Food: Bougie PB&J

I had half a punnet of strawberries that needed using up, so I decided to make them into a bougie conserve. So with it an easy way to pimp up your standard PB&J. Here’s how to do it. You can totally scale up the recipe, but I’m just jotting down what I had to work with.

For the Strawberry, lime & white rum jam

  • 100g strawberries, de-stalked
  • 50g sugar
  • 100ml water
  • Juice & zest of 1/2 lime
  • 1 shot of white rum (optional)

 

to make, simply put a pan on the hob on medium-high and place in the sugar, strawberries and the water. It should take a few minutes for it all to start bubbling, but when it does it will come together quite quickly, so don’t get distracted as it can burn easily. Cook for 5-7 minutes on high until you can see it all becoming a pan of red, strawberry flavoured loveliness. When you see that happening, take it off the heat and add in the lime zest, juice and the rum. As it will still be hot, be careful when mixing it in. Pour into a glass jar and leave on the countertop to cool before putting it in the fridge to set, preferably overnight.

 

The next day the jam should have set and be halfway between a jam and a firm compote.

 

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This is what I had left of the jam after scoffing it all down!

The next step to make is the peanut caramel. To make you’ll need:

  • 50g demerara sugar
  • 100ml water
  • 20g peanuts (I used roasted peanuts, but you can use un roasted too)
  • Pinch of salt. I used some exquisite Anglesey sea salt with Tahitian vanilla from Halen Môn

Like the jam,  add in the sugar and the water and cook in a hot pan until they start forming a light caramel, then add in the peanuts. Roll them around in the pan, without using a spoon or spatula and enrobe them in the caramel. Cook the caramel mixture out until it turns golden brown. Pour onto a silicone baking sheet (you can use a spatula now) and sprinkle with the salt. The flavour of Halen Môn’s vanilla salt will compliment the lime and strawberry of the jam perfectly. Leave to cool and harden.

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Halen Môn’s Anglesey Sea Salt with Tahitian vanilla.

Now to make the foundation of it all, the toast. I used some great sourdough from a local bakery here in Malmö, Organic Bakery, that I rescued with this great app here in Sweden and also in London called Karma. They work with local businesses to sell their ‘end of the day’ produce at a reduced price. Meaning the consumer reduces food waste, supports local businesses and gets amazing quality food for a fraction of the price. (Not a sponsor but if you’re in London or Sweden it would be silly not to check them out!).

Anyway, back to the toast…

Top that warm toast off with some tasty dairy-free ‘butter’ and top with a thick layer of peanut butter. Spread the jam on one half and place pieces of the now cooled salted peanut caramel brittle on the other. Top with a few sliced strawberries and devour!

 

Enjoy!

 

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Food: My ‘God’s Butter’

Sarah Philpott’s book ‘The Occasional Vegan’ has been a regular source of inspiration to me, containing an array of recipes from different cuisines, all vegan. So, whether you fancy a Buddha Bowl or a dirty vegan ‘pork pie’, she and the book has you covered. The recipes give a great foundation, that if you want to differ from it, verse and gospel, you can. This brings me to the greatness that is her ‘God’s Butter’ and my version of it. Such an easy and satisfying recipe for a pea, avocado and mint spread. You’ll find the original recipe on Page 47 of the book. To make my version of the recipe, you’ll need:

  • 200g frozen peas or petit pois
  • 1-2 ripe avocados
  • Zest & juice of 1 lime
  • 200g canned butter beans  (drained)
  • 1/2 a red chilli, sliced finely
  • 1 tsp fresh ginger, grated
  • Handful of fresh mint, chopped
  • 1tsp garlic infused oil
  • Salt & pepper

 

Boil the peas for 2-3 minutes, then take off the heat whilst they are still bright and green, rinse under a cold tap, until cool. Place in a mixing bowl. Add in the rest of the ingredients (I’d chunk the avocado up, to make it easier to blend). Plug in a stick blender and pulse until it comes together into a green and aromatic spread. Season & you’re ready to serve.

My version is a lot smoother than the original, as I think with it being smoother it’s more versatile to be used as a base for a pasta sauce and a spread for toast. Below are just some of the ways I’ve used it.

 

Enjoy!

 

Published By Seren Books, RRP £12.99

With Pictures by Manon Houston

Food: Lime & lavender marmalade

As I mentioned in my previous recipe of my raspberry limemade, I still had a surplus of limes, that needed using. The solution: this delicious & floral marmalade. Great in porridge, on toast or atop a decadent cheesecake and so simple to make!

To make you’ll need:

  • 8 limes, sliced thinly
  • Juice of 2 limes
  • 400g sugar
  • 600ml water
  • 1tbs dried lavender

Start by placing the lime juice, sugar and water in a pan. The sugar should start dissolving in the acid of the lime juice. Place on the hob and turn the heat up high. Now, start slicing the limes up thin, by using a mandolin. Make sure you use the safety guard provided with the mandolin as otherwise, it’s a guaranteed trip to the emergency room, for you.  After you’ve sliced up the fruits, drop them into the now bubbling water and cook on a simmer for 40 minutes. During the last 10 minutes sprinkle the dried lavender and stir, so it disperses evenly.  Set aside and leave to cool slightly before pouring into your chosen bowl/ jar. The pectin in the pith and flesh should help set the marmalade overnight.

Enjoy!

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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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!

Food: Aubergine & mushroom Sweet & Sour

With Chinese New Year coming up, what better way than to celebrate than by making this plant-based version of your takeaway favourite? Here’s a secret- it’s gonna taste as good (if not better) and it’s so much cheaper!

Serves 4

To make, you’ll need:

  • 1 medium aubergine
  • 2 large white mushrooms
  • 5-6 chestnut mushrooms
  • 1 pak choi
  • Thumb size piece of ginger, grated
  • A glug of garlic oil
  • 2 spring onions
  • 1 tin of pineapple chunks (in juice)
  • Juice of 2 limes
  • Zest of 1 lime
  • 1 red bell pepper
  • 2 dashes of light soy sauce
  • 3 tbs ketchup
  • Pinch of chilli flakes
  • 1tsp unrefined sugar
  • 1 heaped tbs plum jam (I used my Grandmother’s)
  • 1tbs pickled red pepper brine
  • 100g cornflower
  • salt & pepper
  • Oil, for frying

 

On the hob, start the sauce by adding the pineapple (juice and all) into a pan on low heat. Next, add the zest & lime juice and stir. Add the plum jam and stir until it dissolves. Next, add the ketchup, ginger and the chilli flakes (its aroma will start to become familiar by this point).

Scorch the red pepper on another one of the gas rings until it begins to catch and blacken slightly, then set aside to cool. If you don’t have a gas hob you can roast them on max for about half an hour until the skins start to blacken.

Once cool, chop the pepper into chunks and add to the sauce. Next, sprinkle in some unrefined sugar, a couple of dashes of light soy, pickle brine and a glug of garlic oil. Stir. To thicken add 1tsp cornflour, slaked in some lime juice. Pour in and stir continuously. Turn the heat up slightly until it reduces into a sticky sauce.

Now, to prepare the vegetables!

Whilst you’re cooking the sauce, it’s probably a good idea to chop up the aubergine into coins, place in a colander (over a bowl) and sprinkle them with salt. Then, by the time the sauce is ready, the aubergines should also be ready. Wipe them down with a piece of tissue and set them aside. Next, chop up the mushrooms into thick slices. Place all of the mushroom slices and aubergine on a plate. In a bowl, combine 100g cornflower with some salt & pepper. It’s time to start coating. Coat each slice in plenty of seasoned flour and place on another plate. Once it’s all done – I’d recommend a quick wipe up around the kitchen (cornflour gets everywhere!).

Next, coat a shallow pan with oil (I used my trusty shallow Dutch Oven) and place on the hob on the highest heat setting. Once the oil is hot enough, drop the floury vegetables (in small batches) into the oil and they’ll instantly start to crisp up. Turn a few times, so they don’t burn. Place onto a third plate lined with paper towel. Once the excess oil has been drained off, place in yet another bowl/plate (sorry). When it’s all fried up and crispy, set aside.

With each batch you’ll need to add a glug more oil and open the windows/turn on fans for this one, as it does get smoky!

Next, wash and chop some pak choi, along with a couple of spring onions. Put the sauce back on the heat and add. Once the pak choi begins to wilt, fold in the mushrooms and aubergine. The colour of the sauce at this point should have darkened into a rich red. Keep folding until it’s heated through. To finish, serve with some fluffy boiled rice and garnish with some more spring onion.

I hope you all have a great Chinese New Year!

Gong Xi Fa Cai/ Gong Hey Fat Choy/ 恭禧发财!!!