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Quick Coffee and Walnut Cake

26/9/2017

For 6+ servings (use 1 small cake tin, 20 cm Ø)
3 free range eggs
coffee beans to brew 1/2 cup
10 whole walnuts (or nut butter)
120 g butter
150 g raw sugar
200 g flour
1 tsp baking powder
250 ml whipping cream
250 g sour cream
2 tbsp real maple syrup

Look for bold ingredients at the market.

Directions
Brew half a cup of strong coffee and divide into 2 cups. Dissolve 30 g of sugar (2 tbsp) in one cup and leave the other cup unsweetened. Let cool.
Preheat the oven to 180º C.
Grease or line a 20 cm cake tin with parchment paper.
Crack and chop walnuts.
Beat butter and 120 g of sugar until pale. Add one egg at a time while still beating.
Sprinkle mixture with walnuts (or beat 3 tbsp hazelnut butter into the mixture).
Sift flower and baking powder over the egg mixture and pour the unsweetened 1/4 cup coffee on top. Quickly fold everything together.
Bake for 25 minutes or until a skewer inserted into the middle comes out clean.
Meanwhile, beat whipping cream with maple syrup. Mix sour cream with the sweetened 1/4 cup coffee and combine both mixtures. Chill coffee cream in fridge while the baked cake is completely cooled.
Cut the cake lengthwise and spread half of the coffee cream onto the bottom half. Put other half back on and top with remaining coffee cream.

coffee_and_walnut_cake.pdf
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Watercress, Orange and Avocado Salad

22/9/2017

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Ingredients for 4+
1 large bunch watercress
3 oranges
2 avocados
1 lime
1 tbsp honey
1 tbsp macadamia nuts
1 tbsp dijon mustard
3 tbsp olive oil
Salt and pepper

Look for bold ingredients at the market.

Directions

Thinly slice 1/4 red onion and soak in water for about 10 minutes.
Squeeze 1 orange and whisk the orange juice, the juice of the lime, honey and dijon mustard, and add salt and pepper to taste. Whisk in olive oil.
Slice avocados and segment 2 oranges. Drain the onion, toss with watercress, avocados, oranges and the dressing.
Garnish salad with chopped and toasted macadamia nuts.

watercress_avocado_salad.pdf
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Preserving Citrus Fruits

15/9/2017

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The citrus season is in full swing, trees are bending under their load of lemons, grapefruits and oranges. But what to do with all this bounty?

Lemons and other citrus fruits contain a bunch of vitamins and minerals, especially vitamin c and potassium, and are only acidic to begin with: They are actually alkalising inside the body and help restore pH balance.
We should have citrus every day, but they can get hard to come by or expensive outside their seasons. So why not get them now and make them last?

There is an added bonus to preserving citrus fruits: Pectin fibre, which can decrease the risk of heart disease and diabetes and promotes long-lasting fullness, is mostly found in the peel. As are limonene and flavonoids, which may help to prevent cancer. Using the whole fruit means that all of its goodness gets preserved.

Preserved Lemons

Preserving lemons with salt is an ancient technique from the Middle East that has become known all over the world. Still, preserved lemons are mostly used in the Middle East cuisine, but they are also great for all kinds of fish dishes, sauces, braised meats and desserts. The salt draws out the bitterness and what’s left is a fruity note that lifts heavy dishes and adds flavour.

Making preserved lemons is super easy and fast, but keep in mind that they should rest for at least one week to become soft.
Remember, you are going to use the peel, so make sure that your lemons are spray-free. If they are not your own, ask your source, or buy them at the farmers’ market and talk to your grower.

Ingredients per jar:
- 4-6 lemons (depending on jar size)
- 6-8 tsp salt

Cut the top and bottom off the lemons and cut them in quarters or large fruits in eighth. Pour salt onto a plate and turn the lemon wedges in the salt. Pack the lemons tightly into a clean jar by pressing down on them with a wooden spoon. Make sure the lemons are covered with juice. Press more out of the lemons if necessary or add extra juice.
Seal the jar and store it in a cool, dry place, giving it an occasional shake during the first week.

When using:
Rinse the lemons to remove the salt. You can only use the rind (cut away the flesh and pith) or the whole fruit, but be careful, the flesh tends to be quite salty. For most recipes, thinly slice the rind.
Store the jar in the refrigerator.

Tips:
The left-over juice in a jar can be used to make salad dressings.
You can also preserve oranges, grapefruits and other citrus fruits in the same way.

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Quick Coffee and Walnut Cake

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