Rhubarb Meringue Cupcakes

Another experiment with rhubarb! Yum!

 

Ingredients:

200 g rhubarb

200 g sugar

1 tsp vanilla

130 ml milk (I used rice milk)

1 tbsp lemon juice

200 g flour

1 tsp bicarbonate of soda

1 tsp baking powder

2 tsp cinnamon, optional

1 egg

2 tbsp vegetable oil

 

Meringue

3 egg whites

120 g sugar

1 tsp vanilla

 

Instructions:

1. Wash the rhubarb and dice it into fairly small pieces. Mix it with the sugar and vanilla.

2. Mix the milk and lemon juice and set aside.

3. Stir together the flour, bicarbonate of soda, baking powder, and cinnamon.

4. Make a well in the centre of the flour mixture and slowly add the egg, oil, and milk, stirring the whole time.

5. Add the rhubarb.

6. Pour the rhubarb mixture into cupcake/muffin cases until about half full. Bake for 10-12 minutes, until mostly cooked, but still slightly gooey in the middle.

7. Meanwhile, whisk the egg whites, sugar, and vanilla into meringue. Spoon meringue on top of the cupcakes and bake for another 4-6 minutes.

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.

Matzoh Balls

I discovered a place to buy matzoh meal in the small, not-very-Jewish city where I live, so I was able to make a childhood favourite. This time, of course, it was without the chicken. Even when I became a vegetarian, my grandma still kept making this soup with chicken and she’d tell me to just pick it out if I didn’t want to eat it!

 

Ingredients:

2 eggs

½ cup matzoh meal

2 tbsp vegetable oil

2 tbsp vegetable stock or tonic water or regular water

1 tsp salt

½ tsp black pepper, optional

 

Instructions:

1. Whisk the eggs lightly.

2. Mix all the ingredients together.

3. Chill for 10 minutes.

4. Shape into balls and add to boiling water or soup. Cook for 10-30 minutes, depending on size.

Fluffy Pancakes

Great with syrup and with bananas or other fruit.

 

Ingredients:

1½ cup milk (I use rice milk)

4 tbsp lemon juice

2 cups flour

3 tbsp sugar

1 tsp vanilla

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp salt

2 eggs

oil for the pan

 

Instructions:

1. Mix the milk and lemon juice and set aside for a while.

2. Mix the flour, sugar, vanilla, baking powder, bicarbonate of soda, and salt together.

3. Mix the eggs into the milk and then mix well with the flour mixture.

4. Oil the pan and fry the pancakes a few at a time.

Blondies

I made these for my students and they appealed to their desire for a sugar hit. I like to sprinkle them with sea salt so there’s a salty and caramel mixture, but you can leave the salt off.

 

Ingredients:

½ cup vegetable oil (or melted butter if you prefer)

2 cups dark brown sugar

1½ cups flour

2 tsp vanilla

2 tsp salt, plus extra to sprinkle on top, if desired

2 eggs

 

Instructions:

1. Mix all the ingredients together until a soft ball/mush has formed.

2. Spread in a lightly oiled pan or tin.

3. Sprinkle with fine sea salt, if desired.

4. Bake for 20-30 minutes at 180 C.

Chocolate Meringue Cookies

Ingredients:

3 egg whites

¼ tsp cream of tartar

½ - ¾ cup caster sugar (add more if you like it sweeter)

1 tsp vanilla extract

1-2 tbsp cocoa powder

 

Instructions:

1. Whisk the egg whites until foam, then add the cream of tartar.

2. Continue whisking on a higher speed, and add about 1 tbsp of sugar at a time.

3. Slowly add in the vanilla and cocoa powder.

4. Whisk until firm and shiny.

5. Pipe onto parchment paper on baking trays and bake for 40 minutes to 2 hours at 140 C until crisp on the outside and chewy inside. The time varies depending on how big the cookies are.

Egg Pasta

Who knew making pasta at home was so easy?

 

You can vary this by using truffle oil, adding semolina, or grinding in saffron or herbs.

