Recipe: Strawberry, Pomegranate and Lemon Herman Cake, with Vegan potential

“Vegan potential?” I hear you ask.  Well, yes.  My Herman cake can never be vegan, because he was drinking cow’s milk when I got him, and even if I started feeding him almond milk or soy milk now, he would always be some tiny portion dairy.  But this Herman cake is egg-free, so if you have a Herman that was raised on non-dairy milks, you could make a vegan cake from him. 

And if you are going to make a vegan Herman, I can really recommend this one.  It’s lovely and tangy from the lemon and pomegranates, but is also lushly strawberry.  Also, you get to play Superfood Bingo, because I’m pretty sure chia seeds, pomegranates and anything sourdough is superfood-ish.  If you used coconut sugar instead of raw caster sugar, all the better.

What more could you want from a cake?

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2 tbsp white chia seeds
6 tbsp water
1 cup of Herman sourdough starter
2/3 cup raw caster sugar or coconut sugar
2 cups self-raising flour
2 tsp baking powder
2/3 cup canola oil
zest and juice of two really good lemons
500 g strawberries, hulled, and either halved or quartered, depending on size
2/3 cup (about 50 – 60g freeze-dried pomegranate seeds
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Coburg Farmers’ Market, Asparagus and a new camera!

Prepare yourself for arty produce photos!  Andrew bought me a new camera, and  I’m playing with settings…

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Recipe: Herman the German Chocolate and Raspberry Cake

I promise I’ll figure out an egg-free Herman next, but this Herman was made quite literally in self-defense.  You see, on Saturday while I was at choir, Herman got out of his container and went on a rampage across the benchtop, spreading chaos in his wake.  I like to think of this as Aggravated Battery – the bench was batter-y, I was aggravated.

(He is a very, very enthusiastic Herman.  I’ve fed him with barley flour, which seems to have curbed his unseemly verve a little bit, but I suspect the hot weather is only going to bring him back, bigger and batter than before.)

And, of course, my Herman is still producing far more batter than I can give away, so on Cup Eve, I decided to make another Herman cake for my colleagues and the colleagues of my husband, since both of us are working on the day itself.  We clearly deserve cake.

Also, this meant I could use up some more batter.

This Herman was, I think, far more successful.  The cocoa calms down the fermented flavour, so it tastes a bit less like eating a brewery, and I think we all know how I feel about the combination of chocolate and raspberries.  You really can’t lose. 

Actually, I’m underselling it.  This is a gorgeous, gorgeous cake.  I’m actually regretting giving so much of it away, because it was so perfectly to my taste – not too sweet, nicely chocolatey, and with plenty of raspberry goodness.

Fortunately, I have plenty of Herman left.  I can make more.

(No cake photos, because I was in a mad rush and forgot.  But here’s a portrait of Herman shortly after his eruption from the jug.  As you can see, I have removed a quarter of him, but he is already bubbling back up in a slightly alarming fashion.)

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Your Shopping List

250 – 300ml Herman starter (i.e., about a quarter of your Herman on day 10 after his second feed on day 9)
2/3 cups sugar – any kind, but I used half castor and half coconut sugar
2/3cup self-raising flour
1/3 cup cocoa
1 cup almond meal
3 eggs
160 ml canola oil
200 g dark chocolate, chopped
300 g frozen raspberries

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Recipe: Herman the German Peach and Apricot Cake

I have a Herman the German sourdough cake starter!  Does anyone want one?  (No, seriously, I mean it – Herman is a delightful fellow, but I think he was a Tribble in a past life, and as a result, one must constantly find new Herman acolytes who want a Friendship Cake bubbling away on their benchtop during the week…)

Anyway, he’s a lovely, healthy, vibrant Herman – I think he really likes brown sugar, because he froths and bubbles with enthusiasm at the slightest provocation – and he made me a lovely apple cake with the original recipe a couple of weeks back, but one cannot live on apple cake alone, and also, I found his apple cake rather sweet, so I decided to have a bit of a play with what was in the pantry, and see what happened.

The first thing in my pantry was an awful lot of almond meal left over from last week’s baking extravaganza, as well as a couple of spoonfuls of chocolate-coated coriander seeds, which I had forgotten to add to one of my recipes.  An interesting start.  Apricots and almonds are a natural fit, and I felt that apricot and coriander also gets along fairly well – and I also had somehow acquired no fewer than three half-empty packets of dried apricots, so that seemed to be an obvious choice already.  I still needed some ‘wet’ fruit, and I’ve got a surprising number of tins and bottles of peaches lurking around the place, so they seemed like the best idea for that.  At this point, I gleefully remembered my peach schnapps, and got that out, too.

Does this combination work?  You know, I can’t decide.  I love, love, love the zings of coriander with the dried apricots, but the peach is perhaps a little wet for my taste.  And the whole thing tastes so very alcoholic, far past what I would expect for that amount of schnapps.  On the other hand, all the Germans in my lab absolutely adored this, and said it tasted like a proper German cake (“Like Stollen, only not dry”), so evidently it works for some tastes, if not for mine.  I think next time, I’d use fresh peaches, however.  And maybe a bit of cardamom in the batter.  See what you think.

