Root Vegetable Crisps.
1/2 sweet potato
Simple little home made snack. Take your vegetables and slice thinly (about 1/2cm or smaller) with a mandolin. Spread them across a couple of greased baking trays, so that they do not overlap too much, this will allow for even cooking. Brush with a small amount of virgin olive oil, sprinkle some salt to taste and a little paprika, lemon pepper or seasoning of choice. Bake in a pre heated oven at 180C for 20mins. They will shrink, but keep an eye on them as they can burn quite fast. Remove, let them cool and enjoy.
Thursday, 23 October 2014
Wednesday, 22 October 2014
Triple Layer Strawberry & Blueberry Mousse.
200g cashews, soaked in a bowl of water over night
250ml coconut cream
3 tbsp honey
1.5tbsp coconut oil
1.5tbsp desiccated coconut
9 drops of vanilla essence
80g mixed dark fruits; blueberries, black currents, blackberries
1 medium sized cake tin
I thought this mousse cake was really fun, the colours look great, and there are plenty of autumn berries in it.
If you do not have a tin with a detachable base, then line it with baking paper. This is important because it will be impossible to get the mousse out otherwise. Slice up four of the strawberries and line the edge of the baking tin with them. There are three layers to the mousse and you want each mixture to be nice and smooth. However, I have found that working with coconut cream can be a little tricky with consistency, sometimes it separates in the carton and becomes solid with liquid surrounding it, (you want it to be creamy, otherwise your mousse may collapse or become too dry.) You will need to blend each layer well to make sure the cashews have fully broken down, but if you find this has caused the mixture to become too runny (because of the coconut cream) simply let it sit in the fridge for half an hour.
To begin, take one third of your cashews and coconut cream, 1 tablespoon of honey, 1/2 tablespoon of coconut oil, 1/2 tablespoon of desiccated coconut and three drops of vanilla essence, place them into a food processor, blitz until smooth, then spoon into the base. Place in the fridge and do the same thing again, this time adding the remaining ten strawberries, sliced up, (this will create the second pink layer.) Spoon this on top of the first layer and smooth it flat before placing back in the fridge. Do the same for the last layer, adding your dark fruits to create the purple layer and do the same again. You can keep some of the mixture aside to decorate it with, or place fruit on top. Lastly, place the tin in the freezer for 2 hours to set. If you leave it longer (for example, over night,) give it a couple hours to thaw, as it won't collapse once thawed (it can be stored in the fridge until finished.) I topped mine with mixed berries, which adds a lovely sharp tang that complements the creamy flavour.
Tuesday, 21 October 2014
Monday, 20 October 2014
500g or 1 medium sized pumpkin
2 small white onions
2tbsp coconut cream
pepper & salt
Every year I go a bit mad and buy about eleven pumpkins and gourds. I don't mean it to be that many, but every time I see another one in a market or store that I like, I end up bringing it home, so obviously I need a few recipes to help use up the pumpkins once I am finished with them. I always make plenty of pumpkin pie and baked chunks of pumpkin with seasoning to add to salads. Pumpkin soup is another favourite - this is a new version I came up with, slightly different from before and has similar spices to pumpkin pie.
One medium sized pumpkin, de-seeded, peeled and chopped makes around 500g of pumpkin. Boil until softened, drain the water into a measuring jug. Whilst it is cooking, chop and fry the onions in a knob of butter. Once the onions have softened, place them in a food processor with the pumpkin, two knobs of butter, a pinch of nutmeg, a pinch of cinnamon and 200ml of the pumpkin water, (more if you prefer a thinner consistency.) Blend until smooth and creamy and season to taste.
Experimenting with still life.