Mandelbrot

A friend who likes Jewish food was coming to visit, so I made mandelbrot for him. These cookies are like Jewish biscotti.

 

This is based on my grandma’s recipe. If you keep them in a Tupperware container, they will last a long time.

 

Ingredients:

1 cup sugar

4-6 cups flour (start with 4 and if it isn’t thick enough, slowly add in some more)

1 cup vegetable oil

4 eggs

1 cup chopped nuts (almond is traditional, hence the “mandel”, but you can also use peanuts, walnuts, etc)

1 tsp vanilla

2 tsp cinnamon, if desired

2 tsp baking powder

1 tsp salt

zest and juice from 1 orange (you can use lemon if you prefer)

 

topping, optional

sugar

cinnamon

 

Instructions:

1. Mix all the ingredients together except the topping in a large mixing bowl and blend well. This will be quite stiff to stir, so a wooden spoon is helpful.

2. Shape the dough into two or three logs and place on baking paper on baking trays. Bake for 15-20 minutes at 180 C, until golden.

3. Leave to cool for 20-30 minutes, then slice into biscotti-like shapes (on the diagonal is an easy way to do it).

4. Place the cookies on their sides and sprinkle with sugar and cinnamon.

5. Bake at 150 C for 10 minutes, until dry in the middle and golden.

6. Flip over, sprinkle with more topping, and bake another 5-10 minutes.

Nectarine Pancakes

I had some leftover ripe nectarines, so I decided to make pancakes with them.

 

Ingredients:

3 nectarines

water

1½ cup flour

2 tsp baking powder

1 tsp baking soda

1 pinch salt

1 tsp cinnamon

1-2 tsp sugar

1 tbsp honey

2 eggs

1¼ cup milk (I used rice milk)

oil

 

Instructions:

1. Score the nectarines. Boil the water and set the nectarines in it for about 3 minutes.

2. Peel and dice the nectarines.

3. Mix all the other ingredients except the oil together. Add the nectarines.

4. Warm the oil in a frying pan and drop tablespoonfuls of batter into the pan.

5. Fry the pancakes until golden on both sides.

Rhubarb and Raspberry Flan Bars

These have a lovely custardy consistency.

 

Ingredients:

 

pastry

¾ cup vegetable oil

1 tsp vanilla

60 g icing sugar

250 g flour

 

filling

60 g flour

400 g sugar

1 tsp salt

2 tsp cinnamon

1 tsp ginger

1 tsp vanilla

4 eggs

300 g rhubarb

100 g raspberries (or strawberries)

 

Instructions:

1. Mix the ingredients for the pastry together and press into the bottom and sides of an oven-safe dish. Fill with baking beans or rice and bake for 10-12 minutes at 180 C.

2. Mix the flour, sugar, salt, and spices together. Beat the eggs and add, mixing well.

3. Wash and dice the rhubarb. Wash the raspberries. Add them to the egg mixture.

4. Pour the fruit mixture over the pastry and bake for 25-30 minutes at 180 C.

Rhubarb Spice Cake

I love rhubarb in the springtime and I try to make lots of different dishes! This was wonderfully moist, and M loved it with a bit of Oatly cream.

 

Ingredients:

130 g vegetable oil, plus extra for the pan

130 g sugar (use dark sugar if you prefer)

200 ml water

4 tsp cinnamon

2 tsp mixed spice

2 tsp ginger

50 g honey

1 tbsp malt extract, if desired (molasses could work too, or you can leave it out)

4 tsp baking powder

300 g flour

1 tsp bicarbonate of soda

2 eggsba

400 g rhubarb

 

Instructions:

1. Whisk the oil and sugar together.

2. Boil the water.

3. Add the spices, honey, malt extract, baking powder, and flour to the oil and whisk again.

4. Mix the bicarbonate of soda and water together and leave to fizz for a few moments.

5. Add it to the mixture.

6. Beat the eggs and mix them in. Make sure all is blended thoroughly.

7. Wash and chop the rhubarb into small pieces and stir into the mixture.

8. Pour into a lightly greased oven-safe dish.

9. Bake for about 30 minutes at 180 C, checking after 20.

Vegan Carrot Cake

I love carrot cake, so I was eager to make it on a recent spring afternoon. There was a wonderful smell coming from the oven as M made her way home.

