Tuesday, 29 July 2014

Raw Raspberry Coconut Balls

I made these tasty little flavour bombs a fortnight back when the raspberries from my garden starting coming on thick and fast; and the World Cup football mania was still on peoples minds.  
I decided to take inspiration for these from my No Bake Carrot Granola Bites that I made last year; and blitz three simple ingredients in my Optimuum 9400 blender: Cashew nuts, raspberries and dates.  It worked fine, but visually mushed together these ingredients came out a little chocolate red from the dates and a tad sticky, so I went a step further and rolled them in dessicated coconut, hence the name Coconut Balls part and then refrigerated them to eat later. 
I had a feeling that D would not like these, don't ask why? Sometimes (wrongly I must admit) I just assume these things, but whilst he was sitting slumped on the sofa watching the footie, he shouted out at me 'These are quite nice'.
'Oh good' I said rather surprised.
The recipe below makes quite a lot and there is no way between the two of us, that we can eat them all, so I have frozen the others, and will bring out some when we need a burst of fruit injection in the mouth. 

Monday, 28 July 2014

Vegan Rose Syrup and Rose Petal Jam Cake

I made this cake last week for Clandestine Cake Club hosted by Cardiff Clandestine Cake Club.  Although the theme was The Commonwealth Games, I dubbed it Vegan Indian Rose Cake, as it sounded a lot more evocative. 

I was really surprised at how much of a hit it was, as I thought it was quite a simple cake. The sponge batter was enhanced with rose syrup and ground almonds, then the bottom sponge base is generously coated with home-made Rose Petal Jam before kissing the other sponge base.  The Rose Petal Jam came courtesy of my lovely mother who had made it in advance for upcoming party celebrations.    
I had good intentions of putting vegan 'butter cream' icing around the cake, but dare not risk it with the weather being ridiculously hot.  I would have been worried if it would have travelled well to Cardiff in the car heat with the blazing sunshine.  So I decided to gently dust it with icing sugar as well as cover it here and there with some flaked almonds, as well as an edible rose.  The other cake in the picture is an Australian Chocolate Lamington, it was really good too, I took a slice home, as well as the others that included Jamaican Gingerbread and an Empire Cake that was strongly cardamon flavoured that it reminded me of Halwa, it was also delicious, that I decided to take a large piece home for my mother. 

There were a number of requests for the recipe of this vegan Indian Rose Cake including the Rose Petal Jam filling.   I am hoping to make this again at the weekend, and will plan to take slightly better photographs of it and then will also share the recipe soon.

Saturday, 26 July 2014

Raw Vegan Raspberry Ice-Cream or Raspberry Mousse

The raspberries from my garden will be featuring in  recipes on my blog in the next few days, I hope you don't mind.  Yesterday it was Beetroot and Raspberry 'Bakewell' Bars, today it is a Ice-ream or Mousse of sorts.  Okay, so this is not strictly an 'ice'-cream as it contains no eggs, or cream.  I write ice-cream here as this recipe has a 'creamy smooth icy texture.  But if you leave it for a few hours after blending, it does soften and become mousse like too, so I was indecisive what to exactly call it, so the greedy blogger in me chose to describe it as both.
I made this in my Optimuum 9400 blender.  It is a powerful food blender which I am still experimenting with, you may have seen my hugely popular Carrot Ketchup and Carrot Pate but the one recipe I wanted to try is the appearing on most food bloggers blogs: blending with frozen bananas.  I mentioned learning of this nifty trick in my Raw Carrot Halwa Mousse recipe from raw and vegan recipe books many many years ago, this time it was with the inclusion of homegrown raspberries.

Friday, 25 July 2014

Beetroot and Raspberry Bakewell Oat Bars

I made these Beetroot and Raspberry Bakewell Bars early in the week, for us to munch on while we work or for a easy breakfast bite.  The reason I've mentioned Bakewell in the recipe title is because these Oat bars reminded me of Bakewell tarts, not just because of the raspberries but also the content of the ground almonds.  
The raspberries are from my garden.  I  have admit that they have been tasting that good in the raw, a bit on the watery side, but when cooked or pureed there is a complete transformation in flavour, which have made these a delight to eat.  I also picked a small beetroot from the garden, unsure what to do with it - I decided to grate and throw it in with the raspberries into these oaty bars, you barely know it is there as its gets lost with the raspberries.  
I am sharing some of these Beetroot and Raspberry Bakewell Oat Bars with Alphabakes hosted this month by Ros of The More Than Occasional Baker and Caroline Makes.  The letter this month is 'R' and Raspberries are just so seasonal right now; and Credit Crunch Munch with Camilla of Fab Food For All and Helen of Fuss Free Flavours.  This month it is being hosted by Sarah at Maison and Cupcake.  

Wednesday, 23 July 2014

Chilli, Carrot and Coriander Pâté

The weather has been gloriously warm, in fact quite hot that even those of us who like to be found cooking in the 'kitchen at parties', usually quite content to stand over a bubbling hot pot, are now finding stirring its contents beginning to look less and less appealing when we could be sitting out in the garden, absorbing the sunshine and sipping something cool; biting into something easy, light and yet flavour packed.  

A change from cooking up a homely grub is taking the easy option like eating out in a restaurant or ordering a take-away, but we rarely, and i mean rarely eat out and ordering a take-away even less so, unless its a pizza.  So the next option for us is to have a mezze, an antipasti sort of meal, with lots of light salad like dishes, good bread and dips and spreads that people can help themselves too.  You get my drift, so that is what was on our table a few days back.  
I had picked up some lovely bread from a bakery: Sun-dried Tomatoes and Black Olives; and another made with three seeds.  Instead of making the Carrot Hummus that I made early in the month, I opted to make some spreadable Chilli Specked Carrot Pâté .  It is a little soft at the start, but it does firm up in the fridge. 
PS I must advise not to try Carrot Pâté with tortilla chips as featured here, the  Carrot Pâté is much better with good crusty bread, flat breads or even rice cakes.  Next watch out for my Beetroot Pate; or even my Beetroot Hummus, follow this link to one I 've made in the past!
You can make this Carrot Pâté in you blender, but I made it in my new Optimum 9400 Blender.  I've mentioned before that I do have a blender from a  well known designer brand, and often make dips such as Hummus, but it does not offer the smooth bit- free consistency that I got from the Optimum 9400 Blender.  I did not even have to cook the carrots here.