more eggless recipies

[rhianwen]

fish and sweetcorn pie

340g cod or haddock fillet
425ml milk
1 slice of onion
a bay leaf
50g butter
2 whole sweetcorn on the cob, corn removed
1 courgette, sliced
2 tablespoons flour
a pinch of grated nutmeg
2 tablespoons chopped chives
For the topping

400g potatoes, peeled and boiled until tender
1 large sweet potato, peeled ans boiled until tender
4 tablespoons creme fraiche
1 tablespoon breadcrumbs
1 tablespoon freshly grated Parmesan

# Preheat the oven to 180°C, 350°F, gas mark 4.
# Put the fish into a roasting tin, pour the milk over the top, add the onion and bay leaf. Cover with a piece of buttered greaseproof and bake in the oven for 12 to 15 minutes or until the fish is cooked.
# Lift the fish from the liquid, strain the milk, reserve for the sauce. Remove skin and bones from the fish and set aside.
# Melt the butter in a large frying pan, add the sweetcorn and courgettes, stir fry over the heat for 2 minutes.
# Add the flour and nutmeg, stir over the heat for 1 minute, blend in the milk and bring back to the boil, simmer for 2 minutes and add the chives and season to taste with salt and pepper. Cool completely.
# Mash the potatoes and sweet potatoes together, add the crème fraîche and season to taste with salt and pepper.
# Stir the fish into the sauce and pile into a 1.3litre pie dish. Spoon the potato over the top and flatten with a fork.
# Sprinkle the top with the breadcrumbs and Parmesan cheese.
# Put the pie dish onto a baking dish and reheat in the oven for 20 to 25 minutes, or until the pie is piping hot.

[rhianwen]

chicken in a loaf this is ideal for picnics etc

4 small crusty rolls
4 chicken portions, skin removed and chopped into chunks
410g can of chickpeas, rinsed, drained and chopped
juice of 1/2 a lemon
300ml of chicken stock
1/2 teaspoon turmeric
pinch of allspice
1 cardamom pod, cracked
ground black pepper
For the salad

4 medium tomatoes, sliced
1 small onion, sliced into rings
juice of 1/2 a lemon or 1 lime

# Cut the tops off the crusty rolls. Hollow out slightly by removing a little soft dough and set aside.
# In a saucepan place the chopped chicken, lemon juice, chicken stock, turmeric, allspice and the cracked cardamom pod. Gently summer and poach the chicken until cooked thoroughly.
# When cooked, remove the chicken from the stock and keep hot. Reduce the stock by half, adding the chickpeas to the stock at the last minute to heat through.
# Spoon the hot chickpeas into each of the crusty rolls followed by the chicken mixture.
# Season well with black pepper and spoon on the remaining reduced stock.
# Combine the tomato, onion and lemon or lime juice and serve with the chicken in a loaf.

[rhianwen]

2 cups flour, unbleached all-purpose
1/3 cup nutritional yeast flakes
1/2 teaspoon baking powder
3 cups water
1 tablespoon vegetable oil
Directions
Combine all ingredients in a blender.

Whip up batter until smooth.

It can rest for 30 minutes to overnight in the refrigerator.

Heat a 9-inch skillet and when hot put a few drops of oil on the
bottom.

Rotate the pan to coat the bottom.

Pour 1/4 cup of batter into pan and immediately tilt and coat the
pan so batter forms an evn later over the whole bottom.

Cook over medium high heat until the top starts to dry up and
the edges loosen.

Slide pancake turner under it, flip over and cook the other side.
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[rhianwen]

Ingredients:

1 cup juice
1 cup flour
1 cup baby cereal

Directions:
Mix above ingredients together.
Roll out and cut into shapes.
Bake for about 20-30 minutes at 350°F (175°C).
They freeze well.

[rhianwen]

4 tablespoon Runny honey or golden syrup
6 ounce Margarine
8 ounce Sifted self raising flour
4 teaspoon Baking powder,very important
1 teaspoon Cinnamon
9 ounce Grated carrots

Optional: chopped nuts, seeds, sultanas, rind of an orange/lemon, whatever takes your fancy Melt the honey/syrup and marg together in a saucepan. Remove from the heat and add the other ingredients. Stir in well. Put into a greased cake tin. Cook until cooked at 160 centigrade, gas mark 3/4 for half an hour

[rhianwen]

all the other recipies I have are designed for adults and full of spices etc so thats it till my mum digs out more

[Marisa Sia]

what can i say but thank you so much these are absolutely brilliant ... its a saviour .. thanksa again for taking the time to dig these up and type them up. you've been so great. hope all is going well for you and your LO.

[nicolag]

can i add a link to another egg free cake?

click here

i haven't tried to make it but i came across it while searching for other things

[Bubba82]

i notced an egg-free cake recipe in one of my recipe books the other day i'll post it when i get the time

[bevvsedge]

I have an eggless chocolate cake recipe that is quite nice. I experimented with some different ideas and recipes and this one worked best. Ollie and Carl liked it, it is really moist too. Let me know if you try it. My friend has a son with an egg allergy and I came up with it for him.

Egg-Free Chocolate Cake

• 8 oz Plain flour
• 1 oz cocoa
• 8 oz caster sugar
• 1 tsp bicarbonate of soda
• ½ tsp salt

Sieve and combine the dry ingredients into a bowl then set aside.
In another bowl add;

• 250ml milk
• 100ml sunflower oil
• 1 tbsp white vinegar
• 1 tsp vanilla extract/vanilla sugar

Add the liquid gradually to the dry mixture and mix until smooth and combined. This can be done by hand or mixer.

Pour into greased/papered 9 inch cake tin. Bake at 160 °c for about 40/50 minutes. Check by inserting a knife/toothpick, if it comes out clean it’s ready.

Let cool completely the ice how you like, I used icing made with orange juice but I may use chocolate fudge frosting next time.

*To make chocolate orange cake I replaced the milk with orange juice and added the grated peel of a large orange.