Tuesday, December 20, 2011
Thank you to everyone who has supported The Organic Cook this year, if you're a client, student or blog reader we really appreciate your emails and encouragement to keep us inspired in the kitchen. Wishing you and your family a safe, healthy and joyful christmas.
To go out on a yummy note special thanks to our friend Michal Nassi and her gorgeous summer berry tart. Michal is from my kitchen wisdom Michal is a talented baker and can be contacted for gluten/dairy free birthday cakes and all your special dietary needs! We love this recipe and Michal's food styling and photography. Thanks for sharing!
Big Merry christmas and hope you will be inspired to try out some new recipes over the holiday period.
The berries filling:
450 mixed berries- strawberries, blueberries, raspberries, etc,,,
50g raw sugar
The base and crumbs:
320g spelt flour
50g almond meal
50g pure icing sugar
65g raw sugar
240 cold butter cut to small cubes
1-teaspoon vanilla essence
- Soak the berries for 15 min in sugar and alcohol
- Preheat the oven to 170c
- The base: place all the ingredients except of the egg in a food
processor, and process only until you get crumbs, better use
- Take out 2 cups of the crumbs and set aside that will be our top
- Add the egg and process to create the dough.
- Place the dough in a 24cm tart tin or 8 small ones.
- On top of the dough place the berries with their fluid, on top
place the crumbs.
- Bake for 35 min or until the crumbs get a nice golden colour.
Serve warm with vanilla ice cream, YUM!!!
Michal – My Kitchen wisdom
** Where I can I usually use organic produce, highly
Friday, November 25, 2011
welcome to the organic cook blog: Spelt gingerbread men: This weeks recipe is from Susan our wonderful cook, and super organic mamma Thanks for sharing your recipe Susan I can't wait ...
This weeks recipe is from Susan our wonderful cook, and super organic mamma
Thanks for sharing your recipe Susan I can't wait to try them with my niece Mia.
Hi Belinda - I baked some really yummy spelt gingerbread men with my daughter Olivia this afternoon so thought I would pass on the recipe! I adapted the recipe from a few different recipes that I found, to make it more nutrient dense and a little lighter on the sugar, replaced brown sugar and golden syrup with molasses sugar and a little bit of honey. Changed the flour to spelt, added some fresh ginger and ditched all modern icing sugar decoration and went back to the old women in the fairytale's idea of currants and orange peel! Baking the gingerbread men turned out to be a great afternoon with the kids, Olivia loved decorating them and we ate them together reading the fairytale over and over :-)
125g organic butter, at room temperature
1/2 cup, firmly packed molasses sugar (I used Billington’s brand)
1/4 cup honey
1 large organic egg, separated
2 1/2 cups spelt flour
1 tbs ground ginger
½ - 1 tsp of finely grated fresh ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Extra flour, to dust
Currants, raisins and fine strips of orange rind – to decorate
Preheat oven to 180°C. Line 2 trays with baking paper (or lightly grease with melted butter)
Beat the butter and sugar in a bowl until paler and creamy. Add the honey and egg yolk and beat until combined. Stir in the flour, fresh and dried ginger, mixed spice and bicarb soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Place the dough between 2 sheets of baking paper and roll out until about ½ cm thick. Use gingerbread man cutter to cut out shapes. Place on trays about 3cm apart. Decorate using currants for eyes and nose, orange rind for mouth and raisins or sultanas for buttons.
Bake in oven for 7-10 minutes or until brown (I like mine crunchy so cook for 10, but reduce time if you like the gingerbread soft). Remove from oven. Transfer to a rack to cool.
Friday, October 28, 2011
Just because summer is at our doorstep doesn't mean we need to put away our favourite dessert crumble!
This is a special strawberry, raspberry and mulberry crumble I made for my boyfriend and I snuck in some rosewater and it was truly magic.
As berries are very tender the best way to handle is very gently and prepare quickly. I actually used frozen organic raspberries and fresh mulberries from a neighbours tree and strawberries cut into quarters with a sprinkling of rapadura sugar, it's a quick easy and nutritious recipe packed with antioxidants
2 cups raspberries (frozen best)
1 cup fresh strawberries (washed and cut into quarters)
1 cup mulberries (pick stalks off)
2 tablespoons rapadura sugar (to sweeten)
2 tablespoons rosewater
1/2 cup spelt flour
80g organic butter, melted
1/4 cup oats
1/4 cup walnuts roasted
Place the raspberries and strawberries into a baking dish or pyrex, sprinkle with the rosewater and sugar and gently stir around with a spoon.
In another bowl mix the oats, melted butter, flour and roasted walnuts gently drop little dobs of the crumble on top of the raspberry mixture, it will sink through but don't worry too much about it.
Put some foil on your cooking vessel and into the oven for 15020 minutes on 165 degrees
Friday, October 14, 2011
This recipe is from the lovely Susan our nutritional cook. New season mangoes are appearing at the markets and in the produce aisle... so be very QUICK. This is a yummy combination and I can't wait to try it myself, the crispy greens, sweet mangoes and cumin chicken make a wonderful combination!
Warm spiced chicken and mango salad with yoghurt dressing
1-2 tsp ground cumin
2 chicken thighs
Mixed green leaves
Snow peas (we had heaps in the garden!)
1 cucumber, sliced
1 mango, slightly under ripe
Dry roasted cashew nuts, optional
Preheat oven 200 C. Rub chicken thighs with cumin, salt and pepper (could also add some chilli or cayenne pepper if not serving to kids). Cook chicken in the oven for 15-20 mins, or until cooked through. Slice while still warm.
Serve on a salad of mixed green leaves, raw or very slighly blanched snow peas, dry roasted cashews and sliced mango. Drizzle over yoghurt dressing.
1 cup natural yogurt, 1/4 cup mint leaves chopped, 1/4 cup coriander leaves chopped, 1 small clove garlic crushed, 1 tsp finely grated ginger, juice from half a lemon. Combine ingredients or blitz in a food processor. Season to taste. Also good with a 1/4 tsp of cayenne pepper added or 1 tsp of honey.
Tuesday, October 4, 2011
This is lunch from the weekend, I purchased the mackerel whole so had to gut and fillet it (something I learned from my dad when I was a kid). It's pretty simple, and I cheated using a spiral foods organic satay sauce (which is delicious and contains real ingredients) the salad composed of organic rocket from the markets, yellow tomatoes, cucumber and cucumber with sheep's feta.
I gently fried the mackerel is a small saute pan in coconut oil and then smothered in peanut satay sauce and added some crunch with black sesame seeds.
Apparently mackerel are flighty to catch and the fish monger told me he only gets them in when its not windy at sea.
I like them because they are oily, an excellent source of protein, magnesium and have high levels of vitamin d, omega 3 and essential fatty acids and also a fish thats cheap as chips! It's popular in Northern Europe to smoke them and eat for breakfast.
