Coconut & Vanilla Panna Cotta

I have never eaten panna cotta, mainly because I have been vegan so long, back in the day, it just did not exist on restaurant menus.   I am hosting a dinner party in September, guests include my neighbours and a chef friend, all meat eaters, so I want to prove vegan food is fabulous.

I have never used agar flakes before, so thought it best to buy a recognised brand, so Clearspring was my choice, I love and trust their products.

My first attempt, when poured into glasses looked great, but split on cooling, although it was perfectly set, so back to the drawing board.

My second attempt, with a different recipe, again set perfectly, but it was not creamy enough, the reason I think, being made with just coconut milk.

The third go, a tweaked version of the second recipe, using Oatly cream was much improved, but next try will be all oat cream, so watch this space.

125 ml coconut milk (I used Koyo)
125 ml oat cream
1 tbsp caster sugar
½ tsp vanilla powder
Zest of one lemon
1 tbsp water
1 tsp agar flakes
1 tsp Creme de Cassis

Serves 2

Put the caster sugar, vanilla, coconut milk, lemon zest and oat cream in a pan, bring to the boil, then add the water and agar flakes.   Reduce the heat to a simmer and cook gently, mixing with a balloon whisk, until the agar flakes are completely dissolved, this took about 10 mins.

Add the Creme de Cassis, which I only really added for some colour, but think the flavour will add to the finished dish.

Pour the mixture into two ramekins, leave to cool for 30 mins, then leave in the fridge until set.   Slide a knife carefully round the edge of the panna cotta, place a plate over the ramekin, up turn and give it a gently shake, you should hear a gentle plopping noise, as you sigh with relief.   If you struggle, place the ramekin in hot water for a few seconds and try again.

The panna cotta had a great wobble, which is mandatory apparently and I served it with pineapple, pistachio crumb and almond biscuits.

Almond Biscuits

I wanted to make biscuits, to accompany coconut panacotta, to give some texture to the dessert and this recipe courtesy of Kitchn is perfect and dead easy.

227 g ground almonds
½ tsp baking powder
½ tsp vanilla powder
100 g maple syrup

Makes 16

Heat the oven to 170º.   Line a baking tray with parchment paper.   Put the almonds and baking powder into a bowl and mix well.   Add the maple syrup and vanilla powder and combine, until the mixture comes together and forms a rough dough.

Roll the mixture into equal sized balls and place on the baking tray, then flatten gently with your palm, to make a biscuit shape.

Bake for 12-15 mins, until crisp and golden,  making sure they do not burn, remove from the oven, allow to cool for 5 mins and then put on a cooling wire to cool completely.

Yomojo Plant Powered Food

Yomojo are natural raw bars, truffles and bites,  taking one to three days to make, all by hand.   They contain no dairy, soya, gluten, palm oil, added sugars, syrups or fillers and the plant based, compostable packaging is made in house, keeping waste to a minimum.   You can purchase the products online or from Leicester Wholefoods or Currant Affairs

Rajiv who kindly sent them through the post, was concerned how they would fare, in the hot humid weather we had been having, but they arrived in perfect condition, answering my question, as to how well they travel.   My cycling husband immediately thought them a great idea, for sticking in his cycling jacket rear pocket, as a portable energy boost.   

I took the lemon and ginger and fig and coconut bars with me, on a recent train trip to Edinburgh, my saviours on the journey back, as not even a fruit salad was available.   The bars are a good size for snacking,  or in my case for filling a hungry tummy, between meals, with a firm yet moist texture, perfect on sweetness and delicious.

My husband took the blueberry and hazelnut truffle cycling and said it was perfect with a cup of tea, at the cafe stop, a gorgeous colour from the blueberries and a real treat.

The lemon and seed bite, with its lovely yellow inside, had a real kick of lemon, according to Steven who had the pleasure of munching on it, sadly I am allergic to sunflower seeds.   He raved again what fantastic portable cycling snacks Yomojo's are, as they do not melt like chocolate, or crumble like flapjacks or biscuits, not good when you are cycling along at speed.

Finally I polished off the last of my Yomojo stash, the cacao and hazelnut truffle, it was a deep chocolate flavour, with plenty hazelnuts, really yummy.

My overall thoughts on Yomojo are what excellent products, not as cheap as some, but being handmade, using top quality ingredients and with their green credentials, I expect to pay a premium.   They have great flavour, fabulous for travelling, in your bag, for those times, when vegan options are thin on the ground, I love them.

Courgette & Sweetcorn Fritters

My 83 yr old neighbour Alan, went on holiday last week and told me to pick courgettes from his garden, there are tons, so what to do with them, this recipe was the result.

100 g chickpea flour
1 tbsp olive oil
3 courgettes grated
140 g sweetcorn
1 garlic clove crushed
Handful of mint
2 tbsp rapeseed oil
Salt and pepper

Serves 2 (made 6 fritters)

Sieve the chickpea flour into a bowl, add the olive oil and enough water, so when you whisk it, it resembles an egg like consistency.   Leave to rest for at least 30 mins.

Spread the courgettes on a tray lined with kitchen roll, cover with another layer of kitchen roll, then put a chopping board on the top and weight it down (I used the mixing bowl with the chickpea mix in) for one hour.

Scrape the courgettes into the bowl, being careful not to add any of the paper, add the mint, garlic, sweetcorn, plenty salt and pepper and mix thoroughly.

Heat the rapeseed oil in a large frying pan, drop large spoonfuls of the mixture into the pan and allow to cook, so the underneath begins to set.   Flatten each one with a fish slice, also using it to make sure the fritters keep a round even shape.   I made mine quite thin, to ensure they were cooked in the middle, but brown and crisp on the outside.   Flip and cook until browned on the other side.   At this stage I put them on a baking tray and kept them warm in the oven, whilst I cooked another batch.

I served the fritters with stir fried spring greens and peas, with some chilli sauce and I was well chuffed how they turned out

Whilst washing up, I was thinking of all the variations, using different vegetables, like finely chopped broccoli, sweet potato, peas instead of sweetcorn, different herbs,  I just happened to have mint growing in the garden.   You could flavour the fritters with Indian, Mexican or Thai spices, the possibilities are immense, they would be great served hot or cold in a sandwich.

Hendersons Salad Table Restaurant Hanover Street Edinburgh - 25th July 2016

Hendersons Salad Table Restaurant is underneath their shop and deli, with a small seating area, approached via steps from pavement level and first impressions were excellent.

We wanted breakfast, before our train home and there were a number of vegan options, on the menu, so I chose tomatoes, mushrooms and fried potatoes, with thick slices of granary toast and their bottomless coffee refills, served until 11.30 am.

The breakfast was made to order and really delicious and I polished it off, with a second mug of coffee.  

Their salad table looked fantastic, with big bowls of salads, dressings, breads and cakes and a lunch visit will be in order, on my next trip to Edinburgh.

We had a look in the shop upstairs, on the way out and apart from being so full, I was very nearly tempted, with the vegan doughnuts, cupcakes and carrot cake on display.

Hendersons should be on everyone's to visit list, when in Edinburgh, it will definitely remain on mine.