vegan stollen

Stollen has an incredibly interesting history. I read a bunch about it on Wikipedia, I’m not going to do a whole write up here because I like keeping these intros short so you can just get to the recipe.

Let us just say it’s just a delicious, spicy, boozy, cake bread. Please also be aware you need to soak your fruit overnight minimum so start early.

What you’ll need:

90 g                        sultanas (yellow raisins)

90 g                        raisins

100 g                     preserved ginger (chopped smallish)

80 g                        slivered almonds

100 ml                  Grand Marnier (or any other sort of orange liqueur)

90 g                        plant milk of your choice (room temp)

90 g                        vegan butter, melted

60 g                        aquafaba (chickpea brine)

50 g                        white sugar

10 g or 1 pckt     yeast

1 tsp                      vanilla essence

580 g                     cake flour

1 tsp                      fine salt

1                              orange, zested and juiced

1 tsp                      ground ginger

½ tsp                     cardamom

½ tsp                     nutmeg

± 300g                   marzipan or thick almond paste (I used almond paste because I prefer it)

For the sugar coating:

50 g                        melted vegan butter or margarine

70 g                        white sugar

½ tsp                     ground ginger

120 g                     icing sugar

How to do it:

  1. In a bowl or something you can cover tightly (I used a clean Tupperware), mix the currants, raisins, ginger, almonds and Grand Marnier. Leave this in the fridge overnight or 9 hours minimum.
  2. When your fruit is soaked start the bread.
  3. In the bowl of a stand mixer fixed with a dough hook, place the milk, melted butter, aquafaba, sugar, vanilla, and yeast. Leave for 5-10 minutes (depending on room temp) until the yeast is a little frothy and activated.
  4. Add all the dry ingredients, orange zest, orange juice and spices, start mixing on slow until it comes together.  Then mix on medium/high speed until a rough dough is formed. About 5-8 minutes.
  5. Take the dough out and place on a clean countertop, knead by hand for 5-10 minutes in dough is soft. Roll into a boule and place back in the mixing bowl with a little olive oil rubbed around the bowl. Cover with clingwrap and let rise for an hour.
  6. Drain the soaked fruit on a paper towel. You don’t want to add too much extra liquid to the dough.
  7. Punch down your dough and add the fruit. Knead with a dough hook on slow until the fruit is distributed. About 5-8 minutes, if the dough becomes really wet then add tsp of flour at a time until it’s the right consistency.
  8. Place dough on a clean countertop and knead with your hands until the dough has incorporated all the fruit and nuts properly.
  9. Divide the dough in half and stretch it into a thick rectangle 15-20 cm long.
  10. Take your marzipan or almond paste and roll two ropes about 4 cm in diameter, cut them a little shorter than the rectangle length.
  11. Place in the middle of each rectangle, fold the top and bottom of the dough over the end of the rope. Then fold in the sides and pinch together, turnover and make sure it’s tucked in tight. This should form a smallish oblong loaf. Repeat with the second piece of dough and place both on a baking tray lined with baking paper.
  12. Cover the tray with clingwrap and leave to rise in a warm spot for 1 hour. Preheat your oven to 180°C midway through rising.
  13. Bake your loaves at 180 for 35-40 minutes. You want it to be a light golden brown.
  14. When baked remove the loaves from the oven and leave on the baking tray to cool for a bit, midway while cooling while the loaves are still a bit warm, brush them with the melted butter.
  15. Mix the ginger and sugar and sprinkle over the brushed loaves until covered evenly, don’t forget the sides! Now leave to cool fully.
  16. When cool, sift the icing sugar all over the loaves. You want the sides and top to have a nice thick layer of icing sugar.
  17. This will keep about a week covered.

As always, thank you so much for visiting! If you try this recipe out tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff. Also don’t be shy to like and subscribe ❤

If you’d like to try out some of my other treats how about these:

I hope you are all having an incredible festive season!

Love and health to all of you

xx

N

pumpkin cake with date caramel

This recipe makes a really moist and spongey cake it came out so well. The pumpkin can be exchanged for butternut it comes out relatively the same. The flax egg can be replaced with 2 TBS applesauce or egg replacer. You can leave out the date caramel if you cant find mejool dates, or you can try it with dried dates, but you need to soak them in boiling water for like half an hour before you continue with the steps.

