Winniepinnie's Blog

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3 Ingredient Peanut Butter Mousse June 4, 2014

Filed under: Cakes — winniepinnie @ 2:23 pm
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Vegan peanut butter mousse made with coconut milk, peanut butter and a agave nectar! Spread it on cakes, muffins and cookies; use as a fruit dip; or eat straight up as mousse!
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 4-6
Ingredients
  • 1 can full fat coconut milk (alternatively, 1/2 can coconut cream)*
  • 3-4 Tbsp salted, natural creamy peanut butter
  • 2-3 Tbsp agave nectar, maple syrup or powdered sugar (or honey if not vegan)
Instructions
  1. Chill your coconut milk overnight. In the morning, without shaking or tipping, remove the lid and scoop out the solid cream from the top into a chilled bowl. Leave the liquid in the bottom of the can and reserve it for use in smoothies, baked goods, etc. (If your coconut milk didn’t harden, see this post for tips on how to save it.)
  2. Using a mixer, beat until creamed together, light and fluffy – about 45 seconds.
  3. Add peanut butter, starting with 2 Tbsp and adding from there to desired taste.
  4. Add sweetener of choice to desired sweetness, observing that the more liquid you add the less firm the mousse will be.
  5. Either use immediately as a spreadable frosting, or chill for several hours to let it set and firm up as a mousse.
  6. Eat as a mousse topped with plain coconut whipped cream, bananas or chocolate sauce. Alternatively, use as a dip for fruit/baked goods. If using as a frosting, don’t frost your muffins, cookies and cakes, etc., until just before serving as it needs to be chilled right up until serving.
  7. Reserve leftovers in a covered container in the fridge. Will keep for up to 1 week.

http://minimalistbaker.com/3-ingredient-peanut-butter-mousse/

 

Double Chocolate Mousse Layer Cake

Filed under: Cakes — winniepinnie @ 2:16 pm
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Chocolate Cake:

375g plain flour
300g caster sugar
1 tsp salt
2 tsp baking soda
60g unsweetened cocoa powder
3 tsp vanilla extract
160ml vegetable oil
2 Tbsp vinegar
480ml cold water
Preheat oven to 180C / 350F and line the bottom of a high sided 7 or 8″ non stick cake pan with a removable bottom or springform sides. Combine all the dry ingredients in a large bowl. Mix together all the liquid ingredients separately. Make a well into the dry and add the liquid and whisk until it all just comes together. Pour into the prepared pan and bake for about 1 hour 10 minutes. This cake normally just takes half an hour to cook, but as this recipe is doubled and being cooked in 1 pan, not 2, it takes a lot longer to cook. I had to cover it with foil after 1/2 hour to ensure it didn’t over cook on top and had to keep checking it with a toothpick. Remove from the oven, place on a wire rack and let fully cool in the pan. Best to leave it overnight.
Next day, remove it from the pan and if you have to, slice the top off so that you have an even cake. Although my top wasn’t even I chose not too slice it off, with that crevice I ended up with I would have had to cut too much off, and it was sitting even enough so I didn’t worry about it.
Then carefully and evenly slice the cake into 3rds, placing all layers on the wire rack.
Chocolate Mousse Layers:

300g dark vegan chocolate
1 1/2 tsp vanilla extract
3 Tbsp icing sugar
300ml soya whipping cream, in a carton, chilled
3 Tbsp Kahlua, yup, in my child’s cake….oh the shame!
Melt the chocolate and set aside to get to room temperature. Whisk up the whipping cream with the icing sugar until light and airy. When the chocolate is still melted but no longer hot and more or less similar in temperature to the cream, whisk it in quickly. It’s important to do this fast so that the chocolate doesn’t seize up, it will also seize up if the temperature difference between the two is too great. Next whisk in the vanilla and Kahlua.
Assembly:
 
  1. Take the pan that you baked the cake in and fully line it in cling film.
  2. Place the top 3rd of the sliced cake and place it upside down into the cake pan.
  3. Spoon over half the mousse and level it out. Place the middle slice of cake over top the mousse, then add the other half of the mousse.
  4. Now place the bottom slice of cake on top, or whatever slice has the smoothest top for you as this will be the top which you want as flat as possible. Wrap the excess cling film over the top, gently press down to get out any bubbles in the mousse, and add more cling film if necessary to fully cover the cake.
  5. Place it in the fridge for the mousse to set – about 3 hours.
  6. When set, remove from the fridge and gently pull it out of the cake pan by the cling film.
  7. You may notice some of the mousse sticks out a bit more than the cake. If it does take a palette knife and smooth the mousse all around so that it’s nice and even.

