I had a friend's birthday to bake for and then Isa at the Post Punk Kitchen came out with this recipe for Chocolate Yoghurt Bundt Cake. It had to be done! I didn't have enough chocolate for both icing and putting in the cake, so I left out the chocolate chips. I also cut out some of the sugar, because I often find Isa's baked goods too sweet. The result was a very dark chocolate cake, which I quite enjoyed. But I think in this instance the sugar amount given is justified, especially without the chocolate chips. I did take inspiration from a Sacher torte, covering the cake in apricot jam and then a rich chocolate-based ganache.
This is a good cake if you want quick and easy without sacrificing fancy. With all the yoghurt, it's not even all that unhealthy. I think it might be the perfect cake. A cake's cake.
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Tuesday, February 26, 2013
Saturday, November 3, 2012
Birthday!
I was woken up Swedish-style by people coming into the room singing happy birthday and bearing a tray laden with flowers, a cake, coffee, a candle and presents. I could definitely get into birthday cake for breakfast in bed.
The loving one made me dinner from the World Food Cafe 2 cookbook - one of the best recipes in there. It's a Sri Lankan curry with cashew stuffed peppers in a curry leaf and coconut sauce. It was this recipe that first taught me about curry leaves, and I was so happy to find out that they do indeed grow on curry trees!
Then for dessert, my childhood favourite of chocolate fondue. Simple, but always feels fancy. I like to add some vegan cream to the chocolate so that you get more, and it becomes all truffley when it gets cold (we did a mixture of coconut cream and the fantastic Swedish oat-based cream Oatly's iMat).
In NZ as a child I always used to have marshmallows and strawberries and fresh pineapple, but November is different in Sweden. So we had dried apricots, brazil nuts, walnuts, and bananas. I also got some fancy gingerbread as a thank you present from a customer yesterday, so that got added to the mix, along with some home-made biscotti! I adapted a recipe from Vegan Cookies Invade Your Cookie Jar, flavouring the biscotti with vanilla and cardamom.
Almond and Cardamom Biscotti
INGREDIENTS
1 3/4 cups flour
1 1/2 tsp baking powder
1 tsp vanilla sugar (or vanilla extract, but in that case add it to the wet mix)
1/2 tsp cardamom (generous)
1/2 teaspoon salt
1/3 cup vegetable oil
2/3 cup sugar
2 Tbsp ground linseeds (flax seeds)
4-5 tablespoons plant milk (or water, in a pinch)
3/4 - 1 cup toasted almonds
METHOD
1. Mix flour, BP, vanilla sugar, cardamom, and salt together.
2. Microwave the flax seeds together with 2 Tbsp of the plant milk till a bit thickened, whisk a bit with a fork.
3. In a separate, larger bowl, whisk together the linseed mixture, oil, sugar, and remaining plant milk together.
4. Add the flour mixture and mix gently to make a soft, smooth dough. Fold in the almonds.
5. Flatten into a rectangular log on a greased oven tray (or line with baking paper). It can make it easier to cut later if you score it before the first bake. Bake at 180 degrees C for 25 - 30 minutes. When ready, log should be firm and risen. Remove from oven.
4. Let cool for about half an hour. Then cut into slices, and put back on baking paper, standing on bottom side. Bake at same temperature for another 20 - 25 minutes (check after 15).
Apparently they should be stored in a container loosely covered.
The loving one made me dinner from the World Food Cafe 2 cookbook - one of the best recipes in there. It's a Sri Lankan curry with cashew stuffed peppers in a curry leaf and coconut sauce. It was this recipe that first taught me about curry leaves, and I was so happy to find out that they do indeed grow on curry trees!
Then for dessert, my childhood favourite of chocolate fondue. Simple, but always feels fancy. I like to add some vegan cream to the chocolate so that you get more, and it becomes all truffley when it gets cold (we did a mixture of coconut cream and the fantastic Swedish oat-based cream Oatly's iMat).
In NZ as a child I always used to have marshmallows and strawberries and fresh pineapple, but November is different in Sweden. So we had dried apricots, brazil nuts, walnuts, and bananas. I also got some fancy gingerbread as a thank you present from a customer yesterday, so that got added to the mix, along with some home-made biscotti! I adapted a recipe from Vegan Cookies Invade Your Cookie Jar, flavouring the biscotti with vanilla and cardamom.
