Month: September 2015
FOR THE CAKE
180g unsalted butter, softened
180g plain flour
170g light brown sugar
160g grated carrot
3 medium eggs
1tsp baking powder
1tsp ground of cinnamon
1tsp ground of allspice
1tsp vanilla extract
FOR THE BLACKBERRY COMPOTE
4 tbsp caster sugar
FOR THE FROSTING
400g mascarpone cheese
300ml double cream
35g icing sugar
Preheat the oven 180°C and line a muffin tin with muffin cases.
Sift the flour, baking powder and spices together into a bowl. Using a hand-held electric mixer or a freestanding electric mixer with the paddle attachment, beat together the butter, brown sugar, vanilla extract and eggs until smooth. Stir the carrots and chopped walnuts into this mixture then fold in the sifted dry ingredients.
Divide the batter between the paper cases filling them up to two-thirds. Place in the oven and bake for 18-20 minutes, leave to cool slightly before removing from the tin. Then place on a wire rack to cool completely while you make the blackberry compote.
Put the blackberry and Cointreau into a saucepan and stir in the sugar. Place the pan on the hob and bring to the boil, allowing the liquid to slightly reduce and the blackberries break up, then remove from the heat and set aside to cool.
Using an electric whisk beat the mascarpone and Cointreau until smooth add whipped double cream and icing sugar.
When the cupcakes have cooled, use a knife to cut top of the cupcakes, pour approximately 1 teaspoonful of blackberry compote, let the syrup soaked into the cupcakes
Frost the cupcakes with the mascarpone cream and drizzle with the blackberry compote.
Serves 2 comfortably
This recipe is dedicated to all the vegans.
For the vinaigrette:
1tbs rapeseed oil
1tbs avocado oil (I am using“La tourangelle”)
1tsp wholegrain mustard
1tsp balsamic vinegar
For the Salad:
2 just ripe avocados, stone removed one fan cut and the other one roughly chopped.
150g firm tofu, match stick cut
100g mixed salad leaves
2 heirloom tomatoes, chunky chopped
1 spring onion, finely sliced
1tbs coriander leaves, roughly chopped
2 jalapeño pepper, finely sliced
Juice of ½ lemon
Pinch of sea salt
½ tsp chilli flakes
½ tsp hot paprika powder
1clove of garlic, finely chopped
½ tbs rapeseed oil
In a frying pan, fry the tofu with rapeseed oil until slightly golden brown. Place the chilli flakes, finely chopped garlic and pinch of sea salt in a small bowl. Add the fried tofu and toss so the chilly flakes and hot paprika covering the tofu. Set a side.
In a salad’s bowl mix all together, the salad leaves, heirloom tomatoes, spring onion, coriander leaves, jalapeño and roughly chopped avocado.
In a small bowl, whisk all the vinaigrette ingredients together, add and toss into salad mix.
To serve, divide the salad into two salad plates add the spicy tofu and place the fan cut avocado on top. Sprinkle with sea salt and drizzle with more vinaigrette on top.
The first time my other half tried avocado juice in Indonesia when he visited me in Bogor, West Java. We had lunch in a place that was famous for baked pasta. The comment from him “it’s strange”, Avocado in Indonesia is more often served for a mixed fruit cocktail. Es Teler as an example where avocado is served with young coconut flesh, jack fruit, coconut water, condensed milk and crushed ice.
When I was studying in University in Malang, East Java the type of fruit there were more complex and exotic and avocado was to became part of the ingredients. I prefer Indonesian avocado juice to share, but this recipe would be perfect for desert because if we use the real Indonesian recipe for avocado juice it could be “too much”, I ditched the condensed milk and replaced it with almond milk to make it lighter.
2 large ripe avocados, pit removed
59ml dark rum
118ml vanilla syrup (Monin vanilla syrup)
85ml almond milk
1 ½ crushed ice
4 tbs dark chocolate sauce (Monin dark chocolate sauce)
2 tbs grated dark chocolate
In the blender blitz all together the flesh of the avocado, dark rum, condensed milk, vanilla syrup and crushed ice, until smooth.
Drizzle dark chocolate sauce in the bottom of a brandy glass, add the smooth avocado mix, drizzle more dark chocolate sauce and topp with grated dark chocolate. Serve immediately.
Serves 4 with steamed vegetables
I supposed it’s too late to share with Leah Hyslop for the coconut recipe swap, but this coconut relish is one of my favourite Javanese Sambals to serve with steamed vegetables, we call this dish Gudangan or Trancam if the vegetables are raw. Now I realise there so many different types of vegetarian or even vegan dishes from my home to share. In my home town of Solo in Central Java which is famous “the city spirit of Java” this dish also called Urap meaning urup or life.
250g fresh grated coconut or
200g steamed desiccated coconut
Lime juice from 1 lime
Lime zest from 1 lime
For the paste
3 red chillies, deseeded and finely chopped
2 cloves of garlic, finely chopped
2cm sand ginger or lesser galangal (kencur), finely chopped
4 kaffir lime leaves, finely sliced
2tbs coconut sugar
Salt to taste
For the vegetables
4 carrots, julien sliced, steamed
50g green beans, 1cm length sliced, steamed
100g spinach, steamed
50g bean sprouts
90g mix salad leaves
Bunch of kemangi (Indonesian basil leaves)
For the paste, use the pestle and mortar to pound chillies, garlic, sand ginger, kaffir lime leaves and coconut sugar to a finely paste.
In a bowl mix the fresh grated coconut or steamed desiccated coconut with the spice paste, add lime zest and lime juice stir well.
Serve immediately with the steamed vegetables and fresh salad leaves and a bunch of basil leaves.
Boiled eggs and fried anchovies can be served with this dish too. If you can’t find lesser galangal, you can replace it with ginger and if you can’t find Indonesian basil leaves you can replace it with mixture of basil leaves and mint leaves which will bring a similar fresh and crisp taste to the dish.