An Angel in the Kitchen is a real food and family recipe blog.
A place to be able to find our recipes again & remember how we made stuff!

Sunday, September 2, 2018

Best Cheese Scones

Well, thanks to my lovely friend & magnificent cook Suzanne we now make fabulous cheese scones in our house.

Here is our slightly adapted recipe:

Pre heat oven to 220 degrees celsius

2 cups organic spelt or wheat flour
2 tsps baking powder
Sift flour & baking powder together, then add:
1 1/2 cups grated vintage cheese
1/2 c grated butter
2 tsps sugar
1/2 tsp salt
pinch of cayenne pepper

3/4 c slightly warmed full cream milk

Mix all the dry ingredients together then make a well in the centre- pour in the milk & work the whole lot together.

Knead a little in the bowl- to save mess, until you have a really nice smooth, cogent texture.
Tip out on to a very lightly floured baking paper lined baking sheet.

Cut in to 8 or so pieces & separate.
Sprinkle over extra cheese.

Bake for 10- 15 minutes until crisply golden brown.

Serve with loads of butter.

Original recipe came from The Ministry of Food Cafe in Wellington- you may prefer to make their version:

Sunday, February 4, 2018

Mango Burfi

These Indian sweets are just delicious- flavour filled, a tad exotic & wholesomely satisfying too.
Made with oats, cashews, coconut flour & mango pulp they are quick & easy to make & will happily accomodate some tweaking.

1/2 c rolled oats
1/2 c cashew pieces
2/3 c coconut flour
a pinch of salt
1 tbsp coconut oil
1 tbsp honey
 Ground cardamom to taste (crush whole seeds in a mortar & pestle or use ground powder)
1 c ripe mango puree- canned

Grind oats in to a fine flour in a food processor & then dry roast in a skillet for 3 or 4 minutes
(stir often so that it doesn't catch)
Process cashews to a fine crumb, add coconut flour & continue mixing until they too have become a fine flour.
Add to the pan- stir to mix.
Add salt, cardamom, oil & honey & mango puree- comes in lovely large can available from Indian shops.
Continue stirring over a low heat until it all starts to come together & thicken.
There'll come a point where it all seems very think & smooth & shiny.
You're done.
Pour on to parchment paper & make a nice thick square with a spatula.
Chill for an hour or so overnight.
Cut in to small squares when firm.
Keep in the fridge.

I am going to experiment with other nuts such as macadamias & ground almonds next time round. I made the addition of the coconut oil & am glad I did as it made it all lovely & smooth & helps digest the grain.

Sunday, April 23, 2017

Easiest Ever Mango Ice cream!

This is the easiest ice-cream you could ever make & so super delicious, I can't believe I didn't know about it before now!! Having enjoyed a little pot of mango ice cream at an Indian evening recently, I instantly "got" all the flavours in that first astonishing mouthful.
So here's my take on that amazing-ness.
We enjoy good quantities of healthy fats in our diet so we won't be fussing about the cream component & never buy commercial ice cream, the added sugar I feel is a reasonable amount in the overall scheme of things.
Whip 500 mls of cream until making soft peaks
Add 1/3- 1/2 can of condensed milk (I might try honey next time round but the condensed milk gives such a yummy flavour to the ice-cream)
 Beat in the condensed milk & half a can of mango pulp such as the one in the photo- available at Indian shops & priced at around $5-$7. Can contains 95% mango pulp & around 5% sugar, which isn't too bad really. No other additives. 
Pour in to a large container or lots of small ones for serving.
Please do lick the bowl!
 Cover & freeze for around 12 hours.
 Stand for a few minutes before serving.
 The texture remains soft & creamy & requires no churning or mixing- isn't that brilliant!


Saturday, January 14, 2017

Super Simple Salmon Cakes

We love these tinned salmon cakes & they are the easiest thing in the world to make.

Tip a large can of drained salmon into a bowl
Add an egg &
two tbsps of flour,
good salt & lots of ground black pepper
Snip in a handful of herbs- like NZ celery, coriander, apple mint etc

We use either blue pea flour, organic chickpea flour or an organic corn flour.
The organic flours produce such a different quality in the fish cakes.

Stir it all together- mixes up very easily.
And that's it!!
Stand for half an hour or pop in to the fridge to use later.

Shape in to cakes & roll in sesame seeds.

