mango coconut creamsicles

mango and coconut creamsicles

If summer in Brisbane had a flavour, I’m reasonably sure that it would taste like these creamsicles. Fruity, mango-y, creamy. I really, really, like these creamsicles. You know what I like even more? How smile-inducingly simple they are. There’s no need for added sugar, or topping up with liquids. Throw everything in the blender and you’re there. The perfect summer dessert, no?

A few weeks ago, my mum and I split a tray of lovely mangoes. And, for a few days, Adam and I ate mangoes at nearly every meal. Sliced over breakfast, creamsicle after lunch – heck, we even had Laura’s marinated cucumber noodles over a thick wedge of mango. The good news is, mango season is far from over (it’s not even officially summer yet). And I’m pretty sure that I’m going to spend most of this summer subsisting on LARGE quantities of fruit. Because as I’ve mentioned before, I do not handle heat well (yesterday it was certifiable disgusting – over 30 C (86F) and 65% humidity – needless to say I spent most of the day napping), which means that any food that is cold and only requires a minimum of peeling and cutting is fair game.

I’m going to keep this short and sweet today – I’m presenting at a conference on Thursday, and my paper is well, you know…(not even started)…so I’d better be getting to work. Big love to you all – H.

mango
mango too
creamsicles ready for the freezer
untitled
creamsicles in a row
best summer dessert
 
mango coconut creamsicles
makes 10
 
recipe notes

  • My popsicle moulds take 1/3 cup of mixture (which I think is pretty standard).
  • I’m going to be pretty insistent on using the vanilla bean directly. Extract isn’t going to cut it here.
  • You’ll also need 10 popsicle sticks – I can pick these up pretty easily from a newsagent or craft store.

ingredients

  • 450 g mango flesh (2 large mangoes’ worth)
  • 1/2 vanilla bean, seeds scraped
  • 1/4 lime, juiced
  • 1 can (270 ml) whole coconut milk

In a high-speed blender, combine all ingredients and blend on high until smooth and creamy. Evenly pour into your popsicle moulds. Freeze for 30 minutes, then insert popsicle sticks. Freeze for a further 2-3 hours, until fully frozen. To enjoy, run the mould under a little hot water to loosen the creamsicle.

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basic chocolate cake + simple raspberry sauce

basic chocolate cake
simple raspberry sauce

This is a recipe that everyone should have tucked into their back pocket, their notebook, or bookmarks folder. A basic, solid chocolate cake recipe. A ‘no-fail’ recipe. Something that works, that can be built upon; dressed up or dressed down depending on the occasion. It’s not flashy or fancy. It’s not highly sweet. It’s the sort of cake that loves being slathered in sauces and yoghurts and ice-creams. It likes a few blackberries tucked in beside it, or a drizzle of maple syrup over the top.

Things have finally begun to slow down around here: classes have finished, and tutoring is done for the year; our German lessons have finished and the exam is done. A big, long, sigh of relief. We’re both settling back into our own research, and I’m finally starting to think about Christmas, and am having some lovely and exciting ideas. On the food front, I’ve been trying to be kinder to myself. When I’m stressed or anxious, the first thing I do is become incredibly rigid and restrictive with what I’m eating, which really, is the last thing my body or mind needs at that point. That being said, I’ve been avoiding most sugar after reading this book, and this cake is the product of the desire to make a cake without the syrups or substitutes I would normally use. (A little aside: I highly recommend David Gillespie’s Big Fat Lies: an excellent collection of the latest research surrounding sugar, health, and the debate over saturated vs polyunsaturated fats. Eye-opening stuff, peeps.)

Sweetened (only slightly) with some organic apple sauce, the cake itself is moist and fudgy, with a robust, solid crumb. A basic chocolate cake recipe, and especially a basically unsweetened one like this, gives you the opportunity to go crazy with the accompaniments. Here I went for a simple, delicious raspberry sauce (that is equally as good over some coconut yoghurt, or cashew cream – you get the idea, right?). But really, the possibilities are endless and only restricted by what you have in the cupboard. A date and tahini sauce. Blackberries and vanilla cashew cream. Macerated strawberries. Roasted strawberries. Blueberry compote.

So, go forth and eat cake! (And make this cake your own.) X

P.S. molly, ily is now on Facebook. Aside from blog posts, I’m also sharing links to articles, photos and other things I find interesting (and you might too!).

P.P.S. Totally not food related, but my incredibly talented friend Reana (of Reana Louise), made me a dress, and I’m wearing it over on her blog. (Please excuse the bad hair day, ha).

serious chocolate cake
basic chocolate cake + a simple raspberry sauce
cake time

basic chocolate cake

makes one 8 inch cake
adapted from 101 cookbooks

recipe notes

  • This is not a sweet cake – if you would like it sweeter, try adding 1/4 cup of your preferred sweetener. If you are using a liquid sweetener, decrease the amount of applesauce by the amount of liquid sweetener you add.
  • If raspberry sauce isn’t your thing, check out the body of this post for lots more serving suggestions.
  • To make one flax egg, combine 1 tbsp flaxseed (linseed) meal with 2 tbsp boiling water. Whisk with a fork and set aside for 10-15 minutes before using.

ingredients

  • 2 cups (310 g) wholemeal spelt flour
  • 1/2 cup (65 g) light spelt flour
  • 3/4 cup (50 g) cocoa powder
  • 1 tbsp baking powder
  • 2 flax eggs
  • 1 cup (250 ml) light coconut milk
  • 1/2 cup (125 ml) coconut oil, melted
  • 1 cup (250 ml) unsweetened applesauce
  • 1 tsp vanilla extract

Preheat oven to 175 C (350 F) – no fan. Line the bottom of an 8 inch (20 cm) springform tin with baking paper, and lightly oil the sides. Prepare flax eggs.

In a large bowl, sift together the flours, cocoa, baking powder. In a medium bowl, whisk together flax eggs, coconut milk, coconut oil, vanilla and applesauce. Add the wet mixture to the dry mixture, and stir until just combined. Spoon batter into prepared tin and bake for 40 minutes, until a cake tester comes out just clean.

Remove from oven and allow to cool for 10 minutes in the tin, before removing the tin and cooling completely. Serve at room temperature, smothered in raspberry sauce. The cake will keep in an airtight container in the fridge for 3-4 days.

simple raspberry sauce

makes about 1.5 cups

recipe notes

  • This sauce is delicious over almost anything (yoghurt, icecream, granola, porridge).

ingredients

  • 150 g (1.5 cups) frozen raspberries
  • 70 g (5 large) medjool dates, pitted
  • juice of half a lemon

Using a large knife, roughly mince the dates. In a small saucepan over medium heat, combine dates, lemon juice and 1/2 cup of water. Using a wooden spoon, stir the mixture vigorously while it heats – the dates will breakdown and form a thick, caramel coloured sauce. Add the raspberries and another cup or so of water. Bring to the boil and simmer for 5 minutes.

Once the berries are starting to break down, remove the pan from the heat and using an immersion blender or normal blender, blend the sauce to until smooth. It should be thick but still pourable. Add more water until your desired thickness is reached. Store in glass jar in the fridge for 4-5 days.

the orange-iest salad + an article

blood orange and sweet potato salad

Today I’ve got something I’m very excited to share with you: a recipe to go along with my article that appears in Chickpea’s new Winter 2013 edition! Haven’t heard of Chickpea? It’s the sweetest vegetarian and vegan quarterly floating around – gorgeous photos, writing and so many amazing ideas! I’m so grateful and excited to be involved. If you like, you can grab a copy in their online store (for now, only the digital copy is available, but the print version should be out soon!).

I won’t spoil the gist of my article for you, but it’s a very Harriet-style musing on winter. When I started thinking about this piece, I really asked myself what signifies winter to me – what evokes its shorter days and cooler nights? Blood oranges immediately came to mind – they’re one of my favourite fruits, and I love them all the more for their limited season. You appreciate them all the more, I find.

This salad – something I find myself making regularly when blood oranges are in season – is seriously delicious. Filling, flavourful and also a feast of colour for your eyes – just check out all that orange! Need I mention that it’s packed full of nutrients? Probably not (even though it is!).

Wherever in the world you might be, I hope you’re enjoying the change in seasons. Here, winter has gone and we’re heading full-throttle into summer. I’m almost wishing for those cooler days again.

blood oranges
the orange-iest salad
chickpea
blood orange + sweet potato salad w blood orange citronette

serves 4

recipe notes

  • If you’re not sure how to supreme a blood orange, check out the instructions below.

ingredients
for the salad

  • 4 sweet potatoes (900 g / 2 lb)
  • 1 sprig rosemary, leaves removed
  • 2 tbsp olive oil
  • a pinch of sea salt
  • freshly cracked black pepper
  • 1/3 c (45 g) pepitas (pumpkin seeds), toasted
  • 1 c (160 g) cooked cannellini beans (tinned is fine)
  • 2 blood oranges, supremed
  • 4 stems of dill, fronds removed and roughly chopped

for the citronette

  • 1/3 c (80 ml) blood orange juice (from 1 orange)
  • 2 tbsp olive oil
  • a pinch of sea salt
  • freshly cracked black pepper
  • 1/4 – 1/2 tsp apple cider vinegar (to taste)

Preheat your oven to 190 C (375 F) and line an oven tray with parchment paper. Quarter the sweet potatoes lengthwise, then cut into 2 inch segments. In a large bowl, toss sweet potatoes with rosemary leaves, oil, salt and pepper. Spread onto baking tray in a single layer. Place into the oven and roast for 35 minutes, until soft. Allow to cool slightly before assembling the salad.

Meanwhile, make the citronette by combining all the ingredients in a glass jar, seal with a lid and shake to combine (or whisk together in a bowl). Adjust seasoning to taste if necessary.

In a large bowl, combine roasted sweet potato with pepitas, beans, blood orange segments, and dill. Pour over dressing and mix gently to coat. Serve and enjoy.

how to supreme a blood orange

  1. Using a sharp knife, slice off the ends of the blood oranges, to reveal the top of the flesh.
  2. Turn the orange so one of the flat ends is down on the cutting board, and slice between the flesh and the pith, moving around the orange in sections, until the skin and pith is removed.
  3. Pick up the orange, and slide your knife between the membrane and flesh of one segment. Repeat on the other side of that segment, loosing it from the orange.
  4. Repeat step 3, working you way around the orange until all the segments are free from the membrane.

multigrain banana waffles w balsamic strawberries

multigrain banana waffles w balsamic macerated strawberries

Anyone who follows me on Instragram will be well aware of my deep and undying love of smoothie bowls for breakfast. And that certainly is not going to drastically change any time soon, but occasionally a little variety is wanted (and needed). So then enter the waffles.

In the last 6 months, waffle recipes seemed to be everywhere I turned (The First Mess, or Oh, Ladycakes, for instance). My waffle-hunger initiated, I had no way to satisfy my desire for waffles. As, alas, I had no waffle iron! Luckily, my marvellous sister-in-law, Amy, gifted us a waffle iron as a wedding present, and it’s been getting a pretty good work-over ever since.

There is something rather fantastic about a waffle: much more interesting than a pancake, it satisfies you if you’re craving cake, or muffins, or (in this case) banana bread. And: you can reheat them in the toaster. Need I say more?

I almost called these ‘banana bread waffles’ because of their insane similarity in texture to banana bread: they’re thick, and chewy, with the edges getting nice and crisp in the waffle iron. I used a blend of four flours shown in the picture below, l-r: wholemeal spelt, amaranth, quinoa and oat. Which makes these waffles super-powered multigrain waffles! They’re not overly sweet (I save the sweetness for the toppings) but perfect with a little maple syrup.

We had a killer strawberry season this year, which meant that everywhere you turned in my kitchen, strawberries were sneaking their way into our meals. Inspired by my strawberry riches, balsamic-macerated strawberries came to top these waffles. These super flavourful strawbs are all great with a dollop of cashew cream, or coconut yoghurt, and can add sparkle to any porridge.

Wishing you tummies full of waffly-grainy-goodness! X

flour power
amazing strawberries
waffles
multigrain banana waffles
multigrain banana waffles are ready to be eaten

Multigrain Banana Waffles

makes 16 waffles

Recipe notes

  • As I note above, these are not super sweet waffles – if you desire, double the sugar.
  • You can freeze leftover waffles, and reheat them in the oven. Alternatively, store them in the fridge and reheat them in a toaster.

Ingredients

  • 1/2 cup wholemeal spelt flour
  • 1/2 cup amaranth flour
  • 1/2 cup quinoa flour
  • 1/2 cup oat flour
  • 1/2 cup flaxmeal (ground flaxseeds)
  • 1 tsp baking powder
  • 1/4 cup raw sugar
  • 1 tsp cinnamon
  • 1 + 1/3 cup almond milk
  • 2/3 cup mashed banana (2 medium bananas)
  • 1 tsp vanilla extract

In a large bowl, combine flours, flaxmeal, baking powder, sugar and cinnamon. Whisk thoroughly to combine. In a separate bowl, mix together almond milk, mashed banana and vanilla. Add wet to dry, whisking to combine.

Heat waffle iron or maker and prepare waffles, using about one heaped dessert spoon of batter per waffle, according to manufacturer’s instructions.

Meanwhile, prepare the strawberries.

Once all the waffles are cooked, serve with macerated strawberries (don’t forget a spoonful of those amazing juices!), a sprinkle of flaked almonds, and maple syrup, if desired.

Balsamic Macerated Strawberries

makes about 2 cups

Recipe notes

  • These are delicious over almost anything (yoghurt, icecream, granola, porridge).

Ingredients

  • 250 g (1/2 lb) fresh strawberries, hulled and quartered
  • 1 tbsp raw sugar
  • 1/2 tsp balsamic vinegar

Combine all ingredients in a bowl, stirring to coat the strawberries in the sugar. Leave to macerate for 30 minutes or so, stirring occasionally. Refrigerate if not using immediately.