Gulliver's Kitchen

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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

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Filed under: Uncategorized — Gulliver @ 6:08 pm

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