once. It was ok. But thanks to Isa Does It, I discovered last weekend that if you coat it in coconut, it is amazing! Then I wanted something more savoury and thought how much I love a seedy crust on bread. So I coated the French toast in seeds. So very good.
pancakes. I convinced her that French toast was actually bread in a pancake. She was happy to call it "French pancakes toast". Yesterday when I said we could make French toast she was delighted. Seems I have won her over. She loves it with some berry sauce.
sourdough bread was that much heavier than bakery bread, or I didn't use as much milk.
I think in future I would leave the vanilla out of the sweet French toast and use the same dipping mixture for the sweet and savoury. Or I might just mix the seeds in with the dipping mixture rather than dipping in a mixture of seeds and scattering seeds over the gaps on the toast. I also have this crazy idea of spreading the bread with vegemite before dipping and then just serving with a few slices of tomato on top. The possibilities are endless.
chickpea scramble (which I made as before but without the vegetable add-ins) was great but I made it first. In retrospect I think I should have made the French Toast first which takes longer to make and stays hotter longer. Despite this, it was a delicious breakfast And so filling that I didn't feel the need for a big lunch.
Previously on Green Gourmet Giraffe:
One year ago: Healthy spaghetti hoops, caramel popcorn and a cardboard computer
Two years ago: WSC Chocolate Pumpkin Digestives
Three years ago: Chia bread: revising olive oil bread
Four years ago: SOS Tahini Muesli Bars or Mama Mia!
Five years ago: Chocolate cookies, bbq and mum’s sponge
Six years ago: Lysy’s smoky burgers
Savoury Seedy French Toast
An original recipe by Green Gourmet Giraffe
1 tbsp chickpea flour
1 tbsp cornflour (cornstarch)
1 tsp chia seeds
2-3 tbsp soy milk
pinch smoked salt
2 slices of sourdough bread
1 tbsp sesame seeds
1 tsp poppy seeds
1-2 tbsp margarine
Mix chickpea flour, cornflour, chia seeds, milk and salt in a shallow dish. Soak for 30 seconds. Scatter sesame seeds and poppy seeds on a plate or lid and dip bread in it. Heat frypan over medium heat and melt 1 tbsp of margarine. Fry bread for 2 to 4 minutes or until golden brown. Flip over and fry another 2 to 4 minutes until golden brown - add more butter if needed. Serve hot.
Serving suggestion: serve with tomatoes fried with a bit of seasoning, chickpea scramble and chopped greens of spring onions.
Sweet French Toast with Berries
Adapted from Isa Does It (See the original recipe)
1-2 handfuls of berries
Slurp of maple syrup
2 tbsp flour
1 tbsp cornflour
1 tsp chia seeds
1/2 cup milk
1/2 tsp vanilla
2 tbsp dessicated coconut
1 tbsp olive oil
1 tbsp margarine
Heat berries and maple syrup in a small saucepan until berries soften. Set aside. Mix flour, cornflour, chia seeds, milk and salt in a shallow
dish. Soak for 30 seconds. Scatter coconut on a
plate or lid and dip bread in it. Heat frypan over medium heat. Add olive oil and
margarine. Fry bread for 2 to 4 minutes or until golden
brown. Flip over and fry another 2 to 4 minutes until golden brown.
Serve hot with berry sauce.
On the Stereo:
Alas I cannot swim: Laura Marling
- About Me
- About this Blog
- Recipe Index
- Reflections and Reviews
- Kitchen Notes
Sunday, 19 October 2014
Thursday, 16 October 2014
There is great satisfaction in being organised in the kitchen. I can go for days and days without the right vegetables or snacks and then I suddenly switch into domestic goddess mode. It happened yesterday. I baked choc chip cookies and sourdough bread and put a lot of it in the freezer. I've done all the grocery shopping I need. I feel unusually virtuous. (Just don't look at my carpets. I'll do them later!)*
These chocolate chip cookies with smoked almonds and cacao nibs were actually a repeat of those I made on my visit to Adelaide. I feel good about that. It can often take me ages to repeat a recipe despite good intentions. Yet fate took a hand when I found a neglected packet of smoked almonds.
lemon meringue pie without eggs. Though Sylvia recently has expressed a fondness for boiled eggs so they might reappear soon. Meanwhile a couple of flax 'eggs' worked well.
