Vegan Mousse

Recipe

Crust:

Dates
Almonds
Walnuts

Blitz in blender.

Cashew Filling:

1 1/2 c raw cashews, cashew pieces (soaked 4 hours or overnight)

1/2 c raw agave or maple syrup

2 tsp vanilla

1/2 c coconut oil, melted

1 TBSP fresh lemon juice

Mint Mousse

2 medium avocados, peeled and pitted not too ripe

1 TBSP raw cashew butter

1/2 c raw agave

1/2 tsp sea salt

2 TBSP coconut oil, melted

1/2 c fresh mint leaves packed (12 steams)

Chocolate Mousse

1 medium avocado, peeled and pitted not too ripe

1 TBSP cashew or almond butter

1/4 c raw agave

1/2 tsp salt

1/2 tsp vanilla

1 TBSP coconut oil, melted

1/4 c cacao powder

1/4 c vegan chocolate chips, melted

It's taking some practice and trial runs to figure out the layers. 
Base  nut/date base
1st  -  White cashew layer
2nd -  Mint greet layer
3rd  -  Chocolate layer

original recipe
https://awhiskandtwowands.com/raw-cashew-layered-chocolate-mint-mousse-cake/


When mixing, best to avoid washing blender each time.  Work with the lightest colour first, the cashew layer, then mint, then chocolate. Then wash ;)

Maximum colour contrast and visual impact are best with a chocolate layer with a light coloured layer.  As in the first image, nut base, then white layer, then chocolate layer, then green layer, then ganache? Still finding the right layer colour combinations


Delicious easy-peasy chocolate ganche topping

Mousse #2

Add caption

Mousse #3
Crunchy dark chocolate topping

Mousse #4

Dusted with cacao for topping for that ..."oh so pampered look"

BASE:  Dates, almonds, walnut nut crunchy base

Creamy white mousse (cashew butter)

Spread over Sweet nut-crunchy base

Minty green layer (avocado green!)

 Next minty green mousse
(chopped mint leaves - drops of mint for extra flavour)

Creamy smooth

Now the left over I add melted dark chocolate for last layer

Finally topping of chocolate mouse with a hint of mint

Minty and green, lactose AND sugar free! A Vegans delight




Thanks Anatasia cafe for the inspiration!

Turkey pastrama (Home made)

Served with home made pickles - delicious!

 Steeped in the below over night

1 ltr of water
2 tbps salt
2 tbps sugar
2 bay leaves
2 tbps all spice
3 slices of garlic
2 tbps mustard
2 tbps ground coriander seeds
2 tbps cumin
Silan to smother
Source recipe

Spice rub

Black ground pepper
Smoked Parika
Garlic powder if have
Mustard seeds or mustard
Salt
Olive Oil
Silan

Not sure if better to removed the string holder and rub mix in or to just rub over the strings...?

Baked in marie bain for 1hour - till still juicy

Recipe states 1.5 hour at 150 °C
My oven clock stopped working so will try again with regular wall clock.

Kiddo sandwich with bacon, nothing to do with the the pastrama in the fridge and not used here.

Btw, the pastrama is best sliced thinly and this is easiest done when cold after refrigeration.

Dates

Best dates, Medjool (1 Kg)  just 30 nis a box

Taste of Summer!

Picked cucumbers

4 trays 20 nis (5 nis per box)

Super small and cute
End of the day Friday - shuk Ha carmel


salt dissolved in a cup of boiling water
When all dissolved, add cold water.
Wait to completely cool.
Pour in jars.
Seal.

Optional:  add garlic, dill, chili, black pepper...sky's the limit :)

Ready in a few days.

I have long since stopped buying preserving jars, all these are jars whose contents were fully savoured, beautiful glass jars spared from the bin.  Re-cycled to a new and  useful life for family and friends to enjoy. :)

Toffee with Oats (Healithier -ish) Flapjacks

Ingredients

• 50g/1¾oz butter
• 50g/1¾oz demerara sugar
• 50g/1¾oz golden syrup
• 50g/1¾oz Oats
• 25g/1oz dried cranberries or glacé cherries, finely chopped
• 50g/1¾oz candied peel, finely chopped
• 25g/1oz almonds, finely chopped
• 25g/1oz walnut pieces,
• Raisins (optional)

Melt butter, sugar, and treacle in a pan.

Be watchful as it reaches it nice brown colouring, at this stage move fast before the syrup burns, Also here people have their preference how "burnt" they like their toffee.  I like mine just on the border, between almost too burnt but not quite with that full on flavour.  I don't like my pale toffee. 

Nuts are great! for that extra crunch.

• Original Recipe

Fruit Crumble - Gluten Free

Cornflakes
Coconut (desiccated)
Butter
Honey
Rolled Oats
Walnuts

Blueberry 

Green Apples

Cinnamon

Cornflour

Mix 

Cornflakes
Coconut (desiccated)
Butter - melted
Honey - warmed for easier mixing
Rolled Oats
Walnuts
GF Breadcrumbs

Mix 'n' match for the topping, the above ingredients according to what you have, what you like, or simply what you feel like at the moment.  Set aside.

Prepare the filling.
Cube the apples ( l like without skin)
Toss 2 tbsp of cornflour as the fruit bakes, this makes a nice thick syrup and not a runny sauce.
(I do this in a bag and shake for easier cleanup.

Empty in an oven dish, sprinkle the topping.  Optional sprinkle some sugar and cornflakes on top for extra sweetness.

Bake in 200c until brown.
The cornflakes and walnuts added a fabulous crunch to the topping
Enjoy!

"Cleaning out the freezer" Soup

First serious rainfall this year with a temperature drop to prove it.

 On the stove, on low flame.

Pouring down with rain outside.   All day.  Cold and relentless.  Love it.


Clearing out of the freezer

White beans  Frozen (post soaked only)
Chickpeas Frozen (post soaked only)
Chorizos Frozen
Courgettes
Barley Frozen (dinner party left over)
Spinach (added when served)
Paprika
Kamoon
Worcestershire
Tomato Paste
Bone  (must-have in freezer)
Meat stock (must-have in freezer)
water
Celery
Bit of kale
Spring onions (chopped lots)
Onion chopped
Almighty "Amos Kishka" - added at the last hour ( Frozen)

On the fire from 12:30 low flame till we ate around 18:45

Amazing, filled the whole house with warmth during a particularly stormy wet and cold day.

A crackling fire on youtube. Hahaha