Chocolate & Almond Nice Cream: Farmacy Kitchen Cookbook – Camilla Fayed

Farmacy Kitchen Cook Book by Camilla Fayed cover art

Farmacy Kitchen Cookbook by Camilla Fayed ($39.99), published by Hachette Australia.

 

Chocolate & Almond Nice Cream

GF R VG

Serves 6–8 servings

Preparation time: 15 minutes, plus 4 hours freezing

“Regulars at Farmacy know we love a nice cream. It was hard to choose which flavour to include. Emily loves this banana and almond version and could quite happily eat it every day. It has a creamy edge and chocolate fudge chunks in the middle. There are no grains in the recipe and no flour, and it is sweetened with natural sugars. All the ingredients support good health. This is a nice cream your body won’t mind you eating.” p.231

 

Chocolate and Almond Nice Cream

For the fudge

50g (1¾oz) coconut flour

3 tbsp cacao powder

6 tbsp maple syrup

¾ tsp vanilla extract

pinch of salt

 

For the ice cream

6 peeled, sliced and frozen bananas (you can use fresh but these take longer to set)

175g (6oz) smooth Almond Butter (see page 74)

3 tbsp maple syrup

1 tsp vanilla extract

 

Put all the fudge ingredients into a small food processor and blend until well combined. The mixture should resemble dry brownie pieces. Turn into a bowl and break up the mixture into chunks or finer pieces if desired.

Put all the ice cream ingredients into a blender and whizz at a high speed until completely smooth. Transfer the mixture into a freezer-proof container. Add the fudge pieces, folding them in with a spoon until they are evenly distributed. Freeze for 4–5 hours until set.

 

Almond Butter

GF VG

Quantity: approx 250g (9oz)

Preparation time: 20 minutes, plus 15 minutes cooking

 

500g (1lb 2oz) raw, peeled almonds, Unsoaked

 

“This recipe is a one-ingredient wonder that transforms almonds into a luxurious, velvety

spread. We use it as a butter replacement in our recipes and in a variety of plant-based

dishes. Almonds are high in vitamin E and are one of the most nutritional of all nuts. The

butter adds flavour and thickens sauces with all the nutty goodness that almonds provide.”p74

 

Preheat the oven to 150˚C (300˚F), Gas Mark 2. Place the almonds on a baking tray and put in the oven for 15 minutes. Be careful not to colour the nuts too much; do not fully toast them.

Place the nuts in a food processor and process at high speed for 2 minutes. Reduce to medium speed and process until the mixture has a creamy, tahini-like texture, and is smooth and velvety. If there are still lumps, continue processing. The mixture will go through different states, turning from almond meal to powder and then into butter. Be patient and scrape the bowl frequently, especially at the start. The time it takes will vary depending on the freshness of the nuts – this process can take up to 15 minutes.

Notes

This is one recipe for which you don’t need to soak the almonds. The almond butter works best when the nuts’ natural oils are warmed, allowing them to be released more easily. This recipe does not work with ready-ground almonds. Raw, peeled almonds produce a creamy and velvety butter texture free of the solids of the skin. Alternatively, you can use almonds with their skins to create a darker butter with a slightly different flavour.

This keeps well in an airtight container in a dry, cool place.

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Sweet Potato & Mushroom Curry: Farmacy Kitchen Cookbook – Camilla Fayed

Farmacy Kitchen Cook Book by Camilla Fayed cover art

Farmacy Kitchen Cookbook by Camilla Fayed ($39.99), published by Hachette Australia.

