Friday, 27 February 2009

chocolate vegan cheesecake with grape syrup and strawberries

leek and parmesan quiche

400g plain flour
200g wholewheat flour
30g walnuts(well crushed-whiz up in a blender if ya can almost to a powder)
1 teaspoon of baking powder
1 teaspoon of salt
pinch white pepper
pinch of tumeric

Mix the above well then add...

200ml frozen sunflower oil(I popped it in the freezer for an hour-not quite frozen but twas fine)
20g grated parmesan

The pastry mixture was very crumbly,so instead of rolling it I pressed it in to two 8 inch flan trays
and baked them blind(why that expression I wonder...why not baked fully sighted ) in a preheated oven(180c) for 15 minutes or so.

315g leeks sauted in tablespoon olive oil with a splash of water
380g firm tofu crumbled
60g parmesan grated
pinch of powdered bay leaves (or throw a bay leaf in when cooking the leeks)
2 teaspoons of dried thyme(or fresh)
4 free range eggs (well beaten)
100ml soya(or other) milk
1 tablespoon of powdered stock(marigold organic)optional
salt and pepper to taste
Mix well and happily fill the pastry cases...throw (yes more) 30g grated parmesan on top ...then bake in preheated(180c) oven until set.

Monday, 9 February 2009

chocolate chip cookies

Its a classic that I think every self respecting soul should be able to make.It is a bit of a calorie bomb...I,m gonna try to make a healthier version of this in the future(note to self)...but they are seriously yummy...
337g flour
225g sugar
1 tsp baking powder
1 teaspoon vanilla essence
1 free range egg
50ml of golden syrup
150g of butter
100g(or one handful)of chopped dark chocolate
pinch of salt
1 teaspoon cocoa
1 tablespoon of water

Cream the butter and sugar together.Beat in the egg and add syrup and water.
Mix with the other ingredients together to form a dough.Form into big sized walnuts.
Place on greased baking trays a good 2 inches apart(they expand a lot) and press down a wee bit with a fork.
Bake in a preheated oven at 180C for 10 minutes.Cool on a wire tray.
Any smarty pants out there will have noticed this is a copy of the ginger biscuits(3 feb 2009)..but that is the joy of a good recipe you can take something out ,throw in another and you know it will work..

catalan spinach with raisins,hazelnuts and chickpeas

My friend Alfonso made this one glorious summers day and I think I made it again 3 times that week.It is now one of my favourite ways of eating spinach and works equally well with chard.
It could not be easier to make either...
Heres what to do...
In a frying pan put a handful of raisins and hazelnuts(or almonds which I think is better) with
some olive oil.Fry until the raisins puff up and the nuts just change colour then add in some thinly sliced garlic and fry untill slightly golden.Remove from heat and place in a bowl.
In another frying pan, fry cooked chickpeas with a wee bit of chili flakes and coarse sea salt in olive oil until golden.You can add in more garlic if you are a garlic freak like me.
Wash spinach(or chard)and place in a saucepan with onions,olive oil(a splash),salt and cumin seeds(cos i love them)and let it wilt away.
Combine the above artfully on a plate with basmati rice ...its really an excuse to mix the raisin mixture with the spinach .What an excellent combination...Alfonso said you can use dates instead of raisins.I havent tried that but it must be good.

Wednesday, 4 February 2009

Leek,rocafort,walnut and pear pizza and Focaccia Bread

First things first..The base..for a good base you need good flour...I used white organic stoneground flour.