Almond and Cardamom Biscotti
INGREDIENTS
1 3/4 cups flour
1 1/2 tsp baking powder
1 tsp vanilla sugar (or vanilla extract, but in that case add it to the wet mix)
1/2 tsp cardamom (generous)
1/2 teaspoon salt
1/3 cup vegetable oil
2/3 cup sugar
2 Tbsp ground linseeds (flax seeds)
4-5 tablespoons plant milk (or water, in a pinch)
3/4 - 1 cup toasted almonds
METHOD
1. Mix flour, BP, vanilla sugar, cardamom, and salt together.
2. Microwave the flax seeds together with 2 Tbsp of the plant milk till a bit thickened, whisk a bit with a fork.
3. In a separate, larger bowl, whisk together the linseed mixture, oil, sugar, and remaining plant milk together.
4. Add the flour mixture and mix gently to make a soft, smooth dough. Fold in the almonds.
5. Flatten into a rectangular log on a greased oven tray (or line with baking paper). It can make it easier to cut later if you score it before the first bake. Bake at 180 degrees C for 25 - 30 minutes. When ready, log should be firm and risen. Remove from oven.
4. Let cool for about half an hour. Then cut into slices, and put back on baking paper, standing on bottom side. Bake at same temperature for another 20 - 25 minutes (check after 15).
Apparently they should be stored in a container loosely covered.
Wednesday, July 4, 2012
Afghans
Today's chocolate fix was a Kiwi classic, veganised from the ubiquitous Edmond's Cookbok.
INGREDIENTS
(makes about 15)
200g Olivani (or other vegan marg)
75g caster sugar
175g flour
30g cocoa
50g cornflakes (or wheat flakes, etc)*
1/2 tsp vanilla essence (optional)
1 cup icing sugar
3 Tbsp cocoa
1 Tbsp oil
1 Tbsp boiling water
6 squares dark vegan chocolate
walnuts / pecans / pistachios / dessicated coconut for decoration (optional)
METHOD
1. Soften marg (if needed), add sugar, and beat until light and fluffy with an electric beater or a fork and lots of elbow grease (eww... is that even vegan?).
2. Add flour, cocoa, cornflakes and vanilla and mix till combined. I use my hands. It's ok if the cornflakes get broken!
3. Roll tablespoonfuls into balls (slightly flattened), and place on a greased or lined baking tray. Bake for 15 mins at 180 degrees celcius.
4. To make the icing, mix the icing sugar, cocoa, oil and water to form a glossy icing. It is actually delicious as it is, but to give it an extra chocolatey kick, try melting the chocolate and mixing it in.
5. When biscuits are cool, ice with icing and top with nuts or coconut if desired.
* If your flakes are not the freshest, I have heard that you can crisp them up by putting them on a baking tray (with sides, so they won't all fall off!) and baking them in the oven for 3 mins or so.
INGREDIENTS
(makes about 15)
200g Olivani (or other vegan marg)
75g caster sugar
175g flour
30g cocoa
50g cornflakes (or wheat flakes, etc)*
1/2 tsp vanilla essence (optional)
1 cup icing sugar
3 Tbsp cocoa
1 Tbsp oil
1 Tbsp boiling water
6 squares dark vegan chocolate
walnuts / pecans / pistachios / dessicated coconut for decoration (optional)
METHOD
1. Soften marg (if needed), add sugar, and beat until light and fluffy with an electric beater or a fork and lots of elbow grease (eww... is that even vegan?).
2. Add flour, cocoa, cornflakes and vanilla and mix till combined. I use my hands. It's ok if the cornflakes get broken!
3. Roll tablespoonfuls into balls (slightly flattened), and place on a greased or lined baking tray. Bake for 15 mins at 180 degrees celcius.
4. To make the icing, mix the icing sugar, cocoa, oil and water to form a glossy icing. It is actually delicious as it is, but to give it an extra chocolatey kick, try melting the chocolate and mixing it in.
5. When biscuits are cool, ice with icing and top with nuts or coconut if desired.
* If your flakes are not the freshest, I have heard that you can crisp them up by putting them on a baking tray (with sides, so they won't all fall off!) and baking them in the oven for 3 mins or so.
Saturday, June 30, 2012
Winter lovin' for our new oven
Broke in the new oven today with roast veges - kūmara, potato, yams, parsnip, pumpkin and jerusalem artichokes, accompanied by steamed green beans and brussel sprouts (the latter also being excellent roasted, but we went for steamed today). And nutloaf - not sure where I got this recipe, and I muck around with it often, but tonight's was generally proclaimed very good. I also made possibly the best self-saucing pudding I've ever baked. The sauce stayed on top, but it was still delicious. Both of these dishes have been classics in my home growing-up.
