Dwarf Fantasy Sunflowers and Blue Berries

Last week, I shared the echinacea growing in my vegetable garden plot.

Today its the turn of sunflowers. 

Although they have not been as tall and magnificent compared to years gone, they are still adding cheer and colour to the garden - so much so, our neighbours went to the garden centre and bought some potted sunflowers to put outside their front door. 

Ours came out of a packet called Dwarf Fantasy Mixed Sunflowers and were started from seed.

Indeed all are different and even different shades of yellow.

I think this is Sunzilla sunflower - very, very big sunflower - its still growing and taller than me, over five foot and came in a packet of its own.  

We do also have some Russian Sunflowers growing too, but more about them next time. 

Okay, so this is supposed to be Harvest Monday where I share homegrown fruit and vegetables with Dave from Happy Acres.  

So i have some homegrown blueberries to share. 

Turned into a Blueberry Loaf Cake adapted from this Cranberry , Carrot and Orange Bread recipe.

One Long Fiorentino Courgette with which i made pasta dish.

A handful of runner beans.

If you look closer, you will see that i also harvest the first yellow Neckargold French bean buts its looking more like a yellow runner bean. 

I f you look closely, you will note how closely have put vegetables together to make the most of the space this year.  From the right hand corner - Dazzling Blue Kale, then Perpetual Spinach, the  Long Fiorentino Courgette  and then Runner Bean wigwams and right at the back the Tall Climbing Pea frames (and some crocosmia creeping  in between the fencing from the neighbours).

Vegan Violet Chocolate Layer Cake with Violet Buttercream

I am quite partial to violet - I think its my way of harping back to my childhood days when I adored Parma violets whereas my school friends loved the love hearts if you were a girl or fizzers if they were a boy.  It was a time of gender stereotypes.  I am so pleased that times are changing and people are more accepting, if not more tolerant.  

So much is my fondness for violet that I got D to make me Violet Gin last Christmas!.

This Vegan Violet Chocolate Layer Cake with Violet 'Buttercream' Cake had intended to be a super duper three layer cake, but I managed to drop one of the sponges when it came out of the tin. I usually just go with the flow when I mess up, but this particular day I actually got stroppy and was quite miffed with myself.  I was really looking forward to having a go at making a three layer cake and had set myself a goal to achieve it, but it was not to be.  I picked up the bashed chocolate crumbly pieces from the kitchen floor and chucked it in the bin, sweeping the crumbs afterwards.  So instead this Vegan Violet Chocolate Layer Cake with Violet 'Buttercream' Icing  its just two layers.  I hope to give it a go again and make three layers.  You betcha!

I scattered over some dried edible cornflowers, but deep down I wish I I could have adored it with real violets.  I just don't have a sharp eye to spot them amongst the green.  Yes, crystallised violets are available, but I don't enjoy them so much these days as I find them just too sugary.  

I was well impressed with the violet butter cream icing. The flavour of the violet came through and the violet colour was spot on.  However, in my attempt to spread it on the cake requires more practise and of course, the right tools - a spatula is often not enough.

D had a piece, but he confessed that he actually preferred the vegetarian Parsnip and Violet Cake  that I have made in the past.  Truth be told, he is not that keen on vegan cakes, but he will still eat them, just not necessarily enjoy them that much. 

I am sharing this Vegan Violet Chocolate Layer Cake with Violet 'Buttercream' Icing  with Tin and Thyme for We Should Cocoa .

Other Violet recipes on my blog.
Chocolate and Violet Cake
Parsnip and Violet Cake
Retro Parsnip, Hazelnut and Violet Cake
Violet Coconut Bars
Vegan Violet and Lavender Cakes
Violet Gin (coming soon)

Dandelion 'Honey', Marigold Mango Flapjacks

A little while back I mentioned that a work colleague gave me not one not two but three jars of her homemade golden Dandelion Honey  which also happened to be accidentally vegan.  

I have been loving the stuff and using it in place of bee honey and golden syrup. I've had it stirred simply in some herbal fruit teas as a  sweetener, used some to mustard glaze some vegetables and here in these Mango, Marigold and Dandelion Flapjacks that I made a while back

These Mango, Marigold and Dandelion Honey Flapjacks were made for breakfast.  I am terrible for eating breakfast in the morning, especially on a working day, so these suit me fine with a cup of coffee when I turn on the works computer to check e mails and such.  

