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Sunday, 29 April 2018
The cake was brilliant. For all of the concern about the lack of rising agent, it rose enough but was incredibly dense and rich. The buttercream was really soft and luscious. And the Maltesers had softened over a few hours and were all chewy and malty. I was quite relieved - and delighted - that the cake worked.
As for my blogiversary. As always, I am grateful that my blog continues to amble along and wish I had more time for it but always grateful for all the support I receive and the inspiration it gives me. Last night E and I watched Lessons from a Middle Class Artist about struggling musician Anthony Frith goes to the US to meet successful novelty song composer Matt Farley. It made me reflect on what sort of contribution I made towards the internet. And I feel proud of my contribution in my little corner of the world wide web. Some days I wonder about the future of the web and where it will be in another 10 years. For now I am quite fascinated by all the change over the past 11 years.
When I planned this post, I decided I would do a it's-my-blog-and-I'll-write-what-I-want tangential random diversion. However as it is late at night and I am just glad to have got my anniversary post in on the date I started my blog 11 years ago, I will not ramble as much as I would like but just say it's-my-blog-and-I-wish-I-had-more-time-for-it-and-had-not-just-fallen-down-a-facebook-rabbit-hole. Honestly I have had a good weekend but it will have to wait for another time. Because I am hopeful that there are many more blog posts to come.
More malty deliciousness from Green Gourmet Giraffe:
ANZAC biscuits with milo and white chocolate
Easter caramel and malteser fridge cake
Floating malteser cake with fudgy buttercream frosting
Malted loaf with chocolate, figs and brazil nuts (v)
Milo weetbix slice
Malted chocolate cake
Adapted from Chowhound
2 cups milo powder
1 2/3 cups plain flour
3/4 cup cocoa powder
1/2 teaspoon fine salt
3/4 teaspoon bicarbonate of soda
1 cup castor sugar
2/3 cup vegetable oil
1 1/3 cups milk (I used soy)
1 recipe Milo Buttercream Frosting (see below)
1 cup maltesers, coarsely chopped
Preheat oven to 160 C. Grease and line 2 x 20cm round cake tins.
Mix milo, flour, cocoa. salt and bicarb. Set aside. Beat eggs, sugar and oil together until mixed. Add dry ingredients and milk in three batches, beating after each time. Pour into cake tins and bake for 45-50 minutes. Turn out onto a rack. Cool.
Place one cake on a plate. Spread a generous amount of buttercream evenly over the cake. Place second cake on top. Spread buttercream around cake. Press maltesers around the side. Cake great the next day, lasts another day or two.
Milo Buttercream Frosting
6 tbsp milo
1/4 cup boiling water
2 cups icing sugar
Mix milo and boiling water until milo dissolves. Beat butter with electric beaters until it becomes paler and then gradually add icing sugar until mixed. Beat in milo mixture.
NOTES: Milo is a chocolate malted milk powder from Australia.
On the stereo:
Steven Universe soundtrack (vol 1)
Thursday, 26 April 2018
After the trip I spoke to other vegetarians about Tortilla de patatas (often just referred to as tortilla because I think it is the most comment tortilla in Spain) and sort of regretted not trying it but not that sad because it sounded like far too much egg for me. The discovery of vegan omelettes have made the idea of eating a tortilla far more delightful. Especially when there are potatoes that really need to be used.
Wallflower Kitchen quite some time ago that inspired me. However I was not sure of just using besan flour so I ended up just making my favourite omelette recipe which uses both besan and tofu. It is quite a well seasoned mixture so I regretted the pinch of salt on the potatoes and would not do it again, just as I would not fry the onions for a few minutes before adding the potatoes because my onions were dark brown in many places. But I think a bit of char is fine.
Traditional tortilla de patatas recipes call for a cup or more of oil to deep fry the potatoes. I was happy with 3 tablespoons of oil and no leftover oil to drain away at the end of the process. I think it also helped to go outside and potter in the garden while the potatoes cooked for about 10 minutes so they fried without me prodding and pocking and worrying at them. Getting nicely fried potatoes will really make a big difference to this recipe.
