{"id":651523,"date":"2021-03-22T08:46:00","date_gmt":"2021-03-22T08:46:00","guid":{"rendered":"https:\/\/www.intouchrugby.com\/magazine\/?p=651523"},"modified":"2021-03-22T14:04:23","modified_gmt":"2021-03-22T14:04:23","slug":"easter-recipes-using-oggs","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/easter-recipes-using-oggs\/","title":{"rendered":"Easter recipes using OGGS\u00ae Egg Alternative Aquafaba! loveoggs.com"},"content":{"rendered":"

<\/h3>\n

Easter recipes using OGGS\u00ae Egg Alternative Aquafaba, these recipes are instantly lower in calories by swapping out eggs for OGGS\u00ae and are better for the environment. www.loveoggs.com<\/a><\/span><\/h3>\n

<\/p>\n

It wouldn\u2019t be Easter with Hot Cross Buns.<\/strong><\/p>\n

Made with OGGS\u00ae Egg Alternative Aquafaba, these recipes are instantly lower in calories by swapping out eggs for OGGS\u00ae and are better for the environment.<\/p>\n

OGGS\u00ae Hot Cross Buns recipe<\/strong><\/p>\n

\"\"<\/p>\n

OGGS\u00ae
\nHOT CROSS BUNS
\nServes: 8 large buns
\nPrep time: 2 hours (including proving)
\nCook time 18-20 minutes
\nBun Ingredients:
\n-150ml OGGS\u00aeEgg Alternative Aquafaba
\n-200ml almond milk
\n-50g margarine, melted
\n-450g strong bread flour
\n-7g\/ 1 sachet of dried yeast
\n-45g caster sugar
\n-1 tsp cinnamon
\n-\u00bd tsp mixed spice
\n-200g raisins
\nCross ingredients:
\n-50g plain flour
\n-6 tbs warm water
\nGlaze ingredients:
\n-50ml OGGS\u00ae Egg Alternative Aquafaba
\n-3 tbs apricot jam
\nMethod:
\n1. Gently whisk your OGGS\u00ae Egg Alternative Aquafaba with a whisk or fork \u2018til the
\naquafaba is pale and frothy. Then add the milk and melted margarine and continue
\nwhisking.
\n2.In a separate bowl, add all of your dry ingredients and stir with a wooden spoon so
\neverything is well mixed. In batches of three, add the liquid mixture, giving it a good
\nstir in between each addition. When all the liquid is in, you should have a lovely thick
\nand sticky dough.
\n3. Move the dough onto a lightly floured surface and knead for about 10 minutes\u2018
\ntil the dough is stretchy and smooth. Pop it into a lightly oiled bowl and cover with cling
\nfilm or a damp cloth. Transfer your dough to a warm spot where it will prove for an hour. We love the oven for this job, with no heat but the light turned on.
\n4. Once the hour is up, your dough should have doubled in size. Take it out from your
\nwarm spot and punch out any air that might be in it. Next, spread the dough out into
\na rectangle with your hands, and add the raisins into the middle leaving 2 inches around the side. Fold over the edges to the middle, gathering all the raisons into the
\nmiddle, and continue kneading for another 5 minutes.
\n5. Divide your dough into 8 balls, rolling them out into a smooth shape with the palm of your hands and place them onto a tray lined with baking paper. Leave them to prove
\nfor another 20 minutes.
\n6.During this time, preheat the oven to 180\u2019c\/gas mark 4 and make the \u2018icing\u2019 for the
\ncross. Combine the flour and water and mix well \u2018til you have a thick pasty mixture.
\nOnce the buns have finished their second stage of proving, transfer the mixture into
\na piping bag and with a 5mm nozzle and pipe the crosses over. It doesn\u2019t matter if
\nthe buns are touching at this point…it all adds to the charm.
\n7.
\nPop the buns in the oven for 18-20 minutes until they have goldened. In this time,
\ncombine the OGGS\u00ae Egg Alternative Aquafaba with the apricot jam and mix well
\nuntil a glaze has formed. When the Hot Cross buns are out of the oven, quickly glaze
\nthis over the top whilst their warm, to ensure they go lovely and sticky!
\nTop Tip:
\n-If you tap on the bottom of the bun and they sound hollow…they\u2019re perfect<\/p>\n

OGGS\u00ae Tomato and Spinach Quiche recipe<\/strong><\/p>\n

\"\"<\/p>\n

TOMATO AND SPINACH MINI QUICHES
\nThe perfect light lunch… quiche! We\u2019ve made your favourite snack into little bite sizes that
\nare perfect for picnics and parties. This recipe is for the classic tomato and spinach quiche,
\nbut truth be told, you can jazz it up in loads of delicious ways
\n…
\nPREP TIME 40 MINUTES
\n-COOK TIME 30 MINUTES
\n– SERVES 1-2
\nMINI QUICHES INGREDIENTS#
\n\uf0b7 2 tbsp olive oil, plus extra for frying
\n\uf0b7 1 small or medium white onion, finely sliced.
\n\uf0b7 2 cloves of garlic, crushed.
\n\uf0b7 250g plain flour
\n\uf0b7 1 tsp baking powder
\n\uf0b7 1 tsp paprika
\n\uf0b7 200ml OGGS\u00ae Egg Alternative Aquafaba
\n\uf0b7300ml water
\n\uf0b7150g favourite dairy-free cheese
\n\uf0b74 sheets of filo pastry
\n\uf0b7100g frozen spinach, thawed, and drained well.
\n\uf0b73 medium tomatoes
\n\uf0b7 Salt and pepper, to taste.<\/p>\n