Friday, September 30, 2011
When you embark on a 'real food' cooking and eating journey, you will find many of these healthy ingredients and condiments at your local health food shop, organic retailer and the good old healthy food aisle at Woolworths, which is full of certified organic ingredients. I know your time -poor and itching to get healthy, so I want it to be simple for you to find these ingredients for a smooth transition in to healthy cooking and eating.
Here are some brands and ingredients to help you follow my recipes on this blog;
This long established health company make tamari, (fermented wheat free soy sauce) miso, vinegars (for salad dressings), tahini, coconut milk, bonsoy milk etc avail at woolworths or health retailers.
I use rapadura or panela (brazilian 100% sugar cane unrefined, full of minerals and vitamins not as sweet as brown sugars).
Maple syrup and rice syrup, date molasses (lebanese ingredient) and black strap molasses when baking.
I like to use either Demeter farm mill biodynamic grains and flours and Old bob's mill. I find these the freshest and best quality.
My favourite grains are spelt, buckwheat and rye. I also use rice and coconut flours. These flours are only available at the health food shop or organic retailer as they are speciality food products.
Dairy (butter, yoghurt)
I favour biodynamic dairy over organic as its more pure, and tastes much better. I like Barambah and Paris Creek yogurts and quark cheese. I also like paris creek butter but macro whole foods at woolworths now do organic butter which is cheaper.
Organic milk is a must for children. Barambah Unhomogenised is good, also cleopatra's if you're into raw milk. Of course I also like oat milk and rice milk when I need a break from dairy. No soy milk in my kitchen!
Nuts and dried fruits
In our cupboards we stock, organic dried figs and apricots, raw cashews and almonds.
Meat eggs and grains
We buy all our meat - grassfed and chicken - organic or free range (if we know the farm is certified) We love lamb!. We also favour sustainable seafood and certified organic or free-range eggs (look at the box carefully).
Please get to your local farmers markets to buy fresh produce, fruit and sourdough breads then get the other small goods and get cooking!
This is a rough guide and no means the law, buy what you can afford and aim to buy organic produce and dairy if it's in your budget. We like to promote home cooking for better health like our nana's did not that long ago! We use whole, natural and real ingredients from the markets and growers to inspire our recipes and dishes.
Any questions please email us firstname.lastname@example.org
Many of my clients are keen on a Paleo diet and I pretty much follow weston price eating guidelines at home and with my clients with a slant on macrobiotics and whole foods. If your looking for grain free recipes tune in they will start to appear on the index down the side of the blog.
Monday, September 26, 2011
Because of the cold snap I bought up a whole organic cauliflower to squeeze out one more winter dish. It was pouring rain all weekend but I made it to French's forest markets on Sunday too do a quick shop to get the week started and pick up some la tartine spelt sourdough for my boyfriend's daughters (it's there favourite!)
Oh how I love cauliflower and use it alot, I couldn't think of a better recipe to share for the last cold days. I had it for lunch with some beautiful spicy lamb and beef sausages that I also bought at the markets from a lovely Algerian french man that is now selling them at his stall. You could eat this with some snapper or ocean trout or if your vegetarian serve it with polenta and sauteed spinach
The unique ingredients in this recipe are biodynamic rye flour and oat milk to make the bechamel. The roasted walnuts give it a crunchy texture and also extra protein if you are a vegetarian. If your vegan you can use extra virgin olive oil to make the bechamel. And I did use fresh thyme, rosemary and sage from my garden cut very small to add a delicate aroma
1/2 cauliflower cut up into small florets
1/2 cup raw walnuts (roast in oven for 5 minute on 170 degrees)
1 cup pure harvest oat milk or use organic cows milk
1 tablespoon organic butter or ghee
2 tablespoons rye flour (or you can use rice or spelt flour)
1 small garlic clove, chopped very fine or use garlic crusher
fresh herbs thyme, rosemary and sage (optional)
Some handful sourdough breadcrumbs
Firstly prepare your cauliflower and set aside. In a saucepan gently melt your butter and add in the flour to make the white sauce, with a balloon whisk keep stirring and slowly pour in the milk, keep stirring until it starts to thicken and look like a nice white sauce, turn off the heat and add the herbs and garlic stir well. In a pyrex or baking dish arrange the cauliflower and then completely cover with the bechamel, sprinkle on the breadcrumbs, roasted walnuts and pecorino and then cover in foil and bake on 180 degrees for approx 20 minutes, you need the foil so the cheese doesn't burn.
Tuesday, September 13, 2011
Sometimes when I get home from cooking for my clients I crave simple and nutritious dinners that can be made in flash with minimal cooking method. On the weekends I like to make a fresh pesto with whatever herbs I have left over or growing in my garden. I particularly like to use parsley which is not common but delicious and also rich in iron and cleans the blood too!
All the little spring lambs have found there may to my butcher and these grass-fed loins are exceptional when cooked medium so that they are pink inside. The cauliflower mash is great for a low carb option and a good source of daily dietary fibre.
My new cook Susan who is a naturopathy student and a fantastic source of knowledge told me that lamb is also excellent for breastfeeding mamma's.
So have your pesto ready to go and this can be made in 20 minutes for a quick healthy weeknight dinner!
2-4 lamb loins
1/2 head cauliflower (prepped into florets)
1 teaspoon sea salt and peppercorns to season
Fresh cumin seeds
In a mortar and pestle prepare your sea salt, pepper and cumin mix, set aside
In saucepan put a steamer basket and cook the cauliflower for 10 minutes, remove the steamer basket add your sea salt and pepper cumin mix and some butter mash until resembling a potato mash.
Serve on a plate with pesto and the lamb loins
Take a fry pan and heat the ghee, add the lamb loins and cook for 5-6 minutes each side. When done set aside for a further 5 minutes
Tuesday, September 6, 2011
When I was shopping at the frenchs forest markets a few weeks back I couldn't buy any butter from my regular guy at the jersey milk stall and he suggested I make my own with his double cream, so this is what I did and it was very interesting to watch the butter start churning in the food processor and I just added a level tablespoon of celtic sea salt which was recommended but far to salty for my tastes so I would add a level teaspoon next time. The flavour is unbelievable and it is a fun project that is worthwhile.
1 container of double cream (I used jersey cream which is quiet thick I can imagine barrambah organic would be good to)
1 teaspoon celtic or Himalayan pink salt
Pour the cream straight into the food processor and add the salt, start pulsing and within 30 seconds it will start to look like butter. Stop (don't over process) and lift out and then mould into a butter shape and store in the fridge
It will last for a few months
Tuesday, August 30, 2011
Organic rye sourdough bread is the secret to this recipe, I got mine from bourke st bakery sister/brother bakery in neutral bay. Now don't kill me but it doesn't appear to have a name on the bakery and is in the back lane in neutral bay. Anyhow they make very good organic sourdough that's really sour and chewy just like it should be! This recipe was made on the fly with the rye sourdough, it compliments the egg and passion fruit I also ate with a splash of pure Canadian maple syrup. Great breakfast if your need something a little sweet and also has protein with the egg. I used oat milk instead of regular cow milk and it was yum.
2-4 pieces of fresh sourdough sliced medium
2 biodynamic eggs
1 cup oat milk
1 teaspoon ground cinnamon
passion fruit or banana or whatever you have in the fruit bowl
splash maple syrup
Organic ghee or extra virgin coconut oil (I use oil4life doesn't go rancid the best I can find)
In a bowl whisk the eggs, oat milk and cinnamon until mixed well, start with one piece of bread and dip in bowl and leave for a few minutes until its soggy. Meanwhile heat a skillet/fry pan and gently melt the fat (either ghee or coconut oil) when it has melted put in your first piece of bread, now the trick is to turn heat up a little so it crisps and is golden but still moist, turnover the first piece of bread after 3 minutes and follow dipping the other pieces of bread and repeat cooking all pieces until golden.
Plate up and add sweet and healthy condiments
Serves 1 - 2 (2 pieces per person)
Tuesday, August 23, 2011
Many exciting movements have been taking place at The Organic Cook firstly we have a brand new website please check it out here and let us know what you think!
And we have just hired a wonderful new cook to help out with cooking for our lovely clients.
Susan is our new lady and she is studying naturopathy at Nature Care college in Sydney, and is a mother of two children. She loves to cook real food for her family, and also loves to visit the frenchs forest organic markets on sundays. We look forward to sharing some of Susan's recipes here on our blog and also spreading our cooking principles of nourishment and home cooking.
This week I would love to share a beautiful recipe that I have been tinkering away with, I created it for my sister Sally, who just had a beautiful baby girl last week.
It's simple and yummy.
2 cups white spelt flour (demeter is best)
1 cup buttermilk
1 cup rapadura sugar
125g organic butter
1 teaspoon pure vanilla
1 teaspoon of Bob's red mill aluminium free baking powder
In a food processor blend the sugar and butter until creamy, add the eggs and bananas, blend until smooth. Add the buttermilk and vanilla and mix again. In a large mixing bowl sift the flour and baking soda, pour in the wet mixture from the food processor and hand stir with a wooden spoon. The consistency should be a medium stiff batter that moves easily.
Using a spring form tin, grease with a little butter then pour in the batter.
Bake on 160 degrees for 50 minutes, check after 40 minutes
While the cake is baking, roast some raw walnuts in a skillet and set aside
In a food processor beat either cream cheese or fresh quark until smooth and add 1/2 cup maple syrup
Monday, August 15, 2011
This is the perfect vegetarian winter warmer, as winter winds down I still dream about slow cooking methods, lamb shanks and any grass fed lamb in a stew with a few spices. The recipe came together with all that was remaining in my fridge at the end of the week, as we wait for a new baby in our family everything has been on delay and soon I will be an Aunty again!
The nutritional benefits in eggplant are numerous, and even though its a deadly night shade it's great for people with no issues with inflammation, arthritis or acidity. Eggplant is used for women's health issues in chinese medicine and being 90% water hydrates and is low in calories. We love it at The Organic Cook and often just roast it with a light splash of extra virgin olive oil and celtic sea salt as a snack.
1 medium eggplant
1 cup brown lentils
2 cloves garlic, sliced finely
1 tablespoon smoked paprika
2 cups vegetarian stock (if not vego use beef broth for full flavour)
1 teaspoon celtic sea salt
1 can organic diced tomatoes
Some fresh herbs, we used thyme from our garden
In a medium saucepan heat a small amount of clarified butter or ghee and saute the garlic, gently so it doesn't burn.
Cut the eggplant into 2cm squares and add to garlic, stir around, add the tomatoes, stock and thyme stir around, add the lentils and smokey paprika and give one more good stir. Cook on a low simmer for 45-50 minutes. Enjoy with bio dynamic brown rice or a good quality sourdough, because we were hungry we had both!
Friday, July 29, 2011
This one pot dish was made at my client Anna's house, she suggested I take a photo as it looked so nice in her french pillivuyt casserole dish. I cheated and used a herbies moroccan spice mix, but sometimes make my own spices more like a traditional tagine depending on time. This is a great meal for the family it's economical and can keep in the fridge for several days.
The longer you cook the lamb the more delicious it becomes and as in all the lamb recipes on this recipe blog this is top quality grass fed lamb from my local butcher. The delicate spices and dried fruits make for sweet based meat dish great for winter and building yin energy and strength as it is still so bloody cold!
500g grass fed lamb, you can get chops and dice yourself
1 cup brown lentils
3 cups beef stock
2 carrots, peeled and chopped
2 tablespoons herbies moroccan spice mix
1 brown onion, diced
small amount of ginger grated
1 small sweet potato, skin on and diced into 1cm cubes
handful dried organic apricots (currently I use macro brand - economical!)
handful raw almonds
In a saucepan or casserole dish brown the lamb on all sides and set aside. In the same pot heat a little ghee and saute the brown onion adding the spices and ginger stir around and release the oils, put the lamb back in and add the stock, lentils and carrot, cook on a low heat for 1.5 hours or in the oven on 170 for 1.5 hours, then lastly at the 1.5 hour stage add in the sweet potatoes, apricots and almonds and cook for another 30 minutes. Serve with fresh coriander
Friday, July 22, 2011
These salmon patties were made on the fly for a sunday lunch, they are super yummy, easy and very nutritious, full of essential fatty acids for brain function and fertility and also a great source of protein and the sweet potato and chilli creates a sweet and spicy crunchy texture.
1 can john west wild alaskan sustainable salmon
1 red chilli, deseeded chopped fine
1 clove garlic, chopped fine
small knob ginger grated
1/2 bunch coriander, picked and chopped
1 medium sweet potato, peeled and boiled
3 dutch cream potatoes peeled and boiled
1/2 brown onion, diced
rice breadcrumbs (optional)
Fill a saucepan with water and place the sweet potato and dutch creams bring to the boil for 20 minutes
In a frypan heat a little organic coconut oil and saute the onion, red chilli, garlic and ginger until cooked through, In a large mixing bowl place the salmon, onion mixture and fresh chopped coriander. Once the sweet potato and dutch cream are cooked mash with a little organic ghee and add the the salmon mixture. Roll into patties and then coat in rice breadcrumbs either fry in a little coconut oil of put in the oven on 170 degrees and bake for 15 minutes until crunchy on the outside.
Enjoy with a green salad !
