Vegan Soda Bread

Want to bake soda bread without buttermilk? No problem as this soda bread takes just 40 minutes to make, involves no kneading or proving, and suitable for vegans and those following a dairy free diet....and anyone who just doesn't happen to have any buttermilk handy!

Ingredients:

• 200g plain white flour
• 150g wholemeal flour
• 50g oats, plus extra to scatter o top of the bread
• 1 tsp salt
• 1 tsp bicarbonate of soda
• 300ml dairy free milk
• 1 tbsp apple cider vinegar

Method:

Preheat oven to 220º­C/200º­C for fan assist. Dust a baking tray with a little plain flour.

Mix all the dry ingredients together thoroughly. Add the oat, milk and vinegar, and stir to combine.

Keep stirring until the ingredients come together as a dough, then squidge together to form a ball.

Place the ball of dough on your baking tray and cut a deep cross in the centre. This is really important as it helps the centre of the bread to cook properly, so cut nice and deep, almost to the bottom.

If you wish, you can dust the loaf with a little flour and sprinkle of oats, then place the bread in your preheated oven for 30 minutes. 

Serve with soup or salad or anything else you fancy!

Vegan Shitake Stuffed Seitan Plait

This impressive vegan seitan plait sure to wow your guest on any occasions.  Bursting with an irresistible umami flavour, this pastry plait is great recipe for vegans and meat-eaters alike. 

Ingredients:

For the stuffing:

• olive oil
• 170g shiitake mushrooms, sliced
• 2 leeks, sliced
• 3 cloves garlic, minced
• 1 tbsp dried thyme
• 40g breadcrumbs
• 1 vegetable stock cube
• juice of ½ a lemon
• salt & pepper to taste

For the roast:

• 3 cloves garlic
• ½ a tin of cooked pinto beans
• 325ml vegetable stock
• 3 tbsp soy sauce
• 4 sun-dried tomatoes
• 2 tbsp olive oil from sun-dried tomatoes
• 300g vital wheat gluten
• 15g nutritional yeast
• 1 tsp sweet paprika
• 1 tsp dried thyme
• 1 tsp dried sage
• pepper, to taste
• 320g ready rolled puff pastry
• ½ tsp liquid smoke, nice to have but not compulsory

Method:

Preheat oven to 170ºC/150ºC for fan oven.

For the stuffing: Fry the mushrooms and leeks in oil until soft before adding the salt, pepper, garlic and thyme. Cook for another minute. Crumble in the stock and squeeze in the lemon juice before adding the breadcrumbs. Toss until they are slightly toasted.

For the roast: Blitz the garlic, beans, tomatoes, stock, oil, liquid smoke (if use) and soy sauce until smooth. Either by hand or in a food processor, combine the dry ingredients before adding the wet ingredients. Once fully incorporated, transfer the dough onto a 40cm (16 in length) wide kitchen foil. 

Form the mixture into a flattened sausage, leaving 5cm on each side. With the side of your hand. work the mixture flat until the dough is no more than 1cm thick. Place the stuffing on the lower half and, using the foil, roll the roast over to encase the mixture, overlapping it slightly. Twist the ends of the foil so it looks like a big cracker and bake for 40 minutes. Poke the roll with tongs- it should feel very firm. If not bake further. Remove from the oven and leave to cool.

Unroll the puff pastry sheet with the short end facing you. Cut the two furthest away corners off to resemble a Christmas tree with the very tip missing and cut a square out of the two corners facing you.

Unwrap your roast and, with a bread knife slice the ends off to reveal a perfect cylinder.

Place on the centre of the pastry, fold the top piece of pastry over and then cut lines along the pastry on either side of the roast, about 1cm apart. Alternate plait the slats diagonally down, before folding the tab of pastry closest to you up and finishing the plait. Decorate with pastry stars, if desired.

Brush with plant-based milk and bake for 15 minutes at 170ºC/150ºC for fan oven.  Serve hot.

Eating Apple Chutney

This delicious apple chutney is so useful if you have a bushel from your garden. I was fortunate to have lots of this apples from friends garden. They make great personalised gifts for Christmas

hampers.

