1 cup tri coloured quinoa, rinsed, drained
2 tbsp plain flour
1 tsp hot chilli powder
1 egg white, lightly beaten
1/2 cup tahini
1/3 cup lemon juice
extra virgin olive oil, for shallow frying
1 small head cauliflower, thickly sliced
4 tomatoes, diced
1/2 small red onion finely chopped
2 celery stalks, finely chopped
1 garlic clove, crushed
2/3 cup fresh mint leaves, chopped
1 cup fresh flat leaf parsley leaves, chopped
3/4 cup red wine vinegar
extra 1 tbsp extra virgin olive oil
chopped fresh flat leaf parsley and toasted pine nuts, to serve
1. Place the quinoa and 1 cup cold water in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 15 mins or until liquid is absorbed and quinoa is tender. Remove from heat. Cool.
2. Meanwhile, place flour and chilli powder in a bowl. Make a well in the centre. Gradually whisk in the egg white, 1/3 cup tahini, 1/4 cup lemon juice and 1/4 cup cold water. Season well with salt and pepper.
3. Add enough oil to a large deep frying pan to come 5mm up side of pan. Heat over medium-high heat. Working in batches, dip cauliflower batter, draining excess. Shallow fry for 1 to 2 mis each side or until golden. Drain on a tray lined with paper towel.
4. Combine remaining tahini and lemon juice, and 1.5 tblsp cold water in a small bowl. Season with salt and pepper.
5. Combine quinoa, tomato, onion, celery, garlic, mint, parsley, vinegar and extra oil in a large bowl. Serve fritters with tabouleh and tahini sauce. Sprinkle with parsley and pine nuts.
20150706
Cauliflower, caramelised onion and gruyere gratin
1.5kg cauliflower, trimmed and cut into florets
1/2 cup caramelised onions
1.5 cups pouring cream
1.5 cups grated gruyere
salt and pepper
2 tbsp extra virgin olive oil
12 sage leaves
finely grated parmesan to serve
Preheat oven to 180 C. Line 2x30cm round baking dishes with non-stick baking paper. Cut the cauliflower florets into 1cm thick slices and arrange in the dishes, placing teaspoons of caramlised onion between the overlapping slices. Drizzle with cream and top with the gruyere, salt and pepper. Bake for 30 mins or until the cauliflower is just tender and the cheese is golden. While the gratin is baking, heat the oil in a small frying pan over medium heat. Cook the sage leaves, in batches, for 30 sec or until crisp. Top the gratin with sage leaves and parmesan to serve. Serves 8-10.
1/2 cup caramelised onions
1.5 cups pouring cream
1.5 cups grated gruyere
salt and pepper
2 tbsp extra virgin olive oil
12 sage leaves
finely grated parmesan to serve
Preheat oven to 180 C. Line 2x30cm round baking dishes with non-stick baking paper. Cut the cauliflower florets into 1cm thick slices and arrange in the dishes, placing teaspoons of caramlised onion between the overlapping slices. Drizzle with cream and top with the gruyere, salt and pepper. Bake for 30 mins or until the cauliflower is just tender and the cheese is golden. While the gratin is baking, heat the oil in a small frying pan over medium heat. Cook the sage leaves, in batches, for 30 sec or until crisp. Top the gratin with sage leaves and parmesan to serve. Serves 8-10.
20140121
Gluten Free and Grain Free Chocolate Granola Recipe
Prep Time: 20 minutes
Cook Time: 6 hours
Serves about 6
It’s a cross between trail mix and granola, rich with the deep dusky flavor of cocoa.
Ingredients
Instructions
Read more: http://gourmandeinthekitchen.com/2012/gluten-free-grain-free-chocolate-granola-recipe/#ixzz2r02jbcmA
Cook Time: 6 hours
Serves about 6
It’s a cross between trail mix and granola, rich with the deep dusky flavor of cocoa.
Ingredients
- 1 cup/ 112g raw walnuts
- 1 cup/112g raw almonds
- Pinch of fine sea salt
- ¼ cup/ 60g raw honey
- 3 Tablespoons/ 42g unsalted butter
- 3 Tablespoons/
- 23g raw cacao or natural cocoa powder
- ½ tsp vanilla extract
- 2 Tablespoons/ 15 g chia seeds
- ½ cup/40g unsweetened shredded coconut
- 2 oz/60g bittersweet chocolate, coarsely chopped
Instructions
- Soak walnuts and almonds covered in water with a pinch of salt overnight or for about 8 hours.(Soaking the nuts first removes the enzyme inhibitors, making them easier to digest)
- Preheat oven to 200 degrees F/ 93 degrees C.
- Drain and rinse the nuts and quickly them in a cloth towel.
- Place the nuts in the bowl of a food processor and pulse briefly until just coarsely chopped.
- Gently melt together the butter and honey in a small saucepan over low heat stirring continually to combine.
- Add in the cacao or natural cocoa powder along with a pinch of salt and the vanilla and whisk to blend until well combined.
- Add the chocolate mixture to the food processor and pulse to combine.
- Add the chia seeds and shredded coconut to the bowl and pulse again until everything is about the size of oats.
- Spread chocolate nut mixture evenly on a parchment or silpat lined baking sheet.
- Bake at 200 degrees for about 4 hours, or until dry and crispy.
- Cool on wire rack. Stir in chopped chocolate and store in airtight container.
