Blueberry Mango Curd Tart
Thursday, August 09, 2018This deliciously fruity mango curd blueberry tart recipe is the perfect summer dessert to bring to your next family gathering or neighborhood bbq party. The quality of mango makes the difference in this dessert, so make sure you get good quality sweet ripe mangoes from your grocery stores.
Ingredients | Mango Curd |
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- Pulse together flour, coconut, butter, confectioners sugar, and salt in a food processor until dough just begins to form a ball. Press dough onto bottom and up side of 8-inch tart pan with floured fingers, then freeze until firm, about 10 minutes. Bake until golden, about 25 minutes, then cool completely in pan on a rack.
- While the crust bakes, prepare the filling. Blend mangoes, raw sugar and lime juice until smooth. Transfer to a medium saucepan. Whisk in egg yolks and cornstarch. Place over medium-low heat. Stir constantly for 6 to 8 minutes or until mixture thickens and coats the back of a spoon. Remove from heat. Add butter, one piece at a time, whisking until combined.
- Pour mango curd into the crust. Refrigerate for 6 hours, or overnight until firm. Top with blueberries and garnish with thyme leaves. Dust with extra icing sugar if you like.
Einkorn Aronia Buns with Coconut Filling
Thursday, August 02, 2018Nothing is better than fresh homemade bread! These sweet, soft bread buns with a buttery coconut filling are so yummy that I can't stop eating them. The dough, made with a mix of einkorn and wheat flour, aronia powder and coconut milk, is tender, soft and full of flavour. You can replace aronia powder with green tea, beet or moringa powder.
Coconut Filling | Dough |
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- Cream butter and raw sugar until fluffy. Beat in egg until combined. Add in desiccated coconut. Stir to combine. Add in coconut milk until well incorporated. Cover with a plastic wrap and set aside until ready for use. In the bowl of your stand mixer attached with a dough hook, add coconut milk, egg, raw sugar, einkorn, bread flour, yeast and salt. Mix everything at slow speed just until flour is moistened. Turn speed to medium. Knead the dough until it is smooth and gathering in the center, about 8 minutes.
- Shape the dough into a ball. Grease the mixing bowl with a little bit of oil. Return the dough to the bowl. Cover the bowl with a kitchen towel and set it on a warm place for an hour or until doubled in size. Grease a 26-cm springform pan with butter.
- Divide the dough into 8 equal portions. Lightly dust the work area with flour and roll each portion into a rectangle that is about 5mm thick.
- Spread 1/8 of the coconut filling on the dough, leaving about 1cm border on sides. Roll the log tightly and pinch the seams and the ends to seal.
- Position the log with the seam side down. Using a knife, start to slice each log vertically leaving about 1/4 inch on one end uncut. Rotate the two split logs so that the cut sides are facing up. Gently twist the two cut logs together in a spiral manner, as if braiding. Form a coil and tuck the end under it. Place into the springform pan
©angiesrecipes . Repeat with other logs. Cover and let rise for an hour. - Preheat oven to 180C/350F. Brush the surface of the rolls with the egg wash. Bake for 20-25 minutes or until rolls are golden brown.
Lime Loaf Cake with Silken Tofu and Candied Ginger
Thursday, July 26, 2018Delicious and healthy homemade lime cake from scratch with silken tofu and candied ginger. I have topped the cake with a sprinkle of mixed sesame seeds, instead, you can drizzle a lime icing (100 g icing sugar+2 tbsp lime juice) over the cake once it's completely cooled.
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- Preheat the oven to 180C/350F. Line a 22cmx11cmx9cm loaf pan with baking paper.
- Place silken tofu in a mixing bowl. Rinse the lime with hot water and dry with a clean kitchen towel afterwards. Finely grate the lime zest, then squeeze the juice and add both to the silken tofu. Puree the ingredients with an immersion blender. Fold in finely chopped candied ginger.
- Mix together the spelt flour, baking powder and salt. Whip oil, coconut sugar, eggs and vanilla paste until creamy, about 5 minutes. Fold in silken tofu mixture, then add in flour mixture in 2-3 additions. Mix until just incorporated.
- Spread the batter into the prepared loaf pan and smooth the top. Sprinkle the sesame over and bake for 50-60 minutes. Remove and cool in the pan for 10 minutes. Turn out onto a wire rack and cool completely.
Mango Curd Bread
Thursday, July 19, 2018A lightly sweetened yeast bread filled with homemade mango curd. Perfect to go with a cup of tea for a satisfying and delicious breakfast. Mango curd filling can be replaced with lemon curd or vanilla custard. If you fancy a richer bread roll, use cinnamon roll dough instead.
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- Combine flour, dried yeast, raw sugar, salt, warm milk, and butter in the bowl of a stand mixer. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary. Increase speed to medium and knead for 5 minutes until soft and elastic.
- Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise in a warm, draft-free place until doubled in size, about an hour.
- Grease a 6-cavity jumbo muffin tin with butter. Remove the towel or plastic wrap and gently punch down the dough. Divide the dough into 6 portions. Shape each into a ball. Cover with the damp cloth for 10 minutes.
- Flatten each ball and roll into a disc. Place 20 grams of mango curd in the middle of the disc. Pinch the seams to seal. Place it in the muffin cup. Repeat with the rest of dough balls.
- Cover with a towel or plastic wrap and let rise for 45 minutes at room temperature. Preheat oven to 190C/375F. Brush the tops with bread with egg. Bake the bread for 20 to 22 minutes or until golden brown and cooked through.
