Posts Feed
Comments Feed

Recipes

 

Brazilian Spinach with Macadamia Nut Pesto
Cassava Cake
Chocolate Fudge
Chocolate New Guinea Bean Cake
Frozen Mulberry, Strawberry & Banana Ice-cream Pie
Kidney Bean Chocolate Cake
Lemon Myrtle Shortbread
Madagascar Bean, Carrot & Zucchini Salad with Feta Cheese
Madagascar Bean Chocolate Jaffa Cake
Madagascar & Green Bean Salad with Lemon Tarragon Dressing
Madagascar Bean Patties
Madagascar Bean & Sweet Potato Patties
Polenta Slice with Pesto
Raw Chocolate Mousse Cake
Root Vegetable Curry
Spiced Cassava Cake
Spinach, Feta & Ricotta Pie
Vegetable Pikelets
Turmeric & Galangal Paste
Yam & Potato Salad with Tahini Dressing

 

Brazilian Spinach with Macadamia Nut Pesto

Ingredients:

Bunch of brazilian spinach leaves

1 cup basil leaves

3-4 large cloves garlic

½ cup olive oil

¼ teaspoon celtic sea salt

2 cups macadamia nuts

juice of half a lemon

Method:

Combine all ingredients in food processor until smooth.  If mixture is a bit thick, you can add a small amount of water, bit at a time, until it looks right.

Back to Top

Cassava Cake
Ingredients:

4 cups grated fresh cassava

3 eggs

1 tin – approx 400 mls – coconut cream

1 teaspoon vanilla extract

½ cup sugar (I use coconut palm sugar or rapadura sugar)

½ cup desiccated coconut

Extra desiccated coconut or Coconut Crunch (Banaban brand from Health Food Stores)

 

Method:

Mix all ingredients, except extra coconut, together in a large bowl and pour into a baking paper lined lamington tray.

Sprinkle extra desiccated coconut/coconut crunch over the top to lightly cover completely.  Bake in oven @ 180 degrees  for 30-45 minutes then turn the heat down and bake for a further 15 minutes.  Insert a skewer in centre of cake to test if cooked through.  The cake will continue to set and firm up overnight in the fridge.

Back to Top

 Chocolate Fudge

 Ingredients:

1 cup almond meal (or use half almond meal and half rice flour)

½ cup raw cacao powder or light carob powder (can use half and half)

1/3 cup organic coconut oil

½ cup desiccated coconut

1 tablespoon honey

½ cup tahini

½ cup rice puffs

2 teaspoons desiccated coconut extra

 

Method:

Melt the coconut oil in a saucepan, if necessary. Place all ingredients except rice

puffs, in a bowl and mix thoroughly to combine. Gently fold in rice puffs.  If the mixture is too dry add a little more coconut oil. The mix should be the consistency of peanut paste.

Press mixture into a baking-paper lined shallow dish, then cut into required size pieces.  Sprinkle with extra coconut, then place in the freezer till it sets.

 

You can vary the recipe with pecans or macadamia nuts or whatever you like. Try a slice of fresh strawberry on top or add some fresh grated ginger for a bit of bite.

Back to Top


Chocolate New Guinea Bean Cake – (Cucuzza)

Cake:

Ingredients:

½ cup coconut oil

½ cup macadamia oil

1¼ cups coconut palm sugar

2 eggs (or four teaspoons ground flax meal mixed in two tablespoons water)

2 teaspoons pure vanilla extract

2½ cups wholemeal flour

¼ cup raw cacao powder

1 teaspoon baking soda

2 teaspoons organic baking powder

½ teaspoon cinnamon

¼ teaspoon ground cloves

½ cup buttermilk or milk of choice (can use nut milk)

2 cups peeled and shredded New Guinea Bean (cucuzza)

 

Method:

Preheat oven to 170 degrees C.

In a large mixing bowl, combine oils and sugar, creaming until smooth.  Add eggs (or flax meal in water), beating well until combined.  Add vanilla and continue beating.

In a separate bowl, combine flour, baking soda, baking powder, cinnamon, cloves and cacao powder.

Add the dry ingredients to the creamed mixture alternating with the milk until combined, then stir in the shredded New Guinea Bean.

Pour the batter into a baking-paper lined square cake tin and bake for 45-50 minutes until a skewer inserted in middle of cake comes out clean.  Turn the cake out on to a wire rack and allow to cool slightly.

