Heather's Zucchini and Coconut Cake

Heather's Zucchini Coconut Loaf

This is a lovely cake that has been modified as it fell apart when sliced. The aim was to develop a vegetable based cake with a minimum of fat, sugar and eggs. Not an easy task as these are the ingredients that 'stick' a cake together. With the aid of apple sauce and Xylitol(a sugar substitute that has no after taste as do some other sugar substitutes.), and extra egg whites, satisfaction was achieved. I also add my own Quatre epices mix. Bought mixed spice could be used.

Set oven to 175 C

1 egg and 3 egg whites
1/4 cup of oil
1 cup of grated Zucchini
1 teaspoon of Vanilla
1 1/2 cups of plain flour
1/2 teaspoon of Baking powder
1 teaspoon of carb soda
1 1/4 teaspoon of mixed spice or (Quatre epices mix)
1/2 cup Coconut
1/2 cup of Currants or Sultanas
1/4 cup of Xylitol(available from Health Food shops)
1/2 cup Apple Sauce
Sun flower seeds.

DO


Add egg, egg whites, oil, and vanilla and beat with egg beater.
Add grated Zucchini
 Add all ingredients EXCEPT sunflower seeds.
Mix well to incorporate all ingredients
Pour into a well lined tin, (20 x 10 cm.)
Scatter sunflower seeds on top, and bake for 1 hour.
Test after 50 minutes as baking time will depend upon moisture of apple sauce.

Posted by elizabeth at 9:22 PM

Pear and Walnut Cake

Pear and Walnut Cake

Any firm pears or even Apples are suitable for this delightful cake.

Preheat oven to 180 o C

3 Pears,  peeled and roughly chopped
80g walnuts, roughly chopped
250g plain flour
2 teaspoons of baking powder
150g of raw caster sugar
125g of melted butter ,cooled
2 eggs lightly beated,
100 mls of milk.
1 teaspoon of vanilla paste or essence,

DO
Sift flour , baking powder and sugar together,  in bowl and add walnuts and pears. Toss together.
Beat the eggs with milk and add the melted butter.
Add to dry ingredients,  mix gently together.
Pour into a lined tin, (22cm round or loaf tin)
Bake for 1 hour at 180 o C ,  or until cooked. ( mine took 1 hour 15 mins)
Rest in tin for 10 mins,  then turn out on to a wire rack.

Serve as cake or with custard as dessert.

This recipe was adapted from Cook almost Anything

My Favorite Quiche

My Favorite Quiche

This Quiche  is made with produce from the Macedon Ranges Farmers ' Market.  It has been a favorite in our family for many years as it is deliciously creamy, cuts like a quiche but has no thick pastry.  Served with a fresh salad and crisp bread.  Perfect.
Serves 6
Set oven to 200 o C
4 eggs
1 cup milk
1 cup cream
1/2 cup Self Raising Flour
4 strips of bacon ,  chopped
1 onion, chopped
120g. tasty cheese, grated.
3/4 cup of additional vegetables. eg. mushrooms, corn. or greens that are available.
Garnish , olives, parsley, chives

DO
Cook onion and bacon together in pan until onion is cooked but not brown.
Add additional vegetables and cook for 5 minutes until slightly wilted and cooked.
Allow to cool
Beat remaining ingredients in a bowl  and add onion and bacon, stir
Pour into a oiled quiche dish or a flat baking dish. Can be poured into muffin tins.
Garnish as required.
Bake large quiche for30/45 minutes. Time depends on size and shape of baking dish.  Under cook if going to reheat.

Fab Bol Sauce

Fab. Bol. Sauce.

This may look like a long recipe but makes 18 to 20 cups of sauce.  It can be frozen. There are many ways it can be used and when using the outstanding produce from our Farmer's Markets it makes a delicious  and slightly different sauce.
Jillian Ryan and Robyn Harris of  PORK FROM THE PADDOCK  were selling 3 ks of Minced Beef for $24.  I used 2 Ks of Minced beef in this recipe,  so that is less than $1 a serve for the beef in this recipe. 
Need
2 Ks of minced beef
2 Tablespoons of Olive Oil
2 large brown onions, diced
4 cloves of garlic, crushed
4 x 400g tins of diced tomatoes. ( or 1 K of fresh tomatoes )
350g, tomato paste
2 large carrots diced small
2 large sticks of celery, diced small
2 zucchini , sliced
2 hand fulls of mushrooms sliced
1 teaspoon of cinnamon
2 Tablespoons of Golden Syrup
Do
YOU NEED A VERY LARGE PAN FOR THIS RECIPE

Gently fry the onion and garlic in the Olive oil
Add minced beef and cook until there are no raw bits of meat evident.
Add vegetables and stir into meat,  breaking up any large lumps.
Cook this mixture for 10 mins,  turning every few minutes.
Add tinned tomatoes and paste,  rinse out each tin with 1/2 cup of water and add to mix.
Add Cinnamon and Golden Syrup and simmer for 3 hours,  stirring so that sauce doesn't catch on bottom of pan.

