Bibelot » recipe

Dec 22

by bibelotm_wp in Drink, Eat, Silver Screen Suppers 0 comments tags: Christmas, David Niven, recipe, Rice Pudding

Silver Screen Suppers – David Niven’s Christmas Rice Pudding

In 1967 actor David Niven was asked for his favourite festive recipes for a newspaper article. As David’s second wife was Swedish, he explained their British/Swedish Christmas fare as follows, “Traditionally we have Swedish food on Christmas Eve and toast each other with mugs of glögg. After doing the whole Swedish bit, we celebrate Christmas Day with a typical English dinner of turkey and plum pudding. We wind up tons heavier, not speaking to anyone.” I know the feeling David! It’s all on the way very soon… One of the recipes David shared with food writer Johnna Blinn was this lovely rice pudding. Traditionally eaten at Christmastime in Sweden I made a vegan version for Bibelot and it was absolutely delicious. Don’t forget to add the single almond! David Niven’s Julgrot (Christmas rice pudding) Ingredients: 1 cup long-grain rice 2 tablespoons vegan butter 1 cup water 5.5 cups plant milk Two pieces of cinnamon stick, each about 1.5 inches long 1 tsp. salt Scant tablespoon of sugar 1 almond Method: Scald rice with boiling water. Melt half the amount of butter, add to rice and water. Boil for 15 minutes (or until water is absorbed.) […]

Dec 18

by bibelotm_wp in Eat 0 comments tags: Christmas, Cruelty Free, Gingerbread, Jonna Saarinen, recipe, Vegan

Jonna Saarinen’s Gingerbread Biscuits – Recipe

Jonna’s Happy Vegan Gingerbread Ingredients: 15ml golden syrup 15ml soft brown sugar 1 teaspoon ground cardamom 1 teaspoon of ground gloves 2 teaspoons of cinnamon 1 and half teaspoons of ground ginger 1 teaspoon of baking powder 1 teaspoon of bicarbonate soda 2 teaspoons of natural orange extract 700g white flour 10ml of oat cream 10ml of oat milk 150g of vegan butter / margarine To decorate: Vegan sweets – I used Clarana Vegan Schokolinsen (a vegan smartie alternative) White icing Method: Bring the syrup, sugar, vegan butter and spices to boil in a large pan on the hob, gently stirring. When the ingredients have all melted together, take the pan off the heat and mix in the bicarbonate soda, baking powder and natural orange extract. This will make the dough expand. Let it cool down thoroughly. When the mixture has cooled down, add the oat cream, oat milk and flour. Mix all thoroughly until smooth and wrap in cling film. Ideally the dough gets better if left in the fridge over night wrapped in cling film. Roll the dough out to a thin sheet, and cut your favourite shapes out (the […]

Dec 01

by bibelotm_wp in Eat 0 comments tags: Christmas, Festive, Hippie Lane, recipe, Recipe Book, Rocky Road, Vegan

Hippie Lane – Rocky Road Recipe

Makes 8 R VGN DF GF RSF Ingredients 60 g (2¼ oz/½ cup) macadamia nuts 30 g (1 oz/¼ cup) unsweetened dried cranberries 20 g (¾ oz/¾ cup) puffed rice, or 30 g (1 oz/¾ cup) puffed quinoa 20 g (¾ oz/¼ cup) shredded coconut 30 g (1 oz/¼ cup) cacao nibs 500 g (1 lb 2 oz) dark unsweetened chocolate, chopped Method Line a loaf (bar) tin, measuring about 24 x 13 cm (9½ x 5 inches), and about 6 cm (2½ inches) deep, with baking paper. Combine the macadamias, cranberries, puffed rice or quinoa, coconut and cacao nibs in a bowl. Place the dark chocolate in a small heatproof bowl and set over a saucepan of simmering water, ensuring the base of the bowl doesn’t touch the water. Stir the chocolate until it has melted, then remove from the heat. Pour the melted chocolate over the dry ingredients and stir to combine. Pour the mixture into the loaf tin and set in the fridge overnight. When you are ready to serve, remove from the tin and cut into bite-sized pieces using a sharp knife. Store in an airtight container in the fridge; the rocky road will keep for […]

