Friday, June 27, 2014

Momo loves fruit salad

Momo Little chef, so proud of his little fruit salad he made.
He picked out his favourite dish (ramekin) and arranged this little feast for himself.

Beautiful  Perfect.

Job well done!

Now to eat!


Quinoa, Coleslaw Salad

Seed, Nut, and Oat Gluten-free Bread

Mix all dry ingredients together.
Then add all the wet ingredients.
Mix well.  Leave to set in loaf tin.  Bake. Easy!

Mix to soft pliable dough.  I  mixed in a bag to save cleaning

Sliced surprisingly easy.  The nuts and almonds cut beautifully.

Is this just me but the swirling movement of the seeds and nuts remind me of Van Gogh's oils.
Strong crushing currents in a twisting intense turmoil.

40 nis for 340gr

1 cup / 135g sunflower seeds Pumpkin seeds
½ cup / 90g flax seeds
1 cup hazelnuts or/and almonds or/and walnuts, whatever nuts you have.
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds (optional)
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder) Psyllium-husk explained
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
2 Tbps Molasses
3/4 cup of raisins
3/4 cup of cranberries
1 Tbp of instant coffee
1 1/4 cups / 320ml water - pat/shape with wet fingers

Source Recipe - Click Here

Mix all dry ingredient together.
Mix wet ingredients together.
Add and mix well.
Shape into loaf tin
Leave to set/rest for at least 2 hours
Bake at 170 till brown on top.  Take out of tin and return to oven uncovered till brown.
It's nicer when the loaf has an all round golden brown crust.

Leave to cool.
Cut with a sharp serrated knife.

Impressive looking cracker/bread.  Very firm, very pretty, taste good and seedy, in a good way.
Will toast nuts and seeds next time, hopefully this will add crunch and a roasty flavour also may prevent nuts looking'soggy' as they did here.
Plus studded with some sweet raisins will be excellent!  A sort of pumpernickel gone healthy, gluten-wild.

It is life-changing.
If I thought finding  psyllium was the challenge - wrong.
Finding the right topping is the challenge.  Me thinks it needs a strong, flavourful partner full of attitude and taste to counter-act this very bold bread.

Top with rasins, cranberries and molasses.
Wonderful pumpernickel-like bread.  Loved the darker colour with the added surprise of the sweet squishy raisins. Loved this, will definitely make this again as is.

Below, used silan and dried tomatoes.  Nice but I think I prefer the darkness of the molasses in this loaf...for me...What do you think?

Getting better and better,
I 'm settled with adding molasses, (not silan, not brown sugar)  dark and rich and sweetness to the 'bread'  Plus LOTS of dark raisins and cranberries. A generous tablespoon of instant coffee.  A nod to my favourite NY raisin pumpernickel recipe.
It looks Amazing and tastes AMAZING!
Think I can no longer improve it.....It has arrived.

Intense.  In a good way...very good way

Tuesday, June 3, 2014

class B produce class A dish

This was class B avocado, what's class B?  Not class A.
Class A is supposedly 'Top' quality though not necessary so, but yes you will be definitely paying Top prices.
Fruits and veggies are sold like most things with  a peak/ripe date and an expiry date.
It goes without saying the ripe, ready-to-eat, must-be-devoured-today will be much cheaper than the firmer, less ripe but will be ready to be eaten in the coming days will have a much higher price tag.
TIME in essence is what you are paying for.

My salad from 'price-reduced' produce
Fantastically ripe avocado; 
mixed lettuce leaves; 
apricots (reduced - class B); 
blue cheese; 
peaches (reduced - class B); 
pumpkin seeds; 
sunflower seeds;  
soft boiled egg; 
red onions; 
Dressing:  Balsamic; Olive oil; salt;

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