Veggie World Milton Keynes

As a food obsessed, vegetarian Milton Keyneser there's not really much for me locally. I first discovered Veggie World when I gave up meat about 8 years ago, but then completely forgot about it until I started working with other veggies. I've mentioned before that I get really bad food envy, so after hearing them talking about it, I started trying to convince Scott to get a takeaway with me.

Luckily I did managed to convince my vegetarian-phobic boyfriend and although we're quite different people, we do have one thing in common. We're both massive fatties who like to eat a lot! So brace yourself for the long list of food we ordered! We had prawn crackers, the apetiser combo, vegetable chow mein, crispy sweet potatoes, sesame veggie prawn toast, crispy aromatic veggie duck, crispy veggie chicken balls and crispy chili veggie beef. So yeah, we ate a lot of crispy food and it was so good we pretty much ate it all. Scott even liked it enough to make that face you make when you really like something (accompanied by that noise you make when you really like something). I can't even decide what my favourite part was, I think it might have been the veggie duck. I've had veggie duck made from tofu before, but this was even better because it was CRISPY! I've never eaten real duck but, but I have had pancakes with greens and hoisin sauce before so the little extra crispy just makes it better.

If you have accidently stumbled across this blog and are one of those annoying meat eaters that asks 'how can you eat fake chicken if you're a vegetarian' well I'm not usually one for fake meats, but this was a rare treat that actually showed me how good they can be. I remember before I was vegetarian me and my dad always used to have chili beef, and the veggie version took me back to that. The best part was that because it wasn't made of (dreaded) tofu it was something that my boyfriend and I could both enjoy!

So if you are ever in Milton Keynes (I don't know why anyone would be) definitely check it out!

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Fudge Nut Banana Bread

Last week I came in to possession of a lot of bananas and what do you do if you have lots of bananas? Make banana bread of course! I've made some plain stuff before and was looking for something a bit different. I came across this recipe and was sold, nuts, fudge and banana bread... amazing! I made a few substitutions, I used plain fudge from Morrisons because they didn't have squidy werthers originals and I used walnuts because they're cheaper than pecans because although I'm no longer a student, I'm still poor! Even with the substitutions it was seriously yummy, my favourite part was the melted fudge! I definitely recommend it!  

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French Onion Soup

I think I'm in New Years denial, I haven't made any proper resolutions (except to cook, eat and blog more) and I'm still eating like it's christmas. So while I'm reading magazines and blogs that are focusing on salads and low fat meals, I'm still eating chocolate for breakfast and lots of comfort foods for tea (followed by more chocolate). 

So this is my excuse for todays recipe, I have no idea of the calorific content, I'm sure that bread loaded with cheese is not very good for you, but oh well! French onion soup is traditionally made with beef stock, but that doesn't mean us veggies can't enjoy it. I just made a few adjustments to make sure the caramelized onions were still covered in a thick, rich broth. It was just what I needed after a long cold walk with my dog and was the kind of soup you just have to take a nap after (so warm and filling).

A nap is definitely needed

To serve 3-4:

4 medium white onions
40g unsalted butter
1 tbsp plain flour
2 vegetable oxo cubes
2 tsp vegetarian bisto gravy
1 tsp marmite
1.25 litres of boiling water
A small french stick
50g grated vegetarian cheese (cheddar, emmental, or gruyere if you can find it)

1. Melt the butter in a heavy based pan, then add the sliced onions and sugar and sweat on a low heat for 20 minutes. 
2. Make up the stock by mixing the oxo cubes, bisto, marmite and water and stirring until combined.
3. When the onions are nice and brown take it off of the heat and stir in the flour. 
4. Place the pan back on the heat and slowly add the stock mixing well.
5. Bring to the boil, still stirring, then reduce the heat, cover and leave to simmer for 30 minutes. 
6. When there's 10 minutes left of simmering time, slice your french stick in to 4 thick slices and grill on one side.
7. Flip over and cover with the cheese and grill until lovely and bubbling. 
8. Serve up the soup and big cheesy croutons and enjoy! 

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Raspberry and Lemon Curd Muffins

A few weeks ago I entered The Pink Whisk's November baking challenge and to my disbelief I won! The prize was a fridge freezer, which I have now put in my 'bottom draw' along with my Jamie Oliver cheese knives for when my boyfriend and I move in together. I also won a handmade Pink Whisk apron and some homemade lemon curd, both amazing! 

So after careful deliberation I decided to make raspberry and lemon curd muffins, they're lovely and zingy and perfect for clearing away the winter blues. I wanted to wear my pink whisk apron so I could make them in style, but Mike was already wearing it when I came down stairs and I couldn't bare to dash his dreams, so I donned an old polka dot one. This recipe is adapted from the mixed berry muffin recipe in The Hummingbird Bakery's Cake Days book as this is the first time I've ever made non-vegan muffins!

For 12 Muffins

300g plain flour
120g golden caster sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda
Pinch of salt
250ml whole milk
2 large free range eggs
1 tsp vanilla essence
85g melted butter
100g frozen raspberries
1 small jar of lemon curd

1. Pre heat the oven to 180 degrees and line a cake tin with 12 muffin cases.
2. Sift the flour, sugar, baking powder, bicarbonate of soda and salt in to a large bowl and make a well in the middle for the wet ingredients. 
3. Whisk the milk, eggs and vanilla essence together by hand in a separate bowl and then add to the well in the dry ingredients and mix in slowly with an electric mixer. 
4. Increase the speed and keep mixing until the batter is smooth, then pour in the melted butter and mix again until well combined. 
5. Stir the raspberries in by hand making sure they are evenly distributed through the batter. 
6. Fill the muffin cases about 1/3 full with the batter, then spoon 1tsp of lemon curd on top, continue adding batter on top until its 2/3 full (this should give you a gooey lemon centre).
7. Pop in to the oven for 25-30 minutes, the muffins should be golden brown and bounce back when they are lightly pressed. 
8. Leave in the tin until mostly cooled, then transfer to a wire rack before fully cooling down. 
9. Unwrap and enjoy!

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