Now, make your ganache:

Chocolate Ganache:

200g dark vegan chocolate
170 ml soy or oat cream
20g extra virgin coconut oil, in the solid state, or a vegetable fat like trex
2 tsp kahlua (again!)
Finely chop the chocolate and place in a large bowl. In a small saucepan heat up the cream and fat until it melts and it all just comes to the boil. Quickly pour over the chocolate, leave it a few seconds then whisk it up until smooth and glossy. Whisk in the kahlua. Leave it out at room temperature, stirring now and again until it thickens up slightly. It will be too runny to pour over the cake right away, you want it pourable but thick enough that it will coat the cake nicely.
When it’s ready, place the cake on a wire rack with some baking paper underneath to catch any drips. Now simply pour the ganache all over the top and using a palette knife push it over the sides and around the cake. When it is all covered check for any missing bits, or lumps and smooth it out. The ganache does start to set quite quickly, if it gets a bit too thick on the cake you can dip your finger in some warm water to smooth out any lumps or bumps.
White Chocolate Curls:

You will only use about 100g of white chocolate for the cake, but you will need to melt about 300g in order to make the curls.
300g vegan white chocolate buttons
Melt the buttons in the microwave until smooth. Pour into a flat pan with small sides in a rectangular shape that you will be able to run a cheese slice over to get curls. I used a jelly roll pan but made it smaller with some foil, otherwise it would have needed even more chocolate to fill up!
Pop this into the fridge to harden. To make the curls you will need to bring this back up to room temperature, if the chocolate is too hard you won’t get curls, just shavings, and if it’s too soft your curls will be too thick. You can see in my pictures that I ended up with both those and some just right – it’s all experimental!! You simply run the cheese slice over the surface with good, even pressure, try a few and you’ll soon realize how much pressure to use and how soft the chocolate will need to be.
Once your curls are made simply place on top of your cake in whatever design you like. I opted for a circular fashion but I’m sure they would have looked good just piled on on top :) It’s also best to place these on while the ganache is still soft so that they have something to stick too.
Then, that’s it! Two or three days later, your done! Now, servings, we first cut this into 12ths but found as it’s so rich and sweet that they were too big, so 16th’s or more would be best – the smaller the better really ;) Keep in the fridge and bring slices to room temperature before serving.

http://www.maplespice.com/2010/03/double-chocolate-mousse-layer-cake.html

 

素烧豆腐 May 21, 2014

Filed under: Main Meal — winniepinnie @ 12:39 am
Tags: ,

材料

干香菇5朵,泡温水后,每朵切成3-5片

糖1/2茶匙

米酒1/2大匙

黑胡椒1小撮

酱油2大匙

炒菜油1 ½大匙

硬豆腐1盒,切成4 x 4 x 1公分的方块

红萝卜1大根,切丝

西洋芹5根,切成2公分大小

盐1小撮

素沙茶1大匙

香椿酱1大匙

素高汤或水2杯

麻油/香油1/2茶匙

做法

  • 把香菇丝、糖、米酒、黑胡椒、一大匙酱油放入小碗,和匀静置5分钟备用。
  • 取一中型锅,放一大匙炒菜油加热,将切好的豆腐慢慢地由锅边滑入锅中,煎至两面金黄,然后盛盘备用(这个步骤需要耐心,过程需时20分钟左右。)
  • 原锅加热,必要时再加些炒菜油,放入腌好的香菇,炒香。
  • 加入红萝卜丝、芹菜、盐,拌炒2分钟。
  • 将菜往锅边拨,于锅子中央放入素沙茶,香椿酱和剩下的酱油,拌匀。
  • 加入素高汤后搅拌。
  • 加入煎好的豆腐,焖5分钟,起锅前滴香油提香。

3人分

http://blog.china.petaasiapacific.com/2013/04/15/vegan-chinese-braised-tofu/?gclid=CKj7nKS8wb0CFVADvAodRF4A0Q

 

