Sunday, October 28, 2012

Quinoa, Coconut and Currants

Quinoa, Coconut, Currants

Did you know that Quinoa pronounced keen-wah is a grain, used by the ancient Incas that they referred to as "the mother grain" and today is defined as a supergrain. It is a wonderful alternative to rice or couscous in any recipe and in the case of this recipe an alternative to porridge... today's blog (serving size 2 large or 4 small)is equally nice served either warm or cold, with or without yoghurt or with  fresh fruit or a conserve topping.

  • In a medium saucepan combine 1.2 cup quinoa, 2 tablespoons honey, a pinch of salt, 1 cup currants, half can of coconut milk and a can of water... add the reminder coconut milk through the cooking process if it looks a little dry.
  • Bring to the boil and then simmer very gently for about 30 minutes until it resembles the consistency of porridge and the grains are soft and transparent.
  • Serve as you wish and top with any remaining coconut milk.

Friday, October 26, 2012

Chocolate and Coconut Brownies

Chocolate and Coconut Brownies

I ate my first piece of this brownie while it was still warm straight from the oven.. there is no way you can't do that with the smell created during cooking.
I am keen to experiment with coconut flour (gluten free alternative) and so I have used it in this recipe. It appears to me to be similar in texture to almond flour and so could be substituted if you have trouble finding the coconut. It is available from Hills Fresh in Mundaring for my local followers and I believe can be ordered on-line.
Coconut Flour is an alternative to wheat flour that has a very high percentage of dietary fibre which helps support your digestion.

  • In a heavy base saucepan over a very low heat gently melt 200 grams of dark chocolate (highest cocoa solids possible) and 250 grams of butter.
  • Remove from heat and add a couple of teaspoons of vanilla essence and about 3/4 cup of caster sugar and stir to dissolve.
  • Whisk 3 eggs into the mixture along with a cup of coconut flour and a handful of moist flakes coconut.
  • This recipe is best shared so I have baked the mix in two greased foil baking tins so that I can share one tray with my friends for about 30 minutes (this recipe will rise just a little so leave some room, will be set on top and moist in the centre but cooking times will vary depending on the container size you use) ... still warm, gently slice the portion size whilst in the tray... delivered warm and enjoyed with a coffee you will most certainly be welcomed.

Thursday, October 11, 2012

Creamed Cabbage with White Sauce and Feta OR Simmered Cabbage with Feta Cheese

Creamed Cabbage with White Sauce and Feta
Simmered Cabbage with Feta Cheese

Cabbage is one of my favourite veggies. There is so much  that you can do with this versatile vegetable all year round... try this particular recipe when you are looking for that flavour filled soft cabbage fix with a yummy cheesy creamy sauce. I often cook this when I am home alone and eat it as my main meal. If you don't want the creamy milk sauce you can leave the white sauce step out and simply break the feta through the drained simmered cabbage and serve.

  • Melt a large blob of butter with some fresh ground black pepper and salt... stir in a half cabbage roughly chopped and sauté until softened. 
  • Add a splash of white wine a teaspoon of honey and a cup of chicken stock and simmer gently for about 15 minutes until the cabbage is cooked right through and the liquid is all but gone.
  • In another saucepan soften some onion or leek, your choice and a couple of cloves of crushed garlic in a blob of butter... I am using red onion for this recipe today.
  • When the onion is softened add a couple of tablespoons of flour and cook for a minute or so.
  • Gradually add enough milk to make a thick sauce about 300 ml... let this sauce softly simmer for a couple of minutes to cook the flour properly.
  • Break through about 100 grams of feta cheese and melt... add this sauce to the drained cabbage and heat through to serve.