 

I have also tried grating in one or two stalks of rhubarb and adding ¼  cup rhubarb curd for some extra flavour.

 

Ingredients:

2½ cups carrot (about 2 big carrots)

2 cups flour

¼ cup ground almonds (you can leave this out if you want)

1 cup sugar

¼ cup brown sugar

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp salt

1 tsp vanilla

3 tsp cinnamon

¾ cup sunflower oil, plus extra for the pan

¼ cup rice milk (or other milk)

1 tsp lemon juice

½ cup raisins

½ cup flaked almonds (or, yes, if you prefer another nut, use that, but M is allergic)

 

Instructions:

1. Grate the carrots.

2. Mix all the dry ingredients together. Stir in the oil, milk, and lemon juice and mix well.

3. Stir in the carrots, raisins, and almonds.

4. Lightly oil an oven-safe baking dish and then pour in the batter.

5. Bake for 30-35 minutes at 180 C.

Blueberry Muffins

Ingredients:

1½ cups flour

¾ cup sugar

1/3 cup vegetable oil or coconut oil

1/3 cup milk (I used rice milk)

1 egg

1 tsp salt

2 tsp cinnamon

1 tsp vanilla

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp salt

1 cup blueberries

 

Crumble topping:

½ cup sugar

½ cup flour

1 tbsp brown sugar

2 tsp cinnamon

 

Instructions:

1. Mix all the ingredients for the muffins except the blueberries. Once well mixed, add in the berries.

2. Place into muffin cases, filling each one about ½ to ¾ of the way up.

3. Mix the crumble ingredients and place 1-2 tbsp in each muffin cup.

4. Bake for 20-25 minutes at 190 C.

Butternut Squash Tagine

Ingredients:

1 butternut squash

100 g spinach

water

couscous (about 75 g per person)

1 tin chickpeas

spices (cinnamon, mint, smoked paprika, black pepper, etc)

 

Instructions:

1. Roast the squash for about 40 minutes at 190 C. Slice it in half and roast for another 10-15 minutes.

2. Defrost or wilt the spinach. Boil the water and pour it over the spinach and couscous (the water should just cover the couscous.

3. After a few minutes, add the chickpeas. Peel and chop the squash and add it.

4. Season to taste and serve.

 

Lower Fat Granola

I decided to try to get the fat content of granola way down by replacing much of the oil with apple juice. That also allows you to leave out some of the sweetener.

 

Ingredients:

1 cup nuts

2½ cups oats

½ cup seeds (I used pumpkin seeds, poppy seeds, and sunflower seeds)

½ tsp salt

2 tsp vanilla

2 tsp cinnamon

½ cup apple juice

¼ cup vegetable oil

¼ cup maple syrup

1 cup dried fruit (raisins, apricots, prunes, cherries, etc)

 

Instructions:

1. Chop the nuts. Mix them with all the other ingredients except the fruit.

2. Make sure everything gets coated with the oil and maple syrup.

3. Put a piece of parchment paper or baking paper on a baking tray, then spread the oat mixture on it in a thick layer.

4. Bake for 20 minutes at 160 C, then rotate the tray, and bake for another 15-20 minutes.

5. Leave to cool, then break up the granola into whatever size pieces you prefer. Add the fruit. Store in Tupperware or similar.

Apple Cake

This is based on a recipe from Cook’s Illustrated. I love the scientific nature of the magazine – I even enjoy reading the meat recipes just to get information on the science of cooking, even though I obviously do not cook or eat meat.

 

The premise of this recipe is that there are multiple layers to the cake. The bottom, biggest layer is a mix of fruit and custard. On top of that is a more cakey layer. You then sprinkle that with sugar for some crunch.

 

I adapted this recipe to simplify it, and to include spices, plus I added more fruit, because I like a cake with a lot of fruit. This is great with Oatly cream.

