I present to you your next dessert or breakfast. It is delicious as either. Or maybe lunch, a snack, up to you!
I had one in a cafe and was determined to recreate it at home. For once I think I did it better……..
I have never tried or made rice pudding so I can’t compare then but I have a feeling they are similar. Also it is gluten free, which makes it a good alternative to porridge. I’d have it any day! I admit we were a bit lazy and used plums and berries that were already poached but you can use any fruit, fresh or cooked. I have a lot of ideas for sweet risottos now!
It is a bit of a labour love but I found it doesn’t take as long as a savoury risotto so bonus! It’s worth the try at least once 🙂 Here is the recipe:
Divine Sweet Vanilla Risotto with Red Fruits and Cinnamon
About 2 cups milk
1/4 cup (or so) of sugar
1 cup risotto rice
Vanilla paste or essence
Knob of butter/margarine
Poached red fruits like berries and plums
In a medium sauce pan, gently heat about one cup of the milk with the sugar and vanilla until the sugar has dissolved. Add all of the rice and start mixing/ massaging the rice over the low heat. The rice will begin to plump up and absorb the delicious vanilla-scented milk. When the milk has almost been absorbed, add some more and keep stirring. After about 25-30 minutes, taste it to see how the rice is cooked. If it’s still too raw for your liking, keep adding milk until it is perfect. When it is done (you may like it firm to the bite or super creamy), take it off the heat and mix in the butter/margarine. Get out those plates and serve the risotto into it. Pour some fruits on top and dust with cinnamon!
Makes about 4 servings and it lasts well in the fridge, you can heat it up the next day.
I promised cake! 😀
I went through a cake making craze this summer, and here is one of the results. I love the wreath of berries look, it seems very ‘Mother Nature’ to me.
The cake itself is vegan, so it stays super moist and keeps really well. There is cream on top, but you can always use coconut cream instead, and the result will be just as billowy and delicious!
If you don’t have any black berries on hand, then any other berry will do quite nicely. I’m sure even if you topped it with frozen berries, it will look divine.
Please have a wonderful week everyone 🙂 Sami xx
Banana and Blackberry Cake with Vegan Option
Vegan Banana Cake:
1&1/2 tsp baking soda
Pinch of salt
300g mashed banana
80mls canola oil
180mls cream (or coconut cream for vegan)
25g icing sugar
A few blackberries
Blackberry Jam, about half a cup
A handful of blackberries
Preheat the oven to 180 degrees Celsius and grease a 20cm diameter cake tin.
In a large bowl, mix together the flour, baking soda, salt and sugar until combined. In another bowl, mix together the banana, water and oil. Add the wet ingredients to the dry and mix gently until just combined. If necessary, add a splash more of water. Pour into the tin and bake the cake for about 45 minutes, until golden brown and a skewer comes out clean when inserted. Cool for about 10 minutes in the tin then flip onto a wire rack to cool completely.
To make the cream, crush the berries through a sieve so that you have some of the juice. Whip the cream and icing sugar until soft peaks form, then add the berry juice. If the colour isn’t as strong as you would like, add some more berry juice. Continue to whip until stiff peaks form.
To assemble, cut the cake in half horizontally. Spread some jam on the top of the bottom half, almost touching the edges. Spread about 1/3 of the cream on top of the jam, making sure you almost touch the edges too. Put the top half in place, being careful not to press down too much. Spread the rest of the cream on top of the cake. Arrange the berries around the edges like an adorable wee crown. Add some mint leaves to garnish. Serve and bask in your Earth God/dess goodness!
Serves about 10 nicely.
The cake itself keeps un-iced etc for a few days in an airtight container. The colour of the cream fades a bit after about an hour.
Part two of the “Yay it’s the end of the year!” cake baking day. Even better, the cake itself is vegan!
The frosting rosettes were ‘just because’ but if it’s not your style, it’s by no means necessary 🙂 I iced the cake in an odd manner in the way that I frosted the top layer first, to make sure I had enough frosting for the rosettes, then did the filling, but you can do it as you wish! Any berries would go nicely, boysenberries and blueberries would give a purple colour and just strawberries would make it a lighter pink.
Anyway, here is the recipe. It’s quite a light cake and I would add about 1/4 cup more sugar next time.
Easy Chocolate Cake with Berry Frosting
1&1/2 tsp baking soda
2/3 cup brown sugar
½ cup neutral oil
4 tsp vinegar
1&1/3 cup water
Frosting and Filling:
200g frozen mixed berries
150g icing sugar
Preheat the oven to 180 degrees Celsius and line two 22cm diameter circle cake tins with baking paper.
In a large bowl, mix the flour, cocoa, baking soda and sugar. Make a well in the centre and pour in the oil, vinegar and water, then mix until combined. Divide evenly between the tins and bake for 35 minutes, until a skewer comes out clean when inserted. Leave to cool.
Meanwhile, make the berry coulis. Heat the berries and the honey over low heat until thick. Leave to cool and then chill until needed.
When ready to frost, strain about 1/3 of the coulis so it is seedless. Soften the butter and whip until pale, then add the icing sugar bit by bit until combined (I did this with an electric mixer), adding a bit of the strained coulis when it gets too thick. When light and fluffy and thick enough to pipe, spread enough frosting on the layer of cake that will be the top layer, so that there is a nice and smooth layer for the top. Spoon about half of what is left into a piping bag with a star tip and pipe a border of frosting on the top layer. Add as much coulis as you like to the rest of the frosting (not too much or the frosting turns a funny texture) then spread it onto the top of the other cake layer. If you have any coulis left, you can spread this on top of the filling. Now place the top cake layer on top of the bottom one, creating a two layered cake with a nice pink filling. Store in an airtight container. Lasts a few days when uniced, the cake keeps well.
I am looking forward to fresh berries in summer 🙂