Saturday, 15 June 2019

YUMMY TAPAS: 4 RECIPES / +VEGAN VERSION

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            Tuesday, 4 June 2019

            FRUIT RAINBOW FLAG: IDEA TO CELEBRATE PRIDE / VEGAN


            WIKI NOTE: The rainbow flag is a symbol of LGBTQ+ pride and social movements.The colors reflect the diversity of the LGBTQ+ community. It originated in Northern California, but is now used worldwide. Designed by San Francisco artist Gilbert Baker in 1978, the design has undergone several revisions to first remove then re-add colors due to widely available fabrics. The most common variant consists of six stripes, with the colors red, orange, yellow, green, blue, and violet. The flag is commonly flown horizontally, with the red stripe on top, as it would be in a natural rainbow.

            FRUIT RAINBOW FLAG
             
            YOU WILL NEED:
            Red: strawberry / watermelon
            Orange: apricot / mandarin / orange
            Yellow: pineapple
            Green: melon / kiwi
            Blue: blueberry
            Violet: plum / blackberry
            NOTE: seasonal fruit, if you can find all the colors of the flag. It can also be made with raw vegetables perfect for salad or dip in hummus.

            LET´S COOK! 
            1. Peel and cut the fruits into pieces.
            2. Put the pieces of fruit in a tray. Make the six color lines of the flag horizontally.
            3. Sprinkle icing sugar, ground cinnamon, etc. (Optional).
            4. Serve the trays with small bowls to dip (dark chocolate, soy yogurt, etc.)

            LET'S MAKE THE FLAG!

            How to make the Six-color LGBT pride flag: red -  strawberry, orange - apricot, yellow - pineapple, green - melon, blue - blueberry and violet - plum.

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              Sunday, 2 June 2019

              6. JUNE MENU



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              YOU WILL NEED: *vegan recipe
              500g leeks
              150g potatoes
              A generous splash (approx. 50ml) of olive oil or a generous tablespoon of butter /*vegan butter
              A generous splash (approx. 50ml) of milk /*soy milk (optional)
              Salt, to taste
              White pepper, to taste
              Nutmeg, to taste
              Water, to boil

              LET´S COOK!
              1. Wash the vegetables well. Peel and chop potato into big pieces. Chop the leek (white part).
              2. Heat the olive oil in the pot. Saute the leeks until transparent.
              3. Add the potatoes into the pot. Stir several minutes with the rest of the ingredients.
              4. Cover with water (the water has to exceed a couple of fingers the ingredients) and cook the vegetables for approx. 20 minutes. When the veggies are tender, turn off the cooker/stove and remove the pot from heat.
              5. Add the milk. Mix everything with the blender until creamy. Then simmer for about 5 minutes. Add the white pepper, nutmeg and salt, to taste.
              NOTE: If the texture of the soup is too liquid, add a few tablespoons of cornstarch (corn flour refined). If the texture is too thick, add some more water.
              6. Serve the soup warm or cold. 
              • LET'S MAKE SOME CRUNCHY CROUTONS!
              1. Toast some slices of bread. Cut out several stars (cookie cutter - star shape) and cut the leftover bread into small cubes.
              2.Heat the olive oil in a small saucepan. Fry the stars and the small cubes of bread, until golden brown.
              3. Remove from pan and drain it with kitchen towels. Season (with salt, black pepper, chopped parsley), to taste.

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              • 1. CLASSIC MEATBALLS 
              YOU WILL NEED: *vegan recipe
              150g mixed minced meat (pork and/or beef) /*soya mince
              125g stale bread
              2 eggs /*2 tablespoons of chickpea flour and 2 tablespoons of water, to dip in batter
              Half onion
              2 garlic cloves
              A handful of chopped parsley
              Rosemary, to taste
              Salt, to taste
              Black pepper, to taste
              Plain white flour, to dip in batter
              Bread crumbs, to dip in batter
              Olive oil, to fry