They came out and looked slightly domed. I have written before that a good choc chip cookie looks slightly wrinkled like the skin of a pug dog. After 5 or 10 minutes the cookies sunk pleasingly. They were wrinkly delicious. I was really pleased with their texture: slightly chewy about the edges, firm enough to keep their shape but soft and nubbly with the nuts, nibs and chips.
These cookies aren't technically vegan because the choc chips I used were not vegan. I used dark choc chips and also some caramel chips that Sylvia requested. I don't think I would use the caramel chips again. They probably contributed to the sweetness of the cookies. If you want vegan cookies you could easily do this by using vegan chocolate.
So I can highly recommend these sweet, smoky, salty, nubbly cookies to you. We have a pleasingly large stash in the freezer as they make heaps. They are up there with the almond butter choc chip cookies as the most successful vegan choc chip cookie I have made. We all loved them. In fact I have a feeling this will not be the last time I make these cookies. After all if they are good enough to make twice in a few weeks then that is proof this recipe is a keeper!
I am sending these cookie to the Biscuit Barrel Challenge at I'd Much Rather Bake Than.... This month the theme is Comfort. And aren't choc chip cookies always comforting! I am also sending it to Vohn's Vittles for Elizabeth's Kitchen Diary's No Food Waste Challenge. Not only did the smoked almonds need using but the cacao nibs were bought in 2008!
*Update: the domestic goddess feeling never lasts long - today I forgot about some soup I had simmering and when I came home 3 hours later it was very burnt. Dinner was like a mash that we scraped off the top. I hope (and think) my saucepan will survive!
Previously on Green Gourmet Giraffe:
One year ago: The Getting of Wisdom Birthday Cake
Two years ago: Vegan Sweet potato and cheeze scones
Three years ago: CC Tamarind Tempeh with Noodles
Four years ago: Spinach Rice Gratin
Five years ago: All About Apples: history, culture and soup
Six years ago: Milestones and Rissoles
Chocolate chip cookies with smoked almonds and cacao nibs
Adapted from Eats Well With Others
Makes about 36 medium cookies
2 tbsp ground linseed (flax)
6 tbsp water
250g vegan margarine (I used Nuttalex)
1 1/2 cups brown sugar (or less)
1/2 cup raw sugar
2 cups plus 3 tbsp plain flour
1 1/2 tsp bicarb soda (baking soda)
1/2 tsp sea salt
1 tsp apple cider vinegar
2 cups choc chips (I used 1 cup dark and 1 cup caramel)
1 cup smoked roasted almonds, finely chopped
1/2 cup cacao nibs
smoked sea salt, for sprinkling
Put together the 2 flax eggs by mixing linseed (or flax) and water in a small bowl. Set aside so it becomes gloopy.
Preheat oven to 180 C or 350 F. Line a few oven trays with baking paper.
Cream margarine and sugars (I used electric beaters). Add flax eggs and cider vinegar. Beat until combined. Stir in flour, bicarb and salt. Gently mix in choc chips, smoked almonds and cacao nibs.
Drop slightly heaped tablespoonfuls of dough onto lined trays leaving about 2 inches between each cookie. I only put about 8 onto my smaller oven trays which usually bake about 12 biscuits. They will spread. Sprinkle dough with smoked salt
Bake for 10 to 12 minutes or until lightly golden brown. Cool for 5 to 10 minutes before transferring to a wire rack to cool.
On the Stereo:
Son of Evil Reindeer: The Reindeer Selection
Tuesday, 14 October 2014
gingerbread biscuits. It was a great little snack to have on hand and take with us on walks. The recipe makes heaps so we had quite a few to take home.
Community Market on Saturday morning. I was disappointed to find it no longer has a baker. However I did have a pakora and a ricotta, sultana and white chocolate doughnut. We also bought some jelly slice. Sylvia's choice!
