Chocolate & Almond Nice Cream: Farmacy Kitchen Cookbook – Camilla Fayed

Farmacy Kitchen Cook Book by Camilla Fayed cover art

Farmacy Kitchen Cookbook by Camilla Fayed ($39.99), published by Hachette Australia.

 

Chocolate & Almond Nice Cream

GF R VG

Serves 6–8 servings

Preparation time: 15 minutes, plus 4 hours freezing

“Regulars at Farmacy know we love a nice cream. It was hard to choose which flavour to include. Emily loves this banana and almond version and could quite happily eat it every day. It has a creamy edge and chocolate fudge chunks in the middle. There are no grains in the recipe and no flour, and it is sweetened with natural sugars. All the ingredients support good health. This is a nice cream your body won’t mind you eating.” p.231

 

Chocolate and Almond Nice Cream

For the fudge

50g (1¾oz) coconut flour

3 tbsp cacao powder

6 tbsp maple syrup

¾ tsp vanilla extract

pinch of salt

 

For the ice cream

6 peeled, sliced and frozen bananas (you can use fresh but these take longer to set)

175g (6oz) smooth Almond Butter (see page 74)

3 tbsp maple syrup

1 tsp vanilla extract

 

Put all the fudge ingredients into a small food processor and blend until well combined. The mixture should resemble dry brownie pieces. Turn into a bowl and break up the mixture into chunks or finer pieces if desired.

Put all the ice cream ingredients into a blender and whizz at a high speed until completely smooth. Transfer the mixture into a freezer-proof container. Add the fudge pieces, folding them in with a spoon until they are evenly distributed. Freeze for 4–5 hours until set.

 

Almond Butter

GF VG

Quantity: approx 250g (9oz)

Preparation time: 20 minutes, plus 15 minutes cooking

 

500g (1lb 2oz) raw, peeled almonds, Unsoaked

 

“This recipe is a one-ingredient wonder that transforms almonds into a luxurious, velvety

spread. We use it as a butter replacement in our recipes and in a variety of plant-based

dishes. Almonds are high in vitamin E and are one of the most nutritional of all nuts. The

butter adds flavour and thickens sauces with all the nutty goodness that almonds provide.”p74

 

Preheat the oven to 150˚C (300˚F), Gas Mark 2. Place the almonds on a baking tray and put in the oven for 15 minutes. Be careful not to colour the nuts too much; do not fully toast them.

Place the nuts in a food processor and process at high speed for 2 minutes. Reduce to medium speed and process until the mixture has a creamy, tahini-like texture, and is smooth and velvety. If there are still lumps, continue processing. The mixture will go through different states, turning from almond meal to powder and then into butter. Be patient and scrape the bowl frequently, especially at the start. The time it takes will vary depending on the freshness of the nuts – this process can take up to 15 minutes.

Notes

This is one recipe for which you don’t need to soak the almonds. The almond butter works best when the nuts’ natural oils are warmed, allowing them to be released more easily. This recipe does not work with ready-ground almonds. Raw, peeled almonds produce a creamy and velvety butter texture free of the solids of the skin. Alternatively, you can use almonds with their skins to create a darker butter with a slightly different flavour.

This keeps well in an airtight container in a dry, cool place.

Sweet Potato & Mushroom Curry: Farmacy Kitchen Cookbook – Camilla Fayed

Farmacy Kitchen Cook Book by Camilla Fayed cover art

Farmacy Kitchen Cookbook by Camilla Fayed ($39.99), published by Hachette Australia.

 

Sweet Potato & Mushroom Curry

GF VG

Serves 4

Preparation time: 15 minutes, plus 20 minutes cooking

“This Thai-inspired recipe is a homely update on our Farmacy restaurant curry. It’s colourful and bursting with goodness. Susie says that this curry would be her desert island luxury. This is one of the recipes that elicited excited gasps at the testing table. Its flavour is deep and delicious, warming heart and soul.” p. 180

 

Sweet Potato Mushroom Curry

For the curry paste

1 red chilli

4 garlic cloves, coarsely chopped

2 lemon grass stalks, sliced

4 coriander sprigs, stems included

1½ tsp ground turmeric

1 tsp salt

 

For the curry

4 shallots, chopped

4 garlic cloves, chopped

2 tbsp olive oil

2 tbsp curry paste (see above)

1 tbsp grated fresh root ginger

500ml (18fl oz) Vegetable Broth (see page 60)

1kg (2lb 4oz) sweet potatoes, peeled and cubed

2 kaffir lime leaves, chopped

200g (7oz) oyster or other mushrooms

125g (4½oz) roasted peanuts, chopped

375ml (13fl oz) coconut milk

3 tbsp Philosopher’s Sauce (see page 64)

2 tbsp coconut nectar

 

For the cucumber raita

2 cucumbers, seeded and diced

125ml (4fl oz) Cashew Yogurt (see page 76)

3 tbsp chopped dill

1½ tbsp lemon juice

 

To garnish

dry toasted pumpkin seeds

coriander leaves

2 limes, halved

 

Blend together all the curry paste ingredients in a food processor until they form a paste. You may need to add a couple tablespoons of water. Set aside. This will make more paste than you need for this recipe, but it will last several months if refrigerated. To make the curry, sauté the shallots and garlic in the oil in a heavy-based saucepan over a medium heat until they are translucent. Do not let them colour. Add the curry paste and ginger and cook for 1 minute. Add the vegetable broth, sweet potatoes and lime leaves and bring to the boil. Reduce the heat and cook for 10 minutes. Then add the mushrooms, the peanuts and the coconut milk.

