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HRANA

Naišle smo na divan blog sa slasticama koje izgledaju kao da su naslikane. Imamo i recept

Instagram profil Mei Yee prepun je divnih fotografija slastica i glavnih jela, a za njih je podijelila i recepte

Mei Yee na svom blogu svakodnevno dijeli recepte za slastice izrađene na biljnoj bazi koje priprema za svoju obitelj. Među kategorijama na njenom blogu mogu se pronaći recepti za doručak, deserti te glavna jela od kojih su mnoga veganska, bez glutena i rafiniranog šećera.

Kako i sama navodi na blogu, svi recepti su vrlo detaljni te brzi i laki za izradu. Za sve recepte koristi biljne i prirodne sastojke jer želi potaknuti što veći broj ljudi na prihvaćanje takvog načina života i pripremanja hrane. Najnovija opsesija su joj glazirane slastice čiji sjaj dobiva od bijele čokolade i kokosovog maslaca, a zbog kojih deserti izgledaju posebno luksuzno i privlačno.

Za doručak predlaže jela poput čokoladnih muffina s kvinojom, bezglutenski banana bread, veganske palačinke, smoothie od crvenog voća i druge. U kategoriji glavnih jela i priloga mogu se naći veganski dumplingsi, wontonsi, humus od cikle, njoki sa špinatom i gljivama te mnogi drugi. Među brojnim desertima kao što su torta od sira, kupina i bijele čokolade, torta od limuna, tortice od sira i matche te cupcakeovi od pistacije i matche najviše nam se svidjela tart torta od kupina i bijele čokolade pa vam za nju donosimo i recept. U nastavku pogledajte još par divnih recepata.

Tart torta od kupina i bijele čokolade

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Blackberry white chocolate tart ♥️ New recipe on the blog! Filling made using cashews, blackberries, dairy free white chocolate, coconut milk and coloured with supercolour Sapphire Wolfberry from @suncorefoods 🥰 . Garnished the tart with fresh blackberries, Delaware grapes and microgreens. . . . Loving the tart pan from @nordicwareusa 🥰 Happy new week everyone! Sending you love & hugs 🤗💕 . . Recipe make a 8” deep tart pan Crust 1 cup gluten free flour or oat flour 1 cup almond meal 2 tbsp pure maple syrup (optional) 1/4 cup coconut oil  pinch of salt optional . Filling 3/4 cup cashews, soaked 1 cup fresh blackberries 200g dairy free white chocolate 2 canned full fat coconut milk 1/4 cup pure maple syrup 1 tsp agar agar powder 1/4 tsp supercolour powder, Sapphire Wolfberry @suncorefoods . . Instructions Preheat oven to 180 celsius. Grease a tart pan. Set aside. 
In a food processor, combine crust ingredients and pulse to combined. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 20-25 mins until crust is golden brown. Transfer to a wire rack and let it cool while you're preparing the filling.
. Put the blackberries and 2 tbsp of water into a saucepan over a medium heat. Mash the blackberries as they begin to heat up. Strain it through a fine mesh sieve. . Add white chocolate, coconut cream into a saucepan and place on the stove on low heat. When the mixture becomes warm and chocolate has melted, add the agar-agar, supercolour powder and maple syrup. Stirring constantly, cook until agar completely dissolve. . In a food processor, add the white chocolate coconut cream, blackberry mixture, soaked cashew nuts. Process until smooth. Pour the filling into the crust. Place tart in the fridge overnight to set. . .
. . . #vegan #chocolate #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #healthyfood #food #breakfast #cupcakeproject #baking #foodie #instagram #foodphotography #foodpics #foodgasm #flatlay #beautifulcuisines #dessert #foodstagram #feedfeed #healthybreakfast #fitfood #bestofvegan #cleaneating #picoftheday #instagood

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Što trebamo?

Kora

  • 1 šalica bezglutenskog ili zobenog brašna
  • 1 šalica badema
  • 2-3 žlice javorova sirupa
  • 1/4 šalice kokosovog ulja
  • prstohvat soli

Nadjev

  • 3/4 šalice indijskog oraščića (namočen u vodi 4 sata, opran i ocijeđen)
  • 1 šalica svježih kupina
  • 200 grama veganske bijele čokolade
  • 2 konzerve kokosova mlijeka
  • 1/4 šalice javorovog sirupa
  • 1 žličica agar agar praha
  • 1/4 žličice praha za dobivanje boje (jestivi ekstrakt boje za hranu)

Ukrašavanje

  • svježe kupine
  • grožđe

Kako pripremamo?

