my easy-peasy pickled radish

I love pickles and I love radish. Tis the season for both – when the first radishes are ready to harvest, but there’s still lots of vinegar left over from the pickled vegetables we’ve enjoyed over the winter. What better way to reduce our food waste than to reuse our pickling vinegar and making these Easy-Peasy Pickled Radishes! This has become by far my favourite way to enjoy radishes, providing you with a little spice and a lotta crunch. The best way to pep up your dishes this season.

MORE PRESERVING RECIPES:

Ingredients

This recipe makes 1 x 450ml (16oz) jar

  • 200g fresh radishes
  • 150ml pickling vinegar
  • 150ml boiling water
  • 2 tbsp honey or brown sugar
  • 1 tsp fine sea salt
  • ½ tsp crushed chilli flakes
  • 1 tsp pink peppercorns

Method

  1. Gather your radishes and wash them well to remove any dirt. Top and tail them to remove the remaining stem and tail.
  2. Slice your radishes as thin or as thick as you like. If you desire more crunch in your pickles, then cut them a little thicker. Set the radishes aside.
  3. In a measuring jug, add the honey/brown sugar, salt, chilli flakes, peppercorns, pickling vinegar, and hot water. Stir everything together until the honey has fully dissolved.
  4. Place the sliced radishes in a clean pickling jar. Carefully pour the pickling juice into the jar of radishes up to the base of the neck of the jar.
  5. Seal with the lid and leave to cool completely. Once cool, keep stored in the fridge and consume within 1 month. Enjoy in salads, sandwiches, or just on their own.

I hope you love my Easy-Peasy Pickled Radishes as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!

Katherine x

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honeyed raspberry chia jam

This Honeyed Raspberry Chia Jam has been keeping me satisfied with the glorious taste of summer all winter long. It’s super simple to make, healthier than your regular jam (as we’re using less sugar, more fruit, and no pectin), and simply just beautiful in all ways. It’s just the pop of colour that we need at this time of year, and the taste… oh my goodness you just can’t beat it! I am enjoying this jam on top of my Simple Sourdough Pancakes and it makes the best and easiest breakfast ever!

Ingredients

  • 700g raspberries (fresh or frozen)
  • 3 tbsp honey (or maple syrup)
  • 6 tbsp chia seeds
  • 120ml water

Method

  1. In a large saucepan, add all of your ingredients and begin to heat on high. Stir everything together until combined and the raspberries start to fall apart.
  2. For a smoother texture, mash the raspberries with a potato masher or fork whilst they start to soften.
  3. Once the honey has dissolved and the jam begins to boil, reduce the heat to medium-low and let thicken to your desired consistency. Make sure the chia seeds are well combined and not clumped together – you may need to mash them with a fork if any are stuck together.
  4. You may want to add more honey/maple syrup to taste – I prefer a tarter jam so if you want it sweet, you’ll definitely need to add more (just be careful not to burn your tongue when tasting – let cool on the spoon for a minute).
  5. Once you’ve reached your desired thickness, remove the jam from the heat and leave to cool for a couple of minutes.
  6. Pour your jam into sterilised jam jars, seal with the lids and leave to stand for 24 hours. Keep this jam stored in the fridge for up to 1 month, or in the freezer for longer storage. Once opened, consume within 2 weeks.

My favourite way to enjoy this Honeyed Raspberry Chia Jam is to top it onto my Simple Sourdough Pancakes. I hope you love this recipe as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Springtime and I wish you all a beautiful day!

Katherine x

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rhubarb brown sugar jam

It’s that time of year when the rhubarb starts to shoot out of the ground once again, providing us with those beautiful bright pink stalks full of both sweet and sour. We grow a lot of rhubarb here, and so most of it gets used to make this Rhubarb Brown Sugar Jam. Using brown sugar in this recipe really deepens the flavour of the jam, giving you a rich and caramel-y flavour that cuts oh-so beautifully through the tartness of the rhubarb. If you’re a jam lover, and looking to make your own this Spring, then this recipe is for you.

