Posted in Recipes

Taro Tartlets

Posted on 16 October 2016
Taro Tartlets
Filling
4 taro
3 tablespoons honey
1 tablespoon vanilla extract
1 tablespoon coconut oil (plus more for oiling pans) Crust
1 1/2 cups almond flour
½ cup arrowroot flour
2 tablespoons cocoa
2 tablespoons coconut oil
4 teaspoons honey
4 teaspoons water Assembly
Chopped hazelnuts
Chopped pistachios
Raspberries
Edible flowers Heat oven to 180°C.  Grease ten 2.5" fluted tartlet pans, set aside.
Thoroughly wash the taro, scrubbing to remove any dir...
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Cassava Chips

Posted on 16 October 2016
Cassava Chips
4 large cassava, peeled and chopped into large chunks
Flavourless oil, for frying
Sea salt, for seasoning Bring a large pan of salted water to the boil and add the cassava chunks. Boil until tender, around 30 minutes, then drain and allow to cool slightly. Heat the oil in a large, heavy based saucepan until smoking hot, and then, working in batches, add the cassava and deep fry until golden brown. Lay each batch on kitchen paper to soak up excess oil, then sprinkle liberally with s...
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Taro Chips

Posted on 16 October 2016
Taro Chips
1 Taro root
Vegetable oil spray
Salt
Preheat oven to 200°C.  Using a peeler remove the rough outer surface of the taro root.  Using a mandolin slicer, slice the taro into very thin and even slices.  Line a baking tray and add a single layer of taro chips over the tray.  Spray both sides of each slice with oil.  Bake for about 20 minutes (or until the chips turn golden brown).  Sprinkle with Salt.  Let cool. ...
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Stuffed Gem Squash

Posted on 27 September 2016
Stuffed Gem Squash
4 gem squashes
2 large eggs
1/4 cup breadcrumbs
250g reduced-fat ricotta cheese
100g smoked salmon pieces
400g can creamed corn
1 teaspoon oregano or chives, finely cut. Cut each gem squash in half. Arrange halves bowl-side up onthe microwave plate and microwave for 5 minutes on high. While gem squash is cooking, make the stuffing: break eggs into a large bowl and beat with a fork. Stir in breadcrumbs. Stir in ricotta, creamed corn and salmon. Microwave on high for 30 seconds. ...
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Kale Chips

Posted on 4 September 2016
Kale Chips
1 bunch Kale
Olive oil spray
Salt

Preheat oven to 160 degrees Celsius.

Line a baking tray with baking paper.

Tear up the kale leaves into slightly larger than bite size pieces. Do not include the thicker stems.

Spray the leaves with olive oil and sprinkle with salt.
Cook for 20 minutes, keeping an eye on them as they can burn easy. Cool, then enjoy!

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