Cooking with Aquafaba

LGFE aquafaba sponge slices with rhubarb compote and pomegranates (Stefan Stafrace)

Aquafaba sponge slices with aquafaba cream and rhubarb compote in today’s Sunday Times

Aquafaba must be one of the most amazing culinary discoveries of all time and it is the name that refers to chickpea water. More recipes in today’s Sunday Times.

Source: Sunday Times of Malta: Cooking with Aquafaba

Super Fruit Salad

blueberry fruit salad noberasco

I love Super Frutti by Noberasco, photo Illumina Media 

For a fruit salad with a difference, scoop out the flesh of a dragon fruit and use the shell as as serving bowl.

Source: Recipe: Super fruit salad by Noberasco

Pumpkin Tiramisu is my healthier #recipeoftheday

pumpkin tiramisu

Coconut Sugar is available from Dical House [Photos: Illumina Media]

I avoid preparing food that contains raw eggs and this dessert is influenced by Tiramisu with the addition of pumpkin. I like to make it in individual portions and the earthy flavor of natural dark coconut sugar complements the flavors of this dish.

Source: Recipe: Pumpkin Tiramisu

Egg-free Meringues using chickpea water


Egg Free Meringues, Photography Stefan Stafrace, as seen on tv

‘This must be one of the most amazing culinary inventions. Who would have thought it was possible to have egg-free meringues?    Never again will I discard the liquid from a can of chickpeas down the drain.  Simply replacing eggs with the water from a can of chickpeas produces the lightest meringue.  Its cholesterol free, nearly calorie free, egg free and FREE and it now has the more alluring name of Aquafaba!  Thank you Goose 🙂

[three tablespoons of chickpea water equals one egg]’

You will need:

Liquid from out of one a can of chickpeas (I use Happy Chef)
100g sugar
a pinch of cream of tartar
2 drops vanilla

Use an electric mixer to whip up the meringue by beating the canned chickpea liquid for 10 to 15 minutes until it forms peaks.  Carry on beating and add the sugar, a spoonful at a time until the mixture is firm.   At the end fold in a pinch of cream of tartar and 2 drops of vanilla.

Prepare a baking dish with baking paper.

Place into a piping bag or drop large spoonfuls on the baking paper.  Bake at 100C for 2 hour and 1/2 hours. Do not open the oven at any time.  Turn off the heat and leave overnight if possible.

‘On Friday’s tv show, I made a light egg free sponge using aquafaba and topped it with dairy free, nearly calorie free aquafaba cream sweetened with stevia.  I finished it off with a rhubarb compote and fresh pomegranate.’

International year of pulses

Pulses are ancient and have been part of the human diet for a very long time. They are inexpensive, nutritious and rich in fibre and protein. They are also low in fat and have a low glycemic index, which means they provide a steady and slow source of energy. Moreover, they provide a significant…

Source: International year of pulses

Sunday times big

In today’s Sunday Times, International Year of Pulese

Muffins with Noberasco’s dried Pithaya and Chia Seeds

pithaya muffins 3

Dragon Fruit [Pithaya] Muffins as seen on TV

Beautiful and healthy dried Dragon Fruit  packed with goodness is now  available locally and these super healthy muffins are a great addition to any lunch box or picnic.  See my #recipeoftheday in Times of Malta

Source: Pithaya and Chia Seed Muffins by Noberasco

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