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.
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We had a busy but lovely day today. Angeles and here nieces Sara and Irene came to help and were in charge of he
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We went to the garden and picked the last of the raspberries as topping of our dessert.
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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.
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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.
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After all this hard work, we set down and enjoyed a lovely festive meal.