Orange And Almond Loaf Cake

I was looking to make a simple yet fabulous and delicious cake. Also I wasn't looking to buy more ingredients! Just looking to make a cake from what I can find in my larder.  After a few minutes of searching online, I stumble across this recipe from Dr Oetker website. This fabulous fruity loaf is super easy to make and so delicious. This is an amazing dessert or even a breakfast with a nice cup of coffee!

Ingredients:

• 175g plain flour
• 2g baking powder
• 100g ground almond
• 175g caster sugar
• 3 large eggs
• 200ml vegetable oil
• 100ml milk
• 5ml Valencian Orange Extract

For the topping:

• 300g Dr Oetker Vanilla Buttercream style icing*
• zest of 1 orange
• 100g chopped almond

Method:

Preheat the oven at 180ºC/160ºC for fan assist oven. Line a one pound loaf with baking paper and set a side.

Add the dry ingredients to the bowl and mix thoroughly.

Add the wet ingredients directly into the bowl and whisk together.

Pour the mixture into the loaf pan.

Bake for 50-60 minutes until the top is golden and when you insert a skewer in the centre, it comes out clean.

Allow to cool completely before decorating.

To decorate, thoroughly mix the buttercream with the zest. Gently spread over the icing and then sprinkle with chopped almonds and flower, if desire. 

Enjoy!!

*Notes: If you wish you can make your own buttercream icing. 

Mexican Spiced Quinoa Vegetable Stew

Self-care comes in many forms and sometimes it is the shape of a BIG pot of nourishing soup!. Whip up a fresh batch at the beginning of the week to have a cosy bowl available any time you need a dose of TLC. Filled with healing spices, plant-based protein, vibrant veggies, line and leafy greens too, there is nothing like a warming bowl to brighten your body + soul!

Ingredient:

• 2-3 tbsp olive oil, or any cooking oil
• 1 onion, chopped
• 2 large carrots, thinly sliced
• 2 stalks celery, thinly sliced
• 2 cloves garlic, minced
• 2 tsp cumin
• 1 tsp oregano
• 1 tsp paprika
• ½ tsp crushed red pepper flakes
• 1½ tsp salt or to taste
• 5-6 cups vegetables, chopped ( squash, cauliflower, zucchini, parsnip, potatoes, sweet potatoes)
• 2 tbsp tomato paste
• 6 cups vegetable stock
• ½ cup quinoa
• 1½ cups cooked black beans
• 1 cup cherry tomatoes, halved
• 4 cups spinach
• juice of 1 large lime
• ½ cup coriander, reserved some for garnishing

Method:

Heat a heavy based sauce pot or a cast iron pot over a medium heat. Add onion, carrots and celery and sauté until tender about 5-6 minutes. Next, add in the garlic, cumin, oregano, paprika, red pepper flakes and salt. Cook for one to two minutes until the mixture is well coated. Add in the chopped vegetables of choice and sauté (reserving tomatoes and spinach until the end). Cook for 5 minutes until softened.

Add in the tomato paste, stock and 1 cup of water and bring to a boil. Adjust the water amount if necessary. Reduce to simmer and cover for 10 minutes. Next, add in the quinoa and black beans and cook for additional 15 minutes or until all the vegetables can be pierced with a fork. Turn off the heat and add in the tomatoes, ¼ cup coriander and spinach. Mix with a spoon to distribute evenly. Squeeze the juice of one lime into the pot and season with additional salt and pepper to taste. Serve hot with an extra squeeze of lime, coriander and crushed red pepper flakes!

Spicy Tomato Almond Chutney

 Spicy Tomato Almond Chutney is a simple delicious and nutritious accompaniment to any Indian bread, like phulka, dosa and idli. This delicious chutney can be ready in 15 minutes !

Ingredients:

• 1 onion
• 2-3 tomatoes, diced
• 3 dried red chillies
• 5 cloves garlic
• 4 cloves
• ¼ cup almonds
• 1 small ball tamarind, about a size of marble
• 2 tbsp chopped coriander
• salt to taste

Method:

Heat oil in a pan, sauté the onions, tomatoes, dried chillies, garlic, cloves and almonds one after another. Take it off the heat and let it cool. Then transfer it to a blender, add salt and tamarind and blitz to make a smooth chutney.

