2009/08/07

tiramisu cake

An old fried of my mother's visited my parents place and left behind a bottle of almond liquorice. It had to be used, so I finally had a change to try vegan tiramisu. The cake base dough is fat free, the filling is made of soy cream cheese, yogurt and sugar. Moistened with extra strong coffee and almond liquorice. I should have drizzled up the cakes with the liquorice even more, this time they were a bit dry. Next time I could also try and make them triangular, so the recipe shall wait to the time when this cake is perfect.


barbeque


First a lot of garlic, the a barbeque in the balcony, on the menu:
Herb salad (sage, red veined dock, coriander) with pecan nuts
Grilled pineapple, broccoli and onion
Grilled slices of marinated tofu
Champignons stuffed with soy cream cheese
Foccacia with rosemary
served with chilled good rosé


couscous salad and summer light

This summer I shared a long train trip with Q, railing through Sweden, Denmark and Netherlands to France. We stayed in Paris for couple of days and then traveled on to the south of France. In addition to visiting the house of Q's mother's friends we went to Montpelier and spend few very hot days there. Luckily we found excellent couscous salad from the nearby store, and bought it about three times. At home I wanted to try something similar, so I simply added some dates and fresh, sliced vegetables to cooked couscous mixed with some olive oil. Slightly steamed broccoli, raw bell pepper and spring onion worked fine, but this is the sort of salad you can make with almost anything you have in the fridge. Feel free to add nuts or beans, season with salt, freshly ground pepper, a pinch of cumin and good quality olive oil.
Images depicting the light and shade of the summer were taken in the Helsinki Botanical garden.

rhubarb

My roots lie in the agricultural grounds, and many of my older relatives still live in the countryside. Every time we visit there we have cucumbers, gourgettes, tomatoes or other vegetables in season to take with us. In the early summer rhubarb stalks are collected and used traditionally in sweet pies. I decided to use an old, good and very simple recipe to make cupcakes.

Rhubarb cupcakes
(makes about 12)
For the crumb dough
4 dl Flour (I used whole wheat)
1 1/2 dl Sugar
1 tsp Baking powder
1 tsp Baking soda
2 tsp Vanilla sugar
1 dl mild flavored oil

For the base dough
2/3 of the basic dough (about 3 1/2 dl)
1 dl soy milk
1 tbs soy flour
1 dl unflavored soy yogurt

For the filling
1/2 liters fresh rhubarb stalks chopped in cubes
2 dl unflavored soy yogurt
1 dl sugar
1 tbsp corn flour

Combine the dry ingredients of the basic dough and mix them well. Add oil and blend with a large fork to get a crumbly mixture.
Measure the amount needed for the base dough and set rest of the dough aside.

Next, make the base dough by combining soy milk, flour and yogurt with the crumbly mixture. Mix quickly until smooth. Divide the dough into silicon, metal or paper muffin molds and using your fingertips pat it evenly to the bottom. Make the filling by mixing all the ingredients, fill in the molds with the rhubarb mixture and sprinkle the rest of the crumble dough on the top.

Bake in 175 degrees Celsius until golden and crisp. For the frosting I used equal amounts of soy butter and caster sugar, whipped them into a foam and dressed the cooled cupcakes. Soy cream cheese is a good add to the frosting, making the color lighter and giving a nice taste.