Yes that is my little Sylvia and my busy weekend! As Vegan MoFo draws near, I am trying to keep my blog backlog under control. Hence this action-packed and recipe-packed post!
Coburg Farmers Market. It was very good and I ended up with my arms heavy with purchases. Some purchases never got home. Some of the apple juice just leaked out of my bag, a bagel went astray and the above chocolate cake was shared by Sylvia and me. We had planned to go out for lunch but couldn't find the information we needed about the cafe (do you serve food?). Instead, at home I stuffed bagels with haloumi and salad for lunch. Then I baked apple slice.
The Life of Clare. Not only was it a simple matter of a mere 5 ingredients but it came with a wonderful story. Clare's grandmother sent it to the newspaper years ago and readers are still baking it. I love all the quirky and innovative recipes I see online these days but there is something so lovely about a tried and trusted recipe. It reminds me of how my mum and grandmothers baked.
I really loved this slice as it was. It is almost a cake. On the day of baking it was so light and fluffy with soft apple that it felt like a cake. The next couple of days it was a bit firmer and felt more like a slice. It was so easy I am sure I will make it again, especially now that apples are starting to get past their best for eating fresh as winter draws to a close.
gf mashed potato pastry I made a few years back. I am just sorry I never recorded the source.
sausage roll filling gluten free. I found gluten free oats in the supermarket but forgot about the breadcrumbs. On the way to pick up Sylvia from the party I bought some gluten free breadcrumbs. I doubled the filling so I could make some extra sausage rolls for the freezer.
My sister in law Erica baked the cutest ice cream cupcakes. Sylvia told me in confusion that they didn't take like ice cream. She also thought she had an S-shaped cookies in her party bag because everyone had their initial-shaped cookie. I didn't have the heart to tell her it was S for Stella. Oh the world revolves around a 5 year old!
By the time I drove home I was exhausted. Fortunately I had planned my dinner before I left home. It was just a matter of throwing together the remnants from the vegie tulips, some spinach and strawberries that needed using and frying the rest of the haloumi I opened for lunch the previous day. I made a simple vinaigrette. A fresh and healthy salad was just what I needed.
Previously on Green Gourmet Giraffe:
One year ago: WHB Creamy strawberry icy poles, a party and surprise
Two years ago: RRC Roasted potato salad with black olives and greens
Three years ago: Chickpea crackers and sweet potato stew
Four years ago: Taste of Melbourne: on a sugar high
Five years ago: Accidental Plastic Tart
Six years ago: Soup for the Leguminous Evangelists
Seven years ago: Blues Clues Birthday Cake
From The Life of Clare
2 cups self raising flour*
1 cup sugar
3 apples, peeled, cored and diced (1cm)
125g butter or margarine*
Toss apples with self raising flour and sugar in a medium mixing bowl. Melt butter in a small saucepan on the stovetop or in a small bowl in the microwave. Stir in egg. Pour butter and egg into the apple mixture and mix until combined. Spoon into a greased and lined slice tin*. Bake at 180 C* for 35 to 40 minutes or until the top is golden brown and a skewer inserted into the middle comes out clean. Keeps for about 3 days.
*NOTES: For Americans: instead of self raising flour, used 2 cups all purpose flour (or cake flour if you prefer) and 4 tsp baking powder, 125g butter converts to slightly under a stick or 4 ounces of butter, bake at 350 F. A slice tin is 18 x 28cm or approximately 8 x 11 inches.
Gluten free shortcrust pastry (and sausage rolls)
100g each quinoa flour, corn flour and potato flour
125g butter or margarine
2-3 tbsp water
Mix flours, butter and salt in food processor until combined to make breadcrumbs. Add egg and then water one tablespoon at a time until you have a soft dough. Mine did not clump into a ball like gluten pastry does but I was able to roll a small handful into a ball. Tip dough onto floured surface (use corn flour or potato flour) and knead briefly until you have a smooth ball. (Perhaps a small crack or two.)
To make sausage rolls: Use a rolling pin to roll out pastry on a floured surface to make an approximation of a rectangular shape, about 0.5 cm thick. Cut in half lengthwise. Use the filling from this sausage rolls recipe but use GF oats and GF breadcrumbs (I had to add an extra 1/4 cup breadcrumbs and 1/2 cup oats for the GF filling). Proceed as in recipe but bake for 35 minutes at 180 C. The pastry only made enough to wrap about
Strawberry, haloumi and greens salad
serves 1 as a meal
50g haloumi, chopped into squares
60g baby spinach and rocket mix
4-5 strawberries, quartered
1-2 tbsp chopped cucumber
1-2 tbsp chopped carrot
2 tbsp olive oil
1 tbsp strawberry vinegar
1/8 tsp mustard powder
1 tsp maple syrup
Fry haloumi until golden brown on both sides. Shake dressing ingredients together in a jar. Toss dressing and haloumi with remaining ingredients.
On the stereo:
Boy child: Scott Walker