My Favourite Ginger Cookies

Inspired by cookies my mum used to buy for special occasions, these blend soft chewiness with carefully balanced spices. Ideal for devouring with a cup of tea, these cookies are quick and easy to make and are sure to be a favourite with anyone who tries them.

Ingredients:
120g butter - I used dairy free
400g brown sugar
2 tbsp black treacle
2 tsp vanilla extract
500g plain flour
2 tsp baking powder
1tsp salt
4 tsp ground ginger
4 tsp ground cinnamon
1 tsp allspice
1 tsp cloves
3-6 tbsp milk - I used dairy free
100g crystallized ginger

Method: 
Preheat your oven to 160c fan and lightly flour 2 baking sheets. Cream together the butter and sugar then add in the treacle and vanilla and mix thoroughly. Add in the dry ingredients and mix well. Slowly add the milk to bring everything together and create a smooth paste. Finely chop the crystallized ginger and mix in.

Take a tbsp of the mixture and form a ball before placing on the baking tray. Repeat until all the mixture is used, ensuring to leave atleast 2cm between each cookie as they expand when baked.

Place in the oven for 12-15 minutes until golden brown and still slightly soft to the touch. Place on a cooling rack and allow to cool completely before eating, the will become crisp on the outside and remain deliciously chewy on the inside.

When you make these, please take a picture and tag me using #diaryofadefectivehousewife.

Enjoy!

Pea, Asparagus and Sundried Tomato Risotto

I had always thought risotto was tricky to make and probably a bit of a faff which while it tastes awesome probably wasnt worth the hassle. Then a few months ago, my brother presented me with a plate of utterly delicious homemade risotto and a bit of sibling rivalry spurred me on to create this dish, blending a classic risotto with some of my favourite flavours as well as my usual dairy-free twist. This makes 4 very generous portions though its far too easy to scoff.

Ingredients:
2 large onions
4 cloves garlic
1 bunch asparagus
1 small bag frozen peas
1.3l stock - I used vegan stock
2 tbsp butter - I used dairy free
1 jar sundried tomatoes
1 jar artichoke hearts
2tbsp oil from sundried tomatoes
350g risotto rice
100ml white wine
100g parmesan - I used a vegan alternative

Method:
Snap the woody ends off the asparagus and chop into bite sized pieces along with the sundried tomatoes and artichokes and place to one side. In a large pan heat the stock over a medium heat and leave simmering away. Finely dice the onions and garlic. Place a large, flat bottomed pan over a high heat and add half the butter and all of the oil. Melt together then saute the onions and garlic until translucent but not burnt.

Add the rice to the pan and toast for a couple of minutes, stirring continuously before adding the white wine. Let the rice soak this up then carefully add a ladle of stock. Stir the rice continuously until the bottom of the pan can be seen clearly and then add another ladle full of stock. Repeat until most, if not all of the stock is used and the rice is tender.

While the stock is still simmering in a seperate pan, add the asparagus to gently cook, I pressed down with the back of the ladle each time I needed more stock while the asparagus was cooking. Just as the rice starts to soften, add in the frozen peas to cook through along with a ladle of stock.

Once the rice is cooked, add in the parmesan and butter and stir through to add creaminess. Stir in the asparagus, sundried tomatoes and artichokes and allow to warm through for a couple of minutes. I didn't need to season this but salt and pepper could easily be added to enhance the flavours if needs be.

Enjoy!

When you make this, please take a picture and tag me using #diaryofadefectivehousewife.

Leek and Grainy Mustard Quiche

There is a definite theme recently with my cooking, my mum used to make her version of this quiche for special occasions like birthdays and I always looked forward to having it. I have made it using a tofu mixture instead of egg but it tastes just as I remember and my mum couldn't fault it. We had it for a light summery lunch paired with a humus and avocado slaw which I will also include the recipes for. The freshness of the avocado slaw perfectly balances the more filling quiche and humus. The quiche offers around 6 good size portions and would be ideal for a picnic or BBQ.

Ingredients:

For the quiche:
225g plain flour
100g butter
pinch salt
3 tbsp water

400g firm tofu
2 tbsp nutritional yeast
2 tbsp soy sauce
1 tbsp lime juice
1-2 tbsp soy milk

olive oil
2 large leeks
4 cloves garlic
1 large onion
salt and pepper
2 tbsp grainy mustard


For the humus:
1 tub cherry tomatoes
olive oil
salt and pepper
1 can chickpeas - drained 
1 handful fresh basil
2 tsp harisa paste

For the Avocado slaw:
1 medium carrot
1 bell pepper
1/2 pack of radishes
1 large ripe avocado
1 handful fresh coriander
1 handful fresh mint
salt and pepper

Method:

In a large bowl, mix together the flour and the salt and gently rub in the butter until it resembles bread crumbs. Gradually add water until a soft dough forms then wrap in clingfilm and  pop in the fridge for at least 30 minutes.

While the pastry chills, place the tomatoes on a baking tray with salt and pepper and a good glug of olive oil and place in a preheated oven at 160C until the tomatoes are soft and starting to brown on the edges. Once the tomatoes are soft, place them in a blended with all the other humus ingredients and blend until smooth. This makes a slightly loose but utterly delicious humus.

Once the humus is prepared, take the pastry from the fridge and roll out on a floured surface until it easily covers a large quiche dish, check by carefully placing the dish on top of the pastry and ensure there is enough for the sides. Butter and flour the dish and then carefully lower the pastry in. Press the pastry gently down into the tin making sure there are no cracks or gaps then gently trim the edges with a sharp knife. Place a sheet of baking paper over the pastry and fill the dish with baking beans and blind bake for around 15 minutes at 160c until golden and crisp.

While the case is baking, finely slice the onion and leeks and saute over a medium heat until tender before adding the garlic cloves crushed and saute for a further couple of minutes. Season with salt and pepper then add in the grainy mustard and remove from the heat.

In a food processor, place the tofu, nutritional yeast, soy sauce and lime juice and mix to a firm paste. Gradually add the milk until the mixture becomes smooth and the consistency of thick double cream. Add to the leek mixture and mix thoroughly.

Once the pastry is baked, carefully lift out the baking beans and set aside to cool. Spoon in the leek mixture, carefully smoothing right to the edges and bake for a further 30 minutes until the firm and golden brown.

While the quiche bakes, slice the pepper and carrot into thin batons and finely slice the radishes. Add in the herbs, roughly chopped and then mix with mashed avocado. Season with salt and pepper and its good to go.

Carefully take the quiche out the oven and leave to one side for a few minutes to set before serving. I had leftovers cold for lunch the next day and it was equally delicious so this  could easily be prepared ahead for parties or packed lunches.

Each of the dishes in this post could be made separately but they work so well together I couldn't resist a longer post this week.

When you make these, please take a picture and tag me using #diaryofadefectivehousewife.

Enjoy!