Vegan and Vegetarian

Chocolate, cranberry and cinnamon cookies

11.24.2014 by georgie // 5 Comments

Last week I got to hang out with a dear friend, who I met as a result of losing Archie. Her and her husband lost their little girl last year and reached out to Pete and I when they heard our news. They’re a wonderful and inspiring couple and I’m so glad our babies have brought us together. Our meet up was an extra special one because my lovely friend was heavily pregnant and 6 days away from having their 2nd little girl. I can’t even imagine how terrifying it must be to go through pregnancy again, not knowing, expecting the worst… So fraught with anxiety and fear, but my friend was honest and open and coping incredibly and it was a real honour to spend time with her.

I didn’t know what to take, as I knew she wouldn’t want things for the baby. I didn’t want any gifts for Archie before I had him, and that was before I knew how our story would end. I was superstitious and have never felt it was right to buy babies things before they are born. I figured she’d get lots of pampering treats, as thats the next obvious (but heavenly!) choice, so settled on food (obviously!). Home cooked food for the freezer. I made a slow cooked ragu, and packaged it in little foil containers, and also a few logs of cookie dough. Everyone needs a sweet treat now and then, and this way she can make a whole load or just a few, whenever she needs a sweet hit.

And for the rest of us? Well these are perfect for the Christmas period, when unexpected visitors drop by. And even though they don’t look like much they’re bloomin’ delicious.

Cranberry chocolate and cinnamon cookie — Chocolate, cranberry and cinnamon cookie

CHOCOLATE CRANBERRY AND CINNAMON COOKIES

Makes around 30 (if you want them as freezer cookies, just pop the well wrapped cookie logs into the freezer and slice off discs of the dough when you need them)

100g dried cranberries, chopped
150ml orange juice
175g plain flour
2 heaped tablespoons of oats
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
150g butter, at room temperature
Finely grated zest of an orange
1 large egg, free range or organic
50g dark chocolate chips
125g light soft brown sugar
60g granulated sugar

If you have time, or remember, leave the cranberries to soak in orange juice over night. Alternatively place both in a small pan, simmer until they just start to bubble and then remove from the heat and leave to one side for 20 minutes, or until cooled down.

In a bowl mix together the flour, oats, cinnamon, baking powder and salt and leave to one side.

In a freestanding mixer (or by hand if you don’t have one) beat the butter for a couple of minutes until creamy and then add the orange zest and both types of sugar. Beat for a few minutes on a medium speed, until pale and smooth, and then add the egg. Mix in half of the dry ingredients, scraping the sides in between, then add the cranberries and chocolate chips followed by the remaining flour mix. Beat so that everything is just combined, you don’t want to over work the dough.

Tear three sheets of cling film and lay them out. Divide the mixture between the three sheets, spooning it into a log shape down the centre. You are aiming for 3 logs of cookie dough, each around 4cm diameter and about 15cm long. Don’t worry too much if they are not perfect, use the cling film to help mould the dough into a compact log and roll it up. Twist the ends and pop in the fridge for an hour to firm up. Alternatively, make sure the dough is well covered and pop in the freezer.

When you are ready to bake them just slice off a 1.5cm disc of dough and pop onto a lined baking tray. Leave a few centimetres between the biscuits, as they will spread, and bake in a preheated oven at 180/ gas mark 4 for 11-12 minutes, or until golden. If baking from frozen give them an extra minute.

When they are ready leave the cookies on the baking sheet for a few minutes to set before transferring to a cooling rack. Perfect wintery Christmas treats.

Sweet potato, chickpea and spinach soup

11.09.2014 by georgie // Leave a Comment

This bowl of goodness was created for Ma and Pa Socratous. On a recent trip up north they ate something similar and have been trying to find a recipe for it ever since. With no such luck I decided to write one for them based on what I know: that it had sweet potato, chickpeas, spinach and a generous amount of cumin. And that they both loved it. (I can only hope that this soup does the original one justice, as it is pretty rare for my folks to like the same thing!)

With its natural sweetness and creamy texture sweet potato makes a fantastic base for soups. And it works incredibly well with the rest of these ingredients creating a hearty yet wholesome soup, with a North African/ Middle Eastern feel. It’s wheat/ gluten and dairy free, and a great fertility boosting dish. Heck its a great everything boosting dish!

If you like your soup a little chunky, try mashing it with a potato masher, or only blitzing it a little.

SWEET POTATO, CHICKPEA AND SPINACH SOUP

Serves 6

2 onions, peeled and chopped
4 cloves of garlic, peeled and sliced
Olive oil
1.5 teaspoons of ground cumin
1 teaspoon ground coriander
1/2 – 1 green chilli, deseeded and finely sliced
A tin of chickpeas, drained
A tin of reduced fat coconut milk
800ml vegetable stock
Around 800g sweet potatoes, peeled and chopped
150g spinach, washed well
A handful of coriander, washed
A juicy lemon
Sea salt and freshly ground black pepper

Place a large non-stick saucepan on a medium-low heat and add a lug of olive oil. Add the onion and garlic and saute for around 10 – 12 minutes until soft and sticky, but not coloured. Add the cumin, coriander and chilli and fry for a further 3-4 minutes. Pour in the stock and coconut milk, and add the chickpeas and chopped sweet potatoes. Gently bring everything to the boil, season well, then reduce to a simmer and cover. Cook for around 15 minutes, or until your potatoes are soft and completely cooked through. Add the spinach and coriander and cook for a couple more minutes. Remove the pan from the heat and using a stick blender, blitz the soup until smooth. If the soup is a little on the thick side add a little more stock or water until you get to the texture and thickness that you like. Squeeze in the lemon juice and stir through. Taste and adjust the seasoning, then serve.

Porridge with caramelised figs and orange blossom

10.17.2014 by georgie // 2 Comments

For the first time this autumn I woke up the other day and really fancied porridge. I get super excited about porridge, which might sound a bit weird for something so… normal? But we didn’t really have it growing up, we were all about a slice of cake and a glass of milk (so continental). I clearly remember one of the first times I had it – I was quite old, about 16, and it was made by my friend Emma’s mum. It was thick and creamy and there was definitely a lot of butter in it, but damn it was good. You could just taste that it was naughty and I was instantly hooked.

Since then my palate has changed a bit, and one of the best bowls of porridge I have ever eaten was at The Breslin in NYC, which I know has no cream or butter but really tastes like it should. The recipe here is based on the deliciousness from the Breslin with a topping I made inspired by the stunning figs spilling out of my fruit bowl.

CREAMY PORRIDGE WITH CARAMELISED FIGS AND ORANGE BLOSSOM

Serves 2

Because this porridge takes a while to cook, I have tried making a double batch on a Sunday evening, cooling it down and keeping it in the fridge. I then just reheated as much as we needed with a little extra milk over the next few mornings. Works a treat.

50g rolled oats (not the quick cook ones)
30g steel cut oats
350ml full fat milk
1 teaspoon sea salt
2 figs, cut into wedges
1 heaped teaspoon coconut oil
2 tablespoons honey
1 teaspoon sesame seeds
A tablespoon of unsweetened coconut shavings
A splash of orange blossom water

Pour the milk into a medium sized non-stick pan with 350ml of water. Place on a high heat and as soon as it starts to come to the boil stir in both the oats and reduce the heat to low. Simmer for around 35 minutes, stirring regularly, until the steel cut oats are cooked through/ no longer have a bite.

About 5 minutes before the porridge is ready, caramelise the figs. Melt the coconut oil in a small non-stick pan over a medium heat and add the fig wedges. After 3 – 4 minutes, when the figs start to turn golden, drizzle in the honey and add the sesame seeds and coconut shavings. Add the orange blossom water and turn the heat up a little. Swirl everything together and caramelise for a couple of minutes, turning the figs to coat in the honey, until thick and sticky.

When the porridge is ready stir in the salt and divide between 2 bowls. Leave to ‘set’ for a minute and then spoon over the figs and honey.