Ingredients:

• 3.5kg eating apples, unprepared weight
• 1.3kg sugar
• 700g sultanas
• 350ml white wine vinegar
• 350ml red wine vinegar
• 350ml apple cider vinegar
• 2 tbsp mustard seeds
• 800g onions, peeled and diced
• 2 tbsp lemon juice

Method:

Wash, peel, core and chop the apples. As you go, place them in a bowl of cold water mixed with the lemon juice to prevent discolouring.

Place all the ingredients in a large jam pan, them bring to a simmer while stirring to dissolve the sugars.

Now continue to simmer until thickened. This can take around 1 hour, but keep stirring from time to time to ensure it doesn't catch at the bottom. 

Once thickened, pour straight into a sterilised jars. Leave to mature for as long as you can before eating or giving as gifts.  

Vegan Banana Cake with Chocolate Peanut Butter Frosting

Vegan banana cake with chocolate peanut butter frosting-easy to make, fluffy, moist banana cake filled with smooth, creamy peanut butter and chocolate buttercream. The perfect cake for all occasions! 

The buttercream is light and creamy and has a delicious chocolate peanut butter flavour. Obviously both of those ingredients work really well with banana, making this cake incredibly moreish!

Due to the Corona virus situation, working hour has been cut short therefore not taken any fruits to work. The bananas ripen so quickly that we are unable to eat them all before they get too ripe. When the bananas is full with black spots, to me they are excellent for baking! You can decorate the cake with chocolate curls and banana chips. Unfortunately mine is without the banana chips, none in the larder and it is not essential to go out just to get the chips :(

Ingredients:

• 285g plain flour, sifted
• 1½ tsp bicarbonate soda
• 1 tsp ground cinnamon
• ¼  tsp salt
• 3 medium very ripe mashed bananas
• 200g light brown sugar
• 135ml sunflower oil
• 90ml unsweetened plant milk, soy or almond
• 1½ white wine vinegar
• 1 tsp vanilla extract

Buttercream:

• 100g dark chocolate (70% cocoa solids), chopped
• 75g dairy free margarine
• 75g vegetable shortening
• 300g icing sugar, sifted
• 1 tbsp cocoa powder,sifted
• 75g smooth, creamy peanut butter
• 1 tsp vanilla extract
• pinch of salt
• a drop of non-dairy milk, if needed

Method:

Preheat oven to 180ºC/160ºC for fan oven. Grease 2 x20cm/8" cake tins and line the bases with baking paper.

Whisk together the flour, bicarbonate of soda, cinnamon and salt on low speed until well combined. 

Whisk together the mashed banana, light brown soft sugar, sunflower oil, plant milk, white wine vinegar and vanilla extract.

Pour the wet ingredients into the dry and mix on low speed until just combined. Be careful not to over-mix or the cake can become tough.

Divide the batter evenly between the tins and bake for 25-30 minutes until firm to touch and a skewer inserted into the centre comes out clean.

Leave the cakes to cool in their tins for 10 minutes then carefully turn them out onto a wire rack and leave to cool completely.

To make the buttercream: Melt the chocolate, either in a bowl over a pan of gently simmering water or in short bursts in the microwave, stirring regularly. Set aside to cool a little.

Place the margarine and vegetable shortening in the bowl of a stand mixer and whisk until smooth. Add the sifted icing sugar and mix on a low speed until combined then turn the mixer up to a high speed and whisk for a coupe of minutes until fluffy.

Whisk in the cocoa powder and melted chocolate followed by the peanut butter, vanilla extract and salt. If it is too thick, you can whisk in a drop of non-dairy milk.

Place one of the cooled cakes on a serving platter or cake stand and spread over some of the buttercream. Place the other cake layer on top and cover the top and sides of the cake with buttercream.

Decorate with banana chips and chocolate curls if desired. Store in an airtight container at cool room temperature for up to 5 days (keep in the fridge if it is hot out)

Enjoy!

 

Chocolate Mousse Pine Cone

Yes, I know it's March. Christmas is over 3 months ago!  Just have chance to browse my food photos & notice I haven't posted this on my blog!

This easy Chocolate Mousse recipe is super simple to make from scratch and deliciously light and fluffy. It is fancy enough for a party and if you have this silicone mould it will be great for Christmas party!

Also Easy enough to make whenever you have a craving for chocolate!. An eggless mousse recipe that is so airy and chocolatey and can be enjoyed by everyonee.

