This is a great recipe that I have shamelessly stolen from The Vegan Apprentice. The only reason I’m putting it up here is that I’m worried that their website will vanish one day and take the recipe with it.
Sometimes I just make the ginger kisses, but I also use both the biscuits and the filling in my Ginger Kiss Trifle.
2/3 cup brown sugar
1/4 cup golden syrup
1/4 tsp salt
2 cups plain flour
1 tbsp ground ginger (no, seriously, it’s about right)
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
Preheat the oven to 180 degrees Celsius.
Beat the margarine until soft. Add the next 5 ingredients and beat on high speed until fluffy.
Sift together the 4 dry ingredients.
The gradually add the dry ingredients to the marg mix and beat on low speed. I sifted the dry ingredients again as I added them.
Refrigerate the dough for at least 20 minutes or else it’s too hard to work with.
Shape into half walnut sized balls and place onto baking tray. If you want to press down with a fork you may need to dip the fork in flour to stop it from sticking.
Bake for ~ 8 minutes. Do not over cook.
When cool sandwich together with mock vanilla cream filling.
Refrigerate for a couple of hours before serving.
Vanilla Cream Filling
1.5 cups icing sugar
2 tsp vanilla essence
1 tbsp soy milk
Beat the margarine on high speed until soft.
Add the soy milk and vanilla essence and beat until fluffy.
As Wairarapa continues to fail me in the provision of Malaysian food, I decided it was time to learn how to cook laksa.
The first experiment went well and the second was good enough that I thought I’d record it to help me iterate from there. I’ll be updating it as I get better at it, and I’m open to suggestions. (I’ve iterated a bit and I’m pretty happy with where this has got to. Updated again with the tom yum paste for a slightly sharper flavour. Taken out the coconut cream.)
It’s not “authentic” but it was delicious.
Ingredients (serves 4)
4 tbsp cooking oil (canola)
3 heaped tbsp Exotic Foods Thai red curry paste (green is also ok)
1 heaped tbsp tom yum paste
3 large garlic cloves, chopped
Up to one medium cauliflower cut into small pieces
1 cup broccoli cut into small pieces
1 cup capsicum cut into small strips
1 cup button mushrooms (whole if very small, otherwise cut)
3 tsp Sambal Extra Pedas chili sauce (or any other very hot chili)
Last year’s Christmas trifle was a bit disappointing. The sponge wasn’t quite right, it wasn’t moist enough, and no one really liked it that much. I decided that I wasn’t going to bother again.
But then I had an idea – Ginger Kiss Trifle! I’d already made ginger kisses once and liked them, and I thought they’d make a deliciously flavoursome base for the trifle.
This is less of a recipe and more a set of instructions that relies on other recipes. Therefore you won’t find a complete list of ingredients at the start, and it’s all a bit approximate. Oh, and it’s all vegan of course.
The Day Before
Step 1 – Make a double batch of these ginger kiss biscuits from The Vegan Apprentice. (You’ll make the icing the next day.)
Step 2 – Stew a couple of cups of fruit (rhubarb and apple was nice, but next time I’m going to try pear).
Step 3 – Make sure you have a can of coconut cream cooling in the fridge.
Step 4 – Make this caramel sauce from Jessica in the Kitchen and put it in the fridge to thicken.
My latest challenge has to been to develop a good vegan pizza – without the use of vegan cheese. Obviously it wasn’t going to be cheesy but I wanted it to have a combination of flavours and textures that satisfied my pizza appetite.
At the same time, I also want to document the cast-iron skillet + grill (US: broiler) technique I use to cook pizza these days.