Let Us Eat Cake

[Pete7]

Originally Posted by carstenb

Seaworthy lass is on a healthy food trip, thankfully not all of us are:

Wonder if she is doing autographed copies of her new book for members of CF.

Pete

[Seaworthy Lass]

Originally Posted by Pete7

Wonder if she is doing autographed copies of her new book for members of CF.

Pete

Way too busy here cooking and eating and getting up to mischief, to even think about writing any cruising recipe books LOL. I am just happy to share some of my favourite recipes and maybe inspire CF members to try something new.

I think we survived mainly on toasties during our first year cruising while I was trying to work out what to buy, how to store it and finally what to make given the limited facilities on board .

[Seaworthy Lass]

These crisp nutty little slivers keep well for weeks and weeks. Light, not too sweet, perfect to have with coffee. Try stopping at just one though .

My cookie jar at home was always filled with these, but lack of an electric mixer on board has prevented me making them while cruising. Not all of you are hampered in this way, so here is my recipe .

ALMOND BREAD

1 cup egg whites (approx 6)
1.5 cups castor sugar
Pinch salt
2 cups plain flour
1 cup SR flour
600 g almonds with skin on (I used half pistachios this time)

- Beat whites and salt until soft peaks form
- Gradually add sugar (teaspoon at a time), beating well after each addition. Taste the mix, it should be silky smooth with no sugar grains.
- Fold in flour and almonds
- Shape into a flattish loaf on a baking tray
- Bake 160°C about 50 minutes
- Wrap in foil and leave for 2 days
- Slice thinly and dry on racks in a 100°C oven for 20 min
- Store in an airtight container

(The recipe has been added to the index in post #1)

[Seaworthy Lass]

I am on a roll with the quinoa . The nutrient value of this seed appeals to me and it is yummy. It works very well in muffins, lending moisture and goodness. I kept two of the chocolate ones aside (yes, I exerted lots of self control LOL) and ate one at the three day mark and the other at five and they were still excellent.

In this particular recipe the blueberries could be replaced with just about any soft fruit. You could add half a cup of sugar if you have a real sweet tooth, but the banana and fruit flavours shine through well without it.

BLUEBERRY ALMOND MUFFINS

¼ cup quinoa
½ cup water
(or 1 cup cooked quinoa)
¼ cup extra virgin olive oil
1 heaped tablespoon honey
2 eggs
Few drops natural almond extract
½ cup Greek yogurt
½ cup mashed ripe banana (1 medium)
125 g punnet blueberries
½ cup ground almonds
1 cup SR flour
½ tsp baking powder

- Rinse and cook quinoa in the water according to directions on the pack
- Cool and fluff up with a fork
- Lightly whisk oil, honey, eggs, almond extract, yoghurt & banana until combined
- Add blueberries, quinoa and ground almonds
- Very gently fold in the sifted flour & baking powder
- Spoon into a 12 hole silicone muffin pan
- Bake 25 minutes at 180° C. Test with a skewer.

Dust with a little icing sugar when cool.

(This has been added to the recipe index in post #1)

[ShaktiGurl]

Originally Posted by carstenb

Seaworthy lass is on a healthy food trip, thankfully not all of us are:



here is something to tempt even lassie (lots of calories, lots of guilt!)

Marzipan/berry dessert





Marzipan

Raspberries

Strawberries

1-pint heavy cream



Cream made of:

1 egg yolk

1-2 tablespoons confectioner’s sugar

1-cup heavy cream

1-teaspoon vanilla sugar

2-3 teaspoons Grand Manier



Roll the marzipan out in a ¼ inch thick plate. Cut some rounds out of the marzipan with a wine glass or a small bowl. 2 rounds per dessert.



Puree the raspberries and mix the puree with stiffly whipped heavy cream. Cut the strawberries into slices.



Now put a marzipan round on a dessert plate. Arrange the strawberry slices around the edge and fill the hollow space inside with the raspberry whipped cream mixture. Top off with the 2nd marzipan round. Decorate with a half strawberry or some chopped semi-sweet chocolate.