Nut Roast
INGREDIENTS
1 large onion, diced
3 cloves garlic, crushed
2 medium sticks celery, finely chopped
3 cups finely chopped nuts (can chuck some seeds in instead to bulk it out, but I wouldn't go more than a cup)
2 tsp dried herbs (thyme, sage, tarragon)
1.5-2 cups breadcrumbs
enough chickpea flour to make everything stick (maybe 1 cup or so?)
1 Tbsp soya sauce
1 1/4 cup stock (I used 1 tsp vegecon dissolved in water)
* can make gluten free if you use tamari and gluten free stock and breadcrumbs. whoo.
** can also make with 3 cups breadcrumbs and only 1 Tbsp regular flour if chickpea flour not available.
METHOD
1. Saute onions, garlic, celery and herbs in a little oil until soft, and remove from heat. If you use a big pot you can mix all the other stuff into the same pot!
2. Add nuts, stock, soya sauce, and breadcrumbs, and mix everything together.
3. Go grease your baking dish and let the crumbs absorb the liquid a bit.
4. Now add the flour, a bit at a time, mixing in between until you have a mixture that hangs together pretty well.
5. Press into your baking dish, spray top with a little oil, and bake at 200 degrees celcius for 45-60 mins.
Best Self-saucing Pudding
I have already put up a self-saucing pudding recipe from pantry basics, and I also have been meaning to try this exciting twist on the classic (and go read the blog post, I cried).
Well, here is a recipe I copied ages ago out of my own Mum's special collation of recipes. It is the ultimate. I have made marginal (margarinal?) vegan adjustments.
INGREDIENTS
Pudding
50g dark vegan chocolate
60g margarine (Olivani)
2 Tbsp cocoa
1/3 cup soy milk (or whatever plant milk you like)
1 cup self-raising flour
1/4 cup sugar
1/2 cup brown sugar
1 vegan egg (I used No-Egg, but flax seeds'd probably be awesome with a little extra baking powder added with the flour)
1 tsp vanilla essence (optional)
Sauce
1 1/2 cups water
50g marg
1/2 cup brown sugar
1/3 cup cocoa
METHOD
1. Grease a baking dish (not too big).
2. Combine chocolate, margarine, cocoa and soy milk in a saucepan. Stir over a low heat till chocolate is melted and ingredients combined.
3. Sift flour into a large bowl and stir in sugars. Add the chocolate mixture, No-Egg and vanilla. Stir well and spread mixture in baking dish.
4. For the sauce, stir ingredients in a pot over a low heat until combined.
5. Pour gently over pudding, and bake at 180 degrees celcius for about 45 minutes.
Nut Roast
INGREDIENTS
1 large onion, diced
3 cloves garlic, crushed
2 medium sticks celery, finely chopped
3 cups finely chopped nuts (can chuck some seeds in instead to bulk it out, but I wouldn't go more than a cup)
2 tsp dried herbs (thyme, sage, tarragon)
1.5-2 cups breadcrumbs
enough chickpea flour to make everything stick (maybe 1 cup or so?)
1 Tbsp soya sauce
1 1/4 cup stock (I used 1 tsp vegecon dissolved in water)
* can make gluten free if you use tamari and gluten free stock and breadcrumbs. whoo.
** can also make with 3 cups breadcrumbs and only 1 Tbsp regular flour if chickpea flour not available.
METHOD
1. Saute onions, garlic, celery and herbs in a little oil until soft, and remove from heat. If you use a big pot you can mix all the other stuff into the same pot!
2. Add nuts, stock, soya sauce, and breadcrumbs, and mix everything together.
3. Go grease your baking dish and let the crumbs absorb the liquid a bit.
4. Now add the flour, a bit at a time, mixing in between until you have a mixture that hangs together pretty well.
5. Press into your baking dish, spray top with a little oil, and bake at 200 degrees celcius for 45-60 mins.
Best Self-saucing Pudding
I have already put up a self-saucing pudding recipe from pantry basics, and I also have been meaning to try this exciting twist on the classic (and go read the blog post, I cried).
Well, here is a recipe I copied ages ago out of my own Mum's special collation of recipes. It is the ultimate. I have made marginal (margarinal?) vegan adjustments.
