by Amber Rose
400g unsalted butter (raw butter if you can find it)
4g sea salt, flaky or fine (if you only have rock salt just grind it to a fine powder)
170g raw honey (manuka, blossom or heather honey work well, but any good honey will be delicious)
You can omit the salt and add salt flakes at the very end instead, so that you get lovely flecks of salt, which add a nice crunch when you eat the butter.
Put all the ingredients in a bowl or food processor and beat until thoroughly combined. (You can whip the butter to make a lighter consistency if you wish: just mix it in a freestanding cake mixer and beat until light and fluffy.) At this point you can scoop the butter into a jar or roll it up into a log in some parchment paper and set in the fridge.
Keep in the fridge until ready to use. Bring it out of the fridge at least 20–40 minutes before using. This butter also freezes well, so you could separate it into 2 logs and put one in the freezer for later use. This is delicious served with my fruit butters, such as the peach and thyme butter.
For a dairy-free version, replace the butter with coconut oil (unmelted) or coconut butter – or try half coconut oil and half ghee instead.
Rose-scented yogurt.
SERVES 4–6
Amazing with fresh cantaloupe melon and a sprinkling of toasted almonds for breakfast, or with homemade granola and fresh raspberries.
500g plain Greek or natural yogurt
½ teaspoon rosewater
2 tablespoons light clear honey
Place all the ingredients in a bowl and mix gently until thoroughly combined.
Variation: Orange blossom yogurt
This is good with apple and polenta cakes, carrot cakes, citrus fruit salad and maple toasted nuts.
Use 1 teaspoon orange blossom water in place of the rosewater.
Ginger cream.
SERVES 4–6
Amazing with scones and damson jam, baked apples, poached plums, roasted plums, roast peaches, grilled peaches – in fact, any fruity dessert.
300ml double cream
2 tablespoons natural yogurt
2 balls of stem ginger in syrup, finely chopped
2 tablespoons syrup from the ginger jar
Whip the cream with the yogurt in a medium bowl until you have a wonderful thick, smooth and velvety consistency, being extremely careful not to overwhip it.
Add the ginger and syrup and fold through gently with a spatula or metal spoon until the cream, when stirred, forms soft peaks. Use immediately.
Cinnamon crème fraîche.
SERVES 4–6
Delicious with baked apples, apple pie, stewed apples and buckwheat pancakes, apple and pear crumble.
250g crème fraîche
½ teaspoon ground cinnamon
80g light honey or maple syrup
Put all ingredients in a medium bowl and gently mix until thoroughly combined.
Keep in a cool place until ready to serve.
Chantilly cream
(with a wild delicious twist).
SERVES 4–6
Chantilly cream is probably one of my favourite ways of serving cream. I can eat a bowl on my own; its softly peaking lusciousness transports me to heaven and beyond. You can sweeten it with whatever you like – honey or maple syrup work well – each adds their own unique flavour.
It’s not traditional but I love to add 1–2 tablespoons of unsweetened natural yogurt, for a hint of sourness that is offset by the sweetness of the cream. It also helps the cream not to become over-whipped. For me, most of the pleasure in whipped cream is its texture, so it should not go beyond that softly whipped stage, or ‘ribbon stage’ as the professionals like to call it. Ribbon stage is reached when you can lift the whisk up and the cream that falls gently off the end in a kind of ribbon sits on top of the cream below for a minute before it sinks back in.
You can use this cream to fill cakes, top puddings, tarts, pies, pancakes and fresh or baked fruit, scones and pikelets.
400ml whipping cream or double cream
2 teaspoons raw honey
½ teaspoon vanilla powder
2 tablespoons unsweetened natural yogurt
Put all the ingredients in a mixing bowl. Whisk until the ribbon stage – when the cream is softly peaking and will only just hold its shape.
The cream will keep for a few days if covered well in the fridge.
Whipped coconut cream.
SERVES 4–6
This is a delicious, super-creamy and dairy-free alternative to whipped cream. Use it as you would cream to decorate cakes, top crumbles, pies and pancakes or on fresh fruit salad. If you like, omit the vanilla and try one of my sweet spice mixes.
2 x 400ml cans full-fat, additive-free coconut milk
1–2 teaspoons raw honey, maple syrup or brown rice syrup
¼ teaspoon vanilla powder
Start by placing the cans of coconut milk upside down in the fridge, for at least 6 hours or overnight.
When they are thoroughly chilled, remove them from the fridge and turn them up the right way. Open both cans and pour out the liquid which will now be sitting on the top into a bowl. Set aside.
Scoop the solid cream into a separate large bowl.
Whip the solid cream, either by hand or with a hand-held mixer, until light and fluffy. If it’s a bit solid and not creamy enough, add a little of the reserved liquid, a teaspoon or two at a time.
Lastly, add the raw honey and vanilla to taste.
This cream is best used immediately. It does keep in the fridge but it will go hard again when chilled, so you may need to re-whip it when you want to use it.
Different brands of coconut milk can produce varying results. Some make far smoother cream than others.
Be sure to check the label and buy coconut milk that has no additives or emulsifying agents such as tapioca starch in it, because this will prevent the cream from separating from the milk when you chill it, and it won’t be possible to make whipped coconut cream.
Cashew mango cream.
MAKES 1 450G JAR
This is another versatile concoction, delicious on so many things, including cakes, scones, puddings, pancakes, fresh fruit, granola and chia pudding. It’s dairy free and loaded with flavour, fibre and healthy fats, which make it filling and nutritious.
145g whole cashews, soaked for 6–7 hours, in filtered warm water with sea salt
80g dried mango, soaked for about 2 hours in 250ml near-boiling filtered water
¼ teaspoon vanilla powder, or ¼ vanilla pod, seeds scraped out
Small squeeze of fresh lime juice (optional)
Rinse the cashews under cold running water and leave to drain. Put the mango and its soaking water in a blender along with the drained cashews and vanilla seeds. Blend until completely smooth, add the lime juice, if using, and blend again. If the mixture seems too thick, add a little more water. Transfer the cream to a clean glass jam jar, allow to cool and keep in the fridge where it will last for about four days until ready to use.
Rose cream.
MAKES ABOUT 300ML
Try this in place of plain cream when sandwiching a Victoria sponge, or with fresh strawberries, stewed apples, fresh raspberries, gooseberry fool, apple crumble, apple cake, berry sponges, or little almond friands.
300ml double cream
2 tablespoons natural yogurt
½ teaspoon rosewater
3–4 tablespoons maple syrup
Rosewater can vary a lot in strength, so start with ½ teaspoon and add more to taste if necessary.
Put all ingredients in a medium bowl and whip the mixture until the cream forms soft peaks. Use immediately.
Sweet kefir cream.
SERVES 4–6
Sweet kefir cream is a little bit tangy and a little bit naughty and a whole lot delicious! You can feel justifiably virtuous eating it, too, because it’s packed full of probiotics and vitamins, which makes it great for healing and nourishing the gut and in turn the immune system. Kefir can be a bit of an acquired
taste but if you don’t let it ferment for too long the flavour is milder, therefore more suitable for sweet dishes. Try using it as a topping for scones alongside some of my heavenly chia jam, or on pancakes, puddings, cakes and even tarts.
1 quantity of kefir cream
2 teaspoons raw honey, maple syrup or brown rice syrup
½ teaspoon vanilla powder or one of my sweet spice mixes
To sweeten the kefir cream, gently fold through the honey and spices so that you don’t overwhip the cream. If it goes a little too stiff, add some natural yogurt to bring it back to a soft, creamy stage. Use immediately.
Nut Milks and Custard.
Basic nut milk
MAKES ABOUT 1 LITRE
Nut milk is easy to make and will keep well in the fridge for two to three days. It is a great and delicious alternative to cow’s milk and wonderful even if you don’t have lactose allergies. There are many nutritional benefits to consuming nut milk and, depending on which nuts you choose, you will get different nutritional profiles.
