These little gems are sooooooo delicious! Made them for my Mum's birthday breakfast and they got demolished by the whole family! It tends to be easiest if you make the dough in the evening, leave it overnight to rise then bake in the morning.
125g softened butter
2tsp yeast dissolved in a little lukewarm water
pinch of salt
berries for filling (I used frozen mixed berries and heated them in a saucepan until they came to a simmer, then gave then a once-over with the potato masher to get a more uniform consistency)
extra sugar and cinnamon for sprinkling
Sift flour into a large bowl. Whisk egg with sugar then add to the flour mixture, then add butter, salt, cinnamon and yeast mixture. Turn out onto a well floured surface and knead until the dough is smooth, about 10-15 minutes. Shape into a ball, place in floured bowl, cover and leave in a warm, dry place overnight.
Roll out the dough on a floured surface into a rectangle about 1cm thick. Spread with berries, leaving about 3cm free on the longest edge furthest from you. Sprinkle with sugar and cinnamon. Roll upwards and away from you like a swiss roll. Cut into 12 pieces and place on ends in a greased muffin tin. Bake at 150C for 15-20 minutes or until golden brown. Cool in tin for 10 minutes before tuning out!
A delicious vegan recipe from the Moosewood Cookbook:
oil for frying
2 cups chopped onion
2 cloves minced garlic
1 cup chopped celery
800g chopped mushrooms
1 tsp ground cumin
1 tsp cinnamon
1 tsp turmeric
1 tsp powdered ginger
1/2 tsp mustard powder
1/2 tsp ground cloves
3 tbsp shredded coconut
1 tbsp brown sugar
juice of 1 lemon
3 large tomatoes
2 large green apples
1 1/2 tsp salt
lots of cracked pepper
about 3/4 cup water
Begin frying onions and garlic, then add salt and spices after a few minutes. Once onions are soft, add celery and mushrooms. Add about 1/2 cup of water to prevent sticking and create a broth. Mix well, cover, and simmer on a low heat for 5-8 minutes on a low heat.
Once celery is tender, add apples and tomatoes (both in small slices) and coconut. Mix and continue cooking until everything is just tender and not too mushy (you may need the rest of the water). Turn off heat and add sugar and lemon juice. Mix and let sit, covered. Serve with rice and with some sauteed almonds on top.
Made this one at work today, I'm very pleased with the results!
1 cup softened butter
1/3 cup packed brown sugar
1 tsp vanilla essence
juice of 1 orange
zest of 1 orange
1/4 tsp ground nutmeg
3 cups gluten-free flour
1 cup cornflour
1/2 tsp baking soda
3 tsp gluten-free baking powder
1 tsp salt
2 tsp cinnamon
1 1/2 cups mashed banana
4 shots of espresso (if you can't get hold of espresso, then 2/3 of a cup of black instant or plunger coffee will do)
Cream butter and sugar, then add eggs one at a time, beating well after each addition. Then add vanilla, orange juice, orange zest and nutmeg and mix well. In a separate bowl, sift together flours, baking soda, baking powder, salt and cinnamon. Puree banana and espresso in a food processor. Add banana and flour mixtures alternately to butter mixture, sifting flour a second time as you are adding it. Mix after each addition until just combined (you don't want to over-mix, as this will make it turn out dry and tough). Butter two loaf tins well, then sprinkle liberally with sesame seeds (they will stick to the butter). Divide mixture between tins, then bake at 200C for 45-50 minutes. Let cool for 10 mins in tin, then turn out onto a cake rack to cool completely. Dust with icing sugar. Serve lightly toasted and buttered.
A delicious gluten-free slice recipe courtesy of my lovely Aunty Debbie of Ohope Beach. The fruit and nut part of this slice is open to interpretation, use whatever takes your fancy! Chocolate of any sort is also a great addition! Although if using Brazil nuts, it's probably a good idea to cut them up first so that they cook through.
4 cups mixed fruit and nuts of your choosing
2 cups gluten free cornflakes
1 tin sweetened condensed milk
Mix all ingredients together, then press into a lined Swiss roll tin. Cover with foil and bake at 180C for 20 minutes, uncover and bake for a further 15-20 minutes. It's a good idea to keep an eye on it during the last 10 or so minutes, as it is often ready closer to the 15 minute mark, depending on the oven. Cut while still warm, but not hot.
If anyone has a favourite fruit and nut combination, please feel free share in the comments!
Using stuff up in the fridge before it needs to be chucked... Result is delicious muffins for my lunches this coming week!
55g butter or margarine
4 tbsp clear honey
250ml plain or fruit yoghurt of your choosing (I used Kapiti passionfruit mango yoghurt)
squeeze of lemon juice
1 and 1/4 cups gluten free self-raising flour
about 1/2 a cup of milk (you may need a little more or less)
Melt honey and butter, then set aside. In a separate bowl, whisk together yoghurt, egg and lemon juice until smooth. Add butter and honey mixture and combine. Sift in flour and fold into mixture. Add milk a little at a time until the right consistency is achieved. Remember to only fill the tins up 3/4 of the way! Bake at 190C in greased/lined muffin tins for 20-25 minutes until golden and the tops spring back when touched lightly. Leave in tins for at least 5 minutes before turning out. Dust with icing sugar.
Hope you guys enjoy this one! The gluten free flour can be directly replaced with normal flour if you wish.
A recipe for curried spinach taken from one of my Dad's old recipe collections and adapted for the oh-so-lovely Ange. And plus I'm having a major spinach obsession right now!
1 large onion, finely chopped
3 tbsp oil
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp chilli powder
1/2 tsp coriander powder
900g fresh spinach, or 450g frozen spinach, chopped finely
450g potatoes, peeled and in small cubes
1/2 tsp salt
2 tsp fenugreek
2 green chillies, de-seeded and very finely chopped
1/2 cup canned tomatoes
1 tbsp grated fresh ginger
Fry half of the onion in oil in a large saucepan over a medium heat until golden. Add coriander and cumin seeds and cook for a further minute. Meanwhile, place the other onion half, chilli powder and coriander powder in a blender and mix to a paste. Stir this into the onions and cook for 5 minutes. Wash and chop the spinach, then cook over a medium heat for about 10 minutes. Add to onion mixture. Parboil the potato cubes in lightly salted water for 5-8 minutes then drain. Add potatoes to the main pot with the salt, fenugreek and chillies. Stir well and simmer over a low heat for about 15 minutes, stirring occasionally. Add tomatoes and ginger. Cover, and simmer for a further 10 minutes. Serve with basmati rice.