tag:blogger.com,1999:blog-72208174111715277812024-03-05T15:50:37.785+08:00The Bush GourmandFor the love of food.The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.comBlogger199125tag:blogger.com,1999:blog-7220817411171527781.post-38114419865115146662015-06-29T09:04:00.003+08:002015-06-29T09:04:38.158+08:00<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-IniXdWFhriQ/VZCWokUF32I/AAAAAAAABug/440ijAXpbJg/s1600/Bush%2BGourmand%2BLogo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-IniXdWFhriQ/VZCWokUF32I/AAAAAAAABug/440ijAXpbJg/s320/Bush%2BGourmand%2BLogo.jpg" width="320" /></a></div>
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Yes, that's my new logo and I love it. I'm also really thrilled with my new website, which is the purpose of this post.</div>
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This blog is now hosted on my own domain, so will soon no longer be published here on Blogger. Please go to the new address: <a href="http://bushgourmand.com.au/">http://bushgourmand.com.au</a>, where you'll find a much nicer, easier to navigate blog with all the great recipes you've come to love.</div>
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Thanks for visiting The Bush Gourmand</div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Megan</i></span></div>
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The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.com1tag:blogger.com,1999:blog-7220817411171527781.post-36695555581877971962015-05-12T18:32:00.002+08:002015-05-12T18:32:46.795+08:00Raspberry Hedgehog SliceI'm not normally a huge fan of no bake slices, but this one is a winner. We often crave some chocolate after eating tea. It's not something that I regularly buy, so the craving goes unanswered. a rich chocolatey slice appeared to be a solution.<br />
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I found some great ideas at <a href="http://www.bakeplaysmile.com/fabulousfoodiefridays1/">playbakesmile.com</a> and decided on her Hedgehog slice. My tweak was to add some Your Inspiration At Home Raspberry Chocolate Truffle powder as well as some raspberry powder. I found the powder at <a href="http://www.melbournefooddepot.com/">The Melbourne Food Depot</a> online store. They have an amazing array of ingredients to choose from. If you happen to have freeze dried raspberries, they could also be added to the base.<br />
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<a href="http://1.bp.blogspot.com/-MDkARk6KIpA/VVHExLrkSmI/AAAAAAAABsk/bLBi6Jbrp8U/s1600/Raspberry%2BPowder.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-MDkARk6KIpA/VVHExLrkSmI/AAAAAAAABsk/bLBi6Jbrp8U/s320/Raspberry%2BPowder.JPG" width="312" /></a></div>
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<b>Raspberry Hedgehog Slice</b><br />
<b><span style="font-size: xx-small;"><i>The Bush Gourmand</i></span></b><br />
<b><span style="font-size: xx-small;"><i><br /></i></span></b>
BASE<br />
250g Granita biscuits<br />
1/2 cup pecans, walnuts or roasted almonds (optional)<br />
130g butter<br />
130g best quality dark chocolate (I use Lindt 70%)<br />
1 cup sultanas (or goji berries)<br />
150g condensed milk<br />
1 Tbsp YIAH Raspberry Chocolate Truffle powder<br />
2 tsp Raspberry Powder<br />
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TOPPING<br />
200g best quality milk chocolate (I use Lindt)<br />
1 Tbsp coconut oil<br />
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SWIRL<br />
50g best quality white chocolate (Lindt again!)<br />
1 tsp coconut oil<br />
1 tsp raspberry powder<br />
1 tsp beetroot powder (or red food colouring suitable for chocolate)<br />
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Grease and line a 20cm square cake tin. Make sure the paper is higher than the sides of the tin for ease of removal.<br />
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Chop biscuits in Thermomix bowl by pulsing on speed 4 to 5. You want the biscuit to be still chunky. I break up larger pieces with my fingers. Place into a bowl. if using nuts place them into the Thermomix bowl and chop again by pulsing on speed 4 to 5. Add to bowl with biscuits.<br />
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Don't wash bowl. Add dark chocolate, broken into pieces and butter. Melt at 50/speed 1 - 2/5 minutes. Add in milk, powders and sultanas and stir on reverse/speed 2/20 seconds or so. Use spatula to add biscuits or biscuit and nut mix.<br />
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Spoon into prepared tin and smooth the top with spatula or wet hands. Refrigerate for an hour or so.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMHQBOZQMpyewLWG_FTg1u3pPzGm8YSHQ5XSM9qNl6h0A7UYY04NhT3N0ruyF4OZiRULanIMb-2ml2sjnI6LI7M3U5D5OJMq3LxKy5vWVL2JLMAQCVvJCMihCVchD9ohfqnPjVj4sQvEOG/s1600/Raspberry+Hedehog+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMHQBOZQMpyewLWG_FTg1u3pPzGm8YSHQ5XSM9qNl6h0A7UYY04NhT3N0ruyF4OZiRULanIMb-2ml2sjnI6LI7M3U5D5OJMq3LxKy5vWVL2JLMAQCVvJCMihCVchD9ohfqnPjVj4sQvEOG/s320/Raspberry+Hedehog+1.JPG" width="320" /></a>Melt milk chocolate and coconut oil in Thermomix at 50/speed 1 - 2/5 minutes. Meanwhile, melt white chocolate and coconut oil on 50% power in a pyrex bowl until liquid. Remove a tiny bit and mix with powders. Stir back into remaining melted white chocolate.<br />