 

Frosting:

Ingredients:

6 tablespoons coconut oil or butter, softened

2/3 cup packed brown sugar

1 cup shredded coconut

½ cup chopped pecans

¼ cup milk of choice (can use nut milk)

 

Method:

While cake is cooling, turn grill in stove on to HIGH then combine all frosting ingredients and spread over the still-warm cake. Place cake under grill approx 4-6 inches from heat for 2-3 minutes – you may have to keep turning cake to get an even colour.  Do not allow frosting to burn.

Cool cake completely before serving.

Back to Top

Frozen Mulberry, Strawberry & Banana Ice-cream Pie

 

Pie Base:

Ingredients:

1 cup almonds

½ cup hazelnuts

½ cup sunflower seeds

2 tablespoons organic, raw nut butter

1 teaspoon ground cinnamon

1-2 tablespoons water

 

Method:

Process all ingredients in food processor, adding water a bit at a time until mix resembles a stiff paste.  Press into baking paper-lined pie dish or spring-form pan.  Place in freezer while preparing filling.

 

Filling:

Ingredients:

3 cups frozen mulberries

3 cups frozen strawberries

3 cups frozen banana

½ to 1 cup water.

 

Method:

Process frozen mulberries and 1 1/2 cups frozen banana together in a food processor, adding water slowly until fruit takes on a creamy texture – like soft serve ice cream.  Pile fruit into prepared base and place in freezer until firm about three hours.  When firm, repeat the above process with the frozen strawberries and remaining frozen banana, carefully spread over frozen mulberry layer and return pie to freezer.

Take pie out of freezer ½ hour before required to soften slightly – do not allow pie to thaw out completely.  Drizzle with almond cream to serve – optional.

 

Almond Cream:

Ingredients:

½ cup almonds – soaked 4 hours (can substitute with almond meal)

1 teaspoon pure vanilla extract

1 teaspoon maple syrup

Water

Method:

Combine all ingredients in blender, adding water to make required consistency – more water for pouring type cream; less water to dollop on top.

Back to Top

Kidney Bean Chocolate Cake

Ingredients:

425g can red kidney beans, rinsed and drained

4 eggs

¾ cup brown sugar or coconut palm sugar

1/3 cup cocoa powder

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon cinnamon

3 tablespoons softened butter

½ teaspoon baking soda

½ ripe avocado

¼ teaspoon salt

 

Method:

Put all ingredients in a blender and whizz for 2 – 3 minutes until well combined.  Pour mixture into a baking paper lined, buttered pan and bake at 180 c for approx. 40 – 45 minutes.  Insert a skewer into centre of cake to check if cooked through.  When done, leave cake to cool down.

 

Tips: Any kind of beans can be used in this recipe.

This cake was cooked at the Gardens in a solar cooker on a very warm day.  Oven reached 120 – 150 c.  Cake took about 1 hour 15 minutes to cook and was delicious.

Back to Top

Lemon Myrtle Shortbread

Ingredients:
250g butter, softened
1 cup cornflour
1 cup icing sugar
2 cups plain flour
6 teaspoons lemon myrtle powder (or to taste)

Method:
Cream butter and icing sugar until light and fluffy. Sift cornflour and plain flour together and stir in lemon myrtle powder. Mix dry ingredients into creamed mixture. Knead well. Form into a roll on lightly floured board. Refrigerate for 20 mins or so then slice into desired thickness. Place on a greased oven tray and bake at 150 deg C for 30 mins or until pale golden. Makes about 30.

Back to Top

Madagascar Bean, Carrot & Zucchini Salad with Feta Cheese

Ingredients:
4 small firm zucchini, trimmed
4 – 5 carrots, peeled if desired
250g cooked madagascar beans
1 cup of plain yoghurt
2 tablespoons of olive oil
1 tablespoon of fresh lemon juice
salt and freshly ground pepper
200g of feta cheese, rinsed, cut into small cubes
chopped parsley or watercress sprigs to garnish

Method:

Cut the zucchini in half lengthwise. Cut each half lengthwise again and then into strips. Repeat with carrots. Steam carrots  5 – 7 minutes. Add zucchini and steam an additional 5 – 7 minutes. Continue steaming until all vegetables are crisp tender, transferring to colander as they are cooked and holding under cold running water until cool to touch. Transfer vegetables to salad bowl, add madagascar beans, cover and chill.

Combine yoghurt, oil, lemon juice, salt and pepper in small bowl and blend well. Cover and chill thoroughly.

When ready to serve, add cheese to vegetables and toss lightly. Spoon yoghurt mixture over and garnish with parsley or sprigs of watercress. 4 – 5 servings.

