raspberry

Raspberry and Lemon Marshmallows with Sour Dust

It has been absolutely forever since my last post –

I have been working on a molecular gastronomy cookbook designed for home chefs! So no fancy equipment or pricey ingredients.

These marshmallows are made in memory of those summer days.

The addition of ‘sour dust’ – using citric acid – gives these marshmallows that tangy flavour (the same as the sour coating on a gummy worm!) Citric acid can be purchased at most grocery stores and is quite cheap.


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Raspberry Lemonade Marshmallow with Sour Dust

Marshmallow

Ingredients:

  • 1/2 cup raspberries (frozen or fresh)
  • 1 tbsp. powdered gelatin
  • 120ml lemonade (natural source)
  • ¾ cup caster sugar
  • Lemon zest (1/2 a lemon)
  • Pinch salt

Method:

  1. Grease a square cake pan/tray with a thin layer of vegetable oil.
  2. Cut baking paper to line the bottom and sides of the pan. Place into the pan.
  3. Using a blender or food processor, blend the raspberries until smooth. Strain to remove seeds and measure 1/3 cup. Pour the 1/3 cup raspberry puree into a separate bowl and stir in gelatin.
  4. Combine lemonade, caster sugar, lemon zest and salt in a saucepan.
  5. Place saucepan on high heat, bringing the solution to a boil. During this process, brush any sugar crystals that may form on the side of the pan.
  6. Continue to let boil until the mixture reaches 115.5⁰C. – test using a candy thermometer.
  7. Remove the pan immediately from the heat and pour contents into a standalone mixer or into a wide rim mixing bowl.
  8. Using electric beaters or a mixer, pour the gelatin and raspberry mixture into the hot syrup, then blend on high for 10 minutes or until the marshmallow has thickened considerably.
  9. Pour the marshmallow into the lined baking tray and set aside for at least 4 hours to set.

Sour Dust

Ingredients:

  • 1 tsp. citric acid
  • 1/8 cup cornstarch
  • 2 cup confectionary sugar (icing sugar)

Method:

  1. Measure and place all ingredients into a mixing bowl.
  2. Using a fork or whisk, blend till uniform.
  3. Set aside until ready to use.

To Serve:

  1. Carefully lift the marshmallow out of tray/pan used.
  2. Grease a knife with a light coating of vegetable oil, then slice marshmallow into 5cm by 5cm cubes.
  3. Take each cube and roll in the sour dust, or alternatively sieve the sour dust over the marshmallows.
  4. Serve with a shot of lemonade. (optional)

 

 

Raspberry & Pear Tart

I could rant on about how much I am in love with summer for days on end.

I mean how can you not love all the yummy summer fruit, ice-creams and those days spent by the beach or in the pool.

One of the best fruits available during summer are pears, which when combined with raspberries is one of the best fruit combinations out there. This tart is light and way too easy to devour, I managed to eat half of it after I came back from a 10km run… oops.

This is a simplistic pie to assemble, and even better: its vegan!

Serves: 10

Raspberry & Pear Tart

Equipment:

  • Food processor
  • Scales
  • Measuring cups & spoons
  • Oven
  • Pie/tart tin
  • Chopping board & knife
  • Timer
  • Rolling pin

Ingredients:

Crust

  • 1 cup oat flour (ground rolled oats)
  • ½ cup almond meal
  • 1 tsp. vanilla extract, nutmeg, and salt
  • 2 tsp. organic honey (or agave for a vegan alternative)
  • 5/6 tbsp. ice-water
  • 4 tbsp. coconut oil (chilled)

Method:

  1. Pre-heat oven to 200⁰C and prepare pie/tart tin.
  2. Place all ingredients into a food processor, and process until dough is formed (if the dough is too crumbly, add 1 tsp. of water at a time till uniform, if the dough is too dry, add flour till able to be rolled).
  3. Dust a bench with flour, then roll the dough out and gently transfer into your pie tin.
  4. Bake the pie crust for approximately 10 minutes or until golden.
  5. Take the pie out of the oven and leave to cool till the filling is ready to be baked.