Ingredients:

• 225g semisweet chocolate, chopped
• 1 tsp vanilla extract
• pinch of salt
• 2 cups double cream, divided
• ¼ cup icing sugar

Method:

In a small saucepan, bring 1 cup of double cream to a bare simmer. Pour the cream over the chopped chocolate, let it sit for 1 minute. Add vanilla extract and a pinch of salt, then whisk until smooth. Cover and chill in the fridge for 20 minutes to cool.

Beat 1 cup of double cream and icing sugar in a a medium bowl with hand whisk or stand whisk on medium-high speed to stiff peaks, about 2 minutes. 

Give the chocolate mixture a whisk then fold it into the remaining whipped cream with a silicone spatula until no streaks remain.

Distribute between the glasses or the silicone pine cone mould if use. Refrigerate for at least 6 hours or overnight. If using the silicone mould, freeze the mousse for at least 4 hours until frozen. Un-mould the mousse. Sprinkle with some gold dust for the festive feel. If using glass to serve, whisk a cup of double cream to stiff peak & decorate it on top of the mousse before serving.

South Indian-Style Vegetable Curry

This easy one-pot meatless main gets it's complex flavour from a combination of spices including coriander, cumin, turmeric, cayenne and cinnamon. The spices marry in a rich, flavourful sauce that has a comforting, belly-warming appeal.

Ingredients:

• 3 tbsp cooking oil
• 1 large onion, finely diced
• 4 medium cloves garlic, minced
• 2 inch piece fresh ginger, peeled and finely grated (1tbsp)
• 1 tbsp ground coriander
• 1½ tsp ground cumin
• ¾ tsp ground turmeric
• ½ tsp cayenne
• 1 tbsp tomato paste
• 2 cups vegetable broth
• 1 cup coconut milk
• 3 inch cinnamon stick
• sea salt and freshly ground black pepper
• 1 small cauliflower, broken into 1½ inch florets (about 4 cups)
• 450g sweet potatoes, peeled and cut into 1 inch cubes (about 3 cups)
• 2 large carrots, peeled and cut into ½ inch thick rounds ( about 1 cup)
• 2 medium tomatoes, cored, seeded, and coarsely chopped (about 1½ cup) 
• 1 can chickpeas, drained and rinsed
• 115g baby spinach (about 4 lightly packed cups)
• 2 tbsp finely lime juice
• 1 tsp finely grated lime zest
• 2 tbsp chopped fresh coriander

Method:

In a heavy duty pan, heat oil over a medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3-4 minutes.

Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5-7 minutes more. Add the garlic and ginger, cook, stirring for 1 minute to blend the flavours. Add the coriander, cumin, turmeric and cayenne, stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute. Add the broth, coconut milk, cinnamon stick, 1tsp salt and ¼ tsp pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.

Add the cauliflower, sweet potatoes, tomatoes and carrots. raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover and simmer until the vegetables are tender, 20-25 minutes. Discard the cinnamon stick.

Stir in the chickpeas, spinach, lime juice and zest, cook until the spinach has wilted, about 3 minutes or more. Season to taste with salt. Serve garnished with the coriander.

Vegan Yorkshire Pudding

Perfect vegan Yorkshire puddings-tall, crispy, golden sides, soft and slightly gooey bottoms and a deep hollow just waiting to be filled with tasty gravy! 

Ingredients:

• 75g plain flour
• 75g chickpea flour
• 2¼ tsp baking powder
• ¼ tsp salt
• ¼ tsp turmeric powder, optional
• ½ tsp dijon mustard
• ¾ tsp apple cider vinegar
• 90ml aquafaba
• 360mlcups water
• oil for pan

Method:

Preheat oven to 215°C/195°C for fan assist oven.

In a medium bowl, add all the plain flour, chickpea flour, baking powder and salt  and whisk them together.  In a jug, combine the mustard, apple cider vinegar, aquafaba and water and whisk them together.  Pour the combines liquids into the dry ingredients and whisk together until smooth  and bubbly. Pour into a jug  to make pouring quick and easy, then leave to rest for 10 minutes.

While the batter is resting, prepare the muffin tin. They must be metal pans and not ceramic and they must be muffin pans and not shallow Yorkshire puddings pan. Add enough oil to give a depth of about 3mm, then swirl it around in the pan so it goes up the sides. Put the oiled muffin pan in the oven for 10 minutes. By then they should be absolutely smoking hot. That is what you want. If you don't see smoke rising from the pan if you open the oven door to peek, then leave them for another minute or two longer.

