Let´s Go Green

Discussion in 'Five Star Kitchen' started by sister herb, Apr 30, 2014.

  1. sister herb
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    Cucumber and Lemon Cake with Elderflower/Lemon Icing Recipe

    [​IMG]

    Yield: 8

    Ingredients
    • 200g cucumber (about half a cucumber)
    • Zest and juice of half a lemon
    • 115g (1/2 cup) butter, softened
    • 150g (3/4) granulated sugar
    • 1 1/2 teaspoons vanilla extract
    • 2 eggs
    • 150g (1 1/8 cups) self raising flour

      For the Elderflower Icing:
    • 75g (1/3 cup) butter, softened
    • 150g (1 1/8 cups) powdered icing sugar
    • 1 tablespoon elderflower cordial (or lemon juice if elderflower isn't available)

    Instructions
    1. Preheat the oven to 170C/325F. Lightly grease 2 x 7in sandwich tins or a 9inch round cake tin.
    2. Leave the skin on the cucumber and de-seed it by cutting it in half lengthways and scraping the seeds out with a teaspoon. Cut into chunks and puree until smooth. Stir in the lemon juice.
    3. Cream the butter, lemon zest, sugar and vanilla together for a few minutes until light and fluffy.
    4. Add the eggs, one at a time, beating each one in well.
    5. Stir in 1/3 of the flour, then add 1/3 of the cucumber and continue until it is all combined.
    6. Bake in the preheated oven for 35 minutes. Allow to cool slightly in the tin and turn out on a wire rack to cool completely before icing.
      For the Elderflower Icing:
    7. Beat the butter, icing sugar and cordial together until smooth and fluffy. Keep in the fridge until ready to ice the cake.

    [​IMG]
    [​IMG]

    Source: http://veggiedesserts.co.uk/cucumber-and-lemon-cake-with-elderflower-icing/
  2. sister herb
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    Pea, Lemon and Lavender Cupcakes

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    Ingredients

    • 150g (1 cup) frozen peas
    • 150g ( ½ cup) unsalted butter, softened
    • 125g ( ½ cup) caster sugar
    • 1 tablespoon dried lavender, ground in a pestle and mortar
    • 2 eggs
    • zest of 1 lemon
    • 150g (1 cup) plain flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt

      For the Earl Grey Buttercream
    • 75g ( 1/3 cup) butter, softened
    • 250g (2 cups) icing sugar, sifted
    • 2 earl grey tea bags
    • 2 tablespoon milk, warmed
    Instructions

    1. Preheat oven to 170C/325F. Grease or line a muffin tray.
    2. Cook the peas according to packet instructions, drain, puree and set aside to cool.
    3. In a large bowl, cream together the butter, sugar and lavender until light and fluffy. Beat in the eggs, one at a time, and then beat in the cooled pea puree and lemon zest.
    4. Sift in the flour, baking powder and salt, then stir gently until combined.
    5. Fill the muffin cups 3/4 full and bake for 15-20 minutes. Allow to cool in the tins for 10 minutes and then remove to cool completely on a wire rack. Frost with the buttercream when cold.
      For the icing:
    6. Steep the tea bags in the warm milk for about ten minutes and allow to cool. Carefully cream the butter and icing sugar together in a large bowl. Blend in the tea-infused milk until fluffy.

    Source: http://veggiedesserts.co.uk/pea-lemon-and-lavender-cupcakes/
    • Alhamdulillah Alhamdulillah x 1
  3. sister herb
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    Kale and Orange Cupcakes with Orange Icing

    [​IMG]

    Ingredients


    For the cupcakes:
    • 100g (2 cups, packed) raw kale leaves, woody stalks discarded
    • 150g ( ½ cup) unsalted butter, softened
    • 150g (3/4 cup) granulated sugar
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 1 orange, zest and juice
    • 200g (1 ½ cups) plain flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt

      For the icing:
    • 75g ( 1/3 cup) unsalted butter, softened
    • 250g (2 cups) powdered icing sugar
    • 2-3 tablespoons orange juice
    Instructions

