So it’s summer here, sweet sweet summer! Between pottering around in the garden, beach days, catching up with friends and family oh and having another baby (best Christmas present ever)! I’ve been dreaming of ice cream.
I had a bowl full of egg yolks (from our chickens, worth there weight in gold) left after meringue making and a mountain of pistachios left after cookie baking. So I got to thinking….and came up with salted honey and pistachio ice cream……best idea of this year!
Too be honest I don’t know if I love the ice cream or the pottery more? I got these sweet espresso cups and flower pot on our last trip to Melbourne. We always hit up Rose Street Markets and im so glad we did or I may never of discovered Urban Cartel, check out his etsy page (free shipping to Australia and NZ)
This recipe is just a basic vanilla ice cream custard base with some salted honey added mid way thru and some pistachios sprinkled over, really you could use any nuts, or omit them all together (this is not recommended).
Recipe is below
I love scones, they are such a versatile easy breakfast option.
I could go sweet or savory, but my other half is savory ALL the way, so after a lengthy discussion (we’re kind of obsessive about food) we settled on fresh oregano, parmesan and tomato, with some added local smoked pastrami in his half of the dough. I decided to bake them on our pizza stone, I loved the results. evenly browned bottoms with out the use of oil or baking paper, just a dusting of rice flour.
We enjoyed them with lashings of butter and a hot strong coffee (milk for the toddler).
The recipe is below, enjoy! X
I’m having a bit of a love affair with my garden at the moment, I can’t stop thinking about all the yummy things growing out there and how to incorporate them in to our daily meals. What to grow next, what grows well with what etc….
My oregano is cranking at the moment so I thought I’d sproose up a home staple, these chickpea crackers. I’ve been making them weekly for a while now and we have not tired of them yet!
Did you see my super cute vintage cookie cutter? Three dollars at a junk store, couldn’t be happier!
These crackers are gluten free and omit the cheese and they are vegan and paleo too. I’m not paleo but know plenty of people that are so there you go!
Star cookies for the kids.
The recipe is below
I’m not even going to apologize for my most recent hiatus. As it turns out I am a really inconsistent blogger. I should of seen it coming, I never return phone calls and my cell phone (when I remember to take it out with me) is more like a over sized clock than any thing else.
I have however been spending a lot of time in the garden, preparing garden beds for spring, pulling out old tree stumps and building a chicken coop. Who ever said that pregnancy slows you down, clearly didn’t have my energy.
(See the salad greens….I grew them….no big deal, just sayn)
So back to the pie, as it turns out I can tolerate spelt flour. I’ve been eating it once a week for 3 weeks with no side effects. I read somewhere that wheat is the inbred cousin of grains like spelt. And as spelt only contains one strand of gluten rather than two, it is easily digestible. Time will tell!
Spelt is a awesome grain to cook with, although we’re still in experiment mode with the new flour blends, I’ve discovered that you can use 100% spelt in most recipes. I’m still using a blend, as I don’t want to over do it just yet.
For all you kiwi readers I recently discovered a great online flour supplier called huckleberry farms. I’ve been to their store in Grey Lynn, but who can be bothered driving into the city when they don’t have to, and with a $5 deliver fee it was a no brainier!
My local supermarket (New World) I can easliy spend $12 on a kilo of flour, so three types of flour minimum per week, it adds up. The same kilo of organic flour thru huckleberry farms is more than half the price! Check them out!
Any recommendations for organic grains please please let me know!
The recipe is below.
P.S I in no way recommend anyone with a ceoliac diagnosis experiment with spelt without the guidance of a qualified nutritionist.
Every Sunday morning I head up to our local market to get our beautiful fresh organic produce, every week I try to buy something that scares me. This week it was fresh Turmeric, we have a good supply of the dried stuff but you really cant compare the two. It like comparing fresh and store bought powdered ginger, totally different flavors!
I decided to make a dressing for the hot pumpkin and sun dried tomato salad we ate that night for dinner.
It was amazing, fresh and zesty.
It goes really well on a salad sandwich, I’ll post the bread recipe later.
