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december 2020

DrinksCocktails

Layered Champagne with Blueberries

by kimchicooking
written by kimchicooking

Looking for a a quick and fun twist on a classic glass of champagne? Try this layered champagne with blueberries!

Syrup

To layer the champagne you’ll need a thick syrup. You can use a fancy syrup or just buy one in the grocery store. As long as the density is high enough. If you buy a syrup that’s already mixed with a little water the champagne will not float on top.

I’ve used a blue Curacao syrup to match the blue of the blueberries. But you can also use grenadine or any other coloured syrup.

Layering the Champagne

To layer the champagne on the syrup you’ll have to pour the champagne slowly in the glass. It will also help to tilt the glass a little.

Don’t fill the glass completely. The bubbles will look nicer if you add a little champagne after you’ve added the fruit.

Next add a few blueberries and top off with some champagne. You can also use raspberries if you have a pink syrup for example.

Layered Champagne with Blueberries

Looking for a a quick and fun twist on a classic glass of champagne? Try this layered champagne with blueberries! Syrup To layer the champagne you’ll need a thick syrup.… Drinks Layered Champagne with Blueberries European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Syrup of your choice
Champagne
Blueberries or other small fruit

Instructions

  1. Add approximately 30ml of syrup to the champagne glass.
  2. Tilt the glass and slowly pour champagne in the glass. Leave a little room for the fruit.
  3. Add the blueberries 
  4. Top of with some champagne. 

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ChristmasDesserts

Vegan Mince Pies

by kimchicooking
written by kimchicooking

Mince pies are my favourite Christmas dessert. If you’ve never tried mince pies you’re definitely missing out!

Mince Meat

The mince meat is the star of this dessert. So take your time for this step. And if you have the time, make the mince meat a couple weeks before you’re going to serve this dessert. This way the flavours can deepen over time. But if you don’t have the time that is also fine. The mince meat also tastes and smells amazing immediately after cooking.

Sand Dough

Although the mince meat makes this dessert unique. The dough is also very important! You can knead the dough with your hands or use a food processor.

The secrets to a nice dough is to make sure the dough doesn’t get too warm. When the dough is warm it will become more sticky and soft. To make sure the dough has the right consistency I sliced the butter and put it in the fridge a couple hours before making the dessert.

I also put the dough 30 minutes in the fridge after kneading.

Before rolling the dough put some flour on your surface. Make sure you just ad a little flour because too much flour can make your dough dry.

Next you can use a cookie cutter or a glass to make a circle that’s a little larger than the holes in your cupcake pan.

Gently press the dough in the holes to make the cupcake shapes. And fill them with the mince meat.

For the top you can make some nice Christmas shapes with a cookie cutter or a knife like I did.

After approximately 30 minutes in the oven on 220° your mince pies will look golden brown. You can sprinkle them with some icing sugar and add some vegan whip-cream.

Vegan Mince Pies

Mince pies are my favourite Christmas dessert. If you’ve never tried mince pies you’re definitely missing out! Mince Meat The mince meat is the star of this dessert. So take… Christmas Vegan Mince Pies European Print This
Serves: 12 mince pies
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

100ml Brown rum Grated zest from one orange 100g Brown sugar 30g Candied citrus peel 60g Vegan Butter 120g Currants 120g Sultana Raisins 120g Raisins One apple (diced) 1/2 tsp Cinnamon 1/4 tsp Cloves 1/4 tsp Nutmeg 280g Flour 200g Cold vegan butter sliced in cubes 30g White sugar 4 tbsp Ice water Icing sugar and vegan whip-cream for garnish

Instructions

For the mince meat

  1. Put 100ml brown rum, 100g brown sugar, zest from one orange and 30g candied citrus peel in a pan and cook on medium heath for a few minutes while stirring everything a couple times until the sugar has dissolved.
  2. Put the stove on low heath and add the 60g butter and stir until the butter has melted.
  3. Add the currants, sultana raisins, regular raisins, apple and spices. Stir until everything is mixed well.
  4. Store the mince meat in an airtight jar. You can make the mince meat months before you're going to make the mince pies. I recommend leaving the mince meat for a month in the fridge. But if you don't have time you can also use the mince meat immediately.

For the dough

  1. Mix 280g flour, 200g cold butter and 30g white sugar. I recommend slicing the butter and storing it in the fridge a couple hours before you're going to make the dough. This way the butter will be nice and cold when you're going to use it.
  2. Add four tbsp of ice water and knead the dough until the water has dissolved.  You can make the ice water with ice cubes. 
  3. Next shape the dough into a ball and put it in the fridge for at least 30 minutes. In the mean time put some flour on the surface that you're going to use. And get your dough roller ready.  Don't put too much flour on the surface. You'll have to roll the dough more than once and you don't want the dough to become dry.

