Foodie - Vegan Cinnamon Doughnuts

Vegan Cinnamon Doughnuts

Ingredients

For the batter1 1/4 cup plain flour
2 teaspoons pumpkin pie spice/all spice
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup packed brown sugar
1/2 cup unsweetened almond milk
1/3 cup pumpkin pureé
2 tablespoons coconut oil, melted
1 teaspoon vanilla
​
For the Cinnamon Sugar Coating
1/4 cup melted coconut oil or vegan butter
1 cup organic sugar
1 tablespoon cinnamon

The recipe

Preheat the oven to 180°C and grease the doughnut tin.

In a large bowl mix the flour, spices, baking powder and salt. In another bowl lightly whisk the brown sugar, almond milk, pumpkin pureé, coconut oil and the vanilla.

Next combine the dry ingredients into the wet ingredients a little at a time, this should result in a thick batter.

Then, using a spoon to fill the tray, make sure that the mixture is evenly distributed in each mould. 

Bake for 10-12 minutes.

Leave to cool on a wire rack and prepare the sugar coating.

In one bowl, mix the sugar and cinnamon, in another pour the coconut oil or vegan butter. Make sure the oil/butter is a liquid but not too hot.

Once the doughnuts are suitably cooled, dip one side into the oil/butter and then straight into the cinnamon sugar mix.

If they last long enough, you can display them on a cake plate or stand.

If you want to find out more information about this recipe, click here. #madiamatilda if you would like to share your creations with us

Sincerely Madia & Matilda

#Foodie: 3-Ingredient Peanut Butter Cups

The Food Edit:

Image

So, here’s the thing: the heavenly marriage of peanut butter and chocolate has long been celebrated in the form of Reese’s Peanut Butter Cups. But there’s a catch— those salty, sweet, devilishly moreish treats contain some real interesting characters. Here’s a list, just because. Ready?

• Milk Chocolate (Sugar, Cocoa Butter, Chocolate, Nonfat Milk, Milk Fat, Lactose, Lecithin (Soy), PGPR Emulsifier)
• Peanuts
• Sugar
• Dextrose
• Cocoa Butter
• Contains 2% or Less of: Hydrogenated Vegetable Oil (Palm Kernel Oil, Palm Oil), Salt, Palm Kernel Oil, PGPR Emulsifier, TBHQ and Citric Acid to Maintain Freshness [stats courtesy of Walmart]

We’ll leave you to take what you will from this, but allow me to highlight one item from the above list. Palm oil is problematic at best. I’m sure the whole orangutan/deforestation/palm oil debacle hasn’t passed you by. We won’t go into it now, but if you’d like to find out more about palm oil, take a look at this article published by One Green Planet, or this blog post by The Green Vegans, who reckon boycotting the product is actually counterproductive...

Image

And on to our amazing recipe! As a long-time fan of the peanut butter cup, this was one I just had to try. And let me tell you, it was more than worth it. If the luxurious sheen of melted chocolate being drizzled onto little peanut butter plateaus weren’t enough, imagine the gentle crack of the chocolate once it’s firmed up, giving onto a little pocket of paradise: a smooth, buttery filling. But I’m running away with myself.

Image

This recipe makes between 15 and 25, depending on the size of your mini cupcake cases.

Ingredients:

• 200g (7oz) good quality dark chocolate, melted
• 125g (1/2 cup) smooth peanut butter (no added sugar, if possible)
• 40g (2 1/2 tbsp) honey or other sweet syrup, added to taste
• Pinch of salt, if your peanut butter doesn’t have any added

You’ll also need

• your 15 cupcake cases (paper or silicone work well). I used paper cases which were about 1 inch across the top, and I got 25 out of the mixtures.  

Method:

1. Fill a small cupcake liner with the melted chocolate to the top, then turn the liner upside-down and allow the excess chocolate to drip off. Repeat with the remaining cupcake liners, and place them onto a baking sheet.
2. Freeze the chocolate coated cupcake liners for ~5 minutes, then repeat the procedure (filling the liners with chocolate and letting the excess to dip off), making sure that the sides of the cupcake liners are well coated with the chocolate.
3. Freeze again for ~5 minutes.
4. In the meantime, mix together the peanut butter, maple syrup (or honey) and salt (optional).
5. Fill the firmed up chocolate coated cupcake liners with the peanut butter filling, smoothing out the top. Leave ~1 mm space at the top for the chocolate layer.
6. Spoon some melted chocolate on top of each filled chocolate cup, so that you get a smooth, even peanut butter cup top.
7. Freeze for at least 1/2 hour to allow the chocolate to properly set. Then, peel off the cupcake liners and enjoy!
8. The homemade peanut butter cups keep well in a closed container in a cool dry place (or the fridge) for ~1 week, or in the freezer for ~1 month

Go forth and create! Let us know how they worked out for you, or go to the original page on The Loopy Whisk where this recipe was originally published. There’s lots of other really yummy things you can have a crack at!

Image

Pub Garden Weather - Bisley House Bar & Bistro

                                                           

                                                                   

                                                                  

                                                                        Krissy top & Emma top     

Appropriate clothing from work to the beer garden.. Summery drinks or irresistible barbecues, what ever the occasion we have some alfresco styles for your outing as seen here in our photos at Bisley House Bar & Bistro 

  

                                                                          Krissy top & Annie trouser

     



The menu offers more than pub grub! We'd even say it is more like gourmet dinning with seasonal herbs, vegetable; home grown in their own beer garden and local produce from the farmers market & local ice-cream parlours; a Cotswolds top visit by Gourmet guide  & Loving the Cotswolds

Not your average burgers, pies establishment,  with more ambitious dishes such as braised beef with pomme puree or for the veggie; sweet potato falafel with giant couscous, pickled cabbage, halloumi and tzatziki. The menu showcases tasty, rated 4 Michelin stars dishes. On the taps, the brews are well worth investigating, or if your a gin gal, we're sure we spotted a few old favourites!

