Nilla Wafers

Posted on December 23, 2015 by TheRobbInn

Nilla Wafers have got to be my favourite ‘wafer’ or cookie to serve with ice cream or even just a cup of coffee.

They are not my favourite wafer to bake though as they are a bit more fiddly than most but I don’t mind that, as the rewards are just so delicious and recently I have found an easier way to keep them in shape whilst chilling – the inner tube of a kitchen roll!

INGREDIENTS:

2 egg yolks
¼ cup coconut oil, melted
1 teaspoon vanilla extract
2 cups almond flour (170g)
½ teaspoon baking powder
½ teaspoon fine grain sea salt
½ cup raw organic honey or maple syrup (85g)

METHOD:

In a bowl or food processor, combine all ingredients and mix until a dough comes together. It will be moist and slightly very sticky.

Place the dough on a large piece of baking parchment and form into a cylinder which should be about 9” long.

Wrap tightly with the parchment and slide into the inner tube of a kitchen roll so that it is a firm fit (this holds the dough in place whilst chilling).  It’s a bit fiddly to do this and I suggest you seal one end of the parchment to stop the dough squeezing out.

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Nilla dough inside a kitchen roll tube

Place in the freezer for at least an hour or until very firm. I have left mine in overnight and allowed to ‘come to’ before slicing with a very sharp knife into ¼” or thinner  rounds.  If they go out of shape when cutting, gently ease them into a round on the baking tray.

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Slice when chilled

Place the rounds on a baking sheet lined with parchment.

Bake for approximately 12 minutes at 350°F, until the tops are slightly golden.

Leave the wafers to cool on the baking sheet (without touching) for at least 15 minutes, then carefully transfer to a rack to cool completely. These wafers crisp up as they cool.

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Nilla Wafers

If you are not using the wafers straight away, interleave with parchment in an airtight tin.

If necessary, refresh for a few minutes in a hot oven and leave to cool again – this makes them really lovely and crisp.

The thinner the cookie, the more like a wafer which is crispy,  slightly chewy but also melts in the mouth.  I have made thicker ones which taste just as good but are more like a biscuit.

Recipe adapted from The Iron You.

 

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Chocolate Macaroons

Posted on December 21, 2015 by TheRobbInn

Tasty little cookies to keep handy over the holiday period.  I used dairy-free chocolate to dip the macaroons in so anyone who is trying to be dairy-free can enjoy them.

INGREDIENTS:

3 cups shredded coconut (unsweetened)
½ cup cacao powder
½ cup honey
½ cup coconut milk
¼ teaspoon vanilla extract
1 egg white
Pinch of sea salt

METHOD:

In a bowl, combine the coconut, cacao, milk, extract and honey.

Whisk the egg white with a pinch of salt until soft peaks form; about 1 to 2 minutes.

Fold the egg white into the coconut mixture.

Line baking sheets with parchment.

Scoop out tablespoons of the mixture and pack it tightly to form cookies. I used a cookie cutter; dropped a tablespoon of the mixture in and pressed it down with the plunger of my processor then slid the cookie cutter off. It worked perfectly.

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Tamp down in a cookie cutter to get the shape

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Ready for baking

Bake 325°F for about 30 minutes.

Leave to cool on a wire rack then dip in chocolate.

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Chocolate Macaroons

Store in an airtight container for up to one week.

This recipe adapted from Against All Grain but I omitted the peppermint essence as the original was Peppermint Chocolate Macaroons.  The mix made approximately 25 macaroons using a 6cm cookie cutter.

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Chilli Roasted Cashew Nuts

Posted on December 20, 2015 by TheRobbInn

WARNING:  If you do not like spicy nibbles – this recipe is NOT for you.

Chilli Roasted Cashew Nuts are hot and spicy and will have you going back for more.   The perfect nibble to serve with beer or cocktails or for munching on whilst curled up on the settee watching a film.  The crunchiness of the cashews combined with the spice makes for a full-flavoured snack that is scarily addictive.

INGREDIENTS:

100g uncooked cashew nuts
½ tablespoon light olive oil
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon chilli powder

METHOD:

Spread the uncooked nuts on a baking tray and roast for about 8 minutes at 160°C.

Meanwhile, in a large mixing bowl combine the oil, salt, pepper and chilli powder to form a thick paste.

When the cashews are ready, tip them into the bowl and stir well until they are fully coated with the chilli mix.

Processed with MOLDIV

Return them to the baking tray and roast for a further 2 to 3 minutes.

Leave to cool on a rack.

This year I used Kashmiri Chilli powder and, WOW – they are hot and tasty.

These nuts can be stored in an airtight container for up to two weeks.

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Chilli Roasted Cashew Nuts – not for the faint-hearted!

