#dairy free puff pastry

[fullcravings]

Easy Vegan Blueberry Almond Tart

[vegan-nom-noms]

Creamed Spinach Puffs

[rekelly-blog]

gluten free baking

made some gluten free and lactose free cream puffs recently. The dairy free heavy whipping cream didn't stay stabilized very well. I'll have to try carnation version see if it's any better. Other than that, the gluten free flour and ghee worked great for choux pastry.

[mamapyjnommer]

Kiki’s Herring & Pumpkin Pie

I have wanted to eat this pie since the first time I saw the film when I was younger, and when I rewatched with my poorly kid recently I immediately went on a research spiral and ordered the ingredients I thought I’d need. In the end, everyone was poorly for ages and basically no cooking happened for like 3 weeks, but this was the day. Just with slightly modified ingredients since the fresh stuff I’d ordered was long gone.

In the end, I went for a Scandinavian-flavour inspired creamy pie with smoked herring (aka kippers), kind of like a twist on a classic Fisherman’s Pie. The Swedes (and I) are big fans of tinned fish, so that’s what I used here, which also meant they were wonderfully boneless.

I’m not going to go on for ages about what I did, but I do have lots of lovely pictures of the process of making white sauce and then adding stuff to it.

I use dairy-free spread and soya milk and it always works out fine. I added bay leaves, thyme, pepper, nutmeg, frozen dill then frozen peas and microwaved carrot, onion and celery mix. I wanted leeks but they were one of the fresh things that had to be sacrificed.

I also got my husband to prep the pumpkin for me, and since he’s stubborn he peeled it before chopping in small. If I were to do it again, I would be more adamant that he did not have to do that, since big wedges of microwave-steamed pumpkin come away from the skin a hell of a lot easier than the tiny little hard bits I had to scrape off each piece 😮‍💨. Anyway, it took 4 mins in the steamer.

Once I had pumpkin and sauce ready, I just had to add the herring! I used 1.5 tins but it could have taken two, they almost disappeared in the sauce and just made it really flavoursome.

Pumpkin, fish, sauce, poked it a bit to get it even. ⬆️

Then I covered it in pre-rolled puff pastry, using the scraps to try to recreate the cute design from the movie. It was extremely haphazard but that’s just how I roll.

That was it! Next time I’d add capers to the sauce to cut through the creaminess, but other than that it was a really nice warming dinner.

[disney-bnha-zine]

These gluten-free puff pastry baklava stars are a delicious take on the classic baklava recipe. They are made with a flaky, buttery pastry that is filled with a sweet and nutty mixture.

Ingredients: 1 package gluten-free puff pastry dough. 1 cup chopped nuts such as walnuts, pistachios, or almonds. 1/2 cup honey. 1/4 cup melted butter or dairy-free alternative. 1 teaspoon ground cinnamon. 1/4 teaspoon ground cloves.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Follow the directions on the package to thaw the gluten-free puff pastry dough. Chop the nuts and put them in a bowl. Add the honey, melted butter, ground cinnamon, and ground cloves. Mix the ingredients together well. Take the puff pastry dough out of the package and use a cookie cutter to make star shapes out of it. Put half of the star shapes on the baking sheet that has been prepared. Put a lot of the nut mixture on top of each star shape on the baking sheet. Place another star shape on top of each nut-filled star and gently press down around the edges to seal. The pastry should be baked in a hot oven for 15 to 20 minutes, or until it is golden brown and crisp. Take it out of the oven and let it cool down for a few minutes. If you want it even sweeter, you can drizzle it with more honey before serving.

Prep Time: 20 minutes

Cook Time: 20 minutes

Ivy

[vegebakery]

Why Should You Try The Tempting Tastes of Indian Bakeries in Brampton?

The vibrant city of Brampton, Ontario, is well renowned for its diverse culinary scene. A popular choice among the many gastronomic alternatives are Indian bakeries, which entice both locals and visitors with their delectable treats and fragrant scents. In this blog post, we'll embark on a delightful exploration of the best Indian bakeries in Brampton. 

We'll explore the fascinating world of pastries this city has to offer, from the greatest vegetarian bakeries and Indian bakery in Brampton to places that are exclusively for vegetarians.

