Apricot chocolate cake.
110g vegan margarine.
1 tbsp. sugar.
250g dried apricots.
400ml coconut milk.
10 tbsp. light brown sugar.
2 tsp corn flour.
1 cup sweetened coconut flakes.
100g dark chocolate.
250 ml vegan single cream.
Bring the flour, vegan margarine and sugar together into a dough.
Open the dough on an 18cm round spring form baking pan and place it in the oven for 30 minutes at 180 degree C.
In a saucepan cook the apricot for 15 minutes using just enough water to cover it.
Once the apricots soften, drain the water saving 4 tablespoon worth, and beat the fruit in a multiprocessor until it becomes a paste.
Mix the 4 tablespoons of the apricot water with the corn flour.
In a saucepan mix the coconut milk, light brown sugar and coconut flakes. Add the corn flour mixture and stir for 15 minutes.
Let it cool down and then beat together with the apricot paste for a good 2 minutes.
Melt the chocolate in a microwave and mix it with the single cream.
Take the tart shell form the pan, pour on the apricot mixture and place it in the fridge for 15 minutes.
Carefully pour the chocolate ganache on top of the tart and leave it in the fridge overnight.
BLUEBERRY ALMOND CRUMBLE MUFFINS.
For the crumble: 100g Plain flour.
50g (1/4 cup) brown or demerara sugar.
50g (3tbsp + 1 tsp) dairy-free margarine.
For the sponge.
4 cups self-raising flour.
½ cup ground almonds.
1 tsp bicarbonate of soda.
1 tsp baking powder.
1 ¼ cups caster sugar.
Scant 2 cups (500ml).
Soya or rice milk.
320 ml light rapeseed or other flavorless oil, 2 tsp vanilla extract.
½ tsp almond extract or flavoring (optical).
100g (about 60) whole blueberries.
Handful of flaked almonds (optional).
Preheat oven to 180 degree C and line your muffins trays with cases.
To make the crumble, mix the flour, sugar and margarine together in a bowl using a spoon or your hands until you have a lumpy crumble.
Set aside. In a large bowl, mix together the flour, ground almonds, bicarbonate of soda, baking powder and caste sugar.
Add the milk, oil, vanilla and almond extracts and, using a metal spoon, quickly mix everything together for about 10 seconds until the ingredients are just combined. Don’t mix the batter too much, it should still be a bit lumpy. Spoon the batter evenly into your muffin cases and drop the same amount of blueberries on to each muffin (about 5 for each very large muffin or 3 for each medium-sized one.)
The blueberries will sink into the batter when baking. Sprinkle each muffin with the crumble. Bake in the oven for 20-25 minutes. Cool in the muffin trays on a wire rack for 10 minutes, then transfer the muffins in their cases to the rack to cool completely.
PASSION PARTY PUNCH.
This is a perfect combination of fresh ingredients every sip will be an explosion of flavor.
A citrus press and a fine grater (you can use a fine microplane).
Makes 6-8 glasses.
6 passion fruit.
1 inch fresh root ginger.
750ml (3cups) of sparkling water or sparkling wine.
Juice the limes and place the juice in the bottom of a glass pitcher jug. Finely grate the fresh ginger and add this to the lime juice. Then add the passion fruit pulp and swoosh all of the ingredients with a forl until well-combined.
For a little bit of party theatre, top with sparkling water in front of your guests. Garnish the glasses with slices of limes and a grape on a cocktail stick.
Chill the sparkling water or wine.
Make ice cubes.
Make the drinks garnishes in advance and keep these covered in the fridge.
You can juice the limes and grate the ginger in advance and keep these covered in the fridge too.
This mango sparkle is both indulgent and uplifting. You might choose to add a little Champagne or Prosecco instead of sparkling water.
A high speed blender.
Makes 6-8 glasses.
1 cup apple juice – 4 apples juiced.
1 cup orange juice – 4 oranges juiced.
2 cups mango pulp – 2 fresh mangos.
3 pieces of dried mango.
3 ready – to-eat dried apricots.
750 ml of sparkling water.
Juice the oranges and apples. Place the juice in blender. Peel and stone the mangoes and add the flesh to the blender.
Add the dried mangoes and apricots. Blend until smooth. You should now have a juicy fruity nectar. Pour the nectar into the bottom of a champagne flute and top with sparkling water, or your fizz of choice.
Chill the sparkling water or sparkling wine. Make any drinks garnishes in advance and keep these covered in the fridge. You can juice the oranges and blend these with the fresh mango, dried mango and apricots in advance. When you are ready to serve, add some freshly juiced apples and top with the fizz.
STRAWBERRY PARTY PUNCH.
What could add the charisma to your party with a scarlet-colored party punch? It’s perfect for a little celebration. The dreamy fragrance of the strawberries, mangoes, apples and oranges are divine. You can add the sparkling water at the last minute in front of the guests for a touch of drama.
A blender and a juicer.
1 ½ cups fresh strawberries, chopped.
½ mango pulped
3 apples juiced.
1 orange, juiced.
750 ml of sparkling water or sparkling wine.
To garnish: slices of orange and strawberry, threaded on a cocktail stick.
Blend the strawberries with the mango. Juice the apples and the orange and add this to the strawberry and mango mix and blend again. Place the strawberry mixture in the bottom of a glass pitcher jug.
Add some slices of orange on the top of the mixture.
For a little bit of party drama, top with sparkling water in front of your guests.
BY SANGITA MAITY