winter

Barcelona on toast(ados)

Saffron Poached Pear & Dark Chocolate Frangipane Tart

I’m not sure what part of my brain thought that a ‘quick trip’ to Barcelona, while I was in Bangkok for this year’s San Pellegrino Awards, would be a clever plan. Once we arrived though, it was clear my stomach had orchestrated the trip all along. The food. Oh my Lordy, the food. And the beautiful shops, catwalk-ready locals, and effortlessly cool design. I would have happily spent a month there, but 4 days were all we had, and considering how many times per day we ate across that time, I’m kind of glad we didn’t have any chance to linger (or rent the apartment I had my eye on by mid afternoon on the first day).  A quick list of what we got up to if you’re keen to jam-pack a Barcelona trip with food, shoes, restaurants, food, architecture, food, amazing bars, sleeping in bakeries and eating really good food. Don’t eat too much on the plane is all I’m saying!

We stayed at Praktik Bakery which as the name suggests, is a bakery. Really cute design, great location and the aroma of freshly baked bread ducted through your room. I’m not kidding.

On the first morning, I downloaded an app called Shopikon Barcelona, ridiculously helpful for fast tracking your way through each area of Barcelona along with food shops, bars, clothing, museums, espadrille makers and markets. And because each place is a link on maps, it means you just click on where you want to go and let your phone talk to you on route, so you don’t look (as much) like a tourist but just someone who checks their phone a lot. Which is everyone really.

From Shopikon I found the most amazing old-school handmade espadrilles shop, La Manual Alpargatera, seriously beautiful clothing store, Coquette and a whole shop dedicated to the olive called Olive Delicatessen.

Every day we ate at Flax & Kale. Everyday. And because we couldn’t get enough of the plant-based goodness, we also ate at the big sister outlet and namesake restaurant, Teresa Carles. So good.

Drinks amongst the glamour of corner gin bars and the ever gorgeous Boca Chica, where I went to the bathroom twice in a half hour, and not due to a weak bladder. That bathroom is too beautiful to take in in one visit!

But my favourite, favourite meal in all of Barcelona (the 4 day version) was at Mano Rota, where chef Bernat, whipped up an 8 course (plant-based) degustation for me and I couldn’t stop saying, ‘Oh my God’ and ‘this is amazing’ on high rotation. My exclamations would have been so much cooler in Catalan, but no less heartfelt. Seriously delicious food.

And if anyone ever says that the Sagrada Familla is ‘too touristy’, or ‘not worth the line ups’, please, please ignore them. I was completely gobsmacked by the incredible collision of symbology and Gaudi’s wild imagination made manifest in architecture. And that was before going inside! It is too, too mind-blowing to even consider wrapping words around something of this scale, it has to be felt to be believed. Buying tickets online beforehand is an excellent tip, but even if you don’t, the time spent lining up is all forgotten when you walk into that profoundly beautiful space.

I came home with a veritable Spanish delicatessen of my own; saffron of course, grassy green olive oil, more chocolate than is reasonable for any one person to consume, saffron salt, smoked olive oil and some amazing little toffee coated almonds set between sheets of rice paper, can’t remember what they were called – whatever ‘crazy good’ translates to in Catalan!

 

IMG_6024 IMG_6054 IMG_6055 IMG_6060IMG_6040 IMG_6014 IMG_6036 IMG_6058 IMG_6068 IMG_6074

 

Anyway, once home again, and never ready to let go of being somewhere I’ve fallen in love with, I wanted to make something that reminded me of how Barcelona tasted. Chocolate and saffron had to be part of things. Add that to the fact I’ve been dying to figure out how to do a vegan version of a frangipane tart, and here’s where things ended up after dinner on the weekend…

 

Saffron Poached Pear & Dark Chocolate Frangipane Tart 

Chocolate Pastry for 1 x 28cm tart

1 cup spelt flour

1/4 cup raw cacao powder

3 teaspoons rapadura sugar

1/2 teaspoon Himalayan salt

1/3 cup cold coconut oil

60 ml iced water

Saffron Poached Pears

3 pears, peeled, halved and cored

good pinch of saffron threads

2 cups water

1 cup natural sugar (not rapadura as it will make the colour too dark)

Dark Chocolate Frangipane

2 1/4 cups almonds

3 tablespoons raw cacao powder

100g dark chocolate, shaved

1/2 teaspoon Himalayan salt

200g rapadura sugar

150g coconut oil, at room temperature

3 tablespoons egg replacer* in 6 tablespoons of water

2 teaspoons vanilla powder

To poach the pears, simply bring the saffron and sugar to a boil in the water and then add the pear halves. Simmer for about 8-10 minutes until the pears are soft but not falling apart. Remove the pears onto a plate to cool and reduce the poaching liquid to about 1 cup. This will be the saffron syrup to brush over the tart when serving.

To make pastry, prepare a fluted tart tin with removable base, by greasing it with coconut oil and a dusting of flour. I always line the base with a cut out round of baking paper too.