              LET´S COOK!
              1. Put the mixed minced meat or soya mince, chopped onions, chopped cloves of garlic and chopped parsley into a big bowl. Mix everything with a wooden spoon.
              2. Cut the stale bread into thick slices. Put into a bowl. Cover with water and wait for a while.Strain the contents and add into the big bowl. Mix with a wooden spoon.
              3. Beat an egg and add it into the bowl. Add salt / black pepper / rosemary, to taste. Mix everything well. Divide the mix into small balls.
              4. Beat an egg in a bowl. Put the flour in a plate/bowl. Put the breadcrumbs in a different plate/bowl. First, coat the meatballs with the flour. Second, dip them into the beaten egg. Third, coat them with the breadcrumbs. It is a triple action.
              NOTE: If you make lots of meatballs, you can freeze them. It is always a good moment for meatballs.
              5 . Heat the olive oil in a small saucepan. Fry the meatballs, until golden brown for each side. Remove from pan and drain with kitchen towels.

              • 2. SPINACH: VEGGIE MEATBALLS 
              YOU WILL NEED: *vegan recipe
              150g of chopped spinach
              125g stale bread
              Several generous handful of grated cheddar cheese /*grated tofu
              Half onion
              2 egg /*2 tablespoons of chickpea flour + 2 tablespoons of water, to dip in batter
              Nutmeg, to taste
              Salt, to taste
              White pepper, to taste
              Plain white flour, to dip in batter
              Bread crumbs, to dip in batter
              Olive oil, to fry

              LET´S COOK!
              1. Put the chopped spinach, chopped onion, handful of grated cheddar cheese and chopped parsley into a big bowl. Mix everything with a wooden spoon.
              2. Cut the stale bread into thick slices. Put it into a bowl. Cover with water and wait for a while.
              3.Strain the contents. Add into the big bowl. Mix with a wooden spoon.
              4. Beat an egg and add it into the bowl (optional). Add salt / black pepper / oregano, to taste. Mix everything well. Divide the mix into small balls.
              5. Beat an egg in a bowl. Put the flour in a bowl/plate. Put the breadcrumbs in a different bowl/plate. First, coat the meatballs with the flour. Second, dip them into the beaten egg. Third, coat them with the breadcrumbs. It is a triple action.
              NOTE: If you make lots of green vegeballs, you can freeze them. It is always a good moment for meatballs.
              6. Heat the olive oil in a small saucepan. Fry the green vegeballs, until golden brown on each side. Remove from pan and drain with kitchen towels.

              • 3. LENTIL: VEGGIE MEATBALLS 
              YOU WILL NEED: *vegan recipe
              150g of cooked lentils
              125g stale bread
              1 courgette
              A couple of garlic cloves (optional)
              2 handfuls of bread crumbs
              2 medium onion or chives
              2 eggs /*2 tablespoons of chickpea flour + 2 tablespoons of water, to dip in batter
              Ground cumin, to taste
              Salt, to taste
              Black pepper, to taste
              Plain white flour, to dip in batter
              Sesame seeds, to dip in batter
              Olive oil, to fry

              LET´S COOK!
              1. Soak the lentils for about 12 hours in cold water. Then drain them with a strainer. Put them in a saucepan cover of water and cook them over medium heat until the lentils are very tender. Drain them again and let them cool.
              NOTE: You can use a can of lentils, but first rinse them well with water and then drain them. The final result is not quite as good as with dried chickpeas.
              2. Once they are cooled, put them in the blender, and add a handful of bread crumbs.
              3. Mix everything with the blender until you obtain the desired creamy texture.
              4. Put the mix into a big bowl. Add a handful of grated cheddar cheese, chopped courgette, chopped onion and chopped garlic. Mix everything with a wooden spoon.
              5. Cut the stale bread into big slices. Put into a bowl. Cover with water and wait for a while.Strain the contents. Add it into the big bowl and mix with a wooden spoon.
              6. Beat an egg and add it into the bowl (optional). Add salt / black pepper / ground cumin, to taste. Mix everything well. Divide the mix into small balls.
              7. Beat an egg in a bowl. Put the flour in a bowl/plate. Put the breadcrumbs in a different bowl/plate. First, coat the meatballs with the flour. Second, dip them into the beaten egg. Third, coat them with the sesame seeds. It is a triple action..
              NOTE: If you make lots of yellow vegeballs, you can freeze them. It is always a good moment for meatballs.
              8 . Heat the olive oil in a small saucepan. Fry the yellow vegeballs, until golden brown on each side. Remove from the pan and drain with kitchen towels.

              • LET'S MAKE A TAPA - MEATBALLS 3 WAYS EN BROCHETTE!
              1. Serve three meatballs (one of each) on a brochette (wooden skewers) as a tapa per person.
              NOTE: wooden skewers (catering). 
              2. Plus a selection of sauces (tomato sauce, barbecue sauce, ...) 
              NOTE: The best way to eat the multicoloured balls is by dipping them into the sauce.

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              DESSERT: MARIE BISCUIT CHOCOLATE NO-BAKE CAKE / +VEGAN VERSION

                YOU WILL NEED: *vegan recipe
                I. LAYER OF BISCUITS
                Marie biscuits packet /*vegan biscuits
                NOTE: Marie biscuit is a type of sweet biscuit similar to a Rich tea biscuit.
                Milk (approx.50ml) /*almond milk
                II. LAYER OF CHOCOLATE
                100g chocolate chunks /*vegan chocolate
                20g caster sugar /*brown sugar
                2 egg yolks /*2 tablespoons sugar-free strawberry jam50g butter /*vegan butter
                III. LAYER OF CUSTARD (optional)
                Custard powder (300g packet)
                III. LAYER OF JAM (optional)
                Strawberry jam
                NOTE: There are a million of different recipes for Marie biscuit cake in Spain because almost each house has its own recipe.

                LET´S COOK!
                1. Choose a baking pan. Metal, glass or ceramic pan are perfect containers. Medium size should be all right for this recipe. 
                NOTE: Size always depends on how big do you want the cake.
                2. Put the milk in a soup plate. Dip the Marie biscuits into the milk.
                First layer of biscuits - Cover the baking pan with the wet Marie biscuits. 
                3. Put the chocolate chunks, egg yolks, sugar and butter in a saucepan. Warm gently, stirring until it's all melted.
                Second  layer / chocolate - Spread chocolate mixture covering the Marie biscuits layer.
                4. Dip more Marie biscuits into the milk until cover baking pan.
                Third layer of biscuits - Cover the chocolate layer with the wet Marie biscuits.
                5. Fourth layer / custard powder or strawberry jam - Spread custard powder or strawberry jam covering Marie biscuits layer.
                6. Dip more Marie biscuits into the milk and make a fifth layer.
                Fifth layer /  biscuits - Cover the chocolate layer with the wet Marie biscuits.  
                7. Put the chocolate chunks, egg yolks, sugar and butter in a saucepan. Warm gently, stirring until it's all melted.
                Last layer / chocolate - Spread chocolate mixture covering the Marie biscuits layer.
                NOTE: Make as many layers as you want.
                8. Put the cake in the fridge for a while (between 2 and 4 hours).
                9. No-bake Marie biscuits cake should be served cold. 
                • LET'S TAKE A CAKE-PHOTO!
                How to make a biscuit portrait: Marie biscuit (head of the person), rectangle shape biscuit (body of the person). Draw details of the Marie biscuit character with syrup chocolate (big smile, eyes, tie, buttons...). Sugar-free candies or chopped strawberries (fruit) to decorate frame of the photo / cake.

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                  YOU WILL NEED: *vegan recipe
                  3 kiwis
                  3 slices of melon
                  200g caster sugar /*brown sugar, to taste
                  2 teaspoons of honey /*agave nectar, to taste (optional)
                  Half liter of cold water
                  A tray of ice cubes
                  A bunch of fresh mint leaves (optional)
                  NOTE: The recipe is for a jug of slushie.

                  LET´S COOK!
                  1. Peel the kiwis and the slice of melon. Cut the fruit into pieces and put it into the blender measuring cup. Add sugar, a splash of water and mix it well with the blender.
                  2. Crush a bunch of ice cubes in the blender. Add the crushed ice cubes, water and continue mixing until everything is well crushed. If you do not like the pulp, you can strain it.
                  3. Serve in glasses with straws. Chop the mint leaves and sprinkle it on the top of each glass.
                  NOTE: Put the glasses in the freezer for a while, so the kiwi slushie will be nice and cold.

