Vegan Apple & Ricotta Cheese Tart~GF

Vegan Apple & Ricotta Cheese Tart ~ Gf

It is stealthily entering to the frosting winter after the happy Halloween. Do you like this weather? I like the autumn more actually! Looking at the tree’s leaves turn into brown, then gradually to yellow. And gently falling on the road or lawn without any notice.

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Halloween Spider Web Pumpkin Tart ~ Gluten-free

Halloween Spider Web Pumpkin Tart, gf

Happy Halloween, everyone!

Nearly forgot about it, silly me! Although I saw all the Halloween stuffs like costumes, sweets, decorations, and buckets as well. But…

What will be your fancy costume this year? A vampire or a mummy? A skeleton or a spiderman? But I like to be a pumpkin, why? Because I look like a pumpkin already! hahaha :p

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Vegan Apple Custard Tart ~ Gluten-free

Vegan Apple Custard Tart~Gluten-free

Now is the apple harvest high season, what will you do with the apples?

We pick up a lot of different species from a huge apple orchard. Some of them I will storage in my garage by wrapping them individually with newspaper, it can keep for a longer life.

 

Part of the apples, I like to make it into applesauce for cake making later. And the others I would make tarts,  crumbles or cakes. And today, I would like to make it a little different, I mess up with custard and apple puree in a tart with different layers.

In the meantime, I decided to make it healthier with low in fat, less sugar and without gluten. What do you think?

First, I need to prepare the crust, it is gluten-free without any flour, just oat flour, dates and walnut for the main ingredients.

Pre-bake the crust first to make sure is not a soggy bottom. Then cook the apples like applesauce. Or I have the other idea if you don’t want to do lots of work. You can just slice up the apple and arrange all the slices on the baked crust like a pinwheel pattern, then cover with the custard, and bake. Isn’t that easy and save you lots of precious time!

But I have to advise you to make a smaller size if you haven’t a lot to feed. The reason is when the tart gets cold, the crust will get moist back.

Vegan Apple Custard Tart~Gluten-free

Ingredient:   24cm tart tin

Crust:

  • 1/2 cup rolled oats
  • 1/2 cup pitted dates⠀
  • 1/2 cup walnuts⠀
  • 1-2 Tbsp water or coconut oil

Method:

  1. Preheat the oven to 350F/180C/160C in a fan oven.
  2. In a small food processor, process the oats, pitted dates, walnuts, water, and coconut oil until a dough forms and the mixture holds together when you pinch it with your fingertips.
  3. Refrigerate for about 30 minutes before baking.
  4. Line a parchment paper over the crust. Fill with dry beans, rice or pie weights.
  5. Bake for 15 minutes. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes. Allow cooling before filling.

Apple filling:    

  • 2 Apples, diced
  • 1/4 cup Maple syrup or Raw brown sugar
  • 1  tsp Lemon juice
  • 1/2 tbsp of Vegan butter, optional
  • 1/4 tsp Ground cinnamon
  • 1/8 tsp Ground nutmeg, optional
Method: 
  1. Put the diced apples, sugar, butter and lemon juice in a small saucepan over medium-low heat. Cook until the apples soft and turn a slightly brown. Off heat.
  2. Pour the apple mixture in a food processor, add the remaining ingredients and blend to a smooth purée. Pass through a fine sieve. The purée should be thick and sticky like a jam, if it’s too thin, transfer to a pan and cook on a low heat until thickened. Set aside.

Vegan custard:

Ingredients:   

  • 3 cups non-dairy milk (divided into 2 cups and 1 cup.)
  • 1 lemon zest
  • 4 tbsp sugar
  • 5 tbsp cornstarch or tapioca starch
  • ½ tsp vanilla bean
  • 2 tbsp Vegan butter

Method: 

  1. Place 400ml nut milk in a saucepan, add sugar, lemon zest, vanilla, Turn on medium-low heat.
  2. Put the remaining 200ml milk in a bowl, add cornstarch, stir to combine. When the nut milk is boiling, turn down the heat. Add the cornstarch batter into the cooking custard slowly, keep stirring and let it cook until thickened. Remove from heat and pour over a fine sieve, and press through to a smooth custard. Then add the vegan butter in and mix until melted.

Assembly:

  1. Preheat the oven to 110°C/gas mark 1/4.
  2. Put the apple puree over the tart case. Then pour the custard over. Bake the tart for about 1 hour. Allow cooling to room temperature before slicing.

Vegan Taro Paste Mooncake with Layers Flaky Pastry (酥皮千層芋泥月餅)

Vegan Taro Paste Mooncake with Layers Flaky Pastry (酥皮千層芋泥月餅)

This is the most satisfied layers flaky pastry cake I ever made. Please look at the picture below.

Can you see the layers? I am so surprised after the pastry got cut out. It is the cake that I looking for. If you like to try it, check in the link here.

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Vegan Pandan Lotus Mooncakes and Fruit & Nut mooncakes 斑蘭蓮蓉月餅,五仁月餅

Vegan Pandan Lotus Mooncakes and Fruit & Nut mooncakes 斑蘭蓮蓉月餅,五仁月餅

Now is the first batch mooncakes I made for Mid-autumn festival in 2018. Pandan lotus mooncakes and the Fruit  & nut mooncakes.

Those two are the most traditional and oldest between all different kind of mooncakes. But I made it for all vegan fans. We deserve to have the same celebration with the others without having some weird food OR the others feel we’re weird! Never mind anyone!

The pandan lotus mooncakes without egg yolk here. Wish you don’t mind, but you can add the vegan salted egg yolk in the middle of the lotus paste. Also, this time I toasted some melon seeds and mix with the lotus paste together.