  Add flour, sugar, salt, raw cacao and dark chocolate to a food processor. Blitz. Add coconut oil and blitz again, until you have a crumbly mixture, then with the processor still going, add in the iced water from the top until the dough pulls together.

You won’t need to chill the pastry at this stage. Roll the dough into a circle about 33-35cm and about 3-4mm thick. I always use a sheet of baking paper to roll pastry out and then it’s an easy transfer to flip it into the tart tin and peel away the paper once it’s in place. Press the edges into the sides of the tin and neaten any extra bits with a sharp knife. Prick the base with a fork and place the tart tin into the freezer while the oven preheats to 175C. 

Bake the pastry case (no need for weights) for about 20 minutes, until it is set but not cooked through completely. Remove from oven and let cool on a rack while you prepare the filling.

Increase the oven to 180C.

To make the frangipane, into a food processor, add the almonds and blitz until you have almond meal. Then add the cacao, salt, sugar and shaved chocolate. Blend until you have a crumbly ‘meal’ and add the coconut oil, egg replacer mix and vanilla.

Pour the frangipane mixture into the cooled pastry case and smooth with a spatula to even it out. Place the pear halves, cut side down, in a circle across the top of the tart and gently push each half into the mixture a little bit.

Bake the tart at 180C for 45-55 minutes, until the frangipane is nicely puffed around the pears.

Brush the saffron syrup reduction across the top of the tart before serving.

*I make this egg replacer when I want something lighter than flaxseed, but feel free to use 3 flax eggs if you don’t have the ingredients to make a batch of this powdered form of egg replacer.  This will make a batch that you can store to use beyond this recipe. To make it, mix together 1 1/4 cup arrowroot powder, 1/4 cup baking powder and 1/2 tablespoon xanthan gum. Store it in a glass jar for up to 6 months.

IMG_9167 IMG_9176 IMG_9181 IMG_9187 IMG_9201 IMG_9222 IMG_9223 IMG_9247 IMG_9299

by your self with pig pie

Pig Pie

This whole ‘self-care’ thing has been popping up like a cartoon thought bubble lately. And, I’m not sure why, but just the term seems irritating to me, maybe its overuse has spread it too rough and thin somehow? There’s bound to be a year’s worth of psychological analysis right there. Anyway, usually cause to have a better look at something when I notice it gets under my skin like that.

First reaction, I don’t have time for self-care. Second reaction, Oh.

Irony is a little minx isn’t she? Time and the perceived lack of it is such a big one. I have a friend who figured she’d just rename things to strike up a more harmonious relationship with time, and so, ‘blessed is the new busy’ she said. Sounded like a brilliant plan. The next time I saw her after a ridiculously full week, ‘yeah’, she told me, ‘busy’s bullshit’. We got a decent laugh out of it. Maybe that was the point all along.

The idea of finding a new way to approach self-care without feeling selfish made me want to take my friend’s lead and just call it something entirely different though. Mostly because when I think about, or more to the point, feel self-care, it’s not the ‘let’s go shopping and buy lots of things’ kind, or a ‘stay home and eat Pringles all day’ scenario, it’s more about that aspect of self that just wants to know you’re on side, wants to be acknowledged as the stripped bare essence of who you are. No ‘should be / really better’ list, just the part of your self that seeks out the kind of analogue warmth that comes with small gestures; sitting in the Winter sunshine to drink your tea, closing your eyes for a moment when a favourite song shuffles itself to the top of your iTunes list, pulling on a pair of really, really warm homemade socks that you know will change your approach to the whole day, making a pot of soup from veggies in the garden by picking whatever comes across your path, pushing your face into the golden-hay smell of your horse’s neck, you get the idea. The things that sustain us rather than divert us. The things that may mean little to anyone else, but everything to you. No one else knows that stuff, which is why ‘being by your self’ is the best way I can explain self-care. Not in any solitary sense, not at all, but in the way you would stand by a buddy when they needed you most – it’s that.

 

IMG_7291 IMG_7304 IMG_7315 IMG_7318

 

So, last week when all three of us registered the ‘to do list’ had eaten the ‘to be list’ once again, we put all the small things that collectively spell self-care into the one day and took a road trip. Road trips are right up there on the self care list. As are green juice travellers in the car. Stopping at whatever little second hand stores took our fancy on route. Buying quinces and apples from road-side honesty boxes. Drinking chai from a thermos. Picking gigantic field mushrooms that no one could ever eat but we knew would make beautiful spore prints on paper. And setting up for lunch along a little dirt-track using the upcycled bits and bobs we’d bought along the way as cafe furniture in the grass. Doubled over, tears down cheeks laughter and it wouldn’t have mattered what name we assigned to self-care, it was that feeling of having stolen the day for no other reason than to be ‘by our selves’ that was the alchemy we wrapped each other up in. The kind of nourishment that sinks into your bones. I guess that descriptor is too long for a DL Flyer, but maybe it could be the tagline for Self-Care. Or maybe it’s even simpler still – reconnect to wonder. That works.

