Aster

plant based. organic. seasonal. independent

13/04/2020

Mushroom salad made with both lions mane and oyster mushrooms from , pearl barley, greens, sautéed onions, sunflower seed ‘feta’ and a miso pickled garlic dressing. Supporting our local food producers as much as is possible, at this time and always 💚 recipe on the blog 🌱

06/04/2020

Millionaires shortbread. Oat base, medjool maple sea salted caramel and 88% dark chocolate. As always vegan, gluten free and no refined sugars. Recipe coming when the blog goes live 🖤 stay cooking everyone X

01/04/2020

Just made these kombucha poached apples, very easy and fun to make! I served them with coconut yogurt and a hazelnut apple peel crumb. Recipe below / Save to make later /
Ingredients:
4 small apples
2 x 350ml bottles .dk elderflower kombucha
Instructions:
Fill a medium saucepan with both bottles of kombucha. Peel the apples, reserving the peel for later (you can place the peel in a dehydrator or in your oven on the lowest setting - they make lovely apple crisps!) Place the peeled apples in the kombucha and simmer for around 20 minutes. If your apples are larger you may need to simmer for longer and may need more kombucha to cover them. Once finished, let cool slightly and remove. Bring the kombucha up to the boil and keep boiling until thick and syrupy, around 20-30 minutes. Now you have a kombucha syrup which you can serve the apples with, and use as you would maple syrup. To serve, cut up the poached apples, removing the core and place in a bowl with coconut yogurt, crushed nuts and apple peel and finish with some kombucha syrup. Enjoy 💛

27/03/2020

Miso roasted carrots with caramelised fennel, shallot, sumac and toasted pine nuts. Recipe below / Save to make later /
Ingredients:
10 medium/small carrots (or equal to 450g), scrubbed
2 shallots, peeled and cut into wedges
1/2 a fennel bulb, thinly sliced
1 tbsp olive oil
1 tbsp maple syrup
1 tbsp white miso paste
1 tsp fennel seeds
1 tsp sumac
1 tsp salt
1/2 tsp black pepper
25g pine nuts
Method:
Preheat the oven to 180 Celsius. Start by making the marinade for the carrots. In a large bowl combine oil, maple, miso, fennel seeds, sumac, salt + pepper and beat until thick and homogenous. Toss in the prepared vegetables and keep tossing until evenly coated. Arrange evenly on a baking tray and roast for 20-25 mins, until caramelised. Then switch off the oven and leave them in for another 10 mins, so that the insides finish cooking whilst the outsides won’t burn. Dry roast the pine nuts in a small frying pan, until golden. To serve, sprinkle the pine nuts over the carrots.
Hope you enjoy this and please tag me if you make it! 🧡🧡🧡 it’s one of my favourites at the moment ✨

23/03/2020

Spent the afternoon making this Braeburn apple galette, with a walnut sorghum fermented pastry crust. Apples brushed with maple, cider vinegar and cinnamon. Sprinkled coconut sugar on the edges. Waiting for spring 🧡

19/03/2020

These days I’m most at ease in the kitchen. And motivated to share these brownies with you, from hearing many stories of you beginning to make sourdough starters, which I’ve begun upon too. These brownies came as a result of all that wasted starter, which as brownies don’t rely on a lot of raising agent works perfectly for use in them. They’re still in test phase but if anyone would like the recipe to test themselves just DM me! But mostly as a delicious idea for all that extra starter. P.S. They’re buckwheat sourdough based, gluten and refined sugar free + vegan 🖤

14/03/2020

Made this wilted cabbage, celeriac spelt-otto topped with grated walnuts for lunch today, all the veggies from .Real comfort food 💛 Was inspired to share by and his food challenge 🙏🏼 Hope everyone is staying safe and sensible out there and doing what they can to support our community 💛

08/03/2020

Testing out chickpea pancakes this morning. Topped with candied kumquats, molasses date caramel, coriander seed almond dukkah and coconut yogurt. Pancakes not quite there yet but will be sharing when they are! If anyone wants the date caramel recipe is below:
Makes 1 medium jar
Ingredients:
170g pitted medjool dates
160g maple syrup
10-20g molasses (depending on how much molasses flavor you want)
60g dark roasted almond butter
Method:
1. Combine all ingredients in high speed blender and blend on high until silky smooth.
2. Scoop into your jar of choice and store in the fridge.
Please do let me know if you make it- I’d love to know how it turned out 😘

03/03/2020

Currently testing carrot breakfast muffins. And eating them whilst working on a blog to post them to. I can’t wait to share more details soon 🖤

28/02/2020

I’d like to say a massive thank you for all the warmth and kindness that’s been given to us over the past few days. And all those messages of support ❤️ There’s so much magic in the connections that we can make and have made here, which brings me to Rebecca from , whose journey I’ve long followed as has she ours. And although in different countries doing different things I think we’ve both found lots in common. Yesterday’s breakfast featured a seasonal blend granola, with blood oranges and coconut yogurt, and it is honestly one of the best granolas I’ve eaten! So delicately spiced, a hint of darkness from molasses, crunchy toasted nuts and the most amazing chewy crystallised ginger chunks. All of Rebecca creations are works of art and she is a constant source of inspiration to me ☺️ Thank you Rebecca! 💛

25/02/2020

Hello, I’ve got some news to share. After another go at my project Aster, I’ve decided to move on. Not because business hasn’t been good, far from it (if it wasn’t for all your unbelievable support and kindness the decision would have been easy), but for the exploration of life outside what Aster is. So we are now closed for good. I am so grateful and thankful for everyone who’s path has crossed ours. Our guests, suppliers, friends and neighbors. The strangers whose names have become so familiar. All of you. I’ve put my heart into this, which does still most certainly lie in creation, art, food and wellness, and I’ll be going about it in other ways in the future. Endings are bittersweet when followed by new beginnings. Do follow me along, I’m excited to see where I land next. Thank you again, Alice xx

18/02/2020

Currently testing scones. Fermented oats and ground almonds in a coconut yogurt dough topped with rooibos infused apricots. Recipe will be coming soon 🖤

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Gammel Kongevej 171
Frederiksberg
1850

Telefon

+4529633777

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