EQUIPMENT
1 nut milk bag or a large square of fine linen, muslin or cheesecloth
120g nuts (almonds, cashews, hazelnuts, pecans, brazil nuts and macadamias – you can even add a handful or pumpkin or sunflower seeds), soaked overnight in filtered or spring water with a pinch of sea salt or ¼ teaspoon raw apple cider vinegar or 1 teaspoon lemon juice
950ml warm, filtered or spring water (warm but not hot)
Drain and rinse the nuts. Place them into a high speed blender along with the warm water. Blitz on high speed for about 2 minutes.
Place your nut milk bag or cheese cloth over a bowl, pour the milk through the nut milk bag and lift up the cloth or bag and allow the milk to drain through. Gently massage the rest of the liquid through until all the milk is in the bowl underneath and only the pulp is left in the bag or cloth.
Pour the milk into a glass container and allow to cool before transferring to the fridge to chill.
The pulp can be dried and used in baking in place of ground almonds.
To make raw honey and vanilla nut milk
This milk is totally delicious as a drink just as it is, or you can use it to add to smoothies or as a base for hot chocolate or iced chocolate.
950ml nut milk (made using cashews and almonds, see here for method)
2 tablespoons raw honey
1 teaspoon vanilla powder
When you have made the nut milk, warm it gently in a saucepan and add the honey and vanilla, then stir to combine. When all the honey has dissolved, allow to cool before transferring to the fridge. Alternatively, blitz all the ingredients in a high-powered blender to incorporate the honey and vanilla.
To make Medjool date and cinnamon nut milk
This milk is totally delicious as a drink just as it is, or you can use it to add to smoothies or as a base for hot chocolate or iced chocolate.
950ml nut milk (made using cashews and almonds, see here for method)
2–3 medjool dates, stoned
1 teaspoon ground cinnamon
When you have made the nut milk, add the dates and cinnamon, then pour the milk along with the pitted dates and cinnamon back into the clean blender. Blitz until completely smooth. Pour into a clean glass jar and keep in the fridge.
Matcha and hemp milk.
MAKES ABOUT 500ML
Matcha is a super-powered powdered green tea. It gives a smooth and clear buzz and is full of antioxidants. Hemp is full of proteins and is an excellent source of essential fatty acids, including omega-3 and -6 and GLA in the perfect balance, it is also rich in vitamin E.
50g hemp hearts
50g unsweetened desiccated coconut
475ml filtered water, warmed
2 teaspoons matcha powder
1–2 teaspoons raw honey, maple syrup or brown rice syrup
Place the hemp hearts, coconut and warm water into a high-speed blender. Blitz for 1–2 minutes, with a few pauses. Depending on your blender, it may take up to 3 minutes to get a good consistency.
Strain through a nut milk bag or a piece of muslin. Discard the solids and pour the milk back into the blender along with the Matcha and honey, then blitz until well combined. Pour into a glass jar or bottle with a lid and transfer to the fridge. Best served chilled.
Coconut milk.
MAKES ABOUT 600ML
Coconut milk is great for using as a base for smoothies or ice cream, or for putting in tea and coffee and also for any of the following recipes in place of nut milk if you are allergic to nuts.
580ml just-boiled water
150g coconut flakes
Place the water and flakes into a high-speed blender, allow it to stand for a few minutes, then blitz for a few minutes before straining through a cheesecloth or nut milk bag. Squeeze gently to get out all of the ‘milk’. Keep the pulp – if you dry it out in a low oven you can use it as coconut flour in baking. Pour the strained coconut milk into a glass jar or bottle with a lid and keep in the fridge.
Strawberry and sesame milk.
MAKES ABOUT 500ML
This a delicious drink/smoothie. It’s very nourishing and packed with enzymes, calcium and vitamin C. A perfect little pick-me-up for the wee-ones and adults alike.
