Kung Fu Café
Since 2011

Tribal Clash 2014 | Rich Chocolate and Peanut Butter Fudge (Vegan)



Well, I have an announcement… this is my first post using a Mac! *Sorry that the announcement was pretty lame…* But I’ve managed to get the hang of a Mac preeeeetty quickly already! 🙂

At the moment I’m still preferring Windows… but I don’t know if that’s because I’m still getting used to the Mac’s shortcuts. Although, there are some things I do prefer about Microsoft (such as their Office package), I do love the speed of the Mac and some of their functions. But I quite like being up-to-date with some of the leading brands… I’m usually quite slow with this sort of stuff, as it was just last year I got a smartphone (which is Android!), but I’m going to try and make more of an effort to stay in the know! 🙂

Oh, and did I mention how lightweight my little MacBook Air is compared to my previous laptop (which was 4.5 years old and still functioning as well as it was on the first day I received it!), and combined with its battery life (my old laptop has about a 40-minute battery life) will definitely make travelling to Manchester and back a little nicer, knowing that I can do some work or reply to emails whilst waiting int he airport and actually at the conference. I’m rather nervous, as I’ll be presenting at Particulate Systems Analysis 2014, and also a poster presentation at 12th UK Particle Technology Forum 2014. Next week my colleagues are going to listen to me and I’m actually quite nervous for that! I hope it goes well. 🙂

Anyway, this post was done rather hastily because quite a few people have PMed me on Facebook asking for the recipe to this fudge; out of all of the food photos I posted, I didn’t think this one would get quite so much attention, but it did! So I decided to put together a quick blog post; besides, it’s about time I updated!



I’d love to write about some of the recent trips I’ve been lucky enough to have this summer to Paris, Santiago de Compostela, and Provence, but that’ll have to wait until I have more time to go through all of my photos and reminiscence fondly about these experiences, unfortunately. However, I will speak of this year’s Tribal Clash (here’s a link to last year’s event!); it happened just last weekend, and the weather for it was once again beautiful! It was one of the best events of the year for me, and I had such an awesome team (same bunch that I competed with last year!). I actually had post-holiday blues after the event! Thanks to Claire and Natalie for the lovely photos! 🙂



Because this was Luke’s last competition before leaving for a whole year to work in Australia, we all decided that we’d just have a blast! After the first day (3 events), we were 12th out of 144 teams! The following day saw 2 events, and we dropped a whopping number of places and sat in 27th, which still isn’t too bad. It highlighted to me that I’m better than I thought at certain things, and know myself quite well (I didn’t ache whatsoever after the day, but I think that’s because I knew when to rest and when not to… or just my teammates did all the work for me, so they were effectively working as a team of 3!).



The WODs were super varied and we all had a go at proper Atlas stones! The girls had stones weighing 20, 35, 45 and 65kg, and we could choose which one to do. The jump from 45 to 65kg is massive, especially without adequate warm up, and one girl tackle the 65kg stone once… and then Samantha did 65kg for many, many reps! I was so proud of her. 🙂 I think that she realised then that she’s capable of far more than she thinks she is, too! And of course, Sam (who was also on Samantha’s team) doing his 95kg Atlas ball multiple times was amazing to watch! Their team did very well in that event, as Rachel and Doug were lifting both fast and heavy!



And as fun as the Atlas stones were, my shoulder certainly didn’t agree! Although it just felt like a little bruise and didn’t hurt at all, the colouring was quite impressive!



But it gave me some rejuvenated motivation for competing next year and believing in myself a little more. It’s great to have goals and feel completely inspired by other people’s commitment to them as well. And just being with good company from CFP in a beautiful and natural environment will always make for a perfect weekend, anyway! There has been talk about Luke, Simon, Kim and myself competing again next year, and hopefully we will get to! 🙂



Anyway, onto the dessert! I absolutely love this fudge because it’s so simple to make! Definitely keep this fudge in the freezer and get it out whenever you want to eat it; even if you eat it straight from the freezer, it tastes absolutely lovely when it melts in your mouth. And the sea salt and cacao nibs really make for a nice aftertaste. Tim and I love this with fresh fruit and double cream as a dessert.



