Gulliver's Kitchen

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It’s Scone, like Gone, not Scone, like Bone April 13, 2011

Filed under: Uncategorized — Gulliver @ 10:29 am

So, here is my quick and dirty scone recipe. No pictures, because I’ve eaten them all.


  • 9 oz flour (255g)
  • 1/2 cup / 120 ml oil
  • 120 ml milk (remember kids – mix your measurements!)
  • pinch salt
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cider vinegar
  • 1 teaspoon of ground linseed


  1. Mix all the dry things in a big bowl.
  2. Add all the wet things.
  3. Stir that bad boy.
  4. Shape into blobs. I know scones should be drier than this, but trust me. Blobs.
  5. Bake at 220C  (425F) for 15 minutes, or until done.

Dandelion Marmalade

Filed under: Uncategorized — Gulliver @ 10:25 am
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So, spring is here and so are the dandelions. I’ve always been intrigued by the fact that the leaves, flours and roots of the dandelion plant is edible, so I thought I’d try some marmalade to get me started.


  • 150g dandelion petals (to remove the petals from the head, hold  the petals in one hand, the green bit in the other and twist)
  • two large oranges
  • two lemons
  • about 600ml water (about 3 cups, or thereabouts)
  • 1 kilo preserving sugar
  • 1 tablespoon arrowroot (which is probably cheating)


  1. Grate the rinds of the oranges and lemons, and throw it into a large pan with their juice.
  2. Bring it to a violent boil, then simmer for about 15 minutes.
  3. Add the petals, and enough water to cover it. It my case, it was about three mugs, which I make to be 600ml, but use caution and cunning.
  4. Boil again for about 15 minutes.
  5. Stir the arrowroot in with the sugar, aiming for an even mix.
  6. Add the sugar and arrowroot to the boiling mixture, and stir it in until it is all absorbed.
  7. Boil the crap out of it for about an hour.
  8. Test it to make sure it’s set (google it).
  9. Pour into sterile jars (google it). I got about four jars’ worth.

It has kind of a honey-ish, citrussy taste. Which makes sense, if you think about it. In fact, it’s delicious. Words cannot describe. I just made a second batch…

Enjoy with scones.


Stollen December 16, 2010

Filed under: Uncategorized — Gulliver @ 9:54 am
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StollenStollen, or Christstollen, is a dense, yeast-risen German Christmas cake. Serve it with coffee for a Kaffee und Küchen vibe, or cover in buttery syrup and harden those arteries.


  • 50g crushed almonds
  • 30g lemon rind (about 1 orange’s worth)
  • 30g orange rind  (about 1 lemon’s worth)
  • 150g dried sultanas
  • 5 tablespoons whiskey (or rum)
  • 500g plain flour
  • 170ml milk (divided into 100ml and 70ml)
  • 2 teaspoons quick yeast
  • 60g brown sugar
  • pinch of salt
  • 1 teaspoon lecithin (optional)
  • 1 teaspoon cider vinegar (optional)
  • 170g fat

If you don’t want to use whiskey or rum, I would suggest using going down the Welsh route and using tea.



  1. Soak the almonds, fruit and rind in the whiskey.
  2. Sieve the flour into a bowl and sprinkle in the yeast. Then, add 100ml milk and mix it lightly.
  3. Melt fat into the remaining milk and add the sugar (and vinegar and lecithin, if you’re using them) on a low heat. Keep stirring until it is even and you don’t have big lumps of fat. The lecithin helps this along, as it allows the fat and water parts to mix. Taste it! It’s awesome.
  4. Allow the milky sugary fatty mixture to cool down a little, then add it too the flour and mix to form a sticky dough. Not too hot, remember! You don’t want to kill the yeast.
  5. Leave the batter to rise for 1 hour, or until it’s doubled in size.
  6. Knead in the boozy fruit and almond mixture and let it have another 30 minutes to rise.
  7. Bake at 180 (fan oven) for 50 minutes, or until risen and browning.
  8. Dust with icing sugar (rub a little butter in if it’s too crusty).


More Stollen


Oat & Hemp milk December 15, 2010

Filed under: Uncategorized — Gulliver @ 7:58 pm

When I say “milk”, I, being vegan, mean plant milk of some kind. The most obvious choice is soya, which is fine, but my nearest supermarkets stocks only expensive organic, Alpro (which I’m not keen on) and one that is not vegan (which strikes me as odd). The local health food shop stocks a huge variety, but priced for people who clearly earn more than I do.

Therefore, I make my own. My most common plant milk is made thusly:

  • 1 tablespoon hemp seeds
  • 2 tablespoons porridge oats

Soak it all in water overnight in a sealable container. I use a 600g jar that used to contain gherkins. In the morning, top it up with water, then pour then put it all in a blender and whiz it furiously for about a minute. Carefully pour it into a strainer bag or muslin cloth and let it drain back into the jar. If you have space left in the jar, chuck the slop from the strainer bag back into the blender and add a little more water, then repeat as necessary.

It keeps for about 3 days, which is plenty of time for me to use it all up. Great for cooking and smoothies, even ice-coffee. Not so great for teas and coffees (oat milk thickens when hot), but I take mine black.


Dairy-ations on a theme


Try adding a table spoon of :

  • desiccated coconut
  • dates
  • sugar
  • cooked rice
  • (a few drops of) vanilla
  • almonds
  • other nuts
  • sesame seeds
  • other seeds

Hello world!

Filed under: Uncategorized — Gulliver @ 6:08 pm

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