Matcha papaya overnight oats

I made overnight oats for the first time last month and I enjoyed them a lot. I have a few recipe ideas in mind and the one that I want to share today is Matcha papaya overnight oats. Of course, the recipe is vegan. I said once that overnight oats must be vegan or it’s a strange thing otherwise. So, now my husband teases me and says that nobody should make overnight oats with non-vegan milk.

Matcha papaya overnight oats

I used porridge oats with oatbran and wheatbran. This type has more fibres that the standard porridge oats. It means they are more filling. For each portion I used 75g of oats, that is more than the usual recipes because my husband and I prefer a big breakfast. On the packaging they recommend the serving at 40g, but that is too low for me. Keep that in mind and adjust the recipe according to your needs.

If you want to avoid sugar, change the golden syrup with maple syrup. For me, there is no significant difference between them and this is why I made it with golden syrup.

Ingredients for 2 servings:
– 500ml cashew milk
– 150g oats
– 2g matcha powder
– vanilla paste
– 2 tsp Chia seeds
– 2 tsp milled Linseed
– 6 tsp golden syrup
– 40g dried papaya pieces
– 10g pistachio
– 1 tsp demerara sugar

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Mushroom Stroganoff

I like Mushroom Stroganoff. It’s one of the favourite things I like to cook, it takes a short time to cook and it’s delicious. Another thing I love about this recipe is that it looks like it’s so lush due to its rich creamy sauce. I plan to make another Mushroom Stroganoff recipe soon, I will share that too, as it will be a bit different.

Stroganoff is a meat-based Russian dish that was mentioned in a cookbook in the 19th century for the first time. The recipe is older than that though. The base of the sauce was mustard and sour cream. After the fall of Tsarist Russia, the recipe was made and served all over the world, in restaurants.
As a vegetarian dish, Mushroom Stroganoff is great. I also added a bit of hidden veggies for an extra healthiness.

 Mushroom stroganoff

I used whipping cream as it has a lower fat content. If you want it richer, use double cream, if you prefer it lighter, use single cream. For me, whipping cream is a happy medium, rich, but not too rich. You can use onions instead of leeks, it works great with them too.

Ingredients for 2 servings:
– 600g mushrooms
– 1 green bell pepper
– 1 leek
– 2 spoons of vegetable oil
– 1/2 tsp mild mustard
– 150ml cream
– sea salt
– white pepper

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Pina Colada Jam

Pina Colada Jam or Pineapple Coconut and Rum Jam, however you want to call it, is amazing. I’ve used coconut cream and due to its high content of fat, this will make the jam more rich and velvety. It’s a delicious combination. I was delighted with it and we nearly finished two jars, even though we made it last week.

The recipe has only a few ingredients, but when it comes to coconut cream and Rum flavouring, good quality items are necessary.

Pina Colada Jam

Good quality Rum flavouring is hard to find. Have a look in the International Shops or Polish shops you have nearby. Try a few brands before picking the one that is best. Only a few drops of flavouring should be enough to flavour the jam or cakes. The coconut cream I’ve used was solid. I bought it in a pack. It has to be rehidrated to make it into cream for cooking or milk if more water is added. This solid coconut cream is a better option to use in the Pina Colada Jam because it doesn’t have water and it will keep the texture of the jam as it should.

Ingredients for 3 jars:
– 3 medium ripe pineapples
– 750g sugar
– 100g solid coconut cream
– Rum flavouring

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Zacusca

Zacusca is a traditional Romanian dip that is usually made in Autumn for the Winter. It lasts for a few months in the cupboard. My husband likes this dip a lot and we might buy a jar or two from the International shop we go to. The downside of the shop-bought zacusca jars is that they have too much oil. With the ingredients I used, I ended up with for 4 big jars.

 Zacusca

I usually make it from scratch, but as I found ready made smoked aubergines and roasted peppers, I’ve decided to use those and make the dip with them.

02 Zacusca

These are the jars I’ve used. The smoked aubergines are Turkish and the roasted peppers are Bulgarian, without any vinegar. Don’t use peppers with vinegar for zacusca. To make them yourself is easy, but it takes a bit of time. The aubergines have to roasted in the oven at medium heat, 160C to 180C, flipping them from time to time. When they are ready, the skin is easily removed the flesh of the aubergine is chopped and ready for the zacusca. For the peppers the process is similar, the peppers are roasted in the oven, skin removed and then ready to be chopped and used in the zacusca.
As I said, it’s not complicated as they have to stay a long time in the oven, around 1 hour, so it’s not likely they get get burned. But it takes a long time and if you find a jar of ready made aubergine flesh or roasted peppers, it’s so much easier and hassle free. I imagine there are other brands that make them, these are the ones I was able to buy. I kept the jars and I use them as I like the shape and I think recycling is important.