You need to work very quickly now. Make sure your jug of batter is right next to you as soon as you open the oven door. Very quickly, but very carefully, remove the muffin pan from the oven, make sure to close the door to keep the heat in. . In a long, thin stream, pour the batter into the hot oil in each well of the pan. You need to fill them nearly to the top. The oil will rise above the batter ( that is what gives the bowl shape puddings). Stop pouring once the oil is just above level with the rim of the well. You need to do this really quickly because you need to keep the heat in the pan for the puddings to work well. As soon as the wells are all full, put the pan right back into the oven and shut the door quickly. You should get 8 Yorkshire Puddings from the batter.

Cook the puddings for at least 30 minutes, but maybe up to 35 to 40 minutes until really golden and crispy and until the insides have dried out to your liking. Do not open the oven door until you are past 25 minutes of cooking. 

Remove the puddings from the oven and serve immediately.

Chocolate Orange Tiramisu Trifle

This show stopper chocolate orange trifle will really dazzle your guests especially Christmas ! With layer of juicy orange, chocolate mascarpone custard and coffee-soaked sponges, this indulgent dessert will definitely disappear  fast 

Ingredients:

• 3 medium oranges, 1 very thinly sliced, 1 zested
• 60ml marsala
• 75g dark chocolate, roughly chopped
• 2x 250g pots mascarpone
• 500g ready to eat custard, can be bought in supermarket
• 100ml strong coffee
• 200g pack sponge fingers
• 200ml double cream
• 1 tbsp cocoa powder

Method:

Preheat oven to 110°C/90°C for fan oven. Line a baking tray with baking paper. Arrange the orange slices on the tray in a single layer. Bake for 2-3 hours, turning every 30 minutes to 1 hour so they dry evenly. Set aside to cool completely.

Use a sharp knife to cut away all the peel and pith from the 2 remaining oranges (top and tail, then cut around the orange). Thinly slice, transfer to a bowl, pour over 1 tbsp marsala and set aside.

Melt the chocolate in a heatproof bowl set over  (but not touching) a pan of just-simmering water; set aside to cool for 5 minutes. Put the mascarpone in a bowl and whisk to soften a little, then whisk in the custard. Transfer half the mixture to the cooled chocolate bowl and mix 2 tbsp coffee. Add the orange zest to the plain custard mix and whisk in 2 tbsp marsala.

Line the bottom and sides of a 20cm trifle dish or glass bowl with half the marsala orange slices,overlapping slightly. Drain the juice from the remaining orange slices into a bowl and add the remaining coffee and 1 tbsp marsala. Quickly dip one-third of the sponge fingers into the juices, one at a time, then arrange in the trifle dish, loosely filling in the orange slices (it doesn't matter if it's covered completely).

Pour over half the orange zest custard and gently smooth the top with the back of a spoon. Top with another layer of dipped sponge fingers. Pour over half the chocolate custard, smooth the top, then add a final layer of dipped sponge fingers. Top with the remaining orange zest custard, then the chocolate custard. Layer over the remaining fresh orange slices and chill for 1 hour.

Whip the double cream into soft peaks, then spoon over the centre of the trifle, leaving some of the orange slices exposed at the edges. Finish with a dusting of cocoa powder and decorate with the dried orange slices

Orange Cranberry Pork Loin Roast

This pork loin roast recipe is the perfect holiday main dish! This Orange Cranberry Pork Loin Roast is juicy, delicious, and super festive. 

The orange cranberry sauce is what makes this pork loin roast recipe so amazing!. It adds such bright and cheery flavour, which is why it's so perfect for holidays. I love this roasted pork recipe for Christmas.

Ingredients:

• 1kg to 1.5kg boneless pork loin roast
• olive oil
• salt & pepper to taste
• ¾ cup orange juice, divided
• ¼ cup apple cider vinegar
• 225g sweet orange marmalade
• 200g whole cranberry sauce

Method:

Preheat oven to 190ºC/170ºC for fan assist oven.

Place the pork in a shallow roasting pan or grill pan and pat dry with kitchen paper.

Rub all sides with olive oil.

Season with salt & pepper on all sides.

Sear each side over high heat for 2 minutes per side, 10 minutes in total.

While searing, make your sauce. In a medium bowl, stir together the ½ cup orange juice, vinegar, marmalade and cranberry sauce.

