Sunday, 20 July 2014

Specials Board: Raspberry & Coconut Mousse

Yesterday I posted my recipe for raspberry cake and I did say that you would have some raspberry puree left over to make these - Raspberry & Coconut Mousse.

I've used a completely different method to make a mousse here than I did with my strawberry mousse or chocolate mousse. Instead of using coconut cream or avocado I used silken tofu. All three methods provide a silky smooth mousse, who needs eggs?

Ingredients

150ml Raspberry puree*
170g Silken Tofu**
1 Tbsp Maple syrup
1 Tbsp Coconut oil, melted
Chocolate shavings or mint leaves
for decoration


*Left over from the raspberry puree I made to make my raspberry cake yesterday.

** Left over from the raspberry cake recipe I made yesterday.


Method - Serves 3-4

Add the raspberry puree, maple syrup and silken tofu to a food processor and blend, scraping down the sides until everything is well combined and silky smooth.

Add the coconut oil liquid and blend again.

Transfer to small glasses, depending on the size the mixture will fill 3-4 small glasses or 2 large glasses like wine glasses.

Decorate with sprigs of fresh garden mint or shavings of chocolate. To make a chocolate shaving, turn a block of dark chocolate upside down and using a Y vegetable peeler start at the corner and drag across the chocolate.





I think this recipe fits the bill for the "Treat Petite" challenge, which is hosted by Kat on the Baking Explorer Blog and Stuart over at Cakeboi. Kat is hosting July's challenge which is the theme "Summer". You can't get anymore summary than fresh berries!


Kat states: "The idea behind Treat Petite is quite simple – it’s any sweet treat you can think of that’s not a big cake! From cookies to macarons, krispie treats to truffles; we want to see any delicious concoction you conjure up in the kitchen that is individually portioned!! And don’t worry; cupcakes are permitted."

Saturday, 19 July 2014

Specials Board: Raspberry Cake

After a visit to my gardening angels allotment the other day I came back armed with a big punnet of raspberries, lovely! Raspberries don't keep all that well especially piled up on top of one another, as the bottom ones get squished. So, I had to come up with a recipe(s) that used them before that happened. I didn't want to go down the jam, compote or smoothie route I wanted something I could enjoy over a couple or more days. So I set to in my kitchen and made a cake! 

Now, as you know from a previous post I am not the most confident in the baking department but after my chocolate pudding success I thought to myself go on "you can do it!" As I only had one punnet of raspberries I only had the one chance. I didn't want to ruin the beautiful harvest my friend had given to me and there was no way I was going to let this happen.

So armed with determination, bravery and dedication I set to in the kitchen. After wandering around looking in my cupboards talking to myself for what seemed an age I came up with this.

By the way, did you know that today is "Raspberry Cake Day" so why not celebrate by picking up some raspberries and treating yourself to this deliciously moist raspberry cake. Enjoy!

Ingredients
365g Fresh raspberries*
1 Tbsp Maple syrup
250g Plain flour
1 Tsp Baking powder
1 Tsp Bicarbonate of Soda
140g Light brown sugar
100ml Light olive oil
250ml Plain soy yoghurt
1 Tsp Vanilla paste
150g Silken tofu
100g Vegan white chocolate

*You don't need all of these raspberries for this recipe but I made them into a puree which I then used to make my raspberry and coconut mousse. Recipe coming soon.....

Method
Set your oven to a moderate temperature, I can't give you an actual temperature as the numbers on my oven dial have disappeared from too much cleaning! But the position was between 7 and 8 o'clock!

Grease two Victorian sandwich tins with a little vitalite on kitchen paper, then sprinkle a little flour over and tap the tin around until the vitalite is coated with the flour. This will prevent sticking.

Sift the flour, baking powder and bicarbonate of soda into a large bowl. Add the sugar, I sifted this too so as to remove the big lumps. Remember this was my one and only chance to get this recipe right! You don't need to sift the sugar. Mix the ingredients with a spoon.

Now make your raspberry puree. Place the raspberries and maple syrup into your blender and blend to a puree. I used my beloved vitamix which pureed in seconds, yep I'm still loving it! Pass the puree through a sieve. 

This will make 350ml of raspberry puree, of which you will only need around 200ml for this recipe. Save the remaining 150ml of raspberry purree and make my raspberry and coconut mousse which I will post tomorrow.

In a separate bowl whisk together the olive oil, vanilla paste and soy yoghurt until combined and slowly add 100ml of the raspberry puree, mix until everything is amalgamated.

Now add the wet ingredients to the dry and stir in, you will need to work fast here as the mixture will start to go grey! This is because of a chemical reaction between the baking soda and the raspberry puree, but don't worry its fine.

Pour the mixture into the two tins and spread the mixture evenly with a little dimple in the middle and bake in a moderate oven for 20 minutes or until a skewer comes out clean.

Leave to cool  for a little while in the tins before transferring to a rack to cool completely.

