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Applesauce Olive Oil Cake

Applesauce Olive Oil Cake

Applesauce Cake

FarmerFi
This is a perfect autumn recipe – inspired by the flavors of freshly picked apples, and freshly harvested walnuts. Serve it up for morning tea, grab one for an emergency breakfast, or enjoy it warm with a dollop of cream for dessert. It’s also useful in being a recipe suitable for those needing or choosing to avoid eggs and dairy products.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 16

Ingredients
  

  • 1/2 cup (125ml) Extra Virgin Olive Oil
  • 1 cup (220g) raw brown sugar
  • 1 cup unsweetened applesauce or stewed apples
  • 2 cups (250g) self-raising flour
  • 1 teaspoon ground / grated nutmeg optional
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup chopped walnuts optional
  • 1/2 cup sultanas optional

Instructions
 

  • Preheat oven to 180 degrees C.
  • Grease and flour a 20cm square cake tin.
  • Mix olive oil with sugar and applesauce, then beat well.
  • Stir in flour and nutmeg, cinnamon, and cloves.
  • Add nuts and sultanas if using, and mix through.
  • Pour the batter into the prepared cake tin.
  • Bake in the preheated oven for 40 minutes or until done.

Notes

Remember to make sure the Extra Virgin Olive Oil (EVOO) and walnuts you’re using are fresh, as both will develop a rancid flavor once oxidized which will be discernable in the finished cake. For EVOO, look for a harvest date of less than 2 years, keep your oil in a cool, dark place, and once opened use within 6-8 weeks.
With walnuts, if you’re buying shelled ones, look for a pale colour – older nuts tend to become darker with age. If you’re lucky enough to live in Tasmania, the walnut harvest has just about finished, so new season nuts will be available very soon.

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If you’re more of a chocolate cake kind of person, then take a look at my favourite olive oil chocolate brownie recipe. And if you’re in need of some amazing, flavour filled Tasmanian Extra Virgin Olive Oil to help you with your kitchen experiments, then head over to our online shop – shipping is by Express Post within Australia, so you don’t have to wait long to get it!

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Sourdough Hot Cross Buns

Sourdough Hot Cross Buns

Easter is just around the corner, and so my mind is turning to hot cross buns! I’ve updated this recipe, posted previously, which details all the steps for making sourdough hot cross buns. I’ve included timings, so they’ll be ready for morning tea on Good Friday, and all measurements are in grams rather than cups.

This recipe is a combination of a few others…

Mrs Beeton's book of cookery and household management

Slightly mangled copy of Mrs Beeton – the dog ate it…

Notes:

On timings: This always ends up taking longer than I expect! The first time I made these, the final stage (stage 3), took me about 3 ½ hours up the point of eating, and I ended up missing my intended morning tea –time slot. A better method for me was to start a day earlier. I do everything up the point when the buns are shaped and on the baking sheet for their final rise, then put them in the fridge overnight. In the morning I take them out, allow about an hour to reach room temperature and rise, and then bake. The timings below will allow you to bake either late on Thursday night, or on Friday morning.

On fats: Traditional recipes use butter in the dough, and then they’re spread with butter for eating. This is unquestionably delicious, but extra virgin olive oil (EVOO) can be used instead, and yields an equally delicious result. Just make sure the oil you use is fresh, so check the harvest date is less than two years ago, and that the bottle has been open for less than 2 months (and preferably stored somewhere cool and dark for that time). When adapting a favourite recipe that uses butter, substitute an equivalent weight of EVOO, and beat with the eggs before adding to your dry ingredients.

And if you need fresh olive oil that’s bursting with peppery flavour, do check out our shop – shipping is via ExpressPost, and there’s no plastic packaging in sight!

On sticky dough: Sourdough is always sticky to work with, at least mine is. You may need to add extra flour to your worktop for kneading, and I always make sure to fill the sink with warm soapy water before I start, so I can easily wash my hands at the end!

On other options: These do take longer than buns which are made with regular bread yeast, and I wouldn’t recommend this as your first sourdough experiment! If it looks daunting, I’d encourage you to have a go at a non-sourdough version, like this one from SBS.