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                  Saturday, 25 May 2019

                  ZUCCHINI (COURGETTE) VEGAN CAKE



                  WIKI NOTE:  Zucchini or courgette, like all squash, has its ancestry in the Americas. However, the varieties of squash were developed in Italy, many generations after their introduction from the Americas. In all probability, this occurred in the very late 19th century, probably near Milan; early varieties usually included the names of nearby cities in their names.

                  ZUCCHINI (COURGETTE) VEGAN CAKE

                  YOU WILL NEED:
                  DRY INGREDIENTS:
                  1 and 1/2 cups wheat flour (plain or all-purpose) 
                  2 cup panela sugar or unrefined cane sugar
                  2 tsp baking powder
                  1 tsp baking soda
                  A pich of salt
                  1 and 1/2 tsp ground cinnamon
                  WET INGREDIENTS:
                  1/4 cup cranberry sauce or 2 mashed ripe bananas
                  1 and 1/2 tsp vanilla extract
                  1/3 cup sunflower oil (or veggie oil, any neutral flavored)
                  1 and 1/2 cup grated courgettes

                  NOTE: Homemade measurement units



                  LET´S BAKE!
                  1. Preheat the oven to 180 潞 C. Oil and line the base and sides of a bread pan or square cake tin with baking parchment.
                  NOTE: Standard dimensions for bread and loaf pans start at 8 ½ by 4 ½ inches. It´s the perfect size for that amount of ingredients. If you multiply the amount by the number of times that you want,  you will get a bigger cake. You have tons of different sizes of baking pan depends on the final amount.
                  2. Combine dry ingredients in a bowl: brown sugar, flour, baking powder, ground cinnamon and salt. Mix them well with a wooden spoon.
                  NOTE: Sift the flour for cakes. Sifting helps to remove any lumps and / or unwanted debris from the flour and also helps to combine the flour with any dry ingredients. If you don't have a strainer handy, you can also mix flour with a wire whisk or a fork.
                  4. Wash the courgettes well. Grated  it. Add it to the wet ingredients and mix it well.
                  NOTE: Put grated courgettes in a bowl with a dash of alcohol (to taste, I like with Cacha莽a) for an adults cake.
                  5.Combine wet ingredients in a bowl: cranberry sauce, vanilla extract, vegan margarine and grated courgettes until well mixed.
                  6. Pour the wet mix into the dry bowl. Mix everything slowly with a wooden spoon.
                  7. Pour the mix into the bread pan. Sprinkle brown sugar on the top.
                  NOTE: Arrange the thin pineapple slices around the cake decoratively. Drizzle over some syrup if using (optional presentation).
                  8. It´s a moistly cake. Bake for it around 40 minutes, until browned.
                  NOTE: Don´t open the oven, you can always leave the cake in the oven for a few more minutes.
                  9.  Remove from the oven. Leave to cool. Put slices of courgettes on the top. Sprinkle a little bit of vegan icing sugar and ground cinnamon.

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                    Saturday, 11 May 2019

                    STRAWBERRY GAZPACHO / VEGAN

                    WIKI NOTE: Gazpacho has ancient roots. There are a number of theories of its origin, including as an Arab soup of bread, olive oil, water and garlic that arrived in Spain and Portugal with the Moors, or via the Romans with the addition of vinegar.

                    STRAWBERRY GAZPACHO

                    YOU WILL NEED: 
                    400g strawberry
                    1 small cucumber
                    2 ripe tomatoes
                    A quarter of onion
                    A quarter of red pepper
                    50g stale bread
                    A splash of extra virgin olive oil
                    A splash of vinegar (optional)
                    A splash of cold water
                    salt, to taste
                    NOTE: The recipe is for a jug of gazpacho.

                    LET´S COOK!

