Author Archive | Anne Dolamore

Taken from Le Cordon Bleu Confectionery School DARK CHOCOLATE TRUFFLES Preparation time: 30 min • Resting time: 30 min • Refrigeration time: 1 hour INGREDIENTS DARK CHOCOLATE GANACHE 150 g room-temperature butter 125 g fondant 200 g dark couverture chocolate 70% 10 ml whisky 5 ml coffee extract (or 18 g coffee paste) 2 g […]

Yogurt with Cucumber from The Legendary Cuisine of Persia The Legendary Cuisine of Persia   The cucumbers are very tiny and tasty in Iran. Almost seedless, they are in season from March to December and have such a delicate flavour that they are often served as fruit. Peeled and salted, they make a refreshing snack […]

Taken from Homemade Vegan Cheese, Yoghurt and Milk, this is a quick half-term vegan treat. Ingredients 250 ml almond milk 1-1½ tbsp cornflour 30 ml neutral tasting vegetable oil 1 small clove garlic, crushed 6 tsp yeast flakes 1 tsp tomato purée ½ tsp barley miso ½ tsp mustard ½ tsp onion powder ½–¾ tsp Himalayan […]

Pumpkin Seed and Cashew Cheese From our newest title  Homemade Vegan Cheese, Yoghurt and Milk Ingredients 100 g pumpkin seeds 100 g cashew nuts ½ tsp Himalayan salt 50-60 ml rejuvelac* 1 tbsp pumpkin seed oil Makes about 350 g Soak the pumpkin seeds and cashew nuts overnight in water. The next day pour off […]

How about something sweet and quick to tempt you over the weekend? Taken from World Vegan. Carrot Mug Cake and Cream Cheese What could be more comforting than a freshly baked cake? But we don’t always have time to make them. Luckily, this delicious snack is ready in just a few minutes; a delicately spiced, springy […]

Inspired by the Lunar New Year, this week’s recipe is taken from World Vegan. Baozi: Steamed buns stuffed with mushrooms and kimchi Baozi, a popular Chinese snack, has become the new trend in modern international street food. On the face of it, there’s nothing exceptional about these little stuffed steamed buns. But with the first bite, […]

Pan Haggis taken from Seasonal European Dishes by Elisabeth Luard An alternative to the traditional “Trenching of the Gushing Entrails ” of the poet. Start 2 hours before.  Serves 4. Ingredients 500g pig’s or lamb’s liver 600ml water Salt and pepper 1 teaspoon dried thyme 3 medium onions skinned and quartered 125g pinhead oatmeal 175g […]

Why not try these fruit bars to replace your mid-morning snack? Taken from Le Cordon Bleu Confectionery School For 12 Pressed Fruit Bars Preparation time 30 mins Drying time 1 hour Refrigeration time: 30 mins Ingredients 295g dried pitted dates 30g dried apricots 30g dried cranberries 35g rolled oats 40g hazelnuts 15g dried raspberries 65g pecan […]

Why not try this for Veganuary? from World Vegan Gluten-Free Makes one large loaf (about 10 servings) Prep time 15 mins Cooking time 1 hour Resting Time 1 hour 30 minutes 3½ tbsp coconut oil 125 ml almond milk 1 tbsp cider vinegar 3 very ripe bananas + 1 not too ripe 50 g peanut […]

Looking for a sweet festive treat? Then why not try this recipe from Le Cordon Bleu Confectionery School? For 12 stuffed dates Preparation time 25 minutes INGREDIENTS 12 large dried dates 260g almond paste 3-5ml flavouring of your choice (orange blossom water or rose water for example) 1 drop pistachio green food colouring 1 drop red […]