October 28, 2023 / Lyn Jones / 0 Comments
Serves: 4
Ingredients
- 250ml double cream
- 150ml full cream milk
- 20g caster sugar
- 1 cucumber, peeled, deseeded & diced
- 1 pack lime flavoured jelly
- 8 large strawberries, hulls removed & puréed
- 1 pack strawberry flavoured jelly
- 4 strawberries, thinly sliced – to garnish
- 2 baby cucumbers, very thinly sliced – to garnish
A fine sieve
Make pana cotta first. Place cream, milk & sugar in a medium-sized pot on a low heat. Stir until sugar has dissolved, then add diced cucumber. Bring to just under the boil, then take off the heat and leave to cool and infuse for 30 minutes.
- Pour the cooled mixture into a blender until smooth. Pour mixture back into pan through a fine sieve, pushing cucumber pulp gently down with a spoon to extract all the flavour. Discard pulp.
- Leave mixture to cool slightly, then slowly sprinkle the lime jelly, stir until thoroughly dissolved.
- Pour pana cotta into 4 equal-sized moulds. Cover tops with plastic wrap and chill for at least 5 hours (preferably overnight).
- To make strawberry jelly, purée the strawberries using a stick blender or mortar and pestle, then pass them through a fine sieve into a bowl, pushing the pulp so the juice strains through.
- Make up strawberry jelly packet & before refrigerating, stir through the strawberry purée juice. Place jelly in a shallow, non-stick, jelly roll baking sheet to create a layer of jelly 1cm deep.
- Set in fridge, along with the pana cotta. When fully set & firm, cut out jelly circles with a pastry cutter – same size as the pana cotta moulds. Reserve in fridge until ready to serve.
- To serve, remove pana cotta from moulds by gently warming in shallow lukewarm water.
- Place 1 strawberry jelly disc on each of 4 plates, then turn the pana cotta moulds upside down onto the strawberry jelly discs. Top with strawberry and cucumber slices.
May 8, 2023 / Lyn Jones / 0 Comments
((https://runningonrealfood.com/seed-bread/print/27660/)
This delicious, hearty, dense seed loaf is packed with fiber, protein and healthy fats.
It is low-carb with a nutty, earthy flavour and chewy texture
INGREDIENTS
1 cup (150 g) raw sunflower seeds
1/2 cup (80 g) pepitas (raw pumpkin seeds)
1/2 cup (approx. 70 g) mixed seeds of choice (choose from hemp seeds, more raw pumpkin seeds (pepitas) and sesame seeds)
1/4 cup (30 g) ground flaxseed
1/4 cup (45 g) chia seeds
1/4 cup (45 g) psyllium husk powder – this is the binder for the bread! (double if just husks)
1/2 tsp sea salt
1/2 tsp powdered stevia or 10-20 drops liquid stevia (optional but recommended, see notes for alternatives)
1/4 cup (60 g) Tahini
1.25 cup water (295 mL)
INSTRUCTIONS
1. Preheat the oven to 190 C FF. Line loaf pan (8.5 x 4.5 x 2.5 in) with parchment paper (with ends sticking out over the sides so you can lift it out of the pan).
2. All into a large mixing bowl except the tahini & water – stir to combine. Add tahini & water, stir into a thick, doughy paste.
3. Place into a lined loaf pan – spread evenly/press with hands into pan until flat. Bake 50 mins.
If you tap the loaf and it sounds hollow, it’s done. If not, return to the oven for a little longer.
4. Remove from oven. Let sit 2 mins then use parchment paper to lift the loaf out of the pan. (You may need to run a knife along the edges that don’t have parchment paper covering them).
5. Let cool on a cooling rack for 15 minutes before slicing into 12-14 slices. Store in an airtight container the fridge for up to 1 week or freezer for up to 3 months.
6. It will keep in the fridge for 1 week or can be frozen for up to 3 months. It is perfect for toasting!
NOTES
A mix of finely chopped nuts – almonds, walnuts, hazelnuts or pecans can replace up to 1 cup of the seeds. Made with walnuts is delicious too!
The stevia is optional but I find a hint of sweetness really improves the final taste. Alternatives include monk fruit sweetener to keep it sugar-free, otherwise maple syrup or coconut sugar.