Saturday, 31 August 2013

Vegan red fruits crumble with dairy free dble cream

Serving Suggestion
 Red Fruits crumble for 6
  •  3 apples
  • 400grs of red fruits
  • 50grs of ground almond
  • 100 of plan flour
  • 100grs sugar granules
  • 100grs of dairy free butter
  • 1teaspoon of very finely grated ginger
Crumble ingredients
1- Peel, core and cut the apples then cook them for 10 minutes in 25grs of butter, grated ginger and 25grs of sugar. This process will soften the apples. Now add the unfrozen red fruits and stir for another 2 minutes then sieve to recuperate the jus.

2 - Pour all the now ginger flavoured fruits in a buttered crumble dish. Refrigerate the jus recuperated.
3- Preheat the oven at 180C then start mixing the crumble;

4- For the Crumble mix, place in a bowl the remaining 75g of butter, 100 g of flour, 75 grs sugar and ground almond plus pinch of salt.
Ready for baking
5- Roughly mix until it look like wet sand with small lumps. With your hand, pour the mix on top of the fruits mix as if you were softly crumbling something over the fruits. Do not press the flour or it will form a lump just keep it light and shake the dish from side to side so the crumble is evenly distributed in the dish…

6- Put the dish in the oven and cook for 40 minutes at 180C.

Serve hot or cold with Alpro cream or a Dairy free ice-cream. You could also use the jus recuperated on step 2.

Enjoy... In moderation.

Saturday, 24 August 2013

Lentils, Quinoa and soya chunks salad

Salad without parsley

Salad ingredients
  • 20 or more soya chunks
  • 1 small onion few
  • 3 twigs of fresh thyme
  • 1 medium tomato
  • 1 lemon
  • 1 glass of precooked quinoa
  • 1 glass of precooked lentils
  • A small bunch of flat parsley (optional)
  • Olive oil  3 spoons
  • Salt

Soak the soya chunks in a bowl with salt and boiling water. Make sure there is enough water to cover the chunks. Cover the bowl and leave the chunks to rehydrate for 10 minutes.
After 10 minutes squeeze out the water and cut the chunks in smaller pieces… 2 to 3 pieces per chunk perhaps?

Cut the onion and fry into 2 spoons of olive oil with the twigs of thyme. Fry for 2 minutes and then add the cut soya chunks with one spoon of water. Simmer fry until the water dries and the chunk start browning and become crispy. The purpose of this is so that the soya chunks absorb the flavours from the onion and thyme.
Remove the chunks from the pan and set aside.

Now cut the tomato in small pieces, grate the lemon to obtain zest and squeeze the juice.
In a salad bowl, pour your lentils, the quinoa, the fried onion and soya chunks, the tomatoes, lemon zest and juice, a pinch of salt and the chopped parsley. Drizzle the last spoonful of olive oil. Mix well and leave in the fridge to cool.

This dish is best served on its own very cold. Do prepare some additional lemon quarters for serving is needed.
Serving suggestion wit parsley
This would be great for brunch and for the pack lunch.


Saturday, 10 August 2013

Move over Ebony!

Dear Reader, this is just a pause…

I have been reading Ebony since my teenage years and have been until I discovered New African Woman!
Growing up in France, there were not many magazines that a young black woman could associate with until my big sister started to work for Johnson & Johnson selling fashion Fair products and bringing us Ebony which she got from work.

We somehow started to look to that magazine as one for us people of colour in a Western World and with ambition. America wasn’t Europe and you’d be hard pushed to find opportunities for your ambitions to become reality.
We admired the people in that Magazine because though we did not have their opportunities we could surely dream of what we could become in the western world …if only. For that reason, I have continued to read Ebony until now… until I discovered a magazine which is much closer to home, and portraying African (I’d say Afro-Caribbean) women/people making it happen at home and in the West. Whether born in Africa or Europe, or even in America, those woman are making thing happen.
In this magazine, Africa is portrayed in a positive way with inspiring people who are telling us that our dreams can come true if we worked hard at it. The Africans portrayed are telling us that, “now that you are educated and can no longer blame racism, get up GO GET IT and start helping others that need a leg up back home (where you or your parents were born)…!” I can identify with that and the content of this magazine.

If you are a young woman with your roots in Africa, I highly recommend this magazine because since I started reading it I am impressed by the finish product and proud that the people portrayed in it are people that I might tomorrow want to imitate, people I would want my little sisters, nieces or daughters to imitate.
If you have not yet purchase a copy, give it try as soon as you can. The Mag is called New African Woman and it is published in the UK. You will find it near Ebony and Pride mags… If you are reading from France, USS or Russia the magazine can be ordered for overseas delivery.

On more thing! New African Magazine published my recipes over 4pages in their June/July 2013 issue… see the link here
If you are in the USA, can you imagine Ebony (Johnson & Johnson) publishing your recipes over 4 pages?
Well, that how it felt. I am grateful for that.
To read the 40Day lent journey, please click or copy the link below.

Thank you for reading. Next week, back for the normal recipes posts.

Lots of Love. Nash

Wednesday, 7 August 2013

Just a little update

Just in case you didn't see this on the Daniel post, an update I'd like to share with you.
The mag is still available to buy in WHS smiths...

See you soon.

Saturday, 3 August 2013

Herby mushrooms with Potatoes rosti

Brunch for 3      

  • 400g button white mushrooms
  • 50g dairy free butter
  • Small bunch of curly parsley
  • 5 garlic cloves
  • 1 tomato
  • 1 small onion
  • 1 small green chilly
  • 2 spring of fresh thyme
  • ½ vegetable stock
  • 3 medium potatoes
  • Grated Brazil nuts – for dusting
  1. Mushrooms: Cut the foot of the mushrooms and peel by hand the outer layer of the caps. Rinse and set aside.
  2. Onion & Garlic: peel and chop separately.
  3. Tomato and small green chilli: chop and set aside.
  4. Curly parsley: finely chop.
  5. Stock: crush and set aside.
  6. Potatoes: peel, grate (the long way), and squeeze the water out, pepper & salt.

1.       Melt the butter in a heated pan and brown the onions with thyme & garlic stir for 3 minutes on high heat.
2.       Throw in the mushrooms with a bit of salt, stir and cover for 10 minutes until the mushrooms have rendered all the water.
3.       Now add the tomato, chilli, herbs and crushed stock. Stir-fry while the latest additions cook for 5 minutes. Don’t let this dry completely as we need some of the moisture. This part is ready.

The grated potatoes have already been seasoned, so, they are ready to be fried.
In a d hot frying pan with a spray of oil, place a small amount of the grated potatoes, flatten with a spatula and let fry for 2 minutes each side. (See picture)Repeat until all has been fried.

Your dish is ready to serve.

You are not a racing track… so take your time relax and enjoy the cooking… then enjoy the eating. Watch your weight though.

Instead of rosti, you can just us some toasted nutty bread. Works too!

huuuuummmmmm! Yummy!