Edible Xmas Inspirations...

With the last Food Co-op Round for the year fast approaching (November 25th) I realised that Christmas is also approaching like a freight train.  I am usually quite organised each year, albeit reluctant to get carried away with unnecessary spending. I am much more sentimental when it comes to gift giving.

This year is quite different for us. Our priorities AND budget are more directed at preparing for the arrival of our 3rd baby early next year.  In our families there are little children and grown adults to cater for at christmas - so this year I am inspired to create handmade gifts for the children, and edible gifts for the adults - all made with love of course.

Recently I've managed to find my old recipe bible (packed with old fashioned recipes from my beatiful Nan) and some online resources as well, to collate some cockle-warming edible gift ideas to both inspire and share with family and friends. I'll definately have to knuckle down and write my food co-op wishlist once I can manage to stop drooling!

TOMATO & MINT CHUTNEY (makes 5-8 jars, depending on size used)

Ingredients:

1 x medium red onion - finely diced

2 cloves garlic - minced 

1kg tomatoes (any sort) - skinned and diced

1 cup Apple Cider vinegar

8-10 dessert spoons of organic apricot jam

1 cup water

Shallots - finely chopped

2 good handfuls of garden mint - roughly chopped

Splash of olive or sunflower oil

Cracked pepper to season

Method:

1. In a nice deep pot on med heat, saute onion and garlic in oil until soft.

2. Add apple cider vinegar and leave 2 min to deglaze. 

3. Then add tomatoes stirring well. Add water and apricot jam - mix well, bring to a light boil and 
    then simmer for at least an hour ( I normally leave for a couple to relly reduce and turn a rich red
    in colour)

4. Once reduced and has reached a thick Jam consistency, add mint and shallots. Season with black
   pepper. Let cool

5. Pour boiling water into jars to sterilise. Divvy up Jam once cooled and decorate jar festively.

This sheeny shiny red and green delight is wonderful with Xmas ham, barbecued fish and lamb or fried goats cheese.

GLUTEN FREE LAVENDER SHORTBREAD 

Ingredients:
1½ cups almond meal flour, plus extra for dusting
¼ cup cornflour, tapioca or arrowroot starch
2 tablespoons dried lavender flowers, chopped
2 tablespoons honey
¼ cup rapadura or coconut sugar
8 tablespoons butter, cut into 1-tablespoon pieces
½ teaspoon salt

Directions:
Preheat oven to 175° C.

In a medium bowl, combine honey, sugar, and butter with a mixer or spoon.

In a separate bowl, sift together flour, cornstarch, lavender and salt. Add to butter mixture and stir until you have soft dough.

Transfer dough to a dusted cutting board, roll into a ball and wrap in plastic. Chill for 30 minutes.

Roll out chilled dough about 1/2-1cm thick and score into rectangles or circles. Bake on a greased cookie sheet for 15-20 minutes until golden brown. Cool to room temperature and serve.

FAUX RUM BALLS

Ingredients:

2 cups medjool dates
1cup insecticide free almonds - ground
1cup organic dessicated coconut
2 T raw cacao or cocoa powder
1tsp rum essence

Method:
Process dates, add ground almonds, coconut, cacao powder and rum essence in a bowl. Using hands mix togther well, and roll into balls. Coat in in extra coconut. Enjoy!

SUPERPOWERED GLUTEN FREE MINI CHRISSY CAKES (makes approx 15)

Ingredients:

1 large orange
4 eggs
½ cup apple juice concentrate

1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon allspice
¼ teaspoon freshly grated nutmeg
2 teaspoons baking powder
1 cup blanched almond meal
1 cup brown rice flour
2/3 cup lightly roasted pecans, roughly chopped
2/3 cup lightly roasted almonds, roughly chopped
2 teaspoons fresh grated ginger
1 cup sultanas
1 cup currents
½ cup apricots
¼ cup goji berries or dried cranberries
1 cup water (some of this can be the orange cooking water)
extra pecans, almonds or sugared blueberries to garnish


Method:
1. Preheat an oven to 180° C. Grease a 20 cm cake tin (line with baking paper if desired) or mini muffin tray if making small cakes.
2. Place the orange in a saucepan with water and boil for 1 hour or until tender. Once cooled, remove the pips and place in a food processor along with the eggs, apple juice concentrate, vanilla and spices. Blend until smooth.
3. In a large mixing bowl, whisk the baking powder, meal and flour. Mix through the chopped nuts.
4. Place the ginger, dried fruit and water in a saucepan and bring to a boil. Simmer until the water is absorbed and the fruit lightly softened. Leave to cool.
5. Stir the blended orange-egg mixture into the cooled fruit. Pour the wet ingredients into the dry, stirring just to combine.
6. Pour the mixture into the prepared baking tins. Place in the oven and bake until an inserted toothpick comes out clean – roughly 20 minutes.

