Tag Archives: Carrot

Carrot, Maple & Macadamia Cake

carrot-maple-and-macadamia-cake

It was a scorching 35 degrees celsius in Townsville and so what did I decide to do to stay cool – I decided to bake. Really I was trying to avoid looking at my manuscript which is due back at the publishers in just a few weeks because I am filled with trepidation – no I lie – I am filled with utter panic that I’m not up to the task. So instead of writing why not bake. My Peter has declared this his all time favourite cake. It was influenced by Pete Evans – all kudos and bowing to Pete Evans but I’ve made a few changes to his wonderful recipe (sorry Pete) to suit our tastes. But if you want his version of this cake which included dried fruit that My Pete can’t eat and less nuts and more eggs you can find it in his book Healthy Every Day. This is a dense nourishing cake so don’t expect light and fluffy. I like it served hot with cream, Pete liked it cold with ice-cream. Its super easy to make.  I posted my original how-to-stay-cool-while-Australia-burns-carrot-maple-and-walnut-cakes to Facebook and some of my friends asked for the recipe but as I never measure I had to bake another cake – seen above so here is the recipe.

Ingredients

4 cups of grated carrot

100 grams of chopped macadamias

100 grams of chopped walnuts

125 mls (1/2 cup) of maple syrup

125 mls (1/2 cup) of coconut oil

2 teaspoons of Vanilla essence

2 teaspoons of Cinnamon ( Being a cinnamon lover I usually spill a little more cinnamon in)

2 teaspoons of ginger

125 grams Self Raising Flour Gluten Free or use 125 grams of any other flour and add 1 teaspoon of baking powder

6 large eggs or 8 smaller eggs

Mix all this together and bake at 175 degrees, 20 minutes for smaller  serve cakes (which is what I baked) and 60 minutes for a large cake or until a skewer comes out clean

 

 

Poor Student Vegetable Soup (now also called Actors Soup)

 

I lived on this soup when I was a poor art student in the late 70’s.  I dressed in bright green tights and retro 1930’s dresses from the op shop, lived on a student allowance of $70 a fortnight and made gallons of this soup. I passed on this recipe to my youngest son who is at present a poor Jazz Piano student at the Conservatorium in another state (God I miss him!) . This soup is great because you can use it as a base and add anything you like to it according to your budget. It’s super healthy and so now I am putting it here for my  son Seth who is an actor on the other  side of the world in L.A. (God I miss him!) ,

Vegetable Soup

Into a large pot place one and half cups of each of the following vegetables:

diced onion

sliced celery

grated parsnip

grated turnip

grated carrots

Add

1 tablespoon of mixed herbs

A good lug of olive oil – about 4 tablespoons

salt and pepper

Fry everything for about 5 minutes stirring often. Its really important not to skip this step, this is what really brings out all the lovely vegetable flavours.

Add

500 g  (1 lb) of the cheapest bones you can find, lamb, beef, oxtail, ham hock, chicken anything is fine. I used lamb bones today but I just use what ever is cheapest. If you want a vegetarian soup leave out the bones but add some lentils or other legumes instead.

2 litres of vegetable stock, you can use the ready made stock or you can use powder or cubes and water which is what I did.

Bring to the boil then simmer gently for one hour.

Remove the bones. The dog is waiting patiently for the bones, this is the dog with his I’m being good waiting for those bones face IMG_0015

Chop a bunch of parsley and add to the soup – this will taste great and give you a really good shot of iron.

Serve sprinkled generously with parmesan or tasty cheese.

Things I sometimes add to this soup are

bacon pieces, lentils, white legumes like haricot beans, other veggies like potato, yams, zucchini etc.

Best Gluten Free Meat Pie Ever

Welcome to my Gluten Free Recipe Blog.
So I am starting this blog with my kids favourite recipe. Aussie Meat Pie with an epic gluten free pastry. Robbi'spieI thought I would bring my kids up to be good Vegetarians and to entice them I made them Apricot Tofu instead of Apricot Chicken which they declared was yuk! and Kidney Bean Bolognaise which was yukker! and eventually I gave in to their demands for meat. Mince is without a doubt the easiest meat to cook, especially for an ex veggo.

My Coeliac daughter bemoans the lack of gluten free comfort food – (as she’s a bit of a carnivore) especially a good yummy gluten free aussie meat pie.

So I made her this one.
Credit where credit is due it was inspired by Jamie Oliver – thanks for the cream cheese idea Jamie – it’s great for holding gluten free flour together.
I thought there would be left overs but it all got gobbled up.
I served this pie in Aussie tradition with Mash, Gluten Free Gravy and Peas.

Ingredients

Pastry
200 grams of Gluten Free Self Raising Flour. (I use Organ)
100 grams of Cream Cheese
100 grams of butter

Filling
A good splosh of Olive Oil
600 grams of lamb mince (you can use beef)
1 large onion – red/purple onion is best because of their sweetness
2 teaspoons of French mustard grained
1 Tablespoons of GF Soy Sauce (I use Kikomans)
3 Tablespoons of GF Worcestershire Sauce (I use Spring Gully)
2 extra Tablespoons of GF Flour
140 gram tub of Tomato Paste
1 heaped cup of grated carrot
1 Gluten Free beef stock cube (I use Massels)
2 Tablespoons of Balsamic or Red Wine Vinegar
Prep Time 20 mins.

Making the Pastry
Now normally you would use plain flour in this recipe but I rarely use plain flour for any Gluten Free flour item because anything using GF flour tends to be heavy. So to combat that I nearly always use Self Raising.
Put the 200 grams of Self Raising Flour into a food processor with the 100 grams of cream cheese and 100 grams of butter and pulse process until thoroughly mixed. It won’t form a lump like ordinary flour but will form granules like bread crumbs. Tip it into a bowl and then form a ball of the pastry with your hands.
Put the pastry into glad wrap or aluminium foil, seal and put it in the fridge. I use aluminium foil because I think that plastics leach into our food and we don’t want that! Leave it in the fridge whilst you make the filling.

Making the Filling

Leave the pan on the stove for all these steps, I am a patient cooker and use a low gas setting.
Finely chop or process the onion.
Put the onion into the olive oil in a pan and fry till browning or at least translucent. Stir occasionally.
Add the mince and fry until browned, continue to occasionally stir.
Add the 1 heaped cup of grated carrot, stir well.
Add the 2 teaspoons of mustard, the 1 tablespoon of soy sauce, 3 tablespoons of Worcestershire, 2 tablespoons of vinegar, sprinkle in the crumbled stock cube, add the 140 grams of tomato paste and stir to combine.
Sprinkle the extra 2 tablespoons of gluten free flour over the top then stir really well and cook for a minute to cook the flour to remove the flour taste and thicken the filling.
Remove from the stove top, cover and set aside to cool.

Don’t worry that the carrot isn’t cooked.

It will be by serving time.

When the filling is room temperature remove the pastry from the fridge.

Now this is the tricky bit with Gluten Free flour. Put the pastry onto one sheet of baking paper and work the pastry until it is soft and warm and pliable again.
Then push it into a round shape and flatten it out as much as you can without over working the pastry.
Put a sheet of baking paper over the top of the pastry and roll it out the rest of the way until it will cover the top of the pie dish.
Put the filling in the pie dish.
Keeping the pastry on the baking paper gently tip it onto the filling then chuck out the baking paper and with a fork make some holes in the pastry for air to escape and scallop the edge if you like. It’s really important to use the baking paper to support the pastry while you get it on the filling, gluten free pastry is extra crumbly.

Bake for 20mins at 180C 350F