Key Lime Pie

Yet another food post! We've obviously had a sweet tooth as of late here on Disassemble Dublin! Plus working full time and college three nights a week has made getting out and about pretty difficult... must try harder! Still, who complains about seeing delicious recipes for treats :-) .

I decided to make the Florida classic Key Lime Pie! There are many different versions but here is the recipe I used below:

Serves 8

Prep time 30minutes plus 2 hours to chill

Ingredients:

175grams digestive biscuits (I used hob nobs!)
2 tbsp caster sugar
1tsp of cinnamon powder
50grams melted butter
2 tbsp honey (this is my own secret addition)

400ml condensed milk
Finely grated rind and juice of three limes
4 egg yolks
Whipped cream to top

Method:

Preheat the oven to 160 degrees and grease a 9-inch tart tin.
Make the crumb base buy crushing the biscuits (I find a potato masher handy for this) and combining them with the sugar and cinnamon. Add the melted butter and mix until combined.
Tip the mixture in to the prepared tin and press over the base and up the sides.
Bake in the oven for 5 minutes.
Meanwhile, whisk together to the condensed milk, lime juice, rind and egg yolks together in a bowl.
Poor the filling over the base and return to the oven for 15 minutes.
Leave to cool on a rack and then in the fridge for up to two hours.
One pie is completely chilled, top with whipped cream and dig in!!!

Aoife x

Paddy's Day Minty Brownies

To celebrate all things green for St.Patricks Day we decided to create some minty brownies with green buttercream icing (of course)! Now you don't have to go for the minty version if your not a fan, just use plan chocolate instead. They are very easy to make, and can be eaten on their own as an indulgent snack or with ice cream, you choose! They keep well for several days. For best results, use good quality dark chocolate, and take care with the baking time as a slightly undercooked brownie is the best sort. This recipe makes 12-16 brownies.

Louise xx

For the Brownies

300g dark chocolate (70%) I used one mint flavoured bar and 2 plain.

120g plain flour

20g of cocoa powder

1/2 teaspoon of baking powder

1/2 teaspoon of salt

4 eggs

250g of soft butter

300g of golden caster sugar

For the icing

Softened butter

icing sugar

green food colouring

Method 
1/ preheat oven to 180 degrees
2/ Break the chocolate into pieces and melt in a bowl over a saucepan of just boiled water.
3/ Sift the flour, cocoa powder, baking powder and salt into a bowl. Crack the eggs into a separate bowl and whisk lightly with a fork.
4/Put the butter and sugar in a large mixing bowl, cream them together until they are pale and fluffy. Gradually add the beaten eggs.
5/Now add the melted chocolate, the sifted flour and other dry ingredients and fold in gently and thoroughly with a flexible spatula or large metal spoon, making sure there are no pale streaks. Be patient!
6/Spoon the mix into a greased tin and smooth the surface. Bake for 25minutes. They should be sticky and not dry and spongy.
7/ When done, leave to cool before icing them!

Enjoy :-)

Easy vegan pancakes with spiced apple topping

 

Pancake Tuesday is tomorrow everyone! So instead of doing the usual pancake recipe, I decided to try something slightly healthier with these Vegan pancakes. Now I wasn't sure what these would taste like and I don't have the best track record at making pancakes anyway, but to my surprise they weren't a complete disaster and are really yummy!:-) I topped mine with Greek yoghurt and spiced apple (recipe included below) in a bid to be healthy but whether you're a lemon and sugar or Nutella kinda girl they still taste just as good as traditional pancakes! So why not give them a go?! Happy pancake flipping!

Louise xx

Recipe

(makes about 6 small pancakes) 

1 cup white whole wheat flour 

1 & 1/4 cup soy milk (I used unsweetened almond milk)

2 Tablespoons fresh lemon juice

2 teaspoons sugar (optional)

1 teaspoon vanilla extract (optional)

2 teaspoons baking powder

1/4 teaspoon baking soda

Measure out the soy milk and add the lemon juice. Set aside. (It will curdle like buttermilk and adds really nice flavor to the pancakes.) 

In a large bowl mix together the flour, sugar, baking powder and baking soda.

Heat a nonstick pan over medium heat.

Now add in the soy milk mixture and vanilla extra. Stir only until incorporated (you don't want to overmix batters.) I made my pancakes using about 2-3 Tablespoons of batter. 

Cook until the edges dry out slightly and the bottoms are golden brown (2-3 minutes for small pancakes.)

Flip and cook for an additional minute or two (until this side is lightly brown.) 

Spiced Apple Topping

3-4 apples 

1/2 - 1 teaspoon ground cinnamon

1/4 - 1/2 teaspoon fresh grated nutmeg 

2 Tablespoons water

Slice your apples really thin. 

Add to a nonstick pan that is set over medium high heat. 

Add in the water and spices.

Stir occasionally and cook until softened (mine took about 5 minutes to be slightly crisp yet soft.)

 I found this recipe on http://forealslife.com