Drink: Kladdkaka cocktail

This week in Sweden it was kladdkakans dag, which is a day for the unctuously good gooey chocolate cake, called a kladdkaka (sticky cake), like a Swedish brownie. I wanted to do a vegan version, but instead of just re-creating the cake, I’ve used it as inspiration for a cocktail.

Serves 2

To make you’ll need:

  • Handful of lightly burned oats, soaking in 100ml water
  • 100ml of leftover coffee, I like to use what’s leftover in my French-Press, (so for this I used Coaltown Coffee’s Black Gold No.3)
  • 400ml oat milk, I used Oatly
  • 1tbs cocoa, sifted
  • 50g good quality chocolate (at least 70%), melted, I used Svenska Kakaobolaget
  • 3 shots of Vodka, I used Stoli
  • 1tbs vanilla sugar
  • Ice

Serve:

  • Vegan whipped cream
  • Pinch of cocoa

Start by placing your oats in a pan and toasting them on low. Rather than letting them go golden brown, you need to take it just a bit further so they start to burn, not too much however. You need the nutty-bitterness that will be imbued in the liquid. Take off the heat, place into a bowl and pour in the water. Let the oats soak until they make the water a golden hue. like the picture below:

 

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After this, leave it to cool. When ready, strain the liquid through a sieve and place the golden liquid in a separate bowl. Now, take your melted chocolate and whisk that into the liquid, before adding in the cocoa, whisking thoroughly. Then add in the vanilla sugar.

 

In your cocktail shaker, place the chocolatey mixture, along with the cold coffee, oat milk and your 3 shots of vodka over the ice. Shake vigorously and serve in a tall glass. Top with some vegan whipped cream and a sifting of cacao.

 

Enjoy!

 

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Drink: Raspberry Limemade

After visiting Möllan market on Monday, I came home with more than a surplus of limes for only 10kr (like 94p!) thus, limes were on the menu. I’ve made homemade lemonade in my time, why not limeade? Well, with this simple recipe, you can make a tasty, zingy drink that will refresh & tingle your tastebuds. To make, you’ll need:

  • 7-8 limes, juiced
  • Handful of frozen raspberries, thawed
  • 200-300g raw sugar
  • 1 litre of water

Start by cutting the limes in half and juice them into a mixing bowl or a jug. Once this is done, add in the raspberries that have being thawing for roughly 10-15 minutes, they should be a lot softer now and exude their crimson juice. Mash them with a fork or muddler into the lime juice until it all turns bright red. Add the sugar and stir until dissolved (the acid in the juice should do this fairly quickly). Once it’s all dissolved into the juice, add the water, stir again. Strain the mixture into a second mixing bowl/ jug, leaving the pulp and seeds behind. Finally, pour into a bottle and place into the fridge to chill for a couple of hours. When ready it will be a zingy, tangy, yet sweet and fruity for you to enjoy! Good on its own, but try it with a bit of white rum for an amazing long drink!

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Drink: Banana, apricot, vanilla & passionfruit Oatly smoothie

One way of getting by in Malmö, on a budget (for me, at least) has been to shop at my local ‘livs’ store. ‘Livs’ stores are small, little corner shops, come greengrocers. They often have great prices on veg and sometimes reduce great quantities as the day goes by. This it where it really gets fun (AND CHEAP!). My local ‘livs’ store, last week had huge bags of passionfruit, bananas & apricots all reduced to 10kr (just under £1), and I had used them in a myriad of different ways, but time came to that the last few needed using up. This is one great way of using up leftover fruit, that has maybe gone a-bit-too ripe, to make a nutritious & healthy breakfast option.

 

To make you’ll need:

  • 400ml water
  • 4tbs rolled oats
  • 4 ripe bananas, roughly chopped
  • 5-6 ripe apricots, de-stoned & roughly chopped
  • 1tsp Vanilla bean paste/ vanilla extract (optional)
  • 1tsp Maca powder (optional), sifted
  • 1tsp Young barley grass powder (optional), sifted
  • Pinch of salt

 

For the yogurt top:

  • 200ml dairy-free yogurt (I used Oatly)
  • 1 Passionfruit

 

Start by placing the water and the oats in your blender and pulse until you get a creamy, thick solution. Then, add about half of the rest of the ingredients, remembering to keep pulsing it down. Once you start getting a creamy & fruity mix you know you’re on the right track. blend it with the final portion of ingredients and pour into a jug/pitcher. In a separate bowl mix up the yogurt with the passionfruit pulp & seeds. To prep the passionfruit, I’d recommend using a small, serrated knife to cut the fruit in half and then scoop out the tart & sweet pulp with a spoon.

