VEGAN MERINGUES

Good evening beautiful souls,

If you follow me on Instagram (@simplycarinaxo) you will already know that I made vegan meringues the other day!!

If you’re a meringue fan but are like myself a vegan and can’t eat eggs or are allergic to eggs or even just fancy trying something new, then this recipe is for you.

I’ll warn you in advance, although easy it takes almost 3hs to make these meringues, but they are super tasty and so it’s totally worth it!

Now you might be wondering how on earth you can make vegan meringues when one of the main ingredients is egg white. Well I’d heard ages ago that chickpea brine could apparently be used as an egg white replacement and so when I stumbled across this recipe I was eager to test it.

I was a bit skeptic at first but apart from turning out somewhat hollow and crisp rather than chewy, they were very tasty!!

If you’re not drooling already at the thought of a meringue dessert then here’s the recipe for you to test yourself :

Makes 6-8 meringues

  • 400 g can of chickpeas which should yield
  • 100g of aquafaba (brine)
  • 110g of caster sugar
  • Vanilla seeds

Whisk the aquafaba at high speed until stiff white peaks are formed; this will take about 15-20 minutes.

Mix the vanilla seeds into the sugar before adding the mixture to the aquafaba a couple of spoonfuls at a time, making sure the sugar is whisked in properly before adding the next few spoonfuls.

When all the sugar is mixed in and the meringue is thick and glossy, it is ready.

Preheat the oven at 130 degrees centigrade and line two baking trays with grease proof paper.

Spoon the mixture (I’d say a large heaped tbsp) onto the baking tray well apart as the will grow quite a bit.

Now bake for 1 3/4 – 2 hours until the meringues are fairly firm unto and on the base. Take out of oven and leave to cool completely.

Once cool, you can enjoy this delicious treat however you like. I suggest some vegan vanilla ice cream and a fruit compote or fresh berries!

Now enjoy!

If you give these a go do let me know how they turn out!!

Love Carina xo

BEETROOT BROWNIES

Good evening beautiful souls,

It’s time for me to share one of my favourite recipes with you – I hope you are excited!!!

This recipe is from the beautiful vegan cookbook Peace & Parsnips. I love this book and everything I have tried so far has been super tasty, so I can’t wait to try more recipes in the future!

I’ve made this beetroot brownie recipe a couple of times now; the brownies are super easy to make, perfectly moist and of course taste amazing! So no excuse not to try this recipe for yourselves!

I have altered the original recipe a little, but it is quite flexible so don’t worry about experimenting. Anyway, let’s jump right into it!

Ingredients:

  • 300g dark chocolate
  • 150ml vegetable oil
  • 125g Flour
  • 100g Prunes
  • 100g Nuts
  • 200g Silken tofu
  • 125g Beetroot, finely grated
  • 150g Unrefined brown sugar

(I also added some dried apricots and a little rosewater – although apparently not enough of the latter as I couldn’t taste the rose flavour – I need to experiment more with this I future)

Method:

Firstly, melt the dark chocolate carefully in the microwave on a low heat/defrost setting making sure you don’t burn it. Once melted stir in oil. Leave to cool.

Preheat oven to 190 degree.

Whisk tofu and sugar together in a bowl before stirring in the cooled down molten chocolate. Next add the beetroot, Prunes, and nuts (as well as apricots or whatever else you want to add) then slowly fold in the flour until all is combined.

Pour the mixture into a ca. 27×17 cm tin lined with banking paper and level out.

Pop in oven and bake for 25-30 minutes on the middle shelf.

Leave to cool in tray then lift out onto wire wrack and cut into squares. The brownies should be nice and moist with a slight crust on the outer edges.

Best served warm with vegan vanilla ice cream or fruit compote.

And there you have it! Brew yourself a nice cup of coffee, sit down, pick up your favourite book and enjoy this yummy treat!!

Please let me know if you try these as I’d love to see what you think!

received_10215069146586537.jpeg

KAFFEEHAUS AMADEUS RE-LAUNCH

Good evening beautiful souls,

FirstlyΒ  I would like to apologise for not posting anything on Sunday evening, however I have a very valid reason – and this is why:

The Kaffeehaus Amadeus Re-launch

Kaffeehaus Amadeus is my dad’s amazing Austrian/German coffeehouse in Lanchester, County Durham. After Christmas we shut for 2 months for a big refurb and this past weekend it was finally time to reveal our lovely new look!

26219266_1833351566675504_5707227400218316760_n

28054340_10215432179462132_2006144367_n

28168005_1887824931228167_8755071731842152135_n

28512262_10215546791087351_1609897209_n

28450013_10215546791527362_664482465_n

We had events on all weekend, from a Coffee Workshop, Viennese Afternoon Tea, Evening Glow with a Feuerzangenbowle (which is a rum punch that is set alight) and a musical affair on Sunday with our in-house quintet Quintessential Voices. The new interior went down well with all the guests and it was lovely to finally see many of our regulars enjoying our coffee and cakes again.

28450008_10215546790887346_393545102_n

28383979_10215546791367358_1867702698_n

If you haven’t heard of our little gem of a cafe you really need to visit. Come experience something quaint, exquisite and different. I know this is a biased review but I am proud of what my dad has achieved. Being different and bringing a piece of our heritage to this little cafe in Lanchester is what is important to us. We prize ourselves on an atmosphere of GemΓΌtlichkeit and believe we offer the best coffee in the North East, prising ourselves on our fresh single origin bean V60 brew! There are numerous beans to pick from and lovely loose leaf teas if you’re not quite a coffee fan. We offer light lunches ‘Jause’ style all on homemade bread of course as well as soups and salads. Everything is homemade on site from the famous Viennese Sachertorte to our scrumptious German Kasekuchen!

19894850_1653166951360634_2749554552567617078_n

19224822_1623019464375383_8938146111984622321_n

19247773_1627467227263940_5157132544423375640_n

And if that isn’t enough to persuade you to come and try a lice of Vienna on your doorstep, we have the wonderful Anna our professional chocolatiere creating all her heavenly handmade truffles at the cafe!

So please come and say hi and take your taste buds on a journey!

Love Carina xo

GINGERBREAD BISCUITS

Good evening beautiful souls,

A couple of days ago Jessica and I decided to bake some gingerbread biscuits and apart from placing them too near one another on the baking tray they turned out fab. They were super easy to make and I thought you might like to have a go too, so here is the recipe!

Ingredients

350g plain flour – 1 tsp bicarbonate of soda – 2 tsp ground ginger – 2 tsp of ground cinnamon – 115g butter – 175g of dark muscovado sugar – 4tbsp golden syrup – 1 egg

Method

  1. Preheat the oven to 190 C / Gas mark — Lightly grease or line two baking trays.
  2. Sift the flour, bicarbonate of soda, cinnamon and ginger into a bowl. Rub in the butter with your fingertips until it resembles coarse breadcrumbs; stir in sugar.
  3. Beat syrup into egg then stir into flour mixture.
  4. Knead the dough until smooth. Roll out to 1/2 cm thick on a lightly floured surface; stamp or cut out desired gingerbread men shapes.
  5. Bake in the preheated oven until golden and puffed, about 10-12 minutes. Let them sit on the tray for a few minutes before moving to a wire rack.
  6. Cool completely before decorating with icing.

wp-image--550021485

wp-image--20020582

wp-image-1137437884.jpeg

wp-image-1945897023

wp-image--1627302703

wp-image--310149191

wp-image-1706707466.jpg

wp-image-362744810

wp-image--1952864610

wp-image-407129662

wp-image-490732428

wp-image--770677394
Love Carina xo