I have used dried mango pieces in these flapjacks, but you can use any other dried fruit, but to keep it in the yellow fruit theme - golden raisins, apricots, peaches.

I have also made a fresh cranberry version, but did not get round to getting a picture of it, which is a shame as I loved how the fresh cranberries had burst and splattered into the oats.

Pickled Nasturtium Seed Pods

The nasturtium blossom flowers are still blooming in my garden plot. I watch with delight when I find a bumbling bee snuggled up in there, but the flowers they will not last with the weather turning autumnal and the flowers turning to seed pods.   

A few week back I harvested some fresh green nasturtium seeds for pickling.  I promised some of you that i would share the  jars, here they are - the nasturtium seeds are not quite packed in the jar and bobbing around, but I am not overly fussed as this was something I have been wanting to try out for a long while.  If they are any good, next time I will pack the jars to the brim.

Now I have to wait.  I am looking forward to see how they compare the pickled capers we find here in jars.   

Savoury Turmeric Nasturtium Fluffy Pancakes

I wanted pancakes as a change from our normal weekend Veggie fry up for breakfast, but it was just a thought, nothing concrete.  Then I saw Johanna who blogs over at Green Gourmet Giraffe had made some sweet Nutella pancakes a couple of weeks back and it was decided.  

Pancakes it was, but not sweet -  I ended up making savoury fluffy pancakes enhanced with ground turmeric and lily pad shaped nasturtium leaves.  Whoever said 'Nasturtium flowers have bite', were spot on.   I did not sow any nasturtium , they self seeded from last year.  I don't mind I like them and it brings in the bumbling bees, though I have not seen many of them.   But I don't let them self-seed for altruistic reasons, I actually like growing and eating them, especially the more colourful variety, though I seem to have no fiery red ones this year.  I also like the mustard like peppery tang of the edible flower and often just use the to garnish salads.  For those of you who have never tried nasturtium leaves the closest thing I can compare them to is rocket salad leaves. 

Anyway, I have to admit  though these Turmeric Nasturtium Pancakes were not served for brekkie.  I ended up having a bowl of cereal that morning.  No we ended up eating these golden discs as a light bite after a bit of weeding in the front of the house and lawn mowing.  It was such a bother, that it made me think I am a vegetable grower, I am not a green lawn or  pretty flower rose garden kind of person, though I do appreciate them.  I am more happier if I know I can eat the flowers, leaves and seed pods.

These Turmeric Nasturtium Pancakes are based on my Cherry, Raspberry and Strawberry Pancakes.  Its actually the same recipe, I just omitted the sugar, added some ground turmeric and in place of the berries are the peppery leaves.  I appreciate that not everyone may have nasturtium flowers and leaves growing int heir garden, so I am offering a substitute here and these are soft herbs, they will be just as pretty.  Take a look at these Tattoo Herb Potatoes.  

 I  served these Turmeric Nasturtium Pancakes with a good dollop of spicy tomato chutney.  

Easy Summer Chia Hibiscus Cooler

Ah its the start to the weekend and in contrast to the past couple of days that called for bowl food, this late afternoon the sun has come out all shining with an invitation to go out, doss and sit in the garden sipping something to welcome that chillax (chill and relax) Friday Feeling.

Today for the crazy kids we have non-alcoholic cocktails aka mocktails and coolers .  This is no ordinary cooler, it is made from edible flowers and chia seeds. 

Violet Coconut Bars

Today I thought I would share some of my Naked Violet Coconut Bars too - Is it a fudge, is it a 'Bounty' bar, is it a cake....it indeed is a sweet treat. 

These are just a variation of my Coconut Ladoos aka Bliss Balls from last month generously coated in edible violet crystals.    As Dr Oetker have confirmed that the violet crystals are suitable for vegans.

I also want to share something amazing whilst we were gardening today.  A swarm of bees elegantly, yet loudly buzzed over us on their way somewhere, it was a little thrilling, exciting and a little magical. 

It is with this reason, that I am sharing this picture once again on my blog.  D my husband took a while back.  It a fuzzy bee bumbling and buzzing in our garden around a purple allium.  

