Vegan Jaffa Cake~Gluten-free

Vegan Jaffa Cake~Gluten-free

This is one of the snacks that I want to make a long time ago. But I keep forgetting.

I have made the orange cake before, and also the homemade marmalade as well. But I haven’t mixed this two up together. Now is the time I can fulfill my wish. And I like to make a gluten-free cookie base more than a sponge cake base.

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Grape & Nectarine Relish

Grape & Nectarine Relish

I am not sure it is called preserve or relish, but it is either one of them. I get mixed up sometimes!!! I know relish is made from fruits and/or vegetables. Also has a sharp and spicy flavour, balanced by sweetness and tang. Today I have nectarines and grapes at a bargain price, so that’s it the main reason I decided to make.

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Homemade Strawberry Balsamic Preserve (草莓香醋果醬)

Homemade Strawberry Balsamic Preserve (草莓香醋果醬)

So sad about what had happened in England recently. 💔

The weather in here is getting better and better, summer arrives! We desire it for so long, same as we desire for peace in this entire world.

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English Vegan Raspberry Scones ~ Dairy-free, Egg-free

English Vegan Raspberry Scones ~ df, ef,

Vegan Raspberry Scones

Just find out today (23 April) is the St George’s day, it is the feast day of Saint George and the National Day for England. St. George’s Day is nto an official national holiday in England or the UK.

Anyhow, I just fancy to have some scones for my tea, because scone is simplies to prepare. It just needs flour, sugar, butter, milk or cream. This time, I am going to make vegan version, but I have the normal scone post before.

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Home Made Apple & Mango Chutney ~ 蘋果+芒果酸辣醬

Home Made Apple & Mango Chutney  ~ 蘋果+芒果酸辣醬

Home Made Apple & Mango Chutney ~ 蘋果+芒果酸辣醬

This is one of the chutney that I like and on my to-do-list already. Once if I can get a bargain of the fruits, I will make lots of them and store in an airtight jar for later or for a gift. If you follow me for a bit of time, you know that I always like to make my own food gift for people.

This chutney is a sweet, tart and is gorgeously spiced. It has a bit tangy but not too sweet, it also can increase your appetite. Full of fruity aroma with some spicy kick. This chutney uses both crystallized and ground ginger since I prefer.

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Grandma’s Preserved Salted Citrus ~ 醃鹹檸檬,柑橘

Grandma’s Preserved Salted Citrus ~ 醃鹹檸檬,柑橘

Fresh Kumquat

This recipe has been passed out generations and generations until nowadays, it’s still well kept and continues pass on but it is no secret to involve. We like to preserve not only the lemon but  the kumquat 柑橘 or satsuma 桔 too.

Fresh lemon

It may be easy to find in our home’s pantry, or probably have kept few jars stay behind already. The longer preserving time, the darker colour and the more effective they would be. What effective for? Please, keep reading till the end.

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Oven-Dried Tomatoes in Extra Virgin Olive Oil ~ 油漬乾番茄

Oven-Dried Tomatoes in Extra Virgin Olive Oil  ~ 油漬乾番茄

Oven-Dried Tomatoes in Extra Virgin Olive Oil

Oven-Dried Tomatoes in Extra Virgin Olive Oil

You must curious about me, how on earth to take such long time to make this dried tomatoes? You just only go to the shop and buy a jar of sun-dried tomatoes with olive oil, and is far too cheaper to make it by yourself.

I thinks some of you knew the answer already! Yes, we did have a same concept, we love the home-made food for our precious family without having any chemical nor any preservation or artificial colouring. We don’t mind to take more time, more work, and more love for our family, right?

But why do I do it in oven-dried, the main reason is the weather, we have no more good sunshine, even the weather is fine but it’s not hot enough. It is the fall season coming.

** I used the tomatoes was the normal size, not the cherry tomato nor the small cherry tomatoes, so it took more than three hours to roast in the oven. The roasting time totally depends on the size of the tomatoes.

