Elderflower wine and champagne

This is Miranda, our Elder tree. I’ve chopped a load of her back this year and she has a bit of an aphid thing going on but she is delivering loads of creamy white cat piss smelling flowers. She has roses growing up her and the cats scratch her but she is a tolerant old hag.
Elderflowers work well as fritters made from coconut flour an egg and fizzy water, fried in coconut oil.
Elderflowers also make wine. It’s been a long time since I made any so this may not work.

The lemons are cooling in a sugary water solution ready to add the elderflowers for the champagne recipe from Booze for Free

Elderflowers in June

Vegetarian Gluten Free Paleo Nut Loaf Recipe

I made this with a humungous hangover because I fancied a roasty but I had a vegetarian friend around. So of course I didn’t measure anything, I made it up as I went along. It relies heavily on eggs to hold it all together. and if you have some automatic way of chopping up the veg it makes life easier. I use one of these or something like it.

loaf

Chop up into fine bits:

  • An onion
  • A leek
  • A clove of garlic
  • Some chopped mushrooms

Soften in oil or butter over a low heat until they go transparent.

Put a couple of tablespoons of chopped nuts (I had cashews and hazlenuts) in a mixing bowl and add:

  • 2 tablespoons of chopped up butternut squash
  • 3 or 4 eggs

Add the cooked veg to the egg mix and season. You could add herbs if you wanted, thyme would go well.

Grease a normal sized loaf tin and put half the mix.

Mix up

  • A chopped up red pepper
  • A tablespoon of grated cheese

Spread this over the mix in the loaf tin and pour the rest of the mixture over the top.

Put in a medium oven for as long as it takes to set – about 40 minutes, the same time it takes to roast potatoes, sweet potatoes and onions..

We had this with a spicy tomato sauce and a glass or two of hairy dog non paleo Guinness.

nom nom.

And the next day I had the leftovers with bacon wrapped asparagus.

Slow Cooker Chicken Coconut Chilli Soup Recipe – Paleo

Add to the slow cooker:

  • Chicken thighs or legs, skin, bones and all.
  • Roughly chopped onions, marrow or courgette and red pepper. (any veg would do)
  • Half a finely chopped long green chilli.
  • Half a pint of chicken stock or water
  • A tin of coconut milk

Cook on slow all day while you go out and do more interesting things that watch it.

About ten minutes before you want to eat add:

  • spinach
  • frozen or fresh veg (carrots, peas, cauliflower etc.)
  • the other half of the chilli.

Add salt and pepper to taste.

The chilli you use in the long cook will have a less aggressive spike to it than the fresh chilli you add at the end.

Would be nice with basil or coriander if you have any.

soup

Cauliflower Base Wheat Free Pizza Recipe.

This is doctored from the second recipe in the Guardians 10 best Cauliflower recipes.

This one is gluten free (as was the original recipe) but mine has no cheese. It does have eggs and yoghurt though so not vegan friendly. It’s kind of like a flat loaded omelet but it has a crunch to it. You could probably get away with just one egg and make up the protein by adding ham or prawns or tofu to the top.

cauliflower base pizza

To make one pizza

Ingredients:

  • Half a cauliflower
  • Half a courgette
  • A handful of shredded spinach
  • 2 eggs
  • Half an onion
  • Half a red pepper
  • Garlic (I used wild garlic because I had some but a clove would be fine)
  • Tomatos – a chopped tomato or some small cherry tomatos
  • Mushrooms
  • Olive oil
  • Basil
  • Yoghurt
  1. Oven onto 180 (this is a fan assisted oven)
  2. Grate the cauliflower and courgette and boil for 5 minutes with the shredded spinach.
  3. Strain into a colander lined with a clean tea towel and run cold water over it.
  4. Squeeze out as much water as possible
  5. In a bowl mix the eggs and caulflower/courgette/spinach, season and spread thinly onto a lined baking tray.
  6. Bake for 20 mins or until firm and golden.

To make the topping chop all the veg  and cook in a pan with some olive oil until it’s all soft and lovely looking.

Take the pizza base out of the oven and turn it over

Add the veg, dollops of thick greek yoghurt, splashes of olive oil and season.

Put back in the oven for 10 minutes.