    1. Preheat oven to 170C/325F. Line or grease a muffin tray.
    2. Tear kale leaves into bite-sized pieces and boil or steam for a few minutes until tender. Refresh in cold water, drain and puree (it will still be a bit stringy). Set aside.
    3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then beat in the kale, vanilla, orange juice and zest.
    4. Sift in the flour, baking powder and salt and stir to gently combine.
    5. Fill the muffin cups ¾ full with the batter and bake for 20 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 10 minutes then remove and allow to cool completely on a wire rack. Frost with the buttercream when cold.
      For the icing:
    6. In a large bowl, cream the butter until fluffy. Sift in the icing sugar and beat until thick. Add enough orange juice to make it a frosting consistency. Store in the fridge until ready to use.

    [​IMG]


    Source: http://veggiedesserts.co.uk/kale-and-orange-cupcakes-with-orange-icing/



    [​IMG]
  4. sister herb
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    Spinach and Almond Cupcakes

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    Makes: 12

    200g fresh spinach leaves (or frozen chopped spinach)
    3 eggs
    1 tsp almond extract
    185g sugar
    100g applesauce
    100ml rapeseed or vegetable oil
    2 tbsp lemon juice
    250g plain flour
    2 tsp baking powder
    1/2 tsp salt

    Preheat oven to 180C. Line a muffin tin.

    Puree the fresh spinach in a food processor, or with a hand held blender, until it is liquified. If using frozen spinach, thaw it and squeeze out the excess water.

    Beat the eggs, almond extract and sugar until light and fluffy. Mix in the oil, applesauce, lemon juice and pureed spinach.

    In a separate bowl, sift the flour, baking powder and salt. Add the flour mixture to the spinach mixture and combine. Pour into the muffin cups.

    Bake for approximately 15 minutes or until an inserted skewer comes out clean. If making this as a cake, increase cooking time to 35 minutes.

    These taste delicious with coconut cream icing:

    320ml coconut cream
    1 tbsp icing sugar

    Beat together the coconut cream and icing sugar, chill, then use for frosting.

    Source: http://veggiedesserts.co.uk/spinach-and-almond-cupcakes/
  5. sister herb
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    Cucumber and Mint Cupcakes with Rose Water Buttercream

    Yield:
    12

    [​IMG]

    Ingredients:

    200g cucumber (about half a cucumber)
    ½ cup (about a handful) fresh mint leaves
    1 tablespoon lemon juice
    115g (½ cup) butter, softened
    150g (3/4) granulated sugar
    1 teaspoon vanilla extract
    2 eggs
    150g (1 1/8 cups) self raising flour
    Pinch of salt

    For the Rose Water Buttercream:

    75g (1/3 cup) butter, softened
    150g (1 1/8 cups) powdered icing sugar
    ½ teaspoon rose water (you can use 1/2 - 1 teaspoon peppermint/mint extract if rose water is not available)
    1-2 tablespoons milk

    Instructions

    1. Preheat the oven to 170C/325F. Line a 12 cup muffin tray.
    2. Leave the skin on the cucumber and de-seed it by cutting it in half lengthways and scraping the seeds out with a teaspoon. Cut into chunks and puree until smooth in a blender. Add the mint leaves and lemon juice and blend until smooth.
    3. Cream the butter, sugar and vanilla together for a few minutes until light and fluffy.
    Add the eggs, one at a time, beating each one in well.
    4. Stir in 1/3 of the flour (with the salt), then add 1/3 of the cucumber and continue alternating until it is all combined.
    5. Bake in the preheated oven for 12-15 minutes or until an inserted skewer comes out clean. Allow to cool slightly in the tin then cool completely on a wire rack before icing.

    For the Rose Water Buttercream:
    1. Beat the butter, icing sugar, rose water and 1 tablespoon of milk together until smooth and fluffy. Add more milk if necessary to make it a frosting consistency. Keep in the fridge until ready to ice the cupcakes.

    Source: http://veggiedesserts.co.uk/cucumbe...tercream-my-first-blog-birthday-and-an-award/
  6. sister herb
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    Spinach and Strawberry Marble Cake

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    200g fresh spinach leaves (or frozen chopped spinach)
    3 eggs
    1 tsp vanilla extract
    150g sugar
    100g apple sauce
    100ml rapeseed or vegetable oil
    2 tbsp lemon juice
    250g plain flour
    3 tsp baking powder
    ½ tsp salt
    250g strawberries
    Red food colouring (optional)

    Preheat oven to 180C. Lightly grease a cake tin.

