October 11, 2020 / Lyn Jones / 0 Comments
6 Serves
Ingredients
- 20g butter, melted
- 2 cups panko breadcrumbs – find vegan alternative
- 2 tbs plain flour
- 2 Tabs caster sugar
- 2 eggs, whisked
- 500g sour cream – try yoghurt first
- 3/4 cup pure icing sugar, sifted
- 2 tsp vanilla extract*
- 1 small orange, finely grated rind; plus 1 Tabs orange juice
- 2 fresh peaches or plums, halved, stone removed, thinly sliced
- 2 passionfruit, pulp removed
1. Preheat oven to 180°c. Grease a 20cm loose-bottom fluted flan pan with butter.
Combine breadcrumbs, flour, sugar and eggs in a bowl. Transfer to pan, press over base & sides. Place on baking tray. Bake for 20 minutes or until golden and firm. Transfer to a wire rack to cool.
2. Combine sour cream, icing sugar, vanilla, orange rind & juice in a bowl. Spoon into cold tart shell. Spread evenly and chill for 2 hours to set.
3. Arrange peach over tart. Spoon passionfruit over peaches. Serve.
tip: we’ve used fresh peaches for this recipe, but you could also use canned ones. (Woolworths recipe)
July 11, 2020 / Lyn Jones / 0 Comments
https://www.gonaturalfoods.com.au/lentil-teff-fritters/
what you need
1.5 Tab olive oil
1 small brown onion
2 garlic cloves, finely chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
1/2 tsp ground cinnamon
1 cup red lentils
650ml vegetable broth (I used Nutra Organics Vegetable Broth)
2 eggs, separated
1/2 cup brown teff flour ( I used Outback Harvest Brown Teff Flour)
zest of 1 lemon or 2 limes
sea salt & ground black pepper, to taste
2 Tab olive oil
what to do
Heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until transparent, about 6 minutes. Stir in spices and fry until fragrant (30 – 60 seconds).
Add lentils and vegetable broth to the spice mix, bring to a simmer, cover and cook until lentils are tender and liquid is absorbed (8-10 minutes). Stir regularly to ensure lentils don’t stick to the bottom of pan. Transfer to a bowl to cool.
Once cooled, stir egg yolks into lentils, then stir in teff flour, lemon or lime zest and season to taste.
Whisk egg whites and a pinch of salt in a separate bowl to firm peaks and fold into lentil mixture.
Preheat oven to 180C if you want to keep earlier cooked batches warm.
Heat 2 Tabs oil in a frying pan over medium-high heat. When hot, add heaped tablespoonfuls of lentil mixture in batches and cook, turning occasionally, until golden brown (2-3 minutes).
Drain on paper towels and keep warm in oven while you cook remaining fritters.
Serve hot with mint yoghurt (see quick recipe in notes), hummus and lemon or lime halves.
Makes 14 – 20 depending on desired size of fritter.
notes
For mint yoghurt dressing, whisk together in a small bowl : 1/2 cup natural or coconut yoghurt, 1/4 cup roughly chopped mint leaves, 1 tsp chopped garlic or Kehoe’s Fermented Garlic, 1 Tab lemon juice, salt & pepper.