What you’ll need:

300 g                     pumpkin or butter nut

320 g                     plant milk of your choice (I used almond)

1 TBS                     apple cider vinegar

470 g                     cake flour

250 g                     white sugar

1 TBS                     mixed spice

1 tsp                      cinnamon

½ tsp                     salt

1 tsp                      bicarbonate of soda

2 tsp                      baking powder

1                             flax egg

2 TBS                     vanilla essence

For date caramel:

± 12                        mejool dates

2 TBS                     plant milk of your choice

1 tsp                      vanilla essence

For Icing:

230 g                     vegan butter or margarine

About 4 cups      icing sugar

½ tsp                     cinnamon

1 tsp                      vanilla essence

2-3 tsp                  plant milk           

How to do it:

  1. Preheat your oven to 180°C and spray and line two cake tins.
  2. Peel and chop the pumpkin into smallish chunks. Boil until tender (about 15 minutes), drain and puree in a food processer or using an immersion blender. When smooth, set aside to cool.
  3. In a jug or bowl mix the plant milk and vinegar, set aside to curdle.
  4. Sift all the dry ingredients together in a large mixing bowl.
  5. Add the puree, flax egg, vanilla and curdled milk, stir together until just incorporated, don’t overmix.
  6. Divide the batter between the cake tins and bake for 35 minutes or until a toothpick stuck in the middle comes out clean. Remove and let cool completely.
  7.  To make the date caramel, add all the ingredients to a food processor and blend until smooth. If it’s too thick you can add a little bit more milk. You want it to be piping consistency. Place in a piping bag and leave in the fridge until your cakes are ready to be iced.
  8. Wrap your cakes in clingfilm and leave in the fridge for about an hour, I find cold cakes are a lot easier to ice.
  9.  While your cakes are cooling you can make your buttercream icing.
  10. In the bowl of a stand mixer with a paddle attachment, add your butter and beat until soft, add the icing sugar one cup at a time.
  11. Add the cinnamon and vanilla and keep beating.
  12. If the icing is too thick, add a little of the milk at a time to get the consistency you like.
  13. Sandwich the cakes with a good spoon of the buttercream and a swirl of the date caramel.
  14. Finish off icing your cake as you like topping with a bit more of the caramel and a sprinkle of toasted pumpkin seeds

As always, thanks so much for reading! If you try this recipe out drop me a message and let me know how it turned out, or tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff. Also don’t be afraid to like and subscribe! ❤

If you’d like to try some of my other sweet treats, how about:

Love and health to all of you,

xx

N

snowball cookies

These little treats turned out so well. There are very few left, please don’t judge me haha.

They are super light, sweet and incredibly easy. The most difficult part is the rolling in the icing sugar because that stuff gets everywhere.

What you’ll need:

227 g                     vegan butter or margarine

80 g                        icing sugar

1 tsp                      vanilla essence

290 g                     cake flour

50 g                        pecans (finely chopped)

40 g                        dried cranberries (finely chopped)

± 1 cup                  icing sugar for rolling

How to do it:

  1. Preheat your oven to 180°C and line a baking sheet with baking paper.
  2. In the bowl of a stand mixer with a paddle attachment (you can do this process by hand it just takes so much longer) add the butter and icing sugar and beat until combined and a bit fluffy.
  3. Add the vanilla and flour, mix on slow speed until incorporated (about 3 minutes).
  4. Add the chopped pecans and cranberries, mix on slow until incorporated. The mixture may look a little dry, just keep mixing it will come together.
  5. Now it’s time to roll your cookies. I used a TBS measure as a scoop. With these it’s best to keep them around that size. Scoop out a little dough at a time, roll it between your palms until you have a round little ball and place on the prepared baking sheet. Continue with the rest of the dough.
  6. Bake for 15 minutes. This may differ a couple minutes either side but what you are looking for is for the underside of the cookies to be a nice golden brown colour. They may seem soft still, but they will harden while cooling so don’t worry.
  7. When the cookies are slightly warm, like 10 minutes into cooling. Do your first icing sugar roll, place a cookie at a time in the bowl of icing sugar, when evenly coated, place back on a cooling rack.
  8. When the cookie are completely cool, roll them one more time. Then eat them x

As always, thank you so much for reading, and if you like what you see don’t be afraid to like and subscribe xx

If you give this recipe a try, drop me a message and let me know how it turned out or tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff.

