Vegetarian Matcha Charlotte Russe

The recipes I’m sharing today is called Vegetarian Matcha Charlotte Russe. I hope you’ll like the story behind it. I was asked by Forever Manchester, a local charity that organizes Caketober.

Forever Manchester is a charity that raises money to support local people through community activity, across Greater Manchester. They are supporting a range of activities for young people, older people and disabled people. The charity was established in 1989 and their projects benefited 1.1 million people.
One of their projects is Caketober, that is a month long celebration combining cakes and fancy dress. I was asked to make a recipe using a secret ingredient. I had no idea what I’m going to receive and it was very exciting. I was delighted to receive the cute package and discover matcha. I’m a big fan of matcha, I already shared plenty of recipes with matcha, like Matcha pie, Vanilla and Matcha Baked Doughnuts, Matcha and cocoa fruit loaf, and many more.

 Vegetarian Matcha Charlotte Russe

I made this Vegetarian Matcha Charlotte Russe with pineapple because my husband likes Charlotte Russe, but there aren’t any recipes of vegetarian ones. I tried it once with a well-known brand vegetarian gelatine and it was a mess. Now I’ve tried with agar agar and it worked out amazingly. Discovering agar agar was one of the best things I did, culinary wise. Recipe is for six servings.

Ingredients for the jelly:
– 1/2 l water
– 30g sugar
– 3g agar agar (2/3 tsp)

Ingredients for the charlotte cream:
– 1/2 l milk
– 4 egg yolks
– 50g flour
– 100g sugar
– 5g agar agar (1 heaped tsp)
– 3g matcha
– 1/2 medium pineapple
– 12 lady fingers
– 300g double cream
– 2 tbs of icing sugar

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Nachos

I love Nachos. I had them for the first time at a restaurant a few years ago and I liked it a lot. It’s something I would make often, but is the first time I share the recipe. I like sundried tomatoes and the baked green olives on top. The tomato sauce is made from fresh tomatoes, but canned tomatoes can be used, if you are in a hurry. Guacamole is also a great dip for them.
Because we eat as healthy as we can, we always have big bowls of dips with nachos, as it’s filling and it even adds to the 5-a-day. I think this way it balances out all the cheese.

Nachos with cheese, guacamole and tomato sauce

Ingredients for nachos:
– 100g tortilla chips
– 100g grated cheddar
– 2 pieces of sundried tomatoes
– 10-12 green olives

Ingredients for tomato sauce:
– 5 medium or 4 big tomatoes
– 1 tsp chilli oil
– sea salt
– pepper
– dried herbs

Ingredients for guacamole:
– 2 ripe and ready avocados
– lemon juice
– 2 tsp Whole grain mustard
– sea salt
– white pepper

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Fig Overnight Oats

Last time I went to the library, I noticed a new cookbook called Raw&Vegan 2 by Julie Van Den Kerchove. So, I borrowed it and there are a few interesting recipes, including one for overnight oats that I wanted to try. I didn’t have all the ingredients, so I made it with what I had, this is how I ended up with Fig Overnight Oats. It’s the first time I make them. I think overnight oats is a lovely idea. My husband and I prefer a more consistent breakfast, so we had it as a dessert. We both enjoyed it and I’m going to make more recipes of overnight oats.

Fig Overnight Oats

I used almond milk as I like the taste. To make it sweet, I used Sweet Freedom, it’s a date syrup, similar in texture to golden syrup. I chose this date syrup as is a healthier alternative to sugar. Two teaspoons for each serving is not a lot, next time I’m going to put a bit more, to make it more dessert like. I left the recipe as I made it because, like this, is more suitable for breakfast.

Ingredients for 2 servings:
– 100g rolled oats
– 4 tsp Chia seeds
– 4 tsp Sweet Freedom
– 420ml almond milk
– 1/2 tsp vanilla paste
– 2 fresh figs

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Sticky Toffee Pudding

I tried Sticky Toffee Pudding a few years ago and I loved it. Recently I thought I should bake it again and only this is how I realized I never shared my recipe on the blog.