INGREDIENTS
Pudding
50g dark vegan chocolate
60g margarine (Olivani)
2 Tbsp cocoa
1/3 cup soy milk (or whatever plant milk you like)
1 cup self-raising flour
1/4 cup sugar
1/2 cup brown sugar
1 vegan egg (I used No-Egg, but flax seeds'd probably be awesome with a little extra baking powder added with the flour)
1 tsp vanilla essence (optional)
Sauce
1 1/2 cups water
50g marg
1/2 cup brown sugar
1/3 cup cocoa
METHOD
1. Grease a baking dish (not too big).
2. Combine chocolate, margarine, cocoa and soy milk in a saucepan. Stir over a low heat till chocolate is melted and ingredients combined.
3. Sift flour into a large bowl and stir in sugars. Add the chocolate mixture, No-Egg and vanilla. Stir well and spread mixture in baking dish.
4. For the sauce, stir ingredients in a pot over a low heat until combined.
5. Pour gently over pudding, and bake at 180 degrees celcius for about 45 minutes.
Tuesday, May 15, 2012
Caramel Slice
Another kiwi classic! Except I was sort of craving turtle slice, so I chucked some pecans in the base. I'm eating it now, it's so good...
Ingredients
1/2 cup plain flour
1/2 cup self-raising flour
(or instead of these flours, use 1 cup plain flour and 1/2 tsp baking powder)
1 cup dessicated coconut
1/3 cup chopped pecans (I used pre-roasted) (optional)
1/2 cup brown sugar
100g margarine
30g margarine
2 Tbsp golden syrup
400g sweetened condensed soy milk
150g chocolate
1 tsp oil
Method
1. Preheat oven to 180 degrees Celcius. Line a shallow baking tin with tin foil or grease the tin well.
2. Mix the flours and coconut, and pecans if using.
3. Melt the first lot of margarine with the sugar until all melted and combined. Add to flour mixture and mix to combine. Press into the baking tin, and bake for 10 minutes.
4. Meanwhile, cook the second lot of margarine with the golden syrup and soy milk. Stir on a medium-low heat until mixture boils and turns a brown caramel colour - about 10 mins.
5. Pour caramel mixture on top of base and cook in oven for a further 15-20 minutes.
6. When cool, melt chocolate with the oil and pour over the top of the slice. Leave to set in the fridge and devour when ready.
Ingredients
1/2 cup plain flour
1/2 cup self-raising flour
(or instead of these flours, use 1 cup plain flour and 1/2 tsp baking powder)
1 cup dessicated coconut
1/3 cup chopped pecans (I used pre-roasted) (optional)
1/2 cup brown sugar
100g margarine
30g margarine
2 Tbsp golden syrup
400g sweetened condensed soy milk
150g chocolate
1 tsp oil
Method
1. Preheat oven to 180 degrees Celcius. Line a shallow baking tin with tin foil or grease the tin well.
2. Mix the flours and coconut, and pecans if using.
3. Melt the first lot of margarine with the sugar until all melted and combined. Add to flour mixture and mix to combine. Press into the baking tin, and bake for 10 minutes.
4. Meanwhile, cook the second lot of margarine with the golden syrup and soy milk. Stir on a medium-low heat until mixture boils and turns a brown caramel colour - about 10 mins.
5. Pour caramel mixture on top of base and cook in oven for a further 15-20 minutes.
6. When cool, melt chocolate with the oil and pour over the top of the slice. Leave to set in the fridge and devour when ready.
Sunday, April 29, 2012
Lives on Drury Lane...
I have made (and eaten) ALL THE MUFFINS!
I had this chocolate and I we had these nice tinned peaches and some frozen berries, and I wanted to try to recreate the ones they have at Fidels.
So I adapted this recipe of Isa's:*
Chunky Chunkster Chocolate Peach Berry Muffins
(makes 12)
INGREDIENTS
2 cups flour (use white, just do it)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup syrup from the tinned peaches (top it up with a bit of water or plant milk if needed)
1/2 cup canola oil
2 teaspoons vanilla essence
1 cup high quality tinned peaches chopped into chunks
1 cup frozen raspberries
100g chocolate chunks
METHOD
1. Preheat oven to 190 degrees Celcius. Lightly grease muffin tins.
2. Mix flour, BP, soda, and salt. Make a well in the centre, and add the syrup, oil, and essence. Mix, and about half way through, add the fruit and chocolate. Don't overmix.