First and foremost, of course, you need to make sure that you’re all set to make and preserve some jam. Before I do anything else, I like to turn on my oven and sterilise my jam jars. To do this, place 3 x 16oz jam jars in the oven and preheat to 100˚C. Leave the jars in the oven to heat and sterilise whilst you make the jam. Making the jam is the easy part. Rhubarb jam is particularly easy because it thickens really quickly and you don’t need to make it very ‘jelly’ like before it’s set enough.

I suppose the consistence of this Rhubarb Brown Sugar Jam is more similar to a really thick sauce than a conventional ‘grab off the shelf jar of strawberry jam’ but that’s because we want to use MORE fruit and LESS sugar. I’ll go into detail in the method for the consistency and temperature so don’t worry. This recipe can’t really go wrong unless you burn it which won’t happen :))) Enough waffling, let’s get into the recipe!

MORE SPRING RECIPES:

rhubarb brown sugar jam

Ingredients

  • 900g fresh rhubarb, chopped
  • 500g light brown sugar (add more or less depending on how sweet you want the jam)
  • 1 lemon, the zest and juice

Method

  1. First, wash 3 x 16oz jam jars in hot soapy water. Rinse well before putting in the oven. Preheat the oven to 100˚C and leave the jam jars in the oven to sterilise whilst we cook the jam.
  2. In a large saucepan with a thick base, add the chopped rhubarb, brown sugar, lemon zest and juice. Stir everything together with a wooden spoon until the rhubarb is coated in the sugar.
  3. Turn on the stove and heat the ingredients on high until the sugar dissolves and the rhubarb starts to break down. Stir occasionally to help with this process.
  4. Bring the ingredients to the boil, then continue to heat on medium-high until the rhubarb has completely broken down and the jam is at least 85˚C (to check this, I use a jam thermometer but a normal cooking thermometer will work fine too – just be careful).
  5. Continue to stir the jam all the while until it has thickened to your liking. If the jam starts to stick too much to the bottom of the pan, reduce the heat.
  6. Once the jam is up to temperature and thick to your liking, remove the pan from the heat and leave it to cool for a couple of minutes until it has stopped bubbling.
  7. Remove your jam jars from the oven and place them on top of a tea towel on a flat surface. Carefully spoon the jam into the jars (through a funnel if you have one). Push the jam around in the jar with a plastic spatula to remove any air bubbles, then put the lid on the jar tightly and leave to cool and seal for 24 hours.
  8. The next day, label the jars with their contents and the date of preservation before transfer the jars to a cool, dry place and store until you’re ready to use them. Any partially filled jars should be kept in the fridge immediately once cooled and used up first.
  9. Once open, consume within 1 month. This jam is best served on a freshly baked Sourdough Shortcake with a nice hot cup of tea.

I hope you love my Rhubarb Brown Sugar Jam as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!

Katherine x

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lemon basil pesto pasta salad with scorched garlic tomatoes

Grab a bowl and get yourself a load of this Lemon Basil Pesto Pasta Salad with Scorched Garlic Tomatoes. You guys… this might just be the best pasta salad ever invented! Just think of your classic pasta salad but with a super tangy lemon basil pesto dressing that just goes sooooo well with all your veggies. Add on some caramel-delicious golden garlic tomatoes, grab a tall glass of something cold, and you’ve got yourself the perfect lunch or dinner for a hot summers day!

It’s finally decided to get warmer here in the UK, and I’m all about cold dinners. Unfortunately, one can eat too many salads, so jazzing things up with a pasta salad is DEFINITELY going to be a common occurrence in this house. I absolutely adore this recipe and it’s super simple and quick to make. You can’t go wrong! Just think zesty, fresh, tangy, garlicky, and everything else summer you can think of. I paired this Lemon Basil Pesto Pasta Salad with a talllll glass of Zesty Peppermint Lemonade, and it was the perfect cooler to enjoy during the heat of the day.

First thing you’re gonna want to do is make sure that all of your produce is fresh and organically grown. This is super important to me, ESPECIALLY given the recent catastrophic events going on around the globe because of climate change and global warming. Growing your food organically is a MUST and it really needs to become the norm, and soon. Non-organically grown crops are sprayed with artificial fertilisers and pesticides that do nothing but damage the soil the crops are growing in, the surrounding critters (bees, in particular), and not to mention the number of greenhouse gases emitted upon manufacture and storage! You’ve got to consider: “are these chemicals really safe to use on our food if we have to wear hazmat suits whilst spraying them?!