Abbie dress

With a long hot summer, dresses, crop tops and jumpsuits are perfect weekend dressing. Whether you are meeting up with the girls, or off to an art gallery opening our silver Rosie dress or pink Alicia smock dress are ideal for weddings too. Flowy metallic fabrics that look right on trend with a unique quality that all Madia & Matilda designs come with. 

                                                                                           Alicia - Long Sleeve  smock dress &  Rosie - dress 

Art  - Donnelly Sisters

 Haroden Smock & Meg Loose fit dress

Basking in sunshine, styles for weddings and outdoor parties you have plotted in your diary, our outdoors selection include our Haroden Smock, Meg Loose fit dress, Iris dress & Jasmine Jumpsuit.

                                             Alicia Smock Dress,  Iris dress & Jasmine Jumpsuit.

                   Kate crop top & Gwen Jumpsuit Art Credits - Donnelly Sisters

In the pursuit for non-crowded beer garden and reliable sunscreen, the ultimate sunny-weather challenge. If the weather fine and as predicted, why not style up for the weekend! As seen here in gastro pub Bisley House with our Navy Gwen Jumpsuit & Kate Crop top with your best jeans and heels. 

Sincerely Madia & Matilda

#Foodie - Veggie Noodles With Tomato-basil sauce

We all love a home cooked pasta dish, therefore with our new inspired meal ideas Madia & Matilda have prepared a dish we can all enjoy. 

Ingredients

1/2 tbsp (7 ml) olive oil

4   garlic cloves, pressed 
1 onion chopped up 

2 pkg (10.5 oz/595 g each) grape or cherry tomatoes

1 cup (250 ml) unsalted vegetable stock, chicken stock or chicken broth

1   large aubergine (eggplant for our American friends) , unpeeled

2 medium courgette

2 medium yellow squash

3/4 oz (20 g) fresh basil leaves, snipped

1/2 tsp (2 ml) each salt and black pepper

Directions:

Heat oil in a large pot over medium heat for 1-3 minutes or until shimmering. Add pressed garlic and chopped onion; cook for about 30 seconds. 

Add tomatoes and chicken stock. Cover; bring to a boil over a high heat.  

Reduce heat and simmer, covered, 6-8 minutes or until tomatoes burst. Gently squeeze any whole tomatoes with Tongs. Using grater or veggitable stripper grate vegetables into long strips, avoiding seeds. Stir vegetables into tomato mixture. Cook, uncovered, 3-6 minutes or until vegetables begin to soften, stirring occasionally. Finally stir in basil, salt and pepper. 

You will make enough, for 6 servings, enjoy.

Tips:

For variety, stir in any of the following in Step 4. 
• Fresh baby spinach • Cannellini beans or for our non vegan friends - Diced cooked chicken, Italian sausage.


                     Sincerely Madia & Matilda

#Foodie - Pea Soup

Why not choose a creamy pea soup for a delicious autumn dinner to keep you going in the middle of the week

Ingredient:

Creme fraiche (optional)

Butter

1 tablespoon extra-virgin olive oil

1 medium onion or spring, chopped

1 stalk celery, chopped

2 cloves garlic, chopped

1 teaspoon chopped fresh thyme or parsley

6 cups peas, fresh or frozen

½ cup water

4 cups vegetable stock

½ cup half-and-half (optional)

½ teaspoon salt

Freshly ground pepper to taste

You will need:

Pan, a hand held Blender, Spoon

Directions:

Heat butter and oil over medium heat until the butter melts in pan. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, for about 10 seconds.

Stir in peas. Add in water and the stock; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for about 1 minute.

Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half, add in salt and pepper.

Finally add in Creme fraiche (Leave out if Vegan)

Tip:

Ready  to eat in 35 m, with 3 servings, you can also make ahead of time; refrigerate for up to 4 days or freeze for up to 3 months.

  

Sincerely Madia & Matilda

Breakfast of Champions

With Wimbledon on at the moment it’s time to eat the British breakfast, or snack, of tennis champions A.K.A scones. They’re perfect for trying to replicate the Wimbledon experience, whether, it’s whilst eating lounging on the sofa watching TV or sitting in the garden on a picnic blanket with friends. 

Check out our recipe for scone

Ingredients:

350g of self-raising flour and extra for dusting

¼ tsp of salt

1tsp of baking powder

85g of butter cut into cubes

3tbsp of caster sugar

175ml of milk

1 tsp of vanilla extract

Squeeze lemon juice

Beaten egg to glaze

Jam and clotted cream to serve

Method:

1. Heat the oven to 220c/fan and 200c/gas 7. Tip flour, salt and baking powder into a large bowl and mix.

2. Add the butter then rub with fingers into the dry mixture until the mixture becomes fine like crumbs. Then stir in the sugar.

3. Put the milk in a tub and heat for 30 seconds in the microwave so it’s warm. Add the vanilla and lemon juice. Then put it to the side and put a baking sheet to the oven.

4. Make a hole in the dry mix and add the liquid. Combine it quickly with a knife; it will seem very wet at first.

5. Scatter flour on a surface and put the dough on it. Put flour on your hands too. Fold the dough over 2-3 times until it’s a little smoother. Then pat the dough into a round that is roughly 4cm deep.

6. Take a round cutter and dip it in flour before cutting out the dough.

7. Bake for 10 minutes until they are golden on the top.