Tuesday, June 29, 2010

Elizabeths Pumpkin Soup

Extremely yummy, healthy and filling pumpkin soup. And yes it has protein for a complete balanced meal.

  • Pumpkin 1/4
  • Turnips, sweet potato or potato
  • Onion
  • Vege stock
  • Ginger
  • Parsley
  • Corriander
  • Quina
  • Yoghurt
  • Pine nuts
  • Tahini tbls.(optional)
Boil pumpkin, onion and other root veges in pot of stock.
For last 5 minutes add Quina, parsley, corriander
Puree.

Serve topped with yoghurt and pinenuts.

Sunday, June 13, 2010

Chic Pea Patties


  • 2 tins of chic peas blended to a paste
  • small tin of corn
  • small tin of coconut milk
  • coriander jar
  • 2 eggs (or Chia soaked)
  • garlic
Mix all ingredients. Form into patties and shallow fry. 
Serve with a light sweet chilli sauce. 

Fish Cakes and Sauce

Fish Cakes
  • Minced fish
  • 1 tbl flour (besan or rice for gluten free)
  • 1 egg or chia soaked for 15 minutes if eggs not available
  • salt and pepper

Fish Cake sauce

  • 1/2 portion of sweet chilli sauce
  • 1/2 portion of rice wine vinegar
  • Fresh garlic crushed
  • Jar corriander

Satay Sauce

  • 1/2 cup coconut milk
  • 1tbl peanut butter
  • 1 tsp chilli sauce
  • 1 tsp soy sauce
  • 1/2 tsp green curry
  • 1 tsp jar corriander

Simmer in small pot for 3 minutes.

Serve over rice, fish, kebabs, or steamed vegetables.

Buck Wheat Soba Noodles with Sauce

  • 1/3 pkt Buck wheat soba noodles - boil for 3 minutes

In a saucepan simmer

  • Thai heb and spice gourmet blend (garlic, chilli, lemongrass, ginger, corriander)
  • 2tbl white wine
  • 1/2 tsp sesame oil
  • 1 tbl sweet chilli sauce
  • 1 tbl soy sauce
  • 1 tsp corriander
  • extra grated ginger if desired

Thursday, June 10, 2010

Chai Latte

  • Vanilla concentrated extract
  • Agave syrup 1tsp or rice syrup
  • *Hazelnut*, Almond Milk or Quinia milk
  • Chai tea leaves
Prepare chai tea and add to 1/4 of cup
Add vanilla and agave
Froth milk in aero-chino and add to chai


Chai Tea Leaves Recipe
  • cloves 15-20
  • nutmeg 1/2 of a whole
  • 2 tea bags ( Earl gray is nice)
  • cinnamon stick
  • cardamon pods 5-10
  • star anise 1-3 points of the star
  • ginger fresh 20c knob
Slowly boil above listed ingredients and simmer for 15 minutes.

Maria's Crushed Orange Cake


  • 2 oranges seedless
  • 250g unsalted butter
  • 250g caster sugar
  • 6 eggs separated
  • 1 tbs baking powder
  • 300g almonds
  • icing sugar
  • creme fraiche

Place oranges is bring to the boil and simmer until oranges are very soft. Drain, then quarter and make sure there are no seeds. Pulse oranges in a food processor until courslely chopped. Measure out 300ml of the pulp.

Preheat oven to 200 degrees. Grease and line a 24cm round springform tin with baking paper.

In a mixing bowl cream butter and sugar. Add egg yolks one at a time beating well between each one. Combine baking powder and almonds and add alternatively with the orange pulp to creamed mixture. Finally whisk egg whites to soft peaks and carefully fold into batter.

Pour mixture into prepared tin and bake for 10 minutes. Reduce over temp to 160 degrees and continue to bake for 50-60 minutes longer until the cake pulls away from the sides of the tin. This cke is best served at room temperature.

Wednesday, June 9, 2010

Chia and Brown Rice bread

This recipe has been stolen from http://zippysgarden.wordpress.com/2008/10/18/chia-brown-rice-bread-at-last/

Ingredients:

1 ½ cup brown rice flour + 2 tbsp flour to flour yer bread pan
½ cup chia seed flour
2 cups soy milk, or other milk
3 tsp baking powder
3 ½ tbsp tapioca flour (optional)
¼ tsp salt
1/8 to ¼ tsp stevia powder or 2 tbsp agave or sugar (optional)

Preheat oven to 350 degrees F and butter and flour a bread pan (you can use rice flour to flour it – it works just like wheat flour on a buttered surface and keeps yer bread from sticking to the pan, just like wheat flour).

If you don’t have any brown rice or chia seed flour, or want to save money, you can grind your own, like I did. I ground each flour separately in a blender, with the speed set to grind. The brown rice takes longer to grind; I let it grind approximately 5 minutes; chia seed doesn’t take nearly as long; I estimate it got ground to flour in less than a minute. Keep in mind that your mileage may vary according to your blender. I now have a fancy-dancy modern Oster blender that my dad gave me for Christmas a couple of years ago (at my request) to replace my ancient, but still usable Oster blender that my dad got me for Christmas twenty years ago (also at my request). Even though that ancient Oster blender had a cheap plastic blending container, compared to the glass one I have now, I swear it ground flour much finer and faster than the modern one does. I used both blenders to grind whole wheat, and the ancient one wins, hands down. I mean, the modern one does an okey-dokey job and it’s good enuf for what I need it for, but the other one just ground flour much finer and in far less time, at least as I remember, but my memory is faulty, so who the heck knows? I do still have that ancient blender – I was gonna use it to make things like hypertufa containers and papercrete, but I may have to dig it up to use it for flour! ‘Course, I recently received my Wondermill Junior hand-operated flour mill that I ordered from USA Emergency (check them out, they’ve got great stuff, decent prices, and very, very helpful customer service), but I’ve been too lazy to try it out.

