Food Porn Friday! – July 27

I’m introducing a new day to everyone’s calendar.

FOOD PORN FRIDAY

Try not to get TOO excited...

Each Friday (if all goes according to plan!); I will post 1 x delicious savoury photo/recipe and 1 x salivating-inducing sweet photo/recipe.

So here is today’s selection (courtesy of Vegie Head). Have you got her e-book yet? If not, you totally have to. At $7 it’s a steal – GET ON IT!

Savoury

Potato Fries – two ways!

http://www.vegiehead.com/breakfasts-snacks--smoothies.html

I am a massive fan of chips (thank God they’re vegan!). L-whack and I went to a fish & chip shop last week, and ordered a large serve of chips and a potato cake for our dinner… yep. Nutritious dinner I know, but we’d just completed a 90 minute walk in the cold, and it was a Sunday evening. Don’t judge us!

Spicy Sweet Potato Fries

1 or 2 large sweet potatoes
2 tbsp safflower oil
Ground sweet paprika
 

Method
Preheat oven to 200ºC.
Peel and cut the sweet potatoes in half.
Slice them into chips- try to make them as evenly sized as possible.
Par boil for 4-5 minutes.
In a bowl, whisk the oil and paprika together.
Toss the chips to coat, and spread out evenly on baking paper.
Sprinkle with more paprika and put on the middle shelf in your oven.
The trick to getting them crispy is to cook them on a wire rack over a baking tray.
Bake for 45-60 minutes, depending on how thick your chips are.
Serve with sweet chilli sauce.

For Rosemary and Sea Salt Potato Chips

3 or 4 large Nicola Potatoes
2 tsp dried rosemary
1/2 tsp Himalayan rock salt
1 tbsp safflower oil

Method
Follow the above method, replacing the ingredients, and cook for 35-40 minutes.

Sweet

Self-Saucing Chocolate, Cinnamon and Macadamia Puddings

http://www.vegiehead.com/desserts.html

This looks like heaven in a ramekin. I just wanna lick that chocolate dripping down the side… *drool*

Makes 4 - 6 individual puddings or 1 large pudding (depending on size of ramekins)
 

1 cup brown rice flour
1/2 cup coconut flour (Or 1 1/2 cups plain flour)
1/4 cup raw cacao powder
1/2 cup raw coconut sugar
1 tsp ground Dutch cinnamon
1/2 cup coconut oil, melted
1 cup almond milk
1/4 cup finely chopped macadamia nuts

Sauce
1/4 cup raw coconut sugar
1/2 cup raw cacao powder
1 1/2 cup boiling water

Method

Preheat oven to 180ºC.
In a large bowl, sift in flour/s, cacao and cinnamon, and stir in coconut sugar.
Add melted oil and almond milk and stir to combine- do not over mix.
Fold through macadamia nuts gently; the mixture will seem quite 'doughy'.
Spoon into ramekins or large oven proof dish.
In a heatproof jug, whisk together the sauce ingredients and pour gently (over the back of a spoon) onto puddings.
Bake for 20 minutes (ramekins) or 35 minutes (large dish).
Serve with vegan chocolate ice cream and grate some chocolate on the top.
Serve immediately.