old recipes

Dec 24 may be too late to post a Christmas recipe... but here&#039;s one anyway. Olivier salad, originally from Russia, is now a holiday tradition in many countries.

Vegan Olivier Salad (салат Оливье, Salat Olivye)

potatoes, diced (250 g)

green peas (50 g; I used frozen peas)

carrot, diced (50 g)

onion,

tsp mustard (5 g; optional*)

tbsp relish (30 g)

mayonnaise (40 g; see Notes for homemade recipe)

salt and black pepper (to taste)

Boil or steam the potatoes, peas, and carrots, until tender. I throw them all into an Instant Pot steamer basket with a cup of cold water and cook at high pressure for 1 minute, quick release.

Mix all the ingredients together, chill until cold, then enjoy.

Muhallebi, a smooth and silky rice pudding with just three ingredients, was invented by a 7th-century Persian cook. This very old recipe still tastes wonderful today.

Muhallebi or Mahalabia: a Medieval Persian Dessert

rice

plant milk (480 g; see Notes

sugar (50 g)

vanilla extract, rosewater, or orange blossom water (*optional)

cinnamon

cardamom

Roughly chopped nuts and seeds (pistachio, almonds, sesame)

Sugar syrup

Rose jam

coconut

fruit (raisins, diced apricots)

If using whole rice, grind the rice into a fine flour. (You can use a high-powered blender like Vitamix or Blendtec for this.)

Mix rice flour and 1 cup of almond milk together until smooth and no lumps remain. Also stir in vanilla extract if using.

Pour the remaining cup of almond milk into a small saucepan on high heat. Bring to a simmer.

While stirring constantly, slowly drizzle in the rice-milk mixture.

Turn the heat down to low and add the sugar. Continue to stir. The mixture will begin to thicken within minutes.

When the mixture reaches the consistency as pictured below in the Recipe Notes, pour into a glass bowl or mold.

Set in the fridge for at least 12 hours before serving. You can either unmold it onto a plate or eat it directly from the bowl.

This veganized Armenian perok cake, which looks like a pie and tastes like a buttery pound cake, with a sticky layer of jam, has won approval from everyone who&#039;s eaten it.

Vegan Armenian Perok Cake

vegan butter

brown or white sugar (200 g)

vegan yogurt (240 g; see Note 2)

tsp vanilla extract (5 g)

all purpose flour (390 g)

tsp baking powder (8 g)

salt

apricot jam

Cream vegan butter and sugar together in a bowl using an electric mixer for about a minute or until smooth and pale in colour.

Add yogurt and vanilla extract and beat for half a minute.

Add flour, baking powder, and salt, and mix on low speed for another half minute or until just incorporated.

Reserve roughly 1 cup (250 g) of the batter. Spoon the rest of the batter into one 9- or 10-inch cake pan, or three mini loaf pans.

Gently smooth using the back of a spoon to create a fairly even surface, then spread the jam onto the batter.

For the reserved cup of batter, you can either drop it by the spoonful onto the jam if you&#039;re lazy, or shape into strips and lay them at least an inch apart in a lattice pattern. The batter is very soft so you won&#039;t be able to form perfect pie-like lattice strips, which is fine. Just roll roughly rope-like strands.

Bake at 350 °F for 45 minutes on the center rack (see Note 3).

Optional: brush a thin layer of jam on top of the dough parts of the cake to create a shiny "egg wash" finish.

Hjónabandssæla means “happy marriage” in Icelandic. Packed with sticky rhubarb jam and topped with oat crumble, this cheerful cake is an ode to wedded bliss.

Icelandic Rhubarb Squares (Hjónabandssæla)

brown sugar

oats

all purpose flour (*can sub with pastry flour)

tsp baking powder

tsp baking soda

rhubarb jam

Cream together 1/2 cup brown sugar and 1/2 cup margarine using an electric mixer until fluffy (around 1 minute on high speed).

To the creamed ingredients, add 1 ½ cup oats, 1 cup flour, 1 tsp baking powder, 1/2 tsp baking soda, and a pinch of salt. Mix on low speed to combine.

Transfer roughly two-thirds (350g) of the mixture to a square baking pan. (You can eyeball it; no need to be precise.) Gently press it into an even layer that covers the bottom of the pan.

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Top Tags

Vegan Olivier Salad (салат Оливье, ...

Muhallebi or Mahalabia: a Medieval ...

Vegan Armenian Perok Cake

Icelandic Rhubarb Squares (Hjónaban...

The most viewed old recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine