Monday, 1 September 2014

Rocky Road Cupcake Video!






Here is our recipe for Rocky Road Cupcakes!

Batter:
2 cups of Plain Flour
1 tsp of Baking Powder
1/4 Cup of Cocoa Powder
1 cup  & 1/3 of Soya Milk
2/3 Sunflower Oil
1 Cup Sugar
1/2 Cup of broken up Digestive Biscuits
1/4 Cup of Vegan Marshmallows
1/2 Cup of extra treats such as nuts, honeycomb, cherries, rasins or sultananas!

Bake in a pre heated oven at 190c for 25mins

Icing:
2 1/2 cups of Icing Sugar
1/4 Cup of Soya Milk
1/4 Cup of Margarine

Decoration:
More Marshmallows, biscuits, honeycomb.
1/2 Cup of Chocolate melted

I hope you enjoy our recipe!

Please follow us at
www.deerlybelovedbakery.blogspot.com
www.facebook.com/deerlybelovedbakery
www.instagram.com/deerlybelovedbakery
www.twitter.com/deerlybelovedv
and remember to subscribe to our youtube channel!

Thanks for watching! X

Saturday, 30 August 2014

Vegan MOFO 2014!



It's nearly September which can only mean one thing! It's Vegan MOFO time once again!
It will be my 4th mofo year and I am sooo excited! I am hoping to bring you lots of recipes, gorgeous foody pictures in 'my week according to my camera', interviews, reviews and for the first time I will be trying my skills out on doing some cookery videos for you!

Here is some more info about what Vegan MoFo is, how you can follow all your fave blogs and how it all started!
I hope you follow my blog for the month of September and beyond! Enjoy! X



VeganMoFo VIII: Vegan Month of Food, with hundreds of bloggers from around the world participating!  
The 8th Annual Vegan Month of Food (aka VeganMoFo) is ready to take the internet by storm! Starting September 1, 2014, several hundred bloggers and instagrammers from all around the globe will pledge to post about vegan food at least five days a week for the whole month of September. The most dedicated participants try to blog all 30 days. Food writers, bloggers, and home cooks will write about what they eat and what they cook, all with the intention of showing off the wide and delicious world of vegan food. Some participants use VeganMoFo as a motivation to tackle massive culinary projects, some choose a different theme for each day of the week, and still others take on the challenge of daily posts from the seat-of-their-pants!
This year, for the first time, VeganMoFo will be actively including the participation of the vibrant vegan community on Instagram – with the hashtag #veganmofo2014. If ever you have wondered about what vegans are eating for breakfast, lunch, and dinner – you will be amazed at the variety of meals and foods. There will be everything from summer produce, family dinners, green smoothies, mountains of cookies, waffles, and goji berries!
Local blogger Kayleigh is one of the bloggers, instagrammers and vloggers participating this year. Kayleigh first began her blog Deerly Beloved Bakery in 2010. Deerly Beloved Bakery focuses on beautiful photography of home cooked meals, local restaurant reviews, vegan versions of old family recipes, thoughts on following a vegan diet, personal recipes, and much more. 
Kayleigh is available for more information about VeganMoFo, recipes, photographs, or an interview.
An alphabetized list of all participating blogs and Instagram accounts will be posted online at the Vegan MoFo Headquarters International (http://www.veganmofo.com). There you will also find information about generating an RSS feed to help you keep track of all the food writing. Vegan MoFo can also be followed on Twitter.com @veganmofo.
VeganMoFo is a grassroots event that evolved from an international community of vegans who love to cook, and are passionate about sharing their love of vegan food with the rest of the world. First organized by famed vegan chef and cookbook author Isa Chandra Moskowitz (theppk.com), VeganMoFo has been gathering more and more enthusiasts each year. Anyone interested in food should definitely go online and check it out. And be prepared for a growling stomach!  

Thursday, 21 August 2014

My Month According To My Camera!
















1) Lots of catering for events!
2) Baked Pistachio and Lavender Peaches. Recipe coming next week!
3) Been reviewing some delicious products.
4,5,6,7) Norwich Veggie Fair.
8) Bought some wonderful vegan dog treats from Sassy's Scoffs!
9) GF Vegan wedding cupcakes with Gerberas.
10) Edible flower salad from my garden!
11) Breakfast!
12) Picking Raspberries with Audrey Snufkin.
13) The Owl Sanctuary Bar Boot Sale.
14) Chocolate Lavender Cake!