I’m back doing weekly posts over at mamas style blog, here is last weeks recipe for pumpkin bread.
I love this recipe it calls for grated pumpkin rather than canned and I baked it in my super cute saddle tin!
Want the soup recipe?
I’m constantly looking for new granola bar recipes, they are such a great snack to have on hand. Especially if you happen to have small children or are pregnant, I happen to fall into each category, so these are a must!
I love these, they are no bake, held together by coconut oil and honey. They are also extremely adaptable (omit the nuts and replace with seeds?)!
The key ingredient is wholegrain rice flakes. I made them last week using gluten free oats, they were good but not great. The brown rice flakes give the bars a extra crunch (The recipe on the packet is not the recipe below).
The recipe is below.
Nine weeks since my last post, whoops, sorry about the brief hiatus.
This is where we have been spending a lot of our time.
We live in a lovely suburb of a busy city, were lucky enough to have a little garden at home. But being the budding gardener that I am, it wasn’t enough space. So we joined our local community garden, and we love it!
At the moment the garden is full of brassicas like broccoli, cauliflower and cabbage, the broad beans are going well and will be ready by spring, baby carrots and radish are also going well.
The bees are back and were buzzing around in the sun, the last few times we’ve been there its been drizzling so the bees have been hiding inside the hive. There such amazing little creatures!
We spend at least two mornings a week there, dumping compost, weeding and feeding the chickens. If you have a community garden around you I strongly suggest popping in and checking it out.
Now onto the crackers. I found this recipe on one of my favorite blogs, Elana’s Pantry. She has a great selection of gluten free recipes, good news for all you paleo people too!
Here is a link to the original recipe, I adapted it slightly as I didn’t have all the ingredients.
Gluten free Paleo Multigrain Crackers
1/2 cup almond meal
1/2 cup walnut meal (or macadamia nut meal)
1 Tbsp coconut meal
1/4 cup pumpkin seeds
2 Tbsp sunflower seeds
2 Tbsp sesame seeds (I used a mixture of black and white)
1 Tbsp chia seeds
1 Tbsp flax meal
1/2 tsp sea salt
1 Tbsp coconut oil
1/4 cup water
Pulse the almond, walnut and coconut meal together.
Pulse in the seeds, flax meal and salt. Leave a little texture for crunch.
Pulse in the coconut oil and the water, a dough will form in the food processor.
Roll the dough out between 2 pieces of parchment paper to 1/4 inch thick.
Place in the refrigerator for 20 minutes.
Pre heat your oven to 150 C of 300 F.
Cut the crackers into 2 inch squares.
Bake for 20-25 minutes.
Some things just go together, beetroot and chocolate is one of those things. It is seriously delicious, fudgy, rich and an amazing color (goodbye red velvet cake and your whole bottle of coloring!)
Head on over to Mamasstyle blog to get my recipe!
Oh Auckland weather you can be so fickle!
All of a sudden winter is here, we have had a glorious summer and now it is time to get out your winter coats, start wearing that extra layer and make yourself some hot cocoa mix to get you thru the cooler months.
I love the cooler months, rugging up before stepping out on a wild wet day, wholesome winter foods, sleeping to the sound of rain. I love it all.
This recipe is simple, dark chocolate, cocoa, sugar, vanilla powder and corn starch. Have you ever read what goes in to some commercial hot chocolate powders? Thickeners, loads of sugars and sweeteners, hydrogenated coconut oil, palm oil, gelatin, artificial flavors (?), sodium…..I do not want a hot cup of that!
The full recipe is below
125 grams dark chocolate chips
1 cup cocoa powder
1 cup raw sugar
3/4 cup caster sugar
2 Tbsp vanilla powder
1 Tbsp corn starch
Place all the ingredients into a food processor, pulse until combined and all the chocolate chips are blended thru.
Place the hot chocolate powder into a air tight container, store in a dark cupboard for 1 month.
Place 1 Tbsp of the powder into a cup, pour over boiling water and some milk.
My marshmallow thief!