Presn(et)o dobro!

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V življenju  želim nenehno rasti in se razvijati.  Želim biti kos izzivom, ki si jih zadam in preseči samo sebe. Pa čeprav včasih manj uspešno. “Trial and error” – tako gre velikokrat tudi pri ustvarjanju novih slaščic. Presne so tudi ene izmed tistih, ki mi predstavljajo nove izzive. Predvsem brez oreščkov, ker imajo le-ti visoko vsebnost arginina (večinoma se tovrstni hrani izogibam). Pred tednom dni se udeležila Barbarelline delavnice gourmet sweets, kjer smo pripravljali same dobrote (kokosov parfait, vanilijevo mandljevo mleko, malinovo pito, sladoled, tiramisu, čokolado in še in še), domov pa sem prišla s polno glavo znanja. Ravno toliko sem ga prinesla, da sem se v kuhinji lahko poigrala in ustvarila češnjevo tortico.  Sem pred njo nujno morala narediti še poletno marelično torto po Barbarellinem receptu (a brez oreščkov), da vidim, če se s presničkami lahko spoprijateljim. Ta tortica je, mimogrede, zares osvežujoča. Pravšnja za vroč teden, ki je pred nami.

I want to grow everyday in my life. Want to face challenges and go beyond myself. Trial and error. It’s the same when making sweets. Raw desserts represent me a new kind of a challenge. Specially without nuts, because they are high in arginine. One week ago I participated in Barbarella’s workshop Gourmet Sweets, where we made delicious sweets, such as coconut parfait, vanilla almond milk, raspberry pie, ice-cream, chocolate … I use my new knowledge when I create halfraw (I used agar-agar) vegan cherry chocolate cake without any nuts.

Below is a photograph of summer apricot cake that I made at home (Barbarella’s recipe).

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Nekaj utrinkov z delavnice, da vidite, kako fino smo se imele.

Few moments from workshop. We had lots of fun!

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Češnjeva veganska (pa tudi brezglutenska) tortica s čokoladno glazuro:

Testo (za premer 17 cm):

  • 3/4 skodelice fine kokosove moke
  • 3/4 skodelice presnega kakava
  • 3/4 skodelice datljeve paste

Vse sestavine z rokami dobro zmešaj in testo enakomerno razporedi v tortni okvir.

Češnjeva plast:

  • 2 skodelici izkoščičenih češenj
  • 1 žlico limoninega soka
  • agavin sirup po okusu
  • ščepec cimeta
  • 1 žličko bourbonske vanilije
  • 1 skodelico vode s čajno žličko Agar-agarja (naj 5 minut vre na majhnem ognju)

Vse sestavine (razen agar-agarja) zmiksaj v sekljalniku. Dodaj agar-agar z vodo in dobro premešaj. Sama sem dodala še pol skodelice narezanih češenj. Prelij po ohlajenem testu in postavi v hladilnik za toliko časa, da se plast strdi.

Čokoladna glazura:

  • 1/4 skodelice kokosovega olja
  • 3 žlice riževega sirupa
  • 1/3 skodelice kakava

Kokosovo maslo stopi (utekočini se pri približno 26°C) nad vodno kopeljo, dodaj preostale sestavine in dobro premešaj. Premaži čez tortico, ki naj čez noč počiva v hladilniku.

In ne pozabite – najpomembnejša sestavina je ljubezen!

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Recipe for cherry chocolate vegan cake without nuts:

Bottom  (17 cm):

  • 3/4 cup fine coconut flour
  • 3/4 cup raw cacao
  • 3/4 date paste

Mix all ngredients using hands and put the mixture in a cake tin. Refrigerate.

Cherry cream:

  • 2 cups pitted cherries
  • 1 TS lemon juice
  • agave sirup (as sweet as you like)
  • pinch of cinnamon
  • 1 ts bourbon vanilla
  • 1 cup water with 1 ts agar-agar (it needs to boil on low heat for 5 minutes)

Mix all the ingredients (except agar-agar). Then add water with agar and mix well. I also added half cup sliced cherries. Pour over cooled bottom and refrigerate until the cream becomes hard.

Chocolate glaze:

  • 1/4 cup coconut oil
  • 3 TS rice sirup
  • 1/3 cup raw cacao

Make double boiler and liquefy coconut butter (it has a melting point of 78 F/26°C), add sirup and cacao. Mix well. Coat the cherry cream with chocolate glaze and refrigerate over night.

And don’t forget that the most important ingredient is love!

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Comments
One Response to “Presn(et)o dobro!”
  1. Polonap says:

    nič ne de, če sem malo ekran obliznila

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