Thursday, July 14, 2011
These lamb shanks were braised for 5 hours and they were well worth it.The meat was so tender and just fell of the bone, I can imagine they could be used in a ragu too. My boyfriend and I both love lamb shanks so I was wanting to experiment with some different flavours and this is the result. This week my clients also enjoyed this spicy, yummy shank recipe.
Slow cooked meats are great for fertility and building immunity. Weston Price suggests grass fed meat are high in omega 3's and also because the animals graze on grass they absorb the chlorophyll and minerals making it a healthier choice for cooking and nutrition. The stock can be saved and used again. I put mine into the freezer. The stand out ingredient of this is the balsamic vinegar which balances out the flavours. I did use a slow cooker in this recipe, but you don't have to a heavy cast iron pot is fine.
4- 6 grass fed lamb shanks (ask your butcher)
1 fresh fennel bulb, sliced thinly
1 cup or cooked chickpeas
1 litre beef stock (make your own or use massell)
2 sprigs rosemary
1/2 cup balsamic vinegar
sea salt and pepper to season
2 tablespoon tomato paste
1 cup red wine
4 tablespoons fresh grated ginger
1 spanish onion, sliced thinly
4 garlic cloves, crushed
3 tablespoons organic clarified butter or ghee
1 teaspoon cumin seeds
In a fry pan gently seal the shanks on each side until brown, put them into the slow cooker or cooking vessel.
Put the the ghee/clarified butter into the same fry pan and saute the onion, fennel and garlic add the cumin seeds. Slowly pour in the stock, red wine and balsamic vinegar. Stir in the tomato paste and add the fresh ginger and fresh rosemary.
Bring to the boil, then reduce to a simmer and cook for 2-3 minutes. Pour into the slow cooker and add the chickpeas. Braise these babies for 5 hours and serve with a grain and some fresh broccoli!
Tuesday, July 5, 2011
This recipe was inspired by 12 year old Olivia, she is visiting from East Hampshire near Maine in the states and her mum contacted me to cook The specific carbohydrate diet while she is in Sydney because she has crohns disease.
These babycakes are not for you if your on the scd diet, but if your gluten free these are perfect for you.
It's always very interesting baking with coconut flour as it absorbs more liquid than other wholegrain flours. I used organic coconut flour from bobs red mill which is a very superior product. Coconut flour is rich in and fiber and a great alternative to buckwheat and rice flours if you feel like a change. These baby cakes are really yummy and a very unusual soft texture.
So here is the recipe
1/2 cup coconut flour
3 eggs (room temperature please)
1/4 cup organic coconut oil
1/4 cup rapadura sugar
1/2 teaspoon baking powder ( I use Bob's red mill aluminium free)
1/2 cup raspberries (frozen because there out of season) thaw out
5 tablespoons filtered water
1 teaspoon pure vanilla essence (no fake vanilla please)
Preheat the oven to 170 degrees
Take a cupcake tin and grease with some butter or coconut oil so baby cakes they don't stick
In a bowl whisk the eggs well and pure vanilla and mix again
Mix the coconut flour, baking soda and sugar in a bowl (dry ingredients)
Melt the coconut oil and add to dry ingredients, then add in egg wet mixture, lastly add the water and stir, if mixture is stiff (as it absorbs the water very quickly then add a another tablespoon) gently fold in the raspberries
Now spoon into the cupcake tin and bake for 15- 2o minutes until golden and firm.
Wednesday, June 29, 2011
This soup is warm and spicy, great for this cold Sydney winter, you can eat it with sourdough as I have done or some brown rice and steamed broccoli. Organic japanese pumpkin is far more superior than standard pumpkin it is richer and sweeter in texture. If you would like protein, throw in some cooked cannelloni beans which thickens the soup
1kg organic japanese pumpkin, skinned and cut into chunks
1 brown onion
small know ginger grated
1/4 bunch coriander
1 small red chilli, chopped seeds removed
2 cloves garlic, diced
1 litre free range chicken stock
1 can organic coconut milk
On a baking tray put the pumpkin and rub some extra virgin olive oil and sea salt and pepper into the flesh, bake for 25 minutes on 170 degrees. In a fry pan add a little ghee and gently saute the onion, ginger and garlic.
In a large pot heat the stock and add the pumpkin, coconut milk and aromatics. Take a stick blender and puree if the soup is too thick just add little water until you get the desired consistency.
Sunday, June 19, 2011
This morning I got up early and headed to the frenchs forest farmers markets, in my shopping bag I picked up 2 kg bags of organic mandarins and gala apples I also had a steaming hot chai and a delicious samosa, but my most interesting purchase by far was raw key lime coconut pie from the goodness company it was the perfect blend of sweet sour, creamy and a crunchy base, I highly recommend tracking these girls down and trying some of there raw delights!
This is a twist on a tradition apple crumble with yummy spices and buckwheat kernels and a rye and oat crunchy topping
6 gala apples, cored, peeled and cut into small chunks
2 cinnamon sticks
2 tablespoons rapadura sugar
3 tablespoons organic butter
1 cup dried date, chopped
1 cup whole organic oats
2 tablespoons buckwheat kernels
2 tablespoon shredded coconut
2 tablespoons rapadura sugar
2 tablespoons organic rye flour
1 cup raw walnuts, chopped
1 teaspoon ground cinnamon
1 teaspoon ground cardamon
1 teaspoon ground ginger
In a wide saute pan, melt the butter gently and add the rapadura sugar. Stir around, pour in the apples and dates and give another good stir, put the lid on and cook on medium heat so there is some steam to cook the apples for ten minutes.
In a bowl mix together all the topping ingredients, when the apples mixture is cooked pour into a baking dish reserving the butter mixture. Pour the butter mixture from the apples into the bowl of your dry topping ingredients, if necessary add a little more melted butter and put on top of the apple base. Cook for 20 minutes and serve with sheep's yoghurt or some yummy bio dynamic organic barrambah yogurt.
Thursday, June 9, 2011
This recipe was inspired by my friend Christine from body business. Her partner Rennel is originally from Mumbai and learnt cooking from his mum and hospitality college, he is inspired by using spices in cooking for medicinal purposes like me and Christine says they have a pot of dhal going on the stove top every week.
This is my adaptation of Rennel's recipe and this week I made it for my clients and they all loved it. I hope you give it a go its very easy and delicious, I eat it with brown rice and steamed cauliflower. Red lentils are a great source of protein and are rich in two amino acids that are essential for a vegetarian diet. Because lentils are cheap they are also a great source of iron.
2 cups red lentils
1 cup organic pumpkin, skinned and diced into small cubes
1/2 brown onion, diced small
2 tablespoons ghee
1 small red chilli
1 teaspoon garam masala (spice)
1 teaspoon cumin. ground
1 cup organic coconut milk
1 teaspoon grated fresh turmeric
1 teaspoon grated fresh ginger
3 cups filtered water
In a medium saucepan gently heat the ghee and fry the onion, chilli, turmeric and ginger
Add the spices and stir around, put in the red lentils and pour in the water so the lentils are covered, add in the pumpkin and cook for 25 minutes on a low temperature. If the water starts to absorb the lentils add a little more and lastly add the coconut milk and stir around tasting and adding a little sea salt if needed.