Ingredients:
– 2 jars of smoked aubergines
– 2 jars of roasted peppers
– 750g onions
– 5 spoons of oil
– 900g chopped tomatoes in tomato sauce
– pepper
– salt

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Chocolate peanut butter cake

This is a cake for one of my husband’s and I anniversaries. We talked about the flavours a lot and we’ve decided on a Chocolate peanut butter cake. The cake was lovely, we both liked the flavour a lot. The Chocolate peanut butter cake is really different, with peanut butter in the sponge and in the cream. So this is why I wanted to share the recipe.

Chocolate peanut butter cake

I’ve added peanut butter in the sponge and in the cream too. As for the cream, we’ve tried creme pat instead of buttercream and it worked lovely. Adding peanut butter in the creme pattiserie was another great idea. I used smooth peanut butter.

Ingredients for the sponge:
– 225g plain white flour
– 200g sugar
– 180g butter (soften)
– 50g peanut butter
– 4 free range eggs
– 3 spoons of cocoa powder
– 1 tsp baking powder
– Rum flavouring (optional)

Ingredients for the cream and icing:
– 100g muscovado sugar
– 50g plain white flour
– 500ml milk
– 4 egg yolks
– 50g peanut butter
– Rum flavouring (optional)
– 100g dark chocolate
– 50ml milk
– 50g salted peanuts

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Broccoli Mini Quiche

This weekend we had the end of season party at the manor house I’m volunteering. We all got together and had a chat about what we did. We also talked about what we are going to do next, there are special activities before Christmas with lots of children from local schools. For this occasion I made these Broccoli Mini Quiche. I only had time to take a couple of pictures of them after I took them out of the oven. Then I rushed to the car with them as I was a bit late. My Broccoli Mini Quiche were a success with the other volunteers and I got plenty of compliments for them. I tried a ginger cake I loved and I’m going to try to make my own version pretty soon.

Broccoli Mini Quiche

I wanted to make something a bit lighter, so I’ve used light cheese and I opted for a hot water pastry instead of shortcrust. I had frozen broccoli florets, but fresh broccoli can be used too. I wrote in the recipe for both options.

Ingredients for 20-24 Quiche:
– 330g plain white flour
– 115g butter
– 150ml water
– salt
– 175g broccoli
– 150g grated Cheddar lower in fat
– 150g light soft cheese
– 4 eggs
– 1 tsp dried parsley
– 1/2 tsp dried oregano
– 1 tsp dried basil
– white pepper

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Vegetarian Matcha Charlotte Russe

The recipes I’m sharing today is called Vegetarian Matcha Charlotte Russe. I hope you’ll like the story behind it. I was asked by Forever Manchester, a local charity that organizes Caketober.

Forever Manchester is a charity that raises money to support local people through community activity, across Greater Manchester. They are supporting a range of activities for young people, older people and disabled people. The charity was established in 1989 and their projects benefited 1.1 million people.
One of their projects is Caketober, that is a month long celebration combining cakes and fancy dress. I was asked to make a recipe using a secret ingredient. I had no idea what I’m going to receive and it was very exciting. I was delighted to receive the cute package and discover matcha. I’m a big fan of matcha, I already shared plenty of recipes with matcha, like Matcha pie, Vanilla and Matcha Baked Doughnuts, Matcha and cocoa fruit loaf, and many more.

 Vegetarian Matcha Charlotte Russe

I made this Vegetarian Matcha Charlotte Russe with pineapple because my husband likes Charlotte Russe, but there aren’t any recipes of vegetarian ones. I tried it once with a well-known brand vegetarian gelatine and it was a mess. Now I’ve tried with agar agar and it worked out amazingly. Discovering agar agar was one of the best things I did, culinary wise. Recipe is for six servings.

Ingredients for the jelly:
– 1/2 l water
– 30g sugar
– 3g agar agar (2/3 tsp)

Ingredients for the charlotte cream:
– 1/2 l milk
– 4 egg yolks
– 50g flour
– 100g sugar
– 5g agar agar (1 heaped tsp)
– 3g matcha
– 1/2 medium pineapple
– 12 lady fingers
– 300g double cream
– 2 tbs of icing sugar

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