 

Sweet Potato & Mushroom Curry

GF VG

Serves 4

Preparation time: 15 minutes, plus 20 minutes cooking

“This Thai-inspired recipe is a homely update on our Farmacy restaurant curry. It’s colourful and bursting with goodness. Susie says that this curry would be her desert island luxury. This is one of the recipes that elicited excited gasps at the testing table. Its flavour is deep and delicious, warming heart and soul.” p. 180

 

Sweet Potato Mushroom Curry

For the curry paste

1 red chilli

4 garlic cloves, coarsely chopped

2 lemon grass stalks, sliced

4 coriander sprigs, stems included

1½ tsp ground turmeric

1 tsp salt

 

For the curry

4 shallots, chopped

4 garlic cloves, chopped

2 tbsp olive oil

2 tbsp curry paste (see above)

1 tbsp grated fresh root ginger

500ml (18fl oz) Vegetable Broth (see page 60)

1kg (2lb 4oz) sweet potatoes, peeled and cubed

2 kaffir lime leaves, chopped

200g (7oz) oyster or other mushrooms

125g (4½oz) roasted peanuts, chopped

375ml (13fl oz) coconut milk

3 tbsp Philosopher’s Sauce (see page 64)

2 tbsp coconut nectar

 

For the cucumber raita

2 cucumbers, seeded and diced

125ml (4fl oz) Cashew Yogurt (see page 76)

3 tbsp chopped dill

1½ tbsp lemon juice

 

To garnish

dry toasted pumpkin seeds

coriander leaves

2 limes, halved

 

Blend together all the curry paste ingredients in a food processor until they form a paste. You may need to add a couple tablespoons of water. Set aside. This will make more paste than you need for this recipe, but it will last several months if refrigerated. To make the curry, sauté the shallots and garlic in the oil in a heavy-based saucepan over a medium heat until they are translucent. Do not let them colour. Add the curry paste and ginger and cook for 1 minute. Add the vegetable broth, sweet potatoes and lime leaves and bring to the boil. Reduce the heat and cook for 10 minutes. Then add the mushrooms, the peanuts and the coconut milk.

Stir in the philosopher’s sauce and the coconut nectar. Allow to simmer for 5 minutes. Test whether the sweet potatoes are done and simmer longer if necessary.

Turn off the heat under the saucepan, cover and allow to rest for 20 minutes.

Meanwhile, make the raita by combining all of the ingredients in a medium-sized bowl.

Serve the curry garnished with pumpkin seeds and coriander leaves along with a dollop of raita, and half a lime for squeezing over.

 

 

Probiotic Jar: Farmacy Kitchen Cookbook – Camilla Fayed

Farmacy Kitchen Cook Book by Camilla Fayed cover art

 

Farmacy Kitchen Cookbook by Camilla Fayed ($39.99), published by Hachette Australia.

 

Probiotic Jar

GF R VG (if honey and bee pollen not used)

Makes 4 x 250ml (9fl oz) jars

Preparation time: 25 minutes

“This recipe will give you a beautiful probiotic parfait jar. We serve it at the restaurant and people always say how lovely this jar looks. Probiotic yogurt is full of good bacteria, which stabilize the gut, and the addition of spirulina makes it rich in minerals and protein. Chia is great for speeding up digestion, as well as being high in omega-3s. Enjoy taking care of your gut health with this beautiful jar of goodness.” p.89

 

For the chia pudding

475ml (17fl oz) homemade Nut & Seed Milk (see page 78)

1 tbsp honey or other sweetener (optional)

½ tsp vanilla extract

6 tbsp chia seeds

 

For the probiotic spirulina yogurt

500g Cashew Yogurt (see page 76)

¼ tsp vanilla powder

1 tbsp raw honey or other sweetener (optional)

½ tsp spirulina powder

pinch of salt

 

To serve

150g (5½oz) strawberries, sliced

2 tbsp bee pollen (optional)

25g (1oz) coconut chips

25g (1oz) flaked almonds

 

Probiotic Jar

To make the chia pudding, blend the nut or seed milk with the honey (if using) and vanilla extract in a mixing bowl. Stirin the chia seeds until well combined. Soak until the seeds have absorbed all the liquid and become gelatinous. This mixturewill keep for 3 days in a sealed container in the refrigerator.

To make the yogurt blend all the ingredients together in a highspeed blender until well combined.

