This recipe was inspired by a dish that we had at the infamous Taling Pling restaurant in Bangkok on a recent trip to Thailand.
I had been in the waiting room of the Bangkok International Dental Clinic, waiting for my husband to have some work done – yes it really is cheaper and better – chatting to some staff when I enquired about a “good” Thai restaurant to visit which was frequented by the locals. We regularly eat “on the street” but were wanting a little less frenzy over our meal that night!
The staff had great debate over which restaurant that they would recommend and finally decided on Taling Pling.
It was a refreshing change to see some very unusual things on the menu such as cowslip florets, taling pling berries, stink bean seeds and red ant eggs!! Something that seemed completely out-of-place on the menu was a vermicelli noodle dish that was made with pork sausage and pickled garlic. I have tweaked my recipe to incorporate zucchini noodles and makes for a simple but tasty dish.1 pkt of shiratake vermicelli noodles, rinsed & drained** 1 large zucchini, spiralised 1 large (good quality) pork sausage 1 clove fresh garlic 1 red chilli, sliced 2 spring onions, sliced 10 cloves pickled garlic*, quartered handful chopped coriander 2 tabs macadamia oil 1 tab fish sauce lime juice to taste Heat the oil in a pan and sauté the fresh garlic, spring onions and chilli. Remove the skin from the raw sausage and sauté until crumbly. Add the noodles and zucchini and stir fry until the zucchini has softened but not disintegrating. Season with the fish sauce and lime juice and garnish with the pickled garlic and coriander. * Substitute white cocktail onions if you can’t find pickled garlic. ** You can always use rice vermicelli noodles, prepared as per packet, too.
When looking through the Wikipedia list of chocolate bars, you will find some very familiar confections under different guises from varied countries of origin.
Imagine a chocolate bar called Oh Henry! bar. Similar to what we know as a Snickers bar, the Oh Henry! bar was said to be named after a boy who frequented the chocolate factory, flirting with the girls who made the candy. What an interesting bit of marketing from the 1920’s; it doesn’t exactly roll off the tongue, does it?!!
Like the Snickers bar, the Oh Henry! bar is concocted with peanuts, caramel, and fudge coated in chocolate. I was never a fan of caramel chocolate as a kid. The caramel was way too cloying and sweet for me, even back then. And if I’m hankering for something very naughty, a chocolate bar is not something I would seek.
But cake on the other hand would be on my radar! This recipe is inspired from an amazing cake that I had at Earth to Table, a raw food cafe in Bondi, NSW, recently. I was so enamoured with this place that I sat for 5 hours and worked my way through the menu, just so I could try EVERYTHING!!
Indeed the raw caramel cheesecake, was recommended as the most popular item on the menu and I know why. It is an amazing feat of decadence devoid of gluten, refined sugar & dairy and raw and vegan to boot!
My cake includes the components of a snickers bar; caramel, nuts, “nougat” and chocolate. So the Henry cake is what I’m calling it.