If you’d like to try out some of my other festive vegan dishes, how about these:

Love and health to all of you,

xx

N

Sweet brussel sprout bake

This is one of those side dishes that is a bit more like a dessert. It’s perfect along side any dinner time roast. If you don’t like it so sweet you can reduce the amount of syrup in the recipe, but it really does work well.

What you’ll need:

500 g                     Brussel sprouts, trimmed and halved

1                              red onion, diced

2                              apples, peeled, cored and diced. (green or red, it’s up to you)

3 TBS                     olive oil

1 tsp                      dried thyme

80 g                        golden syrup

½ tsp                     salt

½ tsp                     pepper

80 g                        pecans, roughly chopped

75 g                        dried cranberries

2 TBS                     maple syrup or golden syrup

How to do it:

  1. Preheat the oven to 200°C.
  2. In a large mixing bowl, add the Brussel sprouts, diced onion, diced apple, olive oil, thyme, syrup, salt and pepper. Using a spoon or your hands, mix until everything is distributed evenly and coated.
  3. Spread this mixture out evenly on a baking tray, you may need to use two trays. Try get all the Brussel sprouts with the cut side against the tray.
  4. Bake in the preheated oven for 25-30 minutes until the sprouts have a nice char on them.
  5. Soak your dried cranberries in hot water for about 10 minutes.
  6. In a non-stick pan, add your chopped pecans. Toast them on a high heat until you start to smell them. Like 4-5 minutes.
  7. Drain the cranberries and add to the pan along with the syrup. Stir with a wooden spoon or spatula until everything is covered. Remove from the heat and set aside.
  8. Dish up the Brussel sprout mixture into a large serving dish, top with the pecan and almond mix.

As always, thanks so much for reading! If you like what you see please don’t be scared to like and subscribe ❤

If you try this recipe tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff.

If’d you’d like to try some of my other festive holiday dishes, how about these:

Love and health to all of you,

xx

N

vegan cottage pie

I love this recipe, it’s one of those dishes that is the epitome of comfort food. It’s good for cold days, hot days, medium days and everything in between. It’s also easy to make and super easy to adapt to what you have available in the pantry.

What you’ll need:

½ cup                    dried lentils (cooked until just tender)

3                             potatoes, skinned and chopped into chunks

1 can                     coconut milk

± 2 cups                water

90 g                        vegan butter or margarine

2 TBS                     olive oil

1                             large white onion, diced

2                              large garlic cloves (4 if they are small), minced

2                              large carrots, peeled and diced

2                             stick celery, about the same amount as the carrots. Diced

100 g                     mushrooms (I used exotic, but you can use any really)

2 tsp                      mild curry powder

1 tsp                      cayenne pepper

1 tsp                      ground cumin

80 g                        tomato paste (like one small can)

100 ml                  red wine

250 ml                  veg stock

200 g                     frozen peas

1 can                     black beans

Salt and pepper to taste

How to do it:

  1. Preheat the oven to 200°C.
  2. In a medium/large pot, add all the chopped potatoes, the coconut milk and enough water to just cover. Toss in a dash of salt and bring to a boil, cook until tender.
  3. In another medium/large pot, heat up the olive oil. Add the diced onions and garlic, sauté until translucent.
  4. Add the diced carrots and celery. Cook for about 10 minutes until the veg starts getting soft.
  5. Add the mushrooms and cook for another 3-4 minutes until the soften.
  6. Add the curry powder, cayenne, and cumin. Stir and cook for a minute until fragrant.
  7. Add the tomato paste and stir through, the bottom of the pot should be looking a bit dark, this is where you stat deglazing. This is adding the red wine a little at a time to get the nice, tasty bits off the bottom and infuse everything with some yum flavor.
  8. Add the veg stock, peas, black beans and lentils. Reduce to a simmer until the mixture has reduced a bit.
  9. Your potato should be cooked now. Strain them and add back to the hot pot but off the heat.
  10. Here you can use a potato masher or a handheld blender. I used a blender because it makes the mash super smooth. Add the butter and a dash of salt while you are mashing/blending and keep going until it’s the consistency you like.
  11. In a casserole dish or any other sort of oven proof dish, dish out the lentil mixture. I made 2 smallish ones with this recipe.
  12. Top with the mashed potatoes and spread evenly with a fork. Bake in the preheated oven for about 20 minutes or until the potato has browned a bit.
  13. Serve with fresh basil or rocket or a fresh green salad.

As always, thanks so much for reading, and if you like what you see, don’t be afraid to like and subscribe ❤

If you try this recipe drop me a message and let me know how it turned out, or you can tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff.

