INGREDIENTS
225 G DARK CHOCOLATE 85 G UNSALTED BUTTER 100 G SUGAR PINCH SALT 2 EGGS 1 TSP VANILLA ESSENCE 55 G FLOUR 115 G WALNUTS 55 G EXTRA DARK CHOCOLATE PREHEAT OVEN 170 DEGREES CELSIUS. TOAST WALNUTS IN PAN OR OVEN FOR ABOUT 6 MINS. GREASE SHALLOW SQUARE TIN AND LINE WITH PAPER 20 X 20 CM. MELT CHOCOLATE IN HEAT PROOF BOWL OVER SIMMERING WATER. REMOVE FROM HEAT AND ADD SUGAR AND SALT BEATING WELL WITH WOODEN SPOON. BEAT IN EGGS ONE AT A TIME. ADD VANILLA AND FLOUR AND KEEP BEATING UNTIL MIXTURE BECOMES SHINY. FOLD IN TOASTED WALNUTS AND EXTRA CHOCOLATE. BAKE 30 MINS.COOL IN TIN 10 MINS BEFORE REMOVING AND COOLING ON RACK BEFORE CUTTING.
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PASTRY:
2 1/2 C FLOUR 1/2 TSP SALT 220 GRAMS CREAM CHEESE 1 C UNSALTED BUTTER FILLING - 250 G FRESH GROUND WALNUTS 1/4 C SUGAR 1/2 C BOILED MILK 1/8 C MELTED BUTTER MIX FILLING IN A BOWL. THE MIXTURE SHOULD BE THICK AND SPREADABLE. FOR PASTRY SIFT FLOUR AND SALT IN A BOWL AND SET ASIDE. BEAT CREAM CHEESE AND BUTTER UNTIL CREAMY. SLOWLY ADD FLOUR SO SOFT ,NOT STICKY. DIVIDE DOUGH TO FOUR PARTS AND FLATTEN. WRAP AND CHILL FOR TWO HOURS. PREHEAT OVEN TO 180 DEGREES CELSIUS. SPREAD SUGAR ON PASTRY BOARD. ROLL PASTRY TO 2 MM THICKNESS. CUT SEGMENTS AND PLACE 1 TSP OF WALNUT FILLING AT WIDER END OF SEGMENT. ROLL TO SMALLEST TIP. BEND ROLL TO CREATE CRESCENT SHAPE. PLACE ON BAKING TRAY. BAKE 15 MINS. INGREDIENTS.
1 C ALMOND FLOUR 1/2 C GROUND FLAX SEEDS 1/2 C HEMP SEEDS 1/2 C SESAME SEEDS 2 TBSP BREWERS YEAST SEASONINGS 4 TBSP OLIVE OIL 1/2 C WATER COMBINE DRY INGREDIENTS TOGETHER IN A BOWL. MIX IN OIL AND WATER TO A DOUGH CONSISTENCY. ROLL FLAT ON TRAY LINED WITH BAKING PAPER. CUT SQUARES IN PLACE AND FORK HOLES ON TOP. BAKE 180 DEGREES CELSIUS FOR APPROXIMATELY 20 MINUTES. TURN OVEN OFF AND LEAVE IN OVEN FOR 5 MINUTES. COOL AND STORE IN AIRTIGHT CONTAINER. INGREDIENTS
1 GLASS JAR 8 BLACK TEA BAGS/LOOSE TEA LEAVES 1 SCOBY 1 C ORGANIC CANE SUGAR 1 C STARTER KOMBUCHA [PLAIN] BRING 2 CUPS FILTERED WATER TO BOIL AND REMOVE FROM HEAT. ADD SUGAR TO POT AND STIR UNTIL DISSOLVED. ADD TEA BAGS. LET IT STEEP FOR 15 MINS. LET TEA COOL TO ROOM TEMPERATURE AND TRANSFER TO JAR ALONG WITH 3 LITRES OF FILTERED WATER. STIR WITH WOODEN SPOON TO COMBINE. ADD CUP OF PLAIN KOMBUCHA. PLACE SCOBY ON TOP. COVER WITH CLOTH AND SECURE. PLACE AT ROOM TEMPERATURE AWAY FROM DIRECT SUNLIGHT. LET FERMENT FOR 7-12 DAYS. TASTE TEST FOR A DESIRED SWEETNESS AND TARTNESS. BOTTLE AND COVER TIGHTLY. STORE IN FRIDGE OR SIT FOR TWO DAYS FOR CARBONATION. KEEP 1 CUP LIQUID FOR NEXT BATCH OF BREWING. REPEAT PROCESS FOR CONTINUAL BREWING. FOR A FLAVOURED KOMBUCHA CHOSE SEASONAL FRUITS. IN A SAUCEPAN ADD 1 CUP BLUEBERRIES,1 1/2 C WATER AND 2 TBSP SUGAR. BRING TO BOIL.LOWER HEAT. STIR FOR 15 MINS. STRAIN AND ADD TO BOTTLED KOMBUCHA. LEAVE 2 1/2 CM OF AIR AT TOP OF BOTTLES.COVER TIGHTLY WITH LID. FOR EXTRA FIZZ LEAVE AT ROOM TEMPERATURE FOR 3 DAYS BEFORE STORING IN FRIDGE. INGREDIENTS
300 ML MILK 30 G YEAST 510 G FLOUR 55 G BROWN SUGAR 1 TSP SALT 3 TSP MIXED SPICE 55G BUTTER 2 EGGS 115 G CURRANTS 115 G DRIED CRANBERRIES. METHOD WARM MILK SLIGHTLY.SPRINKLE YEAST OVER IT AND LEAVE FOR 5 MINS. PUT FLOUR IN BOWL. ADD SUGAR,SALT AND SPICES AND MIX. RUB BUTTER INTO FLOUR AND POUR IN MILK AND EGGS. KNEAD DOUGH. ADD DRIED FRUIT AND CONTINUE TO KNEAD UNTIL DOUGH IS STICKY. COVER BOWL WITH DAMP CLOTH. LEAVE IN WARM PLACE FOR TWO HOURS UNTIL DOUBLED IN SIZE. TURN DOUGH ONTO FLOURED BOARD AND KNEAD A LITTLE. DIVIDE INTO 20 PIECES. FORM EACH INTO A BALL AND ARRANGED ONTO BUTTERED TRAY. COVER AND LEAVE TO RISE FOR 45 MINS. BAKE FOR 25 MINS IN 200 DEGREE CELSIUS OVEN. INGREDIENTS
300 G LASAGNA PASTA 1 TBSP OLIVE OIL 1/2 C DICED CELERY 1 DICED ONION 6 CLOVES GARLIC 1 CHOPPED ROASTED RED PEPPER 2 DICED CARROTS 1 DICED ORANGE KUMARA SEASONINGS- PEPPER /ITALIAN HERBS/SALT/NUTRITIONAL YEAST. 400 G CAN TOMATOES 1 C SPINACH LEAVES FETA CHEESE. SAUTE ONION,CELERY AND CARROTS IN PAN WITH OIL UNTIL SOFTENED. ADD KUMARA AND GARLIC AND COOK FURTHER. ADD GARLIC AND RED PEPPER. WHEN ALL INGREDIENTS ARE SOFTENED ,ADD SEASONINGS AND STIR IN TOMATOES AND SPINACH LEAVES. COOK PASTA AS PER INSTRUCTIONS AND ADD TO PAN WITH 1/2 C PASTA WATER. TOP WITH FETA AND SERVE. INGREDIENTS
2 C FLOUR 2 TSP BAKING POWDER 1/4 C DICED FETA CHEESE 1 C GRATED EDAM CHEESE 1/2 C MILK 1/4 C GREEK YOGHURT OR SOUR CREAM. PEPPER TO TASTE. CREAM CHEESE OR PARMESAN TO TOP. METHOD PREHEAT OVEN TO 200 DEGREES CELSIUS. SIFT FLOUR AND BAKING POWDER IN MIXING BOWL.ADD PEPPER AND CHEESE. MIX LIGHTLY. ADD MILK AND YOGHURT AND MIX WITH KNIFE. MAKE A DOUGH AND SHAPE SCONES ONTO BAKING TRAY. ADD A DASH OF CREAM CHEESE ON TOP. BAKE FOR 12 - 15 MINS. COOL ON WIRE RACK. INGREDIENTS
1 C GREEN FRENCH LENTILS 3 C VEGETABLE BROTH 3 TBSP BUTTER 3 TBSP FLOUR 1 DICED ONION 6 CLOVES GARLIC -FINELY DICED OR CRUSHED RINSE LENTILS WELL AND ADD TO POT OF WATER AND 1 C STOCK. BOIL ,THEN SIMMER FOR 20 MINUTES. IN A PAN WITH BUTTER ADD ONION AND COOK FOR 2 MINS. SEASON AS PER TASTE. ADD GARLIC AND STIR.SPRINKLE WITH FLOUR. COOK FOR A MINUTE. ADD LIQUID ALONG WITH COOKED LENTILS. STIR TO COMBINE. COVER THE PAN AND LET COOK FOR 5 MINS. TASTE AND ADJUST SEASONINGS AND ADD MORE LIQUID IF NEED BE. MILK OR DAIRY FREE OPTIONAL. SERVE WITH BAKED KUMARA. INGREDIENTS
3 C FLOUR 2 TSP SUGAR 1 TSP SALT 3/4 C LUKEWARM WATER 1/2 C GREEK YOGHURT 2 TSP YEAST 1 EGG 60 G MELTED BUTTER 2 TBSP MILK POWDER COMBINE FLOUR,SUGAR SALT AND MILK POWDER IN BOWL AND SET ASIDE. IN ANOTHER BOWL,WHISK WATER,YEAST AND YOGHURT. STAND FOR 5-10 MINS. WHISK IN EGG AND BUTTER. STIR IN FLOUR AND KNEAD UNTIL SMOOTH. COVER AND REST IN BOWL FOR 40 MINS. DIVIDE INTO 10 BALLS AND ROLL FLAT. COOK ON HOT SURFACE. ABOUT 1 MINUTE ON EACH SIDE. Naan Bread can be used as pizza bases with tasty toppings such as red onion , smoked capsicum and basil feta.
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