Twas the weeks befre Christmas and all thrugh the huse, everyne was stressed even the muse... 1
WHAT WE ARE MAKING TODAY Black Sticky Rice GF/DF Smky Beetrt Dip GF/DF Tapenade GF/DF (Gat Curd) Mang Cashew Chicken GF/DF Rast Plum, Gat Curd Tart Lw Gluten Aprict, Macadamia Cake r Buttermilk Slab Cake (WB) Ccnut Cream + Fruit Salad Spelt GF/DF/Egg Free GREAT FAVOURITES TO CONSIDER Peanut Anzacs are great t (Cming Hme t Eat) Strawberry ice Cream (Whlefd Frm the Grund Up) Marshmallw (Blg, click n Christmas) STOCK THE FRIDGE: Tapenade Maynnaise Smshy Dip Gat Curd Cked Beetrt Gd Dressing STOCK THE FREEZER Pastry Savury + Sweet Orange + Currant Scnes (Whlefd Frm the Grund Up) 2
BREAKFASTS: Simple & Quick Prtein Breakfast, prviding fuel fr a busy mrning. Egg with vegies frm the garden, anyway (lightly scrambled, fried, melette, frittata) Add rganic and nitrate free Bacn / ham r sausages as desired r tempeh patties (Whlefd Frm the Grund Up). Remember any left ver grilled vegetables, greens frm the garden, mushrms make up a delicius vegetarian breakfast with eggs r Tempeh Patties. Surdugh tast and butter if desired. Treat Breakfast r a Lazy Mrning Best Ever French Tast r Best Ever Buttermilk Pancakes with stne fruit r berries, maple syrup and yghurt (Whlefd Frm the Grund Up). Ht Mrning Breakfast Summer Salad Breakfast (Whlefd Frm the Grund Up) Black Sticky Rice with Mang and Ccnut (jarred fr a snack anther day) (Recipe supplied) Tapica + Sag Ccnut with Blueberries (Whlefd Frm the Grund Up) Buttermilk Kefir Panna Ctta + Fruit (Whlefd Frm the Grund Up) PLUS vegan and dairy free ptins LUNCH Lay it ut n the table Lunch -Knwn als as the Plughmans lunch, Mezze r Tapas every cuntry has a versin. This is where having bits and pieces in the fridge pays yu back. Put it ut, and yu can make a salad platter, wrap r sandwich as desired. CREAMY SPREADS: Savury Labne (Whlefd Frm the Grund Up) Gat Cheese r ther selectin f cheeses Maynnaise (Whlefd Frm the Grund Up) Butter / Avcad PROTEIN Biled (r Devilled) Eggs Sardines / Sardine Pate (Whle Fd fr Children) Traditinally made (nitrate free) rganic salami and such Nitrate Free Organic Bacn r Ham, cld hme cked meats Fish Salad (Whlefd Frm the Grund Up) SMOOSHY/DIPPY Chicken Liver and Mushrm Pate (Whlefd fr Children) Lentil and Walnut Pate (Whlefd fr Children) Smky Beetrt and Lentil Dip (Recipe Supplied) Arame Tapenade ((Recipe Supplied) Pest (Dairy + Dairy Free) (Cming Hme t Eat) FRESH Salad Platter BREAD/ WRAPS 3
COMING HOME TO EAT HAS SOME GREAT LUNCH IDEAS: 1. Rice Paper Spring Rlls with a Sesame Lime Dipping Sauce 2. Little Savury Chicken Cakes 3. Little Cnfetti Tarts (freeze s well) 4. Puff Pastry Tart with Rasted Vegetables and Pest (+ gat curd) 5. Pached Chicken with Asian Flavurs 6. Chicken + Bread Salad 7. Rast Vegetable, Quina an chickpea Salad with a Mrccan Dressing 8. Sausage Rlls (Buy puff pastry, just make sure it is with butter, r make spelt puff) 4
BREAKFAST LUNCH SNACK DINNER NOTES SATURDAY SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Black Sticky Rice, Ccnut + fruit Best Ever Buttermilk Pancakes (Whlefd Frm the Grund Up) Quick + Simple Prtein Breakfast Quick + Simple Prtein Breakfast Quick + Simple Prtein Breakfast Quick + Simple Prtein Breakfast Quick + Simple Prtein Breakfast Veggie Fritters + Salad Lay it Out n the Table (left ver fritters) Left ver cld chicken - shredded int maynnaise with pest (r simply fresh herbs) lettuce sandwiches/wrap r with a salad Left ver cake Lay it Out n the Table with leftvers included Café Salad / Nicise (Whlefd fr Children/Cming Hme t Eat) Quina, Rast Veg and Chickpea Salad (Cming Hme t Eat) Quina, Rast Veg and Chickpea Salad (Cming Hme t Eat) Christmas Crescents (Whlefd Baking) Aprict Hney + Aprict Cake (Whlefd Frm the Grund Up) OR Everyday Buttermilk Cake as Slab with Summer Fruit (Whlefd Baking) Cake as abve Peach Anzacs (Cming Hme t Eat ) Strawberry Ice Cream (Whlefd Grund Up) Ccnut Creams + Fruit Fish Fingers + Tartare Salad Buttermilk Marinated + Lemn Chicken + Salad (Whlefd Frm the Grund Up) Lamb Kfta + Tmat Jam + Cumin Yghurt (Heal, Nurish, Delight) Shredded greens, flatbread Rast Plum + Gat Curd Tart with Greens Baked Fish + Baked Peach Salsa (Whlefd Frm the Grund Up) Mang + Cashew Chicken (Cming Hme t Eat) Refried Black Beans + Sweet Chilli Sauce + Avcad + Greens + Crn + Trtillas Marinate Chicken Sak Pancakes Make Extra Maynnaise Sak Black Beans t ck tmrrw fr later in the week. Sak chickpeas t ck tmrrw fr later in the week. Take pastry frm freezer t thaw. Make extra Tmat Jam Make extra rast plums fr snacks and rast beetrt Sak Quina fr Salad Ck Quina and rast Vegetables fr tmrrw. Sak Black Beans if nt already cked. (Whlefd Frm the Grund Up) 5
BLACK STICKY RICE WITH COCONUT MILK AND MANGO: GLUTEN/ DAIRY FREE: SERVES 4 I was intrduced t Black Sticky Rice in my Byrn Bay days and I think it remains ne f the best summer breakfasts arund. Black Sticky Rice is a sweet rice variety, with a black bran and endsperm. Thai black sticky rice, is a lng grain variety, Chinese is shrt grain. They bth becme sticky and glutinus when cked. Black sticky rice is a brilliant take with yu snack put the cked rice in a cntainer, and pur ver sme ccnut milk r cream a wnderful mrning tea after a prtein r vegetable breakfast. 1 cup/180 gm black sticky rice 1 tablespn yghurt r 2 teaspns whey r lemn juice 4 fresh dates, seeds remved and rughly chpped Fr Serving: 2 manges 2 3 cups ccnut milk Ccnut Palm sugar r Syrup ¼ cup sesame seeds, lightly tasted (ptinal) THE NIGHT BEFORE: Sak the rice vernight in 3 cups water with the yghurt, whey r lemn juice. Make sure yu d this in a glass r stainless steel bwl it will stain china. It is fine t let this sit at rm temperature, even in summer. THE NEXT MORNING : Yu can either use the saking water fr cking, r discard and use fresh. Pur the entire bwl int a sieve and place the drained rice int a saucepan with 2 litres water, and the chpped dates. If the grain is un - saked, simply rinse well under a tap, and add t the pt with 2¼ litres water. Place ver a gentle heat and bring t the bil start yur timing frm the bil. Reduce the heat t a slw simmer, stirring frm time t time. If yu are wrried it will burn dry, place a heat diffuser underneath, but make sure there is still a slw simmer. Ck fr abut 50 mins if saked, and abut 70 mins if unsaked. If the prridge is t thin at this time, increase the heat and bring t a rapid bil t encurage evapratin stirring frequently, until thick enugh. Left ver prridge will set t an almst cake like cnsistency - this can be stred in the fridge and used again the next mrning - just add extra liquid. Place desired amunt f rice in bwl, tp with freshly sliced mang and ½ cup apbut ccnut milk. Sprinkle with sesame seeds and shaved palm sugar t taste. 6
MANGO AND CASHEW NUT CHICKEN GLUTEN FREE AND CAN BE DAIRY FREE My take n mum s Cashew Chicken, which is a firm favurite with all the grandchildren. It s a lightly curried and fragrant stew a great, quick family meal. Serve with any cked grain, thugh I really like a basmati rice here. 2 tablespns ghee, unrefined sesame il, r live il 1 nin, rughly chpped 11/2 tablespns finely chpped r grated fresh ginger 2 garlic clves, crushed 60 g (heaped 1/3 cup) rasted cashew nuts 3 tmates, rughly chpped 1 tablespn yghurt 500 g chicken (thigh meat is best), cut int 2.5 cm chunks 1 teaspn garam masala 1 teaspn sweet curry pwder 1/4 teaspn grund turmeric 250 ml (1 cup) vegetable r chicken stck 1 mang, flesh rughly diced 4 tablespns rughly chpped criander Put the ghee in a frying pan, and when melted and very warm, add the nin, ginger, garlic and sme sea salt. Sauté ver lw medium heat fr 10 minutes, taking care that the nin lightly sizzles but des nt fry, stirring frm time t time. Meanwhile, put the cashews, tmates and yghurt in a fd prcessr r blender and pulse until the sauce is smth, but the nuts are still a little chunky. Set aside. Add the chicken, garam masala, curry pwder and turmeric t the frying pan and stir thrugh. Ck fr 5 6 minutes ver lw medium heat, then stir in the cashew nut mixture, stck, mang and half the criander. Slwly simmer fr 25 30 minutes, r until the chicken is cked and the sauce is thick. Check fr taste and add mre sea salt if desired. Fld the remaining criander thrugh and serve. 7
GREEN LENTILS, TWO WAYS MAKES 11/4 11/2 CUPS COOKED LENTILS GLUTEN FREE/VEGAN OPTION/EGG FREE Yu will need t sak the lentils the night befre. These tw ways f cking French green lentils are equally gd. The benefit f the first versin is the nurishment that a bne stck such as chicken stck lends t lentils, helping t buffer their astringency and digestibility, hwever the secnd versin that uses vegetable stck with live il is an entirely delicius alternative fr vegans r vegetarians. Kitchen ntes If eating as is, yu may like t add mre flavur and seasn them. Try a little tamari, mirin and freshly grund black pepper, r brighten them up with lemn zest and juice, freshly grund black pepper, salt and live il. Kmbu isn t necessary but will add mre depth and cmplexity t the lentils, especially if they are t be cked in vegetable stck r water. 1. Using chicken stck 100 g (1/2 cup) French green lentils 1 teaspn acid (vinegar, whey r cultured buttermilk) 310 ml (11/4 cups) chicken stck 1 thyme sprig 1 bay leaf 2. Using vegetable stck 100 g (½ cup) French green lentils 1 teaspn acid (vinegar, whey r cultured buttermilk) 310 ml (11/4 cups) vegetable stck 2 strip kmbu, ptinal 1 thyme sprig 1 bay leaf 2 teaspns extra virgin live il The day befre, sak the lentils with yur chsen acid vernight, fllwing the instructins n the tables. The fllwing day, drain the lentils and place in a saucepan with the remaining ingredients. Bring t the bil, then simmer ver medium heat fr 15 25 minutes r until the lentils are cked, but still a bit tthsme. Yu will need t test them frm time t time. Stir gently during the cking prcess t ensure that any lentils n the tp dn t dry ut. Remve frm the heat and stre the lentils in the cking liquid until ready t use. 8
SMOKY LENTIL AND BEETROOT DIP DAIRY FREE AND VEGETARIAN OPTIONS GLUTEN FREE/EGG FREE Serves 6 8 Yu will need t begin this recipe the night befre. This is the mst delicius dip, and cmes t life when served with a gat s cheese, salty feta, r labne. While this dip desn t set int a very firm, easy t slice terrine, it will firm up smewhat if put int a terrine dish, and left t sit vernight. KITCHEN NOTE This is best made with lentils cked in chicken stck it will give greater depth t the dish, and make the lentils easier t digest. It s nt essential thugh, and yu will still get a fabulus vegetarian dip, using vegetable stck. Smked paprika varies enrmusly and I have used frm 3/4 teaspn f ne brand and 11/2 teaspns f anther fr the same effect. I wuld advise adding a smaller amunt first, tasting half way thrugh cking the beetrt and adjusting the amunt as required. The smky flavur shuld cme thrugh but shuldn t be verwhelming. Sme shir mis are sweeter than thers, and yu will need t assess this when making the dip. If the dip is tasting t sweet, add a little extra salt, bearing in mind what yu will be serving it with. 265 g (11/4 cups) cked French green lentils 2 tablespns extra virgin live il 1 small brwn nin, finely chpped 2 garlic clves, finely chpped 1 gd-size thyme sprig, leaves picked 1 teaspn smked paprika 260 g (2 cups) grated raw beetrt, peeled (if freshly harvested, just scrub well) 2 3 teaspns sweet white mis (Shir) crackers, crudité and Lemny r feta, t serve Drain the lentils, reserving 2 3 tablespns f the cking liquid. Remve and discard the bay leaf. If yu used kmbu t ck the lentils, leave a little in with the lentils. Place 1 tablespn live il in a medium-size frying pan ver lw heat. Add the nin, garlic and thyme leaves and ck, stirring frequently fr 10 15 minutes r until cked thrugh. 9