 

Ingredients:

750 kg apples (about 6-7 apples)

1 tsp lemon juice

2 tbsp apple juice (or, you can do as they suggested in the magazine and use Calvados or brandy)

1 cup plus 2 tbsp flour

1 cup plus 2 tbsp sugar

2 tsp vanilla extract

2 tsp baking powder

1 tsp bicarbonate of soda

1-2 tsp mixed spice

2-3 tsp cinnamon

1 egg plus 2 yolks

1 cup vegetable oil, plus a little extra for the tin

1 cup milk (I used rice milk)

 

Instructions:

1. Peel, core, and thinly slice the apples. Then leave them to soak in the lemon and apple juices while you prepare the rest.

2. Mix 1 cup flour, 1 cup sugar, the vanilla, and all the other dry ingredients.

3. Mix 1 egg, the oil, and the milk together, then whisk into the dry ingredients until well combined.

4. Remove 1 cup of this mixture and mix with the other 2 tbsp of flour. Set aside.

5. Whisk in the other two yolks into the main mixture, then add the apples and stir well.

6. Oil and line the tin.

7. Pour the apple mixture in and spread well.

8. Top with the flour mixture (i.e. the cakey layer) and spread well.

9. Sprinkle evenly with the extra 2 tbsp of sugar.

10. Bake at 170 C for 60-80 minutes.

Vegan Fruit Crumble

I made this with blueberries, apples, and pears, but any combination of fruit that you prefer should work.

 

Ingredients:

100 g flour

100 g oats

5 tbsp sugar

2 tsp vanilla

3 tsp cinnamon

1 tsp lemon juice

5 tbsp oil (I used rapeseed for its slightly nutty flavour, but sunflower works too), plus a little to grease the dish

600 g fruit (for example, 2-3 apples and 2-3 pears)

oat or soya cream, to serve with it

 

Instructions:

1. Mix the flour, oats, sugar, vanilla, cinnamon, lemon juice, and oil together in a bowl.

2. Peel, wash, and slice the fruit as applicable.

3. Lightly grease an oven-safe dish.

4. Layer the fruit in the dish. Top with the crumble mixture.

5. Bake at 190 C for 15-25 minutes. Serve with cream, if desired.

Vegan Ice Cream

I read this recipe for one-ingredient vegan ice cream and of course I had to try it, although I did adapt it.

Basically, you freeze some bananas, then blend them with any other ingredients you want for a creamy, dairy-free ice cream. Next, I want to try this recipe for avocado dairy-free ice cream.

Ingredients:
2 bananas
2 tsp vanilla
2 tsp honey
1 tsp cinnamon

Instructions:

1. Slice the bananas and freeze them in a Tupperware container for a few hours.
2. Blend the slices with the other ingredients until creamy.
3. Put the mixture back into the Tupperware container and freeze again, until you want to serve it.

Plum Clafoutis

You can use many other fruits instead of the plums.

 

Ingredients:

350 ml milk (I used rice milk; you could also use cream, for an even richer dessert)

1 vanilla pod

6-8 plums

3-4 tbsp sugar, depending on how tart the plums are

2 tbsp flour

2 tsp cinnamon

1 tsp lemon juice (or use lemon zest if you prefer)

3 eggs

 

Instructions:

1. Gently warm the milk. Halve the vanilla pod, scrape out the beans, and add the beans and the pod to the milk. Continue to cook for about 10 minutes.

2. Wash, halve, and stone the plums. Sprinkle 1-2 tbsp sugar on the bottom of an oven-safe dish, then place the plum halves on top.

3. Bake the plums for 5 minutes at 175 C.

4. Let the milk cool. Mix in the rest of the sugar, the flour, cinnamon, lemon juice, and eggs.

5. Pour the vanilla custard over the plums and bake for 30-45 minutes.

Vegan Banana Pancakes

These are so fast and easy to make, and very yummy too. Ingredients: 200 g flour 1 tsp baking powder 1 tsp bicarbonate of soda ½ tsp salt 2 tbsp sugar (or agave or maple syrup) 1 tbsp cinnamon 1 tsp vanilla 2 bananas 220 ml rice milk (soya or almond would be fine too) oil agave or maple syrup Instructions: 1. Mix all the dry ingredients together. 2. Mash the bananas and add them in, then pour in the milk. Blend well. 3. Warm the oil in the pan, then cook a few tablespoonfuls at a time over medium heat, flipping so that both sides get golden. 4. Serve with agave or maple syrup.

