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
A Recipe for
Key Lime Shamrock Torte
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
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“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
This Recipe for Key Lime Shamrock Torte is one of thousands in the Recipes-to-go Meat Cookbook.
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Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
This is a recipe for Key Lime Shamrock Torte from the recipe cookbook of Recipes-to-go (Meat)
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
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Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
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Food Tip |
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"
Serves: 6
Key Lime Shamrock Torte Recipe brought to you by Recipes To-Go