NEW PRODUCTS AND DETOXING

I (Sue) have been following a detox diet for some months - well, three and a half to be exact, and have not only lost weight but feel great too.  One of several reasons is that I'm boosting my immune system so that I don't suffer from the usual horrible allergies that normally beset me at this time of year.  Red, swollen, itchy eyes and a streaming nose are a real bring-down.  So far, so good, even though we've been out walking on windy days when the willow and poplar fluff are flying around all over the place and other pollen is in the air.
With the detox diet in mind, we have added some more products to our range for those who might like to try them. They include amaranth and chickpea flour, gluten-free muesli and green tea.  We also have fine unrefined Atlantic sea salt and rice/buckwheat cakes.
Some of you may have noticed that last month we added seaweeds - Nori, Dulse and Wakamé, as well as quinoa, buckwheat and millet flakes.  The seaweeds are full of useful minerals and featured in a recent Food Programme on Radio 4.  The flakes, when combined, make a great gluten-free porridge. Gluten in the diet is no help for those with allergies.

Gluten-free Buckwheat and Rice Flour Bread

I find the shop-bought gluten-free breads unpleasant, so I make my own with a combination of buckwheat and rice flour along with sunflower seeds.  See recipe below.
For those who don't know what to do with seaweeds, here's one tasty suggestion: combine a heaped tablespoon of each of the flakes with a tablespoon of olive oil, a teaspoon of lemon juice and a large, crushed clove of garlic. You can adjust amounts to suit - great on toasts or with salad. There are lots of other ideas on the net, so go Googling if you're interested.
Sugar in all its forms inc. fruit and fruit juice (!), is a no-no on a serious detox diet, so I've taken to using Stevia, even in baking.  It's available in the supermarkets.
For determined detoxers, avoiding black tea, coffee and alcohol is important. Tough, I know, but really worth the sacrifice for a while.  All infusions are good and I enjoy lemon in green tea.
Anyone who is on my Angloinfo blog mailing list, or who reads it anyway, will have seen posts with reference to some of the above.  Have a read for more info.  Oh, I mustn't forget good old garlic, the wonder bulb, I've blogged about that too.

Gluten-free Bread Recipe


240g Buckwheat Flour (Sarrasin)
240g Rice Flour
90g Quinoa Flakes (Ground for preference)
3 tsp Baking Powder
2 tsp Salt
1 tbsp Sunflower Seeds
1 tbsp Flax Seeds (Linseed)
1 tsp (sachet) or 3/4 quick shakes of powdered Stevia
1 tsp Xanthum Gum (if you have it, but not essential)
120 ml Water
350 ml Milk or Soya Milk
6 tbsp Sunflower Oil

Combine all the dry ingredients well then gradually pour in the water with the oil until you have a mushy mix.  Line a loaf tin with greaseproof paper.  Pour mix into the tin and flatten down well using a wettened fork.  Cover the top with sunflower seeds and bake at around 180˚ until a skewer pushed into the centre comes out clean.
This loaf is fairly dense and therefore pretty filling, so I suggest you slice it thin.  I hope you'll try the recipe and you'll enjoy the result.  Don't expect it to be like ordinary bread, it's a different experience.

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MUSHROOM AND BEAN TERRINE

I promised the other night's dinner guests I'd put this recipe up asap.
Pic of tomatoes because it's pretty and I didn't take one of the terrine before serving, sorry!


225g sliced mushrooms
1 medium chopped onion
1 crushed garlic clove
1 small diced red pepper
1 tbsp veg stock
1tsp dry white wine
200g red kidney beans
1 beaten egg
25g fresh breadcrumbs
herbs of choice
salt and pepper

Pre-heat oven to 180˚C. Line a large loaf tin with greaseproof.
Put onion, garlic, pepper, mushrooms, stock and wine into a pan, cover and cook for around 10 mins, stirring occasionally. Remove from heat and leave to cool. Puree the mixture with the beans until smooth then add egg, breadcrumbs, herbs and seasoning. Spoon into loaf tin, press down and cook for 45 to 60 mins. Allow to cool completely in the tin before transferring onto a plate, carefully peeling off the greaseproof and refrigerating for at least three hours before serving.
Lovely with fresh bread and salad.

