The idea for this sweet began with some serious Snickers cravings and the discovery of red and purple confectioners foils. Dark chocolate, peanuts and caramel – sounds easy enough!
Snickers sea salt truffles (yields 20 truffles)
150g high quality dark chocolate,65 to 80% cocoa
2 tablespoons brown sugar
1 teaspoon coconut oil
sea salt flakes
Melt the chocolate in a bowl in a hot water bath.
Spoon a little of the melted chocolate into every confectioners foil and gently turn each of them so that the chocolate covers the sides of the foil as well. Place them in the fridge or freezer. (You should have at least half of the chocolate left, for covering!)
Chop the peanuts roughly; it’s perfect to have both small and bigger pieces.
Roast them in a small pan.
Take out a third or half of the roasted peanuts and let them cool already.
Add the sugar and coconut oil into the pan with the other peanuts, and on a low heat, stir continuously until the sugar melts, and caramelises your peanuts. Let them cool while you proceed with the next step.
Take the little chocolate bowls out of the fridge or freezer and half fill them with dry roasted peanuts. Then put the caramelized peanuts on top (they go solid when cooling down, but don’t panic: you can chop them again if they turned into a massive caramel block)
Lastly, cover the little bowls with melted chocolate again. Put them into the fridge for a few minutes, then you can add sea salt sprinkles (without them sinking). Then leave them in the fridge for at least 15 minutes.
Surprisingly the mixture of mango and almond puree creates an entirely new flavour. You almost can’t recognize the two components. It’s neither fruity nor nutty. Instead it tastes well balanced, gentle and fresh with a hint of amaretto.
mango + almond mousse
1 ripe mango
3 tablespoons organic raw almond puree
Blend both ingredients and refrigerate.
150g fresh cranberries
4 tablespoons brown sugar
In a nonstick pan melt sugar on low heat until it starts to caramelize. Add the cranberries and cook, stirring every few minutes, until they begin to pop, turn soft and coated with caramel , about 10 minutes.
Remove from heat and let cool down.
Buy vanilla ice cream in a shop. Yes, that’s your main ingredient! I used I goat milk ice cream. Other vanilla ice creams will do as well. Mixed with whipped cream and walnut liquor it will go back to the freezer until it’s solid again. Using proper ice cream as your base will prevent you ending up with a brick.
1 small organic orange or 1/2 small organic orange and 1/2 organic lemon
500g best quality pitted prunes
1 cinnamon stick
Cut the cinnamon in half from stem to tip, and then slice it very thinly, peel and all. Put the orange slices in a medium saucepan with the prunes and the cinnamon stick, and add water just to cover. Place over medium heat.
Bring to a gentle simmer and cook, adjusting the heat as needed so the liquid barely trembles, for 30-45 minutes until the prunes are tender, the orange slices are soft and glassy, and the liquid is slightly syrupy.Remove the cinnamon stick, cool slightly and serve.
Stewed prunes improve with rest, so it’s a good idea to make them in advance. You can store them in a sealed container in the fridge for up to a week.
Do you remember my post about the many benefits of ayurvedic golden milk? Well, this is a light and vegan version of it.
Curcumin, the active agent in turmeric is packed with anti-inflammatories and antioxidants. It has been proven to fight free radicals, to rejuvenate the cells, cleanse the liver, protect the heart, boost moods and support the brain.
haddock marinated with lime, ginger, honey and spring onions
4 haddock filets or any firm white fish
1 tablespoon coconut oil
a handful shiitake mushrooms
salt and pepper
a handful fresh cilantro leaves, chopped
for the marinade:
2 limes, squeezed
a generous piece of raw ginger, grated
2 teaspoons honey
1 red or green chili pepper, finely chopped
3 spring onions, chopped
Combine the ingredients for the marinade. Put the haddock into a dish and rub the marinade all over the fish. Let it rest for 2-3 hours.
Heat the coconut oil in a saucepan and stir-fry the shiitake mushrooms. Remove the haddock from the marinade. Pour the marinade over the shiitake, season with salt and pepper and cook until the liquid has thickened. Add the cream and stir to combine. Add the haddock filets and let them simmer until cooked. Before serving sprinkle generously with fresh cilantro leaves.
This might be the fastest and easiest way to make a yummy apple sauce. Tastes like the real thing just fresher. It just takes a 1 : 1 apple to date ratio and a generous pinch of vanilla. Cinnamon is optional, but I love the flavour as it gets colder.
3 ingredients raw apple sauce (yields 2-3 servings)
3 medjool dates, pitted
a pinch of vanilla
prawn and lettuce rice paper rolls (inspired by Donna Hay)
2 spring onions, chopped
a few leaves of lettuce and arugula
1 carrot, shaved
a few coriander, mint and basil leaves
lemon, salt and pepper
Top softened rice paper rounds with fried prawns, leaves of lettuce and arugula, chopped spring onions, carrot shavings and fresh herbs. Sprinkle with lemon, add salt and pepper to your liking. Fold over the ends and roll to enclose.
Back in Bali, I tasted a soup (which wasn’t even Balinese, as I found out later!) and it had an unusual flavour combination: essentially it was a savory banana soup.
I tried the original recipe and failed badly, but I found a shortcut to a similar taste. The secret lies in a creamy butternut squash and coconut soup, which is the perfect base for a tiny bit of fresh banana.
pumpkin soup with a Bali memory
1 tablespoon coconut oil
2 shallots, thinly diced
2 cloves garlic, minced
1/2 chili pepper (or more for heat)
1 small butternut squash
a pinch of sea salt and black pepper
1 1/2 tablespoons curry powder
1/4 teaspoon cinnamon
400ml light coconut milk
500ml vegetable broth
2 tablespoons maple syrup
1 ripe banana
Heat a large pot over medium heat.
Once hot, add oil, shallots and garlic. Sauté for 2 minutes, stirring frequently.
Add butternut squash and season with salt and pepper, curry powder and ground cinnamon. Stir to coat, then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk and vegetable broth.
Bring to a low boil over medium heat and then reduce heat to low, cover and simmer for 15 minutes, or until butternut squash is fork tender. Add maple syrup and the ripe banana.
Blend until creamy and smooth. Taste and adjust seasonings.