Discovering the Finest Veggie Bakery in Brampton

When it comes to vegetarian baked goods, Brampton proudly presents its crown jewel, The Best Veggie Bakery. This exceptional establishment takes immense pride in offering an extensive range of delectable vegetarian options that cater to the diverse palates of its customers. From savoury delicacies such as samosas and vegetable puffs to divine sweet treats like eggless cakes and pastries, The Best Indian bakery in Brampton ensures that vegetarian options never compromise on taste or quality.

Unveiling the Delights of Cake Shops in Brampton

Cake enthusiasts will find a variety of tempting cake stores in Brampton, each with its own distinct specialties. These places take dessert to a whole new level by providing everything from classic flavours that last to specially made cakes for special occasions. 

Indian bakery in Brampton  can help you celebrate any kind of milestone, be it an anniversary, birthday, or anything else. 

Indulging in Pure Vegetarian Bliss at Brampton's Bakeries

Are you in search of a heavenly Indian bakery in Brampton that exclusively caters to pure vegetarian options? Look no further, as you have an abundance of choices to satiate your cravings. Among them, Vege bakery stands out as a true gem, attracting both vegetarians and vegans alike. Renowned for their unwavering dedication, this bakery crafts inventive plant-based alternatives that transcend the ordinary. Not only are their creations irresistibly delicious, but they also boast a remarkable nutritional profile that will leave you feeling nourished and satisfied. 

As you explore their wonderful collection of vegan cupcakes, dairy-free cookies, and eggless bread, get ready for a delectable voyage. Every mouthful is a masterful fusion of enjoyment and healthfulness, providing an unparalleled flavour experience. At Vege Bakery, plant-based brilliance and culinary genius seamlessly meet, promising to leave you enthralled.

Immersing in Indian bakery in Brampton 

Beyond the above-mentioned specialty subcategories, Brampton's bakery market is thriving with diversity and has something for every taste. The finest of Indian and western baking traditions are combined in these bakeries, which provide everything from Western-style pastries and artisan bread to traditional Indian sweets like gulab jamun and jalebi.

In addition to serving delicious cuisine, Indian bakeries in Canada are well known for their creative and vibrant designs. The walls typically feature vibrant murals, and there are also displays with colourful sweets and nibbles. The cheerful and welcoming environment of the bakery is the ideal setting for a get-together with friends over a cup of tea and a tray of treats.If you're seeking something sweet, Indian bakeries have more than just sweets. 

They are a cultural centre that honours the tastes and traditions of Indian cuisine. These bakeries, which stand as a testament to the nation's rich culinary heritage, are a must-see for everyone who wants to experience India's diverse and delicious gastronomic culture.

The Summary

With their alluring selection of vegetarian and vegan alternatives, Indian bakeries have woven themselves into the very fabric of Brampton's culinary landscape. Indian bakeries in Brampton have something to offer any discriminating palate, whether you're looking for the best vegetarian bakery, exploring cake stores, or yearning for a genuine vegetarian experience. Every visit is sure to be a memorable one thanks to the perfect blend of genuine flavour, expert craftsmanship, and uncompromising dedication to excellence. So, the next time you're in Brampton, make sure to explore the Indian bakery in Brampton  and indulge in the mouth watering treats that are waiting for you.

[oliviahallwriting]

Chapter 14

“I didn’t know you had a suite,” Tom said, a few hours later, as he walked into the room on Chopin’s top floor. They’d gone to the gym again, and Jun had suggested that they buy groceries and have dinner at his dorm. “Did you pay off the res hall coordinator or something?”

“Okay, dramatic,” Jun replied with a laugh, before separating the groceries by perishability. “It’s not like it’s me and three bedrooms. I have roommates.”

“You’re talking about an apartment.”

“Says the guy who sprung for a single dorm,” Jun said, and clapped Tom lightly on the shoulder. Tom flinched; the touch was ice-cold from holding a pint of frozen custard. “I also decided on the early-acceptance route, which might have helped.”

“I see,” Tom said. 

Jun went back to sorting the groceries. He stared at a few of the items and put them on the counter.