Kora
Zagrijte pećnicu na 180 stupnjeva. Namažite posudu kokosovim maslacem ili uljem. Odložite. U posudi pomiješajte sve sastojke, trebate dobiti vlažnu smjesu koja se može lako oblikovati. Čvrsto je pritisnite na dno i na gornjoj strani posude za pečenje. Pecite 20-25 minuta dok kora ne postane zlatno smeđa. Prebacite na tanjur i ostavite da se ohladi dok pripremate nadjev.

Nadjev
Stavite kupine i dvije žlice vode u lonac na srednje jakoj vatri. Dok se kuhaju ih zgnječite pa kada je skuhano procijedite kroz sitno mrežasto sito. Ostavite da se ohladi. Dodajte bijelu čokoladu i kokosovo mlijeko u tavu i stavite na štednjak na laganu vatru. Kad smjesa postane topla i bijela čokolada se otopi, dodajte agar agar, prah u boji i javorov sirup. Stalno miješajući, kuhajte dok se agar agar potpuno ne otopi.

U blender dodajte kremu koju ste dobili, mješavinu kupina te namočene indijske oraščiće koje ste prije oprali i ocijedili. Obradite dok ne postane glatko. Ulijte nadjev u koru. Stavite kolač u hladnjak preko noći da odstoji. Uredite ukrasima od svježih kupina, borovnica i cvjetića koje ćete dobiti tako da izrežete višak tijesta od kore na cvjetiće i ispečete ih.

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Matcha Key Lime Tart 💚 Refreshing matcha key lime tart garnished with fresh kiwis and grapes. Who wants a slice? 😋 . Using premium Midori Jade Matcha powder from @suncorefoods 💚🌱 . Happy new week, everyone! 😘 xoxo, Mei. . . . Crust Recipe makes a 12”x 8” tart Crust 2 cups gluten free oat flour 1 1/2 cups almond meal 1/3 cup coconut oil 3-4 tbsp maple syrup 1/2 tsp vanilla bean extract . . . Filling 2 canned coconut milk 1 cup fresh lime juice 1/2 tbsp matcha powder (dissolve in 1 table water) 1/3 cup maple syrup 2 tbsp cornstarch 1 tsp vanilla bean extract 1 tsp agar agar powder . . Preheat oven to 180c. Grease a tart pan. Set aside. 
In a food processor, add crust ingredients and pulse to combined. You should get a moist mixture than can be easily moulded. If it doesn't seem to come together, add a tablespoon of coconut oil and process again. Firmly press into bottom and up the sides of tart tin. Bake for 20-25 minutes until crust is golden brown. Transfer to a wire rack and let it cool. . . Pour the coconut cream into a sauce pan. Place pan on the stove on low heat. When the mixture becomes warm, add the cornstarch and agar-agar. Stirring constantly, cook until agar completely dissolve. Then mix in matcha, maple syrup, lime juice and vanilla. Strain mixture through a mesh sieve and allow mixture to cool to room temperature. Gently pouring into the cooled tart. Place tart in the fridge for 2 hours to set. Remove tart from the tart tin and garnish with fruits. Enjoy! . . . #vegan #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #healthyfood #foodart #breakfast #summer #baking #foodie #instagram #foodphotography #foodpics #foodgasm #flatlay #beautifulcuisines #dessert #foodstagram #cake #healthybreakfast #food #cakeart #bestofvegan #cleaneating #picoftheday #instagood

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Strawberry peach tart ♥️ vegan & refined sugar free! Wish I could send you a slice of this sweet & refreshing strawberry peach tart 🤗 . Have a beautiful day! Sending love! 😚🥰 . Recipe crust 2 cups organic whole meal flour @ceresorganics 1/4 cup almonds 1/4 cup organic coconut oil @ceresorganics 2 tbsp organic coconut butter @ceresorganics 1 – 2 tbsp pure maple syrup pinch of salt . . Filling 1 cup ripe peach, peeled and diced 1 cup strawberry 1 cup freshly squeezed orange juice 1/4 – 1/2 cup pure maple syrup 1 can full fat coconut milk 2 tsp agar agar powder . Preheat oven to 180C. Grease a 8-inch tart tin. Set aside. In a food processor place flour, almonds, salt and process until coarsely ground. Add coconut oil, coconut butter and maple syrup, pulse until mixture looks like wet sand. Firmly press the mixture into the bottom and sides of the prepared tart tin. Bake for 20 minutes. Transfer to a wire rack and let it cool while you’re preparing the filling.
. . Add peaches, strawberry and orange juice into a food processor. Puree until smooth. Strain it through a fine mesh sieve. . Pour the strawberry-peach mixture, coconut cream into a saucepan and place on the stove on low heat. When the mixture becomes warm, add the agar-agar and maple syrup. Stirring constantly, cook until agar completely dissolve. Allow to boil for approximately 30 to 60 seconds. 
Strain filling mixture through a mesh sieve over a small bowl. ( you can skip this step, but straining will result in a finer texture). Pour mixture into tart and refrigerate at least 4 hours or overnight to set. Garnish and serve. . . . . . . #vegan #chocolate #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #healthyfood #food #breakfast #cupcakeproject #baking #foodie #instagram #foodphotography #foodpics #foodgasm #flatlay #beautifulcuisines #dessert #foodstagram #feedfeed #healthybreakfast #fitfood #bestofvegan #cleaneating #picoftheday #instagood

