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Yay for VeganMoFo! Not only did my readers suggest wonderful pear desserts, one of them ‘clicked’ with a recipe I’d just come across at one of my fellow MoFo-ers, Have Cake, Will Travel!
Here’s the pear with chocolate syrup and sliced almonds I had for afters last night. It was awesome!
It would have been lovely on a pear tarte tatin as well. ;) But that was too much work for a Friday night.
I made 1/3 of the original recipe -which is SUPER easy- and still have plenty left to experiment with this week. Ideas: chocolate milk, banana split adaptation, fruit or (speculoos) cookies dipped in chocolate, chocolate soygurt… I can go on and on! ;) A new favourite for sure. Try it!
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Join Beth Fish’s Weekend Cooking with a food-related post!
I always know when CSA season starts: one of the first bags is going to hold rhubarb. Now for some of you that may be a feast, but rhubarb and me? We’ve got a strange relationship. I HATED it as a child while my mom loved it…
- Rhubarb
- Spinach
- Oak leaf lettuce
- Turnip tops (rapini)
- Radish
- Plum tomatoes
Now as an adult I’ve eaten rhubarb several times and it really isn’t that bad. Still, my brain refuses to catch up! So each time I’m confronted with these reddish-pink stalks I go “uh-oh” and my mind goes blank.
Creamy Coconut Almond Tarts with Rhubarb
It was a relief to have family coming over for dinner on Sunday so I could use this veggie for dessert. I decided on the lovely Rhubarb-Coconut Tarts from Vegalicious because they look pretty and I had all the ingredients at hand except coconut flavouring. Of course I usually try out recipes before I serve them to guests… But I trust the Vegalicious website: earlier this year I made the vegan Spicy Applesauce Cake with Lemon Frosting for my birthday and it was a success.
Was I right to dare preparing these tartlets without practising first?
You’ve got to remember that I’m not my usual self right now. Actually, I’m a real scatterbrain these days: I can read a recipe ten times and still not pick up everything. That’s exactly what happened… AND — I’ve hit myself several times for this already — I forgot to make a photo of the end result!!! AAAAARGH! So here’s the only picture I took.
The base: oat-almond crusts. Looking good though, aren’t they? :)
What went ‘wrong’?
- The sharp-eyed reader may notice that something went wrong here right away. I was supposed to make the tarts in ramekins! I only discovered that when the crusts were good & ready to get ‘filled’ with coconut cream…
But you know what? I liked it this way! It’s like having a huge cookie on a plate with toppings. :)) So this will be a fixed alternation of the recipe from now on. ;) - I was sure I had some wholemeal flour… but I didn’t. Just took regular flour and it was fine. But I do think wholemeal will be good!
- When I was supposed to be making sugar water to ‘cook’ the rhubarb in, I threw in the lemon juice with the sugar from the start… It turned out fine; rhubarb always has a bit of a tart taste, doesn’t it? ;)
My version of this dessert may not have been as pretty as the picture on Vegalicious. I peeled the rhubarb (I hate those stalk threads, don’t you?) and it lost its beautiful pink colour because of it. But you’ll have to trust my word on this — it looked delish! I put on a fresh mint leaf for garnish (as suggested) and threw over a pinch of cinnamon as the personal finishing touch. It tasted g-r-e-a-t: crunchy bottom, creamy and (not too) sweet middle layer and slightly sour rhubarb on top. Yum! We were unanimous in our verdict, including our omnivore guests.
So yes, next time I might plunge in at the deep end again and serve a new dish without trial! And this rhubarb recipe goes on the pile ‘For Keeps’.
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New recipe(s) tried for the Whip Up Something New! Challenge!
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Join Beth Fish’s Weekend Cooking with a food-related post!
An easy and successful dessert is strawberries marinated in balsamic vinegar. There are several recipes varying slightly, but I like the easiest version ;)
Needed for two:
- about 150 grams of strawberries
- 2-3 tablespoons of aceto balsamico (balsamic vinegar), regular (red) or white
- pepper (optional)
- basil (optional), or mint
- sugar or honey (optional)
The least you’ve got to do is clean the strawberries, cut them in halves or fours depending on size, and mix with the balsamic vinegar. Put in the refrigirator to marinate for at least two hours. It’s a good idea to add some freshly ground pepper and basil.
For all sweet tooths out there I recommend adding a bit of sugar as well, or mixing the aceto balsmico with some honey before spooning the fruit with it. If you wish you can first heat the vinegar to dissolve the sugar, but I don’t find that necessary.
Like I said, I do it the easy way. That’s fruit, vinegar, pepper and (if available) fresh basil. Then I just sprinkle some sugar of my choice on top when I start eating my dessert (because Mr Gnoe prefers it without).
Enjoy!
Ervan uitgaande dat er wel vaker iets zal mislukken heb ik deze post maar meteen een volgnummer gegeven ;)
Letterlijk opgevat horen mijn appel-bastognesouffleetjes eigenlijk niet thuis onder een titel als mis-baksel. Ze waren namelijk wel gelukt, maar gewoon helemaal niet lekker :( Van Dale’s definitie “iets dat verkeerd is uitgevallen” vat ik hier maar ruim op als ‘niet naar wens uitgepakt’.
Appel-bastognesouffleetjes voor en na de oven
Het leek zo leuk want ik had biologische bastognekoeken over, een eiwit en goudreinetten die op moesten. Maar uiteindelijk smaakte dit toetje naar warme natte bruine boterhammen met appelmoes. Of zo. En ja, ze waren heus gaar :) Geen dessert om te onthouden dus.
OMG I have this big bento backlog again! Of course our computer broke down (I won’t tell you about the terrible service Apple gave us), but that’s not really an excuse is it?
Well, I’ll start off with bento #36: my Royal bento!
You might wonder why this bento is called ‘royal’ since it’s not particularly rich, nor are there any crown jewels on view. But it does contain a lot of orange stuff and Oranje (= orange) is our royal family’s family name ;)
Maybe you’ll also notice that this bento is quite low on carbs. That’s because I also brought two sandwiches. And since I always do that I will have to try to keep my bento’s this way. But it’s not easy!
What Friday 23th November’s bento contained…
- Nigella’s sticky chocolate pudding! (yummy! GREAT recipe!)
- cherry tomatoes
- radishes
- chives
- star cress
- pumpkin cheese stars
- cucumber stars and leftover pieces
- water cress
- black olives in half an orange sweet bite
- dressing and humus in containers
- almost hiding is a laughing cow cheese wedge
- completely hiding is an (orange ;) carrot
- apple on the side
If the pudding hadn’t been there I could have said this was a very healthy bento ;)
No need to tell you I really enjoyed it :))
Click on the thumbs of bento 34 t/m 39 to see larger images and their descriptions on Flickr.
There are no December bento’s yet… Next one will be #40!
Graasland 