To assemble, put a layer of strawberry slices around the edge of the base of the jars and add some yogurt. Spoon a layer of chia pudding on top of this. Finish with more strawberry slices, the bee pollen (if using), coconut chips and flaked almonds.

Review: Farmacy Kitchen Cookbook Plant Based Recipes for Conscious Living – Camilla Fayed

Farmacy Kitchen Cook Book by Camilla Fayed cover art

Farmacy Kitchen Cookbook

Camilla Fayed

Hachette Australia

Aster: Octopus Books

ISBN: 9781912023509

 

Description:

Want to eat well with nature’s best ingredients while being aware of where our food comes from?

 

Think taking better care of the land and people who grow these ingredients is important?

Welcome to the FARMACY KITCHEN, where you will find inspirational ideas for conscious living and delicious recipes for plant-based eating. The Farmacy ethos is about bringing attention back to nature, simplicity and balance. We love to follow the concept of ‘simple abundance’ in the food we create, using fresh, colourful and whole foods in inspired combinations for maximum taste, digestion and enjoyment.

 

We know how good food tastes when it’s made with love and intention. It’s a creative process that brings care into the kitchen to make great-tasting food to nourish the body and energise the soul. A process that you can now bring to your own kitchen with the help of this book.

 

 

My View:

This beautiful book pays homage to fresh, natural plant based ingredients in colourful and tantalising ways. I must admit I was instantly drawn to the breakfast breads and some of the desserts (especially the gluten free, vegan, raw Chocolate Wheels – which look a lot like a commercially made comfort food of my childhood).

 

This book has so much more than comfort foods to offer; I love that there is a comprehensive guide to preparing nuts, seeds, grains and beans.  Activating nuts and seeds by soaking makes digestion easier and their nutrients easier to absorb. And can improve taste.  Following on is a section on sprouting, and then another on cooking with beans and pulses. A great tip here (that I know but don’t follow often enough) is to soak and cook different types of beans separately as the cooking times varies depending on the variety.  I often make a bean casserole or need a mix of beans for a dip or burger – and sure enough if I try and short cut and soak and cook together some are over cooked (mushy) some are still hard…one I will learn J

 

There is a great section on “basics” which covers making sauces, nut and seed milk, nut butter, fruit chia jams etc. There are sections on breakfast, dip and appetizers, sides, soups and salads, mains and desserts. The final chapter adds a surprising element – a section on natural recipes for keeping your home and body healthy without the chemicals; think edible body butter, natural toothpaste and body wash.

 

This is a comprehensive guide to fresh and natural plant based cooking.

 

 

 

 

Review – Food Hacker, Clever Cooking For Busy People: Rosie Mansfield

Food Hacker by Rosie Mansfield cover art

Food Hacker 

Clever Cooking for Busy People

Rosie Mansfield

Penguin Random House Australia

Ebury Australia

ISBN: 9780143788782

 

Description:

A recipe book of innovative food hacks to make preparing delicious, simple meals quick and easy.

Rosie Mansfield is a food hacker. She’s also a professional nutritionist, and has created an innovative and fun recipe book of hacks – simplified recipes to make cooking, quick, easy and stress-free.

These kitchen tricks and shortcuts will inspire you to whip up homemade snacks and meals that will nourish a long and happy life. Every recipe is nutritionally balanced and delicious, and designed to be as straightforward as possible to fit into busy lifestyles. Recipes have been stripped down to their bare essentials – this is the most basic of food preparation using equipment and ingredients we all know and love. Learn how to whip up cheap, fast and simple weekday meals in a jiffy, like rustling up an omelette in a mug, nachos in a sandwich bag or pad thai in just one pan.

All the nutrients, half the time and less washing up.

https://www.penguin.com.au/books/food-hacker-9780143788782

 

My View:

This little book is  a jem.  The recipes are easy to follow, quick and tasty. At last a book that caters for one serving 🙂

 

Check out the link discover more about Rosie and to score a free recipe extracted form the book.