Back to Top

 

Madagascar Bean Chocolate Jaffa Cake

Ingredients

Cake:

1½ cups cooked Madagascar beans*.
4 eggs

½ cup almond meal, sifted

½ cup raw cacao powder (can use half cacao and carob)

1 teaspoon gluten-free baking powder

½ teaspoon baking soda

1 cup raw sugar

1/3 cup coconut oil
1 tablespoon organic orange essential oil (food grade)

1 tablespoon fresh orange juice

Zest of one orange

½ teaspoon salt
Method

Preheat oven to 180C.

Line a square baking tin with baking paper.

Place the beans into the food processor first and blend until smooth (you will need to scrape down the sides of the processor a few times in this step).

Add all remaining ingredients and blend until just combined – don’t over-blend as the finished cake will be dry and crumbly.

Pour the mix into the cake tin and put in the oven for approx. 35 minutes, depending on your oven. It is ready when the top is set and a skewer or knife inserted in centre comes out clean.

Leave it to cool completely in the tin then carefully turn it out and spread chocolate ganache over to serve.

* To cook Madagascar Beans – soak beans overnight, drain and cook in fresh water until soft. Drain and leave to cool completely.

Chocolate Ganache:

1 cup cashews soaked 4 hours

8 dates soaked 4 hours

1 teaspoon vanilla essence

2 tablespoons raw cacao powder

Pinch of celtic sea salt

water

Drain the cashews and dates, discard water; place nuts and dates in food processor with a small amount of water (about ¼ cup) and blend until smooth. Add more water as required (a tablespoon at a time) to make blending easier, but the mix needs to be a bit stiff for spreading. Add the vanilla essence, cacao powder and salt and continue processing until well combined.  Spread ganache over cake and refrigerate until required.

Back to Top

 

Madagascar & Green Bean Salad with Lemon Tarragon Dressing

 

Ingredients:

125g   fresh green beans, trimmed and cut in 5cm lengths
1/2 cup of diced carrot
3 cups of cooked madagascar beans

 

Method:

Steam the green beans for 4 to 5 minutes, remove with a slotted spoon and rinse in cold water. Set aside. Cook the carrots for 1 minute, drain in a colander and rinse under cold water. In a large bowl, combine the madagascar beans, green beans and carrot. Drizzle with lemon tarragon dressing, stir gently to combine. Serve at room temperature.

 

Lemon Tarragon Dressing:

Ingredients:

3 tablespoons of lemon juice
2 tablespoons of olive oil
2 shallots, thinly sliced
1 clove garlic, minced or pressed
1 tablespoon of chopped fresh tarragon
grated peel of 1 lemon
1/4 teaspoon of pepper

 

Method:

In a small bowl or shaker, combine all ingredients and mix well. Makes 1/3 cup.

Back to Top

Madagascar Bean Patties

Ingredients:

1 1/2 cups of madagascar beans, cooked and mashed
1 cup of soft breadcrumbs
1/2 cup of finely chopped onion
2 tablespoons of parsley, chopped
1 teaspoon of salt
1/4 teaspoon of black pepper
1/2 teaspoon of dried ground sage
Olive Oil

 

Method:

Combine mashed madagascar beans, breadcrumbs, onion, parsley, salt, pepper and sage. Shape the mixture into flat patties about the size of a small hamburger. Refrigerate the patties for 1 hour, during which time you can prepare the Creole sauce. Sauté the patties in a little oil for about 3 minutes per side until they are nicely browned.  Serve with a salad with the Creole sauce poured over.

 

Creole Sauce

Ingredients:

1 tablespoon of olive oil
1/2 small onion, finely chopped
1/2 green capsicum, seeded and finely chopped
2 garlic cloves, minced
1 teaspoon of Worcestershire sauce
1 teaspoon of brown sugar
1 tablespoon of red wine vinegar
1/2 teaspoon of dry mustard
2 tubs of tomato paste
2 1/2 tablespoons of freshly chopped parsley
Tabasco sauce to taste

 

Method:

In a frypan over medium heat, warm the oil. Add the onion and capsicum and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the remaining ingredients, including the hot pepper sauce to taste and bring to a boil. Reduce the heat to medium low and simmer until thickened, about 20 minutes. Serve hot.

