Two Ingredient Vegan Meringues

I have always had a love-hate relationship with meringues, I love them but they hate me, so when I saw people talking about alternative ones online I knew I had to give them a go. I was doubtful they would be nice but I couldn't resist the allure. And I am so glad I did, they taste incredible and are so so easy to make with a sum total of 2 ingredients! I fed these to friends and family and everyone is now converted. This recipe (surprisingly) makes around 100 little tiny meringues or 50 bigger ones.

Ingredients:

120ml aquafaba (liquid from a can of chickpeas - trust me)

125g caster sugar. 

Method:

Preheat your oven to 100c. Using an electric whisk or mixer, whip the aquafaba for roughly 20 minutes until its thick, white and sticks to the bowl when up-ended. Keep whisking while adding the sugar a tablespoon at a time. The mixture should take on a gloss and thicken even more. 

Take a couple of baking trays and line with greaseproof paper. Either spoon or pipe your desired size of meringues onto the paper leaving a 2cm gap between each as they expand during cooking. 

Bake for 1 hour and 15 minutes then leave in the oven for a further 45 minutes with the door propped open slightly to cool and harden. The meringues should lift easily off the greaseproof when completely cooled. 

You could easily add food colouring and flavourings to these meringues to add intrigue. 

 I served them with squirty cream (dairy-free for me) and mixed berries but these would taste amazing crumbled over ice-cream or just on their own. I really fancy trying to dip them in melted chocolate for the ultimate in indulgence.

This recipe is a real must try and so so easy to make. Please tag me in your creations using #diaryofadefectivehousewife. 

Enjoy!

Sweet Potato, Cauliflower and Chickpea Curry

I love a mild curry, especially on a cold or rainy day and this one hits the spot. I have made several variations with other vegetables and the addition of chicken for my OH but so far this has been my favourite. Super easy, this is ideal made the day before or at least a couple of hours before serving to allow the flavours to mature. I found this made 4 serving when paired with rice or another grain.

Ingredients:
1 tube lazy garlic (6 cloves)
1 tube lazy ginger (3 inch fresh)
3 tbsp mild tandoori curry powder
1 box tomato passata
1 can coconut milk
1 can chickpeas
1 large onion
1 cauliflower
1 huge sweet potato or 2 large

Method:
Peel the sweet potato and cut it and the cauliflower into bite sized chunks and place to one side. Place a large pan over a medium heat and generously coat the bottom with olive oil. While the oil heats, peal and dice the onion and then saute until translucent. Add in the ginger, garlic and tandoori powder and mix thoroughly, allowing to cook through for a couple of minutes.

Add in the sweet potato, chickpeas and cauliflower and mix to coat everything in the spices. Pour in the coconut milk and tomato passata, add a little water to ensure the vegetables are completely covered. Mix again then pop the lid on and leave to simmer  for at least half an hour. Once the vegetables are cooked, remove the lid and let the curry gently simmer to reduce the liquid to a thick sauce. You will need to stir it more often to prevent it sticking. Take the pan off the heat and leave to mature for as long as possible. Reheat when you need it and serve with your favourite grain.

This recipe tastes great with potato, carrots and spinach, I'm sure any combination of vegetables would work so use your favourites.

Please tag me in your creations using #diaryofadefectivehousewife

Enjoy!

Valentines Shortbread

These shortbread biscuits are wonderfully easy to make and taste fantastic. I made larger cookie sized ones and some mini bite-size ones as well. The little ones would be super cute in a little bag with a bow as a gift for Mother's Day or for a bestie while I thought the bigger ones were perfect for a Valentines Day gift. Depending on your handwriting, you could even pipe a name on the top, my hands are way too shakey unfortunately. These could also be made in any shape and with any colour of icing dependent on the occasion. I also added a touch of edible glitter being a sucker for anything sparkly.

Ingredients:
For the Shortbread:
60g caster sugar
150g butter
200g plain flour

For the Icing:
400g icing sugar
1 tbsp red food colouring
1 tsp vanilla extract
2 tbsp water

Method:

Lightly dust a baking tray with flour and set to one side. Mix the butter and sugar together until creamy and soft then fold in the flour to create a soft dough. I usually use a food processor and the dough comes together nice and quickly. Sprinkle a generous helping of flour over your counter and roll out the dough to approx half a cm thick. Take your cutter and cut out your biscuits, carefully laying them on the baking tray. Take the leftover dough and knead it back together before repeating the rolling and cutting process until all the  dough is used.

Pop the baking tray in the fridge to set the biscuits for at least half an hour. Preheat your oven to 160 fan and pop the biscuits in straight from the fridge. Bake for between 15-20 minutes until golden brown then place on a wire rack to cool.

In a bowl, mix together the icing sugar, vanilla extract and food colouring, adding more colour to reach your desired shade. Add water until a thick but slightly runny paste is formed. Make sure the biscuits are completely cool before icing them.  I used an icing bag to pipe the icing on but it could easily be spooned on if you don't have any. I always pop a couple of sheets of kitchen roll under the cooling racks when icing things to save time clearing up drips after.  Once the icing is set, dust with edible glitter and decorate however you fancy.

These super cute shortbread biscuits are sure to bring a smile to anyone's face and when their baked with love they taste even better.

When you make these please tag me using #diaryofadefectivehousewife. Enjoy!

Spaghetti with Home-made sauce and Meatballs

I came up with this when trying to work out how to use the end of a packet of sausages and a couple of bacon rashers after having made a fry up for my Other half. The meat balls are so simple and quick to make while the tomato sauce is packed with veggies and tastes fantastic, rich and not too healthy! This recipe serves two hungry people or leaves a small portion for lunch the next day.

The dish with meatballs -  I forgot to
take a picture before digging in and made
 himself stop eating so I could take one... Ooops! 

Ingredients:
1 jar sundried tomatoes
1 jar sweet Italian Cherry peppers
1/2 jar of capers
1 large onion
1 box of passata
1 bag fresh spinach
salt and pepper
2 tsp mixed herbs
2 soft sausages per person
3 rashers bacon per person
Spaghetti for 2 people

Without the meatballs I found this
fantastically filling and properly yummy

Method:
Take a large frying pan and heat some olive oil over a medium heat. Dice the onions and fry in the oil until translucent. Add in the mixed herbs. Chop the sundried tomatoes and the peppers into small pieces and add to the onions, frying for a couple of minutes. Pour in the passatta and add the capers and spinach. Season with salt and pepper and leave to simmer and thicken for at least 20 minutes or until thick.

Open the sausages and squeeze out the meat, discarding the skins. Finely chop the bacon and mix this with the sausage meat and some seasoning. Make little balls out of the mixture and then fry in oil until golden brown and cooked through. I have never made meatballs before but these were fantastically easy and got a seal of approval from himself.

Cook the spaghetti as per the instructions on the packet, drain and pop into the frying pan with the  sauce. I like to break the spaghetti into smaller pieces before cooking to make it easier to eat although I do admit, it takes the fun out of it! Mix together to coat all the spaghetti then serve in a bowl, topping the dish with the meatballs. Parmesan could be added but we seriously enjoyed this even without cheese.

Please tag me when you make this using #diaryofadefectivehousewife. Enjoy!