Category: Frugal

Lemon and Polenta vegan cookies

Easy peasy lemon squeezy – these are my Go To lemon cookies that I make in one bowl really fast and just shape by hand. They are made almost by the time the tea is brewed!

Ingredients

  • 200 grammes flour
  • 50 grammes polenta
  • 1 teaspoon baking powder
  • 3/4 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt (optional)
  • 120 grammes organic sugar or 75 ml honey or agave nectar or grape syrup or 80 grammes of fructose
  • 190ml cold pressed sunflower oil
  • 40ml lemon juice
  • zest of 1 lemon (**save the squeezed lemon skins for making jam)

How To

Set the oven to 180C if baking with regular sugar and 160C if baking with fructose or agave or grape juice

Line your baking tray with some baking paper or silicone sheet

Place all ingredients in one bowl and mix gently until the dough comes together and is pliable

Break off into chunks and mould each one into a ball – these pictured are quite large 50g cookies – if you feel OCD-ish then weigh each chunk before you shape it. Then place on your baking tray and squidge with your fingers into round cookie shapes

Bake gently for 12-15 minutes until pale golden.

Perfect with a cup of afternoon tea.

Marketing #2 – Piata Matache Bucuresti

Piata Matache Bucuresti in late July means water melons, sour cherries, red currants, apricots, raspberries and blackberries…. and lots of fresh herbs…mmmmm and made the recipes below

I scooped up some sour cherries and was so overcome by the perfume of the purple basil I had to buy some. The sour cherries became a batch of sour cherry and orange jam and the basil made a truly pungent purple basil and sunflower pesto. The stones and leaves of the sour cherries I up-cycled into Cherry stone wine cooler – a delish refreshing sup for the dog days of a Bucharest summer.

Marketing #1

The organic food market of “Les Batignolles” in Paris or Marché biologique des Batignolles is a glory hole. In July it made me think of things to do with apricots, nectarines, peaches and big fat juicy tomatoes:

A poshed up pain perdu: Apricot, Nectarine and Almond Pain Perdu and then on to London although still a la Francaise, chez Caroline: Two out of One: Couscous & Yellow Split Pea Stuffed Tomatoes and Couscous and Yellow Pea “Falafel”