Back to Top

Madagascar Bean & Sweet Potato Patties

Ingredients:

400g Madagascar beans

800g sweet potato cut into cubes

2 onions – grated

2 cloves garlic – crushed

1” piece of ginger – grated

1” piece turmeric – grated

2 chillies- finely chopped – optional

1 tablespoon soy sauce

Salt & pepper

Olive oil

Oil of choice for frying

Sesame seeds and polenta to coat patties

 

Method:

Soak Madagascar beans overnight.  Cook in lots of water (takes about 1 hour and they will double in volume).  Mash well.  Steam the sweet potato then mash with some of the olive oil.  Combine with the Madagascar beans and remaining ingredients and mix well.   Form into patties and coat in a mixture of polenta and sesame seeds.

Shallow fry in oil of choice (coconut oil gives a good flavour).   Recipe makes about 24 medium size patties.

Back to Top

Polenta Slice with Pesto

Ingredients:

2 cups polenta

1 diced onion

1 diced red capsicum

1 medium eggplant, sliced and chargrilled

½ cup pitted kalamata olives – optional

¼ cup finely chopped parsley

½ cup pesto

½ cup tahini

1 cup semi-dried tomatoes – chopped

1 tablespoon olive oil

extra pesto for serving

 

Method:

Pour the polenta into a litre of boiling water.  Stir mixture until it thickens (a few minutes).  Add more polenta if not thick enough – (spoon should stand up in the mixture).  Add all  remaining ingredients except extra pesto – stir until well- combined, then pour into a baking paper lined lamington tin and bake in oven at 180 degrees for 30 minutes or until top feels firm when lightly pressed.  Leave to cool slightly before cutting into slices – serve with a dollop of extra pesto. Do not freeze.

 

Pesto:

Basil leaves – large bunch

1 cup pine nuts

½ cup olive oil

2 tablespoons lemon juice

3 – 4 cloves garlic

¼ teaspoon celtic salt

 

Method:

Process all ingredients in a food processor until smooth.

Tip: *can substitute ½ cup each of pumpkin seeds and sunflower seeds for a nut-free pesto.

Back to Top

Raw Chocolate Mousse Cake

Ingredients:

Cake Crust:

2 cups raw almonds (or any nuts of choice)

2 cups dates

1 teaspoon cinnamon

3 tablespoons organic coconut oil – melted

Pinch celtic sea salt

Method:

Place all ingredients in a food processor and blend until the mix looks like breadcrumbs – not too chunky – then press firmly (use the back of a spoon), into a baking-paper lined lamington tin.

 

Chocolate Mousse:

4 avocados – flesh removed

4 tablespoons raw cacao powder or carob powder (or use a 50/50 mix)

½ cup agave syrup – can also use honey (it will be very sweet though)

½ cup organic coconut oil – melted

½ cup water

pinch celtic sea salt

 

Method:

Place all ingredients into a food processor and blend until smooth. Pour onto cake crust and place in freezer to set for at least 4 hours.

Serve slightly thawed with Almond Cream.

 

Almond Cream: 

1 cup almond meal

1 teaspoon pure vanilla essence

1 teaspoon pure agave or maple syrup

filtered water

 

Method:

Place almond meal, vanilla and agave/maple syrup in blender/processor then add small amounts of water.  Blend until the mixture is required consistency.

Back to Top

Root Vegetable Curry

Ingredients:

Arrowroot tubers – approx 250g

Cassava – approx 250g

1 large onion – sliced

270ml can coconut cream

1 tablespoon lime juice

1 heaped teaspoon curry powder

1 teaspoon fresh ginger – minced

2-3 cloves garlic – minced

chillies to taste – optional

2 tablespoons desiccated coconut

1 green apple – peeled and grated

Extra Virgin Olive Oil

 

Method:

Cut arrowroot and cassava into cubes then cook*

Heat oil in saucepan, add onion, garlic, curry powder, chillies (if using) and ginger, cook until onion is translucent then add arrowroot and cassava.  Add lime juice, coconut cream, coconut and apple.  Stir and cook on medium heat approx 10 minutes.  Add a little water if necessary, however, this is a fairly dry curry.

Tip: *arrowroot and cassava can be pre-boiled or baked, (if boiling, add lemon juice to the water to prevent discolouration); they can also be cooked directly in the curry, however, cooking time will be longer.

Back to Top

Spiced Cassava Cake

Ingredients:

2 cups cassava, peeled and chopped into smaller pieces
1 cup desiccated coconut
½ cup coconut palm sugar (or sugar of choice)
2 teaspoons cinnamon
2 teaspoons nutmeg
3 cm piece fresh ginger, grated finely
1 teaspoon vanilla extract
3 tablespoons melted coconut oil
1 cup coconut milk

Method:

Preheat oven to 180 degrees.
Place all ingredients except the coconut milk into a food processor and blend until mixture is smooth. Add milk gradually to make a thick batter.
Pour batter into a baking-paper lined cake pan and place in oven until cake is set and top is browned, approx. 1¼ hours. Allow to cool before serving.