You can learn all about the importance of buying and growing organic food and food sustainability by reading these blog posts:

Sustainability Series: Food

Sustainability Series: Gardening

Now that we’ve got our organically grown produce, we can get down to making this delicious, conscious summer’s meal. First, cook your choice of pasta according to the instructions. For this recipe, I used elbow macaroni, but you could use conchiglie, farfalle, orzo, or any other small pasta you like. Once the pasta is cooked, drain it through a sieve and run cold water over it all to cool it down and prevent it from sticking together for easier mixing.

To make the dressing, add all of your dressing ingredients to a bowl and stir everything together until fully combined and super smooth. For this recipe, I used a vegan basil pesto, which used tofu instead of cheese. I absolutely love these types of pesto, and they’re easily found in the supermarket or you can easily make your own (let me know if you’d like to see a homemade vegan basil pesto recipe from me)!

Now that the dressing has been made, let’s get to the piece de resistance – the scorched garlic tomatoes! For me, these tomatoes really just finish off the dish in the perfect way and add another layer of flavour. Grab yourself some oil, and fry that garlic until it is absolutely golden and delicious (I like to char mine a little). Add in the tomatoes cut side down and cook for a couple minutes until they start to caramelise. Then you’re gonna want to turn them over and continue to cook them until the skins pop and become wrinkly. They are soooooo good so you definitely can’t skip this step.

Now we can assemble the salad…

You can add any veggies you want to this recipe, but for this iteration I decided to use freshly picked lettuce and spinach from my garden, some leftover sweetcorn, and homegrown baby cucumbers. Roughly chop up your veggies and add them to a large bowl along with the pasta and most of the dressing. Mix everything together with a couple of spoons until everything is super well combined, well tossed and covered in that delicious dressing. Serve into bowls, top with those beautiful garlic tomatoes, add a drizzle more dressing and you’re ready to go!

Just like that you have a super simple, super quick to make, and super tasty lunch or dinner for a hot summer’s day! If you make this Lemon Basil Pesto Pasta Salad with Scorched Garlic Tomatoes make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!

Have a beautiful weekend, happy July, and I wish you a safe and warm Summer! I look forward to hearing from you soon!

Katherine x

Lemon Basil Pesto Pasta Salad with Scorched Garlic Tomatoes

Ingredients

For the lemon basil pesto dressing

  • 4 tbsp vegan basil pesto
  • 2 tbsp vegan salad cream
  • 2 tbsp apple cider vinegar
  • 1 tbsp fresh or dried basil, minced
  • Juice of 1 lemon

For the scorched garlic tomatoes

  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 200g cherry tomatoes, halved
  • Salt and pepper, to taste

For the pasta salad

  • 250g elbow macaroni, cooked and cooled
  • 2 cups fresh salad leaves
  • 200g tinned sweetcorn, drained
  • ½ large cucumber or 2 small cucumbers, chopped

Method

To make the lemon basil pesto dressing

  1. In a small bowl, add the pesto, salad cream, vinegar, basil, and lemon juice. Stir everything together until fully combined and creamy. Set aside for later.

To make the scored garlic tomatoes

  1. In a frying pan, add the oil and heat on medium high. Add in the garlic and sauté for 2-5 minutes, or until the garlic is very golden brown.
  2. Add the tomatoes to the pan chopped side down and leave to cook on one side for 3-5 minutes until the surface is nicely golden.
  3. Give the tomatoes a stir and continue to cook them until they pop and the skin begins to wrinkle, around another 5 minutes. Once cooked, set aside for later.

To make the pasta salad

  1. Into a large bowl, add the cooked and cooled pasta, salad leaves, sweetcorn, and cucumber (or other veggies). Pour over the dressing and toss really well until everything is fully coated and well combined.
  2. Serve into bowls and top with any leftover dressing and the scorched garlic tomatoes. Enjoy with a fresh glass of Zesty Peppermint Lemonade and enjoy!

