Thursday
Oct082015

Red Wine Chocolate Cake

Red Wine Cake

Ingredients

• 1 1/2 cups self raising flour
• 1 cup cocoa powder
• 1tsp instant coffee granules or 1 tsp of cinnamon
• 1 cup white granulated sugar
• pinch of salt
• 5 generous tablespoons rapeseed oil (I love Broighter gold)
• 1 1/2 cups Red Wine (any kind of wine you like, prere quisite is that you would be happy to drink it, you can also use cold water or black coffee, instead of wine)
• 2 tsp vanilla extract
• 1 tbsp cider vinegar
• Icing sugar to dust

Method

Grease an 8” square tin – Aga top oven on rack, cold shelf two rungs above top of tin – Gas Mark 4 / 180’C / 350’F

1. Mix the dry ingredients well
2. Make a well in the middle of the dry ingredients, add all the wet ingredients and beat with an electric mixer on high for three – five minutes until well combined with absolutely no lumps.
3. Bake until a skewer comes out clean 25 – 30 minutes
4. Cool then sift icing sugar over the top or serve with a vegan cream cheese frosting – lightly combine 1/2 cup vegan cream cheese, 1 tbsp coconut oil and 4 tbsp cocoa powder then serve with coloured sprinkles

Wednesday
Oct072015

Vegan Tagine - meat options available

 

Vegan Tagine

serves 6-8

Ingredients

  • 4 leeks roughly chopped
  • 1 cup white wine
  • 2 limes quartered
  • 1 lemon quartered
  • 5 garlic cloves, crushed
  • 1/4 cup grated fresh ginger
  • 1 heaped tsp ground turmeric
  • 1/3 cup chopped dates
  • 1 tbsp honey
  • 2 threads of saffron
  • 1 heaped tsp ginger
  • 1 tsp green cardamon pods crushed
  • 1 heaped tsp cinnamon
  • 1 can chopped tomatoes
  • 1 can butter beans drained
  • 3 cups good vegetable stock
  • 3 heaped tbsp soft brown sugar
  • 1 flesh roasted aubergine 
  • 2 parsnips peeled and roughly chopped
  • 2 carrots peeled and roughly chopped
  • 4 sweet potatoes peeled and roughly chopped
  • 2 red peppers deseeded and roughly chopped
  • 2 yellow peppers deseeded and roughly chopped
  • 2 cups mushrooms quartered
  • 1/3 cup Freshly chopped mint and coriander
  • Freshly ground salt and pepper 

Method

  1. Prepare all the vegetables and ingredients
  2. In a large cast iron pot melt the butter to bubbling add the leeks and cook over a low heat with the lid on for five minutes, then add the white wine, continue to cook with the lid on for a further 5 minutes, adding a dash or two of water if the mixture looks like it is getting dry
  3. Add the garlic and ginger, stir in for about a minute, then add all the other spices, brown sugar and honey, 1 tsp salt and pepper
  4. Add the vegetables, tomato and vegetable stock, stir well and bring to the boil, taste and add more seasoning to taste.  Boil for five minutes with the lid off, before replacing the lid, and placing in an oven heated to 300' for two hours
  5. Serve with wholegrain couscous made with grapefruit juce and mixed with apple, red cabbage, mint

 

Although this is a vegan recipe, it can be made with chicken pieces, lamb shanks or pieces or pork fillet, add 5 pounds of your chosen meat to a good olive oil and brown, then set aside, using the juices and oil, add the butter, and cook the leeks as above.  Adding the meat back to the dish at stage 4.

Serve with wholegrain cous cous, made with grapefruit juice, then stir through 4 grated carrots, one cup of finely sliced red cabbage, 1/4 cup of mint, 1 red apple finely diced, 1 tbsp cider vinegar and salt and pepper to taste.

Friday
Oct022015

Vegan Chocolate Mousse Recipe

As clean eating became popular I started to develop recipes that were rich in flavour and high in healthy ingredients, just like this Clean Chocolate Mousse.  There are lots of health inducing ingredients such as - 

Dark chocolate is full of benefitical minerals such as potassium, zinc and selenium.  Coconut milk highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous and Silken Tofu which is an excellent source of amino acids, iron, calcium and other micro-nutrients

This clean recipe is rich, velvety, and decadent.  Those who don't 'eat clean' would have no idea that this recipe is dairyfree, processed sugar free and vegan friendly.

