Vegan Raw Chocolate Cake

Base
100g almonds
70g dates, pitted
1 – 2 tsp. extra virgin olive oil

Filling
1 and ½ medium size ripe avocados
70g cocoa powder
50g extra virgin olive oil
100g brown sugar
1 tsp. vanilla extract
Pinch of salt

. For the base, blend the almonds in the food processor. Add dates and blend until you get the sandy type of dough.

. Put extra virgin olive oil to ‘seal’ the crumbles.

. Use 18.5cm/7.28’’ spring form cake tin. If you don't have this size spring form tin, use round tin and place cling film on the bottom). Place almond – date mixture into the tin, flatten the dough so it covers all the bottom of the tin.

. Put in the freezer to firm it up until you’ll make the cake filling.

. For the filling place all the ingredients in a food processor, blend until smooth.

. Pour the filling onto almond and date base.

. Place in the freezer for 1 hour.

{Veganiškas nekeptas Šokoladinis pyragas}

Pagrindui

100g migdolų

70g datulių, be kauliukų

1 – 2 š. alyvuogių aliejaus

Įdarui

1 ½ prinokusių avokadų

70g kakavos

50g alyvuogių aliejaus

100g rudojo cukraus

1 š. vanilės ekstrakto

Žiupsnelis druskos

. Maisto procesoriuje sumalkite migdolus. Sudėkite datules ir malkite iki kol masė taps smulki, panaši į birų smelį, bet tuo pačiu, limpanti prie procesoriaus sienelių.

. Į masę pilkite aliejaus, išmašykite.

. Pyragui naudokite 18.5cm apvalią kepimo skardą. Jei neturite skardos, su nusiimančiu dugnu, tada patieskite maistinę plevelę, o ant jos formuokite pyragą. Veliau, laikydami už plevelės, lengvai išimsite pyragą iš skardos.

. Patiesę maistinę plėvelę, dėkite sumaltų migdolų ir datulių masę, padenkite visą skardos dugną.

. Įdekite į šaldymo kamerą, kad sutvirtėtų, kol darysite pyrago idarą.

. Į maisto procesorių sudėkite visus įdarui skirtus produktus ir maišykite kol taps glotnia mase.

. Įdaro masę pilkite ant jau suformuoto pagrindo.

. Paruoštą pyragą dėkite į šaldymo kamerą 1 valandai.

Adapted from Zizi's Adventures

Inspirations
MemoryHouse 'Lately'

Asparagus Quiche With a Savoury Shortcrust Pastry

  
 Preheat the oven 170°C

 Pastry
250g plain flour
125g chilled butter, cubed
50g strong cheddar cheese, grated
Leaves from 2 sprigs of fresh thyme
1 egg
2tsp milk

 Filling
1 bunch of asparagus, cut into short chunks, discard woody tips
3 eggs
125ml milk
125ml cream
50g strong cheddar, grated
Grating of fresh nutmeg
Salt and pepper

Making shortcrust pastry

I used ready made pastry, but here's the guidance how to make your own.

. Mix the flour, butter, cheese and thyme together until it resembles fine breadcrumbs.
. Mix the egg and milk together and pour into flour mixture.
. Lightly flour your work surface. Turn the dough out and work lightly into a flattened disc, do not handle too much. Cover with cling film and leave to chill in the fridge for 30 minutes.
. Flour your work surface and rolling pin. Roll out a disc larger than your quiche tin.
. Drape the sheet of pastry over your rolling pin and slide the quiche tin under it.
. Gently lower the sheet over the tin.
. Start pressing the pastry into the tin, use the back of a spoon to prevent the heat of your hands melting it. 8. Trim the excess overhang pastry.
. Put back in the fridge to chill for 20 minutes.

Making filling
. Lay the asparagus pieces on the bottom of the quiche tin. Mix together the eggs, cream, and milk. Season with salt, pepper and nutmeg.
. Pour egg mixture over the asparagus until it reaches 3mm below the edge of the pastry. Sprinkle over grated cheese.
. Bake for 30 minutes on Intensive Bake, 170°.
. Leave to rest for 5 minutes before popping out of tin and serving with a green salad.

                                                             {Sparagu pyragas}

 Ikaitinkite orkaite iki 170C

 Teslai
250g miltu
125g kubeliais supjaustyto bei atsaldyto sviesto
50g sutarkuoto lydito surio
2 svieziu ciobreliu sakeliu lapu
1 kiausinis
2 valg. s. pieno

 Idarui
1 pluostelis sparagu, supjaustytu i mazus gabaliukus (sumedejusiu galu nenaudokite)
3 kiausiniai
125ml pieno
125ml grietineles
50g sutarkuoto lydito surio
tarkuoto muskato
druskos ir pipiru
Siam receptui naudojau pirktine tesla, bet zemiau rasite recepta kaip pasidaryti tesla namuose.

Teslos receptas
. Sumaisykite miltus, sviesta, suri ir ciobrelius kol mase taps panasi i smulkius trupinius.
. Isplakite kiausinius kartu su pienu, supilkite i miltu mase.
. Stalo pavirsiu pabarstykite miltais, dekite ant jo paruosta tesla, suformuokite i viena standzia bei plokscia    mase. Ivyniokite i maistine plevele ir saldykite 30 min.
. Iseme is saldytuvo, pradekite volioti tesla, kad apdengtu visa forma ir dar daugiau, kad pasidengtu ir pyrago formos krastai.
. Prispauskite tesla prie pyrago formos, naudokite medini sauksta, kad teslai nepersiduotu ranku siluma.
. Dekite atgal i saldytuva ir saldykite apie 20 min.