The nin shuld be ever s lightly glden and caramelised, but in n way fried r crispy. Stir in the paprika and beetrt and ck, stirring frequently fr a further 10 minutes r until the beetrt is cked thrugh, then remve frm the heat. Place the lentils and 2 tablespns lentil cking liquid in a fd prcesser. Add the warm beetrt, 1 tablespn live il and 2 teaspns mis. Prcess until smth, scraping dwn sides every nw and then. Taste, and add mre mis if required. Serve with crackers, crudité and labne as abve r feta. ARAME TAPENADE GLUTEN FREE/ DAIRY FREE/VEGAN/EGG FREE This is a recipe inspired by Lrna Sass, a fabulus American whlefd writer. Arame is a sea vegetable and a great way t include mineral-rich sea vegetables in yur diet. Because it has quite a strng flavur, the rbust flavur f lives helps t balance this ut. While arame is rich in irn, it s wise t bear in mind that it carries nn-heme irn, which is nt absrbed in the same way as the heme irn that is fund in red meat. Adding a fd rich in vitamin C (such as lemn juice) helps yu t absrb that nn-heme irn. This tapanade is lvely with the additin f finely chpped fresh rsemary r thyme. KITCHEN NOTE When seasning this with salt, take int accunt the quality and saltiness f the capers and lives yu re using. With such a simple recipe, it s imprtant t use gd-quality lives and capers. 28 g arame 1 2 garlic clves, finely chpped 150 g (1 cup) pitted black lives 50 g (1/4 cup) capers, drained, r if packed in salt rinsed 2 tablespns extra virgin live il 2 tablespns lemn juice, r t taste sea salt, t taste Place the arame in a large bwl and pur ver enugh biling water t cver by at least 5 cm. Stand fr 10 15 minutes r until sft, then drain well. Place all the ingredients, including the drained arame, int a fd prcessr and prcess until a rugh paste frms. Taste and adjust the seasning with lemn juice and sea salt, as needed. Stre in a clean glass jar with lid fr up t 2 weeks. 10
FIG, BALSAMIC AND ONION JAM DIETARY INFO GLUTEN FREE DAIRY FREE VEGAN EGG FREE MAKES ABOUT 500 G Sweet and sur and intensely flavured, I find many uses fr this delicius jam. KITCHEN NOTE It s imprtant t slice the nins as thinly and unifrmly as yu can; this will ensure even cking. 2 large red nins, halved and very thinly sliced 2 tablespns extra virgin live il pinch f sea salt 6 dried figs, thinly sliced 60 ml (1 4 cup) balsamic vinegar 1 tablespn rapadura sugar r raw sugar Place the nins, live il and salt in a medium-size frying pan. Ck ver lw medium heat, stirring frequently, fr abut 10 15 minutes, until the nins are beginning t lk a little translucent and sft. Stir in the figs, vinegar and sugar and reduce the heat t lw; just enugh s that the liquid is bubbling very gently. Cntinue t ck, stirring frequently, fr 30 40 minutes r until dark and sticky. At this stage, the nins shuld still be sft and pliable. Take care nt t verck as the jam can becme t dry, especially as it sits in the fridge ver time. Remve frm the heat and allw t cl. Stre in a sterilised glass jar in the fridge fr up t 4 mnths 11
BARLEY AND SPELT SHORTCRUST PASTRY DIETARY INFO WHEAT FREE VEGETARIAN MAKES ENOUGH TO LINE A 24-26 CM 2.5-3.5 CM DEEP TART TIN, OR 2 24 CM (91 2 IN) FREE-FORM TARTS I knw that fr many peple pastry is a scary thing, and trust me, the pastry will smell yur fear. Making gd pastry is very easy, yu just need t fllw sme basic rules. This is a pastry with a great depth f flavur. Because it has lw-gluten barley, it can t take t much mre butter it will just crumble. 130 g (1 cup) white spelt flur 110 g (1 cup) barley flur pinch f sea salt 150 g cld unsalted butter 1 egg 1 2 tablespns ice-cld water T make using a fd prcessr: Place the flurs, salt, butter in a fd prcessr and pulse 1 2 times r just until the mixture resembles very carse breadcrumbs. The size f the butter shuld range frm small breadcrumbs t small lentils. Dn t be tempted t add the egg and water t the fd prcessr as it is t easy t verwrk the pastry, but rather turn it int a bwl. T make by hand: Place the dry ingredients in a bwl and using yur fingertips and thumb, rub the butter int the flur mixture. The aim is t press the butter int flat chips ranging frm the size f breadcrumbs t small lentils. I tend t lift the butter and flur that I am wrking n and let it fall back int the bwl. This helps t aerate and keep the flur and butter cl. Wrking quickly and lightly will als keep the butter cl. Place the egg and 1 tablespn ice-cld water in a small bwl and beat with a frk until well cmbined. Add t the flur mix and use a butter knife t cut the liquid int the dry ingredients. Add the remaining water if needed, but be very careful nt t use t much. Once the mixture lks evenly mist but nt at all wet, bring it tgether int a ball d nt knead r play with it. Depending n hw yu will be using the pastry, divide it int prtins if necessary, then cver in plastic wrap r in a resealable plastic bag and refrigerate fr at least 1 hur r vernight. The dugh can be frzen fr up t 4 weeks at this pint. T rll the pastry: Ensure yur rlling pin and wrk surface are lightly cated with flur. Rll the pastry ut nce r twice t assess it. If the pastry is very cld, pressing t hard may result in it cracking. Run a palette knife underneath and mve the pastry firmly and quickly, then dust the rlling area and rlling pin again with a little flur, if necessary, and turn the dugh ver. Repeat this prcess, thugh as the dugh gets bigger yu will prbably be able t give it 2 3 rlls each time. If yu d t many rlls withut mving it, the pastry has a tendency t stick t bth the surface and the rlling pin. Als remember that it shuld feel well chilled at all stages if it starts t warm up, place it n a baking paper-lined tray and place it in the freezer fr 1 2 minutes. 12
ROAST PLUM, GOAT S CURD AND BASIL TART DIETARY INFO LOW GLUTEN VEGETARIAN WHEAT FREE SERVES 4-6 WITH SIDE SALAD This tart wuld als be delicius tpped with rasted beetrt and sprinkled with finely chpped rsemary instead f the plums and basil. It wuld als be delicius tpped with rasted beetrt and sprinkled with finely chpped rsemary instead f the plums and basil. KITCHEN NOTE Assemble the tart just befre serving t prevent the pastry becming sggy. All the cmpnents can be prepared ahead f time. 1 2 quantity Barley and Spelt Shrtcrust Pastry 1 egg, lightly beaten 7 8 plums (I use the black amber variety), halved and stnes remved extra virgin live il, fr drizzling 200 g (7 z/1 cup) gat s curd 2 tablespns Fig, Balsamic and Onin Jam 5 6 small basil leaves Preheat the ven t 190 C and line a baking tray with baking paper. T prepare the pastry base, rll ut the pastry int a 26 cm rund, then lift nt the lined baking tray. While the pastry is still quite cl, rll the edges inward, creating a wall abut 1 cm high. The diameter shuld be arund 23 cm. Prick the base f the pastry with a frk and place in the freezer fr 5 minutes. Meanwhile, cut a 23 24 cm rund piece f baking paper t fit the new diameter f the tart shell. Remve the pastry frm the freezer and place the baking paper n the pastry. Fill the base with baking weights, dried beans r uncked rice. Bake fr 10 15 minutes, until the edges are beginning t clur. Remve frm the ven, then remve the baking weights and paper. Brush the base and sides all ver with the beaten egg. Reduce the ven temperature t 180 C and cntinue t bake fr a further 8 10 minutes r until glden. Remve frm the ven and set aside. Increase the ven temperature t 190 C in preparatin fr the plums. Place the plums, cut side up, in an venprf dish that allws fr a snug fit and drizzle with a little live il. Rast fr 15 20 minutes, until just cked but n juices have released. Remve and allw t cl enugh t handle. T assemble the tart, carefully spread the gat s curd ver the tart base. Scatter the nin, fig, balsamic and nin jam n tp f the curd, fllwed by the plums. Sprinkle the basil leaves ver the plums and serve immediately. 13
