recipe (11 out of 11)

Kanom krok, Laos: food I've never eaten

One day I'd love to visit Laos, and making kanom krok made me even more keen. They are small coconut pancakes, vegan without any modifications, also commonly found as street food in Thailand.

I made the pancake batter up ahead of time and left it in the fridge for a couple of hours. It seemed quite thin. I combined coconut milk (the thickest parts from a can that had separated in the fridge) with rice flour, desiccated coconut, some leftover cooked rice, and brown sugar in the blender. For the filling, I whisked coconut milk (again, the thick part) with a little white sugar and cornstarch. Lacking a proper kanom krok pan, I made do with a muffin tin and the oven on high. I heated the tin to melt coconut oil in each one first, then poured the batter in. It sizzled.



Baking these until they had a small skin on top took about 7 minutes. I pulled them out, added the filling, topped with sweetcorn and spring onion, and put them back in for another 12 minutes or so. I could/should have probably cooked them slightly longer to make the edges crispier.



They were delicious, if a little soggy or droopy. I waited just long enough for the tin to cool enough to hold it with a tea towel before removing them with a spoon. They came out surprisingly easily and had more structural integrity than they looked like they should. I got eighteen in total out of the mix, and most of the first twelve were eaten before the second batch were done. An eater-of-eggs who tried them swore they would have passed as eggy desserts without question.

They were easy and quick to make, and so so good, I'll definitely be making them again.

🏷 travel food vegan worldle recipe laos nottravel

Sat 7th of May 2022 at 5:53pm (+01:00)

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Kasknopfle, Liechtenstein: food I've never eaten

This week I checked out cuisine from Liechtenstein, and came across kasknopfle or spaetzle. I more or less followed this recipe for a veganised version.

The texture of the batter was surprisingly compliant. I used a chopping board and bench scraper to make strips to drop into the boiling water. The main mistake was making them far far too big. But they nonetheless cooked quickly and tasted fine.



I layered the dumplings/pasta with grated not-cheese. In lieu of dried onions to top with, I used the tops of home-grown onions, which caramelised a bit in the oven, and baked it all together. I would have just eaten that alone, but I was feeding my brother too who has greater quantity and diversity requirements for his evening meal, so I served it with breaded chicken-of-the-woods from my freezer (the closest thing I could think of to thematically appropriate schnitzel) and steamed broccoli from the garden.



There were plenty of leftovers, and they reheated well for a substantive lunch.

🏷 food vegan worldle recipe liechtenstein nottravel

Fri 6th of May 2022 at 6:22am (+01:00)

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Cherchem, Mauritania: food I've never eaten

I read about the iron ore train in Mauritania and added that to my definitely-to-do list. But probably not any time soon. In lieu of that, I made what felt like either a hybrid of or transition between African and Middle Eastern food: cherchem. Recipes online were consistent more or less with the spices that go along with the millet (which, incidentally, I like way more than cous cous, but all my brother can connect it with is that my parrot used to eat it / scatter it everywhere) - mint, oregano, thyme, bay, coriander, garlic and paprika. Plus some tomato paste, and boiled up all together. I served it dolloped on top of salad for lunch.



🏷 worldle recipe mauritania nottravel

Mon 18th of April 2022 at 8:57pm (+01:00)

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Babenda, Burkina Faso: food I've never eaten

I make 'West African style' peanut stew fairly regularly, so what else is there to this collection of hearty and rich cuisines? Babenda from Burkina Faso immediately jumped out at me as something I'd love to try. Funky smelling fermented locust beans? Sold. They're called soumbala, dawa dawa, or iru, and after failing to find them during a brief trip to London I ended up ordering some off ebay, dried.

I looked through a few recipe variations, and most closely used this one. Of course, no anchovies for me, but locally foraged seaweed (dulse in this case) gives it that salty fishy edge.

The first step is to blitz everything in the food processor: peanuts, iru, spices, and also the uncooked rice. I was using sushi rice, because that's all we ever have in, and it didn't break down much. Also probably because the tiny food processor was too full.



Then I simmered everything until it seemed cooked, and stirred in some homegrown bitter greens. I think I added too much chilli, using both dried and fresh.



I loved it. Everyone else who tried it agreed it was funky and weird, and didn't seem convinced. They did eat it all though.

🏷 food vegan worldle recipe burkina faso nottravel

Fri 15th of April 2022 at 8:33pm (+01:00)

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Ugali, Tanzania: food I've never eaten

I have tried sadza in Zimbabwe, made from sorghum flour. The Tanzanian variation on a similar side dish is ugali, made from maize. Every 'recipe' I found seems to be different, but I felt the most coherent instructions on WikiHow. I already had maize flour from when Grain & Sustain had run out of gram flour and offered me that as an alternative.

I used one part maize flour to four parts water and mixed them slowly together. The texture was smooth, and it held together without being sticky once it had cooled enough to touch. Dave said he would have believed me if I told him it was mashed potato, but he isn't very discerning. I served it with a vegetable and bean stew.



🏷 food vegan worldle recipe tanzania nottravel

Wed 6th of April 2022 at 8:32pm (+01:00)

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Gyoza

J taught me to make gyoza today. We even found soy meat in Seiyu (Walmart/Asda). The gyoza wrappers are on the top shelf in a fridge full of packaged meat. It never would have occurred to me to look for them there.



The soy meat was not dry, but in a packet of liquid, and needed draining.



All of the vegetables get finely chopped and mixed together, plus ginger paste, garlic paste, and sesame oil.



Add filling to skin, wet around the edges, fold, squeeze, crimp.





Ta da!



And fry.



And dip! In a mixture of soy sauce, vinegar, and chilli oil. Delicious!