Read more: http://gourmandeinthekitchen.com/2012/gluten-free-grain-free-chocolate-granola-recipe/#ixzz2r02jbcmA
20140111
Flax Bread
Focaccia-Style Flax Bread
By
Updated March 14, 2013
See More About
Flax Bread Sandwich
Photo © Emily Dolson
See More About
I call this "focaccia" because it is baked in that style -- flat on a sheet pan, and then cut up into whatever sized pieces you want. It works for toast, sandwiches, and other bready uses. It is "rough" in texture like heavy whole grain breads. Since it isn't made with wheat, it doesn't have the same kind of grain as wheat breads, but the carb in flax is almost all fiber. Flax is very useful on a low carb diet, as well as being amazingly good for you.
There is a video of this bread being made. View the video here.
There is a video of this bread being made. View the video here.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 2 cups flax seed meal
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1-2 Tablespoons sugar equivalent from artificial sweetener
- 5 beaten eggs
- 1/2 cup water
- 1/3 cup oil
Preparation:
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.
1) Mix dry ingredients well -- a whisk works well.
2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)
4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.
6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.
1) Mix dry ingredients well -- a whisk works well.
2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)
4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.
6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.
Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate(.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.
20140108
Protein balls
Add a tablespoon of natural protein powder if you're in training mode. The more raw, unprocessed and organic the ingredients, the better.
Little balls of protein and energy made from pureed raw dates, nuts and seeds.Photo: Edwina Pickles
Ingredients
100g chopped walnuts or cashews, lightly toasted
100g almonds, lightly toasted
2 tbsp linseed, sunflower seeds and/or pepitas
170g medjool dates, pitted and chopped
100g soft dried apricots or figs, chopped
100g prunes, pitted and chopped
1 tbsp tahini or peanut butter
2 tbsp raw cacao powder or cocoa powder
1 tbsp ground cinnamon
2 tbsp honey or agave syrup, Pinch of sea salt
100g desiccated coconut for coating
Method
1. Combine the walnuts, almonds and seeds in a food processor and whiz until fine crumbs. Add the dates, apricots and prunes and whiz until smooth. Add the tahini, cacao powder, cinnamon, honey and sea salt and whiz for two minutes or until the mixture starts to form into a ball.
2. Divide into golf ball-sized portions and roll into balls between lightly wet palms. Roll in coconut, and store in an airtight container in the fridge for up to two weeks.
Tip Freezing makes them deliciously firm and chewy.
Salad of cannellini beans, zucchini and goat's cheese
Salad of cannellini beans, zucchini and goat's cheese.Photo: William Meppem
Ingredients
100g dried cannellini beans, rinsed and soaked overnight
1 litre fresh chicken stock
3 tbsp extra virgin olive oil
½ small red onion, diced
2 small zucchini, halved, seeds removed, cut into 1cm dice
2 cloves garlic, peeled, finely chopped
sea salt and freshly ground black pepper
handful green beans, topped and tailed, cut into 6cm lengths
1 tbsp balsamic vinegar
juice of ½ lemon
1 punnet cherry tomatoes, halved
150g drained marinated artichoke halves, each cut into 4 wedges
small handful flat-leaf parsley leaves, torn
small handful mint leaves, torn
150g marinated goat's cheese, drained
Method
Drain the soaked beans, place in a saucepan and pour over enough stock to cover.
Cover the beans with a round piece of baking paper and simmer gently for about 50 minutes or until the beans are just tender, adding more chicken stock as required to ensure beans are covered at all times while cooking.
Remove the beans from the heat and allow to cool in the stock. Once cool, drain and discard the stock.
Heat 2 tablespoons of the olive oil in a fry pan and sauté the onion until it starts to soften. Add the zucchini and garlic and cook until they start to colour and the garlic becomes fragrant. Season to taste. Cool.
Blanch the green beans in a medium pot of boiling water for 30 seconds. Drain and refresh in iced water.
Dress the cannellini beans with the remaining olive oil, balsamic and lemon juice and season to taste. Gently fold through the zucchini mix, gren beans, cherry tomatoes, artichokes, parsley and mint.
Divide the salad into serving bowls or plates and top with crumbled goat's cheese.
Tip: The cannellini bean salad is awesome served on slices of quality prosciutto.
Freekeh salad with persian fetta
Freekeh is a young roasted green wheat grain that can be bought from most Middle Eastern delis.
Photo: Marcel Aucar
Ingredients
- 60g butter
- 1 stick celery, finely diced
- 3 red eschallots, finely diced
- 1 small garlic clove, chopped
- 1 bay leaf
- 200g freekeh, rinsed under cold water
- 6 green onions, finely sliced
- 1 cup flat-leaf parsley, roughly chopped
- 1/2 cup mint, roughly chopped
- 100g roasted hazelnuts, skinned and roughly chopped
- 100g currants
- 2 lemons, juiced
- 100ml extra virgin olive oil
- 300g Persian feta
Method
Place butter, celery, eschallots, garlic and bay leaf in a medium-sized saucepan, and sweat vegetables over a low heat for 10 minutes. Add freekeh to the pan and stir to ensure the grain is coated with butter. Add 230ml of water to the pan, bring to boil and cover with a lid.
Continue to cook on a low heat on the stovetop. Check after 12 minutes and taste a small amount - the larger the grain, the longer the cooking time. When sufficiently cooked (soft but still al dente), remove freekeh from the pan and spread out on a large plate to cool quickly without overcooking. When cold, it can be kept in an airtight container for two days.
To assemble the salad, mix green onions, chopped herbs, hazelnuts and currants with the freekah. Mix lemon juice and oil, dress the salad, crumble the feta over and serve.
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