Garnish with chopped coriander. Serve as side with any dish!

Vegan Char Siew (BBQ Tofu)

This vegan Char Siew (BBQ Tofu) is simply delicious and easy-to-make. Rich, sweet, and savoury sauce made from a blend of hoisin sauce, fresh ginger, garlic and spices coats pan-fried tofu for a delicious vegan dish high in protein.

Ingredients:

• a block of firm tofu, 396g
• ¼ cup corn flour
• 1½ tbsp soy sauce
• 1 tbsp vegan oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp maple syrup/golden syrup
• ½ tbsp sesame oil
• a drop of dark soy sauce, for colour (optional)
• white pepper
• ¼ cup water

Sweet sauce mix (optional)

• 1 tbsp light soy sauce
• 2 tsp sesame oil
• 1 tsp sugar or maple syrup or golden syrup

Method:

Combine all the char siew sauce ingredients in a bowl and set aside.

Cut tofu into 3 slabs, lengthwise. Rub all sides with corn flour.

Heat a non-stick pan and add in a tablespoon of oil. Using low-medium heat, pan -fry the tofu until golden brown on all sides. Do not flip the tofu until a crust is formed.

Once the tofu is ready, add in the sauce. Coat each side with the sauce until the tofu has a nice glossy sheen. This process takes a little bit of time as you need to turn and coat each side evenly.

Remove the tofu from the pan and let them cool down completely before slicing it into slices.

Now, make the sweet sauce by mixing maple syrup and soy sauce with toasted sesame oil in a bowl. Or you can simply cook the sauce in the pan with the remaining oil in the pan. 

You can serve the vegan tofu with flavoured ginger rice. Add a spoonful of sweet sauce mix on top of the Char Siew then pair it with a side of sliced cucumber and ginger garlic chili sauce.

Enjoy!

Sourdough Roti/Phulka

This is a simple traditional Indian flat bread with a touch of sourdough starter. Amazingly it is only made with only 4 ingredients!!

What is the difference between chapati and phulka? Chapati is made on a tawa only and roasted with oil or ghee. Whereas phulka are partially cooked on the tawa and pater puffed on direct flame. Also chapati is usually larger in size than a phulka. 

Ingredients:

• 260g whole wheat flour, extra for rolling
• 50g sourdough starter
• ½ tsp salt
• ¾ cup water

Method:

In a bowl add the whole wheat flour, salt, sourdough starter and water. Combine well to form a dough.

Set aside for 15-20 minutes.

Divide the dough into 12 equal pieces and roll them into round ball. Roll the dough into the extra flour that you keep aside for rolling.

Using a roller, spread the dough into 6 inch thin round. Make sure to spread thin, with a thickness of a credit card or ½ inch. Also dust off the extra flour, so that you will not see any burnt flour in the griddle.

Once you spread half of the dough, heat a griddle or tawa. When you sprinkle water, it will sizzle, that is the sign that your gridle is ready.

Carefully place the spread disc and cook for 30 seconds or until you have blister or bubbles on the top, flip and cook the other side too for another 1-2 minutes or until you see brown spots.

Place directly into the flame, phulka will puffed up.

Remove from the fire and transfer to a tortilla container (if you have one). Close the lid immediately. This will make steam to trap inside and make a soft phulka.

Serve with phulka with side dishes. You can store the sourdough phulka at room temperature for one day and reheat in microwave for 15 seconds before serving.

Creamy Sri Lankan Prawn Curry

 Sri Lankan prawn curry or what some of you may know as a shrimp curry. 

A seafood curry with delicious, addictive flavours you can cook under 30 minutes. Serve with a crispy, flaky roti, fluffy naan bread or even goes well with steamed rice!

Ingredients:

• 3 garlic cloves
• 4cm piece ginger, peeled, roughly chopped
• 1 large mild green chilli, roughly chopped
• 1 tbsp cooking oil
• 2 tbsp curry powder
• 1tbsp tomato paste
• 1 tomato, finely chopped
• 1 cup coconut milk
• 1 cup chicken stock
• 1 cinnamon stick
• 400g peeled and deveined prawns
• 1 tsp sugar
• salt to taste
• coriander for garnishing

Method:

Use a mortar and pestle to pound the garlic, ginger, chilli and a pinch of salt to a very rough paste.

