Friday, September 9, 2016

Fresh Eggs

The joy of finding fresh eggs every day is like Easter all year round.

Meet one of our hens, Grizelda and her bodyguard Dodger. Both found dumped near our place, now living a very sweet life!


 


Saturday, May 7, 2016

Bottled artichokes

I can't express just how excited I have been over our artichoke harvest this year. We just finished our last artichoke cook up last night. This year we had so many that Pig was able to bottle our excess. Here are the step by step procedure to preparing and bottling artichokes.

Prepare your work station: Before beginning make sure you have a large pot filled with water and at least two halved lemons added. A bowl for scraps and a chopping board and small paring knife.
Pull off the outer leaves of the artichoke to reveal the soft pink and yellow hues of the young inner leaves. Trim the steam to about an inch and strip off the outer parts of the stem.

Cut about an inch off the top of the artichoke. Then slice in half.

If need be remove the soft thistle starting to form near the stem of the artichoke center.

Place prepared artichokes in the water with the lemon halves, to stop them browning.

In another pot prepare the water and vinegar and wine. Add the artichokes and bring to the boil. Turn down the heat and allow to simmer for several minutes until the artichokes are cooked but still firm. Place the artichokes into sterilized jars
Place jars in cold water and bring to the boil. Boil rapidly for 7 minutes. Jars can be left to cool in the water or taken out and left to cool on a cake rack.
Bottled artichoke

Wednesday, January 13, 2016

Vegan - LITTLE LEMON MOUSSE PIE





Graham Cracker Crust:
1 ¾ cups ground non-dairy Graham crackers (10 ounce of whole Graham crackers)
3 tablespoons sugar
4 tablespoons coconut oil or non dairy margarine
1 tablespoon almond milk or non dairy milk

Pre-hat oven to 350 F (190 c)
Lightly bush a 9 inch pie dish with coconut oil
In a mixing bowl combine the Graham crackers and sugar, fold in the coconut oil,
Blend the mixture thoroughly
to moisten the crumbs.
Fold through the almond/ non dairy milk
Pour the crumbs into the pie plate. Press the crumbs into the side of the plate first, then work your way into the bottom. Bake for 8 – 10 minutes until firm. Let the crust cool before filling.

Filling:
1/2 cup whole unroasted cashews, soaked in water for 10 hours.
1 400ml can coconut milk
1/2 cup almond milk or any non dairy milk
1/2 teaspoon agar powder
2/3 cup sugar or 1/2 cup stevia
3 tablespoons coconut oil
juice of 2 lemons, makes 1/2 cup
2 tablespoons lemon zest
2 teaspoons vanilla extract

Topping:

3/4 cup water
1 tablespoon arrowroot powder
1/3 cup stevia / sugar
1/3 cup lemon juice
3/4 teaspoon agar powder
pinch of turmeric
2 teaspoons finely grated lemon zest

Method:
Drain cashews and place in a blender . Blend with coconut milk until totally smooth, scraping down sides of bowl occasionally.
Mix together in a small saucepan almond milk, agar powder and sugar.
Bring mixture to the boil, stirring pretty consistently. Once boiled, lower heat and allow to simmer gently for 5 minutes. Add coconut milk and stir in until melted.

With the blender/food processor running stream in the hot mixture until thoroughly blended. Add lemon juice and zest, vanilla extract and pulse for a few more seconds.

Transfer the mixture to the prepared pie crust and chill in fridge for 4 hours. The filling is very thin at first but that’s how it supposed to be.
When pie has just set, prepare the topping: Stir together all the ingredients in a small pot. Bring to the boil, then lower heat and cook for
5 minutes.
Pour the topping over the pies gently but quickly. Put the pies back into the fridge, to set.

Serve!

Recipe from, Vegan Pie In The Sky by Isa Chandra Moskowitz and  Terry Hope Romero http://www.theppk.com/books/vegan-pie-in-the-sky/
http://www.theppk.com/