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FOCCACIA CLASSIC ITALIAN – GLUTEN FREE VEGAN FODMAP FRIENDLY

GLUTEN FREE FOCCACIA - soft, more-ish delicious, the real thing! VEGAN, FODMAP friendly

Look no further, this is the ultimate foccacia gluten free vegan to boot and so easy to make. This recipe was created using my wonder-full 1-to-1 Wild Sourdough Baking Flour. And yes it can be shaped (classically using your fingers like a pizza chef) to make classic Italian Pizza
Prep Time10 minutes
Course: Side Dish
Cuisine: Italian
Diet: Diabetic, Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: bread, bread rolls, gluten free, low fodmap, nut free, vegan
Servings: 1 FOCCACIA
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

WET ingredients

  • 450 grams water, room temperature or warm (35C) filtered if you have it, tap is fine
  • 25 grams extra virgin olive oil for the dough
  • 25 grams apple cider vinegar

DRY ingredients

  • 500 grams Wild Sourdough Gluten Free 1-to-1 Baking Flour
  • 2 tsp or one sachet active dry yeast
  • 15-20g grams or 1tbs sugar for the yeast
  • 2 tsp 10g fine sea salt

Extra ingredients - NOT optional

  • 25 grams extra virgin olive oil, for bottom of pan
  • 25 grams extra virgin olive oil or more for topping

Instructions

  • In a bowl, using digital scales or your Thermomix TM6 scales, add ingredients in the order in this recipe from wet to dry ingredients
  • MIX with a strong spatula for 2-3 mins until a very wet, but homogeneous ‘dough” come together
    TMs: 1 min on dough or knead, scrape sides and knead another 1min
    Magimix CE: mix speed 7, 1min, scrape sides, mix speed 9, 1 min
  • Lined a roasting or skillet pan (25x25cm or larger if you prefer thinner FOCCACIA) with silicon baking paper including to cover bottom and sides generously
    Drizzle 25g (approx 1/4cup) extra virgin olive oil and spread with your fingers
  • Unload dough onto oiled baking paper
    TMs and Magimix dislodge dough from blades by turning the bowl onto oiled baking paper
  • Spread dough to the edges of the pan with your fingers
  • Drizzle with the extra 25g/1/4 cup generously and using your fingers create deep dimples on the dough surface
    MIST like mad with water and keep covered
  • RISE for 45-1hrs or more, until puffy and almost double at room temperature
  • FOR SAME DAY BAKING: let rise covered until they are risen again to double. Time will vary depending on room temperature, keep moist and covered, away from draft and direct heat source
  • FOR NEXT DAY BAKING: let rise covered in another closed container or wet cling wrap (NOT TEA TOWEL) in the fridge, DO NOT FREEZE
  • BAKING: get an oven thermometer to make sure that your oven is doing the right thing
    SAME DAY baking: pre-heat your oven to 200C, and MIST again with plenty of water. Throw two big handful of ice cubes as you place the dough into the oven. Bake for 20mins.
    Bake for another 10-15mins until dark golden brown and thermometer inserted into the rolls show 95-100C
    Turn oven off, let it sit for another 5-7minutes to set the crust
    Let the baked FOCCACIA rest until it is warm or cool room temperature prior to cutting, if you cut straight from the hot oven, the dough may collapse resulting in a doughy ‘uncooked’ appearance

Notes

Gluten Free Vegan Christmas Scones

These scones are the perfect Christmas morning or afternoon tea treat for unexpected or expected visitors as they can be chilled in the fridge or thawed overnight from the freezer (RAW, and shaped ready to bake). They are delicious and the antidote to the rich Christmas offerings, it can be served simply with butter or vegan butter or to be paired with sharp vegan or dairy cheeses such as cheddar or even creamy Brie or Camembert. For sweet toothed people … cherry jam is pretty good too!