    Puree the fresh spinach in a food processor, or with a hand held blender, until it is liquefied. If using frozen spinach, thaw it and squeeze out the excess water. Set aside.

    Beat the eggs, almond extract and sugar until light and fluffy. Mix in the oil, applesauce, lemon juice and pureed spinach.

    In a separate bowl sift flour, baking powder and salt. Add the flour mixture to the spinach mixture and combine.

    Hull and puree the strawberries. Add a few drops of food colouring if desired.

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    Spoon four large spoonfuls of spinach batter into prepared cake tin. Spoon in four large spoonfuls of strawberries. Repeat until both mixtures are used up. Using a knife, ‘cut’ through the batter to create a marble effect.

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    Bake for 35-40 minutes or until an inserted skewer comes out clean. Cool in the tin for 10 minutes and then turn out onto a wire rack to cool completely.

    This cake tastes lovely frosted with coconut cream icing (see the previous post).

    Source: http://veggiedesserts.co.uk/spinach-and-strawberry-marble-cake/
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  7. sister herb
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    Chocolate Avocado Mousse and Sweet Soured Cream

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    Makes:
    6-8

    200g fresh or frozen spinach
    2 eggs
    125ml milk
    200ml water
    1 tsp vanilla extract
    50g butter, melted
    125g plain flour
    2 tbsp sugar
    1/4 tsp salt
    1 tbsp rapeseed oil (or other oil)
    Strawberries, to serve

    For the Chocolate Avocado Mousse


    1 ripe avocado, flesh
    50ml milk
    2 tbsp powdered icing sugar
    2 tbsp cocoa powder
    1 tsp vanilla extract
    pinch of salt

    For the Sweet Soured Cream

    2 tbsp soured cream
    2 tsp powdered icing sugar

    Start with the Avocado Chocolate Mousse:


    Put all six ingredients into a food processor, blender, or use a hand blender, and blend until smooth. Put in the fridge to chill while making the crepes.

    For the crepes:


    Steam the fresh spinach, then puree in a food processor (or defrost frozen chopped spinach). Squeeze out any excess water.

    In a bowl, whisk together the eggs, milk, water, vanilla, butter and spinach. Add the flour, sugar and salt then whisk until smooth.

    Heat the oil in a frying pan over a medium heat. Add 4-5 tbsp of the batter and use a spoon to smooth it around the bottom of the pan to make a very thin circle. Cook for 2-3 minutes until golden, then flip carefully and cook the other side for a further minute. Continue until the batter is used up. Set the crepes aside to cool.

    To make the Sweet Sour Cream, sift the icing sugar into the soured cream in a bowl and stir.

    Serve the crepes with the mousse, a drizzle of the cream mixture and sliced strawberries, roll up and enjoy!

    [​IMG]

    Source: http://veggiedesserts.co.uk/spinach-crepes-with-avocado-chocolate-mousse-and-sweet-soured-cream/
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  8. sister herb
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    Apple Pie with Kale and Lemon Pastry

    [​IMG]

    Ingredients


    For the pastry:
    • 50g (1 cup, firmly packed) fresh raw kale, leaves only – woody stalks discarded
    • 240g (scant 2 cups) plain flour
    • 120g (1 stick) cold unsalted butter, cut into cubes
    • 1 egg yolk
    • 40g (1/3 cup) powdered icing sugar
    • 1 teaspoon finely grated lemon zest
    • 1-2 tablespoons very cold water

      For the filling:
    • 500g (1 lb, approx 2 large) cooking apples (such as bramley or granny smith), peeled, cored and chopped into chunks
    • 200g (7oz, approx 2 small) eating apples (such as cox or macintosh), peeled, cored and chopped into chunks
    • 2 tablespoons water
    • 3 tablespoons light brown sugar
    • 2 tablespoons lemon juice
    • ½ teaspoon ground cinnamon

