Friday, April 30, 2010
Sunday, April 25, 2010
Leek and Bacon Quiche with spelt short crust pastry
Sunday, April 11, 2010
Wednesday, April 7, 2010
Activated almonds, ricotta, and lemon cake
Ingredients:
500g ricotta
6 organic eggs separtated
1 cup of rapadura
3 tablespoons of buckwheat flour
250g of activated almonds
250g of activated almonds
juice and rind of 4 lemons
250g organic butter @ room temperature
Chocolate Polenta Cake
200 gm unsalted organic butter (at room temperature)
1 cup cup of rapadura /agave
1 1/2 cup almond meal
7 tsp cocoa powder
4 organic eggs, beaten
10 table spoons yellow polenta
1/2 tsp baking powder
1 cup cup of rapadura /agave
1 1/2 cup almond meal
7 tsp cocoa powder
4 organic eggs, beaten
10 table spoons yellow polenta
1/2 tsp baking powder
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