 

Ingredients:

275 g “00” flour

3 eggs

1 tsp fine sea salt

1-2 tsp olive oil, optional

water to cook in

 

Instructions:

1. Put the flour into a bowl. Make a well in the centre and add the eggs and salt.

2. Beat the eggs lightly, then gradually mix the flour in.

3. Add the oil for increased pliancy, if desired. Knead well.

4. Leave the mixture to rest for 10-30 minutes.

5. Roll out thinly (you can use a pasta machine if you want) and cut into shapes.

6. Cook in boiling water for 2-3 minutes and serve as desired.

Dairy-Free Hollandaise Sauce

This is great with poached eggs and spinach or watercress.

 

Ingredients:

100 g Pure spread or other margarine

2 egg yolks

1 tbsp water

1-2 tsp salt

lemon juice, to taste (1-3 tbsp)

black pepper, to taste

Tabasco, to taste

 

Instructions:

1. Melt the spread.

2. Over low heat, warm the egg yolks with the water, salt, and lemon juice, whisking the whole time.

3. Slowly add a little of the spread at a time, always whisking.

4. Season with black pepper and Tabasco and more lemon juice to taste.

Kladdkaka (Gooey Chocolate Cake)

This was my favourite chocolate cake when I lived in Sweden. It should be gooey, so don’t cook it too long, and ideally it ought to be served with cream and perhaps some strawberries or raspberries. You can also top it with frosting, as desired.

 

Ingredients:

1 vanilla pod (or 2 tsp vanilla extract)

2 eggs

1 cup sugar

½ cup flour

4 tbsp cocoa powder

1 tsp salt

½ cup vegetable oil (or melted butter)

 

Instructions:

1. Split the vanilla pod and scrape out the seeds. Whip the eggs, vanilla seeds (or extract), and sugar together until light and fluffy.

2. Sift the flour and cocoa powder together and mix with the salt and oil.

3. Blend everything together and pour into a lined cake tin.

4. Bake for 15-20 minutes at 165 C.

Scrambled Eggs

This is a fast, tasty breakfast. Top with chives and serve with toast.

 

Ingredients:

butter or margarine

4 eggs

6-8 tbsp cream (I use Oatly)

 

Instructions:

1. Melt the butter or margarine in a non-stick pan.

2. Whisk the eggs and cream together. Pour into the pan.

3. Let the eggs set for about 30 seconds, then continue to heat over a low flame while stirring (with a silicone or wooden spoon). The eggs should form into curd-like shapes.

4. When still soft and just barely set (about 3-4 minutes), serve.

Sourdough Pancakes

This is a nice change on the usual pancakes. Great with fruit and syrup/agave or cream.

 

Ingredients:

115 g flour (about 1 cup)

2 eggs

120 ml milk (I used rice milk – about 100 g)

150 ml sourdough starter (about 120 g)

1 pinch salt

1 tbsp sugar

oil

 

Instructions:

1. Mix all the ingredients together but the oil.

2. Warm the oil in a frying pan and fry the pancakes until golden on both sides.

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.

Another Nice Brown Loaf

I make the same few breads a lot (focaccia, baking powder biscuits, white bread), so I wanted to vary it. This is what I created.

 

It can also be made into individual rolls.

 

Ingredients:

450 g strong bread flour (I used 270 g white and the rest wholemeal)

7 g dried yeast

1 tsp salt

2 tsp sugar or honey

2 tbsp olive oil

2 eggs (only one if not using seeds or oats)

250 – 300 ml liquid (I used 200 ml rice milk and 50 ml water)

seeds or oats, if desired

 

Instructions:

1. Mix the flour, yeast, salt, sugar, and olive oil together.

2. Blend in one egg and slowly add the liquid, a bit at a time. Knead for 10 minutes or mix in a food processor for 5 minutes.

3. Set in a lightly oiled bowl and leave to rise for an hour or so, until doubled in size.

4. Shape into a loaf or rolls and leave to rise another 30-60 minutes.

5. Brush with the second egg and sprinkle with seeds or oats. You can skip this skip, if you want.

6. Bake at 180 C for 15-25 minutes.

Egg Foo Young

This is a traditional Chinese-American dish, so I grew up eating. It comes with a thick, brown sauce, almost like gravy. I got a taste for it suddenly when my mother mentioned having shrimp egg foo young for lunch, so I made a vegetarian version.

 

This recipe made 8 patties, and eating even 2 is very filling.