If you are looking for some other savoury dishes to impress how about these:

Love and health to all of you,

xx

N

gingerbread people

Get your tea ready because these are the perfect “dunking” biscuits. They are also called gingerbread people because who are we to assume their gender? ❤

These are pretty quick to make, you just have to keep an eye on the baking. One step too far and your biscuits will come out like rocks. Don’t skip the cooling down processes between the mixing and cutting and between the cutting and baking.

What you’ll need:

420 g                     flour

1 tsp                      bicarbonate of soda

1 tsp                      ginger

1 tsp                      mixed spice

½ tsp                     salt

40 g                        molasses

2 TBS                     maple syrup

4 TBS                     plant-based milk of your choice (I used soy)

70 g                        vegan butter or margarine

120 g                     light brown sugar

How to do it:

  1. In a medium sized bowl, sieve together the flour, bicarb, ginger, mixed spice and salt.
  2. In a small bowl or jug, combine the molasses, maple syrup, and plant milk. Give it a whisk or a stir just to make sure it’s all combined.
  3. In the bowl of a stand mixer with a paddle attachment, cream together the butter and sugar.
  4. When the butter mixture is light and fluffy, add half the dry ingredients and half the liquid. Mix on slow until incorporated.
  5. Add the rest of the dry ingredients and while mixing on slow speed add the rest of the wet.
  6. Beat on medium speed until combined and has come together as a dough that hold together when squeezed. This should only be about 1 minute. Don’t overmix it or it will be tough.
  7. Wrap the dough in a bit of clingwrap and put in the fridge for an hour.
  8. Lightly flour a clean dry surface and roll out your dough about 1.5 cm thick. Cut out the dough in any shapes you desire. Mine are obviously humanoids but if that doesn’t tickle your fancy then make them whatever you want.
  9. Place on baking trays that are sprayed with a bit of non-stick spray (or baking paper will work) at least 1 cm apart. Reroll the offcuts and keep filling the trays until your dough is finished.
  10. Now place these trays in the fridge. This is an important step because it will stop your cookies from spreading when they bake. Leave them in there for 30 minutes.
  11. While the trays are in the fridge you can pre-heat the oven to 180°C.
  12. Bake the cookies on the middle rack, 1 tray at a time. Bake them for 12-14 minutes. I’ve tried it and 15 minutes is too long. Don’t worry if they are a bit soft, they will harden while cooling.
  13. Let them cool for about 10 minutes on the tray then transfer them too a wire rack to cool completely.
  14. Now you can use any icing you like, I used my royal icing recipe from the matcha cookies I made for halloween. There was some limb casualties so I had some fun with it.
  15. Now get your tea out and eat some biscuits!

As always, thanks for reading! If you like what you see then please don’t be shy to like and subscribe. ❤

If you give this recipe a try, drop me a message and let me know how it turned out! Or you can tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff.

If you like this recipe, how about trying some of my other sweet treats?

Love and health to all of you!

xx

N

Festive butternut roast

I went to the online Festive Vegan Plant Powered show this weekend, ticket courtesy of my beautiful sister. I managed to catch the end part of Gaz Oakly’s Stuffed Squash Roast and it gave me an inspiration to try my own hand and this festive package of yum.

This roast is perfect for any fancy vegan holiday meal, it’s easy and super delicious.

What you’ll need:

1                                              large butternut squash

2 TBS                                     olive oil

1                                              medium white onion (finely diced)

2                                              cloves of garlic (finely diced)

100 g                                     mushrooms (I used exotic, but you can use any kind really) – Finely diced

300 ml                                  vegetable stock

80 ml                                     red wine

100 g                                     uncooked lentils

80 g                                        dried cranberries

1 large sprig                        fresh rosemary (finely chopped)

1 large sprig                        fresh thyme (finely chopped)

1 tsp                                      mixed spice

100 g                                     swiss chard or spinach (finely chopped)

30 g                                        pistachios (roughly chopped)

30 g                                        pecan nuts (roughly chopped)

1 tsp                                      fine salt

How to do it:

  1. Preheat the oven to 180°C. Prepare a baking tray by covering it in foil.
  2. Very carefully, cut the butternut in half length ways. Rub the two halves with the olive oil and place cut side up on the baking tray.
  3. Bake for 50-60 minutes until tender. The time will depend on the size of your butternut so start checking at around 45 mins.
  4. When done, let cool down before you handle them.
  5. Meanwhile in a medium to large saucepan, heat up a bit of olive oil. Then sauté the onions and garlic until translucent.
  6. Add the mushrooms and cook for a further minute or 2.
  7. Add the vegetable stock, red wine, lentils, cranberries, rosemary, thyme, and mixed spice. Give it a stir and simmer on a medium heat for about 30 minutes until lentils are tender and most of the liquid has been absorbed.
  8. Mix in the spinach, nuts and salt and stir through.
  9. Now it’s time to prepare the butternut, using a spoon scoop out some of the flesh. Be careful not to take too much you want to keep a bit of the flesh against the skin so it holds it’s shape.
  10. Mix the scooped butternut into the lentil mixture.
  11. Now fill one half of the butternut with the filing. You can fill it so it’s a little pile you want it to fit nicely into the top half.
  12. You might have a bit of the filling left over, this is great to keep in the fridge for snackies.
  13. Place the top on the butternut and using cooking twine, tie 2 or 3 pieces around the roast to hold it together. If you don’t have any string you can just rest the lid on top it should hold, the string only makes it a bit more stable.
  14. Place your tied butternut back onto the foiled tray and place back in the oven for 10 – 15 minutes.
  15. Serve as a delicious holiday roast to convince your friends that plant based can be amazing.

As always, thank you so much for reading and if you like what you see, please don’t be shy to like and subscribe. X

If you give this a try drop me a message and let me know how it turned out! Or you can tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff.

If you fancy trying out some of my other savoury dishes, how about these bad boys:

Love and health to all of you, and happy December!

xx

N

Aloo palak

So I came across a recipe for Aloo Paalak the other day, and it just seems like the most perfect easy dinner that’s also crazy good for you.

It’s popular in Indonesian and Indian cuisine and is basically just nutritious greens and spices. From what I read palak is a different sort of spinach. But I have loads of regular spinach in my garden, so I just used that. I also mixed it up a little so it might not be a perfect Aloo Palak but let’s just say it’s my take on it.

I served mine with fresh naan I made, I will get to putting the recipe up soonish x

Aloo Palak

What you’ll need:

3                            large potatoes

2 TBS                    olive oil

1 tsp                     paprika

400 g                    spinach (you can use baby spinach or any sort you have available)

1 can                    full fat coconut milk

1 tsp                     ground ginger

1 tsp                     salt

1 TBS                    garam masala

2                            chillies (red or green) chopped

2 tsp                     cayenne pepper

1                            tomato, finely diced

Aloo Palak

How to do it:

  1. Preheat your oven to 200℃.
  2. Rinse your potatoes and cut them into smallish cubes, like 1.5 cm each. You can leave the skin on.
  3. Place the potatoes in a bowl, and the olive oil, paprika, 1 tsp of the cayenne pepper and a dash of salt. Toss them around until everything is evenly distributed.
  4. Spread the potatoes out evenly on a baking tray and bake in the preheated oven for about 15 minutes. This will depend on how big your cubes are but just check if they are tender after 15, if not then just check every 5 minutes until done. They should be crispy outside and soft inside.
  5. While your potatoes are cooking time to get the rest of the dish ready.
  6. Take the biggest pot you have and heat up about 2 TBS of olive oil on medium to high heat. Add the spinach in batches, until it is all wilted.
  7. Add the spices, chopped chillies and coconut milk, and cook for about 4 minutes.
  8. Add half the tomato, cooking for another 3-4 minutes.
  9. Take the pot off the heat, and using an immersion blender, blend until smooth. (if you don’t have a handheld blender you can use a tabletop blender but do it in batches when it’s cooled a bit)
  10. Give it a taste and add salt and pepper as needed.
  11. Garnish with the potatoes and some fresh tomato. Serve with rice or some freshly made naan bread.

As always, thank you so much for reading! If you had a good time then don’t forget to like and subscribe x

If you give this recipe a try drop me a message and let me know how it turned out, or you can tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff.

If you fancy trying some of my other savoury dishes, how about these?

Love and health to all of you!

xx

N

Vegan flapjacks

This is such an easy recipe to keep in the repertoire for when you’re feeling like an extra fancy breakfast. It is also really quick so you can whip it up in a couple minutes.

I served up my flapjacks with a pretty easy apple pie compote (I’ll put the recipe up sometime), but you can serve with whipped coconut cream, jam, syrup or anything really.