Stir in the philosopher’s sauce and the coconut nectar. Allow to simmer for 5 minutes. Test whether the sweet potatoes are done and simmer longer if necessary.

Turn off the heat under the saucepan, cover and allow to rest for 20 minutes.

Meanwhile, make the raita by combining all of the ingredients in a medium-sized bowl.

Serve the curry garnished with pumpkin seeds and coriander leaves along with a dollop of raita, and half a lime for squeezing over.

 

 

Sweet Potato Cakes: Farmacy Kitchen Cookbook – Camilla Fayed

Farmacy Kitchen Cook Book by Camilla Fayed cover art

Tonight’s dinner sorted ( and some in the freezer for when my vegetarian daughter visits next) and a few gifted to my other daughter for her dinner tonight.

 

Sweet Potato Cakes

These are so easy to make and look just as delicious as those in the recipe book. Great for entree or a main meal with salad or green vegetables.

 

 

Probiotic Jar: Farmacy Kitchen Cookbook – Camilla Fayed

Farmacy Kitchen Cook Book by Camilla Fayed cover art

 

Farmacy Kitchen Cookbook by Camilla Fayed ($39.99), published by Hachette Australia.

 

Probiotic Jar

GF R VG (if honey and bee pollen not used)

Makes 4 x 250ml (9fl oz) jars

Preparation time: 25 minutes

“This recipe will give you a beautiful probiotic parfait jar. We serve it at the restaurant and people always say how lovely this jar looks. Probiotic yogurt is full of good bacteria, which stabilize the gut, and the addition of spirulina makes it rich in minerals and protein. Chia is great for speeding up digestion, as well as being high in omega-3s. Enjoy taking care of your gut health with this beautiful jar of goodness.” p.89

 

For the chia pudding

475ml (17fl oz) homemade Nut & Seed Milk (see page 78)

1 tbsp honey or other sweetener (optional)

½ tsp vanilla extract

6 tbsp chia seeds

 

For the probiotic spirulina yogurt

500g Cashew Yogurt (see page 76)

¼ tsp vanilla powder

1 tbsp raw honey or other sweetener (optional)

½ tsp spirulina powder

pinch of salt

 

To serve

150g (5½oz) strawberries, sliced

2 tbsp bee pollen (optional)

25g (1oz) coconut chips

25g (1oz) flaked almonds

 

Probiotic Jar

To make the chia pudding, blend the nut or seed milk with the honey (if using) and vanilla extract in a mixing bowl. Stirin the chia seeds until well combined. Soak until the seeds have absorbed all the liquid and become gelatinous. This mixturewill keep for 3 days in a sealed container in the refrigerator.

To make the yogurt blend all the ingredients together in a highspeed blender until well combined.

To assemble, put a layer of strawberry slices around the edge of the base of the jars and add some yogurt. Spoon a layer of chia pudding on top of this. Finish with more strawberry slices, the bee pollen (if using), coconut chips and flaked almonds.

Marly’s Toasted Macadamia and Banana Pancakes: Ferment – Holly Davis

Ferment cover

Ferment

Holly Davis

Murdoch Books 

ISBN: 9781743368671

 

Images and recipes from Ferment by Holly Davis (Murdoch Books, RRP $45) Photography by Ben Dearnley.

 

marly’s toasted macadamia and banana pancakes 

 

“These pancakes are a variation on a recipe I cook for Marly, for whom I am a private chef. They are fabulous and not difficult to make, though as they contain no grain or dairy products to bind them, they require a slightly different cooking technique than regular pancakes. Try them with a spoonful of cultured apricot spread (p. 154) and a generous drizzle of cashew and citrus amazake cream (p. 44). The toasted nut butter has one ingredient and can be used in any way you might use any other nut butter.”  p54

 

marly's toasted macadamia and banana pancakes

Makes 10–12 pancakes 

Ready in approximately 1 hour 10 minutes 

 

Toasted macadamia nut butter

500 g (1 lb 2 oz) macadamia nuts

 

Macadamia and banana pancakes

4 eggs

120 g (41⁄4 oz/1⁄2 cup) toasted macadamia nut butter
(see above)

2 large or 3 small ripe bananas

125 ml (4 fl oz/1⁄2 cup) water

pinch sea salt

pinch ground cinnamon

1 vanilla bean, seeds scraped

ghee or macadamia oil, for frying

 

Deactivate by toasting Preheat the oven to 120°C (250°F) and place the macadamia nuts on a baking tray. Place in the oven and toast for 20–30 minutes, or until they are an even golden brown. Cool to room temperature then add to a food processor and blitz to a smooth paste. Portion out the amount you’ll need for the pancakes and transfer the remaining nut butter to a spotlessly clean airtight glass jar. This will keep in the fridge for a month or more.

