Raspberry dreams, published in the Chef’s Handyman food blog
Chef’s Handyman Raspberry Smoothie
Red like blood, as black as pitch, as white as snow, no – this will be no story about snow white. This smoothie will write history! Once tried and you will be addicted to it. No guest will or can refuse this delicious drink. Raspberries combined with strawberries will give a bright ruby red. Raspberries combined with milk will reflect a light pink. Nothing can top this combination: Chocolate and raspberries will move you to heaven.
Chef’s Handyman’s favorite: Raspberry dream, lukewarm, cool and melting
To make smoothie: Blend raspberries (store some for decoration), soy milk and 1 vanilla sugar. If the smoothie is too thick add more soy milk. Beat soy cream until creamy and light.
Pour the smoothie in glasses. Add a spoonful of soy cream. Grate dark chocolate, garnish with raspberries. Serve the drink immediately.
Chef’s Handyman tip: Use yoghurt for vegetarian friendly cooking.
Shopping list for 4 glasses:
Berries: 500 g or 16 oz. raspberries
Milk: 5 dl or 16 fl. oz. soy milk, 2 dl or 7 fl. oz. soy beatable cream
Baking Ingredients: 2 tbsp. vanilla sugar, dark chocolate
Raspberry strawberry crumble, lukewarm served and you will melt
Chef’s Handyman Raspberry Strawberry Crumble
Place the raspberries and the strawberry pieces in a bowl. Combine the berries with vanilla sugar and 1 tbsp. of rose blossom water. Place them in an oven-proved pan.
To make crumble, combine 100 g or 3.5 oz. of sugar, 100 g or 3.5 oz. flour, 50 g or 2 oz. of grated almonds and 150 g or 5 oz. of vegan friendly margarine. Add orange and lemon rind. Cool in fridge for 15 minutes. When cooled spread the crumble over the berries.
Bake in oven at 180°C or 350°F for 15-20 minutes. Take out and cool. Serve lukewarm with whipped vanilla soy cream. Just a dream!
Shopping list for 4 serves:
Fruits, berries: 500-800 g or 16-25 oz. raspberries, 250 g or 8 oz. strawberries, 1 lemon, 1 orange
Milk: 5 dl or 16 fl. oz. soy beatable soy cream
Baking ingredients: 2 tbsp. vanilla sugar, 100-150g or 4-5 oz. flour, 50 g or 2 oz. grated almonds, 150 g or 5 oz. vegan friendly margarine, 1 tbsp. rose blossom water
Baking molds: 4
The recipe for the chocolate cream will be posted in the vegan cook book, which is still in process.
Have a great weekend yours Chef’s Handyman team!
Outlook of the next blog post published in the Chef’s Handyman food blog: Sweet Easter eggs and Easter buns!