Idaras
. Isdeliokite sparagus ant teslos. Sumaisykite kiausinius, piena ir grietinele, pabarstykite druska, pipirais ir muskatu.
. Uzpilkite kiausiniu mase ant sparagu, apibarstykite sutarkuotu suriu.
. Kepkite 30 min, 170C temperaturoje.
. Iskepe palikite 5min atvesti, patiekite su svieziomis darzovemis.

Adapted from Gourmet Guide

Inspirations

sunshine!

simple bites - spinach and egg salad

     {Spinatu ir kiausiniu salotos}

   • spinatu lapai   • truputis agurko
   • ridikeliai         • du kiausiniai
   • pesto

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Inspirations

Jessie Ware for bright photos
Delilah for dark ones
and beautiful
photisserie

Peanut Butter Balls for a present

     time - 15 min
     makes about - 25 balls

• 40g dark chocolate
• 340g jar crunchy peanut butter or smooth
• 1/2tsp vanilla extract
• 100g icing sugar
• almonds or preferable nuts
     also
• petit four cases

• Finely grate the chocolate into a medium bowl. In a separate bowl, mix the peanut butter and vanilla extract until combined. Gradually stir in the icing sugar - you should end up with a soft, mouldable mixture.

• Shape the peanut mixture into small balls around either raw or toasted chosen nuts (this is optional as you can make peanut butter balls without any filling), then roll in grated chocolate to coat. Be aware that chocolate melts quickly if you roll the ball for too long. Divide among the petit four cases.

• Store for up to two weeks in an airtight container in the fridge.

Recipe from Good Housekeeping - Chocolate collection, Spring 2012 (page 172)

 • To give as a gift, pack into a box in a single layer and label with storage instructions and an eat-by date.

Riesutu kremo rutuliukai

Gamybos laikas 15min
25 rutuliukai

• 40g juodo sokolado
• 340g stiklainiukas riesutinio kremo su riesutu gabaliukais arbe be ju
• 1/2 saukstelis vaniles ekstrakto
• 100g cukraus pudros
• migdolu arba kitu riesutu pagal skoni (gali buti pakepinti)

• mazos keksiuku formeles
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• sutarkuokite sokolada
• sumaisykite riesutini krema su vaniles ekstraktu
• po truputi berkite cukraus pudra ir maisykite iki vientisos, minkstos mases

• rankomis formuokite mazus rutuliukus aplink riesuta (galima ir nedeti nieko i vidu) ir apvoliokite sokolado drozlese. Kuo ilgiau voliosite, sokoladas ims tirpti ir veltis aplink pirstus, galite atsaldyti sokolada kol formuosite rutuliukus.

• laikykite saldytuve apie 2 savaites sandariame, oro nepraleidzianciame inde.

Coconut and pineapple cupcakes

120g plain flour

140g caster sugar

1 and 1/2 tg tsp baking powder

40g unsalted butter, at room temperature

120ml coconut milk

1/2 tsp vanilla extract

1 egg

9 tinned pinaple rings, chopped into small pieces

desiccated coconut, to decorate

coconut frosting

250g icing sugar, sifted

80g unsalted butter, at room temperature

25ml coconut milk

Preheat the oven to 170C/325F/Gas mark 3
Bake 20-25 min

Makes 12

• mix flour, sugar, baking powder and butter
• mix the coconut milk and vanilla extract in a separate bowl, the beat into the flour mixture
• add egg and chopped pineapple
• spoon the cupcake mixture until two-thirds full and bake in the preheated oven for 20-25 min or until golden


For the coconut frosting:
• beat the icing sugar and butter together
• pour in the coconut milk
• beat until the frosting is very white, light and fluffy, 5-10 min
• finish with a sprinkling of desiccated coconut

Adapted from the hummingbird bakery cookbook, 2009 (page 33)

120g miltu

140g cukraus

1 ½ kepimo milteliu

40g nesudyto sviesto, kambario temperaturos

120ml kokosu pieno

½ s. vaniles ekstrakto

1 kiausinis

9 konservuoto ananaso ziedai, smulkiai supjaustyti

kokoso drozliu, dekoravimui

kokosinis keksiuku kremas

250g cukraus pudros, issijotos

80g nesudyto sviesto, kambario temperaturos

25ml kokosu pieno

Ikaitinkite orkaite iki 170C
Kepkite 20 – 25 min
12 keksiuku

• sumaisykite miltus, cukru, kepimo miltelius ir sviesta
• atskirame inde sumaisykite kokosu piena su vaniles ekstraktu ir supilkite i pagrindini inda
• dekite kiausini ir supjaustytus ananasus
• kepkite 20 – 25 min arba kol graziai pagels

Kokosinis kremas:
• sumaisykite cukraus pudra su sviestu
• ipilkite kokosu piena, maisykite kol kremas pasidarys purus (apie 5-10 min)
• apibarstykite kokoso drozlemis

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Inspiration

Hummingbird Bakery
Pineapple decoration idea
music discovery jake bugg