The cream below is poured around the marzipan tower. If you melt some chocolate you can “draw” some patterns in the cream.



Cream





1-Whip an egg yolk together with 2-3 tablespoons of confectioner’s sugar. It should become a thick cream. Slowly add either Rum or Grand Mainer. I use about 3 tablespoons.

2-Whip a cup of heavy cream relatively stiff.

3-Slowly add the egg mixture

4-You’re done!!



yes, well, we can all go on a diet after new year!!!!!!

I really love your carefree use of butter, eggs, heavy cream and liquor
It is my new philosophy. I made the tiramisu a few times now and it is great!

[Ocean Girl]

Avocado Ice Cream (to go with the cake )

avocados mushed
mangos diced tiny cubes
pinch of sugar
dash of milk or cream if you have it

mix all together, refrigerate/freeze for a hour or so
delish!

link to recipe

[Teknav]

Hiya Lassie! By any chance, did you get the ICE CREAM - TEKNAV IOU tattooed? I always keep my word! You and hubby when visiting me in the Dallas/Fort Worth area...you'll get your treat! Take care!

Mauritz

[Seaworthy Lass]

Originally Posted by Teknav

Hiya Lassie! By any chance, did you get the ICE CREAM - TEKNAV IOU tattooed? I always keep my word! You and hubby when visiting me in the Dallas/Fort Worth area...you'll get your treat! Take care!

Mauritz

Did you see this earlier post?

Originally Posted by Seaworthy Lass

Ooh! Icecream! Now you are talking my language.
I have an IOU from Teknav for next time I am in Texas, that I still haven't forgotten about

Not tattooed, but stamped in my memory LOL.

[carstenb]

Originally Posted by ShaktiGurl

I really love your carefree use of butter, eggs, heavy cream and liquor
It is my new philosophy. I made the tiramisu a few times now and it is great!

Hi gurl,

yeah, that is the best tiramisu recipe around. Literally everyone agrees.

I know we are all supposed to be soooooo healthy etc. but I'm pleased to tell all you that the newest research is showing that animal fats (read butter, heavy cream) is not only not harmful, but actually good for you! True!, in moderation of course.

So if we combine this with the other fact that red wine is good for you, we can eat thick steaks, with bernaise sauce , baked potatoes with lots of butter and sour cream wash it down with a good vintage of Chateauneuf de pape and we are then eating healthy food.

Who said eating should be dull?

[ShaktiGurl]

Mmm I like the way you think
I have read quite a bit of the new research about fats and tend to agree.
The recipe actually uses less sugar than I thought. I am going to try to go gluten free to see if it helps with some inflamation issues and perhaps try some honey for sweetening. Thanks again.

[Seaworthy Lass]

Originally Posted by Ocean Girl

Avocado Ice Cream (to go with the cake )

avocados mushed
mangos diced tiny cubes
pinch of sugar
dash of milk or cream if you have it

mix all together, refrigerate/freeze for a hour or so
delish!

link to recipe

AVOCADO ICECREAM

Ocean Girl's recipe attracted my attention! I love experimenting .
Close friends were coming for lunch yesterday, so it was a perfect opportunity to test it out .

I used:
2 avocado
Juice of one lemon
2 mangoes
½ cup almond milk
1 tablespoon castor sugar

The lemon juice was thrown in to help prevent the avocado from discolouring.
I scooped out the flesh of the avocado and mango halves, whizzed it all with a stick mixer, refrigerated it for an hour or so to get it cold, then popped it into a hand cranked icecream maker.

The avocado simply provided a creamy texture and of course the green tinge. It tasted predominantly of mango.

I served it with Almond Bread (recipe in post #48) and macadamia nuts.