 

SPELT GINGERBREAD MEN (makes approx 14)

Ingredients:

1/4 cup golden syrup
1/4 cup rapadura sugar
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon bicarbonate of soda
125 g unsalted butter, chopped
1 large egg, lightly beaten
2 1/4 cups spelt flour, sifted
currants and icing sugar to decorate

Preheat the oven to 180C. Grease and line 2 baking trays. Combine the golden syrup, sugar and spices in a heatproof bowl over a saucepan of simmering water. When the sugar has dissolved, stir in the bicarbonate of soda. Remove from the heat as soon as the mixture bubbles. Mix the butter and the warm golden syrup mixture together in a large bowl. Stir until the butter has melted and the mixture is smooth. Set aside to cool.

Add the egg and 1 cup of the spelt flour to the bowl and mix well. Add the remaining flour and bring the dough together using hands. Knead gently on a lightly floured board, until the dough is soft and smooth. Halve the dough and wrap each portion in plastic wrap. Chill for 30 minutes.

Roll a portion of dough between 2 sheets of baking paper to 5 mm thick. Using gingerbread cutters, cut out 14 people shapes. Arrange on the baking trays. Re-knead the dough scraps and chill before rolling out again. Repeat with the remaining dough.

To decorate the biscuits, press in currants for eyes and buttons. Bake for 10-15 minutes, until starting to colour and firm to the touch. Cool on racks before decorating further.

Tips:

If the dough is very soft and difficult to handle, place on a baking tray in the refrigerator until firm.

Enjoy your festive season planning. If you have any edible favourites you would like to share email us at orders@greencaravan.com.au

(Pics courtesy of Google Images. Resources - my Nan's recipe book, Natural Parenting Forum, Margaret Fulton and the Coeliac Association).

Until next time,

GC

xo

Moosewood Veggie Samosas

We've tested out yet another beautiful Moosewood recipe this week...
Simple yet scrumptious, we just had to share!

* For a vegan version omit butter and use coconut or olive oil. Swap dairy yoghurt for a lemon minted soy yoghurt instead*

Ingredients: Dough

  2 1/2 cups flour (spelt, wholemeal works well)
1/2 tsp salt
1 cup plain yoghurt
extra flour, as needed

Directions:

1. Place flour in a med size bowl. Mix in salt
2. Make a well in centre and add in yoghurt. Mix with a spoon, then move to using hands and rub together until a smooth dough forms.
3. Add extra flour if needed. Kneed until quite soft (5 mins). Cover tightly and refirdgerate until ready to assemble samosas.

Ingredients: Filling

2 x large potatoes (chopped, cooked until soft then mashed)
1 Tbs butter
1 cup finely chopped onion
2 garlic cloves, minced
1 Tbs fresh ginger, grated
1 tsp mustard seeds
1 Tbs fresh coriander
3/4 tsp salt
1 1/2 cups green peas (thawed frozen is fine)
2 Tbs lemon Juice
1/2-1 tsp curry powder (to taste)

Directions:

1. Cool mashed potato in bowl, set aside.
2. Melt butter in a small pan, adding onion, garlic, ginger, mustard seeds, salt and curry powder.
3. Saute over med heat until onions etc are soft. Add mixture into potato, along with coriander and lemon juice and mix well.
4. Cool for 15-20mins before using.
5. Preheat oven to 200 degrees. Line baking trays with apper, or grease trays with olive oil.
6. Gather extra flour, a small bowl of water and a pastry brush. Flour a clean surface and roll out balls of dough to about 10 cm round.
7.Lace 1 1/2 Tbs filling in the centre of each round. Brush inner edges with waer and fold over. Crimp edges firmly with a fork to seal.
8. Place samosas on prepared trays and brush tps lightly with olive oil. Bake 15mins, turn over and reduce heat to 170 degress and bake a further 10 mins.
9. Serve while still hot - minted youghurt and sweet chilli sauce are a must!

* For a twist try filling using mashed pumpkin and lentils, corn and sweet potato - get creative!!

  

( Thanks www.food.com for the pics!)