Oven-Dried Tomatoes in Extra Virgin Olive Oil

Oven-Dried Tomatoes in Extra Virgin Olive Oil

Oven-Dried Tomatoes in Extra Virgin Olive Oil

Ingredient:

  • 1.5 kg  Tomatoes    ( my tomatoes are golf size like )
  • Sea Salt
  • 2 tbsp Chopped oregano
  • 1 tbsp Dried Basil
  • Freshly ground black pepper
  • Extra virgin olive oil
Oven-Dried Tomatoes in Extra Virgin Olive Oil

Oven-Dried Tomatoes in Extra Virgin Olive Oil

Method: 

  1. Wash and wipe dry the tomatoes, cut into quarters in each single tomato, scrape out the seeds and let it dry in the open air, perfectly under the hot sun, it will save a lots of time to stay in the oven.
  2. Preheat the oven to the lowest setting, mine is 176°F/80°C/60°C (fan oven), but I decide to turn to 250°F/120°C/100°C (fan oven), gas mark 1/2.
  3. Grind the sea salt onto the quartered tomatoes, sprinkle with the oregano and dried basil, the last thing is the black pepper.
  4. Place the tomatoes cut side up on a wire rack over a baking tray. Dribble over the olive oil and cook in a low oven for at lease 3 hours, check the tomatoes after the times up, if they’re still soft and not dry, bake for another an hour and check again, until the tomatoes turn to darker colour and start dry. Off heat.
  5. Keep in the hot oven with the door open for another half hour, take it out and let it cool down completely.
  6. Sterilize a glass jar with an air-tight lid, put the dried tomatoes in and pour the extra virgin olive oil over it to just cover the top.
  7. Keep in the fridge for use any recipe that requires sun-dried tomatoes.
My own Tomato plants

My own Tomato plants

Pineapple cake II ~ 鳳梨酥

Pineapple cake II ~ Vegetarian 鳳梨酥

Pineapple cake  ~ 鳳梨酥

Pineapple cake ~ 鳳梨酥

This is the second time that I made this cake again.

I think people go to some where for holiday, they must search some information about there, such as : where are the famous places to explore or visit; what are the popular food to try; what kind of the souvenir will buy; which restaurant are the best or  money worth, blah blah (blah), all sort of things to look for. Did you get this experience before? That will take a lots of time to  do the research, rigtht?

So, here I will tell you if you’re planning to go to Taiwan soon or later, I’ll give you some tips here. This pineapple cakes that I will show you how to make it below, are one of the most popular and nearly everyone will buy at least one pack or more to bring back for their family or friends.

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Orange Marmalade Yogurt Cake

Orange Marmalade Yogurt Cake

Orange Marmalade Yogurt Cake

Orange Marmalade Yogurt Cake

I can’t wait to try my new baking gadget : a bundt cake mold.  The price was not expensive so that I could affort it ( I did lots of works to compare the price from others before, this one was the cheapest one ). 

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Classic Victoria Sponge

Classic Victoria Sponge

I loved to say BIG THANKS ♥♥ for my kids, they made this lovely cake for me during the weekend ( a sunny day )!

Classic Victorian Sponge

Classic Victoria Sponge

You can’t go wrong with this basic  victoria sponge, it’s such a super simple and easy to make cake.  Main ingredients consists of  flour, sugar and butter. Two slices of sponge cake filled with your favourite fruit or jam and whipped cream in between.

In the U.S. is known as a butter or pound cake while in the U.K. it is known as Madeira cake  or Victoria sponge cake.

The Victoria sponge cake was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea.

Victorian Sponge

Classic Victoria Sponge

Classic Victoria Sponge

Ingredient: 

  • 100g  Self-Raising Flour
  • 100g Caster Sugar
  • 100g Butter, room temperature
  • 2 Large Eggs
  • 1 tsp Vanilla extract
  • Few tablespoon Strawberry Jam
  • 100g Whipped Cream
  • Icing Sugar for topping

Method: 

  1. Preheat the oven to 350°F/180°C/160°C (fan oven), or gas mark 4.
  2. Use electric hand whisk to beat the butter and sugar until white fluffy, add vanilla extract and eggs, one at a time, mixed thoroughly.
  3. Sieve the flour into the egg mixture and use a plastic spatula to fold until all incorporated.
  4. Pour the cake batter into two lined and greased sandwich tins, bake into the hot oven for 18 to 20 minutes until cook.
  5. Cool down on a wire rack.
  6. Whipped the cream and keep in the fridge if the cake still warm.
  7. Spread jam on one of the cake and top with whipped cream, and lay another cake on top, sprinkle with icing sugar or caster sugar.
  8. Served with a cup of tea. Mmm… nice break!
Classic Vitctorian Sponge

Classic Vitctoria Sponge

Note: 

  • Any kind of the jam you can use or  put fresh berries to substitute the jam, and double cream instead of whipped cream. 
  • Caution: this cake was full of saturated fat and high sugar content. Not much for me but my family!