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In an atypical year and with uncertainty about what will happen, one thing remains certain: it's Christmas and we want to be with the people we love most.
We make uncertain plans, hoping that our great desire to have a “normal” Christmas will outweigh all the obstacles that come our way. We imagine the family gathered together, the fireplace lit, the table set, the places marked, the dinner service and the decorations to be used...
There is no need for any more excuses to get the family together: it's Christmas and that's enough.
And to keep the spirit alive, we reinvent Traditions and create new memories.
Who has never spent entire afternoons baking in the kitchen, among molds, sieves, rolling pins and kitchen utensils, with their grandmother and mother preparing the best dessert recipes? Cookies in the oven, the famous Arroz Doce, the Christmas Pie...
And to give you a taste of a “normal” Christmas, we’ve left you with some dessert ideas and also suggestions for essential items to prepare and serve your recipes in an elegant, functional and very special way.
After all, the only certainty that matters is this: making the most of our time with the people who are most important to us.
Now see and enjoy.....
And in the countdown to Christmas, we leave you with a delicious, and very beautiful, suggestion for a Dessert to match the season.
It's Vegan and you can eat it guilt-free as it has very few calories!
GINGER AND CHOCOLATE PIE
INGREDIENTS
For the base:
- 1/3 cup coconut oil
- 220 g / 1 + 2/3 cup flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground spices
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- A good pinch of fine sea salt
- 65 g / 1/3 cup dark brown sugar
- 30 ml / 2 tablespoons aquafaba (vegan, vegetable-based egg substitute)
- 75 ml / ¼ cup + 1 tablespoon maple syrup or molasses
For the Filling:
- 300 g / 10.5 oz 70% vegan dark chocolate
- 120 ml / ½ cup coconut cream (solid part of whole coconut milk)
- 180 ml / ¾ cup almond milk
- 80 ml / 1/3 cup Amaretto (fruit-based liqueur, such as peach)
- 80 ml / 1/3 cup maple syrup
METHOD
Basis:
Place the coconut oil in a small saucepan and melt on the lowest setting. Allow to cool. Sift the flour, all the spices, baking soda and salt into a medium bowl. Mix well.
Place the cooled coconut oil, sugar, and aquafaba in a large bowl. Beat with an electric whisk until well combined and slightly thickened. Add the maple syrup and beat a little more until the mixture is thick and smooth.
Stir ½ of the flour mixture into the wet ingredients and once combined, add the remaining half. Make sure there are no pockets of flour and that everything is well mixed, but do not knead.
The dough will be very loose and sticky, but that's okay, that's how it should be. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. You can also keep it refrigerated overnight.
Let the dough come to room temperature and then slowly and gently roll it between two sheets of parchment paper or on a lightly floured surface.
Roll the pastry into a thin 3mm circle, large enough to cover the base of the tart tin and the sides. Roll the rolled pastry onto a rolling pin, place the rolling pin over the tart tin and gently unroll the pastry onto the top of the tart tin.
Shape the pastry into the tart pan (making sure it fits snugly in all places) and trim off the excess with a sharp knife. Patch up any holes or thin edges from the scraps and prick the bottom of the pastry with a fork in a few places.
Place the lined tart case back in the fridge while you heat the oven to 175°C. Once the oven is ready, line the inside of the tin with a large piece of baking paper/parchment paper (I crumple it up first so it's more flexible). Leave in the oven for about 10 minutes.
After 15 minutes, remove the parchment paper and return the pie to the oven for another 10-15 minutes. Let it cool completely.
Filling:
Place the chopped chocolate and coconut cream in a clean glass or metal bowl over a double boiler. Heat both on the lowest setting (the water underneath should not be boiling) until the chocolate melts. Make sure the water does not touch the bowl the chocolate is in.
Once the chocolate has melted, whisk it together with the cream, then add the almond milk, amaretto (fruit liqueur) and maple syrup. You can adjust the amount of syrup to taste, but be sure to add more almond milk.
Let the mixture cool and fill the tart pan. Transfer the filled tart pan to the refrigerator. Let it set for at least 8 hours.
Decorate as desired.