“You need help with those?”

“Uh, sure. Full disclosure, but I’m pretty lost on what we’re actually cooking.”

“Were you not paying attention in the store? I had a whole spiel about how my mom makes pasteles.”

Jun looked at the ground sheepishly. “Well, it’s not that I wasn’t paying attention, but I don’t know Spanish, and, uh, I was making sure it was all dairy-free…” he trailed off.

“You couldn’t figure out what they were through context clues? I thought you were in comms.”

“That’s not what we learn,” Jun replied immediately. “But I guess there’s no time like the present. And I understood some of it, like that we’re probably filling this puff pastry with something. I’m not totally hopeless.”

Tom chuckled and started to chop an onion. Jun clumsily worked on the tomatoes.

“Hold on a minute,” Tom said, and winced when Jun’s knife came shockingly close to his boyfriend’s fingers.

Jun stopped. Tom curled his right hand around both Jun’s and the knife handle and, with his left, held the tomato in such a way that their knuckles would stop the blade.

“It’s called a claw grip,” Tom said, his voice lowered; Jun was only a few inches away. “Now you can’t cut your fingers off.”

For a second, Tom wondered if he’d sounded patronizing, but Jun didn’t reply. Actually, Jun was speechless, only resuming his default banter-y style once the tomato was fully chopped and Tom added more ingredients to the pan. Tom simmered cooking wine, tuna, oregano, parsley, salt, and egg all with the tomato and layered the sauce onto the puff pastry sheets before baking it in the oven. When it was done, he sat with Jun on the sofa in the flat’s dedicated seating area, plates of food in front of them.

Jun tried one of the pasteles and made a breathy little noise.

“Good?” Tom asked, needlessly.

“Yeah, mmph,” Jun groaned, and Tom would be lying if the sound didn’t affect him at all, didn’t send him a fleeting flash of something before leaving just as fast. Tom was suddenly furious, angry at his mind and body for giving him just one taste before taking it away.

Jun glanced at him, surprised.

“Uh, you okay? You’re kind of, um, glowering. Try the meal! It’s good.”

“Do that again,” Tom said, intense enough that no one would’ve considered it a request. 

Jun’s eyebrows shot up. 

“Do what?” he asked.

“That sound you made,” Tom said.

Jun looked surprised, but thankfully didn’t ask further, and made a valiant attempt at a recreation.

Tom felt nothing. Desperately, he leaned forwards to kiss his boyfriend, which Jun obliged, but even this effort to cross the same wires had no result. 

“God damn it!” Tom said, with enough ferocity that Jun stood up from the couch.

“What is it?” Jun asked, tentative, but Tom stood up and excused himself to the bathroom, ignoring the concerned expression his boyfriend left him with.

Tom splashed his face with sink water. He hadn’t cried for years, and he wasn’t about to now. But the ‘ace’ thing had grown on him over the past few weeks, and that was a term that apparently didn’t fit anymore.

“Tom?” he heard, through the door. “Since I’m a trained master in all communication, I can tell you don’t want to talk about it, but the pasteles are getting cold.”

He waited a beat before leaving the bathroom. When he did, he slumped on the sofa without making eye contact and glumly ate the meal, which was damn delicious, and cheered him a little. His boyfriend didn’t press him.

“Jun?” Tom asked, after he’d finished eating.

“Hmm?”

“Can you just, like, tell me what I am?” Tom looked at Jun and watched the smile he’d been wearing unravel into something sad and honest. 

“No,” Jun said, “I can’t.”

“Because I know that it’s a spectrum, everything’s a fucking spectrum, but I want to be correct in my goddamn sense of self,” Tom said. The words came out loud and he couldn’t turn them down. “I don’t want to intrude on a community or some shit because I get turned on by my boyfriend, like, once every three months!”

Jun gazed at him for a while before saying anything.

“Can I tell you something?” he asked.

His tone was sobering. Tom’s anger deflated.

“It doesn’t matter if you fit a label or not,” Jun said. “The point of any self-description is to connect with others who are similar. And for politics and dating, whatever.”

“But you’re trans,” Tom said, and felt a little stupid. Damn his boyfriend’s eloquence. “You’re in one of those categories because of your experience, right? You wouldn’t want some, uh, non-trans person to say they were.”

