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Saturday 22nd March - Lunchtime Favourites.

Gayle’s Raspberry + Blackberry pie

BBC RADIO LANCASHIRE. SATURDAY’S 11AM

Maria Felix Vas met Gayle knight (photo) - the creative director of the Civic Arts Centre in Oswaldtwistle. Situated under the Civic Theatre in Oswaldtwistle, The Civic Arts Centre is a completely independent organisation. Managed by a community group called Hyndburn Arts Trust , it delivers drama, dance, plays, musical theatre, singing and crafts to/for all ages and people from the community.

1.Make a simple Pastry (using Flour, marg and water….)roll out and put onto round baking tray. The Pie and Cake Festival was a community event 2. Add Packet of Raspberries and Blackberries held to raise money for Sport Relief. (or use freshly picked ones) on to the pastry -the recipes mentioned here are from a handful 3. Sprinkle on two big spoons of sugar ! of the people who took part. 4. Decorate the top with pastry and bake in moderate pre- heated oven for 40 mins.

VEGAN BROCCOLLI MINI –QUICHES

METHOD

1. pre cook pastry in flan tins for 15 mins @180C 2. Place tofu in a big bowl and beat until it’s mushy. 3. Add the herbs and spices and mustard. 4.Mix well, then add the broccoli and grated cheese and mix well again. 5. spoon the mixture into the pastry cases and flatten down. 6.Top with sliced tomatoes and bake in an oven @ 180C for 25 mins. Enjoy hot or cold, on own as a snack, or as part of a meal with salad. INGREDIENTS

Pastry (made with vegan marg (4 oz), self raising flour (8 oz) cold water. Filling: 1 packet of drained firm Tofu ¾ cup vegan cheese (grated) ¾ cup cooked, drained broccoli (chopped) 1tsp turmeric, garlic powder, salt, onion powder,Dijon mustard Baby plum tomatoes to decorate. Thank you to Nicolette Eddleston (pictured here with Maria) for her DELICIOUS Recipe.


Carrot + Pecan Cake

METHOD

Preheat oven to 180°C. Line a 23cm round cake tin with baking paper. In a bowl beat eggs with brown sugar and vanilla essence until creamy. Gradually add oil and beat continuously. Sift flour with baking powder and cinnamon over mixture. Fold in carrot, bananas and pineapple + pecans until combined. Spoon mixture into prepared tin and bake for 1 hr 20 mins. Cool in tin for 10 mins before turning out onto a wire rack INGREDIENTS

3 large eggs 1 cup (155g) soft brown sugar 2 teaspoons vanilla essence 1/2 cup (125ml) light olive oil or sunflower oil 3 cups (450g) self raising flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 medium carrot, grated 3 ripe bananas (mashed) Small can crushed pineapple (optional) 1/2 cup (55g) chopped pecan nuts ½ cup chopped walnuts

Frosting:

SHEEP CUPCAKES

Thank you to “Cupcake crazee” who were doing a workshop for the children at the cake and Pie festival, for the tips on how to decorate a sheep cup cake!.

For Sheep cupcakes, you’ll need…. cupcakes (already made in bun cases) White butter icing (Made with Butter and icing sugar…creamed) Small marsh mellows Ready roll black icing sugar(for head) Ready roll white icing (for eyes) Some children to help you!

250g light cream cheese ,1/2 cup icing sugar, sifted ,1 tablespoon lemon juice ,1 teaspoon lemon or orange zestBeat cream cheese, icing sugar, lemon juice and zest together until smooth. Spread over the cold cake and garnish with whole pecans, and crushed walnuts if desired. Thank you to Sonia Williamson for sharing her delicious recipe

Make sheep head by rolling out icing and moulding into the shape you want. Add eyes and face. Cover cake with lots of butter icing, and add the face, then decorate the “body” by adding the marshmellows so they stick up!

Lunch favourites 22nd march  
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