Blueberry slice cake recipe

Chef has been really busy in the kitchen baking some tasty sweet treats recently, starting with this delicious blueberry slice recipe get ready for plenty of tasty bakes to be updated on Jeenas Kitchen very soon.

This blueberry slice recipe is gluten free, egg free and vegan.

Chef uses light brown muscovado sugar which gives the blueberry slice a lovely golden flavour and colour.

It is a really simple cake to bake and it tastes wonderful.

These blueberry slice cakes are great to take as a treat along with a sandwich, cold pasta or other packed lunch and it is a wonderful cake to present at a party on a big plate all stacked together.

Ingredients for gluten free blueberry slice

3oz Rice flour
1oz Cornmeal flour (fine polenta)
1oz Corn starch
1oz Ground almonds
4oz Light brown Muscovado sugar
4oz Vegan margarine
4 Tbsp Soya milk
1/2 Tbsp Vanilla essence
1 tsp Xanthan gum
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
2 Tbsp Flax seeds
4 Tbsp Hot water
Pinch salt
Blueberry conserve
Powdered sugar


See how springy the cake is?


Look at the golden colour and soft spongy texture.




How to make an eggless blueberry slice



Grind the flax seeds to a powder then add the 4 tablespoons of hot water and mix well.

Place all dry ingredients into a baking bowl.
Add margarine and stir a few times to slightly bring together.

Add milk and mix well.

Add the flax seed mixture and vanilla, mix well.

Grease and flour a flapjack/swiss roll tin.

Drop spoonfuls of the gluten free cake mixture all over the cake tin - this will helps when spreading the thick cake batter.

Spread evenly, place a metal spoon into a cup of hot water to help the spreading process. Place into a hot oven at gas mark 7 for 20-25 minutes.

Once cooked leave the cake in the tray for a few minutes then remove and place onto a cooling rack.

Once the cake has cooled a little slice away all of the edges.

Cut the cake into squares.

Slice each across the middle. Spread the bottom half with blueberry conserve. Place the top on then cut cut all of the squares in half to form slices.

Dust with powdered sugar.

Enjoy Chef Jeenas gluten free eggless blueberry slice cake recipe.

Cod tongues – soðnar gellur

The humble cod has been the dominant fish in Icelandic cuisine for centuries. An example of its importance is that there is an Icelandic name for every bone and muscle in the cod's head, more than forty terms in all, and every one of those muscles has been eaten.

Cod tongues aren't really tongues, but rather the fleshy, triangular muscle behind and under the tongue. They are available from all good fishmongers's shops in Iceland, both salted and fresh. When I was working in a salt fish factory in my teens, we could take home all the gellur we wanted for free. Salted gellur need to be soaked in cold water over night.

Take the gellur and scrape off the slime. Drop into boiling water (salted if they're fresh) for 10-15 minutes. Serve with plain boiled potatoes, rye bread and butter.

If there is anything left over at the end of the meal, you can try this recipe with the leftovers:

Fried gellur:

1/2 kg cooked gellur
2 tbs flour
Salt and fish spice mix
75-100 g butter

If you want sauce (I don't)
1/4 litre water
Sauce colouring
Salt and pepper

Roll the gellur in flour into which salt and spice has been mixed and brown in butter in a frying pan. Remove from the pan. Deglaze the pan and add sauce colouring. Cook until it is sufficiently thickened. Pour over the gellur. Serve on toast with fresh salad on the side.

Sometimes I make British fish batter (of fish-and-chips fame), dip gellur in it and deep-fry. Yummm!

Note:
The first recipe is traditional, the second is not.

Vegan lentil quiche recipe

Chef Jeenas vegan lentil quiche recipe does not contain eggs, milk, cream or even any vegan dairy alternatives such as vegan cheese or tofu.

This vegan recipe has a delicious red lentil filling that is seasoned with mild spices and fresh vegetables.

Also this is a gluten free quiche recipe as the pastry Chef used is gluten free buckwheat pastry, wholewheat pastry can be used instead.

Buckwheat pastry gives the lentil quiche an extra earthy flavour and a wholesome rustic crunch. See Chefs buckwheat pastry recipe that uses vegan margarine, oil can be used instead for the pastry if desired.

Once you sink your teeth into Chefs amazing vegan lentil quiche you will want another piece straight away as it is very tasty.

Ingredients for vegan lentil quiche recipe

200g Red lentils
1 Onion (diced)
1 Red pepper (diced)
1/4 Cup frozen peas
1 Large tsp garlic paste
1/4 tsp Ginger powder
1 tsp Coriander powder
1 tsp Cumin powder
3/4 tsp Turmeric
Pinch dried coriander leaves (dried works best for this recipe)
Salt to taste


Picture of dried red lentils weighed on scales.

How to make a vegan lentil quiche

Thoroughly rinse the lentils and remove any stones.

Place into a large pan of boiling water and simmer until cooked approximately 30 minutes.

Drain and leave to the side for later in the recipe.

Lightly fry the onions.

Do not brown the onions, cook until the onions start to soften then add the red peppers.

Add the frozen peas stir well keep cooking.

Add the garlic paste.

Add the spices stir well for a few minutes then turn off the heat.

Roll out the buckwheat pastry.

Grease and flour a large square cake tin.

Place the pastry into the square tin, if it breaks just mould the pastry back together using your fingers.

Carefully slice around the edge with a knife to make the edges even.

Bake in a hot oven at gas mark 9 for 10 minutes, remove straight from the oven.

Place the red lentils and onions mixture into a mixing bowl.

Add salt to taste and mix well.

Pour the lentil mixture into the buckwheat pastry case.

Use the back of a spoon to spread the lentil filling evenly.

Place slices of tomato on top of the lentil quiche.

Place in a hot oven at gas mark 7 for 20-30 minutes.

Carefully use tea towels to remover the quiche from the tin.

Place onto a cooling rack.

Enjoy Chef Jeenas vegan quiche recipe hot or cold.