Sunday, September 19, 2010

Red Cabbage and Beetroot Stew

Get
Half a medium size red cabbage
A bunch of beetroot
3 small onions
3 bay leaves
Some agave syrup

Some Feta (Goat)
2 Tsp wholemeal flour
Marjoram
Olive oil

Do
Steam and peel the beets. Cut onions in wedges, fry in oil. Dice the cabbage finely. Fry, then add a little bit of boiling water. Add the bay, cover and let simmer for 15 minutes. Chop the beet in to large pieces, add a few drops of agave syrup, cover and simmer till all is heated.

Mix the flour and Marjoram on a large plate. Cut up the feta in 1 cm high wedges. Press them into the flour mixture a couple of times till it sticks. Oil a backing dish, place wedges gently on it and cook for 20 min at 200 °C or until the feta is golden and crisp.Serve with steamed potatoes, yogurt with a bit of chives and a green salad.

Saturday, September 4, 2010

Sugar Banana Cake

We were fortunate to be able to harvest these bananas from a tree in the garden whilst in the Dorrigo/ Bellingen region. The recipe will work with any bananas of course. You can use more bananas mashed up and vary the amount of macadamia nuts. There is a fine balance between underbaking and leaving a soft uncooked centre and overbaking leaving the cake too brown.

Get
300g organic macadamias
10 fat ripe sugar bananas (more if small)
some lemon juice
6 tbsp honey
4 eggs separated
140g unsalted butter
half a vanilla pod
some grated lemon rind
about 150g flour
4 tsp baking powder (no aluminium or phosphate, quantity depends on the type of baking powder, do not use too much)

Do
Peel 4 bananas, cut them up and sprinkle with lemon juice. Set aside.
Beat the butter in a large bowl with a wooden spoon until it is soft. Beat in alternately the egg yolks and 5 tbsp honey. Beat well into a soft mixture.
Mash the remaining 6 bananas. Beat them into the mixture one at a time.
Cut the vanilla pod along one side and scrape the inside into the mixture. Grate a little lemon rind into it.
Grate the macadamias finely. Beat them into the mixture gradually.
Add the flour a tablespoon at a time while beating. Alternately add the baking powder so it mixes in evenly. Only use enough flour so that the mixture is thick but still falls slowly - “heavily” - from the spoon (maybe only 3-4 tbsps). Beat well.Whip the egg whites until stiff, then add the remaining honey and continue beating until stiff.
Lift the egg whites under the mixture.
Preheat the oven to 190°. Butter a baking ring (spring form) and dust it with a little flour.
Add 2/3 of the mixture to the form and spread it evenly to cover the whole bottom. Place the banana pieces on top and press in a little. Cover with the remaining mixture.
Bake on the 2nd shelf from the bottom for 35 minutes. If it starts to get too brown cover it with paper after 25 minutes. It should be golden. Test with a thin knife that it is cooked. The knife should come out clean. If it is not clean, return covered to the oven for another 10 minutes and test again.
Remove from form and cool.
Store in a linen cloth.

Another
Sugar banana almond cake