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Tuesday, 9 February 2016
dubious sources. (Curse you, salmonella outbreak in bags of baby spinach!)
The tartan haggis quest continues. Meanwhile I had lots of haggis and green cheese sauce leftover. I made a fairly standard fast track pizza with tomato sauce, haggis and grated cheese. While it baked I made a vegan cheese sauce. I based in on Dreena's vegveeta sauce but doubled the cashews, added some garlic powder. I placed half in a squeezy bottle (the white half) and then added a few handfuls of basil and garlic plus a good handful of cooked green peas. It never went green enough but tasted of peas and basil, ie a little sweet but full of flavour.
aquafaba. I finally found a reason to hang onto my balloon whisk when whisking the aquafaba. At first the mixture was a little too thick to swirl around the pan. I thinned it down and made another half batch of pancake mixture (because I had the aquafaba). So a batch and a half made 8 pancakes. I wonder if I should have thinned the mixture more.
Overall I was delighted with these pancakes. Sylvia loved them with some grated cheese in them and rolled up. The three of us the last one with nutella in it. They are quite lacy textured, as aquafaba baking tends to be. It is a brilliant recipe to use up aquafaba and make easy pancakes. I will experiment with making thinner ones and report back.
Pancakes filled with potato and lentils
Pea pancakes with sun-dried tomato pesto
Spinach pancakes (gf, v)
Almond meal pancakes (gf)
Banana oat pancakes (v)
Chocolate pancakes with berries and chocolate sauce
Pancakes with oats and cornmeal
Pumpkin buckwheat pancakes
Spiced carrot pancakes
Adapted from Clean Real Food Highs
Makes about 6 large crepes
1 cup aquafaba
1 cup flour
1/2 tsp salt
1/4 tsp baking powder
4-6 tbsp milk or water
Whisk aquafaba by hand to make it frothy. Gradually whisk in flour, salt and baking powder. Slowly whisk in water until you have a thin mixture (like pouring cream, only just thicker than milk).
Preheat heavy bottom non stick frypan over medium to medium high heat. (I needed medium high). Lightly grease pan (I used a light coating of margarine for the first and then a spray of oil spray between crepes.)
Now add 1/4 to 1/2 cup of mixture to pan and swirl to cover pan. (I used 1/2 cups of mixture but others use 1/4 cups so maybe if I had it thinner I could use 1/4 cups and make more pancakes.)
Cook until when you check the underside there is some light golden brown colour. The edges will curl up and some bubbles will appear but neither indicate there is colour on the other side. I found I needed to look. Flip over and cook for another minute or two until some golden brown spots on the second side.
Stack pancakes with a clean tea towel over them. They will soften slightly. Stack or fill to serve as desired. Can be stuffed and baked.
On the Stereo:
Amanda Palmer goes Down Under
Monday, 8 February 2016
this smoothie). However this one is worth sharing because it uses two of my favourite summer fruits: apricot and passionfruit. It is perfect for a summer breakfast.
Rock Your Vegan Socks. Kimmy's photo was really gorgeous and made the dip queue-jump my to do list. The dip was really delicious but then I found I had posted a really similar spinach dip recipe a couple of years ago. We had it with sweet potato mash and roasted red capsicum strips wrapped in sourdough flatbreads.
For Kimmy's dip I followed the recipe closely, just using spinach instead of kale and sriracha instead of ground pepper. I highly recommending heading over to check out Kimmy's blog to check out her kale dip.
The salad had a base of wild rice, brown rice and brown lentils. These were topped with spiralised carrots, spring onions, walnuts, avocado and parsley. I think the dressing was just oil, vinegar and garlic. Spiralising the carrot was not great for this salad. Grated carrot would work better. And the avocado, that I used instead of feta, was delicious but avocado is suddenly so expensive that I am less likely to use it right now. I would like to return to this salad and maybe might even remember to write notes next time.
I am sending the smoothie to Healthy Vegan Fridays, Gluten Free Fridays and No Waste Food Challenge.
More smoothies on Green Gourmet Giraffe:
Banana, berry and plum smoothie (gf)
Green smoothie (gf, v)
Raspberry, apricot and pumpkin smoothie (gf, v)
Strawberry cheesecake smoothie (gf)
Tropical orange and carrot smoothie (gf, v)
Apricot and passionfruit smoothie
An original recipe from Green Gourmet Giraffe
1 banana, peeled
2 apricots, stoned
seeds and pulp of 2 passionfruits
1 cup milk*
175g vanilla yoghurt*
1 handful rolled oats
1 tsp chia seeds
NOTES: We use soy milk but other milks should work. I made it on different occasions with soy yoghurt and dairy yoghurt and either were fine.
On the stereo
Fin de Siecle - The Divine Comedy
Friday, 5 February 2016
Like rice krispie slice but better
Nutella is great sandwiched between any cookies
A variation on Aussie party food: bread spread with nutella and then sprinkled with 100s and 1000s
Pipe nutella into your doughnuts
Dollop nutella on top of a pancake in the pan and then cover with more nutella
Dessert pizza topped with nutella, chocolate melts and raspberries
Nutella in the cupcake and a little extra swirled on top
Blondies are always better with nutella swirled on top
Amazing result of mixing nutella, chocolate and condensed milk
If you don't have time to bake, buy a doughnut
For those who don't eat dairy
Thursday, 4 February 2016
105 Inverleigh Road
Open Wednesday, Saturday, Sunday
Dressmaker Exhibition: Wednesday to Sunday until 11 March 2016
Tuesday, 2 February 2016
Sylvia did not think I boiled the egg long enough (8 minutes from the start of bringing cold water to the boil with eggs the fridge seemed to be what I remembered doing) so no more eggs have been boiled. Which suits me. These days I do not have eggs in the fridge all the time.
I was so pleased with my stewed apricots that I decided to stew up some soft peaches. Which was not a good idea while supervising Sylvia and my niece in the bath. They were forgotten and very very burnt. I could have cried.
soba noodle salad is a favourite.
lemonade or limeade in the hot weather. I have been buying bags of limes from the Odd Bunch table at Woolworths. It is a campaign to sell fruit and vegetables that are not quite right and charge a bit less. This lemon-limeade was very refreshing. Sylvia took a bottle to a friend's place when she went for a sleepover.
Torquay. Brown rice, wild rice, chickpeas, red capsicum, cherry tomatoes, cucumber, spinach, corn and carrot almond sauce.
I am sending this post to Maureen of The Orgasmic Chef for In My Kitchen. It is an event where bloggers around the world share what is happening in their kitchens. Please head over to Maureen's blog and visit some other bloggers or even join in (by 10th of each month).