September 17, 2017 / Lyn Jones / 0 Comments
If you are busy but need to prepare for visitors, how about something super easy, decadently delicious (gluten free) and that you can make in advance. It also only takes TEN MINUTES hands on time. Then you plop them into your refrigerator to set up.
Ingredients
375ml cream
35g castor sugar
1 vanilla bean, split in half and seeds scraped out
2.5 gelatine leaves soaked in cold water
325ml Greek yoghurt
2 tablespoon honey
20g ground pistachios
juice 1/2 lime
Put cream, sugar and vanilla in a saucepan and bring to the boil. Remove from heat.
Squeeze the excess water from the gelatine and add to the hot cream, whisking until it dissolves.
Combine yoghurt, honey, lime juice and nuts in a bowl and strain the hot cream mixture onto the yoghurt mic, whisking well. Cool for 30 minutes.
Pour into lightly oiled small moulds. Refrigerate for at least 3 hours until set.
July 19, 2017 / Lyn Jones / 0 Comments
You can use whatever tortillas you like with these, I love making my own but when that feels like too much effort the La Tortilleria tortillas are excellent and gluten free. They mill the corn in Kensington so they’re a Melbourne made product and what’s not to love about something local?
Makes 4 tacos
Ingredients
SALSA
1/2 an avocado, 1cm dice
1/2 nectarine, 1cm dice
1 Tablespoon of coriander
1 Tablespoon spring onion
1 tsp lime juice
1/2 tsp chilli flakes
1 tsp olive oil
salt
TACOS
4 tortillas
2/3 cup brussels sprouts or cabbage shredded
1 tsp olive oil
1 tablespoon lime juice
2 Tbs grated parmesan or cheddar (try sauerkraut)
3 eggs
1 tsp butter
1 Tablespoon milk (optional, can use water)
salt and pepper
1. Combine salsa ingredients in a small bowl and stir. Set aside.
2. Dress the shredded cabbage in the lime juice and olive oil, season and toss. Set aside.
3. Whisk together the eggs and milk and season. Chop the butter up and add to the egg mix.
Heat a non stick pan over medium heat and toast the tortillas briefly on each side until warm. Remove and set aside (can wrap in foil to keep warm but you won’t be long now). Turn pan down to med-low, add egg and use a wooden spoon to immediately start pushing it across the pan and folding it over itself. Keep the egg moving and cook until ready; just a couple of minutes. The butter will melt into the egg as you cook it.
ASSEMBLY: Place cabbage on the bottom of the tortilla, top with egg, cheese and salsa. You can add extra hot sauce if you like! I used some left over harissa!