And we ate Pig Pie. So called because my vintage bird cookie cutter had taken flight and all I could lay my hands on was the piggie. You’ve probably guessed already there’s no pig in this pie besides the pastry cut out…

 

 

IMG_7258 IMG_7272 IMG_7275

Pig Pie (also known as Roasted Beetroot and Brown Rice Pie with Rye Pastry)

For the pastry:

3 cups organic wholemeal rye flour

4 tbsp organic virgin coconut oil

1 tsp Himalayan salt

room temperature rainwater

For the pie filling:

2 cups cooked organic brown rice

1 1/2 cups cooked organic black lentils

2 medium organic roasted beetroot, diced

2 cloves roasted garlic

2 tbsp organic black tahini

fresh tarragon, chopped

fresh flat leaf parsley, chopped

Himalayan salt and freshly ground black pepper, to taste

Preheat your oven to 180C.

Using a 22cm diameter x 5cm high tart tin with removable base, prepare it by rubbing the inside base and sides with coconut oil, using your fingers to warm the oil as you work your way around the tin. Dust with flour and set aside.

To make the pastry, put the rye flour, salt and coconut oil into a food processor and blitz until the coconut oil has been ‘rubbed in’. Starting with a tablespoon at a time, add the rainwater while the food processor is going so you can see the dough come together in a ball. You will end up using about 5-6 tablespoons depending on the rye flour you have. It shouldn’t be sticky, but it should just stick together!

I always roll my pastry between two sheets of baking paper, just easier that way. Split off 2/3 of the dough and roll out for the base, leaving the other 1/3 for the top. Roll to a rough circle about 5mm thick. Pick up by rolling around your rolling pin and gently place into the tart tin, pushing the pastry into the corners and sides. Trim any excess pastry from the top, prick the base with a fork a few times and bake for 8-10 minutes until just set but not cooked through.  Remove from the oven and leave to cool while you prepare the filling.

I had left over rice and roasted beetroot already in the fridge which is the main reason I went with this combination, but you could really add any roasted veggies to any pulses and mix it with rice. Blitz about half of the cooked black lentils with tahini and the roasted garlic to give yourself a smooth puree to work through the rice and remaining lentils to hold them together. Add the fresh herbs. Season to taste.

Put half of the rice/lentil mixture into the pie base and then add the roasted  chunks of beetroot, followed by the remaining half of the rice mixture. This should be quite a snug fit to the top of the tin. 

Roll out your pastry lid, using the baking paper sheets to avoid sticking. Place the lid on the pie and seal by pinching it together along the top edge of the pastry base. With any leftover pastry you can make a piggie, or any similar well-loved animal  for the top.

Brush with a little soy milk and bake for 20-30 minutes until the pastry is cooked through and starting to brown around the edges.

If you’re taking this on a picnic, leave it in the tin for easy transport, otherwise remove from the tin after about 10 minutes and serve with garden greens and a few blooms; nasturtium, calendula petals, fennel fronds etc.

 

IMG_7253 IMG_7277 IMG_7282IMG_7280

digging the dirt(y)

Dirty(y) Food Saag Aloo

Way back when the idea of the Full Moon Farm Gate started percolating, dirt(y) Simon Bryant was one of the first foodie types I thought of calling to see if he’d be keen to be on board. He was. His diary wasn’t. It’s taken since 2013 until now to find a happy collision of his free time and our popping up, but that junction is here and it’s happening! This is a very cool thing for lots of reasons, but the most of them are about Simon’s food and his approach to how and why things end up on a compostable plate. If you didn’t get any ‘celebrity’ vibe in that, it’s because there isn’t any of that with Simon. Really. And he’s more than entitled, believe me. Instead, there’s the ‘sure, we can cook to order in a stone stable in unpredictable weather, not knowing how many people are coming, and we’ll talk to all the local producers to make sure we get as many things grown down the road as we can.’ That’s Simon. Clearly a Full Moon Farm Gate kind of guy.

You’d think, knowing all the above, that I wouldn’t possibly ask him for anything else, but when he told me what he had planned for Saturday night’s menu, “hey, would you guest blog one of the recipes for me?” was out of my typing fingers before I could add, “please say yes!” And he did. So here’s one of the ‘wokked to order’ dishes he’ll be serving come Saturday night at Langmeil. It’s from his new book. The one that hasn’t actually been released yet. If that doesn’t make us all feel loved…

IMG_1582

P9185155

P9185160

 

 Dirt(y) Food Saag Aloo by Simon Bryant

500 g starchy potatoes, peeled and cut into chunks

(Syd Lewis’ Pontiacs)

60 ml dirt(y) raw pressed red skin peanut oil *

2 onions, diced

(from Alnda Farms)

4 cloves garlic, crushed

(from Krondorf Farm)

1 tsp freshly grated turmeric

2 tsp cumin seeds

1 tbsp ground coriander

1 tsp fenugreek seeds

1 tbsp poppy seeds

1 big bunch English spinach, leaves roughly chopped

(from Alnda Farms)

salt flakes

100 ml raw coconut oil

½ large green chilli, sliced

coconut yoghurt and steamed basmati rice, to serve

 

Start by boiling the spuds till they are tender and set aside and keep warm. 