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Pour milk chocolate over slice and smooth out to cover evenly. Place coloured and flavoured white chocolate into a small ziplock bag. Seal, then cut a small hole in one corner. Pipe lines or swirls on milk chocolate topping. Swirl with a skewer if desired. Refrigerate for two hours.<br />
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Remove completely from tin and place on a board to cut into small squares.<br />
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<a href="http://2.bp.blogspot.com/-oH1iRGF-L_g/VVHE-e6c68I/AAAAAAAABsw/aJXCE3o6KG8/s1600/Raspberry%2BHedehog%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-oH1iRGF-L_g/VVHE-e6c68I/AAAAAAAABsw/aJXCE3o6KG8/s320/Raspberry%2BHedehog%2B2.JPG" width="320" /></a></div>
Enjoy in moderation!<br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Megan</i></span><br />
<br />The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.com0tag:blogger.com,1999:blog-7220817411171527781.post-31937318731166892672015-05-10T10:06:00.001+08:002015-05-10T21:38:17.626+08:00Sausage Rolls and Tomato SauceWhat to do with a kilo of minced beef that you forgot you defrosted? Make sausage rolls!<br />
First, make the sausage mince.<br />
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<b>SAUSAGE MINCE</b><br />
Use 500g mince and add a handful of fresh herbs or a good sprinkling of dried. For the first batch I used sage, parsley and thyme. The second batch I made with dried Italian herbs.<br />
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Tear up around 4 slices stale bread or use about 1/2 cup dried breadcrumbs and add to the bowl. To season, use a generous amount of salt and pepper or try my <a href="http://bushgourmand.blogspot.com.au/2014/11/spice-mixes.html" target="_blank">All Purpose Seasoning</a>. Add one egg and 1/2 MC of water. Add garlic and onion if desired. Mix together on speed 3 - 4 until it looks like sausage mince. I actually taste it at this stage. Just touch it to my tongue to check the seasoning.<br />
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When putting together sausage rolls, take a wad of the sausage mince and roll out on the bench like a sausage to the length of the puff pastry sheets. I find this makes the sausage rolls more even in size.<br />
Score the rolls of filled puff pastry with a knife. I generally make four from one roll. These can be frozen at this stage.<br />
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Place on an oven tray and brush with egg. Bake in a pre heated (220C) oven for about 10 minutes. Reduce to 200 and continue cooking for a further 10 minutes or until golden brown and puffed. Cool on a rack. Once cooled, these can be frozen.<br />
To make these gluten free, use rice crumbs or rice flakes instead of bread.<br />
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This is such an easy recipe there's no excuse not to make your own tomato sauce. So much nicer than the bought stuff!<br />
I found this recipe at Mumdeep. She calls it <a href="http://www.mumdeep.com/2013/11/aussie-style-thermomix-tomato-sauce.html" target="_blank">Aussie Style Thermomix Tomato Sauce</a>. I had more than 500g of tomatoes, so I doubled the recipe. When doubling recipes in the Thermomix, I find it's best to add half the time again, rather than doubling the cooking time.<br />
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<a href="http://2.bp.blogspot.com/-eXg5s2BUToc/VU68wVSByrI/AAAAAAAABsM/7snt2MBF5HI/s1600/Tomato%2BSauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-eXg5s2BUToc/VU68wVSByrI/AAAAAAAABsM/7snt2MBF5HI/s320/Tomato%2BSauce.JPG" width="260" /></a></div>
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Here's the recipe with my tweaks<br />
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TOMATO SAUCE<br />
1kg very ripe tomatoes<br />
2 large cooking apples<br />
180g Apple Cider Vinegar<br />
180g rapadura sugar (or brown sugar)<br />
2 - 4 Tbsp tomato paste<br />
4 tsp salt (can use less)<br />
2 tsp pepper<br />
1 tsp allspice<br />
1/2 tsp cinnamon<br />
1/4 tsp ground cloves<br />
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Cut tomatoes and apples (don't peel) into quarters and place into Thermomix bowl. Add vinegar. Cook for 45 minutes/100/speed 2. This helps keep the colour of the sauce lovely and red.<br />
Let cool for 1/2 an hour or so and then blend on speed 8 to 9 until smooth.<br />
Add sugar, tomato paste and spices and cook a further 45 minutes/100/speed 2. Place basket on top to prevent it spitting out all over your bench and walls!<br />
Adjust seasoning to your liking.<br />
