Buckwheat Mushroom Pie

This has been my longest trial so far. Maybe it shows I crave pastries. Maybe because I have been trying to make it gluten free. Apology to my coeliac (celiac) followers, but I could not. If you want to experiment, try to substitute Spelt flour with Brown Rice flour. Although, the flavour will be different, the overall experience will be very close.

So, here we are!

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Buckwheat Mushroom Pie

Ingredients:

Base:
1 cup buckwheat flour
3/4 cup very hot water
25g ghee (or butter, if not allergic to dairy)
3 tablespoon oil
1/4 cup goat, sheep or greek yoghurt
1/2 teaspoon bi-carb soda
1 tablespoon lemon juice
1 egg
1 cup wholemeal spelt flour, take 2 tablespoons for filling

Filling:
350g button mushrooms, finely sliced
1 teaspoon minced garlic
15g ghee (or butter)
2 tablespoon wholemeal spelt flour
salt and pepper
*silicone baking form and frying pan with lid, matching sizes

Method:

1. Season mushrooms well and cook with garlic in butter for 5 minutes on low-medium heat, reduce the cooking time if juices start to separate. Add two tablespoons of spelt flour, heat through, and switch off the heat. Cover and let it cool.
2. Make a dough from buckwheat flour by gradually adding the hot water. Make a consistent mixture.
3. Dissolve soda in lemon juice to react, then combine all the dough ingredients in the order of the recipe, mix well until consistent.
4. Use little oil or spray with oil the frying pan on medium heat, then cook half of the dough as if you were making a large pan cake that covers the whole pan. Reduce the heat to minimum and cover with the lid, cook for 2-3 minute.
5. (If you don’t have matching sizes form and pan, cut the base out for a required size in the pan. Enjoy the cuts, they are tasty!) Turn over the pan cake into the baking form and spread the mushrooms on top of it. Then, using a spatula, distribute the rest of the dough over the top. Bake at 180C for 30 minutes with fan or for 45 minutes without fan.

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Protein Cookies

If you want to be lean, you need protein. If you are working out in gym, you need protein. If you want energy, you need protein. Our modern lifestyle is not very convenient for making steaks every day, and if you are vegetarian your options are limited too. The recommended daily protein intake is 0.8 g per 1 kg of human’s weight. So, for someone with 60kg weight, you need to consume 48 g of protein every day for an average active life style.

So, we see more products on the shelves  that promise a quick and easy protein fix. However, if you read the ingredients you will find that they might have a high level of carbs.

The protein cookies you see on the picture are not sweet, and they are not just savoury, they have a special flavour. This recipe has about 116 g of protein in total. I love these cookies, as they can be eaten on its own for snacking or with hot beverages. The best way to enjoy these protein cookies is with Paleo broth.

Protein Cookies Recipe

Ingredients:

3/4 cup pea protein (70g)
1/4 cup hemp seed protein (12g)
1/2 cup teff flour (10gr)
1/2 cup quinoa flour (4gr)
1 tablespoon chia seeds (1.5g)
1 tablespoon turmeric (1gr)
2 tablespoon ground cumin (2g)
1/2 teaspoon Himalayan salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 egg whites (8g)
1 tablespoon sesame oil
250 ml light coconut cream (8gr)

Method:

1. Turn oven on to 175C.
2. Mix all the dry ingredients well.
3. Combine with all the rest ingredients.
4. Make 16 cookies using your palms. First, roll into the balls, then press to form a cookie.
5. Bake for 25 minutes. Cool them down at the room temperature, then store in airtight container.

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Pumpkin and Chia Jam

Yet another Pumpkin recipe!

If you’ve managed to quit the sugar or trying to, but craving for a jam, try this recipe. You will love it!

Maybe you have some baked pumpkin left from Pumpkin Bread recipe, then this will be a great use for it.

This recipe also contains chia seeds; such a good source of calcium, protein, magnesium and phosphorus. Enjoy and stay healthy.

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Pumpkin and Chia Jam

Ingredients:

300 g ripe sweet pumpkin, alternatively roasted and ready-to-use pumpkin
2 Golden Delicious apples
2 tablespoon Chia seeds
1 tablespoon honey, for diabetic version use 1 teaspoon of Stevia sugar or add no sweetener at all

Method:

1. Preheat oven to 185C. If using ready-to-use pumpkin go to step 3.
2. Remove the pumpkin seeds, cover and bake for 50 minutes or until soft.
3. Bake apples for 25 minutes, or until they start collapsing. If baking pumpkin, add them into the oven half-way.
4. Remove apple skin and the middle, place the soft apple into a food processor along with chia seeds and honey..
5. Transfer all the soft pumpkin including any liquid collected in the pumpkin into the food processor.  Process all ingredients until smooth and put into a glass jar to refrigerate.

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Zucchini Roulade

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 🙂

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Zucchini Roulade

Ingredients:

Base:
5oog small zucchini
1/2 cup goat milk
1 egg
1/4 cup oil
1/4 cup amaranth flour
1/2 cup white rice flour
seasoning as desired
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Sesame Tuna

This is a very simple and easy way to enjoy a fresh, high quality piece of tuna. I find, it is a perfect entrée meal to share or a snack for two on the weekend.

I was served a similar dish in one of the Melbourne’s restaurants years ago and since, I have been using this idea to experiment with different coatings and sauces. This method is so versatile. So, next time you see a beautiful piece of tuna in the shop, get it and have a try.

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Sesame Tuna

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Breakfast Cookies

I created Teff cookies and I found them magical. First, one cookie keeps you going for a few hours and also, they are great for weight management.

Besides Teff’s high-fibre and high-protein qualities, which were mentioned in the previous posts for Teff recipes, this super grain also contains vitamins K, B1, B2, B3, B6 and C, which is unique for a grain. Combination of minerals is also admirable, just a few to mention: copper, zinc, magnesium, iron (which is easily absorbed), and what is the most attractive for me is high amounts of calcium. If your body, like mine, doesn’t agree with dairy products, Teff is a very good option for calcium consumption. This array of vitamins and minerals found in Teff makes it a healthy, weight-managing and bone-strengthening food.

There is also a nut butter ingredient in my recipe. My choice is a cashew nut butter, which I love using for my desserts. However, a similar result can be achieved by using peanut butter. Peanuts have more protein than any of the other nuts. Also, peanuts champion the other nuts with plant Sterols, which can help lower bad cholesterol in your body and reduce the risk of heart disease. Cashews have the lowest fat content (the same as pistachios), although peanuts aren’t far behind.

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Breakfast Cookies

Ingredients:

1.5 cups Teff flour
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Lemon and Cashew Dessert Recipe

Cashew tree produce cashew apples, and cashew apples have cashew seeds. The green seeds are processed, and we find them as light brown cashew nuts on the food store shelves.

From a traditional stir fry to a modern cashew milk, from breakfast to dinner, cashew nuts prove to be more versatile every day. Health benefits of the cashew nuts inspire not only many of us who experiment with home cooking but also some food manufacturers.

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