Quick Vegan Flat Bread – recipe | Champagne Twist

A few weeks ago, I posted a recipe for quick flat bread. This recipe is just as quick to make, and perhaps a tad healthier. I even managed to make an extra 2 flat breads with this recipe.

Quick Vegan Flat Bread – recipe by Champagne Twist

quick vegan flat bread

Ingredients:

  • 2 1/2 cups bread flour
  • 2 tsp dried yeast
  • 4 tsp coconut oil
  • 1 tsp pink Himalayan salt
  • 1 cup warm water

Method:

  1. Combine all the ingredients in a food mixer, until a slightly sticky dough is formed.
  2. Cover the bowl with a clean tea towel, and set aside for 10 minutes to allow the dough to rest.
  3. After resting, divide the dough into 14 equally sized balls.
  4. Meanwhile, heat a heavy bottomed saucepan or frying pan over a medium to medium high heat.
  5. Roll each dough ball on a well floured board, into a circle about the size of a tea saucer.
  6. Cook each flat bread in the pan, for a minute on each side.
  7. To keep the flat breads warm whilst cooking, cover a plate with a clean tea towel, and add the freshly cooked flat breads on top. Cover again with another clean tea towel to keep them warm.

Let me know if you try this recipe. Please don’t forget to subscribe for more recipes – Easter is coming up and I have a few treats in store 🙂

Thanks for reading.

CT Show, episode 15 now live

Hello,

whole orange and fresh coco nut cake | Champagne Twist - champagnetwist.wordpress.com

Episode 15 of the CT Show is now live on YouTube, featuring the Whole Orange & Fresh Coconut cake recipe I posted a few days ago.

More coming soon, so please don’t forget to like, share and subscribe.

Thanks for reading.

Whole orange and fresh coconut cake recipe | Champagne Twist

whole orange and fresh coco nut cake | Champagne Twist - champagnetwist.wordpress.com

I fancied baking today, and spied a couple oranges in the fridge and a very tired looking coconut in the pantry which needed to be used quickly. However, I would recommend you use desiccated coconut instead, if you have a very sweet tooth, or wish to avoid hand grating a coconut.

Whole orange and fresh coconut cake

Ingredients:

  • 2 oranges, 1 to be used whole, 1 for decoration
  • 200g butter, softened
  • 3 extra large eggs, lightly beaten
  • 1 cup vanilla caster sugar
  • 1/2 cup freshly grated or desiccated coconut, plus extra for decoration
  • 1 1/4 cups self raising flour
  • 1/4 cup icing sugar, for decoration (optional)

 

Method:

  1. Preheat oven to Gas Mark 4 (180°C/160°C fan assisted).
  2. Grease and line with baking parchment a 22cm diameter round baking tin.
  3. Wash the oranges and pat them dry with kitchen paper. Set aside one of the oranges. Roughly chop the other orange, and then using a food processor, puree the orange until smooth. Set aside.
  4. In a food mixer, cream the butter and sugar until light and fluffy.  Slowly add the beaten eggs, followed by the orange puree.
  5. By hand fold in the coconut and flour to form a fairly loose batter.
  6. Pour the batter into the cake tin, and level off the top to help even baking.
  7. Place the tin on the middle shelf of the oven, and bake for 50 minutes. Check the cake is cooked with a skewer pushed into the centre. If it comes out clean then the cake is finished. If not, bake for a further 10 minutes and test again. You may need to cover the top of the cake with some foil to prevent burning.
  8. Remove the cake from the oven and leave in the tin for 5 minutes, before transferring  to a wire rack to cool.
  9. Zest long, thin strips from the 2nd orange. Juice the orange, ensuring any seeds are removed.
  10. Sift the icing sugar into a small, clean dry bowl. Stir in just enough orange juice to make a smooth icing and then drizzle over the cake.  Sprinkle the extra coconut and the orange zest on top. Allow to set and serve with a hot beverage, preferably a nice cup of tea!