Thanks for the great suggestion Erika! xxx

[ShaktiGurl]

I haven't made it yet but this is a variation on the avocado ice cream my daughter just gave me. She says it mostly tastes like mint chocolate chip

2 ripe avocados
1/2 cup almond milk
3 tablespoons honey
2 tablespoons coconut oil
1/2 teaspoon peppermint extract
2 oz. dark chocolate, chopped or shaved

[Seaworthy Lass]

Rich with cream, this one for you Carsten and Shaktigurl .

Pavlova. Simply known here as 'pav'. Although the New Zealanders also claim it as their own, it is right up there with vegemite as an Aussie staple. If you had to think of one national dish, this would probably be it.

This creation is light as air and a thing of beauty. It was created and named after Anna Pavlova toured downunder in the 1920's. When made well, the delicate crust crumbles and melts in the mouth. Inside the meringue is soft, with just the very slightest hint of a chewy texture at the very edge. Just before serving it is loaded with whipped cream and topped with fresh fruit or chocolate.

Who other than an Aussie is best qualified to pass over all the secrets to making a perfect pav? After producing this creation last night for New Year's Eve (along with a zucchini chocolate cake), here is my recipe and tips for a result that will have people smile with contentment at the very first mouthful, pronouncing it is the best pav they have ever eaten.

Happy New Year everyone .

PAVLOVA

5 egg whites
Pinch salt
1.25 cups caster sugar
2 heaped tsp cornflour, sifted
1 tsp white vinegar

300 ml thickened cream
1 heaped tbsp icing sugar, sifted

Traditional topping I often use:
2 punnets strawberries, halved
2 kiwifruit, peeled, thinly sliced
Pulp of 2-4 passionfruit
1 punnet blackberries

Another favourite:
Shaved curls of dark chocolate
Raspberries
Coffee added to the meringue (see below)

Alternatives:
Coffee pav: 1 heaped tablespoon instant coffee ground with a mortar and pestle to a fine powder and added with the sugar
Chocolate pav: 2 heaped tablespoons sifted cocoa added with the cornflour

- Preheat oven to 120°C.
- Line an oven tray with non stick baking paper with a 25 cm circle marked on the underside
- Whisk the whites until soft peaks form
- Add the sugar a teaspoon at a time, beating well after each addition (the aim is a silky smooth thick glossy mixture with the sugar entirely dissolved)
- Briefly beat in the vinegar and cornflour after the sugar has been completely incorporated
- Spoon the meringue onto the marked ring on the baking paper, keeping the edges rough and slightly built up with a flat smooth dipped in centre
- Bake for 1.5 hours and leave untouched to cool for another 4-6 hours.
- If not using immediately store in an airtight container
- Whip cream and sugar until soft peaks form and refrigerate
- Just before serving, top the centre of the pav with cream and pile on the fruit or chocolate.

Tips:
- The eggs need to be at room temperature
- Make sure the bowl is totally grease free and that no bit of yolk has escaped into the mixture
- A pinch of salt enables the peaks to hold better before the sugar is incorporated
- Add the sugar very slowly and wait until it has dissolved (the mixture should not feel gritty if rubbed between your fingers or tasted). Undissolved sugar causes the pav to "weep"
- The cornflour helps to give a beautifully crisp delicate crust
- The vinegar gives a lovely marshmallowy centre
- Roughing up the sides increases the surface area and increases the ratio of the melting crispness. It also means the pav is less likely to crack in an unpleasing manner
- Any cold air hitting the pav while it is still warm will result in it collapsing, so exercise some restraint and don't open the oven door until it has completely cooled.

It is always a spectacular looking dessert:

[carstenb]

Lassie - I've made similar to this myself - tastes yummy. You can jazz it up by adding kaluha (coffee taste), grand manier (orange taste), amareto (almond taste.

anyway - tastes very good! even without butter

[ShaktiGurl]

Ugh, I am hungry! I started this elimination diet and there are no grains, dairy, eggs, tomato and a few others for 21 days. All I can do is lick the picture on my phone
At least red wine is "in"