GLUTEN FREE VEGAN CHRISTMAS SCONES or DAIRY, EGG FREE

DELICIOUS GLUTEN FREE VEGAN CHRISTMAS SCONES - EGG & DAIRY FREE
Prep Time3 hours 10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert, Snack
Cuisine: english
Diet: Gluten Free, Vegan, Vegetarian
Keyword: christmas, gluten free, scones
Servings: 8 8-10 scones
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

DRY INGREDIENTS - MUST BE MIXED FIRST (WHISKED) prior to adding wet ingredients

  • 300 grams Wild Sourdough Gluten Free 1-to-1 Baking Flour available from my website and retailers: https://wildsourdough.com.au/where-to-buy/
  • 15 grams Baking Powder Gluten Free Double Acting (3tsp) must be double acting & gluten free
  • 30-50 grams raw or rapadura or coconut sugar optional but this is a treat and taste better with a small amount of sweetness
  • 5 grams sea salt fine (1tsp - can reduce to 1/2 tsp)
  • 15-20 grams mixed spice or speculaas spice (3tsp)
  • 1 tbs zest of one lemon, optional

WET INGREDIENTS - VEGAN

  • 75 grams vegan butter of your choice, cold can use coconut butter
  • 80-85 grams vegan milk of your choice, cold this amount can vary depending of your choice of vegan mylk incl coconut milk
  • 150 grams sparkling mineral water, cold soda water or lemonade can be substituted

WET INGREDIENTS - DAIRY VERSION

  • 150 grams sour cream full cream or whipping cream, cold FULL fat, not low fat
  • 150 grams sparkling mineral water, cold soda water or lemonade can be substituted

DRIED FRUIT

  • 150 grams dried fruit mixed
  • 50 grams dried cherries or cranberries not the fake coloured variety
  • 30-50 grams slivered pistachio, optional to add green festive colour

Instructions

  • Preheat oven to 220C
  • Mix by hand or machine ever so lightly until form a rough homogeneous dough
  • Dough looks like a solid mousse or whipped cream
  • Dust ur bench w superfine rice flour
  • Roll or press dough to an inch or 3cm thickness and either cut w a metal dough scraper into 6 squares or use round 3-4cm round cutter or a glass, gather remains for the runt scone
  • Brush w dairy or vegan milk
  • Put scones on baking paper inside a roasting pan or small tin
  • Put into middle rack of ur oven
  • Reduce temp to 200C and bake for 20-25mins (or 30mins depending on size of your scones) until inner temp is 100C n golden brown
  • Enjoy best eaten warm
  • To refresh: microwave for 10-20sec
  • FREEZE or CHILL RAW SHAPED scones on baking paper in an enclosed container, thaw thoroughly or overnight in fridge prior to baking
  • Mist w water and follow baking instructions

VARIATIONS:

  • Plain scones: take all the spices sugar etc n you have plain scones
  • Cheese scones: take all the spices sugar etc, add grated sharp cheddar cheese (about 1/3 weight of flour) with dry ingredients

HYBRID SPELT & GLUTEN FREE SOURDOUGH BREAD ROLLS FODMAP FRIENDLY

HYBRID SPELT & GLUTEN FREE SOURDOUGH SOFT BREAD ROLLS - FODMAP friendly

want to lower your gluten and/or FODMAP load without compromising on deliciousness, softness and irresistible crackly crust? This is the answer for you … a double whammy to tame the gluten in spelt (or wheat if you prefer) and the 40% is gluten free using either my Wild Sourdough Gluten Free wholemeal or white bread mix
Prep Time10 minutes
Cook Time30 minutes
Course: Breakfast
Diet: Diabetic, Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: bread, bread rolls, gluten free, low fodmap, nut free, sourdough, spelt, vegan
Servings: 8 BREAD ROLLS
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

WET ingredients

  • 120 grams sourdough starter of your choice, active & bubbly I used my rye sourdough starter, for lower FODMAP, use spelt or wheat or gluten free starter
  • 400 grams water, room temperature filtered if you have it, tap is fine
  • 1-2 tbs extra virgin olive oil, OR Optional for softer crust, softer crumb
  • 15-30 grams extra virgin olive oil

DRY ingredients

  • 300 grams white spelt flour or strong unbleached bakers flour
  • 200 grams Wild Sourdough Gluten Free Wholemeal or White Bread Mix https://wildsourdough.com.au/product-category/wild-sourdough-gluten-free-flour/
  • 1 heaped or 6g tsp fine sea salt - if using WS GF wholemeal bread mix, OR
  • 2 tsp 10g fine sea salt - if using WS GF white bread mix