INGREDIENTS:

Starter

  • 150g unfed sourdough starter (100% hydration, ie. fed at a ratio of 1g of water to 1g of flour). This will all be used, so make sure you leave some behind to continue your sourdough’s life!
  • 75g flour
  • 75ml warm water

Buns

  • 160g milk, at room temperature
  • 500g bakers/bread flour – divided into 300g and 200g, plus extra for kneading
  • 8g fine sea salt
  • 60g soft brown sugar
  • 1 teaspoon ground pimento (allspice)
  • 1 teaspoon ground cinnamon
  • 50g extra virgin olive oil (or 60g of softened butter)
  • 2 large free range eggs
  • 1 orange (optional)
  • 100g currants
  • 50g good quality candied peel, finely diced
  • Warm water (to soak dried fruit)

Crosses

  • 4 tablespoons plain white flour
  • 4 tablespoons water

Glaze

  • 2 tablespoons milk
  • 2 tablespoons water
  • 3 tablespoons white sugar

METHOD:

Stage 1 (eg Wednesday evening)

  1. Take 150g of unfed starter (mine had been fed one week before, and stored in the fridge). All of this 150g of starter will be used, so make sure you’ve got some extra to be able to continue your starter’s life!).
  2. Add 75g of flour and 75g of water, making 300g of starter.
  3. Mix together and leave covered at room temperature for 12 hours. (I cover with a Tasmanian beeswax wrap, plate, or cling film. You can use a cloth, but I find the surface tends to dry out.)

Stage 2 (eg Thursday morning)

  1. Mix together the 300g of starter, 160g milk (at room temperature), 300g of bread flour, and 8g salt to make a sourdough sponge. (The ingredients need to be combined to a dough, but not kneaded further at this stage.)
  2. Leave covered at room temperature for about 12 hours.
  3. Place the currants and candied peel in a small bowl or wide mouthed jar.
  4. Add the juice of the orange (if using), and add enough warm water to cover the fruit by approximately 2cm. (This makes the fruit nice and plump in the finished buns.)

Stage 3 (eg Thursday evening)

  1. Fill the sink with hot soapy water, so you can wash your hands easily after kneading.
  2. Drain the orange juice / water from the dried fruit, and pat dry.
  3. Put 60g brown sugar, 50g extra virgin olive oil, and 2 eggs in a large bowl and beat until light.
  4. Add the sourdough sponge and beat to combine.
  5. Combine the further 200g bread flour, 1tsp allspice, 1 tsp ground cinnamon, then add to the sourdough sponge mixture from the previous step.
  6. Knead for 10 minutes, then set aside for 10 minutes to rest. (You may need extra flour for kneading to reduce sticking.)
  7. Add the drained currants and candied peel mixture to the dough, and knead gently to combine (without squishing the fruit!)
  8. Leave in a covered bowl somewhere warm for 60 minutes. (Under the heat lamp in the bathroom works brilliantly on a cool day.)
  9. Divide the dough into 12 pieces and shape into buns. (I needed to use a bit more flour to reduce stickiness at this point.)
  10. Place on a well-oiled baking sheet, and cover with a well-oiled piece of cling film. (If you don’t oil the cling film, it sticks to the buns and may tear them when you pull it off.)
    • EITHER: Leave covered somewhere warm for 60 minutes if you want to bake straightaway.
    • OR: Put in the fridge overnight, then take them out in the morning (eg. Friday) and place somewhere warm for a hour or so until risen.
  11. Preheat the oven to 200degC (for fan forced).
  12. Get the glaze ingredients ready in a small saucepan.
  13. Make the cross mixture by combining 4 tbsp plain flour and 4 tbsp water. Put in a piping bag (you can make one out of baking paper or a plastic bag if you don’t have one.)
  14. Add the crosses to the risen buns, and place in the hot oven.
  15. Bake for 10 minutes, then rotate the baking sheet 180 degrees to help them brown evenly, and bake for a further 8-10 minutes.
  16. When you’ve rotated the buns, make the glaze: heat the 2 tbsp milk, 2 tbsp water and 3 tbsp sugar in a pan on the stove. Bring to the boil and simmer for 6 minutes.
  17. Take the buns out of the oven. Remove to a cooling rack immediately if possible, and brush with the glaze.
  18. Allow to cool a little, if you’re able… Delicious enjoyed with butter, or a drizzle of fresh Tasmanian extra virgin olive oil!