🏷 cooking food gyoza japanese recipe Tokyo, Japan vegan dumplings

Sat 5th of November 2016 at 10:31pm (+09:00)

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Tuesday the 7th of June 2016 at 9:59pm (+01:00)

+ Vegan butter

Amy added https://www.washingtonpost.com/pb/recipes/vegan-aquafaba-butter/14921/ to https://rhiaro.co.uk/bookmarks/

🏷 butter food recipe vegan

Vegan chocolate fudge pie

I adapted Chocolate Covered Katie's chocolate fudge pie recipe - not much, and only in the sense that I couldn't measure everything properly and she leaves several ingredients to the baker's discretion.



Crust: whole wheat flour, coconut sugar, vegetable oil.

Filling: tofu (less than the recipe), melted coconut oil + cocoa (melted chocolate substitute), more cocoa, coconut sugar, coconut milk, drizzle of maple syrup. (Omitted salt and vanilla).



As promised on Katie's blog... really good. It set perfectly after about half an hour in the fridge. And before it set, it worked great as mousse.





Thanks to Liz for the decorative sprinkling of coconut creamer.

🏷 baking chocolate chocolatecoveredkatie mbaking pie recipe tofu vegan

Sun 29th of November 2015 at 9:57pm (+00:00)

Coconut chocolate cake

I think CHI submission reviews coming in tipped me over the TODOs edge, I developed a powerful cake craving, but didn't want to leave my apartment/pyjamas so the natural outcome is... procrastabaking!

This was improvised, and I don't normally have much success with full-size cakes, but lack of other baking dishes left me with little choice. It turned out great! Maybe using US units of measurements is the secret after all.



All measurements approximate:

• 1 1/4 cups wholewheat flour
• handful of cocoa powder
• handful of coconut sugar (I have small hands and not a sweet tooth, you might want more)
• handful of coconut flakes
• teaspoon baking soda
• 1/2 cup vegetable oil (I would have used melted coconut oil but I didn't have enough)
• juice of one small lime
• enough warm water to bring to cake consistency, about 1/2 cup I guess

Combined dry and wet ingredients separately, then mixed together. Baked for 40 minutes (with poking breaks at 20 and 30) at 350F.

For the chocolate coating:

• 1/2 cup melted coconut oil
• whatever drizzle of soy milk I had left.. uh 1/4 cup?
• half a handful of cocoa powder
• half a handful of coconut sugar

Stir vigorously over a very low heat to make it foamy and wonderful. When it cools it separates, so as soon as the cake is cooled, pour it over and immediately refrigerate. Still separated a bit, but tastes great.





🏷 cake chocolate coconut mbaking procrastabaking raspberry recipe vegan

Thu 19th of November 2015 at 2:17am (+00:00)

Honeycomb apple cakes

I made honeycomb! Strictly bee-exploitation free, of course. It was way easier than I expected, and didn't result in my entire kitchen becoming sticky. Just most of it.

• 100g caster sugar
• 4 tablespoons refined sugar [golden] syrup
• 1.5 teaspoons bicarbonate of soda

Mix the sugar and sugar syrup together and heat until bubbling and golden brown. Lots of people seem to have trouble with this (burning it etc), but I never have when making caramel in the past and didn't this time. Just gotta not take your eyes of it. It doesn't take long. The fun part is removing it from the heat and quickly mixing in the bicarb, when it bubbled up spectacularly. Poured into a lined tin to cool:



I have to deal with this later..



It took about 20 minutes to cool fully:



And was amazing. Pretty much like the inside of a Cadbury's Crunchy:



I crunched some up and added it to vegan apple cupcake mix:

• 130g caster sugar + 100g dairy-free margarine
• plus Three small apples very finely chopped
• plus 190g self raising flour + teaspoon baking powder
• plus ~140ml caramel rooibos, which I had brewed earlier (any liquid will do until cake batter consistency reached..)
• plus...



Equals:



(Icing was icing sugar, chopped apple and margarine).

The exposed honeycomb in the cakes burnt though, so watch out for that. The icing is a coverup. Nobody will know.

🏷 apple cake honeycomb mbaking recipe sugar vegan

Wed 5th of August 2015 at 5:09pm (+01:00)

My First Bread

Could have been better.

I based it on this bread recipe, but amended according to my mother's advice.

Thus, I made a batter with 1/3 of the flour (strong white bread flour; 6oz), all of the yeast (one 7g packet) and all of the water (415ml) and the oil (30ml), and left that covered in the airing cupboard for an hour where it bubbled away merrily.

Next I mixed in the rest of the flour (12oz) and some salt and a handful of sunflour seeds, poppyseeds and pumpkin seeds. Contrary to what my mother promised, it was very sticky. I stirred vigorously and kept adding flour until I could cope with it, and kneading began. I kneaded for fifteen minutes, having discovered that sometimes punching instead of regular kneading is much more enjoyable.



I turned it into six balls and one long bit, and arranged them on a tray and in an ad-hoc loaf tin, and they went back in the airing cupboard for about two and a half hours (I went out). I covered them, as instructed, and that was where things started to go wrong..





The bits that didn't get stuck to the tinfoil rose great. But the bits that stuck pretty much didn't get to rise. They rose outwards loads, but upwards was constrained. Rubbish.

I baked them anyway (30 minutes, 220 degress celcius).



Tastes great, textures is okay, appearance is disappointing. Next time I won't cover them quite so securely while they're rising. Far more holey than I was anticipating too; I'm not sure if under- or over-kneading causes this.

🏷 http://vocab.amy.so/blog#Done http://vocab.amy.so/blog#Done bread food diary food for jenny food jenny mbaking mum procrastabaking recipe

Sat 13th of April 2013 at 6:47pm (Z)

Last modified: Sat 13th of April 2013 at 6:47pm (Z)