METHOD
\n1. Start by softening your onions for the filling. Heat a big splash of oil in a pan and
\ncook the sliced onion with a splash of water over a low heat for 15-20 minutes until
\nsoftened. Stir in the garlic and cook for a couple of minutes more then season well.
\nSet aside to cool.
\n2. Preheat the oven to 180\u00b0C\/ gas mark 4 (160\u00b0C if using an electric fan oven).
\n3.In a large mixing bowl, combine all the dry ingredients and set aside.
\n4.Whisk up your OGGS\u00ae Egg Alternative Aquafaba in a clean bowl until it\u2019s reached soft
\npeaks and begins to leave a trail. This will take roughly 2 minutes. Then, pour it into
\nthe bowl with the dry ingredients, followed by the water. Mix well to make a thick mixture.
\n5. Grate the cheese and add it to the mixture, along with the 2 tbsp olive oil and mix thoroughly.
\n6.Time to focus on your pastry.<\/p>\n

We like to line each medium muffin tin hole with four squares of filo pastry . Unroll the pastry on a board, layering four sheets on top of one another. Divide and cut equally into 12 squares
\nPlace four on top of each other, at an angle, and push into a hole in the muffin tin. They don\u2019t have to be neat \u2013 in fact, they look better a bit skew-whiff
\n. Do the same with the other pieces until all the holes are filled.
\n7.Now that your onion mix has cooled, add it to the batter along with the spinach.
\nSeason with salt and pepper, and anything else you fancy. Chillies and fresh herbs are always a winner…
\n8.Spoon the mixture into the filo cases until they are around three – quarters of the way full. This wi
\nll give them space to puff up in the oven.
\n9. Finally, slice your tomatoes and squish them into the top of each quiche. Don\u2019t worry if the batter goes through them, it will make the most awesome pattern on top and
\nstill taste amazing.
\n10. Now that all the elements have come together (hallelujah), it\u2019s go time! Pop them in the oven and let them do their thing for 30 minutes until the filo pastry has turned
\ncrisp and slightly brown, and the quiches are firm to touch. Take them out of the tin when they\u2019re still hot.
\nTOP TIPS
\n1.If there are any leftovers, the quiches will last up to 3 days in the fridge.
\n2.If you\u2019ve any cheese to spare, don\u2019t hesitate to whack some more on the top. There\u2019s no such thing as too much cheese … ever!
\n3.If you have any vegetables in your fridge that need using up, simply fry them alongside the onion and pop them into the quiches
\n\u2013 it\u2019s a great way to reduce waste and we\u2019re sure they\u2019ll be totally scrummy.<\/p>\n

Made using OGGS\u00ae Egg Alternative Aquafaba, these delicious recipes are suitable for those following a flexitarian or plant-based lifestyle. OGGS\u00ae has plenty of recipes on its website. www.loveoggs.com\/recipes\/<\/p>\n

OGGS\u00ae Egg Alternative Aquafaba for cooking and baking. Low fat, no added sugar, and just 9 calories per serving, OGGS\u00ae Egg Alternative Aquafaba is the ideal plant-based liquid egg alternative for all your cooking and baking requirements. Replace your eggs with OGGS\u00ae Egg Alternative Aquafaba to give you consistent results in cooking and baking. Not to mention that the CO2 used to produce aquafaba is five times less than the amount needed to produce eggs.<\/p>\n

OGGS\u00ae Egg Alternative Aquafaba is good for you, the animals, and the planet!
\nAvailable in Sainsbury\u2019s, Waitrose, and ASDA stores nationwide and various online outlets with an RRP of \u00a31.95.<\/p>\n

Not a baker, not a problem, pick up OGGS\u00ae cakes for an Easter treat from Waitrose, Sainsbury\u2019s, Ocado, ASDA, and various online outlets including The Vegan Kind Supermarket.<\/p>\n

www.loveoggs.com<\/a><\/span> @loveoggs<\/p>\n","protected":false},"excerpt":{"rendered":"

Easter recipes using OGGS\u00ae Egg Alternative Aquafaba, these recipes are instantly lower in calories by swapping out eggs for OGGS\u00ae and are better for the environment. www.loveoggs.com It wouldn\u2019t be Easter with Hot Cross Buns. Made with OGGS\u00ae Egg Alternative Aquafaba, these recipes are instantly lower in calories by swapping out eggs for OGGS\u00ae and […]<\/p>\n","protected":false},"author":5,"featured_media":651526,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-651523","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ulster-rugby"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/651523","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=651523"}],"version-history":[{"count":3,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/651523\/revisions"}],"predecessor-version":[{"id":651669,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/651523\/revisions\/651669"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/651526"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=651523"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=651523"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=651523"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}