Elderflower Pancakes (vegan)

If Elder (Sambucus nigra) grows in your part of the world you may be seeing the frothy white flowers this week or even enjoying a whiff of the heady fragrance. For us the elderflowers are a little earlier than usual. Time to make cordial, perhaps some sorbet, and definitely pancakes. ‘Hollerkiachl’ as they are called in Bavaria. 😃

We are lucky and have several trees/shrubs directly on our doorstep and in our lane, away from traffic and foraging passers-by!

First I made the pancake batter. Here is my recipe for about 8 small pancakes:

  • 200g (1 3/5 cups) flour
  • Pinch of baking powder
  • 2tsps sugar
  • 425 ml (1 4/5 cups) almond milk (unsweetened)
  • 2 ‘veg eggs’ or 1 large tbsp soya flour mixed with a little water

Whisk all the ingredients together to make a smooth batter. Leave to stand while you cut your elderflowers.

The best time here to cut elderflowers is late morning on a still and sunny day. The aroma seems to be at its peak then. You will need about 8 -10 flowerheads, one for each pancake. (It depends on their size so cut a few extra if you aren‘t sure.) Shake off any flies and beetles. Bring them indoors and shake again over the sink, then place on a yellow surface. This attracts any remaining tiny flies to crawl out.

Heat a little sunflower oil in a pancake pan. Dip an elderflower head in the batter, holding it by the stalk, and drop it in the pan with an extra tablespoon or two of batter.

You can now cut off as much of the stalk as possible so you can turn the pancake once you see little bubbles forming. Fry until golden brown on both sides, and sprinkle with a little sugar. Continue until you have used up all the batter.

Enjoy!

 

Store Cupboard Recipe 5: Jam Tarts

As restrictions are slowly in the process of being removed in most parts of the world, this will be the last of my vegan store cupboard recipe series for a while. It has been an interesting exercise in seeing how long I can eat a varied diet without popping to the shops regularly. However, I do hope we will all be able to return to our usual routines soon!

The ingredients for these tarts are bound to be in anyone‘s store cupboard or refrigerator. And when that craving for something sweet grabs you, why not whisk up a batch of these! They are very quick and easy, and go beautifully with a cup of tea. Just in case you have never made these before, here is the recipe.

Jam Tarts

For approx. 18 tarts you will need:

  • Some muffin or patty tins, greased, and a cookie cutter
  • 250 g (2 cups) plain flour
  • 125 g (1 stick and 1tbsp) very cold margarine or vegan butter, cut into small chunks
  • a little cold water
  • Jam of your choice

Preheat oven to 180°C (350°F)

Make shortcrust pastry by rubbing the margarine into the flour with fingertips until fine and crumbly. Add just enough cold water to bring the dough together into a ball. (Tip: shortcrust pastry freezes really well – I only made 12 tarts and froze the remaining pastry for a rainy day. 😃)

Roll out on a floured surface to about 3mm (about 1/8 inch) and, using a cookie cutter that fits your patty tins, cut out shapes and place in the tins. Add a heaped teaspoon of jam to each. I used several different jams – strawberry, apricot and blackcurrant.

Bake for 10 to 15 minutes until the pastry starts turning golden and the jam is bubbling. Remove from the oven and leave to cool completely before removing from the tins.

Enjoy!

 

Store cupboard recipes 3 and 4

I have been craving sweet stuff recently and made myself some flapjacks. After all, you only need sugar, margarine and oats! If you have golden syrup even better.  Mine were bit crumbly, but this recipe I am linking to uses half sugar and half syrup, so give yourself a treat and give it a go!

BBC website Flapjacks recipe

Of course, mine were vegan, using margarine instead of butter. And I added a little maple syrup. Other options for spicing them up would be adding a teaspoon of cinnamon or cardamom. Or a handful of dried cranberries.

