Monday, 2 September 2013

GRAPE APPLE JUICE / VEGAN (SEPTEMBER MENU)


WIKI NOTE: The cultivation of the domesticated grape began 6,000–8,000 years ago in the Near East. The earliest archeological evidence for a dominant position of wine-making in human culture dates from 8,000 years ago in Georgia.

GRAPE APPLE JUICE 

YOU WILL NEED:
2 or 3 apples
A handful of grapes
2 teaspoons of agave nectar, to taste
A pinch of cinnamon (optional)
NOTE: The recipe is for one glass. Double the amount if you want more than one glass.

LET´S COOK!
1. Peel the apples. Chop the apples into small pieces. Cut in half the grapes, carefully take out the seeds. Put the fruit into the blender measuring cup. Add the agave nectar and mix it well with the blender.
2. Strain it, if necessary as sometimes has too much pulp.
3. Serve in a tall glass with straw. Sprinkle cinnamon on the top of the glass (optional). 


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    PEACH CUSTARD / VEGAN FRIENDLY (SEPTEMBER MENU)


    WIKINOTE: Peaches were mentioned in Chinese writings as far back as the 10th century BC and were a favoured fruit of kings and emperors. Peach cultivation went from China, through Persia, and reached Greece by 300 BC. Alexander the Great introduced the fruit into Europe after he conquered the Persians.

    PEACH CUSTARD 

    YOU WILL NEED: *vegan recipe
    5 or 6 peach halves in light syrup  (medium size can - 420g)
    4 tablespoons of condensed milk, to taste /* Vegan condensed soy, rice, nut or coconut non-dairy milk
    2 natural yogurts (125g - small size) /*soy yogurts
    A handful of black mini chocolate chunks or balls /*vegan chocolate
    A pinch of cocoa powder (optional)/*vegan cocoa powder

    LET´S COOK! 
    1. Open the can. Drain the syrup and pour the peaches into the measuring cup of the blender.
    2. Add the natural yogurts and the condensed milk. Mix everything with the blender until custard texture. Rectify the taste by adding condensed milk.
    3. Serve it in short glasses. Scatter black mini chocolate chunks and sprinkle cocoa powder on the top of each glass.
    4. Put the glasses on a tray. Place the glasses in the fridge for long.

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        SAUSAGE SPAGHETTI / VEGAN FRIENDLY (SEPTEMBER MENU)


        WIKI NOTE: Originally spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25–30 cm (10–12 in) lengths. Pasta in the West may have first been worked into long, thin forms in Sicily around the 12th century.

        SAUSAGE SPAGHETTI 

        YOU WILL NEED: *vegan recipe
        2 handful of dried spaghetti /*vegan spaghetti
        A package sausages (Frankfurt) / *vegan sausages
        A generous splash of tomato sauce (about 100ml), either store bought or homemade.
        Lots of grated cheese (Parmesan) /*vegan cheese
        A handful of fresh basil leaves (torn into small pieces), to taste
        Dried oregano, to taste (optional)
        Ground black pepper, to taste
        Salt, to taste
        A generous splash of extra virgin olive oil or olive oil (about 50ml), to taste
        Water, to boil

        LET´S COOK!
        1. Chopped the sausages into 4 or 5 thick slices each. Stick carefully 4 or 5 dried spaghetti through each piece of sausage.
        2. Cook the spaghetti with the stuck sausages in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates.
        3. Add a good ladleful of the tomato sauce over the spaghetti. Scatter a little parmesan, a handful of small pieces basil leaves, finishing with a twist of black pepper and dried oregano.

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        BROCCOLI BACON QUICHE + HOMEMADE SHORTCRUST PASTRY / VEGAN OPTION (SEPTEMBER MENU)


        WIKI NOTE: Broccoli is a result of careful breeding of cultivated leafy cole crops in the northern Mediterranean starting in about the 6th century BC. Since the Roman Empire broccoli has been considered a uniquely valuable food among Italians.