Fry in a shallow frypan (we love our old enamel Ranzware) in butter, olive oil or coconut oil.

See- so simple & very delicious.

Makes about 6 cakes.


Monday, January 11, 2016

Cultured Veges

Cultured foods are life giving, life changing staples in our house these days.
Variations of sauerkraut are made here on a regular basis & once matured last for a really long time if not gobbled up.
Sometimes I make a large bowl full, other times just a small jar.
Each batch has it's own character.
Our favourite basic combination is grated/sliced red cabbage, beets of some kind (the pink one is choggia) peppers, (any & all colours) fresh ginger, turmeric, garlic & sometimes a little chilli too.

Once all the veggies are prepared & in a nice large bowl add a good tbsp of real salt....moist sea salt, celtic or himalayan. Lots of ground black pepper. Some coriander seeds if you like & anything else that appeals to you at the time. 

I like to mix the whole thing altogether with my hands to get everything well distributed & the juices running in the veges.
Then cover & leave a few hours or overnight to soften up.
Next, spoon in to large (or small!).
 agee jars pushing it all down as you go.
Lastly, top up with clean water (unflouridated by choice)
Sometimes I add a sachet of Mad Millies or other cultured vege starter to maximise the vitamin k2 component, other times I just make it as is.
Press down some more to release any air bubbles, put on a lid tightly & leave on the bench where you can keep an eye on things
Very soon all will start to bubble & burp & overflow so pop a don't-care-if-it-stains-dish underneath it for the week. Check every so often & push it all down in to the liquid from time to time.
If necessary top up with more water & a little more salt.
After about a week it'll all calm down & start to taste & smell good.
In the next week it'll be great. 
Generally I keep my ferment in the fridge about now.
This method works just fine for me so I don't bother with air locks & fussing.
Probably don't use a metal lid though.
I bought some really good white plastic ones on Trade Me that fit the old agee jars.

Here's another combination that had carrots & celery in it.
Keeps for ages & tastes better & better as it matures.

I'll add some more pictures next time I make some more.
Why eat cultured foods?
Because: "If your gut is not healthy, you are not healthy. Period. Our immune system is rooted in our gut, and if it gets out of whack, it leads to a cascade of things that can create to impaired health and chronic illness. In addition, research is proving that there is a direct link between gut health and mental health indicating that those suffering from depression, anxiety, and other mental health disorders may have poor gut health. If we work to heal the gut, we can correct many of these conditions."
Quote from Delicious Obsessions

Thursday, December 31, 2015

Raw Strawberry Macaroons

I think these have to be one of the yummiest little sweet treats that I have ever made!
They are so easy to whip up & healthy too.
In my usual style I have tweeked the original recipe that I found just here.

~ 1/3 cup of cashews or almonds
~ 3/4 cup shredded coconut
~ 2 1/2 tbsp coconut flour
~ 1/4 cup diced strawberries
~ 2 large tbsp honey
~ 1 tsp vanilla extract
~ A good squeeze of lemon juice
~ A tiny pinch of salt
~ 2 tbsp of melted coconut oil

Blitz the cashews or almonds in a food processor until finely ground.
Add all other ingredients & process until well combined.

If you don't have coconut flour on hand then begin by whizzing 2 1/2 tbsp coconut to a fine powder before adding the nuts.
I had some slow roasted strawberries in the fridge so I used some of those too.
The flavour of them is intense but probably made the colour a little darker.
I had been given some freeze dried strawberry powder (but never managed to use it) so added a 1/2 tsp in to the mix to intensify the strawberry flavour & then sprinkled a little over the finished macaroons. The addition of the lemon juice really helped to bring out the lovely flavours.

Add a little more coconut flour if the mixture seems a bit soft.
They will harden up further as soon as they are put in the fridge.
I am sure that there are lots of other flavours that would work well with the same recipe too.

Perfect for summer sharing & celebrations.

Best left in the fridge.
My mixture made 18 decent sized balls despite the bits I ate along the way.
Passionfruit & Mango Version for Autumn
Use the basic recipe above to your own taste.