But shhhhhhhhhhhh, don't tell anyone how easy it is. 

Clean Chocolate Mousse

Ingredients

  • 3/4 cup coconut milk
  • 1 and a 1/4 cups of good vegan chocolate broken into pieces (or good regular chocolate broken into pieces) - do not use carob
  • 12 ounces silken tofu
  • 1/4 teaspoon natural pure almond extract 
  • 1 tbsp Bourbon (you can use a whole range of liqueurs here, whatever takes your fancy) - this is optional, you can add a tbsp of fruit juice instead, such as orange, passionfruit or raspberry juice
  • 1 tbsp Maple Syrup of more to taste
  • Pinch of sea salt
  • Rind of one small orange
  • to serve 100g frozen raspberries

 

Method

 

  1. Bring the coconut milk to the boil and lower the heat immediately, stir in the chocolate chips unitl melted
  2. Add all the other ingredients and blend until smooth
  3. Add more vanilla or maple syrup to taste
  4. Layer in a glass or serving dish with frozen raspberries
  5. Chill in the fridge for at least 2 hours before serving

 

Tips - for a softer ploppier consistency add another 1/3 cup of coconut milk to the mousse at the beginning, or if a denser mousse is desired use about 1/4 up less coconut milk to begin with.

Enjoy.

That's it for now ...

Nics

Salt and Sparkle = Life Remarkable

Friday
Oct022015

Pappardelle with Leeks and Parsley

I sweat the leeks in butter for 20 minutes.  As they cook, I prepared some pappardelle in well salted boiling water until it is al dente. Draining the pasta, but reserving a little of the water I add the leeks, red pepper and spinach, add a squeeze of lemon juice to add a note of freshness and toss through, then serve with a grating of parmesan.  Additions - Sliced grilled chicken, flaked salmon or some chorizo.

Ingredients

Serves two

  • 250g Papparedelle or other long pasta,  tagliatelli, fettuccine or even spagetti
  • 3 leeks chopped and sweated in 100g butter for 20 minutes
  • 1 red pepper deseeded and sliced
  • 2 cups raw baby spinach
  • 1/4 cup freshly chopped parsley
  • 1 tbsp freshly squeezed lemon juice
  • freshly grated parmesan to serve

Method

  1. Cook the pappardelle in boiling well salted water until it is al dente
  2. Drain the pasta keeping 2 tbsp of cooking water
  3. Add all the other ingredients to the saucepan toss together, place the lid on and leave to 1 minute for the spinach to wilt
  4. Serve with parmesan and ground black pepper, and maybe even a pinch of chilli flakes.

 

That's it for now ...

Nics

Salt & Sparkle = Life Remarkable

Thursday
Nov202014

Rozanne Stevens Edible Christmas Gift Ideas

McKinney's Christmas Quince Jelly by Rozanne Stevens

Makes 1* gift 

 Ingredients:

 

  • 8 large quinces
  • 4 litres water
  • 4 kg McKinneys Sure-Set jam sugar (approximately) 

 

Method:

 

  1. Fill a large pot with the four litres of water.
  2. Wash the quinces and leave the peels on. Core the fruit by chopping around the cores, leaving a square core. Compost or discard the stems and cores. Chop the fruit into large chunks, 6 - 8 pieces per quince.
  3. Place the chopped quince into the large pot. Bring to a boil over high heat. Reduce the heat and simmer until the fruit is mushy-soft, about 1 hour.
  4. Mash the cooked quince with a potato masher. If the mashed fruit is on the dry side, add a little more water. You want a consistency like a soupy applesauce.
  5. Place a colander lined with a double layer of cheesecloth (I use new J Cloths) or a very finely meshed strainer, over a large bowl or pot. Ladle the runny quince mash into the strainer or cheesecloth-lined colander. Leave it for 2 hours. Save the mash to make quince paste.
  6. You should end up with at least 3 litres of juice. If you aren't getting much juice, stir a little more water into the mash in the cheesecloth-lined colander or the strainer (do not add the water directly to the strained juice or it will be too diluted).
  7. Sterilise the canning jars in boiling water then dry in a 150°C oven for 10 minutes.
  8. While the jars are sterilising, measure the juice. Measure 750ml of sugar for every 1kg of jam sugar.  
  9. Bring to a boil over a medium heat to dissolve the jam sugar. Once it comes to the boil, boil for exactly 1 minute. Use a timer.
  10. Skim off the white foam on top of the jelly and bottle immediately. The jelly will continue to set as it cools down.
  11. Sterilising and bottling: To sterilise glass jam jars properly, wash very well in the dishwasher or with hot, soapy water. Rinse well to remove any soap residue. Place the jars upside down on the wire rack in the oven and bake for 10 minutes at 150°C.
  12. As soon as the jam, chutney or jelly is ready, place a jam funnel on top of the jar. Using a metal ladle, pour the hot preserve into the hot jar till about 2cm from the rim. Close the jar immediately. 
  13. *Quantity achieved varies depending on the size of quince

 

McKinney's Stained Glass Window Christmas Cookies by Rozanne Stevens 

Makes 2 trays

Ingredients

 

  • 1 cup (200g) McKinneys granulated sugar
  • 125g unsalted butter, room temperature
  • 1 egg
  • 1 tsp almond essence
  • 1 tsp vanilla essence
  • 2 tsp lemon zest
  • 2 cups (250g) plain flour, plus extra for rolling
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 bag boiled sweets in assorted colours, individually wrapped

 

Method:

 

  1. Using an electric mixture, cream together the butter and sugar until pale and fluffy. Remember to scrape down the sides of the bowl.
  2. Add the egg, scrape down the sides of the bowl and mix again.
  3. Pour in the almond and vanilla essence and the lemon zest and mix again.
  4. Combine the flour, baking powder and salt and gradually add to the butter mixture.
  5. Continue to mix until the mixture forms stiff dough around the whisk.
  6. Using a spatula, divide the dough in two evenly sized balls. Flatten into neat discs, cover with cling film and refrigerate for at least an hour.
  7. Preheat the oven to 150°C. Line two baking trays with silicone sheets.
  8. Lightly flour a sheet of parchment paper and a rolling pin. Roll out the cookie dough out to 5mm thickness.
  9. Use large Christmas cookie cutters and cut into shapes.
  10. Transfer these using a spatula onto a lined baking tray.
  11. Take a smaller cutter of the same shape and cut the centre out of each cookie. Lift these out and place them onto the baking tray.
  12. Using a rolling pin, bash each boiled sweet until slightly broken and sprinkle into the centre of each cookie.
  13. If you wish to use the cookies as Christmas decorations, make a small hole in each one using a straw. Once baked and cooled, you can thread a ribbon through.
  14. Bake the cookies for 15 minutes, the boiled sweets will bubble up and melt.
  15. Allow the cookies to cool completely on the baking tray before lifting off.
  16. Use as Christmas tree decorations and gifts.

 

McKinney’s Christmas Cranberry Chutney 

Makes 2 jars

Ingredients:

 

  • 600g fresh or frozen cranberries
  • 1 red onion, finely diced
  • Zest and juice of 1 clementine
  • 300ml red wine vinegar
  • 2 cinnamon sticks
  • 1 tsp allspice
  • 1 tsp salt
  • 1 1/2 cups (300g) McKinney’s demerara sugar

 

 

Method:

 

  1. Peel and finely dice the red onion.
  2. Place the cranberries, red onion, red wine vinegar, cinnamon sticks, allspice, salt, clementine zest and segments in a medium sized pot.
  3. Heat over a medium heat on the hob until the juices start to run.
  4. Add the demerara sugar, stirring constantly to dissolve the sugar.
  5. Increase the heat and as soon as the chutney comes to boil, reduce the heat to a gentle simmer and simmer away for about 45 minutes until the chutney is thick and reduced.
  6. You will know its ready when you draw a spoon through it and you can see the bottom of the pot for a few seconds.
  7. Bottle immediately in clean, sterilised jars.
  8. Sterilising and bottling: To sterilise glass jam jars properly, wash very well in the dishwasher or with hot, soapy water. Rinse well to remove any soap residue. Place the jars upside down on the wire rack in the oven and bake for 10 minutes at 150°C. As soon as the jam, chutney or jelly is ready, place a jam funnel on top of the jar. Using a metal ladle, pour the hot preserve into the hot jar till about 2cm from the rim. Close the jar immediately.