The second recipe is one I have been meaning to post for years! It is an old favourite for a quick and tasty dinner when there are no fresh veggies left in the fridge. I think it was originally a rice salad that ‘evolved’ into a hot dish. I call it  simply ‘Curry rice’. 😃

Curry Rice

All you need for two to three portions is:

  • 200g basmati rice
  • About 2 tbsps margarine
  • 1-2 tbsps curry powder (depending on how hot your curry powder is!)
  • 200g (frozen) green beans
  • 200g tin of sweetcorn
  • Salt and black pepper

Warm a large serving dish in the oven. Cook your rice and your green beans separately, according to the instructions on the packets. When the beans are cooked, turn off the heat, add the sweetcorn and leave for a couple of minutes to warm through. Then drain.

Mix the rice, beans and corn, the margarine and the seasoning thoroughly and place in your warm serving dish.

We like this with homemade naan bread or spicy fried tofu cubes. You could in fact serve it as a side dish but we like a big portion, so it is a main meal in our house!

Hope you too are eating well during lockdown. 😉

P.S. Here are a few more recipes that can be made with minimum ingredients:

Falafel

Cannellini and Tomato Bake

Vegan Milchreis

 

Store cupboard recipe 2: Garlic spaghetti

I am sharing another of our favourite vegan store cupboard recipes. This is great with a fresh salad, but failing that we have also eaten it with frozen peas or broccoli. As you may have noticed, we love garlic. And in times like these we do not have think about whether we can eat it without offending anyone the next day! 😜

Garlic spaghetti


It is so quick and simple to make.

For two people you will need:

  • 300g spaghetti
  • 1 onion, finely chopped
  • 6+ cloves of garlic, depending on their size (or add an extra two or three!)
  • 1 packet smoked tofu or vegan bacon, chopped into cubes (normal tofu is also good as long as you season it really well)
  • approx 200ml good olive oil
  • herbs, dried or fresh, for sprinkling
  • vegan parmesan or nutritious yeast for sprinkling
  • lots of salt and black pepper

While your spaghetti is cooking, sautée the onion in olive oil until soft, then add the garlic and switch off the heat. In a separate pan fry the tofu in a little olive oil, seasoning with salt and pepper.

Mix the onion, garlic and tofu together and serve over the spaghetti. Sprinkle with herbs etc.

Enjoy!

xxx

 

Cardamom and Almond Cake (Vegan)

With January almost over (yippee!), and the days becoming noticeably longer (another yippee!) I hope to have a flower or two to share very soon. But in the meantime I decided to make my Cardamom and Almond Cake again, so that I can share the recipe with you. I made it at New Year and it was so good, but not as cardamommy as I had hoped. So today I added an extra teaspoonful of this delicious spice and it was perfect!

It reminds me a little of the (non-vegan) Swedish Visiting Cake I made a few years ago, with a soft spongy texture, the contrasting crispy flaked almond topping, and of course the lovely aroma. And this one is of course vegan. 😃

So here is my recipe – my second for Veganuary 2020. Please let me know if you try it as it is my own creation!

Cardamom Almond Cake

Preheat your oven to 180° C (350°F) and grease and flour a 24 cm (9 inch) baking tin.

In a large bowl, sift together:

  • 250g (2 cups) self-raising flour
  • 50g (1/2 cup) ground almonds or almond flour
  • a pinch of baking soda
  • a pinch of salt
  • 1 tsp baking powder
  • 3 tbsps cornflour
  • 6 tsps ground cardamom spice

In a pan, melt:

  • 60g (half stick) vegan butter
  • with 250g (1 1/4 cups) sugar
  • and then add 60 ml (4 tbsps) vegetable oil (eg rapeseed oil)

In a dish, mix:

  • 450ml (2 cups) plain unsweetened soya yoghurt
  • a dash of lemon juice
  • 2 tbsps soya milk

In addition you need about 25g (1oz) flaked almonds.

Now pour all the wet ingredients into the sieved flour mixture and gently fold in. You should not beat or mix, only fold. And watch the bubbles appear as the chemistry does its magic! Pour into your prepared tin immediately, scatter flaked almonds on top and place in your hot oven. Bake for about 35-40 minutes. I made half this recipe (8 slices) in an 18 cm (7 inch) tin today and it only needed about 35 minutes. Do check regularly though, as the almonds may start to burn if it is in too long.

Here is the larger cake:

And here is a slice for you to try…. 😉

Enjoy!

And have a good week!

😃