Aug 21

by bibelotm_wp in Eat, Food, Interview 0 comments tags: jean-Christian Jury, recipe, Recipe Book, Vegan, Vegan: The Cookbook

Vegan: The Cookbook by Jean-Christian Jury – Interview + Recipe

Today we chat to vegan and raw chef Jean-Christian Jury. Originally from Toulouse, he is a leader in vegan cuisine. His recipes are inspired by his travels around the world, and almost 500 are compiled together in his fantastic new book Vegan: The Cookbook. We wanted to find out more about this exciting chef, so Bibelot joined Jean-Christian to talk about the benefits of a vegan lifestyle, guilty pleasures when it comes to food, and who he’d invite round for dinner… 1. You turned vegan after two heart failures. How would you say your health and lifestyle have changed since turning to a raw and vegan diet? Of course becoming vegan changed my life for the better, completely. Once you understand how important nutrients are for our wellbeing, there is no compromise, you have to give to your body what is needed to sustain a strong immune system, a high level of energy and at a later stage, help you to age gracefully without pain or sicknesses. 2. What would you say to people who insist that we’re “meant to eat meat”? Fake news. Scientific research has proven that we started to consume animal proteins only during the first ice age period when nothing else was […]

Jul 27

by bibelotm_wp in Eat 0 comments tags: Jeremy Fox, On Vegetables, recipe, vegetarian

Rhubarb Ricotta Radish Toast – Recipe

I really like working with a colour palette, while also not having it be the main purpose of the dish. I want it to taste great, but also play off a certain set of colors. This one works with shades of pink and light red, and is one of my favorite dishes to make at the moment. Note: You’ll probably end up with a little bit of extra rhubarb purée and pickled rhubarb –congratulations – as both are delicious on almost everything and keep well, too. Alternatively, you could just double the amount of toast you make. Serves 4 Rhubarb purée and pickled rhubarb 1 pound (455 g) rhubarb 3/4 cup (150 g) granulated sugar 3/4 cup (180 ml) plus 2 tablespoons white wine vinegar 1 tablespoon kosher salt To serve 10 baby red radishes (tops reserved for other uses, such as Salsa Verde) 4 slices Deanie’s Brioche or Pain de Mie, 1 inch (2.5 cm) thick extra-virgin olive oil kosher salt 11 ounces (315 g) Whipped Ricotta (see below) 2 ounces (60 g) pickled rhubarb, or to taste 4 tablespoons rhubarb purée, or to taste flaky sea salt freshly ground black pepper Make the […]

Apr 14

by bibelotm_wp in Eat 0 comments tags: Easter, Easter Egg, Rawberry Fields, recipe, Veagn

Rawberry Fields – Raw Chocolate Egg Filled With Caramel And Chocolate Mousse

A giant, raw salted chocolate egg, filled with smooth, salted date caramel, and silky chocolate and coconut mousse. This recipe will produce an egg that is 4½ inches (114mm) high and 3 inches (76mm) wide at the widest point. I used a cheap, plastic egg mould from eBay! Serves: 1 large egg INGREDIENTS Salted Chocolate Easter Egg 80g cacao butter 50g coconut sugar 50g cacao powder Couple of generous pinches of pink Himalayan salt Salted Caramel Center 1 cup pitted Medjool dates (roughly 8-10) 1 Tbsp coconut oil 60 ml water ½ small tsp vanilla bean paste OR extract 2 Tbsp maple syrup Dark Chocolate Mousse Cream from the top 1 can of full fat coconut milk (Leave it in the fridge overnight). You need roughly 130-150g. 1-2 Tbsp maple syrup (depending on taste) 4 large Tbsp cacao powder 20g melted raw chocolate (use leftovers from egg shell) 1 Tbsp coconut oil INSTRUCTIONS Salted Chocolate Easter Egg Gently and slowly melt the cacao butter over a Bain Marie, ensuring it doesn’t get too hot by removing it every couple of minutes to cool down slightly. Slowly stir the sugar into the mixture until combined. Mix the cacao […]

