Monday, 19 September 2016

Yoghurt Cake with Blackberry Coulis

The English language does my head in. You can spell yoghurt/yogurt/yoghourt too many ways. Apparently  yoghurt is the most widely-used spelling in Australia. That's how I always spell it, then spellcheck crushes my self confidence by offering me myriad other options. It's the dairy equivalent of the papadum/pappdum/poppadom/poppodum.  Aaargghh!!!

Yoghurt Cake with Blackberry Coulis
adapted from here

For the Cake:
280g Greek yoghurt
220g caster sugar
1 teaspoon vanilla extract
80ml sunflower oil
2 eggs, at room temperature
250g plain flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
Finely grated zest of a lemon
Finely grated zest of an orange (I used a blood orange)
Icing sugar, for dusting
Pouring cream or extra yoghurt for serving

For the Coulis:
350g frozen blackberries, thawed
3 tablespoons caster sugar
2 tablespoons water
1 tablespoon lime juice

Make the Cake:
Preheat the oven to 170C.  Grease and line the base and sides of a round 20cm springform cake pan with baking paper.

In a large mixing bowl, combine the yoghurt, sugar and vanilla and whisk until smooth.  Add the oil and whisk until combined.  Add the eggs one at at time beating well after each addition.

In a separate bowl, sift the flour, baking powder and baking soda.  Add this dry mixture to the wet ingredients and stir until just combined.

Spoon the batter into the prepared pan and bake for 40 - 45 minutes, until a skewer inserted into the centre comes out clean.  Allow to cool completely in the pan before dusting with icing sugar.

Make the Coulis:
Put all the coulis ingredients into a food processor, then strain it through a fine sieve.  Discard the seeds and serve the coulis with the cake and some extra yoghurt or pouring cream.

Wednesday, 14 September 2016

Cacao and Applesauce Muffins - Vegan

Baking a batch of muffins on a rainy day seams like the most sensible thing to do.  Get the recipe for and check out more photos of these Cacao and Applesauce Muffins at Bakelife

Monday, 12 September 2016

Teriyaki Tofu Balls - Vegan

I'm not vegan.  Let's just clarify that from the get go.  However, I eat a lot of vegan/vegetarian food (and drink a lot of coffee), just check out my Instagram feed if you don't believe me.  I eat that way because I like it and for all the same reasons vegans and vegetarians eat that way.  It may surprise you (or you may not give a rats) that for someone who eats as much cake as I do, I actually like to eat simple, nutritious food that makes me feel good ... and food that leaves me with enough room for ice cream and cookies for dessert. 

Teriyaki Tofu Balls - Vegan
Serves 4
Slightly adapted from here

For the Sauce:
1 teaspoon grated fresh ginger
60ml mirin
60ml tamari
2 tablespoons brown sugar
60ml water

For the Balls:
400g chickpeas, drained and rinsed
200g firm tofu, grated
2 teaspoons tamari
40g wholemeal flour (I used Atta flour)
2 teaspoons gratedfresh ginger
2 cloves garlic, minced
2 spring onions, finely sliced
20g baby spinach leaves, chopped
2 teaspoons sesame oil

For the Garnish:
Shredded nori
Coriander leaves
Toasted sesame seeds

Make the Sauce:
Put all the sauce ingredient in a bowl and stir to mix.  Set aside.

Make the Balls:
Put the chickpeas into a food processor and blitz till smooth.  Transfer to a mixing bowl, add the gated tofu, tamari, flour, ginger, garlic, spring onions and spinach.  Stir to mix.  Roll walnut-size portions of the mixture into neat balls and place them on a tray lined with baking paper.

Pour the sesame oil into a large frying pan heat over medium heat.  Cook the balls until golden on all sides.  Reduce the temperature to low and add the sauce.  Cook until the sauce has thickened, turning the balls over so that they get a nice even coating of sauce.  Remove from the heat.

Sprinkle the balls with shredded nori, coriander leaves and toasted sesame seeds.

Friday, 9 September 2016

Blackberry Breakfast Cake

Cake for breakfast.  What a great idea.  Get the recipe for this Blackberry Breakfast Cake at Bakelife and eat cake for breakfast like I did.

Thursday, 8 September 2016

Vegan Chocolate Mousse with Cashew Cream

This vegan chocolate mousse is easier and takes less time to prepare than traditional chocolate mousse made with eggs and cream.  It's made with mostly store cupboard ingredients (avocados are practically store cupboard ingredients in my house), so it can be made on a whim, or when your craving for chocolate just cannot be denied (which is a lot of the time in my house). It's rich and decadent as a chocolate mousse should be so it makes a perfect ending to a light meal, but full of healthful things which means you could even have chocolate mousse for breakfast... not that I know anything about that.

