Monday, March 11, 2019

Day1

Day 1: Low Fodmap diet and no nightshade diet
Quinoa
Turkish spinach
Snow peas
Yam





Munchies
Home made granola bars

Oats, cranberries, walnuts, treacle, sunflower seeds, pumpkin seeds, dates, almonds

Attempt to reduce bloating, gas and inflammation to the joints.
What foods can not only reduce inflammation but also enhances movement?

Sunday, February 10, 2019

Gluten free bread - Revisted

 Gluten-free bread, that NO ONE will notice it's GF

Ok, tips and tricks from ingredients to accelerating the rising to get these babies faster in our mouths!

This recipe I made my own.  After making it so many time and tweaking to perfection, it comes out EVERYTIME.  Love the smell of fresh bread in the house again!


 I always have a big bag of GF flour mix all ready to go.

Flour mix:

3 cups oat meal (ground regular rolled oats)
3 cups White Rice flour
3 cups Topica flour
3 cups glutinous rice flour 
3 Tbps of Xanthan gum

Note: I've used 6 cups of rice flour only, or 6 cups of glutinous rice flour only, whatever I had (when I don't have a mixture)



Bread Recipe

2  1/2 cup of GF flour
1  1/4 cup  soy milk

25 gr (1 cube)  (I prefer to use fresh cubes and test it's still active)
2 tbps sugar to yeast for fermenting
2 tbps of olive oil
2  Eggs
1 tsp Vinegar
1  1/2 tsp Xanthan Gum
1 cup Flax
1 tsp Salt
Walnuts/Craberries optional

Pre-heat oven 250c

Dry Flour Mix:
Add freshly ground Flax, Xanthan gum , GF flour, Salt

Yeast Mix:2 tbps of water.
Add Yeast.
Add 2 tbps of sugar
Stir well. Leave to ferment.
Tip: place in boiling water bain marie to speed up fermentation

Dry ingredients:

GF Flour
Add freshly ground flax seeds, Xanthan Gum, salt,
Mix slightly.
Add Eggs,
Add Vinegar,
Add Olive oil
Soy milk
Mix knead well with hooks.
GF bread is stickier than regular bread and can only be kneaded with hooks.

Then add walnuts/cranberries/ your choice: ie. dried Tomatoes, Olives etc.,  at this stage.
Incorporate well into the dough.



TIP:
I place the loaves to rise in a bain maire filled with boiling water.
Takes about an hour to rise to a glorious crown height.



The oven should be hot now.
Line loaf tin.  I always make two at a time.
Place bread on the middle shelf.
Continue baking at same temperature.   Check after 10 mins if the top has brown enough.
Cover with aluminium foil to protect and continue baking till done.  (Done = tap on bread all sides for hollow sound)


*Note Yeast:  use a big enough bowl to allow yeast to grow and not overspill.
Watch carefully for it to ferment.  It could foam very fast.
(Trick: Bain Maire it in boiling water from the kettle to accelerate the fermenting)
Once proofed the yeast is working quickly

Tip:
To speed up the rising I rest the bread tin in a tray of boiling water.
This really hastens the rising time dramatically, especially in the winter.

This GF bread comes out every time and I've made it SOOO many times.  It comes out moist and best cut thinly when cold.
Dust with "flour" for a professional amazing look!

 They always rise like crazy.  Here dusted with quinoa and oats



 Spread with mayo, avocado and cured fish


 So nice to have the smell of fresh bread in the house again. Gluten Free! Yay!

 Lace with cranberries

Zarter GF Bread
 My classic walnut, never tire from this

Nor Cranberries


Thursday, January 17, 2019

A Winter's stew

Army boy calls about food on his way home for the weekend.

Been a long week.  Israel's freezing under a cold front and blustery winds whipping the coastline and hurling palm branches recklessly across the sea front and motor lanes.

I arrived home late and get a big hug.

"Mum that soup on the stove was DELICIOUS.  I really like the chick peas and beans inside.
Scooped up with fresh home made bread all waiting in the oven :)
When a house becomes a home.





Goulash / Cholent / Kishkeh stew

Barley
White beans (post soaked - taken from freezer) - no need to thaw
Chick peas (Frozen)
Carrots
Fresh Coriander (stub of bunch)
Potato
Tomato paste
Goulash meat 0.5kg
Onion
Garlic (lots used 4 cloves)
Cumin
Coriander seeds
Turmeric
Kishkeh

Fry and seal the meat, add chopped onions.  Stir till soft.
Add spices.  Stir.
Add garlic, carrots, potato (any other veg you may have ie courgette)
Add frozen chick peas and beans.
Add water to cover, bring to boil,
Place in pre-heated oven at 150 for ages (about 6  hours)
After 3 hours in the oven.  Place kishkeh on top of stew and return to oven for further 2 - 3 hours till done.  If drys or thickens too much to your liking, just add more water.  Cover and continue to cook.
If your kishkeh begins to fall apart in the liquid (depending on the kishkeh, some behaves differently from others) Just take out carefully while still relatively firm and set a side.  Cover, wait till the rest of the stew is ready.
Serve by cuting slice of kishkeh cover with soup/stew and serve hot.  With black pepper or chili flakes - I like mine quite chili.  Serve with fresh warm bread if possible.  Or grated cheese, or freshly baked scones.






Friday, November 30, 2018

Vegan Mousse

Recipe

Crust:


Dates

Almonds
Walnuts


Blitz in blender.



Cashew Filling:
1 1/2 c raw cashews, cashew pieces (soaked 4 hours or overnight)
1/2 c raw agave or maple syrup
2 tsp vanilla
1/2 c coconut oil, melted
1 TBSP fresh lemon juice

Mint Mousse
2 medium avocados, peeled and pitted not too ripe
1 TBSP raw cashew butter
1/2 c raw agave
1/2 tsp sea salt
2 TBSP coconut oil, melted
1/2 c fresh mint leaves packed (12 steams)

Chocolate Mousse
1 medium avocado, peeled and pitted not too ripe
1 TBSP cashew or almond butter
1/4 c raw agave
1/2 tsp salt
1/2 tsp vanilla
1 TBSP coconut oil, melted
1/4 c cacao powder
1/4 c vegan chocolate chips, melted

It's taking some practice and trial runs to figure out the layers. 

Base  nut/date base
1st  -  White cashew layer
2nd -  Mint greet layer
3rd  -  Chocolate layer

original recipe

https://awhiskandtwowands.com/raw-cashew-layered-chocolate-mint-mousse-cake/


When mixing, best to avoid washing blender each time.  Work with the lightest colour first, the cashew layer, then mint, then chocolate. Then wash ;)

Maximum colour contrast and visual impact are best with a chocolate layer with a light coloured layer.  As in the first image, nut base, then white layer, then chocolate layer, then green layer, then ganache? Still finding the right layer colour combinations


Delicious easy-peasy chocolate ganche topping


Mousse #2
Add caption
Mousse #3
Crunchy dark chocolate topping







Mousse #4
Dusted with cacao for topping for that ..."oh so pampered look"





BASE:  Dates, almonds, walnut nut crunchy base

Creamy white mousse (cashew butter)


Spread over Sweet nut-crunchy base



Minty green layer (avocado green!)


 Next minty green mousse
(chopped mint leaves - drops of mint for extra flavour)




Creamy smooth



Now the left over I add melted dark chocolate for last layer









Finally topping of chocolate mouse with a hint of mint


Minty and green, lactose AND sugar free! A Vegans delight




Thanks Anatasia cafe for the inspiration!



 
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