Vegan Courgette Cake

Filed under: Dessert — winniepinnie @ 12:25 am
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Ingredients

grated courgette 500g
mashed ripe bananas 2
Margarine 240g
Plain Flour 360g
Sugar 400g
Salt 1 teaspoon
Baking Powder 1 teaspoon
Cinnamon 1 teaspoon
Vanilla Extract 1 teaspoon

Method

  • Mix the courgette, bananas, margarine and vanilla in a mixing bowl.
    One by one add the dry ingredients to the wet.
    Pour into a greased tin and bake at 180 degrees celsius for 30 minutes until completely set.
    Leave to cool on a cooling rack.

http://ethicalchef.co.uk/recipe/vegan-courgette-cake/

 

Vegan Lemon Cake

Filed under: Dessert — winniepinnie @ 12:21 am
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Ingredients

SR Flour 275g
Caster Sugar 200g
Baking Powder 1 Tsp
Zest & Juice Lemon 1
Vegetable Oil 100ml
Cold Water 170ml
Icing Sugar 150g

Method

1. Put flour, baking powder, sugar and zest into a bowl and mix well before adding the oil, juice and the water.
2. Mix thoroughly to make sure all is combined well.
3. Pour into a lined cake tin and bake for 30 minutes until fully cooked at around 200 Celcius.
4. When cool its definitely worth making a glaze for the top, this is done by sieving the icing sugar and stirring in lemon juice until the consistency is wet enough to pour over the cake.

 

http://ethicalchef.co.uk/recipe/vegan-lemon-cake/

  • SR Flour 275g
  • Caster Sugar 200g
  • Baking Powder 1 Tsp
  • Zest & Juice Lemon 1
  • Vegetable Oil 100ml
  • Cold Water 170ml
  • Icing Sugar 150g

- See more at: http://ethicalchef.co.uk/recipe/vegan-lemon-cake/#sthash.R4il81v7.dpuf

  • SR Flour 275g
  • Caster Sugar 200g
  • Baking Powder 1 Tsp
  • Zest & Juice Lemon 1
  • Vegetable Oil 100ml
  • Cold Water 170ml
  • Icing Sugar 150g

- See more at: http://ethicalchef.co.uk/recipe/vegan-lemon-cake/#sthash.R4il81v7.dpuf

 

Vegan Lemon Sheet Cake

Filed under: Dessert — winniepinnie @ 12:15 am
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Ingredients

10 oz sugar
4 oz margarine
2 tbsp lemon juice
grated zest of 2 lemons
1 tsp vanilla
2 tsp lemon extract
12.3 oz flour
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 cup water
1 cup (soy or rice) milk

How to make it

  1.     Preheat oven to 350F, grease a 9×13 pan.
  2.     Cream together sugar and margarine. Add lemon juice, zest, vanilla and lemon extracts and beat well.
  3.     Whis together dry ingredients in a medium bowl.
  4.     Mix the water and soy milk in a measuring cup or small dish.
  5.     Add dry ingredients alternately with the liquids, beating well after each addition.
  6.     Bake 35-40 minutes, or until cake tests done.
  7.     Cool completely in the pan before turning out.

 

http://www.grouprecipes.com/92238/vegan-lemon-sheet-cake.html

 

Sesame Beancurd Crisps 芝麻巧果 – CNY Crispies # 3

Filed under: Tid-Bits / Snacks — winniepinnie @ 12:11 am
Tags: ,
Sesame Beancurd Crisps
Recipe taken from YanHuoJian with minor adaptations
200gm all purpose flour
50gm sugar (I think
1/4 tsp salt
1/2 tsp baking powder
50gm white sesame seeds
20gm black sesame seeds
1 egg
80gm firm tofu, mash with fork
Tapioca Starch for dusting
1. Combine all dry ingredients and mix to combine thoroughly.
2. Add egg and mashed tofu into the dry ingredients and knead until a dough forms.
3. Leave dough for 30 minutes, covered.
4. Roll dough as thin as you can. Dust with tapioca starch if needed.
5. Cut dough into rectangles.
6. Stack 2 rectangles together.Cut 3 slits vertically
7. Take one end and bring it through the middle slit. Pull it slightly.
8. Repeat step 6-7 until all dough is used up.
9. Heat a wok of boil, deep fry on medium heat until lightly golden (it will darken further upon cooling) and drain off excess oil.
10. When cooled, store in air tight container.

http://wendyinkk.blogspot.com/2012/01/sesame-beancurd-crisps-cny-crispies-3.html

 

 
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