Monday, March 24, 2014

Rhubarb Quick Bread

6 cups fresh chopped rhubarb, washed
1/2 cup fresh orange juice
1/2 cup maple sugar or brown sugar
Combine all ingredients in a medium heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally. Cover and simmer gently for about five minutes. Rhubarb will begin to soften. Uncover and continue to cook another five minutes. Remove from heat, cool.

Saturday, March 8, 2014

Banana Streusel Cake

1 3/4 cups all-purpose flour
1 cup packed light-brown sugar
1 1/4 teaspoons ground cinnamon
Coarse salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1 1/2 cups coarsely chopped toasted pecans

1 stick unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
Coarse salt
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup coconut cream
Squeeze of Lemon
1 1/2 cups mashed ripe bananas (about 3)
3/4 cup unsweetened shredded coconut

Wednesday, March 5, 2014

Jelly Slice - Gluten and Dairy Free

1 Packet plain GF Biscuits, crushed
170g coconut butter melted
400g coconut milk
Juice of 2 lemons
3 level teaspoons gelatine
1 tablespoon vanilla
1/4 cup boiling water
1 packet jelly crystals
Cool Water

Mix crushed biscuits with melted butter. Press firmly into a lined slab tin. Place in the fridge until cold and set.

Tuesday, March 4, 2014

Bun Cha Style Pork Belly

3 garlic cloves, peeled

Grated zest and juice of 1 lime
500g pork belly 
1 tblsp Thai fish sauce (Nam Pla)
1 tblsp dark soy sauce
2 tsp sesame oil
Marinate pork for two hours. Cut into two inch slices and grill for 3 -5 minutes. Pour the rest of the marinade into a pan and simmer until thick. Serve on the side. 


Sunday, March 2, 2014

Fish Cakes

500g firm white fish fillets (such as ling), coarsely chopped
1 garlic clove, quartered
3 kaffir lime leaves, centre veins removed, finely shredded
2 tablespoons coarsely chopped fresh coriander
1 tablespoon fish sauce
3 teaspoons red curry paste
Pinch of salt
5 (about 30g) green beans, thinly sliced
Peanut oil, to shallow-fry
60g (1/4 cup) white sugar
60ml (1/4 cup) fresh lime juice
1 tablespoon fish sauce, extra
1/2 Lebanese cucumber, deseeded, finely chopped
1 small fresh red birdseye chilli, deseeded, thinly sliced
Kaffir lime leaves, extra, to garnish

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