Cooking time: 1hr maytake more or less time depending on temperature of your hob)
Without toppings, this is a simple, mildly cinammon flavoured rice pudding. Once the sweet raisins, fragrant saffron, and aromatic ground cinammon and cardamom are added to the top, it is a decadent and fragrant dish.
It took me a few attempts to get this right, and I found that it worked best by adding the spices and dried fruits at the end.
I read lots of recipes for this dish, as well as researching the common spices used in Egyptian cuisine to help me come up with my final recipe.
- 100g pudding rice
- 200ml plant milk (I used oat milk)
- 200ml water
- 3tsp sugar
- 1tsp rose water
- 1 cinammon stick
- 1 cardamom pod
Suggested toppings; (choose all, some, or toppings of your own)
- Chopped almonds
- Powdered cinammon
- Ground cardamom
- Toasted coconut
- Add the rice, milk, water, sugar, rose water, cinammon and cardamom pod to a saucepan
- Bring to the boil, then turn down the heat to a simmer
- Simmer on the lowest heat on your hob with a lid on, so that the rice pudding cooks slowly. This will allow the cinammon and cardamom time to infuse their flavour
- Cook slowly in this way, stirring occasionally, until the rice is cooked. Add more water if it becomes too dry
- Once cooked, serve into individual bowls and top with dried fruit, nuts and/or spices, and sugar to taste.
Time: 30mins cooking time, 1hr+ cooling time
Serves: makes approx 4-5 glasses
You will need: a blender or hand blender
Given the heatwave we are having, this recipe seemed apt. It is a cool, refreshing, cinnamony drink, reminiscent of rice pudding, served in Honduras and other South American countries.
It is so easy to make, with delicious results. Traditionally it is made with white rice, but I chose to use brown. This recipe will work with either.I have replaced the condensed milk with coconut cream to make it completely vegan.
- 0.5 cup (90g) rice
- 5 cups (1250ml) water
- 1 cup (250ml) plant milk of your choice
- 2 cinnamon sticks
- 1tsp ground cinnamon
- 1tsp vanilla
- 3tbsp coconut cream
- Add rice, water, plant milk, cinnamon sticks, ground cinnamon and vanilla to a saucepan
- Bring the mixture to the boil, stirring occasionally
- Reduce to a simmer, cover, and simmer for 30 minutes
- After 30 minutes, remove from the heat
- Remove the cinnamon sticks and set aside for garnishing
- Add the coconut cream to the rice, water and milk mixture and blend the mixture until smooth
- Leave to cool
- When cool, transfer to the fridge to get completely cold
- Serve in a jug with ice and garnished with the cinnamon sticks (Mix before each pouring so the last glass isn’t all blended rice)
The recipe I tried this week was Swedish Cardamom buns, or kardemummabullar.
These are delicious little buns that are eaten in Sweden and have an aromatic cardamom flavour which is not overpowering but just deliciously subtle. These buns are soft, with sweet, crunchy bits, and the cardamom is just lovely! The recipe takes a little time, but its worth it!
- 500g white bread flour
- 80g demerera sugar
- 1tsp ground cardamom seeds (pop open cardamom pods and remove the black seeds. Grind these black seeds in a pestle and mortar or spice grinder)
- 2tsp easy bake yeast
- 250ml warm plant milk (warm for approx 30secs in microwave)
- 75g butter
- 1tsp ground cardamom seeds
Make and prove the dough
- Add flour, sugar, cardamom, yeast and butter to a bowl
- Start to mix while gradually adding the milk. Once its all added you should have a nice moist dough, thats not too sticky.
- Knead the dough for 5 minutes by hand or using a dough hook on food mixer
- After kneading, lightly flour the dough, and cover the bowl with a moist tea towel. Leave to raise for approx 1 hr.
Make the buns
- Flour and roll out the dough into a large rectangle, about the size of a large chopping board
- In a bowl, whisk together the filling ingredients for about 3 minutes
- Spread the whisked filling ingredients on the rolled out dough
- Cut the dough into strips width ways approximately 2cm wide
- Fold the strips in half, so the filling is on the inside.