WHOLEMEAL BREAD RECIPE with nuts and/or seeds

350g Farine Integrale (wholemeal) or Farine d’Epautre (spelt)

350g Farine 110 or 80 (semi-wholemeal or semi-refined)

2 x 5ml spoons sugar

1 x 5ml spoon salt

nuts and seeds as preferred

1 x 15ml spoon oil

425ml hand hot water

1 x 5ml spoon sugar

2 packs dried yeast

Mix yeast with water and 5ml sugar and leave for 15 mins until frothy.

Mix dry ingredients well, add yeast mix and oil gradually and mix well. Knead dough until soft and springy. Leave in a greased bag in a warm place to double in size. Knead again back to original size. Shape as desired and put into 1 large or 2 small greased loaf tins. Leave to rise again in the greased bag.

Sprinkle with poppy or sesame seeds and press into the dough.

Bake in hot oven for approx 25 minutes.

Leave to cool for 5 minutes before turning out onto a wire rack.

EARL GREY TEA LOAF - YUMMY AND SO SIMPLE TO MAKE from Sue

The prep is done in a trice, then just let the oven do the rest.

INGREDIENTS

75g each of 3 dried fruits (eg raisins, sultanas, currants, chopped apricots, cranberries or chopped dates, you choose)
1/2 pint earl grey tea (using a bag)
250g/9oz refined flour (65)
1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
200g/7oz soft brown sugar
1 egg beaten

Soak the fruit overnight in the tea (leave the teabag in).
Pre-heat the oven 180˚C/Gas 4.
Drain fruit and add sifted flour, baking powder and spices. Mix in well.
Add sugar and egg and mix in.
Gradually add the juice from the soaked fruit (minus teabag!) until you get a nice gooey mix that will flop rather than pour into a 450g/1 lb loaf tin lined with greaseproof.
Bake for approx one hour. Check the cake is cooked by putting a skewer into the middle. If it comes out clean, the cake is ready. Leave to cool for ten minutes.
Place an oval plate over the loaf-tin and reverse. Peel greaseproof off the cake and reverse onto a wire rack. Leave to cool.

The cake is delish on its own, with butter or, if a bit gooey, with a glob of cream. Leaf likes it like that.
Enjoy!

QUICK AND EASY BREAD

This no yeast, no knead (so no rise) loaf is small and dense but not heavy. It is moist and full of flavour and lasts well.

240g spelt flour

45g small oatflakes

1·5 tsp baking powder

1 tsp salt

1 tbsp poppy or sunflower seeds

2 tbsp ground flaxseed

1·5 tbsp sugar

150ml milk

3 tbsp sunflower or rapeseed oil

Poppy or sunflower seeds to decorate

Pre-heat oven to 350˚ F (180˚C) and line a loaf tin with greaseproof paper.

Thoroughly mix the dry ingredients in a bowl. Whisk milk and oil and add slowly to dry ingredients, combining well. Shape and lay in small loaf tin. Press down into the corners and flatten the top with knuckles. Sprinkle with poppy seeds and bake for 50-55 minutes or until browned on top and cooked through (test with a clean knife or skewer to check). Leave to cool in the tin for about 10 mins. Turn out onto wire rack.

VARIATION: For more rise, add 2 tbsp water and get a runny mix which you can pour into the tin. I made some rolls tonight with this mix and they worked out well.