Naked Violet Coconut Bars
You will need some silicon moulds
Makes Lots 
Ingredients
4 tablespoons violet crystals
180g dessicated coconut
125g coconut flour
2 teaspoons Violet Syrup or vanilla
4 tablespoons maple syrup or agave syrup
1/4 teaspoon salt
170g coconut oil 
Method
Scatter the violet crystals at the bottom of each silicon mould.
Then blitz all the remaining ingredients in a blender.
Then transfer the filling evenly between the mould, presing with a back of a spoon until all of the mixture is used.
Refrigerate until ready to eat.
Carefully unmould to reveal a pretty purple topped coconut bar.  

Strawberries and Roses

To those of you who came by last week, I did say come back and I would show you some progress, except - its been very wet and I do not wish to go and take photographs in the rain, but here are some that D managed to take a couple of days back when it was overcast.

 I harvested the first fruit of the year from the garden, some homegrown strawberries, These were hidden amongst the invasive mint and weeds.  I know I will have to be quick pickign these as I will be fighting the birds and the slugs for them. 

Some stunning red roses that are filling the trellis that I shared last week in the patio area where the birds come to feed.

 Some white delicate rose petals flapping in the breeze like dove wings.

 I got tempted and picked one to accompany my White Coconut Bliss Balls aka Ladoos.

 The yellow roses are just about to bloom.  

And finally, the last of the bolted Rainbow Swiss chard.  I have made some furhter progress, but hope that I will be able to share it with you next week.  I am sharing this short post with Harvest Monday hosted by Dave over Our Happy Acres.  

Sweet Parsnip Pie with Edible Flower Petals

A few good years ago when I began this blog, a fellow blogger commented that they loved that I made the most of an ingredient often using it for both sweet and savoury recipes.  I am guilty of it this time too.  After making this Sweet Parsnip Pie I made a Parsnip and Oat Porridge, I  usually eat porridge with freshly grated apple stirred into the mix but decided on trying it with parsnips and it was remarkable and naturally sweet, though I did throw in a handful of golden raisins.  I also made a Parsnip Crumble with some frozen berries and wait for it - Vanilla and Parsnip Creme Brulee.  

I've not always liked parsnips.  I have often found this root vegetable too sweet for my taste so one-day - a long time ago - I had decided it would be reserved mostly for sweet cakes and bakes, the way carrots are used in carrot cake (or if your South Asian like me, gajjar ka halwa aka Carrot halwa), though I must admit parsnips still makes an appearance in occasional savoury dishes. 

Back to the Sweet Parsnip Pie or should it read Sweet Parsnip Tart?!   Its a little hard to describe too, think American Pumpkin Pie. 

The parsnip pie was wonderfully creamy white like a brides lace dress until the spices kissed the pureed parsnip turning it into a deep vanilla colour.   The pie - tart was almost mousse like, almost velvety and sliced beautifully too.  You can eat it at room temperature, but if you wish to make it more of a pleasurable experience, then nuke in the microwave for a few seconds, then top with either freshly whipped cream or Vanilla or Coconut ice-cream.

Vegan Violet, Lavender and Chocolate Cake

I don't do road trips, not that I don't want to but I get travel sickness.  

The closest to a road trip would be journeys to and fro Scotland to Wales; or to the other side of London, England when visiting family.  A journey that sometimes took over 8 hours depending on traffic  We always take with us bottled water, nibbles like crisps or a trail mix, but also a flask of black coffee, vegetable wraps or pasta salad and for sweet, because there is always room for something sweet: flapjacks.   

But for the prompt today I thought I would share a cake, you may find it hard to say no to this cake, its Violet and Chocolate Cake in the shape of a heart.  

And remember cakes are made for sharing.  Enjoy. 

Afghani Burani Bonjon - Aubergine Braised in Spicy Tomato Sauce

I cooked up this awesome Afghani Burani Bonjon at the weekend.  It was utterly gorgeous.  

