babaganoush

oh eggplant, you are so wonderful. this is my favourite eggplant recipe of all time.

1 medium (500-600g) eggplant

to taste:

tahini

olive oil

lemon juice

smoked paprika

salt

chilli powder

crushed garlic

on a gas burner, sit the whole unpeeled eggplant over the flame. turn gently so that the whole eggplant is burnt on the outside and soft and cooked inside. carefully rinse the burnt skin off under cool running water. 

blend the peeled eggplant with all the other ingredients. add the flavours a little at a time and adjust as needed.

tapioca pudding

so good for breakfast!

0.5c tapioca pearls (small)

1c water

0.5tsp salt

0.5c coconut cream

3Tbs brown sugar

cinnamon and grated orange zest to taste- or other flavourings (scraped vanilla pod, rose water, fresh or tinned pinapple or lychees)

in a small saucepan on low-medium, heat the tapioca, water and salt. the mixture will thicken fairly quickly, so keep stirring gently until the pearls start going translucent. stir in the sugar and coconut cream, and keep stirring until the pearls are almost fully translucent. remove from heat and gently stir in flavourings of choice.

black sticky rice and coconut pudding

my favourite winter breakfast; a hearty, decadent, tropical desserty dish that makes a dreary morning special. this is rich, and makes a fairly big batch- at least a week's worth of brekkies!

rice

2c black glutinous rice
150g palm sugar (shaved or grated)- brown or raw sugar will suffice
1 orange, finely grated zest
200ml coconut cream
0.5tsp salt

custard  

800ml coconut cream
2tsp agar agar powder
2Tbs arrowroot powder
0.25c water
50g palm or other sugar
1tsp salt

if possible, soak the rice overnight in 1L water. drain half the water; bring to the boil, reduce heat to medium, stirring and adding water as needed (as for risotto). it will take approx 40 minutes to cook; be patient and stir every 5 minutes until rice begins to be purple and starting to thicken. taste rice for desired consistency (should be a little al dente but cooked).

remove from heat; stir in coconut cream, sugar, orange zest and salt. pour into individual ramekins or a 25cm round pudding basin or baking dish, smoothing top with spatula.

on low, heat the coconut cream in a small saucepan; add sugar and stir to dissolve. in a small bowl, mix arrowroot and agar agar with water to form a paste. gently whisk this into the coconut cream until it thickens into a smooth custard. remove from the heat and pour gently over the rice to form a 2cm thick custard. cool in fridge or eat warm.

party bear birthday card for bez

the message inside rather unsubtly exhorted berin to stop cheating in our games of words with friends.

the most perfect chocolate cake. ever.

just divine, and so quick to make.

cake

1c soy milk 

1tsp vinegar

0.5c sugar

0.3c oil (sunflower, canola or other light oil)

1tsp vanilla 

1c plain flour

0.3c cocoa 

0.75tsp bicarb soda

0.5tsp baking powder

0.5tsp salt

preheat oven to 180C.

whisk soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. whisk in the sugar, oil and vanilla.

sift the flour, cocoa powder, baking soda, baking powder, and salt into a large bowl. add in two batches to wet ingredients; mix until just combined.

lightly grease an 8 inch springform pan. pour in the batter and bake for 30 minutes, until a knife inserted through the center comes out clean. cool in tin for 5 minutes, then finish cooling on a wire rack. optional: slice cake in half horizontally and spread with 4Tbs warmed marmalade or raspberry jam.

icing

0.5c copha or coconut oil (at room temperature or warmed very slightly)

0.5c margarine

3c icing sugar, sifted 

0.25c cocoa, sifted

1tsp vanilla
1Tbs strong espresso or 2tsp coffee powder dissolved in 1Tbs hot water (or 2Tbs soy milk)

beat the coconut oil and margarine together until well combined. add the sugar, cocoa, vanilla and coffee; beat for 5-7 minutes til smooth and fluffy.

moroccan preserved lemons

10 lemons
200g rock salt
3 bay leaves
2 whole dried chillis
1tsp coriander seeds
1 cinnamon stick, broken into smaller pieces


jab each lemon with the tip of a sharp knife through the skin into the pith 5-10 times before soaking overnight in a large bowl of water. 