Wednesday, June 1, 2011
This is a killer chicken hotpot, it will boost immunity, fight off any bugs and keep you strong and healthy. I even drank some left over broth, I just can't get enough of this yummy and extremely nutritious dish. My butcher at Richards meats cut the fresh bird into 8's (saves my knife) the skin on the bird adds a deep robust flavour. I browned the chicken in a saute pan and then finished the dish off in a slow cooker, alternatively you can use a stock pot. If you can cook this dish once a week over the cooler months.
1 fresh organic or hormone free chicken,
cut into 8
1 small knob fresh turmeric, sliced finely
4 garlic cloves, sliced finely
1 small red chilli, remove seeds and dice small
1 small knob ginger, sliced finely (don't worry too much about peeling the skin unless its not organic ginger)
1 litre free range chicken stock (I use pacific brand avail at always organics)
1/2 cup tamari (wheat free soy sauce)
2 carrots, peeled and cut into 6
1/2 bunch kale, roughly chopped
2 fresh limes, juiced
1 packet fresh shitake mushrooms, sliced finely
Heat a saute pan and brown the skin off the chicken, once done put into the slow cooker or stockpot.
In the same pan add the ginger, garlic, turmeric and chilli saute for 3-4 minutes adding a little water if it starts to burn.
In a small saucepan heat the chicken stock. Add all remaining ingredients except for the kale and carrot to the slow cooker and cook for 2 hours, at the 2 hour point add the kale and carrot and cook for a further 20 minutes. (You do this so the vegetables are fresh and crisp)
Taste and season accordingly, make a big pot of organic brown rice or basmati and enjoy
Monday, May 30, 2011
We are now officially in full swing of winter, yikes. I live in a very old house which is beautiful, although freezing cold.
To conserve energy I'm wearing a mimco rastafarian style hat around the house. You can store so much heat in the head which spirals down to the body. Now I know why my boyfriend wears a beanie all through winter! I'm also making raw hot chocolate with date molasses by the bucket load.
But today it's all about turmeric, a few close people to me are down with the flu, not just any ordinary flu but a serious influenza that goes on for at least a fortnight. So I'm in my kitchen at lunch today chopping up fresh organic turmeric, garlic and ginger to make a super nutritional slow cooked asian hotpot, recipe will be up later in the week, hopefully by then the sun will be out so I can shoot in my kitchen which is all dark and gloomy from the rain.
Here is the low down on the magical turmeric:
Can be used as a delicious tonic (warm drink) taken with fresh lime and raw honey, can be grated raw into salads, used on steamed vegetables with organic flaxseed oil and lemon. Great in stir-fries, and my friend Dr Chris recommends a ratio of good fat and either black pepper or cayenne pepper to achieve it's full medicinal properties.
It's used as a power antioxidant and also to fight tumors of any kind. I use it in cooking in the cooler months to boost immunity and for optimal health. Buy some today!
Thursday, May 26, 2011
Brussels sprouts are in high season so this makes me happy in the kitchen! I'm spreading the word of there nutritionally dense profile to my clients and anyone in my travels.
They grow on a single stalk and I have some photo's on my blog under travels from the San Fransisco farmers market, a very strange looking vegetable when its growing. They are a wild cabbage and part of brassica family known for its antioxidants and anti cancer properties.
I get my beautiful organic brussels sprouts from Alison and Gary at Always Organics
They are best prepared very simple and not overcooked, my childhood memories of my mum's version of boiled brussels sprouts almost scarred me for life but I decided a few years ago to give then another go!
1 kg organic brussels sprouts, clean and wash removing any damaged leaves
small amount extra virgin oil
small amount of ghee or clarified butter
1 clove garlic
percorino cheese, grated fresh
Celtic sea salt and pepper to season
With a small knife cut the brussels in half, in a saute pan gently heat the olive oil and ghee put in the garlic making sure you don't burn but keep temperature low, then add the brussels sprouts saute for 5 minutes until tender they will be golden.
Grate fresh percorino and season with celtic sea salt and pepper.
Sunday, May 22, 2011
These beautiful organic brussel sprouts are from Alison and Gary at Always Organics in Brookvale.
I have been shopping here since they first opened there doors, they are very passionate foodies and have extensive experience in the organic food industry. I have bought the best quality produce for my clients here for sometime and Alison can always tell me about where all the produce is from and give me expert information on any new products or existing products in store.
Most people have a love/hate relationship with the brussel sprout (including my boyfriend) Later in the week I will debunk this and embrace the brussel sprout with open arms and share a recipe, so stayed tune for this nutritionally dense vegetable to become part of your life.
Friday, May 20, 2011
These little balls of magic I created for my very special client Scott I have been cooking for Scott and his gorgeous partner Raelene for a month.
One of the main nutritional ingredients in this recipe is for brain health and the its walnuts. If you look closely at the walnut you will notice it actually looks like a brain, they are rich in essential fatty acids, vitamin e and also a good source of manganese and copper.
Raw cacao is also rich in minerals and there are studies linking it to increased memory and healthy brain function
These balls are so yummy and this recipe is very simple. Great as a snack to help you power on in the day.
1 cup fresh dates (take seeds out)
1/4 cup raw cacao ( I use loving earth)
1/2 cup organic shredded coconut to roll mixture in
1 cup raw walnuts
Organic coconut oil (optional)
Throw all these ingredients in to a food processor and whizz until mixture is like a dough then roll into small balls, roll in the shredded in coconut and keep in the fridge.
Saturday, May 7, 2011
I whipped up these cookies this morning as a snack for my boyfriends daughters to eat at roller derby tonight, and what the heck Kent, Anita and I will eat some too so luckily I made a big batch as you can see from the photo!
They are so easy and so yummy!
1 cup organic rolled oats
1 cup quinoa flakes
1 cup spelt flour (I use demeter as it's freshest and hand milled)
1 cup rapadura or panela sugar (pure sugar cane from brazil full of minerals and low-gi)
1 teaspoon baking powder ( I use bob's aluminium free)
250g organic butter
1 teaspoon pure vanilla
2 eggs (organic or biodynamic of course)
1 block organic dark chocolate (I use green and blacks which is also fair trade) chop into small pieces
200g raw walnuts
Preheat over to 170 degrees
Line some baking trays with baking paper
Put the walnuts on a tray and roast for 15 minutes ( you will be able to smell the amazing aroma) chop them small
In a medium bowl combine the oats, quinoa flakes, spelt flour, baking powder, and dark chocolate add the walnuts
In another bowl put the butter and cream until light and fluffy with hand beaters or use a commercial mixer, add the sugar and beat for a another 2 minutes, lastly add the eggs and beat until mixed add the vanilla and then mix in all the dry ingredients and stir by hand or with a wooden spoon
The mixture will be dense, break off small amounts the size of a small golf ball and then flatten onto the baking tray with your fingers
Bake for 15 minutes, they will be a chewy consistency try not to eat too many in one go!