Darriwill Farm for fancy food. Dinner was a simple matter of spinach and macadamia dip, La Madre casalinga, swiss cheese and vegies. So good. So easy.
the Clonmara Tearoom. We had enjoyed their food and hospitality so much last time that it was high on our list of places to eat. There were no baked beans on the menu but when I asked, I was given some lovely home made baked beans with hash browns, tomato and toast. This time there were no potato scones or haggis on the menu but we did receive the same warm welcome from the owners.
Tower Hill. It is a short drive from Port Fairy. Yet again, I found the scenery stunning and loved being in the bush. The views in the dormant volcano are beautiful. We did a walk up to a lookout that looked across the nearby farmlands to the sea.
Rebecca's. I had chocolate, Sylvia had butterscotch and E had salted caramel. We all really loved the salted caramel. Someone recommended the ice creams or gelatos at Poco Artisan Ice Cream on Cox Street. Maybe we will try them next holiday.
Charlie's on East. It was worth a drive. Crisp golden chips, great potato cakes and lovely corn jacks.
Sunday, 12 October 2014
I had never seen arepas for sale before. Which might be why I neglected to see that I should have topped them with a bit of salsa. Loved them but they would have been even better with salsa. I would have loved some of the sangria too. It was non-alcoholic but we were juggling too much by then.
It is a great place to take the kids or your friends - face painting, bouncy castle, balloons, entertainers and spaces to sit and enjoy some good food. The stalls are quite eclectic and interesting. Hopefully it will prosper and attract more stalls. I look forward to a return visit.
14-22 Gaffney St, Coburg
(By Batman train station on the Upfield line)
Tel: 1300 284 787
Opening hours: Sat and Sun: 9:00am - 3:00pm
Thursday, 9 October 2014
my frustrations with plane food. On this trip, due to a palaver with frequent flyer points, I travelled business class. Which should make plane food so much better! Right? It was lovely flying business class. Lots of space, proper glasses and the choice of water or juice before we took off.
The meal on the flight to Adelaide was quite forgettable. A very nicely done pasta with tomato sauce. It had chunks of zucchini but no protein. I did have a nice oat biscuit and a square of chocolate as well as three token cubes of melon. At least I didn't feel I had wasted time eating a tiny falafel slider and piece of cheesecake at the bookshop cafe at Tullamarine Airport (above photo). One of the downsides of business class for sticky beaks like me is that I was too far from my neighbour to compare my meal with theirs.
Udaberri Pintxos Y Vino. It was a very stylish place to catch up over a drink. The next morning I felt crook. I think it was the crazy month catching up with me rather than the after-effects of one glass of sherry. Unfortunately this meant that I missed the opportunity to go to Adelaide's Central Market that I have heard great things about.
Chile Mojo. (If this name sounds familiar, you might have read about the shop in this month's SBS Feast magazine.) I brought shame upon Yaz by asking for a salsa that was not too spicy and didn't taste of coriander (cilantro). Luckily the guy behind the counter was really friendly and helpful. And the Key West Key Lime Salsa was perfect for me.
Chile Mojo claims to have the largest range of hot sauces in Australia and I am ready to believe this. If you ever want entertainment in Adelaide, just go there and read some of the names of the sauces: See Dick Burn, Howling Monkey, Toxic Waste, Dr Assburn!!!! Seriously, if you want to order hot sauce in Australia, you should check them out.
OzAsia Festival at the Adelaide Festival Centre. She is described as Beijing's Blondie but if you want an amazing description of her music, check out this interview.
It was an fascinating gig because at the start Helen Feng told the audience not to clap or cheer or stand. If anyone clapped, Helen Feng shushed them and told them they did not know how to obey. It was odd to feel so passive as the audience. Yaz found it liberating. And the music was eclectic: dreamy, wild, sexy, melodic, and the musicians at times created a wall of sound with amazing drumming.
kale cake and Eats Well With Others' smoked salt choc chip cookies. We looked for smoked almonds in the supermarket to add to the cookies but had to settle for smoked sea salt.
We used walnuts instead of roasted almonds, 250g butter, 2 cups of brown sugar (and did away with regular sugar), and 2 cups of dark choc chips (instead of milk choc chips). I really liked the extra crunch of the cocoa nibs and the extra punch of the smoked salt sprinkled on top. I will try and make these again and write more about the recipe at a later date. They were really delicious and substantial cookies. Perhaps I will try them with smoked almonds!
