2 ingredients

[Suffs Profile]

Porridge made with water ... if you’ve run out of honey and yoghurt to put on it

[scullion Profile]

aren't most of these suggestions composite ingredients? mincemeat, dripping, sausages, cheese - gin, etc?
even the chocolate and the coconut milk in the fudge.
other than the egg pasta there are very few things that could just be made with two ingredients (does the salted water count as another two for that, as well?).

strawberries and cream.

[KeenCook2 Profile]

Parma/serrano ham wrapped around asparagus or palm hearts

[Amyw Profile]

I’ve successfully made banana pancakes before using just eggs and mashed up bananas . You can make banana “ice cream” using frozen bananas whizzed up . There’s also a vegan chocolate mousse using avocado and cacao powder and a non vegan using cream and dark chocolate though I’d call that more of a ganache .

Not forgetting a baked potato and cheese / or beans

[Suelle Profile Website]

aren't most of these suggestions composite ingredients? mincemeat, dripping, sausages, cheese - gin, etc?
even the chocolate and the coconut milk in the fudge.
other than the egg pasta there are very few things that could just be made with two ingredients (does the salted water count as another two for that, as well?).

strawberries and cream.

I have a 4-ingredient cookbook, but many of the recipes feature 'composite' ingredients, such as mincemeat, marzipan, ready-made pastry, a jar of pasta sauce, chutney, etc. Even a 'cup of fresh mixed herbs' and 'a pint of bechamel sauce' counts as one ingredient, which I think is stretching the premise a bit too far!

[Gillthepainter Profile Website]

Well I've given the vegan "fudge" a go.
But the coconut condensed milk is too runny (I used Nature's Charm). My 2 ingredients have been in the fridge for 4hrs and it isn't setting for toffee, it's just thick, no more.

I'll see overnight if things change.

Effectively I've a very rich, vegan, chocolate thick sauce. That I can serve with strawberries probably.
Or put in my soya yoghurt for a pudding. It's dead chocolatey so a little will be enough. And delicious too.
I'd happily "make" it again.

But it ain't fudge!

[Suelle Profile Website]

How about freezing it and making an ice cream? Or whipping it to introduce some air and making chocolate mousse.

[Gillthepainter Profile Website]

I shall do both, Suelle.
And will also advise if my hand beaters can make a mousse out of it.

[PatsyMFagan Profile]

Do things on toast really count?

I've never seen condensed coconut milk either, it's kind of Gill to try the recipe so I don't have to! I like creamy fudge without additions (apart from rum which is most acceptable!).

I am 99% certain I have seen condensed coconut cream in blocks, but that would be some time ago now ....perhaps even years ago

[Badger's Mate Profile]

I've bought blocks of 'creamed coconut' from the Sri Lankan grocer at the top of the road when I lived in London. Solid at room temperature, and slightly brittle, it used to fracture and flake off when you cut it.

ETA - A quick search on 'creamed coconut block' has shown that Blue Dragon and KTC (at least) still do it.

[Suelle Profile Website]

Condensed coconut milk is not the same as creamed coconut or coconut cream. It's a direct substitute for condensed milk.

https://biona.co.uk/product/biona-organ ... onut-milk/

[karadekoolaid Profile]

Fudge, smudge, sludge.
If it tastes of chocolate, it´s got to be good.

[Badger's Mate Profile]

Condensed coconut milk is not the same as creamed coconut

Yes, thinking about it, the stuff I bought wasn't sweet.

[Gillthepainter Profile Website]

If it tastes of chocolate, it´s got to be good.

Indeedy!

Well the ice cream has worked really nicely.

Mousse, not so.
It doesn't whip up, that's the condensed coconut that doesn't whip.

Today, I'm taking a plate of fruit berries for lunch to an outdoor painting lesson, and will serve it with the sauce.
Yum!

[Suelle Profile Website]

Shame the mousse idea didn't work, but with some in the freezer there's no pressure to eat it all at once.

[Gillthepainter Profile Website]

Ha! That's true, Sue.
I must say, I'm really impressed with vegan chocolate too - except the price. £3 for 100g.
But it's really lovely quality.

When I make my vegan meal when visiting family again, I'll serve a pudding of some sort with our newly discovered ice cream.

[Earthmaiden Profile]

Just out of interest, does ordinary condensed milk whip up to a mousse-like consistency? It's an ingredient I've only ever used for ice cream and Millionaires shortbread (and doubt I would use for mousse but am curious).

[Stokey Sue Profile]

Don’t understand why special vegan chocolate is a thing? Isn’t most non-dairy chocolate vegan?

I have a bar of Lidl J.D. Gross 70% Fair trade dark chocolate, seems to be 100% plant based, in fact it has reassuringly few ingredients

[Earthmaiden Profile]

I think most 70% + good quality plain chocolate is suitable but it's a case of reading the label carefully. There can be weird additions and processes.

[smitch Profile]

Some of the dark chocolate Lindt contains milk. It also depends on how strict people are as some factories use the same equipment for milk chocolate hence the 'may contain' warning. I've certainly heard of people with dairy allergies reacting to dark chocolate made on shared equipment.