I’ve generally considered turnips as okay. Nothing very special and certainly not a root vegetable that I’d pick over the staple potato. Today I had to use some up as they were the last of the organic veg left from last week and new was due! So turnips are the vegetable of the week. And after a little investigating I came up with a masterpiece recipe. Lush!
History of Turnips
The masterpiece will come later. So before that here’s some history of the humble turnip.
There’s not a huge list of vegan restaurants in Leigh and this was my first visit to the Sandbar. While there is, of course, the wonderful Oak Tree Market, which I do visit fairly regularly, other than that it’s a little sparse for vegan food.
Leigh on Sea is big on seafood, the clue is in the name. As a result, there’s far more seafood restaurants than vegan restaurants. And we’re in Essex. All these factors contribute to a meaty menu in most places. Continue reading →
I bought a bag of cacao liquor and was determined to save it for the next batch of raw cacao chocolate. The trouble is it makes the most delicious chocolate drink, so it’s tough to make the stuff last.
TIP – pack your cacao liquor away in a box so you’re not tempted to indulge before raw chocolate making time!
While I was hoping for big things from this cacao liquor chocolate I still stuck pretty much to my standard proportions. That is 150g cacao powder, 200g fat, 200g sweetener.
However, I made more than this amount, however, and did reduce the proportion of cacao powder by using cacao liquor. I did this to reduce the bitterness of the chocolate. I also included some coconut oil and vanilla to achieve the same effect.
Dried blueberries, goji berries and cranberries (sweetened with apple juice)
2 tsp Chia seeds
Like all raw chocolate it’s very easy to make, unless you do the tempering process. I don’t so it’s straightforward. So melt the cacao liquor and butter with the coconut oil in a glass bowl or jug in a pan of boiled water.
Be patient this can take some time. All good things come to those who wait…
Then mix in the other ingredients. Use as much of the dried fruit as seems right. Of course you can use different fruit, if you please.
The mix will be pretty runny still. This makes it a little messy when pouring into your moulds. I use ice cube trays. These make a nice chunky single raw chocolate thing.
I am lucky enough to have a bar mould. The lovely Trishul Smith gave me this some time ago. It really does make your raw chocolate look like the real thing.
Stick the moulds in the fridge for a couple of hours. This version of raw chocolate is quite fatty, This means it will melt easily so you need to chill it and keep it chilled.
So is the cacao liquor chocolate any good?
I’m biased but I’d say this raw cacao liquor chocolate is gorgeous! This recipe was my attempt to make a less bitter version of raw chocolate. It worked.
Using Lucuma and a little Peruvian Carob makes sure your raw chocolate is sweet enough without being overpoweringly sweet. It’s not white sugar sweet. It’s not corn syrup sweet. It’s sweet enough!
The whole process is very easy, so give it a go and let me know how you got on in the comments.
Sometimes I love the Twitter. I saw this great tweet concerning a small victory in the battle against GMO uber-thugs Monsanto. It made me smile, there’s nothing better than seeing a bully bitch slapped. Other than the bully Monsanto bitch slapped!
This was retweeted by @GMWatch. It just caught my eye in the Twitter feed. However, the full story gleaned from the link and really does need the following sections from the accompanying link for the full story. Continue reading →