Taramasalata

Gluten-free, wheat-free, yeast-free, soya-free, dairy-free, sugar-free, nut-free, paleo, atkins, diabetic-friendly, coeliac-friendly

This traditional Greek dish reminds me of family sailing weekends, evening nibbles in summertime at home in the garden with a glass of something around 6pm - "borreltijd" is the dutch word we used for this ritual- picnics and my lovely Ma for whom taramasalata was a favourite.
As I started making this recipe all of these memories floated past, images of happy days and times shared strongly evoked by the smell, colour, taste and texture of such a simple dish.
The usual recipe for taramasalata includes breadcrumbs which is why I have not eaten it for a decade.  Whilst doing an on-line grocery shop I spotted H Foreman's Smoked Cod Roe for sale, I just had to buy it.  Fortunately it freezes well for about a month (am hoping a little while longer) as there is a lot of roe and it is expensive in that quantity.  I have divided it into roughly 3 and used 1/3 to make this gluten-free version of taramasalata.  I cannot describe how wonderfully the taste and memories synchronised in my body.

You will need:

one mixing jug
one bowl
Bamix handheld mixer and whisk attachment (one with holes)


Ingredients:
 

125g smoked cod's roe

1/2 pint rice bran oil (if you use olive oil be aware that mixing it using an electric mixer seems to cause the olive oil to become very bitter for some reason - if you know why then please let me know!)

1/3 of a lemon, juiced

1 whole large organic egg

1 tablespoon Aspall's Cyder vinegar


Method:

Skin the smoked cod's roe.  It has a membrane which if it is not removed tastes bitter.  It is easy to scrape the roe off the membrane by using a flat edged knife, one which is not sharp otherwise the membrane breaks.

In the jug measure out the 1/2 pint of rice bran oil and add the smoked cod's roe and lemon juice. Mix the smoked cod's roe, rice bran oil and lemon juice using the whisk attachment on the Bamix until smooth.


Put the whole egg and tablespoon of vinegar in a bowl (which has to be large enough to fit the above mixture plus one egg and the tablespoon of vinegar and allow room for some growth). 

Using the Bamix and its whisk attachment in the bowl with the egg and vinegar start the mixer running and pour into the egg/vinegar mix the liquid oil/roe/lemon juice mix - rather like making mayonnaise.

Keep the Bamix running until the oil/roe/lemon mix has been fully incorporated.  It should be thick and creamy and look like this:

Traditionally served with bread, salad, olives but why not substitute homemade almond flour bread, toasted, or use  lettuce leaves to wrap the taramasalata in or egg-white pancakes and it works well with an egg salad as a dressing instead of mayonnaise (could also top it with caviar for an extra treat) - so many choices and so delicious!

Orange-flower water and egg white breakfast pancakes

Gluten-free, wheat-free,  soya-free, sugar-free, yeast-free, dairy-free, paleo, diabetic-friendly, coeliac-friendly
Serves 2, makes 6 pancakes

I had a bit of a moment this morning.  I wanted something different for breakfast.  I was feeling restless.  I needed glamour, something exotic and still nutritious.  After plundering the fridge which is not at its most interesting at this stage of the week I found an eclectic array of ingredients and thought I'd see what would happen if they were put together.


To make these orange flower water and egg white pancakes you will need:


one medium sized bowl
one non-stick pan
a handheld mixer - I use my Bamix with the flat round attachment

Ingredients:

Pancakes:
1 tablespoon of coconut flour - I use Tiana
6 tablespoons of egg white - about 3 whites from whole eggs, I cheated as I had found a carton of opened egg whites shop bought (Waitrose two chicks, sadly not organic, not paying attention when saw it)
1 dessert spoon of orange flower water
1 teaspoon vanilla extract
3 - 4  teaspoons coconut oil - my pan is losing it's non-stick effect so you may need less oil

To serve:
one orange - peeled and sliced
one dessert spoon each of pumpkin seeds and pistachio nuts
Joseph's sugar-free syrup - if using the plain one mix a teaspoon of organge flower water into about a dessert spoon of the syrup

Method:

In the bowl mix the coconut flour with the egg white using the Bamix handheld mixer making sure there are no lumps.  If you find that the mixture is still a little stiff just add more egg white.  It should be like a batter. 
Add the orange flower water and vanilla extract and mix in well.