In previous raw food recipes I have used agar agar, konjac and psyllium but these ingredients are hard to find. Raw food cakes also tend to have an enormous amount of coconut oil in them, which is fine for me as I love the stuff, but some people really dislike the flavour. This recipe is without finicky ingredients and has minimal coconut oil but if you’re a nut avoider, flick the page now! Tell me what you think of my Henry cake – I love it.Base 100g almonds 50g dates 1/2 teas cinnamon 30g coconut butter or butter 30g buckwheat or coconut 1 teas raw cacao Blitz together on SP 8 until a fine crumble and press into a lined 20cm cake tin. Add a little water if it is too dry. Place in the freezer while you make the base. Filling 370g cashews (You can use macadamias but cashews are creamier – I used a 50/50 mix) 1/2 teas salt 80g dates (preferably medjool) 2 teas vanilla extract 260g almond milk, preferably home-made 130g maple syrup or brown rice syrup 120g cacao butter, melted 2 tabs lecithin granules – optional, (I use this one in a liquid) 60g chocolate hazelnut sauce – I make Quirky Jo’s fabulous one + 30g extra for drizzling* 50g dark 70% chocolate, melted 30g toasted walnuts for garnish Soak the nuts overnight in plenty of cool water with a pinch salt. Drain well. Blitz the nuts, salt & dates on SP 9 for 10 seconds. Add the almond milk, maple syrup & vanilla and blend on SP 8 for 1 minute. Scrape down and add the cacao butter and lecithin and continue to blend on SP 9 for minute until smooth & creamy. Pour over 3/4 of the mixture onto the base. To the rest of the mix, add the 60g chocolate sauce and the melted chocolate and mix on SP 5 until well combined. Dot this over the cake filling and use a knife to swirl the chocolate through the mix. Refrigerate overnight to set or place into the freezer to chill for 2 hours. Caramel Sauce 160g dates soaked in 160g hot water for 30 minutes 70g coconut oil or butter (or a mix if you don’t mind dairy)
1 tab almond butter, or other nut butter 1 teas vanilla extract
1 pinch salt or more to taste Add all of the ingredients, including the soaking water, to the TM and and blitz on SP 9 for 1 minute. Scrape down and repeat. Pour a thin layer over the cake, you will not need it all (which is fortunate because this stuff is fantastic on ice-cream), and continue to chill. Before serving, drizzle the cake with the remaining chocolate sauce and scatter with toasted walnuts. Serve with extra caramel sauce if you wish. *Or just use melted chocolate.
I don’t have a very big family. There’s no line-up of aunts & uncles and cousins on my Christmas card list! It’s just me and my older sister and younger brother.
We are scattered from Melbourne to Brisbane to San Francisco and opportunities to meet up are few and far between. Last week, my sister visited Australia and we had a “pot-luck” dinner reunion in Melbourne, hosted by my very special friends, Kyle & Gerry. It has been 6 years since my sister has been in the country and we enjoyed plenty of laughs and childhood reminiscing. It was a fabulous time and my thanks go to all who made it so.
But…. more importantly… what did we eat?!!
I marinated some chicken thighs in smoked paprika, olive oil and garlic and we grilled them on the barbecue with some local pork sausages.
Kyle made a Thai style coleslaw with carrots, bean-shoots and cabbage. He mixed through some grilled prawns and dressed it with a Thai dressing with coconut cream. He didn’t give me his recipe but here is my own recipe for a coconut dressing.
My brother made a broccolini salad with roasted celery & onion and steamed broccolini & asparagus. He dressed with a hommus sauce, which I would never have thought to do but it was AMAZING!
My mum made a roasted pumpkin and capsicum frittata with sage leaves.
I made a jicama salad with a simple lemon & sesame dressing.
I made a green salad and served it with my favourite green goddess dressing and toasted walnuts.
My Aunty made a potato salad….but hers had actual potato and bacon in it!! Here is a recipe for my potato-free, potato salad!
I had pre-made the chocolate gingerbread pie and frozen it. It travelled the 1800kms very well and was enjoyed by everyone!
You know, a meal in a restaurant is wonderful, but who can beat a spread where everyone contributes and everything is homemade!
I have been trying to bake less lately. It seems that this is not making my readers very happy. “Where are the cakes?” “Where is the chocolate?” you are asking… My answer is: “on my hips, and around my middle and on my thighs and on my dog’s neck!!” Despite my efforts to eat whole and healthy, there is still such a thing as eating too much – and I have perfected this to a tee!
OK, scrub that, lets start again..
One can never have enough chocolate! Never. Ever..
