A Food & Travel Blog

Super Speedy Avocado Mousse Recipe

27/02/2015 | By

Super Speedy Avocado Mousse

I really need to get a grip on myself when I do the shopping. I’m often guilty of breaking that golden rule and doing the food shopping when hungry, but if there’s no food in the house that’s when I need to do the shopping. Obviously.

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Pistachio & Rosewater Roasted Peaches

16/01/2015 | By

Pistachio Rosewater Roasted Peaches

Pistachio Rosewater Roasted Peaches

January is one of the hottest months of the year here in Adelaide. It’s usually around this time of the year that I’m to be found recumbent in a darkened room, under the gently swishing ceiling fan, whining about the heat and languidly waving away any requests from the ravenous family for me to attend kitchen duties.

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Orange Tres Leches Cake

22/11/2013 | By

tres leches cake

Like many good recipes, the origins of Tres Leches Cake are shrouded in mystery. The name literally translates to “three milks cake” and that is basically what it is – either a light sponge or a butter cake soaked in a blend of condensed milk, evaporated milk and whole milk. It is very popular in South America with some claims that it originated in Nicaragua, others that it was a Mexican invention and yet others that say it was developed by a canned milk company who printed the recipe on their labels. While the latter claim is true, doubt surrounds the timing of the labels and their appearance in relation to the appearance of the cake.

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Cookbook review & a Lime Tart from Divine Vegan Desserts

19/03/2013 | By

Wickedly indulgent, creamy, melt-in-your-mouth, decadent – these are not words that I usually associate with vegan food.  The words wholesome, nutritious and healthy are more likely to spring to my mind in association with this particular dietary regime – and don’t the latter descriptors actually preclude the former?  Read on, dear friend, because I might just have been wrong!   To be perfectly honest, I have always found the concept of veganism (or any restrictive form of diet) a little confronting – cutting myself off from entire food groups is not something that this greedy girl could ever contemplate.  So when a copy of Wakefield PressDivine Vegan Desserts” found it’s way into my inbox for reviewing I was a little unsure how to approach it.

Well, it turned out that was simple.  It seems that finishing off a meal with a sweet treat is not out of the reach of those who are endeavouring to make a switch to a healthier lifestyle (and even those who aren’t) and after a quick flick through these lavishly illustrated recipes I was making a list of what I would make first!  Many will be relieved to know that vegans don’t proscribe chocolate and the recipes, all dairy and egg-free, with many gluten free, low sugar and nut-free choices, are enough to lift the spirits of any dessert-lover and go a long way towards redeeming the reputation of the dessert course.

Apparently, most vegan recipe books are from overseas and contain ingredients which can be difficult to source here in Australia.  Author Lisa Fabry avoids the use of these and explains clearly and simply how to make brilliant dairy free desserts with ingredients many of us will already have on hand – or at least be able to source easily.  Fabry originates from London, but now lives in Adelaide indulging her two great passions – food and yoga. She shares her own dishes, plus a selection of vegan desserts being created by chefs in cafes, restaurants and cooking classes from around the world.

The book begins with a guide to the key ingredients in vegan baking, some baking tips and how to substitute natural colours for artificial in your cooking.  It is divided up into chapters covering baking, tarts, pies, puddings, fruit dishes, ice creams and sorbets, custards and creamy desserts and small treats, with each dish beautifully photographed.  The range of desserts is extensive and covers everything from wickedly indulgent Double Fudge Pecan Brownies, to decadent melt-in-your-mouth Banoffi Tarts and a traditional creamy, custardy trifle.  I challenge anyone to resist these dishes – they look, er, divine!

I road tested a couple of the recipes – the Las Vegan Sour Cherry Muffins and (in a diversion from my usually predictable preference for chocolate) the refreshing Lime Tart.  The muffins rose perfectly and were deliciously moist and sticky, without being too sweet, but the Lime Tart was the absolute winner.  It was so quick to make, with at-hand ingredients and has a delicious zesty zing to it.  I’d happily serve it to anyone as a dinner party dessert – even those who are cynical of raw foods.  This would certainly change their minds.

I can’t say this book would convert me – I still find veganism far too restrictive and just a little confusing – but it certainly is proof that a vegan diet can have plenty of indulgence in it.  Divine Vegan Desserts is perfect for those who are interested in pursuing a healthier diet, but reluctant to give up on their sweet tooth.

