So….Today is WORLD BAKING DAY people! In light of our new range of vegan ice cream flavours, we figured that we should share a delicious brownie recipe for you to team with your new ice cream treat (I recommend the coconut)
2 tbsp Ground flaxseed
200g Dark chocolate, roughly chopped
½ tsp Coffee granules
80g Vegan margarine, plus extra for greasing
125g Self-raising flour
70g Ground almonds
50g Cocoa powder
¼ tsp Baking powder
250g Golden caster sugar
1½ tsp Vanilla extract
1. Heat oven to 170C/150C fan/gas 3½.
2. Grease and line a 20cm square tin with baking parchment.
3. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.
4. In a saucepan, melt 120g chocolate, the coffee and margarine with 60ml water on a low heat. Allow to cool slightly.
5. Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps.
6. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved.
7. Stir in the flaxseed mixture, vanilla extract and remaining chocolate, then the flour mixture.
8. Spoon into the prepared tin.
9. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs.
10. Allow to cool in the tin completely, then cut into squares.
One of my favourite desserts is Tart Au Citron. I have family that live in Bordeaux and would visit them every year and have lovely memories of visiting local French patisseries tasting these tasty delicacies. I decided to create a twist on my favourite tart and use yuzu juice. It works wonderfully well because yuzu is refreshingly zesty and the flavour profile is delicate and refined with hints of grapefruit and mandarin taking this French classic to Japanese inspired
225g plain flour
150g cold butter
25g icing sugar
1 large egg, beaten
2 tbsp water
9 large eggs
300ml double cream
350g caster sugar
200ml yuzu juice
20g yuzu zest
– Preheat the oven to 200C/gas mark 6/ fan 180C
– Grease a 30cm wide, 1 inch deep loose-bottomed tart tin.
– Weigh out the plain flour, butter and sugar and add into a food processor, blitz until it looks like breadcrumbs and then add the egg and water. Blitz gently until it forms a ball.
– Put flour on a worktop and roll the pastry thinly, 5mm thick
– Line the tart tin with the pastry, pop onto a baking sheet and put in the fridge to rest for 30 minutes.
– Line the tin with nonstick paper and fill with baking beans. Blind bake for 15 minutes until golden brown.
– Remove from the oven and carefully remove parchment paper and baking beans.
– Use a small sharp knife to carefully trim the excess pastry from the sides
– Return the empty pastry shell to the oven for another 10 minutes Set aside to cool.
– Reduce the temperature of the oven to 160C/gas mark 3 / fan 140C
– Crack the eggs into a large mixing bowl, weigh out sugar and add, whick with a blender
– Whisk the double cream until it has soft peaks
– Fold the whipped cream in with the eggs / sugar mix,
– Blitz the yuzu zest into smaller pieces with a small blender and add the yuzu juice
– Add the yuzu mixture in with the rest of the ingredients
– Carefully pour the mixture into the cold baked pastry case.
– Put the tart and baking tray into to the oven and bake for 35-40 minutes or until just set.
– Leave to cool and then remove it from the tin.
– Dust with icing sugar and serve.
Ever wonder how authentic some ingredients really are? Well we like to use only the best ingredients from around the world and were going to show you..
Matcha Green Tea Ice Cream
We use Grade 3 matcha powder from organic gardens in Japan. Each batch is milled into a powder freshly before shipping to the UK which we then infuse with our low fat ice cream base mix to bring the authentic taste of Japanese matcha to you.
Black Sesame Seed Ice Cream
Our black sesame seeds are sourced from ** which we then toast by hand and grind into a fine powder before adding into our mix and freezing, this ensures the rich nutty aroma comes through in every mouthful.
For every batch we brew up a fresh lot of Sang Tao Trung Nguyen coffee right the way from Vietnam, we use a coffee drip and add lashings of condensed milk…just the way it should be. Vietnamese coffee is known for being much richer with a chocolaty aroma.
From the first time i tasted mango sago pomelo as a child in Hong Kong, i just could not get enough and has been my favourite dessert ever since! If you haven’t tried it before i definitely recommend giving it a try, here’s how i do it…
Mango Sago Pomelo Soup Dessert
- 80 g sago (sago pearls)
- 1 L boiling water
- 75 gm rock sugar
- 150 ml water
- 2 large ripe Thai mangoes
- 1 large bag frozen mango chunks
- 1 pomelo (200g for 8 people)
- 400 ml coconut milk
- 300 ml evaporated milk
Method for Dessert
- Add sago into 1 litre boiling water and simmer for about 10 minutes. Turn off the stove, cover the pot with lid and let the sago continue to cook on its own for about 10 minutes, until all the sago turns translucent. Drain the cooked sago, rinse under running water to remove excess starch. Set aside.
