Home made Hoisin sauce takes about 10 minutes to prepare and you don’t need to cook it. Chop some vegetables ready for steaming (broccoli, potatoes, zucchini perhaps), then make the sauce while they’re cooking.
This sauce is great if you’re on a diet. Steam your vegetables and add a little bit of sauce – maybe one or two teaspoons at the end – to give them a great flavour.
Add a boiled egg. It also pairs nicely with the sauce and veg.
Makes about 200g.
- 3 heaped tbsp crunchy peanut butter (check for palm oil; it’s surprising where it lurks – rule it out if possible)
- 1 tsp chilli flakes
- 3 tbsp tamari or soy sauce
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 1 tbsp black strap molasses
- 1/2 lemon, juiced
- 1/4 cup boiling water
- small clove of garlic, minced
- 1 tsp white miso
- Put all ingredient into a large, wide bowl and whisk to combine. Adjust seasoning to taste (add more sweet or salty flavours, or more water if it’s too intense).
- Steam your vegetables, cut up a boiled egg and plate up.
- Add a couple of teaspoons of the sauce on top of your veg and egg, and around the dish. Enjoy!
I love mushrooms, and over the years I have bucked the trend that tells you to saute them with loads of room in a near-empty pan. Instead, I crowd the pan, cook them for ages, and add a little sugar – as I once saw Nick Nairn do – and then season them up and create a sauce. Every time I have delicious mushrooms.
Make this vegan by using vegan mayonnaise, adding extra pasta water and omitting the cream.
For the pasta, you can mix in alphabet pasta like I’ve done here or add homemade noodles or gnocchi.
If you don’t prefer pasta, the sauce pairs well with mashed potato and a little grated cucumber to respond to the saltiness. Add steamed brussels sprouts and beans at the end to extend the offering. Not much is off limits.
- 500–700 g fresh mushrooms, sliced thinly. I like button mushrooms with a mix of whatever’s on special – shimeji, enoki, oyster, king brown – whatever you have or like, toss it in
- 2 tbsp olive oil
- fresh or dried rosemary to taste – I use about a tsp of dried or a tbsp fresh
- salt and pepper to taste
- 1 tsp sugar
- 1/4 cup pasta water
- 2 tbsp whole egg mayonnaise
- 1/4 cup cream
- 3 tbsp tamari or soy sauce
- 1/2 lemon, juiced
- 300 g cooked pasta
- a few generous handfuls of washed spinach leaves
- Cook the alphabet pasta (or any pasta) in loads of salty water. Keep 1/4 cup pasta water aside, and then drain the pasta.
- Put a large pan on a high heat. Add oil, salt, pepper, rosemary and sliced mushrooms. Sprinkle sugar over the top.
- Let the mushrooms cook on high for around 10–12 minutes, tossing every minute or so. If they are too wet, don’t worry, the water evaporates if you have the courage to continue.
- When the mushrooms begin to colour, resist the urge to create the sauce right away – give it just that little bit longer and you’ll be rewarded with flavour. Turn the heat to low.
- Add tamari, pasta water, mayonnaise, cream and lemon juice, and stir through. Taste and adjust, adding a bit of sugar, lemon juice or tamari if the balance isn’t quite right.
- Put alphabet pasta on top of your mushroom sauce in the pan, and then top that with a few handfuls of washed baby spinach. Stir to combine.
- Serve it up and eat heartily. Remember to include your favourite drink and pal. Enjoy!
My mother’s sister, my Tante Kathe, used to make Pflaumen Muss by roasting plums in the oven for hours, with some sugar and lemon juice.
Here’s a version inspired by her original cook, but using plums in jars.
This dish yields about 400 g of gooey goodness (not much left after starting with 2.1 kgs!), and takes about 3.5 hours to prepare, cook and put into jars.
Use it for a tart filling, or have it on toast or with latkes. I think a vegan coconut pastry that’s slightly less sweet or even a bit salty might make a good pairing.
