strawberry & chocolate buttercream tart
[Recipe at Link]
Tiny Tarts (heh)
- 150g silken tofu (the Japanese, non-refrigerated stuff is best)
- 160ml orange juice *concentrate*, not juice
- tablespoon of lemon juice
- tablespoon of Cointreau or Triple Sec
- 1 tsp agar agar powder
- 1/3 cup passionfruit pulp
1. Blend the tofu, lemon juice, alcohol and 100ml of concentrate together. If you’re not using the Japanese-style tofu it might be good to let the mix sit for a few days to infuse the flavours better into the tofu.
2. Boil the remaining 60ml of concentrate with 100ml water and dissolve the agar agar powder into the hot liquid. Boil for a few minutes then let it cool slightly. Add this to the tofu mixture and stir in the passionfruit (make sure the tofu is at room temperature, not warm, otherwise the agar will form lumps).
- 1/2 cup flour
- 1/4 cup sugar
- 2 tablespoons desiccated coconut
- 1 tablespoon olive oil
- 1/2 teaspoon vanilla extract
Whisk together the flour, sugar and coconut, then knead in the oil and vanilla with your hands, adding water a little bit at a time to make a dough. Roll it out and use a cookie cutter to cut tiny rounds and press these into a mini muffin pan. Bake at 170’C for 5 minutes. Let them cool in the pan then pop them out.
Spoon 2 teaspoons(ish) of filling into each shell and refrigerate for a few hours, the filling should set to a mousse consistency.
CHEESY SAVOURY TWIRLS WITH TOMATO AND RED PEPPERS
This is an exclusive recipe created for Violife. Violife are the makers of a wonderful range of vegan cheese replacements that are now available throughout Europe. I was lucky enough to have them send me a few samples of their products and I have to say, I was amazed. For those that miss cooking with cheese ( and I know that’s not all of you ) this product tastes incredible and means you no longer have to miss out. Personally, I think the whole range is incredible. Makes 8.
This recipe uses Violife Original Slices. Visit their site to see the whole range at http://www.violife.gr/
1 sheet vegan ready rolled puff pastry, I use JusRol
6 violife slices, original flavour
For the Sauce
1 x 400 g ( 14 oz ) tin chopped tomatoes
1 tablespoon tomato puree
1 tablespoon mushroom ketchup or vegan Worcestershire sauce
2 teaspoons brown sugar
1/2 teaspoon black pepper
Large handful chopped fresh basil
For the peppers
1 tablespoon vegetable oil
2 large red bell peppers, sliced
Pinch of salt
A little soya milk for brushing
Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.
Now begin by making the tomato sauce.
Over a medium heat, place the tomatoes, tomato puree, mushroom ketchup and sugar into a pan an cook for 7-8 minutes allowing the sauce to thicken. Tear in the basil, stir together well and put to one side.
You can now prepare the peppers. Place them in a pan with the oil and a pinch of salt and fry over a low heat for 12-15 minutes until very soft.
Lay out the sheet of pastry and begin by spreading the tomato sauce over. Leave a little space at each side.
Next add the layers of peppers and finish with the 6 violife slices.
Now, starting at one of the shorter ends, begin rolling the pastry up, as if you were making a Swiss roll. Put this into the fridge for 15-20 minutes to firm up.
Remove from the fridge and using a sharp knife, cut into 8 slices and lay these on a baking tray that has been lined with parchment. Brush with a little soya milk and bake for 40-45 minutes or until puffed up and golden.