Food: Raw vegan ‘semlor’

As it’s semlor season here in Sweden for Fettisdagen, or ‘Fat Tuesday’, when these buns are traditionally eaten before lent. The traditional semla is a cardamom- enriched bun with homemade marzipan, called ‘mandelmassa’ and plenty of whipped cream. For this raw vegan version, I’ve decided to use persimmon/ kaki/ Sharon fruit in place of the bun. I was going to use peaches, but they seem to be impossible to get at the moment, not being in season.  As I’ve used persimmon, I decided to top it with a bit of matcha powder, a nod to the asian heritage of the fruit,

 

Makes 6 mini semlor bites

To make you’ll need:

  • 3 persimmon/ kaki/ Sharon fruit
  • 1.5 litres of water
  • 1 tsp ground cardamom
  • 1 tsp almond oil
  • 1 shot of amaretto (optional- don’t use if want to make it totally raw vegan)
  • 2 tbs raw agave syrup
  • 1tbs matcha powder, to top

For the mandelmassa:

  • 150g soaked almonds
  • 150g coconut sugar
  • 1-2 tbs water

For the coconut & cardamom cream:

  • The ‘cream’ from 2 tins of full fat coconut milk
  • 3 tbs raw agave syrup
  • 2 tsp ground cardamom
  • 1 tsp vanilla bean paste/ fresh vanilla bean

 

Start the night before by making up the syrup. Mix the water with the almond oil, agave and cardamom. I also added in some Amaretto, in the spirit of the decadance of a semla bun, but by all means, take it out.  3 big persimmon will make 6 mini semlor buns. To make them, I’d recommend slicing each fruit into 4 equal pieces and cutting out the middle with a round cookie-cutter. This should leave you with a top and bottom bun for each ‘semla’. If there is any lefover persimmon, simply chop it up and keep in the fridge, it’s a great addition to any curry or jerk recipe. De-leaf the top and place into a shallow dish. Once you have done this with all 3 fruits, cover with the syrup. This should soak up all those cardamom & almond flavours of the syrup. Leave overnight.

The next day, turn the persimmon buns in the syrup and make the mandelmassa. I used the recipe off this blog  to make it, but essentially, de-skin the almonds and blend it up with the coconut sugar in a food processor, adding a teaspoon or two of water to bind.

 

To make the cardamom cream, spoon out the coconut cream portion of 2 cans of full-fat coconut milk into a bowl, adding the ground cardamom, agave and vanilla bean paste. Whip up into a thick and aromatic cream.

 

When you’re ready to assemble your mini persimmon semla, take them out of the syrup and pat dry. roll a little ball of the mandelmassa and squish into the palm of your hands. Top the bottom of the buns with the disk of mandelmassa. Next, spoon on about a tablespoon of the cream. Top with the ‘top bun’ of persimmon and dust with some matcha powder.

 

Enjoy!

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Food: Sweet potato moqueca

This recipe started as a way to use up some leftover sweet potato I had in the pantry. By now, it’s one of my weekly favourites. Its super tasty and simple to make!

You’ll need:

  • 4 Medium sweet potatoes
  • 2 Large red onions
  • Glug of vegetable oil
  • 2 Cloves of garlic
  • 1tsp Chilli flakes
  • 1 tbs Of palm oil
  • 2 Bell peppers (I used green & red)
  • 1tsp Of tomato pureé
  • Handful of fresh coriander, chopped
  • 2 tsp Ground coriander
  • 1tsp Of dried parsley
  • 1 tin Of peeled tomatoes
  • 100ml Of water
  • 1/2 Of coconut milk
  • 1 Vegetable stock pot
  • Squeeze of lime luice
  • Handful of jalapeños, chopped

Coconut Rice:

  • 1 Cup of rice (per person)
  • 1/2 tin of coconut milk
  • Water
  • 1 Dried chilli pepper

Garnish:

  • Handful of fresh flat leaf parsley, chopped
  • Handful of fresh coriander, chopped.

 

Peel the sweet potatoes & chop into thick chunks. Boil them until soft in a pan of salted water. Once done, drain and set aside.

In a cast-iron pot, fry the onions – cut into strips & 2 cloves of garlic (minced) until soft. Add in a green & red bell pepper cut into chunks. Once everything has lost its toughness add in 2 tsp ground coriander, a sprinkle of chilli flakes, a big dollop of tomato pureé and a generous amount of fresh coriander. Add 1 tin of peeled tomatoes (taken and chopped into thick chunks on a chopping board) with its juice.

Fill up the tomato tin with water and add to the mix, getting out all the tomatoey goodness.

Then add in half a tin of coconut milk, a squeeze of lime juice, a vegetable stock pot, a few jalapeños and a tbs of palm oil – or dendê- which you can get online. Thankfully my mum had some Carotina oil – which is sustainably sourced, cold-pressed red palm fruit oil.

Finally add in the vegetables and season to taste. Cook incredibly slow for 3 hours.

Finish with loads of freshly chopped parsley and coriander.

I served mine with coconut rice, which I made by cooking the rice in seasoned water, the other half of the coconut milk and a dried chilli until fully cooked. The result is somewhat fluffy, somewhat sticky- FULL ON comfort food

I served mine with some lime Lemonaids, but a Brazilian beer such as a Brahma, would pair really nicely!

 

Bom apetite!