Chop 3 or 4 dried mango slices in to bowl.
Scoop out 3 ripe passionfruit & add the pulp to the mango pieces
Add 1 dsp chia seeds & the 2 1/2 tbsp of coconut flour (as above)
Juice of a lemon
1 tsp of vanilla essence
2 large tbsps of honey
& a pinch of salt
Let sit for 20 mins or so until all the liquid is soaked up.
Whizz the 1/3-1/2 cup of cashews or almonds in a food processor until fine
Add 1 1/2 cups coconut pulse again
Add everything else & work together
Pour in 2 large tbsp melted coconut oil or ghee or unsalted butter
Pulse together one last time
Roll in to small balls & in to coconut
Store in the fridge

Catherine x

Saturday, October 17, 2015


It seems everyone you meet these days has a different idea about what constitutes healthy eating, yet I've never heard more complaints about food allergies & intolerances & general pickiness. I no longer bother debating the ins & outs of these things, what I do know, is that it's all about the gut & who lives there! 80% of our immune system is tucked in there in our guts...trillions of bacteria both good & bad. So many things contribute to the balance between them all & how that works out for us. We've been taught all our lives that we get sick because bugs come along & jump on us but that's just not true. Those good & bad microbome that comprise our immune systems are effected by so many variables: antibiotics, diet, sugar, stress etc & if they get all out of kilter so do we.
We can give up meat & do the no more sugar thing, we can become vegan or go paleo but what really matters is the state of the trillions! 
Donna Schwenck of Cultured Food Life says it this way:
"The Trilogy! Kefir, Kombucha, Cultured Vegetables. My powerhouse team. When first starting out I recommend picking one and learning to make and consume it. They are very powerful and will detox your body like nothing else! Together they provide different strands of good bacteria and help heal the body in similar but diverse ways. The more diverse your gut bacteria, the healthier you are!"

So...let's begin with kombucha.
Fermented tea.
When we first began making kombucha we made it this way. The weird looking thing in the jar, floating in tea is the scoby (mother).
The thing about change or trying new things is we all tend to resist it (a bit) or flag quite quickly & then waste our resources.
So however we do it we need to find a way that we can manage...long term, 'cos that's what's going to make the difference. If you're keen you can look up kombucha making, join a group or read a book. This is the way that works for us & it is so very simple. It puts you right there in touch with your booch & you're not going to end up with exploding bottles or vinegar because you left your brew too long. However you make your kombucha you're going to need some good strong flip top bottles. These ones are Grolsch beer bottles found in various op-shops & at galas.
We brew our kombucha right there in the bottle.
So...if you've got yourself a little scoby like this one below, you'll need to brew some tea.
Black tea is best. Try it first before you go getting all fancy-pants about your flavours.
We have 5 2 litre bottles that we work through on a rotational basis.
As we get to the end of one bottle (leave a cup or so at the bottom & the scoby) we boil the jug, grab the large trusty teapot, stick in 2-3 tea bags & let it brew & go cold.  Next time you see it sitting there tip the pot full of tea in to the bottle (through a funnel & sieve if using tea leaves) along with a rounded 1/4 cup of raw sugar. (or to you taste).
Flip down the lid & there you go!
Our favourite brew is hibiscus or 1/2 hibiscus 1/2 organic dried rose petals which produces a light, delicious & effervescent brew that is hugely popular with everyone who tries it. Use a large heaped tablespoon of hibiscus tea or about 1/2 a cup of the mix of rose petals & hibiscus (sabridiffa) to a 6 cup tea pot for this variation.
Now here is the rhythm- each day or every second day, you'll need to release the lid & "feel" the pressure (you can tip some out & taste it if you like so you know what's going on) After about 3- 5 days (longer in winter, shorter in the heat of summer) you'll have a good fizzy brew that tastes delicious.
Start out small, (same bottles) drink small amounts & gradually build up the quantity so that you don't go & overwhelm your body & make yourself feel sick or feel burdened  about care-taking your brews. This stuff is alive & powerful. Kombucha is your friend!
About every six months we clean out our bottles & check the little scobies, halving them if necessary.
If you're going away & can't find a kombucha sitter just pop the bottles in to the fridge.
Once you've got clever & you're loving it, then you can start experimenting with the kinds of tea-adding juices or fruit to make a second ferment & so forth.
 If I've given you a scoby (or you've sourced one) & you're not quite sorted when you get home, don't worry it can just sit there in a jar with sweetened tea for quite a while 'til you're ready.

You can also add kombucha to a smoothie, soak mustard in it, make it in to a jelly....
If you want to brew yours another way or need a bit of support there's a good New Zealand group on Facebook. You can find them here.

Good Luck!!
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