We mixed 1/2 red pepper, 1 garlic clove, 1 lemon zest, 85g spinach, 35g pitted black olives, 55g feta cheese and 115g mozzarella cheese and 2tbsp mayonnaise. Mix all together and put in a puff pastry loaf.
We had a busy but lovely day today. Angeles and here nieces Sara and Irene came to help and were in charge of he
lemon cheese mousse with aqua faba Yumi worked hard to whip the aquafaba into peaks whilst Irene and Sara prepared the base for the cheesecake mousse.
We went to the garden and picked the last of the raspberries as topping of our dessert.
Asako and Sayaka made Vegannaise as we had aquafaba (chickpea brine) left and we need some for the vegetable loaf.
3tbsp chickpea water
1 tsp mustard
3/4 tsp salt
1 1/2 tsp apple cider vinegar
1/2 tablespoon maple syrup
3/4 - 1cup rapeseed oil
Add the aquafaba, mustard, salt, apple cider vinegar and maple syrup to a jug. Blend on high with an hand blender until frothy.
Measure the oil in a liquid measuring cup and with the blender on its highest speed, slowly stream the oil in over 1-2minutes, moving the blender up and down to incorporate a little air towards the end.
If it ls looking to thin add a little more oil, the more oil you add, the creamier, thickener and denser the texture will become. Taste and adjust flavour as needed.
As a lovely treat to go with a cuppa we made some Vegan Cranberry almond biscotti
Mairead was in charge and showed Irene and Sara how it is done.
After all this hard work, we set down and enjoyed a lovely festive meal.
this post was first published on 16/11/2018