Veggie delivery

soft ripe arvos and other tasty stuff

Having veggies delivered is fabulous, I've tried it many times but always end up with a load of rotten cabbage and a few soggy beetroot left in the fridge and the occasional edible root that I have no idea what it is or what to do with it. 

So now I have a huge list of veggies on my bad list, no broad beans, cauliflower or pears, the first 2 make me not very pleasant to live with and I end up parping more than the dogs and pears because I hate them. Yup I've tried them fresh off the tree, dipped in chocolate, poached and in a pie, yuk, its the weird grain texture that tickles the little buttons on the back of your mouth and make you pull a face like a gecko.

We had our lovely friends Richard and Mary-Jane over for dinner this week, both amazingly talented and fabulous people. I cooked a Chocolate Rasberry torte recipe. There's an amazingly talented chef that works at a retreat centre I work at and it was one of his recipes. Here's the link and the recipe

http://www.cashewcatering.co.uk/vegetarian_vegan_wedding_catering/recipes.php

raspberry & chocolate truffle torte

Makes 6 inch cake round

For the Base

200g packet digestive style biscuit

75g margarine

2 TBS agave (optional)

For The Chocolate Truffle Filling.

200g dark chocolate.

100g margarine

75ml coconut milk

2TBS agave (optional)

100g fresh raspberries

Prep time 10 mins

Chilling time 1-3 hours

Start by lining a 6 inch cake round with some greaseproof paper and set aside.

Next set up a bain marie or double boiler on your stove by heating up some water in a 

saucepan to a gentle simmer.

Then weigh out the margarine for the base in a heatproof bowl and place on the boiling 

water until it has melted and then set to one side.

Next weigh out the chocolate and margarine for the filling in a heatproof bowl and place 

on your simmering water, stirring occasionally until melted. It's important that the water 

doesn't make its way into the mixture, so don't let it get too hot and boil over. Once these 

are melted then stir the coconut milk and agave if using and the filling is ready.

Whilst the filling is melting place the biscuits for the base in a food processor and blend until

 they become crumbs or alternatively you can put them in a plastic bag and then wrap a tea 

towel around this and 'whack' them with a rolling pin until they are in crumbs. Once in 

crumbs stir in the melted margarine and agave if using and then place them in the bottom

 of the cake tin and press them down and smooth over with a small palette knife or similar 

utensil.Once the filling is ready pour it over the base, then you can scatter the raspberries 

onto the filling making sure that they are evenly distributed and leave a few to gently place 

on top, so that when it sets they act as decoration.

Now place the torte in either a fridge or freezer and leave until set.

Heres a pretty terrible picture,
will retake it next time I make it

I made a simple raspberry coulis to go with it, 

just whizzed a handful of raspberry's a small 

spoonful of icing sugar to taste and pushed 

through a fine sieve.