Buttery spread

 By Dieter

Version 1: Coconut base

50 ml plant-based milk (can use your own) / Milchalternative

2t lemon juice / Zitronensaft

200ml coconut butter / Kokosöl

100ml other oils (e.g. mix of sunflower and olive) / andere Öle (z.b. Sonnenblumen / Oliven)

salt to flavour / Salz je nach Geschmack

1t nutritional yeast / Hefeflocken

Combine and mix the plant-based milk and the lemon juice, and let it sit to curdle (though not much might happen). Melt the coconut butter until it is soft (not boiling), and mix in the other oils you are using. Combine the liquid oils with the curdled milk, and mix well. Stir in the salt and the nutritional yeast. Pour mixture into a glass container, and let it sit in the fridge until it is firm.

Die pflanzliche Milch und den Zitronensaft verrühren und zum Gerinnen stehen lassen (wobei manchmal nicht viel passiert). Schmelzen Sie die Kokosnussbutter, bis sie weich ist (nicht kochen), und mischen Sie die anderen Öle hinzu. Kombinieren Sie die flüssigen Öle mit der geronnenen Milch, und vermischen Sie sie gut. Das Salz und die Nährhefe einrühren. Gießen Sie die Mischung in ein Glasgefäß und lassen Sie sie im Kühlschrank stehen, bis sie fest ist.

Version 2: Cauliflower base

1/2 cauliflower / Blumenkohl

2T olive oil / Olivenöl

1T coconut butter / Kokosöl

4T water / Wasser

2T rice vinegar / Reisweinessig

2T oats / Haferflocken

1T nutritional yeast / Hefeflocken

1t salt / Salz

1/2t sugar / Zucker

Boil the cauliflower until it is soft. Add all ingredients into a blender and mix until creamy. Let it set in the fridge.

Den Blumenkohl kochen bis er fest ist. Dann alle Zutaten in den Mixer geben, und pürieren bis es cremig ist. Die Butter im Kühlschrank fest werden lassen.

Milk and yogurt

Oat milk

By Dieter

200g Haferflocken

4T maple syrup

pinch Salz

2T Sunflower Oil

750ml Wasser

Plus spices: cinnamon, nutmeg, etc.

• Blend in blender. The milk is done, store in the fridge. 

Total: 800ml, 28g protein

Mango yogurt

By Dieter

1 mango (cut into pieces) / Mango (kleingeschnitten)

2T protein powder (we use a mixture of pea, rice, and hemp protein) / Eiweisspulver

2T sunflower oil / Sonnenblumenöl

1T lime juice / Limettensaft

2T sugar / Zucker

3T yogurt with live cultures / Jogurt mit lebenden Kulturen

Optional, depending on consistency: 6T water / Wasser

• Mix all ingredients in a blender

General instructions for finishing the yogurt

• Warm the oven so that it gets to 40C (if it is warm outside, you can put the containers outside)
• Use sealable glass containers and place them in the oven to get warmed up
• Let the pot cool to about 40C and then pour the pot contents into the containers
• Keep the containers in the warm oven for 24 hours (turn the oven on every so often to keep the temperature around 40C)
• VARIATIONS: replace sunflower oil with coconut butter and the yogurt will taste like a piña colada

High protein milk

By Dieter

600ml water / Wasser

6T protein powder (we use a mixture of pea, rice, and hemp protein) / Eiweisspulver

4T cocoa powder / Kakao-Pulver

pinch of salt / Prise Salz

1T vanilla / Vanille

1T cinnamon / Zimt

2T almond butter / Mandelmus

5T maple syrup / Ahornsirup

Do this...

• Mix all ingredients in a blender for ~45 secs
• Alle Zutaten im Mixer für ~45 Sekunden vermischen

Or this...

• Mix all ingredients in a pot and boil for 5 min
• Alle Zutaten im Topf und für 5 min kochen

Has 10g of protein per 100ml of water - with the additional volume of the other ingredients it comes down to about 7g of protein per 100ml of milk.

Tiramisu

Based on a recipe of Chef Chloe https://chefchloe.com/recipes/sweets/tiramisu.html

1/2 cup soya flour / Soyamehl
1/2 cup vital wheat gluten
1/2 cup flour / Mehl
1 cup sugar / Zucker
1/2 table spoon baking powder / Backpulver
1/2 table spoon salt / Salz

3/4 cup water / Wasser
1/2 cup sunflower oil / Öl
2 table spoons marzipan / Marzipan
1 table spoon vinegar / Essig

Mix the solid ingredients in a baking tray. We went for the higher protein option, the original recipe uses 1.5 cups of plain flour. Add the liquid ingredients and blend together. Bake at 180C/350F for 45 minutes. We like the cake to be crispy, if you prefer the softer option (as in the original recipe), bake for a shorter amount of time. Cut the cake into small cubes, and place 2/3 of them into the bottom of a new baking pan.

