Category Archives: Cookery

Brighter breakfasts…

Breakfast today was an important one for the people of the Button household.  We finished up our eggs…the last we intend to buy from a supermarket.  To mark the occasion I made veggie bacon and egg toast cups and they were very yummy indeed.

 

In future our much reduced consumption of eggs shall come from a local lady’s chickens.  She lives not too far away and keeps chickens and goats.  We will be able to potter down with Thom and point and smile at the chickens, then take a half dozen eggs from the bottom of her drive and leave a pound coin in the bucket…like a secret drug drop, but with eggs.  Mr Snuffbox (affectionately known as Uncle Queenie after today’s mix up around cake naming) has been fundamental in the set up of operation egg. He reliably informs us that the eggs will all be of different sizes and colours and we shall see for ourselves the happy conditions under which the chickens are kept.  This sudden wake up call was brought to me by the extremely beautifully written and informative Eating Animals by Jonathan Safran Foer.  I’m only on page 63 and can’t wait to read the whole thing, after which I may just read it all again.

Love x

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Sunday Dinner Cupcakes…

Today I made Sunday Dinner Cupcakes…they’re like Sunday Dinner Cake, only much smaller…

Muffin tin Yorkshire puddings filled with carrots, broccoli and fake steak and “iced” with mash. Yummy x

Dost thou think because thou art vegan there shall be no more cakes and ale?

As part of my Christmas present, Pickle purchased a rather wonderful book called Vegan cupcakes take over the world…we both felt a little under the weather, so decided to stay in at the weekend, don our aprons and try out one of the recipes.

There were so many lovely ones to choose from, but in the end we went for a carrot cake one… (the illusion of healthy cake)

There are a few ingredients that I hadn’t heard of (it’s an American book, so some things are a little different) and it’s the first time I have worked in “cups” before…but it’s actually very easy…probably a lot easier than weighing all of the ingredients out… I may well be a convert to cups…or maybe it’s because my measuring cups are very cute heart shapes in varying shades of pink…

 Princess layer cake… help me Obi Wan Kenobi, you’re my only hope… 

Making them was lots of fun…eating them was funner.

 So no eggs, no dairy and really really very yummy… extra scrummy cupcake action, and no one got hurt… 

Sunday dinner cake #2

I am deeply in love with weekends…  I miss them when they are gone and I look forward to seeing them again…My working week is like a not so bad ex… it has it’s good qualities but I’m still pleased when it’s out of the way….

The snow and ice here are both thick and the weekend allowed me to have the most glorious of duvet days on Sunday… It also afforded me the possibility of happy breakfast…

I did feel quite guilty when it came to bashing his head in…

I also have some delightful news for you!  The wonder that is Sunday dinner cake (See entry from October 17th 2010) has been recreated elsewhere in the country by Bunny B and Cotton Eye…Feast your eyes on Sunday dinner cake #2

It’s brilliant!  Pickle is hoping it will become the national dish…

Me and Pickle are already looking forward to Christmas day dinner… which should be a Christmas dinner cake… much the same really, but with little mash snowmen and broccoli trees on top… ohm nom nom….

Sunday dinner cake

First you need to make three large Yorkshire puddings, all of equal size in a round tin.  Use a traditional pouring batter recipe.

Cook up some leeks, shallots and sweet potato and use this to fill the first pudding. Then put the second pudding on top and fill that with veggie Quorn roast slices and stuffing (we used the same tin for the stuffing as we used for the puddings, so the disk of stuffing fit perfectly) You can add cranberry/apple sauce to this layer if want.  Then for the third and final pudding, rested on top of the other two…Fill him with broccoli or whatever other vegetables you like.

Next “ice” the whole thing with mash potato and edge it with carrot slices.

For the top pattern we used a swirl of sweet corn and peas, topped off with a cherry tomato.  Everything is cooked and cooled before construction.  Then we removed three pieces of the sweet corn from the top, inserted metal skewers all the way through him so the heat would travel down them and heat his middle…

He then went back in the oven.  We kept him in for about 15 or 20 minutes before removing him, replacing his sweet corn kernels and serving him up…He wasn’t super hot when we ate him, but the “custard” gravy warmed him up even more…

I’m not kidding, it was actually one of the nicest things I’ve ever eaten… it took ages or I’d make one every week.

We had a slice of Sunday dinner cake in two bits of bread and gravy the next day, it’s even nice cold…. I want a slice now……

ohm nom nom…