What you’ll need:

1 ½ cups              cake flour

1 TBS                    baking powder

½ tsp                    salt

3 TBS                    white sugar (you can probably also use brown or coconut)

1 cup                    plant milk of your choice (I used soy)

2 TBS                    neutral tasting oil (I used canola)

½ cup                   water (if needed)

How to do it:

  1. Place the dry ingredients in a mixing bowl, use a hand whisk to mix. Just make sure everything is evenly distributed.
  2. Add the plant milk and oil, continue mixing with the whisk until smooth.
  3. If the batter is thick add a little water at a time until you have a batter that’s smooth, not too watery but scoopable. I find it hard to describe this thickness.
  4. Heat up a little canola oil in a non-stick pan on medium to high heat. When it’s hot add a scoop of batter at a time. (I used an ice cream scoop, but you could also use a ½ cup measure. It also depends on how big you want them.
  5. Cook until you see bubbles forming (about 1-2 minutes), then flip it over using a spatula and leave for another 1-2 minutes until cooked through and nicely browned. Continue with the rest of the batter.
  6. Serve these with any sort of condiment you like, sweet or savoury, no one is judging x

As always, thanks so much for reading. If you give this recipe a try, tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff. Don’t forget to like and follow if you like what you see ❤

If you’d like to try some of my other sweet treats, how about trying these:

Love and health to all of you,

xx

N

easy pickled beetroot

If you’ve read any of my other beetroot posts, you’ll know I am nuts for beetroot. It’s one of those vegetables that are super versatile, like potatoes, the swiss army knives of veg.

Having a bunch of pickled beetroot is also amazing because it’s good on burgers, salads, chips or just by itself. It’s also one of those condiments that you spend an hour or so making, and you have enough for months.

This pickle is definitely one of my pantry staples.

Easy pickled beetroot

What you’ll need:

1.2 kg                   raw beetroot

2                            small red apples

1                            onion

2 tsp                     salt

4 tsp                     corn flour

2 tsp                     paprika

2 tsp                     cumin seeds (or powder)

1 tsp                     ground coriander

1 TBS                    mustard seeds

½ tsp                    ground black pepper

400 ml                  white vinegar

200 g                    white sugar

± 6                         dried bay leaves

How to do it:

  1. For the beetroot pickle you will need sterilized jars. The best time to do it will be while the beetroot is cooking with the vinegar. If you only have one large pot like I do then just do it first. You will have to place all the jars and lids in a large pot and boil for 5 minutes. Then take the jars and lids and place on a baking tray and dry in a preheated oven at 100℃ for about 8 minutes.
  2. Place your destemmed beetroots in a large pot of cold water, make sure the water covers them.
  3. Bring to a boil and cook for 10 minutes.
  4. Rinse the beetroots and place in a bowl of cold water.
  5. Here you can rub off the skins quite easily or you can use a potato peeler. I used the potato peeler.
  6. Cut the beetroot into cubes any size you like. I cut mine into cubes about 5 mm. Remember to wear and apron and stay away from any stainable surfaces for this because it gets messy.
  7. Cut the onion and the apples the same size and add them all to a bowl. Sprinkle the salt and mustard seeds over it and mix through, set aside.
  8. In a small bowl mix the corn flour, paprika, cumin, coriander, and pepper. Add about 2 TBS of water and stir until combined.
  9. In a large saucepan, add the vinegar and the sugar. Bring up to a simmer and wait until the sugar has dissolved.
  10. Add the spice and corn flour mix and stir through with a hand whisk. Cook for about 4 minutes or until slightly thickened.
  11. Add the beetroot mix and a couple bay leaves to the vinegar and stir through.
  12. Cook for about 8-10 minutes, stirring occasionally. You don’t want everything over cooked, you just want it softened.
  13. Fill your oven dried sterilized jars to the brim with the beetroot mix and a dried bay leaf or 2, close the lid tightly, wipe the outside with a damp cloth and set upside down on the counter.
  14. Leave them upside down for about 5 minutes this helps the seal.
  15. These will last about 6 months, maybe more. Once opened though eat within like 3 months.
Beetroot pickle

As always, thanks for reading! If you give this recipe a try please drop me a message and let me know how it turned out. Or you can tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff.

If you’d like to try out some of my other recipes, how about :

Love and health to all of you,

xx

N

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Manifesting & Healing With The Stars

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