3. Fill muffin tins 3/4 full and bake for around 25 mins until browned on top and a skewer comes out clean.
* I should also mention that I had a go at the original recipe, Orange Cranberry Muffins, using hazelnuts instead of the pecans, and they were probably the best muffins I have ever made. Possibly the best muffins I have ever eaten. Although me and my sister did reckon they'd be jolly nice with some white chocolate in there somewhere.
I had this chocolate and I we had these nice tinned peaches and some frozen berries, and I wanted to try to recreate the ones they have at Fidels.
So I adapted this recipe of Isa's:*
Chunky Chunkster Chocolate Peach Berry Muffins
(makes 12)
INGREDIENTS
2 cups flour (use white, just do it)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup syrup from the tinned peaches (top it up with a bit of water or plant milk if needed)
1/2 cup canola oil
2 teaspoons vanilla essence
1 cup high quality tinned peaches chopped into chunks
1 cup frozen raspberries
100g chocolate chunks
METHOD
1. Preheat oven to 190 degrees Celcius. Lightly grease muffin tins.
2. Mix flour, BP, soda, and salt. Make a well in the centre, and add the syrup, oil, and essence. Mix, and about half way through, add the fruit and chocolate. Don't overmix.
3. Fill muffin tins 3/4 full and bake for around 25 mins until browned on top and a skewer comes out clean.
* I should also mention that I had a go at the original recipe, Orange Cranberry Muffins, using hazelnuts instead of the pecans, and they were probably the best muffins I have ever made. Possibly the best muffins I have ever eaten. Although me and my sister did reckon they'd be jolly nice with some white chocolate in there somewhere.
"I woke up this morning to a perfectly grey day"
Cold grey Sunday. Which means, delicious baked things! These are two classic recipes which you can find everywhere. Can't remember where I got these from, though I'm sure the pudding recipe is out of my Mum's own handwritten book of recipes she's been collecting and concocting since she left home. It's currently written in my own version of such a book, but the number of times I've wished I had it online totally justifies me posting it here.
Spinach Tofu Canneloni
(also works as a lasagne filling, of course)
Tomato Sauce
If lazy you can use two things of prepared tomato pasta sauce, otherwise make your own with 2 tins of crushed tomatoes.
Tofu Filling
Blend:
500g tofu
60mL soy milk
2 garlic cloves
2 Tbsp lemon juice
2 Tbsp fresh basil (or dried oregano/other Italian herbs)
1/4 cup nutritional yeast (optional)
Add 50g frozen spinach, thawed and drained
Season with salt, nutmeg, black pepper and a small amount of chilli flakes.
Blend till smoothish.
White sauce
Melt 2 Tbsp margarine on medium low heat. Add 2 Tbsp flour, and stir till lumpy.
Warm till toasty, then stir in about 2 cups of soy milk, slowly, stirring all the while. Bring to boil, season with salt and a pinch nutmeg.
ASSEMBLY
1. Preheat oven to 180 degrees Celcius
2. Pour tomato sauce in bottom of a dish with enough space for 20 canneloni tubes.
3. Stuff tubes with tofu and spinach filling. Arrange in dish.
4. Top with white sauce so that the tubes are entirely covered.
5. Bake for 40 mins till browned.
------------------------------------------------------------------------------------------------------------
Basic Chocolate Self-Saucing Pudding
This is a tried and true recipe that always satisfies, with minimal effort or ingredients.
INGREDIENTS
1 cup self-raising flour
3 Tbsp cocoa
2/3 cup sugar
1/2 tsp salt
1/2 cup plant milk (I like almond)
1 tsp vanilla
30 mL oil
3/4 cup brown sugar
1/4 cup cocoa
1.75 cups hot water
METHOD
1. Preheat oven to 180 degrees.
2. Mix flour, salt, cocoa and sugar.
3. Stir in milk, vanilla and oil and mix till smooth.
4. Pour into a lightly greased casserole dish. Smooth top of pudding.
5. Sprinkle over brown sugar and cocoa and carefully pour hot water over pudding.
6. Bake for 40-50 mins.
Spinach Tofu Canneloni
(also works as a lasagne filling, of course)
Tomato Sauce
If lazy you can use two things of prepared tomato pasta sauce, otherwise make your own with 2 tins of crushed tomatoes.
