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It’s easy to make the official coronation quiche vegan (Picture: James Manning/PA Wire)
Anyone who is vegetarian, vegan or suffers with egg or dairy allergies may have rolled their eyes at the official coronation quiche recipe, released ahead of the big day on Saturday, May 6.
Laden with lard, cream, milk, cheese and eggs, it’s not quite cutting it when it comes to healthy eating or avoiding trigger foods/animal products.
It’s not surprising that it’s meat-free, though, as King Charles III revealed previously that he follows a vegetarian diet on two days of every week, and goes fully vegan for another day, due to the environment impact of meat.
His Majesty is also being anointed with vegan holy oil at the coronation.
The good news is that adapting the official recipe is simple, and it will taste just as lovely.
Here’s Metro.co.uk‘s guide on how to make the plant-based pastry.
How to make a vegan coronation quiche
Milk is a straightforward swap – you can ditch dairy for any of the plant milks on sale, including oat, soya, almond, cashew and coconut. There’s even potato milk.
When it comes to non-dairy milk, there’s lots of choice (Credits: Getty Images/iStockphoto)
There are also lots of option for plant-based double creams, including brands such as Oatly and Elmlea, and vegan cheese is widely available, including ready-grated. Violife is a popular brand, but several supermarkets including Morrisons, Tesco and Sainsbury’s offer their own labels.
More: Trending
When it comes to eggs, you can buy egg replacements such as Oggs (liquid chickpea extract), or try one of these:
Flaxseeds – combine 1 tablespoon of flaxseeds with 2.5 tablespoons of water (and leave to thicken for 10 minutes) to replace one egg They’re a superfood laden with omega-3
Aquafaba – basically the water from a tin of chickpeas. You can buy it as an egg alternative, or save money by just draining it from a tin. Three tablespoons of the liquid equals one egg
Mix one teaspoon of bicarbonate of soda with one tablespoon of apple cider vinegar to replace one egg
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Here’s our unofficial vegan coronation quiche, based on the Royal recipe:
Metro.co.uk’s unofficial vegan coronation quiche – based on the Royal one
Ingredients
125ml plant milk
175ml plant-based double cream
Six tablespoons aquafaba (liquid drained from a can of chickpeas in water)
1 tablespoon chopped fresh tarragon
100g grated vegan cheese
180g cooked spinach, lightly chopped
60g cooked broad beans (or soya beans)
One 250g piece of ready-made vegan shortcrust pastry, or make your own with 125g plain flour, 40ml light olive oil (or 50g plant butter) and 2tbsp plant milk
Salt and pepper
Method
If making the pastry from scratch: sieve the flour and salt into a bowl; add the oil or plant butter and rub the mixture together using your finger tips until you get a sandy, breadcrumb like texture. Add the plant milk a little at a time and bring the ingredients together into a dough. Cover and allow to rest in the fridge for 30-45 mins
Lightly flour the work surface and roll out the pastry to a circle a little larger than the top of the tin and approximately 5mm thick
Line the tin with the pastry, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 minutes in the fridge
Preheat the oven to 190°C
Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.
Reduce the oven temperature to 160°C
Beat together the plant milk, plant cream, aquafaba, herbs and seasoning [quantity not specified but Metro.co.uk recommends a healthy pinch each of salt and pepper]
Scatter 1/2 of the grated vegan cheese in the blind-baked base, top with the chopped spinach and beans and herbs, then pour over the liquid mixture
If required, gently give the mixture a delicate stir to ensure the filling is evenly dispersed but be careful not to damage the pastry case
Sprinkle over the remaining vegan cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden. If it starts to burn, cover with foil
And there you have it! A vegan, egg-free and dairy-free coronation quiche.
Palace cooks suggest serving the Royal quiche ‘hot or cold with a green salad and boiled new potatoes’.
MORE : Harry ‘won’t stay for coronation concert to rush home to Meghan and the kids’
MORE : The Crown ‘set to end on a high with celebratory wedding between King Charles and Queen Camilla’
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It’s delicious without the eggs and dairy.
This is how to cook perfect mash potatoes (Picture: Getty / tiktok @robbiebell8)
‘If there’s one recipe in the world you’ve got to learn, it’s mash potato.’
That’s what chef Robbie Bell told his followers on TikTok in one of his recent videos. But the reaction his dish received was mixed, to put it politely.
He laid out a step-by-step to cooking the ultimate mash potatoes and it had two rather surprising ingredients in it.
Olive oil and nutmeg. Yes, nutmeg.
By the way, it’s just as important to store your potatoes right and we’ve got the how right here.
So here’s the how to make the ultimate mash potato.
Ingredients:
Potatoes cut into even chunks
Butter
Salt & pepper
Olive oil
Nutmeg
Milk
Lemon
Method:
Cut your potatoes into similar size chunks, salt the water and simmer the potatoes gently.
Then drain them and dry them a little in the pan before adding butter then mash.
Add olive oil, milk and a little bit of nutmeg and mash again.
Then add salt and pepper to taste and squeeze in a little bit of lemon to top it off
Who doesn’t love a bit of mash potato (Picture: Getty Images/Image Source)
This seemed to divide the foodies in the comment section though with some questioning chef Robbie’s method.
One TikToker wrote: ‘Lemon in mash? What never heard of that in my life.’
While another commented: ‘Oil? And lemon? No gracias.’
More: Lifestyle
But there were some more open-minded foodies who were willing to give the recipe a go.