 

Zucchini Recipe Ideas

Zucchini Recipe Ideas

I hope you’re enjoying the change from summer to autumn (at least if you’re in the southern hemisphere!) Autumn is a favourite time of year for me, so although I’m kind of missing the really long days of summer, I love the cooler days, and cooking the heartier food that seems to go with it!

We’re still enjoying zucchini (courgettes!) and I’m going to share three recipes I’ve found recently that can help you use these up. You may have a glut from your own garden, but if not, they’re a good price in the shops while they’re still in season.

First up is Zucchini Loaf Cake. It’s got a texture a bit like banana bread, with a lovely lightly sweet and spiced flavor. The recipe calls for vegetable oil, but I’d always recommend extra virgin olive oil, so you get maximum nutritional benefit from the calories in your fats. There’s an extra dose of healthy fats from the walnuts too (although you could omit these if you’re not a fan). The zucchini makes for a fab texture, and the sultanas add a great juicy burst. Finally, self-raising flour should work fine, in place of the plain flour plus bicarb and baking powder. Or use wholemeal for a little more fibre.

I like this as an emergency breakfast, as well as a snack during the day. Slice it after it’s cooled and freeze the individually wrapped slices – they’ll defrost quickly when you need them.

Next is this Baked Beef and Rice Stuffed Zucchini – perfect for those slightly overgrown zucchini hiding in your garden! The stuffing includes rice with the mince, so it’s a perfect all-in-one meal. If you don’t want to make the whole thing in one go, prepare the stuffing in advance, bake the halved zucchini, and assemble the “boats”. Then they can be kept in the fridge, and baked when you’re ready.

I used wallaby mince when I made this, but the lean beef suggested would be great. Lean lamb or even turkey mince would probably work pretty well too. The combination of rosemary and mint are fantastic, making the whole dish taste really fresh and lively. If you wanted a vegetarian version, perhaps mushrooms or eggplant could take the place of the meat? Finally the cheese… I love parmesan, but I find it doesn’t melt enough in this, so I prefer cheddar, although feta would provide a nice alternative.

zucchini tomato potato gratin olive oil

Lastly, a Baked Zucchini, Tomato, and Potato Gratin. There’s a fair bit of slicing to do which is a bit of a pain, but it can all be done in advance. This makes a wonderful light meal on its own, and is also a brilliant side dish. Try it with your next BBQ! Leftovers can be refrigerated or frozen, and reheat well.

You may have seen a couple of other zucchini recipes here that I’ve shared previously, but in case you missed them, check out Spicy Zucchini Tomato Rice, and Colourful Roast Veggie Pasta.

If you’ve got a favourite zucchini recipe I’d love to hear it – tell me in the comments!

Happy Eating,

Fiona

 

Not just for Christmas!

Not just for Christmas!

I’ve collected all the recipes I posted on Facebook throughout December in this one place, both so they’re ready for next Christmas (!), but also because there are some great ideas here for any time of year. These recipes weren’t just for Christmas Day, but also to help out with food inspiration at a time of year when we’re often short of time, cooking for extra people, or wanting a bit of a health boost amidst the excess! They’re sorted into categories, with short descriptions and links where they exist.

Entrée’s, Snacks, and Nibbles

  • Black Bean Dip – this Mexican style dip has plenty of bold flavours, and with the black bean base has far more fibre and fewer calories than most creamy types
  • Avocado and Prawn Cocktail – retro, but still so good, with avocado adding some healthy fats to the mix
  • Christmas Pate – My mum always makes Christmas pate with all the leftovers, although it’s more of a terrine really. Use a recipe like this as a guide, and chuck in anything you’ve got. This year I used chicken, ham, ham fat, chestnuts, cranberries, stuffing, sausage meat and added seasoning and a few herbs. It’s one of those things that I always think will be difficult, and it’s really not! So I should make it all year round… Cut into slices and freeze after cooking.
  • Cream Cheese and Olive “Tree” – fabulous upgrade to a Cream Cheese Ball.
  • Colourful Veggie Tray – at Christmas it’s fun to arrange these into a tree shape to serve with dips, but at other times of year you may want to make a different pattern.
  • Caper, Olive, and Basil Bruschetta – a lovely tangy topping for crusty bread
  • Carrot and Ginger Dip – a bright and vitamin packed dip, full of flavor