Oh, and while we’re talking about fudge, my teammate recommended this almond butter, and I had to try it because it sounded like it’d taste amazing, and it didn’t let me down whatsoever! It tastes rich and smooth; just like fudge itself, and also has the consistency of fudge as well, so thought that it’d be appropriate to speak about it here.


With goji berries and walnuts, and with cashews:

Rich Chocolate and Peanut Butter Fudge
Adapted from: Apple of My Eye and The Wimpy Vegetarian
Enough for a 19 x 13 cm dish

Ingredients
• 1 cup coconut oil
• 1 cup peanut butter (or any other nut butter)
• ½ cup cocoa powder
• ¼ cup honey
• Dried fruits and walnuts (optional)
• 1 tsp vanilla extract
• Pinch of coarse sea salt
• Sprinkling of cacao nibs

Preparation
Melt the coconut oil, peanut butter, and cocoa powder over a bain marie. Remove from the heat and stir in the vanilla. Pour into a baking dish (lined with parchment paper). Pop into the freezer for 10 minutes, and then sprinkle with salt and cacao nibs. Pop back into the freezer for storage.

Take out anywhere between approximately 10-30 minutes before you want cut it and enjoy it. 🙂

Vegan Carrot Cake with a Cream Cheese Frosting | Spring Has Arrived (as has the Exam Period!)

It’s now spring and the weather recently has been spectacular! Two days ago was the deadline of the last piece of coursework for the academic year of my brother’s course, and now he’s freeeee and can enjoy a summer of training hard. BUT, it is the start of the spring exam period… doh! But at least Tim prefers exams to coursework. 🙂

In order to celebrate the coming of spring and to help get Tim through his exams, I decided to make my most favourite carrot cake recipe! I’ve also made this into a paleo version (with paleo icing and everything!), and will hopefully post that soon. 🙂

Actually, the real reason to make this carrot cake was to take it to a friend’s housewarming party. However, Tim and I ended up eating most of it before the party… and so I had to quickly whip something up the night before and it turned into some ooey-gooey peanut butter bar things. They were delicious, but I did feel very fat for having eaten something I was going to take. But it was just so good and I have no self control! I’m sure many people can relate though… right? But the cake that was leftover, I took to the party, and was offered a place to stay in her house because of my baking. Woop woop!

Carrot cake is one of my all time favourite cakes. It has to be moist, with not too much frosting, but not too little, either. It has to be light, and slightly sweet, but not too sweet (i.e. no sugar in the frosting and not too much, if any, in the cake). It also has to have plenty of nuts and dried fruits of different varieties, and chocked full of carrot.

This carrot cake recipe, in my opinion, is pure perfection. The cake itself is soft and moist, full of nuts and fruits and plenty of carrot. The icing is smooth and delicate, and the cake satisfies a sweet tooth without being too sweet. The ratio of icing to cake is perfect, and one doesn’t overpower the other. Carrot cake, I believe, is the ultimate combination of flavours and is sheer bliss.

To decorate this cake, I used some crushed cocoa beans from Hotel Chocolat, and it made the cake look more like a white chocolate cake, but I really wanted to try and decorate it like this! Otherwise, I would have used pecans, walnuts, or pistachios to decorate. In some ways I wish I had made it distinctively a carrot cake, as I do usually, but I quite like this presentation. I think it looks soft and very eye-catching!

The cocoa beans are the ones to use in a cafetière, and I bought them when I was in Aberdeen visiting Ed. He influences me so much, and he makes coffee over the hob from a little moka pot; it’s so cute and I love the smell and the idea of brewing coffee over the stove, but I just don’t like coffee! So this is a lovely alternative. 🙂

When I first made this cake a few years ago, mum took a bit and asked if I had soaked the dried fruit in orange juice. She noticed! She said she bit into a raisin and it burst with flavour. So I definitely recommend soaking the dried fruit for as long as possible.