Place into warmed bottles and cap. Tip upside down for ten minutes. Turn up the right way and you'll find the bottles will seal.<br />
If I have any left over bought tomato sauce, I add that to the bowl rather than waste it. In fact, if you're introducing a fussy family member to home made tomato sauce, this is a good way to do it. Just reduce the amount of bought sauce you use each time you make it.<br />
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Enjoy!<br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Megan</i></span><br />
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<br />The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.com0tag:blogger.com,1999:blog-7220817411171527781.post-40711990330723014042015-04-25T15:40:00.002+08:002015-05-24T12:30:52.293+08:00Home Made 'Packet' CakeRecently on some of the Facebook recipe pages that I have joined, I've noticed quite a few recipes that use packet cakes. These are often desserts and look quite delicious.<br />
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However, I haven't bought a packet cake in about 10 years and frankly, never ever intend to. They are full of artificial ingredients. Granted, some may be okay - I believe Donna Hay's are pretty good, but I see no need to buy a packet cake when I have a perfectly good machine that can mix a cake in seconds.<br />
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However, sometimes, when in a hurry, a packet cake may come in handy. So, instead of succumbing to buying one, I've created my own.<br />
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This mixture can be stored in the fridge for up to three months. I store it in a ziplock bag and write down the instructions on the bag.<br />
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<a href="http://2.bp.blogspot.com/-zIUWXuv3zRI/VWFEa9FBp5I/AAAAAAAABtc/Xp6FUF_ppl0/s1600/Packet%2BCake%2BMix.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-zIUWXuv3zRI/VWFEa9FBp5I/AAAAAAAABtc/Xp6FUF_ppl0/s320/Packet%2BCake%2BMix.JPG" width="320" /></a></div>
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<b>Thermo Cake Mix</b><br />
<b><span style="font-size: xx-small;"><i>The Bush Gourmand</i></span></b><br />
<b><span style="font-size: xx-small;"><i><br /></i></span></b>
150g sugar (I often use rapadura and grind on speed 8 for 5 seconds first)<br />
230g SR flour<br />
2 Tbsp powdered milk<br />
125g cold butter, cut into pieces<br />
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Process the flour and sugar together for 5 seconds on Turbo.<br />
Add the powdered milk and butter and process on speed 5 for 5 seconds or so until mixture looks like fine breadcrumbs.<br />
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Place in a ziplock bag with the following instructions:<br />
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Bring to room temperature.<br />
Preheat oven to 180C. Grease and line a 20cm round tin, small baba tin, or loaf pan.<br />
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Add:<br />
2 eggs<br />
1 tsp vanilla extract<br />
120g water<br />
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Insert butterfly and mix on speed 4 for 1 - 2 minutes. Scrape down and process again on speed 4 until smooth.<br />
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Bake for 35 to 40 minutes.<br />
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<b><u>Variations:</u></b><br />
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<a href="http://4.bp.blogspot.com/-z3FSRrF8Tgw/VWFDZMu_HRI/AAAAAAAABtU/U3tKCX60Hwk/s1600/Coffee%2BCake.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-z3FSRrF8Tgw/VWFDZMu_HRI/AAAAAAAABtU/U3tKCX60Hwk/s320/Coffee%2BCake.JPG" width="240" /></a><b><br /></b>
<b>Coffee Cake</b><br />
Chop 2/3 cup walnuts and set aside. Dissolve 1 Tbsp instant coffee powder in 2 Tbsp boiling water. Make up to 120g with cold water and add with eggs.<br />
Top with coffee flavoured icing and reserved chopped walnuts.<br />
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<b>Chocolate Cake</b><br />
Measure out 140g boiling water and add 1/2 cup cocoa. Allow to cool and continue with recipe as per directions.<br />
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<b>Lemon or Orange Cake</b><br />
Add:<br />
Zest of one lemon or orange. Juice the fruit and make up to 120g with water. Continue with recipe as per directions.<br />
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<i style="font-size: small;"> Coffee Cake</i><br />
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<b>Super Vanilla Cake</b><br />
When making the initial mix, measure in 1/4 cup custard powder and make up to 230g with SR flour. Add 1/4 tsp baking powder. Continue with recipe as per directions.<br />
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<b>Light Fruit Cake</b><br />
Soak 125g mixed fruit in 2 Tbsp sherry or port for a few hours or overnight.<br />
Add:<br />
1 tsp bi-carb soda<br />