Yummo this is such a easy, delicious and nourishing meal, I got my butcher to bone the whole bird, I then seasoned it with sea salt, pepper some fresh rosemary from the garden and baked in moderate oven for 25 minutes, the roasted pumpkin started to caramelise ( the starch converted to sugar) I have been using the Babushka cultured cheese it quite a few recipes for clients it really is a beautiful and highly nutritional product click on the link for more info on cultured foods and probiotics, and the garlic spinach and slow cooked caramelised onions finished it off. The perfect weekend recipe. These burrawong chickens are all organic, pasture feed roaming free happy birds and you can taste it in every bite!
Wednesday, April 27, 2011
Returning home from a short easter break and missing cooking in my little kitchen I dug around my fridge and cupboard to find not much really! Hungry and craving some pasta I headed to the store and bought just a few ingredients to make a yummy nurturing pasta bake that I know all the kids will like and adults too.
When I have time on the weekends I often batch cook a red and green sauce and then pop into the freezer so I have on hand when I'm in need of a quick nutritious meal on the go. In this case I had a beautiful tomato, basil and chilli red sauce which I used for this dish. If you are time poor buy a good quality organic pasta sauce (without sugar) and add fresh herbs, garlic and chilli to spice it up.
In this recipe I also used a sustainable tuna from my organic shop, I used to use sirena italian tuna but did some research and realised the italian tunas are the most unsustainable on the market here s the below list from Green Peace rating tuna brands and sustainability
7. John West
8. Sole Mare
9. IGA, Franklins and SPAR
This recipe is rich in omega 3, complex carbohydrates, iron, vitamin c and also lots of fibre and calcium if your gluten free just swap the pasta for a gluten free brand
1 packet organic spelt or wholemeal rigatoni
3 cups home made tomato sauce (or store bought organic pasta sauce)
1 can sustainable tuna
1/2 bunch english spinach, blanched lightly then put through the food processor to chop finely
3 tablespoons organic sourdough breadcrumbs avail at Always Organics
1 cup grated organic cheddar or I often use Nimbin cheese (more economical)
Fresh pepper and sea salt to season
In a large pot bring water to the boil and add the spinach, blanch for 2 minutes ( to keep the nutrients) then drain and whiz through the food processor, in the same pot (let's save washing up!) boil more water and put in the pasta cooking to the instructions on pack, in a small saucepan heat the pasta sauce and add the tuna and spinach, also add fresh herbs and season with celtic sea salt and pepper.
When the pasta is cooked drain in a strainer and pour into a pyrex glass container large enough to hold the pasta, mix through the tomato sauce and tuna an then lastly top with cheddar and sour dough breadcrumbs, again season with fresh pepper an sea salt.
Bake in the oven on 170 degrees for 15 minutes uncovered and serve immediately
Apologies for the average photo I was shooting in the late afternoon on my iphone (not ideal!)
Friday, April 8, 2011
Gary from Alway Organics excitedly showed me these beautiful purple sweet potato last week, and I became addicted to styling and photographing them just because they command attention. I love how you can see the white lines running throw the flesh.
These ones were quiet small around 10cm and I simply cut them in half and rubbed extra virgin olive oil and celtic sea salt and pepper all over, popping in the oven for fifteen minutes. They are so sweet and starchy I ate them for dessert.
The nutritional content is high and they have been named the next big Superfood, big call, anyhow the nutrient roll up is something like this ; rich in beta carotene, vitamin A and b vitamins, a complex carbohydrate (low gi) and it's great for stabilising blood sugar levels. I can imagine making this into a puree with cinnamon would be super delicious too!
Friday, April 1, 2011
This is one of my favourite meals, I love schnitzel and make it really healthy with sourdough or gluten free breadcrumbs, biodynamic eggs and I fry in a little homemade organic ghee or coconut oil.
The cauliflower mash has is a great low carb option and cauliflower is top in the food chain for an anti-cancer prevention diet, it's it's also high in fibre.
This is an easy quick meal and highly nutritious and delicious. Ask your butcher to cut the breasts in half and you can then mallet at home gently so the flesh doesn't break.
2 chicken breasts flattened and schnitzel (how many people is the number of schnitzels you need)
1/2 cup spelt flour
breadcrumbs (I use Demeter or gluten free)
1 small broccoli
1 tablespoon cumin seeds
sea salt and pepper to taste
ghee or coconut oil to fry schnitzels
organic butter to flavour mash or rice milk if you are dairy free
Take the chicken, coat in the flour and then dip in egg then follow with the breadcrumbs, heat ghee in a skillet or fry pan and gently fry the schnitzel's turning over and golden on each side.
Cut the cauliflower and broccoli into small florets and boil in a saucepan of salt water for 15 minutes, drain off the water and mash with cumin, sea salt and pepper and either butter or rice milk taste and adjust to liking.
Monday, March 28, 2011
The simplest meals are often the most nourishing and nutritious and I really enjoyed creating this dish for a quick lunch.
When I was vegan I ate tempeh by the truckloads now I eat animal products I don't feature it much in my culinary tool box. I have found the most delicious way to prepare it is steaming.
You can steam it for 15 minutes in a steamer basket, it becomes very moist and has a strong flavour. Tempeh originates in Indonesia and is a fermented soy product, it is more preferable than tofu because it is fermented it digests better and is rich in b12 and protein for plant based eaters.
First I cooked the rice, then steamed the tempeh, adding the broccoli right at the end so it is bright and crunch, I made a little sauce with tamari, grated ginger and a little of spiral cold pressed sesame seed oil, pouring it over at the end.
Friday, March 25, 2011
I'm very excited to just discover one of my favourite integrative doctor's in Sydney has a food blog. Dr Yuen Lee is a very talented doctor who specialises in women's health, she works at The Pymble Grove Medical Centre and uses food as medicine in her practice, she often sends me referrals and is a passionate foodie and dedicated practitioner so here is her blog for some more food wisdom
Monday, March 21, 2011
My clients Christina and Rob surprised me with this fresh caught bream in their fridge I kept it simple with what I had in my produce box. This dish reminds me of my childhood, my late father had boat's and I would go fishing with him when I was around 8 we would go far out to sea and I remember seeing breaching whales and in his family my uncle is a commercial fisherman so I have a close connection with the ocean and it's edible creatures....