Recipe adapted from Coconut Raita Blogspot.

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Candied Maple Pecans / Walnuts

Posted on December 19, 2015 by TheRobbInn

Once a year I make candied pecans and walnuts using maple syrup – Christmas, and every year I have trouble keeping them until the actual day!   Along with chilli cashews, they are my favourite nibble of all time.

This year I have made ordinary candied pecans, salty candied pecans and candied walnuts.

2015-12-19_092343248_6F78A_iOSThey store well in an airtight container and would also make a super Christmas present for a nut-lover.

INGREDIENTS:

2 cups raw pecans
1/3 cup pure maple syrup
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ to ½ teaspoon ground ginger (to taste)
Pinch of sea salt or Himalayan salt

METHOD:

Roast the pecans on a baking sheet in 180° oven for 8 to 10 minutes until slightly crispy and fragrant.

Meanwhile, in a large saucepan heat the maple syrup and spices over a medium heat for about 5 minutes until warm and slightly bubbling and thickening.

Add the warm roasted pecans and stir through for about 3 to 4 minutes over a medium heat until the nuts caramelize and the mixture reduces and is completely absorbed.

Pile the nuts on a baking tray lined with parchment paper and spread out using forks.

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Pile onto a lined baking tray

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Spread out to dry

Allow to cool and harden.

Store in an airtight container until required.

The quantity in this recipe makes one of the lined baking sheets which fills one of the clip-top jars.  To make salty candied pecans, omit the spices except the salt.  Sprinkle the parchment with coarse sea salt before piling on the pecans and when spread out, quickly sprinkle with a little more salt before allowing to cool.

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Candied Walnuts

 

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Cheese Crackers (Gluten and Grain Free)

Posted on December 15, 2015 by TheRobbInn

These crackers are so moreish that as soon as they have cooled, I have to pack them away quickly as I cannot stop nibbling them.

I made half with a salty topping, and half with a sprinkling of freshly ground black pepper and I cannot decide which are nicer.  I also used a strong cheddar cheese which gives the cracker a really ‘mature’ taste.  They are going to definitely be a hit at Christmas with my dips and cheese board with the added benefit of being gluten-free.

INGREDIENTS:

2 cups (200g) blanched almond flour
½ teaspoon salt
½ teaspoon baking powder
2 teaspoons coconut flour
¼ teaspoon onion powder
¼ teaspoon cayenne powder
1 large egg, room temperature
3 tablespoons butter (42g)
2 ½ cups (283g) grated sharp cheddar cheese

METHOD:

Put all the ingredients into the bowl of a food processor and pulse for about 15 to 30 seconds or until a ball forms.

Wrap the dough in plastic wrap; punch down, and freeze for about an hour or until well chilled (this makes rolling out easier).

Cut some sheets of parchment paper (large baking tray size) and place ¼ of the dough on top of one, and cover with another sheet. Roll out the dough through the parchment paper to about 1/16th” (too thick and it will not crisp up). Peel off the top layer of parchment and cut the rolled dough into shapes, either circles or triangles, and carefully place on a lined baking tray. Repeat with the rest of the dough.  Keep the dough in the fridge until ready to roll.  The cooler it is, the easier to roll.

Sprinkle the tops with either salt or black pepper.

Bake at 350°F for between 14 – 17 minutes or until lightly browned. Leave to cool on a rack. If they are not crisp after cooling, return to the oven for another few minutes.

Processed with MOLDIV

Cheese Crackers with Black Pepper and Sea Salt

Store in an airtight container for up to two weeks. If they lose their crispness, refresh in a hot oven.

Recipe by Texanerin Baking.

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Roast Potatoes – Prepare in advance

Posted on December 14, 2015 by TheRobbInn

I love roast potatoes and although we are not having roast turkey on Christmas Day, we are definitely having lovely crispy crunchy roast potatoes.

They are one of the vegetables that actually benefits from being prepared in advance and popped in the freezer.

I par-boil my potatoes for between five and ten minutes then drain them in a colander giving them a good shake to roughen the edges.

Heat some goose fat in a large baking tray and pile the potatoes in, turning them so they are coated in fat.  I always use goose fat at Christmas;  one of the better animal fats as  it is high in ‘heart healthy’ monounsaturated fats which can lower blood cholesterol level.

Roast for about thirty to forty minutes, or until almost ready.

Pop them on to a cake rack to drain and cool then open freeze before sealing them in a large freezer bag.

On the day, you can either cook straight from frozen for about thirty minutes after taking your joint out of the oven to rest, or allow them to thaw and reheat for twenty to thirty minutes.  I find cooking roast potatoes this way, the outsides are beautifully browned and crispy but the centres remain light and fluffy.  Absolutely perfect and no work on the day.

