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!

Tuesday, October 2, 2018

Sardine or Anchovy Pate

Whoever would have thought that a couple of tins of sardines could make the the most delicious, nourishing pate- ever so versatile & utterly delicious!
I found the concept over at the Western. A. Price foundation here.
Since then (as I do) I have made it a couple of times & tweeked the original recipe.
Look at all those herbs- in they go:
Chickweed, apple mint, coriander, chervil, parsley, spring onions, native celery, tender violet leaves, calendula flowers & anything else that takes your fancy.
Add 2 tins of sardines
& some anchovies- if you have them 
1/2 cup of softened butter (never, ever margarine!!)
salt & freshly ground black pepper
zest & juice of a lemon
dsp whole grain mustard
 Blend all together until smooth-ish in a food processor or with a hand mixer.
 Lovely in artichoke hearts..
 or for lunch- on a violet leaf tortilla, with sauerkraut
and equally good as a dip
 fabulously nourishing & so delicious (not the slightest bit sardiney! Truly.
Katie x

Thursday, September 27, 2018

Violet Honey Syrup

Violets are one of my most beloved flowers.
I adore their fragrance, their beauty & their capacity to heal.
I have learnt to make a magical potion this winter- violet honey syrup.
It tastes delicious & it is also very helpful for coughs & sore throats. 
Such simple little fragrant flowers that come in many colours & forms.
A basket-full of violets smells like heaven, to me.
I was very glad to come across the recipe for violet honey paste a month or so ago when Rob had a cough that woke him through the night. 
 I made the paste just as was described & have now made it again & again & each time tweeked the recipe a little more.
I have discovered that these delightful Parma violets are the easiest to pick & the most fragrant of all.
I got the best results by using my simple old "whizz stick".
Each batch has been a little different but in the end I have decided that simple is best:

1 cup of packed violets
1 cup of clover honey (or other light coloured honey)
juice of a large lemon
Blend all together until smooth
Pour in to a clean jar & store in the freezer.
Enjoy a spoon full at a time for coughs & tickly throats or just because its delicious.





Yummy on porridge.
And amazing in this simple little violet honey & guava mousse.
After making some guava jelly in early winter I pushed the fruit through a sieve, sweetened the pulp & popped a bag or two in to the freezer. 
To make the mousse I added a tbsp or so of the violet honey in to the defrosted guava pulp,
stirred in some cream & thick, creamy Greek yoghurt, soaked 2 tsps of gelatine in a little water for 5 minutes, dissolved the gelatine over gentle heat- stirred it in to the guava mixture & popped it in the fridge to set. That simple!
Katie xx

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:
https://www.stuff.co.nz/life-style/food-wine/69193940/recipe-ministry-of-food-cheese-scones




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.
Catherine

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.
So....
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!

Catherine

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.


Catherine

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
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