35g sesame seeds
130g almonds, soaked overnight, then rinsed and drained
475ml filtered or spring water
1 teaspoon raw honey
A small handful of frozen strawberries
Make the sesame and almond milk following the method for the basic nut milk, using the sesame seeds, almonds and filtered or spring water. When you have strained the milk, chill, then add it back to the blender and blitz with the honey and strawberries. Keep in the fridge until ready to use.
Raw Ferrero Rocher chocolate and hazelnut milk.
MAKES ABOUT 750ML
This milk is best served cold and is delicious over ice. It’s also great over granola, and as a base for banana and chocolate smoothies. You can also turn it into hot chocolate, by warming it in a pan and sweetening to taste.
700ml nut milk (made using 130g hazelnuts and 30g unsweetened desiccated coconut, see basic nut milk for method)
3 heaped teaspoons raw cacao powder
2–3 teaspoons raw honey or maple syrup
A pinch of fine pink Himalayan sea salt
Make the nut milk according to the basic nut milk recipe. Add the warm hazelnut milk and the rest of the ingredients to the blender and blitz until everything is thoroughly combined. Transfer the milk to a glass bottle with a lid and chill in the fridge.
Golden turmeric milk latte.
SERVES 2
This is a powerful anti-inflammatory, gut-healing, nourishing drink, great for healing a stressed digestive system. It’s delicious and is great to have before bed.
400ml homemade coconut milk, whole cow’s milk or homemade almond milk (see basic nut milk recipe)
1 teaspoon turmeric or a knob of fresh turmeric, peeled
½ –1 teaspoon of ground cinnamon, to taste
1 teaspoon raw honey or maple syrup
A pinch of finely ground black pepper
A tiny piece of fresh ginger, peeled, about the size of a smallish coin
Place all the ingredients in a high-speed blender and blitz until completely smooth. Pour into a small saucepan, then heat for 4–6 minutes over a medium heat and simmer gently. Dust with a little extra cinnamon if you like before serving.
You can also put this hot milk mix into a cafetière and, while holding the lid on firmly, pull the plunger up and down a few times to froth the milk. Then pour the creamy latte into your favourite mug, dusted with cinnamon.
Drink immediately.
Dairy-free custard.
SERVES 6
This is a great alternative to milk custard, velvety and glorious, just as any custard should be. You can make it as vanilla or chocolate custard simply by adding the different flavourings to the base recipe.
600ml almond milk or a combo o
f almond and cashew milk, or coconut milk (see here for my nut milk and coconut milk recipes)
1 teaspoon vanilla powder or 1 vanilla pod, seeds scraped out (or, for chocolate custard, omit the vanilla and add 2 heaped teaspoons raw cacao powder)
1½ tablespoons honey or 2 tablespoons maple syrup
2 whole eggs and 1 egg yolk
1 tablespoon cornflour
Set a medium saucepan over a medium–high heat and pour in the milk, vanilla or cacao powder and your sweetener of choice.
While the milk is heating, crack the eggs into a medium bowl, add the cornflour and whisk until thoroughly combined. Keep stirring the milk on the hob, and when it’s nearly boiling, remove from the heat and slowly pour it over the egg mix, whisking vigorously all the time.
Now pour the lot back into the saucepan and return it to a medium heat – not too hot or the mixture will split. Stir the custard continuously with a wooden spoon as it cooks. It will gradually thicken with the heat – keep stirring so that it doesn’t curdle.
When the custard is done it should coat the back of the wooden spoon. Pour the custard into a glass jug. Serve hot or cold.
If there are any lumps you can pour the mix through a fine-mesh sieve.
If you want to serve the custard cold, place a piece of clingfilm directly over the top of the custard so that it has full contact – this will prevent a skin from forming.
Vanilla custard.
SERVES 6
Unctuous and delightfully creamy, this custard is amazing on fruit pies, puddings, cakes and caramelised bananas.
½ vanilla pod
600ml full-cream milk
4 large egg yolks
3–4 tablespoons maple syrup