    Instructions

    1. Make the pastry first.
    2. Simmer or steam the kale leaves for a few minutes until tender. Refresh under cold water, drain, squeeze out any excess moisture and puree with a hand held blender until fine. Set aside.
    3. In a food processor, pulse the flour and butter together until it resembles breadcrumbs. Add the egg yolk, sugar, zest and kale puree, then pulse gently until it forms a ball. You may need to add a tablespoon or so of cold water. You don’t want it too wet.
    4. Press the dough into a flat disc shape, to aid rolling later, cover in clingfilm and refrigerate for at least half an hour or even overnight.
      For the filling:
    5. Stir the chopped apples, water, sugar and lemon juice together in a pan and simmer, uncovered for about 10 minutes until soft and the moisture has mostly evaporated. Remove from the heat, stir in the cinnamon and allow to cool while cooking the pastry.
      To assemble:
    6. Preheat oven to 180C/350F. Grease a 9” pie dish with butter.
    7. Roll 2/3 of the pastry out on a lightly floured surface until thin and line the pie dish. Spread the cooled apples into the pastry shell.
    8. Roll out the remaining pastry and cut into even ½ inch strips. Lay strips over the filling horizontally leaving ½ inch gaps. Fold back every other strip halfway. Lay a vertical strip down the middle, unfold the strips over it, fold back the other strips, lay another strip vertially and repeat to weave. Tuck the strips under the rim and crimp.
    9. Bake for 30 minutes or until golden.

    [​IMG]
    [​IMG]


    [​IMG]

    Source: http://veggiedesserts.co.uk/apple-pie-with-kale-and-lemon-pastry/
  9. sister herb
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  10. sister herb
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    Almond Rock Candy

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    Ingredients
    • 1-1/2 teaspoons butter
    • 2 cups sugar
    • 1 cup water
    • 3/4 cup light corn syrup
    • 6 drops green or red food coloring
    • 1 to 1-1/2 teaspoons almond extract

    Makes: 58 servings

    1. Butter a baking sheet pan; set aside. In a heavy small saucepan, combine the sugar, water, corn syrup and food coloring. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).
    2. Remove from the heat; stir in almond extract. Immediately pour onto prepared baking sheet. Quickly spread into a 13-in. x 9-in. rectangle. Using a sharp knife and working quickly, score into 1-in. squares.
    3. Recut rectangle along score lines until candy is cut into squares. Let stand at room temperature until dry. Separate into squares, using a knife if necessary, or break into bite-size pieces. Store in an airtight container. Yield: 1 pound.
    4. Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

    Source: http://www.tasteofhome.com/recipes/almond-rock-Candy
  11. sister herb
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    Green Chocolate Candy Melts

    Ingredients
    • 200g white chocolate (best quality if you can)
    • gel food color (ca. 1/2 tsp. total)
    [​IMG]
    1. Break the chocolate into its pieces. Melt the white chocolate in the microwave. Line a cookie sheet with parchment paper.
    2. Add food color until you have the desired shade.


    A note about color: because white chocolate is not white, but really more yellow consider that in your color choices. It is easy to make teal and green tones that already have a hint of yellow in it. When you use purple and it turns out very dark because of needed a lot of food color to get out of the brown phase.


    3. Fill the colored chocolate into a one way piping bag. Once all the chocolate is filled in completely, cut the tip to make a small opening.
    4. Start piping little dollops onto the parchment paper.
    5. Wait until completely dry before moving them into an air tight container or gift bag.


    [​IMG]


    Source: http://andcute.com/how-to-make-your-own-candy-melts/


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  12. sister herb
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    Candy Green Beans
    (vegetable side dish)

    [​IMG]

    Ingredients

    • ½ of a small sweet onion, thinly sliced, about ⅓ cup
    • 1 can (14.5 ounces) cut green beans, drained – you can also use frozen green beans, just let them thaw
    • ¼ cup + 1 tablespoon butter, divided
    • ¼ cup light brown sugar

    Instructions

    1. In a large skillet over medium heat, add the 1 tablespoon of butter and the onion. Saute the onions until they turn golden brown and begin to caramelize. Add the green beans to the skillet with the onions and toss to mix.
    2. Turn the heat down to medium-low. Add the remaining ¼ cup of butter and brown sugar to the skillet. Cover and allow the butter & brown sugar to melt into a sauce, stirring occasionally. Simmer until heated through & the butter/sugar mixture is completely melted, about 5-10 minutes.
    3. Serve immediately.