Filling:

  • ¾ cup raspberries (fresh or frozen)
  • 3 pears
  • 3/4 cup light/dark muscovardo sugar (brown sugar substitute)
  • 1 tbsp. corn-flour/tapioca powder
  • ¼ cup rolled oats

 

  1. Reduce the oven temperature to 150⁰C.
  2. Take the raspberries and line them on the bottom of the pie crust.
  3. Sprinkle the sugar and corn-flour/tapioca over the raspberries.
  4. Slice the pear into thin sheets, and place on top of the raspberries till a ‘crust’ of pears covers the whole pie.
  5. Bake for at least 1 hour and 20 minutes, allowing the juice from the fruit to evaporate and thicken the raspberries into a jam-like consistency.
  6. Leave to cool, then slice and serve!

djasjldkas

 

 

 

 

 

 

 

 

Raspberry & Blueberry Healthy Pancake

This is a pancake for one recipe, but feel free to make mini ones as well.

High in protein, fiber, healthy carbohydrates for energy, and low in unhealthy sugars, this is the healthiest pancake recipe out!

(Trust me, I’ve seen them all)

These pancakes are also vegan friendly – dairy and egg free – but are so fluffy you wouldn’t know!

Makes: 1

Time: 15min

Raspberry & Blueberry Healthy Pancake

Equipment:

  • Mixing bowl
  • Scale
  • Whisk
  • Saucepan
  • Measuring cups & spoons

Ingredients:

  • ¼ cup raspberries
  • ¼ cup blueberries
  • 1/3 cup self-raising whole meal flour
  • 2 tbsp. rolled oats
  • 1/3 cup milk of choice (I used unsweetened almond)
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract

Method:

  1. Heat a saucepan on medium heat.
  2. Meanwhile, take a mixing bowl and whisk all ingredients till uniform, then leave for 10 minutes to thicken.
  3. When hot enough, cook the batter (I made one giant pancake, but you can cook mini ones too), and flip when ready.
  4. Serve with your choice of healthy toppings; I made a shortcut berry sauce by heating up blueberries and raspberries with a pinch of sugar and spices.

nutrition

Peanut Butter & Raspberry Mini Cookies

Tres healthy!

These cookies are (get ready for it):

VEGAN
HAVE RASPBERRIES (ABOUT TIME KRISSY)
HAVE CHOCOLATE

HAVE PEANUT BUTTER

ARE ONLY 40 CALORIES PER COOKIE

(although I almost consumed the whole batch the minute they came out the oven…wooops)

It was a cold summer night (bit of an oxymoron) but I had the biggest cravings for cookies – and not the healthy kind.

Now I knew I needed to find a healthier alternative, and dug through some old vegan recipes I had been saving for a rainy day, and discovered a cookie recipe worth its weight in gold.

It doesn’t get any better than peanut butter and raspberries in a cookie!

Makes: 16

Time: 30min

Peanut Butter & Raspberry Mini Cookies

Equipment:

  • Mixing bowl
  • Weights
  • Hands (best tools for mixing)
  • Oven
  • Timer
  • Measuring cups & spoons

Ingredients:

  • 1 tsp. cocoa powder
  • 120g ground rolled oats (oat flour)
  • ¼ cup sweetener of choice (I used stevia)
  • Pinch salt, cinnamon & nutmeg
  • 128g unsalted peanut butter
  • 3 tbsp. milk of choice (I used unsweetened almond milk)
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 16 raspberries (fresh or frozen)

Method:

  1. Line several baking trays with baking paper, and turn oven to 180⁰C.
  2. Place all the ingredients into a mixing bowl and using your hands, combine till a uniform ball of dough.
  3. Roll the dough into 1 inch cookie balls, then place onto a baking tray, finishing off with a raspberry on top of each cookie.
  4. Bake each tray for 12 minutes and leave to cool on the trays.
  5. Consume!

cookienutrientsyaaay