It was a long time until lunch but it was well worth it. I went simple with my lunch and put some omelette into a sourdough roll with some of my mum's home made sauce. It was amazing.
Making Bacon Pancakes from Adventure Time.) Me, I was so happy to eat a vegan Spanish omelette rather than egg and bacon. (My aunt once told me there would come a time when I would really need egg and bacon for breakfast after a big night out but I still laugh at the idea!) It was nice to see my famly and share a big brunch. Did I mention freshly squeezed orange juice!
As you can see by all the feeding, my parents are good people who are excellent in a crisis. My dad checked on the car and talked to the RACV. My mum made cheese on toast for tea, loaned me her car to drive home and rang my sister's boyfriend to arrange for him to fix the car. If you start your day some hearty tortilla and end it with the support of family, you can handle almost anything that happens in between.
Other savoury vegan "egg" recipes on Green Gourmet Giraffe:
Fried rice with tofu scramble (gf, v)
Tofu besan omelette (gf, v)
Tofu scramble (gf, v)
Vegan bubble and squeak frittata (gf, v)
Vegan quiche with tofu and besan (v)
Tortilla de patatas (Spanish potato omelette)
An original Green Gourmet Giraffe recipe
Potato and onions:
3 tbsp neutral oil
1 onion, finely sliced
500g potatoes, peeled and sliced about 1/4 - 1/2 cm thick
300g silken tofu, drained
Handful of parsley, chopped
6 tbsp besan (chickpea flour),
3 tablespoons nutritional yeast flakes
1 tablespoon olive oil
1 tablespoon mirin
1/2 tsp sea salt
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/4 teaspoon onion granules
1/8 teaspoon ground black pepper
pinch black salt
1 tsp neutral oil
Fry onion and potato for about 15 minutes in oil over medium heat in large frypan until potato is cooked and a little brown around the edges. Flip over occasionally (every 5-7 minutes) so that the potatoes aren't handled too much and keep their shape.
Cool potato mixture once cooked and while they cool, blend all the omelette ingredients until smooth in a medium bowl. Mix potatoes and onions into omelette mixture gently so potatoes hold their shape.
Heat teaspoon of oil over low heat in the same frypan where the potatoes and onions fried. Swirl it around to cover frypan. Scrape omelette and potato into frypan and use spoon to neaten the edges to make a round shape. Fry for 10 minutes. Then put a lid on it and fry another 20 minutes or until the mixture looks cooked (slightly drier than the mixture). Place frypan under the grill for about 5-10 minutes to brown the top.
Flip onto a plate or chopping board. It tastes great hot but slices up nicely when cooled and firmed for a bit. The omelette can be kept overnight in the fridge but will be firmer than when it is freshly cooked.
On the Stereo:
Tooth and Nail: Billy Bragg
Sunday, 22 April 2018
More vegan nut roasts on Green Gourmet Giraffe:
Golden beetroot nut roast (v)
Lentil and mushroom nut roast (v)
Parsnip nut roast (v)
Sweet potato and poppy seed nut roast with strawberry glaze (v)
Welsh nutroast with laverbread, leeks and cheese (v)
Or just check out my complete nut roast list
Pumpkin, Sundried Tomato and Basil Nut Roast
Adapted from the Vegan Society via Green Gourmet Giraffe
2 tsp olive oil
1 onion, chopped
225g coarsely ground mix of almonds and cashews
1 cup diced and roasted pumpkin
100g dried breadcrumbs
1 handful basil, roughly chopped
20g dried sundried tomatoes 1 tsp smoked paprika
1 tsp seeded mustard
1 tbsp cider vinegar
2 tsp vegemite (or yeast extract)
1/3 cup hot water
Seasoning to taste
Fry onion in oil. Mix with nuts, pumpkin, breadcrumbs, basil, sundried tomatoes, paprika, mustard, and vinegar. Mix vegemite into hot water and add to mixture. Season. Mix to combine and season. The mixture should be clumping rather than a batter but when you pinch it between your fingers it should hold together. Scrape into a greased and lined loaf tin. Smooth top with the back of a spoon. Bake at 180 C for 30 minutes or until golden brown and firm to touch.
