Tuesday, December 21, 2010

Gluten free fruit mince pies

Fruit mince filling
280g brown sugar
200g raisins
2 granny smith apples coarsely grated

Tuesday, December 7, 2010

Chicken liver pate

6 eschalots
100ml dry white wine and 100ml of port
600g of unsalted butter
900g organic chicken livers
1 egg

Thursday, November 18, 2010

Protein-Energy Slice

250g nuts
100g shredded coconut
150g organic cocoa butter
4 tablespoons organic coconut oil
2 tablespoons of organic cocoa powder
1 teaspoon of vanilla powder
2 tablespoons of agave syrup (optional)

Tuesday, October 19, 2010

Crunchy artichoke and parsley salad

Artichokes are now in season and what better way to eat them than raw and crunchy with a little olive oil and lemon.

Wednesday, October 6, 2010

Baked Crumbed Sardines

I finally found some sardines at the fish markets last week. I went around 7am so the market was very busy with fishermen off loading the catch of the day. The only customers were me and two Italian men wearing suits and with the most Godfather-like hair styles. They didn't quite look the part but neither did I! They looked very serious as they were selecting their fish. I imagine that they would taking it home to their Italian wives to be cooked for them for lunch.

Sardines are a great source of omega 3 and calcium. Heavy metals aren't such a problem in little fish like sardines either.

Flourless Chocolate Cake

3x 125g block of 70% lindtt chocolate
10 organic eggs
1/2 cup of rapadura/brown sugar
250g of organic unsalted butter
pinch of salt

  1.  Preheat over to 180 degrees
  2. Separate eggs, putting whites in bowl for whipping and saving reds in small bowl for later
  3. Whip whites until the hold firm peaks
  4. Melt butter and chocolate in a bowl over pan of simmering water. Careful the the bottom of bowl doesn't touch water and burn the chocolate. 
  5. Whip yolks with rapadura/brown sugar until pale and frothy. 
  6. Add in butter and chocolate mix to yolk and sugar and mix well. 
  7. Fold in eggs whites slowly. 
  8. Grease a 20cm spring form pan and put mixture in.
  9. Cook for 1 hour  (may still be slightly moist in the middle but serve hot and it is like a self saucing cake) 
Serve with lots of fresh raw cream