500g zucchini, unpeeled, chopped into 3cm cubes
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
1/3 cup finely chopped parsley
Grated rind 1 lemon
2 cloves garlic, crushed
Friday, 16 February 2018
Sunday, 11 February 2018
This is an old recipe so is still in ounces but the cups are metric!
For a baking dish size cake:
Cream.....6ozs butter and 1.5 cups sugar
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
- 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.
- 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
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.
Thursday, 11 May 2017
A fabulously delicious recipe from Sally Port. Made for GG’s in Feb. 2017
- 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
Grease a 20cm/7 inch springform pan and preheat the oven to 180 Celsius (350 Fahrenheit).
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.
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.
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.
Spread the frosting over the cooled cake and top with chopped roasted pecans.