Still isolated…Mango and banana cake and ice cream

This is not a cooking blog – just been fun to share our isolation recipes  and other things that are keeping us distracted through this unnatural time. My bipolar is still extremely level and although I have had moments of ‘down’ time I think this is due to me missing my family and friends. rather than a bipolar wobble.  I am more concerned about becoming hyper than down as I worry about being in a confined space and needing to whizz about.

Today we were up about 8am and had some hot cross buns for breakfast that were kindly donated alongside the bananas and the mango by Food Cycle an incredible organisation who re-purpose food, before it gets to landfill, from local supermarkets.  It has been a struggle for us since I had to leave my job over 6 months ago now and go onto ESA. My partner is on Universal Credit in-between art workshops and commissions. The workshops have all stopped and the commissions are few and far during this uncertain time.

Anyhow on a lighter note  I decided to have some cooking time today rather than teaching Mick and made for the first time ice cream and mango and banana bread (all vegan).

Recipes-

Mango & Banana Ice Cream –

Ingredients –

2 mangoes

1 Banana

3 tbs non-dairy milk

Method –

Peel the mangoes and the banana and chop into small pieces. Put them on a piece of baking paper on an oven tray and pop in the freezer. I left mine over night.

Put them into a blender with the milk and blend, blend, blend.  It took a while and a fair bit of scraping down the sides but once it got going it ended up smooth and creamy.

Pop back in a container in the freezer.

 

Banana and Mango Bread –

Ingredients – 

1 cup sugar

1/2 cup vegan marg.

1 cup egg alternative – I used a small jar of economy apple sauce

2 ripe bananas

1/2 mango cubed

1 tbsp plant based milk

1 tsp ground cinnamon ( I bashed a small stick up in a pestle and mortar)

2 cups of self raising flour

1 tsp baking powder

1 tsp salt

3/4 tsp vanilla extract

 

Method – 

Preheat oven to 160C.

Put baking paper in loaf tin or I expect greasing a loaf tin would be fine also.

Cream sugar and marg.

Add egg alternative and stir.

In a separate bowl mash bananas and add this, the vanilla extract, the plant based milk and the mango into the marg. mixture and stir well.

Add the dry ingredients and stir.

Bake for 1 hour.

mango cake

Check out www.foodcycle.org.uk they are awesome.

 

 

 

Isolation baking. Mick makes shortbread….

Yesterday Mick wanted to learn to bake shortbread….. we have videoed the process and you can find it on our Facebook page @alyandmicksmith .We can’t find out how to edit so they are a bit unprofessional and long but honest…and it is something we can keep to look back on after we are all released from captivity.

vegan shortbread

This recipe was meant to serve 12 however Mick has made it into 6 portions as is the  cook’s prerogative! We are vegan so if you fancy making some vegan flapjacks here’s the recipe –

Mick’s Vegan Isolation Shortbread – 12 portions –

Ingredients –

125 g margarine (we used Flora vegan marg.)

125g light brown sugar (it’s meant to be white caster sugar but we didn’t have any)

180g plain flour

Method –

Cream the butter and sugar in a bowl

Stir in the flour to get a smooth paste

Push into a small square baking tray (ours was 18cm x 18cm) try to make it 1cm thick

Cut into portions – Mick’s handy tip – use a pizza cutter

Preheat the oven to 190C

Chill in fridge for 20 mins whilst oven is heating

Bake for 20 minutes

Leave as long as you are able to cool and scoff with strong coffee and try to forget the amount of sugar you have devoured by promising to yourself that you will get up at 6am tomorrow morning and go jogging…

 

The Adventures of Isolated Aly & Mick – Hacksaw Haircuts and Isolation Flapjacks

Haircut

So alongside all of us in the UK we are isolating as much as possible and it seems a perfect opportunity to relaunch this blog… only been a couple of years! Everyone now has to cut their own hair and unless you are self-isolating with a hairdresser (lucky you) we predict the new trend will be hacksaw hair cuts. #hacksawhaircut  will be trending soon!

At this time we me and Mick are trying to remain positive – no issues with bipolar thank goodness – nice and level – but we have had all our expected income put on hold as we can’t carry out the art workshops we had lined up. We are trying to live off Universal Credit and will attempt to get some portrait commissions in.

On the plus side Mick asked to learn to bake as he has never done so before and at the age of 58 thought it was about time.

This recipe was meant to serve 12 however Mick has made it into 6 portions as is the  cook’s prerogative! We are vegan so if you fancy making some vegan flapjacks here’s the recipe –

Mick’s Vegan Isolation Flapjacks – 6 to 12 portions depending how much of a gannet you are –

Ingredients –

250g porridge oats (we used Morrison’s Savers oats – under a quid a big bag)

125 g margarine (we used Flora vegan marg.)

125g light brown sugar

2 to 3 tbsp golden syrup (obviously Mick put in 3 large ones!)

Method –

Preheat the oven to 200C

Melt the marg. and sugar in a pan

When that’s done stir in the oats and the syrup.

Push into a small square baking tray (ours was 18cm x 18cm)

Bake for 20 minutes

When out of oven and still hot slice into portions in the tin

Mick’s handy tip – use a pizza cutter!

Allow to cool and scoff with strong coffee and try to forget the amount of sugar you have devoured by promising to offset it with 16 weeks of isolation yoga!