125 g chopped pecans or slivered almonds<br />
1 tsp ginger<br />
1 tsp cinnamon<br />
1 tsp mixed spice<br />
1 extra egg<br />
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Continue with recipe as per directions.<br />
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For those recipes that use a packet cake mix, here's one recipe that I have been meaning to try:<br />
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<a href="http://www.slowcookercentral.com/recipe/2-ingredient-cake/" target="_blank">2 Ingredient Cake (Slow Cooker)</a><br />
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There's also a lot of recipes for cake mix cookies. All the ones I've seen have oil added to the cake mixture. Since my mix already has butter in, I'm thinking that it may work just adding the two eggs and leaving out the oil.<br />
I'll give it a go and report back!<br />
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Enjoy.<br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Megan</i></span><br />
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<br />The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.com0tag:blogger.com,1999:blog-7220817411171527781.post-16008362961761107112015-04-22T11:09:00.004+08:002015-04-22T11:14:31.902+08:00Spiced Fruit PorridgeNow that the leaves are starting to turn and the weather is cooler in the mornings, I find we are looking for a more warming breakfast. There's nothing nicer than porridge on a cool dark morning and it keeps the hunger pangs away until lunch time.<br />
Oats are an incredibly good for you. Aside from providing both insoluble and soluble fibre in the diet, they are a rich source of manganese, which assists enzymes in bone production. They are also high in B1 and magnesium and they are a low GI food. Lots of great reasons to include oats in your diet.<br />
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Here's a way to spice up that most basic of breakfasts. You will need to start the night before.<br />
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<b>Spiced Fruit Porridge</b><br />
<span style="font-size: xx-small;"><i>The Bush Gourmand</i></span><br />
<span style="font-size: xx-small;"><i><br /></i></span>
<i>Serves 2 - 3</i><br />
1 cup rolled oats (not instant)<br />
1/2 cup full cream milk (coconut milk, almond milk)<br />
1/4 cup flaked almonds<br />
1/4 cup sultanas<br />
2 Tbsp shredded coconut<br />
1 Tbsp plain yoghurt<br />
1 tsp cinnamon (or to taste)<br />
1/4 tsp nutmeg<br />
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Place into a small saucepan, cover and allow to soak overnight.<br />
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In the morning, simply cook until thick and bubbling. Add more milk if necessary. Serve with a swirl of honey.<br />
You can also add a grated green apple. The yoghurt should prevent it from going brown overnight.<br />
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I haven't tried cooking this in the Thermomix. I think it's probably easier to wash the saucepan than the Thermomix bowl. If you do try it in the Thermie, let me know how it goes.<br />
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Enjoy.<br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Megan</i></span><br />
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<br />The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.com0tag:blogger.com,1999:blog-7220817411171527781.post-63948395284017424092015-02-26T12:31:00.002+08:002015-02-26T12:40:37.551+08:00Easy Chocolate Slab CakeThis recipe was given to me, after lots of begging, by a friend of my daughter in law's. When I first tasted it, I had warmed it in the microwave and served with some cream. It tasted exactly like those Chocolate Mud Cakes from the supermarket, but not as sweet. We secretly love those cakes. I thought it must have been a packet cake because the consistency was so perfect!<br />
When converting this to the Thermomix, I have reduced the sugar quantity from the original recipe.<br />
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<b style="font-family: 'Calibri Light'; font-size: 16px; orphans: 2; text-align: -webkit-auto; widows: 2;"><br /></b>
<b style="font-family: 'Calibri Light'; font-size: 16px; orphans: 2; text-align: -webkit-auto; widows: 2;">Easy Chocolate Slab Cake</b><br />
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<span style="font-size: x-small;">The Bush Gourmand</span><br />
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Preheat oven to 150 FF or 160 non FF.</div>
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Prepare small baking tin by greasing and lining base.</div>
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Place in Thermie:</div>
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<b>280g butter</b>, chopped</div>
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<b>220g water</b></div>
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<b>30g cocoa</b></div>