NOTES: I used old really dried sundried tomatoes so I poured boiling water over them and drained it before adding the sundried tomatoes. Then I used the hot water to mix with the vegemite. I weighed my basil to be about 10g but I would use more if I had it and less if it was all I could get.
On the stereo:
Colin Meloy Sings Live
Tuesday, 17 April 2018
When not baking we kept ourselves busy. Kittens, Early Man (cinema), craft, swimming, cousins, rain, Beanie Boos, friends, housework, late nights, Jungle Book (dvd), baking, Build a Bear, shopping, Ballet Shoes (book), appointments, gardening, Coburg Lake park, pizza, sleeping in, jigsaw, 100 things to do before High School (tv),
one batch of Hot Cross Buns. So we decided to bake some Not Cross Buns, using last year's Hot Cross Buns recipe. That meant that instead of piping crosses over the buns, we experimented with some different patterns.
I also baked 3 loaves of bread and a batch of bread rolls in a week (that is two lots of overnight sourdough bread) so I took a loaf to a friend when we went to see their new kittens.
We had a day in Geelong of catching up with family. Sylvia had some playdates with cousins. I went out for lunch with one sister and had pizza for tea with another. My mum didn't get to share a meal with me but she sent me home with a tub of leftover stroganoff pasta bake with mushroom and spinach. It was a busy day.
More pasties from Green Gourmet Giraffe:
Cheese, onion and potato pasties (Tiddly Oggies)
Creamy pasties with peas or pumpkin
Haggis neeps and tatties pasties (v)
Lentil and root vegetable pasties
Pasties with lentils and walnuts (v)
Spinach and potatoe pasties
Ripper vegie rice pastries
from Peter Russell Clarke's Family Cookbook
kernels of 1 corn cob
1 red capsicum, finely chopped
1 carrot grated
1-2 small potatoes grated
handful of baby leeks/chives finely chopped
1 small apple, peeled and grated
1 1/2 cups cooked brown rice
125g cheddar cheese, grated
2 tbsp chia seeds
1 tsp chutney
4-5 sheets of puff pastry
milk for wrapping and glazed
Mix all filling ingredients. Cut pastry into shapes or strips. Drop a large spoonful or two in the middle and wrap or fold pastry around it. Brush milk onto the pastry to seal it and on top to glaze. Bake at 210 C for 30 minutes or until golden brown.
NOTES: You could try other vegies in here, such as onion, celery, spinach, kale, zucchini, cauliflower, parsley etc. I did not have onion so I used baby leeks from the garden which are like chives. The potato, cheese and chia are there for binding. Ground nuts, egg or even some cheese sauce (vegan or dairy) might help bind.
On the Stereo:
The Music of Ooo: soundtrack from Adventure Time
Friday, 13 April 2018
The sweet and sour tofu was surprisingly good with rice. I cooked some spring rolls to serve alongside it and the sweet and sour sauce was great for dipping. You can see from my notes that the recipe needed a bit of tweaking. I wonder how easy getting the flavours right would be if you did not have a memory of sweet and sour like I do. I suspect my version is not at all a traditional one but I did enjoy it.
Eat Your Greens hosted by Allotment to Kitchen this month (and co-hosted by The Veg Hog).