Heat a large heavy-based pan (with a lid), add the peanut oil and once hot sautee the onion and garlic over medium heat for a few minutes or until soft. Turn the heat up a little and add the spices to fry for about 30 seconds or till aromatic – but don’t burn that fenugreek or it will turn bitter! 

Add the spinach along with ½ cup water and toss gently so the spinach is covered with the spice mixture. Place the lid on and cook covered for around 3 mins or until the spinach is wilted. Season with salt flakes. Grab a stick blender and puree the mixture, adding the raw coconut oil while the mixture is hot. 

Add the potatoes and gently fold through the pureed mixture.

Garnish with the green chilli and serve with coconut yoghurt and steamed basmati.

 

A note from Simon…

* dirt(y) is my brand of Australian grown, gm free, wholefoods. So I guess this is my shameless plug for our peanut oil…

dirt(y) raw pressed red skin peanut oil is made with red skin peanuts grown in sunny Kingaroy, Queensland – Peanut Capital of Australia. The peanuts are raw pressed, an authentic, artisan-style process that captures all the intensity of the peanut’s flavour and aroma.

 IMG_6974

IMG_6935

Bring on Saturday night, we’re so ready for this meeting of worlds!

wake up tea

Alu Paratha with Lemon Achar

Every morning that we were trekking in the Himalaya, we were woken up with hot tea brought to our tent; if that one action doesn’t set the scene for how much we loved being in India, I don’t know what could. Beyond stating over and over again how extraordinary the magnitude of the Himalayas is, and how I tried to find new spaces in my head and heart to cram it all in, I really can’t find a way to wrap words around the experience. It was as though every spiritual teaching I have ever happened upon, all the beautiful passages of poetry, every minute of yoga practice, and all the meditation I have ever sat in, all met in a point of singularity, and what really, really blew my mind was how they all just fell away, in an instant. And there I was breathing and walking. Breathing and walking became the most incredible things. Stuff I’d be doing, let’s face it,  for quite sometime now, these everyday things, all of a sudden became truly sacred. And that’s pretty much how it played out, from one moment to the next, so overwhelmed with the beauty of breathing and walking in surroundings that asked nothing more or less of me. Insane levels of peace right there. Wake up tea indeed. And that’s before we found ourselves sitting in the kitchen of an 1100 year old Buddhist monastery. Crazy beautiful.

IMG_3017 IMG_3051 IMG_3113 IMG_3174 IMG_3199 IMG_3215 IMG_3228 IMG_3250 IMG_3254 IMG_3284 IMG_3320 IMG_3359

And of course there’s so much more, there always is. And it’s still coming, even now that we’re home. I love that. And Alu Paratha, I love Alu Paratha. If there was a quintessential meal for me while we were in India, it was Alu Paratha, with Achar (pickle) and chai. So good. It’s our new Sunday brunch now that we’re back, and if the Gayatri Mantra is loud enough in the background, it just about tastes like the real thing – only with Spelt Flour, Vegan Butter and Almond Milk. Here’s our rendition of the originals if you’d like to create your own Little (Vegan) India.

Lemon Achar (Pickle)

The lemon achar will need to be made a few weeks before hand to allow the skins of the lemon quarters to soften, this is when you’ll know it’s ready.

1/2 tablespoon mustard seeds

1/2 tablespoon black peppercorns

1/2 tablespoon fennel seeds

1 teaspoon cumin seeds

3-4 strands of saffron

1 small dried chilli

1 teaspoon Himalayan salt 

4 organic lemons

300 ml mustard seed oil

Lightly dry roast the spices in a pan until fragrant and popping, then add the salt and saffron and roughly crush in a mortar and pestle.

Cut the lemons in quarters and remove the pips. Put in a bowl and stir the spices through to coat the lemon quarters. Put the quarters into sterilised jars, stacking the fruit as you would for preserved lemons.

Gently heat the mustard oil in a pan until it is hot, but not smoking. Add the small chilli into the jar and pour the hot oil over the lemons. Make the jar airtight and leave for at least a week until the lemon skins have softened, again in the same way preserved lemons do.

IMG_6458 IMG_6466 IMG_6471 IMG_6474

 

 Alu Paratha

For the paratha:

1 cup organic spelt flour

1/2 cup water

1/2 teaspoon Himalayan salt

2 tablespoons organic coconut oil

For the alu:

2 organic potatoes

1 tablespoon organic coconut oil

1 teaspoon Himalayan salt

1/2 teaspoon garam masala

1 teaspoon cumin seeds, toasted

1 tablespoon fresh lemon juice

Boil the potatoes, drain and cool. Mash together with the spices, salt and lemon juice.