Feb 14

by bibelotm_wp in Eat, Silver Screen Suppers 0 comments tags: recipe, Valentines Day

Silver Screen Suppers – Happy Valentines Day!

Happy Valentines / Galentines Day Bibelovers, we love you! We were so chuffed to receive this delicious love heart muffin from our very own Silver Screen Suppers star Jenny Hammerton! Fancy making one for your beau/gal? Find the recipe here… Vincent Price’s Blueberry Muffins *For a cruelty free version, replace eggs with Hen Nation eggs, and milk and butter with your favourite non-dairy alternatives!

Apr 15

by bibelotm_wp in Eat 0 comments tags: Cheesecake, recipe, The Minimalist Baker, Vegan

Minimalist Baker – Vegan Snickers Cheesecake

Mmmmm! Our mouths are drooling over this gooey, nutty, chocolatey, caramel-y cheesecake. Ingredients: CRUST 1 cup packed (~200 g) pitted dates 1 1/2 cups (115 g) raw walnuts 1/4 tsp sea salt FILLING 1 1/2 cups (180 g) raw cashews optional: 1 tsp vanilla extract 1/3 cup (80 ml) maple syrup 1/2 cup (120 ml) full fat coconut milk (or sub another dairy-free milk, such as almond or rice) 1/4 tsp sea salt 3 Tbsp (45 ml) grape seed or olive oil (or use coconut, but it will impart more coconut flavor) 2 Tbsp (30 ml) lemon juice (~ 1 small lemon), plus more to taste TOPPINGS 3/4 cup packed (~150 g) pitted dates (plus water to blend) 3/4 cup (109 g) roasted salted peanuts (I like the roasted lightly salted peanuts from Trader Joe’s) 3/4 cup (90 g) chopped vegan dark chocolate (I like the 72% dark chocolate from Trader Joe’s) optional: 1 Tbsp (15 ml) coconut oil Serves: 12 Get the full recipe here! Go on treat yourself, you deserve it! The Minimalist Baker www.minimalistbaker.com Chloë Owens

Mar 10

by bibelotm_wp in Eat, Silver Screen Suppers 2 comments tags: Hollywood, Popcorn, Priscilla Lane, recipe, Vegan

Silver Screen Suppers – Priscilla Lane’s Popcorn Balls

Film archivist and food lover Jenny Hammerton suggests the perfect dish to accompany your screening of a Hollywood classic. Simply follow the recipe to enjoy a dinner with a twist and dine like a star. “What Actors Eat – When They Eat” is such a genius title for a book. Were the authors suggesting that actors never really had time to eat? Or that they weren’t particularly interested in food? Or that they were usually on a diet? I’m guessing the latter, for when this book was published in 1939, screen stars were slim, slim, slim. In the 1930s ordinary mortals looked up to movie stars. Fan magazines were full of details about what the denizens of Hollywood were wearing, what nightclubs they were going to, who they were dating, and what they were eating. Rex Lease and Kenneth Harlen, two actors of the day, decided to gather together favourite recipes from their film star friends, and published a very lovely cookbook. There are plenty of odd sounding recipes here. Marie Wilson offers “Rice Birds on Toast”, John Payne proposes “Royal Stuffed Tongue” and Olivia De Havilland suggests “Baked Carrot Ring Filled With Peas”. Things that would have […]