        BROCCOLI BACON  QUICHE 

        YOU WILL NEED: *vegan recipe
        PIE CRUST
        1 sheet of shortcrust pastry /* vegan shortcrust pastry
        NOTE: The shortcrust pastry could be either store-bought or homemade.
        FILLING
        3 whole eggs /* 1 pack of firm tofu, patted dry
        150g smoked bacon cubes/* fresh sliced mushrooms
        200g grated cheese (Emmental / Gruyere) /* Almonds skinned, laminated or vegan cheese
        A splash of milk (about 50ml) /*soy milk
        A generous splash of double cream (about 100ml) /*2 tbsp nutritional yeast and 3 tbsp hummus
        A bunch of broccoli florets, chopped
        Half of chopped onion
        Half of chopped leek (white part)
        A generous splash of extra virgin olive oil or olive oil (about 50ml), to taste
        Grated nutmeg, to taste
        Ground white pepper, to taste
        A pinch of ground nutmeg, to taste 
        Salt, to taste

        LET´S COOK!
        1. Preheat the oven to 180 潞 C. Cover the tart baking pan with baking paper.
        2. Extend one sheet of shortcrust pastry with floured rolling pin. Cover the baking pan with the shortcrust pastry.
        3. Prick the shortcrust pastry surface arbitrarily with a fork. Bake it around 15 minutes. Remove the baked tart crust.
        4. Wash the vegetables well. Chop the onion, leek and broccoli florets into cubes.
        5. Heat olive oil in a big saucepan. Saut茅 the chopped onion and leek. Stir several minutes. Add the chopped broccoli florets and the bacon cubes. Stir it occasionally over low heat for a few minutes.
        6. Remove from heat and let it cool. Evenly spread the veggies and bacon cubes in the baked tart crust.
        7. Beat the eggs in a bowl. Add milk and double cream. Whisk it well. Add salt, grated nutmeg and ground white pepper, to taste.
        7*. To prepare vegan filling, put  rained tofu with nutritional yeast and hummus into the blender measuring cup. Add salt, grated nutmeg and ground black pepper, to taste. Mix everything with the blender until it is the consistency of thick liquid. Set aside.
        8. Pour the mix into the baked tart crust. Scatter with the grated cheese.
        9. Bake it for about 25 - 30 minutes.
        NOTE: The quiche is ready when there is no liquid.
        10. Remove the tart baking pan. Let it cool for a while.
        11. Cut the quiche into pieces and serve it warm.
        • HOMEMADE SHORTCRUST PASTRY
        YOU WILL NEED: *vegan recipe
        225g plain flour
        100g butter, diced /*vegan butter
        2 and 1/2 tablespoons cold water

        pinch salt

        LET´S COOK!
        1. Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
        2.Stir in the salt, then add the cold water and mix to a firm dough.
        3. Knead the dough briefly and gently on a floured surface.
        4. Wrap in cling film. 

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        9. SEPTEMBER MENU


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          YOU WILL NEED: *vegan recipe
          PIE CRUST
          1 sheet of shortcrust pastry /* vegan shortcrust pastry
          NOTE: The shortcrust pastry could be either store-bought or homemade.
          FILLING
          3 whole eggs /* 1 pack of firm tofu, patted dry
          150g smoked bacon cubes/* fresh sliced mushrooms
          200g grated cheese (Emmental / Gruyere) /* Almonds skinned, laminated or vegan cheese
          A splash of milk (about 50ml) /*soy milk
          A generous splash of double cream (about 100ml) /*2 tbsp nutritional yeast and 3 tbsp hummus
          A bunch of broccoli florets, chopped
          Half of chopped onion
          Half of chopped leek (white part)
          A generous splash of extra virgin olive oil or olive oil (about 50ml), to taste
          Grated nutmeg, to taste
          Ground white pepper, to taste
          A pinch of ground nutmeg, to taste 
          Salt, to taste

