Vegan afternoon tea

Friends of mine were looking for an excuse to meet, and were thinking about visiting one of my awesome neighbourhood cafés The Crimson Tree. But I have tea set, I have cooking skillz *uh* vegan afternoon tea.

Of my friends, I had a veggie, a vegan-who-eats-tuna, and someone who is with child, which presented slight fun on the catering front, and I though I would try where poss to make everything as vegan as possible, then everyone could eat it.

With a bit of warning, I was able to cook some things in advance. The vegan shortbread had gone into school for a taster earlier in the week, and I managed to make a vegan cake early on Saturday morning.

To add to the complication my weekend was quite busy: I spent almost all of Saturday behind all three of the cider bars at the Robin Hood Beer Festival. By the end of the day I had excellent product knowledge of the full range of ciders and perries on offer and Sunday morning, I was not quite ready to leap out of bed at 8AM to start hoovering.

I got out all the food I had planned, but my dining chairs were slightly cat-hairier than desirable. (The cats rather like sleeping on the dining chairs under the table, and to be honest, months pass when only the cats use the dining furniture. To mitigate this I keep bags-for-life on some of the chairs to dissuade feline encroachment and on the others I flip the seat pads so they are not sitting where people sit.)

A day on Saturday out of the house, and catering for a 2pm kick off made timing a sourdough loaf a little interesting. In the end I made the leaven at 11am on Saturday, went to the festival, made a dough at midnight and allowed it to prove all night. I knocked it back and put it in the banneton at 10am Sunday and sat it on the hob with the oven on beneath it at 50deg to take some of the chill of my unheated kitchen off. It went in the oven at 1315 and came out shortly before 1400 ever so slightly raw on the bottom.

What do vegans eat in sandwiches? Last time I did an afternoon tea, over five years ago, I did ham and cheese, and tuna. Last time I fed sandwiches to this group of people we were still only veggie so I made egg mayo. This time a little more challenging.

Vegan afternoon tea

Cucumber sandwiches with sunflower spread. Peeled and sliced cucumbers with salt and pepper. Unfortunately the Aldi shop done barely minutes before the guests arrived had not found a fully vegan spread, and the sunflower stuff had traces of whey in it.  Should have just stuck to actual butter!

Caramelised onion hummus and grated carrot. I’m a huge fan of caramelised onion hummus and was delighted to find it in Aldi too. The grated carrot hides extra veg in your sarnie and adds some texture. I think the idea came from the Archers originally – it was an organic lunch that Pat Archer made.

Antipasto pâté Smørbrød. Another use for the nutribullet. Blitz a handful of sundried tomatoes, chargrilled peppers and green olives, all from jars, in just enough of the oil to make the thing work.  This was absolutely delicious and I shall be doing it again, vegans or no vegans.  Served as open sandwiches.

Vegan afternoon tea

Vegan shortbread. This recipe, but a great deal simpler. I bought a bottle of coconut oil a few years ago after having read about butter coffee and some other alternatives. I have never quite managed to blitz coconut oil into coffee before heading to school, mainly because it’s solid at room temperature, and I bought it in a bottle. So this was finally a use for it. The entire recipe was 250ml coconut oil, 3 cups plain flour, 3 cups dark brown sugar, mix, chill, bake at 150 deg for 50 minutes.

Vegan choc fruit loaf. One of the many iterations of my now almost weekly nutribullet fruit cake. Blitz two bananas, two pears topped and tailed but otherwise not peeled or deseeded, two heaped tablespoons of cocoa powder, half a bag of dark brown sugar, a good dollop of desiccated coconut, and since, I wasn’t using eggs, a dollop of golden syrup. This was too stodgy for the nutribullet to turn properly so needed some water as well.  Pour out into a bowl and add a teaspoon of baking powder and enough desiccated and SR flour to get to a stiff dropping consistency, along with a handful of cocoa nibs for texture, then bake in a 2lb loaf tin at 170 deg for over an hour, until a skewer comes out clean, covering with a foil couche halfway through to stop the top burning.  Sorry for the vague recipe, but my scales have been broken for weeks and my baking is increasingly approximate.

Vegan afternoon tea

Also all the table: Aldi iced finger buns (traces of whey). Ikea gingerbread Christmas biscuits (traces of milk), Italian nougat brought by a guest, fruitbowl (untouched) elderflower gin, crab apple vodka, bottle of champagne, coffee, tea. A roundly admired beautiful spotty teapot made by my friend The Purple Potter.

Bank Holiday nosh

Had a friend over for some food over the bank holiday, which gave me an excuse to go slightly mad on the food front.

We ate…

Marmalade gin tonics

Shake a generous measure of gin, a teaspoon of marmalade, a splash of crème de pamplemousse rose, bitters with ice, and serve with tonic.

Marmalade gin tonic

Walnut and gorgonzola croissants

Half a pack of puff pastry treated like this:

Eurovision hors d'oeuvres

I also tried these little tomato half tartlets but the puff was much springier than expected and ejected their toppings in the oven..

Eurovision hors d'oeuvres

The starter was a stilton and smoked mackerel pâté – blitz equal weights of smoked mackerel and stilton with a little crème fraiche and freshly squeezed lime juice. For 4 small portions, about 100gr each.

Smoked mackerel and Stilton pate

There was a black olive and tarragon loaf from the breadmaker to go with it. More tarragon next time.

At about this point I stopped taking photos.

The disgustingly healthy main was a leafy salad with celery, walnut and grapes with a honey mustard dressing to accompany a frittata which will probably feed me all week. It’s a regular recipe as it uses up the eggs and is reasonably healthy. I used caramelized onions from the freezer that had been made overnight in the slow cooker, with a fresh onion, two red peppers, two packs of cubetti di pancetta and half a bag of very tired looking new potatoes that seemed to come out OK. I fry the veg, boil the spuds and then plonk the lot in a lined 9″ cake tin for half an hour on a medium heat, topped with cheese, with 8 beaten eggs. Cheddar this time, usually something bluer.

Still vaguely healthy for the dessert – a gin and pink grapefruit sorbet. I was very impressed with the juice yield from a single grapefruit but the recipe perhaps over-sweetens the mix and removes almost too much of the tartness of the grapefruit. Next time, three grapefruits, 200gr sugar, 350ml water. I completely forgot the egg white stage and the final dish did not seem to mind at all.

I also made some truffles – a small pot of cream halved and heated, in the first half 150gr dark chocolate, in the second half 150gr white chocolate. Pour the ganache into a bowl and enfridgen overnight. Scoop the mix out in teaspoons and roll first in your hand and then on either cocoa powder or icing sugar and plate prettily. This made far too many so I got to take a box into work as well. Plenty of opportunity to flavour with something liqueury but I didn’t this time. I’ve also before made earl grey tea and white chocolate truffles by steeping the heated cream in loose leaf earl grey before going on to make the ganache, but not this time.