Lime Tart
 
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A gorgeous, summery, zesty, dessert tart that comes together quickly and will please everyone.
Author:
Recipe type: Dessert, vegan, raw
Ingredients
  • Base
  • 1 cup (140 gms) brazil nuts
  • ½ cup (50 gms) dessicated coconut
  • ⅓ cup (70 gms) medjool dates, chopped
  • Filling
  • ⅔ cup (90 gms) raw cashews, soaked for 1-2 hours
  • 1 medium avocado (about 120gm flesh)
  • pinch of salt
  • seeds of 1 vanilla bean
  • ⅓ cup (80 mls) agave nectar
  • 1 tsp lime zest, plus extra for garnish
  • ⅔ cup (160 mls) lime juice or lime/lemon combined
  • ⅓ cup (80 mls) coconut oil
Instructions
  1. Grease 4 individual tartlet pans or one 23 cm fluted pan.
  2. For the base, place all ingredients in the food processor and blend until you can pinch the mixture together and it sticks. Press firmly into the pan and refridgerate for at least one hour.
  3. For the filling blend all the ingredients, except the lime juice and coconut oil, in a food processor until very smooth and creamy.
  4. Melt the coconut oil.
  5. Gradually pour the lime juice and then the coconut oil into the processor while the motor is still running.
  6. Pour over the crust and refridgerate for at least 3 hours, or place in the freezer for 1 hour.

 

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Orange Blossom Fig & White Chocolate Ice Cream – wicked!

01/03/2013 | By

It’s the first day of autumn here in the Adelaide Hills today and there are signs of harvest everywhere.   Driving along the winding roads becomes a little more hazardous as we dodge the large grape-picking machines which travel from vineyard to vineyard, the enormous double-trailered (there’s probably a name for these) trucks carrying the precious grapes to the wineries and various private cars, vans, trucks and utes (pick-ups) loaded with ladders and itinerate pickers heading to and from the apple orchards as the apple harvest begins.

Not so at our house, though.  I managed to steal some of the plums away from the birds, but our other stone fruit and ALL of the apples are long gone – ravaged before ripening by the voracious galahs, corellas and rosellas.  We still have our citrus fruit (thank heavens for bitter rinds), the quinces ripen quite late up here and I can always seem to find some ripe figs that the birds have missed.

We have a scrawny orange tree that I have been nurturing along for some years.  That, and an up-until-recently unidentified citrus, have been overshadowed and stunted by a scruffy, unattractive Paper Bark tree whose existence has been the subject of intermittent marital disagreement.  A recent visit by some horticulturally savvy friends shed light on the identity of the anonymous citrus – a Tahitian Lime, no less – and the tree next to it which I had never even really noticed.  Seems that this is a White Mulberry and what I had always assumed to be it’s nondescript flowers are, in fact, the most ambrosial tasting fruit I have ever eaten.  This tree, too, has been stunted by the increasingly ugly Paper Bark.  In a calculated move a little like Eve (but plumper and older) with the apple, I lured the disputing spouse under the tree and fed him some of the White Mulberry fruit.  One taste was all it took for The Husband to pronounce the death sentence upon the blot on the landscape and it is astonishing how quickly the citrus trees have responded to the extra light, water and space.

Our oranges don’t look like much, but they have an amazing flavour and I have been working on ways to combine them with the only other ripe fruit to hand at the moment – the figs.  I made a vow at the beginning of summer to try to make more home-made ice cream and am proud of this gorgeously fragrant recipe which I eventually came up with.  While there are a couple of steps, it really is not a fussy recipe and is well worth the effort.  I found that the flavour of the orange blossom water tends to dissipate after freezing so you may need to beef this up a little.  After I’d made it I also thought some toasted, slivered almonds would be a great addition – so feel free to play around with it. A Thermomix makes this easier, but is not necessary – I have given instructions for either stove-top or TM.


Orange Blossom Fig & White Chocolate Ice Cream - wicked!
 
