This recipe is an homage to my dear friend Belle, who is leaving the UK to go back home, in Thailand. I will miss her and I will miss her amazing cooking skills.
Here is her coconut & banana cream, easy - quick and yummy!
Ingredients:
4 bananas
creamy coconut milk - 1 can
4 oz sugar
How to:
Mix the sugar with the coconut milk and put it in a pot. Place it at medium heat and stir well. Meanwhile, peel the bananas and chop them. Once the milk starts simmering, put the bananas in the pot with it and keep stirring for about 5 minutes at medium heat. Then, take the pot away from the hob and let it rest for about half an hour. Eat at room temperature.
Enjoy!
Hi everyone,
hope trick or treat went well and you had the scariest Halloween night! I celebrated Halloween with a night out, horror movies and, of course, peanut butter cups! Here is a super easy vegan recipe:
Ingredients for 20ish peanut butter cups:
6/7 oz peanut butter (I like it crunchy) from Peanut Butter & Co (100% natural)
200 grams diary-free dark chocolate
You need:
An icing syringe
A pastry brush
Small cups
Let's do it:
Melt the chocolate (place it in a bowl over barely simmering water). Meanwhile, get the cups ready and, once the chocolate is thoroughly melted, coat the insides of the cups with half the chocolate using a pastry brush. Once all cups are ready, put them in the refrigerator and let them freeze for about 20 mins.
Once the chocolate is frozen, put the peanut butter in the icing syringe and fill in about 2/3 of the cups (leaving some room for a chocolate layer). Then, use the other half of the melted chocolate to seal the cups... Put them back to the refrigerator for another 20/30 mins. Enjoy!
ps: as you can tell from the pic, I did not quite follow the 2/3 rule and ended up having peanut butter cups sealed with... Mm... More peanut butter :D