Place seared pork in a large roasting pan and pour sauce over the pork.

Cook for 60-80 minutes or until internal temperature reaching 140-145 in the most central part of the pork. Baste every 20 minutes in orange juice mixture.

While pork is resting, add remaining ¼ cup orange juice to the juices left over from cooking. If your roasting pan is stove-top safe you can just keep all the sauces in the pan or if not, add to a saucepan.

Bring sauce to a boil and then reduce to a simmer while pork rests.

Slice and serve pork, drizzled with more sauce and garnished with orange slices and fresh cranberries.

Enjoy!!!

"Bucket" Chocolate Cake with Golf Balls Truffles

This cake is perfect for an avid golfer!!! Rich chocolate cake cut & design into a bucket and top with delicious white chocolate truffle that looks JUST like a golf balls!! 

You can make hollow golf balls, or solid white chocolate  golf balls, but since it's a birthday cake why not make it into a boozy dessert, we are going to fill these with white chocolate-rum ganache, spiked with orange zest and cinnamon. They are amazingly complex and flavourful, and the citrus/cinnamon combination compliments the spicy rum and sweet white chocolate perfectly.

Bake any style of chocolate cake that you like a covered it with grey/silver fondant to loo like a bucket. Below are the recipe for the golf ball truffles.

Ingredients:

• 450g white candy coating
• 350g white chocolate chips or chopped white chocolate
• 6 tbsp double cream
• 55g unsalted butter, softened
• ¼ cup rum, if not can substitute additional ¼ cup cream and 1 tbsp vanilla extract
• 1 tbsp orange zest
• ½ tsp cinnamon
• pinch of salt

Method:

Make sure the golf ball candy molds are clean and completely dry.

Place the white chocolate candy coating in a microwave-safe bowl and microwave in 30 seconds increments, stirring after every 30 seconds to prevent overheating. Stir until the coating is melted and smooth.  

Use a spoon or candy scoop to fill each cavity in the mold with white coating, coming up to the top. Let the mold sit for 3-4 minutes, until the coating just starts get a little thicker.

Place a piece of baking paper on your work surface, and turn the mold upside-down, letting the excess coating drip out onto the baking paper. You can re-use this extra coating for another project. Once only a thin layer of white coating remains, set the mold down on the counter and drag a metal spatula or knife across the top to remove any excess coating and give the golf balls smooth edges. Refrigerate the mold while you prepare the filling.

Combine the chopped white chocolate and cream in a microwave- safe bowl, and microwave together in 30 second increments until mostly melted. Whisk until smooth-at first it might seem too thick, but keep whisking  and it will loosen up until it's the texture of a thick liquid. Add the room temperature butter, rum, orange zest, cinnamon and salt and whisk everything together until smooth.

Press a layer of cling fling on top of the ganache and refrigerate for about an hour, until it has thickened slightly and is the texture of peanut butter. Fit a pipping bag with a large round tip or coupler, and scrape the ganache into the pipping bag. Pipe the ganache into each chilled golf ball cavity, until it comes almost to the top of the mold. Leave a small margin at the top. Refrigerate the molds again for about 45 minutes to make the filling firmer. Turn the mold upside down and flex it gently to remove the golf balls halves.

Re-melt some white coating and place it in a paper cone or plastic bag with a hole snipped in the corner. Pipe a circle of coating around the edge of one of the golf ball halves, and press a second half on top. Run your finger around the edge to remove any excess coating. Repeat until you have stuck all of the golf ball halves together.

Once all the golf ball completed, arrange it on top of the ready iced chocolate cake and serve.

Granola Bars

A simple, soft and chewy granola bars recipe that is delicious and can be adapted base on your favourite dried fruits, nuts or chocolate. The possibilities are endless-all you need to know is the base. Oats, butter, honey and brown sugar. After that, add what you like.

Ingredients:

• 230g rolled oats
• 80g whole almonds, coarsely chopped
• 113g honey
• 56g unsalted butter, cut into pieces
• 50g packed light brown sugar
• ½ tsp vanilla extract
• ¼ tsp salt
• 60g dried cranberries, coarsely chopped

Method:

Heat oven to 175ºC. Line bottom and sides of a 8 inch or 9 inch square pan with aluminium foil. Then lightly oil or spray with cooking spray.