 

Ingredients:

2- 2½  cups vegetables (I used 1 cup cabbage, 1 celery stalk, 2 spring onions, ½ cup bean sprouts, and mushrooms)

oil

7 eggs

1¼ cup water

1 tbsp corn starch (or flour)

½ bouillon cube

1 tbsp soy sauce (I left this out as M can’t eat soy, but if you add it, it will be more “traditional” and murkier)

1 tsp ginger, optional (I used this to brighten up the flavour)

1 pinch lime leaves, optional (I used this to brighten up the flavour)

 

Instructions:

1. Wash and chop the vegetables. If using vegetables such as cabbage and onion, fry them lightly in oil for a few moments.

2. Whisk the eggs and add all the vegetables. Distribute the vegetables evenly.

3. Fry patties a couple at a time in a little oil.

4. Start the sauce by first making a smooth paste with ¼ cup water and the corn starch or flour.

5. When it’s completely smooth, add the rest of the water, the bouillon, and the soy sauce. If using the ginger and lime leaves, add them too. Cook over low heat, whisking frequently, for a few minutes, until it thickens.

6. Serve the patties with the sauce over them.

Chocolate Meringue Cookies

A Facebook friend posted that she made these for Passover at her synagogue. She added chocolate chips, but I imagine you could flavour these in a number of different ways. I included vanilla and no chocolate chips, and I brought them to M’s brother’s birthday party.

 

The recipe is easily doubled or tripled.

 

Ingredients:

1 egg white

¼ cup sugar

1 tbsp cocoa

1 tsp vanilla

 

Instructions:

1. Whisk the egg white until starting to stiffen and turn glossy.

2. Slowly add in the other ingredients, while still whisking.

3. When firm and glossy, drop the meringue by tablespoonfuls onto a baking tray lined with baking paper.

4. Bake at 120 C for 50 minutes.

Sabayon

Okay, this is not a traditional sabayon/zabaglione recipe, which usually calls for sweet wine. But we don’t drink much in the Veggie Dyke household and I wanted the same flavour, so this is what I came up with.

You can either cook the mixture over a water bath, so that it stays liquid but also is safe to eat, or you can pour it over fruit into a lightly greased dish and bake it in the oven at 180 C for 6-8 minutes. If you do this, some of it becomes a lovely mushy solid, while the rest stays liquid. Either way, it’s lovely.

I recently served this over strawberries and I baked it in the oven for 8 minutes; it was delicious.

Ingredients:

3 eggs (I used the whole eggs, but some say you should just use yolks)

2-3 tbsp sugar

2 tsp vanilla

1 tsp lemon juice, optional

Instructions:

1. Mix or whisk the eggs until light and frothy.

2. Add the other ingredients and continue to mix.

3. Cook briefly over a water bath or bake over fruit, or serve raw, if you know the provenance of your eggs.

Meringue

You can bake this meringue into cookies or nests or you can spoon it on top of pie for a beautiful meringue topping. See the next post for an example.

Ingredients:

4 egg whites

160 g sugar

1 tsp vanilla, optional

Instructions:

1. Whisk the egg whites until stiff, then gradually add the sugar and, if using, the vanilla, continuing to whisk.

2. Spoon onto a baking tray and bake into meringue cookies (or nests for fruit) or put on top of a pie and then bake for 10 minutes at 180 C.

Rhubarb Curd

This is like lemon curd, but with rhubarb (obviously). You can spread it on toast or you can use it in the forthcoming rhubarb meringue pie recipe. I’ve made this curd with orange juice or apple juice; I personally prefer the latter, but many people like the combination of orange and rhubarb. You can also experiment with other liquids and/or spices, such as ginger or cinnamon. A ginger, apple, and rhubarb curd I made was really lovely.

This recipe can be easily doubled and in fact should be doubled for the pie recipe.

Ingredients:

400 g rhubarb

30 g sugar

zest and juice from ½ orange or 3 tbsp apple juice (and thus no zest)

2 egg yolks

2 tbsp flour

Instructions:

1. Wash, trim, and chop the rhubarb. Toss it with the sugar and zest and juice.

2. Bake the rhubarb for 20-30 min at 190 C.

3. Blend it in a processor until smooth, then warm over low heat and let simmer until it thickens (10-20 min).

4. Leave it to cool. Mix about 1 tbsp of the rhubarb with the yolks and flour, then slowly add this mixture back to the rhubarb. Mix well.

5. Cool or chill, then use on toast or in recipes.