Showing posts with label grapefruit. Show all posts
Showing posts with label grapefruit. Show all posts

Thursday, 6 March 2014

Chocolate & Grapefruit Marmalade Vegan Cupcakes

Today I'm baking. It's a big, big baking day involving loads of cupcakes. Why? Because I'm donating my time and my delicious cupcakes to the wonderful Swopera. Swopera is a great event created by best friend to raise money for promoting equal marriage rights in Australia. It's a really fun night in which singers choose arias from opposite gender roles to perform. You can get all the details on the Swopera facebook page. I'm really excited about it and am thrilled to donate my time to a cause I feel so passionate about.

If you're in Sydney this weekend & not doing anything on Saturday night then come on down to Paddington Uniting Church (Oxford St) for a really fun night. You can also get one of these badass cupcakes to go with your bitchin' cup of tea. You know you want to!

I used my own homemade grapefruit marmalade for this, but you can use store bought (if you can find it anywhere). If you can't get it anywhere I recommend making your own, it's very easy and the grapefruit marmalade gives the cupcakes a delicious depth. The hint of bitterness of the grapefruit rind compliments the chocolate beautifully and makes a really sohpisticated flavour. If you don't want to make the grapefruit marmalade you can try substituting 1/2 cup grapefruit juice instead of half of the oat milk.

These can also be made with other marmalades - try it with orange, lemon & lime, or even ginger marmalade (yum!). I've iced mine with orange buttercream icing, but you can use chocolate icing if you want to make them even more chocolatey.

Chocolate & Grapefruit Marmalade Cupcakes

1 cup oat milk (or soy milk)
1/2 cup sugar
1/3 cup canola oil
1 tsp vanilla extract
1/2 cup grapefruit marmalade
1 cup wholemeal plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarb soda
1/2 cup cocoa powder

To Make
1. Preheat the oven to 180 degrees C.
2. In a large bowl whisk together the oat milk, sugar, canola oil, vanilla extract and grapefruit marmalade.
3. Add the remaining ingredients and whisk until all combined.
4. Fill your cupcake baking tray with liners and fill them 3/4 full of batter.
5. Bake for 23 minutes, or until a skewer inserted in the middle comes out clean.
6. Allow to cool. To serve, dust with icing sugar or ice with orange buttercream icing (recipe below) or chocolate buttercream icing.

Makes 12 cupcakes.

Orange Buttercream Icing

The Icing:
1/2 cup nuttelex (or other vegan margarine)
2 2/3 cups soft icing mixture
1 tsp vanilla extracty
The zest of 1 orange

1. Mix the nuttelex, lemon juice, zest and icing mixture together in a bowl using either an electric mixer or a knife and some good old elbow grease (nice workout).
2. Once the cupcakes are cool, pipe the icing on in a spiral generously on the top of the cakes and decorate as you like (I used fresh blueberries).

Saturday, 26 October 2013

Chilli Grapefruit & Orange Salad

I'm growing to love fresh juicy and tangy citrus in savoury salads! It's not something I've ever done much of before, but one of the wonderful things about exploring foods from all over the world is that I'm discovering and trying new things constantly. Last month I made a sensational Orange & Olive Salad with Cumin for Egyptian food month. I fell so much in love with that salad that I jumped at the chance to make another citrus filled salad this month for Nepal. It was delicious - and a perfect fresh accompaniment to all the spicy dishes and curries from this month.

Chilli Grapefruit & Orange Salad

2 ruby grapefruits
3 oranges
1 red chilli, finely chopped
1 tbsp fresh chopped coriander
1 tsp sugar
1/4 tsp turmeric
1/4 tsp salt
1 tbsp vegetable oil
1 tsp fenugreek seeds
1/2 cup plain [vegan] yoghourt

To Make
1. Peel the grapefruits and oranges and slice into segments. Reserve in a small bowl any juice that comes out onto your chopping board as you slice them.
2. Combine the grapefruit, orange, chilli and coriander in a bowl and toss to combine. Mix the sugar, turmeric and salt with the reserved citrus juices together in the bowl and add to the salad.
3. Heat the oil in a pan and toast the fenugreek seeds until just browned. Add to the salad and toss well.
4. Serve with a dollop of yoghourt and fresh coriander to garnish.

Serves 4.

This month I'm featuring lots of recipes from Nepal!
Check out my other Nepali/Nepalese recipe posts:

Friday, 2 August 2013

Grapefruit Mojito (Guest Post by Big Fat Baker)

Today I have another wonderful recipe courtesy of Erin from Big Fat Baker (isn't she awesome?!). This one positively makes my mouth water just looking at it! It's a perfect spring cocktail, and even though it's not quite spring yet (only one more month to go!!) in Australia, it's a good time to sit back and sip a cocktail and pretend that it's spring already! Of course, if you're living in the Northern Hemisphere (like Erin!) then this is perfect for you on your long hot summer afternoons! As you read this I'll be nearing the end of my trip and just arriving in Tallinn to spend a couple of days.

It is summertime in the US and the heat is really kicking in. Cold fruity drinks are the perfect way to cool off.