 

 

McKinney's Sweet and Spicy Candied Pecans

 Makes 1 gift

Ingredients:

 

  • 500g pecan nuts or pecan halves
  • 2 tbsp butter
  • 3 tbsp (45g) McKinneys rich dark brown sugar
  • ½ tsp chipotle
  • ½ tsp ground cinnamon
  • 1 tbsp maple syrup
  • 1 tsp salt

 

 

Method:

 

  1. Preheat the oven to 180°C. Line a baking tray with parchment paper or a silicone sheet.
  2. Gently melt together the butter, dark brown sugar, stirring with a spatula.
  3. Add the chipotle, cinnamon and salt to the pan.

 

McKinney’s Candied Chocolate Clementines by Rozanne Stevens

Makes 60 pieces

Ingredients:

  • 20 clementines
  • 5 cups (1kg) of McKinney’s granulated white sugar
  • 4 cups (1 litre) of water
  • ¼ cup (55g) McKinney’s caster sugar
  • 200g good quality dark chocolate, broken into pieces

 

Method:

  1. Cut the clementines into 1cm thick slices and discard the ends. If the clementines are quite small, you may only get 3 slices.
  2. Combine the granulated sugar and water in a large pot on a low heat while stirring to help dissolve the sugar.
  3. Crank up the heat and bring the sugar syrup to the boil. Boil for 5 minutes.
  4. Switch off the hob and gently lower the clementine slices into the sugar syrup to avoid splashing yourself.
  5. Turn up the heat and bring to the boil. As soon as the pot starts boiling, reduce to a medium low heat and simmer gently for an hour.
  6. Periodically, using a large spoon or ladle, push the top layer of clementine slices into the sugar syrup and ladle sugar syrup over the top layer of fruit. Be very gentle so as not to break up the fruit.
  7. Preheat the oven to 150°C and line two baking trays with a layer of foil then two layers of parchment paper.
  8. Gently lift the clementine slices and arrange them on the lined baking trays. Bake for two hours.
  9. When the clementines are fully baked, sprinkle over the caster sugar. Turn the clementine slices over and dredge them in more sugar.
  10. To melt the chocolate, break it into pieces and place in a glass bowl over a pot of simmering water and heat until completely smooth and glossy.
  11. To decorate the candied clementine slices, dip them into the melted dark chocolate so as to cover half the slice.
  12. Place the chocolate covered clementine slices on a cooling rack over a lined tray to allow the chocolate to set.
  13. Allow the clementine slices to set completely then package up as gifts or store in an airtight container for up to a month. Do not keep in the fridge as the chocolate may develop a white ‘bloom’.

 

McKinney's Stem Ginger in Syrup Preserve by Rozanne Stevens

Makes 4 jars 

Ingredients:

 

  • 1kg fresh ginger root
  • 2 litres water
  • 2 cups (400g) McKinney’s white granulated sugar
  • 2 cups (400g) McKinney’s light golden brown sugar

 

 Method:

 

  1. Peel the ginger by scraping it clean with a teaspoon. Cut the ginger root into bite sized pieces.
  2. Combine the water and ginger in a pot and simmer vigorously for half an hour.
  3. Remove the ginger with a slotted spoon and set aside.
  4. Measure out one litre of the ginger cooking water. Pour this back into the pot.
  5. Add the granulated sugar and light golden brown sugar to the pot. Stir over a medium heat until all the sugar dissolves. Crank up the heat and cook for 10 minutes until thick and syrupy.
  6. Add the cooked ginger back into the pot and cook for a further 45 minutes.
  7. Lift out the ginger and place carefully into hot, sterilised jars. Pour over the ginger syrup and close the lid.
  8. Sterilising and bottling: To sterilise glass jam jars properly, wash very well in the dishwasher or with hot, soapy water. Rinse well to remove any soap residue. Place the jars upside down on the wire rack in the oven and bake for 10 minutes at 150°C. As soon as the jam, chutney or jelly is ready, place a jam funnel on top of the jar. Using a metal ladle, pour the hot preserve into the hot jar till about 2cm from the rim. Close the jar immediately.