Our biggest challenge was blending the kale. A comment on the recipe had made me worry we would have a vanilla cake with green specks. We used the hand held blender. I convinced Yaz to get out the little food processor which made very little extra impact. The kale was finely chopped rather than a smooth puree I thought we might need. We also had a discussion about how much water took in while cooking and if we should reduce the water to allow for it.
Yaz and I have been baking together ever since we shared a house many years ago. It was nice to listen to a few bands we used to enjoy in our share house - Billy Bragg, Blyth Power and Big Hard Excellent Fish (have checked with Yaz and updated name). After making cake and cookies, we put together a taco lunch.
I was so full from the lunch and all our baking that the soup was tempting. But I know I will never be offered a cheese platter in economy class. So I chose it. And it was very good. The little cheese box came with a blue cheese, a vintage cheddar and another cheese, plus a prune and walnut disk. I ate them with some crackers but was too full to bother about the slab of dry gluten free bread or the odd gluten free chocolate cake.
While I have nothing against gluten free food, my experience is that it is often best fresh and I question the wisdom of including gluten free baking on plane flights! There are really good gluten free alternatives to baking (date and nut raw bars, chocolate, rice crackers) that travel far better. Generally despite enjoying my accidental cheese platter, I was pretty unimpressed with the vegetarian options in business class.
Feeding Boys and a Firefighter who is hosting Bookmarked Recipes this month. (This blog event is usually hosted by Jac at Tinned Tomatoes. See her previous Bookmarked Recipes round up.) I am also sending the cake to Shaheen at Allotment to Kitchen for her Eat Your Greens event.
Previously on Green Gourmet Giraffe:
One year ago: Spinach, lettuce and pea soup, and a catch up
Two years ago: Strawberry avocado and walnut salad with a chocolate dressing
Three years ago: How to make gravy
Four years ago: Pate, Goslings and Bubbies
Five years ago: High tea walnut, quince and maple syrup biccies
Six years ago: Lentil Salad and the Dream Festival
Adapted from Lancaster Farm Fresh CSA Recipe Group
2 1/3 cups plain flour
1 1/2 tsp bicarbonate of soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 packed cups of kale
3/4 cup warm water (we added buttermilk powder)
1 to 1 1/2 cups sugar
1 cup oil
6 tbsp flax seed meal (or whole flax seeds)
1 teaspoon vanilla
1 cup walnuts, chopped
250g cream cheese
2 tbsp butter
3/4 cup icing sugar
few generous slurps of quandong syrup (or milk)
Grease and line two round 8 inch / 20cm cake tins or a 9 inch / 23cm square cake tin. Preheat oven to 350 F or 180 C.
Mix flour, bicarb, baking powder , spices and salt in a large mixing bowl.
Blanch and shock kale (ie bring to boil in a sauce pan of water and cook briefly until bright green then plunge into icy water to retain colour). Roughly chop kale. Blend cooked kale, sugar, water, oil, flax and vanilla. We used a hand held blender and the kale was finely chopped rather than a smooth puree but this worked ok.
Pour kale mixture into the flour mixture. Add walnuts and mix until you have a beautiful green batter. Our batter was quite thick.
Scrape mixture into prepared cake tin and smooth on the top with the back of a spoon. Bake for 20 minutes or until the top springs back when you lightly touch it and a skewer comes out cleanly. (As we used a larger square tin rather than smaller round tins, ours took quite a lot longer.) Let sit in tin for at least 10 minutes before turning out onto a wire rack to cool.
To make the frosting: Mix cream cheese, butter and icing sugar. Add enough quandong syrup or milk to make he mixture spreadable. Ideally this should be done with hand held blender but it worked fine when I did it by hand.
If using a larger square tin, cut cake into two rectangles. Spread half frosting on one half of the square or a round cake, top with remaining cake and spread on the top.
*The original cake was vegan. If you want to keep this cake vegan, either use vegan cream cheese or make regular buttercream frosting with vegan margarine such as Nuttalex and vegan milk such as soy milk.
On the stereo:
The Guns of Castle Cary - Blyth Power