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rich & creamy red velvet smoothie

You have to try this Rich & Creamy Red Velvet Smoothie recipe, oh my goodness! Summertime is absolutely smoothie weather, and this recipe just hits the mark every time. Just imagine the smooth, rich, and velvety flavour of red velvet cake, but as a smoothie! So, technically, we can have cake for breakfast? Chock full of raspberries, cocoa powder, and a whole lot of goodness, you can’t help but resist whipping up a glass of this over the weekend!

I am a smoothie-a-holic. Love them. They’re a super easy thing to make as a snack or for breakfast, but my latest love is this Rich & Creamy Red Velvet Smoothie. Whenever I have old bananas that need eating now, I’m gonna reduce my food waste and make this recipe. Honestly, this recipe is super duper simple and that’s why I love it so much! Just bung your leftover bananas, a bunch of raspberries, choice of extras (I ALWAYS go for chia seeds and a big scoop of nut butter) into a blender and voila!

For my produce, I absolutely adore using Riverford  Organic Farmers. I’ve been using their services for a couple of months now and have been absolutely loving every single thing I’ve ordered. The great thing about buying organic food is that you KNOW it’s better for the environment. And, by using a veg box system, all your fruits and vegetables are ready and waiting at your door, so there’s no need to go to the supermarket.

So, without further ado…

First you’re gonna want to add all of your ingredients to a highspeed blender. I use a Magimix and it works for me every single time. To this particular smoothie, I added 100% almond butter, chia seeds, hemp seeds, cocoa powder, maca powder, and a splash of unsweetened oat milk. When it comes to micronutrients, I love adding mushroom powders, maca powder, and a bunch of other stuff to my smoothies. You can read more about why I love maca so much in this recipe.

Once you’ve choses all that you’re going to add to your smoothie, the next step is to simply blend it all up! Make sure that no lumps are left, so you can enjoy the most creamy smooth and rich Red Velvet Smoothie possible. Pour into your favourite glass, sprinkle on some more raspberries, and you’ve got yourself the perfect summertime treat.

If you make this Rich & Creamy Red Velvet Smoothie make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!

Have a beautiful weekend, happy July, and I wish you a safe and warm Summer! I look forward to hearing from you soon!

Katherine x

Rich & Creamy Red Velvet Smoothie

Ingredients

  • 2 ripe bananas
  • 1 cup raspberries
  • 1 tbsp almond butter
  • 1 tbsp chia seeds
  • 1 tbsp hemp seeds
  • 2 tsp cocoa powder
  • 1 tsp maca powder (optional)
  • milk of choice, to blend

Method

  1. To a highspeed blender, add the bananas, raspberries, almond butter, chia seeds, hemp seeds, cocoa powder, maca powder, and a splash of milk.
  2. Blend on low until the ingredients start to thin out, then turn up the speed and continue to blend until smooth and creamy. Add more milk as needed.
  3. Serve into your favourite glass, add some raspberries on the top, and enjoy!

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the best baked garlic herb fries

Wetter weather this week has me reaching for these Baked Garlic Herb Fries. With all the fluctuations in the weather recently, my body is still craving all the potato-y goodness of winter. Today, we’re spicing up your regular baked potato fries with some spring (okay, summer) veggies and herbs. I LOVE garlic herb fries so much, and this recipe goes down a treat at barbeques, lunches, snack time, you name it. Serve alongside a beautiful batch of Crispy Baked Cauliflower Nuggets and you’ve got the perfect summer lunch or dinner – super simple too!

The secret to a good batch of fries is to choose the best potatoes. For this, of course, I buy organic. The importance of eating organic has only recently come to my attention (in the last… 6 months or so) but I’m raving about it and for good reason! Not only is eating organic food better for the planet, it also TASTES SO MUCH BETTER. You have not tried real carrots until you’ve either grown them yourself or had organic ones. I could bang on about organic food all day but I must remind myself that this is a recipe post – if you want to read more about organic food and why I’m all about it you can check out this blog post.

Once you’ve got your gloriously organic potatoes, grab your scrubbing brush, and wash away any soil left on those babies. We don’t really peel out veg in this household unless it genuinely looks inedible (in that case it goes to our rabbits or on the compost) so we tend to just give everything a good scrubbing and voila! I find that leaving the skin on my potatoes actually makes them taste so much nicer AND it provides you with tonnes of nutrients.