If you don't have any fresh caught fish of course that is ok you can go to your fish monger and buy some.
1 bunch parsley
2 tablespoons pine nuts
3 tablespoons sourdough breadcrumbs (I use demeter) or make fresh ones in the food processor
1 lemon, grated
Sea salt and pepper
Throw all these ingredients into a mortar and pestle and then stuff the fish, bake for 30 minutes
Tuesday, March 15, 2011
My Catalan friend Ariana came by for lunch and luckily I had some tempeh in the fridge because she is a vegetarian, I put together this simple and delicious salad in 10 minutes( seriously) and she loved it.......
1/3 block tempeh (fermented soybean originates in Indonesia)
1 tablespoon coconut oil ( i finally found one that doesn't go rancid and I'm going nuts over it! Oil4life
Salad Greens (whatever you have)
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
Sea salt and pepper to season
mung beans or sprouts
Cut the tempeh into think strips, in a skillet or fry pan (not teflon of course) heat the coconut oil and put in the tempeh turning over when crispy. Take out and put on a paper towel, assemble the other ingredients in a salad bowl and layer with the temepeh and avocado, dress with the vinegar and oil.
Thursday, March 10, 2011
When one chilly day bestowed upon us here in Sydney going into Autumn my body craved some baked vegetables with chunks of sea salt and coriander, rosemary from my garden and baby tomatoes for a touch of sweetness.
Easy and delicious with some baked fish and fresh pesto or garlic mushroom and brown rice which is what I did.
1 medium size sweet potato
1 tablespoon celtic sea salt
freshly ground black pepper
coriander seeds cracked in a mortar and pestle with the salt and pepper
3 sprigs rosemary
a spanish onion
Cut all the above vegetables into good size chunks throw in large bowl and season with the spice mix good quality olive oil and the baby tomatoes. Bake in a medium oven for 25 minutes
Thursday, March 3, 2011
These burgers came about after a conversation with my friend Michal as I was explaining my dilemma in creating a menu for a bunch of childcare centres here in Sydney. She asked me what about fish balls ? Michal is Israeli Jewish and has the special culinary skills to to turn anything into a tasty ball of some kind. So here is my creation on a budget potentially for a child but definitely for an adult. I threw together a salad of mixed greens, mung beans and cherry tomatoes from my garden and just simply dressed with red wine vinegar and bio dynamic olive oil.
1 tin of chickpeas (for quickness)
1 tablespoon harissa (recipe on this blog)
1 tablespoon Celtic sea salt (the special ingredient they are quiet salty)
1 tin paramount Alaskan red salmon
1/2 cup sourdough organic breadcrumbs
handfuls of fresh coriander and mint
Throw all these ingredients except the eggs into a food processor
Pulse so that the ingredients are mixed well but not mush (very important)
Transfer the mixture from the bowl into a larger bowl and add the 2 beaten eggs
The mixture should be wet but not sloppy
now mould into patties and fry in a little organic ghee or coconut oil or if you prefer bake in the oven for 20 minutes on 170 degrees.
Monday, February 21, 2011
On the weekend I cooked a chicken casserole for a student who was having family and friends over for dinner, she asked me to cook a dish I had created in one of my cooking classes a year ago and as I put the ingredients together I realised what a beautiful and jam packed nutritional recipe it is. In the photograph are some ingredients fro the recipe, dutch cream potatoes and Sicilian green olives......the rest is as follows.
1 whole chicken (cut into 8) get your butcher to do this for you
3 cups chicken stock
1 bunch thyme
fresh pepper and sea salt to season
2 tablespoons organic clarified butter
1 brown onion (diced)
5 cloves garlic (cut into halves)
200g good quality green olives
2 tablespoons pine nuts - roasted
1 cup white wine
1 kg dutch cream potatoes
In a large stockpot saute the onions and garlic in the clarified butter, in a large fry pan seal the chicken and get the skin crispy.
Put the chicken into the stockpot with the fat from the fry pan and add all the remaining ingredients (it's so simple)
Cook for 25 minutes on medium heat and then serve with brown rice
Tuesday, February 8, 2011
I first came across the delicious borek when I was working for a very talented Israeli Moroccan caterer in Byron Bay, now in Sydney my dear Israeli friend Michal makes them and at Roshana I was re-united with them after my experience with Ronit in Byron Bay!
These ones I made in the photograph were for my friend Alison's birthday party I tried not to sneak any on my way to the party.
I was curious about the borek so went onto wikipedia and this is what it say's: 'Börek is very popular in the cuisines of the former Ottoman Empire, including North African cuisine. The Northern Slavic cuisines, historically developed by people living in close contact with the Turkic peoples of Asia and Europe, also feature derivatives of the börek. In Israel, börek is part of Mizrahi, Sephardic, and Palestinian traditions'
They are the perfect party canape and are really fun to put together!
1 bunch washed and chopped spinach
1 packet goat's feta
1 tablespoon sumac (avail at middle eastern supermarkets)
2 lemons juiced
Sea salt to season
1 packet good quality short crust pastry (check ingredients make sure no trans fats)
black sesame seeds
Quickly cook the spinach and then cut even small, in a bowl add the feta, sumac and lemon and stir, taste and season.
Cut the pastry into 4 pieces and put some filling in the middle then fold up into a triangle shape and put on a baking tray
Sprinkle with black sesame seeds and back in an oven on 170 degrees for 20 minutes or golden and crispy.
Monday, January 31, 2011
This is one of those meals that is created on the fly, you scrounge around your cupboard and fridge for whatever is left inside and you create something exciting and also totally delicious.
First I roasted the pumpkin to start the process.....
300g japanese pumpkin, skin off and cut into squares
1 can cannelleni beans
1 clove garlic, diced
2 tablespoons organic butter or ghee
left over brown rice or some kind of grain
small bunch broccoli or some greens to serve on the side
Roast the pumpkin for 25 minutes and make sure you season with good quality celtic sea salt and pepper.
Once the pumpkin is cooled a little mash it with the organic butter or ghee and add the cannelloni beans and garlic
Serve with vegetables and grain or eat as a spread with some top quality sourdough.
Don't underestimate the flavour of this, the beans and roasted pumpkin work really well together.
Thursday, January 20, 2011
This is Mo Mo she is a karen refugee who now lives in New Zealand, sometime ago when I was staying in Maesot in Nth Thailand on the border of Burma the ladies at the Borderline Cafe and Art Gallery found out I was a 'cooking artist' !. They put on a delicious traditional burmese lunch for me it was so special and Mo Mo is a great cook and a beautiful lady dedicated to burmese home-cooking with love for her friends, family and community. Special thanks to Bec for sending me there.