 

 

 

Vegan Squash and Tofu Bake Recipe – Savoury or Sweet

This is an egg free variation of My Vegetarian Whole 30’s Pumpkin Pie recipe which is at the bottom of this page.

My version is incredibly versatile and foolproof.  I originally made it with sugar and spices to fill a pastry case but it sets on it’s own enough without pastry and is as nice like that. Bake it for longer and slower and it will be firmer.

squash_bake

Ingredients for the basic recipe:

vegan pumpkin pie recipe1

600g of any pumpkin or squash
200g firm tofu
25g creamed coconut

Turn the oven onto 180/160 fan, gas 4

Aga owners I have too much bitterness, venom and jealousy to work out where you would cook this, but basically all you are doing is drying it out and setting it, so not to hot.

  1. Peel and chop the squash and boil until soft.
  2. Add the tofu and coconut and whizz up until creamy.
  3. Add anything you want to the mix – loads of ideas below and decorate the top if you want.
  4. Oil a shallow cake tin and push the mixture in, flatten the top and drizzle with oil.
  5. Bake for an hour or until set.

squash_slice_2_5

Variations:

squash_slice_3Use other root vegetables with the squash, celeriac works well with coconut, carrot, swede or sweet potato would be good too.

Add herbs or spices, oregano and rosemary or chilli and tumeric.

Handfuls of raw shredded kale or spinach or grated carrot and courgette added after the mix has been whizzed up will soften as it cooks. The picture shows red kale, spinach, courgette and carrots with salt and pepper waiting to be mixed in.

Try adding tahini and sprinking the top with sesame seeds.

I like to decorate the top of my slices with beetroot.

For a sweet variation add sugar, maple syrup or honey if you eat it and be generous with the pumpkin pie spice. It would also be nice with pecans on top.

 

 

squash_slice

 

My Vegetarian Whole 30’s Pumpkin Pie/Souffle (Whole30-style)

  • 1 15oz, can pure pumpkin
  • ½ cup coconut milk
  • 4 -12 eggs (depending on your preference.  I’ve been making with 12 to increase my protein)
  • 1 Tbsp. pumpkin pie spice

Mix all together & pour in large pie pan or casserole dish. Bake at 350F for about an hour.
Whole dish (using 4 eggs) has 595calories, 27.5g protein, 21g saturated fat.  Each additional egg adds 70 calories, 6g protein & 2g saturated fat.
Whole dish (using 12 eggs) has 1155 calories, 75.5g protein, 37g saturated fat. – ¼ of this has 289 calories, 19g protein, 9.25g saturated fat. [I like to eat warm & top with unsweetened coconut flakes].

Beetroot and Kale Pizza Recipe

kale and beetroot pizza The Dough

500g Strong White Bread Flour
1tsp dried quick acting yeast
1tsp salt
1tsp sugar if it is cold
1tbsp olive oil
300ml of lukewarm water

Put all the ingredients in a large bowl, mix up then put out on the table to knead. Resist the temptation to add more flour, it will all come together if you give it time. Knead for as long as you can stand, I aim for 5 minutes. Bring the dough together into a ball.


Oil the bowl lightly then put the dough back in, cover with cling film or a plastic shower cap (they really are great for this!, steal one the next time you are in a hotel)

Leave in a warmish place until the dough has risen, or do all this the day before and put it in the fridge where it will still rise but more slowly.

This basic recipe is from Bread: River Cottage Handbook No. 3 which also has wonderful instructions on kneading dough to make it rise beautifully.

An hour before you want to eat take out enough dough for each pizza, I like mine thin so a large duck egg size of dough works well for me. Knead again on a lightly floured surface then roll out as thin as you like.

Warm the oven up to as hot as hell.

Place the rolled out pizza base on a baking sheet that has been dusted with cornmeal or polenta. This is worth doing as it stops it sticking and it gives you a fantastic texture.

On top of the pizza base you can use anything at all you want. I smear about a dessertspoon of passata, or spread some tomato puree on if I have any, no problem if I don’t. This particular pizza has chopped up kale, sliced cooked beetroot, asparagus and a sprinkling of cheddar cheese. My son favours smoked salmon and mushrooms. I quite like egg, spinach and anchovies.

Drizzle a little olive oil over the top and around the crust to give a nice golden colour and stick in the oven for 10 minutes or so.