Breakfast or Brunch

  • Ham and Eggs – a variation on bacon and eggs that’s easy to do for lots of people. Slice up leftover baked ham and serve with hard boiled eggs and mustard.
  • Porridge – easy to do for one in the microwave – half a cup each of rolled oats, milk, and water. Salt and / or sugar as desired. Microwave in a large bowl or measuring jug on medium for 5 minutes. Add fruit, nuts, seeds to taste.
  • Avocado and Haloumi Fritters – use up some excess zucchini in these veggie loaded fritters

Main Course

  • “Green Thing” – great way to use up whatever “green things” you’ve got in the garden (or the back of the fridge!) And to give your festive eating a massive healthy, nutrient-laden boost!
  • Cauliflower Wellington – spectacular veggie centrepiece of a whole cauli in a pastry crust! (Looks a bit like a brain though…)
  • One Pot Vodka Pasta – just what it says – delicious, easy, creamy… And you can add bacon to it, if you wish!
  • Chicken Alfredo Lasagne – tasty alternative to “red” lasagne
  • Easy Baked Ham – add a bit of sweetness to your ham, and don’t just leave it for Christmas!
  • Tourtière (French-Canadian meat pie) – traditionally served at Christmas or other special occasions
  • Healthy Roast Chicken – use extra virgin olive oil for your next roast, and serve it up with some mixed roasted veggies
  • Raclette – not the healthiest option on the list, but a fun way to eat with a few friends! Best accompanied by cold meats, pickles, and salads to cut through all that cheese!

Sides and Salads

Drinks

Cakes, Sweet Things, and Desserts

  • Rainbow Fruit Skewers – these take a little more effort than just having a bowl of fruit on the table, but the pretty result is totally worth it
  • Chocolate Fruit Cake – delicious cake with lots of dried fruit which reduces the amount of flour and sugar needed. As a bonus it keeps well, if you can stop eating it! Great if you like to have something on hand to offer visitors
  • Rebellious Raspberry Tart – beautiful tart with a custard filling topped with lots of raspberries (also works well with frozen fruit). Stunning finale for a dinner party.
  • Cranberry Spiced Muffins – yummy for morning or afternoon tea, but also pretty tasty for breakfast, with some fresh fruit on the side. Try substituting wholemeal flour and brown sugar in this recipe. These freeze well too.
  • Fruit Mince Pies – I only make these at Christmas, but the pastry is just divine and would be great for making fruit tarts at any time of year
  • Coconut Lime Biscuits – the coconut gives these biscuits a gorgeous texture, and these are delicious with a chilled Tasmanian Sauv Blanc. They also make a lovely gift.
Massaged Kale Salad

Massaged Kale Salad

It’s said that eating raw kale can make you feel as if your mouth is being assaulted by a giant tree. Avoid this by massaging the kale leaves, softening both the texture and the flavour of this sturdy vegetable, while retaining the nutrients. Even non-salad lovers / men tend to come back for seconds, after a suspicious first mouthful!

This is a basic recipe, but very versatile, so try changing it up with some of the variations at the end. It’s great as a side dish for BBQd and grilled meats. And because kale can hold its own, it doesn’t wilt in warm weather like lettuce can, and it keeps well in the fridge for a couple of days.

For 4 people you will need: about 6 kale leaves, fresh Australian Extra Virgin Olive Oil (EVOO), sea salt, a mango, 100gm (Tasmanian) feta cheese, ground black pepper.

METHOD

  • Wash the kale well.
  • Remove the central ribs and roughly slice the leaves.

  • Place the sliced leaves in a large bowl with 3 tbsp EVOO and a pinch of sea salt.
  • Massage the kale with your fingers for about 3 minutes, until it “wilts”, becoming softer and bright green in colour.
  • Add the chopped flesh of the mango and the feta cheese.
  • Mix to combine with another 3 tbsp of EVOO, and salt and pepper to taste, then rest for at least 30 minutes in the fridge to allow the flavours to mingle.

And finally, if your bunch of kale has gone a bit wilty, treat it like a bunch of flowers. Chop a bit off the bottom of the stems and stand in some water. I keep mine standing in a glass of water in the fridge and it’ll last for a week 🙂 FFx