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Fruit and Nut Paste & Taro Paste for Mooncakes 五仁月餅餡,芋頭茸

Fruit and Nut Paste & Taro Paste for Mooncakes 五仁月餅餡,芋頭茸

Here we come again! I have two more mooncake paste for you all, that’s fruit & nut paste and Taro paste 五仁月餅餡,芋頭茸.

The fruit & nut paste is my hubby’s favourite one. I thought the old people love it only, but he loves it all the years. It is so easy to prepare and the ingredients I take it from my daily breakfast. Gather all together and form a ball, chill in the fridge to firm up. Then divide it within 35g for 50g cake mould. OR make it 50g for 75g cake mould.

And the other most popular one is taro paste, I bought it from the Oriental supermarket. The frozen one is cheaper and the result is the same as the fresh one.

Here is the link that I followed, thanks! 🙂

Taro Paste 芋頭茸

Ingredient & steps:

  1. 350g taro, defrosted and cut into thick slices, steam about 20 minutes until soft. Mashup when it is still hot and sieve in a fine mesh.
  2. Put the mashed taro in a wok. Add the 120g sugar and pinch of salt.
  3. Get 1/2 tbsp of Sweet glutinous rice flour, mix with 120g water until well combined. Pour over the taro mixture and add 20g of vegetable oil, like peanut oil.
  4. Put on the medium-low heat, cook and stir all the time until the paste form thick. Off heat and wrap in a piece of cling film. Let it cool completely and chill in the fridge to firm up.

Fruit and Nut Paste 五仁月餅餡   

Ingredient: 

  • 130g Plain flour, fried on a frying pan without oil until it starts to turn yellowish. Off heat. Let cool and set aside.
  • Mixed nuts, like cashew nuts, walnuts, almonds, hazelnuts, or Brazil nuts, pumpkin seeds about 65g.
  • Dried fruits, like raisins, cranberries, candied orange peel slices 糖漬橙片, about 50g.
  • 15g toasted black or white sesame seeds
  • 15g Stem ginger, chopped
  • 100g Light brown sugar or use pitted dates soak in a little bit of water to soften, drained
  • 85g Neutral oil, like peanut oil but not olive oil nor coconut oil
  • 50g Water or orange juice

Steps: 

  1. Toast the mixed nuts and finely chopped with the mixed dried fruits as well, set aside.
  2. Mix all ingredients in a large mixing bowl. Gather all together to form a ball. Add a little bit of water if needed.
  3. Divide into each ball around 35g each for 50g cake mould or 50g for 75g cake mould. Store in an airtight container and chill in the fridge.

Note:  Sorry, I messed up the taro and the yam. It updated and corrected already.

3 Mooncake Fillings ~ Pandan Lotus Paste, Red Bean Paste, White Bean Paste(班蘭蓮蓉,紅豆茸,白豆茸)

3 Mooncake Fillings ~ Pandan Lotus Paste, Red Bean Paste, White Bean Paste(班蘭蓮蓉,紅豆茸,白豆茸)

A week later the 24th of September will be the annual Mid-autumn Festival 中秋節.

Few months ago, people have started to prepare all sorts of mooncakes already. All the famous & popular bakery in Asia, like Hong Kong, Taiwan, China, Malaysia, Singapore, etc. They started to sell all different mooncakes on the market. And people just acting crazy as they usually are, they lined up the long queues for days to buy those mooncakes from the famous bakery.

Then, as impetuous as I was, I nearly made them as well, only nearly but I didn’t, cause I haven’t make time to do it!  :p

Now, it is only just a week away, such mean it and rush for it. Although time is precious to me, I knew I still need to jump in.

The day before, I collect all the ingredients for the three different types of mooncake fillings, all standby to me for the next day to take action. And I blend 100g of pandan leaves (cut into pieces) with 500g of water in a blender. Pour into a soybean bag to drain the juice.

The first one is the pandan lotus paste, the second one is the red bean paste, and the last one is the white kidney bean paste. All beans soak up with water and finish the cooking but without mix up with other ingredients. And all ready for today.

All those pastes are low in sugar. So you can add more sweetness for your own like. I get inspired the recipe from this videos. Watch it if you interested.

The Pandan lotus paste, the red bean paste & the white kidney bean paste are all the same way to make. 

Ingredient & Steps:

  1. 150g Dried lotus seeds, washed
  2. 600g water to cook with lotus seeds until soft, drained and mashed. Then sieve through a fine mesh. Put in a clean wok.
  3. Mix 15g of glutinous rice flour with 3 tbsp of water, stir well. Pull into the wok with 75g of pandan juice, 100g of light brown sugar, a pinch of salt and 100g of neutral oil like rapeseeds oil or peanut oil (people usually use the peanut oil for more flavour).
  4. Turn on medium to low heat, cook the lotus paste. Keep stirring constantly and cook until the mixture all turn thicken. Off heat and wrap into a piece of cling film to let it cool completely. Keep in the fridge for later. And the paste will turn firmer for easy to handle.

Adzuki Bean Fried Rice Cake 煎紅豆糯米餅

Adzuki Bean Fried Rice Cake 煎紅豆糯米餅

Adzuki bean is the same as the red bean.

Japanese create lots of beautiful mochi もち or daifuku with this tiny, cutey red beans. It can make cakes, dessert, Chinese sweet soup, and bread as well.

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Easy French Apple Tart

Easy French Apple Tart

What a nice day today, my friends! Sunny, breezy, and started to see the green lawn again. Thanks for the rain.

Have you got a mood swing before? And also, fancy a quick dessert showing in front of you and without any fuss to prepare. Don’t worry! Here is a quick and easy solution for you. Just a few things to prepare, a few apples, a block of puff pastry, some sugar or date syrup if you have.

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