                    1. Cut the stale bread into thick slices. Put into a bowl. Cover with water and wait for a while. Strain the contents and put into a jug.
                    2. Wash the vegetables well. Peel the tomatoes and chop into cubes. Chop the cucumber, onions and red pepper into cubes. Add the chopped veggies into the jug.
                    3. Wash the fruit well. Chop the strawberries. Put into the jug. Add a splash of cold water and mix it well with a blender.
                    4. Add a generous splash of extra virgin olive oil and a splash of vinegar. Add salt / black pepper, to taste. Mix it with the blender and at the same time gradually add water, until it forms a fine pulp texture.
                    5. Cover the jug with cling film and put it in the fridge for a while. The gazpacho has to be cold to serve.

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                      Thursday, 2 May 2019

                      5. MAY MENU



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                      YOU WILL NEED:  *vegan recipe
                      3 or 4 medium potatoes (aprox. 450g)
                      4 carrots
                      2 eggs /*sweet corn
                      A tin of pitted green olives (aprox. 180g)
                      3 tablespoons of peas
                      2 small cans of tuna chunks (2 x 160g) /*tuna-less or 2 handfuls of mashed cooked chickpeas
                      4 tablespoons of mayonnaise /*egg-free mayonnaise
                      NOTE: recipe: homemade mayonnaise / + vegan version: egg-free mayonnaise
                      Black pepper, to taste
                      A bunch of fresh parsley (optional)
                      NOTE: There are a tons of different recipes for Russian salad in Spain. Every house has their own recipe!It´s time to cook your own recipe!

                      LET´S COOK!
                      1. Wash all the vegetables well. Peel the carrots.
                      2. Put the carrots and potatoes into a pot. Cover with cold water bring to the boil and simmer the vegetables for approx. 25 minutes. When the veggies are tender, turn off the stove and remove the pot from the heat. Strain the vegetables.
                      3. Put the eggs into a small pot and wash your hands. Cover with cold water bring to the boil and simmer the eggs for approx. 10 minutes. Turn off the stove and remove the pot from the heat. Strain the eggs. Peel and chop the eggs.
                      4. Peel the potatoes and chop it into cubes. Chop the carrots into small cubes. Put carrots and potatoes  in a big bowl. Add green olives, tuna chunks and peas. Mix everything with a wooden spoon.
                      5. Add several tablespoons of mayonnaise,  mix everything with a wooden spoon until it forms a creamy texture. Add salt and black pepper, to taste.
                      6. Cover the bowl with cling film and leave it in the fridge. The Russian salad should be served cold.

                      • LET´S MAKE SOME TAPAS!
                      1. Fill the silicone cupcake wrappers with the russian salad. Use a spoon, start in the middle of the cupcake and spread the mayonnaise evenly over the top. The icing is done with mayonnaise.
                      2. Sprinkle the top of Russian salad tapa with chopped parsley. Put on the peak an olive or a tomato cherry.
                      NOTE: The cupcake silicone container is a perfect unit for a kid.

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                      MAIN COURSE: SPANISH RATATOUILLE "PISTO" / VEGAN

                      NOTE:  It is a stewed vegetable dish, similar to ratatouille and is usually served warm to accompany a dish or with a fried egg and bread.



                      YOU WILL NEED:  *vegan recipe
                      2 medium size courgettes (approx. 300g)
                      2 green peppers (approx. 150g)
                      2 red peppers (approx. 150g)
                      2 big onions (approx. 300g) 
                      A can of chopped tomatoes in tomato juice (aprox. 500g) or natural ripe tomatoes (approx. 1 kg)
                      A pinch of sugar 
                      Extra virgin olive oil or olive oil, to taste (approx.100ml)
                      Salt, to taste
                      Black pepper, to taste
                      NOTE: There are a million of different recipes for pisto manchego in Spain because almost each house has its own recipe. The basic ingredients are always tomatoes, peppers, onions and courgettes. Aubergines instead of courgettes is another way to cook the pisto (ratatouille) . Both recipes are delicious!