the next day, drain the water and quarter the lemons. place them back in the large bowl with the salt and all seasonings; mix well to coat, then pack into clean glass jars with plastic lids that seal well. 


store in a cool, dark cupboard for 3-5 weeks, gently shaking the jars every day or two. 


to use, remove the flesh and discard- use only the pith and rind. slice finely or chop into moroccan stews, in a salad or in place of pickles on burgers or wraps; or serve lemons as an antipasto cut into slices mixed into a bowl of whole black olives.

brooch/hairclip for melissa's 10th birthday

polenta pizza

amazing, simple, satisfying and infinitely customisable!

base

1c polenta

4-5c water, boiling in medium saucepan

1tsp salt

3Tbs dry herbs of choice (thyme and rosemary are lovely)

ground pepper

add the salt to the gently boiling water. slowly pour the polenta into the water, stirring with a long-handled wooden spoon (to avoid the hot polenta bubbles burning you!). keep heat on low and continue to stir until polenta is cooked (about 30 minutes, but taste as you go).

when cooked, stir in herbs and pepper. grease a baking tray with olive oil, and spread hot polenta in a 1-2cm thick layer on the whole tray. allow to cool or refrigerate.

cover with tomato sauce and pizza toppings of choice; zucchini slices, marinated spicy eggplant, olives, capers, sundried tomato, fresh basil and grated carrot are the best!

tofu, mushroom and spinach quiche

this will make a 25cm pie; serves 4 if you're lucky ;)

crust

1.5c plain flour (i used 0.5c each brown rice, spelt and gluten-free flours)

1tsp sugar

0.5tsp salt

0.5tsp baking powder

0.3c margarine

0.3c cold water

2tsp vinegar

filling

300g firm tofu

1 small leek

1 small onion

2 cloves garlic, crushed

1c mushrooms, in 1cm thick slices

1 bunch english spinach or 4 large leaves of silverbeet, coarsely chopped

0.25c nutritional yeast flakes

3Tbs cornflour

1Tbs plain flour

0.25tsp ground nutmeg

salt, pepper to taste

optional topping

3Tbs ground almonds

4-5 chopped sundried tomatoes

heat oven to 180C. 

mix together the dry ingredients. with your fingers, crumble the margarine and dry ingredients together in a medium mixing bowl til it resembles coarse breadcrumbs. mix the water and vinegar; add to flour mix in 3 batches, mixing gently between each addition. knead lightly only until the dough sticks together in a ball. return to mixing bowl and sit in freezer for 20 minutes while you make the filling.

slice leek into 1cm rounds; chop onion finely. saute for 3-5 minutes on medium heat with a little oil until onion begins to go translucent. add mushrooms and garlic; cook for 5-8 minutes until mushrooms are mostly cooked. turn heat to low if contents dry out, or add a teaspoon of water. add spinach/silverbeet, allow to wilt then remove from heat.

remove dough from freezer and place between two 30cm pieces of baking paper. roll into a 0.5cm thick round and lay carefully in the pie/quiche dish, patching up any holes with overhanging pastry. bake for five minutes, remove from oven.

in a food processor (or in a bowl, mixing with a fork), blend tofu, yeast flakes, cornflour, flour and seasonings til smooth. stir in to vegetables, pour into crust. bake for 40 minutes; if using topping, sprinkle on top of pie, cook for another 5 minutes.

serve with a tangy green salad.

cauliflower and leek soup

this is gorgeously creamy and filling. keep it simple or add cumin and nutmeg for a warming lunch. serve topped with croutons; or as pictured above with dukkah, brown rice and fried firm tofu.

500g cauliflower (0.5 a medium head)

1 small leek

0.5 small onion

1c water

1 vegetable bouillion cube (or use 1c stock)

0.25c ground almonds

0.25c soy milk

ground spices to taste 

salt, pepper

coarsely chop the cauliflower, leek and onion and simmer in saucepan with water and bouillon cube or stock for 15 minutes or until soft. remove from heat, add in almonds and soy milk. blend until smooth; adjust seasoning to taste.