#KBFMakingOf in August – Recepies That Inspire Me

Dieser Blogbeitrag ist auch in deutscher Sprache verfügbar.

In my post Dancing Around The Wheel With Mary I shared some Slow-Food-TV videos of some tasty treats, Kim and I made in August.

I have not shared any recipes, though. This is mostly, because we often improvise. But there are some basic recipes from other people that inspired me to dare to jump into things in the first place which I use as an orientation. In this case, most of them are in German. I thought, I share them, anyway.

In the sidebar of this blog you find links to the free online translators of DeepL and Google which may help a little.

Our own recipes are vegan. At the most, we use a little honey from selected beekeepers to support their work in helping the bees.

Apple-Onion-Butter

Basic Recipe (in German):

Veganes Zwiebelschmalz

Tips:

We use 150g virgin coconut oil and no garlic.

Herbs and spices may be varied to taste.

Add a little salt and pepper at the end of the cooking process.

Apples in Syrup

Basic Recipe (in German):

Pfirsiche Einlegen

Tips:

For 1kg fruits we use 1l of water and 500g of sugar.

Spices can be varied to taste.

Works with nearly all kinds of edible pome and drupe fruits.

Apple Vinegar

Basic Recipe (in German):

Frucht-Essig Selbst Herstellen

Tips:

Usually we do not add any sugar.

Chopped banana peels make a delicious vinegar, too.

It is possible to use fruit juice instead of fruit scraps, as well.

Plum-Butter

Basic Recipe (in German):

Pflaumenmus

Tips:

Cinnamon and other spices can be varied to taste.

Use fair trade rapadura sugar instead of beet sugar.

Zwetschgen-Butter

Basic Recipe (in German):

Pflaumenmus (yes, that is correct, as Zwetschgen are plums, too)

Tips:

Cinnamon and other spices can be varied to taste.

Use fair trade rapadura sugar instead of beet sugar.

Fennel Jam

Basic Recipe (in German):

Weiße Fenchel Konfitüre

Tips:

Instead of gelling sugar it is possible to use a sugar of your choice and add 1/2 – 1 tsp of apple pectin.

Herbs, spices and fruit ingredients can be varied easily.

Red Onion Jam

Basic Recipe (in German):

Rote Zwiebel Konfitüre

Tips:

Special tip: Fry onions with herbs in a bit of oil until the onions become translucent, then add liquids and simmer for 3 more minutes.

Instead of gelling sugar it is possible to use a sugar of your choice and add 1/2tsp of apple pectin.

Herbs, spices and fruit ingredients can be varied easily.

Clotted Coconut Cream

Basic Recipe (in English, not vegan):

Clotted Cream

Tips:

For our vegan version we used homemade coconut milk. We need a product that is not pasturised as too much heat destroys the ability of the proteins to clot. Thus, my guess would be that canned coconut milk does nor work, but I have not tried it.

For making the coconut milk from dried coconut flakes, use 90°C warm water instead of boiling water to keep the proteins intact.

For our vegan clotted cream we used 150g of dried coconut flakes for 500ml of water instead of 100g of dried coconut flakes to get a richer cream.

The basic recipe for coconut milk we use is this one (in English):

Homemade Coconut Milk

Coconut Yogurt

Basic Recipe (in German, not vegan):

Tips:

For our vegan coconut yogurt we use about 200ml of homemade coconut milk (100g dried coconut flakes/500g water) plus 3 tsps of soy yogurt.

This yogurt does not become solid. It could be that it would if we would use it a a starter for a second batch, but I have not yet tried this. As it is, some thicker mass settles on top and some whey below. It makes a delicious drinking yogurt.

In my opinion the coconut yogurt tastes best when it sits in the fridge for one night after making it.

Quite probably this also works with soy-yogurt and soy-milk. We use this version in our yogurt maker (incubator) to create delicious yofu. I have not tried the above version for this variety, yet, but I’m very sure it would work.

Scones

Scones

Basic Recipe (in English, not vegan):

Tips:

For our vegan scones we use 100g of virgin coconut oil (120g would make the dough to heavy) and we vary the liquid.

You can use your favourite kind of plant based milk, or vegan yogurt, or the whey that is leftover from the clotted cream, or even water.

Instead of self-rising flour we use spellt flour and 1 package of baking powder (meant for 500g of flour).

We do not baste our scones before baking (traditionally this would be done with a whirled egg).

As we do not have a round scone cutter, we just use a long knife to carefully cut the dough into squares or triangles.

There you go. Those are some of my favourite recipes for our Autumnal makings.

Which are your favourite recipes? Would you like to share them?

Are you ready to shine a bright light on the path of beingness, today?

Much Love,
Steffi