I'm in the process of trying to make the perfect moist, chewy cookie, so watch this space!
Jen x
Monday, 20 June 2011
Thursday, 9 June 2011
Chocolate-Chestnut Torte
This is the most overwhelmingly indulgent food I've ever tasted. It's so simple, yet tastes spectacular!
This Chocolate-Chestnut Torte is like an incredibly rich and creamy chocolate cheesecake. And yes, it's just as delicious as it sounds!
The base is simply crumbed biscuits soaked in melted margarine & lightly baked; I used Speculoos biscuits, but a vegan digestive or oat biscuit would be just as good.
Then, the filling is melted dark chocolate mixed thoroughly with chestnut puree. I made my own chestnut puree by putting boiled, peeled chestnuts into soya milk, with a little sugar, a pinch of cinnamon and a couple of drops of vanilla extract, then leaving this to simmer for about 25 minutes. Finally, I blended it all into a paste.
The filling is spooned onto the base and a chocolate sauce drizzled on top. You can either buy a chocolate sauce, or make an extra-decadent one yourself by melting chocolate and stirring in soya milk to stop it from setting solid, and a couple of drops of vanilla extract.
I topped them with decorative dark chocolate shapes and served them with a generous sprinkle of cocoa powder.
Next time, I'll work on making them less messy and a little more pretty-looking, so watch this space!
As always, remember, feel free to ask me for recipes, proportions, recommendations etc in the comments, and I'll gladly help as much as I can :)
Jen x
This Chocolate-Chestnut Torte is like an incredibly rich and creamy chocolate cheesecake. And yes, it's just as delicious as it sounds!
The base is simply crumbed biscuits soaked in melted margarine & lightly baked; I used Speculoos biscuits, but a vegan digestive or oat biscuit would be just as good.
Then, the filling is melted dark chocolate mixed thoroughly with chestnut puree. I made my own chestnut puree by putting boiled, peeled chestnuts into soya milk, with a little sugar, a pinch of cinnamon and a couple of drops of vanilla extract, then leaving this to simmer for about 25 minutes. Finally, I blended it all into a paste.
The filling is spooned onto the base and a chocolate sauce drizzled on top. You can either buy a chocolate sauce, or make an extra-decadent one yourself by melting chocolate and stirring in soya milk to stop it from setting solid, and a couple of drops of vanilla extract.
I topped them with decorative dark chocolate shapes and served them with a generous sprinkle of cocoa powder.
Next time, I'll work on making them less messy and a little more pretty-looking, so watch this space!
As always, remember, feel free to ask me for recipes, proportions, recommendations etc in the comments, and I'll gladly help as much as I can :)
Jen x
Chorizo al Vino
This is a classic Spanish dish; chorizo sausage cooked in red wine, with herbs & spices.
For the 'chorizo', I used Redwoods chorizo-style chunks. I put them in a terracotta dish with a cup of red wine, a pinch of salt, a pinch of marjoram and plenty of oregano, then baked this at a low-medium temperature for about 40 minutes until the 'chorizo' had absorbed all the flavour of the wine.
Jen x
For the 'chorizo', I used Redwoods chorizo-style chunks. I put them in a terracotta dish with a cup of red wine, a pinch of salt, a pinch of marjoram and plenty of oregano, then baked this at a low-medium temperature for about 40 minutes until the 'chorizo' had absorbed all the flavour of the wine.
PanCupcakes!
Inspired by a wonderful idea by Bakerella, I made a vegan version of her pancake mini-muffins, which I have christened PanCupcakes!
I made my usual vegan pancake batter, with vanilla & cinnamon, then, instead of frying it, I baked it in silicone petits-fours cases to make tiny little sweet, chewy pancakey cupcakes!
I then served them with a choice of lemon & sugar, or maple syrup. Either way was delicious, but they really must be eaten whilst still warm!
Delicious!
Jen x
I made my usual vegan pancake batter, with vanilla & cinnamon, then, instead of frying it, I baked it in silicone petits-fours cases to make tiny little sweet, chewy pancakey cupcakes!
I then served them with a choice of lemon & sugar, or maple syrup. Either way was delicious, but they really must be eaten whilst still warm!
Delicious!
Jen x
Carrot & Coriander soup
I'm going to start today with something simple, but delicious; Carrot & Coriander soup.
It's simply carrots and onions cooked together in vegetable stock, with a teaspoon of non-dairy margarine melted-in. It's then partially-blended and copious amounts of fresh, chopped coriander is added.
I served this with excessively decorative bread & margarine...
Jen x
It's simply carrots and onions cooked together in vegetable stock, with a teaspoon of non-dairy margarine melted-in. It's then partially-blended and copious amounts of fresh, chopped coriander is added.
I served this with excessively decorative bread & margarine...
Friday, 20 May 2011
Lemon Tart!
Okay, so I made this about 2 weeks ago, but with the ridiculous backlog of deliciousness to post about, I'm just getting round to it; Lemon Tarts.
I bought ready-made shortcrust pastry by Jus'Rol, which I very much approve of because they actually label vegan products. Yay!
The filling is simple, but delicious. It's the juice of 2 fresh lemons, a couple of tablespoons of sugar, plenty of cornflour and a couple of cups of water, all boiled until it thickens right up. I also find that a a pinch of powdered ginger makes it that little bit more special.
Topped with a decorate dark chocolate shape, and generous sprinklings of cocoa powder and vanilla dusting sugar.
Delicious!
Jen x
I bought ready-made shortcrust pastry by Jus'Rol, which I very much approve of because they actually label vegan products. Yay!
The filling is simple, but delicious. It's the juice of 2 fresh lemons, a couple of tablespoons of sugar, plenty of cornflour and a couple of cups of water, all boiled until it thickens right up. I also find that a a pinch of powdered ginger makes it that little bit more special.
Delicious!
Jen x
Thursday, 19 May 2011
Spinach & Pine Nut pancakes (& chocolate Walnuts)
As usual, the rate at which I cook things has been far greater than the rate at which I update this, leading to a massive backlog! So, to begin putting things right, I'll start with something that was ridiculously delicious; Spinach and Pine Nut pancakes.
I made my normal pancake batter mix, but with a little more flour for thickness, and some extra baking powder, then mixed in some roughly-chopped pine nuts, a little vegetable bouillon powder and torn baby leaf spinach. I made them about 1cm thick, so i fried them at a lower temperature than normal pancakes, for a longer time.
Delicious!
Also, much like the chocolate-cranberries, I also made chocolate-coated walnuts. Mmm...
Jen x
I made my normal pancake batter mix, but with a little more flour for thickness, and some extra baking powder, then mixed in some roughly-chopped pine nuts, a little vegetable bouillon powder and torn baby leaf spinach. I made them about 1cm thick, so i fried them at a lower temperature than normal pancakes, for a longer time.
Delicious!
Also, much like the chocolate-cranberries, I also made chocolate-coated walnuts. Mmm...
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