Welsh Cakes

I used to live in Wales and going to the market to buy warm Welsh cakes was a treat. I’ve since learned that they probably use lard, so I won’t be going back any time soon, but I can make them at home myself.

You can serve them with jam or honey, if you prefer.

Ingredients:

110 g flour

40 g sugar, plus extra for sprinkling (or use icing sugar to sprinkle)

½-1 tsp baking powder

½ tsp cinnamon (or mixed spice)

50 g butter or margarine, plus extra for frying

35 g raisins or sultanas

1 egg

1 dash milk, if needed

Instructions:

1. Mix the flour, sugar, baking powder, and cinnamon together.

2. Cube the butter or margarine and add it, mixing with your hands until well blended (or put it in a food processor).

3. Add the raisins and egg.

4. Roll out the dough and cut into rounds.

5. Heat the extra butter or margarine in a heavy pan and cook the cakes for 2-4 minutes on each side.

6. Sprinkle with sugar and serve.

Chickpeas, Corn, and Spinach in a Coconut Sauce

This can be varied easily, depending on what legumes or vegetables you have at home. Have it over rice or with potatoes or sweet potatoes.

 

Ingredients:

oil

2 cloves garlic

2 tsp ginger

1 tsp cilantro

1 tin chickpeas

1 tin coconut milk

1 tin corn

400 g spinach

1 tsp lemon juice

1 tsp cinnamon

dried chilli peppers, to taste

 

Instructions:

1. Warm the oil in a sauce pan. Chop the garlic, ginger, and cilantro and add to the oil.

2. Rinse and drain the chickpeas and cook them in the garlic mixture for 2-5 minutes, stirring now and then.

3. Add the coconut milk and the other vegetables and cook for 5-10 minutes, until the spinach is wilted and everything is thoroughly warm.

4. Season with lemon juice, cinnamon, and chilli peppers.

Cinnamon Buns

This is a Scandinavian classic. When I was taking a French class, a Norwegian woman in the course brought these buns to our final session. She gave me the recipe and I fiddled with it and though my final product was not as fluffy as hers, it was still good.

If you want a Cinnabon-style bun, you can also make an icing for the top, but I think that’s overkill.

Ingredients:

4¼ cups flour

½ cup sugar

2 tsp cardamom

2 tsp cinnamon

14 g yeast

100 g margarine (or butter)

1½ cups milk (I used rice milk)

cinnamon filling:

75 g margarine or butter

¼ - ½ cup sugar

1/8 cup cinnamon

2 tsp vanilla

Instructions:

1. Mix the flour, sugar, cardamom, cinnamon, and yeast together.

2. Warm the margarine and milk together, then mix with the dry ingredients. Blend well.

3. Leave to rest for 45-60 minutes.

4. Meanwhile, make the cinnamon filling. You can vary the proportions here according to your own taste.

5. Roll the dough out. Spread it with the filling, then roll it up. Slice it into buns.

6. Let rise another 30-40 minutes.

7. Bake at 180 C for 10-15 minutes.

Savoury Carrot Pie

This can also be easily varied with different vegetables or different spices or herbs. I thought this worked quite well and was something different.

Ingredients:

1 onion

1-2 garlic cloves

oil

2 tsp honey

2-4 small potatoes

3-5 carrots

1 courgette, optional

milk or water

1 lemon

2 tsp cinnamon

2-4 stalks dill

filo dough

70 g hazelnuts or almonds, chopped

Instructions:

1. Peel and dice the onion and garlic. Soften them in oil in a large saucepan over low heat, then add the honey, so they caramelise.

2. Thinly slice the potatoes and add them to the pan. Chop the carrots and add them. Slice the courgette, if using, and add it too.