Tuesday, 3 June 2014

My Month According To My Camera!












1) Peppermint Patty Slice available at Biddy's Tea Room
2) Anniversary Cakes! (veagan and GF) The couple met on the ski slopes...
3) and holiday in a little red cottage on a remote Scottish island each year!
4) A motor bike cake Vegan and GF
5) We were so happy to be part of this months Norwich Resident Magazine!
6) It was my sisters birthday so we had a wonderful meal at the Belgian Monk (review to follow!)
7) One of my sisters birthday presents, cake, cake and more cake!
8) and a huge rainbow from our kitchen window!

Friday, 2 May 2014

Meltable Cheese and Thick Sour Cream Cheese!


So the last few days I have been having a go at making some cheese! I have had Miyoko Schinners book Artisan Vegan Cheese on my book shelf for a while but have been so busy lately that the only thing I have been able to do with it is drool over the photos and wonder at the magic of being able to make my own cheese!
So I had the morning off yesterday and decided to take the plunge! It worked out amazingly and my husband had about a gazillion grilled cheese sandwiches for his tea last night, which means it gets the seal of approval!
Today I thought I would take what I have learned from that first recipe and create my own version. So here is my recipe for Meltable Cheese inspired by Miyoko!

1 Cup of Cashews soaked over night in water
1/2 Cup of Dairy Free Natural Yoghurt
1 Cup of Nutritional Yeast
1/2 tsp of Sea Salt
1/4 Cup of Sunflower Oil
1 Heaped tsp of Smooth English Mustard
3 Tbsp of Tapioca Flour

Drain the soaked cashews and add to a processor, next add the yoghurt and blitz until smooth. Then add the nutritional yeast, salt, oil, mustard and tapioca. Blend until combined.
Pour the cheese mixture into a saucepan and on a medium heat mix continuously until it forms a glossy, stringy, shiny mass. this can take any where between 3 and 5 mins but keep stirring until it is really shiny!

Then get a bowl and line it with cling film. Pour the cheese mix into the bowl and allow to cool and 'set' If you want it to be a really firm cutable cheese you wil need to add a setting agent like carrageenan or veggie gel. Because I am only going to use the as a meltable cheese (on pizza, grilled cheese sandwiches, or on a moussaka topping) I am happy for it to be slightly brie like in texture and wobbly when cut!
Allow to cool completely and wrap up in extra cling film and refrigerate. It will keep for a week.



Thick Sour Cream Cheese.

I had a cup of soaked cashews left over from the meltable cheese so I thought I would make some cashew cream cheese! This is somewhere between a super thick yoghurt and a cream cheese consistancy. If you want it super thick like Boursin Cheese then you can drain it through a cheese cloth and smoother it in chopped chives! 

Ingredients:
1 Cup Soaked Cashews 
Pinch of Sea Salt
1/2 Cup of Dairy Free Natural Yoghurt

It a blender blend all the ingredients together until smooth and creamy. Pour into a sterilised glass jar and allow to sit at room temperature for 4-6 hours. Give it a taste and check that it is sour enough for you. Then refrigerate. It will keep for 3-4 days.




Wednesday, 30 April 2014

The Last Few Months According To My Camera!


It's been a very busy few months at the Deerly Beloved Bakery with our busiest Easter on record and 4 big stalls too!
Here's a few photos of what we have been up too!

Our lovely new sign at Waterstones Cafe W!

Busy times at stalls!





We even had a customer come all the way from Bedfordshire just for our cakes!

We have had lots of orders!



But made time for some treats!
Available from Needs Sweets



Vegan Meet Up Group Hiatus!






Just to let everyone know that our vegan meet up group will be on hiatus for the next few months! I am so busy with cakes and weddings and stalls that it isn't leaving much time for anything else at the moment! Keep your eye's peeled for when it starts up again later in the year! 
If you would like to join our Get Together Group or would like more information please email us at
deerlybelovedbakeryvegan@gmail.com