RAW! Banana Dream Bar

I like to think of this a bit of a life saver when you want something that feels substantial but is not going to be requiring a nap 10 minutes after eating.

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RAW! Banana Dream Bar

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For the Banana filling:
2 medium bananas
3/4 cup cashews
1/4 cup agave nectar
1/4 cup lemon juice
1/3 cup coconut oil
1 teaspoon vanilla
1/8 teaspoon sea salt

Cling film line a 1 lb loaf tin.

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Zest and juice that lime mmmmmm

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Gently melt the coconut oil.

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Now add all the topping ingredients to the processor and process until very smooth.

Pour the mixture onto the base and smooth it with the back of a spoon.
To cut them put them into the freezer for 30 minutes, take them out and whilst still in the pan cut them to size (if it has gone super hard just leave them out for 5 minutes)

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Now pop them back into the freezer for about 2 hours. These must be stored in the freezer.

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Really lovely and fresh.

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

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RAW! Lemon Tart (No Added Sugar, Vegan, Gluten & Wheat Free)

This is one of those puddings that tastes so good you cannot believe that it is so good for you too. I have never had that ‘eaten too much’ feeling with any of the RAW! recipes that I use.

This is a little bit loved already, even though it is very new as it has such a bright fresh flavour.

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Have it as an end of dinner pudding or as a pick me up snack, it is that full of good things.

Let me know what you think

😀

RAW! Lemon Tart

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For the base
500g / 1lb almonds ground or whole (the whole almonds will be ground)
1 tsp pink Himalayan salt
210g / 7 oz Medjool dates
90g / 3 oz Anjou Prunes

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Line a 20 cm x 20 cm cake tin with cling film and set a piece of parchment paper into the base too (I haven’t in the photo but, really, it helps if it is in place).

In a food processor, blend the almonds (if possible, soak them for around 6 hours and the dehydrate them first. The soaking releases the enzyme inhibitors and makes them easier to digest.)

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Sprinkle a few of the almonds onto the cling film in the cake tin, then put the rest of the almonds into a bowl on one side.

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Put the salt, prunes and dates with 3 tbsp of almonds into the processor and blend until you have a soft paste.

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Now add the rest of the almonds and process to a ‘dough’ or until the it forms a ball.

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Spread the dough mix evenly across the base of the cake tin. Cover with some more cling film.

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Now press this mixture really firmly. I use another cake tin set on top and press really hard.

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Cover in cling film and leave to harden in the freezer.

Lemon Filling
2 cup raw cashews
1 cup dried mango
6 Tablespoons fresh lemon juice
6 Tablespoons coconut oil, melted
1/2 teaspoon vanilla extract
pinch sea salt
2 teaspoons lemon zest

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Grind the cashew nuts until they are about to form a butter.

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Soak the mango in water overnight. Drain away the water in the morning.

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Add into a food processor and blend to a paste, add the cashew nut butter, lemon juice, coconut oil and vanilla extract and mix until very smooth and creamy.

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Pour the cream over the base.

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Smooth the top and then freeze for about 2 hours. You can keep it in the freezer and take it into the fridge an hour before you want to serve it.

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Or it can now be refrigerated and eaten up as you fancy.

🙂

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Baba Ganoush

This is really easy to do and so worth it. The charring is the key to that distinctive flavour. Now in this recipe I have not used any sesame, as I have some problems digesting them and they are in the ‘Top 10 Most Unwanted’ because of the digestive disturbance they cause (in the Top 10 there’s also Mustard and stuff – I might blog that later).

The Tahini that is usually used helps to add body to the dip, but don’t worry as the combination of oil and lemon with give this dip a nice curd like quality and if you need to you can just stir it before you serve it.

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I hope you like it

🙂

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Baba Ganoush

2 aubergine washed
1 red bell pepper
250 ml / 8 fl oz olive oil
125 ml / 4 fl oz lemon juice
4 cloves garlic,
1 large bunch fresh parsley
sea salt to your taste

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Wash the aubergines and pepper and prick all over with a fork, make sure it pierces the skin.

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Now either get the grill (broiler) really hot or light one of the gas burners on your stove. Just get the aubergines and the pepper resting into the flames so that the skin chars and blackens. Keep turning as you need to.

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As that is happening put the salt, lemon, oil, parsley and garlic into the food processor (or a pestle and mortar, or else you can get the garlic and salt onto a chopping board and start to chop very finely).

Once the skin is well blackened and the flesh feel soft remove the aubergines and pepper from the heat and carefully remove the skin (you can put them into a freezer bag, or let them cool a little). Roughly chop the flesh and add to the processor. (or continue in the mortar or chopping on the board, then transfer to a bowl and add in the oil and juice and beat well)

Blend really well to a nice paste and that’s it!

Serve with some good bread, crackers or vegetable sticks, over rice, with lentils or as a dip for potatoes …….. really loads of ways to serve this.

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Pssst … I had this for my lunch today and I just could not get enough of it onto the piece of bread. It is seriously good.

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Millet and Mushroom Loaf (Vegan, Gluten & Wheat Free)

Inspired by Cranks, Millet & Vegetable Gratinee but this is Vegan, gluten and wheat free and can be made with no addd fat)

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Millet and Mushroom Loaf (Vegan, Gluten & Wheat Free)

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4 oz Millet
500ml / 1 pt vegetable stock
1 tbsp sunflower oil
2 leeks
4 stalks of celery
1 large carrot
8 oz mushroom
1 sweet potato
1 tsp sage
1 tbsp tarragon
1 tsp parsley
1 lemon, zest and juice

Dry-roast the millet briefly in a heavy-bottomed pan until there is a slightly toasted smell to it, add enough water to cover it and add pinch of sea salt.
Cover and bring to a boil.
Simmer over a medium heat for 30-35 minutes. Drain, run some cold water through it and set it to one side.

