The Perfect Snack…!

Of course this will change depending on what you fancy. But I found that my local Tesco sells jars of marshmallow fluff. So the jelly fluffernutter was born 🙂 Nosh in moderation 😉

For one perfect snack you need:
2 slices toast, white bread
1 tbsp peanut butter (smooth or crunchy, your choice)
1 tsp strawberry jam
2 tbsp marshmallow fluff

Toast the bread. Spread one slice with the peanut butter and then top with the jam. Spread the other slice with the fluff. Sandwich together. Cut in half. Eat. Feel sick.

Cream Cheese Frosting

This is great with carrot cake or any other moist cake for that matter. It makes enough to cover 18 muffins.

You need:
50g unsalted butter, very soft
300g icing sugar, sifted
200g cream cheese

Mix together the butter and sugar and then whisk in the cream cheese.

Carrot Cake

I am not that keen on carrot cake but we had a glut of carrots in the fridge and I figured this would make a change from using them with everything else! It tastes pretty good too. It’s yet another Hummingbird recipe…

For 18 muffins and 1 small loaf cake you need:
300ml vegetable oil
300g plain flour
3 eggs
300g light soft brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp vanilla extract
100g walnut pieces
300g grated carrots
1 tsp baking powder
1 tsp bicarb

Mix everything together and then place in the muffin cases/loaf tin. Bake at 170 degrees for 15-25 mins till risen and cooked. Serve with cream cheese frosting if you wish.

Deep Fried Ice Cream (v)

Lex adores this in the local thai restaurant we go to so I figured I would try making it tonight to end the main course of tempura. It was delish and so easy.

For each person you need:
2-3 small balls swedish glace
20g cornflour plus a little extra
20g self raising flour
55ml sparkling water
1 tsp icing sugar, sifted
1 tsp rapeseed oil
1 tbsp dessicated coconut
oil for deep frying

First sort the ice cream out. Take some small scoops and form into balls (they don’t need to be too precise!). Place on a baking sheet and open freeze for at least an hour. Meanwhile make the batter up by placing everything else in a bowl and lightly mixing. Once the oil has come up to frying temperature, dust the ice cream in some cornflour. Dip in the batter till thoroughly coated and then drop into the hot oil. Fry for 30 seconds or so till the batter is crisp. Drain and serve immediately. Who says vegan’s can’t have fun!