 

5 sweet pancake fillings for Shrove Tuesday – recipe ideas

So it’s Shrove Tuesday, Pancake day. You’ve a stack of pancakes ready, but what to fill them with? Here are 5 suggestions –

Limoncello Pancakes:

limoncello pancakes recipe | champagne twist
Limoncello Pancakes | Champagne Twist

Heat the pancakes (2 or 3 per person) in a frying pan, with 3 tablespoons of limoncello. Remove from the pan and place on a serving plate. Sprinkle with fresh lemon zest, a little fresh lemon juice and some golden caster sugar, honey or syrup.

Lingonberry Pancakes:

Lingonberry Pancakes Shove Tuesday pancake day recipe
Lingonberry Pancakes | Champagne Twist

Heat the pancakes, then serve with a tablespoon of lingonberry jam, thick yogurt, a dusting of icing sugar and a sprig of mint.

Chocolate and Hazelnut Pancakes:

Nutella chocolate and hazelnut pancakes, served with coconut yogurt recipe by Champagne Twist
Chocolate and Hazelnut Pancakes | Champagne Twist

Cover the warmed pancakes with Nutella, sprinkle with whole roasted hazelnuts, and a dusting of icing sugar. Serve with coconut yogurt, seen here with a dusting of ground chocolate.

Caramelised Spiced Apple Pancakes:

caramelised spiced apple pancakes recipe by Champagne Twist
Caramelised Spiced Apple Pancakes | Champagne Twist

Serve the warmed pancakes with a few slices of apple which have been caramelised and flambeed with brandy. Then fill the pancake with ginger yogurt, and dust with mixed spice, stem ginger pieces and icing sugar.

Coconut and Lime Pancakes:

coconut and lime pancakes recipe by champagne twist champagnetwist.wordpress.com
Coconut and Lime Pancakes | Champagne Twist

A few tablespoons of your favourite coconut yogurt, together with some fresh lime zest and a squeeze of lime juice will add a mojito zing to your pancakes. Finish with a drizzle of fruit or maple syrup.

How are you celebrating pancake day? If you would like the recipe for the pancakes, please visit this link Pancake recipe.

Thanks for reading and if you havent already, please subscribe for more recipes.

Get ready for Pancake Day – recipe

pancake recipe champagnetwist.wordpress.com
Pancake recipe by Champagne Twist

Tomorrow is Shrove Tuesday, otherwise known as Pancake Day. This means that Winter is on it’s way out and Spring is around the corner. Shove Tuesday is one of those annual events which sneaks up on you suddenly, and then there is a huge panic to get those pancakes made. But this year, make sure your prepared and make these pancakes today and save yourself the hassle tomorrow.

Pancakes – recipe by Champagne Twist

Ingredients:

  • 2 extra large eggs
  • pinch of salt (optional)
  • 300ml milk
  • 200g plain flour
  • 1 tbsp vegetable oil, plus extra for frying

Method:

  1. In a large bowl or jug, add the eggs and salt if using and whisk for about 30 seconds. Add in the milk and stir until well combined.  Fold in the flour until a batter, with the consistency of single cream, is formed. Then stir in the oil and set aside in the fridge for 30 mins to rest. Note; the salt adds flavour and helps to break down the eggs so that they are easier to whip. Personally, I tend to leave as much salt as I can out of recipes, especially if I know I may be using high salt or sugary fillings.
  2. Add a tiny drizzle of oil to a crepe or frying pan and preheat over a medium temperature. Using a small ladle, when the oil begins to sizzle, carefully pour 1 ladleful of batter into the pan, swirling the batter around until it covers the inside base of the pan.  Cook for about a 1 or so until golden brown, and then flip the pancake over to cook on the other side. Cook for a further minute.
  3. When cooked, place the pancake on a plate and cover with a sheet of greaseproof paper. Continuing cooking the pancakes until all the batter has been used up.
  4. After cooling you can place the pancakes with the greaseproof paper in-between each pancake into a freezer bag  and freeze them for later use.
  5. When you’re ready to use, simply take as any pancakes as you require and leave them to defrost overnight in the fridge.

Remember pancakes are not just for Shrove Tuesday. Pancakes are extremely versatile, and the range of sweet and savoury fillings are endless. These little beauties are ideal for creating last minute meals, or pudding treats when time is short.