Vermische die festen Zutaten in einer ofenfesten Form. Wir haben uns für eine Version mit höherem Eiweissgehalt entschieden, im Originalrezept werden stattdessen 1.5 Tassen Mehl benutzt. Giesse die flüssigen Zutaten hinzu und mixe alles gut zusammen. Backe bei 180C/350F für 45 Minuten. Wir mögen unseren Kuchen knusprig, für die weichere Option (wie im Originalrezept), backe den Kuchen für weniger Zeit. Schneide den fertigen Kuchen in kleine Quadrate, und streue 2/3 dieser in den Boden einer neuen Kuchenform.


1/2 cup chocolate Oatley / Hafer-Schokoladen-Trink
3 tea spoons cocoa powder / Kakaopulver
1 package rum flavoring / Back-Rum

We do not like coffee, so we went with the bitter cocoa instead. Stir well so that the cocoa powder dissolves. Pour over the cake cubes in the new baking pan.

Wir mögen keinen Espresso, daher benutzen wir die bittere Schokolade. Vermische alles gut bis das Kakaopulver aufgelöst ist. Giesse diese Mischung über die Kuchenstücke in der neuen Kuchenform.


2 packs coconut cream (chilled in the freezer while the cake is baking) / Kokosnussmilch (gekühlt in der Tiefkühltruhe während der Kuchen im Ofen ist)
2 table spoons natural soya yoghurt / einfacher Soyajoghurt
2 table spoons icing sugar / Puderzucker

We did not care as much to get the cream to be solid. We did have it in the freezer first, and did pour most of the coconut water away before mixing it with the yogurt and the icing sugar. The yoghurt does give it a bit more consistency and we like that it tones down the coconut flavour. After mixing it together, pour 3/4 over the drenched cake cubes in the new baking pan. Add the remaining cake cubes and pour the remaining cream next to it. To finish, shave chocolate over the top.

Für uns war es nicht so wichtig dass die Sahne fest wurde. Es hat ein bisschen geholfen, dass die Kokosnussmilch erst im Tiefkühlschrank war und wir haben das meiste (aber nicht alles) des Kokosnusswasser abgegossen. Der Joghurt gibt ein bisschen mehr Konsistenz, und wir mögen es auch, dass er den Kokosnuss-Geschmack ein bisschen abmildert. Alles gut vermischen, und dann 3/4 der Sahne über die eingeweichten Kuchenstücke in der neuen Kuchenform giessen. Die restlichen Kuchenstücke hinzufügen und die restliche Sahne herumgiessen. Zum Abschluss Schokolade über alles raspeln.

Why Buy Ice Cream?

...when you can make it yourself! This is Corina and Dieter’s personal brand of ice cream

(Great recipe measurement converter at The Guardian)

Bouncing Bunny Surprise

50 g     Cocoa powder
200 g     Castor sugar
500 ml Oatley/Coconut cream
1t    Vanilla
1t    Salt

Boil, cool, blend, freeze.

Comango

125 ml Coconut milk
100 g    Castor sugar
1     Mango
1/2    Juice from fresh lemon

Boil, cool, blend, freeze.

Citrus

125 ml Water
100 g    Castor sugar
1     Mango
1    Juice from fresh lemon
1/2    Juice from fresh orange

Boil, cool, blend, freeze.

Vanilla

Vanilla bean pod
50ml coconut milk
1 can coconut cream - OR - replace this and the coconut milk with 750ml Oatly cream
200g sugar
2 T maple syrup

Cut open vanilla bean pod, scrape seeds out, put seeds and shell into coconut milk, boil at low heat, add sugar and coconut cream, boil, cool, take bean pod out, blend, freeze.

Cookies and Cream 

(suggested by Arne - what a great idea!!!)
Make vanilla ice cream
Crush 1 pack (or 1 row) of Oreos and mix in just before putting it in the freezer

Non-alcoholic mojito ice cream

Make vanilla ice cream (using Oatley cream), but exclude the vanilla and include 2/3 C lime juice (7 limes) and zest of 1 lime in the boiling.

Mix in 1/4 C finely chopped mint leaves while it is cooling. 

The ice cream will turn out layered with the lime more like a sorbet on the bottom and the mint in the ice cream on top.

Blackberry ice cream

200g blackberries / brombeeren
2 bananas / bananen
1/3 lime juice / saft von limette
50g sugar / zucker

Mix in blender, put in tupperware and place in freezer.

Salted Caramel

1 pack of Oatley cream (or coconut cream)
100gr of sugar
1 vanilla bean
salt

Salted Caramel sauce

Pour the cream into a pot, add the sugar and a bit of salt. Cut the vanilla bean ope, and scrape out the pods into the cream, before adding the whole bean. Heat up the cream to let it come to a small simmer, while stirring repeatedly. Turn off the heat, remove the vanilla bean, and pour into a container. Add about 2/3 of the Salted Caramel sauce, pouring it into all parts to get it well mixed. Put the container into a freezer till the ice-cream is ready. Add the remaining sauce while eating.