Instructions

  • In a bowl, using digital scales or your Thermomix TM6 scales, add ingredients in the order in this recipe from wet to dry ingredients
  • MIX by hand or spatula or in TMs: 1 min on dough or knead
  • REST at least 15mins to 30mins, for TMs: dislodge dough from blades by turning the bowl onto the bench or silicon mat
  • KNEAD, stretch and fold dough several times (LESS is more, do not break the dough, no more than six stretch & fold), you can also, if you prefer, to do old fashioned ‘comfort’ kneading.
    For TMs: 1-2 mins on dough or knead
  • RISE for 2-3hrs at room temperature in a oiled and covered container
  • Dough should rise at least 50% in height or volume
  • SHAPE into 100-125g rolls and place touching sides on the lined enamel tray of your oven or heavy roasting pan or large muffin tins or special bread roll tins like in my photo
  • MIST like mad with water and keep covered
  • FOR SAME DAY BAKING: let rise covered until they are risen again to double. Time will vary depending on room temperature, keep moist and covered, away from draft and direct heat source
  • FOR NEXT DAY BAKING: let rise covered in another closed container or wet cling wrap (NOT TEA TOWEL) in the fridge, DO NOT FREEZE
  • BAKING: get an oven thermometer to make sure that your oven is doing the right thing
    SAME DAY baking: pre-heat your oven to 225-235C, and MIST your rolls with plenty of water. Throw two big handful of ice cubes as you place the bread rolls dough into the oven. Bake for 20mins. Reduce heat to 200C and bake for another 10-15mins until dark golden brown and thermometer inserted into the rolls show 95-100C
    FOR NEXT DAY BAKING: Take rolls out of the fridge, MIST your rolls with tons of water, place your bread rolls dough into the oven, throw two handful of ice cubes and crank up your oven to 235C, for half hour. Reduce heat to 200C and bake for another 15-20mins until dark golden brown and thermometer inserted into the rolls show 95-100C

that soft old fashioned ‘sandwich loaf

This lovely old-fashioned loaf will take you down memory lane in a time of COVID19 stress. The aroma and ultra-soft texture create a sandwich loaf you will crave and want to rush home to savour… So, here is my sourdough version, inspired by Janine: best friend and best sister. Actually, you can tell we aren’t really sisters as she is a blond and I have black hair.  Janine, thank you for allowing me to adapt and share your recipe. Stay well and share the joy of sourdough (SEE RECIPE NOTES below for a video of how amazing soft this loaf is)

Print Recipe
5 from 1 vote

that soft old fashioned 'sandwich loaf

when no other bread will satisfy your craving for comfort food, this will! FOR THERMOMIX, KITCHEN AID & KENWOOD: half this recipe PLEASE and do it twice to make a huge sandwich loaf.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 1 huge loaf
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

white leaven

  • 50 grams active rye starter do not use all of your rye starter, take this 50g from your mother starter
  • 60 grams white flour wheat or spelt
  • 90 grams filtered water

WET ingredients

  • 200 grams white leaven
  • 480-500g grams water
  • 60 grams extra virgin olive oil

DRY ingredients

  • 400 grams white spelt flour or use all strong unbleached premium bakers flour or all white spelt
  • 400 grams strong unbleached premium bakers flour
  • 40-60 grams sugar, rice malt or maple syrup
  • 3 teaspoon fine sea salt

Instructions

WHITE LEAVEN

  • Stir and mix well, leave overnight or 6-12 hours until starter has doubled and bubbly

MIX

  • BY HAND: In a huge large diameter bowl, measure and add your wet ingredients. starting with the starter. Then add all of the dry ingredients. MIX WELL, and massage any lumps you may have. You want to have one homogeneous dough. Turn bowl upside down on your kitchen benchBY THERMOMIX: 30 sec KNEAD, turn bowl upside down, then do the same for the other half BY MAGIMIX: 1 MIN SPEED 7, Brioche setting ROTARY MIXERS: 30 sec, K beater, speed 1

REST 1 hour

  • REST (fermentolyse) the dough covered (turn your bowl upside down)

STRETCH & FOLD X4

  • STRETCH and FOLD your dough 3-4 times, EVERY 30 mins - REPEAT 4 TIMES

SHAPE

  • SHAPE your dough into your large sandwich loaf tin (outer measurements 30cm long x 13cm wide x 12cm height)

RISE OR RETARD

  • RISE OR RETARD OVERNIGHT until doubled. The dough must double before baking so if it is still not doubled after an overnight rise, take it out of the fridge to double

BAKE

  • PREHEAT YOUR OVEN TO 225-235C for 30mins with an enamel tray on the lowest rack PUT your dough in on a rack above the enamelled tray ADD two handful of iceBAKE for 20mins REDUCE temperature to 200C, BAKE for 20mins REDUCE temperature to 180C, BAKE for 20mins INSERT thermometer, the inner dough temperature must reach 100C. ENJOY... wait till it cools down if you can, to get a better crumb ... I bet, you can't resist cutting it as soon a it is out of the oven BAKED BREAD is freezable in a zip-lock bags for up to 2 months
  • put your tinned dough in bake for 20mins reduce temperature to 200C, bake for 20mins reduce temperature to 180C, bake for 15-20mins until inner temperature of dough reaches 100C

ENJOY

  • if you can resist the temptation, wait until the loaf is cool before cutting but, the choice is entirely yours! Enjoy and you can even freeze this baked loaf for 2 months in an airtight container or zip lock bag

Salad, EASTER Salad of Roasted Vegetables & Sprouted Quinoa with Pomegranate

Salad, EASTER Salad of Roasted Vegetables & Sprouted Quinoa with Pomegranate

~VEGAN, NUT FREE  & GLUTEN FREE

For me there is nothing more delightful to see and savour on the table than a well thought out salad. A delicious substantial salad that is not an afterthought and can stand up on its own as a complete meal (which is handy for those of you are catering for vegan and vegetarians). This recipe is more about the how to rather than a step by step recipe.

When I have to cater for a crowd, I like to have a ‘base’ salad that is vegan, nut and dairy free, but I will serve on a separate plate the dairy or nut ingredients for those of you who like to have the jazzed up version.

So the base of this salad is three roasted vegetables: brocolli, cauliflower, pumpkin (you can use sweet potato instead but I think pumpkin fits better here)

To make this salad substantial, I choose chilled cooked and sprouted quinoa

For dairy side-ons, I like marinated (soft style) goat fetta, to be served separately.

I always like different textures in my salad, so for crunch, I add activated and roasted (or dehydrated if you prefer) walnuts and fresh pomegranate seeds but you can choose other nuts if you prefer.

Enjoy…

Salad, EASTER Salad of roasted vegetables & sprouted quinoa with pomegranate

Nourishing substantial salad Salad as a complete meal
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 8 ppl
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

Roasted VEGETABLES

  • 1 kg JAP or butternut pumpkin washed, peeled and sliced to 0.5cm
  • 1 each brocolli, organic if possible washed and sliced into 0.5 cm, then separate into flowerettes
  • 1 each cauliflower (large) washed and sliced into 0.5 cm then separate into flowerettes
  • 2 tsp Murray River pink salt flakes to taste
  • black pepper freshly milled, for brocolli
  • generous drizzle vincotto for pumpkin
  • few sprinkling baharat spice mix i like Greg Malouf's or Herbie's, for cauliflower
  • generous drizzle extra virgin olive oil enough to coat all vegetables

TAHINI Dressing

  • 150 ml organic hulled tahini
  • 75 ml lemon juice to get the right salad dressing consistency
  • 100 ml extra virgin olive oil australian please
  • 50 ml pomegranate molasses honey or maple syrup may be substituted
  • 1 tsp Murray River pink salt flakes to taste
  • 2-3 cloves fresh garlic to taste
  • black pepper freshly milled, to taste

TOPPINGS

  • 2-3 tbs Za'atar from good delis or Herbie's online
  • 1 cup fresh pomegranate seeds
  • 1 cup marinated goat cheese, optional Meredith's Dairy is my favourite
  • 1 cup activated nuts of your choice, optional walnuts are delicious here

Instructions

Roasted vegetables

  • Preheat your oven to 180C
  • In a large bowl, coat the cubed/sliced vegetables with generous drizzle of olive oil, salt and black pepper or spices as listed in the ingredients, to taste.Roast at 180C for 15-20 minutes until the vegetables started to caramelise and soft to touch but not mushy (this depend on the type of vegetables and the size of each piece)Cool to room temperature and chill in fridge if preparing ahead of serving, these roastes vegetables can be pre-perepared up to 2-3 days ahead.

Tahini Dressing

  • Place all ingredients in a glass jar and shake vigorously before use or better still blitz using a hand held stick blender or an electric blender

HOW TO SERVE

  • Use the largest flat serving plate you have, mine is 50cm in diameter.arrange the roasted veggies in concentric layers sprinkle the cooked quinoa and fresh pomegranate seedsdrizzle with blobs of tahini dressing sprinkle the za'atar and serve with broken up goat cheese feta and walnuts or serve these separatelyEnjoy ...xxx

Salad, Christmas Salad with de Puy Lentils, Beetroot, Walnut and Feta

Christmas Salad with de Puy Lentils, Beetroot, Walnut and Feta

Note: can be vegan without the feta cheese

For me there is nothing more delightful to see and savour on the table than a well thought out salad. A delicious substantial salad that is not an afterthought and can stand up on its own as a complete meal (which is handy for those of you are catering for vegan and vegetarians). This recipe is more about the how to rather than a step by step recipe.

When I have to cater for a crowd, I like to have a ‘base’ salad that is vegan, nut and dairy free, and I will serve on a separate plate the dairy or nut ingredients for those of you who like to have the jazzed up version. I also serve one to three alternative dressings on the side so everyone can choose and add his/her own. Trust me, this way I always manage to please everyone.

So the base of this salad is salad greens such as rockets, radicchio and few sprigs of herbs such as basil, parsley, dill, and fennel fronds. To make this salad substantial, I choose chilled cooked and sprouted de Puy Lentils (you can choose chickpeas or other lentils) and roasted beetroot (cubed).

For dairy side-ons, I like marinated (soft style) goat fetta or bufallo mozzarella, but remember once you add this to the main salad the dark red beetroot colour will bleed into the white colour of the cheese.

I always like different textures in my salad, so for crunch, I add activated and roasted (or dehydrated if you prefer) walnuts and pomegranate seeds but you can choose other nuts if you prefer.

Below are the two salad dressing recipes, one vegan and one dairy.

Salad, Christmas Salad with de Puy Lentils, Beetroot, Walnut and Feta

Nourishing substantial salad Salad as a complete meal
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 8
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

Roasted Beetroot

  • 1 kg beetroot organic if possible washed, peeled and cubed
  • Murray River pink salt flakes to taste
  • black pepper freshly milled
  • extra virgin olive oil enough to coat the beetroot

Vinaigrette with vincotto, balsamic vinegar and extra virgin olive oil

  • 1 part (volume) balsamic vinegar
  • 1/2 part (volume) vincotto fig vincotto is delicious
  • 4 part (volume) extra virgin olive oil
  • Murray River pink salt flakes to taste
  • black pepper freshly milled

Yoghurt Fetta Salad Dressing

  • 1/4 cup thick greek yoghurt
  • 75 g soft fetta cheese crumbled
  • few sprigs fresh dill or fennel fronds chopped
  • 3-4 tbs lemon juice to get the right salad dressing consistency
  • Murray River pink salt flakes to taste
  • black pepper freshly milled

Instructions

Roasted Beetroots

  • Preheat your oven to 180C
  • In a large bowl, coat the cubed beetroots with olive oil, salt and black pepper, taste to suit your palate.Roast at 180C for 15-20 minutes until the beetroot cubes started to caramelise. Cool to room temperature and chill in fridge if preparing ahead of serving.

Vinaigrette with vincotto, balsamic vinegar and extra virgin olive oil

  • Place all ingredients in a glass jar and shake vigorously before use

Yoghurt Fetta Salad Dressing

  • Place all ingredients in a glass jar and shake vigorously before use or better still blitz using a hand held stick blender

REVIEW OF MAGIMIX DOUGH HOOK XL & RECIPE

REVIEW OF MAGIMIX DOUGH HOOK XL & RECIPE

It is not everyday that I get very excited about a new tool, but I am really impressed with the new Magimix Dough Hook XL. Not only does it live up to its advertised capacity of being able to knead dough up to 1.6kg without its motor overheating, but more than that, what really tickled my fancy is its ability to knead dough gently as if I am kneading the dough by hand.

This new Magimix Dough Hook XL kneads the 1.6kg dough so gently without creating heat hence it does not oxidise the dough. It also collects the dough and ‘lifts’ the dough up above the blade, creating a ball of dough (see various pictures in my recipe below) and therefore prevents the chopping off of the gluten as the dough is directly moving above the blade.

I managed to mix and knead three lots of 1.6kg dough one after another and the bowl and dough hook remained cool with no overheating of the motor observed.

So let’s give this amazing tool a work out with this new recipe..

http://wildsourdough.com.au/recipe/review-magimix-dough-hook-recipe-sourdough-purple-and-heirloom-ancient-wheat-grains/

REVIEW OF MAGIMIX DOUGH HOOK XL & RECIPE

Author: YOKE MARDEWI, WILD SOURDOUGH

Cake, Wild Sourdough Spelt or Khorasan Christmas Cake

Wild Sourdough Spelt or Khorasan Christmas Cake BY HAND

VEGAN option: use vegan butter/margarine

Gluten Free option: use brown rice starter (avail from my website) and Gluten Free plain flour

I always adore making and eating fruit cake, so creating this recipe was a joy. This cake has the texture of a classic Christmas cake – dense and complex in flavour, which is what you want for an exceptional and easy-to-digest Christmas cake. You do have the option to add a teaspoon of baking powder to make this cake lighter but it is not essential. This recipe is versatile so you can change the dried fruit mix (about 325–400g) to suit your taste. One combination I love is dried pear, hazelnut and ground cardamom.

The method is quite simple, just like making any traditional butter cake. The white sourdough starter is added at the end of the mixing before the addition of fruits and nuts. The long fermentation allows pre-digestion of gluten, fat and sugar. You can use wheat instead of spelt or kamut/khorasan. Khorasan is worth a try, because for some people this unhybridised/ancient wheat is easier to digest than modern wheat. However, please consult your medical practitioner for advice.

NOTE: This cake is full of fruit, so the cake mixture will not double in size. If you prefer a more complex flavoured cake, you need to make this cake 1–2 months before Christmas.

Use the best quality organic dried fruit you can buy!

Print Recipe
5 from 1 vote

Cake, Wild Sourdough Spelt or Khorasan Christmas Cake

This is a dense fruitcake which has a more complex flavour than traditional fruitcake because it is naturally fermented with sourdough culture. It is naturally easier to digest than a traditional fruit cake. This cake relies on the sweetness of the dried fruit rather than refined sugar.
Prep Time30 minutes
Cook Time45 minutes
Total Time5 hours 15 minutes
Course: cake
Cuisine: english
Servings: 20 cake
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

Fruit and Liqueur mixture - prepare at least a day before and up to 2 months

  • 125 grams small dark raisins (muscatels) or sultanas
  • 75 grams dried black cherries or cranberries
  • 25 grams candied peels (candied orange and candied citron)
  • 50 grams dried apricots
  • 50 grams dried figs
  • 50 grams activated nuts of your choice optional
  • 50 grams brandy, whisky or your liqueur of choice

Flour and spice mixture

  • 125 grams organic white spelt flour or khorasan flour You can use wheat if you prefer
  • 1-2 tsp mixed spice Speculaas spice is a favorite
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger or cloves optional
  • 1/4 tsp fine sea salt

Butter mixture

  • 125 grams butter, softened at room temperature
  • 150 grams dark brown or rapadura sugar
  • 150 grams Raw sugar
  • 1 tsp vanilla bean paste or 1 vanilla bean split lengthwise and scraped
  • 3 large organic eggs (150g without shell) at room temperature
  • 250 grams white spelt or kamut sourdough starter
  • 25 grams molasses

Instructions

Mix fruit and liqueur

  • Prepare the fruit and liqueur mixture at least a day before you plan to make the Christmas cake. You can also prepare the mixture a few weeks beforehand for a stronger flavour.Mix the ingredients together and leave to marinate at least overnight. The next day, drain the mixture, separating it into fruit and liquid. The fruit will be added to the cake, while the liquid will be used to glaze it once baked.

Mix ingredients

  • Put the flour and spice mixture ingredients in a large bowl and whisk until the flour mixture is well distributed. Put aside.Beat/Whisk soft butter, the two sugars and vanilla in a bowl until light and creamy. This will take a few minutes by hand.Scrape down sides frequently to make sure the ingredients are well mixed.Slowly add eggs one by one and stop mixing once the mixture looks curdled. Scrape sides of bowl.Add sourdough starter and molasses and mix well but gently. Scrape sides of bowl.Gently mix in the pre-mixed flour and spice mixture. Do not over-mix or you will end up with a tough cake. Scrape sides of bowl.Cover and ferment your cake mixture for 4–6 hours. The cake mixture will rise about 1¼–1½ its original volume.

Prepare cake tins

  • Line cake tins with butter then line with silicone coated baking or parchment paper (e.g. Gladbake). You have the option of using: • 20cm diameter (8in) round cake tin – each holds 1kg of mixture, or • 2 x 12.5cm (5in) round cake tin – each holds 500–550g of mixture, or • 8–10 muffins – each holds 120–150g of mixture.

Add and mix

  • Add drained fruit to fermented cake mixture, making sure the fruit is well distributed.If you have decided to use baking powder to make the cake lighter, add the baking powder now. I prefer the cake without the baking powder as I like my fruitcake dense. Pour into lined tin or tins. You should only fill two-thirds of the tin or the cake mixture will overflow during baking.

Bake

  • Put the cake inside a cold oven and set the temperature to 165°C (329°F).Here are the baking times depending on the size of cake tin you used:For 20cm (8in) tins Bake on lower third rack for 45 minutes at initial temperature of 165°C (329°F). Then reduce heat to 150°C (302°F) and bake for a further 1 ½–2 hours until golden brown. If the cake top browns too quickly, cover it with aluminium foil.For 12.5cm (5in) tins Bake on lower third rack for 1 hour 15 minutes at initial temperature of 165°C (329°F). For muffins Bake on lower third rack for 40–45 minutes at initial temperature of 165°C (329°F).Remove cake from the oven and brush generously with the leftover liqueur. You can brush your cake with any liqueur of your choice (brandy, rum, whisky, Cointreau) every few days for a month before Christmas. This will make your cake so delicious and moist.

Rest

  • Leave to cool before cutting.Best kept wrapped tightly in waxed paper and aluminium foil. Leave in the coolest part of your house and it will keep for 1–2 months or alternatively it can be frozen for up to 3 months.

Hainan Chicken Rice (Chinese Steam Chicken and Rice)

Hainan Chicken Rice (Chinese Steam Chicken and Rice)

This is one of my favourite easy meal, but I usually have to dirty a big pot to cook the chicken, a rice cooker to cook the rice plus another small saucepan to cook the sauce. 

Well, this recipe is an all in one recipe in your Magimix CE, and the best part you can multi-task while it is cooking away! 

Once you are familiar with this recipe you can be more adventurous and make coconut turmeric rice instead by substituting 400ml of the water for cooking the rice with a can of coconut milk and add 1tsp of turmeric powder into the steaming liquid.

