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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Prawn Cakes (Simple But Tasty)

This is such a simple dish to make and somehow it is something I only make for special occasions – always Christmas Eve and Good Friday and if requested for a birthday. But they are so good and could not be simpler – chop – mix – cook – eat.
I need to have a word with myself.
You can make these really spicy but I like the balance of the prawn with the spicy seasoning and the citrus. The frying smoothes out the flavours so I would definitely NOT serve these with any sort of Mayonnaise or creamy/ dairy type dressing (not even yogurt, there you go I said it). But do try the lime and mint and at a push I would have the Sweet & Hot Chilli Dipping Sauce.
And it is a finger food, children love them (take out the alcohol completely if you must and add a little water instead, but the alcohol is there as part of the delightful orchestra of flavours as opposed to blow your head off kick).
Both my girls love a citrus rush on their food and when they were small would even try to eat lemons and limes like a tangerine (I would only allow a little of this as it made MY mouth hurt to watch).
I have given a smaller quantity to the amount I make (I make double the amount) so if yours doesn’t look exactly like the quantities in the pictures then that is why so don’t worry – like I said I make these for when we have people over and this time was no different ….. they loved them, so will you 😀
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Prawn Cakes (Simple But Tasty)
400g/14 oz Raw king prawns
140 g/5 oz Self Raising flour
1 sweet white onion
2 cloves garlic
1 tsp parsley leaves
1 tsp coriander leaves
1/2 tsp ground coriander
1 lemon zested and juiced
(1/2 tsp Harissa or red chilli flakes but I prefer the subtlety and complexity of the Harrisa)
50ml/2floz Vermouth/ Chinese Rice wine
1 tbsp Nam plaa
6 shakes Worcestershire Sauce
1/2 tsp sea salt
Sunflower oil for frying

Prawn Cakes Prawn Cakes 1

Sift the flour into a large mixing bowl.
Either chop the onion and garlic just so it will go into a food processor.
Prawn Cakes 2

Add the prawns and blitz for about 20 seconds until finely chopped. (That should be plenty of time, remember you don’t want to introduce any heat from over working the raw fish)
If you have no food processor, just chop the prawns, onions and garlic with as large a knife as you have (1 st French Cooks) on a clean surface (preferably a chopping board) until it is very small.
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Tip this mixture into the flour filled mixing bowl. Add all the other ingredients.
Give it all a good mix, a spoon should do the job.
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You now have a choice to fry or bake them, I much prefer them fried, they taste better and have a nicer texture too.

Get a heavy based frying pan (if you have it a small one will do, just be careful to hold the handle as you add and turn and remove the cakes). Add in about 1cm / 1/2” depth of the oil and heat over a medium heat.
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Use an ice cream scoop or a tablespoon and add the cakes to the hot oil.
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Cook for 3-4 minutes on each side until golden.
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Lift onto some kitchen paper to mop up the excess oil for a few minutes as you finish the batter off.
If you prefer you can, at this point bake the cakes, in which case you spray a baking tray with oil, add the scoops/spoonfuls of batter.
Spray over the top of the cakes and bake at 350˚F / 180˚C/ Gas 4 for about 15 minutes (just depends on how thick you make them) Just test by breaking one in two, it should look moist and a pinky-grey colour.

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I like these with some fresh mint chopped and a piece of lime squeezed over them, but you can also have them with lemon and some fresh basil with a nice pile of shredded lettuce and some flat bread.
Enjoy!!

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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

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