Rich Chocolate Sorbet

It’s not often that we swelter like this – well that used to be the case, who knows for the future 😦

All anyone is thinking or talking about is the heat! I do love how us Brits are totally obsessed with the weather and talk above it over any other ongoing national crisis.

Even I, with my constant baking and cooking, have had to turn off the oven to cope with the extreme heat. But that won’t stop me experimenting and tinkering with flavours 😉

After a little hiccup from the new divine Nomo chocolate (made by Kinnerton so safely free-from) the other week where they copied and pasted some of my old recipes onto their website without crediting me, I have been gifted a year’s supply of chocolate. [p.s I have not been paid in any way for this recipe, the free chocolate was due to their mistake and I’m making full use of it!] In fact we now have so much chocolate in the house that I’m having to cook with it even more than usual, and usual is really really often! I was so disappointed when I first noticed they had used my recipes without asking or crediting, but delighted that they have turned out to be the brand I hoped they were; there are now full credits on the website and they’ve suggested future collaboration which i’m really excited about 🙂

So with masses of chocolate to happily get through and a heatwave in progress, my thoughts turned to chocolate sorbet. As I’ve mentioned before we’re big sorbet fans in this household and the thought of turning some delicious chocolate into a light, fresh and refreshing pudding seemed just right.

It turns out that chocolate sorbet is totally delicious. It’s lighter than ice cream, full of chocolate flavour and quicker to set than fruity sorbets. I made the mix at lunchtime and it was acceptably frozen by the evening (see the final photo after the recipe), even better by the next day or later in the week. I don’t have an ice cream maker to churn the sorbet so my version is a little grainy, but I actually find that quite pleasant as the grainy bits are like tiny chocolate chips, giving both added flavour and texture.

Chocolate Sorbet

(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

serves 6

200g caster sugar

40g cocoa powder

400ml water

70g dairy-free chocolate, finely chopped

  1. mix together the sugar and cocoa powder in a saucepan. Pour in the water gradually to avoid any lumps of cocoa
  2. Dissolve the sugar and bring to a boil for a couple of minutes to make a chocolate sugar syrup.
  3. place the finely chopped chocolate into a bowl, and slowly pour over the sugar syrup. Stir until the chocolate is melted. Cool.
  4. Pour into a Tupperware box and place in the freezer. Every couple of hours stir through with a fork to get rid of any large ice crystals. Once a sorbet texture is obtained, simply keep in the freezer ready to scoop.
  5. or, cool the chocolate mix, then pour into your ice cream machine and churn as indicated by the manufacturers instructions.

The perfect summer drink: Refreshing Strawberryade

Oh my goodness, it’s a proper heatwave! So a refreshing, cooling summery drink is the order of the day. This is a variation of homemade zingy lemonade with the addition of strawberries. I reckon this’ll be the perfect non-alcoholic drink for any summer garden party, picnic, barbecue or just cooling off in this heat.

Strawberryade (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)

makes one jug full

  • 200g strawberries
  • 3 lemons
  • 1 lime
  • 90g sugar
  • 800ml just boiled water
– Juice the lemons and lime. Pour into a large jug and add the sugar.

– Pour over the just boiled water and stir to dissolve the sugar.

– Blend or mash the strawberries.

– Add to the lemon mix once it has cooled sightly.

– Chill completely before drinking.

– Wait for the sun to come out, pour a glass and enjoy!

Blueberry & Lemon Yo-Yo Cookies

Let’s get fresh, fruity and just right for the holidays. These yo-yo biscuits are are classic Antipodean staple and are perfect for warmer climes as they don’t have the tendency to melt like my favourite chocolate cookies! Talking of melting, this cookies have the wonderful melt in the mouth feels of very short shortbread, enhanced with a rich buttercream filling. It really is a wonderful combination.

I was in the mood for colour so concocted some delicate lemon biscuits (coloured with custard powder for a lovely yellow hue) and filled with bright purple blueberry filling. This biscuits will certainly get people talking, whilst also reaching for another one 🙂

Blueberry and Lemon Yo-Yo Cookies

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes about 20 sandwich biscuits

150g dairy-free margarine

65g icing sugar, sifted

zest of 1 lemon

1/2 tsp lemon extract

pinch of salt

55g custard powder or cornflour

175g plain flour

  1. Preheat the oven to 180 degrees Centigrade/Gas mark 4
  2. Line 2 baking sheets with parchment
  3. Beat together the margarine, sugar, zest and essence until light and fluffy.
  4. Sift in the flours and salt to form a very soft, but not sticky dough.
  5. Make large marble sized balls and place on the baking sheet (try to make an even number). Flatten with the back of a fork.
  6. Bake for 12 minutes
  7. Cool on the baking sheet for a couple of minutes before moving to a wire rack.
  8. Once completely cool, sandwich together with the blueberry cream.

Blueberry Cream 

(dairy-free, egg-free, nut-free, soya-free, gluten-free, sesame-free, vegetarian and vegan)

60g dairy-free margarine

200g icing sugar

1 tbsp blueberry coulis

  1. Make the blueberry coulis by cooking down 100g blueberries with 2 tbsp sugar and 1 too lemon juice. Cook until eh blueberries have burst and the mix is saucy. Sieve to give a luscious sweet sauce.
  2. Whisk the margarine  with the icing sugar and  1 tbsp blueberry coulis until it is all incorporated. Place in the fridge to firm up before using.
  3. use the remaining blueberry coulis for ice cream, waffles or fruit salad

Trail Mix Picnic Bars

If you’re heading outside this weekend you’ll be wanting to make these trail mix picnic bars to fuel your adventures. They’re full of the energy giving goodness (and fun) of trail mix packed into gooey chocolate coated crispy bars, perfect for sustenance on the go.

The pretzels add a salty, savoury note to the biscuits and cereal which is most moreish. You could almost say these along with a large drink of water could replace the sugars and salts lost during strenuous exercise – then again you could just say they’re yummy!

I’ve added dried fruit as I think it’s an important addition into any trail mix but it is fully optional. However, photographed bars don’t contain any dried fruit as my children would have refused to eat them if they had! Feel free to substitute nut or seed butter for the Biscoff spread if you can wish/can, which will give another dimension to the bars.

Ideally made the day before, these bars can also be made at the last minute as long as they have some setting time in the fridge or freezer.

Trail Mix Picnic Bars

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegan, vegetarian)

makes 16 small bars, multiple recipe for more

40g salted pretzels, roughly crushed – keep 10g aside for the topping

30g biscuits, roughly crushed (I used Lotus Biscoff)

60g cereal of choice, I used an old pack of Cocoa Pops

30g dried fruit of choice (optional)

100g golden syrup

50g Lotus Biscoff spread

25g sugar

85g dairy-free dark chocolate

Handful of sprinkles

  1. Line a 2lb loaf tin
  2. Melt together the syrup, sugar and biscoff spread until it’s a smooth caramel consistency
  3. Mix in the crushed biscuits, 30g of the crushed pretzels, the cereal and dried fruit
  4. Tip into the lined loaf tin and press down, making the mixture nice and level off. Place in the fridge to set.
  5. Melt the chocolate and spread over the set mix. Sprinkle on the extra pretzels and a handful of sprinkles. Return to the fridge. When the chocolate has fully set, cut into 16 even sized bars. Keep covered in the fridge.

Summer Berry Sorbet and Arlettes

Summer is here (at last!) and the shops are full of delicious ripe berries, so much so I’m constantly popping them into my shopping basket. Whilst you can’t beat a bowl of fresh berries, a homemade sorbet is a close second (especially now it’s hot), and a great option when you’ve managed to squash the whole punnet on the way home, like I did this week.

Whilst the dairy-free ice cream ranges are constantly improving, I’m more of a sorbet fan. A good sorbet is utterly delicious and so packed full of flavour that’s it’s perfect on a hot sunny day. Even before we were catering for food allergies, D and I would always choose sorbet for pudding.I’ve served this sorbet with these wonderful little wafers called Arlettes. They’re puff pastry spirals, rolled out very thin, coated in icing sugar and baked until golden. They’re the perfect caramel flavoured crisp accompaniment for any kind of pudding.

Summer Berry Sorbet

(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

serves at least 6

150g caster sugar

200ml water

juice of 1/2 a lemon

400g berries

  1. Roughly chop the berries and then whizz up in a food blender. Sieve if you like a smooth sorbet, don’t if you like some pips.
  2. Dissolve the sugar in the water and lemon juice by bringing the syrup to a rolling boil. Immediately turn off and stir in the berry puree.
  3. Pour into an ice cream machine and churn as instructed, or pour into a Tupperware box and place int he freezer. If using the Tupperware method, remove from the freezer ever hour or so and give the sorbet mix a good stir/whisk, to break up any large ice crystals. The whole process should take 4 or 5 hours.
  4. Serve with this wonderful caramelised, crispy Arlettes for a show stopper dessert.

Arlettes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes about 20

1/2 pack puff pastry

lots of icing sugar

  1. Roll the puff into a neat rectangle and then roll up to form a tight cylinder. Wrap and freeze for at least half an hour so it is very cold. Once chilled cut into 1/2cm slices
  2. Preheat the oven to 200 degrees Centigrade.
  3. On top a mound of icing sugar, roll out each circle until very very thin and totally covering in the icing sugar. Stamp out fluted circles, or traditional leaf shapes
  4. Place on a lined baking sheet and bake for 5-6 minutes until totally golden. Keep a close eye on them, a burnt Arlette is not nice! Once golden, turn over and bake for a further couple of minutes.
  5. Cool on a wire rack. These are best eaten on the day they’re made.

Chocolate and Lime Tart

Everyone needs a showstopper dessert recipe made from simple store cupboard ingredients, and this one certainly fits the bill. Most people love chocolate and will sigh with delight when a rich chocolate pudding is produced, combine that with the delicate, elegant look of a tart and you’re surely onto a winner!

I’ve made this chocolate tart many many times and it always goes down a treat. This version is pepped up with a hint of zesty lime for added freshness, and it just seemed to make it more seasonal.

The filling is super simple; a mixture of chocolate, dairy-free milk, sugar and cornflour but the end result has the luscious taste and texture of a super rich chocolate truffle. Combine that with crisp pastry and you’re in heaven!

Served on its own or with a side of dairy-free whipped cream decorated with a sprinkle of lime zest and you have a dessert fit for any occasion

Chocolate and Lime Tart

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 1 tart

150ml dairy-free milk

100ml water

3 tbsp sugar

1 tbsp corn flour

170g dairy free dark chocolate, chopped

2 tsp vanilla extract

zest of 1 lime

sprinkle of quality salt

1/2 block shortcrust pastry

  1. Line the tart case with shortcrust pastry, prick all over, fill with baking beans and blind bake.
  2. Once it’s browned and the edges have cooked through [about 15 minutes in a medium oven] remove the beans and crisp up the base [another 5 or so minutes]
  3. Meanwhile, make the filling. Place the water and dairy-free milk and sugar into a saucepan and gently heat.
  4. Take 1 tbsp of the warmed milk mixture and mix to a smooth paste with the cornflour
  5. Pour the cornflour mix into the oat milk and stir well, bring to a bubbling boil and add the vanilla.
  6. Place the chopped chocolate into a bowl. Pour over the hot oat milk and stir to until its a smooth mixture. Season with a pinch of salt.
  7. Pour into the chocolate into the pastry case. Level off, sprinkle over the lime zest and salt and refrigerate for a few hours until set.
  8. Serve thin slices (it’s very rich) with a dairy-free cream topped with a little more lime zest.