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‘Almost’ cooked roast potatoes

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Seed Crackers

Posted on December 11, 2015 by TheRobbInn

Definitely a little time-consuming but the finished result is really worth while.  I didn’t have any lemon thyme so used extra fresh rosemary and the crackers taste lovely.   Crispy, crunchy and very tasty.  Ideal to serve with my Christmas dips and cheeseboard.

Surprisingly easy to roll out using clingfilm over the mixture and baking parchment cut to fit the baking trays.   I used four trays, 38cm x 26cm base and the mixture rolled out to cover these perfectly.  Any thicker, and the crackers become a little harder.  If necessary, cook in two or more batches.  The thinner the cracker, the lighter and crispier it is.

INGREDIENTS:

1 cup (200g) long-grain brown rice
2 ½ cups water
1 cup quinoa (200g)
2 cups water
¼ cup sesame seeds
¼ cup linseeds (flaxseeds)
¼ cup chia seeds
¼ cup sunflower seeds
1 tablespoon finely chopped fresh lemon thyme
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped rosemary
1 teaspoon cracked black pepper
2 teaspoons onion powder

METHOD:

Place brown rice in a saucepan with 2½ cups water and bring to the boil. Simmer, uncovered, for 25 minutes. Remove from heat and stand, covered for ten minutes. Fluff with a fork and spread out over an oven tray to cool.

Place quinoa and 2 cups of water in the same pan and simmer uncovered for ten minutes. Remove from heat and stand, covered for ten minutes. Fluff with a fork and spread over an oven tray to cool.

Process the rice with half the quinoa to a course paste, and then transfer to a large bowl.
Add remaining ingredients and season well. Using your hands, combine well and divide into 4 portions.

Line four large oven trays with baking parchment. Remove the first baking parchment and flatten out one quarter of the seed mix. Cover with a large piece of cling film and roll out with a rolling pin to 1mm thick, covering the baking parchment. Trim edges if necessary and carefully lift the paper back on to the oven tray. Score into squares or triangles (I used a pizza cutter). Repeat with the remaining three quarters of mixture.

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Cover with cling film and roll out

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Score into triangles or squares

 

 

 

 

 

 

Bake crackers 180°C for 20 minutes. Take tray out of the oven and cover with another sheet of baking parchment and flip crackers over on to it. Peel original parchment off and return to oven for a further 20 minutes until golden and crisp. I found it helpful to remove outer crackers as they cooked and break the remaining crackers along the score lines to ensure they all cooked to a golden colour.

Cool on trays.

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Crispy, crunchy Seed Crackers

Crackers can be stored in an airtight container for up to 1 month.

Recipe adapted from The Australian Women’s Weekly Sugar Free Cookbook.

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Roast Beetroot, Squash and Lentil Salad with Goat’s Cheese

Posted on December 10, 2015 by TheRobbInn

Another superb salad from the Thrive on Five book by Nina and Jo Littler.

I made a couple of small changes – as I had a sweet potato handy, I used it instead of squash and it worked well.  I also discovered that I had bought a packet of ready-cooked Puy Lentils so I reheated them in boiling water and then poured this over the spinach.

INGREDIENTS:

1 large beetroot, peeled and cut into bite-sized pieces (160g)
1 to 2 tablespoons olive oil, plus more to dress
¼ butternut squash, peeled and chopped into bite-sized pieces (160g)
1 large red onion, peeled and chopped into bite-sized pieces (160g)
60g green lentils or Puy lentils (about 160g when cooked)
80g baby spinach leaves
Sea salt and freshly ground black pepper
80g frozen peas defrosted
Leaves from a small bunch of mint
Small bunch of coriander finely chopped
2 tablespoons sunflower seeds (30g)
50g goat’s cheese, or feta

METHOD:

Toss the beetroot in olive oil then place on a baking tray and roast for about 15 minutes at 200°C. Toss the squash and onions in oil and add to the tray after 15 minutes and continue roasting until all the vegetables are cooked but still firm, about  another 40 minutes.

Meanwhile, rinse the lentils then cook according to the packet instruction. They should still hold their shape, so be careful not to overcook them.

Put the spinach in a colander and tip the cooked lentils over the leaves so they wilt slightly. While warm, season with salt and pepper.

Mix the warm lentils with the peas and roasted vegetables, mint and coriander. Add more seasoning if necessary.

Toast the sunflower seeds in a dry frying pan until golden. Sprinkle the seeds over the salad and crumble over the cheese and a little more olive oil.

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Roast Beetroot, Sweet Potato and Lentil Salad with Goat’s Cheese

A spectacular salad of vibrant colours and contrasting textures.  Very filling and satisfying.  On making this again, which I will definitely do, I will probably add more beetroot as we love the flavour of roasted beetroot.