Pancakes separated by greaseproof paper
Pancakes separated by greaseproof paper | Champagne Twist

Tomorrow I will post some suggestions for sweet fillings. Enjoy pancake preparation day!

Are you making pancakes for Shrove Tuesday? Please share in the comment section your favourite recipes and pancake fillings.

Thanks for reading.

 

Quick Flat Bread – recipe

quick flat bread recipe by champagne twist.
quick flat bread recipe by champagne twist

If you need bread in a hurry, try this recipe. It only takes 40 minutes from start to finish to make 12 flat breads. They keep well for a day or 2, or you can freeze them to eat on another day.

Quick Flat Bread – recipe by Champagne Twist

Ingredients:

  • 2 1/2 cups bread flour
  • 2 tsp dried yeast
  • 4 tsp olive oil
  • 1 tsp salt
  • 1 cup warm water

Method:

  1. Combine all the ingredients in a food mixer, until a slightly sticky dough is formed. Cover the bowl with a clean tea towel, and set aside for 10 minutes to allow the dough to rest.
  2. After resting, divide the dough into 12 small equally sized balls.
  3. Meanwhile, heat a heavy bottomed saucepan or frying pan over a medium to medium high heat.
  4. Roll each dough ball on a well floured board, into a circle about the size of a tea saucer.
  5. Cook each flat bread for a minute on each side.
  6. To keep the flat breads warm whilst cooking, cover a plate with a clean tea towel, and add the freshly cooked flat breads on top. Cover again with another clean tea towel to keep them warm.

Enjoy with your meal, or make sandwich wraps. They are even delicious on their own.

If you try this recipe, please share your results in the comments below. Don’t forget to subscribe for more from Champagne Twist.  Thanks for reading.

 

Ultimate Coconut Rice Pudding – recipe

Hello,

I teased a photo of this recipe on Instagram last night, and now here it is.  This is seriously coconutty, the flavour boosted by the addition of ground almonds.

Warning, if you’re on a low calorie diet, don’t even look at the recipe.

 

Seriously, don’t.

 

I’m not kidding.

 

Really, you’re still scrolling down?

 

Don’t say I didn’t warn you.
Screen Shot 2016-07-07 at 20.24.51

Ultimate Coconut Rice Pudding

Serves 4

Ingredients:

  • 1 cup pudding rice, washed and drained
  • 1/4 cup golden caster sugar
  • 2 tsp coconut extract
  • 1 tsp almond extract
  • 1 tsp vanilla paste or extract
  • 3/4 cup coconut milk
  • 3/4 cup coconut water
  • 3/4 cup semi skimmed or almond milk
  • 2 tsp coconut oil
  • 2/3 cup ground almonds
  • fresh grated coconut to serve (optional)

 

Method:

  1. In a medium sized saucepan, add all the ingredients, except the fresh coconut. Stir thoroughly.
  2. Cook over a low heat, stirring occasionally for about 45 mins, or until the rice is soft, but still with a slight ‘bite’. There should be very little liquid left.
  3. Allow to cool for a few minutes before serving. If you prefer, you can grate fresh coconut over the rice pudding.  You could also use toasted desiccated coconut as a garnish.

The pudding can be eaten on it’s own, either hot or cold, or can be used as a base for fruit sauces.  I will post another recipe, featuring rhubarb, which will go well with the coconut pudding.

coconut rice pud

Let me know if you try this recipe, and please comment and like if you enjoyed this post.

Thanks for reading, see you soon.

 

Celery Salt – recipe

Hello everyone,

This is a quick recipe, because a) I like quick recipes, and b) it’s the recipe is a useful seasoning, which may help to reduce sodium intake.

