Some great food was offered at our BRL Recharge and Reunite event in October 2014. Here are some of the recipes:
Here's the recipe for the custard slice.
There's a recipe on the packet too but here is what I do:
Bake two squares of puff pastry but the pastry needs to be flattened during the cooking process.
I pierce it with a satay stick or something pointy and then flatten it while it is in the oven.
When cooked take them out of the oven and keep flat if required.
When cool and ready to assemble pour 600ml of cream into a bowl and add one packet of Cottees instant vanilla pudding.
Mix with a whisk until thick. (Can easily do by hand).
When the dessert is thick like whipped cream then assemble.
Sprinkle icing sugar on top (Some make a passionfruit icing) (here is a pic of the packaging
Here's an easy to copy recipe
Mac cheese tureen
Here is the recipe for the mac cheeze tureen as promised. Hope it makes sense.
cheers Linda Munster.
Beyond Beginnings Loving Support for all of Life's Precious Moments
An adaptation of Ani Phyo's recipe from Raw Food Essentials
Basic Cheeze (Ani Phyo)
This is a base recipe for raw vegan cheese. You can use your favourite nuts or seed such as almonds, cashews, brazil nuts, macadamias, pumpkin seeds and sunflower seeds.
1 tsp coarsely chopped raw garlic
½ tsp Celtic sea salt or Himalayan salt
2 cups of nuts or seeds (I use macadamias but you can use any nut or seed)
¼ cup fresh lemon juice
¼ cup water approx. to desired consistency
Soak the nuts for 6 – 8 hrs and discard the water before using. This helps to begin the fermentation process making the nuts easier to digest and converting the carbohydrate to protein. This is particularly important for anyone with digestive issues.
Place all ingredients except water into a high-speed blender or food processor and blend until smooth adding water a tablespoon at a time to make it more workable.
This recipe works best in a high-speed blender for a smoother consistency. If you don't mind it a bit grainy a food processor will work OK.
Variation – add about ½ - ¾ cup of semi-dried tomatoes and 1 tbs of Outback Spirit Tomato sauce to the basic cheese recipe. I usually do half the recipe plain and half with semi-dried tomatoes.
Raw Basil Pesto (Recipe by Susan Lytton-Hitchens)
2 cups fresh basil leaves
2 tbs mint leaves (optional – I sometimes add a bit of parsley as well)
½ cup extra virgin olive oil
½ cup pine nuts (macadamias or walnuts also work well – soak nuts for 6-8 hrs before using)
3 cloves of chopped garlic
1 tbs lemon juice
11/2 tsp salt (Himalayan or Celtic Sea salt is preferable)
Place everything in a food processor with an S blade and process until well mixed but not smooth. Bottle into sterile jars and cover tightly. Will keep in the fridge for 5-7 days and will freeze well.
Once you have the cheese at the consistency that you would like place spoonfulls in a dish, which has been lined with plastic wrap (make sure the wrap generously covers the bowl with room to cover the finished cheese).
Next add a thin layer of basil pesto
Then a layer of the tomato cheese recipe.
Cover with remaining plastic wrap and refrigerate.
Will keep in fridge for approx. 5 days and will freeze well.