Frozen december

It has been quite silent here for some time now. So about time for  a short update. A lot of things have been happening lately. The biggest change is that I have moved from the countryside to Stockholm. I could rant about it for hours, better or worse reasons for moving, but I’m not going to do it. Here I am, in a new situation, and I’m staying in this city for about 6 months, then no one knows where I’m of too.

The biggest difference I suppose is that I don’t have access to a garden, but luckily my parents don’t live to far off, and since my mother and me worked a lot in the garden this summer I can still get some veggies from there. Veggies can be quite heavy so how much I can carry on the train sets the limit of how much i can bring. I’m gonna try to get as many recipes as possible up here.

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Anyhow, fuck, it’s soon christmas, and even though I might not be the most traditional guy around I still love the tastes and smells, so every time this year I do my best to recreate that childhood feeling. But of corse I do it in a new and somehow creative way. So what does coconuts and gingerbread have in common? They make splendid gingerbread vegan ice-cream, that is the perfect chiller for the hot mulled wine we drink over here. Sine the first of advent was celebrated here last sunday it is perfect timing do make for next weekend. Advent is something that goes on every sunday for 4 weeks until christmas eve. We light one candle every sunday. I suppose its religious and being a non-believer (still being spiritual) it might be off, but still SOMETIMES traditions can be damn awesome.

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So lets get started, I hope you will enjoy this winter coldness, get your ice-cream makes ready, unless there is friickin cold outside and you can make it there (which would be kind of sweet if you could).

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Frozen december
 
What you need
  • 1 can coconut milk
  • 0,5 can coconut cream (higher fat content)
  • 0,5 dl muscavado sugar
  • 1 dl brown sugar
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 0,5 tsp vanilla extract
  • 0,25 tsp ground cloves
  • 2 tsp contreu
  • 0,5 tsp guar gum (for better smoothness, emit if you can't find it)
  • Some gingerbread cookies
How to do it
  1. Mix all ingredients in a blender (add guar slowly while it it running). Except cookies.
  2. Chill for an hour or so.
  3. Pour into cream maker according to inscriptions.
  4. Add small pieces for gingerbread cookies at the end.

Swedish cheese cake, without cheese

Whenever one speaks of a cheese cake here in Sweden there is a micro moment appearing when your trying to assert what kind of cheese cake he or she talked about. Is it the American version with a hard crusty bottom and a cream cheese filling, or is it the Swedish one that is more like a pudding in consistency and eaten with cream and jam? Some years back the Swedish one would have been the given one, but not american ones seem to be more common. This post is all about the Swedish one. I grew up with it. I love it. But I don’t love the cheese.

At a party some years ago they had made a cheese cake called a false cheese cake, with one big difference. No cheese, it was substituted with, guess what? Zucchini. I could believe it, and had tro try it. It was damn amazing, the zucchini flavour was barley noticeable, and if it did one thing is was just to add some richness to the overall taste of it. Genius! The bad thing was that it had eggs (no worries at the time being), so this is my vegan version.

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As I said, it is normally eaten with whipped cream and jam. But please, go with whatever, milk, or berries you decide. This might be something for the new years party?

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Swedish false cheese cake
 
What you need
  • 2 cups peeled and chopped zucchini
  • 3 tbsp whole grain flour
  • 2 tbsp chia seeds
  • 1 cup almond milk
  • 1 tbsp canola oil
  • ⅔ cup almonds, ground
  • 2 bitter almonds, ground
  • 3 tbsp agave or honey
  • 1 pinch of salt
How to do it
  1. Boil the zucchini in water for a few minutes until it becomes soft and mushy.
  2. Drain the water and mash the zucchini with a fork.
  3. Soak the chia in a 4 tbsp of the almond milk, allow to sit for 10 min.
  4. Simmer the rest of the milk with the oil, sweetener, and flour. It should thickening a bit.
  5. Mix all the ingredients in a bowl.
  6. Add some baking paper to a bread pan. Pour the mixture in it.
  7. Bake for 1 hour 15 min in 200°C or 390°F.
  8. Allow to cool a bit before serving.

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