It’s been a while since I posted my last recipe and I feel like I owe those who still follow this blog an update. I think the time has come to take a little (or probably longer) break from blogging. Many things have changed for me lately and I don’t have the time and energy to keep up with my site right now. Right now I’m pretty happy if I manage to reheat a frozen meal once a day. So for now I’m saying thank you everyone for reading, commenting and writing to me! For baking and cooking my recipes and for recommending my blog to your friends and families. Thank you for sharing your stories with me and thank you for ranting about your unsupportive family members. Thank you for liking my posts and pictures and for sharing them online. Thank you for letting me know how stuff you made from this site turned out. Thanks for being vegan! I’ve always enjoyed this little project and it’s been so absolutely fantastic to get to know vegans and likeminded people from many parts of this world. Thank you all and maybe I’m getting back to recipe making and shooting food. I’ll let you know here!
I’m really not got at talking about myself and at saying goodbye, even if it’s only semi-permanent. So let’s change the subject and pease check out the holday zine I did last year! I worked pretty hard on it it features some fantastic new holday recipes. (At least if you haven’t had the chance to try them last year.) The zine is still free but please consider a donation to a charity, especially one that does work with or for refugees. I’d recommend donating to Pro Asyl, they do a lot of hard work to protect refugee rights in Germany. If you’re not based in this country, there are probably other options for you like the Red Cross (who do really a great job here in Germany running refugee camps) or Doctors without Borders.
Thank you, Vegan Month of Food, for giving me the opportunity to put another recipe with poppy seeds on my blog! Poppy seeds are blue and that is today’s Vegan MoFo promt. And I cannot tell you how much I love poppy seeds. I love them so much that I’ll scoff at those lemon poppy seed muffins you probably like, because they don’t contain more than homeopathic doses of my favourite seeds. I am going for 100 % poppy seeds instead!
This recipe is from a Danish baking book I bought while visiting Copenhagen (maybe two years ago?). The book was bigger and heavier than a luxury edition of the bible. That and the pretty pictures lured me into buying it. Bagebog by Claus Meyer has a lot of interesting recipes, and while some of them might be considered as Danish or at least Scandinavian, most seem to be international. So I am not sure about the authenticity of this birkeskage. Something similar might be served to you in many Eastern European countries, and even in German bakeries you can find Mohnkuchen varieties. I am still calling it Danish because it’s from a Danish book written in Danish! Smart, hm? The original recipe called for 4 eggs but those were easily replaced by both soy yoghurt and aquafaba. I made some more alterations, so that new recipe doesn’t have very much to do with the original version anymore. I have never tasted the original, obviously. But my version is a wonderfully moist and aromatic poppy seed cake with a delicate shortbread crust.
By the way, I did not skip yesterday’s promt “most retro recipe”. I made something and posted it on Instagram! I chose westfaelische Quarkspeise, which is a dessert made with German (or westfalian) Pumpernickel. Pumpernickel is a popular bread in the North of Germany. Most traditional versions are flourless and very different from what you might be used to in Northern America. It’s made with sourdough starter and whole rye berries or cracked rye, salt and water. That’s it. No molasses or sugar. It’s baked at a very low temperature for a very long time (around 24 hours). That way all the sugar present in the wheat berries caramelises and gives this rye bread the dark brown colour and a slightly sweet taste. Pumpernickel has a very unique texture that is chewy and al dente and still it melts in your mouth. Using the bread for desserts is super retro to me. These days it cannot compete with chia seeds, goji berries, or quinoa.
Westfälische quarkspeise is a layered dessert made with toasted pumpernickel crumbs, chocolate shavings, quark (a cream cheese like curd cheese), and canned cherries. I used an online recipe and cheated big time when it came to the quark. But my version with whipped soy cream was just as good and since I also added some Kirschwasser, it was almost like a quick Black Forest dessert, especially since the pumpernickel goes just as well with cherries as chocolate!
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