Tofu Filling
Blend:
500g tofu
60mL soy milk
2 garlic cloves
2 Tbsp lemon juice
2 Tbsp fresh basil (or dried oregano/other Italian herbs)
1/4 cup nutritional yeast (optional)
Add 50g frozen spinach, thawed and drained
Season with salt, nutmeg, black pepper and a small amount of chilli flakes.
Blend till smoothish.
White sauce
Melt 2 Tbsp margarine on medium low heat. Add 2 Tbsp flour, and stir till lumpy.
Warm till toasty, then stir in about 2 cups of soy milk, slowly, stirring all the while. Bring to boil, season with salt and a pinch nutmeg.
ASSEMBLY
1. Preheat oven to 180 degrees Celcius
2. Pour tomato sauce in bottom of a dish with enough space for 20 canneloni tubes.
3. Stuff tubes with tofu and spinach filling. Arrange in dish.
4. Top with white sauce so that the tubes are entirely covered.
5. Bake for 40 mins till browned.
------------------------------------------------------------------------------------------------------------
Basic Chocolate Self-Saucing Pudding
This is a tried and true recipe that always satisfies, with minimal effort or ingredients.
INGREDIENTS
1 cup self-raising flour
3 Tbsp cocoa
2/3 cup sugar
1/2 tsp salt
1/2 cup plant milk (I like almond)
1 tsp vanilla
30 mL oil
3/4 cup brown sugar
1/4 cup cocoa
1.75 cups hot water
METHOD
1. Preheat oven to 180 degrees.
2. Mix flour, salt, cocoa and sugar.
3. Stir in milk, vanilla and oil and mix till smooth.
4. Pour into a lightly greased casserole dish. Smooth top of pudding.
5. Sprinkle over brown sugar and cocoa and carefully pour hot water over pudding.
6. Bake for 40-50 mins.
Sunday, April 8, 2012
A woman's place is... ?
It all started with an innocent attempt at concocting vegan creme eggs for Easter Sunday. Then we had all these veges and I decided that pizza would be a great idea. Then we had a guest with (justafiably) hurt feelings who needed cheering up, so I baked apology biscuits. I think I spent pretty much the whole day cooking.
VEGAN CREME EGGS (SORT OF)
With a lack of egg shaped moulds, and a lack of neutral syrups, these became more like chocolate-covered caramel patties, but they were still delicious and came out really pretty when dressed up with some piped icing. My recipe was based on this one.
Ingredients
1/4 cup barley malt syrup
1/8 cup Olivani
1 tsp vanilla essence (or less depending on strength)
1/8 tsp salt
1.5 cups icing sugar
about 200g dark chocolate
Method
1. Combine the syrup, Olivani, vanilla, and salt in a large bowl. Beat with an electric mixer until smooth.
2. Add powdered sugar, half a cup at a time, mixing by hand after each addition. Mix well until smooth.
3. Cover and refrigerate (or freeze!) until firm, a couple of hours or so
4. Roll balls from the filling (about 12). Place on a greased plate and refrigerate again for a couple of hours.
5. Melt the chocolate with a tsp of oil, and dip centres in chocolate using a fork. Chill for an hour or so and dip again.
The pizzas included a few standard ones with a tomato base, fried capsicum and zucchini, black olives and fried vegetarian sausage chunks.
We also tried to recreate my favourite of Old Corner's vegan pizzas, the felafel pizza. Olive Grove felafel mix makes shit easy. Felafels, fresh tomatoes, thin ribbons of zucchini, and tahini sauce on a tomato base, then topped with extra tahini sauce when out of the oven. Tahini sauce is pretty much just tahini, olive oil, lemon juice, garlic and paprika. Then we made Isa's fabulous romesco pizza, except with big fat juicy black olives instead of caramelised onions.
My favourite pizza base recipe is:
Ingredients
1 Tbsp DA yeast (or 25g fresh yeast)
1.5 cups warm water
3.5 cups flour
1 Tbsp olive oil
pinch salt
Method
1. Dissolve yeast in water and set aside for a few mins.
2. Add to flour in a well. Add olive oil and salt. Draw ingredients together and mix to a dough.
3. Knead on a floured surface till dough stops sticking. Put in a greased bowl (turning dough to coat in oil). Cover and leave to rise in a warm place for 1.5-2 hrs. When doubled, punch down and separate into 3 pieces. Roll out into rounds.