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Blackberry cheesecake tart with white chocolate mirror glaze 💜 New recipe on the blog! (Link in bio) Glossy mirror glaze is my newest obsession. It’s a stunning way to decorate cakes and pastries 😍 . . . Ingredients Cheesecake  1 cup soaked cashew nuts  60g cocoa butter, melted  1 canned coconut milk  1 cup blackberries 3 tbsp lemon juice maple syrup to taste 1/2 tsp sea salt . crust  1 cup whole wheat flour 4 tbsp almond meal 1/4 cup powdered sugar 75g cold non dairy butter or cold coconut oil 1 1/2 tbsp cold almond milk 1/4 tsp sea salt . White chocolate mirror glaze (recipe makes about 4 cups, you’ll need 1/2 to 1 cup of glaze for the cheesecakes. Pour remaining glaze in airtight container and keep in the fridge for up to 1 week). 320g condensed coconut milk @naturescharm 2 cups cocoa butter  1 cup water 1 tsp agar-agar powder 1/2 cup sugar of choice  1/2 – 1 tbsp Supercolor powder for the colour . . . Cheesecake Scrape out the coconut cream from the canned coconut milk. Add the coconut cream, and other ingredients in a food processor and process until smooth. Pour mixture into silicone molds. Place in the freezer until solid. . . Crust Preheat oven to 180c. In a food processor, add crust ingredients pulse until a dough ball forms. Roll dough into a large rectangle.
 Cut out the circles of the chilled dough using your tart ring, cut long strips of dough. Lift the strips and place them on the inside of each tart ring. Bake at 180c for 15 minutes. Allow to cool completely. . . Mirror glaze In a sauce pan, add the sugar, water and heat over medium-low heat, stirring occasionally. When mixture begins to simmer, add the condensed milk cocoa butter, agar powder. Keep stirring until agar completely dissolve. Take it off the heat, pour about 1 cup of the glaze into a heat resistant bowl and whisk in dissolved supercolor powder until well-mixed. Pass the glaze through a fine strainer to remove any lumps. Leave the glaze to cool.
. Assemble Pour cooled glaze over the frozen cheesecake. Leave the glaze to set before using a hot knife to remove the drips. . Carefully transfer the glazed cheesecake into cool tart.

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Mango coconut tart ♥️ Who loves mangoes and coconut 🥭🥥?! Mango and coconut is a combo made in heaven. We absolutely love this tart. It’s sweet, creamy and so delicious. 👌🏻 . I used evaporated coconut milk from @naturescharm ♥️ . I’ll leave the recipe below ⤵️ . Happy weekend 🥰 . . . . Recipe makes a 12”x 8” tart Crust 2 1/2 cups gluten free oat flour 1 cup almond meal 1/3 cup coconut oil 3-4 tbsp maple syrup 1/2 tsp vanilla bean extract . . Coconut filling 1 can coconut milk 1 can, 360ml evaporated coconut milk @naturescharm 1/4 cup Pure maple syrup, or adjust to taste 2 tbsp cornstarch 1 tsp agar agar powder . Topping 3 large fresh mangoes & red currants . . Preheat oven to 180c. Grease a tart tin with coconut oil. Set aside. 
In a food processor, add crust ingredients and pulse to combined. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 20-25 minutes until crust is golden brown. Transfer to a wire rack and let it cool. . Pour the coconut cream, evaporated milk, into a sauce pan. Place pan on the stove on low heat. When the mixture becomes warm, add the cornstarch and agar-agar. Stirring constantly, cook until agar completely dissolve. Then mix in maple syrup. Allow to boil for approximately 60 seconds. Pour mixture into cooled tart and refrigerate at least 4 hours to set. Garnish tart with mangoes and desired fruits. . . . . #vegan #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #healthyfood #foodart #breakfast #summer #baking #foodie #instagram #foodphotography #foodpics #foodgasm #flatlay #beautifulcuisines #dessert #foodstagram #cake #healthybreakfast #food #cakeart #bestofvegan #cleaneating #picoftheday #instagood