Back to Top

Spinach, Feta & Ricotta Pie

Ingredients:

Filo pastry

Olive oil or butter

Equivalent of 1 generous bunch of spinach, using brazilian spinach and tahitian spinach (can use silverbeet if preferred).

1 medium onion, chopped finely

1 cup firmly packed, sweet basil leaves, finely sliced

250g Ricotta cheese

100g Feta cheese – crumbled into small pieces

4 eggs – lightly beaten

2-3 cloves garlic – finely chopped

Freshly ground black pepper

 

Method:

Remove stalks from spinach, slice all leaves and submerge in a bowl of boiling water.

Slice spinach stalks thinly.  Add a small amount of oil to frying pan and add spinach stalks, onion, garlic and basil. Cook until spinach stalks become transparent and remove from heat.

Drain spinach and press to remove as much of the water as possible (I use a salad spinner).  In a medium bowl, add cooked mixture, spinach, eggs, pepper and cheeses.  Mix lightly together – do not over mix these ingredients.

Brush a baking dish with melted butter.  Layer sheets of filo pastry – using a pastry brush to oil/butter every second or third layer of filo.  Build your base (6-8 sheets is good).  Pour mixture onto the pie base then add more sheets of filo, repeating the same process as the base until you are happy with the thickness.

Bake in oven on medium heat until golden brown – approx. 20-30 minutes.

Pie can be served hot or cold.
Back to Top

Vegetable Pikelets

Ingredients:

Sweet potato

Yam

Arrowroot tubers

Onion

Besan (chickpea) flour

Turmeric and Galangal paste (recipe follows)

Curry powder

Indian style spices

Celtic sea salt

Water

 

Method:

Grate vegtables into a large bowl.  Sift besan flour into bowl then gradually add water.  Keep stirring until combined.  Add more flour or water until the batter is the consistency of thick cream.

Add 1-2 tablespoons of Turmeric & Galangal Paste, curry powder and/or Indian style spices to the vegetable batter (quantity of spices is personal preference); add salt if required. Combine ingredients thoroughly and leave to sit for fifteen minutes.

Lightly oil heated frypan then drop spoonfuls of batter to required size (I find a ¼ cup measure makes a good size pikelet), cook two minutes one side then turn and cook other side.  Serve hot or cold.

Tips: Other vegetables like cassava, choko, potato can be added/substituted in this recipe. 

Serving suggestion – serve pikelets cold with mango chutney and sour cream for a savoury version of pikelets, jam and cream.

Back to Top

Turmeric & Galangal Paste

Ingredients:

Turmeric roots

Galangal roots – must be fresh (ratio is one quarter galangal to three quarters turmeric)

2-3 cloves garlic

2 small red chillies or to taste

3cm piece of fresh ginger

¼ teaspoon celtic sea salt

Extra Virgin Olive Oil

 

Method:

Process all ingredients finely – a food processor is best, a blender motor probably won’t handle this easily – until it is paste-like.  Heat oil in a pan and gently cook the paste, stirring occasionally, until all excess moisture has been removed.  If paste appears too dry, stir through extra oil until required consistency.  Spoon paste into sterilised jars, cover top of paste with extra oil and store in the fridge.  This paste will last 12 months in the fridge.

Paste can be used as a base in any recipe calling for a curry flavour – just add other spices to suit.

Back to Top

Yam & Potato Salad with Tahini Dressing

 

Ingredients: 

Purple yams and/or white yams

Orange sweet potato

Shallots – chopped

Parsley – chopped

Chives – chopped

Madagascar beans

Society garlic flowers

Tahini Sauce (recipe follows)

 

Method:

Soak madagascar beans overnight, drain and cook in fresh water until tender, allow to cool.

Chop yams and sweet potato into desired size (small) cubes, steam until tender, OR toss in a small amount of oil and bake in oven; leave to cool.

Combine beans, herbs and vegetables in a bowl and toss through Tahini Dressing.  Serve decorated with society garlic flowers (or other edible flowers in season).

 

Tahini Sauce:

Ingredients:

¼ cup tahini

1 tablespoon tamari – salt-reduced

1-2 cloves garlic

¼ teaspoon dried sage

1 tablespoon lemon juice

¼ – ½ cup water – as needed to make a smooth paste

Method:

Whisk all ingredients together in a bowl.

Back to Top

No Comments »

Comments are closed at this time.