My first encounter ever with Afghani Burani Bonjon  or shall I describe it with more familiar words: Aubergine braised in spicy tomato sauce and then smothered  with Seer Moss - GarlicYogurt sauce was in my early days of blogging through a now sadly defunct blog called The Culinary Adventures of a Confessed Shakamboo, I was curious about it at the time as I was not that familiar with Afghanistan cuisine, but at the same time somewhat dismissed it as I was not overly keen on aubergines aka eggplant a key ingredient for the recipe.  A few years fast forward I was once again reacquainted with Burani Bonjon whilst flicking through the Canadian Living: The Vegetarian Collection and most recently in Veggiestan.  

Well this time I just had to make this dish, especially as I have begun appreciating aubergines a lot more.  For those of you on a diet, I must forewarn you that this is not a low in fat meal at all, it is very rich and quite sublime.  You all know what aubergines are like sponges and suck up oil effortlessly.  Its also not the prettiest dish hence I sprinkled it with edible flowers, chive flowers and coriander.  I brought it to the table served my Fair TradeTierra Negra Round Saute dish, but a serving platter would do fine too. 

D really loved it.  The cooling aspect of the yogurt next to the warm and rich aubergine slices is just divine.  I have to say, the Aubergine braised in spicy tomato sauce would also be most excellent stirred through pasta. 

D has already asked me to make it again, I think I will but I will try it with marrow or maybe the with the courgettes that are beginning to from come from my garden.  *This main component of this recipe is vegan.  The Garlic Yogurt can obviously be substituted with a vegan alternative. 

Vegan Sweet Potato, Chocolate and Marigold Petal Cake

I made a variation of this Sweet Potato Cake about two years ago whilst on my culinary adventure, I also threw in some dark dried fruit like raisins and sultanas.  This time the cake was for Clandestine Cake Club of which I have been a member for just over two years now.  I seem to be the only one who takes along vegan cake.

In the past I've taken along Rose Syrup and Rose Jam Cake before, Fiery Red Dragon Chocolate Cake, Parsnip and Violet Cake and even  White Chocolate Sweet Potato Cake.

Having rediscovered my Bundt tin whilst house-moving, I have actually been using it quite a bit, for Beetroot Chocolate Cake, more recently Blueberry Cake and now Sweet Potato Cake.  I was running out of time, so just scattered over some dried marigold petals over it, but ideally it would have been either lemon or orange drizzle icing.  Sorry there is no photograph of the cake sliced, but it was for Cake Club, not for home.  I am lucky that this time, I got to take a good picture of it to share, in the past this hasn't happened.  By the way did you know that dried marigold petals are sometimes known as Poor Man's Saffron and are used and substituted as such.

I have also made some No Bake Sweet Potato Granola Bites based on this recipe.  I will share them later in the week, but if you can't wait perhaps some of these Sweet Potato recipes may inspire you.
Sweet Potato Muesli
Sweet Potato Burger
Sweet Potato Oven Baked Chips
Sweet Potato Falafels
Sweet Potato Wonton Pot Stickers
Sweet Potato 'Custard' Pies
Sweet Potato Chocolate Brownies
Sweet Potato Muffins

Vegan Rose Syrup and Rose Petal Jam Cake

I made this cake last week for Clandestine Cake Club hosted by Cardiff Clandestine Cake Club.  Although the theme was The Commonwealth Games, I dubbed it Vegan Indian Rose Cake, as it sounded a lot more evocative. 

I was really surprised at how much of a hit it was, as I thought it was quite a simple cake. The sponge batter was enhanced with rose syrup and ground almonds, then the bottom sponge base is generously coated with home-made Rose Petal Jam before kissing the other sponge base.  The Rose Petal Jam came courtesy of my lovely mother who had made it in advance for upcoming party celebrations.    

I had good intentions of putting vegan 'butter cream' icing around the cake, but dare not risk it with the weather being ridiculously hot.  I would have been worried if it would have travelled well to Cardiff in the car heat with the blazing sunshine.  So I decided to gently dust it with icing sugar as well as cover it here and there with some flaked almonds, as well as an edible rose.  The other cake in the picture is an Australian Chocolate Lamington, it was really good too, I took a slice home, as well as the others that included Jamaican Gingerbread and an Empire Cake that was strongly cardamon flavoured that it reminded me of Halwa, it was also delicious, that I decided to take a large piece home for my mother. 

There were a number of requests for the recipe of this vegan Indian Rose Cake including the Rose Petal Jam filling.   I am hoping to make this again at the weekend, and will plan to take slightly better photographs of it and then will also share the recipe soon.