4. Add topping and bake at 250 degrees for 20 mins or so till base is lightly browned.
MELTING MOMENTS
(a Kiwi favourite veganised from here)
Ingredients
125g Olivani
3/4 cup flour
1/4 cup icing sugar
1/3 cup custard powder
60g Olivani
2/3 cup icing sugar
innards of 3-4 passionfruit (for a real passionfruit kick. Can use less).
Method
1. Preheat oven to 160°C. Line an oven tray with baking paper. Use an electric mixer to beat the Olivani until pale and creamy. Add the flour, icing sugar and custard powder and use a wooden spoon to stir to combine.
2. Roll teaspoonfuls of the dough mixture into balls. Lightly flouring your hands can help here. Use a fork dusted in icing sugar to gently flatten. Bake in preheated oven for 15 minutes or until just cooked through. Remove from oven and set aside for 30 minutes to cool.
3. Use an electric mixer to beat the extra butter and icing sugar in a bowl until light and fluffy. Add the passionfruit and beat until combined. Spread the butter mixture over the flat side of half the biscuits and sandwich together with remaining biscuits.
VEGAN CREME EGGS (SORT OF)
With a lack of egg shaped moulds, and a lack of neutral syrups, these became more like chocolate-covered caramel patties, but they were still delicious and came out really pretty when dressed up with some piped icing. My recipe was based on this one.
Ingredients
1/4 cup barley malt syrup
1/8 cup Olivani
1 tsp vanilla essence (or less depending on strength)
1/8 tsp salt
1.5 cups icing sugar
about 200g dark chocolate
Method
1. Combine the syrup, Olivani, vanilla, and salt in a large bowl. Beat with an electric mixer until smooth.
2. Add powdered sugar, half a cup at a time, mixing by hand after each addition. Mix well until smooth.
3. Cover and refrigerate (or freeze!) until firm, a couple of hours or so
4. Roll balls from the filling (about 12). Place on a greased plate and refrigerate again for a couple of hours.
5. Melt the chocolate with a tsp of oil, and dip centres in chocolate using a fork. Chill for an hour or so and dip again.
The pizzas included a few standard ones with a tomato base, fried capsicum and zucchini, black olives and fried vegetarian sausage chunks.
We also tried to recreate my favourite of Old Corner's vegan pizzas, the felafel pizza. Olive Grove felafel mix makes shit easy. Felafels, fresh tomatoes, thin ribbons of zucchini, and tahini sauce on a tomato base, then topped with extra tahini sauce when out of the oven. Tahini sauce is pretty much just tahini, olive oil, lemon juice, garlic and paprika. Then we made Isa's fabulous romesco pizza, except with big fat juicy black olives instead of caramelised onions.
My favourite pizza base recipe is:
Ingredients
1 Tbsp DA yeast (or 25g fresh yeast)
1.5 cups warm water
3.5 cups flour
1 Tbsp olive oil
pinch salt
Method
1. Dissolve yeast in water and set aside for a few mins.
2. Add to flour in a well. Add olive oil and salt. Draw ingredients together and mix to a dough.
3. Knead on a floured surface till dough stops sticking. Put in a greased bowl (turning dough to coat in oil). Cover and leave to rise in a warm place for 1.5-2 hrs. When doubled, punch down and separate into 3 pieces. Roll out into rounds.
4. Add topping and bake at 250 degrees for 20 mins or so till base is lightly browned.
MELTING MOMENTS
(a Kiwi favourite veganised from here)
Ingredients
125g Olivani
3/4 cup flour
1/4 cup icing sugar
1/3 cup custard powder
60g Olivani
2/3 cup icing sugar
innards of 3-4 passionfruit (for a real passionfruit kick. Can use less).
Method
1. Preheat oven to 160°C. Line an oven tray with baking paper. Use an electric mixer to beat the Olivani until pale and creamy. Add the flour, icing sugar and custard powder and use a wooden spoon to stir to combine.
2. Roll teaspoonfuls of the dough mixture into balls. Lightly flouring your hands can help here. Use a fork dusted in icing sugar to gently flatten. Bake in preheated oven for 15 minutes or until just cooked through. Remove from oven and set aside for 30 minutes to cool.
3. Use an electric mixer to beat the extra butter and icing sugar in a bowl until light and fluffy. Add the passionfruit and beat until combined. Spread the butter mixture over the flat side of half the biscuits and sandwich together with remaining biscuits.
Subscribe to:
Posts (Atom)