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Almond Butter, Caramel Swirled, Vanilla Bean-Chocolate Chip Ice Cream

Posted on December 6, 2015 by TheRobbInn

My third, and final ice cream made ready for Christmas.  I left this one until last as I thought it might be a bit trickier than the others, but I was wrong.   It worked perfectly but I would just recommend leaving the ice cream to set for half – an – hour or so before making the caramel.  I made my caramel as soon as I had popped the ice cream in the freezer and it was ready to pour too soon.  No problem really, as I just warmed the caramel slightly as it had set too firmly to pour on to the ice cream.  This caramel was delicious – I couldn’t stop licking the spoon and scraping out the jug!

INGREDIENTS:

Ice Cream
5 large extra-ripe bananas, frozen
1 cup (plus 2-3 tablespoons as needed) almond milk
A few pinches of vanilla bean powder
1 – 2 tablespoons dark chocolate chips
2 tablespoons chopped almonds (optional)
A few pinches of cinnamon

Almond Butter Swirl
2 tablespoons almond butter, softened to a drizzle-able state
Add 1-2 teaspoons melted coconut oil if the nut butter is too thick

Caramel Swirl
¾ cup coconut sugar
1 tablespoon coconut oil
1 tablespoon water

METHOD:

Place a stainless steel or glass bowl in the freezer before getting started. Having a chilled dish helps the ice cream freeze more quickly.

Add the ice cream ingredients, banana, milk and vanilla to a high-speed blender and start blending until the mixture becomes thick and creamy like a very thick shake, or smoothie. The thicker the better so only add the extra two tablespoons of milk if needed.
Once smooth and creamy, pour the mixture into the chilled bowl.

Fold in the optional nuts and chocolate chips.

Gently fold in the softened almond butter swirl and return the ice cream dish to the freezer.

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Ice cream with almond butter swirl

Caramel: in a small saucepan, over a medium heat, add the caramel ingredients. Heat while stirring until the mixture starts to bubble. Allow the mixture to boil for about a minute, stirring all the time, then remove from heat.  Pour the caramel into a small mug or jug to quicken the cooling process. The caramel will thicken as it cools.

Once the caramel has started to thicken, pull the ice cream from the freezer and swirl the caramel on top and fold into the mixture. It doesn’t have to be perfect but try and get the caramel sauce folded in and swirled around.  As the warm caramel hits the cold ice cream, it starts to set very quickly so drizzle thinly rather than dollop else you will get clumps of caramel.

Sprinkle with cinnamon and return to the freezer.

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Almond Butter, Caramel Swirled, Vanilla Bean-Chocolate Chip Ice Cream

This ice cream tastes best when it is slightly soft but fully chilled. Before serving, thaw sufficiently as the banana base tends to make a hard ice cream. Store leftovers in the freezer.

Recipe loosely based on one from HealthyLife.com

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Carrot and Orange Soup / Carrot and Butter Bean Soup

Posted on December 5, 2015 by TheRobbInn

One thing my husband and I differ on is our love (or lack of) love for soup.  I enjoy making soup but rarely eat it (or do you drink soup?) whereas my husband would have it for breakfast, lunch and supper if I let him.

As our stock of soup in the freezer was getting decidedly low, I decided to make a couple of quick batches whilst I was baking.  It is surprisingly quick and simple to make and I use a large maslin pan;  fill it to the top and let it simmer away for about an hour.   All amounts are approximate as it differs each time I make it.   No thickening agent is needed as once blended, the soups are the perfect consistency.

INGREDIENTS:

1.5k basic carrots
5 large oranges
2 or 3 onions
Very good sprinkle of ground cumin
Good shake of sea salt
Good grind of black pepper

METHOD:

Top and tail the carrots and cut into thick chunks. Peel only if you think necessary (I usually only wash them).

Peel onions and cut into quarters

Grate the zest from all the oranges and squeeze out the juice.

Place all ingredients into your largest pan and fill with water. I fill my maslin pan up to the 12 pint mark.

Bring to the boil, cover and simmer for approximately one hour.

Add a very good sprinkle of ground cumin, a few good pinches of sea salt and a good few grinds of black pepper.

Either use a hand blitzer to obtain a smooth soup, or allow to cool and put into a blender in smaller amounts.

Pour into soup bags and freeze when cold.

Serve with a swirl of live yoghurt.

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A few simple ingredients

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Serve with a swirl of live yoghurt

 

 

 

 

 

 

 

The above quantities made about 8 good sized servings.

The second batch I made with a further 1.5k of carrots was Carrot and Butter Bean Soup.  Instead of the oranges and cumin, I added two tins of butter beans and a large chunk of ginger root, peeled and sliced.    The added ginger gives a slight ‘warmth’ to the soup which my husband loves for a change.

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