Add oats and almonds to a small baking sheet, then bake for 5 minutes, stir and bake another 3-5 minutes until lightly toasted. Transfer to a large bowl.

Combine butter, honey, brown sugar, vanilla extract and then salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar completely dissolves.

Pour butter mixture into a bowl with toasted oats and almonds. Mix well. Let cool about 5 minutes then add cranberries. Stir to combine.

Transfer oat mixture to lined pan then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. (Press hard here, this way the bars will stay together once cooled and cut-press for about one minute to be extra safe).

Cover then refrigerate at least 2 hours. Remove block of granola mixture from pan then peel away aluminium foil. Cut into 12 pieces.

Store bars in an airtight container for up to one week. For the softest bars, keep at room temperature. For slightly harder bars, store in the fridge.

Indian Slow Cooker Lamb Masala

Lamb Masala, also called mutton masala, is a classic Indian meat dish with a distinct flavour and aroma. The process is simple, easy and effortless with exotic Indian spices that make this dish a true success. Whether you eat it with Indian chapati, naan or plain white rice this dish is to die for

Ingredients:

• 1kg lamb
• 2 tbsp cooking oil
• 1 medium onion, chopped
• 1 tbsp mince garlic
• 1 tbsp grated ginger
• 1 tbsp tomato paste
• 250ml yoghurt
• 2 bay leaves
• 1 cinnamon stick
• 1 tbsp lemon juice
• 1 tsp pepper powder
• 2 tsp salt
• ½ cup coriander leaves
• 250ml water or stock for gravy

Spice mix:

• 1 tsp red chilli powder
• 1 tbsp sweet smoked paprika
• ½ tsp turmeric
• 2 tbsp coriander powder
• 1 tsp fennel seed powder
• ½ tsp garam masala

Method:

Clean the lamb removing any silver skin and excess fat. Cut into bite-size cubes and pat dry to remove excess moisture. Season with salt and pepper, set aside.

Measure all ingredients now so you won't burn the spices when cooking. Cut onions fairly thin so they cook faster and blend in the sauce. Grate the ginger. Mince the garlic.

Saute:

Add oil to a pan over a medium heat. Saute onions with bay leaves and cinnamon stick for 5-7 minutes until cooked and caramelised but not burned. Then add the lamb pieces-sear the meat for 3-4 minutes.

Next add the spices one at a time along with ¼ cup water. Stir for 3-4 minutes on a medium-low heat, until the spices are cooked with a beautiful aroma in the air. Add the tomato paste and mix well for a minute or so.

Add the yoghurt, mix well for a minute or so. Add salt and pepper to taste. Lastly, add the lemon juice and water.

Cooking in a slow cooler:

Alternatively, transfer to a slow cooker and cook on low for 6-8 hours until the meat is fork tender. Or cook on high for 4 hours until fork tender.

Adjust gravy by adding a bit more water if necessary-then bring it to a boil again.

Garnish & Serve:

When done sprinkle chopped fresh coriander and give it one good stir. Sprinkle more chopped coriander for garnish. Serve with any Indian bread or rice. Enjoy!!!

3 Easy Indian Condiments

Three quick and easy Indian condiments to make your curry special: Cucumber Raita, Onion and Tomato Salad, Banana Sambal.

For Cucumber Raita:

• ½ cucumbr-about 12cm
• 100ml natural yoghurt
• 5-10g fresh mint or coriander

Method:

Wash the cucumber and cut into small dice-about ½cm on each side. Finely chop the herbs to give a good tablespoonful. Mix the herbs with the yoghurt. Mix in the cucumber.

For Onion and Tomato Salad:

• 2 tomatoes (about 50g)
• 1 small white onions (about 50g)
• 10g fresh coriander

Method:

Chop the tomatoes-about ½ cm on each side. Finely chop the onion-about half the size of the tomato. Mix the onion and tomato. Finely chop the coriander leaves and scatter over.

For Banana Sambal:

• 1 large banana
• 1 tsp lemon or lime juice
• 2 tsp desiccated coconut

Method:

Peel the banana and slice fairly thinly. Transfer to a small bowl. Sprinkle banana slices with lemon juice and coconut flakes. gently shake the bowl to cover the banana slices with coconut flakes.

Vegan Brownie

The BEST Vegan Brownies i have ever had!! They are fudgy , full of chocolate and completely dairy free, egg-free and vegan. Made without any weird ingredient, you'd never believe Vegan Brownies could taste this good !!