Hainan Chicken Rice (Chinese Steam Chicken and Rice)

Prep Time10 minutes
Cook Time1 hour
Total Time2 hours 10 minutes
Servings: 4 people
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

Steam chicken

  • 1.2-1.5 kg organic/free range chicken no bigger than 1.5kg or it will not fit in the steamer basket
  • 1-2 slices fresh ginger
  • 2 tbs chinese shao xing wine optional, available from Chinese Grocery stores
  • 1.5 litre filtered water

Steam rice

  • 300 g thai jasmine or long grain rice
  • 1 tsp Murray River pink salt flakes or good quality sea salt
  • left over stock from steaming chicken RESERVE 3tbs for sauce
  • enough filtered water to make up 1.5 litre

Soy sauce mixture for chicken

  • 3 tbs chicken stock from steaming chicken
  • 2 tbs light (not dark/roasted) sesame seed oil preferably organic
  • 2 tbs gluten free Kikkoman soy sauce or wheat free Tamari
  • 2 tbs good quality Fish sauce
  • 1 clove organic local garlic optional

Instructions

Steam Chicken

  • Using the steamer basket, put a good quality 1.3-1.5kg free range (and organic chicken), breast side up. Add 1.5 litre of water in the CE bowl. See pic
  • Using the steam function, cook for around 45mins. Test for doneness using a thermometer, the thickest part of the chicken should read 75C to make sure that the chicken is cooked. If it's not cooked through or you can still see blood in the cavity of chicken, steam some more and test again after 10-15mins. Do not over-cooked your chicken.
  • Take chicken out to rest in a plate or clean chopping board, and cover. Keep warm if you have a double wall stainless steel serving bowl.

Steamed Rice

  • You need to top up the left over stock (water) to about 1.5 litre and add 1tsp of pink salt flakes or Maldon sea salt.Add 300g of washed long grain jasmine rice, and place rice in the steamer basket.Using the Cook Expert function, turn it on to: 30min, speed 7, 115C.
  • Fluff up (stir) your rice and check to make sure the water/stock is back up at 1.5 litres and turn it back on to 15min, speed 7, 115C.
  • Rice should be cooked and fluffy by now, if not cook for another 10-15 minutes until rice is cooked. Take out rice basket onto a plate and put the chicken on top to warm, while you make the soy sauce mixture for the chicken

Soy sauce mixture for chicken

  • Remove the reminder of the liquid from steaming the rice and discard
  • Add all ingredients and blitz for a minute until garlic is finely chopped

Quick Banana Chocolate and Walnut Loaf – spelt or khorasan or gluten free

Quick Banana Chocolate and Walnut Loaf – spelt or khorasan or gluten free

This is a banana bread extraordinaire,  soft, moist and caramely, the secret is using bananas which have been left to ripened with brown spots all over them. I use Billington Light Muscovado sugar which is unrefined cane sugar but you can use organic raw, rapadura or palm/coconut sugar, which will give you a slightly denser texture but won’t change its delicious taste.

It takes just under 2 minutes to mix in your Magimix CE Food Processor. This loaf batter is runny so do not panic!

You can also make this glutenfree by substituting the flour with your preferred glutenfree flour mixture.

You will need a medium size heavy bread baking tin, mine measures 11cm wide x 25cm length x 10cm height

Quick Banana Chocolate and Walnut Loaf - spelt or khorasan or gluten free

spelt/khorasan or gluten free banana walnut loaf
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time2 hours 30 minutes
Servings: 12 servings
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 4 medium or 3 large banana, very ripe see above comments
  • 4 eggs organic and free range
  • 220-250 g light brown sugar see above comments
  • 200 ml Creme fraiche or sour cream full cream not skim
  • 80 ml extra virgin olive oil
  • 275 g white spelt flour if using khorasan, use 225g instead
  • 1 tsp Bicarb soda/sodium bicarbonate
  • 2 tsp Baking powder gluten and aluminium free
  • 1/4 tsp Sea salt
  • 125 g Dark Couverture choc chips
  • 75-100 g lightly toasted pecan or walnuts activated if possible

Instructions

  • Line your loaf tin with silicon baking paper. Preheat your oven to 165C Blitz flour, bicarb and baking powder for 30 seconds in your Food Processor large bowl, then set aside on a piece of baking paper Put in banana, eggs, salt and sugar in your Food Processor large bowl, speed 9, for 1 min. Add sourcream and oil and blitz for 30 seconds. Add flour mixture and blitz for 20-30 seconds until mixed. Add choc chips and pecan or walnut pieces and mix for 10-20 seconds. Pour into your tin, making sure it is no more than half full or it will overflow during baking Bake in a pre-heated 165C oven for 1 hour 15 minutes or until a skewer inserted in the middle of the loaf comes out clean