Heat the oil in a wok or saucepan over medium heat. Add the garlic paste and cook, stirring, for half a minute. Then add the curry powder and tomato paste and stir for another half a minute. Add the tomato and cook for about 2 minutes to allow the tomato to soften. Then add the coconut milk, chicken stock and cinnamon stick. Simmer for about 10 minutes. 

Add the prawns and cook for 2-3 minutes or until the prawns are cooked through. Season with sugar and salt to taste. Serve topped with coriander.

Vegan Puff Pastry Lentil and Jackfruit Loaf

This vegan loaf is a show stopping entrée perfect for special occasions. Flavourful with lentils, mushrooms and jackfruits filling is wrapped in crisp puff pastry.

Young jackfruit gives this loaf its meatiness, lentils make it filling and mushrooms are responsible for amazing texture and flavour.

When it comes to the holidays, choosing a vegan entrée can be the most intimidating. What can stand in for Thanksgiving turkey or Christmas ham? Look no further than this vegan  loaf. It is a show stopingly beautiful and has more flavour than a turkey ever could.

Ingredients:

• 2 shallots, diced
• 200g mushroom, small dice
• 100ml red wine
• ¼ cup celery, small dice
• ¼ cup carrot, small dice
• 2 garlic cloves, minced
• 1 tsp chopped fresh rosemary
• 1 tsp fresh thyme
• ½ tsp ground cumin
• 1 tin of jackfruit, drained
• 1½ cup cooked brown lentils, partially pureed with hand blender
• 1 cup vegetable stock
• 1 tbsp soy sauce
• 1 tbsp tomato puree
• salt and pepper to taste
• 1 tbsp ground flaxseed
• 2tbsp cooking oil
• 1 packet of shop bought puff pastry
• soy milk for brushing

Method:

Heat oil in a large pan over medium heat. Sauté shallot until soft and translucent. Add mushrooms and sauté until all the liquid is evaporated, for about 10 minutes.

Pour red wine and cook until almost all liquid is absorbed. Then add celery, carrot and garlic. Sauté until the vegetables start to soften.

Now add rosemary, thyme, cumin, jackfruit, lentils, vegetable stock, soy sauce, tomato paste and black pepper. Stir well and bring to a boil. Lower the heat, and let everything simmer for about 10 minutes.

In 10 minutes, taste for seasoning and adjust if needed. Stir in the ground flaxseed and cook for a minute until all liquid is absorbed.

Switch off the heat and set it aside to cool.

Preheat oven to 190ºC/170ºC for fan assist oven. Line a baking sheet with baking paper and set aside.

Divide the puff pastry into two rectangles: one twice as big as the other. Roll out the bigger rectangle. Put the lentil jackfruit filling in the middle and shape a loaf. Brush the edges of the puff pastry with soy milk. Roll out the smaller rectangle and place it on top of the loaf. Lift the edges of the bottom puff pastry sheet and press them with the edges of the top sheet.

Brush the top of the loaf with soy milk and place it onto the baking pan.

Bake for 25-30 minutes or until the top is golden brown.

Vegan Chocolate Orange Mousse Cake

Orange and chocolate is just one of those delicious combos! Not forgetting this is also vegan !

Silky, creamy chocolate orange mousse sandwiched between two moist and spongey layers of vegan chocolate orange cake. This showstopper cake is guaranteed to please vegans and non-vegans a like!

Ingredients:

Cake ingredients:

• 280g plain flour 
• 280g granulated sugar
• 35g cocoa powder
• 1½ tsp baking soda
• ½ tsp salt
• 200ml soya milk, warm
• 100ml orange juice
• 1½ tbsp apple cider vinegar
• 120g vegetable oil
• 1 tsp vanilla extract
• 2 tbsp orange extract
• 1 tsp orange zest

Mousse ingredients:

• 400g silken tofu
• 400g dark chocolate, chopped
• 150ml orange juice
• 1 tbsp maple syrup/golden syrup
• 2 tbsp orange extract
• 1 tsp orange zest

Chocolate Ganache layer:

• 100g cocolate
• 100g soya milk

Method:

For the cake: Preheat the oven to 180ºC/160ºC for fan assist oven.  Line 2 x 8" sandwich tin or an 8" cake tin with baking paper.

