Thursday, 7 June 2018

Pineapple and Ginger Upside Down Cake

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Made for gardening, June 2018

Cake

250g butter, softened

1¼ cups rapadura sugar

5 eggs

1 cup milk kefir or thin yoghurt

2½ cups flour

2 tspns baking powder

1 Tbl ground ginger or 4 drops ginger essential oil

1 tsp ground cinnamon or 2 drops cinnamon essential oil

½ tsp ground cloves or 1 drop clove essential oil

Caramelised Pineapple

1 medium pineapple, peeled, quartered, cored and sliced into ½ - 1cm thick slices

85g butter

½ cup rapadura sugar

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Melt butter and sugar, add half the pineapple slices and cook 3 minutes, turning once. Remove and cook the other half. Remove. Reserve syrup.

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Fresh Ginger Syrup

Into the last of the reserved syrup grate a good knob of fresh ginger and heat gently.

  • Make caramelised pineapple
  • Pre heat oven to 170°C
  • Grease a deep 23cm round cake pan; line base and sides to above the sides of the tin
  • Set butter and sugar to beat until pale
  • Make caramelised pineapple
  • Drizzle cake tin with 2 Tbl reserved syrup and arrange caramelised pineapple slices, overlapping. Use them all. Doubling up is ok. Keep rest of the syrup for the sauce. Make more if necessary.
  • To beaten butter and sugar, add 2 spoons of the plain flour then gradually add the eggs, beating well between additions. Add a little more flour if it looks like curdling.
  • Beat in kefir / yoghurt
  • Stir in the rest of the flour mixed with the baking powder
  • Spread mixture over the pineapple
  • Bake 1 hour and check. If necessary, top with foil
  • Bake a further 10 minutes or until a knife comes out clean
  • Meanwhile make suryp
  • Stand cake 5 minutes then turn out onto a beautiful serving plate.
  • Serve with fresh ginger syrup
  • Enjoy!

Friday, 16 February 2018

Zucchini Risotto with Gremolata Fish


500g zucchini, unpeeled, chopped into 3cm cubes
Olive oil
2 tspns garam masala
1 brown onion, finely sliced
2 garlic cloves, crushed
2 cups risotto rice
1 litre chicken/fish stock
600g fish fillets
 
Gremolata
1/3 cup finely chopped parsley
Olive oil
Grated rind 1 lemon
2 cloves garlic, crushed
 

 

Fry zucchini pieces in hot oil until cooked but still firm. Stir in garam masala and fry a little longer. (I also added some fennel seeds and cumin seeds)

Heat stock and keep hot.

Heat olive oil in a pan and cook onion gently until soft. Add garlic and rice and stir to coat.

Add 1 cup at a time of the stock to the rice and stir, on gentle heat, until absorbed before adding more. This will take a good 30 minutes or more. Do not rush it…. Have a glass of wine while you relax and enjoy the process.

Meanwhile combine the gremolata ingredients and press onto the fish fillets. Cook the fish in a pan. Flake gently.

Gently mix the zucchini and the fish through the risotto and serve with lemon wedges.

Absolutely delicious!

Sunday, 11 February 2018

Fruit Sponge Slice, GF

Crop Swap 6, Feb. 10th 2018
This is an old recipe so is still in ounces but the cups are metric!


Oven 180C


For a baking dish size cake:


Cream.....6ozs butter and 1.5 cups sugar


Add....3 eggs
          vanilla
          3/4 cup milk
Sift....1.5 cups brown rice flour
          1 cup quinoa flour
          1.5 Tbls cornflour
          5 tspns baking powder (= 2 tspns / cup flour, which is standard to make SR flour)


Mix all together until smooth and creamy. Add a dash more milk if necessary.


Grease a baking dish well and spread the batter to cover the base.


Cover with a single layer of fruit. I used greengage plums but it can be anything.


Bake 40 minutes. Leave to rest half an hour or so before turning out. Dust top with icing sugar before cutting.







Thursday, 28 September 2017

Blood Orange / Mandarin & Hazelnut Cake GF



28th September 2017, Gumboot Girls at mine

I used very thin skinned, deep orange mandarins, with skins so tight they were impossible to peel. This made them perfect for slicing and juicing, for this recipe.

300 gm butter, softened
400 gm caster sugar
Finely grated rind and juice of 2 lemons and 2 blood oranges
255 gm hazelnut meal
165 gm fine polenta
6 eggs
125 gm yoghurt, plus extra to serve
1 cup buckwheat  flour 
Blood orange topping
1 cup caster sugar
½ cup blood orange juice
2 blood oranges, unpeeled, thinly sliced, seeds discarded
  • 01
  • For blood orange topping, stir sugar and blood orange juice in a saucepan over medium heat until sugar dissolves, add blood oranges slices and simmer until tender (10-15 minutes).
  • Set aside to cool, then drain, reserving syrup, and arrange orange slices in the base of a buttered 23cm diameter cake tin lined with baking paper.
  • Pour 100ml of the syrup over and set aside.

