by Lea Hogg
I spent a day in the City with a great friend. My bake of today is topped with sugared almonds or Perlini and not a premature Easter recipe. We are celebrating carnival week on the island and perlini are as much associated with Carival as is prinjolata.
Sitting in my favorite cafe with an espresso brings back memories of my childhood. This was ‘the place’ to be seen, today it is a place to sit back and watch the world go by.
In the cafe is a display of more carnival sweets, just beautiful with reflections of grand chandeliers in the cabinet glass …..
And back home is my baking day. I am making small Afghan Cookies and instead of topping them with a traditional walnut, I use sugared almonds to get us into the Carnival spirit.
Afghan cookies are soft, easy to make, melt-in-your mouth EGG-FREE chocolate cookies, a classic in New Zealand and I adapted this recipe from Edmonds Cookery Book.
For 21 small cookies,
You will need :
170g butter
95g soft brown sugar
180g flour
3 1/2 tablespoons dark unsweetened cocoa powder
1/2 teaspoon baking powder
60g cornflakes
Cream the butter and sugar. Add all the dry ingredients and mix.
Knead into a dough. Shape into small rounds.
Place on a tray covered with baking paper.
Bake for 10 minutes in a preheated oven at 160C.
Leave to completely cool.
And for the chocolate icing you will need:
1 cup icing sugar
3 tablespoons sifted dark cocoa powder
3 tablespoons water
Mix together, add rather water gradually and mix together until it forms a smooth paste.
Dip each cookie into the chocolate icing.
Top with two colored sugared almonds before the chocolate icing solidifies.
Leave uncovered to dry for a couple of hours.
And on a sunny day in Palace Square near the cafe, a St John’s Ambulance ceremony
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![Sundays are for baking and this vegan banana coconut cake is made without refined sugar and it is one of the most healthy yet delicious cakes you can make soooo quickly. It is topped with a thin layer of cashew frosting.
3 cups self raising flour
2 cups coconut
1 teaspoon bicarbonate of soda
vanilla
1 cup tofu
4 tablespoon linseed ground with 12 tablespoons water
6 tablespoons aquafaba [chickpea water]
4 bananas
juice of one lemon
1 tablespoon cornflour
and instead of the processed sugar:
1 1/2 cups golden raisins soaked in just enough water to cover for a few hours or overnight. Then simply use a hand blender to process to a pulp.
in a large bowl sieve the flour and cornflour. Add the bicarbonate of soda and coconut. Mix.
In another bowl use a hand blender to process the bananas, lemon juice, linseed, tofu, vanilla.
Add the flour mixture a little at a time and mix in using a metal spoon. Finally beat the aquafaba until it is light and foamy and fold in gently.
Immediately pour the cake mix into a prepared cake tin and bake in a preheated oven at 170c for 35 minutes.
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#vegan #vegancake #banana #coconut #dessert #whatveganseat #wholefoods #cleaneating #healthy #healthyfood #healthylifestyle #foodblogger #veganfoodshare #veganrecipe #bestofvegan #aquafaba #linseed #flaxseed #instagood #malta #lovinmalta #visitmalta #letscookvegan #lactosefree](http://scontent-ams3-1.cdninstagram.com/vp/0507678f7dbefdf800bcc9c336a216d1/5C5A6E2A/t51.2885-15/e35/c106.0.868.868/s150x150/43778231_2069548763101621_8742379865438318357_n.jpg "Sundays are for baking and this vegan banana coconut cake is made without refined sugar and it is one of the most healthy yet delicious cakes you can make soooo quickly. It is topped with a thin layer of cashew frosting.
3 cups self raising flour
2 cups coconut
1 teaspoon bicarbonate of soda
vanilla
1 cup tofu
4 tablespoon linseed ground with 12 tablespoons water
6 tablespoons aquafaba [chickpea water]
4 bananas
juice of one lemon
1 tablespoon cornflour
and instead of the processed sugar:
1 1/2 cups golden raisins soaked in just enough water to cover for a few hours or overnight. Then simply use a hand blender to process to a pulp.
in a large bowl sieve the flour and cornflour. Add the bicarbonate of soda and coconut. Mix.
In another bowl use a hand blender to process the bananas, lemon juice, linseed, tofu, vanilla.
Add the flour mixture a little at a time and mix in using a metal spoon. Finally beat the aquafaba until it is light and foamy and fold in gently.
