Cocoa Cashew 'Ice Cream'

Here in Denmark we don't get fancy things like Booja Booja 'Ice Cream'. We have to make our own 'ice cream'. Don't be fooled by the simple directions and the whopping 4 ingredients, this is deliciousness personified or something.



Cocoa Cashew 'Ice Cream'
makes 400-450ml

1 cup/150g raw cashews, soaked in water overnight
2 tbsp unsweetened cocoa powder
3 tbsp/60ml agave syrup, or fluid honey (if not vegan)
5 tbsp/100ml water

Drain cashews.
Lightly purée cashews.
Add water.
Purée until almost smooth.
Add agave/honey & cocoa.
Purée until well mixed & as smooth as desired.
Pour into a 500ml sealable container.
Freeze for at least 6 hours.
You may need to let the 'ice cream' soften before serving.

KÆRLIGHED UDEN GRÆNSER - LOVE WITHOUT BORDERS

It's not very often that I find myself so incensed by something that I can barely put together a coherent sentence about it. So I won't. I will just say that this affects the rest of my life and countless other peoples too.

Apparently, this is happening and I would love for you to take part, I cannot as I'm still in exile in England.

DEMONSTRATION 8. DECEMBER KL 16-18 I KØBENHAVN.
Arrangeres af Initiativer Kærlighed uden grænser.
Kontakt: kaerlighedudengraenser@gmail.com

That is:
Protest Demonstration in Copenhagen, 8th December, 4pm-6pm.
Contact: kaerlighedudengraenser@gmail.com


Please follow their facebook page (click here) for more information and to show your support.

Mixed Berry Pufflings

I'm intending to do a whole collection of other things you can make in an æbleskiver pan. According to my brand new æbleskiver pan (Mange tak, Momse!) packaging the English 'translation' of æbleskiver is puff dumplings but, pufflings sounds much better, no? If you're confused about what æbleskiver are, see this link.

100% pure extract stevia powder is incredibly sweet and generally comes with it's own scoop. If you wish to use a different type of stevia powder or sweetener you'll need to follow the packet directions for the equivalent of 2 tbsp of sugar.



Mixed Berry Pufflings
makes approx 18-20

125g/1 cup wholemeal spelt flour
250ml/1 cup soy milk
20ml/1 tbsp lemon juice
7 scoops 100% pure extract stevia powder
OR 2 tbsp icing sugar
150g/1 cup whole mixed berries
1/2 t bi-carb soda
1 t agave syrup
OR 2 t liquid honey (if not vegan)
2 t neutral vegetable oil

In a jug, Stir lemon juice through soy milk.
Leave to stand for 5-10 minutes.
It will curdle, so don't worry if it's lumpy and smells.
Lightly purée the mix berries.
Add stevia/sugar, agave/honey & oil to the berries.
Stir well.
In a large bowl, Sift flour & bi-carb soda.
Add soy milk & lemon juice.
Stir until large lumps are gone.
Add the berries, stevia/sugar, agave/honey & oil mix.
Stir gently until combined.
Over low heat, warm your æbleskiver pan.
Place a few drops of neutral vegetable oil in each hole.
Spoon mix into each hole until almost full, approx 1 tbsp each.
When the top seems to have almost completely set,
Flip with a spoon, or more traditionally a knitting needle.
Cook until a dark golden brown.
Repeat with remainder, remembering to oil between batches.
Drain on paper towels.
Serve warm.

Red Nut Spread

Surprisingly I'm yet to suffer a nervous breakdown. Cooking is helping to keep me a bit sane.

This can be a dip, spread, vegan pâté....
Keeps refrigerated for up to 3 days.



Red Nut Spread
makes approx 2 cups

50g walnuts, soaked in water overnight
50g sundried tomatoes in oil (or soaked for 1 hour), drained
100g pine nuts
1 tbsp chopped parsley
1/2 tbsp dried thyme
1/2 tbsp dried chives
3 tsbp/60ml olive oil
3 tbsp/60ml lemon juice

Place walnuts, pine nuts, tomatoes in a processor.
Purée until a rough paste forms.
Add herbs, oil, lemon juice.
Purée until combined.
Season with salt & pepper.
Serve immediately, or refrigerate until needed.

Cinnamon Toasted Muesli

For anybody wondering my own food allergies and intolerances are peanuts, sulphites, yeast and sugar. The last two being because I suffer with chronic candidiasis. Feel free to add any dried fruits or nuts, after you've toasted your muesli. If you aren't keen on agave syrup you could also use fluid honey. The positives of agave being that it has such a low gylcemic index and as such a minimal impact on your sugar levels.



Cinnamon Toasted Muesli
makes approx 4 cups/525g

1 cup/125g rye flakes
1 cup/150g barley flakes
2 cups/250g rolled oats
2 tbsp ground cinnamon
100ml agave syrup

Preheat an oven to 200°C/390°F.
Line a large baking dish or deep tray.
In a large bowl, Add oats, barley, rye, cinnamon - Mix well.
Add agave syrup little by little stirring as you go.
Make sure it is all well mixed.
Place on lined baking dish/tray.
Bake 20-25 mins, stirring every 5 mins.
Take out of the oven.
Leave on dish/tray to cool completely.
Store in an airtight container.

Green Curry Paste

This is the final post from Denmark, for now anyway.

This curry paste keeps in the fridge for 3-5 days. It should be enough to make a curry for around 8 people.



Green Curry Paste
makes about 1 1/2 cups

2 stalks lemongrass, finely chopped
7 long green chilis, chopped (not de-seeded!)
2 eschalots/shallots, finely diced
4 L cloves garlic, crushed
7cm/2.7" piece galangal/ginger, grated
2 limes, zest & juice (kaffir, if possible)
1 bunch coriander, leaves, stalks & roots, finely chopped
1 t freshly ground black pepper
1 t ground cumin
1 t ground turmeric
3 t salt
20ml/1 tbsp vegetable oil

Grind or process all ingredients until they form a paste.
Place in an airtight container.
Refrigerate.