This recipe is very easy and contains dense nutrition it is cooked like a Chinese hotpot and I created it for my friend's son Sid who is on the autism spectrum, my friend she wanted to get a new fish recipe which was also dairy and gluten free that would give sid lots of essential fatty acids and good fats so there is organic ghee in here too. This recipe will help with providing stable energy and also help with his learning and cognitive function. We added the broccoli and spinach for extra folic acid and to bump up his vegetable intake. The dashi broth is what really brings out the flavour and denseness in this dish. Sid loves salmon so I was happy to make this dish for him he really loved it and it easy for his mum and grandmother to prepare.
1 large salmon fillet (skin off) 450-500g cut into 2cm cubes
1/2 head broccoli florets cut small
4 large spinach leaves
2 cups dashi stock ( I get mine from always organics in brookvale) and it is a spiral macrobiotic food product
1/2 brown onion (omit if pregnant)
2 tablespoons organic red curry paste
1 tablespoon ghee
Saute the onion in the ghee until clear, add the curry paste and stir around until fragrant, add the broccoli and spinach and then the stock, cook for 5-7 minutes so the greens are still crisp, lastly add the salmon and cook quickly for 2 minutes so the salmon is very soft.
Also serve with a grain, we had brown rice and it was perfect.
Sunday, January 16, 2011
After returning home from the frenchs forest farmer markets I was very hungry so I crawled into the garden and pulled out yellow and red baby tomatoes, basil and rocket and added to the scrambled eggs. I picked up some yummy spelt sourdough rolls with sunflower seeds and topped with sliced avocado's and biodynamic olive oil. Too easy.
Tuesday, January 11, 2011
My kitchen has a small prep area but we have made it cosy, there is lots of natural light for taking photographs and a big window which looks out to a glorious green backyard and veggie garden. At times it can be challenging to work in, and friends are surprised when they drop by my kitchen, but the smells and warmth make it worthwhile and hey I'm a personal chef so can work in any old kitchen.
5 thing's to help make you a fantastic home cook.
1. good cook's knife
2. medium saucepan
4. salad spinner
5. 3 wooden spoons
These small cakes are packed with dense nutrition, fibre, iron from the molasses and flavour. There easy and sweet enough with the dates, banana and molasses, the icing is quark with maple syrup and is truly delicious. I took some to my new gorgeous friend's Lisa and Adele from the Rancan Sisters they have a brand new boutique fitness studio in Mosman with a killer view up at Bradley's Head to inspire any workout.
3 bananas, mashed
2 carrots, grated
150g butter, melted
2 tablespoons black strap molasses (I use Spiral)
1/2 cup dates fresh or dried
1 teaspoon cardamon powder
1 teaspoon cinnamon
1/2 cup walnuts, chopped finely
2 cups organic wholemeal self raising flour or use plain spelt flour with 1 teaspoon aluminium free baking powder
1/2 cup greek yoghurt ( I use barrambah organic dairy)
1 tub quark (I use paris creek)
3 tablespoons Canadian pure maple syrup
In a mixing bowl put the flour and spices, stir around, in another bowl mash the bananas and add the carrot and whisked eggs.
Put the dates chopped small in with the butter and melt, slowly add the flour and butter mixture and yoghurt hand stirring and mixing well, lastly add the molasses and walnuts and again stir well until you have a thick batter. Spoon into a cupcake tin and bake on 170 for 35 minutes.
When the cakes have cooled take the quark and beat with electric beaters adding the maple syrup until it's whipped.
Take a spatula and ice the small cakes.
Wednesday, January 5, 2011
I know this is a really late blog entry and I should have written up this recipe 2 week's ago but I got busy cooking other thing's!
My boyfriend and family ate all my millet puffs and goji berry white Christmas and they couldn't believe it was a healthy version of this copha evil sweet. So here's my version.
This is the only time of the ever I ever use white chocolate in anything, I'm not a fan and it's devoid of any nutritional value but gotta keep the people happy in my cooking life! And when using a high quality white chocolate it makes this recipe super yummy.
2 blocks lindt almond white chocolate or green and blacks white chocolate
3 tablespoons extra virgin coconut oil
1 cup millet puffs from abundant earth
1/2 cup goji berries
1/2 cup dried apple sweetened cranberries
1/2 cup dried blueberries
1/2 cup raw pistachios
1/2 cup dried shredded coconut
Melt the white chocolate and coconut oil in a bain maries, it will take a while as there is a low cocoa (fat) ratio so it will be thick add in some fat such as the coconut oil to help it along. In a mixing bowl mix the remaining ingredients then when the chocolate is thin and melted pour over. Line a 20cm square tin with baking paper and press the mixture in, refridgerate for 1 hour then cut into squares and serve.
If you have left over cherries on the decline in the fridge looking all sad and lonely and are wondering what do to with them (as I was) a great idea I came across in Stephanie Alexander's cookbook was to pickle them, I adapted the recipe for my own liking and now my kitchen reeks of white wine vinegar.
Cherries contain anthocyanins which can reduce inflammation, you may have seen cherry juice in the healthy food store and it is often used for gout and arthritis. They also lower blood levels of cholesterol and triglycerides and they are very delicious fresh or pickled.
500g fresh sweet cherries red or yellow (yellow are not as sweet)
300g organic mountain raw sugar
500g white wine vinegar
1 star anise
3 cardamon pods
1 cinnamon stick
Fill a pretty jar with the cherries (stems removed)
In a sauce pan gently heat the white wine vinegar, sugar and spices, cook for ten minutes.
Cool mixture and pour over cherries, wait one week to eat.
Will keep one year, they might just get many wrinkles.
Monday, January 3, 2011
This recipe belongs to my dear friend Michal Nassi from my kitchen wisdom in Bondi, Sydney.
Michal is one clever baker, and specialises in gluten free baking, she also mentors me through any baking crisis and will help blame it on my gas oven.
It's a quick and easy recipe and waiting for the brownies to cool for half an hour after taking from the oven helps them firm up a little, great sweet for a party I recently took a batch of brownies to my friend's daughters first party and they went down a treat.
This is super sweet and a little bite goes a long way.
Health benefits from this you ask? Dark chocolate in small amounts is a powerful antioxidant it also gives you a power up if your studying or need a boost without compromising adrenals with coffee, raspberries are sweet sour and jam packed with vitamin c, and can be eaten with almost anything and good when paired with a soft cheese like marinated goats feta.
150g dark chocolate
250g panela or rapadura sugar
1 teaspoon vanilla
85g flour ( spelt, rye, buckwheat or barley)
In a baine marie melt the chocolate and butter, taking a small bowl beat the eggs and sugar until pale and creamy, add the vanilla, hand stir in the flour mixture, lastly add the chocolate mixture and raspberries, stir gently until mixed.
Take a 28cm lamingtim style tin and line with paper overlapping the edges, pour in the mixture and bake in a moderate oven 165 (gas) 175 (electricity) for 40 minutes.
Cool then eat