Currently Obsessing Over My Darling Lemon Thyme
OMGosh I just have to share this cookbook with you. It’s gorgeous and delicious and yummy! And its based on gluten-free wholefoods.
Written by Emma Galloway, My Darling Lemon Thyme: Recipes From My Real Food Kitchen (Harper Collins) is based on her love of fresh, healthy and delicious food that’s flavoursome, fun and easy to prepare.
The book carries the same name as Emma’s food blog which she started as a place to share her gluten-free vegetarian recipes when she discovered she and her two children suffer from food intolerances.
“My aim is to inspire people with fresh, simple, flavourful recipes and to help break down the boring flavourless stigma commonly attached to allergy-free eating,” she says.
Emma grew up in Raglan in a house her father built, collected rain water for drinking, grew their own fruit and vegetables and collected goats’ milk to make yoghurt from a farm at the end of their gravel road. It was a little unusual at the time when most other Kiwi families were embracing the advent of microwave ovens and ready-made meals.
The recipes in this book are delectable and I share a few with you below.
Kumara & Kale Latkes with Poached Eggs
“When I was cooking in cafés, the breakfast shift was always my favourite. This is the most ‘café-style’ breakfast recipe I have included and one that I simply couldn’t leave out,” says Emma. “Lots of people freak out at the idea of poaching eggs, but there’s really no need: simmering water, a touch of vinegar to help congeal the whites, a swirl of water to centralise the yolk, gentle heat and a good drain afterwards and, as Gordon Ramsay would say, ‘done’”.
- 600g orange (Beauregard)
- kumara (sweet potato), peeled + grated (see NOTE)
- 1 teaspoon sea salt
- 2 large kale leaves, stems removed + leaves finely chopped
- 1 spring onion, thinly sliced
- 2 large free-range eggs, lightly beaten
- 2 tablespoons chopped flat-leaf parsley
- Olive oil or ghee
- 1 teaspoon cider vinegar
- 4–8 large free-range eggs (so one or two per person, depending on how hungry you are)
- Your favourite tomato chutney, to serve
- Preheat oven to 120°C (250°F). Place kumara and salt in a bowl and mix well.
- Set aside for 10 minutes.
- Pick up handfuls of kumara and squeeze as hard as you can to remove all the excess liquid, then transfer to a clean
- Add kale, spring onion, eggs and parsley and season with a few turns of your pepper mill.
- Heat a couple of tablespoons of olive oil or ghee in a frying pan over medium-high heat.
- Add little handfuls (approx. ¼ cup) of mixture to the pan.
- I tend to squeeze them together as much as I can before placing them into the pan and then flatten them with a metal fish slice, but they don’t need to be perfect circles.
- Cook for 2–3 minutes or until golden on the underside, before flipping over and cooking for a further minute or two.
- Transfer to a paper-towel lined plate and pop into the oven to keep warm.
- Repeat with the remaining mixture. You should get 12 medium latkes (3 per serve).
- Fill a medium saucepan with at least 5cm of water, add the cider vinegar and bring to the boil.
- Reduce the heat to a simmer, create a whirlpool in the water with a large metal spoon and crack 2–4 eggs into the pan at a time.
- Simmer for 3–4 minutes, depending on how well done you like your eggs.
- Lift out with a large metal slotted spoon. Drain on a clean tea towel or paper towel.
- To serve place three latkes on each plate and top with one or two poached eggs.
- Season with a sprinkle of sea salt and freshly ground black pepper and serve with a generous dollop of tomato chutney on the side.
NOTE: Regular red (Owairaka) or golden (Toka toka) kumara can be used in place of orange, but I just love the colour and sweetness the Beauregard brings.
Dark Chocolate Coconut Bites
Makes approx. 28
I’ve always loved a certain kind of dark chocolate bar with a chewy coconut filling – no names necessary here, I’m sure! There was a stage in my life when I found it damn near impossible to walk past the sweet counter at the supermarket without grabbing one, or two . . . As soon as I started cooking with coconut oil and realised its amazing setting properties, I got onto developing my own version. These keep in the fridge for ages, so are a lovely treat to have tucked away. If brown rice syrup isn’t easily available where you live, use ¼ cup (60ml) pure maple syrup or honey instead (the centre will be slightly darker, but nonetheless delicious).
- 3 cups (270g) shredded or desiccated coconut
- ⅓ cup (80ml) brown rice syrup
- ¼ cup (60ml) virgin coconut oil
- 250g dark chocolate, roughly chopped
Place coconut, brown rice syrup, coconut oil and a good pinch of fine sea salt in a food processor and blend on high for 1–2 minutes, stopping to scrape down the side of the bowl once or twice.
You want the mixture to be finely ground and everything evenly distributed.
Press mixture evenly into two ice-cube trays, making sure you compact the mixture down as much as possible, leaving no big gaps.
Chill in the fridge for 1 hour or until set.
Twist trays to release coconut bites.
Melt chopped chocolate in a clean dry heatproof bowl set over a saucepan of boiling water (make sure the bottom is not touching the water) and stir with a metal spoon until just liquid.
Set aside for 5 minutes to cool slightly. Dip each coconut bite into the chocolate, coating evenly on all sides.
Use two forks to transfer bites to a baking-paper lined tray, allowing as much excess chocolate as possible to drip from the bite before setting it down.
Leave for the chocolate to set (if it’s a really hot day, chill them in the fridge for 10 minutes instead).
Store in an airtight container in the fridge and then allow them to come to room temperature for 10 minutes before eating – although, really, who has that kind of restraint?
Delish….let us know if you make any????
#rawfood #cleaneating #yum #mydarlinglemonthyme
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