Here’s the debate…

Thick cut or skinny fries? Honestly, I don’t like chunky fries unless they’ve been deep fried (like the ones you get at the local pub, you know?) Baked fries have to be thin cut, all the way, but I’m also partial to baked spiced potato wedges. What do you guys prefer? Leave your thoughts down in the comments, I’d love to here! However you slice your fries, what really matters is the seasoning. For this recipe, I use a lot of garlic. When the garlic bakes in the oven, it releases all of its caramel goodness and you get the most delicious flavour all over the potatoes.

The other key ingredient is the herbs of course. I get all of my herbs fresh from the garden (or dried from when we preserved them over the summer). For this recipe, I love using thyme and rosemary the most, because they have such cozy rich flavours. You could use whatever herbs you like however! I’ve tried sage, oregano, even mint! But none of them work quite as well as rosemary in my opinion.

Top everything off with a good coating of extra virgin olive oil and plenty of salt and pepper. Make sure you massage those fries real good so that all of your toppings coat every inch of potato. We don’t want to see any of that yummy flavour going to waste! Once perfectly seasoned, bake in the oven until fragrant, uber crispy, and oh so golden. Serve hot off the tray with a good splodge of your favourite sauce.

This recipe works so well when you have friends or family over for dinner in the summer. You can simply whip up a batch of fries, leave them in the oven to bake, and then as long as you don’t forget about them, you’ve got the easiest, the best, the most delicious, Baked Garlic Herb Fries in town.

If you make these Baked Garlic Herb Fries make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!

Have a beautiful weekend, happy June, and I wish you a safe and warm Summer! I look forward to hearing from you soon!

Katherine x

The Best Baked Garlic Herb Fries

  • this recipe serves: 4
  • prep time: 10 minutes
  • cook time: 30-40 minutes
  • total time: 40-50 minutes

Ingredients

  • 3 large Russet potatoes (roughly 600g)
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 4 tbsp mixed herbs e.g. rosemary, thyme, sage
  • salt and pepper, to taste

Method

  1. Preheat the oven to 180˚C (350˚F) and line a baking tray with parchment paper.
  2. Thoroughly scrub your potatoes under cold water until the skins are free of any soil and a nice yellow colour. We’re not going to be peeling the potatoes in this recipe to reduce food waste, so make sure you give them a good wash.
  3. Carefully slice your potatoes in half lengthways. Slice each half into fries (thick cut or thin, its your choice but cooking times will vary so make sure you keep an eye on them whilst they bake).
  4. Spread the fries out onto the prepared baking tray. Drizzle over the oil, sprinkle on the garlic and herbs, and season with salt and pepper.
  5. With clean hands, give everything a good mix so that the potatoes are completely coated in the oil and seasonings. Spread out evenly on the tray.
  6. Bake in the oven for 30-40 minutes until the fries are cooked through, crispy on the outside, and golden brown. Serve straight away with whatever sauces you like (my favourite is spicy tomato sauce) and enjoy!

Pair these gorgeous Baked Garlic Herb Fries with our Crispy Baked Cauliflower Nuggets. We recommend that you enjoy these fries straight away, as they tend to go a bit floppy if stored for a long period of time.

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sourdough strawberry shortcakes

If you’re planning on having a tea party or a picnic this weekend then you have to try making these Sourdough Strawberry Shortcakes. Whilst it was still sunny over the week, I got cracking with some recipe testing and decided to take a more traditional take on your regular shortcake. I absolutely love baking with sourdough, and this recipe screams the definition of summer.

Packed full to the brim with sweet vanilla, the oh-so delicate summer taste of strawberries, and of course a healthy serving of cream (plant based of course). If you’ve been craving summer fruits just like me, and patiently waiting for strawberry season, then this is the recipe to kick off this brief but thrilling period of the year.

