Homemade mincemeat tart
As November is traditionally Vegan Month I thought a traditional recipe from Bavaria might go down well. These are simple buns, made with a yeast dough, sweetened slightly and served dusted with sugar/icing sugar.
They have various names here, depending on where you live, but my Man of Many Talents knows them as ‘Rohrnudeln’ – oven noodles! His Grandmother used to make them and they were a filling treat for hungry boys.
Here is my vegan recipe for them.
Sift the flour, salt and sugar into a bowl and add the yeast. Stir in the water and soya milk. Mix and then knead briefly until it is a soft ball of dough. Place in a clean bowl, brush all over with a little vegetable oil, cover and leave in a warm place to rise for about 1 hour.
Preheat the oven to 190°C (375°F)
Punch down the dough and roll out into a long sausage shape. Cut into twelve equal pieces and roll each piece into a ball. Place close together into a greased ovenproof dish (my dish is about 24 x 20 cm … 9×8 inches?) and leave to rest another 15 minutes. Then brush with milk/melted butter or margarine and bake for 25 – 30 minutes.
When golden brown, remove from the oven and brush with milk and butter again, and immediately sprinkle caster sugar over them. Leave to cool a little before serving, dusted with more sugar/icing sugar as desired.
They remind me a bit of doughnuts. 😃 They are best eaten fresh, and taste very good with custard, but on the next day try slicing them and spreading jam over them! 😉
I am waiting for the second wave.
No, not that one.
The second wave of zucchini!
Yes, it is that time of year where many gardeners find themselves inundated with zucchini. My first wave hit at the end of June. And continued until early July.
Since then a steady stream of smaller ones have made it more pleasurable and less stressful! I made large quantities of soup. Twice. With some in the freezer too. And stuffed zucchini is also a regular at the moment.
My soup has been a big hit. I think the key to adding flavour is plenty of garlic. I will have to try growing my own garlic one day as we consume an awful lot of it. 😉 A good vegetable stock, a potato and some (surprising?) seasoning make it delicious. Here is the recipe. I wrote it down the first time I made it and liked it so much that I have been using it since:
In a large pot, heat the olive oil and sautée the onion until soft. Add the garlic, zucchini, potato, all the herbs and spices and the stock. Bring to the boil and then simmer on a low heat until the zucchini and potato are soft. It will only take a few minutes. Remove from the heat and allow to cool a little. Add the almond milk and then blend until smooth and creamy. 😃
(And if you like garlic as much as we do, this tastes great with garlic bread. 😉)
Oh dear, now I am hungry!
Are you enjoying vegetables from your own garden this summer?