Food allergies. People have different approach to handling their food allergies. Some are proactive and want to change their diet. In Australia, Clinical Labs have a remarkable blood test called Food Sensitivity Test that checks 93 products. Others prefer to enjoy their current lifestyle and diet. In any case, everyone can enjoy this recipe below, this roulade is divine.
My Zucchini Roulade recipe is ideal for someone who is on gluten free diet. Especially, it will be perfect for those who have discovered that they are allergic to cow milk. I guess, I created this for myself 🙂
5oog small zucchini
1/2 cup goat milk
1/4 cup oil
1/4 cup amaranth flour
1/2 cup white rice flour
seasoning as desired
200g Greek goat cheese, white and crumbly
optional: 1/2 teaspoon ground nutmeg
tray 25cm x 37cm (approximately), baking paper
1. Grate zucchini on medium. Like this on the picture:
2. Mix all the ingredients for the base.
3. Layout baking paper over the tray so paper is hanging over the edges.
4. Spread the mixture on the tray with paper and bake for 20-25 min at 180C.
5. In the meantime crumble the cheese and add a nutmeg. I use this cheese:
6. Take out the hot zucchini base and immediately distribute the crumbled cheese over it.
7. With the help of paper, lifting one edge on the shorter side of the tray roll the zucchini base, press gently to make it as tight as possible and leave for 5 minutes to set. (You may need gloves or use a towel to roll as it will be hot.)
8. The roulade to be cut at the serving time. If it gets cold, warm it up in the oven for 5-8 minutes. Cut into 1cm thick slices, it will make about 14-16 pieces for 25cm wide tray.
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Courgette (Zucchini) is a simple and affordable fruit that is harvested immature. Some information about zucchini was collected in the other post for Zucchini Patties recipe. Young zucchini have a subtle taste and they are perfect for being used raw in salads. If you like cucumbers try to substitute them with young zucchini and you will increase your vitamin intake. Below recipe uses uncooked zucchini but not completely raw!
Marinated Zucchini Salad
5 small zucchini
100g soft goat cheese
My recent holidays in Spain inspired me for croquettes. The tapas variations in Spain are endless, and the croquette is the most common one. Traditionally croquettes are made with potatoes. There are regions in Spain that use paella for croquettes.
My new croquette recipe uses celeriac that is sometimes called “root of celery”. This vegetable is rich with vitamins and minerals, and it is twice less calories than potato.
Another ingredient that is a vital part of the traditional croquette recipe is the bread crumbs to keep the shape and make a crust. I am replacing bread crumbs with fine oatmeal. Also, I am using an ingredient that will help me to make a perfect croquette shape, see below 🙂
In Tzatziki and Teff Crackers post we discussed the health benefits of teff. This recipe will be loved by those who enjoy corn polenta but wish it had less carbs and more protein. Adding olives and cheese is just my improvisation that adds more flavours, you can also experiment with herbs and seeds. This polenta is best to accompany any dish with a sauce. Alternatively, polenta slices can be toasted and served with a soup.
5 cups water
1 cup polenta
1 cup teff flour
Beautiful apricots are now ripe and sweet across Australia. This simple delicious addition to your cheese board is full of Christmas spirit. This paste is prepared with raw apricots and takes only 10 minutes.
500g apricots, ripe and sweet
1/8 cup semisweet or sweet white wine
1g agar (European, fine quality)
* Fine mesh sifter drum, silicone spatula, 170ml wide jar.
If along with vitamin and mineral content, phytochemical content is also taken into consideration, food can be ranked, and the food that contains the most nutrients per calorie are ranked the highest. Phytochemicals are plant substances that have beneficial health effects. Cauliflower would be in the top 20 foods in regards to this score. This concept was created by Dr.Fuhrman.
Cauliflower contains natural sulforaphane that has been of increasing interest for nutraceutical and pharmaceutical industries due to its anti-cancer effect. The highest amount of sulforaphane is found in cauliflower seedlings. (Food Chemistry, Volume 104, Issue 4, 2007, Pages 1761-1764, ‘HPLC Screening of anti-cancer sulforaphane from important European Brassica species.’)
The cauliflower is used raw in the below recipe, as it is more beneficial for health when it is fresh. But you can easily increase the heating time in step 5 to make the ‘rice’ softer.
Calamari Cauliflower Risotto
During the last few decades no fat was welcomed in our kitchens. Now we are coming back to a good fat. And chefs say the duck fat is one of the must-have ingredients.
The duck fat is considered to be a good fat. The content of monounsaturated and polyunsaturated fat is high and the content of saturated fat is very low. According to Google, the duck fat has only 10% of saturated fat. Compare that to the natural butter, which has 51% of saturated fat.
This is very fortunate because duck fat tastes great too. The traditional duck confit is not a French duck confit without a duck fat.
Cooking the whole duck is easy but the eating is simply unattractive. I had been buying only legs or fillets until one chef shared a secret for the consumption of the whole duck. I used his idea in my recipe below. Enjoy, this is a very special risotto that has an unforgettable taste.