Plum Galette

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Plum GaletteSummer fruits are out! Plums, nectarines, grapes, mangoes, etc. Bright red plums caught my eyes at the shops today. It is of course yummy eating by itself, but this tart stone fruit gets incredibly sweet when used in baking. This plum galette is perfect for light summer dessert and is super quick to make.

Nutritional benefits of juicy plums
– full of antioxidants (beta carotenes and anthocyanins) preventing you from cell damage and different types of cancers
– rich dietary fibre helps in digestion and alleviates constipation
– minerals such as potassium, fluoride and iron are good for your heart and blood pressure
– vitamin A for healthy eyes and good vision

Ingredients

For the crust
50g buckwheat flour
50g raw cashew nuts
5 medjool dates or dried dates
a teaspoon of cinnamon powder
a pinch of salt
cold water

For the filling
1 red plum sliced
a teaspoon of brown sugara teaspoon of cinnamon powder

Put all ingredients for the crust in the food processor. Blend all up and add cold water a little by little until you get a dough consistency. Knead the dough and rest in the fridge for about 15 minutes so that it is not crumbly. This technique, I learnt from one of the people who work at Creamsta. Then roll out the dough on the baking paper. Put slices of red plum with sugar and cinnamon powder in a ring form. Fold the edges around the fruit. Bake in the preheated oven (180) for about 30 minutes until crust is golden and crispy. Let it cool slightly before cutting up. Enjoy with a scoop of vanilla ice cream, whipped cream or yogurt on top.Plum Galette2

Posted in: Baking, Dessert, Gluten Free, My recipes, Vegetarian

Summer Corn Salad

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Corn Salad

This light, crunchy and sweet salad is perfect for Summer Sunday lunch. I served with pâté, blue cheese and roasted nuts on bread.

Sweet Corn Salad: Please use a fresh corn if you can, not from the nasty can. Grill washed corn on the cob with a drizzle of coconut oil in the pan for 15-20 minutes until cooked. Season with salt, pepper, cayenne pepper and smoked paprika in the last 5 minutes. Slice corn off the cob. Combine with bean sprouts, coriander, green peas and broad beans. To make dressing, mix a teaspoon of tahini, apple cider vinegar, home-made capsicum chilli chutney and a squeeze of lemon. Drizzle over the salad just before serving.

Pâté: Soak beef liver in milk for an hour in the fridge. Wash nice and clean in cold running water, making sure there is no blood coming out any more. Cut the liver into 2-3 inch cubes. Cook the livers with one chopped onion, one red chilli and 1 teaspoon of minced garlic in a big skillet until all caramelised. Then add a splash of balsamic vinegar, a teaspoon of five spice and coriander powder. Season with salt and pepper. Cook on medium heat until the livers are just cooked through and slightly pink in the middle. Cool down before putting in the food processor. Whiz up until smooth and then transfer to ramekins. For the jelly, mix 2 teaspoons of warm water, one teaspoon of berry jam and one teaspoon of gelatin and pour over the top of chilled pâté.

Pate

 

Posted in: Gluten Free, Lunch, My recipes, salads, Vegetarian

GF Loaf On The Go

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Breakfast loaf

It was about 9 years ago when I moved to Perth by myself. I never lived overseas before and didn’t know what to expect. I was living in a share house with a couple of other people. Having to share a kitchen, fridge, and every other things out of my own room was very uncomfortable. But I had to deal with that for a couple of years as the tuition fee was ridiculously expensive as an international Uni student (about 3-4 times more than local students). I didn’t care much about what I ate back then, so I had a bit of weird addiction to one food, which I ate every day every single meal until I got bored of it. I used to live on breakfast cereal, Crunchy nut, at some point. Although it was so sugary and had absolutely no nutrition, it was quick and convenient to just fill up my stomach. After that, weet-bix, breakfast bars, frozen peas, etc. This bad eating habit continued after I finished Uni and got a job just because I was too busy to eat my lunch or dinner at work. I was working long hours without proper breaks and just had to shovel down something quick between patients. Thinking back now I deeply regret and feel sorry for not caring my health for years. I cannot blame anyone but me >.< So no excuses everyone and make this loaf!!!!

Great thing about making this awesome breakfast loaf is healthy, easy and has everything you need. So if you are going out somewhere, busy at work, traveling, getting on the plane, etc, take this loaf in your bag as a snack or even simple meal. You can be creative and put other ingredients that you like. To make one loaf (about 4-5 servings) I used 150g grated green apple, 1 knob of grated ginger, 1 tea spoon of cinnamon powder, 2 table spoons of maple syrup, 1 table spoon of coconut oil, 100g eggs, 1 tea spoon of baking powder, 75g coconut flour, 30g of LSA, 25g maca powder, 25g mequisite powder and a pinch of Himalayan salt. Simply combine all ingredients in a mixing bowl, transfer to a loaf tin and bake in the preheated oven (180) for 45 minutes or until it’s all cooked. I put these ingredients because I just love a combination of apple, cinnamon and ginger. But you can make your own recipes using different flavour combinations such as banana and chocolate, coconut and blueberries, cranberries and pecans, dates and apricot, strawberry and rhubarb, etc.

Posted in: Baking, Breakfast, Gluten Free, My recipes, Snack, Vegetarian