Tuesday, August 30, 2011
Organic rye sourdough bread is the secret to this recipe, I got mine from bourke st bakery sister/brother bakery in neutral bay. Now don't kill me but it doesn't appear to have a name on the bakery and is in the back lane in neutral bay. Anyhow they make very good organic sourdough that's really sour and chewy just like it should be! This recipe was made on the fly with the rye sourdough, it compliments the egg and passion fruit I also ate with a splash of pure Canadian maple syrup. Great breakfast if your need something a little sweet and also has protein with the egg. I used oat milk instead of regular cow milk and it was yum.
2-4 pieces of fresh sourdough sliced medium
2 biodynamic eggs
1 cup oat milk
1 teaspoon ground cinnamon
passion fruit or banana or whatever you have in the fruit bowl
splash maple syrup
Organic ghee or extra virgin coconut oil (I use oil4life doesn't go rancid the best I can find)
In a bowl whisk the eggs, oat milk and cinnamon until mixed well, start with one piece of bread and dip in bowl and leave for a few minutes until its soggy. Meanwhile heat a skillet/fry pan and gently melt the fat (either ghee or coconut oil) when it has melted put in your first piece of bread, now the trick is to turn heat up a little so it crisps and is golden but still moist, turnover the first piece of bread after 3 minutes and follow dipping the other pieces of bread and repeat cooking all pieces until golden.
Plate up and add sweet and healthy condiments
Serves 1 - 2 (2 pieces per person)
Tuesday, August 23, 2011
Many exciting movements have been taking place at The Organic Cook firstly we have a brand new website please check it out here and let us know what you think!
And we have just hired a wonderful new cook to help out with cooking for our lovely clients.
Susan is our new lady and she is studying naturopathy at Nature Care college in Sydney, and is a mother of two children. She loves to cook real food for her family, and also loves to visit the frenchs forest organic markets on sundays. We look forward to sharing some of Susan's recipes here on our blog and also spreading our cooking principles of nourishment and home cooking.
This week I would love to share a beautiful recipe that I have been tinkering away with, I created it for my sister Sally, who just had a beautiful baby girl last week.
It's simple and yummy.
2 cups white spelt flour (demeter is best)
1 cup buttermilk
1 cup rapadura sugar
125g organic butter
1 teaspoon pure vanilla
1 teaspoon of Bob's red mill aluminium free baking powder
In a food processor blend the sugar and butter until creamy, add the eggs and bananas, blend until smooth. Add the buttermilk and vanilla and mix again. In a large mixing bowl sift the flour and baking soda, pour in the wet mixture from the food processor and hand stir with a wooden spoon. The consistency should be a medium stiff batter that moves easily.
Using a spring form tin, grease with a little butter then pour in the batter.
Bake on 160 degrees for 50 minutes, check after 40 minutes
While the cake is baking, roast some raw walnuts in a skillet and set aside
In a food processor beat either cream cheese or fresh quark until smooth and add 1/2 cup maple syrup
Monday, August 15, 2011
This is the perfect vegetarian winter warmer, as winter winds down I still dream about slow cooking methods, lamb shanks and any grass fed lamb in a stew with a few spices. The recipe came together with all that was remaining in my fridge at the end of the week, as we wait for a new baby in our family everything has been on delay and soon I will be an Aunty again!
The nutritional benefits in eggplant are numerous, and even though its a deadly night shade it's great for people with no issues with inflammation, arthritis or acidity. Eggplant is used for women's health issues in chinese medicine and being 90% water hydrates and is low in calories. We love it at The Organic Cook and often just roast it with a light splash of extra virgin olive oil and celtic sea salt as a snack.
1 medium eggplant
1 cup brown lentils
2 cloves garlic, sliced finely
1 tablespoon smoked paprika
2 cups vegetarian stock (if not vego use beef broth for full flavour)
1 teaspoon celtic sea salt
1 can organic diced tomatoes
Some fresh herbs, we used thyme from our garden
In a medium saucepan heat a small amount of clarified butter or ghee and saute the garlic, gently so it doesn't burn.
Cut the eggplant into 2cm squares and add to garlic, stir around, add the tomatoes, stock and thyme stir around, add the lentils and smokey paprika and give one more good stir. Cook on a low simmer for 45-50 minutes. Enjoy with bio dynamic brown rice or a good quality sourdough, because we were hungry we had both!