Raw Miso Lemon Tarts

This raw, paleo-friendly lemon tarts are the perfect treat for the family, quick and easy. I love the contrast between the rich and salty pastry and the sweet and fresh raw lemon curd.

Raw Miso Lemon Tarts_salvialimone
Raw Miso Lemon Tarts_salvialimone
Raw Miso Lemon Tarts_salvialimone
Raw Miso Lemon Tarts_salvialimone
Raw Miso Lemon Tarts_salvialimone
Raw Miso Lemon Tarts_salvialimone
Raw Miso Lemon Tarts_salvialimone

Flavours can be slightly changed accordingly with your taste and the success of the recipe will not be compromised. Is that kind of recipe that fit with my random freezer selection, my forgettable shopping list, my ever fully stored pantry.

Yes, you might think a baker and someone who cares so much about styling her cakes has a perfect kitchen with forever blossoming peonies and large amount of every possible of the most rare ingredients. Instead like everyone else, my shopping list get lost in my bag, I forget to check Wonderlist and I pass by the groceries wandering what the h#ll I have might needed. Of course remembering I actually needed something only when already cooking.

It is not such a uncommon habit and not so bad to forget one ingredient sometimes. Creativity must get a stimulus to run right? So if you are like me this tarts are the perfect fit for you, and if you are a pro in completing lists of any kind without forgetting a comma, well worry not you ar gonna rock this too.

For this recipe you need:  High speed or good blender - 4 individual tarts tins, with movable bottom.
Pre soaking is required for this recipe.

INGREDIENTS


Lemon cream
2 organic or unwaxed lemons - juice plus zest
1 small and very ripe banana ( I used ahoney banana)
1/2 cup coconut cream from coconut milk can (I use Biona)
2 Tablespoon rice malt ( or to taste)
1 Tbsp extra virgin coconut oil softened
1 Tbsp raw cocoa butter liquified (optional)
1/2 tsp raw vanilla marrow
1/2 tsp turmeric for colouring (optional)
Handful of brazil nuts ( soaked overnight or 4 hours in hot water)
Handful of cashew nut ( soaked overnight or 4 hours in hot water)
Pinch of salt

Base
1 cup brazil nuts
1/2 cup roasted shredded coconut (can be used raw, roasted is more flavourful)
1/2 cup mejool date
1 tbsp rice malt
1/2 tsp raw vanilla marrow
1 tsp Tideford organic&unpastorized white miso or soya free miso

Method

Blend all the filling ingredients. Taste for sweetness ( it can be quite sweet) and let them set in the fridge while you prepare the base.

Roast your coconut in a sauce pan until lightly brown and nutty scented.
In a wide food processor blend the nuts and the coconut until you have a rough sand, do not over-blend or the oils will start to separate and "squeeze out" of your pastry.

Add all other ingredients and blend again until the dough is combined. Taste with your fingers that it sticks together when pressed and taste for sweetness. It needs to be more salty than sweet.

Press the dough into the 4 tins be careful to make it thick enough to resist when lifted out the tins.

Put in the freezer for 15 minutes to harden up. After 15 minutes take the tarts out the freezer and carefully lift them out the tins and fill with the lemon curd in equal amounts.

Decorate with coconut shreds, pistachios oralmonds, or fresh blueberries.

*Tip #1: You can use powdered xylitol or dry mango to sweeten the lemon curd in place of the banana.
*Tip #2: the tart can be also made in a single big one without any recipe change.
*Tip #3: you can replace lemon with lime for a more summery recipe

Enjoy !

With Love

Silvia xx

Raw Miso Lemon Tarts_salvialimone
Raw Miso Lemon Tarts_salvialimone

 


 

 

Vegan Lemon Drizzle Bundt Cake

Undubtfully the best lemon cake I ever had. Unapologetically delicious, zesty, soft, rich. The sponge is light, the contrast between the lemon citrusy and the sweetness is perfect. The drizzle gives a sparkling touch and the glaze is decadent. Only pure olive oil and plant based milk, no need for margarine and other strange stuff that granny wouldn't understand the meaning of. And, it can be made gluten free too.

Vegan Lemon Drizzle Bundt Cake_salvialimone
Vegan Lemon Drizzle Bundt Cake_salvialimone
Vegan Lemon Drizzle Bundt Cake_salvialimone
Vegan Lemon Drizzle Bundt Cake_salvialimone
Vegan Lemon Drizzle Bundt Cake_salvialimone
Vegan Lemon Drizzle Bundt Cake_salvialimone

This had been the Queen of our Spring Gathering (thanks Kimberly for this amazing touch!).

Putting up the first supper-club is quite an experience even when you have already cooked for a large bunch of people. There are so many different things to check and to take care of when you are running your very own business.
So I thought would be nice to write down just few simple tips out of my/our experience.  You can find them at the bottom of the recipe post.