Sticky Toffee Pudding was invented in the 1970s by Francis Coulson at Sharrow Bay, an restaurant in Cumbria. I had no idea when I went to Ullswater and Aira Force Waterfall (my post about it), in a holiday last year, that I was so close to the birthplace of the Sticky Toffee Pudding. This means another trip to Cumbria is on the list for next year.
On their website, Sharrow Bay mentions figs instead of dates. I will try it with figs too in the name of culinary research and is just a way to enjoy more yummy desserts.

As you know, if you are familiar with the pudding, Sticky Toffee should be served with ice cream. I prefer salted caramel and my husband prefers vanilla, so I bought both of them. The pud goes great with any of them.

Sticky Toffee Pudding

Ingredients for the pudding
– 200g chopped pitted dates
– 180ml hot Earl Grey tea
– 200g plain white flour
– 70g butter
– 100g muscovado sugar
– 2 eggs
– 1/2 tsp bicarbonate of soda
– 1/2 tsp ground ginger
– 1 tsp ground cinnamon

Ingredients for the toffee sauce
– 250g caster sugar
– 140ml double cream

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Chef Challenge Shoryu Ramen

Imagine my excitement when I was invited to the Chef Challenge at Shoryu Ramen, a fab restaurant in Manchester. This week I’ve shared a Vegan Ramen recipe and it might sound like it was planned, but it was not, I’m just very keen on Ramen. I went to Shoryu Ramen (link to my review) a few months ago and I enjoyed their food a lot. This time I was eager to try doing it myself.

01 Chef Challenge Shoryu Ramen

Shoryu Ramen is a chain of a few restaurants in London and Manchester. I saw that they are planning to open another one in Oxford later this year. They opened the first restaurant in London and they have been recommended in the Michelin Guide from 2014, every year. You can read more about their story and the restaurants.

The Chef told us how he makes the bun and then we made our own.

 Chef Challenge Shoryu Ramen

This is my bun. I was surprised to have grilled halloumi as an ingredient. I like it a lot, but I would rather use tofu in Japanese recipes. Either way, the bun turned out to be tasty.

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Vegan Ramen

I’ve made Ramen before, it’s something so different for my taste and I enjoyed it. Recently I’ve made a different recipe of vegan Ramen with coconut milk and dried lily flowers. My husband and I both loved this Vegan Ramen.

 Vegan Ramen

In my recipe I’ve used cocoa buckwheat noodles, but it will work with any type of noodles. I didn’t have fresh shiitake mushrooms, but only dried ones. If you have fresh ones, use those, if not, follow my recipe. It’s the first time I use dried lily flowers and I was pleasantly surprised. Their texture is lovely and the taste is mild and really nice. I will use them again. It takes a 30 minutes wait for the dried veggies to be re-hydrated. This is what takes the longest time to do. The rest of the cooking takes only a few minutes.

Ingredients for 2 bowls:
– 75g cocoa noodles
– 400ml vegetable stock
– 200ml coconut milk
– 130g tofu
– 10g dried shiitake mushrooms
– 10g dried lily flowers
– 1 spoon of miso
– 1 spoon of sesame oil
– 4 tsp soy sauce
– black sesame seeds
– 3g seaweed
– 2 small spring onions

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Carrot houmous

I saw this idea made by Michel Roux Jr. in his new TV show called Hidden Restaurants. I thought it’s a fab idea, so I made my own recipe. He didn’t mention any quantities, so I’ve adapted and I’ve added lots of carrots for an extra healthy kick. I like houmous and I like the one with all sort of different flavours like Asparagus houmous, Houmous with sundried tomatoes and even Baked Houmous.

Carrot houmous

The quantities I’ve used are enough for 3 main portions or 2 main portions and a dip for later. My husband and I eat houmous as a main and I always do big portions. Use only a forth of the ingredients if you want to make only a small batch, as a dip.

Ingredients:
– 200g dried chickpeas
– 1 tsp bicarbonate of soda
– 500g carrots
– 2 spoons of oil
– 75g tahini
– 3 cloves of garlic
– 6-8 spoons of lemon juice
– 1 tsp cumin
– 2 tsp sea salt
– 1/2 tsp ground coriander
– 1/2 tsp coriander leaves
– 1/2 tsp dried garlic
– white pepper

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