                      LET´S COOK!
                      1. Wash the vegetables well. Chop the courgettes, onions and green/red peppers into cubes.
                      2. Heat olive oil in a big saucepan. Saut茅 and stir the chopped onion for several minutes. Add the chopped peppers. Cook over a low heat.
                      3. Add the courgettes and stir, until the vegetables are soft
                      4. Add a can of chopped tomatoes in tomato juice and a pinch of sugar.
                      5. Stir it occasionally over a low heat for a few minutes. Add salt and black pepper, to taste.
                      6. Remove from heat and let it cool.
                      NOTE: Serve it cold or warm.
                      • LET'S MAKE A VOLCANO MOUNTAIN  - MASHED POTATO AND PISTO!
                      1. MOUNTAIN - Fill a small bowl with mashed potato *vegan. Cover it with cling film and put it in the fridge for a while. Flip it on a plate and the result will be a small mountain of mashed potato.
                      2. VOLCANO LAVA - Make a ring with the pisto around the bottom of the mountain.
                      3. Fry an egg or tofu in olive oil, put it on the top of the mountain. Make a small ring on the top of the mountain surrounding the egg or fried tofu.

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                      YOU WILL NEED: *vegan recipe
                      6 cheese wedges (The laughing cow) /*4 cups of dried cashew nuts, soak them in water for about 8 hours.
                      NOTE: 200g cream cheese (Philadelphiainstead of 6 cheese wedges (The laughing cow).
                      2 whole eggs /*eggless
                      2 units of natural yogurt, small size container /*soy natural yogurt (125g = small size container)
                      NOTE: The yogur container - small size is the unit of measure for the recipe.
                      2 yogurt container (unit of measure) of panela sugar or unrefined cane sugar
                      2 yogurt container (unit of measure)of wheat flour (plain or all-purpose)
                      2  yogurt container (unit of measure) of milk /*soy milk
                      2  yogurt container (unit of measure) of double cream /*vegan double cream
                      2 tsp baking powder (optional)
                      1 tsp baking soda (optional)
                      Homemade strawberry jam, to taste
                      Homemade kiwi jam, to taste
                      NOTE: You can use any flavour of jam depends on seasonal fruits and kids tastes.

                      LET´S COOK!
                      1. Preheat the oven to 180 潞 C. Grease a baking pan with butter or sunflower oil.
                      2. Empty 2 units of natural yogurt into big bowl. Using the yogurt container as a measuring unit, add sugar, flour, milk and double cream. Mix everything with a wooden spoon.
                      3. Add the eggs, cheese wedges and cinnamon into big bowl.
                      *vegan recipe: eggless and 4 cups of dried cashew nuts instead of cheese wedges. First soak cashew nuts in water for about 8 hours. Then drain cashew nuts well and crush them in a mortar until obtaining a creamy texture. Add cashew nuts creamy texture into big bowl.
                      4. Mix everything well with the blender, until it forms a smooth liquid.
                      5. Pour the mix into the baking pan. Sprinkle sugar on the top.
                      6. Bake for around 30 minutes, or until browned.
                      NOTE: Open the oven and prick the cake in the middle with a needle. You can check it many times, until the needle comes out clean. It means that the cake is well done. It´s flat cake because there is not baking powder.
                      7. Remove the baking pan. Leave the cake to cool for a while.
                      • LET'S MAKE AN ISLAND GROUP!
                      1. Press a small glass into the cake to make a circle (each circle is an island).
                      2. Cover each island with fruit jam on top, using different jam flavours to make different islands.

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                      YOU WILL NEED: *vegan recipe
                      A pint of milk /*almond milk
                      1 egg white /*1 tbsp plain agar powder
                      75g of icing caster sugar /*icing panela sugar or unrefined cane sugar
                      Grated rind of half a lemon, to taste
                      Cinnamon powder, to sprinkle 
                      NOTE: The recipe is for approx. 3 glasses.

                      LET´S COOK!
                      1. Grate the rind of half a lemon.
                      2. Put the milk, egg white, icing sugar and grated lemon rind into the blender.
                      3. Mix everything with the blender until foaming.
                      4. Pour the mix into a Tupperware. Put it in the freezer, until frozen (approx. 4 hours).
                      5. Take the mix out of the freezer, wait for a while until the mix is soft.
                      6. Put it into the blender and mix until it forms a slushie texture.
                      7. Serve in tall glasses. Sprinkle cinnamon on top.

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