Immediately pour the cake mix into a prepared cake tin and bake in a preheated oven at 170c for 35 minutes.
.
.
.
#vegan #vegancake #banana #coconut #dessert #whatveganseat #wholefoods #cleaneating #healthy #healthyfood #healthylifestyle #foodblogger #veganfoodshare #veganrecipe #bestofvegan #aquafaba #linseed #flaxseed #instagood #malta #lovinmalta #visitmalta #letscookvegan #lactosefree")
![The weather is changing and here comes the autumn and some delicious roasts. Sprinkling some raw couscous on fennel and sesame seed potatoes before roasting them makes them extra crunchy and so soft inside.
300g potatoes, chopped with skin on
2 tablespoons olive oil
2 tablespoons uncooked couscous
1 teaspoon fresh or dried herbs [optional]
1 tablespoon sesame seeds
1/2 tablespoon fennel seeds
Sea Salt
Prepare an oven dish by greasing with a tablespoon of olive oil. In a large bowl toss the potatoes with the olive oil, herbs and salt if you are using it. Finally add the raw couscous and toss again. Use your hands to mix the potatoes and ensure that they are consistently covered.
Place in a preheated oven at 220C for 35 minutes. Spinkle with more sea salt if desired, fennel and sesame seeds.
Serve hot or cold with drinks and a toothpick or as a side to a main meal. The inside remains soft and so creamy !
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#lovemalta roast #roastdinner #roastpotatoes #roastlunch #sundaylunch #sunday #food #foodie #healthy #quickandeasyfood #simple #familyfood #budgetmeals #glutenfree #vegan #life #love #yummy #veganfood #malta #lovinmalta #lovemalta #recipes #cooking #instafood #blog #familyfoodtribe #fennelseeds #sesameseeds #deliciousfood #mediterraneanfood](http://scontent-ams3-1.cdninstagram.com/vp/9442d7592f2dbc163963946dcd6d3b0a/5C57AC20/t51.2885-15/e35/s150x150/41891006_946226838918442_1611937023861337886_n.jpg "The weather is changing and here comes the autumn and some delicious roasts. Sprinkling some raw couscous on fennel and sesame seed potatoes before roasting them makes them extra crunchy and so soft inside.
300g potatoes, chopped with skin on
2 tablespoons olive oil
2 tablespoons uncooked couscous
1 teaspoon fresh or dried herbs [optional]
1 tablespoon sesame seeds
1/2 tablespoon fennel seeds
Sea Salt
Prepare an oven dish by greasing with a tablespoon of olive oil. In a large bowl toss the potatoes with the olive oil, herbs and salt if you are using it. Finally add the raw couscous and toss again. Use your hands to mix the potatoes and ensure that they are consistently covered.
Place in a preheated oven at 220C for 35 minutes. Spinkle with more sea salt if desired, fennel and sesame seeds.
Serve hot or cold with drinks and a toothpick or as a side to a main meal. The inside remains soft and so creamy !
.
.
.
#lovemalta roast #roastdinner #roastpotatoes #roastlunch #sundaylunch #sunday #food #foodie #healthy #quickandeasyfood #simple #familyfood #budgetmeals #glutenfree #vegan #life #love #yummy #veganfood #malta #lovinmalta #lovemalta #recipes #cooking #instafood #blog #familyfoodtribe #fennelseeds #sesameseeds #deliciousfood #mediterraneanfood")
Such gorgeous cookies and the sun is shining away there! Lovely x
Thank you Dimple, they are nice and colorful as will be the Carnival here ! Have a lovely day x
Reblogged this on Ace Food & Health News and commented:
#AFN2014 says they look really great, and thanks for all the likes on #ANS2014 really appreciate your support. #GFE
Thank you for reblogging !
🙂 Anytime
How lovely, we even have some sunshine here today and a break in the wind and rain!! Yay!!!!!
Yes a lovely day here, another one and glad to hear that you are also feeling the rays of sunshine!
Reblogged this on The ObamaCrat™.
Thank you Jueseppi !
Beautiful post, enjoy your late Sunday afternoon
What a wonderful recipe !
Thank you Anna, I wish I could give you some !
These look delicious!
They are Jackie, thank you, let me know if you try them, it’s a very easy recipe !
What a lovely day with a great friend and ending it with lovely Afghan cookies!
Thank you Fae, it was lovely, she is a great person and I am lucky to have her as a friend … And she loved the Afghans … Have a wonderful day !
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