#NYE #Tequila #Blackbeans #salsa #salad

Made to go with our Buttermilk Brined & Fried Chicken, in the spirit of beans and lentils being traditionally lucky foods in many cultures.

Tequila Blackbean Salsa or Salad?

Couldn’t find canned black eye peas, so used black beans instead to create this delicious concoction steeped in tequila and spices first, then freshen up with the addition of some finely sliced and diced coriander, capsicum and spring onion.

I slow cooked some finely diced onion and garlic in olive oil, added 2 tins drained cans of black beans, a finely diced red chilli, 1 teaspoon good smoked paprika, salt , 1/2 teaspoon of sugar, a good slug of tequila bubbling away until alcohol reduced the added a cup of water and simmered for about 10 minutes until the water had been absorbed and bean were soft and flavoursome. Then mixed in fresh finely sliced and diced white of 2 spring onions, a handful of coriander and half a small red capsicum.

Adding a good slug of tequila
Simmer until water is absorbed by beans

This was really delicious in its own right but also a great accompaniment to our fried chicken and an excellent vegetarian option for our picnic.

“Freshened” up and adding crunch with spring onion, capsicum and coriander.

A #true #Christmas #wreath …ala Tomato, Bocconcini, Basil & spinach salad

Served with a side of poached salmon ..

Sprinkled with salt and black pepper, drizzled with olive oil and balsamic vinegar..

Simple, effective and delicious!

Dressed:

Coconut Flour Chocolate Cake #almostketo

I have been discovering almond flour and coconut flour to make low carb/no carb cakes through lockdown here in Sydney. We’re pretty much out now, but I like them so much I’m going to stick with them .

Coconut flour chocolate cake

Not only do they taste great and are much lighter, they are easy to make. This coconut flour chocolate cake is moist and delicious. It’s almost totally carb free and is lactose free.

Here’s a link to BBC Good Food on Health benefits of Coconut Flour.

If you want to be super-conscientious you can use sugar substitutes and no sugar chocolate, I made it using normal caster sugar and real chocolate chips for the ganache. Use the best quality natural cacao powder for the best taste.

Prep time: 15 minutes Cooking time: 50 minutes

  • Ingredients
  • 3/4 cup coconut flour
  • 1/2 cup and 1 tablespoon cacao powder
  • 2 tablespoons desiccated coconut
  • 2 heaped teaspoons baking powder
  • 4 large eggs
  • 1/2 cup caster sugar
  • 1 400ml can coconut cream
  • 2 teaspoons vanilla essence
  • For ganache: 1/3 can coconut cream, 4 tablespoons or thereabouts of small chocolate chips, 2 tablespoons icing sugar. Additional desiccated coconut for decoration.

Method:

1. Pre-heat oven to 170 degrees Celsius. Grease a 9 inch baking tin of your choice. I used a small ring cake tin with butter or oil.

2. In a large mixing bowl whisk together coconut flour, cacao powder, desiccated coconut and baking powder until well mixed.

3. In a seperate bowl whisk together just the eggs and sugar for 1 minute until well combined and sugar has dissolved.

4. Make a well in the centre of the dry ingredients. Pour egg mixture in, then add coconut cream and vanilla. Whisk together all the ingredients to form a smooth, lump free, silky batter. It will seem a bit runnier than normal cake batter but don’t worry about that.

5. Bake in oven for 50 minutes, check to see skewer comes out clean. Allow to cool in tin for 10 minutes.

6. Allow to cool completely before icing with ganache.

7. Make ganache by heating coconut cream in small pan over low heat, add chocolate chips stirring to make sure they don’t stick or burn, add icing sugar half a tablespoon at a time, stirring until glossy until adding next heap.

8. Scoop ganache over the cake or use a squeeze bottle if you want to be more precise. Spread evenly, allowing to drip over sides, sprinkle with desiccated coconut.

Store cake in fridge. Just buzz quilled in microwave if you want it moister. Not too long though.

Green beans, #broad beans and #artichoke with #anchovies and tomatoes

A delicious accompaniment to our grilled veal cutlets! Added some sage and parsley…based on BBC Good Food recipe below.

https://www.bbcgoodfood.com/recipes/broad-beans-tomatoes-anchovies

Stuffed #artichokes

Made these last week but added parmesan cheese to the stuffing which was a delicious addition. Used blood orange juice in the mayonaise for an extra zingy flavour plus a lovely pink colour!

Here’s the original recipe, just add 1/2 cup grated parmesan to breadcrumb mixture for a cheesy version and use a blood orange for pinky Mayo. Zesty stuffed artichokes with orange mayonnaise sauce

Zesty stuffed artichokes

Roman #Cauliflower? #Broccoli?

Found this beautiful looking vegetable at the EQ markets in Centennial Park, amongst the boring white caulis.

Googled when I got home and discovered it is known as a Roman or Romanesco Cauliflower.

Thanks Wikipedia: Romanesco broccoli (also known as Roman cauliflower, Broccolo Romanesco, Romanesque cauliflower, or simply Romanesco) is an edible flower bud of the species Brassica oleracea. First documented in Italy in the 16th century, it is chartreuse in color, and has a form naturally approximating a fractal. When compared to a traditional cauliflower, it has a firmer texture and delicate, nutty flavor.

Roasted it in the oven and served alongside minty carrots. Delicious nutty flavour and crisp texture, Happily high in vitamins C and K. If you’re lucky enough to find it – make sure you try it!