Vegan Violet and Parsnip Cakes with 'Cream Cheese'Frosting

As well as house-hunting, job hunting for a stable income, I have decided to continue on an ad hoc selective basis with my accidental career of vegetarian and vegan catering.  This weekend gone, I finally ventured into having my first vegan/vegetarian food stall at a Food and Crafts Market.    
I tried to make food that you wouldn't find ordinarily find at food markets and food that proved popular when I was working at the cafeteria.  I made a number of vegan pies: old favourites like the Paprika Mushroom Pies; Curried Parsnip Samosa Pies; Welsh Pie (made with leeks); and a new one Puy Lentil, Potatoes and Vegan Chorizo - all from scratch.  It was really hard work.  

I also made a number of vegan cakes: some with my homegrown produce: namely blueberries and rhubarb.  With the blueberries I made  a Blueberry and 'White Chocolate' cake; and my child friendly and popular Oreo Surprise cakes (neither pictured here).  With the sticker rock rhubarb sticks from the garden,I made Rhubarb and Rosewater Mini Loafs lightly dusted with icing sugar and studded with real rosebuds.

I also made these individual Violet and Parsnip Mini Loafs (adapted from this recipe).  In the past I've made these parsnip cakes plain and simple, maybe with the addition of some raisins and nuts.  but I've never slathered it with 'cream cheese 'frosting.  The violet not only perfumes the cake, its flavour is really delicate.  If you can't find violet syrup, you can omit it from the recipe. 

Retro Parsnip, Hazelnut and Violet Cake

I have not been on a Parsnip Trip for a while, so that is the vegetable I chose to incorporate in my next cake made especially for my oldest niece celebrating her fourteenth birthday - a Retro Parsnip, Hazelnut and Violet Cake.

It took a while for the birthday girl, and my other two nieces to be both brave and tempted by a slice.  I don't know if it was the thought of eating parsnips in a cake frightening them or the way I had dotted the parma violet sweets on top of the cake making it look a tad tacky, rather than retro.  Regardless, I was pleased of it and knew if only they took one bite of it, they would like it - if not love it, and when they did - oh my goodness it disappeared from the cake stand as if by magic. 

When I could not find my stash of crystallised violets, I had to make do with the floral scented parma violet sweets only to serve as eye candy.  You can happily omit them if you so wish and I think I would too the next time I make this cake.  I also had some purple sugar which I scattered over the cake like fairy dust. You can easily substitute the hazelnuts with walnuts or pecans if you wish, I only used hazelnuts as they were fast approaching their best before date, and nuts are too expensive to throw away.

Just look at the soft caramel coloured texture of this cake... makes me swoon.  I am sharing a slice of this Parsnip, Hazelnut and Violet Cake into January edition of Simple and In Season, a monthly event created by Ren Behan at Fabulicious Food, who is also this months host.    

Parsnip, Hazelnut and Violet Cake
Serves 8, maybe 10
Ingredients
175g butter, plus extra for greasing
200g caster sugar
100ml violet syrup
3 medium eggs
250g self-raising flour
2 teaspoon baking powder
1 teaspoon cinnamon powder
250g parsnips , peeled and grated
60g hazelnuts, roughly chopped
Method
Preheat oven to Gas mark 4. Grease and line with baking parchment paper 2 x 8 inch sandwich tins. Melt the butter and sugar in a pan over gentle heat, then cool slightly and stir in the violet syrup. Gently whisk the eggs into the mixture, then stir in the flour, baking powder and cinnamon. Follow this with the grated parsnips and hazelnuts. Divide the mixture between the tins, then bake for 30 - 35 minutes. Allow the cakes to cool before turning out onto a wire rack.  
For the filling
1 tablespoon violet syrup
300ml double cream
For decoration
Edible crystallized Violet petals; or Parma Violet Sweets
Purple Sugar  
Method
Whip together the double cream and the violet syrup. Spread most of it over one cake and sandwich with the other. Then spread the top with the remaining violet flavoured double cream.
Scatter over some crystallised violets, purple sugar or top with Parma Violet sweets.  Adapted from my Parsnip Cake recipe.

