Category: Desserts

Categories
Desserts Vegan

Custard (Dairy Free)

  • 3/4 cup dairy free milk (Unsweetened almond milk works great)
  • 1/2 cup cornstarch
  • 1 can Full Fat Coconut Milk (13.5 oz)
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 4 Tbsp dairy-free butter
  1. Whisk 3/4 cup milk and 1/2 cup cornstarch in bowl
  2. On medium heat, add milk/cornstarch mixture, coconut milk, and and sugar to a medium pot
  3. Whisk until smooth. Bring to a simmer and continue whisking until thickened
  4. Remove from heat and add 4 Tbsp butter with 2tsp vanilla extract. Stir until smooth.
  5. Place in a bowl. Cover with plastic wrap and press wrap down to touch the surface of the custard (prevents a film from forming on top)
  6. Place in the refrigerator and chill.
  7. If clumpy, place in a blender and blend till smooth (or whisk, etc).

Categories
Desserts

Baklava

  1. 115g chopped almonds
  2. 115g chopped walnuts
  3. 115g pistachio nuts
  4. 55g brown sugar
  5. 1 teaspoon cinnamon powder
  6. 1/2 teaspoon nutmeg
  7. 55g melted butter, melt more as needed
  8. 12 filo sheets (13x18cm sheets)

syrup ingredients

  1. 225g white sugar
  2. 1.5dl water
  3. 1Tbsp lemon juice
  4. 1Tbsp orange juice

Syrup

Put sugar, water, and lemon juice in a pan on low heat and heat until sugar is dissolved. Keep on burner for 5 minutes or until syrup is thick and add orange juice and cook for a few more minutes. Remove from burner and cool completely. Syrup goes on after baklava is baked.

Assembly

  1. Preheat oven to 180C (350F)
  2. Place nuts, brown sugar, cinnamon, and nutmeg in a bowl and mix together.
  3. Grease and place 3 filo sheets in a 13x18cm sheet.
  4. Place 1/3 of the nut mixture on the sheets.
  5. Repeat steps 2-3 until nut and filo sheets are all used.
  6. Bake for 30-40 minutes until the baklava is crispy
  7. After baklava is pulled from oven and cooled pour syrup on top
  8. Cut into squares
Categories
Desserts Recipes

Thai Mango Sticky Rice

Ingredients

Rice
3 cups cooked rice (Glutenous/sticky rice)
3/4 can coconut milk
4 Tbsp sugar
2 tsp salt

Topping
1/4 can coconut milk
1/2Tbsp sugar
2 tsp salt
2 Tbsp corn starch

Mangos
4 mangos

Cook the rice according to directions. In a bowl, combine 3/4 can coconut milk, 4Tbsp sugar, and 2 tsp salt. Mix well. Add to rice and mix rice/coconut mixture well.

While the rice rests, combine remaining coconut milk, sugar, salt, and corn starch in a small bowl. Mix well. Place mixture in a saucepan and cook over medium heat until mixture thickens.

Peel the mangos and cut off the body of the fruit.

Place 1/4 of the rice on a plate, set one mango on top, and drizzle with 1/4 of the topping. Serve immediately or after chilling.

Categories
Desserts Recipes

Lemon Bars

Crust

2 cups flour
1 cup butter or margarine
1/2 cup powdered sugar

Filling

4 eggs
5-7 Tbsp lemon juice
2 Cups sugar
4 Tbsp flour
1/2 tsp salt

Preheat the oven to 350 degrees F. Cream the crust ingredients and press into an un-greased 9×12 pan. Bake for 20 minutes at 350 degrees F.

In a separate bowl, beat the eggs and add in all remaining ingredients for the filling. Mix well and then pour on the baked crust. Bake for 25 minutes at 350 degrees F. Sprinkle with powdered sugar when done.