          LET´S COOK!
          1. Preheat the oven to 180 潞 C. Cover the tart baking pan with baking paper.
          2. Extend one sheet of shortcrust pastry with floured rolling pin. Cover the baking pan with the shortcrust pastry.
          3. Prick the shortcrust pastry surface arbitrarily with a fork. Bake it around 15 minutes. Remove the baked tart crust.
          4. Wash the vegetables well. Chop the onion, leek and broccoli florets into cubes.
          5. Heat olive oil in a big saucepan. Saut茅 the chopped onion and leek. Stir several minutes. Add the chopped broccoli florets and the bacon cubes. Stir it occasionally over low heat for a few minutes.
          6. Remove from heat and let it cool. Evenly spread the veggies and bacon cubes in the baked tart crust.
          7. Beat the eggs in a bowl. Add milk and double cream. Whisk it well. Add salt, grated nutmeg and ground white pepper, to taste.
          7*. To prepare vegan filling, put  rained tofu with nutritional yeast and hummus into the blender measuring cup. Add salt, grated nutmeg and ground black pepper, to taste. Mix everything with the blender until it is the consistency of thick liquid. Set aside.
          8. Pour the mix into the baked tart crust. Scatter with the grated cheese.
          9. Bake it for about 25 - 30 minutes.
          NOTE: The quiche is ready when there is no liquid.
          10. Remove the tart baking pan. Let it cool for a while.
          11. Cut the quiche into pieces and serve it warm.
          • HOMEMADE PIE CRUST
          SHORTCRUST PASTRY
          YOU WILL NEED: *vegan recipe
          225g plain flour
          100g butter, diced /*vegan butter
          2 and 1/2 tablespoons cold water
          Pinch of salt

          LET´S COOK!
          1. Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
          2.Stir in the salt, then add the cold water and mix to a firm dough.
          3. Knead the dough briefly and gently on a floured surface.
          4. Wrap in cling film. 

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          MAIN COURSE: SAUSAGE SPAGHETTI / VEGAN FRIENDLY



          YOU WILL NEED: *vegan recipe
          2 handful of dried spaghetti /*vegan spaghetti
          A package sausages (Frankfurt) / *vegan sausages
          A generous splash of tomato sauce (about 100ml), either store bought or homemade.
          Lots of grated cheese (Parmesan) /*vegan cheese
          A handful of fresh basil leaves (torn into small pieces), to taste
          Dried oregano, to taste (optional)
          Ground black pepper, to taste
          Salt, to taste
          A generous splash of extra virgin olive oil or olive oil (about 50ml), to taste
          Water, to boil

          LET´S COOK!
          1. Chopped the sausages into 4 or 5 thick slices each. Stick carefully 4 or 5 dried spaghetti through each piece of sausage.
          2. Cook the spaghetti with the stuck sausages in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates.
          3. Add a good ladleful of the tomato sauce over the spaghetti. Scatter a little parmesan, a handful of small pieces basil leaves, finishing with a twist of black pepper and dried oregano.
          4. The yummy, yummy sewed spaghetti are ready to eat.

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          DESSERT: PEACH CUSTARD / VEGAN FRIENDLY




          YOU WILL NEED: *vegan recipe
          5 or 6 peach halves in light syrup  (medium size can - 420g)
          4 tablespoons of condensed milk, to taste /* Vegan condensed soy, rice, nut or coconut non-dairy milk
          2 natural yogurts (125g - small size) /*soy yogurts
          A handful of black mini chocolate chunks or balls /*vegan chocolate
          A pinch of cocoa powder (optional)/*vegan cocoa powder

          LET´S COOK! 
          1. Open the can. Drain the syrup and pour the peaches into the measuring cup of the blender.
          2. Add the natural yogurts and the condensed milk. Mix everything with the blender until custard texture. Rectify the taste by adding condensed milk.
          3. Serve it in short glasses. Scatter black mini chocolate chunks and sprinkle cocoa powder on the top of each glass.
          4. Put the glasses on a tray. Place it in the fridge for long. Serve it cold.

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          DRINK: GRAPE APPLE JUICE / VEGAN

            YOU WILL NEED: *vegan recipe
            2 or 3 apples
            A handful of grapes
            2 teaspoons of honey /*agave nectar, to taste A pinch of cinnamon (optional)
            NOTE: The recipe is for one glass. Double the amount if you want more than one glass.

            LET´S COOK!
            1. Peel the apples. Chop the apples into small pieces. Cut in half the grapes, carefully take out the seeds. Put the fruit into the blender measuring cup. Add the honey and mix it well with the blender.
            2. Strain it, if necessary as sometimes has too much pulp.
            3. Serve in a tall glass with straw. Sprinkle cinnamon on the top of the glass (optional).

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