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Melt 3 minutes/55/speed 1, gradually increase to speed 2.5 as it melts.</div>
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Add:</div>
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<b>250g sugar</b></div>
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<b>280g SR flour</b></div>
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<b>1 tsp bi-carb soda</b></div>
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<b>2 tsp vanilla</b></div>
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<b>120g buttermilk</b> (If no buttermilk, place 1/2 tsp vinegar into a half cup measure. Fill with milk)</div>
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Mix on speed 3 for 15 seconds. Scrape down.</div>
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Increase speed to 4 and add:</div>
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<b>2 eggs</b>, one at a time</div>
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Mix for a few seconds to make sure all is incorporated. </div>
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Pour into prepared pans.</div>
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Bake for 45 minutes. Leave in tin to cool slightly before turning out onto a wire rack.</div>
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Ice with ganache, plain chocolate or buttercream icing.<br />
I generally leave it plain, cut into squares and freeze the squares.<br />
Straight out of the freezer into the microwave for 30 seconds.<br />
Serve with cream, ice cream, ganache and berry coulis. People love it!</div>
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<br />The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.com0tag:blogger.com,1999:blog-7220817411171527781.post-26897605998717412782015-02-26T12:15:00.003+08:002015-04-28T11:45:34.066+08:00Special SauceThis is a recipe normally known as Comeback Sauce. It is so named for it's popularity as a dipping sauce for crumbed chicken, fish or other seafood. It originated in southern Mississippi, the recipe being credited to a Greek restaurant there.<br />
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I call it Special Sauce, as it's one of those yummy special sauces that you can make all your own with a few tweaks.<br />
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It's not quite Thousand Island Dressing, nor Seafood Sauce, but stands on it's own. I love it with smoked salmon and avocado on shredded lettuce. My son-in-law goes through this stuff in days, so I have to make it regularly.<br />
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<b style="font-family: 'Calibri Light'; orphans: 2; text-align: -webkit-auto; widows: 2;">Special Sauce</b></div>
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<span style="font-family: Calibri Light; font-size: x-small;"><b>The Bush Gourmand</b></span></div>
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1 cup mayonnaise</div>
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1/4 cup tomato ketchup</div>
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1/4 cup OO</div>
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1/4 cup chilli sauce - I sometimes use Sweet Chilli Sauce</div>
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2 tsp Worcestershire sauce</div>
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1 tsp Dijon mustard</div>
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1/2 tsp garlic powder</div>
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1/2 tsp onion powder</div>
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1/4 tsp Tabasco sauce</div>
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Juice of 1 lemon</div>
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Blend and bottle. Let the ingredients marry a while before using as a sauce for fish, chicken etc.<br />
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I made a double batch today in the Thermomix and tweaked it a bit. Many of my ingredients were home made, adding an extra 'special' to this Special Sauce. I've added guar gum to thicken it a little. This is totally optional. You may prefer to use agar agar or gelatine. Either way, dissolve these in liquid first.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4exHcWpLa2W5RwxdJXSLOqrx8sVOwPdMCQF9_pSIsOc31-Nkbi7u8m1RJrt88WIit3b5UMiT582oToLUDnphp92LRo7Ye9LBcYHcNl3Af1K760fT7ikBkbZfr9BXej3KX3uWzfUvMxMui/s1600/Special+Sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4exHcWpLa2W5RwxdJXSLOqrx8sVOwPdMCQF9_pSIsOc31-Nkbi7u8m1RJrt88WIit3b5UMiT582oToLUDnphp92LRo7Ye9LBcYHcNl3Af1K760fT7ikBkbZfr9BXej3KX3uWzfUvMxMui/s1600/Special+Sauce.JPG" height="320" width="240" /></a></div>
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<b>Special Sauce</b><br />
<b><span style="font-size: x-small;"><i>The Bush Gourmand</i></span></b><br />
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1/2 tsp guar gum<br />
90g light OO or macadamia oil<br />
