A fellow exchange student (from France!) invited me to his place in Delphi for a breakfast cook along. We met at vegan baking at Wermlands and prior to that at one of the free lunches during orientation week at Kristianstad Nation. He organised the whole thing: messaged people to invite them, bought all the ingredients and hosted. It cost SEK50 to contribute towards it and there were 8 people in total. Those who didn't cook helped clean at the end.
I was the only vegan attendee although two other people (including the host) are vegetarian. There was a mix of vegan and vegetarian food.
Vegetarian:
- French toast
- Scrambled eggs
- Waffles
Vegan:
- Croissants
- Veganised waffles
- Kladdkaka
- Fruit salad (grapes, kiwi fruit, strawberries, pineapple)
Vegan Waffles: (serves a lot - say 15?)
INGREDIENTS:
- 160 gm vegan butter
- 50 gm fresh yeast
- 70 ml water
- 70 ml soy or oat milk
- 2 bananas (crushed)
- 170 gm sugar
- 300 gm flour
- pinch salt
- Heat and melt the vegan butter.
- Mix the yeast with water and soy milk before adding in the bananas and sugar.
- Place the flour in a large mixing bowl before "digging a well" in it and pouring the banana mixture in.
- Mix in the vegan butter and add a pinch of salt. Mix to create a sticky dough.
- Let the dough rest for 30 minutes before cooking it in the waffle machine! (The one in my friend's corridor uses 100 ml of waffle dough per 1 waffle).
Vegan Kladdkaka (serves 6 - 8)
INGREDIENTS:
- 75 gm vegan butter
- 60 gm dark chocolate
- 90 gm flour (equivalent to 6 dessert spoons)
- 1 cup powdered sugar
- 1 teaspoon vanilla sugar
- 0.5 teaspoon salt
- 0.5 cup soy or oat milk
- 2 cartons raspberries
METHOD:
- Melt the vegan butter and chocolate in a pan. Leave to cool once melted.
- Mix the flour, powdered sugar, vanilla sugar and salt in a bowl. Add soy milk and mix well, removing all lumps.
- Add in the melted vegan butter and chocolate, mixing well to stir everything together evenly.
- Pour into a container (I used a 1 litre glass tupperware, similar to Pyrex but from IKEA).
- Place or lightly press raspberries all throughout the top of the kladdkaka mixture before baking in the oven for 30-45 minutes at 170 C.
- Mash (any) remaining raspberries to create a sauce/paste. Test kladdkaka with a toothpick to see if it comes out clean - when it does, remove and slice before pouring crushed raspberries on top. Serve!
Vegan Croissants: (serves... a lot! 16?)
Note: I didn't make these croissants at all and have 0 experience baking anything vaguely similar. The recipe is from the host who tried it for the first time when we did brunch! He said "be mentally prepared because it's fucking hard," - you've been warned!
INGREDIENTS:
- 250 gm flour
- 90 gm soften vegan butter
- 20 gm fresh yeast
- 40 gm sugar
- 5 gm salt
- 150 ml soy milk
- 2 dessert spoons (15 ml) water
- agave syrup
- Dilute yeast in tepid water. In a separate container place flour, salt, sugar and then "dig a well" to incorporate the milk.
- Add the water/yeast mixture, then mix and knead the dough - about 15 minutes
- Cover with a dish towel and let it rest for 2 hours (ambient/room temperature)
- After two hours, flatten the dough to make it thin (half a centimetre). Shape it into a star with four 'branches' and spread vegan butter in the centre before folding the branches up
- Spread the dough into a rectangle (as thin as possible). Fold this rectangle in 3 and spin in of a quarter turn. Shape dough into a rectangle again and repeat the action 2 times.
- Cut triangles into the inside of the dough (tip: look up on YouTube to see how it's done to have an idea)
- Roll your croissants (again look on YouTube to see how it's done)
- Let the croissants rest for 2 hours
- Heat a oven to 240 C. Smear your croissants with milk and cook them for 5 minutes at 240 C and then 10 - 15 minutes at 160 C.
- When they are cooked, spread agave syrup on the top to make them bright, and enjoy!
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