Melt 2 teaspoons of coconut oil in the pan and when hot take one tablespoon of batter and pour that into the pan.  Each tablespoon of batter represents one pancake.
Turn when you can see that the bottom of the pancake is golden in colour and bubbles have appeared all over the top with a change in texture from looking wet to semi-dry.  Cook the other side and they should look like this when you take them out of the pan:

You may need to add more coconut oil to the pan for the next batch or use more if you have a large pan with sticking issues!

Lightly toast the pistachio nuts and pumpkin seeds in the same pan in which you made the pancakes.

Do keep an eye on these as they tend to turn very quickly.  They are done when the pumpkin seeds start to pop.

To serve:

Slice the peeled orange, sprinkle it with the toasted nuts and seeds and drizzle everything with some sugar-free syrup (mixed with orange flower water if you like).

Such a fabulous way to start the day!

Banana Bread

Gluten-free, Dairy-free, Soya-free, Vegetarian, No added Sugar, Yeast-free, Low carb, coeliac friendly, diabetic friendly

And the perfect recipe for over-ripe bananas

Yesterday I found 2 very ripe bananas in the fruit draw.  One moment they are firm and yellow, new and perhaps a little green at the top, the next time you look speckled dark brown or even black - how?  As I looked at these age-marked specimens I wondered what could I do with them?
Banana Bread, simply nothing else would do.







You will need:
Food Processor or blender
Scales
Loaf tin measuring inside 25cm long by 11 cm wide  by 7 cm high
and lined with non-stick baking parchment - I cheat and use a ready made liner.

Pre-heat the oven to 160C fan

 Ingredients:

2 very ripe bananas - preferably organic, Fair trade

4 Large eggs - preferably happy and organic

75g (3oz) Joseph's sugar free syrup - either plain or maple syrup flavour
(if sugar is not an issue for you either maple syrup or agave nectar work very well but use 50g as both are sweeter unless you like it that way!  If using less then make up the liquid by adding 25g of another liquid such as almond nut milk, or whatever you choose.  Using maple syrup or agave nectar will increase the carb and calorie load.)

100g (4oz) rice bran oil - I buy this in Sainsburys or Waitrose.
It has a light and neutral taste making it great for baking, salad dressings and a high smoke point so no nasty trans fats, is full of Vitamin Es making it antioxidant and anti-inflammatory and research suggests it lowers bad cholesterol without lowering the good stuff and can kill cancer cells, a wonderful fat all round.

1 1/2 teaspoon vanilla extract - I use Ndali

1 teaspoon gluten-free baking powder - I use Doves

1/2 teaspoon bicarbonate of soda (gluten free)

300g (8oz) ground almonds

50g (2oz) rice flour

(optional extra 75g  - 3 oz - chopped nuts eg pecan, walnut, hazelnut)

Method:

Place the "wet" ingredients ie bananas, eggs, Joseph's syrup, rice bran oil, and vanilla extract in the food processor and blend until there are no lumps using the metal "S" blade.  You will need to stop, scrape the ingrdients from the side of the bowl and start again a couple of times.

Add the "dry" ingrdients ie gluten-free baking powder, bicarbonate of soda, ground almonds and rice flour and process until there are no lumps, stopping to scrape the ingredients from the side of the bowl and process again.

This would be a good time to stir in some nuts (do not process, just take a spoon and gently stir), perhaps 75g (3oz) chopped pecans, walnuts, hazelnuts, brazil nuts if you like for additional texture and variety.

Pour into the greased and lined loaf tin

Bake at 160C fan for 45 minutes then lower the temperature to 155C fan for 10-15 minutes until either a skewer comes out clean or a Bundt cake thermometer turns read indicating that the Banana loaf is cooked.

Allow to cool in the tin for 15 minutes then remove and place on a wire rack until cold.

