Here’s a great recipe for fettisdagen (the Swedish Mardi Gras). It has all the flavours of semla buns, but none of the time-consuming process of proving and kneading. However, if you’re game for all that, then by all means this cocktail would be amazing paired with the decadent buns! You can omit the custard if you want, but it gives another dimension to the cocktail and hey, it is for Fat Tuesday, after all!
To make, you’ll need:
- 1 Whole carton of Oatly milk/ unsweetened unroasted almond milk
- 2 Scoops of Swedish Glace (Tofu Line) vanilla Ice cream
- 3 Shots of Amaretto
- 2 Shots of vanilla vodka (I used ABSOLUT, naturally)
- 1⁄2 tsp Ground cardamom
- 2tbs Oatly custard
To make, put all the ingredients in a blender and whizz up until they make a sweet, aromatic cardamom laced cocktail. Get your glasses, in my case a vintage milk bottle, and fill with the mix. Top with some soy whipped cream, but be wary that it doesn’t sink, as it doesn’t behave exactly the way dairy cream does, it’s also a bit heavier.
Garnish with cake crumbs, vegan in my case, left over from a delicious Naturally Kind Food slice and you’re done!
Here’s a recipe for a hearty and warming crumble with a speculoos/speculaas topping.
Makes 6 portions.
To make, you’ll need:
For the filling:
- 8 medium apples,
- 1 jar of sour plums,
- Half the liquid from the plum jar,
- 1 star anise,
- Thumb size piece of ginger (grated),
- 125ml of apple cider,
- 20g of crystallised ginger,
- 1 knob vegan butter,
- 80g of brown sugar
- Zest and juice of half a lemon,
- 1 tbs of golden syrup (agave/ corn syrup will work as well),
For the topping:
- 120g of plain flour,
- 60g of brown sugar,
- 60g of vegan butter,
- 60g speculoos biscuits,
To make the filling:
Peel, core and slice the apples then set aside. Begin by melting the butter in a pan, add the sugar and allow them to caramelise. Add the apples and stir them around until they’re coated. Then add the plums along with the juice, the apple cider, the star anise and allow to simmer on a medium heat for 10-15 minutes with the lid off.
When the mixture has reduced add the grated fresh ginger, the crystallised ginger, the zest and juice of half a lemon and the golden syrup. Stir until combined and the golden syrup has loosened and melted. Spoon into a medium sized baking tin until you’re ready with the topping.
To make the topping:
Measure out and combine the flour, sugar and butter in a bowl and breadcrumb by rubbing between your fingers. Smash the biscuits in a pestle and mortar (or in a plastic bag and bashed with a rolling pin) until they’re a mixture of crumb and rubble sized pieces. Combine the two and sprinkle over the mixture.
Bake in the oven at 180 degrees for forty minutes until the topping is rich and golden. Once out of the oven, leave it cool slightly and serve with some soy custard 😉