Recipe Book

Our meetings are often self catered by the local members

which leads  to the usual question over a delicious lunch:-

what is the recipe for .......

 

 

No Bake Lemon Slice

I pkt crushed Marie biscuits
1/2 tin condensed milk
grated rind of 1 lemon
1 cup dessicated coconut
125g melted butter
 
Mix biscuits and coconut together, add lemon rind, melted butter and condensed milk. Press into foil lined slab tin and chill.  Ice with 1 and 1/2 cups icing sugar mixed with the juice and rind of one large or two small lemons. Chill.  Before serving, cut into fingers.
 
Not particularly healthy but delicious and easy!

 

Vegan Chocolate cake

Vegan Chocolate Cake  

    3 cups flour    2 cups sugar    6 tablespoons cocoa    2 teaspoons baking soda    1 teaspoon salt    2 cups water    3/4 cup vegetable oil    2 tablespoons vinegar    2 teaspoons vanilla essence

Directions:

Preheat oven to 180 degrees. Mix dry ingredients first.  Once the mixture is even, mix in wet ingredients.  Continue mixing until you obtain an even batter (no lumps).  Pour into a cake pan and bake for approximately 40 minutes. 

 

Mississippi Mud Frosting

 

    1/2 cup of vegan butter (Nuttelex)    1/3 cup baking cocoa    1/3 cup soy milk    16 oz. organic powdered sugar    1 teaspoon vanilla essence

Directions:

Melt the vegan butter in a small bowl. Once butter is melted, add the cocoa and whisk very well.  Add the soy milk and mix again.  Put this in the microwave for about 1 min and 30 sec  to 1 min 45 sec making sure the mixture is boiling.  While the mixture is in the microwave, get out your mixer and put in the powdered sugar and vanilla.  Once the other is done in the microwave, put it in the mixer and mix on high speed stopping to scrape the sides every once in a while until there are no more lumps of powdered sugar.  Once you are done with this, it should be very creamy.  Spread over cool cake

 

 

Vegan ratatouille

Ingredients:
1 Large Brown Onion
2 Large Egg Plants
2 Large Zucchini
1 Red Capsicum
1/2 K. Mushrooms
3 Garlic cloves
1 Ginger knuckle (small)
Nutmeg
Tumeric
Lemon Pepper/salt
Carraway seeds
Good bunch of fresh oregano
1 teaspoon Lemon rind
1 bottle Tomato puree
1 large tin crushed tomatoes
1/2 teaspoon brown suger
Olive oil, water, Vegan stock powder
Basmati rice for serving
 
 Method:
Slice eggplant into thick rounds and salt, put aside for 1-2 hours.  Rinse in cold water and pat dry. Chop all vegetables into chunks about 1 1/2 inches square.
Chop onion finely and saute in olive oil in a large pan with a thick base and lid.    Fry egg plant first until it just begins to turn brown. Combine other vegetables, spices and garlic and ginger in pan and fry lightly for a minute or two.  Add tomato puree, tinned tomatoes, brown sugar, stock powder, water, oregano and salt to taste,  and simmer until it is the consistency of a lumpy paste.  This will take about an hour or two of low simmering.  The trick is to cook this brew until the egg plant is very soft, melt in the mouth.  Serve on top of Basmati rice.  Will serve 6-8.