Archive | 22:23

Tasty Leftovers

3 Aug

Showing visitors the tiny prints

Whew, what a day!!!! So busy, drove four hours up to Abergavenny and back and straight down to Swansea Print Workshop for the opening of the lovely Leftovers V international miniature print show. We went with a traditional Welsh tea opening with home-made bara brith, a classic Victoria Sandwich, scones with home-made loganberry jam (our own homegrown loganberries) and a first for me, a gluten-free vegan carrot cake. Lots of lovely people came to see the show, sip tea or juice and nibble cake. Leftovers V was initiated by Amy Nack at Wingtip Press in Boise, Idaho, USA as a print exchange to use up all the gorgeous leftover bits of paper that we printmakers always seem to have knocking around. This is its fifth year and includes artists from most States in the USA, Britain / Wales, Australia, New Zealand, Norway, Germany and Canada.

The exhibition runs at Swansea Print Workshop, 19a Clarence Street, Swansea for the week, 10.30 – 4.00 daily and on Wednesday the 5th August there is a training day about making miniature drypoint prints with a domestic pasta press. Pre-booking is essential on 01792 464418.

Vegan, gluten-free carrot cake

12 ounces of gluten-free self raising flour;  one and a half teaspoons of Xanthan Gum; 4 ounces of dark brown sugar; 4 ounces of light brown sugar; a teaspoon of ground nutmeg; 8 ounces of vegan margarine; about 8 ounces of carrot pulp (left over from juicing); juice of half a lemon;a good handful of sultanas; some dairy free milk.

A 7 inch square baking tin, 3 inches deep; baking parchment for lining the tin; tin foil; a large mixing bowl.

Preheat the oven to Gas Mark 3 and set a shelf towards the bottom. Line the bottom of the tin with baking parchment. In a bowl, mix together the dry ingredients, except the sultanas. Rub in the margarine until the mixture is like rough breadcrumbs. Mix in the carrot pulp and sultanas. Stir in the lemon juice and enough dairy-free milk (I used almond) to get a soft dropping consistency.

Turn it into the tin, smooth the top and bake for around one and a half hours until a skewer inserted into the centre comes out clean. Place a sheet of tin foil over the top of the cake after about 40 minutes to prevent burning. Run a knife around the sides of the cake and turn it onto a cake rack to cool.


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