Ingredients:

• 140g plain flour
• 20g cocoa powder
• 200g caster sugar
• 80ml vegetable oil
• 1 tsp vanilla extract
• 200g dairy free (vegan) dark chocolate, melted
• 240ml almond milk
• 75g dairy free (vegan) chocolate chips, optional

Method:

Preheat oven to 160ºC/140ºC fan oven. Line an 8inch square baking tin with baking paper.

In a large mixing bowl, add flour, cocoa powder and sugar and gently whisk to mix.

Add oil, vanilla, melted chocolate and almond milk. Mix with a wooden spoon until smooth and combined. Add chocolate  chips and mix gently.

Transfer brownie batter to prepared pan and bake for 25-30 minutes or until skewer inserted comes out clean. Try not to over bake or brownies will turn cakey.

iPhone Cake

Got to make a cake in an iPhone design with the headphone for a 14 years old boy who can't put down his phone & always on the headphone!

Lemon Icebox Cake

You could say an icebox cake as a cross between a trifle and a cheesecake. This easy to make, no bake recipe uses sponge fingers, lightly dipped in lemon and Limoncello, which helps turn the sponge fingers into pillows of soft zingy sponge. If  you don't have Limoncello in your liquor collection, simply replace with more lemon juice. 

This easy to make Lemon Icebox cake, can be ready in a few hours. Layer upon layer of sponge fingers, with layer upon layer of mascarpone and cream filling.

The sponge fingers will gradually soften as the cream filling starts to set. Which makes it easier to slice. It will keep in the fridge for a few days.

Ingredients:

• 4 unwaxed lemons
• 4 tbsp limoncello
• 500g mascarpone
• 100g icing sugar, sieved
• 600ml double cream
• 2 tsp natural Lemon flavouring
• about 50 sponge fingers, depending on their size

Method: 

Line the base and sides of an 8" loose bottomed square sandwich tin with cling film.

Zest the lemons and leave to one side until needed.

In a small bowl, mix together the lemon juice and Limoncello.

In a large separate bowl, mix together the mascarpone and icing sugar until well combined.

Add the double cream, half at a time, and mix to a thick spreading consistency. Do not over mix.

Add the lemon zest and lemon flavouring to taste. Mix until well combined.

Assemble the cake:

One by one dip but not soak, approximately 13-15 depending on their size, of the sponge fingers into the lemon juice mix, then place them evenly on the bottom of the cake tin. Cutting the sponge fingers down to size if needed. Any off cuts can be used to fill in any gaps.

Spread a quarter of the mascarpone cream mix, evenly over the top of the sponge fingers. Repeat this process twice more.

Using your favourite pipping nozzle, decorate with the remaining mascarpone mix. Place in the fridge to set for a few hours. Overnight is the best.

To serve:

Remove from the tin and carefully slide the cake onto your favourite serving dish. Will keep for a few days in the fridge.

Mango Coconut Ladoo

Quick & simple Indian sweet to make. If you love mango and coconut, you will love this. You just need 4 ingredients and less than 30 minutes to make this sweet!

Ingredients:

• fresh grated coconut, about 2½ cups
• 1 big mango, puree or shop bought ready puree and you need 1½ cup
• 250g condensed milk
• 4 green cardamom

Method:

Keep ½ cup of the grated coconut separately to use it in the end.

Take out the pulp from the mango by discarding the skin and seed. Add in your blender and blitz it to make a puree. If using shop bought, you can skip this.

Now add condensed milk, mango puree and coconut into a heavy bottom pan and  mix well. Heat the mixture  and keep stirring so that it does not stick to the bottom of the pan.

Once it starts boiling, lower the heat and cook on a low flame till the mixture starts thickening. It will takes about 4-5 minutes. Remove from the heat and let it cool down.

Remove the pods from cardamom, powder it and add in the pan and mix well. 

Take a small portion of the mixture. Roll into a round shape ball. Roll in the reserved coconut.

Enjoy the ladoo.

Sticky Ginger Cake

This sticky ginger cake has a ginger syrup glaze and glaze ginger topping. A very light sponge with a real ginger kick. There is plenty of flavour  in this cake, but you can easily tone down the heat by reducing the amount of ground ginger.

