I love the idea of kedgeree - it all seems so unlikely. Victorians, not normally known for their multicultural acceptance, sitting down to ...
There are some foodw that have always seemed mysterious to me. Egg nog is one of them.
I never had as it as an omnivore or as a vegetarian, but for some reason I had a hunger for egg nog this year. Nothing else would do - I wanted something vegan and egg noggy. Granted it would have helped if I'd have known what egg nog was, or what it had in it, or even what it should have tasted like.
I came up with this, minus the agar agar, as a drink and I was rather fond of it. Then I wondered what would happen if I turned it into a blancmange - another foodstuff that hold some sway over my imagination.
Here's what happened...
Almond nog blancmange
300mls of almond and hazelnut flavour rice milk
3g of agar agar powder
25mls of Amaretto or more to taste
A few drops of vanilla extract
Dessertspoon of maple syrup or more to taste
Grating of nutmeg
Pinch of cinnamon
How you do it
Heat the milk gently with the agar agar for five to 10 minutes, until the agar agar powder has dissolved.
Stir in the rest of the ingredients.
Once mixed, pour into a jelly mould and leave to set, in the fridge or not - either way it'll firm up quite quickly.
The following recipe I made last week and thought 'That's a keeper, I'll stick that one up on the blog when I get a chance'. I promptly forgot all about it.
I discovered it this morning when browsing through the photos on my camera and uncovered shot after loving shot of this gratin recipe. I felt like a blogging squirrel - after putting something by for the winter months, I let all thoughts of my handy stash go out of my head.
This recipe still deserves an airing. It's more in the winter comfort food line and makes a light dinner for two people with a bit of salad and a crusty roll.
It also makes a great heavy dinner for one person in front of the telly in jogging bottoms with your phone on silent.
Two cloves of garlic
Two shallots, finely chopped
75g of kale, chopped and hard stalks removed
5 large charlotte potatoes, quartered
150ml of vegan cream
100ml of vegan milk
Two dessertspoons of nutritional yeast
Juice of quarter of a lemon
A teaspoon of thyme
Salt and pepper
How you do it
Fry the garlic and shallots in oil until soft. Then add the kale and wilt - allow the liquid to come out and evaporate. Set to one side.
While all that's going on, boil the quartered charlottes for five minutes, then drain.
Heat some more oil over a high heat and then fry your spuds until golden on the sides.
Add the spuds to the garlic-kale combo and mix thoroughly. Put in an ovenproof dish.
Then mix the rest of the ingredients - the cream, milk, yeast, thyme, salt and pepper together in a bowl or jug and pour over the spuds and kale.
Bake in a 200 degree oven for 25 minutes, or until the spuds are cooked through and the top is brown.