Beluga Lentil Salad with Padrón Peppers and Sweet Potatoes
Wednesday, July 11, 2018This feel-good salad with two of my favorite things, lentils and sweet potatoes, partnered with heirloom peppers and sundried tomatoes to create a dish that's filling, healthy and delicious. By providing both high fiber and protein, the lentils make this salad filling enough to be a meal by itself or a side dish with your favourite grilled chicken or salmon.
Salad | Dressing |
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- Rinse beluga lentils under running water. Drain and place them in a medium saucepan. Add the water and bring it to a simmer over medium-high heat. Continue to cook them over low heat, stirring occasionally and adding liquid if necessary, until the lentils are tender but not mushy, 25-30 minutes.
- While lentils cook, preheat oven to 200C/400F. Toss the sweet potato slices with 1 tbsp of olive oil and season with salt and pepper. Arrange them in a single layer on a parchment-lined baking tray. Bake for 30 minutes until golden brown.
- Toss padrón peppers with 1 tablespoon of olive oil until completely combined. Roast at 200C/400F for 10-15 minutes until the pepper skins start to blister and brown. Sprinkle them with a little sea salt.
- To prepare the salad dressing, combine all of the ingredients and whisk until thoroughly blended.
- Drain lentils and place them in a large bowl. Add in sliced dried tomatoes, cherry radishes and chopped chives. Pour in half of the dressing and toss until combined.
- Arrange lollo bianco in two salad bowls or one large platter, then top with roasted sweet potatoes, beluga lentils and padrón peppers atop. Serve with the rest of dressing.
No Bake Kiwi Cake - Vegan, DF, GF
Tuesday, July 03, 2018This delicious vegan Kiwi Cake, adapted from here, is gluten, dairy, refined sugar free. The crust is made with dried figs, almonds and lime juice, then topped with maple syrup sweetened cashew coconut cream and garnished with a layer of kiwi fruit.
Crust | Cake |
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- Line a 20x11cm loaf pan with baking paper. Place chopped dried figs and toasted almond slices in a food processor. Process until finely chopped. Add in lime juice and process until a sticky mixture forms. Press the sticky mixture evenly into the bottom of the loaf pan.
- Place cashew nuts, freshly pressed lime and lemon juice, maple syrup and coconut oil in a food processor and process until smooth and creamy. Pour the filling onto the crust and smooth the surface.
- Peel and cut the kiwis into slices. Arrange the kiwi slices on top and chill for 2 hours or overnight until set.
Black Rice with Cauliflower Hummus
Tuesday, June 26, 2018Black rice, leftover roasted chicken, and a veggie boosted roasted hummus with cauliflowers - a healthy and flavour-packed meal ready in 40 minutes. If you aim to go vegan, just leave out the chicken or use any desired vegetarian protein, like seitan or tempeh.
Black Rice with Leftover Chicken | Cauliflower Hummus |
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- Cook the black rice in a medium saucepan of lightly salted boiling water for 35 minutes or until just tender. Transfer to a large bowl. Add in chicken. Toss with olive oil and white balsamic vinegar. Taste and season.
- Preheat oven to 200C/400F. Place cauliflower florets on a baking tray and drizzle with 1 tablespoon of olive oil. Sprinkle with cumin. Roast for 25 minutes or until tender. Set aside to cool slightly. Transfer cauliflower mixture to a food processor. Add garlic cloves, tahini, lemon juice, 2 tablespoons of olive oil and water. Process until smooth.
- To serve, spread cauliflower hummus in a wide bowl or platter. Drizzle olive oil over and sprinkle with sumac, dried barberries, chopped arugula and sesame seeds. Serve black rice on the side.
Almond Truffles with Coconut Syrup and Tonka Bean
Tuesday, June 19, 2018Sinfully rich and delicious, these truffles are coated with a fine layer of toasted almonds for crunchy. A touch of tonka bean adds a more complex and interesting vanilla flavour to this sweet confection.
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- Place unsalted butter, coconut syrup and coconut cream in a small saucepan. Bring to a simmer and allow it to simmer for 2-3 minutes.
- Add in almond meals and tonka bean powder. Stir until combined. Now stir in chopped chocolate until melted and combined. Set aside to cool.
- Roll the mixture into 18-20 balls. Roll in chopped toasted almonds to coat. Refrigerate until firm and ready for use. Remove from fridge 10 minutes before serving.
Brown Butter Toasted Almond Blueberry Friands
Wednesday, June 13, 2018These refined sugar free dainty friands, lightly sweetened with erythritol, are so easy and quick to make and are pure perfection when paired with nutty brown butter and plump, juicy blueberries. These little bites will definitely make a great addition to your summer picnic basket or an afternoon tea spread.
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- Preheat oven to 200C/400F. Lightly butter a 24-hole muffin pan or a regular 12-hole muffin pan.
- Spread almond meal on a parchment lined baking sheet. Toast for 10 minutes, stirring frequently, until toasted and fragrant. Set aside to cool.
- Melt the butter in a small saucepan, then cook for a few minutes, until the water boils off and it starts to bubble up into a buttery foam. Swirl the pan, until the butter takes on the brown of hazelnut shells. Remove from heat. Set aside for 15 minutes to cool.
- Sift erythritol icing sugar and einkorn flour into a large bowl. Stir in almond meal. Make a well in the centre.
- Gradually add egg whites, stirring constantly with a metal spoon until combined. Add butter and stir until well combined. Gently fold in berries. Spoon the batter among the prepared muffin holes. Bake for 12 minutes. Cool for 5 minutes before turning out onto a wire rack to cool.