Lime & Mango Ice cream  Ingredients 1 tin thick coconut milk 1/2 cup mango puree 1/2 cup sugar 1 lime, zest & juice Method: Blend everything in a high speed liquidizer & freeze!!  Ingredients 60g margarine 75g granulated sugar ½ tsp vanilla 10g egg replacer pinch of salt 100g Self Raising GF flour ¼ tsp xanthum gum 60g chocolate chips
Method:
Sultana Scones  225g Self Raising Flour ½ tsp Baking Powder Pinch of salt 50g Vegan Margarine 25g Caster sugar 50g Sultanas 100ml Soya Milk Method: 1. Preheat the oven to 200'c. 2. Mix flour, salt and baking powder in a large bowl. 3. Rub in the margarine lightly with fingers until the mixture looks like breadcrumbs. 4. Add the sugar and sultanas and mix well. 5. Mix in the soya milk to form a soft dough. You may need to add a little extra flour. 6. Turn out onto a floured work surface and lightly roll to 1½ to 2 inch thickness. 7. Using a 3inch diameter cutter cut out the scones and put onto baking sheets dusted with flour 8. Brush the tops with extra soya milk. 9. Bake at 200c for 10-15 minutes or so until well risen & golden. Cool on a wire rack. Swiss Chard & Potato Cake with Beetroot Relish, 'Sour Cream' & Vegetable Crisps 
Chard & Potato Cake 3 large potatoes 1 onion, sliced 1 clove garlic 200g swiss chard, chopped olive oil salt & pepper to taste Method: 1. Peel & dice the potatoes & bring to the boil in a pan of salted water. Cook until soft then drain & mash. Season with salt & pepper. 2. Sauté the onions in a little olive oil until soft. Finely chop the garlic & cook for a few minutes before adding the chard. Cook until wilted. Mix with the mashed potato. 3. Form into potato cakes & fry in a little oil until golden. Finish in the oven to thoroughly heat through. Beetroot Relish 500g beetroot 250g onion 250ml cider vinegar 225g sugar 1 tsp salt 1 tsp coriander seeds 1 tsp mustard seeds Method: 1. Peel & cut the beetroot into small cubes. 2. Place in a saucepan with finely diced onion, vinegar, sugar & spices. 3. Bring to the boil & then reduce to a simmer for about an hour or until the beetroot is cooked and the relish has thickened. To serve top the potato cake with beetroot relish, vegan 'sour cream' or yoghurt and deep fried parsnip & carrot crisps. Spicy Coconut Cakes x4 These lovely coconut cakes are from our Tasty Thai night! Serve with a sweet chilli sauce & a fragrant Thai Lemongrass & Peanut Salad. Its super quick & easy to make & tastes yummy!  100g desiccated coconut 2 limes, zest & juice 8 Tbs water 1/2 Tbs thai red curry paste 2 kaffir lime leaves, shredded 1/4 tsp salt 8 Tbs glutinous rice flour oil for deep frying Method: 1. Soak the desiccated coconut in the lime juice & water for half an hour to absorb the liquid. 2. Mix in the lime zest, curry paste, shredded lime leaves, salt & glutinous rice flour. 3. Heat the oil in a heavy based pan or a deep fryer. 4. Form 4 cakes and deep fry until golden. Drain on kitcen towel. 5. Serve with sweet chilli sauce & Fragrant Thai Lemongrass & Peanut Salad. Fragrant Thai Lemongrass & Peanut Salad 1-2 sticks fresh lemongrass 1 handful roasted peanuts 1/2 carrot handful beansprouts 1/2 lime, zest & juice 1/2 Tbs olive oil splash soy sauce fresh coriander Method: 1. Finely slice the soft root of the lemongrass. 2. Chop the peanuts & grate the carrot. 3. Mix the lime juice, olive oil & soy sauce to taste. 4. Mix everything together & garnish with fresh coriander! Rich Chocolate Torte x6 60g cashew nuts  90g rice flour 45g raw cane sugar Pinch of salt 75g dairy free margarine 225g dark chocolate 300ml soya cream or coconut milk Toasted coconut Method: 1. Blend the cashews in a food processor until finely chopped. 2. Mix with the rice flour, salt and sugar. Rub in the margarine until it forms a soft dough. 3. Press into 6 small ring moulds or a 7'' round cake tin and bake at 170 c for 20 minutes. Allow to cool. 4. Melt the chocolate with the soya cream or coconut milk in a double boiler stirring continuously until well combined. 5. Spoon over the bases and level . Top with toasted coconut and allow to cool before refrigerating. |
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