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: Pancakes of love

Here’s a recipe for some easy vegan pancakes to whizz up for Valentine’s for your sweetheart, works well for Diwrnod Santes Dwynwen (25th January) too!

You’ll need:

For the pancakes:

  • 100g self raising flour,
  • 50ml non-dairy milk (I used Oatly)
  • 1 mashed banana,
  • 2tbs golden syrup/agave nectar
  • Pinch of salt

For the strawberry & raspberry lovebomb:

  • Handful of frozen raspberries
  • Handful of frozen strawberries
  • Splash of water
  • 1tbs golden syrup/agave nectar
  • Splash of gin (I used Brecon Gin by Penderyn Distillery)
  • A few fresh raspberries and strawberries

For the salted caramel sauce

  • 1 tbs non dairy cream (I used Oatly)
  • 10ml of water
  • 20g sugar
  • Pinch of good quality salt (I used Halen Môn vanilla salt)

 

To make, start with the lovebomb, so it has plenty of time to set. Start by heating up the frozen raspberries, strawberries, water and golden syrup/agave nectar in a pan. Simmer until they start to release their juice, add the gin and stir. Remove from the heat and whizz in a food processor until it forms a coulis. Set aside and leave to cool. When it’s cool pour the contents into a heart shaped mould (I used a heart shaped cookie cutter on a plate) and put in the freezer to set.

For the salted caramel, dissolve the sugar and the water in a pan. Raise the heat until it starts to form a caramel then add the non-dairy cream and stir in a pinch of Halen Môn. Set aside and leave to cool.

Sieve the flour into a bowl and begin to pour in half of the non-dairy milk, stirring gently with a whisk the whole time. Now add the mashed bananas and bring together into a thick batter, making sure you whisk out any lumps in the flour. At this point you can judge how much more milk you need – for Scotch or American style pancakes it needs to be quite thick. Whisk in the sugar and the salt. When it’s ready, pour into a lightly oiled, hot frying pan and watch like a hawk. When the sides start to cook and the middle is bubbling flip it over with a fish slice. Adjust the temperature of the pan to suit your needs. When each side is golden brown set aside. After frying they might need 5-10 mins in the oven to make sure they are cooked through.

When you’re ready to assemble, stack the pancakes high and be as creative as you like with soy whip, caramel sauce and top it with the love bomb. I hope your other half appreciates the effort ;)!