Shortbread cookies

Hi I’m back, and I have for you my favourite shortbread recipe which is my ultimate comfort food. I just love them with milky tea after dinner. The recipe was passed to me by my mum in low and I have to say that this cookies are simply amazing. I’m very lucky that she gave me this recipe and now I can make it whenever I want. But to be honest when she makes it, always tastes better.

Ingredients for 12 cookies

250g unsalted butter, at room temperature

100g caster sugar

225g plain flour

75g rice flour

1 tsp vanilla extract

pinch of salt

Method

In a bowl, combine the flour and salt.

In a mixing bowl with an electric mixer, beat the butter and sugar until light and fluffy. Add vanilla extract. gradually add the flour and salt mixture into the butter mixture and mix until you have a stiff dough which can be rolled.

Preheat the oven to 175 C

Turn the dough out onto a floured surface and roughly press it out into a rectangle shape, then press it into a baking pan. Bake for 20 minutes until the edges are very lightly golden and most of the surface is still pale gold.

Remove from the oven. Working quickly, cut it into rectangles and prick it all over with a fork.

Return to the oven for 5 minutes or until the surface is lightly golden. Turn the oven off and, if safe to do so, leave the oven door slightly open.

Leave the shortbread to cool for at least 1 hour.

Bluberry pie with fresh fruits

I love this combination of flavours and colours. I know that blueberry taste the best in Jun but sometimes is so difficult to wait till then:-). So sometimes I  buy and make delicious dessert like this one. I made a small pie and a few jar size desserts for breakfast. Yes this pie you can serve morning or evening if you like. 

The pie is 100% raw, vegan and gluten free, totally healthy type of treats, so make one for yourself and for a family:-)

Ingredients for the crust:

300 g pitted dates soaked in hot water for 30 minutes 

100 g any favourite nuts, I used peanuts 

20 g coconut oil, melted

 

Ingredients for the filling:

250 g blueberries

200 g cashew nuts, soaked overnight 

100 g coconut oil, melted

1 tsp vanilla extract 

2 tbs rice syrup 

Process all the ingredients for the crust in a food processor with an S-blade.

Transfer the crust mixture to a 20 cm loose-based tart tin. Using a spun press the mixture evenly into the base of the tin and half way up the side.

To prepare the filing, blend all the ingredients in a high- speed blender until smooth and creamy.

Pour the filling into shaped crust and shake the tin to even out the filling.

Put tin to a frige and refrigerate for 5 hours.

Serve with fresh fruits

 

Peach and vanilla yoghurt fools

One of my favourite dessert, delicious and easy to make. You can use your favourite fruits but with peaches taste so good. The  recipe is from Women's Weekly Slow Fast book which I love so much:-). The recipe in the book are very good and the dishes very delicious but after all the book has stunning pictures:-) 

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Ingredients:

600 g medium peaches

2 tbs caster sugar

1/2 tsp vanilla extract

560 g vanilla yoghurt

2 tbs coarsely chopped pistachios

1 tbs small mint leaves

Preparation

Halve the peaches, discard stones and quarter each half. Put the peaches to a stand blender add sugar, vanilla extract and process until smooth.

Place the yoghurt in a medium bowl and spoon three quarters of the peach puree into yoghurt, do not stir. Spoon yoghurt mixture into 4, 160 ml glasses. Top with remaining puree, add some fresh peaches, pistachios and mint leaves.