Also , find over Kimbelry's blog post all the details about our Spring Gathering and about the huge menu we put on (we were vulcanos)!

Vegan Lemon Drizzle Bundt Cake_salvialimone
Vegan Lemon Drizzle Bundt Cake_salvialimone

Bundt form Ø 20 cm
Preparation time: 15-20 minutes

Baking time: 65 minutes
Serves: 10-12

Ingredients:
250ml almond or rice milk
250ml olive oil (about 1 cup and 1 tbs)
3tbs ground flax seeds + 9tbs cold water
1/3tsp vanilla extract
grated zest of 2 un-waxed lemons

320g raw unrefined sugar
350g plain or GF flour OR self raising flour ( I use Doves Farm Organic)
1.5tsp baking powder (omit if using self raising flour)
1tsp salt

for the lemon glaze (optional)
1 cup vegan icing sugar ( I powdered my Xylitol) or unrefined icing sugar
2-3tbs lemon juice

for the lemon drizzle
freshly squeezed juice and zest of 1 lemon
50g raw sugar


Instructions:

Preheat the oven to 170c (325F).
Prepare your bundt tin ( I used a silicon mould) by greasing it (we used coconut oil) and covering the oil with a dusting of flour. Make sure to spread the oil well, you do not want the cake sticking to the tin! In fact this cake can be delicate so be mindful when you take it out of the mould.
Prepare the flax seed mixture by combining the ground flax seeds with the water in a medium bowl. Mix briefly. Next add the grated lemon zest, milk, vanilla extract and olive oil. Set aside.

In a separate, large bowl mix together all the dry ingredients - the sugar, flour, baking powder (if using) and salt. Mix well.
Next combine the wet ingredients with the dry ingredients and gently fold with a wooden spoon until the mixture is nicely combined. 

Pour the cake batter into the prepared bundt cake mould and place in the oven.
Bake for 65 minutes or until golden brown. Do the stick test to ensure it is cooked throughout the centre.

While the cake bake prepare the drizzle combining the ingredients and set aside.

When the cake is done, allow it to cook for about 5-10 minutes before carefully removing it from the mould.
Allow it to cool for a further 15-20 minutes before pouring over the drizzle.

Whilst the cake is completely cooling, prepare the glaze by combining the sugar and the juice and set aside.( if you prepare the glaze too much in advance can harden too much to whisk it again to a perfect consistency).

Cake done!
 

Enjoy!


Vegan Lemon Drizzle Bundt Cake_salvialimone
Vegan Lemon Drizzle Bundt Cake_salvialimone
Vegan Lemon Drizzle Bundt Cake_salvialimone
Vegan Lemon Drizzle Bundt Cake_salvialimone

And here the few tips about having your first gathering.

First of all having the right partner, and a bit of foolishness running in both persons veins.
An empowering, positive relationship with your partner is mandatory. This is first in the top 5 list for me.

I consider extremely important to source the right ingredients. The integrity beyond the dishes is what gives yourself trust and pride for you own work. Choosing sponsor you really believe in, is part of this deal. This is for sure in my top 5 list as well.

And I believe that that trust and pride translate in confidence, and ultimately in real satisfaction. Compromising on personal ethos make unsure and erode creative mental space. Instead, once you know you are doing your best, you feel relaxed enough to start playing around. And that is the moment when the magic happens.

Choosing the right place. Having our events in a places that mirror our aesthetic is an asset. Having the right “mise en place”, the perfect music, the right lightening. All should reflect your vision. And small details are the most important. Have a Pinterest board about the table setting that reflect your dreams, but also be realistic of what you can do.

Be organized to the bits. Mistakes WILL happen, but if you are tidy in your schedule and self organized with your kitchen work, there will be mental space for that ingenious “save the moment” action.

Love every of each of the dishes you offer, and the way you present them. Nail the recipes. Have different people to try them. And again, have a Pinterest board about the dishes presentation.

On a very practical level is important to put down ALL expenses, from flowers to insurance. Being sure of each expense before starting with any plan, can sound a bit flip but when you have so many different bits to care about, it is easy to forget something out. Last moment discovery of extra costs can be a bitter surprise.

Finally if it is your first supper-club ask your attenders to bring a lunch box. You WILL cook too much!! ;)

Good luck!


Finally we want to thank all our beloved organic sponsor for the trust in our work and for making our first Seasonal Gathering magical:

Rude Health for the plant milk, Crazy Jack for the organic raw seeds and nuts, Steenberg for the organic spices and essences, Tideford Organic for the unpastorized Miso selection, Coconut Collab for the yogurt , Groovy Food for the organic agave , Pip and Nut for the organic nut butter, Mr Organic for the organic legumes, Lalani&co for the organic speciality teas, Honeyhunter for the natural handmade candles and gifts.