- To make a bun, take one folded strip and twist it a few times, and then form it into a bun shape, like making a bun in hair ( its easier if you do this on the baking tray so you dont have to move it too far afterwards)
- Push the top in gently to hold them in place during cooking
- Bake the buns at 200°C for approximately 15 minutes – if they are not golden, cook for a little longer
Prep time: 1hr to 12 hrs (depending how long you leave the dough to rest)
Cooking time: 10 minutes
Makes: approx 32 biscuits (approx 5cm across)
Sorry for the delay; I went on holiday last week so couldn’t post a recipe. This week, I am making Belgian inspired speculoos.
Belgium is also known for its sweet treats. The most well known is probably Belgian chocolate; did you know that the origin was a pharmacist who covered cough sweets in chocolate to make them tasty! After his grandson put crème fraiche in them instead, praline chocolates were invented (fact courtesy of yummy-planet.com). Other sweet treats from Belgium include Belgian waffles, cuberdon and speculoos.
This week I have chosen to make speculoos because I love a good biscuit to go with my coffee.
Speculoos are delicious spiced biscuits which are served in café’s with tea or coffee. You may have had one in the form of lotus biscuits. Now you can make your own. Authentic Belgian ones have patterns printed in them, but I could not find speculoos printers anywhere! So mine are plain.
- 250g plain flour
- 120g brown demerara sugar
- 85g margarine – I used vitalite
- 1.5 eggs worth of egg replacer
- 0.5 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 0.5 teaspoon ground ginger 0.25 teaspoon ground nutmeg
- apinch of ground white pepper
- 0.25tsp ground cloves
- 0.25tsp of ground cardamom (I couldn’t find any so I ground up the inner seeds of some pods in a pestle and mortar)
You will need
Speculoos molds / cookie cutters
1.Make the dough:
- Add spices and sugar to bowl (or food mixer bowl)
- Add the butter and mix with a spatula (or beater if a food mixer) until combined
- Add the egg replacer and mix again until thoroughly mixed
- Gradually add the flour and baking powder until a dough is formed
- Flour and wrap the dough with clingfilm or in a container; refrigerate for at least an hour but for best results overnight.
2. Cooking the biscuits:
- Preheat oven to 200C
- Roll out the dough on a floured surface to about half a centimetre thick
- Use a cookie cutter to cut out biscuits, (and make prints on them if you have a speculoos printer)
- Place the speculoos on a greased or lined baking sheet and cook for 10 minutes
- Let the biscuits rest on the tray for a few minutes before moving to a cooling rack
- Enjoy with a lovely cup of coffee or tea
Because who doesn’t deserve to treat themselves every now and then?
These pancakes are made with chickpea flour, so they are full of protein; so you still can feel virtuous when you pour maple syrup all over them 😉
Plus they are dead easy to make! And tasty too of course!
1 cup chickpea flour
1 1/4 cups plant milk
1tbsp stevia (truvia)
1 1/2 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp baking powder
Whisk flour,milk, cinammon, nutmeg and stevia for 5 mins
Next add the baking powder and whisk for 2 or 3 more mins
The batter will be more thick and have a few bubbles
Now its ready to make pancakes with… (you can keep the batter overnight if you want to prepare it in advance)
Add thick portions of the batter to a non stick pan, preheated with a tbsp oil
fry thick pancakes for about 3 mins on the first side, at high heat or until golden
Bubbles will rise up and pop
Flip, and fry on the other side for 2 mins
Put in the oven for 5 mins to cook the insides and also keep warm while you cook the rest
After you cook the last one put in the oven for 2 minutes just to make sure the inside is cooked.
Now it’s time to serve those badboys
Top them off with your favourite topping;
I love toasted pecans and maple syrup, but you could do:
Toasted nuts, cacao nibs and maple
Banana and chocolate sauce
Warm blueberry jam and berries
Raspberries, dark chocolate and golden syrup
Let me know any toppings you’ve tried at @hungryvegan_norwich