To make the raspberry frosting, place the tofu and 3 Tbsp of the raspberry puree into your food processor and blend, scraping down the sides as you go, until the two ingredients are fully blended.

Melt the vegan white chocolate in a bain marie or microwave whichever is your preferred method and pour into the tofu and raspberry mixture. Blend again, scraping down the sides so that everything is mixed together. You know have a gorgeous white chocolate and raspberry frosting, don't try it as you won't have enough for your cake as you'll keep going back for another dip!

Spread a quarter to a third of the raspberry frosting on one of the raspberry sponges and top with the other sponge. Pipe the remaining frosting on top of the sponge and decorate with dark chocolate pips.

Enjoy!



Since scouring the internet for other food challenges I came across Alphabakes, which is a challenge that asks for recipes or the main ingredient to the recipe beginning with a different letter each month. "Anything goes as long as the random letter is predominately featured in the recipe as one of the main ingredients or flavours or in the name of the bake itself". July's challenge is recipes beginning with "R", so the recipe above is a perfect fit! Alphabakes is being hosted by Ros from the more than the occasional baker blog and if you want to see the entries for last month and the letter "D" check out Carolines blog - Caroline Makes.


There is a special prize for a recipe entered in July, which will be randomly chosen, so wish me luck!


Friday, 18 July 2014

Specials Board: Rocket Pasta

Tonight I fancied pasta, its been a while since I've eaten any pasta and tonight the only thing that would fix my hunger for sure, was a bowl of pasta. Maybe its the weather? Warm and sunny, alfresco entertaining, the Italian lifestyle......

During the summer months I tend not to buy much salad or vegetables as I try and eat what I grow or I am given. After a quick wonder around my small vegetable plot I had picked a large handful of rocket. Usually I would eat this ingredient raw in salads but it is just as tasty cooked.

This recipe is so easy and very quick to make, you could hardly call it a recipe!

Ingredients - Serves 2

120g Penne Pasta
300ml Almond milk
1 Tbsp Vitalite
1 Tbsp Plain flour
1 Tsp Mustard powder
1 Tsp Porcini powder
3 Tbsp Nutritional Yeast
Dash of Olive oil
1 Onion, diced
1 Garlic Clove, minced
75-100g Rocket, washed


Method

First put the pasta on to cook as per the packet instructions. You'll have just enough time to prepare everything else before the pasta is ready. See I told you it was quick!

While the pasta is cooking prepare the sauce. In a small saucepan add the milk, flour and vitalite and slowly bring to a simmer over a low heat, whisking all the time. Once the sauce has reached a simmer and has thickened add the mustard and porcini powder (through a sieve) and stir to combine. Add the nutritional yeast and stir again. Set aside.

Saute the onions in the olive oil until starting to turn brown around 3 minutes, then add the garlic and saute for another two minutes. Add the washed rocket to the pan in batches and wait until it has wilted before you add the next batch. Once all the rocket has been added, re-stir the sauce and pour onto the rocket mixture. 

Drain the pasta, reserving a little of the water and add the pasta to the rocket and sauce. Stir so that the sauce coats the pasta. Add a little of the reserved pasta water if the mixture is too thick.



I've entered this recipe into the "Pasta Please" Food Blog Challenge, which is being hosted by Dannii over at the Hungry Healthy Happy Blog on behalf of Jacqueline over at Tinned Tomatoes


This months Pasta Please is focusing on healthy/lightened up pasta dishes, or any pasta dish that is packed with veggies. The pasta sauce in my recipe is tasty with out loading it with vegan cheese, thanks to the porcini and mustard powders and the nooch!

Wednesday, 16 July 2014

Corn & Spinach Fritters

Today is my Dad's birthday, so its a true celebratory day for our family. I'm looking forward to going out for a meal later today with the folks and my sister & her fiancee and of course hubby! Roll on the good times, but until then.........................

Happy Birthday Dad


But did you also know that it is "Corn Fritters Day" & "Fresh Spinach Day" so what other recipe could I share with you all but Sweetcorn & Spinach fritters?

Ingredients

100g Plain flour
1 Tsp Baking powder
20g Polenta
150ml Water
200g Fresh sweetcorn kernels
40g Spinash, shredded
3 Tbsp Olive oil


Method 

Sift the flour and baking powder into a large bowl.

Add the polenta and mix to combine.

Slowly add the water stirring continuously until you have a thick paste.

Add the fresh corn kernels and shredded spinach and give everything a really good mix, so the batter coats the vegetables.

Heat the oil in a frying pan and once hot add a heaped tablespoon of the batter, fry for 3 minutes then turn over and fry for 2 minutes or until both sides are golden brown. You won't be able to cook all the fritters in one go so you'll need to do them in batches.

Once fried, remove the fritters with a slotted spoon and place on kitchen towel to soak up the excess oil. keep warm in a low oven until you have cooked all the fritters.

Serve with a dip of your choice, mango & chilli was the dip of my choice!