January 10, 2012
This is my new favourite recipe. The soup is ridiculously easy to make, incredibly low fat and SO tasty. “Appetite for reduction” is one of the best cookbooks I’ve purchased and I suggest it to anybody who wants over 200 pages of veggieful goodness!
CAULIFLOWER PESTO SOUP
Prepare four cups broth and set aside. I use massel’s chicken or veggie stock powder to make the stock, as it’s gluten free, vegan and nommy! Chop one head cauliflower into small pieces, removing all leaves.
Heat 1 tsp olive oil in a large pot and sautee 4 cloves minced garlic for a minute, being careful not to burn.
Add the cauliflower and 3 cups of broth. (Be sure to reserve the last cup for later!!) Add pepper to taste.
Bring to the boil and cover the pot. Cook for about ten minutes until the cauliflower is tender, stirring often.
Stir together the last cup of broth with either 1 tbsp arrowroot powder or 2 tbsp cornflour. Mix them well, until the powder is dissolved.
Reduce the temperature to low and pour the last cup of broth over the soup.
Cook uncovered for about five minutes, the mixture will thicken.
Add 1 cup loosely packed basil leaves and mix well, removing from heat.
Blend mixture carefully using an immersion blender or a food processor.
Serve with toasted pine nuts and basil leaves!
November 22, 2011
This decadent, beautiful chocolate treat is easy to make and even easier to eat 😉
Feel free to replace the fruit and nuts with anything of your choice, I recommend trying pistachios (but lightly toast them first)!
MARBLED CHOCOLATE BARK
Line a large dish or 1.5cm deep baking tray with baking paper.
Boil water in a large saucepan, make sure you have a smaller saucepan or heatproof bowl that can sit over it easily.
Break 400g sweet william milk chocolate into small pieces and set aside. Do the same with 200g sweet william white chocolate (if you can’t find/don’t like Sweet William, use other vegan/gluten free chocolate).
Place the milk chocolate in the small saucepan. Stir over the heat WITH A METAL SPOON until melted.
Use a rubber spatula to pour onto the prepared tray and smooth slightly.
Quickly clean the saucepan and dry it (or have another one ready) and melt the white chocolate in the same way.
Pour the white chocolate over the mixture (try not to do it as unevenly as I did! but really it doesn’t matter or affect the taste) and, using a butter knife, gently swirl the chocolate together to make a “marbled” effect.
Sprinkle the top with 1/3 cup dried cranberries and 1/3 cup crushed walnuts.
Place in the fridge until firm and break into small pieces before serving.