between weds 25th July and August 7th, we do have some availability. The weather is gorgeous just now, hope to see you soon!

In the light of the announcement today that the cull of badgers is to go ahead, we have decided to stop serving all dairy products at Michael House for a trial period.  The hypocrisy of vegans supporting the dairy industry has sat uncomfortably for some time, this seems like an ideal opportunity to move forward.  We will keep copious amounts of soya, rice and possibly almond milks for guests, and will put our little flasks of soya milk in the rooms.  We will seek feedback on this and make it very clear to people so that they know what to expect when booking.

Vegan cupcakes.

8fl oz soya milk

1 tsp vinegar - cider vinegar is best

5oz caster sugar

3fl oz vegetable oil

1 and half tsp vanilla extract

4oz plain flour

1 and half oz cocoa pdr

Three quarters tsp bicarbonate of soda

Half tsp baking pdr

Quarter tsp salt

Preheat oven to 175 C. Line muffin tin with paper liners. Whisk soya milk and vinegar together and set aside to curdle. Then add sugar, oil and vanilla and beat until foamy. In separate bowl, sift and mix flour, cocoa pdr, bicarb, baking pdr and salt. Mix into wet ingredients, I do all the process in a mixer. Pour into liners, three quarters fill. Bake 18 - 20 minutes. Eat hot or allow to cool and spread with 'buttercream', or decorate.

 

Buttercream - I find half this quantity is plenty

3 oz vegan marge

Half tsp vanilla essence

6 oz sieved icing sugar

2 oz sieved cocoa pdr



Whizz together and smother cakes!



Courtesy 'Vegan cupcakes take over the world' by Isa Chandra Moskowitz and Terry Hope Romero



Another nice one is shortbread, I make a hazelnut shortbread with strawberries dessert, but you could adapt it to be more cakey. It is by Delia, form her vegetarian collection. I use the little vanilla desserts or custard for the middle, but the shortcakes alone would be lovely.