For some reason, Jun rolled his eyes. “Oh, cis infiltration? I’ll live. But, to your point, it’s not like I feel super strongly about gender every day. But I say I’m trans, and that’s because I feel like the term describes my experience well. And yeah, at some point, you have to accept that identification is subjective.”

Tom thought for a bit.

“But that’s awful,” he replied. “It’s not grounded in anything?”

“Oh, it is,” Jun said. “We get murdered, you know. By others and by ourselves, because the gender stuff is so strong, and it can hurt so badly to be rejected. All I’m saying is the specific words and labels we use are a little loose. Looser than some would like.” 

Tom frowned.

“I wish it were simpler,” Jun said. “But that’s the cost, right? Of being free to self-identify? It’s that we don’t always perfectly fit.”

Tom didn’t know how to reply.

“Here, let me show you something. Even the score and all that,” Jun finished, and left for his bedroom. When he returned, he was holding a large hardcover book.

“Is that…?” Tom started.

“Yeah. My yearbook,” Jun said, and started to flip through it, starting from the middle. There were fifteen pages for the freshmen alone. The sophomores, twenty.

Jun pointed out someone every few pages. That one sat next to him in biology. That one asked him to homecoming in freshman year, and that one was his friend for a while, and that one, and that one. 

He pointed out fewer people as he turned the pages. When he reached the seniors, all clad in formal black suits and dresses, he stopped with the specifics entirely. For a moment, the sound of flipping pages were the only sounds at all.

“That’s me,” Jun said quietly, after a minute or so.

Tom stared at the picture for a bit, not sure what to make of the uncomfortable-looking kid looking back at him.

“You don’t look, uh…”

“Pretty?”

“What? No.”

Jun laughed, which was a nice change from the rather solemn atmosphere. “It’s okay, you can say what you mean. It was kind of a weird time for me, so, you know. I won’t take it personally.”

Tom had stopped listening after the word “mean”.

“Don’t talk about yourself like that,” he replied.

“Like what?”

“You do this all the time, dude. Making fun of yourself. I don’t care if you were a different gender or sex or whatever, but I’m not going to bully a high-schooler through a yearbook, and definitely not if they’re you.”

“Well,” Jun said, “Maybe it makes me feel a little better.”

Tom shook his head. “Hard to imagine how. I feel like you’ve taken enough shit.”

Jun turned the page instead of replying.

Tom was hoping to see a few marker-penned paragraphs in the back cover, “have a great summers” and other, more thoughtful comments, but Jun abruptly shut the yearbook after the photos were finished.

“I wanted to read the autographs,” he said.

“Which ones?” Jun asked. His voice took on a dangerous quality. “The ones calling me the wrong name? Or those that just said platitudes because they didn’t know me enough to be more specific? I’ve taken enough shit, in your words. So tell me, Tom, what’s best for me?”

“Um,” Tom replied, and shifted in his chair, feeling vaguely like he’d offended his boyfriend, though what he’d said was innocuous enough. “What is this about?”

“You don’t know?” Jun asked, visibly incredulous.

“Uh, no, not really,” Tom replied.

“You’re dense,” Jun said, and seemed to soften. “And you mean well. Not worth being mad at, I guess.”

“Thanks,” Tom said sarcastically. 

“No, I mean that earnestly. You’re okay.”

“Oh, then thanks, earnestly, from me,” Tom said, though he’d lost the plot a little. 

“You’ll do the right thing when it counts,” Jun said, quietly, and seemingly to himself. “Doesn’t matter if you don’t read between the lines.”

The pause that followed was a little awkward, though perhaps only to Tom.

“Anyway,” Jun said. “That’s enough emotional vulnerability for one sitting.”

Tom chuckled and stood up. He wanted to thank Jun, for taking what had been a somewhat intense evening in stride, and for helping with the food, and for having the right things to say. But he didn’t exactly feel like talking, so he leaned in and hoped his boyfriend would get the message.

It was more pleasant than when they’d kissed at the formal dinner, Tom thought, after Jun did, indeed, get the message. Warmer, more emotional, slower.