    Source: http://www.canadianfreestuff.com/candy-green-beans-recipe/
  13. sister herb
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    Irish Peanut Butter Potato Candy

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    Original recipe makes 15 servings

    1 potato, peeled and chopped
    1 (32 ounce) package confectioners' sugar
    1/4 cup creamy peanut butter, or as needed
    green food color

    Directions

    1. Place potato into a saucepan with enough water to cover and bring to a boil. Reduce heat to medium-low and cook potato until very tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
    2. Transfer potato to a large bowl and mash with a fork until smooth.
    3. Gradually stir confectioners' sugar into mashed potato a little at a time until the mixture forms a stiff dough. The dough will be runny until all the powdered sugar is used.
    4. Place a large square of waxed paper onto a work surface. Roll or press dough into a 12-inch square rectangle on the waxed paper.
    5. Spread peanut butter over top of dough, covering it entirely.
    6. Pick up one edge of waxed paper and start rolling the dough to make a 12-inch-long log. Wrap log tightly with waxed paper.
    7. Refrigerate for 1 hour. Unwrap log and slice candy into cross-sectional pieces about 3/4-inch thick to serve.

    Source: http://allrecipes.com/recipe/irish-peanut-butter-potato-candy/
  14. sister herb
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    Peppermint Candy

    [​IMG]

    4 ounces cream cheese, softened
    1 tablespoon butter
    1 tablespoon light corn syrup
    1/4 teaspoon peppermint extract (or few drops peppermint oil)
    4 cups powdered sugar
    green food coloring
    red food coloring (optional)
    white food coloring (optional)
    sifted powdered sugar
    green decorating icing (optional)
    melted chocolate (to garnish) (optional)


    Beat cream cheese, butter, corn syrup and extract in large mixing bowl at medium speed with electric mixer until well blended.

    Gradually add 4 cups powdered sugar; mix well.

    Divide mixture into thirds. Knead a few drops green food coloring into one third; repeat with red food coloring and the second third. Leave the last third white. (This is only if you use other food colorings than only green. If only green, color all mixture by green food coloring.)

    Wrap each third in plastic wrap.

    Working with one color mixture at a time, shape into 3/4-inch balls.

    Place on waxed paper-lined cookie sheet. Flatten each ball with bottom of glass that has been lightly dipped in confectioner's sugar.

    Repeat with remaining mixtures.

    Decorating with icing or melted chocolate.

    Chill.

    Source: http://www.food.com/recipe/peppermint-candy-134636
  15. sister herb
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    Green Lemonade

    [​IMG]

    Ingredients:
    5 x 4.5oz Apples
    3 x 12 oz Cucumbers
    2 x 3-4 oz Lemons
    2 x large handfuls of Baby Spinach or Kale

    Directions:

    Cube the apples. No need to remove the stem, skin or seeds. Slice or cube the cucumber. Use a potato peeler to get the yellow skin off the lemons until just white shows. The more yellow skin you leave the more bitter it will taste. Rinse spinach.

    *The lemon gives the juice a great lemonade flavor while masking the strong aftertaste from the use of Kale. So I would not recommend omitting the lemons…

    Source: http://www.clothdiapergeek.com/2013...nade-recipe-you-dont-have-to-gag-it-down.html
  16. sister herb
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    Cucumber Mint Lemonade

    [​IMG]

    Ingredients:
    2-3 large cucumbers
    3 cups of freshly squeezed lemon juice
    1 bunch of mint leaves
    1 1/2 cup sugar dissolved into 1/4 cup water
    3 cups cold water

    Directions:

    Dissolve the sugar and water in a pan over moderate heat until clear. Allow to cool completely.

    Peel and roughly chop the cucumbers. Add them, the lemon juice, mint leaves, and sugar syrup in a blender and puree. Pour the juice through a strainer and add the water, just two cups at a time.

    Pour into a glass with ice cubes, and a sprig of mint. Enjoy!