- 3 x 700 g tins or jars whole plums in juice
- 3 tblsp brown sugar
- 3 star anise (optional)
- 5 cloves (optional)
- 4 strips of lemon rind (use a vegetable peeler) (optional)
- 1 tsp ground cardamon (optional)
- 2 lemons, juiced
- 30 ml cognac (at the end, if you like)
- Drain and pit the plums and put them into a heavy-based pot, on a high heat.
- Add the lemon juice, brown sugar and any of the optional spices.
- Boil the ingredients, and then keep the mix on a moderately high heat for about 40 minutes to start the reduction process. Stir every 5-10 minutes.
- Reduce the heat slightly so you have a slow bubble going on, and keep stirring now and again for another 2 and a bit hours. You’ll notice sticky plum puree forming on the bottom of the pot, so it’s good to move that around.
- Tip in a small measure of cognac if you like, about five minutes from the end of the cook.
- When the mixture resembles a thick puree (about 3.25 hrs after you started cooking it), you’re ready to put it into sterilised jars.
If you’re making scones, why not whip this jam up while the scones bake? It takes about 20 minutes and yields a small jar of compote-like jam. It’s velvety and luscious and gracefully lasts for week or two in the fridge. It’s easy to scale the recipe up, and it’s vegan friendly and gluten free.
5–6 stalks of rhubarb
1 punnet fresh strawberries, or one can of strawberries, drained
4 tbsp brown sugar
1 tbsp vanilla extract
Juice of 1 small lemon (and while you’re at it, zest the lemon rind and store it in the fridge for another use)
- Chop the rhubarb stalks into 1 cm lengths and place them in a medium-sized pot on a high heat. Add lemon juice and cook on high for about four minutes, stirring occasionally
- Turn the heat down to medium then add peeled, hulled and chopped strawberries (or tip the drained strawberries into the pot). Keep stirring. If you like, add a bit of lemon zest as well.
- Add the brown sugar and vanilla extract and stir. Continue to cook the jam on a medium heat until the mixture turns compote-like. If you used tinned strawberries, break the whole strawberries up with the wooden spoon.
- After about 20 minutes of cooking time, your jam is ready. Spoon it into a small jar for later, or tuck in right away.
This marzipan is super easy and quick. The ratio of almond meal to sugar is 4:1 so it’s not sickly. There’s not a candy thermometer in sight, nor is there any liquid glucose.
It’s vegan if you use vegan chocolate.
400 g almond meal
100 g pure icing sugar
1 lemon, juiced*
1/3 cup boiling water*
1 tsp almond essence*
Cognac to taste. I use more than 30 ml but less than 60 ml.
150 g melted dark chocolate (I’ve used Lindt dark chocolate with almond flakes, but you can use any chocolate you prefer.)
*The liquid you make up for one recipe actually does a double batch with some to spare.
- Empty the almond meal into a large bowl. Run your fingers through it to break down any clumps.
- Sieve icing sugar into the almond meal and mix it through with your hands.
- Mix boiling water, lemon juice and almond essence in a cup.
- Add a few tablespoons of the water mix to the dry ingredients and stir it through with a spoon. Keep adding water little-by-little until the mixture starts to come together. It becomes wet very quickly so if you want to add cognac, make sure the mix is crumbly – not a dough – but still beginning to stick together.
The end goal is to mix it into a pliable ball that you can cut into eighths and roll into logs with your hands. It becomes wet very quickly, so add the water mix a little at a time.
- If you’re adding cognac, do it now, then put your hands into the bowl to mix it into a ball.
- Dust a large wooden board or your bench top with icing sugar and place the marzipan ball onto the surface. Cut it into four, and then four again.
- Roll each portion into a log. You might find it useful to have a bowl of water on hand. When your hands get sticky, a bit of water on your hands helps when forming the logs. Dust more icing sugar onto your surface and onto the marzipan as you need to.
- Melt chocolate. I use a large plate with slightly raised sides over a small pot of boiling water. The larger the plate, the easier it will be to coat the marzipan.
- Place baking paper onto a flat oven tray.
- Coat marzipan logs, one-by-one, by rolling them in the melted chocolate. Guide them using two butter knives. Transfer the covered marzipan to the tray.
- Let the chocolate set then bag up the spoils, or chop a log into slices and serve it with some decent coffee. Enjoy!!