Jun let go first, and gazed at him.

“That was nice,” he said.

Tom hummed in reply. 

They stayed like that for another couple heartbeats before Jun walked back to the sitting area and took the plates back to the kitchenette. Tom, of course, followed him.

[unhingedwomandiaries]

Right. So I've gone and developed this absolutely mental obsession with banitsa. BANITSA. That greasy cheese pastry that sounds like something you'd catch in a dodgy Eastern European STD clinic. I'm basically channeling some demented Bulgarian babushka who's one goat short of a full mountain, which - let's be brutally honest - is basically my entire personality these days.

Some random vegan YouTuber appears like a dairy-free hallucination, making this nostalgic nightmare. Ocado starts spamming me with vegan cream cheese adverts - because OF COURSE they do. My willpower? About as robust as wet tissue paper in a hurricane.

I decide to embrace my inner Bulgarian peasant - which is code for "I can't be arsed with actual cooking". Proper pinwheel construction? Do me a favour. I just slapped the filling between two sheets of puff pastry like I'm committing a hate crime against cuisine.

When these absolute disasters emerged from the oven, the smell was pure psychological warfare. Three glorious seconds of nostalgia before reality came and kicked me square in the taste buds.

Basically, I've created the most depressing lunch in human history. Peak millennial trauma on a plate.

Absolute scenes. Pure culinary chaos.

[mariacallous]

Passover popovers fall into the category of “old school” Jewish food. Like mandel bread or matzah brei, they’re one of those dishes my grandmother always made during the holiday. These recipes were popular in a time when every baked Passover dish seemed to be made of matzah meal, and before there was an abundance of grain-free flours and quinoa. You’ll find recipes for these popovers in classic Jewish cookbooks, and I think they deserve some renewed attention.

The batter for these popovers is similar to choux pastry. Choux is a pastry dough that consists of flour, butter, water, and eggs, and it’s the base for eclairs, gougères, and cream puffs. When choux pastry gets baked, it puffs up and crisps on the outside, but is hollow on the inside. Instead of flour and butter, the batter for Passover popovers is made with oil and matzah meal, making them dairy- and chametz-free. There’s a little sugar added for flavor, but these skew savory rather than sweet. Pastry dough might sound intimidating to make, but the ingredients are few, and the only tools required to make the batter is a large pot and a wooden spoon.

The eggs give the popovers their rise, an airy texture, and richness. I’ve added turmeric for a golden hue. There’s no need for a special popover dish — a muffin tray will work just fine. You can use either a standard 12-cup tray or make them in a mini-muffin tin if you prefer. I love to serve these as a Passover dinner roll alongside my entrée at the seder. During the week, the popovers go well with any kind of soup, or even at your breakfast spread with some jam, served with tea or coffee.

[fullcravings]

Vegan Strawberry Turnovers

[vegan-nom-noms]

Pumpkin Puff Pastry Cheese Ball

[sakuradesigns]

Impossible™ Meat with Cheese and Tomato Puff Pastries

Impossible™ Meat with Cheese and Tomato Puff Pastries We were invited to dinner one night and her friends produced this absolutely decadent vegetable filled puff pastry entrée. Here I have modified the recipe to use Impossible™ meat, and it’s just as good! I have found that sharp white cheddar is the most flavorful, but feel free to replace the dairy-free vegan options. There are a lot of…

[amberfaber40]

Classic Quiche Lorraine - Gold Standard of Quiche Recipes!

Classic Quiche Lorraine - Gold Standard of Quiche Recipes!

Classic Quiche Lorraine Recipe - NatashasKitchen.com

Custard Yogurt Toast (Viral Tiktok Recipe)

This Custard Yogurt Toast is the viral Tiktok food trend you need to try! It's an easy breakfast and will be a new favorite!

How to Make Classic Eggs Benedict

If you are looking for a staple breakfast or brunch dish that anyone can make, you have come to the right place. You'll never mess up a poached egg again, this quick and easy eggs benedict recipe will leave you feeling ready to take on the day ahead.

