Here are the recipes for the nibbles Richard bought with him to be tasted at the Blue Sky Event on Sunday 9th November 2014
Smoked Salmon & Cream Cheese Mousse
4-5 slices smoked salmon
1 small tub cream cheese/block of Philadelphia
1 small carton cream
Salt & Pepper to taste
1 teaspoon chopped fresh chives (not essential)
1 teaspoon sweet chilli sauce or honey
- Combine salmon, cream cheese, sweet chilli or honey in food processor
- Slowly trickle in cream while motor is running until mix is soft consistency
- Add salt and pepper to taste
- Mix in chives or sprinkle on top for presentation
Spread on homemade brown bread or on homemade crostini’s
This will keep in the fridge for up to a week
Guilt-Free Vegan Sweet Potato Brownies
makes 15-20 squares
- 3 cups peeled, chopped, cooked and cooled sweet potato
- 3 cups dates, pitted
- 1 cup unsweetened plant-based milk
- 3/4 cup high-quality unsweetened cacao powder
- 3/4 cup chopped sugar-free vegan dark chocolate *
- 3/4 cup brown rice flour
- 1/4 cup potato starch (or cornstarch)
- 4 heaped tbsp all-natural peanut butter (any kind of nut butter will do)
- 1 1/2 tsp vanilla essence
- 1/2 tsp maldon salt
- 1/2 tsp baking powder
- 1/2 cup chopped walnuts, optional
1. Preheat oven to 175 degrees Celsius/350 degrees Fahrenheit. Start by processing the cooked sweet potato in a food processor until completely smooth. Add in the milk, dates, vanilla and nut butter as well and continue processing until you have a creamy paste.
2. In a separate bowl, stir together all the dry ingredients except for the chopped chocolate (and optionally the walnuts). Pour the wet mixture in to the bowl and stir thoroughly. Finally stir the chocolate (and walnuts). Save about 2 tbsp of the chopped chocolate!
3. Pour the batter into a rectangular cake pan lined with parchment, sprinkle the 2 tbsp of chopped chocolate on top and place in the preheated oven. Bake for 50-60 minutes, or until a toothpick comes out clean and the top has started getting a few cracks. Let the cake cool completely.
Now you have two options. You can either slice them up right away after they have cooled completely or you can transfer the pan into the fridge and let it stay for 2+ hours. It really depends on what you prefer. In my humble opinion, brownies are the type of dessert that tastes even better after a whole night in the fridge. This will make them very chewy, dense and firm.
If you decide on eating them right away, they will be slightly more moist but still incredibly delicious. You can always slice them up, have a taste and place them back in the fridge if you want them to be firmer!
To cut the cake simply lift up the parchment to remove it from the pan and slice it into 15-20 brownie squares.
Store any left-overs in the fridge and they will keep nicely for at least up to 1 week.