Grapefruit is a tangy alternative from some of the sweet fruits, and it’s great with mint. Can’t have grapefruit? Try a mix of lemon and lime juice.

This cocktail is beautiful and simple. All you really need is some juice, mint, sugar and rum. If you like bubbles in your drink, or want to make a kid friendly version, try adding a splash of soda water.

Grapefruit Mojito
Yield: 7 - 8, 10 oz drinks

  • 4-5 cups grapefruit juice*
  • 1 cup mint simple syrup
  • 2 cups white rum
  • 1 cup mint leaves, torn
  • soda water (optional)

* I used fresh squeezed juice = 3 or 4 large grapefruits


1. Make Mint Syrup - Boil 1 cup water and 1 cup sugar over medium high heat until the sugar is completely dissolved. Cook for 5 minutes then turn the heat off. Mix in 1 cup torn mint leaves and steep for 5 - 10 minutes (it will just continue to get more minty with time). Strain out the mint, reserve the liquid.

2. In a large pitcher combine the grapefruit juice, simple syrup, and rum. Mix well and taste. Adjust as needed with simple syrup or rum. Chill in the fridge for an hour or two.

3. In a large glass combine; a few torn mint leaves, 1/2 cup ice, and about a cup mojito mix. Stir well and top off with soda water if you like yours bubbly.

Friday, 28 June 2013

Grapefruit Waffles with Chocolate Dipped Strawberries (for someone you love!)

I'm coming up to my anniversary soon, so I thought I'd bring a little romance onto the blog. After being with someone for many years and living together for most of that time, it's easy to feel like the romance is dead sometimes. After all, you don't often tend to make a special effort with someone when you spend every evening and every morning with them anyway. There are fewer romantic dates, fewer mushy text messages going back and forth and, sometimes, a lack of spontaneous romantic gestures. We always try and do small unexpected nice things for one another though, because it is a really lovely feeling to make somebody that you love smile.

Special breakfast is a nice way to remind someone that you love them. My partner gets up stupidly early to go to work almost every day, though, so I don't really get many opportunities. We've both been incredibly busy lately but the other day we had a fluke day that we were both home from work and we had deliberately made no other plans for the day. So, I felt I should seize the occasion to get up and make him breakfast in bed. Not just any breakfast either - grapefruit waffles with chocolate coated strawberries! I ask you - is romance dead?! :)

Yes, a decadent and sweet breakfast - I don't advise having this one for breakfast too often. I've used yellow grapefruit because I had a big bag of them bequeathed to me from someone's tree. You can also use pink grapefruit. The grapefruit adds a fantastic fresh zingy aspect to the sweet waffles, so I recommend try it. If, however, you're making these for someone who hates grapefruit, you can substitute some freshly squeezes orange juice in it's place. 

All in all they take about 15 minutes to make, which is not very long for someone you love! Try these for birthdays, anniversaries, mothers or fathers day, Valentines day or (my favourite) any day of the week because nobody needs an occasion to tell someone you love them. Or just make them for yourself - because it's also important to love yourself, right? 

Vegan Grapefruit Waffles with Chocolate Dipped Strawberries

150g dark chocolate
6 strawberries, washed and dried completely
1 1/4 cups wholemeal flour
3/4 tsp baking powder
3 tbsp sugar
1/2 cup soy milk
1/2 cup freshly squeezed grapefruit juice (with the pulp!)
2 tbsp canola or vegetable oil
Maple Syrup (fo' drizzlin')

To Make:
1.  Mix the dry ingredients for the waffles together in a bowl. Make a well in the middle and gently stir in the soy milk, grapefruit juice and oil.
2. Melt you chocolate by chopping it up and placing it in a completely dry metal mixing bowl (glass or ceramic is ok too, it just will take longer to melt). Fill a separate bowl with boiling hot water and suspend the metal bowl over the top so that the steam from the hot water heats the metal. This will melt the chocolate evenly. Stir as it melts. 
3. Make sure your strawberries are completely dry. Once the chocolate is melted, coat the strawberries in it and then place them on a non stick baking sheet on a plate. Continue with your remaining strawberries and then place the plate in the fridge while you cook the waffles so they can set. You'll have some chocolate left over, keep it suspended over the hot water to that is stays melted while you cook your waffles.
4.  Heat up your waffle iron (be sure to spray with oil to prevent sticking) and make the waffles according to the instructions of your waffle maker. Make sure you re spray the waffle maker between each waffle.

5. Once the waffles are cooked, get 2 plates and place 1 waffle on each plate then drizzle maply syrup over the waffles. Top with another waffle and drizzle the remaining melted chocolate over the top. Place the chocolate dipped strawberries on top and eat it straight away!

Makes 2 servings (because you deserve some too, right?)

This recipe makes enough for 4 waffles (this may vary depending on the size of your waffle maker) and 6 chocolate dipped strawberries. 

Sunday, 25 November 2012

Rujak (Indonesian Fruit Salad with Chilli Dressing)

When I heard about rujak it went immediately on my Indonesian meal plan. It's everything I love about south east Asian food - fresh, brightly coloured and laced with chilli! An admission though - I cheated a bit. I know, I feel terrible. But the thing is, that I just happened to find a jar in my cupboard that had been sitting up the back unopened for a while. It was labelled Sambal Rujak! Great, makes it easier for me AND uses up one of the many jars in my over crowded pantry!

