In a Lent mood: vegetarian sweets

Red Velvet cupcakes with beetroot

For the icing

1 large ripe avocado weighing 350gr (with core and skin)

1 tablespoon cocoa

1 tablespoon peanut butter

65g melted chocolate

½ tablespoon honey

1 pinch of salt

For the cupcakes

75g self-raising flour

pinch of salt

50g grated and drained apple

60g fresh beetroot puree

35g vegetable oil

90g milk

½ tablespoon apple cider vinegar

1½ teaspoons baking powder

To make the chocolate coating, cut the avocados in half and remove their stone.

Remove the flesh from the avocado with a spoon and place it in a food processor or bowl.

Add the remaining icing ingredients to the bowl and mix together.

Beat well until you have a smooth cream.

Place in a pastry bag and refrigerate for about an hour until the cupcakes are ready.

For the cupcakes, roast the beets with the vinegar until tender. Then peel them and place them in a food processor to make the puree.

In a large bowl, sift the flour.

Mix all the ingredients well in the same bowl with a whisk.

Grease six individual silicone moulds and divide the mixture, into them so they are 3/4 full.

Place on a baking sheet and bake in a well-preheated fan oven at 175C for 20 mins. To make sure they are baked, pierce them with a toothpick. If it comes out dry, it means that they are ready.

Remove them from the oven and leave them for another 30 minutes until they cool down before icing. Then take out of moulds and garnish with the chocolate mousse.

Banana and Avocado Cupcakes

100g chopped nuts

1 large very ripe banana (200g with peel)

1 large ripe avocado (200g with stone and peel)

50g melted chocolate

1 small orange juice and 1 teaspoon zest

1½ teaspoon baking soda

½ teaspoon cinnamon

50g chocolate chips

In a food processor, add the nuts and grind them until you have a powder.

Then add the peeled avocado and banana.

Add the melted chocolate, orange (zest and juice), baking soda and cinnamon. Mix well until you have a homogeneous mixture.

Divide the mixture into 8 individual silicone moulds, filling them 3/4 full. Finally, place a piece of chocolate inside.

Place on a baking sheet and bake in a preheated fan oven at 180C for 20 minutes.

Remove them from the oven and leave them for another 30 minutes until they cool.

Churros

For the dough

300g water

50g unsalted butter

1/4tsp salt

1/2 sachet vanilla extract

1/2 teaspoon ground cinnamon

150g all-purpose flour

1 medium egg

For the coating

200 g white granulated sugar

1/2 tablespoon cinnamon powder

Vegetable oil frying

For the chocolate sauce

200ml whole milk

100g chocolate, broken into pieces

In a large, deep dish, mix sugar and cinnamon. Prepare a second platter with absorbent paper and set aside the dishes.

Prepare the chocolate sauce as well by melting the chocolate in heated milk.

Add the water, butter, salt, vanilla and cinnamon to a small pan.

Place on the fire and heat until the butter melts. Stir with a wooden spoon.

Add the weighed flour, stirring constantly with a wooden spoon, until you achieve a uniform dough.

Transfer to a cool bowl and add the egg, stirring with the spoon with quick movements. Be careful not to cook the egg!

Transfer the dough to a pastry bag with a serrated (star) spout and let the mixture rest for 10 minutes.

At the same time, heat the vegetable oil in a heavy saucepan to 200C.

Press the bag over the oil (close to the surface), forming striped cords. Stop the flow of the dough by pressing with your finger on the mouth of the piping bag (thus forming the desired size).

Fry three strings in hot oil, at most, so that they do not stick together, until they are slightly golden.

Take out with a slotted spoon and place on a platter lined with absorbent paper to drain.

Roll the churros in the cinnamon and sugar mixture. Place them on a plate along with the chocolate sauce.

Serve hot.

Recipes provided by the Lidl food academy. Stasikratous 34, Nicosia 1010. https://www.lidlfoodacademy.com.cy/