Chocolate mint layer cake made by a clever friend who is generally good at making things 🙂 (recipe now in the comments below)
White chocolate mousse with red berries. Melt about 100g of cocoa butter and blend into a block of silken tofu with some icing sugar and vanilla…
…and a flower:
This is a traditional Middle-Eastern dish – can be used as a dip or a spread for sandwiches (fantastic combined with avocado in a sandwich). For a raw dish you can use sprouted chick peas in place of cooked ones.
1 can (approx. 400g)of cooked chick peas (or you can soak overnight and cook 1 cup of dried chick peas)
2 Tablespoons of olive oil
1 – 2 cloves of fresh garlic
2 Tablespoons of tahini (sesame paste)
the juice of 1 lemon
a little water to blend
salt and pepper (optional)
Place all ingredients in a food processor and blend until fairly smooth – you may need to keep adding water bit by bit until you get the consistency you want. The 3 pictured are plain, one with soaked sun dried tomatoes added and one with lots of herbs from the garden (sage, dill, coriander, lemon thyme, mint and parsley). Made triple quantity of plain then divided into 3 and blended in the extra ingredients.
Olive hummus is great too, just add chopped black olives.
And for a scary looking sandwich: add a small, peeled raw beetroot before blending (carrot works too and is less scary). It gives the hummus a lovely, light, somewhat fruity flavour.
A Yule recipe:
Cranberry, Orange and Ginger Sauce
3/4 cup/150g/5oz sugar
1/2 cup/150ml/quarter pint of orange juice
zest of 1 lemon
1 teaspoon of fresh grated ginger (or half a teaspoon of dried ginger)
2 cups of fresh cranberries
pinch of salt
Place the cranberries, orange juice and ginger in a pan and simmer for about 10 minutes. Give the berries a mash and add the sugar, zest and salt. Cook gently until all the sugar is completely dissolved. The sauce will thicken up as it cools slightly. Nice served hot or warm with nut roast or mushroom puff and parcel (on Yule page).