More sweet and sour recipes from elsewhere:
Cabbage spring rolls with sweet and sour marmalade dipping sauce - Allotment to Kitchen
Easy sweet and sour sauce - Amuse Your Bouche
Sweet and sour chickpeas, pepper and broccoli - Vegan Richa
Sweet'n'sour mock pork - Where's the Beef
Vegan sweet and sour meatballs - Stay at Home Chef
More Chinese inspired recipes from Green Gourmet Giraffe:
Chow mein (v)
Fried rice with tofu scramble (gf, v)
Lo mein (v)
Mee Goreng (v)
Vegetarian San Choy Bau (gf, v)
Sweet and Sour Tofu
Adapted from The Vegan Table by Colleen Patrick-Goudreau
2 tbsp neutral oil (divided)
1 tbsp sesame oil
1 onion, chopped
1 stalk celery, finely sliced
1 carrot, cut into matchsticks
2 garlic cloves, finely chopped
1 tsp ground ginger powder
200g (about a cup) apricot jam
2 tbsp cornflour
1 tbsp white miso
4-5 tbsp tamari
3 tbsp cider vinegar
1/2-1 tsp chilli sauce
1-2 tbsp rice vinegar
1 tbsp maple syrup (optional)
1 red pepper, matchsticks
200g green beans, trimmed and chopped
Fry tofu in 1 tbsp neutral oil and 1 tbsp sesame oil until crispy. Once done, set aside.
Meanwhile, fry onion, celery and carrots in remaining 1 tbsp neutral oil for about 5 minutes until softened. Stir in garlic and ginger for a minute. Add apricot jam and 1 cup water. Simmer for 10 minutes.
While the onion mixture simmers, gradually mix 4 tbsp of water into 2 tbsp of cornflour until smooth. Mix in miso and 4 tbsp tamari, cider vinegar and 1/2 tsp chilli sauce. Add to saucepan. Check flavours and if required add maple syrup, more tamari, chilli sauce and some rice vinegar.
Add red paper, green beans and fried tofu. Bring mixture to the boil. If you are serving straight away, simmer for 5 minutes until green beans cooked. If serving later, remove from heat and cool.
NOTES: I think next time I would just use rice wine vinegar instead of the cider vinegar which might mean I did not need extra vinegar. I think I needed the maple syrup because I added too much tamarai, hence reducing it from 5 to 4 tbsp unless needed. I don't think the jam I used was overly sweet so you might need more tamari if your jam is quite sweet. I used ground ginger because I did not have ginger. I kept the spice low because I had hoped that Sylvia might eat it but when she was not interested I added more chilli paste and probably would have added more fresh ginger too.
On the Stereo:
Wednesday, 11 April 2018
As well as using up walnuts, I was pleased to use some herbs from the garden and it did give great flavour. Yet after eating the pate with vegies and crackers for dinner, I gave it a bit more seasoning, and, if I remember rightly, a little smoked paprika. But I didn't have that much parsley in the garden so perhaps more parsley would help the flavour too.
More vegetarian pates on Green Gourmet Giraffe:
Eggplant pate (gf, v)
Finnish green bean paté (gf)
Vegan pate with sweet potato (gf, v)
Vegan salmon pate (gf, v)
Voracious vegan pate (v)
Red lentil and walnut pate
Adapted from the Vegetarian Times
1 cup red lentils, sorted and rinsed
2 tbsp olive oil
1 onion, chopped
4 cloves garlic, peeled and coarsely chopped
1 1/2 cups toasted walnuts, plus more for garnish
2 tbsp white miso paste
1 tbsp rice vinegar
small handful each fresh basil, thyme and parsley, chopped
Simmer the lentils in 2-3 cups of water for about 15 minutes and then drain off water. Meanwhile toast walnuts in one frypan and fry the onion and garlic over low heat in olive oil in another frypan for about 10 minutes. Blend walnuts in food processor to make a paste. Add lentils, onion mixture and remaining ingredients. Blend until smooth. Check and adjust seasoning.
On the Stereo:
I am Sam: Soundtrack from the motion picture
Sunday, 8 April 2018
Marcia Ferguson. MoreArt 2016.