    Source: http://cheersmofo.com/cucumber-mint-lemonade/
  17. sister herb
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    Poison cake*

    [​IMG]


    *Cake is not really poisoned. :rolleyes:


    Preheat oven to 350 F (175 C)

    9″x13″rectangle cake pan, prepared with parchment paper or cake release.

    Ingredients:

    375 grams sugar (2 cups)
    250 grams soft unsalted butter (9 oz)
    3 large eggs
    250 grams all purpose flour (1 3/4 cup)
    1 1/2 teaspoon baking powder
    pinch of salt
    250 ml milk (room temperature) (1 1/8 cup)
    2-3 teaspoons almond extract (Vanilla can be used instead)
    Green food colouring

    Cocoa icing:

    Powdered icing sugar (I never really use any measurements for this. I just add 1 cup or more)
    unsweetened cocoa powder (Use a little less than the amount of powdered icing sugar)
    A few tbsp of boiled lukewarm water
    I don’t really use any specific recipe for the icing. I just take 2-3 cups of powdered sugar. About 1/2 cup of cocoa powder and whisk it well together. Then I add 1-2 tablespoons of cooled boiled water and mix it in. Add more water if its to thick and more powdered sugar if its too thin. It should have a thick pouring consistency, that is easy to spread on with a spatula.

    Step 1:

    In a bowl sift together the all purpose flour, baking powder and a pinch of salt. Set aside.

    Step 2:

    In another bowl cream the unsalted butter and sugar well together.

    Step 3:

    Add the eggs one at a time, mixing well in between. Scrape down the sides when needed.

    Step 4:

    Next add the flour mix in three parts and the milk in two. Mix well in between.

    Step 5:

    Stir in the almond flavour. Then add drops of green food colouring. Be careful not to use too much food colouring as the colour gets a little more dark while baking.

    Step 6:

    Pour the green cake batter into the cake pan and smooth with a rubber spatula. To avoid the cake from getting too brown, place the cake on the lowest rack in the oven. Bake the cake for about 40-60 minutes and a cake tester comes out clean.

    Step 7:

    Transfer the cake to a cooling rack and let it cool completely before you spread on the cocoa icing. Cut the cake into squares and enjoy.

    Source: http://cakejournal.com/recipes/halloween-poison-cake-recipe/
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  18. sister herb
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    sister herb Official TTI Chef

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    Avocado Lime Cheesecake

    [​IMG]

    Serves 12

    For the base:
    125g (4½oz) pecans, soaked and dried as above
    45g (1½oz) desiccated coconut
    70g (2½oz) cacao nibs
    185g (6½oz) pitted dates (approx 32)
    3 tbsp coconut oil, melted and at room temperature

    For the filling:

    560g (1lb 2½oz) avocado flesh (from approx 5 medium-large avocados)
    200ml (7fl oz) lime juice (roughly 8 to 10 limes)
    175ml (6fl oz) coconut oil, melted and at room temperature
    1 tsp lime zest
    190g (6¾oz) honey

    Preheat the oven to 150°C/300°F/gas mark 2.

    Place the pecans and desiccated coconut on a lined baking-tray lined. Place in the oven for seven to eight minutes, until toasted. Transfer the pecans to a food processor and add the rest of the base ingredients. Blend until the mixture is crumbly (don't let it go completely smooth) and holds together when pinched.

    Line the base and sides of an 18cm (7in) round cake tin with baking-paper and tip in the base mixture. Press this down firmly and evenly with the back of a spoon, ensuring it is neat and flat where it meets the tin. Transfer the tin to the fridge while you prepare the filling.

    Place all of the ingredients for the filling into the food processor and blend until the mixture is completely smooth and silky.

    Check for taste – add more lime juice, zest or honey according to preference, but it's best to keep this deliciously tangy.

    Remove the cake tin from the fridge and pour the filling over the base. Cover the tin, using a plate or clingfilm, and return it to the fridge for a few hours or overnight.

    To serve, run a knife between the tin and the cake and carefully push the base up from the bottom. Transfer to a plate and serve immediately.

    Source: http://www.telegraph.co.uk/foodanddrink/recipes/10271407/Avocado-lime-cheesecake-recipe.html
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