Vegan Chocolate Mousse with Cashew Cream
Serves 4
slightly adapted from here

For the Mousse:
1 large avocado, seed removed and peeled
2 tablespoons almond butter
Pinch of sea salt
1/4 teaspoon vanilla extract
1/4 cup rice malt syrup
1/4 cup maple syrup
1/4 cup cocoa powder
1/4 cup soy or almond milk
2 tablespoons coconut oil
Sea salt flakes to sprinkle

For the Cream:
1/2 cup raw unsalted cashews
1/4 cup water
3 teaspoons maple syrup
Pinch of sea salt
1/4 teaspoon vanilla extract

Make the Mousse:
Put all the mousse ingredients into a high speed blender and blitz until super smooth.  Divide among 4 small ramekins and chill in the refrigerator for at least an hour before eating.

Make the Cream:
Put all the cashew cream ingredients into a high speed blender and blitz until super smooth. Spoon into a bowl and refrigerate for at least an hour.

To Serve:
Sprinkle the tops of the mousse with a small pinch of sea salt flakes and dollop with cashew cream.

Thursday, 1 September 2016

Mustardy, Cheesy, Broccoli Soup with Homemade Bread Bowls

This recipe is proof that I'll do anything to save on washing up.

Mustardy, Cheesy, Broccoli Soup with Homemade Bread Bowls
Serves 4

For the Soup:
1 tablespoon olive oil
1 onion, finely chopped
2 teaspoons mustard powder
1/2 teaspoon ground fennel seeds
1/2 cup Dijon mustard
2 cups whole milk
3 cups chicken stock
Zest of a lemon
3 sprigs oregano
1/4 cup cornflour mixed with 1/4 cup water to make a slurry
3 cups broccoli florets
200g grated cheddar cheese (I used Red Leicester)
Sea salt flakes and freshly ground black pepper to taste

For the Bread Bowls:
150ml lukewarm water (about 40C)
7g (1 sachet) dried yeast
2 teaspoons caster sugar
250ml lukewarm whole milk (about 40C)
2 tablespoons olive oil
2 teaspoons fine sea salt
600g baker's flour, plus extra if needed for the dough and for dusting
Sea salt flakes

Make the Soup:
Heat the oil in a large, heavy-based pan (I use a Dutch oven).  Add the onion and cook on medium-low heat for about 5 minutes.  You want it to softened, but not brown the onion.  Add the mustard powder and fennel and cook for about 1 minute.  Add the mustard, milk and stock, whisking so that the mixture stays smooth.  Bring to a boil and add the lemon and oregano.  Gradually add the cornflour slurry to the soup, whisking continuously.  Bring to a boil and once the mixture has thickened, add the broccoli.  Reduce to simmer and cook until the broccoli is tender.  I like to fish out a few florets and set them a side while I puree the rest of the soup with a stick blender until smooth. Put the soup back on a low heat, add the cheese and stir until melted.  Check seasoning and adjust to taste.

Make the Bread Bowls:
In the bowl of an electric mixer fitted with the dough hook, pour the water, yeast and sugar and stir to combine.  Set aside for 5 minutes, until the mixture it foamy.

Add the milk, oil, salt and flour and mix on low for 5 minutes.  The dough should be soft. smooth and pull away from the sides of the bowl.  If it's still a bit stick, sprinkle in some extra flour and mix until it leave the sides of the bowl.

Transfer to a lightly oiled bowl, cover with plastic wrap and leave in a warm spot for 1 1/2 hours, until doubled in size.

Line a baking tray with baking paper.  Set aside.

Turn the dough out onto a lightly floured work surface and divide into 4 even portions, about 160g each.  Roll each portion into a tight ball, and place on the prepared tray with enough space between them to spread during baking.  Dust the tops with flour, cover loosely with plastic wrap and set aside in a warm spot for 20 minutes.

Preheat the oven to 250C.

Score the tops and sprinkle with sea salt flakes.  Use a spray bottle to spritz them with water.

Leave to rise for a further 15 minutes.

Bake for 2 minutes.  Open the oven and spray them again with water and reduce the oven temperature to 200C.  Bake for a further 18 minutes, or until golden and baked through.

Remove to a wire rack to cool.

To Serve:
Cut the bread bowl using a small serrated knife, cutting a circle directly downwards, then pull it out. Pull lumps of dough out of the centre, leaving a sturdy shell.

Spoon the hot soup into the bread bowl and add the reserved broccoli florets.  Serve the bread tops and innards along side for dipping.

Wednesday, 31 August 2016

Baked Citrus Doughnuts

You can get the recipe for, and check out more photos of, these Baked Citrus Doughnuts at Bakelife.  You can have your doughnuts (and eat them too), without all the drama of a deep fat nightmare.