Combine all of the pancake ingredients in a blender or food processor, blitzing well until the mixture increases slightly in volume and becomes lighter.

Preheat the grill (broiler) to medium and set up a wire rack with a clean tea towel (dish towel) draped over it.

Heat a 14 cm (5½ in) round cast-iron frying pan over medium heat. (The pan will be transferred to the grill so use one with an ovenproof handle.) When the pan is hot wipe it with paper towel and a little ghee then lift it off the heat slightly and pour in enough of the pancake batter to cover the pan in an even 3 mm (1⁄8 in) layer, tilting the pan to spread the mixture out evenly. Cook over medium heat until it is golden brown underneath and you can see the edges of the pancake lifting slightly.

Transfer the pan to the grill and cook for about 2 minutes, or until the top is dried but not browned. Return the pan to the stove top and, using a palette knife, carefully flip the pancake over.

Cook for 2 minutes to brown, then transfer the pancake to the cooling rack and cover with another tea towel. Wipe the pan out with paper towel and add a little more ghee, and repeat until the mixture is finished.

Serve the pancakes warm or cold, with a selection of toppings if you like. Once cooked, these pancakes keep well in an airtight container in the fridge for 3–4 days and can be gently reheated in a hot pan.

 

Waffles & Date Chocolate Sauce – The Goodness of Nuts & Seeds: Natalie Seldon

It’s World Chocolate Day – let’s celebrate with a little something that combines decadent with wholesome.

goodness-of-nuts-and-seeds

http://www.simonandschuster.com.au/books/Goodness-of-Nuts-and-Seeds/Natalie-Seldon/9780857834133

 

WAFFLES & DATE CHOCOLATE SAUCE

 

*VEGETARIAN *GLUTEN-FREE *DAIRY-FREE

Decadent yet wholesome, these are drizzled with warm, sticky sauce and vibrant fresh berries for an indulgent affair to savour. Golden and crispy on the outside with a soft and fluffy centre, these griddled, healthy treats contain gluten-free buckwheat flour, supplying a multitude of vitamins and minerals. These provide a little sweet solace on wet and windy days and are sure to warm the hearts of family and friends.

Makes 3–4 (depending on the size of your waffle iron)

75g buckwheat flour

75g almond flour or ground almonds

2 teaspoons baking powder

½ teaspoon salt

2 tablespoons date syrup  (or unrefined sugar)

1 egg, lightly beaten

275ml almond milk

2 tablespoons almond butter

2 teaspoons vanilla bean  paste or extract

 

For the date chocolate sauce

100ml date syrup

75g raw cacao powder

2½ tablespoons maple syrup

 

To serve

200g fresh red berries, such as raspberries, strawberries and redcurrants

25g toasted flaked almonds

 

  1. Sift both flours, the baking powder and salt into a mixing bowl and stir to combine. Add the date syrup, egg, almond milk, almond butter and vanilla bean paste or extract, then mix well until combined. Leave the batter to rest for 5 minutes.

 

  1. Make the date and chocolate sauce by heating all the ingredients together in a small pan over a gentle heat. Stir until combined and glossy, then set aside until needed.

 

  1. Preheat a waffle iron as per instructions, spray both sides of the iron with oil spray (I use coconut oil) and pour a large ladleful (about 150ml) of batter in the centre of the iron and spread out towards the edges with a flat-bladed knife. Close the lid and allow to cook. Repeat until all the batter is used.

 

  1. Serve the waffles with the fresh fruit, a drizzle of date chocolate sauce and the toasted almonds.

Waffles with date Chocolate sauce

 

Recipes from The Goodness of Nuts & Seeds by Natalie Seldon. Published by Kyle Cathie. RRP $19.99

Who Would Have Thought…

Who would have thought that tahini ( ground sesame seed paste) and maple syrup could  taste this good?  Today I made my first raw food dessert – raw caramel slice from  Vladia Cobrdova’s “A Whole New Way To Eat.”

I love the base- dates and almonds, the caramel – basically tahini, coconut oil and maple syrup and the choc top –  mostly just cocoa and coconut oil. YUM.  A little goes a long way – but  make sure you keep this in the fridge.  The recipe  states this will keep for up to three weeks in an airtight container in the fridge, which is good because this recipe made a huge amount.  If you are down this way – pop in for a coffee and a taste.

 

raw caramel slice