2 package firm silken tofu
3/4 cup brown rice syrup
1/2 cup honey
3/4 cup lime juice
1 tbsp agar powder
4 tbsp arrowroot
2 tbsp corn oil
1 each carob cake, see recipe
2 each kiwi fruits
GLAZE
1 tsp agar powder
1/2 cup water
1/2 cup brown rice syrup
2 drop mint extract
Directions
Blend the tofu, brown rice syrup, honey, lime juice,
agar, arrowroot & corn oil until smooth. Transfer to
a double boiler & heat till the mixture thickens. It
should reach the consistency of heavy cream. Set
aside to cool.
Split the carob cake into 2 layers (you'll need only 1
layer). Line a 9-inch cake pan with a sheet of
plastic wrap. Place one layer of cake in the bottom
of the pan & refrigerate while the filling is cooling.
When the filling is cool, pour it into the cake &
refrigerate until the filling sets completely (about 2
hours).
Peel the kiwi fruit, cut it into thin slices & fan out
the slices over the entire torte. Glaze if desired by
pouring a thin layer of still warm glaze over the cool
cake. Refrigerate the cake again for 10 minutes
before cutting it.
To serve, remove the cake from the pan by lifting out
on the plastic wrap.
GLAZE: In a small pot, dissolve the agar in the water.
Add brown rice syrup & mint extract. Bring to a
simmer & remove from heat. Allow to cool slightly.
Ron Pickarski, "Friendly Foods"
Servings: 6 servings
Key Lime Shamrock Torte Recipe brought to you by Recipe Ideas
Categories: Dessert; Pork
The History of Recipes
Recipes as a concept can be tracked way back into antiquity, certainly as far into history as pharonic Egypt, and potentially, even further back. In practice though, these, ancient cookbooks were just very simple pictorial instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to academics are some tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Much later, in Roman times a roman called Apicius compiled a few documents describing recipes cooked by wealthy roman citizens. In his works, he tells us how the roman meals were split into starters, entrees and afters, a very modern way of dining. This early Roman chef recounts how the ancient cooks made use of a wide range of herbs, including some that we all recognise for example bay, fennel and dill. Later on, in the 15th century, people returning from the crusades brought us many foods and spices from Arab cooking, including spices like coriander, parsley, and rosemary. The introduction of these new tastes was responsible for an outbreak in manuscripts on cooking, most of which are kept safe in private libraries. When we get to the twentieth century, cookery publications are in high demand, as a result of more people being able to read, people having increased leisure time and having more disposable income. The TV revolution brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Key Lime Shamrock Torte recipe.