AN EXOTIC FRUIT GATEAU WITH NUTS AND SEEDS

NO BUTTER, NO EGGS, NO FLOUR, NO SUGAR, NO BAKE!
Ideal for vegans and celiacs

225g dried apricots, prunes or dates, quartered
275ml orange juice
100g sunflower seeds
50g sesame seeds
50g pumpkin seeds
150g ground almonds
150g ground roasted hazelnuts
100g finely chopped hazelnuts
175g raisins
1 tsp vanilla essence
Toasted flaked almonds to decorate

Soak fruit overnight in orange juice.
Line a 7" cake tin with greaseproof paper leaving plenty around the sides to lift cake out later.
Mix all dry ingredients except raisins in a large bowl.
Half-puree the fruit with juice, raisins and vanilla essence in a food processor or blender.
Add to the dry ingredients and mix thoroughly.
Transfer to the lined cake tin and press down with a large spoon or masher until well compacted.
Cover with a round of greaseproof paper with a side plate topped with a heavy weight.
Chill in the fridge for 7 - 8 hours.
Ease the cake out of the tin by lifting the greaseproof carefully. Peel off the paper and decorate the cake with the flaked almonds.
Serve as a cake or dessert with cream.

WHOOPS!

Have just noticed the Apricot and Oat Square recipe (3 posts below this ) already appeared back in March, so am up-dating this latest one - as a variation. I think I prefer this (softer) version.

SUNFLOWER AND SESAME BISCUITS and HAZELNUT AND ALMOND BISCUITS WITH POPPY SEEDS - suitable for celiacs

Both are great with cheeses, jam or honey or as a base for canapés.

SUNFLOWER AND SESAME

200g ground sunflower seeds · 25g sesame seeds · 1 tsp baking powder · 25g melted butter ·
2-3 tbsps water or milk · 1/2 tsp salt (optional)

Pre-heat oven to 190˚C/375˚F. Combine seeds, baking powder and salt (if using) then mix in the melted butter thoroughly. Add water/milk gradually, stirring as you go, to achieve a sticky dough. Take small handfuls one at a time, squeeze together tightly, flatten on a board with the palm of your hand then cut into small rounds with a pastry cutter. Lift each one carefully onto a baking sheet covered with greaseproof paper.
Bake for approximately 10 minutes until slightly browned and firm to the touch. Allow to cool a little on the tray before transferring to a wire rack.

You can use this mix as a base for savoury flans too.

HAZELNUT AND ALMOND WITH POPPY SEEDS

75g ground hazelnuts · 150g ground almonds · 1 tbsp poppy seeds · 1 tsp baking powder · 25g melted butter · 2-3 tbsps water or milk · 1/2 tsp salt (optional)

Instructions as above

You can use this mix (without salt) as a base for sweet flans too.

APRICOT AND OAT CAKES

Despite strong competition for tasty nibbles, these easy-bake cakes were very popular at the Kingdom Végétale charity fair in Boulogne-sur-Gesse:

INGREDIENTS

100g softened butter
3 tbsp sunflower oil
175g soft brown sugar
225g plain flour
1/2 teaspoon bicarbonate of soda
40g oatflakes
60g ground oatflakes
1/2 teaspoon salt
200g dried apricots stewed and pureed (drain off excess liquid into a jug before pulverising)
grated rind of 1 lemon to sprinkle over the apricot layer (optional)

Pre-heat oven to 180˚C/350˚F.

Combine the butter and oil with the sugar then mix in the flour followed by the rest of the dry ingredients. Line a 20cm x 30cm shallow baking tin with greaseproof paper. Spread half the mixture evenly into the tin and flatten well. Spread the apricot puree on top then finish with the rest of the oat mix. Flatten really well.

Bake for approximately 25-30 minutes until firm to the touch and slightly browned. Mark out into squares in the tin and leave to cool. Carefully remove from the tin, lay on a board and cut out the squares. Decorate with a little icing sugar.

Enjoy with a cuppa or pour some of the leftover apricot juice over the top of each square and finish with a blob of cream, or even custard, for a tasty desert.

A GREAT BURGER from Sue

You're doing a barbecue and don't want to dish up a shop-bought veggie burger for those guests who don't eat meat. Well, there are several tasty alternatives you can rustle up in your own kitchen and they'll tempt the meat-eaters too, so make sure your veggie friends get in first. Here's one I really like:

By the way, the flat semi-circular things on the right are slices of giant puff-ball!

