Recipes For All

Sara By Nature - F R E E F R O M -

Lavender & Chocolate Macarons

These delicious macarons are worth the time.

This is a tricky recipe but worth the effort!

Makes 25-30

Ingredients:

250ml of aquafaba - the liquid from the can of chickpeas; 1/8 tsp of cream of tartar; a pinch of salt; 150g of ground almonds; 130g of icing sugar; 110g of golden caster sugar; 2tsp of lavender flowers, finely chopped

For the filling:

1 can of chickpeas, drained and rinsed; 1-2tsp of maple syrup depending on your sweet tooth; 3tbsp of raw cacao - you can use cocoa powder; 1tsp of fresh lavender, finely chopped; 1-4 tbsp of water

Method:

First, you must reduce the aquafaba to a thicker consistency for the macaron to work properly. It also works better if it is aged, just like when making with eggs, many chefs use eggs that have been separated and left in the fridge for 24 hours. The principle is the same with the aquafaba. In a saucepan bring your aquafaba to a boil then turn down to simmer. Allow it to simmer away until it has reduced to 120g. I have a glass jug on some scales and pour it in and out to check a few times. Once you have reduced it to 120g, decant, allow it to cool, then refrigerate overnight. Pre-heat your oven to 120°C. Line a couple of baking sheets with parchment or a silicone macaron mat. In a large bowl, sieve the icing sugar and ground almonds, making sure there are no lumps. Set aside. In a stand mixer, whisk the aquafaba on high with a pinch of salt and your cream of tartar - this helps stabilise the meringue. Keep whisking until it resembles whisked egg whites. You want it to form firm peaks. As you continue to whisk, gradually add the caster sugar. Keep whisking until it is thick, glossy and has stiff peaks. Add 1 /3 of your almond and sugar mixture to your glossy meringue and gently fold in. Once incorporated, add another 1 /3 then repeat with the remaining almond mix. This is a crucial stage that needs to be right or it can cause problems. The mixture must not be too thick, or your macarons may crack or be hollow, grainy and sometimes lumpy. If the mixture is too runny, they will not set, which means they will be chewy and sticky, and they may not rise. Gently fold in your lavender. Fill a piping bag with your mixture. Pipe the mixture into small blobs - they will spread a little and the nipple should disappear slowly. Once piped, bang your tray on the worksurface a few times. This removes the air bubbles. You now need to leave them to set. They will dry and go matt. This can take anything from 30 minutes to an hour depending on the humidity of your kitchen. As soon as they are set, place your macarons in the oven. You should be able to touch them without the mixture sticking to your fingers. Bake for 25-30 minutes. Do not open the door during baking. Once the time is up, turn off the oven and leave them there for a further 15 minutes with the door shut. Then open the door slightly and leave them in the oven to dry out for another 30 minutes. To make the filling, place all the ingredients and 1tbsp of the water into a food processor and blend on high until a very smooth paste has formed. You may need to add a tablespoon or two more of water to loosen up the mixture, so it is thin enough to pipe but thick enough to hold its form when piped. Sandwich two macaron biscuits together with the chocolate mixture. Serve with a well-earned cup of tea.

Broccoli & Basil Pesto Soup with Noodles

This soup is hearty and flavorful.

Serves 4

In this dish I use edamame bean noodles which are now readily available in many stores but you can use any fine gluten free pasta noodles or rice noodles.

Ingredients:

180g of edamame bean noodles; 4 garlic cloves, finely chopped; 3 medium white onions, finely chopped; 1 litre of vegetable stock; 1 large head of broccoli, stalk removed and broken into florets; juice and zest of 2 limes (save half the lime zest to garnish); 100g of fresh basil; 2tbsp of dried nutritional yeast; salt and pepper to taste; 1tbsp of pine nuts; a pinch of dried chilli flakes to serve

Method:

Fill a medium saucepan with water, bring to the boil and cook your pasta according to the packet instructions. Drain, cover and set to one side. In a large saucepan, add a tbsp of your vegetable stock and, on a medium heat, sauté the onions and garlic. As the water disappears, add more, a tbsp at a time, so they cook without sticking to the pan. Cook for about 10 minutes, stirring occasionally, until the onions soften. Add the rest of the stock, bring to the boil, add the broccoli, then turn down the heat and simmer for 3 minutes. Remove from the heat and add the basil, lime juice and half the zest and nutritional yeast then stir to combine. Leave to stand for 2-3 minutes. Transfer the soup to a blender and blend until you have a smooth soup. Season with salt and pepper to taste. Portion out the noodles into 4 bowls and top with the soup. Garnish with pine nuts, the remaining zest and a sprinkling of dried chilli flakes. Serve immediately.

Greek Salad

A refreshing side or main course, this colorful Greek Salad is perfect to share with family and friends this summer.

Serves 4-6

Ingredients:

Salad 1 large cucumber, chopped; 250g of tomatoes, chopped; 1 green pepper, chopped; 1 red onion, finely sliced; 200g of vegan feta; 80g of kalamata olives, sliced or halved

Dressing:

1tbsp of olive oil; 2tbsp of red wine vinegar; 1 garlic clove, crushed; 2tsp of dried oregano; a pinch of Himalayan salt or sea salt

Feta:

250g of firm/extra firm tofu; 60ml of freshly squeezed lemon juice; 125ml of water; 125ml of apple cider vinegar; 1tbsp of dried oregano; a pinch of salt (optional)

Method:

To start you need to make the feta. It is an easy cheese to make and has a tangy fresh flavour. The longer you leave it, the more flavoursome it will get, so allow it to marinate for at least a day, preferably two, to get the maximum flavour. Press your tofu to get out as much of the liquid as possible. If you do not have a tofu press, place your tofu on a piece of kitchen roll on a tea towel. On top of your tofu place kitchen roll, a small chopping board and something with weight, like a book or a can of beans. Once the tofu has been pressed, cut it into cubes and place to one side. To make the marinade, mix the remaining ingredients in a bowl, add the cubed tofu, cover and refrigerate for at least 2 hours. This cheese lasts 3-4 days in the fridge. To finish the salad, chop the ingredients as stated and place in a bowl along with the tofu. To make the dressing, whisk all the ingredients together in a jug or jar. Pour over and toss the salad to coat. Serve as a side or a main.

Sara Matthews is a qualified trainer, food consultant, recipe developer and food writer.

www.feastnorfolkmagazine.co.uk