  • 02
  • Preheat oven to 180C.
  • Beat butter, sugar in an electric mixer until pale (2-3 minutes).
  • Combine hazelnut meal and polenta and rinds  in a bowl, add half to the butter mixture and mix on low speed to combine.
  • Add eggs one at a time, mixing to combine and scraping down sides of bowl between each addition.
  • Add remaining hazelnut meal mixture, juices, yoghurt and flour, and stir gently to combine.
  • Carefully spoon mixture into cake tin over oranges and syrup and spread gently to cover evenly, smooth top, then bake until golden and a skewer inserted withdraws clean (50 minutes to 1 hour; cover with foil if cake colours too quickly).
  • Set aside to cool briefly (10 minutes), then turn out carefully onto a plate to cool to room temperature.
  • Serve with remaining syrup, warmed, and extra yoghurt. It will keep in an airtight container for up to 4 days.

Wednesday, 17 May 2017

Carrot and Chickpea Tagine

First cooked 14/7/16

4 Tbls olive oil 1 Tbl dark, runny honey
1 onion, finely chopped 4 medium carrots, sliced
4 garlic cloves, crushed & chopped 2 cups sprouted and blanched chickpeas or equivalent
1 tsp best ground turmeric Salt to taste
2 tsp cumin seeds 1 – 2 Tbls rosewater
1 tsp ground cinnamon 1 bunch coriander, finely chopped
plenty of pepper (+ chilli if you like) 1 lemon, cut in wedges

Gently heat the tagine then add the oil.

Add onion and garlic and sauté gently with the lid on, until soft.

Add the spices + the honey + the carrots. Stir and cook briefly until the spices are fragrant.

Pour in about 1/2 cup water  and cook gently 10 minutes.

Toss in the chickpeas, add a little water if necessary, replace the lid and cook gently another 10 minutes.

Season with salt, sprinkle the rosewater and coriander leaves over and serve with the lemon wedges.

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Thursday, 11 May 2017

Banana Cake with Salted Honey Pecans

A fabulously delicious recipe from Sally Port. Made for GG’s in Feb. 2017
Ingredients
  • 3 large overripe bananas
  • 5 large eggs
  • 1 tsp heaped baking powder
  • 1/2 tsp bicarbonate of soda
  • 175 g Almond Meal/Flour
  • 75 g Hazelnut Meal/Flour
  • 220 g caster sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
SALTED HONEY ROASTED PECANS:
  • 1/2 cup pecans
  • 1 tbsp honey
  • 1/4 tsp sea salt
  • 1 tsp boiling water
CINNAMON CREAM CHEESE FROSTING:
  • 250 g cream cheese at room temperature,
  • 50 g butter at room temperature,
  • 100 g icing sugar sifted
  • 1 tsp ground cinnamon
Instructions
  1. Grease a 20cm/7 inch springform pan and preheat the oven to 180 Celsius (350 Fahrenheit).

  2. Place the bananas in a food processor and process until smooth. Add the remaining cake ingredients and process to combine. Pour the batter into the springform pan and bake for 40 minutes to 1 hour. Check the cake after 30 minutes as you may need to cover it with foil to prevent burning before the cake is cooked through. Remove from the oven and let the cake cool completely in the tin before removing.

  3. While the cake is cooling keep the oven on at 180 celsius and make the honey roasted pecans. Combine the pecans, honey, sea salt and boiling water in a bowl and mix to combine. Place on a tray lined with baking paper and bake for 15 minutes, stirring about half way through to make sure they are evenly cooked. Remove the tray from the oven and set aside to cool.

  4. To make the frosting combine the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth and creamy. Add the icing sugar and cinnamon and beat for another 5 minutes, or until pale and fluffy.

  5. Spread the frosting over the cooled cake and top with chopped roasted pecans.

Thursday, 27 April 2017

Sally's Seed Crackers

Ingredients
  • 200g sunflower seeds
  • 60g flax seeds
  • 100g sesame seeds
  • 2 Tbsp. Psyllium Husk
  • 500ml water
  • 1 tsp. Himalayan sea salt
Instructions
  1. Preheat oven to 160 degrees C. Line 2 baking sheets with lightly oiled parchment paper or a silicone sheet.
  2. In a mixing bowl, combine all ingredients and leave the mixture to stand until thick and pliable (about 10 minutes).
  3. Spread the mixture as thinly as possible on the lined baking sheet (may require 2). The mixture should have no holes or gaps.
  4. Bake for 1 hour, turning trays after 30 minutes if browning more on one side. They may need another 15 to 20 minutes until they are nice and really crispy.
  5. Remove from oven and leave to cool.
  6. Once cool, break into any size you like and store in an airtight container.