Sieve together all the dry ingredients into a large mixing bowl. Set aside. 

Warm up the soy milk, 60 second in the microwave should be warm enough. Add the apple cider vinegar to the milk to make a "buttermilk". Leave to curdle for 10-15 minutes.

Add the remaining wet ingredients including the orange zest to the  buttermilk. Create a well in the dry ingredients and pour the wet ingredients in. Whisk together until fully incorporated. Be careful not to overmix.

Pour the cake batter into the cake tin. If you are using 2 sandwich pans, distribute the batter equally into the 2 pans. Bake for 30-35 minutes for the 2 sandwich pans or 40-45 minutes for the single pan. Use a skewer to test the cake, if it comes out clean it is ready. Take out of the oven and leave to cool completely.

Once cooled, take the cake out from the tin and using a wire cutter or serrated knife, cut the single cake into two even layers. If you are using 2 sandwich pans, no cutting is needed. Cut the top dome of the cake to level them out.

 

Leave one layer in the base of the cake tin, ready for the mousse to be poured on top.

For the mousse: In a food processor, add all the ingredients except for the chocolate. Blitz until smooth. You can also use a hand whisk if you not have a food processor.

Melt the chocolate using a bain-marie or in the microwave using 30 seconds bursts. Pour the melted chocolate into the food processor and blitz until it is fully incorporated.

Pour the mousse onto the bottom cake layer in the tin. Place the cake tin in the fridge for 1-2 hours to set or put into the freezer for 20 minutes to speed up the process.

Place the top cake layer on to the mousse and leave the whole cake to set in the fridge for at least 1 hour.

For the ganache: Meanwhile, heat up the soy milk in a saucepan on low heat. When it starts to simmer, pour it onto the 100g chocolate and set aside for 5 minutes to melt.

Carefully take the cake out of the loose bottom cake tin and pour  the ganache layer on top of the cake.

You can decorate the cake as you can see from my pictures, I used fresh strawberries. 

Cut and serve!!!

Chocolate Mousse Cake

This chocolate mousse cake makes the perfect light dessert. It is made with a rich chocolate cake base, cool creamy mousse filling and topped with rich chocolate ganache.

This cake has loads of chocolate from top to bottom. The cool, rich texture makes it great for any special occasion or holiday.

Rich and velvety Chocolate Mousse Cake is an impressive yet oh-so-easy cake recipe that is sure to wow at the dessert table!

Ingredients:

For the cake: 

• 145g granulated sugar
• 60ml vegetable oil
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 48g sour cream, at room temperature
• 140g plain flour
• 20g cocoa powder, sifted
• 1¼ tsp baking powder
• ¼ bicarbonate soda
• ½ tsp salt
• 157ml hot brewed coffee

For the chocolate mousse layer:

• 1 tbsp cold water
• 1 tsp gelatine powder
• 1 cup + 2 tbsp double cream, divided
• 115g dark chocolate, roughly chopped
• 65g icing sugar
• 225g cream cheese, at room temperature
• 50g granulated sugar
• 2 tsp cocoa powder
• 1 tsp vanilla extract

For the ganache:

• 75g dark chocolate
• 90ml double cream

For the whipped topping:

• 1 cup double cream
• 65g icing sugar
• 2 tbsp cocoa powder
• 1 tsp vanilla extract

Method:

For the cake: Preheat the oven to 175ºC/160ºC for fan assist oven.  Line an 8"/20cm cake tin with baking paper.

In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well combined and the batter is lighter in colour. Next mix in the sour cream and beat until well combined.

In a separate bowl, sift together the dry ingredients. Add half the dry ingredients to the wet ingredients, followed by half of the coffee, and mix until the flour is just incorporated at a low speed. You can also use a hand whisk to do this. Then add the remaining dry ingredients and coffee. Beat until all of the ingredients are well combined.

Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it is well mixed.

Bake for 30 minutes or until the skewer inserted comes out clean. Cool completely.

