We don’t always get to see each other that often, but I enjoy that we keep in touch on social media. We have a shared love of animals, trees, making things, social justice, and of course vegan cooking.
We’ve only got one planet, and we need to take better care of it. Very often, this also means taking better care of ourselves and each other too. Pollution, climate change, deforestation are human rights issues as well as environmental issues. The impacts of what we do have the power to create change, and it’s by sharing ideas and getting excited about them that we can learn to do better.
I will be attempting your moussaka recipe soon, with the appropriate number of cloves (not bulbs) of garlic. Your knitted mice will be watching to make sure I do it right.
This is what I’m making the next time you come down, whether by car or by boat.
210g coconut cream
180g smooth peanut butter
20g icing sugar
20g golden syrup
25g dark chocolate
Method: Put a tin of coconut milk in the fridge upside down the night before you want to make this. This will separate it into a little coconut water and the coconut equivalent of clotted cream.
Scoop the top half of the tin of coconut milk into a bowl. Try not to eat it before it gets there. Save the other half of the tin to use in hot chocolate.
Add the peanut butter, icing sugar and golden syrup to the bowl.
Whisk until fluffy or the mixer (human or electric) starts to make noises. Pause, then whisk some more.
Spoon into serving dishes. Charity shops, when reopened, are a good place to hunt for pretty ones that cost about 20p.
Chop the chocolate into shards and sprinkle on the top. Put in the fridge to set slightly, or eat immediately.
Fleur enjoys experimenting with new recipes and cooking old favourites. Always assisted by someone who can take care of the chopping, lifting, and mixing, Fleur’s role in the kitchen is to create new flavour combinations, find ways of changing recipes to include what she has in the house or to work around her intolerances, and to lick the bowl.