Real vegetarian food, served in an imaginary world...

Saturday, 5 October 2019

Fantasy Veggie Dinner Guest - ELSIE WRIGHT

What a lovely idea! We all want to believe in fairies. My Mum and I even added a 'secret door' to a tree stump in the garden once.

In 1917, Elsie Wright, along with her cousin Frances Griffiths, produced a series of pictures which seemed to prove that these little creatures really did exist. Even Sir Arthur Conan Doyle was convinced. 

So, these are for Elsie:


For the buns
125g butter, softened
125g caster sugar
1tsp vanilla extract
2 eggs
150g plain flour
½ tsp baking powder

For the topping
About 6tbsp strawberry jam
100g butter, softened
200g icing sugar
1tsp vanilla extract
1tbsp milk
Sugar strands

Line a 12 hole cake tray with paper cases.
Cream the butter in a bowl until soft. (Use an electric mixer, if you  like, as I did, to make it easier.)
Add the sugar and vanilla extract and beat until light and fluffy.
Add the eggs, one at a time, then mix in the flour and baking powder.
Spoon into the cases.
Cook for 8-10 minutes at 190°C/ 375°F/ Gas 5 for about 10 minutes until springy and golden.
Allow to cool for a while, then place on a rack to finish cooling, the cut the tops off each bun. (You can enjoy eating them).
Spread the jam over each bun.
Make the buttercream by combining the softened butter with the icing sugar, then mixing in the vanilla extract and loosening with the milk. 
Place on top of the jam.
Decorate with the sugar strands.


This is a lovely warming meal for Autumn. It is quite similar to the Chickpea and Sweet Potato Curry but is packed with extra veg. Orange vegetables tend to be sweet, so make a lovely flavour combination with the spicy sauce.

2 medium carrots
1 small butternut squash
1 medium sweet potato
2 large potatoes
1 large red onion
1 tin chickpeas, drained and rinsed
500ml vegetable stock
2tbsp oil
2tbsp curry paste 
handful of fresh coriander

Peel and chop the veg.
Heat most of the oil in a large pan and start to gently fry the carrots, butternut squash and sweet potato.
Meanwhile, start to boil the potato in a separate pan.
Heat the rest of the oil and gently fry the onion.
Add the curry paste to the onion and cook for a couple of minutes more. 
Then add this to the pan of vegetables and stir well to coat.
Pour in the stock and bring to the boil.
Drain the potatoes and add them too.
Allow all to simmer for about 15 minutes until the veg is soft.
Add the chickpeas.
Mix all together and cook for a few more minutes.
Season and add the sour cream.
Stir well and allow all the flavours to develop.
Lovely with Easy Peasy Naan Bread