This weekend I am going interstate and need to take something transportable & vegan & coconut free for a party. OK. So feeling a bit creative but unmotivated to go shopping, I have created this tart with what I had in my fridge. One might call it a pie if one was American! I need to freeze it so I can transport it frozen and then defrost it when I get there. I cooked the tart shell and will use the tin to transport it in as a ready-made container. If you want to keep this a vegan and raw tart, don’ t cook the base! And to add a bit of bling I have put some gold leaf on the top so I don’t have to decorate it when I get to my destination. You could of course, cover the pie with ganache or coconut cream or even toasted almonds or strawberries. You can’t go wrong with chocolate so I hope it will be a hit!160g raw almonds 60g pitted dates 1 knob fresh ginger 50g macadamia oil pinch salt dash of water if required Add all of the ingredients and process on SP 6 for about 20 seconds until a dough forms. Press into a tart tin and bake at 150ºC for about 15 minutes. 2 tabs agar agar 150g water 320g nut milk 1 teas psyllium powder 200g 70% dark chocolate 100g rapadura sugar (I used Natvia) 70g maple syrup or brown rice syrup 300g ripe avocado* flesh (about 2 medium) 1 tab ginger liqueur 1/4 teas salt 1 teas balsamic vinegar Heat the water & agar to 80ºC on SP 1 for 3 minutes to dissolve. Don’t be tempted to increase the speed as the agar will stick to the sides of the bowl and not dissolve. Add the nut-milk, sugar, psyllium and chocolate and cook at 50ºC on SP 4 for 2 minutes. Cool for 5 minutes before adding the maple syrup, liqueur, salt, vinegar & avocado. Blend on SP 7 for 30 seconds. Scrape down the bowl and repeat until the mix is perfectly smooth. Pour into the tart shell and smooth the top. Refrigerate until firm then decorate as you wish. * Don’t be alarmed. This is not overly “avocado-ey” – but the avocados do lend to the creamy texture. To make this a raw dessert, increase the dates to 80g and omit the water. Do not cook the tart base and serve very cold.
Well, not quite a brioche, but not quite a cake or sponge either. Sometimes I develop a recipe that doesn’t quite work out the first time but I get an inkling that it’s going to be eventually a huge success! I know this because, despite the previous failed attempts, the recipe still tastes good and I am itching to make it again and again and again!
So it was the third attempt, after many tweaks at this recipe that I decided that it was a goer. At the time, I thought that it was going to be a complicated long-winded method but in-fact, this cake is as easy as pie!
As you know, I rarely use dairy but substituting the cream cheese with anything else, just didn’t work. I used full fat cream cheese with a dash of yoghurt to thin it down. I used coconut yoghurt but any will do.
I liken this recipe to a Danish pastry – crusty on the outside but dense and moist on the inside. The blueberries help cut down the sweetness of the struesel but this is by no means a sweet dessert cake. Serve it for morning tea with a pot of your favourite brew. You could substitute the blueberries for raspberries and even put some chocolate chips in the mix – the possibilities are endless.
Because this cake is all air, it will get scoffed down in minutes, try to cool it down before slicing if you can resist the heady aromas from the kitchen.
Expect for the cake to shrink significantly in the tin. This is helped by lining the tin with baking paper and also baking the cake with a bowl of water in the bottom of the oven. (I think it helps with the crust and lessen the cracking.) Serve on its own or with custard!Base 6 eggs, separated 60g coconut sugar (I used Natvia) 140g cream cheese 40g yoghurt ( I used coconut yoghurt) 25g tapioca flour 1/4 teas cream of tartar Struesel 100g raw almonds 1 tab cinnamon 40g butter 25g maple syrup (or honey) 40g coconut sugar 80g blueberries (fresh or frozen) Place the egg yolks, sugar, cream cheese, yoghurt and tapioca into the TM bowl and blend on SP 5 for 20 seconds or until well combined. In a mixer* with a balloon attachment, whisk the egg whites with the cream of tartar until soft peaks form. Gently fold in the yolk mixture and pour into a greased and lined spring form 24cm tin. Without cleaning the bowl add the almonds and mill for 10 seconds on SP 9. Add the remaining struesel ingredients (except for the blueberries) and blend on SP 6 for 30 seconds until a smooth paste forms.
