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Alpha Foodie s Rainbow Vegetarian Bibimbap lady.co.uk - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from lady.co.uk Daily Mail and Mail on Sunday newspapers.
Nyetimber’s Rosé Multi-Vintage, to serve
Method:
To make the Hollandaise sauce, place the white wine vinegar, black peppercorns and tarragon sprigs (if using) in a small saucepan. Bring to the boil and reduce down by around half. Strain the vinegar into a jug.
Place the butter in a saucepan and melt until the butter has separated and the solids are at the bottom of the pan. Skim off any residue from the top with a spoon.
Place a small saucepan half filled with water on a low heat with a heat proof bowl securely on top. Add the yolks to the bowl with vinegar and whisk well. Still whisking nall the time, very slowly drip the yellow liquid butter into the warming bowl until youn have a lovely bright, smooth Hollandaise sauce. This will take a little while but keepn going. Add a little lemon juice and keep the bowl on top of the pan of water to keep warm whilst you poach the eggs. Whisk the sauce occasionally to stop it from splitting then turn off the heat.
Method:
- Start by mixing the softened butter and the sugar and whisk with an electric mixer until the sugar is well incorporated.
- Add the coconut milk, eggs and vanilla extract and whisk again.
- In a separate bowl, mix the flour together with the baking powder and salt. Then fold the dry ingredients into the wet.
- Add the desiccated coconut (I used leftover coconut pulp from this coconut milk recipe) and fold again.
- Spread the mixture into greased tins and bake for ~35-40 minutes at 170o (Fan assisted). (You can either use a larger and smaller pan for a layered final cake. OR you could divide the mix between two 8inch/20cm same-size pans, so then you don’t have to slice it down the middle to add the filling).