Ingredients 1 cup sticky rice, cooked ¼ cup sugar ½ tsp salt 1 cup coconut milk or coconut cream 1-2 pandanus leaves 1 mango, ripe, peeled and chilled Prep Warm coconut milk, stir constantly, let simmer. Add sugar and salt. Stir constantly. Remove from heat and pour over sticky rice. Let rice absorb sweet coconut milk for 15 minutes. Serve with sliced, chilled mango. Note Serves: 1-2 With all Thai meals, always taste before serving....
I do need to figure out the fruits/sugars ratio etc. It’ll depend on the fruit sugar content and water content etc… https://www.seriouseats.com/2014/06/how-to-make-the-best-sorbet.html Ingredients 1.5 kg fruit (oranges, blood oranges, clementines) 1 cup sugar ¼ tsp salt Prep Puree the oranges. Strain in a fine, mesh sieve. Refridgerate until very cold. Blend the sugar, salt and juice together (ideally in a good blender). Churn in an ice cream maker....
Ingredients ¾ cup Unsalted butter ¼ cup tahini ½ cup white sugar 1½ cups brown sugar 2 eggs 300g flour 1 tsp baking soda 1 tsp baking powder 1 tsp kosher salt ¾ tsp cinnamon 230g chocolate chips Nuts (walnuts or your favorite) Instructions Brown the butter. Let it cool til its resolidified. Mix the butter, tahini, white sugar and brown sugar (ideally in a stand mixer). Mix to combine....
adapted from Chelsea Winter’s Super Good. cooktime 1hr settime 4hr serves 24 Ingredients Base 1½ cups wholegrain rolled oats ¾ cup desiccated coconut ¾ cup plain flour ¼ cup buckwheat groats (optional) 1 tsp baking powder ¼ cup golden syrup ¾ cup soft brown sugar ¼ cup coconut oil 1 tsp vanilla extract 2 tsp ground ginger ¼ tsp salt Icing 2 ½ cups desiccated coconut ½ cup dairy-free spread 3 tbsp coconut oil 3 tbsp golden syrup 2 tbsp ground ginger ½ tsp salt 2¼ cups icing sugar ¼ cup boiling water To finish 2-3 tbspn buckwheat groats crystalised ginger Prep Preheat the ocen to 180C....
adapted from Chelsea Winter’s Super Good. cooktime 1hr settime 4hr serves 24 Ingredients Caramel 3 x 400ml cans of full fat (15-25%) coconut cream 1 cup of sugar 2 tsp cornflour 2 tbsp water ½ cup of cashew butter ⅓ cup of dairy-free spread ¼ cup of soft brown sugar 3 tbspn golden syrup 1 tsp vanilla extract ¼ tsp salt Base 300g plain plant based biscuits ⅓ cup dairy-free spread ½ cup desiccated coconut ½ cup rolled oats 2 tbsp golden syrup 2 tbsp coconut oil 1 tsp vanilla extract salt Topping 100g dark dairy-free chocolate (chopped) 100ml coconut cream …without having to resort to making the an layer out of soggy dates … but dates masquerading as caramels…...
adapted from Chelsea Winter’s Super Good. Ingredients 200g good-quality dairy-free eating chocolate 1 tbspn just-boiled water 1 cup chickpea liquid 1tsp lemon juice To serve finely chopped chocolate dusting of cocoa powder prep 20 mins serves 4 Prep Prep four vessels for the mousse. Chop the chocolate. Melt the chocolate over a bain-marie....