Thursday, 17 May 2012

"Kitchen of Love", a unique new cookbook



Take a look at this very special cookbook, which my husband and I are proud to have been involved with! You may recognise some of my recipes in there, but of course the photos were taken by a professional photographer. It's  much more than just a recipe book; there is so much about Bhakti Yoga philosophy inside, including interviews with cooks about the spiritual aspect of cooking as well as some fantastic healthy and vibrant recipes from around the world. These recipes are simple yet nourishing to both body and soul, and readers of this blog are sure to love them.
To take a look at some preview pages and to find out how to get a copy of this unique book, follow the link below:

Use the comments form below to tell me what you think...

Tuesday, 15 May 2012

Lemon and Coconut Squares- vegan

 Lemon and coconut squares
What would you bake for a summer tea al fresco? I must admit to the typical British habit of complaining about the weather, but this last few weeks have been really crazy here; today I went to work freezing cold in the rain, then got too hot when the sun came out and baked me through the windows, then as I was leaving work this afternoon there was an almighty clap of thunder which heralded a vicious hailstorm and lashings of yet more rain! It seems like Summer will never come, so I've been fantasising about sunny afternoons on the patio surrounded by the fragrance of flowers, yummy treats to eat and the company of good friends...
Today's recipe is light and sweet, just perfect for those days when your stomach tells you it's tea-time but it's too warm to countenance eating a huge meal until the cool of evening sets in. Today, from the warmth of our living room, we saw the sun finally come out and the birds began to sing as we ate...I used a metal baking tin 32 x24 x5.5cm, and got 16 large squares from that.

400g self-raising flour
300g desiccated coconut
200g demerara sugar
 4 tsps baking powder
400ml soya milk
150ml ricebran/ coconut/ other suitable oil
4 tsps natural lemon essence
Topping:
5 flat tabs demerara sugar
the juice of 2 lemons
the grated outer rind of 1-2 lemons
more desiccated coconut
  • Preheat the oven to 180C and prepare your cake pan (when using metal, I oil and flour the inside).
  • Mix all the dry ingredients together.
  • In another bowl or jug, mix all the wet ingredients together.
  • Now beat the wet ingredients together with the dry ingredients and pour unto your pan/ mould/ tin.
  • Bake for about 25 minutes (use the skewer test).
  • While the cake is baking, boil the lemon juice and sugar together until you get a sticky (but still runny) lemon syrup.
  • While the cooked cake is still warm from the oven, sprinkle with the grated lemon rind, then spoon the syrup over the top, ensuring it is well covered. Finish with a thick sprinkling of desiccated coconut.