90g cornflakes.

I should probably have remembered to buy paper cases...

Ginger biscuits

I've been thinking lately that I need to bake more biscuits. Mmm, and some home baked bread. And maybe one day soon I'll try making a carrot cake that actually turns out well. I've made many in my time, but they always end up just too greasy. Anyway, back to biscuits... The other day, I made some tasty ginger biscuits...

I'll definitely be baking some more biscuits soon!

Here's the recipe:

• Preheat the oven to Gas Mark 5 or 6 (190-200°C).
• Mix together 115g self raising flour, 1 tsp ground ginger, 1 tsp mixed spices (I didn't have mixed spices and they still tasted pretty good without) and 55g vegetable spread.
• When the mixture reaches a breadcrumb like consistency, add 55g sugar and 1 large tbsp syrup.
• Roll into balls and place on a greased baking tray, flatten slightly with a fork.
• Bake for 5-7 minutes, maybe a little longer depending on the size of the biscuits, til golden brown.

Recipe source: My Mum. In my first semester at university, when I hadn't long turned vegan, she came to visit me and brought my a big cake and various different biscuits, along with the recipes. They were really tasty so I don't know why I didn't make some more sooner!

Quick and easy microwave sponge pudding

I've been living here in Santiago for two months now. I really like it as a place, but not so much as a place to live. The city is really beautiful, but I haven't really settled in. But never mind, at least I have cake to cheer me up!

This one is really quick and easy, but still just as tasty as usual.

Yum yum yum...

• Sift together 225g self raising flour, 115g sugar, 1 heaped tsp baking powder and optional 30g cocoa in a big, microwave proof bowl.
• Mix in 235ml water, 100ml vegetable oil (not olive oil) and optional handful of raisins.
• Drop 1 heaped tbsp syrup into the bowl and it should sink to the bottom.
• Stretch PVC cling film (non PVC will melt) over the bowl and pierce it with a fork.
• Microwave on full power for 7 minutes.
• Leave to stand for 2 minutes.
• Enjoy with soya ice cream or custard.

 Recipe source: The good old 'Cake Scoffer'

Oh, and just some quick news on the ice cream front...

Chocolate, coconut and vanilla ice cream from Mercadona