Making the mince pies

  1. Roll 3/4 of the dough approximately 3mm thick and cut out circles with a cookie cutter or a glass. The circle should be a little larger than the holes in your cupcake pan.  You can roll the left over dough another time to create more circles. 
  2. Lay a circle over each cupcake hole and gently press the dough in the hole to make the cupcake shape. 
  3. Next fill them with the mince meat.
  4. Now roll the rest of the dough and cut out any shape you like. I made some Christmas trees and stars with a knife. But it's easier to use a cookie cutter if you have one. 
  5. Put a fun shape on top of each mince pie.
  6. Bake the mince pies for approximately 30 minutes on 220°C until they become a little brow. The dough is still a little soft when you take them out of the oven. The dough will become crispy when they've cooled a little. 
  7. Sprinkle some icing sugar on the mince pies or add some vegan whipped cream

Enjoy!

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DinnerChristmas

Vegan Nut Roast

by kimchicooking
written by kimchicooking

This Vegan Nut Roast is a classic but very festive recipe. Pair it with some baked potatoes and you’ll have a very satisfying main course.

Preparing the ingredients

Before we can put the ingredients in the oven it is very important to cook the onion, garlic, butternut squash and leek. However be careful you don’t want the ingredients to become too soft. A good test is to check if you can prick the butternut squash with a fork. When you can it’s ready and when you don’t it’s not.

Next you can add all the ingredients and stir really well.

Baking the Nut Roast

I chose to bake the nut roast in a rectangular baking pan. But you can also bake the nut roast in a round baking pan if you prefer a round shape. When you put all the ingredients in the pan just make sure you press everything with a spoon. This way the ingredients will stick together and the nut roast won’t fall apart when serving.

Garnish

You can add anything you like for garnish. I chose to add some pomegranate seeds and basil leaves for a Christmas vibe.

Vegan Nut Roast

This Vegan Nut Roast is a classic but very festive recipe. Pair it with some baked potatoes and you’ll have a very satisfying main course. Preparing the ingredients Before we… Dinner Vegan Nut Roast European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

2 tbsp Olive oil
1 Onion
2 Garlic cloves
1 tsp dried sage
700g Butternut Squash
1 Leek
200g Mixed nuts
200g Cooked Chestnuts
50g Panko

Instructions

  1. First bake the onion, garlic and butternut squash with the oil.
  2. Add the sage and leek when the butternut squash is almost ready. And bake a few minutes.
  3. Take the pan of the heath when you can prick a fork in the butternut squash.
  4. Next add the cooked chestnuts, mixed nuts and panko. And stir everything.
  5. Grease a baking pan with some butter or add some baking paper and transfer the ingredients to the baking pan.
  6. Press all the ingredients together with a spoon.
  7. Bake the nut roast for 30-40 minutes on 220°C.
  8. When the nut roast has become a little brown you take take it out of the oven.
  9. Put a serving plate on top of the baking pan and flip the nut roast. This way the pretty side will be on top.
  10. Garnish with the pomegranate seeds and basil leaves.

Enjoy!

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DrinksChristmasCocktails

Cranberry Champagne

by kimchicooking
written by kimchicooking

If you’re looking for an easy Christmas cocktail. You should definitely try the cranberry champagne. With just 3 simple ingredients and a couple second you can transform any champagne into this beautiful cocktail.

Start with 50ml cranberry juice

Add a spash of lemon juice

Top it off with champagne

And garnish with some mint.

Cranberry Champagne Cocktail

If you’re looking for an easy Christmas cocktail. You should definitely try the cranberry champagne. With just 3 simple ingredients and a couple second you can transform any champagne into… Drinks Cranberry Champagne European Print This
Serves: one cocktail
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

50ml cranberry juice
A splash of lemon juice
Champagne to top off

Instructions

  1. Start with 50ml cranberry juice.
  2. Add a splash of lemon juice.
  3. And top the glass off with champagne.
  4. Garnish with some mint leaves.

Enjoy!

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Vegan Mushroom Puff Pastry
DinnerChristmas

Vegan Mushroom Puff Pastry

by kimchicooking
written by kimchicooking

These vegan mushroom puff pastry cups are my favourite Christmas appetizer. They are so crispy, so creamy and so easy to make!

The Pastry Cups

These puff pastry cups are the easiest cups you’ll ever find. The only thing you need are puff pastry sheets. I bought a pack of puff pastry sheets at the grocery store around the corner. Some brands don’t use a plant based butter for the puff pastry sheets. So make sure to check the ingredients before you pick one.

Also make sure you read the instructions before you start making the cups. My sheets were stored in the freezer and needed to thaw a few minutes before they were ready to use. When the sheets were ready I just gently placed them in the cupcake holders and molded them into a nice shape.

Bake the sheets according to the instructions on the package. Mine had to be baked 20-25 minutes on 200°C.

The Ragout

The ragout is also quite easy to make. Just make sure you mix the butter, flour and vegetable broth really well. You don’t want any lumps in the sauce before you ad the mushrooms. The sauce will also become thicker when you leave it longer on the stove. If the sauce is too thin just leave it a little longer. And if the sauce is too thick add a little bouillon.