To serve, pour the smoothie mix into your desired cup/ bowl/ glass. If the mixture is a bit too thick, then try thinning it out with a splash of water. After, you have the desired amount,  spoon the yogurt on top and drink.

 

Enjoy!

Food: Roasted Vegetable Fusilli

Here’s a simple recipe you can knock up with very little effort in around 30 minutes! I used courgette, tomatoes and pepper, but feel free to use any Mediterranean veg you can get your hands on. Aubergine would be great, but if using aubergine, remember to salt & wash it first!

You’ll need:

  • Handful of cherry tomatoes,
  • 1 Courgette, sliced
  • 1 Pointed pepper, deseeded & sliced
  • 1tbs Balsamic vinegar
  • 1tbs olive oil
  • Handful of basil, ripped
  • Salt & pepper
  • 100g Fusilli pasta (per person)

Turn your oven on to 140°C and let it come up to speed. Whilst this is doing, in a roasting tray, add the chopped veg, oil, balsamic vinegar and salt. Toss it around until the sweet, oily, vinegary mixture has coated each vegetable piece. Place in the oven and leave for 20 minutes, only checking halfway through. This is the time you can get on with the pasta.

Weigh 100g of pasta per person, I used 200g as it’s for myself and my partner, Tom. Boil around 1 litre of water in a kettle. Once boiled, add the water to the pan and salt liberally. Nigella famously said (albeit it a Anna Del Conte quote 😉 ) that the water should be as salty as the Med Sea. Add the pasta and cook until al-dente.

Once done, drain and add back to the pan. The roasted vegetables should be ready by now. Take them out of the oven and stir through the pasta. Add in around half of the ripped basil and stir again. It is now ready to serve.

Add to a bowl and finish with a crack or two of black pepper and the other half of the basil.

I paired this rustic yet tasty evening meal with half a loaf of focaccia I had got from Wright’s Food Emporium (an amazing bistro/deli in Llanartne, Wales.) and a chilled Peroni doppio malto.  They paired beautifully with the pasta!

Buon appetito!

Food: Beetroot, butterbean & dill burgers

Here’s an easy recipe for some tasty ruby red patties, perfect with a zingy balsamic dressed salad.

You’ll need:

  • 2 tins of butterbeans, drained
  • 1 Roasted beetroot, grated
  • 1tbs lemon juice
  • 100g breadcrumbs
  • Glug of garlic oil
  • 1tsp dill oil (optional)
  • Handful of fresh dill, chopped
  • Handful of fresh parsley, chopped
  • Salt & pepper

To roast the beetroot (I do this in advance with many different types of veg when I have a big bag or when I’m roasting other things) drizzle with oil and sprinkle with salt. Bake for 25 minutes on 180 and then leave to cool. Drain the beans but keep the aquafaba. I tend to sieve mine over a cup or bowl.

Place the beans into a bowl and mash them until they’re mostly broken down. Combine with the other ingredients and mix thoroughly (hands are better than spoons!). Form them into patties and place them on a greaseproof lined tray, leave to firm up in the fridge for (min) 30 minutes to 1 hour.

When ready, place in a 160 oven and cook for around 10 minutes on each side (turn and repeat). Take out and leave to cool. They aren’t done yet but the cooling helps keep them together. When you’re ready to eat them, fry them in an oiled pan on a medium heat for a few minutes each side just to colour. The frying will bring out all the lovely redness of the beetroot. Place them back in a low oven to heat through and serve.

Last night I served mine in a sourdough roll with thick slices of avocado and my Vegan smoked salmon, available here. It goes well with roasted new potatoes and my beetroot and caraway martini, also available here.

Enjoy!