For the mousse layer: Place 1 tablespoon of cold water in a small dosh. Sprinkle the gelatine powder over the cold water. Allow the gelatine to bloom, about 3-5 minutes.

In a microwave-safe bowl, combine the chocolate and 2 tablespoons of the double cream. Microwave in 30 second increments, stirring each time until the chocolate is melted.

Next, melt the gelatine in the microwave for about 5 seconds until it turns back liquid. Watch it closely. Remove any lumps that did not melt. Stir the liquid gelatine into the melted chocolate and set it aside to cool.

Prepare the whipping cream. Using the clean bowl, beat the double cream on high speed until it is thickened to soft peaks. Next, add the icing sugar and continue beating at high speed until stiff peaks form. Set the whipped cream aside.

Beat the cream cheese until it is completely smooth. and free of lumps. Scrape down the sides of the bowl, add the granulated sugar, cocoa powder and vanilla extract, and beat until well combined.

Next, add the melted chocolate, beating until it is completely mixed into the cream cheese, scraping down the bowl as needed. Lastly, fold in the prepared whipped cream and mix until all the ingredients are combined.

To assemble: Transfer the cake layer to an 8 inch spring form pan, or line the cake tin with baking paper along the bottom and up the sides if you want to remove the cake from the pan. Place the cake in the bottom of the pan. Pour the chocolate filling over the chocolate cake, spread evenly and refrigerate until the filling is set, 2-4 hours.

For the chocolate ganache: In a microwave-safe bowl, combine the chocolate and the double cream. Melt the chocolate in the microwave in 30 second increments and stir until completely combined. Allow to cool.

Pour the chocolate over the mousse layer and spread evenly. Allow the ganache to set a little bit before adding the topping.

For the topping: Prepare a second batch of whipping cream following the same instructions as above, adding cocoa powder together with the icing sugar and vanilla. Pipe the border using a large open star tip. 

Biscoff Drip Cake

The Biscoff  Drip Cake is the ultimate Biscoff showstopper!!! It is made up of three layers of brown sugar and Biscoff cake, filled and covered with Biscoff buttercream, and decorated with a Biscoff spread drip and Biscoff biscuits. It is basically Biscoff heaven!!! 

It would be such a perfect cake for a Biscoff  fan's birthday - or any other celebration.

Depending on where you live, Biscoff might not actually be called Biscoff. It may be known as Speculoos or Cookie Butter. No matter what you call it you cannot deny that it is utterly delicious!

This Biscoff Drip Cake is three layers of utterly incredible toffee sponge. In the cake I used light brown sugar instead of caster sugar. This is completely optional and you can use caster sugar if you prefer. The reason I used light brown sugar is because it gives the cake a delicious toffee flavour, which is incredible but it also goes well with the Biscoff spread.

Ingredients:

For the cake:

• 400g unsalted butter
• 400g light brown sugar
• 400g self raising flour
• 8 medium eggs
• 2 tsp baking powder

For the buttercream:

• 250g unsalted butter
• 500g icing sugar, sifted
• 300g Biscoff spread

For the sugar syrup:

• ¼ cup of sugar
• ¼ cup of water

For the drip:

• 140g Biscoff spread smooth

For decoration:

• 16 Biscoff biscuits

Method:

For the cake: Preheat the oven to 180ºC/160ºC for fan assist oven. Grease three 20cm/8" cake tins with butter and line the base with baking paper.

Add the butter and sugar in a mixing bowl and beat until fluffy and light. You can use a hand mixer or stand mixer for this.

Add in the flour, eggs and baking powder and beat until all the ingredients are well mix, a lovely smooth cake mixture is formed.

Split evenly between the three tins and bake in the oven for 30-35 minutes ( or until the skewer comes out clean).

Once baked, leave the cake to cool in the tin for 10 minutes, and then remove from tin and leave to cool fully on a wire rack.

For the buttercream: Beat the butter with a hand mixer or stand mixer until it is smooth and supple.

Add in the icing sugar, a little at a time and beat fully until it is light and fluffy. Add in the Biscoff spread and beat until combined. If it is really stiff, add in 1-3 tbsp of water or milk mixing fully each time.

For the syrup: In a small sauce pan boil the water and the sugar until fully dissolve on a low heat. Continue to stir for 3-4 minutes. Let the syrup cool completely in the saucepan.

To assemble the cake:

If the cakes have domed on top, level them off with a cake leveller or a serrated knife.

Spread a smidge of buttercream on the cake board. This is to prevent the cake from sliding off the board when decorating. 

Place the cake board on a decorating turn table and add your first cake to the cake board. Spread over some of the buttercream.

Add the second cake and repeat the same. 

Add on the third cake. Spread some of the butter cream on top and around the edges till the sides are smooth and you have created a crumb coat. It doesn't need to be thick, it just needs to refill any gaps or holes that may be on the sides.

Refrigerate the cake for 15 minutes to set the crumb coat.

Once set, coat the cake with second and thicker layer of buttercream and smooth it out as best you can using buttercream scraper or smoothing tool. Then put it back in the fridge for 30 minutes to set and firm up.

Melt the Biscoff for the drip in the microwave for 20 seconds, or until it is a pourable consistency. Put it in a piping bag, squeezy bottle or if you are confidence you can use a spoon.

Pipe the Biscoff around the edge of the cake, allowing it to drip down the sides in varying amounts.

Once the drips are completed, cover the whole top of the cake with the remaining Biscoff spread. Use a palette knife to smooth it out. Put the cake in the fridge for 30 minutes for the Biscoff to firm up.

Put the remaining buttercream into a piping bag with your chosen nozzle and pipe swirls all around the edge of the cake.

Decorate with Biscoff biscuits, the biscuits will go softer after being in contact with the buttercream so do this as close to serving the cake as you can.

Fuwa fuwa (Japanese Soufflé Pancake)

Fuwa Fuwa mean fluffy fluffy in Japanese. These fluffy Japanese Soufflé pancakes are like eating cottony clouds, but even better with homemade whipped cream and fresh berries!

Hugh in Japan, soufflé pancakes are trending on social media- and they are great alternative recipe for Pancake Day. Or any day of the year!

Japanese fluffy pancakes are deceptively simple. The fluffy soufflé effect is achieved by combining egg white meringue with classic pancake batter. You can either pipe them freely into a pan, to rise on their own. Or use a ring, to help guide them vertically as they cook and rise. If you are using a ring, it is vital to grease them well so you can easily release them once cooked.

Ingredients:

For the pancake batter:

• 2 large eggs
• 2 tbsp milk
• ½ tsp vanilla extract
• 35g plain flour/cake flour
• 30g granulated sugar
• ½ tsp baking powder
• 1 tbsp neutral-flavoured oil (vegetable, sunflower, canola) for greasing
• some water, for steaming

For fresh whipping cream (optional)

• ½ cup double cream
• 2 tbsp icing sugar, sifted

For the topping:

• 1 tbsp icing sugar
• fresh berries
• maple syrup/ chocolate sauce

Method:

For the whipping cream: If you like to serve the fluffy pancake with fresh whipped cream (optional), make it before making the fluffy pancake. In a clean chilled bowl, add in the double cream and sugar. Whisk on high speed until medium to firm peaks form. The cream should not be runny but soft, fluffy and firm instead. Keep the whipping cream chilled until you are ready to serve the pancakes.

For the pancake batter: Separate the egg whites and egg yolks into two different bowls. In the egg yolks bowl, add the milk and vanilla and whisk using a hand whisk until thick and frothy. 

Sift the cake flour and baking powder into the bowl. 

Whisk to combine thoroughly; do not overmix. Set aside while you make the meringue.

In the egg whites bowl, using hand mixer, whisk the egg whites until frothy and opaque. Gradually add in the sugar, one-third of it at a time. Then increase the mixer speed to high and beat vigorously until still peaks form. It takes about 2-3 minutes of beating at high speed to reach stiff peaks.

To check for stiff peaks, stop whisking and pull up your beaters or whisk. The meringue in the bowl or on the whisk should be firm enough to hold peak, pointing straight up. By this time, the meringue should have a glossy texture too. 

Heat a non-stick frying pan over a lowest heat. Brush with cooking oil and lightly remove any visible oil with kitchen paper. This is to prevent spotty pattern on the pancakes. Keep the pan on low heat while you combine the egg whites and egg yolk mixture in the next step.