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Sichuan spicy wontons in Sichuan garlic chilli oil ♥️ Swooning over this spicy wontons right now 😍 Tag someone who would love this 😋🤗 . . . Recipe *Sichuan chilli oil 1 1/2 cups vegetable oil 5 cloves, minced 2 star anise 1 cinnamon stick 3 tbsp Sichuan peppercorns 3/4 cup red chilli flakes 2 tsp salt Heat the oil, star anise, cinnamon stick, peppercorns in a small saucepan over medium high until oil starts to bubble slightly turn the heat down to medium or low heat. Let it cook for 10 minutes, the seeds and pods should be darker in colour. In a separate heat-proof bowl, add the red pepper flakes, garlic and salt. Remove the aromatics from the oil then pour the oil over the red chilli flakes, and stir well. Allow to cool completely. . *Chilli oil (to serve) 1/4 cup tamari soy sauce @ceresorganics 6 tbsp homemade Sichuan chilli oil Combine all ingredients and mix well. . . *Wonton wrappers 2 cups organic white flour @ceresorganics 1 cup boiling water Pinch of salt In a stand mixer, add all ingredients and mix until you have a rough ball shape. Dust your work surface, knead dough until smooth. Let dough rest for 20 mins. Lightly dust your counter-top, roll out the dough to your desired thickness, aiming for a rectangle roughly 20”x10” then cut into small squares. . *Filling 1 block of firm tofu, drained & crumbled 250g mushrooms, diced 200g pak choy, julienned 1 tbsp minced ginger 2-3 tbsp Sichuan chilli oil 2-3 clove minced garlic 1 tbsp sesame oil Salt and pepper . In a large skillet over medium high heat, add sesame oil and cook ginger, garlic until fragrant. Add mushrooms and cook until the liquid released. Add tofu, pak choy stir-fry for another 2-3 mins. Then add the Sichuan chilli and mix well. . To make the wontons, take a wrapper, add the filling. Wrap and firmly steal. . Bring a large pot of water to a boil. Add wontons and cook until they are completely cooked through. Drain wontons and transfer to a serving platter. Pour the red oil dressing on top and serve.

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Strawberry Hibiscus flower tart 🌺 Recipe linked in bio. Tag someone who would love this 🥰 Happy Saturday beautiful people! Sending you much love 💕 Xoxo, Mei 😙 . . . . Recipe crust 12”x 8” tart pan 3 cups whole wheat flour 1/3 cup almond meal 3/4 cup powdered sugar 200g cold vegan butter 3-4 tbsp cold almond milk pinch of salt . Filling 2 cups fresh strawberries 2 canned coconut milk (solid cream) 1/3 cup maple syrup 3/4 cup unsweetened soy milk 2 tbsp cornstarch 1 tsp vanilla bean extract 2 tsp agar agar powder 2 tsp @suncorefoods Hibiscus flower powder ( dissolve in 2 tsp water) . Crust Preheat oven to 180c. Grease a 12”x 8” tart pan. In a food processor, add flour, almond meal, powered sugar, salt, pulse until combined. Then slowly add the butter, pulsing until you get a coarse meal. Add cold milk and pulse until a dough ball forms. Roll dough into a rectangular, then place gently into tart pan. Decorative top and edge in desired pattern with the remaining dough with flower shaped cookie cutters. Bake for 15-18 minutes until crust is golden brown. . . Filling Add strawberries in a blender. Blend into a puree. Add soy milk, blend it again. Strain mixture through a mesh sieve. Place coconut cream in a saucepan and bring to a boil. Then add in agar and cornstarch, whisk until agar is completely dissolved. Stirring constantly. Whisk in strawberry milk mixture, maple syrup, vanilla and hibiscus flower. Let it simmer for 2 minutes. Turn off the heat. Strain mixture through a mesh sieve and allow mixture to cool to room temperature. Gently pouring into the cooled tart. Place tart in the fridge for 2 hours to set. Remove tart from the tart tin and garnish with strawberries. . . . . . . . #vegan #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #healthyfood #foodart #breakfast #summer #baking #foodie #instagram #foodphotography #foodpics #foodgasm #flatlay #beautifulcuisines #dessert #foodstagram #cake #healthybreakfast #food #cakeart #bestofvegan #cleaneating #picoftheday #instagood

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