Mix the spelt flour with the salt and rub in the coconut oil. Slowly add the water until you have a workable dough.

 Split the dough into 4 pieces and roll each piece out to about 1/2 cm thick. Place a tablespoon of the potato mix in the centre of each and fold the edges of the dough over the potato like you were wrapping a present.  Turn the dough over and gently roll out as thinly as possible to spread the potato mix throughout the bread, but trying not to break the dough and let the potato bust through. This can take a little practice!

Heat a flat grill plate and cook each paratha until golden, flipping halfway through the cooking time to cook both sides evenly.

Serve with lemon achar and chai.

IMG_6486 IMG_6487

 

 

let us eat cake!

Lemon Spelt Teacake with Coconut & Borage Flowers

It’s been celebration central around our kitchen table over the last week or so. A great deal of my favourite people have birthdays in June. And where there’s birthdays, there’s cake. At least, that’s been the theme this year; none of this politely letting the day slip by without a mention, not when there could be a tea party instead.  There’s been a general consensus of throwing things to the wind this year and I’m all for it, so working on Thursday went out with a gust and in came teacake, raw rainbow pizza, cashew cheese and vegan caviar and at least 4 pots of tea.

Making cakes is the best gift I can think of giving, but there’s always that little extra pressure on anything that calls itself a birthday cake. One of my girlfriends who I baked for earlier in the week had the suggestion that I do something I’ve done before, something simple. Stellar advise, except I can’t ever make the same cake twice, and not for any egoic reason akin to not wearing the same outfit twice, I just really can’t ever reproduce cakes to be what their predecessors have been – just ask anyone who comes to our stall at the Farmer’s Market! So, no tried and true cake recipe but I did have a rough idea of a teacake from an old Country Women’s Cookbook  I have and all it took was swapping the butter, eggs, sugar, flour and milk, and icing it with whipped coconut oil, honey and lemon instead of icing sugar and butter, dusting it with coconut flour and throwing some borage flowers over the top. You know how that game of swaps can go. Dressed in sparklers and song, it was just the kind of cake that the birthday girl ordered. I hope her birthday wish was for next Thursday to be the same all over again. Of course, the cake would be different.

Happy, happy birthday Janelle!

IMG_1052 IMG_6299 IMG_6314

 

 

Lemon Spelt Teacake with Coconut & Borage Flowers

2/3 cup organic olive oil (I used ‘agrumato’ for the extra lemon)

1 2/3 cups organic panela sugar

2 cups organic soy or almond milk

1/4 cup organic lemon juice

zest from 2 organic lemons

1 tsp organic vanilla bean paste or essence

2 cups organic plain spelt flour

1 cup organic plain unbleached flour

2 tsp baking powder

1 tsp baking soda

1 tsp Himalayan salt

1 1/2 cups organic desiccated coconut

organic coconut flour for dusting

1/4 cup organic coconut oil

1 tbsp organic raw honey

juice of 1/2 organic lemon

Pre heat the oven to 180C and prepare a 20cm bunt tin with coconut oil and a dusting of flour.

Mix the first 6 ingredients together with a whisk, then sift in the flours, salt, baking powder and soda, continuing to stir until thoroughly combined. Stir through the desiccated coconut at the final stage. 

Pour the mixture into the prepared bundt tin and bake for 35 – 40 minutes.

Be sure to let the cake cool in the tin for at least 10 minutes before turning it out onto a cooling rack.

To make the icing, simply combine the coconut oil, honey and lemon juice and whip together in a food processor or by hand with a whisk. Let the cake completely cool before icing (which I didn’t do – it makes for a landslide of icing and a very quick rendition of ‘Happy Birthday”!)

Sprinkle fresh flowers over the top of the icing if you have any, otherwise some extra desiccated coconut would be pretty too.

IMG_6320 IMG_6308

full moon dinner guest

Not-Sausage Rolls

With our next Full Moon Farm Gate happening this Saturday night, I thought we could put two frogs on a rock by letting you know what morsels might be on offer, as well as you give you a chance to bake these delectable little guys at home after you fall in love with them, nibbling away, perched on a straw bale in the moonlight. I’d love to say that’s the only way you should ever eat these, but that would just be silly. They’re way too good for a once a month kind of dish. Over to my gorgeous buddy and fellow blogger, The Natural Foodie, aka Kirsty…

Growing up, I very quickly came to the realisation that sausage rolls go hand in hand with a party. I was never much of a fan of traditional party food, so I don’t really feel as though I’m missing anything by sticking to a whole food plant based diet. The sausage rolls however, were my one party food weakness, and my seven year old self’s guiltless pleasure.

Since I like to imagine the Full Moon Farm Gate as one big celebration, it seems only logical that my contribution would be not-sausage rolls. This is the kind of party food I wish I’d had access to at parties as a kid. In fact, the Full Moon Farm Gate is the kind of party I wish I went to as a kid, too.