It still feels like cheating though, and I realise that this may be an ingredient not available to a lot of people. So, for those who don't have an Asian grocer nearby, I have included a recipe for the sambal rujak which comes from the lovely SBS Feast Magazine, which also has a beautiful recipe for Rujak in it's October edition. I'll definitely have to give it a try myself sometime, because I'm sure that making a fresh sauce is much nicer than getting it out of a jar.

Despite a lot of recipes and references for rujak around on the internet, not one of them mentioned when this dish is traditionally served. Is it a dinner or dessert? Or maybe just a snack. It could really go either way in my opinion - the fruit makes it light and sweet and good for dessert, the chilli sauce lends a savoury flair. I couldn't find an answer so I served it up with my savoury dishes at my Indonesian feast. So, if any Indonesians read this, please let me know!

2 mangoes
1/2 papaya
1 small pineapple
1 400g can of lychees
2 pink grapefruits
(Starfruit - sadly I couldn't get this, but I really wanted to put it in mine!)
Sambal Rujak (either from a jar or use the recipe below)
Juice of 1 lime

To Make
1. Cut the mango flesh, into large chunks. Remove the skin and seeds from the papaya and also chop into big chunks.
2. Remove the skin from the pineapple, remove the woody core and chop into large pieces. Peel the skin off the grapefruit and divide into segments.
3. Drain the can of lychees and combine in a bowl with the mango, papaya, pineapple and grapefruit. Drizzle sauce over to taste (I used about scant 1/4 cup). Drizzle the lime juice over and mix through. Serve.

Serves 4, or 6-8 as part of a buffet.

Sambal Rujak (from SBS Feast Issue #14)
3 tsp sambal oelek
1/3 cup grated palm sugar
1/3 cup kecap manis
1 tbsp lemon juice

To Make: 
1. Whisk ingredients together until combined. Pour over fruit.

This month I'm featuring lots of amazing recipes from Indonesia!
Check out my other Indonesian recipe posts:

Thursday, 27 September 2012

Spring Vegan Ruby Grapefruit Cake

I'm excited about spring, it makes me truly happy inside! The sun is shinning, my heater is off and I've actually been able to wear some t-shirts. It's early days yet, so my light cardigans are also getting their workout, but it's still enough to make me happy and excited. I don't like winter at all, and I hate being cold! 

So, when charged with making a cake for my grandmother's birthday gathering, I felt the need to make something fruity to celebrate spring! Gorgeous big ruby grapefruits have come into season at my local supermarket, so I used them as my inspiration. The cake is deliciously sweet and tangy, whilst being moist and rich with flavour. I do, however, apologise about my icing and piping efforts in these photos, I know it's not my best work! I was in a bit of a hurry to get out of the house so I did a slightly slapdash job of it. That didn't matter though because the cake was absolutely delicious, and lucky my gradmother absolutely loves grapefruit! This was lucky, and is probably something you should check before making it for someone!!

1 cup canola oil
1 1/2 cups raw sugar
2 1/4 cups soy milk
1 1/2 cups fresh ruby grapefruit juice (throw the pulp from juicing in there too!)
1 tsp vanilla extract
3 cups plain wholemeal flour
3 tsp baking powder
1 tsp bicarb soda

1 cup vegan margarine (nuttelex)
3 1/2 cups soft icing mixture
1/4 cup fresh grapefruit juice
2 tsp vanilla extract
3-4 drops pink food colouring (optional)

Fresh grapefruit slices for decorating (this is optional, but HIGHLY recommended, as the fresh grapefruit really makes it special)
Sugared flowers (optional, just because it's spring!)

To Make
1. Preheat the oven to 180 degrees C.
2. Combine the oil, sugar, soy milk, vanilla and grapefruit juice in a large mixing bowl and whisk until combined (you can also just stir with a wooden spoon, but a whisk really gets the job done nicely!).
3. Sift in the dry ingredients and mix together to combine. Don't over stir, just make sure it is all nicely combined.
4. Grease a 23cm diameter cake pan (preferably springform) and line the bottom with baking paper. Pour in the batter.
5. Bake for 1 hour, or until a knife inserted into the centre comes out clean.
6. Remove from the oven, run a sharp knife around the outside edge of the tin to separate any bits of the cake that may have stuck to the tin. Allow to cool in the tin for about 20 minutes and then remove the sides of the pan and gently transform the cake to a wire cooling rack to cool the rest of the way.
7. To make the icing, combine the margarine and soft icing mixture and beat with electric beaters until combined. Add the vanilla, grapefruit juice and food colouring and beat until it forms a light fluffy icing. If it is a little soft in consistency you can add a bit more icing sugar to make it firmer and easier to pipe.
8. Once the cake is completely cool cover the top and sides in icing. You can pipe borders or just leave it smooth. Decorate the top with slices of fresh grapefruit.

Makes 1 large cake.

Looking for great vegan cakes? Try some of these!