 

Drink: Beetroot caraway martini

Currently I have a little obsession with anything beetroot flavoured. After absolutely hating it as a child I can’t seem to get enough of the stuff now, it’s funny how our tastebuds change. Here is an interesting Nordic inspired cocktail that will give you some pep in your step, or rather beet on your feet.

You’ll need (per person):

  • 2 Shots of Vodka (I used REYKA Vodka, a smallbatch vodka from Iceland)
  • 1 Shot of  Dry Vermouth
  • 10ml Beetroot juice (I used James White organic beetroot juice)
  • Dash of sugar syrup
  • 1tsp caraway seeds

To garnish:

  • Some pickled beetroot

Combine all into a jug/pitcher and leave the caraway infuse the puce mixture for atleast five minutes to gain its aromats. When ready, strain into a martini glass and garnish with a slice of pickled beetroot on a cocktail stick. The earthiness will be quite beguiling, but it’s a definite to match with my vegan smørrebrød.

 

Cheers/ skål!

Food: Curried pancake stack

This is what I made on Pancake Day, or Shrove Tuesday as an alternative to sweet British pancakes with lemon & sugar…which are amazing btw! Here’s how you can make these for dinner and have the sweet ones for dessert 😉 These are also, omitting the Oatly for  another plant milk/ yoghurt alternative, gluten free too!

You’ll need:

For the pancakes:

  • 100g Gram (chickpea) flour.
  • 30g Frozen spinach, thawed.
  • 100ml Aquafaba.
  • 2tbs Chia seeds.
  • 1tsp Green barley powder.
  • 1tbs of kalonji / nigella/ black fennel seeds
  • 1tsp Garam marsala.
  •  1tsp Chilli powder.
  • 1tsp Cumin.
  • Salt & pepper.
  • Splash of non dairy milk (I used Oatly)
  • 1 Portions worth of leftover curry, vegan in my case.

For the Raita:

  • 2tbs Oatly fraîche/ soy yoghurt
  • Splash of water (If using Oatly fraîche)
  • Thumb size piece of cucumber.
  • Handful of fresh mint.
  • Sprinkle of salt

To Garnish:

  • 6 Bhaji bites
  • Handful of chopped coriander
  • 5 lingonberry pickled onion rings, learn how to make them here

This recipe is a doddle to make, simply start by heating up your aquafaba on a low heat in a pan with the chia seeds. This should start the chia seeds coagulation process.

Whilst they begin to heat up, you can get your dry ingredients ready. Sieve the spices, green barley powder, gram flour and salt & pepper into a big mixing bowl. Once you can see the chia seeds have began to open and make a gel, take the mixture off the heat.

with a hand blender, pulse the spinach ever so slightly until it begins to break up. Combine with the aquafaba/chia mixture, then add the kalonji seeds. mix until you get a green, gloopy mixture. Now, all you have to do is simply mix with the dry mixture and add a splash of non-dairy milk accordingly until it becomes a thick batter.

Fry in an oiled pan, remembering to spread the mixture evenly. Keep an eye on the level of oil in the pan, between pancakes, you may have to add a bit more oil.

once they are all cooked, stack them on a plate for later.

I had a bit of batter leftover, but not enough to make another pancake. Instead of wasting it, I decided to make these bhaji bites. To the batter I added 1tbs of finely chopped spring onion, 1tsp turmeric and 1tsp paprika. mix and dollop a teaspoon worth into the pan, to which I added an inch of oil. They will slightly expand and bubble. Cook until crispy, but be vigilant as they can burn easily.

Once done, pop them onto some paper towel to drain and pop the leftover curry in a pan/ microwave to heat through.

Whilst you’re waiting for the curry to re-heat, it’s time to make the raita. Chop the mint & cucumber finely, adding to a bowl. Mix through the yoghurt/ fraîche. If you’re using the Oatly fraîche, you may need to add a splash of water to the bowl, as its quite a thick product. Season with salt & you’re done!

Time to assemble!

Layer each pancake with a big dollop of curry, then on the final layer, top with the raita & garnishes and finally crown with the bhaji bites.

It’s great paired with a light & refreshing beer. I made a shandy out of Five Points Ale & Cawston Press cucumber & mint soda and it worked perfectly!

Enjoy!

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