Mango Mousse

I’m alive guys!

So sorry for the delay, laziness has taken over and something new has happened.

I have become a Vegan.

OMG! The end of Freakin’ Delicious!?!?

Not quite. I will still be posting delicious NON VEGAN recipes, along with some Vegan ones.

Yeah, I had to put that in Caps, just to make sure you didn’t miss it, because your probably thinking…

Ewwwww! Vegan!?

No, its not ewwwww, there are a lot yummy Vegan friendly recipes out there!

Stuff like Seitan, the delicious wheat meat that tastes just like actual meat.

Many new and interesting things to come, so don’t go anywhere!

…and again, don’t worry – there will still be some cruelty to animals here on the site, shame on me.

Recipes full of Eggs, Milk, Butter, Chicken, etc.

So no changes to Freakin’ Delicious, other than having some Vegan recipes.

This Mango Mousse is not Vegan, containing cows milk.

The recipe is from my mom’s old recipe journal, so no idea where its originally from.

Its a refreshing and light dessert, perfect for hot Summer days.

Most of you guys are suffering with Winter, just stay strong and make this in a couple of months. :D

As for all of us down in the Southern Hemisphere, make this – its freakin’ delicious!

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INGREDIENTS:

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2 boxs of mango gelatin

1 large mango, cut into small cubes

3 cups water

1 can evaporated milk (you can use fat free)

2 egg whites

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DIRECTIONS:

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Make the gelatin as instructed in the box, using 3 cups of water and let cool.

Beat the egg whites into a meringue consistency for about 5 minutes and gently pour

the evaporated milk without stopping beating. Beat this for about 3 minutes and add the

mango gelatin syrup. Add this point you can add some fruit to the mix.

Get a deep parfait dish and wet the inside with cold water.

Pour the mango mousse into the dish and refrigerate for 1 hour.

Now that the mousse is a bit more firm, you can add your cut up mango pieces to the top.

Refrigerate this for 3 more hours and its done!

February 12, 2010 | Tags: , , , | 2 Comments »

Bite From The Past: Sweet Potato, Carrot and Chickpea Soup

Hello fellow foodies!

You see? I have kept my word for posting a new recipe EVERY WEEK.

Yesterday I started to panic a little for not having anything to post yet.

As to cooking, it has been a slow week for me… I have been quite lazy.

So no better opportunity than to post a Bite From The Past recipe!

For more information to these posts, click here.

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In the Northern Hemisphere, winter has arrived and there is nothing better than having a hot bowl of soup.

This recipe is perfect for winter days, especially because the ingredients are all in season at this time.

A creamy and indulgent soup that can be made in large batches and kept in the fridge for up to 5 days.

For me – a dash of cinnamon makes it that much better, enjoy!

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INGREDIENTS:

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Soup

2 tbsp olive oil

1 large brown onion, roughly chopped

2 garlic cloves, crushed

1 tsp ground coriander

2 tsp ground cumin

1/4 tsp chilli powder

600g orange sweet potato, peeled, diced

500g carrots, peeled, sliced

6 cups reduced-salt chicken stock

300g can chickpeas, drained, rinsed

1/2 small lemon, juiced

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Cheesy Baguette Slices

1 tbsp butter

12 1/4-inch-thick baguette bread slices

1/2 cup grated Gruyere cheese or 1/4 Gruyere and 1/4 Mozzarella

1 tsp minced fresh thyme or dry

1 tsp ground sage

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DIRECTIONS:

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Soup

Heat oil in a large saucepan over medium-high heat. Add onion and garlic.

Cook, stirring often, for 3 minutes. Stir in coriander, cumin and chilli powder.

Cook, stirring, for 1 minute. Add sweet potato and carrot. Cook, stirring often, for 5 minutes.

Add stock. Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.

Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.

Blend soup, in batches, until smooth. Return to saucepan over medium-low heat.

Season with salt and pepper. Stir in 1 tablespoon lemon juice. Heat, stirring, until hot (do not boil).

Pour into bowls. Top with croutons or my cheesy baguette slices. Sprinkle with pepper. Serve.

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Cheesy Baguette Slices

Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet.

Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over.

Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Pour soup into bowls.

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November 22, 2009 | Tags: , , , , , , | 1 Comment »

Mediterranean Salad

Summer is here! Well… at least for the Northern hemisphere.

I’m down in the Southern, so… things are a bit chilly, but that doesn’t stop me from making

refreshing summer foods. I made something different last week, a Mediterranean Salad, I like to call it.

It has all of those Mediterranean ingredients, such as lots of olive oil, feta cheese, garlic, tomatoes, etc…

This salad is a close version to the traditional Portuguese chick pea salad.

Although, the Portuguese version is a lot plainer, it only contains tuna, chick peas and olive oil.

I have to say, I got a lot of inspiration from the Mexican guacamole, all of those ingredients are

in this salad. So lets put it this way, this dish is a cross combination between Portuguese and Mexican

flavors!

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INGREDIENTS:

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1 can of chick peas/garbanzo beans

1 small diced onion

1 crushed garlic clove

1 medium diced tomato

1 handful lightly chopped cilantro

1 handful finely chopped parsley

½ an avocado – cut in cubes

1/3 cup crumbled feta cheese

Squeeze of lime juice

1 tsp lemon zest

2 tbsp olive oil

Salt & pepper

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DIRECTIONS:

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Mix everything in a bowl, adding the avocado last, just so you won’t mush it all up while mixing everything.

Add the salt last to not over season, thus the feta cheese is already very salty.

Note: As you can see, I didn’t have any feta cheese in here when I took the picture…

The feta cheese really adds that special something to it all, very important to add!

June 11, 2009 | Tags: , , , , , , , , | 4 Comments »