 

McKinney's Pomegranate Pistachio Turkish Delight by Rozanne Stevens

Makes 1 tray

Ingredients:

Pot 1: Sugar syrup

 

  • 4 cups (800g) McKinneys white granulated sugar
  • 1 ½ cups (375ml) water
  • juice of ½ lemon

 

Pot 2: Thickening paste

 

  • 1 cup (160g) cornflour
  • 1tsp cream of tartar
  • 1 cup (250ml) cold water

 

 Pot 3: Hot water for paste

2 cups (500ml) water

Pomegranate flavouring

 

  • 100ml pomegranate juice
  • 100g shelled pistachio nuts

 

Dusting powder

 

  • ¼ cup (40g) cornflour
  • ½ cup (60g) McKinneys icing sugar, plus extra for dusting surfaces

 

 Special equipment

 

  • 1 A4 size foil tray
  • Sunflower oil for the tray
  • Sugar thermometer

 

Method:

 

  1. In the first pot, cook the sugar, lemon juice and 1 ½ cups water on a medium heat while stirring until the sugar dissolves. Stir carefully so as not to splash sugar water up the sides. Increase the heat and bring to a boil. Boil until the sugar syrup reaches soft ballstage-use a sugar thermometer to test the temperature. Set aside.
  2. In a second pot, dissolve the cornflour with the cream of tartar in one cup of cold water.
  3. In a third pot, bring the last 2 cups of water to the boil. Gradually pour the boiling water into the second pot of cornflour mixture, whisking all the time until thick and lump free.
  4. Pour the hot sugar syrup in stages into the cornflour mixture, whisking very well. Scrape down the sides with a spatula. Mix well until smooth and lump free.
  5. Cook the Turkish delight mixture on a low heat for an hour. It is important to whisk it at regular intervals.
  6. When the mixture is cooked, add in the pomegranate juice and mix well. You can add the pistachio nuts in at this stage or mix with the Turkish Delight cubes at the end.
  7. Lightly oil a foil tray with a little sunflower oil and pour the mixture in. Smooth out the surface and leave to set for 12 hours.
  8. Mix the last bit of cornflour with the icing sugar and have extra icing sugar to hand for dusting surfaces.
  9. Dust a large piece of parchment paper with icing sugar and turn the Turkish delight onto it. Dust a large knife with icing sugar and cut the Turkish delight into blocks.
  10. Sprinkle over the cornflour icing sugar mixture and store in an airtight container or package up as a gift.

 

McKinney's Christmas Tree Peppermint Creams by Rozanne Stevens

Makes 60

Ingredients:

 

  • 4 cups (600g) McKinneys icing sugar, plus extra for dusting
  • 1 tin (397g) condensed milk
  • Natural peppermint flavouring, to taste
  • Few drops green food colouring
  • 100g good quality dark chocolate

 

Method:

 

  1. Using an electric beater mix together the icing sugar, condensed milk, peppermint essence and green food colouring. Remember to scrape down the sides of the bowl to incorporate all the mixture. Add a little more colouring of desired.
  2. Mix well until lump free and slightly stiff but still pliable.
  3. Sieve a little icing sugar over your work surface and sprinkle some on your hands.
  4. Tip the peppermint fondant onto your work surface. Knead lightly and dust with more icing sugar if it is very sticky.
  5. Dust a rolling pin with icing sugar and roll the peppermint fondant to a 1.5cm thickness.
  6. Use a Christmas tree cookie cutter and cut out shapes. Rework the dough and continue cutting out Christmas trees until all the fondant mixture is used up. Brush off the excess icing sugar with a pastry brush.
  7. To melt the chocolate, break it into pieces and place in a glass bowl over a pot of simmering water until glossy and smooth.
  8. Use a spoon or a spatula to stir the melted chocolate and drizzle over the peppermint creams.
  9. Allow the chocolate to set completely before serving after dinner or packaging up as a gift.

 

Rozanne and McKinneys thank you for sharing your beautiful Christmas gift recipes with us.

Happy Christmas.

That's it for now ...

Nics

Salt & Sparkle = Life Remarkable