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Chop the leeks, carrot, potato and celery finely.
Sauté them in the oil until they soften and start to brown.

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Slice the mushrooms and saute them separately so they can take on a nice brown colour.

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Add in the lemon and herbs.

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Blitz the millet and and the vegetables together to make a softish dough.

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Taste and adjust seasoning.

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Line a loaf tin with parchment paper and spray or brush with a little oil. Fill the tins.

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Bake at 350 for about 20 minutes or put in microwave for about 2 minutes.

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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.
email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Spiced Haddock & Coconut Soup

This is another of my store cupboard recipes. I always have some smoked haddock in the freezer and the other items I will have as a matter of course.

I only had to go buy the parsley, but in the summer I have heaps of it in my garden.

I made this a few weeks ago when a friend came to visit. She liked it and asked for the recipe. Being a total airhead I promised it to her and promptly forgot to send it.

Today is her birthday, I hope I have saved a little face.

Happy Birthday Katy, love you lots my lovely friend 😀

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Spiced Haddock & Coconut Soup

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2 red onions
4 carrots
3 stalks of celery
2 tbsp Olive oil or Sunflower oil
4 cloves of garlic
1 tbsp Korma curry powder
1 tsp dried Coriander leaves
1 tsp dried Oregano
1 tsp dried Dill
1 tbsp Nam Plaa (Fish water or Fish Sauce or 2 anchovy fillets)
1 lemon, zested and juiced
1 lt / 2 pints Vegetable stock (from a cube is just fine)
1 lt / 2 pints Coconut Milk
125 ml White Vermouth/ Wine or even a nice dry Cider or Perry
1 bunch spring onions
1 bay leaf
400 g /14 oz un-dyed smoked Haddock
60g / 2 oz Flat leafed parsley

Peel or wash all the vegetables.

Chop into smallish pieces the red onions, carrots and celery.
Heat the oil in a 3 lt / 6 pt pan.

Add the onions, celery and carrot, let them cook on a high heat until they are just starting to colour.

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Roughly chop the garlic and add it to the pan

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As they start to colour nicely add the curry powder, the dried herbs stir them in.

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Pour in the Nam Plaa, lemon juice and zest, stock, Vermouth and coconut milk.

Put the lid on and bring to the boil.

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In the meantime skin the fish.

And cut into 1 cm chunks.

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Lower the pot to a simmer and add the fish.

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Slice through the spring onions and roughly chop the parsley.

Add these to the pan and cook for about 30 minutes.

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That’s it, done!

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I suggest you cook some rice noodles to have in the bottom of the bowl but just as it is, is divine! 🙂

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Super Citrus Layer Cake

As a lifelong devotee of the baking of cakes I know the love that can come my way just by taking some care over mixing a few ingredients together. Anyone who frequents the Southwark food markets and has visited my stall will know that so many of the items I make are personalised for someones dietary needs, they’ll be Vegan, Gluten and Wheat Free, No Added Sugar etc, all adding a virtuous appeal to the food.

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This cake is just delicious, that is it’s virtue 😀 It is perfect at the end of a meal, as a celebration cake or even for a treat with tea or coffee. It is not too sweet and the sweetness is cut with the tang of the citrus fruits and the citrus fruit is soothed with the cream cheese frosting.

Plus its 3 tiers, it’s a big ‘un, we all love a big ‘un!  🙂

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Super Citrus Layer Cake

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For the cake

240 g / 8 oz butter, at room temperature

480 g / 1 lb sugar

4 eggs

480 g / 1 lb sifted self-rising flour

250 ml / 1/2 pt natural yogurt

1 tbsp ( 2 lemons minimum) lemon zest

2 tbsp ( 2 oranges minimum) orange zest

Grease enough greaseproof paper to line 3 x 23 cm / 9” layers

Preheat oven to 350˚F 180˚C or Gas 4.

Cream butter and sugar.

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Add eggs 1 at a time, beating well after each addition.

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Add flour, zests and yogurt and fold until mixed. Divide batter equally between the 3  prepared pans.

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Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or the centre springs back when pressed with a finger.

Turn out onto a rack and allow to cool.

Lime Curd

8 egg yolks
240 g / 8 oz  sugar
60 g/  oz butter
3 limess, zest grated and juiced
Place all the ingredients in the double boiler (or a heat proof bowl) over just simmering water. The top bowl shouldn’t be sitting in the hot water. Cook and stir continuously until mixture begins to thicken, this takes about 10 minutes. It won’t go super thick more like cream. Take it from heat and let it cool, then cover and refrigerate it to thicken up well.

Cream Cheese Topping

200 g / 8 oz Cream Cheese (at room temperature)

2 tablespoons sifted icing sugar

1 teaspoon vanilla extract

Just beat these together with a spoon, it won’t take long, until it is smooth.

Now to assemble the cake. Put one cake onto the plate. Add half the lime curd and spread to the edges.

Add on another cake and the other half of the curd. Spread evenly.

Add the last cake and spread with the cream cheese frosting.

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How easy was that 🙂

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This cake is available to order from me (UK Mainland) for £22  + £8 P&P

Other countries then please contact me for more information 🙂

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest