Cooking your own food allows you to use what is in season, adapt it to your family’s tastes (avoiding waste!) and is a great way to celebrate and involve the whole family.
Making things vegan reduces your carbon footprint and often only involves substituting vegetable oil (or Pure margarine) for butter, and egg-replacer for egg. Cakes don’t seem to need eggs at all – see the vegan cakes below.
What’s in season now? Beetroot, pumpkin and squashes, apples.
The tried and tested recipes we use in Caldecott Family Centre are on the HotchPotch Cook’s page.
Click on any recipe below to download it as a pdf:
- 5oz sugar
- 9oz SR flour
- 1tsp bicarb
- 85ml oil or 3oz melted cooled butter,
- 2 large eggs, beaten
- 200ml milk
- 1tsp vanilla extract
Mix wet ingr. and add to dry. Mix in extras at the end and stir as little as poss. to mix.
Bake in a hot oven 180C for 15 to 18 mins.(or until golden ,raised and firmish)
-Add 2 sticks rhubarb (or 3 pears) with 2 balls of ginger (crystalized or from a jar), 1/2 tsp ginger power, reduce milk to 5tbs.
-Swap milk for tub le.mon yoghurt,zest & juice 1 lemon and punnet raspberries (drizzle with lemon glace icing).
-reduce milk to 100ml add 2 mashed bananas and 2oz desiccated coconut
-Replace vanilla with almond extract, decrease milk to 150ml,2oz flaked almonds, 6oz apricots or plums chopped (tbs amaretto?)
-Switch 2oz flour for oats and milk for 2 pots yoghurt,add 2 grated bramleys and 4oz walnut pieces,tsp cinnamon,1/2 tsp nutmeg (sprinkle top with oats before baking)
– Add a punnet of blueberries
– Add white choc cut in to tiny pieces with 6oz of any fruit you fancy… loganberries, recurrants……..think I might try goosegogs?