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

Monday, 7 April 2014

1st Wedding Anniversary!


Yesterday was mine and Kyles 1st wedding anniversary so to celebrate we went out with our bridesmaides for some food.
I had been going to Franks Bar for food and drinks since it opened, but since I went vegan I have only been able to have the occasional vegan special or the hummus platter, but we heard a rumour that Franks Bar now makes hot chocolates with vegan cream and marshmallows!
Once seated we then also found a full english vegan breakfast was available! And it was delicious!
It had vegan black pudding, saute potatoes, mushroom, tomatoes, toast, vegan margarine and herby beans!
The hot chocolate was delicious and I think they used Freedom Marshmallows and lovely vegan spray cream. (maybe soyatoo?)
I thoroughly recommend it! I will now be returning to Franks Bar more often and will now add it once again, to some of my favourite places to eat!
Find out more here at www.franksbar.co.uk




Tuesday, 25 March 2014

Easter Collection 2014!





Easter is fast approaching so I thought I would share the Deerly Beloved Easter Range with you all!

The Deerly Beloved Easter Celebration Cake is a rich chocolate cake sandwiched with a chocolate buttercream inside and then covered with white icing. It is then topped with beautiful handmade daffodils and mascari flowers! Our Easter cake comes in two sizes  4.5'' and 10'' round cakes and serve 2, 16 (respectively) generous slices. All Deerly Beloved Bakery cakes can be made gluten free and although we have a strict cross contamination policy, please bear in mind we do use gluten flour in our kitchen. All ingredients are local, seasonal, organic and fairtrade where possible and 100% cruelty free! They are freshly made to order, no cakes hanging round waiting to be sold here! They can either be collected from the bakery or delivered in the Norwich area for a £3 charge. Ordering can't be simpler! Email your order to deerlybelovedbakeryvegan@gmail.com and you can either pay by cheque or I can send a PayPal invoice to your email address. Once I have received your payment I will send you an email confirmation and your cakes will be freshly made, ready for you to collect or be delivered in the Norwich area.



  • 4.5'' Two Layer Mini Cake £13 Gluten Free £15
  • 10'' Two Layers Sandwiched with Vegan Buttercream £39. Gluten Free add £5
  • 4.5'' Serves 2. 10'' Serves 16.


    Deerly Beloved Easter Whoopie Pies!
    The Deerly Beloved Bakery Easter Whoopie Pies are two delicious daffodil hand painted vanilla biscuits with a chocolate center which is a flavour combination that the whole family will enjoy! We can also do larger boxes, just ask! Ordering can't be simpler! Email your order to deerlybelovedbakeryvegan@gmail.com and you can either pay by cheque or I can send a PayPal invoice to your email address. Once I have received your payment I will send you an email confirmation and your whoopie pies will be freshly made and sent! 
    •  Two Whoopie Pies in a presentation bag £3.50 + £4.50 p+p
    • They can also be collected from our bakery 



    Raspberry, Lemon and Almond Cake. A rich lemon and fresh raspberry sponge topped with buttercream, raspberries, flaked almonds and raspberry icing.

    • 4.5'' Two Layer Mini Cake £10 GF £11
    • 8'' One Layer Cake £20. Two Layers with Vegan Buttercream £29 GF add £5
    • 10'' 1 Layer £25. Two Layers Sandwiched with Vegan Buttercream £35. GF add £5
    • 4.5'' Serves 2. 8'' Serves 10. 10'' Serves 16.
                      

    Delux Chocolate Orange Sponge with Chocolate 'Buttercream' and honeycomb truffles



  • 4.5'' Two layer Mini Cake £15 Gluten Free £18
  • 8'' One Layer Cake £28. Two Layers with Vegan Buttercream £39 GF add £5
  • 10'' 1 Layer £34. Two Layers Sandwiched with Vegan Buttercream £46. GF add £5
  • 4.5'' Serves 2. 8'' Serves 10. 10'' Serves 16.



  •  Our Beautiful Girl Scout Samoas are a rich coconut ring dipped and drizzled with chocolate!
    Box of 6 £10
    Can be collected or posted UK wide for £5.50 1st class




     Our Peanut Flutter Bars are one of our best sellers at our pop up events. With a layer of shortbread, a layer of crunchy and smooth peanut topped with chocolate, these make for a wicked but satisfying treat!
    Box of 6 £12
    Available for collection or posted UK wide for £6.50 First class




    Our most popular treat! Our Double Chocolate Brownie! Rich and gooey these brownies satisfy the biggest chocoholics!
    Box of 6 £12
    Available for collection or can be posted UK wide for £5.50 1st class



    The Deerly Beloved Hot Cross Buns!
    These delicious Hot Cross Buns contain vanilla, currants and lemon zest to create a more indulgent spin on the normal easter treat!
    Ordering can't be simpler! Email your order to deerlybelovedbakeryvegan@gmail.com and you can either pay by cheque or I can send a PayPal invoice to your email address.
    • Box of Three £2.50
    • Collection from our bakery only so they reach you perfectly fresh from our oven!


    Deerly Beloved Bakery must receive payment in full (all cheques cleared) before we will send out any orders.  all orders must be received by 14th of April to guarantee your order arrives in time for the holidays!