Archives : Tuesday December 30th, 2014

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Tuesday December 30th, 2014

Brownie topped with mango mousse

Brownie topped with mango mousse
Comments : 1 Posted in : Desserts on by : fleur
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300 g flour 3 tablespoons cocoa powder 175 g raw sugar 125 ml sunflower oil 375 ml soy milk 100 g walnuts, crushed 15 g baking powder a pinch of salt oven form approx. 40/25 cm Mix all the ingredients except the walnuts, until the sugar is dissolved. Add the walnuts and mix. Grease the oven form with a little bit of oil. Pour the mix into the form and bake  (in the preheated oven) on medium heat (175 C), for about 30 minutes. Check with a straw if the dough is baked inside, if the dough sticks to the straw bake for a few minutes longer. Allow  to cool,
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Tuesday December 30th, 2014

Mango mousse

Mango mousse
Posted in : Desserts on by : fleur
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1 large mango 100 ml vegetable whipped cream Peel the mango , cut into pieces and blend until smooth. Mix it with the whipped cream. Refrigerate for at least half an hour before consumption. You can serve it with grated chocolate or chocolate ganache.

Tuesday December 16th, 2014

Panettone

Panettone
Posted in : Christmas menu, Desserts, Easter menu on by : fleur
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For a 24 cm diameter panettone: 800 g flour approx. 2 cups of soy milk, warm 200 g vegan sugar 200 g vegan margarine 3 1/2 teaspoons dry yeast 200-250 g raisins 100-150 g candied orange peel (and / or lemon) zest of an orange / lemon (optional) 2 teaspoons lemon essence (or vanilla) 1/2 teaspoon salt 1/4 teaspoon turmeric, for the color Mix one teaspoon of sugar with the yeast in 1/2 cup warm soy milk. Allow to ferment for 10 minutes. Dissolve  the sugar in soymilk. Add the remaining ingredients (except raisins and candied orange) and mix. The dough should be elastic and soft but  should not stick to the
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Thursday December 11th, 2014

Peasant’s cold buffet

Peasant’s cold buffet
Posted in : Appetizers, Christmas menu on by : fleur
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The plateau includes: 1. Bean spread (see the recipe here) 2. Eggplant salad (see the recipe here) 3. Zacusca (see the recipe here) 4. Chickpea patties (see the recipe here) 5. lettuce, tomatoes, cucumber,  red onion, olives, etc.

Monday December 8th, 2014

Peasant’s warm buffet

Peasant’s warm buffet
Posted in : Appetizers, Christmas menu on by : fleur
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The plateau includes: Tofu slices and tempeh pieces , marinated and fried. Instead of tempeh you can use seitan. For the marinade: 2 tablespoons soy sauce 1 tablespoon olive oil 2 tablespoons grill  spices 4-5 cloves garlic, mashed 1 teaspoon rosemary chili pepper flakes, to taste pepper and salt, to taste Mix all ingredients. Pour over the tofu and tempeh, mix well and leave to marinate for several hours (or overnight). Fry in a little oil or bake in the oven. 2. seitan sausages (see recipe here) 3. polenta (see recipe here) 4. pickles 5. tomato, cucumber, onion, olives, chili etc.

Saturday December 6th, 2014

Filo dough baskets

Filo dough baskets
Posted in : Appetizers, Uncategorized on by : fleur
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filo dough muffins form Proceed as in the image below. Bake at medium heat (175 C) for about 5-7 minutes, until browned. It can be filled with various salads.

Thursday December 4th, 2014

Roasted red pepper & tomato soup

Roasted red pepper & tomato soup
Posted in : Christmas menu, Soups, Weight loss recipes on by : fleur
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For 4 servings: 750 g of tomato passata 1 1/2 cup water 2 red bell peppers 1 onion,  finely chopped 3 cloves garlic, finely chopped 1 tablespoon olive oil 1 1/2 teaspoon oregano salt and pepper, to taste fresh basil / parsley, finely chopped Wash the sweet peppers, dry with a kitchen towel and roast on the grill/oven, on each side, being careful not to burn. Put the roasted peppers in a pan, sprinkle with salt and cover. Allow them to rest for approx. 10 minutes  than peel them (dip your fingers  in cold water to release the peel). Cut into pieces. Heat the oil in a soup pan, add the onion and garlic. Stir fry until the onion has softened. Add
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