Mar 02

by bibelotm_wp in Eat, Food, Guests 0 comments tags: recipe, Vegan, vegetarian

Sri Lankan Sweet Potato and Cashew Nut Curry

We often partner this creamy, coconut curry with a simple pea pilau – it adds a flash of colour and is fragrant without being overpowering, though the curry has more than enough flavour to serve with plain rice if you prefer. We also like to serve it with garlic roti’s and tomato and coconut sambal. The roti’s require surprisingly little effort to prepare and the mild, fresh flavours of the samba bring a lovely acidic punch to the plate. Serves 6-8 Ingredients Vegetable oil 3 large potatoes, peeled and cut into 4cm chunks 1 large onion, diced 5cm piece of fresh root ginger, peeled and chopped 3 garlic cloves 2 green chillies, trimmed and chopped 12 fresh or frozen curry leaves 2 teaspoons ground turmeric 1 cinnamon stick 1 tablespoon Madras curry powder 1 x 400ml cans coconut cream 100g creamed coconut 1 tablespoon caster sugar 300g basmati rise, washed thoroughly and strained 400ml boiling water Salt 250g roasted cashew buts, to garnish Method Preheat the oven to 200°C/fan 180°C/Gas Mark 6. Drizzle a little vegetable oil on to the base of a roasting tin. Add the sweet potato pieces, season with salt and mix together thoroughly. […]

Feb 08

by bibelotm_wp in Eat, Food 1 comments tags: Coconut, Pancake, Pancake Day, recipe, Roti, Shrove Tuesday, Sri Lanka, Vegan, vegetarian

Pancake Day Coconut Roti Recipe

It’s almost pancake day! Hurray!! If you’re partial to a pancake but don’t eat eggs, we have the most delicious vegan recipe for you to try! This Sri Lankan inspired Coconut Roti is full of flavour, and is a little bit different to your bog standard pancake. Ingredients: 1½ cups plain flour sifted ½ cup of coconut flour sifted (optional – can be replaced with plain flour) 1 cool cup of water (add a little at a time as needed to form a dough) 1 cup freshly grated coconut (or soaked desiccated coconut) 1 tbs of oil (we used rapeseed) Method: Sift the flour in a large bowl. Add the grated coconut or pre-soaked desiccated coconut, and oil to the flour and mix well. Then add water a little at a time, until it begins to form a dough. You don’t want the dough to be sticky, it should be like play-dough consistency. Leave the dough to rest at room temperature for 30 minutes. Divide the dough into equal sized balls and then gently roll with a rolling pin into 5″ discs. Heat some oil in a pan on a medium high heat and then cook the roti on both sides […]

Dec 25

by bibelotm_wp in Drink 0 comments tags: Christmas, recipe, Vegan

Vegan Baileys Recipe

Nothing screams Christmas like a glass of Baileys! So we’ve made a vegan version for you to try. It’s super-simple and tastes so delicious! Ingredients: 1 can of light coconut milk 1 can of full-fat coconut milk 2 shots of espresso (cooled) 1 teaspoon almond extract 1 tablespoon vanilla extract 3/4 cup whiskey (we used Jameson Irish whiskey) 2 tablespoons brown sugar Pinch of salt Method: Add all ingredients to a blender, and process until completely combined. Pour into your favourite glass and serve immediately. Can be stored in an airtight container in the refrigerator for up to 2 weeks (but tastes so good we’re sure it won’t last that long!) Cheers! Merry Christmas Bibelovers! Chloë Owens

Nov 04

by melinosa in Eat, Guests 0 comments tags: recipe, vegetarian

Butternut Apple Tart – The Forest Feast

I know fall is here when my CSA starts to brim with apples and squash. This savory tart is very comforting when the weather starts to cool. I used a pre-made pie crust, but you can certainly make your own. It works for breakfast, lunch or dinner and is great with an herb side salad. Recipe from The Forest Feast Recipe, photos and illustration by © Erin Gleeson for The Forest Feast www.theforestfeast.com Buy the book here Follow Erin @theforestfeast