Tuesday, October 21, 2014

Sticky Orange Treacle Sponge Cake


Simple, light fluffy sponge speckled with soaked real citrus peel (dark pieces)
Thinly sliced oranges on top, with a sticky sweet treacle covering.  Delicious

Monday, August 18, 2014

Oat Pancakes



Here it puffed up like a pitta!





Ingredients

Instant oats
Mangoes
Bananas
salt

water
Flax seeds
Baking Powder

Blitz in shaker.
Batter is quite thick.  These cook longer than regular pancakes. The baking powder really helps it rise and behave like a regular pancake.

Serve with treacle.
These are not sweet because I decided not to add any sweetener in the batter mix.
Slightly gooier in the middle than your *normal* flour pancakes.
Nonetheless, Delish.









Friday, August 1, 2014

Sweet Chili Sauce




Holy crap! This was SOOOO easy and quick to make.

Regular Vingear
Brown sugar
(would have used white if  I had.  However the brown added a lovely natural colour to the sauce)
Chili Flakes
Fish Sauce
Ginger - grated
Garlic - minced
Tomato Ketchup


Did not add salt and surprisingly doesn't tastes as if it needs it.  Nor, did I add cornstarch as it's quite naturally thick.
No cooking necessary neither!   Just add according to taste, stir till all the sugar is dissolved.
That's it!
The longer it stands I expect the more the sugar will dissolve and become sweeter over time

Love it!

Saturday, July 12, 2014

chocolate black bean cake


All mixed in the smoothie blender.  Couldn't be easier!

Add
3 large eggs
1/2 cup/100g icing sugar: 1px;">3 heaping Tbsp cocoa powder (dutch process - amazing dark colour)
1 tsp instant coffee or 1 espresso shot
1/2 vanilla pod, scraped
1 tsp baking powderCointreau or preserved orange peel in sugared syrup (add syrup to mix too)
A pinch of salt
1 cup/240 g cooked black beans (or 1 400 g/14 oz can black beans, drained)


Made two!!



I only had tiny teeny dark choc chips so I sprinkled 1/2 cup on each loaf.  Didn't  bother to stir as the chips sunk below during baking anyway.


Smell of this during baking is amazing!
Baked for about 35 mins, checked with a skewer, comes out clean ready to cool.
The absolute darkness of this cake, complete with complimentary gooeyness is enough to persuade anyone to the dark side ;)


Usually I alter/adapt (even  new recipes) but somehow I didn't with this one.
It's flawless, not too sweet, perfect flavour.  Enjoy.
Best with vanilla ice-cream or whipped cream or custard.  Yum


Black bean chocolate cake
Makes 1 loaf1 cup/240 g cooked black beans (or 1 400 g/14 oz can black beans, drained)
3 large eggs
1/2 cup/100 g icing sugar
3 heaping Tbsp cocoa powder (dutch process - amazing dark colour)
1/2 cup/50 g dark chocolate 70% / used quality tiny chocolate chips
1 tsp instant coffee or 1 espresso shot
1/2 vanilla pod, scraped
1 tsp baking powder
Cointreau or preserved orange peel in sugared syrup (add syrup to mix too)
A pinch of salt
Directions:
1. Preheat the oven to 350 °F/175 °C
2. Add eggs in a blender first (to prevent sticking)
combine all of the ingredients, except the dark chocolate. Blend until it is smooth and free of any lumps.
3. Pour the batter into a parchment lined loaf pan. And yes the batter is very liquid-y. Chop the dark chocolate and spread it across the surface, some of the chunks should fall into the batter no need to  help it with a teaspoon the choco bits will sink during baking anyway.
4. Bake the cake for approximately 35 min, and set a side to cool completely before removing it from the pan
Keep the cake in the fridge, up to 5 days, and it will keep moist and delicious. Serve it straight from the fridge with a dollop of sour cream or ice cream and fresh fruit. Or just eat it straight up as a snack! Enjoy…














 
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