MILLET BURGER WITH CAULIFLOWER

As you will see this is an American recipe. Trying to find a truly comprehensive chart of cups to grams is well nigh impossible, so I take a teacup and use that throughout. It seems to work!

I cup millet, washed and soaked for 8-12 hours then drained
3 cups water
1/2 teaspoon sea salt
2 cups small cauliflower florets
2 tablespoons melted butter
1 egg beaten (optional)
1 cup sesame seeds

Put millet, cauliflower, water and salt into a medicum saucepan and bring to the boil. Cover and cook until the water is absorbed (approx 30 mins).
Add melted butter and stir in well, use a masher if you prefer. Allow to cool.
Add the egg, if using. Stir in thoroughly.
Roll mixture into balls, flatten into burgers (you choose the size you want) and coat with sesame seeds.
Lay carefully on a close mesh and barbecue, turning once. You may prefer to cook them in a frying pan with a little oil - less of a risk of them breaking up.

Serve with the usual sauces or relishes - pesto is great with these.

EARL GREY TEA LOAF - YUMMY AND SO SIMPLE TO MAKE from Sue

The prep is done in a trice, then just let the oven do the rest.

Ingredients
75g each of raisins, sultanas and currants
1/2 pint earl grey tea (using a bag)
250g/9oz self-raising flour
1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
200g/7oz soft light brown sugar
1 egg beaten

Soak the fruit overnight in the tea (leave the teabag in).
Pre-heat the oven 180˚C/Gas 4.
Drain fruit and add sifted flour, baking powder and spices. Mix in well.
Add sugar and egg and mix in.
Gradually add the juice from the soaked fruit (minus teabag!) until you get a nice gooey mix that will flop rather than pour into a 450g/1 lb loaf tin lined with greaseproof.
Bake for approx one hour. Check the cake is cooked by putting a skewer into the middle. If it comes out clean, the cake is ready. Leave to cool for ten minutes.
Place an oval plate over the loaf-tin and reverse. Peel greaseproof off the cake and reverse onto a wire rack. Leave to cool.

The cake is delish on its own, with butter or, if a bit gooey, with a glob of cream. Leaf likes it like that.
Enjoy!

SPOTTED MOGGIES

Delicious with a cuppa!

350g/12oz self-raising flour
1/2 teaspoon salt
2 teaspoons baking powder
a handful of currants
75g/3oz butter (chopped into small pieces)
3 soupspoons sunflower oil
125g/4oz sugar
1 tablespoon golden syrup, slightly warmed
90ml/3fl oz milk (approx)

Pre-heat oven to 170˚C/325˚F.
Sieve flour, salt and baking powder into large mixing bowl. Add butter and oil and combine using fingers until mixture resembles breadcrumbs. Add the currants, then sugar and syrup and mix in well. Gradually stir in the milk to make a stiff, smooth dough.
Roll out on a floured board to around 1/2''/1·5 cm thick and lay on a well-greased baking tray. Mark out squares on the surface but do not cut. Bake for 25-30 minutes until golden brown.
Leave to cool on the tray and cut into squares when firm and only slightly warm.
Sprinkle with icing sugar, cinnamon or chocolate powder.

PEANUT AND ORANGE COOKIES

These are quick, easy to make, absolutely scrumptious and a great way of using up slightly stale peanuts left over from a drinks party.

All you need to make a couple dozen:

50g/2 oz each of softened butter, soft brown sugar and finely chopped salted peanuts
1/2 teaspoon mixed spice
75g/3 oz plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon fresh orange juice

Mix butter and sugar together then add the rest of the ingredients. Combine well to form a dough. Divide into twelve and roll each piece into a ball. Place on a greased baking tray with plenty of space between each one then slightly flatten the balls with a fork.
Bake in pre-heated oven 180˚C/350˚F for approx 10 minutes. Leave to cool on the tray before transferring to a wire rack.

FRUIT NUT AND SEED TEABREAD (a 2lb loaf) from Sue

This went down really well at Rosemary's venue. It's a delicious bread that you can create from fruits, nuts and seeds of your own choice.