To fold in the meringue: Take one-third of the egg whites and add to the egg yolk mixture. Whisk together by hand (don't worry too much about breaking air bubbles at this point).

Next, take half of the remaining meringue and add to the egg yolk mixture. using a hand whisk, gently fold them in without breaking the air bubbles in the egg whites. 

Now all the remaining meringue into the egg yolk mixture. Very gently, fold the two mixtures together, taking care not to deflate the air bubbles in the meringue and batter as you fold. Mix the batter very gently until well combined and homogenous.

To cook the pancake: Keep the frying pan at all times over low heat. Each pancake gets roughly four small scopes of batter, and you will be making 3 pancakes. For the first pancake, place one scoop of batter and make a tall mound in the frying pan, using an ice cream scoop or a small ladle or a serving spoon. Next, stack one more scoop of batter onto the first scoop already in the pan. Repeat for the next two pancakes, giving each pancakes two scoops of batter.

By the time all three pancakes have two scoops, the surface of the batter is slightly dry already. At this point, you can mould one more scoop on top of each pancake, keeping the batter piled up high. In  the bowl, you should have roughly 3 scoops left ( no worry if you have more).

Set the timer for 6-7 minutes, add 1 tbsp water in the 3 empty spaces inside the pan, and cover with a lid. The steam from the water keeps the pancakes moist while they cook.  Cooking time is just a guideline; how long you cook the pancakes is based on the temperature of your frying pan.

After 2 minutes, lift the lid, add one final scoop for each pancake. Make sure to stack the batter high, not wide. If the water has evaporated, add a little bit more. Cover with the lid and cook.

After 6-7 minutes, lift the pancake VERY GENTLY using an offset spatula. If the pancake is stuck, don't touch it until it firms up a little. If you force it, the pancake will crack in the middle. When the pancakes is ready, you can easily move the pancake.

Add more water to the empty spaces in the pan and cover. Set the timer for 4-5 minutes to cook the other side on the lowest heat setting. Once they are nicely browned, transfer the pancakes to your serving plates.

To serve: Place the optional fresh whipped cream on the pancakes (or leave it at the side of the pancake) and top with the berries. Dust the pancake with icing sugar and drizzle with maple syrup or chocolate sauce.

                               Enjoy!!

Vegan Moroccan Stew

There is nothing quite like a cozy stew in the Autumn & Winter. This Moroccan stew recipe is perfect combination of protein, vegetables and carbs and spices to create a delicious dish that can be enjoyed on its own or served with rice, quinoa or couscous.

The stew is made with warming spices like cumin, cinnamon and paprika which are traditional in Moroccan cooking and give the stew a unique Middle-Eastern taste that you won't be able to get enough of.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp ground cinnamon
• 1 tsp salt
• 1 tsp paprika
• 1 tsp ground coriander
• ½ tsp ground ginger
• ½ tsp ground allspice
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• 3-4 cups cubed sweet potatoes
• 3-4 cups cubed potatoes
• 2-3 cups chopped carrots
• 1 cup dry green lentils, rinsed
• 1 tin chickpeas, drained and rinsed
• 1 tin chopped tomatoes
• 4 cups vegetable stock
• 1 cup water
• 1 tbsp coconut sugar *
• 2-4 cups kale, optional
• coriander, for garnish

Method:

Warm a large pot on medium heat. Cook the oil and diced onion, stirring frequently, for 5 minutes or until the onion is translucent. Add the minced garlic and spices. Sauté for additional minute.

Add cubed sweet potatoes, potatoes, carrots, chickpeas, dried lentils, chopped tomatoes and vegetable stock. Bring to a rapid boil, then reduce heat and simmer (covered) for 25 minutes or until the vegetables are fork-tender.

After, remove lid and add coconut sugar and kale. Cook for an additional 5 minutes (uncovered). If needed, you can thin the stew by adding extra vegetable stock, water or coconut milk.

Serve vegan Moroccan stew alone or with rice, quinoa, couscous, nan or your favourite flatbread. Garnish with coriander leaves. 

Enjoy!

Note: coconut sugar can be replace with light brown sugar