Gluten isn’t always kind to me, but I can sometimes tolerate it well in far less refined forms – such as farro, a beautiful chewy pearled grain of wheat, that you can cook in a similar way to brown rice. It makes a hearty addition to soups and stews, can be used instead of rice in risotto, and it lends a really satisfying texture and flavour profile to grain salads. Farro is also high in protein, complex fibre and calcium, so if you can tolerate grains, this is a good one to go for!
I loosely adapted this recipe from one by Yottam Ottolenghi (probably a very close second to HFW in my list of food heroes), using ingredients I had to hand at the time. Not only was this a delicious salad, it kept really well for about 4-5 days in the fridge – so a great one for preparing ahead of time for work lunches. I added a bit of hot smoked salmon, soft goats cheese and some red veined sorrel from the garden to mine…and it was so delicous, my mouth is watering just thinking about it!
Farro & Pomegranate Salad
- 250g farro
- 1 cup of stock (I used chicken but you could also use vegetable stock)
- 5 spring onions, chopped (white parts only, use the deep green tops for my warm potato salad!)
- 1/2 red onion, finely sliced
- 60mls extra virgin olive oil
- 3 tbs sherry vinegar
- 2/3 tsp ground allspice
- 1/2 tsp ground cumin
- 1/2 cup flaked almonds, lightly toasted
- Small handful of chopped flat leaf parsley
- Seeds of one pomegranate
- Salt & fresh black pepper
- Rinse the farro in cold water, then place in a medium saucepan with the stock and another cup of cold water. Bring to the boil then turn down to a simmer for about 10 minutes – at about the 7 minute mark, give it a little taste test, you still want it semi-firm and chewy, not mushy.
- Drain the farro and transfer to a mixing bowl. While it is still hot, add the spring onion, red onion, olive oil, vinegar, allspice and cumin, and salt and pepper to taste. Sitr, then leave to cool completely.
- Once cool, add the parsely, almonds and pomegranate seeds and mix. Taste and adjust the seasoning if needed, and serve.
It has been a funny old summer here in Melbourne…nothing new about that I suppose! We’ve swung between ridiculous heat and very mild weather – hovering around 20C on some days, which feels freezing at this time of year. But on those days the heat really starts ramping up, my thoughts naturally start turning to creating sweet and frosty treats.
I am a bit of a sucker for ice cream…I think it really is my great weakness when it comes to sweets. I could eat it all day long! I can tolerate dairy in small amounts, so if I grab some gelato from the divine place literally around the corner from my house, i’m generally fine. However, if I have a tub in the fridge and my willpower fails me, I end up feeling quite unwell as a result of the dairy overload.
That’s why it’s great to have a few fabulous and easy dairy free ice cream recipes up your sleeve…this one is so simple to make and tastes incredible. It gets its beautiful green colour from avocado – and I promise you that you can’t even taste it. It does however lend a lovely rich creaminess to this treat, along with adding plenty of healthy fats, and vitamins C and B6, as well as magnesium. Which practically makes this ice cream a health food!
I used an ice cream maker for this recipe (best investment I ever made) but you can definitely make this without one – i’ll pop those instructions in the notes section below.
Dairy Free Avocado & Lime Ice Cream
- 1 can of full cream coconut milk, refrigerated
- Flesh of 2 ripe avocados
- 1/2 cup of fresh lime juice
- 1 cup of pure maple syrup or agave
- 1/4 cup water
- Put all the ingredients in a blender or food processor and blend until smooth.
- Pour mixture into an ice cream maker and churn until your machine lets you know its ready.
- You can either serve this immediately – it will have a soft-serve like texture – or freeze it for a firmer texture. I served mine with toasted shredded coconut and cacao nibs – so delicious 🙂
- If you don’t have an ice cream maker, you can pour this into a container (a loaf tin is good because the cold will conduct quicker than through porcelain or glass) and freeze until you see ice crystals start to form around the edges. Once that happens, take it out and give it a good stir, then pop it back into the freezer until completely hard (or to whatever your desired consistency is).
- Before juicing my limes, I always get the zest off as this is too good to waste! This can be frozen in a small snaplock bag, or a container with a tight lid, for later use – such as in my Best Fruit Salad in the World 🙂
Swear and Swear Alike.
Well i’ve really ripped some emotional strips off myself these past couple of weeks, so I think i’m going to cut myself a break and keep this week’s Sunday Muse a bit shorter and less introspective. Which is probably a bit of a relief for all of us! 😉
If you’ve been following along, you’ll know that i’m currently on the hunt for a new job – just some part time or temp work to keep things going while i’m building up the freelancing stuff, and also studying at uni. This has meant the majority of the past week has been spent going to and fro between recruitment agency meetings and job interviews, which has been just a tiny bit exhausting after being mistress of my own rather flexible schedule for so long.
I won’t blame the exhaustion for my performance during one particular interview however.
Continue reading “The Sunday Muse, February 7”
Oh happy days! And i’m not just talking about this delicious banana bread, though that is reason enough to be happy, that’s for sure…no, i’m talking about my brand new internet connection, which is finally allowing me to work at better than dial up speeds for the first time in nearly three years! I haven’t been able to post all week because of this, so I have a big backlog of lovely recipes for you…and I can finally post them without my connection dropping out every minute. Good times.
So, banana bread – this is the second version I promised you guys a while ago. The first version I posted is a bit more rustic – this second version is a bit more cakey and slightly more cafe-like, I guess…but like the first one, it too is bloody delicious. This recipe makes a generous loaf – I usually slice it up and put it in the freezer, separating each piece with some greaseproof or baking paper, so you can grab a bit as needed. Great for a little weekend treat 🙂
Continue reading “Never enough banana bread.”