Preheat oven to 180˚C/350˚F/gas 4 and line a 900g/2lb loaf tin.

Ingredients

230g/8 oz fine chopped dried fruit (such as apricots, dates, cranberries etc.) • 115g/4oz sultanas • 115g/4oz light brown sugar 225g/8oz self-raising flour • 5ml/1 tsp baking powder • 10ml/2 tsp mixed spice • 75g/3oz chopped mixed nuts (such as hazels, almonds, walnuts etc.) • 75g/mixed seeds (such as millet, sunflower, sesame etc.) • 2 beaten eggs • 150ml/1/4 pint milk

Method

Combine dried fruit, sultanas and sugar in a large bowl.

Put flour, baking powder, spice, nuts and seeds in another large bowl and mix well.

Whisk the beaten eggs into the milk, pour onto the fruit and sugar and stir in.

Add the flour mixture and beat until well mixed.

Spoon into the loaf tin and smooth the surface. Bake for approx. I hour until the top is browned (not too much). Test the centre is cooked with a knife or skewer. Allow to cool for about 10 mins. then carefully lift the loaf out of the tin, peel off the greaseproof and cool on a wire rack.

The loaf can be eaten warm or cold, plain or with butter, jam, honey or cheese.

Note: You can vary the fruits to suit. Why not try exotic ones such as mangoes or papaya, pineapple or cherries. Tip: I sometimes buy exotic trail mix and pick out the various fruits to use in recipes.

COCONUT MUNCHIES - SIMPLE, SPEEDY AND DELICIOUS

Friends are coming round for tea and you haven't a cake or biscuit in the place, so try making these tasty munchies.

Ingredients:

2 egg whites

115g/4 oz icing sugar

115g/4 oz ground almonds

115g/4 oz desiccated coconut

few drops almond essence

75g/3oz sultanas or fine chopped glacé cherries

Pre-heat oven to 150˚C / 300˚F. Line baking sheet with greaseproof paper.

Whisk egg whites until stiff, fold in icing sugar and almonds. Add almond essence. Fold in coconut and sultanas/cherries.

Place heaped teaspoonfuls of mix onto the prepared sheet. Bake for 25 mins or until pale golden. Cool on the baking sheet for a few minutes then transfer to wire rack.

Store in air-tight container for up to a week.

EASY PEASY CRUNCHY OATCAKES

For biscuits to have with cheese, jam or honey, these are ideal, taste great and couldn't be quicker or easier to make. Half an hour should do it. You should be able to get about 16 cakes out of this mix.

225g oatmeal (I grind small oatflakes, makes for a good texture)
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons melted butter
1/4 pint boiling water

Put first three ingredients into a bowl and add the butter. Stir well in then gradually add water until mixture sticking together nicely but not too moist. Flour a board and your hands and knead until well combined.
*Shape into a ball then flatten and roll out until mixture is between 1/4 and 1/2 inch thick. Keep pinching the breaking edges together with your fingers.
Using pastry cutter or tumbler, cut into rounds (approx two and half inches diameter) and lay on an ungreased baking tray. Pull the leftover crumbly bits together (add a tiny bit of water if the mix is a little dry) and repeat the process from * twice more until all the mixture is used up.
Bake in a pre-heated moderate oven (say 190˚C) for approx 20 minutes until the cakes are a pale fawn colour. Cool on wire rack.

I love these with a thin coat of marmite and peanut butter on top!
Happy baking. Sue

BASQUE EGGS FROM SUE

Do you make and freeze ratatouille or sometimes buy it readymade? (Leader Price do a reasonable Bio one) then here's a quick and delicious starter or main dish? It's this simple:

Three quarters fill individual ovenproof dishes (approx 5"- 6" diameter) with Ratatouille.
Make a well in the middle of each and break an egg into it.
Sprinkle with grated cheese and bake until egg set and cheese melted.

That's it! Serve with salad and fresh bread. It's great I promise. Of course if you don't mind it taking a bit longer, then make the ratatouille from scratch. BON APPETIT!

