Thursday, 23 March 2017

Sally's Sugar Free Ganache Tart


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.

Monday, 7 November 2016

Fruit Shortcake

Fabulous. Made by Kylie using GF flours for the Gumboot Girls October 27th.



125g butter
125g sugar
1 egg
125g SR flour
125g plain flour
Stewed, bottled or fresh fruit of choice. 

Cream butter and sugar, add egg and beat well. Mix in flours until it forms a dough. Refrigerate at least 30 mins. 

Heat oven to 170°, and grease a slice tin, or pie dish. 

Cut off two thirds of the dough and roll out to fit the base of the tin/dish. Brush with a little egg white before spreading the fruit on top. 

Roll out the remaining dough to about 4mm thickness and cut into strips to form a decorative lattice pattern on top. 

Bake for 30 mins or until golden brown. Cool a little before slicing. 

Kylie added an extra layer of Frangipane to her Rhubarb shortcake. 

Frangipane 

125g butter
125g sugar
2 eggs
1 egg yolk
125g Almond meal
Splash of rum/brandy/amaretto (I just used vanilla paste)

Cream butter and sugar, add eggs and yolk one at a time. Fold in almond meal and run etc. 
Use in pastries, pies, tarts etc. 

Saturday, 8 October 2016

Erika's Pineapple Cheesecake


Which I turned into a gluten free  cherry cheese cake for the Gumboot Girls.

Ingredients:
2 cups of sweet biscuits in the blender. ( I used a mixture of almond and hazel meal instead )
90 gm of melted butter
2 teaspoons of hot water
1 tablespoon of gelatine
¼ cup of hot water ( I warmed up some of the preserving syrup instead of water )
375 gm of Cream Cheese
½ cup of castor sugar
1 teaspoon of vanilla essence
¼ cup of lemon juice
425 gm can of crushed pineapple  ( I used my home preserved Lapin cherries instead )
1 ¼ cup of whipped cream

Method:
·      Combine biscuit crumbs, melted butter and 2 teaspoons of hot water.
·      Press mixture into sides and base of a cake tin (20cm), refrigerate.
·      Dissolve gelatine in ¼ cup of hot water.
·      Beat cream cheese until smooth, gradually adding sugar, dissolved gelatine, vanilla essence, lemon juice and ¼ cup of pineapple juice.
·      Blend well.
·      Fold whipped cream and drained pineapple into mixture. ( Cherries, with their stones removed )
·      Pour into shell.
·      Chill until firm, preferably overnight.
·      Decorate with strawberries and enjoy.