Notes.
Can add different vegetables,  or Pesto , or a tin of beans,  chilli or parsley
Serve with Parmesan Cheese.
This sauce can be used in,  Spaghetti Bolognaise
                                         Savory Pancakes
                                         Fill Potatoes
                                         On Pizzas
                                         Lasagne
                                         Pasta Bake.

Producers.
Pork From the Padock
Kyneton Olive Oil
Garlic,  John Cole
Vegetables, various producers
Fresh Tomatoes, Golden Triangle Hydroponics

Middle Eastern Pizza

Middle Eastern Pizza.

This recipe is also posted on .forumthermomix




This pizza has a home made base and a lamb topping with a Middle Eastern flavour. The  minced Lamb was purchased from HOLLYBURTON  ORGANIC LAMB, The Lamb cost $5 and this made 5 Pizzas.  The ingredients for the 5 bases  ,  cost $1.50 for the lot.  So that is $1.50 for the main ingredients for each Pizza.
Base.
Mix together in a large bowl and then knead in the bowl for about 20 times. Mix should be soft and a little sticky.  If very sticky,  add a little more flour.

520 g,  Bakers or bread flour
3 heaped teaspoons of dry yeast
1 teaspoon of each salt and sugar
340 g. warm water.
1 Tablespoon of plain yoghurt
2 tablespoons of olive oil.

Cover with plastic and leave in a warm place to double. This may take up to 1 hour.
( Make the meat topping while the dough is rising)
When dough has doubled,  tip on to a well floured bench and knead again ,  about 10 times.
Divide into 5 even pieces and cover with a damp cloth.

HEAT OVEN OR BBQ TO 220/250 o

Meat topping
2 Tablespoons of Olive oil
1 medium brown onion, chopped fine
1 clove garlic, chopped fine
300/500g of minced lamb or beef.
1/4 teaspoon of cayenne pepper
2 teaspoons of Cumin
1/2 teaspoon of cinnamon
1 cup of beef or chicken stock
300g of fresh or tinned tomatoes
1/3 cup of pine nuts, toasted
1/4 cup of flat leaf parsley, chopped
1/3 cup of fresh mint , chopped
1 cup of greek style yoghurt
Sumac

Cook onion and garlic in oil for 5 mins.in large frying pan
Add Minced meat and cook until no red meat shows
Add spices, stock and tomato and gently cook until most of the moisture has evaporated.
Add all of the parsley and 1/2 the mint, and pine nuts
Add salt and pepper to taste.
Set aside to cool.

Roll each shape into a large oval using flour as needed. It is easier to handle if base is rolled onto baking paper.  Fill with 1/5 of filling to within 1 1/2 cm from edges. Slide into oven, BBQ or into Pizza machine. Pizza machine will take 5 mins,  once it is heated up.  BBQ and oven will vary depending on how hot they are and if a baking stone is used.  10 to 15 mins is usual.
 remove from oven and place spoon fulls of yoghurt and sprinkle with Sumac and remaining mint..

Maisie's pastie

CHOOKIES' FARMERS' MARKET RECIPES

Monday, October 15, 2012

Masie's Pastie

These pasties are delicious , filling, cheap and easy to make.  They can be made the day before needed or part made several days before needed and put together on the day.  All the main ingredients can be purchased at the Farmers'  market.  Skirt Steak or Oyster Blade are the meat of choice.  They can be made without meat.
Maisie always included a swede,  potato and onion.  I like to add a carrot, parsnip and some peas for colour. I also add plenty of Black Pepper and salt to taste.
I serve it with Bess' Tomato Sauce or Sweet Chilli sauce.

Select one of each of the vegetables you wish to use, (2 potatoes).  Dice into 1 cm. cubes.
Par freeze the meat and cut into small thin strips.
Place all in a large Microwave safe dish and Microwave on high for 10 mins.
Add a handful of frozen or fresh peas.
Stir through 1 dessertspoon of Gravox
Allow to cool.

Sour Cream Pastry
This recipe is based on Maggie Beer's recipe.
200g chilled butter
250g plain flour

Rub butter into flour until it resembles breadcrumbs.
Stir in 120g, sour cream,  until it comes together.
Pat into a flat disc , wrap in plastic, and refrigerate for at least 20 mins.
Roll out into a large rectangle,  (or 6 bread and butter size circles) when ready to use .
Place the pastry on a large baking tray,  fill with cooked , cool vegetables.
Pull side up to form a ridge along the top.
Brush with egg wash,  and make slits along each side.
Bake in a preheated hot oven, 200 o C,  until nicely brown. (25/30 mins)
This will make 6 large serves.

If you don't wish to make the pastry use Butter Puff Pastry.