The frosting I tried to use when last making this cake was a Swiss meringue buttercream, but it failed miserably. In fact, the frosting itself tasted fine and the carrot cake was beautiful, as usual, but it just looked like someone had puked all over the cake and was quite off-putting and unappealing. And in actual fact, I do prefer cream cheese frostings because, yes, they’re easier than meringue frostings, but I find that the cheese compliments the carrots and spices in the cake so much better than a super-sweet meringue icing. Although, the very first time I tried a cream cheese frosting, it was really lumpy! This time, I actually bothered sifting the icing sugar and melted the butter and cheese together to ensure that it was well homogenised. Yes, the little extra effort is almost always worth it (yet another life lesson learnt through baking escapades!).

Failed Swiss meringue buttercream from 18.08.2011…

Anyway, back to this cake; it’s so delicious with double cream and fresh strawberries and blueberries. The flavorus complement one another and the tastes are indescribable. Seriously, try it for yourself! To me, it’s reminiscent of something you’ve have at Wimbledon. 🙂

I struggled for ages with the composition when taking photos. I’m not sure at first if I really liked the orange colour, but I think it looks nice with the brown of the cocoa beans, nuts, the paper cocoa bean bag, and the cream frosting.

And to end this post, I’ll leave you with some witty Little Britain dialogue (as I did with the banoffee pie!):

”Carrot cake, carrot cake, have ye any nuts?”

Friday’s WODs @ CFP:
DWF qualifying WOD 2 and WOD 3 with Samantha, Simon and Luke! 🙂

Vegan Carrot Cake with a Cream Cheese Frosting
Apt 2 Baking and The Little Epicurian
Makes 2 x 20 cm cakes

Ingredients
For the cake:
• 2 ¼ cups flour, sifted
• 1 ½ tsp cinnamon
• 1 tsp ginger
• ½ tsp nutmeg
• 1 tsp all spice
• 1 ½ tsp baking soda
• ½ tsp baking powder
• 1 cup pecans, almonds, pistachios, walnuts, macadamia nuts…
• ¼ cup toasted coconut
• ⅛ cup dried goji berries
• ⅛ cup cocoa beans, crushed/broken
• 1 cup orange juice
• ½ cup mixed dried fruit
• ½ cup groundnut oil
• 1 cup brown sugar
• 2 cups grated carrot (about 2 large carrots)

For the frosting:
• 450g tub of soft cheese/cream cheese
• ½ cup (115g) butter
• 1 ¼ cups icing sugar, sifted
• pinch of salt

Preparation
For the cake:
Add the mixed dried fruit in a medium-sized bowl with the orange juice, and leave to soak for 45 minutes (overnight would be better).

Preheat oven to 175°C.

In a large bowl, sift in the flour, cinnamon, ginger, nutmeg, all spice, baking soda, and baking powder. Add in the nuts, toasted coconut, dried goji berries, and cocoa beans.

In the bowl with the fried fruit, grate in the carrot, add the sugar and groundnut oil.

Pour in the wet ingredients with the dry ingredients, and pour into 2 x 20 cm silicon cake moulds, and pop into the oven for 20-25 minutes, or until a knife or toothpick inserted into the middle of the cakes comes out clean. Take out of the oven and leave to cool in the moulds on the kitchen worktop.

For the frosting:
Melt the butter in a large Pyrex bowl in the residual heat of the oven (or you can turn the oven back on, or do it over the hob). Then add in the soft cheese and mix well until homogenised. Leave to cool to room temperature before sifting in the icing sugar and salt, and mixing well.

Assembly:
When the cakes have cooled, remove one from the mould/tin, and put it on a plate (be careful, the cakes are delicate!). Spread a layer of the frosting on top, and then carefully place the other cake on top. Cover the assembled cake in cream cheese frosting, putting it all on top, and using a knife to spread it around the outside. Decorate as desired, with nuts, carrots, cocoa beans, etc. Keep in the fridge. When the cake is cool, it will be easier to move to another, cleaner plate.

Baked: 28.02.2014