  • After mixing the butter, flour and broth
  • Adding the mushrooms

Vegan Mushroom Puff Pastry

Vegan Mushroom Puff Pastry

These vegan mushroom puff pastry cups are my favourite Christmas appetizer. They are so crispy, so creamy and so easy to make! The Pastry Cups These puff pastry cups are… Dinner Vegan Mushroom Puff Pastry European Print This
Serves: 6 cups Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

1/2 onion
250g chestnut mushrooms
A little vegan butter to bake the onion and mushrooms
45g flour
40g vegan butter
300ml mushroom or vegetable bouillon
Parsley for garnish
10 puff pastry sheets

Instructions

First make the puff pastry cups

  1. Make the puff pastry sheets by shaping the puff pastry sheets in a cupcake tray.
  2. Bake the puff pastry sheets 20-25 minutes on 200°C.

While the puff pastry cups are in the oven prepare the mushroom ragout.

  1. Wash the chestnut mushrooms
  2. Cut the chestnut mushrooms in slices
  3. Dice the onion
  4. Bake the chestnut mushrooms with the onion in a little vegan butter until they've become soft and you see a little juice.
  5. Set the mushrooms aside and melt 40g butter on low heath in a pan
  6. When the butter has melted add the flour and whisk until they are mixed. The mixture will remain crumbly until you add the bouillon.
  7. Next add a little bouillon and mix until the ingredients are as smooth as possible. Add the remaining bouillon in two parts. You have to whisk the ingredients really well to remove all the lumps.
  8. Next add the mushrooms and stir until the mushrooms are divided equally.

Filling the puff pastry cups

  1. When the puff pastry cups are golden brown you can take them out of the oven and fill them with the mushroom ragout.
  2. Add some parsley on top and you're done!

Enjoy!

Add the 

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ChristmasDinner

Vegan Hot Pot

by kimchicooking
written by kimchicooking

Hot pot is one of my favourite dishes. It is so delicious and so much fun to eat. Hot pot is also super easy to make and requires minimal preparation. Perfect for a relaxed dinner!

The broth

You can use any flavour you like. Asian grocery stores often sell hot pot seasoning. You can buy one of those or make your own. I used two flavours since my hot pot pan has a division in the middle. I bought a mushroom seasoning for the left side of the hot pot. And made a miso broth for the right side.

Ingredients

You can also boil anything you like in the hot pot broth. Below are a few examples of the ingredients I used. But you definitely don’t have to limit yourself to those.

  • Tofu Puffs
  • Enokitake
  • Konnyaku noodles
  • Lotus root
  • Chinese cabbage

Tools

To have the authentic hot pot experience you’ll need a hot pot pan, chopsticks and some hot pot strainer scoops. Stores often sell two types of hot pots. The first type is the more traditional one which you’ll have to put on a stove. Often a small portable gas stove is used to put the pan in the middle of the table. And the second type is an electric hot pot pan which does not require a stove but has a build in heating element.

My hot pot pan belongs to the first category. I have a small portable induction stove. So I just use that one to boil the food in the middle of the table. But any type of portable stove would be fine. If you don’t have a portable stove perhaps an electric hot pot pan would be the more convenient option.

If you don’t have chopsticks or hot pot strainer scoops you can also use other utensils.

  • Chopsticks
  • Hot Pot strainer scoop
  • Hot Pot pan

Vegan Hot Pot

Hot pot is one of my favourite dishes. It is so delicious and so much fun to eat. Hot pot is also super easy to make and requires minimal preparation.… Christmas Vegan Hot Pot European Print This
Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Hot Pot seasoning or 1tbs miso, 1 sheet kombu and a splash of soy milk
Tofu puffs
Soft Tofu
Enokitake mushrooms
Shimeji mushrooms
Konnyaku noodles
Udon noodles
Lotus root
Chinese cabbage
Anything else you'd like to put in the hot pot
Soy sauce or chilli oil for dipping

Instructions

  1. Wash all the vegetables and remove the hard parts of the mushroom stems
  2. Slice the soft tofu. The block should be small enough to scoop out of the hot pot with the strainer scoop or a spoon.
  3. Put all the ingredients in a bowl or on a plate so you can easily add new ingredients to the hot pot.
  4. Not it's time to make the broth. First fill the hotpot with water and turn the heath on. The amount of water should be enough to cover all the ingredient which you'll be adding soon. 
  5. When the water is boiling you can add your instant hot pot seasoning. Or you can add 1 tsp of miso paste, one Kombu sheet and a splash of soy milk.  Or any other flavour combination you'd prefer. 
  6. Boil the broth a few minutes until the flavours have dissolved.
  7. Add a few of the ingredients you can pick any ingredients you like.  For example put some tofu puffs, mushrooms and lot root in the hot pot and wait until they are boiled. When they are boiled you can scoop them out and eat them immediately. 
  8. When you've scooped a few ingredients out of the hot pot you can immediately add some new ingredients. This way you'll always have something that's fully cooked and ready to eat. 

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