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Orange blossom cupcakes

Please excuse the number of pictures in this post: my boyfriend made amazing cupcakes for my birthday and I’m quite proud/chuffed. In fact he asked me for a baking lesson so that he could make these for me! It was actually a really fun evening teaching him how to bake and seeing how much mess he made.

The cakes are orange blossom flavoured using orange blossom water that I got from Waitrose. They are decorated with orange fondant ‘blossoms’ to match. I bought the glitter and flower cutters from Sugar Shack, whose choice of equipment and service were great.

A box of cupcakes:

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A sparkly close-up:

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Here they are at the restaurant:

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I found this old picture of a mushroom and leek risotto on my phone and thought it looked quite nice.

Vegan chocolate cupcakes

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My friend Rosa made these beautiful cupcakes for her mum’s birthday, and sent me this picture to share with you. I am proud to say she used my vanilla cupcake recipe, substituting some of the flour for cocoa powder. Apparently they went down really well with her family!

Vegan Christmas

Again, sorry for the unseasonal posts. These are photos of what my sister and I had for Christmas dinner this year. We made a ‘turkey’ Wellington using a vegan turkey style joint, and a stuffing loaf. People always ask what do vegans eat on Christmas, so here you go!

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Boxing day food

I realise that no one is interested in Boxing Day food in February, but by next year I’ll probably have forgotten these photos exist! Our Boxing Day dinner consisted of leftover ‘turkey’ Wellington, leftover stuffing loaf, a cheddar Cheezly plait, homemade chips and bubble and squeak. Hopefully you can work out which is which in the photos below!

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Penguin birthday cake!

I made this cake for my friend Emily, who loves penguins! I used my usual vanilla sponge recipe, vegan buttercream, ready-made fondant icing, strawberry jam (to stick the white fondant to the cake) and edible glitter. Here is the snowy cake:

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The fondant penguins:

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And the finished cake, including candles:

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Vegan shepherd’s pie

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Unfortunately I don’t have a picture of the perfect pie when it came out of the oven, so I’ll have to use this slightly messy-looking one! It tastes much nicer than it looks. I’ve given the quantities for making enough to serve 4-6.

Ingredients:
– one pack (450g) frozen veggie mince
– one can puy lentils, drained
– one aubergine, sliced into small strips
– two red onions, diced
– about 150g mushrooms, sliced
– a tablespoon of tomato puree
– olive oil for frying
– a mushroom stock cube
– a tablespoon Bisto caramelised onion gravy granules
– two leeks, sliced
– 5 large (jacket-potato sized) potatoes, peeled
– a large knob of Vitalite
– 50g cheddar Cheezly, grated

Recipe:
– firstly put the potatoes on to boil while you prepare the bottom of the pie
– fry the aubergine in olive oil until very soft, in a very large pan. Add the onions and fry until they are also soft. Then add the mushrooms and continue cooking
– when the vegetables are all cooked, add the veggie mince to the pan and fry for a few minutes. Then add the stock cube, tomato puree, gravy granules, puy lentils and enough boiling water to cover. Simmer this for around 20 minutes, adding more water as necessary
– fry the leeks in a separate pan in margarine
– when the potatoes are soft, mash them and mix in the fried leeks
– assemble the pie and sprinkle grated Cheezly on top. Drizzle with olive oil and season the top of the pie with salt and pepper (this makes it crispy). Bake for 30-40 minutes at 180 degrees, or longer if your pie is very deep