Adding the ginger syrup while the cake is still warm helps it too soak evenly through the sponge, It is that helps give the cake a light sticky texture and moist sponge.

What also make this cake special is the lovely chopped glace ginger topping and water icing. You can make the water icing  with sieved icing sugar and a little pre-boiled water.Mixed until you have a slightly runny consistency.

Ingredients:

• 180g  butter, softened
• 180g soft light brown sugar
• 3 medium eggs
• 180g self raising flour
• 2 tsp ground ginger, level teaspoon
• 2 pieces of stem ginger in syrup, chopped into small pieces
• 3 tbsp golden syrup

Topping:

• 2 pieces of stem ginger in syrup, chopped into small pieces
• 4 tbsp ginger syrup, from the jar of stem ginger
• 4 tbsp icing sugar
• 1 tsp water, preboiled

Method:

Preheat oven to 180ºC/160ºC for fan oven. Grease and line a 20cm/8" square tin deep sided cake tin with baking paper.

Beat the butter and sugar together until light and fluffy. Using an electric mixer will speed things up.

Add the eggs, one at at time, beating well after each addition. Add a tablespoon of flour between each one. This will help prevent curdling.

Fold in the remaining flour and ground ginger, until thoroughly combined. Add the golden syrup and the chopped stem ginger. Mix until well combined.

Pour the mixture into the tin, spreading it evenly across the top.

Bake for 30-35 minutes or until baked. Testing the centre of the cake with a skewer until it comes out clean.

Leave in the tin to cool for about 10 minutes before turning out onto a wire rack to cool completely. While the cake is still warm, poke a few holes in the cake with a skewer. Then pour the ginger syrup over the cake. Spread it evenly. Allowing it to soak in. Decorate with the chopped stem ginger.

Make a water icing by mixing the icing sugar and preboiled water together until you have a thick runny consistency. Drizzle over the cake.

Strawberry Lemon Parfaits

Pretty, Simple and Sweet !

Ingredients:

• 2 cups chopped strawberries
• 2x 2 tbsp granulated sugar
• 1 cup double cream
• ½ tsp vanilla extract
• shop bought vanilla cake (pound, madeira or sponge) or biscotti cookies cut into small pieces
• 1 cup lemon curd

Method:

To make the strawberries: Place the strawberries ans 2 tablespoons sugar in a bowl and mix to combine. Let it sit for 15 minutes at room temperature to let the strawberries macerate and release of their juices.

To make the whipped cream: Using a mixer fitted with the whisk attachment, whisk together heavy cream, 2 tablespoons sugar and vanilla on high speed until medium peaks form.

Assembly: Place a few cake/cookies pieces at the bottom of the glasses. Spoon a dollop of the lemon curd on top, then the strawberries (with their juices) and then the whipped cream. Repeat the layering once more. For decoration, you can top each glass with fresh strawberry. If not serving immediately, cover and store in the refrigerator for several hours. 

Pork and Chorizo Stew

This rich and gutsy pork and chorizo stew is packed full of flavour

Ingredients:

• 3-4 tbsp cooking oil
• 2 onions, sliced
• 4 cloves garlic, sliced
• 1 kg pork shoulder cut into chunks
• 225g chorizo sliced
• 2 tsp smoke paprika
• 150ml red wine
•  2 tbsp tomato puree
• 400g can chopped tomatoes
• 150ml vegetable stock
• few sprigs fresh thyme, leaves remove or  ½ tsp dried thyme
• salt and freshly ground pepper

Method:

Heat 1 tsp oil in a pan and add onions, cook over a medium heat, stirring frequently until the onions have softened and are beginning to colour. Add the garlic and continue to cook for 1 minute, then remove the onions and garlic from the pan and set aside.

Heat 1 tbsp oil in the pan and brown the pork in batches over a high heat adding more oil as required. Once pork is browned, remove from the cooker and add it to the onions.

Once all the pork has been browned, add chorizo to the pan and cook until beginning to colour, then stir in the paprika and cook for 1 minute, stirring constantly.

Add red wine to the pan, stirring well to scrape out all the caramelised juices from the bottom of the pan. Bring to boil and allow to bubble for a minute or two.

Return the meat and onions to the pan, add the tomato puree, chopped tomatoes and stock, thyme and bay leaves. Bring it to a boil then lower the heat and continue to simmer until the pork is tender. Season to taste.