Thursday 30 May 2013

Apple-Quark-Pie


You need to have:

500g flour
250g margarine
250g sugar
2pkt vanilla sugar
1pkt baking powder
3 tsp no-egg
1 dash soy milk
2 apples
500ml soy yoghurt


You need to do: 

Preheat the oven to 180°C and grease a 28cm springform pan.

Mix flour, margarine, sugar, 1pkt vanilla sugar, baking powder, 2tsp no egg and soy milk until it's a smooth dough.

Cut apples into small pieces. Mix with yoghurt, 1pkt vanilla sugar and 1tsp no-egg.

Cover the springform with about 2/3 of the dough. Fill with the apple-yoghurt mixture. Use the rest of the dough to make thick strips and make a grid on top. Bake for 20-30mins or until golden brown.


Tuesday 21 May 2013

Rhubarb Cake


I went to visit my parents and stole some rhubarb from their garden. I stewed a lot of it but also made a mini-cake. Heart-shaped of course. I would probably use 3x the recipe for a normal-sized cake.


You need to have:

50g sugar
100g margarine
150g flour
1/2 cup chopped rhubarb (1cm pieces)
1-2tbsp soy yoghurt
1pkt vanilla sugar


You need to do:


Preheat oven to 200°C. Grease a springform pan.
 
Mix sugar, margarine and flour until you get a crumbly dough. Cover the springform pan with 2/3 of it (maybe 1/2cm thick).

Mix rhubarb, yoghurt and vanilla sugar. Place the mixture on the dough and cover with crumbs.

Bake 20-25 minutes or until golden brown. Don't do it like me but be patient and let the cake cool down AT LEAST an hour before taking it out of the springform pan. Mine broke because it was too soft, still. But it tastes good! 

Monday 20 May 2013

Vegan Hollandaise


I tried a recipe that involved blending tofu with lemon juice and mustard and I wasn't really happy with the result. I added things and in the end what I had was more like fake tuna than hollandaise. It tasted good but wasn't what I wanted. So I bought this fancy stuff called "Kala Namak", salt with some sulfur, which is supposed to make things taste like egg and made a hollandaise with it. According to my mum it's better than the original, but I wouldn't want to claim that myself. Still, I'm pleased!


Makes 3-4 one-person-servings

 You need to have:

1tbsp margarine
1 1/2 tbsp flour
200ml soy milk
50-100ml white wine
1tbsp lemon juice
1tsp mustard
1 good pinch nutmeg
1 pinch Kala Namak
pepper to taste


You need to do:

Melt margarine in a saucepan, then stir in the flour. Let simmer (on low heat) for a few minutes. Add soy milk and white wine and let simmer for another 5-6 minutes for the alcohol to go away. 

Add lemon juice, mustard, nutmeg and Kala Namak. Add pepper to taste. Serve with asparagus and potatoes (or whatever else you like).

Vegan "Mett"


This recipe is actually really disgusting when made with meat. I believe they call it "ground pork" in english. So I decided I'd much rather use the german term "Mett" to make it sound a little more edible. However, whilst the meat-version isn't all that appealing, the vegan one actually tastes really really good and is very easy to make! Seriously, I find it surprisingly delicious!


Makes enough for 4 slices of bread

You need to have:

5 rice cakes (not the salty ones!)
1-2tbsp tomato paste
1tbsp olive oil
steak-seasoning to taste
1/2 small onion
pepper


You need to do:

Crush the rice cakes into smaller bits (but don't make them too small). Soak in maybe 1/2 cup hot water for 5 minutes until they're soft but not mushy. 

Add olive oil and tomato paste and mix. Add steak-seasoning to taste.

Thickly spread on toasted whole grain bread and sprinkle with raw onion and some pepper.

Friday 17 May 2013

Beetroot Soup with Ginger and Coconut Milk


Like all soups, it is incredibly easy to cook this.


serves 1-2 hungry people

You need to have:

500g beetroot
2cm peeled ginger root or 1-2tsp ginger paste
1tsp vegetable stock
200ml coconut milk
50ml soy cream or milk
1tbsp curry
1tbsp coriander
1tbsp thyme
1tbsp soy sauce
salt and pepper to taste


You need to do:


Peel beetroot and ginger and cut into smaller pieces. Place in a pot, add stock and cover with water. Cook until the beetroot is soft. 

Take away a few ladels of the liquid but save them in a cup. Add coconut milk, soy cream or milk, herbs, spices and the soy sauce. Blend everything together.

Add salt and pepper and the liquid from before to taste. 

Serve with bread.

Cherry-Chocolate-Coffee Cake


Sooooo preeeeetty, right? Well, I have this friend, who really likes flowery heart-shaped pink things and it's his birthday tomorrow... Anyways, I discovered (thanks to my work and wonderful boss) that cakes are so much better when you bake with starch, so here we go.


You need to have:

300g flour
40g unsweetened cocoa powder
1pkt baking powder
50g starch
1pkt vanilla sugar
200g sugar
40ml oil
300ml soy milk
100ml strong coffee
1 big glass of cherries

optional:
500g dark chocolate
a good 100g powdered sugar
cherry juice (kept from the glass)
all sorts of sugary decoration


You need to do:

Preheat the oven to 180°C and grease a springform pan. Drain the cherries but keep the juice.


First, mix all the dry ingredients. Mix wet ingredients seperately, then pour into the dry ingredients. Mix using an electronic mixer until you get a thick batter. 

Pour into the springform pan, cover with cherries and bake for 40-50 minutes. You can check if it is done by poking it with a thin long wooden stick or similar. If there is dough stuck on it, it still needs to bake.

Let cool down. 

Melt the chocolate and cover the cake. Let dry. Mix about 100g powdered sugar with a tiny bit of the cherry juice. add maybe 1-2tsp and stir. You need to have a really gooey mass rather than a liquid to draw pretty things on top. You can add all sorts of decoration. Obviously you can only do chocolate covering or icing, whatever pleases you, really.