A Cornish girl's food adventures

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Tahini frappe (vegan option)

Tahini frappe (vegan option)

Should summer ever find its way to the UK I think that this would be deliciously refreshing on a warm day. I would never buy something like this from a big coffee shop chain, partly because the town I live in is blessed with several […]

Vegan rhubarb and ginger cake

Vegan rhubarb and ginger cake

I’m quickly learning that it’s entirely possible to make delicious cakes without having to use eggs or any dairy products. This flavourful cake is light and fluffy with a lovely soft texture, like a traditional ginger cake but it’s completely vegan, using dates and vegetable […]

Vegan chocolate torte

Vegan chocolate torte

This is quite an unusual dessert, but very tasty. The base is fudgy and chewy and the topping is rich and meltingly creamy. It tastes far more indulgent than the ingredient list might suggest. Whilst I’m not actually vegan I’ve been getting really into exploring vegan alternatives recently, there’s some clever kitchen alchemy involved in quite a lot of them and more often than not they’re truly delicious.
It doesn’t really matter what size or shape you make this recipe, it’ll only make a difference to the thickness of the layers. I use either individual tart tins or a 7/8 inch tin (just make sure that whatever you use has a loose bottom).

Ingredients
base
1/2 tbsp olive oil
75g dates
75g cashews
50g desiccated coconut
1 tbsp cocoa nibs (optional)
pinch of seasalt
topping
150g dark chocolate
100ml coconut cream (the thickened part from a can of full fat coconut milk)
1 tsp vanilla extract
pinch of seasalt

extra coconut, cocoa powder, cocoa nibs to decorate

Place all of the ingredients for the base into a food processor and whizz it all up until it is quite well blended and has a soft, fudgy texture. Lightly oil your tin(s) and press the mixture evenly and firmly into the base and up the sides. Pop this in the fridge to firm up for 30 minutes.


Using a small pan set over a low heat, gently melt together the ingredients for the topping, stirring until smooth. Pour this over the chilled base and return the tart to the fridge for several hours or even overnight.
Carefully remove the tart from the tin (you might find it helpful to warm the sides of the tin a little with a kitchen blow torch) and decorate the top with a sprinkle of desiccated coconut, a dusting of cocoa powder and perhaps a pinch of cocoa nibs.

Vegan apple muffins

Vegan apple muffins

Nine times out of ten if I bake something vegan it’s because I’ve run out of eggs. These muffins are so nice though that I would make them this way whether I had eggs in my fridge or not. They’re incredibly fluffy and full of […]

Malteser cheesecake (no bake)

Malteser cheesecake (no bake)

Generally I’m a baked cheesecake kind of girl but after my white chocolate and berry cheesecake proved so popular I thought that it would be nice to make a variation on that recipe. This malty, chocolatey malteser version is really indulgent and decadent – a […]

Chipotle lime hummus

Chipotle lime hummus

Homemade hummus is such a quick and easy thing to make and it’s super-simple to tweak the flavours to suit your own taste, whether you want something classic and traditional or something a little different like this one with a spicy zingy kick!
I roast my garlic by just popping a few cloves into the oven when I’m cooking other things, so that I don’t have to turn the oven on for just the garlic but otherwise it should take 15-20 minutes at 170°c, until it becomes soft, sweet and caramelised.
If you haven’t got the time or the inclination to roast the garlic then you can use 1 clove of raw garlic instead, although this will give a slightly stronger garlic flavour.

Ingredients
2 cloves roasted garlic (see note above)
1 can chickpeas, drained
2 tbsp olive oil
juice of 2 limes
1 tbsp tahini
1 – 1 1/2 tsp chipotle powder (depending on how spicy you like things)
water and seasalt to taste

Put everything apart from the chipotle, salt and water in blender and pulse until everything is smooth. Add the chipotle and salt to taste, a teaspoon of spice is usually enough for me but you can add a little more if you like. Use a splash of cold water to thin out the hummus to your preferred consistency. Serve with warm pitta bread and crudites.

Roasted strawberry & rhubarb bread and butter pudding

Roasted strawberry & rhubarb bread and butter pudding

This is a really delicious dessert. Like a combination of rhubarb and custard and bread pudding. I actually think it’s much nicer than the traditional version made with dried fruit, it’s not quite as sweet. The rhubarb gives it a nice tang whilst the strawberries […]

Creamy peppermint truffles

Creamy peppermint truffles

For me it’s the melting point of a truffle that makes it so delicious. There needs to be that soft, yielding luciousness when you bite into them. I once read that the reason this is so satisfying is because the melting point of chocolate is […]

Lime and coconut drizzle cake

Lime and coconut drizzle cake

For my birthday this year I thought that I would keep things simple and just make this lovely loaf cake, to be sliced and enjoyed with a cup of Earl Grey tea.
Obviously being a drizzle cake it’s lovely and moist (sorry but there isn’t a more appropriate word when it comes to drizzle cake) but it’s the lime and coconut combination which makes this a little bit special, a little bit more tropical than the classic lemon flavour. It’s got a light, tender crumb from the coconut and a wonderful fragrant tang from the lime. Delicious!

Ingredients
175g butter
175g sugar
zest of 3 limes
pinch of seasalt
3 eggs
150g self-raising flour
50g desiccated coconut
splash of milk
juice of one lime
75g granulated sugar

Grease and line a loaf tin and pre-heat your oven to 180°c. Combine 175g sugar with the lime zest before creaming it together with the butter and salt until the mixture is nice and fluffy. Beat in the eggs, one at a time, and then sift in the flour. Briefly beat the batter to combine everything and then stir in the coconut. Loosen the batter to a soft dropping consistency with a splash of milk and then pour it in to the prepared tin. Smooth off the top and bake the loaf for 50 minutes, by which time the top should have a deep golden crust and a skewer should come out clean if you poke the cake with it.
Combine the juice with the remaining 75g of sugar. Turn the cake out onto a wire rack , making sure that it is the right way up. Use a skewer to poke tiny holes all over the top of the loaf and then spoon the juice and sugar over the top of the warm cake (it’s a good idea to put a plate/tray underneath the rack to catch the drips). Leave the cake to cool and soak up the drizzle before slicing and serving.

Homemade ice magic

Homemade ice magic

Who else remembers ice magic (or am I showing my age there?) I think it’s also sometimes called magic shell, it’s basically a chocolate sauce, which you can flavour however you like, that solidifies to a hard, crisp shell when you pour it over cold […]