Prep time
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A rich and fragrant summer treat.
Author:
Recipe type: Dessert
Ingredients
  • 1 cup fresh orange juice
  • 2 Tbsp honey
  • 1 cinnamon stick
  • 500 gms fresh figs, stems removed and quartered
  • 2-3 tsp orange blossom water
  • 250 mls pouring cream
  • 250 mls full cream milk
  • 150 gms white chocolate, finely grated
  • ½ tsp vanilla bean paste
  • 2 egg yolks
  • 70 gms caster sugar
Instructions
  1. Place orange juice, honey and cinnamon stick into small saucepan and bring to the boil over moderate flame. Remove from heat and allow to steep for an hour or two then remove and discard cinnamon stick.
  2. Preheat oven to 180C.
  3. Place quartered figs in a shallow, greased oven tray. Pour over the orange juice and honey mix and roast figs until all the juice has evaporated and the fruit has caramelised - about 20 minutes. Watch carefully towards the end to avoid burning.
  4. Cool the fruit before placing in food processor and pulsing until finely chopped.
  5. Stir in orange blossom water.
  6. Combine the cream and milk in a saucepan. Add chocolate and vanilla paste and heat, stirring, until chocolate melted. Cool a little.
  7. Beat sugar and egg yolks together until thick and creamy.
  8. Add a small amount of the warm cream/milk mixture and blend well before gradually adding the egg yolks to the rest of the cream/milk over a low flame. Cook over low heat for 2-3 minutes, stirring constantly, until mixture just thickens and coats the back of a wooden spoon. Refrigerate until cold.
  9. Place in ice cream machine and churn until frozen, place in freezer container, add figs and stir through. Freeze until solid.
  10. THERMOMIX INSTRUCTIONS for Ice Cream
  11. Grate the chocolate at speed 8 for 5 seconds.
  12. Add milk/cream and melt together 2 mins, 50C at speed 3.
  13. Add butterfly and vanilla paste and sugar. Process 2 minutes at speed 4, adding the yolks one at a time through the lid.
  14. Refrigerate until cold and then proceed as above.
Notes
I found that the flavour of the orange blossom water tends to dissipate after freezing so you may need to beef this up a little. After I’d made it I also thought some toasted, slivered almonds would be a great addition – so feel free to play around with it.

 

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Vanilla Roasted Apricots

21/02/2013 | By

One of my favourite things about summer is the seasonal fruit available – especially stone-fruit.  We grow some here on our hill and always get more plums than I can generally use, but rarely score any of the apricots or peaches from the greedy, marauding birds.  When I recall the stone fruit of my youth it conjures up the smells of summer and I have fond memories of hot afternoons sitting under the apricot tree in the back yard of my great-aunts, feasting on the sun-warmed ambrosial fruit.  Sadly, that is not the case with much stone-fruit today which is picked green to facilitate transport and storage.  If you want the real, sweet, fragrance of summer you need to grow your own apricots or buy them from a farmers market.

The apricot is actually a species of Prunus and has been cultivated since ancient times, probably originating in Armenia.  These fruit trees are now cultivated all around the globe and grow particularly well here in South Australia, in the Riverland.  If you don’t grow your own and can’t manage to get to the farmers market, but lust after this taste of summer there is another way to coax the very best of the the flavours out of these golden globes and it is as simple as roasting them!

Roasting apricots caramelises the sugars and releases the perfumed juice.   The addition of vanilla adds depth to the concentrated flavours produced from this and I’ve included a couple of ingredients that will complement and lift the apricots up a notch.

Vanilla Roasted Apricots
 
Prep time
Cook time
Total time
 
Roasting apricots caramelises the sugars and releases the perfumed juice. The addition of vanilla adds depth to the concentrated flavours produced from this and I've included a couple of ingredients that will complement and lift the apricots up a notch.
Author:
Serves: 4
Ingredients
  • 8 fresh apricots, halved & stoned
  • ¼ cup vanilla sugar (see note)
  • 2 - 3 Tbsp butter
  • 6 gingernut biscuits, crushed
  • orange blossom water
  • Thick cream or yoghurt to serve
Instructions
  1. Preheat oven to 180C.
  2. Place apricots, cut side up, in a greased baking dish.
  3. Sprinkle generously with the vanilla sugar then place a teaspoon of crushed gingernut biscuits in each half, following with a knob of butter on each one.
  4. Bake in oven for 10-15 minutes, until fruit is collapsing and soft.
  5. Cool for 10 minutes, then sprinkle the fruit with the orange blossom water before serving with either cream or yoghurt.
Notes
Vanilla sugar is simple to make - just pop a vanilla pod in a container of caster sugar and leave it there for a week or two to perfume the sugar. Alternatively, if you are lucky enough to have a Thermomix simply throw a vanilla pod into the TM with a cup of sugar and blitz until the pod is pulverised with the sugar.

 

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