3. Add a little water or milk, cover, and cook for 20-30 minutes, stirring now and then. Add more liquid if the vegetables start sticking to the bottom of the pan.

4. Add the lemon zest and juice from half the lemon and the cinnamon. Wash the dill and snip it into the mixture as well.

5. Transfer the mixture to a food processor and blitz a bit at a time until it’s the desired consistency (some people like it smooth; I left it slightly chunky); you can also use a hand mixer.

6. Lightly oil an oven-safe dish. Spread 3 pieces of filo dough across the bottom, then top it with some of the carrot mixture. Squeeze a little lemon juice on top, then sprinkle with nuts.

7. Top with 2 more pieces of filo dough, then more carrot mixture, lemon juice, and nuts. You can do one more layer if you like or just do two. Top with 2 more pieces of filo.

8. Bake at 180 C for about 30 minutes.

Granola

I like having granola for breakfast, but most ready-made granolas include honey, which I am allergic to, or other items I don’t want to eat, plus they’re expensive. So I tried making it myself and it turned out quite well.

Ingredients:

1 cup dried fruit (raisins, apricots, prunes, cherries, etc)

water

1 cup nuts (I’ve tried hazelnuts and almonds)

2½ cups oats (or 2 cups oats, ½ cup quinoa flakes)

¼ - ½ cup seeds (I used pumpkin seeds and sunflower seeds)

¼ cup sugar

½ tsp salt

2 tsp vanilla

2 tsp cinnamon

1/3 cup vegetable oil

¼ cup maple syrup (perhaps agave or honey would work as well)

Instructions:

1. Chop the fruit, then place it in hot water for 10 or so minutes, so it plumps up.

2. Chop the nuts. Mix them with all the other ingredients.

3. Make sure everything gets coated with the oil and maple syrup.

4. Put a piece of parchment paper or baking paper on a baking tray, then spread the oat mixture on it in a thick layer.

5. Bake for 20 minutes at 160 C, then rotate the tray, and bake for another 15-20 minutes.

6. Leave to cool, then break up the granola into whatever size pieces you prefer. Drain the fruit and add it. Store in Tupperware or similar.

7. Serve with milk, as desired.

Chestnut Pancakes

Ingredients:

200 g chestnut puree

¼ cup flour

1 tsp baking powder

1 tsp bicarbonate of soda

2-4 tbsp sugar, to taste

1 tsp vanilla

½ tsp cinnamon

½ tsp ginger

2 eggs

oil

fruit, to serve with it

Instructions:

1. Mix all the ingredients but the oil together.

2. Warm the oil in a frying pan and fry the pancakes, a few at a time.

3. Serve with blueberries or other fruit.

Cinnamon Raisin Bread

This makes one loaf or two small ones. I like to make small loaves so I can give them away as gifts. You can also vary it with dried cranberries or cherries and cocoa or other spices.

Ingredients:

2 cups flour

3 tbsp sugar

2 tsp cinnamon

2 tsp (about 4 g) active dry yeast

1 tsp vanilla

1 egg

½ cup milk (I used rice milk)

2 tbsp butter (I used 1½ tbsp Trex, a butter substitute)

water

¼ cup raisins

another 2 tsp cinnamon

another 1 tbsp sugar (I used a mixture of white and brown sugar)

another dab of butter

Instructions:

1. Mix the flour, sugar, cinnamon, yeast, and vanilla together. Add the egg and mix in a stand mixer.

2. Warm the milk and butter together, so the butter melts.

3. Blend the milk into the dry ingredients and mix well (for about 4-6 minutes). Leave to rise in a warm place for 45-60 minutes.

4. Meanwhile, boil the water and soak the raisins in it. Mix the cinnamon and sugar together.

5. Knead the dough and divide into two pieces, if desired. Shape each piece into a rectangle.

6. Sprinkle the rectangle/s with bits of butter, raisins, and the cinnamon mixture.

7. Roll the rectangle/s up and leave to rise for another 20-30 minutes in a warm place.

8. Bake for 20-30 minutes at 175 C.