I mentioned when I shared the recipe for vegan choux pastry that I made eclairs, and here is the recipe for Pumpkin Eclairs. To flavour the creme patisserie I used pumpkin syrup. It is one of those syrups for cocktails, sold at a local barista shop. As the syrup contains a lot of sugar, I
Vegan Choux Pastry
Vegan Choux Pastry is not easy to make. The choux pastry needs eggs to puff up. While the milk can be easily replaced by soy milk or any other kind of milk alternative, the eggs are just a bit more complicated to replace. I’ve tried this weekend a recipe, adjusted it and made it again,
Babka
I’ve been making versions of Babka for years. It’s very similar to a Romanian staple – cozonac. I shared the recipe for a traditional cozonac, which is very similar to Babka, both in ingredients and how it is made, in a braid. Furthermore, I shared the recipe passed down in my family, from my great-grandmother
Bagels
I made bagels before, but I did not share the recipe until today. I’m not even sure why I don’t make these delicious bagels more often, as they are so easy to make. First of all, it’s a basic bread recipe, which I shared before. Because they are made with bread dough, these bagels will
Welsh rarebit
I made this recipe for Welsh rarebit by following the recipe from Speedy BOSH!, a new vegan cookbook which reached the shelves earlier this month. In their book they make the Welsh rarebit with leek which sounds really nice. But I only had button mushrooms at home. This is so good that I will make
Coconut Macaroons
I found a recipe for Coconut Macaroons and I wanted to try it. The macaroons were good, but they needed a bit more in the oven. Even on reputable sites (BBC!!) there are basic mistakes like cooking times. Thus, in a way, I am sharing two recipes today. Bake these for 12 minutes if you
Strawberries and Champagne Battenberg
I discovered a lovely recipe for vegan Battenberg, so I made my own version and this is my Strawberries and Champagne Battenberg. It was so good. We’ve had ours with a glass of Champagne, of course. We were celebrating and this is why I thought of making this combination of flavours. The sponge was light