Dot the mix with a teaspoon onto the batter in the pan and sprinkle with blueberries. Bake in a 160°C oven for 45 – 50 minutes. It will puff up and then sink on cooling.* You can do this in your TM if you have a second bowl but I prefer to get as much air in the mix as possible.
Potato salad recipes can be so varied. Everyone has their own signature potato salad that feature prominently at the family barbeque.
My sister-in-law makes a good one: the potatoes are boiled to within an inch of falling apart, then they’re coated liberally with Praise mayonnaise and then laced in…you got it, BACON!!
This is far removed from the potato salad that my mother makes. She would cook the spuds, al dente, and then dress them in a lighter mixture of seeded mustard and salad dressing with lots of chives.
Did you know that undercooked potatoes have a lower glycemic index than overcooked potatoes? Decadently carb loaded, potato salad is a rarity in our house but I had a hankering for some, so I came up with this:1/2 medium cauliflower 4 hard-boiled eggs 2 tabs mayonaise (preferably homemade) 1 tab vinegar + 1 tab vinegar 40g pickled gherkins (roughly chopped) 3 ribs celery, sliced 3 spring onions, sliced 1 tab horseradish (or dijon mustard) 60g salami, thinkly sliced and fried to crispy salt & pepper
Prepare the cauliflower by chopping on SP 4 until coarsely chopped. Add 100g water & 1 tab vinegar and cook on 100ºC for 7 minutes. Drain and cool for 10 minutes.
Quarter the eggs and mix in a bowl with the rest of the ingredients and garnish with the crispy salami on top. Easy!
Low carb bread, no yeast bread, no grain bread is all just pseudo bread to me. Please excuse my audaciousness.
But when you are offered no alternative but to be gluten-free, coeliac or diabetic, you can be forgiven for seeking out alternatives.
For me it is a paleo choice, but even then, I acknowledge that the whole concept of “bread” isn’t paleo! I would never use bread to make a sandwich but rather have it as a piece of toast with lashings of butter and perhaps some vegemite when some comforting is required. Sometimes I might have a piece of toast with soup, or a piece of fresh to wipe up some precious gravy or sauce.
This blog is filled with many “bread” recipes; some of them great and some not so. It’s been a learning curve for me and proof that recipes evolve and tastes change. Also, some recipes are better suited as sandwich bread and some are better toasted. Due to the lack of gluten and (often) yeast, pseudo breads tend to be cakey or spongy and contain lots of eggs.
My latest challenge was working on a recipe that was as low carb as possible. Typically low carbohydrate breads rely on lots of fibre, protein and dairy. Commercial low carb breads are generally full of additives to achieve a good texture. Have you seen this hilarious video about the famous Julian Bakery bread in the US? It’s worth a watch!
Due to the sunflower & linseeds in this recipe, the bread is quite a dark colour which is akin to a light rye. It is not “woody” like some flax recipes I have tried and definitely is soft and flexible, making it child friendly!
I used some leftover almond pulp (instead of meal) from making almond milk which eliminated a bit of the oiliness that almond meal can make in a grain-free bread. And I’m sure that it could be adapted to make a delicious fruit bread, too, which I refuse to do as I’m a total raisin toast junkie and don’t want to jeopardise my sobriety!
I’m yet to serve it for breakfast with friends (to get a consensus) but I’m adding it to my list of favourites. It’s quick to mix up and cuts into 17 slices. My other favourite bread recipes are:
60g linseeds 50g sunflower seeds 120g almonds 35g psyllium husk 45g olive oil 200g water 1 teas salt 6 eggs 2 teas baking powder 1 teas honey (optional) Mill the seeds & almonds for 10 seconds, SP 9. Add the remaining ingredients and blend for 30 seconds on SP 6. Pour into a lined loaf tin and bake for 45 minutes at 160°C. Cool before slicing. Just incidentally, this cuts into 17 slices with each slice being 1 carb per serve.