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Your Shopping List

250 – 300ml Herman starter (i.e., about a quarter of your Herman on day 10 after his second feed on day 9)
2/3 cups sugar – any kind, but I used half castor and half coconut sugar
1 cup self-raising flour
1 cup almond meal
1/2 tsp salt
2 eggs
160 ml canola oil
2 tablespoons peach schnapps, + 2 more tablespoons for the glaze
400 ml tinned or bottled sliced peaches, which you probably should chop, but I didn’t
1 cup dried apricots, ditto
10 g coriander seeds in milk chocolate.  Or just a teaspoon of coriander seeds, just for fun.
115 g icing sugar

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Travel Diary: Germany Part 3 – Barockfest!

In which our heroines play dress-ups, listen to music, dance, and generally have an absolutely wonderful time.

And then, they go home.

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Shakespeare Feast: As you Like It

Hooray!  We finally returned to the land of Shakespeare!  And what a fine, strange, land it is! As You Like It is definitely one of Shakespeare’s sillier comedies, which I attribute to the fact that he was doing his level best to turn it into an opera or a musical – never your most sensible of genres.  Think Twelfth Night on crack.  With even more songs.

So you have Rosalind – played by a boy – dressing as a boy with the suggestive name of Ganymede – and playing the part of a girl – of Rosalind, in fact – in order to ‘cure’ her suitor of his infatuation with  – Rosalind.

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Travel Post: Germany Part 2 – Ich weiß nicht, was soll es bedeuten…

In which our heroines take a trip up the Rhine to visit the Lorelei, and my friend is probably the only German on the boat…

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Pasta Please: Make Your Own

I’m excited to be hosting the Pasta Please food blogging challenge this month. This is a challenge created by Jacqueline of  Tinned Tomatoes, to celebrate the glory of pasta in all its myriad mutations!

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(Sorry, I’ve been listening to science seminars for two days straight.  My language may have developed some variant strains as a result.)

Given my love affair with asparagus, I was tempted – oh so very tempted – to make Asparagus the theme of the month.  But since Jacqueline is in Britain, and many, many of you lovely readers and fellow pasta fiends are also in the Northern hemisphere, this seemed a little bit mean.  Sort of like bragging about the three kilos of asparagus I bought at a farmers’ market recently.  Three kilos!  Whee!

Oops.  I may have bragged a bit there.

So no, the theme will not be asparagus, though you can be sure my recipe will feature it heavily when I get to that point.  Instead, I thought it might be fun to get down to the real basics of a pasta challenge, and invite you to

Make Your Own Pasta

This does not have to mean a pasta machine.  Gnocchi can be made by hand, with a potato masher or even a fork – or, if you are like my Nonna, just with flour and water and your thumb on a wooden board.  Ravioli and tortellini, while fiddly, can be made by anyone with good pastry skills (i.e., not me) on a large table with a good rolling pin and a round cookie cutter, pastry wheel, or just a sharp knife.  For those who like to embrace the raw, vegetable or even fruit noodles can be made with a vegetable spiraliser, and tagliatelle with a vegetable peeler. Continue reading

Travel Diary: Triers and Wackernheim

In which our heroines investigate Roman ruins, discuss theology-based card games, and fail to see the wolf.

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Recipe: Arden Forest Salad

For too long has my Complete Works of Shakespeare languished, lonely and unloved, waiting in vain for our next reading to occur!  I do love our Shakespeare feasts, but they are quite fiendishly difficult to organise – as soon as I think I have a full cast, someone gets sick, or remembers a prior commitment, or moves overseas or interstate, and then everything has to be rearranged.

And then, of course, there is the cooking.  For reasons that even I do not entirely understand, I feel compelled not merely to drastically overcater, but to do so in a way that fits the theme or story of the play.  Which means sitting down with book in one hand and notepad in the other writing things like ‘fool.  Passionfruit?  Lots of hearts.  Venison!  Disguise. Pancakes, pancakes, pancakes’, and then trying to come up with a collection of recipes that both cover the most important keywords while actually producing a fairly balanced meal that covers this week’s collection of dietary restrictions…

This sounds like a big complaint, which it really isn’t – but it serves to explain why I have to be feeling pretty bold to plan one of these feasts, and why by the end of them, I feel both great satisfaction and as though I’ve been hit by a train.

Anyway.  Today’s play was As You Like It, which is one of Shakespeare’s comedies, clearly written at a point in his life when he had a lot of good musicians in his Company, because everyone sings, all the time.  He hasn’t quite written a musical, but you can see that he was seriously considering it.  As You Like It is notable for pretty much the entire cast running off to live, like Robin Hood, in the greenwood.  Half the characters start off in exile in the wood, more characters join them there as the play progresses, and at the very end, when everyone is set to return from exile, the villain of the piece puts himself into self-imposed exile – you guessed it, in the woods.

Clearly, the woods needed to be represented here, so I decided to create a salad forest, suitable for exile with random singing.  This is my excuse for making it quite so mildly psychedelic – I imagine most forests are not amply endowed with magenta rocks, but mine is.  This is, of course, a composed salad, and your dressing is essentially the layer that everything is standing on, so when serving, make sure you get a good scoop of the yoghurt layer and the nutty gravel to go with your vegetables.  It really is astonishingly delicious.

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300 g Greek yoghurt
1 tbsp tahini (unhulled is nice!)
100 g pistachios
100 g  slivered almonds
125 roasted chickpeas (sometimes called chick-nuts)65 g dried cranberries
6 small oranges (blood oranges or even mandarins would work – that’s about the size you are after.)
12 stems of broccolini
8 little bocconcini (ovalini are good)
4-6 spears of sage flowers or rosemary in bloom
8 small radishes in mixed colours
5 sprigs of thyme
a handful of dill
3-5 sprigs of mint
80 g fresh blueberries Continue reading