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.


Monday, 3 April 2017

Erika's Roomstruif



Ingredients

3 stiffened egg whites
5/8 cup of plain flour
3 egg yolks
 salt
4 tablespoons of sugar
2 tablespoons of melted butter
3/4 cup of milk



Method

Beat egg yolks, sugar, salt, milk and butter.
Add flour and beat until smooth.
Fold in stiffened egg whites.
Warm a large frying pan, add small dollop of butter/oil.
When butter has melted, pour in large ladle of mixture.
Cook pancake until air bubbles appear and start to pop.
Remove pancake from frying pan and place on an oven- proof
plate with the cooked side on the plate.
Place in a warm oven.
Melt another dollop of butter/oil.
Cook another pancake in the same manner, cooking only one side.
( it is best if pancakes are not over cooked, it is much tastier if it is moist.)
Place second pancake on top of the first, again cooked side on the first pancake.
Continue cooking pancakes until the mixture is finished, placing the last pancake
with the uncooked side on top of the last one i.e. cooked side right on top.
Remove the plate from the oven, sprinkle some icing sugar over the top and serve.
Roomstruif is best when quite moist and served as soon as it has been cooked. But not unpleasant when cold either.
Serves 3-4 adults.


Thursday, 23 March 2017

Sally's Cardamom + Sea Salt Ganache Tart, GF


This Cardamom + Sea Salt Ganache Tart is a stunning celebration dessert and proves just how EASY making a fructose-free ganache can be!

Ingredients

  • 270 ml coconut cream.
  • 2 tablespoons cardamom pods, lightly crushed with a flat blade until the outer husks crack.
  • 1/2 teaspoon pure vanilla powder or 1 teaspoon pure vanilla extract.
  • 100 g (85-90% cocoa) chocolate, chopped.
  • pinch of sea salt, plus coarse sea salt, to garnish.
  • berries, edible petals, activiated buckwheat, to garnish.

Crust

  • 1/3 cup coconut oil.
  • 1/4 cup rice malt syrup.
  • 2 cups shredded coconut.
  • 1 tablespoon raw cacao powder.

Directions

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.

2. To make the crust, melt the coconut oil and rice malt syrup in a saucepan. Remove from the heat, add the shredded coconut and cacao powder and mix well. Press the mixture into the base and up the side of the quiche or tart tin - no need to grease it - so that the mixture's approximately 5 mm thick all over. Bake for 15-20 minutes. Remove from the oven and set aside to cool and firm up.

3. Meanwhile, heat the coconut cream, cardamom pods and vanilla in a saucepan to a simmer, then turn off the heat and cover with a lid. Allow to steep for 10 minutes.

4. Strain the coconut cream mixture into a bowl, reserving 1/4 cup in the pan for emergency use later, if needed. Discard the cardamom pods (or save to spice up chai tea). Add the chocolate and salt to the bowl, whisking it through until silky and melted. If the fats separate and your ganache develops a chocolatey cottage-cheese appearance, just add the reserved coconut cream, whisking swiftly to bring it all back together.

5. Once silky, pour into the tart shell and refrigerate until the ganache sets (at least 2 hours). Garnish with a pinch of coarse sea salt and berries, petals and activated buckwheat, if desired.

Sunday, 29 January 2017

Peach and Strawberry Cobbler

6 med. peaches, peeled and sliced or/ equivalent amount of lightly stewed rhubarb
a good handful of ripe strawberries, halved
1 capful rose water
3 Tbl. lemon juice
1 level Tbl. honey
1 1/4 cups whole wheat flour (for gluten free, use 1/2 almond meal + 1/2 buckwheat flour)
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
4 Tbl. butter
1/2 cup milk
1/3 cup honey

Preheat fan forced oven to 180C
Cut fruit into a pyrex dish. Add lemon and honey and rose water. Stir into fruit.

To prepare topping :

Stir together dry ingredients. 
Add butter and rub in to coarse crumbs.
Combine milk and honey and stir into flour mixture.
Cover the fruit with the topping.

Bake 30 - 35 minutes.


Saturday, 21 January 2017

ZUCCHINI AND MUSHROOM LASAGNE


  2 tsp chopped rosemary
pepper
organic lasagne sheets 
750g pasta sauce
     1kg zucchini, thinly sliced on diagonal
     250g mushrooms, thinly sliced
250g grated tasty cheese
125g parmesan cheese

Brown the sliced zucchini in a pan.

Smear the bottom of a lasagne dish with a bit of the pasta sauce. Lay 1/2 the zucchini slices over, smear on more sauce. Sprinkle with 1/4 of the combined cheeses. Place on a layer of lasagne sheets, then more sauce then all the mushrooms and the rosemary, then 1/3 of the rest of the cheese.

Place on another lasagne sheet, then sauce then the rest of the zuccini, the pepper and 1/2 the rest of the cheese.

Place on the last lasagne sheet then the rest of the sauce and the cheese, adding extra parmesan if necessary to fill the gaps.

(If using instant lasagne sheets, now pour 1/2 cup water in around the edges.)

Bake 190C for 10 mins.
Reduce to 170C for 20 - 30 mins until well browned.
If possible, let rest 10 mins before serving or even until next day.


Saturday, 31 December 2016

Raspberry and Polenta Cake GF

The recipe says it serves 12 but that can't possibly be when the Gumboot Girls are together!! Although we do usually have two slices each.

225gm unsalted butter, softened ( I used salted butter)
225gm sugar
3 eggs
125gm ground almonds ( I did not have almonds so used hazelnut)
125gm polenta
1 tsp gluten free baking powder
1 tsp salt
Juice and zest of 2 lemons
200gm raspberries plus a few extra for decoration ( can use frozen raspberries in the cake mixture)
icing sugar to decorate
Creme fraiche to serve

Preheat oven to 160 degrees C.
Grease and line the base of a 23cm baking tin.
Beat the butter and sugar until creamy and pale.
Beat in the eggs one at a time.
Fold in the dry ingredients and then the lemon juice and zest.
Pour half the mixture into the tin and the add half the raspberries.
Add the remaining cake mixture and sprinkle the remaining raspberries on top, do not mix them into cake mixture as it will discolour the cake mixture.
Bake for 50 to 60 mins until golden and just firm in the middle.
Cool in the tin.
Remove from tin, then sprinkle with icing sugar before serving with creme fraiche and a few fresh raspberries.




Thursday, 1 December 2016

Sparkling Elderflower


From ‘A Year in a Bottle’ by Sally Wise.

The beautiful elderflower heads make a deliciously flavoured non-alcoholic drink, ideal to serve on its own or as part of a mocktail or a cocktail.

3 cups of sugar
4 cups of boiling water
14 cups of cold water
6 elderflower heads…I add at least 10. Most individual flowers on flower head, need to have opened but it is good to have a few on the head that are unopened.
2 lemons chopped roughly
2 tablespoons of white vinegar or cider vinegar ( I use apple cider vinegar)

Dissolve the sugar in the boiling water in a food-safe bucket or ceramic container.
Add cold water and then the elderflower heads, lemons and vinegar.
Stir well to mix.
Cover and allow to stand for 48 hours.
Strain and pour into clean bottles ( PET bottles are best as they allow for a degree of expansion without exploding. If using glass bottles leave about 1/3 of bottle unfilled.)
The Sparkling Elderflower will be ready in 1 to 2 weeks.
Chill before CAREFULLY opening and preferably outside.
Makes approximately 4.5 liters.

Sparkling Cordial can also be made using raspberries or rhubarb.