Hardcore Foodie Workshop

The Hardcore Foodie workshop last week was a bit of a challenge to me since i had to draft out a purely vegan menu for the participants. Which meant tweaking recipes, cutting corners, adjusting ingredients yet still making the dishes taste just as good. I can't say it wasn't fun and i can't say i did not meet that challenge :)

Glimpses from the Class

lucy's so engrossed in the recipes

some tips and tricks being imparted !!

making mango pulp for the dessert

deep fry

life always gives us lemons but no one's complaining

tasting time is the best time

lucy takes recipe reading to another level

cathy's job hazards

charlotte with the dessert mix

great food on the table

ta dah - the dairy free, gluten free, semolina and mango bake!!


FIND THE RECIPE HERE

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And while we waited for the food to be served

wine was flowing

tattoo art was in the making by our very own deejayshe

wifi benefits

joy and jest

private moments

 and enough time for some weird shots

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and then the french algerian belly dancer gave us some shimmy tips

and we sashayed to her tunes for a while until food was served

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Glimpses of some of the guests who were invited to relish what we cooked

 Gatty, Jamie, Matt and Sharad

Susannah, Mike, Cath

and the rest of us

Another Hardcore Foodie class, another great day spent with good friends...

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Semolina and Mango Cake Recipe - Vegan and Gluten Free

It's pretty much a mix it all together and dump it in the oven cake - something i thought of when i was struggling to think of a recipe for a diary and gluten free dessert to make for my Nepali cooking class and all i could think of to make was Halwa!

Hence, a little twist to the tradition was born. Viola!

Ingredients 

1 1/2 cups semolina

11/4 cups granulated sugar


half a cup rice flour

half a cup coke or any aerated drink

half a cup vegetable oil or 250 grams butter ( the non vegans)

2 cups mango pulp

1 tsp baking soda

1 tbsp baking powder

2 tbsp honey

half a cup of crushed walnuts and almonds

Method 

Mix everything together by hand in a bowl. Line a baking tray with vegetable oil or you can substitute for butter if you're not vegan. Bake for 45 minutes at 180 degrees.

pour honey all over the cake until it is drenched with the sticky sweet gloss, after it comes out of the oven.

serve with sliced mango bits and a sprinkle of left over nuts.

if you're not vegan, smear the cake with loads of whipped cream before serving like i did here, after cutting a slice for Cathy.

Enjoy the goodness of home baked goodies.

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