Serve when cold or toast and add a topping of your choice, enjoy.

 I think that this makes an excellent breakfast bread.

Fallen Tuna Mayo Souffle

Gluten-free, Dairy-free, Yeast-free, Low carb, Sugar- free, Paleo, Vegetarian, Soya-free,  Coeliac friendly, Diabetic friendly

Oh my, what to do with a tin of tuna?!  This recipe is perfect for picnics, on-the-run breakfasts, snacks, midnight munchies, lunch boxes............  Tuna and mayo were made for each other but just occassionally don't you feel like a little variety?  I had that feeling having already made tuna mayo and wondered what could I do for a change?  I had eggs so................a "Fallen Tuna Mayo Souffle" came into creation.  I say it is "Fallen" not just because it tastes "wicked" but because it usually does and is intended to as there is no flour of any type used.  By adding a tablespoon of rice or soya flour to the mix the souffle becomes a little firmer and more stable and less likely to fall - up to you!

I have my mother's old Bamix recipe book which has a very quick, simple and effective recipe for mayonnaise which I usually make so that I know exactly what ingredients are in my mayo but your favourite mayo will be just fine.


You will need:-

Handheld mixer - I use my Bamix with the beater attachment
or a Food Processor using the whisk attachment

2 large bowls to make and one to bake



Pre-heat the oven to 210 C fan.



Ingredients:-

One can of tuna in oil (olive, sunflower..both work, it's the taste that matters) -  180grams

6 eggs - separated

1 1/2 - 2 tablespoons mayonnaise


(Optional one tablespoon rice or soya flour and 1/2 teaspoon baking powder - I confess that I don't bother!)

Line a large bowl with non-stick baking parchment or a cake liner, either will do.

Method:-

Put the 6 egg yolks in a bowl and whisk to aerate.

Drain the can of tuna and flake the tuna into the bowl with the egg yolks

Add the mayonnaise.

(If using add the rice or soya flour and 1/2 teastpoon of baking powder)

Mix well.

Whisk the egg whites until firm.

Take one tablespoon of the egg white and gently fold into the egg/tuna/mayo mix, add a third of the egg white a fold gently and then the remainder of the egg white and fold gently until fully incorporated.

Pour gently into the prepared bowl.

Bake at 210 c fan for 30 minutes or until golden on top.

Serve and enjoy either hot from the oven or cold from the fridge.

I had a sous-chef when I made this last, my  remaining ex-battery hen, Boudiccea,  who joined our lives almost 2 years ago along with 2 others, Henny and Souffle.  Sadly Bou passed away recently.  This is my beautiful hen, Bou who loved to see what was going on in the kitchen and recovered very well adapting to life as part of the family with joy and lots of  chat:

Early days with Henny, growing some feathers and enjoying freedom.

Anything for me?

And had a beak for comfort which she deserved especially after her traumatic start in life and all the beautiful eggs she gave us.

Hot Cross Buns

Gluten-free, yeast-free, paleo, vegetarian, grain-free, sugar-free (apart from that within dried fruit), diabetic-friendly, coeliac-friendly, soya-free

It was coming up to Easter, the shops were full of hot cross buns and chocolate.  The smell of cinnamon, orange, spices and chocolate pervaded the bread isles.  What was a girl to do, read the labels?  Mmmm -  wheat flour (gluten), yeast, sugar, candied orange peel - more sugar, lots of carbs.......Home to create.
I have a lovely cook book by Dinah Alison called "Totally Flour-Free Baking",  This lady uses ground almonds, icing sugar, eggs.....plus..... to create breads, cakes and all manner of bakes.  She has a recipe for Toasted Tea Cakes which looked good and I wondered what would happen with a few changes and swapping around some ingredients, could I create a Hot Cross Bun look-a-like, taste-a-like?  This is what happened:

The answer is "Yes!".  Even my husband gave these his vote of approval - always hard won.

You will need:-

A grater
4 hole Yorkshire/Muffin tin

Pre-heat the oven to 155C Fan.

