Ingredient Alternatives.

Before I begin the bombardment of recipes a few words about the alternative ingredients I use.

Fat.

There are a few variations available on the UK market, the main two contenders being Vitalite and Pure. I generally prefer using Vitalite as it has a more buttery taste. Pure is good for pastries as it has a firmer consistency (more like a baking fat).

Flour.

It goes without saying that the better quality your ingredients, the better your little miracles will taste. Which is true. But for my everyday baking, I generally use the 'value' flour and I honestly have never had any complaints. As long as you sift it well, I have found no issues with it.

Sugar.

My default sugar is Silver Spoon Caster Sugar. I use this for anything that doesn't require a specialist sugar.

Milk & Cream.

As a lactose intolerant vegetarian, I use soya milk a lot. My brand of choice is the value, 60p a carton, unsweetened variety. No frills. It does its job. Dearest Mummy Farquharson (a hardcore vegan) shudders every time I pick up a carton. She prefers Alpro, which frankly makes me feel a bit sick. But I digress, what I am getting at is use the brand that you love.

In regards to cream, Alpro do make a single cream which works very well in recipes (or just with a lovely apple pie). Double cream was a tricky one, but then I found this: Granovita Organic Cremovita. I haven't used it extensively yet but it does work bloody well in chocolate truffles. (I wouldn't use it as an alternative for double cream in savoury dishes as it is just too sweet).

Eggs.

I always use free range or barn.

Other ingredients/alternatives I will address as and when the recipes call for them. I do have a cracking recipe for making condensed milk, which is a god send for making fudge & caramels.

So, let us begin.