 

 

 

Herby Salt Rub: The Art of Herbs for Health – Rebecca Sullivan

 

The Art of Herbs for Health by Rebecca Sullivan ($19.99), published by Hachette Australia.

 

Taken from The Art of  Herbs for Health by Rebecca Sullivan. Published by Kyle Books.
Photography by Nassima Rothacker.

 

HERBY SALT RUB

Turn boring meat and veg into a restaurant quality meal simply by adding some herbs and spices. Make a jar of this to keep in your pantry and use it on everything. This is another great little jar that makes a lovely gift. p75

 

MAKES 1 SMALL JAR
1½ tablespoons fresh rosemary leaves
1 tablespoon dried chilli flakes
1 tablespoon garlic powder
1 tablespoons whole yellow mustard seeds, crushed
2 tablespoons paprika
2 tablespoons fresh thyme leaves
1 tablespoon dried oregano
2 dried bay leaves, crushed
125g good-quality sea salt

sterilised small jar with lid or airtight container

 

Place all the ingredients in the jar. Put on the lid and shake until the ingredients are combined, then store in a cool, dry place for up  to a year.

Use as a rub or a sprinkle on raw meats and veggies before roasting, as required.

 

Tip: Mix and match with your choice  of herbs and spices with salt.  Shake, store and rub.

Baked lemon cheesecake with raspberry glaze: Roast – Louise Franc

Roast by Louise Franc_cover_

Edited extract from Roast by Louise Franc, published by Smith Street Books, $39.99. Available now.

 

 

Baked lemon cheesecake with raspberry glaze

 Serves 8–10

 

Baked lemon cheesecake

 

250 g (9 oz/ 2 cups) fresh raspberries

 

BASE

180 g (6½ oz) gingernut biscuits

180 g (6½ oz) granita (digestive) biscuits

¼ teaspoon salt

150 g (5½ oz) butter, melted

 

FILLING

250 g (9 oz/1 cup) sour cream

550 g (1 lb 3 oz) cream cheese

115 g (4 oz/½ cup) caster (superfine) sugar

80 ml (2½ fl oz/⅓ cup) lemon juice

grated zest of 1 lemon

3 free-range eggs

 

RASPBERRY GLAZE

250 g (9 oz) frozen raspberries, thawed

1 tablespoon caster (superfine) sugar

1 teaspoon cornflour (cornstarch)

 

Preheat the oven to 140°C/275°F (fan-forced). Line the base of a 23 cm (9 inch) springform cake tin with baking paper.

 

To make the base, blend all the biscuits with the salt in a food processor until the mixture resembles breadcrumbs. Transfer to a bowl and mix in the melted butter. Transfer to the cake tin, pressing down so the crumbs are tightly packed over the base.

 

To make the filling, blend the sour cream, cream cheese, sugar, lemon juice and zest in a food processor until well combined, then add all the eggs and blend again until just combined.

 

Pour the filling over the biscuit base. Leave the mixture to sit for 20 minutes to allow any air bubbles to rise to the surface.

 

Gently lift the tin and let it fall on the work surface a few times, to force out any remaining air bubbles.

 

Transfer to the oven and bake for 50–60 minutes, or until the filling in the middle of the cheesecake has set, but still wobbles slightly. Turn off the oven, leave the door ajar and leave to cool completely.

 

While the cheesecake is in the oven, make the glaze. Purée the frozen raspberries in a blender. Add the puréed raspberries to a small saucepan with the sugar and cornflour, then cook for 4–5 minutes, or until slightly thickened. Set aside to cool.

 

Once the cheesecake has cooled, run the edge of a knife around the outer edge of the cheesecake, just to loosen it from the side of the tin. Pour the raspberry glaze over the top, smoothing it out with a palette knife.

 

Transfer to the fridge and leave to cool for 2–3 hours, or overnight.

 

When ready to serve, remove from the tin and scatter the fresh raspberries over.