I love love love strawberries and I think I love them so much more since making the intentional decision to live and eat more seasonally. Strawberries are only in season for a brief period of time, once a year, and they taste best at this point. You won’t catch me buying strawberries at any other time of the year. I love all things strawberry picking and making my own jam so that come the winter, when there are no fruits to be seen, I can pop open a homemade jar of bright red jam and enjoy the taste of summer all year round. You can read more about the importance of seasonal eating here.

But for now, I’m making the most of when these beauties are in season, and for me that starts with a good old shortcake. I decided to make these shortcakes sourdough because fermented foods are generally better for your gut and digestion. In my language this means that they can be considered a little bit healthier but I don’t know how true that really is (haha!).

First things first, you want to give your sourdough starter a big feed. During strawberry season, when its warm in the summer, you only need to do this a couple of hours before you want to make the dough. On the day I made this particular batch, I fed my sourdough starter around 2 hours before making the shortcake dough (my kitchen was around 26 C on this day for reference). Once your starter has just more than doubled in size, it’s ready to use!

Once your starter is ready, we can get making the wet mixture of the dough. Start by combining your milk of choice with some apple cider vinegar. I used unsweetened organic oat milk for this step. Once the milk has thickened slightly, go ahead and add in your maple syrup and vanilla extract. Usually I wouldn’t flavour my shortcakes, but since this batch uses sourdough, I wanted to mask that classic cheesy flavour slightly, and vanilla maple seems to do the trick.

Whilst the buttermilk is thickening, go ahead and crumb together the butter and flour. For this recipe I used my same old plant based cooking margarine that I get in the supermarket. I’ve been desperately trying to find an alternative that isn’t coconut oil but have had no luck. Any suggestions?

Once your flour and butter are fully combined and oh so crumbly, go ahead and add in your super bubbly sourdough starter and prepared buttermilk. IT IS NOT YET TIME TO ADD THE REST OF THE INGREDIENTS. The first time I made sourdough shortcakes, I added the salt, baking powder, and bicarb at the beginning of this process and the shortcakes were like hockey pucks. We’ll add them later.

Knead together all of the ingredients with a wooden spoon until fully combined and a dough starts to form. Shape the dough into a ball, cover, and place in the fridge overnight. These shortcakes benefit from a good long ferment, but not necessarily a prove. You don’t want the dough to rise too much, so whilst its warm in the kitchen during the summer, I recommend an overnight sleep in the fridge for these babies.

First thing in the morning, take your dough out of the fridge and let it come to room temperature. This may take a couple of hours. Once up to temperature, heat up your oven. NOW we can add in the rest of the ingredients. Make sure you don’t over work the dough, but try to fully incorporate the bicarbonate soda as much as you can. If not, don’t worry, there will just be some darker spots in your shortcakes (which are perfectly edible and don’t taste any different).

Turn the dough out onto a lightly floured surface and gently push out with your fingers. DO NOT USE A ROLLING PIN. First tip when using sourdough, never roll it out with a rolling pin. Simply use your fingers to gently smush the dough out until it’s around ½ – 1 inch thick. Once so, grab your cookie cutter or jar lid, and stamp out shortcake disks. Another big NO NO when cutting out shortcakes is twisting the cutter.

When you twist the cutter, you seal the edges of the disks and end up with not very well risen flying saucer shaped things. To get those classic well-risen fluffy looking shortcakes, simply press down on the dough with the cutter without twisting, and then transfer the dough to a baking tray. Simple as that. Repeat this process until all the dough has been used up (I don’t want to see any scraps! You can read more about the impact of food waste here).

Bake in the oven for 25-30 minutes until well risen and golden brown. Leave to cool and then its time to assemble! For this particular batch, I whipped up some solid coconut milk with a little maple syrup to create this super fluffy plant based cream, but if you’re not a coconut fan then I recommend finding yourself a plant based cream that works for you.

Place a great big dollop of cream onto one half of the shortcakes and then some freshly washed, sliced strawberries on the top. Sandwich everything together and enjoy with loved ones alongside a good old cup of tea. The perfect snack for a summer tea party or picnic. They’re a labor of love, but you can’t go wrong with these Sourdough Strawberry Shortcakes.

If you make these Sourdough Strawberry Shortcakes make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!

Have a beautiful weekend, happy June, and I wish you a safe and warm Summer! I look forward to hearing from your soon!

