This little dessert is a real winner. It is dairy free (unless you use milk chocolate) and gluten free too, and it tastes amazing.
The quantities given here will make enough to fill about 6 ramekins – it depends on the size of your ramekins. If you have too much you can always make an extra ‘tester’ portion.
500ml coconut cream
approx 6 tablespoons of golden syrup (or maple syrup, or sugar syrup made with brown
sugar and water)
2 teaspoons of vanilla essence
1 to 2 tablespoons of caster sugar (depending on how sweet you like it)
a pinch of salt
200g Dark good quality chocolate e.g. Lindt 70%
Fruits – I used strawberries and lychees
Heat the oven to 180 deg C.
Prepare a roasting tin which is large enough to contain all of your ramekins. The roasting tin will be a bain marie, so boil the kettle.
Grease the ramekins very lightly with a little oil or dairy free spread – just a very thin smear on a piece of paper towel.
Put approx a tablespoon of syrup at the bottom of each ramekin so that it spreads out and thinly covers the bottom of the ramekin.
Whisk the eggs in a bowl until they are light and fluffy – approx 2 minutes. Add the sugar, vanilla, salt and coconut cream and whisk again.
Pour the mixture gently into the ramekins (I used a ladle for mine), leave a gap at the top of the ramekin, don’t overfill them.
Place the filled ramekins in the roasting tin and pour some boiled water into the roasting tray so that it comes at least halfway up the side of them, bit don’t fill it up too much because you don’t want water to splash into the mixture.
Bake them in the oven for approximately 30 minutes until they are lightly set.
Cool them at room temperature, then put them in the fridge.
While they are cooling, melt the chocolate in a glass bowl over a saucepan with some water in it or use a double boiler.
Wash the strawberries and dry them on kitchen towel. Remove the leaves. If using tinned lychees, drain them well and pat them dry with kitchen towel.
Coat some of the strawberries and lychees in chocolate by dropping them into the chocolate, turning them with a spoon and using a cocktail stick to lift them out onto baking parchment. Place them in the fridge to harden.
To turn the creme caramels out, run a knife around the edge of the ramekin, place a plate over the top and invert them. Tap lightly until they fall out onto the plate – they will spread a little.
Serve with some natural fruits and some chocolate fruits. Dust with a little icing sugar or cocoa powder.
For variations you can flavour the custard with something other than vanilla e.g. almond, hazelnut, pandan paste.
One of my fond memories of UK Chinese restaurants is the toffee fruit dessert served with ice cream. You can get it in Australia, but it’s not quite as common or popular as in the UK.
Most restaurants serve toffee apple or toffee banana, but I have seen lychee before and theoretically you can do it with any firm fruit that can withstand deep frying. Pineapple and pear would probably also be good options.
The recipe is not the easiest thing to do at first, but once you work it out, the results are so worth it. My first attempt does look a bit clumsy and messy, but the guests loved them. Now I know what to do, next time the presentation will be better.
You can prepare and deep fry the fruits in advance to save time. The batter is enough to coat two apples, a banana and a can of lychees, it is fairly thick and made up of:
100g plain flour
1 large egg – beaten
1 tablespoon of peanut (groundnut) or corn oil
120 ml water
I used a large high sided frypan to fry my fruits but you can also use a wok, saucepan or deep fat fryer.
To prepare the fruits:
Apples – peel and core the apple then cut into 8 wedges
Lychees – peel and stone fresh lychees, for canned lychees, drain them well (make sure there is no liquid in the centre) and pat them dry with kitchen paper.
Bananas – cut them into chunks – I used zig zag cuts along the length of the banana.
Coat the fruits in batter and deep fry them in an unflavoured oil e.g. corn oil or peanut (groundnut) oil. Make sure that the fruit is fully coated with batter – a thicker batter helps with this. Fry the apple and banana for about 4-5 minutes turning frequently until the batter is a light golden brown. The lychees take a bit less time. Drain them on kitchen paper to keep them as crispy as possible.
If you are not serving them straight away – once all of the pieces have been fried, allow the oil to cool, sieve it to get rid of any debris, and keep the oil for the second frying.
When you are almost ready to serve re-fry the fruit pieces in the hot oil for just a minute to warm them up and get them crispy again.
Now the tricky bit, have a bowl of iced water ready and some sesame seeds handy.