Vegan Plum and Hibiscus Cakes

I had a bit of a lazy day today, even the blue skies that promised not to shed a drop of rain could entice me out.  My Sunday morning was spent in the warmth of my bed: re-energising for the coming week.  When I did finally get up, I spent most of it in front of the computer, not surfing the cyber world for pleasure but catching up with e mails, invoices and such things.  Also , thanks for those of you who told me about Chrome Google, its been downloaded and has made uploading photographs so much easier, especially as blogger is still playing up.  I have to admit, regardless of this technical hitch, I have not got my blogging mojo back proper yet. I am finding that the words are not coming easy as they used too.  I am not too sure what to write about too.  Of course I know some of you are all interested in what I have been cooking, but I know too that some of you are also genuinely interested in what is going on my life too and my work situation too, but things are not on the up there and are bringing me down a little, so I don't really want to focus on that so much yet.   So I guess at this point, I better quickly share another vegan cake recipe.

Over Christmas I used the edible hibiscus flowers for my non-alcoholic drinks served in fluted wine glasses.  I had some left over, which I decided to incorporate into these cakes which were baked these in oval pie tins.  I normally make these cakes with rhubarb, and I do have some home-grown chopped and ready to go stashed in the freezer, but plums it was to be when I was given some by my mother who picked up too many to eat.   

The juices from the plum oozes a little into the batter and the hibiscus flower flavour is subtle in the background.  The texture of this cake is that it is soft on the inside and the top is shortbread like. I doused it with a little icing sugar to appeal to the eyes too. 

Plum and Hibiscus Flower Cakes
Serves 6 maybe 8
Ingredients
280g plain flour
2 teaspoon baking powder
½ teaspoon bicarbonate soda
½ teaspoon salt
3 tablespoons ground flaxseeds
90g caster sugar
125ml vegetable oil
130ml orange juice
4 plums, sliced
1 teaspoon edible dried hibiscus flowers, re-hydrated and chopped
Method
Preheat oven to gas mark 4.
In a large bowl, sift together the flour, baking powder, bicarbonate of soda and salt. Stir in the flaxseeds, sugar, oil, juice, plums and chopped hibiscus. Stir gently until just mixed. The mixture will seem dry, but don't worry, it will moisten with the plums. Spoon into a lined individual baking tins and bake for 25 -30 minutes. Test with a skewer to see if done.

My neglected blog

I am sorry to say that my growing antics have been stalled because of work commitments that has totally taken over my life in every aspect.  I am up most days at 6am and back home at 10.30pm.  I really don't find a moment to myself, except surprisingly today as plans to go out somewhere today did not go ahead.  So I thought I would commit a little time to my much loved and recently neglected blog.

I do have a lot to share - some highs and lows, but today I will just give a little up-date.  Firstly regarding the garden vegetable plot and what I had planned to grow this year.  Early this afternoon, I hovered in the garden for about 40 minutes, pulling out weeds and my goodness there are so many of them.  I barely harvested my own homegrown broad beans which have turned black like tamarind pods and everything else such as the brassicas, the pods and so on, never got transplanted into its growing space, except for the tomatoes many of which are still green and baby carrots in hanging pots. and some blueberries that I have frozen  Everything else has spurted or gone to the slugs of which there are many here, due to the wet summer rain.  I am really disappointed and totally gutted as I was so excited to have begun growing again and so looking forward to some homegrown produce, especially the likes of Rainbow Chard.  Also the seeds sent to me with much love and heart by some garden friends have been lost to the slugs due to work distractions. I hope my garden friends will forgive me.

Onto cooking and baking: well as you can imagine I have been cooking and baking a lot, especially as it is now part of my new accidental career. I have made lots of salads, sorbets, pies, pastries, savoury and sweet tarts and plating them up beautifully, but sadly I have not been getting round to taking photographs and sharing the recipes with my much loyal readers.  However, here is one recipe I have been making the past month, pretty much on a weekly basis and that D managed to snap a picture for me a couple of weeks ago.  It is Rhubarb and Rosewater Bread.    

I have been making individual loafs.  You can find the recipe here if you wish to make it home.  It really is a lovely cake.  Almost like a digestive biscuit cake.

Well I hope not to leave it to long for the next time I blog.  I do have lots to share, but maybe next time.  I off now to spend a little time today to play catch up on some of my blog reads.