Katherine x

Sourdough Strawberry Shortcakes

  • this recipe makes: 12
  • prep time: 30 minutes
  • ferment time: 12 hours
  • cook time: 30 minutes
  • total time: 13 hours (approx.)

Ingredients

for the shortcakes

  • 125ml milk of choice
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 400g plain flour
  • 115g butter of choice
  • 140g bubbly sourdough starter
  • 1/2 tsp fine sea salt
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate soda

for the filling

  • 250ml cream of choice
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 300g fresh strawberries*

*If strawberries are not in season, replace with strawberry jam and simply add 1-2 tsp to each shortcake as you assemble them.

Method

In the morning

Feed your sourdough starter well and place in a warm place to grow (as big as possible is best but double the height will do just fine).

In the evening

  1. Start by making the buttermilk: mix together your milk of choice and the apple cider vinegar. Leave to sit for 10-15 minutes to thicken.
  2. In the meantime, cube your butter of choice and add it to a large mixing bowl along with the plain flour. Crumb together using your fingers or the back of a fork until the butter is fully incorporated into the flour and the mixture has the texture of fine crumbs.
  3. To the buttermilk, stir in the maple syrup and vanilla extract until combined. Add the buttermilk mixture to the bowl of flour along with the sourdough starter.
  4. Mix everything together with a wooden spoon until everything starts to come together. With a clean hand, you can knead the dough in the bowl until everything is fully combined.
  5. Shape into a ball, cover, and place in the fridge overnight to ferment (8-12 hours).

The next morning

  1. Remove the dough from the fridge a few hours before you want to bake, and let it come to room temperature.
  2. Once the dough is at room temperature, preheat the oven to 200 C (400 F) and line a baking tray with parchment paper.
  3. To the dough, sprinkle over the salt, baking powder, and bicarbonate soda. Knead everything together gently until well combined.*
  4. On a lightly floured surface, turn out the dough. Using your fingers (never a rolling pin!) spread out the dough until it is ½ – 1 inch thick. Using a cookie cutter or jar lid, press down and cut out your shortcakes.*
  5. Place the shortcakes onto the tray and re-knead the dough. Repeat until all the dough has been used up. You should have about 12 shortcakes by the end.
  6. Bake in the oven for 20-30 minutes until well-risen and golden brown on the top. Remove from the oven and leave to cool completely.

*Do not over-work the dough, because it will become tough, but you want to work it enough so that the bicarbonate soda is absorbed thoroughly throughout the mix – if not then there will be some darker brown patches throughout the shortcakes (it is still safe to eat, however, so don’t worry).

*When cutting out the shortcakes, DO NOT twist the cutter. You want the shortcakes to rise nicely all the way around and twisting the cutter will seal the edges of the dough, turning them into less-risen disks, rather than well-risen shortcakes/scones/biscuits that you normally see.

To make the fillings

  1. Whilst the shortcakes are cooling, make the filling. In a large bowl, add your cream of choice (I used coconut cream), maple syrup, and vanilla extract.
  2. Whisk everything together until it forms semi-stiff peaks and is beautifully fluffy.
  3. Wash the strawberries, remove the stalks, and slice lengthways. If strawberries are not in season, get out some strawberry jam (this works just as deliciously and helps you to eat more seasonally).

To assemble the shortcakes

  1. Take a cooled shortcake and slice it in half to make a sandwich. On the bottom half of the shortcake, spread the prepared cream filling.
  2. Carefully place a few slices of the strawberries on the top of the cream then top the whole lot off with the other half of the shortcake. If you’re using strawberry jam, simply spread a dollop of jam onto the top half of the shortcake and sandwich both halves together.
  3. Serve at a picnic with friends alongside steaming mugs of black milk tea and enjoy!

To store the shortcakes, simple keep them in an airtight container in a cool dark place and consume within 5 days. To store leftover cream, cover the bowl with a lid and keep in the fridge for up to 3 days (unless the best before date says sooner). To avoid having to store sliced strawberries, I recommend only slicing as many strawberries as is needed for the number of shortcakes you’re filling, then store any leftover strawberries whole in the fridge.