8oog white organic flour
400ml warm water
2 teaspoons salt
3 teaspoons dry active yeast
2 teaspoons sugar
100ml olive oil

Mix a cupful of the flour,the yeast and sugar together in a big bowl.Stir in the warm water and leave for a few minutes.
Add in the rest of the flour,the salt and the olive oil.Mix well and start to knead the dough in the bowl or on a table.
Ten minutes of kneading should do it.(no knead to knead...v important)
Brush the inside of the bowl with olive oil,put the dough in and cover with a plastic bag.
turn on the oven 180c for one minute, then turn off ,and pop the covered bowl inside.leave for 30 minutes or so until it doubles in size.Remove from the oven and punch the dough in the middle to knock it back.(***** for focaccias see below)
Divide in three pieces,roll out as thinly as possible, or not ;depending on how you like your pizza,(remember it should double in sizeagain).
Place on greased baking trays and cover with large plastic bags.Do the oven trick again:turn on for one minute,turn off and pop the
trays in.Leave for another 30 minutes.Take out trays.Then heat oven to 200c.

Meanwhile prepare the topping:
homemade tomato sauce(see entry Jan27 2009)
sauted leeks
crumbled rocafort cheese
pears sliced thinly

Place a wee bit of the tomato sauce on top of pizzas and prebake for 5 to 10 minutes.
Take out of oven.(I let 2 cool down and then froze them for another day).Then pile on
the sauted leeks,walnuts,rocafort and pear slices and bake for 10 minutes or so...depending
on the thickness of pizza.
enjoy with a few drops of chilli oil and black pepper if you so wish...

If you want to make focaccias...its basically the same recipe (see brackets above)
After beating the dough down add some chopped fresh rosemary.divide in two pieces and roll
out a lot thicker..Place on greased trays..Brush top with oil..Place sliced onions and tomatoes on top.
Do the oven trick:turn on 180c for one minute.Turn off.Place the focaccias covered with a large plastic bag in the warm oven for 30 minutes to double in size.Take out.heat oven to 180c and bake for 12 to 15 minutes.

This is really a bread recipe .For those who think its hard, try it,its not...making bread is easy..good flour..knead well..start off with easy recipes...try it I dare ya!


I was looking for ages for a ginger bikkie(cookie) recipe and found it at baked perfectionandit was v easy to follow..did a bit of changes to use the ginger candy and syrup..but thank you Risa for the ricipe...
337g flour
225g sugar
1 tsp baking powder
pinch of nutmeg
pinch of cinnamin
1 free range egg
50ml of ginger syrup(from previous post)
150g of butter
pinch of salt
2 big spoons of chopped candied ginger(from previous post)
1 tablespoon of water

Cream the butter and sugar together.Beat in the egg and add syrup and water.
Mix with the other ingredients together to form a dough.Form into big sized walnuts.
Place on greased baking trays a good 2 inches apart(they expand a lot).Place a piece of candied ginger on top and press down a wee bit with a fork.
Bake in a preheated oven at 180C for 10 minutes.Cool on a wire tray.Impossible to store as they will be devoured instantly.They are chewy buttery and utterly yummy.

Tuesday, 3 February 2009

Am v pleased with self ..yes self made good...
made good candied ginger
And self made ginger syrup!
Both influenced,copied ,stolen,learnt...compliments of David lebovitz.
I don,t know which is tastier the candy or syrup-both are super easy to make
and muy rico(delicious)
I used different quantities because I had less ginger..In the future I´m gonna double,triple it
Here be the recipe:
300g ginger(peeled and cut into matchsticks or sliced thinly)
500g sugar
600ml water
In a stainless steel pot cover ginger with water and boil for ten minutes-drain,and then repeat the process .
Put the sugar,water and ginger in the pot with a pinch of salt and cook until it reaches 225F.
I had no idea what was 225F,so I let it simmer away and then did my jam test...which is put a blob of syrup on a plate and leave to cool a little..he says until it reaches the consistency of runny honey.
Then I jarred the syrup and left the ginger in a colander for a while to leave excess syrup drip away.
Next step I coated the candied ginger with loads and loads of granulated sugar...y voila!
David always says he´s his mother´s son and hates waste...well how´s this:I saved the skin off the ginger to pop into chai tea(I freezed it)and the boiling water I used as stock for a pumpkin soup.
YES,SELF IS VERY PLEASED and wishes to blow her own trumpet.thank you to people like David Lebovitz for such easy to follow recipes and to self for trying