Despite their much healthier outfit, I still think of these not-sausage rolls as a treat (it is pastry after-all). They just so happen to be much better for everyone involved, or not involved, if you happen to be a pig or cow.

If the lack of sausage in this recipe isn’t enough for you, we’re going one step further and making these gluten free as well. So if you happen to be that way inclined and are wondering what you can snack on come Saturday afternoon, please pop by our trestle. We’ll be the ones behind the pie warmer, keeping ourselves, and the not-sausage rolls, warm. There’ll be homemade tomato sauce and paper bags at the ready, too.

If you don’t have the time, store bought puff pastry is okay and usually doesn’t contain dairy or eggs (check the ingredients to be sure though). Health food stores usually have organic and gluten free options as well. However, if you’ve got the time and patience, it is possible to make your own gluten free rough puff pastry. There are several recipes floating around the net, like this one. Just be prepared to spend the better part of your day rolling, resting and rolling again, if you head down this road.

 

IMG_4797 IMG_4801

 

Not-Sausage Rolls

 To make the cashew cheese:

1 cup organic cashews (soaked overnight, drained)

juice of one organic lemon

1 tbsp savoury yeast flakes

1/4 cup rain water

1/2 tsp murray river salt flakes

cracked black pepper

 

1 cup brown rice flakes 

1 cup warm water

1 tbsp flax meal 

3 tbsp rainwater

1 organic brown onion

1 cup organic almonds

2 organic garlic cloves, peeled

handful of chopped organic parsley

5 organic oregano leaves

1 tbsp organic tamari

1/4 cup psyllium husks

1 tbsp extra virgin olive oil

1 tsp savoury yeast flakes

murray river salt flakes

black pepper

organic sesame seeds

extra oil for brushing

 

Add the cashew cheese ingredients to a high speed blender or food processor and blitz until smooth. Scrape the cashew cheese mix out and set aside. 

 

In a separate bowl soak the rice flakes in the warm water. In another small bowl, stir together the flax meal and water. Set both aside.

 

Add the almonds, onion and garlic to the food processor and blitz into rough chunks. Add the remaining ingredients to the food processor, including the cashew cheese and flax meal mixture. Drain the rice flakes of excess water and add to the food processor. Blitz the mixture until smooth and sticky.

 

Roll the mixture into “sausages” and wrap with pastry. Brush the edges of the pastry with oil and press the edges together. Cut the rolls into desired length, prick them with a fork and sprinkle with sesame seeds.

 

Bake in a 220 degree celsius oven for about 15 minutes, or until golden brown and flaky.

IMG_4800 IMG_4805

 

a big birthday

Spiced Carrot Cake with Cashew Cream & Hempseeds

Damien turned 40 yesterday. No biggie really, we said. I can only see good things ahead when my question of what kind of a birthday cake he’d like was met with, “Some gnarly, full of spice, vegan concoction.” What a guy.

At one point across the day, it struck me that I’d love to pop back and chat to our 14 year old selves about what might fill in the time for the next 26 years. I think the bucket list might be more of a surprise in itself, than the shock of a visit from our future selves. It’s been a heck of a ride. And so much of it unplanned and unexpected but always met with hearts wide open. Mostly because at 14, we had no idea there was any alternative. I’m sure we could have saved ourselves some anguish if we had. Momentarily at least. But if I turn around to look back at the pages and pages of our story together, it’s more like a flicker book. It’s so full, and the feeling of all those memories we’ve made is almost overwhelming. Not for a minute has it all been daisy chains and cloudless skies, but it’s been beautifully raw, and unencumbered of the kinds of expectations our 20 or 30 year old selves might have had if we’d met much later along the line. We’ve held such a big love in our hands all these years, and sitting around a fire last night, celebrating with some of our dearest friends, dropped me perfectly into the space to remember that. And be so grateful for it. Happy Birthday DT. Big love.

IMG_4780

IMG_3958 IMG_4820

Spiced Carrot Cake with Cashew Cream & Hempseeds

 

2 cups organic spelt flour (I used freshly milled from Nature’s 9, so good)

1 cup organic panela sugar

1/2 tsp Celtic sea salt 

2 tsp baking powder 

1/2 tsp baking soda 

2 tsp ground organic cinnamon

1/2 tsp ground organic cloves

1/4 tsp freshly grated nutmeg 

3 cups organic carrots, grated 

3/4 cup organic extra virgin olive oil 

2/3 cup freshly squeezed organic orange juice

1/2 cup organic raisins

1 cup organic walnuts / brazil nuts / almonds, chopped

 

1 cup organic raw cashews

1/2 cup organic raw coconut oil

1 cup water

juice of 2 organic lemons

pinch Celtic sea salt

3 tbsp raw honey or maple syrup

4 tbsp organic pepitas, dry roasted for 3-5 minutes until coloured

1 tbsp organic hempseeds

 

Pre heat oven to 180C.

