#galleriabygfg

As you may already know The Galleria by GFG are opening a variety of new online shops, one of which is a gluten free shop! Today’s recipe uses our gluten free flour which you can buy in 1 kg bags for only £5.00!

Click here to get yours: http://www.goodfoodandgifts.co.uk/gluten-free-plain-flour-1-5kg.html

We have even more shops coming very soon including free from dairy, eggs, nuts, wheat and sugar as well as a kosher shop, a halal shop and various other specialty shops such as a chocolate shop, mead shop and a gourmet food shop.

For any businesses who wish to see their products in one of our new shops or even to have a shop of their own (e.g. culturally specific) you can contact us at [email protected] or call on 01234 240666.

This indulgent, fudgy vegan bake is topped with a rich frosting - you'd never guess that it's free from dairy, eggs, wheat and nuts 

PREP: 30 MINS 

COOK: 25 MINS (plus cooling)

SERVES 12 - 16

Method

(1) Heat oven to 160C/140C fan/gas 3. Grease 2 x 20cm sandwich tins, then line the bases with baking parchment. 

(2) Put the avocado and the sugar in a food processor and whizz until smooth. Add the rest of the cake ingredients to the bowl with 1/2 tsp fine salt and process again to a velvety, liquid batter. 

(3) Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.

(4) Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely. While you wait, start preparing the frosting. 

(5) Beat together the avocado and sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.

(6) Melt the chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins. Sift the cocoa into a large bowl. Bring the soya milk to a simmer, then gradually beat into the cocoa until smooth. 

(7) Cool for a few mins. Tip in the avocado mix, icing sugar, melted chocolate and vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake. 

(8) Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.

Click here to see the original websites recipe.

Cavi-art  is an alternative to lumpfish caviar and is made from seaweed. The seaweed is washed and suspended in clean water and then extracted and transformed through a generator into round spheres that imitate roe from fish.

The resultant taste is fresher and less salty that lumpfish caviar. Cavi·art® has a number of benefits over caviar:

- Is great as a garnish because it doesn’t ‘bleed’ colour. 

- Can be used cold or hot as it withstands high temperatures. 

- No need to refrigerate

Cavi·art® lasts 3 months at room temperature after opening.

Because Cavi-art is a fairly new product I thought I would show you guys a recipe I found incase you were curious to try but weren’t quite sure how too!

Chef and cookbook author Trish Sebben-Krupka would know how this could play out in the gourmet world. Curious to learn the answer, I got together with Trish. Out of that delightful meeting came the recipe for Potato Pancakes and Vegan Caviar.

Cavi·Art “is an accent, not something to be eaten on its own,” said Trish; and we first tried it out with a bit of vegan sour cream* on water crackers. Trish liked the texture authenticity. The fresh taste of the yellow variety—similar to a nicely marinated, half-sour pickle—welcomed the sour cream as a perfect complement.

“In some ways,” Trish said, “this is reminiscent of caviar—briny, salty; in other ways, not so much. You don’t get thepop you’d get eating caviar.”

Trish added: “I’m glad it isn’t an exact replica.”

Now that we were familiar with the taste and texture, Trish got cooking.

Here’s how it’s done.  

(1)Take a modest little potato. Peel it.

(2)Grate and pan-fry it with a bit oforganic cooking oil* and sea salt.

(2a)When it’s golden brown, your pancake is ready.

(3)Next, cut the pancake as you would cut a pie, into triangular slices.

(4)Top them with vegan sour cream, and create your festive medley of Cavi·Art and chives.

(4a)Try apple sauce with the potato pancake.

(5)Add sour cream, and yellow or orange Cavi·Art, topped with a bit of the black variety if desired.

But when all is said and done, the answer to everything, Trish says, is hot sauce. Which leads, of course, to a bit ofavocado, sour cream and bell pepper.

The samples we tried proved Cavi·Art is both delectable and vivacious.

And while Trish didn’t find that much difference in taste when sampling the black, yellow and orange varieties—for indeed, the ginger and the wasabi are the most distinct—they were invariably beautiful when combined, and there are subtle differences.

I’ll certainly give Cavi·Art high praise – for the taste as well as the way it advances respect for the ocean’s bio-community. It’s a bit lighter than caviar, with a less oily feel. It’s showy, versatile, delightful and real in its own right.

Recipe found at https://veganplace.wordpress.com/tag/caviart/

I hope this could be of some help to anyone who wishes to try cavi-art!

The galleria have a range of cavi-art products for those of you who want to give it a try. Find out more at http://www.goodfoodandgifts.co.uk/black-cavi-art-100g.html

We have an online shop within the galleria which specializes in Danish food! Check out our wicked spice mix which makes danish meatballs taste like home!

You can find it at http://www.goodfoodandgifts.co.uk/meatball-seasoning-115g.html. Add this to the recipe below to make your frikadellers taste super yummy.

This recipe was taken from Marigat’s recipe she uploaded onto allrecipes.co.uk and this recipe came straight from her mother-in-law in Denmark... these meatballs are gonna be good! Enjoy!

Ingredients Serves: 6

225g minced veal

225g minced pork

60ml milk, or as needed

4 tablespoons finely grated onion

1 egg

4 tablespoons dried breadcrumbs, or as needed

4 tablespoons plain flour

60ml sparkling water

salt and pepper to taste

50g butter or margarine

Method Prep:20min  ›  Cook:30min  ›  Ready in:50min

Mix the veal and pork together in a bowl, and stir in the milk, onion and egg. Mix the breadcrumbs into the meat. Sprinkle in the flour, and knead well to mix. Stir in the sparkling water, season to taste with salt and pepper, and mix well. The mixture should be very moist, but not dripping.

Chill the meat mixture for 15 to 30 minutes in the refrigerator, to make the meatballs easier to form.

Heat the butter or margarine in a large frying pan over medium heat.

To form meatballs, scoop up about 2 1/2 tablespoons of meat mixture with a large spoon, and form the mixture into a slightly flattened, oval meatball about the size of a small egg. Place the meatballs into the heated pan, and fry for about 15 minutes per side, until the meatballs are well-browned and no longer pink in the centre.

http://allrecipes.co.uk/recipe/7132/frikadeller--danish-meatballs-.aspx

If you guys find any danish recipes send them to me and I can link you guys some products delivered from Denmark which ensure that your recipes will taste like home!