Easy Eggs Benedict Recipe

Best Frittata Recipe

Fluffy Vanilla Yogurt Pancakes

These hot cakes are soft, fluffy and lightly sweetened with vanilla. This is a delicious way to start off any morning!

Easy Crepe Recipe

Berry French Toast Casserole

Moist on the inside, slightly crusty on the top, this french toast casserole is topped with loads of fresh berries. Serve with powdered sugar and maple syrup. Make ahead and pop into the oven whenever you are ready to eat it! Super easy!

Puff Pastry Breakfast Cups

7 Minute Brunch Cheese Board

Looking for an easy brunch to feed a crowd? Try a brunch cheese board - this post has topping ideas to make a delicious breakfast cheese board!

Scrambled tofu in 2 mins!

Tofu scramble is a wonderful savory breakfast and lunch recipe because it's easy to to make and delicious, and its texture is soft and creamy, similar to scrambled eggs.

Mother's Day Brunch Board » The Thirsty Feast

Brunch Spread with Friends

Twice Baked Breakfast Potatoes | Spoon Fork Bacon

Sunny side eggs, crispy bacon and melted cheese, nestled in hollowed baked potatoes. This twice Baked Breakfast Potatoes recipe is crazy delicious!

French Toast Casserole - Make Ahead

Moist on the inside, slightly crusty on the top, this french toast casserole is topped with loads of fresh berries. Serve with powdered sugar and maple syrup. Make ahead and pop into the oven whenever you are ready to eat it! Super easy!

Breakfast Salad with Everything Bagel Dressing | Get Inspired Everyday!

This Breakfast Salad with Everything Bagel Seasoning Dressing has been my go-to breakfast for a while now, and I simply never get tired of it! It's paleo & gluten free and dairy free.

aloo paratha recipe | aalu ka paratha | aloo ka paratha | potato paratha

easy aloo paratha recipe | aalu ka paratha | aloo ka paratha | potato paratha

Avocado Egg Salad

Breakfast Poutine with Hollandaise Sauce | Spoon Fork Bacon |

A recipe for Breakfast Poutine with Hollandaise Sauce.

[gluten-free-diet-recipes]

Gluten Free Salmon Wellington Recipe (with a successful dairy-free option) Get the recipe with a membership.

[tastesoftamriel]

Khajiiti Caramel Tarts

Dur to popular demand from my post about Tamrielic sweets, I'm pleased to bring you this recipe for delicious, dairy-free caramel tarts from Elsweyr! This recipe is for about 12 tarts- if you have any filling leftover, steam it in a glass ramekin for 30 minutes or so to set, before glazing with sugar as per the recipe below. Want more tarts? Just add more puff pastry!

[Image from the Skyrim Melt in Your Mouth mod...my pastries were a bit burnt and did not look great so I had to settle for the next best thing to publish on time!]

You will need:

320g (1 pack) puff pastry

5 egg yolks

350ml coconut cream

1/2 cup caster sugar

1 vanilla bean pod, scraped (or 1-2 tsp vanilla essence

1 tsp pandan essence (optional)

1/2 tsp ground nutmeg

1/2 tsp ground cardamom

Approx. 2 tbsp brown sugar (preferably coconut sugar, muscovado is also good)

Method:

Firstly, grease a muffin mold with butter and cut your puff pastry into 1" thick circles (or a size that will fit your molds snugly). This recipe makes about 12 tarts, but you may have more or fewer depending on your molds.

Preheat your oven to 250C/482F and set the pastry aside for now.

In a small pot, whisk together the coconut cream, vanilla, pandan essence, nutmeg, cardamom, and egg yolks on low heat, ensuring that the yolks do not cook and curdle. Keep whisking gently until the mixture is smooth and well-mixed, and pour them into your pastry molds immediately.

Pop the tarts into the oven on the middle shelf and bake for about 15-20 minutes, until golden brown. The centre custard should be jiggly, but not liquid.

Remove the tarts from the oven and sprinkle the top surface of each with brown sugar. If you have a kitchen blowtorch, now is the time to let it shine- blast the sugar for about 5 seconds per tart to caramelise the tops! If you don't have a blowtorch, simply pop your tarts back into the oven directly under the grill for a minute.

Leave to cool before eating. Great warm or cold!