Prepare a 26cm diameter bundt tin with coconut oil.

 In a large mixing bowl, add spelt flour, panela sugar, salt, baking powder, baking soda and spices and stir with a wooden spoon.

In a separate bowl, mix carrots, oil and orange juice.

Ad the wet ingredients to the dry and mix together. Don’t worry that it will seem too dry, keep mixing and the cake will come together.

Finally add the raisins and nuts and give one last mix through before spooning into the cake tin.

Bake for 30-35 minutes until cooked through. Remove from the oven and leave in the cake tin to cool for 10 minutes before turning out onto a cooling rack.

 

To make the icing, blend the cashews, coconut oil and water until really smooth. Add the salt, lemon juice and honey and blend again. At this stage you can put the icing into the fridge if you’d like more of a set icing that you can spread with a butter knife, or if you’d like to let it run down the contours of the cake like I have then leave it out at room temperature.

Once the cake has completely cooled, ice it with the cashew cream cheese and sprinkle toasted pepitas and hempseeds across the top. Hempseeds make sprinkles just blokey enough.

Candles are optional.

IMG_3951

IMG_3965 IMG_4789

patch to plate

Cauliflower With Cashew Cheese

We have what we call ‘town’ clothes, and then our farm clothes. Our town clothes are nothing fancy let me assure you, just more of an effort to wear matching socks than anything, which might say something of the comfort level that our farm clothes offer. This recipe comes from the farm clothes end of the wardrobe. It’s a grey hoodie, comfy jeans and favourite socks kind of dish. Nothing pretty, just good food picked at the end of a decent day’s gardening stint, that somehow speaks of all the reasons you’d choose to spend your free time repeatedly scooping soil with your right hand and planting with your left. Scoop, plant, scoop, plant. One of the coolest ways I’ve discovered to embody mantra. And you get cauliflower at the end. It’s hard not to turn into Nature’s ra-ra girl when I’ve spent an afternoon in the veggie patch. Lucky I have my town clothes to bring me back from the brink. Then again, I’ve heard I wouldn’t need those in a commune. Thinking, thinking.

 

IMG_3842 IMG_3851

 

 

Cauliflower With Cashew Cheese

serves 2 for dinner

 

1 whole organic cauliflower

3 organic baby leeks

1 tbsp organic coconut oil

2 batches organic cashew cheese

2 cups water

1 tbsp arrowroot

generous handful of fresh organic parsley

generous handful of fresh dill

celtic sea salt

freshly ground black pepper

 

I try to have a batch of cashew cheese in the fridge each week, but if this is the first you’ve heard of such a thing (!) you can find instructions to make it here. 

Preheat the oven to 180C.

Roughly chop the cauliflower and leeks and brown them in a pan with some coconut oil. Once you can notice a change in colour with the veggies, remove from the heat and pile into a baking dish. Stir through the chopped herbs.

To make the cheese sauce, mix 2 cups of cashew cheese with 2 cups of water and 1 tablespoon of arrowroot. Stir until the arrowroot is smoothly emulsified into the mixture and then pour over the cauliflower. Season with salt and pepper and bake for 30-40 minutes until the sauce is bubbling and golden brown.

IMG_3859 IMG_3862 IMG_3871

little lemon tree

Chamomile Citron Tart

Our little lemon tree has more than 4 lemons this year. The crowd goes wild! These are the achievements that mark my days. Never mind the other stuff – lemons are currency in my mind. Homegrown, fuelled by worm tea and within reach of our back door. Currency I tell you.

We add a squeeze of fresh lemon juice to just about every glass of water we drink throughout the day, brilliant way to alkalise and add a whack of Vitamin C at the same time. They go into our smoothies and juices too. And are pretty much held aloft of every pasta, risotto, salad and soup that hits the table. We tend not to have ‘leftovers’ is what I’m getting at, so the idea of making a lemon tart is not something that tends to pop up too often. Until there’s more than 4 representatives on our little lemon tree.

Right, a lemon tart without eggs or dairy, this will be interesting. I won’t fib, there was some trial. And some error. But this tart will hopefully rekindle a healthy relationship with lemon and its baked nature. Pun completely intended on the healthy relationship part.

Thanks to The Breakfast Rave gang who made testing on lunchtime friends an easy option.

 

IMG_3755

IMG_3718IMG_3758 IMG_3783

 

Chamomile Citron Tart

serves 6-8

 

For the pastry

1 1/2 cups organic spelt flour (or use my GF Whole Flour mix if you have any)

1/2 cup organic coconut oil, melted

3 1/2 tbsp water

 

For the lemon filling 

1 1/3 cups hot Chamomile Citron tea (or hot water)

1 tsp agar powder

1 1/4 cups organic raw sugar (you can use panela but it will make it very dark)

1/8 tsp organic tumeric powder

2/3 cup fresh organic lemon juice

2 tbsp organic arrowroot powder

Zest from 2 organic lemons

1/2 cup organic soy milk

 

 

Prepare a 22cm loose base tart tin with coconut oil and dust with flour.