In a wok or saucepan, warm 3 tablespoons of groundnut or corn oil. Add 9 tablespoons of white caster sugar and dissolve it in the oil over the heat. It may take on a strange appearance and look like white lumps, but persevere – keep stirring all the time and don’t overheat it. When it is ready it will turn a pale golden brown. Quickly coat the fruit pieces in the caramel, remember as you put the fruit into the caramel it will start to cool, so work quickly, then drop each piece into the iced water which will immediately set the caramel and then place the pieces on a serving plate.
Tips – if you are using a spoon to transfer your fruit from the caramel to the ice water, don’t let the spoon touch the ice water or your toffee fruit will stick to the spoon. Warm your spoon(s) first so that you are not dipping cold spoons into warm caramel. The Chinese use chopsticks to do this – so if you are a dab hand with chopsticks…maybe try them.
I am not quite sure if it is best to add the sesame seeds to the caramel while the fruits are being coated, or afterwards when they are on the plate. I think that they stick better if you add them to the caramel.
I placed my platter on the table and everybody just used their fingers to serve the fruits straight to the mouth – it was a lovely communal food moment. They are delicious with vanilla ice cream. As you can see from my picture, some of my lychees popped out of their batter coating. I think this was because they were not 100% covered in batter, so next time I will make sure that they are fully coated.
I love a pancake, and I am always on the lookout for new pancake recipes. This one creates quite a thick batter and the amounts given are for one big one or two smaller ones. This one has no wheat flour, it is made with coconut flour and ricotta with some psyllium husk to make it light and fluffy. I topped mine with some frozen berries that I heated with a little water, a scoop of coconut yoghurt, honey and a sprinkle of granola.
Recipe – mix all the ingredients up in a jug or bowl:
60g ricotta (or coconut yoghurt)
1 egg (or egg replacer, aquafaba, or leave it out)
1 dessertspoon of psyllium husk
1 dessertspoon of coconut flour
1 teaspoon of vanilla
1 dessertspoon of shredded coconut (optional)
a little water or soy milk
Heat a little oil in a frying pan (I use vegetable or groundnut oil), then scoop the batter into the pan (it will be too thick to pour). Smooth it out with a spatula and heat on low to medium heat for approx 5 minutes before flipping over and cooking for another 5 minutes.
It looks quite thick but the inside is soft and light. Topping options are endless including nutella, strawberries, peaches, nuts, honey, agave syrup, yoghurt, and cream.
I love tempura – the light batter and the soft veggies are such a great contrast. You can make your own dipping sauce for these kakiage, but I prefer to serve them with a nice thick homemade mayonnaise. Mine are a bit smaller than the traditional round ones that you see at sushi bars, but they cook fairly quickly and are great to be prepared in advance and then reheated in a hot oven for 10 minutes.
You can use any veggies, but I chose a combination of sweetcorn, broccoli, carrot and onion. This recipe makes 6 kakiage (plus a tester).
1 Onion thinly sliced
2 Small carrots cut into matchstick size pieces
1 Portion of kernels cut from the cob of one ear of corn (remove husk and silk first)
5 florets of broccoli cut into small pieces
8 tablespoons of plain flour
2 tablespoons of corn flour
1 teaspoon of salt
200mls of cold water (preferably from the fridge)
Enough vegetable oil to fill a small saucepan about a third full.
1. While the saucepan of oil is heating, prepare the vegetables and place them in a bowl.
2. In a separate bowl or jug, mix the batter ingredients – salt, flour, cornflour and water. Don’t overmix the batter – a few small lumps will be okay.
3. Add the batter to the vegetables and mix well.
4. Check that the oil is ready by dropping a very small droplet of batter into the pan. If it fizzes and rises up, the temperature is probably right.
5. Using a very large metal spoon or heat resistant spatula, scoop up a large spoonful of the batter/veg mixture. Carefully slide it off the spoon and into the oil. It might look like it won’t hold together, but it will – don’t worry.
6. After 3-4 minutes, flip the kakiage and cook for another 3-4 minutes on the other side. The kakiage won’t go really dark, but some of the veggies may look a little brown, The onion strands should be lovely and crispy.
7. Drain on kitchen paper and serve immediately.
8. Alternatively place in a an oven dish and cover with foil. When you are ready to serve, warm them up in the oven for 10 minutes at 190 deg C.
9. Serve with mayonnaise, or tentsuyu sauce with grated daikon.
Other good veggies for this recipe are potato, sweet potato, green beans, eggplant, squash, mushrooms, cauliflower, broccolini, spring onion. I would always recommend using onion because it adds so much flavour and gives some nice raggedy crispy edges.
I love samosas. This is a vegetarian recipe, but you can add minced lamb to the mixture if you prefer the meat version. I made mine with filo pastry – you can make the traditional samosa pastry if you like, but it is quite an art to get it right, and filo crisps up really well when you fry them. I asked my Indian friend Kesh if it is ok to use filo and he said yes, so if it’s good enough for him then I don’t feel too bad about cheating. Like the onion bhajias, you can fry these in advance and heat them up later in a hot oven.
To make the filling you need:
2 onions chopped
4 medium potatoes diced small
2 carrots diced small
2 cups of frozen peas
1 teaspoon of salt
2 teaspoons of green masala paste (if you haven’t got any – whizz up a green chilli with 2 large cloves of garlic and and inch of root ginger)
1 teaspoon of grated fresh ginger
1 and a half teaspoons fresh crushed garlic
2 teaspoons sugar
half a teaspoon turmeric (haldi)
half a tablespoon ground coriander (dhania)
half a tablespoon ground cumin (jeera)
2 tablespoons lemon juice
a large handful of coriander leaves finely chopped
1. Heat 3 tablespoons of sunflower or groundnut oil in a large pan or wok with a lid
2. Add the onions and fry gently for a few minutes, then add the rest of the ingredients and mix well.
3. Cover and simmer over a low heat for up to 45 minutes (the cooking time will depend on how large the pieces are).
4. Test regularly with a knife to see if cooked (try a potato).
5. Stir through some butter or non dairy spread while still warm, and then set aside to cool. Next step you need butter or non dairy spread and some cornflour.
6. Melt some butter or non dairy spread to brush on the pastry.
7. Mix 1 teaspoon of cornflour with water to make a runny paste – this can be used to ‘glue’ the filo edges together if the samosas are a bit loose.
Once the filling has cooled, spread out some filo pastry on a work surface.
Take one sheet and brush it with the butter or dairy free spread and place another sheet over the top.
Slice the sheet vertically into approx 5 strips.
At the bottom of a strip place a spoonful of filling. Fold the corner over in a triangle, then back again in a zig zag pattern until the whole strip of pastry has been used. Seal the end with a dab of the cornflour paste.
Click here for a folding diagram.
Carry on until all of the filo and mixture is used up.
Deep fry in hot oil until brown and crispy. Drain on kitchen paper.
If not eating immediately they can be finished in a hot oven for 10 minutes.
These little onion bhajias are magic – I think it’s nice to make them small because they end up crispier and not at all stodgy. If you are not eating them straight away, you can deep fry them in advance, and then finish them off in a hot oven which will crisp them up nicely.
What you need depends on how many you are going to make – I managed to get around 25- 30 small ones out of this mixture.
1/2 cup of chick pea flour (chana flour or gram flour)
1 cup of self raising flour
2 onions halved and then sliced finely so that you get long bits which will crisp up
1/4 teaspoon turmeric (haldi)
1 teaspoon salt
1 teaspoon ground cumin (jeera)
1 teaspoon ground coriander (dhania)
1/4 teaspoon crushed star anise (soomph)
1/4 teaspoon chilli powder
1 teaspoon of green masala paste (if you don’t have this whizz up half a green chilli, a large clove of garlic and 1/2″ root ginger)
1. Mix all of the dry ingredients together in a bowl, then add the water to make a batter and mix till smooth (you can use a blender if you like), then add the onions and mix well.
2. Heat some oil in a large pan or deep fat fryer – it will be hot enough when a tiny drop of batter fizzes and rises to the surface.
3. Using two spoons press the batter into small balls – it will look like it wants to fall apart, but when you add it to the oil it will bind together and be ok.
4. Use tongs to fry until golden brown on both sides, flipping every minute.
5. Drain on kitchen paper.
6. Either eat immediately or warm up later in a hot oven for about 10 minutes.
You can make a mint sauce to dip these in by whizzing up the following ingredients:
Yoghurt (you can also use coconut yoghurt), salt, fresh mint, fresh coriander, pinch of garam masala.