- Make sugar syrup by adding sugar to water – heating until dissolved
- Cut fresh mango into small bite size cubes and set aside in fridge to keep cold.
- Peel pomelo and remove and separate sacs – store in fridge to keep cold.
- Add frozen mango and evaporated milk into blender, blitz until smooth. Add sugar syrup to taste
- Add cooked sago pearls to the mango mixture. Chill in fridge until ready for serving.
- To serve, portion out to individual serving bowls and garnish with the chilled pomelo sacs and cubed mangoes.
We have some brilliant news that we can finally share with you…. our brand new flavour YUZU SORBET has been awarded 3 stars in the 2017 Great Taste Awards!
We are over the moon that we have been chosen as an award winning producer for the 5th year in a row..lets take a little look at our Great Taste journey.
Below are some of the comments from the judging panel:
This is a perfect palate cleanser, a beautifully made sorbet, with an interesting and unusual taste. We found the taste to be somewhere between grapefruit and mandarin, very refreshing with a great texture.
A very fresh mouthful of citrus. Clean and tangy with some subtle hints of floral – almost perfumed – there is a mix of lemon/orange/grapefruit characters all combined in the yuzu juice. There is a perfumed blossomy note which we like – a smooth sorbet – very cleansing.
Very smooth textured sorbet. We love the bitter edge alongside the fruitiness of the yuzu. Extremely pleasing and easy to eat. Light and fragrant.
A lovely soft, light but almost creamy texture. Really refreshing. Packed with lovely sharp citrus flavours.
Try this tasty Monkfish prawn laksa with egg noodles, inspired by my travels around Malaysia. Perfect for dinner parties!
Laksa Paste Ingredients
15 dried red chilli (soak in warm water for 10 mins)
3 fresh red chilli
6 cloves garlic
10cm fresh galangal
8 Kaffir lime leaf
1 tsp fresh turmeric
4 stalks lemongrass (bottom half)
2 tbsp shrimp paste
Ground Spice Mix
4 tsp coriander seeds
2 tsp cumin seeds
1 tsp black peppercorns
Ingredients for Curry Laksa Soup
30 large raw king prawns (shell & head on)
4 chicken thighs on bone
2 large monkfish tails
8 large yellow egg noodle cakes
30 pieces deep fried tofu balls
3 cans coconut milk
750g bean sprouts
15 baby corn
1 small bunch coriander (garnish)
4 large red chilli (garnish)
200ml vegetable oil
5 fresh limes
20ml fish sauce
sugar to taste
- Put all the laksa paste ingredients into a blender and blend until pureed
- Heat a frying pan and toast the spices on a medium heat for 1 minute, cool and grind in a spice grinder until fine
- Add both the laksa paste and ground spices together, heat a large saucepan, add oil and cook the paste over medium heat for a minimum of 10 minutes and is fragrant
- Boil water and add to a large mixing bowl, put the egg noodles in to rehydrate, cover for 10 minutes, remove from water and rinse under cold water, put in colander and set aside for later
- Prepare the fish / meat: remove heads and shells from prawns, de-bone chicken thighs, de-bone monkfish tails.
- Boil 4 litres water and boil all the above shells, heads, bones and tails, boil gently for at least 30 minutes to create a stock.
- Slice and de-vein prawns, cut chicken thighs into thin strips and slice monkfish into bite size pieces.
- Chop baby corn into bite size pieces, chop coriander, slice red chilli’s diagonally
- Blanch bean sprouts in boiled water
- Sieve the soup base to remove all the bones and shells, return to a large saucepan
- Add coconut milk, fried tofu balls, baby corn, chicken for 5 minutes, remove these and put aside ready for assembly of the bowls
- Monkfish, prawns to be added to boiling soup base and cooked for 1 minute, prawns turned pink, monkfish is white. Do not overcook, otherwise the texture will chewy and hard. Take out from soup base
- Taste soup base, squeeze lime juice, fish sauce and sugar if required
- Large serving bowls, put egg noodles in, beansprouts
- Carefully arrange the chicken, fried tofu pieces, baby corn around the bowl
- Add 3 large prawns and 3 pieces of monkfish to each bowl, arrange in the middle of the bowl
- Pour the boiling soup base into the bowl
- Garnish with coriander, chopped red chillis
- Serve with chopsticks and soup ladle