White Chocolate Raspberry Tart

A deliciously rich and creamy and no-bake white chocolate tart. It's full with fresh raspberries and has a sweet digestive biscuits crust!

Ingredients:

For the crust:

• 300g digestive biscuits crumbs
• 50g granulated sugar
• 115g unsalted butter, melted

For the filling:

• 350g white chocolate, chopped
• 120ml double cream
• 55g unsalted butter
• 250g fresh raspberries

Method:

For the crust: Stir together the biscuit crumbs and sugar. Add the melted butter and mix until all the crumbs are moist.

Press the mixture into the bottom and up the sides of an un-greased 9" fluted tart tin with a loose base. Refrigerated whilst preparing the filling.

For the filling: Place the chocolate, double cream and butter in a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth.

Place the raspberries onto the bottom of the crust, and pour the white chocolate on top. Refrigerate until firm, about 2 hours. 

Enjoy!

Vegan Mango Cheesecake Tart

This mango cheesecake tart with jelly layer is light, creamy, fruity, smooth and very very delicious. 

Ingredients:

Crust:

• 50g almond, or any choice of nuts you prefer
• 110g rolled oats or granola
• 140g soft dates, pitted

Mango Cream Layer:

• 345g silken tofu
• 250g mango puree
• 80g maple syrup
• 32g corn starch
• 3 tbsp lemon juice
• 1 tsp vanilla extract
• 22g coconut oil, melted
• 1/8 tsp turmeric

Mango Jelly:

• 160g mango puree
• 60g water
• 1½ tbsp lemon juice
• ¼ tsp agar agar powder
• a pinch of turmeric powder

Method:

For the crust: Grease a pie pan or tart pan and preheat the oven to 180ºC or 160ºC for fan assist oven.

In a food processor, firstly add the nuts and roll oats or granola. Give it a quick whisk. Then add the dates. Process until the mixture sticks together when you press it between your fingers. If it's too dry, add more dates and if it's too sticky, add more oats or granola.

Press the crust evenly into the bottom of the pie/tart pan and up the sides. Set aside.

For the mango cream layer: Process all the mango cream layer ingredients in a food processor or a hand blender until completely smooth and creamy. Pour the cream into the pan and spread it evenly.

Bake in the oven for about 35 minutes. Depending on your oven it might take a few minutes less or more.

Once done, take the pie out of the oven and let it to cool at room temperature until it isn't hot to touch. Then put it into the fridge to set. To speed up the process you can put the pie in the freezer for about 30 minutes.

For the jelly layer: Pour water in a saucepan or skillet, add agar agar powder and turmeric and bring to a boil. Stir until the agar agar powder is dissolved.

Add lemon juice and mango puree, stirring constantly.

Next, strain the mixture through a fine-meshed sieve into a medium sized bowl. Finally, pour the mixture on the mango pie, spread it evenly by slightly tilting the cake to all sides and place the pan in the fridge to set.

Slice and enjoy 

 

Sourdough Discard Vegan Chocolate Cake

When you first get a sourdough starter going, you may end up with a lot of discard. And if you are like me who just don't have the heart to throw it out, you will look for ways to use up the starter!   Don't ditch it, use the discard starter for this amazing cake. 

This rich chocolate cake contains neither eggs nor dairy.

Ingredients:

• 1 cup plain flour
• 1 cup packed brown sugar
• ¼ cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unfed discard sourdough starter
• ½ cup cold water
• 1 tbsp vinegar, cider or white
• 2 tsp vanilla extract
• ⅓ cup olive oil, plus more for greasing

Method:

Preheat oven to 180ºC/160ºC for fan assist oven. Grease an 8" x 8" baking pan. Line the bottom with a baking paper.

Combine flour, brown sugar, cocoa powder, baking soda and salt in a medium bol.

Combine discard sourdough starter, water, vinegar, vanilla extract and olive oil in a jug.

Add the wet ingredients  to the dry ingredients. Stir until moistened and well combine. Pour the batter  into the prepared pan.

Bake for 25-30 minutes or until a skewer inserted in the center of the cake comes out clean. Cool the pan on a baking rack. Once completely cool, sliced into desire size and enjoy!

Easy Blackberry & Apple Jam

This Blackberry & Apple Jam is simple to make, utterly delicious and made with no pectin added into it. Once you tasted this amazing jam, you will be foraging for blackberries every year to make it! I was given loads of homegrown apples. I can go for my favourite Apple Crumbles with Blackberries but I chosen to do something different! Been looking online & found a few recipes which I adapt them to my way.

A simple and delicious Blackberry and Apple Jam where the fruits  are all cooked in one pot.

Ingredients:

• 600g blackberries, washed and drained
• 600g cooking apple, peeled, cored and cut into berry sized chunks.
• 1kg granulated sugar
• 300ml water
• 10g butter

Method:

Put the water and apple chunks in a preserving pan and simmer gently until soft, it will takes about 5-7 minutes.

Add the blackberries, bring to boil and simmer until soft for another 15-20 minutes. 

Add the sugar off the heat, stirring to dissolve the crystals.

Heat the pan gently to ensure all the sugar dissolves, then boil rapidly for 10 minutes, stirring regularly.

Take off the heat and test a large drop of jam on a chilled saucer. If the jam crinkles after a couple of minutes, it is then ready. If not, boil for another 2-3 minutes and repeat test until the jam is ready.

Remove excess scum with slotted spoon and then stir in the butter to remove the rest.

Ladle into sterilised jars. Makes about 6 x 300ml jars, approximately.