EVERYDAY BUTTERMILK CAKE WHEAT FREE SERVES 8 10 This is a hardwrking, everyday, nt t rich buttermilk cake and it has sme characteristics I d like t pint ut. With nly tw eggs, this cake has a tweedy, sturdy but sft texture, which makes it exceptinally gd fr supprting fruit. I was very trn between giving yu the tw- r three-egg versin, and as yu can see I ve settled n the tw. Made with three, this cake will have mre air pckets at sme time I recmmend yu making it with three eggs and see which ne yu prefer. Persnally I felt the extra egg cmprmised the texture. My faithful team f testers (and tasters) ver many a buttermilk cake were spreading a bit f jam n a slice and tucking it int their kids lunchbxes with great success. Yu can easily add fruit and citrus zest t enrich the cake r lay the batter in a slab tin and press berries and/r summer stne fruits int it (ppsite) they are all very gd. 260 g (2 cups) unbleached white spelt flur 1 2 teaspn baking pwder 1 2 teaspn baking sda (bicarbnate f sda) a pinch f sea salt 2 teaspns natural vanilla extract 185 ml (3 4 cup) cultured buttermilk 125 g unsalted butter, sftened 105 g (1 2 cup) glden caster sugar 2 eggs, at rm temperature Preheat the ven t 180 C (Gas 4). Line the base and sides f a 20 cm springfrm cake tin with baking paper. Sieve the flur, baking pwder, baking sda and salt int a bwl and set aside. Add the vanilla extract t the buttermilk and set aside. Using a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, scraping dwn the sides frm time t time. Add the eggs, ne at a time, beating well after each additin. Add half f the flur mixture and half f the buttermilk and beat n the lwest speed until just mixed thrugh. Add the remaining flur mixture and the buttermilk and beat n the lwest speed until just cmbined. Turn int the tin and gently smth ver the surface with an ffset spatula. Bake fr 50 minutes r until a skewer inserted int the middle cmes ut clean. Remve frm the ven and cl in the tin fr 30 minutes befre releasing the springfrm side f the cake tin. Slide nt a wire rack (still in the paper) and leave t cmpletely cl befre icing, if desired. Stre in an airtight cntainer at a mderate rm temperature fr up t 4 days. It freezes exceptinally well t 14
RASPBERRY AND LEMON BUTTERMILK CAKE A perfect cake fr a summer weekend, with any leftvers lasting very well fr the week ahead. Add 2 tablespns f finely grated lemn zest t the dry ingredients and fld 125 g (1 cup) fresh r frzen raspberries (if frzen, d nt thaw) int the finished batter. This cake is best eaten n the day f making. Serves 8 10. COCONUT CREAMS DAIRY FREE GLUTEN FREE EGG FREE Just delicius n a ht day at any time, with fruit. Prcessing fr 1 minute (n lnger r yu will break the set as it cls) incrprates a large amunt f air bubbles and a lighter texture is the end result. Once set in the fridge, cver them with a sheet f plastic wrap t keep them perfect fr 2 days. 2 x 400 cans ccnut milk, r fresh t equal 1/2 cup raw/glden castr sugar, ccnut palm sugar r maple syrup ½ teaspn agar pwder pinch sea salt 1 vanilla bean r 1-2 teaspns natural vanilla paste 1/4 cup cld water 3 tablespns crnstarch r kudzu Put the ccnut milk, sweetener and agar pwder in a saucepan and whisk tgether well. If using a vanilla bean, cut it dwn the centre and add nw. If using paste, leave t the last steps. Bring t a gentle simmer, stirring and whisking frequently as the agar disslves and sinks t the bttm f the pan and sticks. Simmer gently fr 6 8 minutes frm the time it cmes t the bil, then remve frm the heat. Remve the vanilla bean frm the saucepan, if using, then scrape the seeds back int the saucepan using the tip f a small knife. If using vanilla paste, stir it in nw. Put the crnstarch r kudzu int a small bwl and mix t a smth slurry with the water. Whisk int the ccnut milk mixture, then return the saucepan t the heat and bring t the bil, stirring cnstantly. Allw t bil fr few secnds, then remve frm heat. Place in a blender, and prcess fr a cuple f minutes - it shuld be light and frthy. Pur immediately int individual ramekins, leave t sit at rm temperature fr 5-10 minutes, then place in the fridge until firm - abut 30 minutes. 15
I d lve it if yu stayed in tuch - yu may like t sign up fr my newsletter (n my hmepage), r thrugh instagram r facebk. X Jude Jude Blereau jude@whlefdcking.cm.au https://www.facebk.cm/judewhlefd http://instagram.cm/judewhlefd 16