Line the yorkshire/muffing tin with non-stick baking parchment roughly cut in rounds to fit the bottom of each hole.






Ingredients:-
2 teaspoons coconut flour - my preference is Tiana
90g ground almonds - available at the local asian shop is large bags
30g Joseph's plain sugar free syrup (maltitol)- available online
 1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
grated rind of one whole orange
50g dried raisins/currants or combined - look out for sulphites often used as a preserving ingredient and instead opt for those preserved in vegetable oil. If you wish substitute another dried fruit to taste.
3 large eggs (preferably happy, organic) - separated



Method:-

Measure out and mix the dry ingredients, sieve them into a large bowl to ensure that there are no lumps, lots of air and everything is well combined.

Grated the rind of the orange and stir  with the raisin/currant combination into the dry mix.

In the food processor whisk the egg whites until firm and peaking - as for meringues. 
Separately whisk the egg yolks. With the food processor running pour the yolks into the egg whites until just mixed.
Tip gently into a large bowl.
Fold the dry ingredients into the eggs.
Divide into 4  and fill the muffin/yorkshire pudding tray.

Bake in the oven for 25 minutes until golden and firm to the touch.












Cool in the tin for 5 minutes and then on a rack.

Best eaten cut in half and toasted with lashings of your favourite topping!

Goes very well with chocolate spread (home made), chocolate icing, butter (if allowed), La Nouba Orange Marmalade, mashed banana.............nut butters, a layer of each!!

Chocolate Icing

Dairy-free, sugar-free/low, low carb, paleo, vegetarian, vegan too.

I have been reading Mike Sisson's(with Jennifer Meier) "The Primal Blueprint Cookbook".  This is a beautiful book and full of wonderful recipes and ideas.  Technically it is a Paleo diet cookbook and so free from grain, uses natural sugars, meat, fish, eggs, vegetables, fruit, nuts, seeds, coconut and good oils like coconut, olive. 
I happened upon a recipe for chocolate truffles which I altered to being a sugar-free recipe and then thought that with a little more adapting it would make a wonderful chocolate butter-cream style icing or frosting which is dairy-free and would be perfect for cakes.
As with all my recipes feel free to substitute maple syrup or agave nectar for Joseph's sugar free syrup if you are OK with sugars.
I use Joseph's maltitol syrup because it tastes good to me, has a low impact on blood sugar and I can buy it in the UK,

You will need:

Food Processor
Saucepan
Bowl


Ingredients:

200g of 90% or for totally sugar-free 100% dark chocolate - I use 2 x 100g bars of Lindt 90% dark chocolate

2 x 160ml cans coconut cream - I use Waitrose Cooks' Ingredients Organic coconut cream because it is very smooth and creamy

one heaped teaspoon coconut oil - I use Biona organic coconut oil

1 teaspoon vanilla extract

1/4 teaspoon salt - ground pink himalayan rock salt is just wonderful

2-3 tablespoons (or a little more to taste if using 100% chocolate) Joseph's sugar free syrup - either the plain version or the maple syrup flavour as both work well.

Method:

Roughly break up the chocolate bars into their squares and put in the food processor. Blitz until the chocolate looks like crumbs.

Pour the coconut milk into a saucepan.
Add the coconut oil.











Bring to a simmer.  Stir.
Remove from the heat.
Add the salt and vanilla extract.
Start the food processor running and then pour the hot coconut mixture over the crumbled chocolate.  Run for about 10-15 seconds.

Leave the mixture for 30 seconds to allow the chocolate to melt then run the food processor again for another 10-15 seconds.  The mixture should be completely smooth.
Run the food processor again adding the Joseph's maltitol syrup.  Taste the mixture to see if it is sweet enough for you!

If it is then either pour the chocolate mixture over cupcakes - Ok to do as they have the cupcake case to catch the liquid icing - or into a bowl with a lid or non-pvc clingfilm over the top and place that in the fridge to allow the mixture to thicken.  It takes about 1 1/2 -2 hours.





The mixture is then ready for use just like butter-icing or frosting.

Bon apetite!