I often use celery salt where recipes ask for ordinary salt, as I believe it gives an added flavour dimension in savoury dishes.  When you think about it, if a recipe asks for a teaspoon of salt, by using celery salt, you’re actually only using 1/3 of a teaspoon of salt, with the remainder made up of a herb. That’s got to be a good thing, right?

seasoning recipe - celery salt
Celery Salt – recipe by Champagne Twist Champagnetwist.wordpress.com

Celery Salt – recipe

Ingredients:

  • 1/2 cup celery seed
  • 1/4 cup sea salt

Method:

Now pay attention, this is where it gets complicated …

Mix the 2 ingredients in a bowl, until well combined. Pour the celery salt into a clean, sealable container. Done.

 

Do you use flavoured salts as an alternative to the traditional salt and pepper? Let me know in the comments below.

Please also check out my YouTube channel (link) and subscribe to receive even more from Champagne Twist.

Thanks for reading, see you soon 🙂

Elderflower and Pineapple Refresher – recipe

Hello,

As it’s summer in the city … ahem … I thought it was about time to get the cocktail shaker out.  Or at least a big jug to make a refreshing summer time drink.  Here’s a little recent invention of mine, the Elderflower and Pineapple Refresher. Let me know if you try it and what you think of it.

Elderflower and Pineapple Refresher – recipe

Ingredients:

  • 1/2 cup elderflower liqueur (try St Germain)
  • 2 cups elderflower presse
  • 2 cups fresh pineapple juice
  • Juice of 1/2 a lemon
  • Ice, to serve
  • A slice of lemon per glass, to decorate

serves 4

Method:

  1. In a jug, mix the liqueur, presse and juices until well combined.
  2. Fill 4 glasses with ice, and equally divide the drink between each glass.
  3. Add a slice of lemon to each glass and serve immediately.

Elderflower Pineapple

To remind us that it is actually summer, here’s one of my videos from last year.  Hopefully, it will kickstart the heat wave.

Thanks for reading, and please don’t forget to like, subscribe and comment – links below. See you soon!

 

 

Potato, Asparagus and Cheese Tart – recipe

Hello,

It has been a while since I posted a recipe. This is an adaption of a Jamie Oliver recipe, I managed to make 2 large tarts, each enough to serve 6-8 people, or 4 hungry ‘me’s.

vegetarian recipe - potato, asparagus and cheese tart
Potato, asparagus and cheese tart – recipe

Potato, asparagus and cheese tart – recipe

Ingredients:

  • 500g potatoes, peeled and quartered
  • Pinch of sea salt
  • 500g asparagus spears, ends removed
  • 200g filo pastry
  • 100g butter, melted
  • 100g Cheddar cheese, freshly grated
  • 100g Lancashire cheese, freshly grated
  • 3 large eggs
  • 300ml double cream
  • 1/2 large red onion, finely sliced
  • ¼ tsp nutmeg, freshly grated
  • Black pepper, freshly grounded, to taste

 

Method:

  1. Cook the potatoes in a large pot of salted boiling water for 15 minutes.
  2. Par-cook the asparagus over the boiling potatoes, in a steamer for 4 minutes. Afterwards, remove the asparagus and place in a bowl of cold water. This will help the asparagus retain their bright green colour.
  3. Preheat the oven to 190C/375F/Gas mark 5.
  4. Layer the sheets of filo pastry in a large, ovenproof dish, brushing each layer with plenty of melted butter. Reserve a little butter for later. Ensure there is an over hang of pastry of about 2.5cm. Work quickly with the pastry so it doesn’t dry out. Covering the pastry with a slightly damp teacloth may help, whilst you prepare the ovenproof dish.
  5. Mash the cooked potatoes with the 2 cheeses, while they are still warm. In a separate bowl, lightly whip together the eggs and cream. Add to the cheese potato mix.
  6. Add the nutmeg and onion, season well with pepper and stir to form a batter.
  7. Pour the batter over the filo pastry. Bring up the sides of the filo and scrunch them together to form a rim.
  8. Drain the asparagus and line them up across the batter. Brush all over the top of the tart with the remaining melted butter.
  9. Place into the oven and bake for about 30 minutes, until the top is golden and the batter has just set.
  10. Allow to rest for 10 minutes. Serve with salad and/or a crusty mini baguette.

If you try this recipe, please let me know how it turned out.  Don’t forget to like, comment and subscribe to Champagne Twist.

Thanks for reading.