Anywho, back to the old recipe. After ya grind yer flour, put it all in a mixing bowl and add the baking powder, tapioca flour, salt and stevia. You can also use agave, which is a honey-like healthful sweetener made from agave plants. It doesn’t spike yer blood sugar levels like sugar or honey does, but it isn’t calorie-free like stevia. Or what the heck, use sugar if you like, I ain’t the health police! But you’ll probably need to use at least 1-2 tablespoons of agave or sugar to give the bread a little sweetness. If you don’t like a little sweetness to yer bread, then leave it out!

In any case, mix all yer dry ingredients real good before you add the milk. And if you use agave, mix it when you mix in yer milk, since agave is all honey-ish and syrupy. BTW, if you use stevia, the best stevia powder in the whole world is NuNatural’s NuStevia Pure White Stevia Extract. It doesn’t take much at all to sweeten stuff. Other kinds of stevia do the trick, but it takes more to sweeten, IMHO. It’s a little more expensive, but you don’t need as much so it lasts a lot longer than other kinds of stevia powder.

Now comes the slightly tricky part: as I said earlier, chia, whether left as a seed or used as a flour, when introduced to liquid, has a tendency to absorb water quickly and gel up. This is just to say that ya gotta be careful when ya start to pour in the milk, cuz yer gonna need to mix it just as quick as you can before the dough gets too sticky to move.

Mix the milk in quick and when it starts to become a sticky blob, toss it in yer buttered and brown-rice floured bread pan. You may have to stretch it a little to fit the pan. The interesting thing I found, though, is using the chia flour makes the dough of this quick bread much the consistency of yeasted, whole wheat bread dough, and I swear even the dough kinda tastes like whole wheat bread dough!

Now ya put it in yer preheated 350 degree oven and let it bake for 40-50 minutes. Then ya got ya some great wheat-free bread! I myself think that it does taste like a whole wheat quick bread, especially with the sweet stuff in it (whether you use stevia, agave, sugar, honey). However, if yer lookin’ for a wheat-free sandwich substitute, this probably ain’t it. It is rather dense, like a quick bread, and it doesn’t really rise like wheat bread does. But I have put peanut butter or tahini on it with some stevia-sweetened jam, and kinda do an open-faced PBJ (or TBJ if I use tahini).

In any case, if yer in the mood for adventure, give this recipe a whirl and see if ya like it. Lemme know if ya try it and what ya think of it!

Monday, June 7, 2010

Asparagus Timbales


  • 1 tbs butter
  • 1 tbs flour
  • 1 small onion chopped very finely
  • 2 tins of asparagus
  • philadelphia cheese one block
  • 4 eggs
Fry butter and onion, low heat mix in flour. Blend asparagus with egg and phili cheese. Stir in flour and onion mix. Pour into 6 individual tins. Cover with foil and lace in a tray with water to steam in oven for 45 minutes at 170 degrees.

Best Pumpkin Scones Ever


"Ïf you don't have at least 4 then you arn't right in the head scones"

  • 1/4 cup pumpkin boiled mashed and drained.
After mashing pumpkin put in strainer and drain more liquid leave sit and drain for a while. Very important.
Go fishing and check crab pots and return to drained pumpkin.
  • Clean dry bowl. sift 2 cups of self raising flour
  • 5 tbs butter
  • use fingers to rub butter into flour
  • 2 tbs brown sugar
  • 2 eggs
  • 1/2 cup sultanas
Add drained pumpkin and mix really well, may need to add extra flour if you didn't follow draining procedure above.
Turn over floured chopping board press shapes out with plastic wine glass. Oil and flour flat tray. Arrange lumps of scones side by side. Cook 180 degrees for 15 minutes rotating tray every 5 minutes because the small gas oven in Extreme Ways doesn't cook evenly.


Quinoa sprouts




Cover quinoa with water using at least twice the amount of water to quinoa. Soak quinoa in a bowl for 12 hours. Using running water, place the grains in a jar with a screen or cheesecloth lid; or use some other sprouting apparatus. Rinse seeds twice a day. Lay the jar sideways to give them room to grow. Cover the jar with a dark cloth loosely so that air can move through the lid. The grain is soft when finished, and best eaten in 2-3 days.

The Basic Quinoa Recipe
This light and wholesome grain may be prepared quickly and easily with this basic method.
2 cups water
1 cup quinoa

Place quinoa and water in a 1-½ quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated. Makes 3 cups.

Quinoa


Boil quinoa for 5 minutes

In a separate pan, melt butter and sate garlic and dijon mustard and sun-dried tomato pesto

Yum!

Mahili's Pesto

















Fresh herbs and vegetables can be very scarce when you are cruising in remote areas. 
Some yachies manage to grow their own herbs. If you are lucky enough to come into some possession of some fresh basil, make a batch of this delicious basil pesto which can be enjoyed for days as a dip or eaten all at once on some fish, prawns or in a pasta dish. 


  • Bunch basil
  • 80g pine nuts
  • clove of garlic
  • juice one lime
  • tbsp olive oil
  • 1/2 tin anchovies
  • parmesan cheese (optional)

Blend all ingredients. You may need to start the generator for this one! It's worth the effort.