A taste of Sunrise
Annika James, winner of Vegetarian for Life’s first ever Award for Excellence in Vegetarian Care Catering, shares three recipes for a stunning afternoon tea…
For the base:
250g desiccated coconut
For the filling:
1 x silken tofu (approx 350g)
50g icing sugar
25ml coconut milk
- Prepare the base by blending the coconut and cashews in a food processor until it resembles a fine crumb.
- Add dates and re-blend. The crust should stick together when pinched. If it doesn’t, blend a bit longer.
- Press the dough-like mixture into the case of choice, 8” tart tin, or approx 18 cupcake moulds. Then set aside.
- Blend approx 50g of strawberries with coconut milk and tofu. Sweeten with icing sugar.
- Chop remaining strawberries and stir into tofu mix and chill.
- To ensure a firmer tart base, do not fill until service. When ready to serve spoon into tart case and garnish appropriately.
Fluffy scone mix
Can be vegan*
300g self-raising flour (plus extra to roll with)
50g caster sugar
50g butter (*or soya spread)
1 tsp baking powder
300ml cream (*or soya alternative)
Pinch of salt
50g dried fruit (optional)
- Mix all dry ingredients with butter to a crumb, the longer you mix it the more it will rise.
- Mix in cream.
- Roll out on a floured surface ¼” thick. Then stamp out with desired cutter.
- Place on baking parchment trays and cook for approx 10 mins at 200°C (add 20°C for non fan-assisted ovens) or until golden brown.
- Best served with either jam and cream or jam and butter.
Chocolate yogurt cake
For the cake:
250g caster sugar
200g self-raising flour
100g Greek yogurt
50g cocoa powder
2 tbsp vanilla essence
For the filling:
200g icing sugar
50g fruit jam
100g milk chocolate
Sprigs of mint
- Preheat oven 160°C (fan assisted).
- Cream butter and sugar together until light and fluffy.
- Sift flour and cocoa powder.
- Alternate combining flour and eggs with butter mix until all used.
- Fold in yogurt and essence.
- Place in greased 8” baking tin and bake for approximately 30-45 minutes or when skewer comes away clean when inserted into centre.
- Allow to cool before filling.
- Cream together butter and icing sugar to make buttercream. If stiff add a few drops of milk.
- Cut cake through the centre horizontally. Then spread one half with jam and the other with buttercream. Reassemble.
- Melt chocolate in microwave stirring repeatedly during process. Top cake with chocolate; it’s fine if it drips.
- Whilst chocolate is unset top cake with raspberries and mint.
- Serve with cream or yogurt.
Recent posts in Recipes
- Virtual Lunch Club – Tuesday 27 April
- Lunch is served
- Celebrate Pancake Day in style with these vegan pancakes
- Pancake Day, Eastern European Style
- Veganuary – never too late to start!
- Queen of the kitchen
- Christmas for one
- Catering for your veg*n service users this Christmas
- Happy Diwali
- Beat the winter with nutritious food