Saturday, 12 April 2014

Mexican Vegetable, Tempeh and Bean Soup

Mexican Soup
Winter is coming which means it's soup time! I love making soup. Not only is it simple to make, but it it makes a large quantity and is an easy way to get in the extra vegies. This soup is a complete meal in itself, with plenty of vegetables, beans, tempeh and dairy and healthy fats, you have all the main food groups covered.

Sunday, 6 April 2014

Easter Macarons - Chicks, Eggs and Hot Cross Buns







Easter is coming! 

Last year I made chocolate bunny macarons which looked fairly horrific. Rather than trying again this year I decided to make some different Easter-themed macarons.

Thursday, 27 March 2014

GF Almond 'Paleo' Bread with 60 Degree Egg and Smoked Salmon

I was searching for a savoury recipe to use up my almond pulp from my almond milk and stumbled across this recipe by Sarah Wilson which seems to have a bit of a cult following. I was intrigued by this 'bread' as i'd never made anything quite like it. I wasn't quite sure how almond meal, arrowroot, eggs and leaveners could end up with bread.


Thursday, 20 March 2014

Scones with Homemade Cultured Butter



I hate cream. Never liked the stuff so I am one of those weird people who much prefer butter on scones.  After eating some amazing cultured butter at The Royal Mail Hotel I thought i'd have a go at making it. When you make butter, you produce buttermilk, so scones followed.

Wednesday, 19 March 2014

Homemade Almond Milk

I've previously ranted about almond milk and my dislike of the misleading advertising comparing almond milk with cow's milk. Personally I dislike the flavour of the UHT almond milk, however I decided to have a go making fresh milk to see if there was a difference.

Making almond milk is really simple. Soak 1 cup of raw almonds in water overnight then drain. Place in a Thermomix or high-powered blender with 3 cups water, 2 medjool dates and a splash of vanilla extract and blend for at least a minute or until smooth.

Pour into muslin or a chux (or something called a nut bag? Sounds rude) to strain out all the fibre. Squeeze out as much milk as possible and voila! Almond milk!

Almond pulp

This was a bit of a lightbulb moment - fresh almond milk tastes AMAZING! It's nutty and creamy and has a great mouthfeel. Now I understand what people are raving about. Don't be duped however, this is no cow's milk alternative as it doesn't contain the calcium or protein that cow's milk does but nonetheless it tastes great! The other bonus is that the leftover almond pulp can be used in baking, muesli and smoothies as it is almond meal. If you are going to use it as almond meal, you'll need to dry it out in a slow oven. If not using immediately, pop it in the freezer so it doesn't go rancid.



 Sarah xx

Sunday, 16 March 2014

Buckini Crumbed Fish with Kale Fritters

Buckini and macadamia crumbed flathead with kale fritters

I am slightly addicted to buckinis at the moment. Buckinis are activated buckwheat kernals ie buckwheat that has been dehydrated causing it to have a delicious crunchy texture and nutty taste. Despite its name, buckwheat is gluten free. The most common use for these little nuggets is in sweet dishes for example in muesli or crumbles, however I decided to go savoury this time.


Wednesday, 12 March 2014

The BEST Cookie Recipe Ever!!! (and a bonus GF muesli biscuit)

Left: GF Muesli Biscuit
Back: Choc Chip & M&M Cookie
Right: Salted Peanut, Pretzel & Chocolate Cookie
Big call, I know but everyone who eats these cookies raves about them.  It is such a versatile recipe that you can add any flavours you fancy. Just as a bonus I've added a GF biscuit recipe at the end (yes, I know the ones on the plate above have now been contaminated with gluten.)