Vegan Lemon Drizzle Bundt Cake_salvialimone
Vegan Lemon Drizzle Bundt Cake_salvialimone

Ligurian Focaccia with Kimberly & Aimee

focaccia_salvialimone
focaccia_salvialimone
focaccia_salvialimone

Focaccia Ligure is for my region what sushi is for Japan. Snack, to-go lunch, sharing bites at the brewery, restaurant side dish. It can be very simple or topped with Mediterranean roasted vegetables. In any case it is a staple of our food tradition. No day spent on the beach can be without focaccia. Personally my favourite memory is eating it on the shore sitting in the water.

This special one I made with my fav buddies Kimberly and Aimee. Itis so yummy and colourful. There are few twist to the original recipe to make it work with a house oven.
Us three are such a great team together, it is incredible how we complete each other skills. To the point we are now working on a (some) retreat in South Europe. But meanwhile with Kimberly we are hosting a supper club in south London (we are southern gall so we like to go south all the time, maybe we chase the sun) the gathering is on the 27th of April 2017. So if you want to try our food and meet us come along!

This focaccia is so yummy and colourful. There are few twist to the original recipe to make it work with a house oven. Also in Italy we have dry sourdough powder, and dry barley malt powder, both totally natural and very handy to make a quick sourdough focaccia. In England I use instead fresh brew yeast, is a little square you can find in the fridge at Whole Food Market (I use Rapunzel); but you can definitely use the quick dry brew yeast ( I use Doves Farm).

Instead of the dry malt I quickly heat up some rice or barley malt to prevent its live bacteria to ruin the baking. You can skip it and use instead half a tea spoon of an other healthy sugar to just help the rising, but malt gives to the focaccia a nice golden colour and crunchy edges.

Try this easy recipe yourself and let me know your results in the comment section!

focaccia_salvialimone
focaccia_salvialimone
focaccia_salvialimone

Preparation Time: 15 minutes + 15 minutes
Resting and Rising Time: 40 minutes + 25 minutes
Baking Time: 30 minutes
Serves: 10 -12 as a starter/snack

Ingredients for the focaccia dough:
1 Tbsp barley malt heated up before using it ( it gives a golden colour and crispy texture).
40g fresh brew yeast (rapunzel) or 1 tsp quick dry yeast (I use doves farm)
enough luke warm water to give the dough a soft, sticky texture (start carefully with 100ml and take it from there)
250g spelt or wholemeal flour
250g strong white bread flour
1/2 tsp salt
1 Tbsp olive oil

Ingredients for the baking process:
120ml cup water
120ml cup oil
2 teaspoon fine salt + some salt flakes

Ingredients for the toppings:
3-4 large red onions (they diminish in size to a third when cooked) 
a pinch of salt
olive oil for pan frying
1-2 handfuls of washed rocket leaves
a sprinkle of rosemary

 

Instructions: 
Dissolve the pre heated malt in around 100ml of luke warm water and add the fresh yeast. Or follow the maker direction for the instant yeast.
Put the 2 flours and the salt in a large bowl and mix until combined. Then make a hole in the centre of the bowl continaing the flour and fill it with the the oil and the yeast/barley/water mixture. Start kneading and add more lukewarm water very carefully until you have the right consistency. Then knead the dough until a silky, soft and slightly sticky dough has been formed (around 5 minutes or so)

Leave the dough to rise in the bowl and cover with a damp kitchen cloth for 40 min in the oven with the oven lights on. The lights create a bit of heat in the oven which will allow the dough to rise perfectly. 

After the 40 minutes, remove the dough from the bowl, kneed it again briefly and then place it on a large baking sheet or tray (which has been covered with generously oiled non-stick baking paper) stretching the dough into a flat bread shape, about 1,5/2 cm thick. Leave to rise again in a warm spot for about 25 minutes.

Pre-heat your oven to 200C/390F. 

Before placing your focaccia dough in the oven, using all 5 of your fingers on 1 hand, make deep holes in the dough. Stretch the dough as you make the holes so you "brake" it, and the holes do not close again during the cooking. Then quickly whisk together the 120ml water/120ml olive oil /salt and cover the dough with this liquid, filling all holes 8 I know looks like a lot of liquid to put on top but trust me it is needed). Place the dough in the hot oven, over the medium rack, for about 25/30 minutes or until just golden brown.

Whilst the dough is in the oven prepare the toppings by peeling and then cutting the red onions finely in half moon. Fry them in a dash of olive oil and pinch of salt, over a low to medium heat until soft and translucent, around 10 minutes or so. Adjust salt to taste.

When the focaccia is ready, remove it from the oven, cover it with pan fried red onion, fresh rocket leaves, a sprinkle of rosemary and salt flakes (more oil) and enjoy!

Love Silvia xx

focaccia_salvialimone