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vegan crispy baked cauliflower nuggets

Is there anything better than Crispy Baked Cauliflower Nuggets on a Friday night? Let me tell you, these nuggets are veggie packed, so so good, and they’re super easy to make. If you find yourself craving nuggets over the weekend (same dude) then have I got the perfect recipe for you. Sort of healthy, super tasty, and as always, as simple as can be. Let’s dig in!

Cauliflower has been an obsession of mine over the spring, but now we’re moving into summer temperatures and weather, I’ve been feeling buffet snacks and meals and these Crispy Baked Cauliflower Nuggets really hit the spot. Dunk in some spicy tomato sauce with a side of garlic fries and a tall glass of Mint Lemonade… am I speaking the foodie language or not?!

Let’s start by talking about cauliflowers…

First of all, buy organic where you can! I get all of my fruits and vegetables from an organic veg box which is delivered straight to my door every week. They’re super simple to sign up to and a great alternative to supermarket shopping. It feels really good to be supporting smaller, organic farmers from local farms, rather than intensive farming from overseas. Learn more about the importance of organic food here.

For this recipe you’ll need about ½ the head of a large cauliflower or a whole medium sized one. Remember to save the cauliflower leaves for another recipe (they’re super delicious) or chuck them on your compost heap if you have one (or donate them to a friend who does)! Learn more about the importance of sustainable gardening here. Chop the cauliflower into florets and give it all a good wash.

Making the batter is super easy (which I love). In a bowl, whisk together your flour (I used organic wholemeal to create a slightly (ever so slightly) healthier batter), hot or smoky paprika, salt and pepper, and yoghurt (I use an unsweetened plain oat yoghurt) until smooth and fully combined.

To make the coating, whizz up some stale bread chunks (I love love love using leftover sourdough for this) until you have breadcrumbs (check out my Rustic Country Bread Loaf for a great traditional homemade bread), then combine with more paprika and plenty of salt and pepper.

When you’re ready, dunk the cauliflower florets in the batter, fully coating them, then sprinkle on the coating until you’re completely covered in crispy goodness. Repeat for all the florets before placing them on a baking tray. Bake until golden brown, crispy, and hot. Serve straight away (be careful not to burn your tongue) with some spicy tomato sauce. Enjoy!

If you make these Crispy Baked Cauliflower Nuggets make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!

Have a beautiful weekend, happy June, and I wish you a safe and warm Summer! I look forward to hearing from your soon!

Katherine x

Crispy Baked Cauliflower Nuggets

Ingredients

  • 1/2 large cauliflower OR 1 medium cauliflower

FOR THE BATTER:

  • 4 tbsp wholemeal plain flour
  • 2 tsp hot paprika
  • salt and pepper, to taste
  • 8 tbsp unsweetened plant yoghurt

FOR THE COATING:

  • 8 tbsp sourdough breadcrumbs
  • 2 tsp hot paprika
  • salt and pepper, to taste

Method:

  1. Preheat the oven to 180˚C (350˚F) and line a baking sheet with parchment paper.
  2. Remove the stem and leaves of the cauliflower and cut the cauliflower into florets.
  3. Give the florets a good wash and cut them into roughly evenly sized pieces.
  4. To make the batter, mix together the plain flour, paprika, salt, and pepper in a small bowl. Gradually add in the yoghurt one tbsp at a time, stirring continually, until everything is combined, and a smooth batter has formed.
  5. To make the coating, add the breadcrumbs, paprika, salt, and pepper to a separate bowl and mix together until thoroughly combined.
  6. One at a time, coat the cauliflower florets in the batter, scrape off any excess, then coat evenly in the breadcrumbs, shaking off any extra.
  7. Place each coated floret on the baking sheet, and once all the florets are done, baking in the oven for 30 minutes, until the cauliflower is cooked through and the coating is nice and crispy.
  8. Remove from the oven and serve straight away with ketchup (or any other sauce you love with your nuggets). Enjoy!

Once completely cooled, any leftovers (if there are any) can be stored in an airtight container in the fridge for up to 3 days. To reheat, simple heat your oven to 180˚C (350˚F) and bake again until hot through and crispy (around 10-15 minutes depending on your oven).

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