 

Preheat your oven to 180C.

To make the pastry, put the flour into a mixing bowl and add water and oil, stir to bring together. Put dough into the prepared tart tin and with your fingers press it evenly across the bottom and up the sides of the pan. This is Caroline Dupont’s recipe from Enlightened Eating and it’s genius! No kneading, rolling or baking with weights needed. I use it for everything.

When the pastry is evenly pressed across the tart tin, cut the edges by running a knife across the top of the tart tin. Prick the base of the pastry with a fork and put into the oven for about 12-15 minutes. 

Remove to cool before adding the filling. 

To make the lemon filling, add the hot tea to the agar powder and stir. Put into a medium sized saucepan and continue stirring over high heat until the liquid is boiling. Leave to boil for about 4-5 minutes, stirring all the while. 

Add the sugar and turmeric and continue boiling until the sugar has dissolved. Stirring, stirring!

Turn down the heat to a simmer. Mix the lemon juice and arrowroot powder and stir into the agar mixture in an even stream. More stirring. For about 2 minutes. You don’t want to rapidly boil the mixture at this point, just gently simmer.

Add the lemon zest and soy milk and continue stirring until the mixture just starts to thicken.

Remove from heat and pour into the cooled tart base and leave to set at room temperature until set but still a bit wobbly. Or put into the fridge for a firmer set than can easily be transported if needs be.

Dust with coconut flour and throw a few chamomile flowers across the top of the tart should whimsy take hold.

IMG_3706

IMG_3744 IMG_3777 IMG_3716

purple piccalilli

Purple Piccalilli with Saffron

This is the kind of purple that stands out as a pretty fancy hue on a Farmer’s Market trestle. Less so as a hair colour, which is where my thoughts immediately went when I picked up this cauliflower. Perhaps I’ve just sealed my fate for my elderly years. What can you do?

As a cauliflower colour, this is so, so lovely and really anything purple gets the vote in my ‘what veggies shall we plant’ book, so we do have some of these beauties growing themselves to an edible size in our garden but in this case the Farmer’s Market just got there first. Either way, there’s cauliflower ideas circling. In technicolour.

I sat this beautiful cauli next to some purple beans from our greenhouse and the incredible, incredible wildcrafted local saffron I picked up at the Full Moon Farm Gate recently, and it was Bollywood on a plate. It had to be something Indian inspired with that level of riotous colour going on. Purple Piccalilli with Saffron – a delicious dish and quite possibly a basis for an extra happy outfit.

This is so good with dahl, or a potato curry, or even just with chapati as a quick snack during the day. Freshly ground spices are the deal clincher and totally worth the mortar and pestle effort, so if I can be a tad bossy and insist on those, I know you’ll love piccalilli if this is the first time you’ve tried it. This recipe is adapted from Pam Corbin’s Preserves Handbook, such a great book for all things English in jars.

 

IMG_3466

IMG_3445IMG_3478 IMG_3490

Purple Piccalilli with Saffron

makes 4 x 350g jars

 

1kg organic purple cauliflower and purple beans, cut into 3cm pieces

3 tbsp Himalayan salt

1/4 cup potato starch

5 tsp organic ground turmeric

5 tsp freshly ground organic yellow mustard seeds

1 1/2 tbsp whole organic yellow mustard seeds

1 tsp freshly ground organic cumin seeds

1 tsp freshly ground organic coriander seeds

2 1/2 cups cider vinegar (with mother if possible)

3/4 cup organic panela sugar

2 tbsp raw honey

10-15 organic saffron threads

 

Once you have cut the cauliflower and beans into similar sized pieces, sprinkle them with salt, mix through in a bowl, cover with a tea towel and leave for 24 hours. Rinse and drain. This helps to start the ‘cooking’ process without losing the crunch you want in your finished pickle.

Use a mortar and pestle to grind the cumin seeds, coriander seeds and 5 tsp of mustard seeds.

In a measuring jug or glass bowl mix the potato starch, turmeric, ground seed mix from the mortar and pestle with the whole mustard seeds. Add a little vinegar to make a paste and mix thoroughly.

In a saucepan, mix the remaining vinegar with the honey, saffron and sugar and bring to a boil. Take a little of the hot liquid and pour over the paste mix, stir and then transfer the paste mix back to the saucepan and continue cooking over medium heat until the sauce starts to thicken.

When the sauce is ready, remove from heat and add the drained vegetables. Stir to coat the vegetables and then pack into sterilised jars and seal with vinegar proof lids. Leave to mature in the fridge for 4-6 weeks and serve with your favourite curry or in a sourdough sandwich with cashew cheese and rocket. Good stuff.

IMG_3642 IMG_3646 IMG_3660 IMG_3666 IMG_3675

« Older Entries