One wrote: ‘Nutmeg and lemon. Ohhhh next time.’
While another said: ‘Happiness within potato.’
Do you have a story to share?
Get in touch by emailing [email protected].
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Sorry, what?
An alternative to eating it out of the jar with a spoon (Picture: TikTok/@nasichai/@momcaster/@samischnur)
Alternative charcuterie style boards are everywhere at the moment. From OTT cheese boards, to the butter board that sent TikTok into a frenzy.
They’re easy to make and, more importantly, really impressive to look at when you set them down with a flurry on the dinner table.
And now, the Nutella board is here – elevating the iconic spread to an even higher level.
You might be used to eating your Nutella with a spoon out of the jar or, if you’re really fancy, spreading it on toast, but this trend takes Nutella and makes it fancy.
Luckily, you don’t have to be a whizz in the kitchen to whip one up.
All the Nutella board involves is artfully smearing softened Nutella onto a board, sprinkled with sweet treats of your choosing.
Some have kept it simple by adding strawberries and banana, while others have added chopped nuts, pretzels and extra chocolate.
Simple and delicious (Picture: TikTok/nasichai)
More creative chefs have also mixed in the Nutella with other spreads such as peanut butter or Biscoff spread.
The idea is that it’s a sort of sharing dessert dip – like a chocolate fondue, but spread on a board.
And users headed straight to the comments to share their love for this genius idea.
‘Okay, I need to do this,’ said one, while another wrote, ‘This is what heaven collabing with TikTok looks like.’
Impressed? Give it a go at your next dinner party.
Do you have a story to share?
Get in touch by emailing [email protected].
MORE : A guide to London’s best butter dishes
MORE : Ditch your knife and fork, we should all be eating with our hands
Simple to make, impressive to look at, and most importantly, delicious.
Red Velvet Cheesecake (easy bake) Recipe
Treat yourself
Red Velvet Cheesecake
“… with rich flavours of the red velvet cake and cheesecake all in one. The cake has a creamy filling of whipped cream and cream cheese, and it melts on the tongue.
Creamy Ferrero Rocher dessert (no bake) recipe – perfect for parties!
Dutch Stroopwafel cupcakes – easy recipe packed full of flavour!
The recipe
- Beat the eggs, sugar, vanilla sugar and salt for a minute.
- Add the sunflower oil and mix until combined. Add the milk and red food coloring, mix well. Gradually add the flour and cocoa powder. Mix all ingredients together until combined. Mix the baking soda and vinegar together, add to the batter and carefully fold into the batter. Do not use a mixer.
- Add the cream cheese and crème frache in a deep bowl, whisk together for a minute. Add the sugar, vanilla sugar, salt and cornflour, beat for a minute.
- Put the mixer away and use the spatula from now on. Dissolve the eggs one by one with the spatula (don’t do this with a mixer, because then you beat the batter).
- Pour the red velvet batter into the baking pan. Place in a preheated oven at 160℃ for about 28 to 35 minutes.
- Pour the cheesecake batter into the baking pan. Cover the baking pan with aluminum foil. Place in a preheated oven at 125℃ for about 50 to 60 minutes or until the sides are firm and the center still wobbles a little. Then leave the oven ajar and leave the cheesecake in it for an hour. This prevents the cheesecake from collapsing.
Check out the original recipe on kookmutsjes – and discover other great bakes!
TIPS
– Preferably make the cheesecake a day in advance. Cover it and put it in the fridge.
– Replace the vanilla sugar with vanilla extract.
– Replace the mascarpone with cream cheese.
– If your oven is wide enough, you could bake the two cakes at the same time at 140 degrees. Just take the red velvet cake out earlier (approximately 38 minutes).
– Use the mascarpone at room temperature, otherwise, you will get lumps in your cream.
– Serve the red velvet cheesecake with extra cream!
TIPS
– Preferably make the cheesecake a day in advance. Cover it and put it in the fridge.
– Replace the vanilla sugar with vanilla extract.
– Replace the mascarpone with cream cheese.
– If your oven is wide enough, you could bake the two cakes at the same time at 140 degrees. Just take the red velvet cake out earlier (approximately 38 minutes).
– Use the mascarpone at room temperature, otherwise, you will get lumps in your cream.
– Serve the red velvet cheesecake with extra cream!
Creamy Ferrero Rocher dessert (no bake)
This flavoursome dessert is quick and easy and the perfect chocolate addition for a New Years Eve party.
It’s quick, easy, super simple and involves no baking! Ohh and it’s absolutely delicious. The desert consists of a number of simple layers and the combination is perfect.
Prep time
The recipe
Making the cakes:
- Mix the mascarpone with the Nutella until smooth.
- Beat the unwhipped cream together with the vanilla sugar, icing sugar and klopfix until stiff. Add the whipped cream to a piping bag.
- Dip the cocoa biscuits into the milk. Divide the cookies over the dish. Divide the chocolate cream over the cocoa biscuits.
- Dip the cocoa biscuits back into the milk and place on top of the cream. Now add the whipped cream and smooth it out nicely.
- Place the unwhipped cream in a saucepan and bring to a boil. Remove the saucepan from the heat and add the crushed chocolate. Let it stand for a minute. After a minute, stir it together until smooth. Add the hazelnut pieces and mix it together.
- Pour the ganache over the cream and spread it evenly. Cover and place in the fridge to set. Preferably do this overnight so that the flavors absorb well.
- Cut it into pieces. Just before serving, garnish with Ferrero Rocher.