FOR INTREPID BREAD MAKERS

Our friend Hassanah visited the other day and, as I'd always enjoyed her homemade bread, I asked her how she made it.
'Oh, heavens,' she said. 'Well, I improvise really. It goes something like this.' And she wrote out her recipe (makes a couple of loaves):

1 pint warm water
1 tablespoon honey, malt or molasses
1 pkt dried yeast
Mix above with enough bread flour to make a thick cream consistency and leave to rise. It should double in size.
Add 2 tablespoons olive oil
1 tablespoon salt
Seeds and/or nuts of choice
Keep adding flour and kneading until not sticky.
Put into greased tin/s and leave to rise again. Bake in moderately hot oven until golden brown.

You can use a mix of different flours and sprinkle poppy, sunflower or sesame on top.

BON COURAGE! Let us know how you get on.

FROM SUE BY POPULAR REQUEST

These went down a treat at Rosemary's venue yesterday, so here's how I make them:

Ingredients:
175g softened butter
175g soft brown sugar
225g plain flour
100g oats
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 cup of dried apricots, soaked in hot water until soft then chopped into small pieces
1/2 cup raisins or sultanas
grated rind of 1/2 a lemon

Beat the softened butter with the sugar until well combined. Add all other ingredients and mix well. Spread the mixture in a greased 20x30cm (8x12inch) baking tin, press down to flatten. Mark out squares to make easier to cut when cooked. Bake for 25 - 30 minutes in a pre-heated moderate oven. Leave to cool before cutting into squares. Sprinkle with caster sugar.
Variation - use dates instead of apricots if preferred.

That's it - nice and easy and delicious.

SUE'S VERSATILE NUT AND SEED PATE

Basic Recipe ingredients:

1 CUP MIXED NUTS (cashews, pecans, almonds etc.)

1 CUP MIXED SUNFLOWER AND PUMPKIN SEEDS

½ CUP OATS

1 TABLESPOON OLIVE OIL

¾ - 1 CUP WATER

VEGETABLE BOUILLON POWDER OR SOY SAUCE TO TASTE

Grind nuts, seeds and oats and mix thoroughly in a large bowl. Add olive oil and mix in well, gradually add sufficient water to bind. Flavour with bouillon powder or soy sauce. Mix well. Check consistency and, if necessary, add more water. If you find it’s a bit too liquid, add more ground oats.

Spread out in a bowl, cover with a cloth and leave in a warm place to ‘ferment’ for about eight hours or overnight.

Other versions

Add finely chopped onion, or nutmeg, or curry powder or garlic and freshly chopped herbs. Other possibilities - add red wine instead of water and/or a squeeze tomato puree for extra flavour.

Make up your own variations!

SERVE WITH FRESH BREAD or SPRINKLE ON SALADS.

AS A STUFFING FOR PEPPERS OR ROUND COURGETTES -

Half and seed red pepper or round courgette. Cook in boiling water until slightly soft. Drain and put in lightly-oiled dish, fill the halves with pate and pop in a medium oven for just long enough to heat the filling. Top with grated cheese for the last five minutes of cooking.

Most of my cooking is improvisation on a theme. At first I'll follow a recipe then, after I've done it a few times, I start improvising with quantities and ingredients. Of course, you have to follow instructions when making cakes etc.

Now here's a variation, or several really, suggested by Mart:

Try beans instead of nuts in your paté. Red or white, mung, chick peas or any others you think might work. Soak overnight, if necessary, cook until mashable then they're ready to use.

Toasting your ground seeds before adding gives a nuttier flavour. (you can store ground, toasted sesame in olive oil - tahini fashion)

Mix the beans and toasted seeds in a large bowl, then add garlic, lemon juice, olive oil and paprika to taste. (I keep adding until I'm happy). You'll need some water to make the mix just soft enough to liquidise. Finally check the seasoning.

Leaving overnight always improves the taste and the mix will thicken quite a bit. If too much, add a bit more water.

Yummy! Thanks Mart.