300g Mayonnaise<br />
130g Tomato sauce<br />
140g Chilli sauce (half Chilli and half Sweet Chillli)<br />
1 Tbsp Worcestershire Sauce<br />
1 Tbsp Dijon mustard<br />
1 tsp garlic powder<br />
1 tsp onion powder<br />
1 tsp ground white pepper<br />
1/2 tsp Tabasco sauce<br />
1/4 tsp paprika<br />
Juice of 2 lemons<br />
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Measure out the olive oil in the Thermomix and add the guar gum, avoiding the blades. Blend for 5 seconds on speed 6. Add remaining ingredients and blend again on speed 6 for 10 seconds.<br />
Bottle and label.<br />
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Store in the fridge.<br />
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Enjoy!</div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Megan</i></span></div>
The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.com0tag:blogger.com,1999:blog-7220817411171527781.post-69893361699798631872015-02-11T15:08:00.002+08:002015-02-11T15:08:32.859+08:00Mars Bar Chocolate CakeWhen my son became engaged to our lovely daughter in law, I offered to make the wedding cakes. Looking back, I obviously didn't realise the enormity of that offer!<br />
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I began making chocolate cakes in November. it wasn't until my DIL's Hen's Party that I discovered THE recipe for superb chocolate cake. Her friend had made one for the event. I scrounged the recipe (thanks Mel!!) and started experimenting. The style of the cake was in a tier, a square cake on top and small square cakes in a line on the subsequent tiers. All white with black ribbon tied in a bow. The remainder of the cakes were to be cup cakes. So, I needed two chocolate cake recipes.<br />
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Since the cakes were to be covered in white fondant (another story, thank you sisters for your help), the cake needed to be firm. Mel's recipe was delicious, but too soft to be covered in fondant and too liquid for cupcakes, but the method was easy, so I looked for a cake with a similar method. I'm not a fan of mudcake, so didn't want it to be that firm. I came across a recipe on the Thermomix Recipe Community for <a href="http://www.recipecommunity.com.au/baking-sweet-recipes/mars-bar-mudcake/172696" target="_blank">Mars Bar Mudcake</a>. It turned out to be the perfect consistency and was super delicious. I made a few changes, so I think I can now call it my own.<br />
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The cupcakes used a different recipe, one from forumthermomix.com called <a href="http://www.forumthermomix.com/index.php?topic=1097.msg6897#msg6897" target="_blank">Chocolate Bimby Cake</a>. I adapted this one also by adding some melted dark chocolate and coffee to make it richer.<br />
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Enough waffling, here's the recipe for the Mars Bar Chocolate Cake.<br />
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<b style="font-family: 'Calibri Light'; font-size: 18px; orphans: 2; text-align: -webkit-auto; widows: 2;">Mars Bar Chocolate C</b><b style="font-family: 'Calibri Light'; font-size: 18px; orphans: 2; text-align: -webkit-auto; widows: 2;">ake</b></div>
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140g dark chocolate</div>
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1 - 3 x Mars Bars (53g size)</div>
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250g butter</div>
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1 Tbsp coffee powder</div>
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200g water</div>
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<i>Preheat oven to 150c (fan forced). Grease and line small baking dish. </i></div>
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<i>Place broken up chocolate and Mars Bars, cubed butter, coffee, sugar and water into Thermomix bowl and cook 6 minutes/560/speed 1, increasing to speed 3 as it all begins to melt.</i></div>
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150 grams white sugar </div>
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350 grams SR flour </div>
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40 grams cocoa</div>
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½ teaspoon bicarb soda</div>
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1 tsp baking powder</div>
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1 teaspoon vanilla extract</div>
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150 grams buttermilk (To make add 1 tsp of white vinegar to 150g milk. Let for 5 minutes. Stir before using.</div>
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<em>Add to bowl and mix for around 45 seconds to a minute, starting on speed 3 and moving to speed 5 to incorporate. Scrape down occasionally.</em></div>
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4 eggs - room temp</div>
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<em>Have the blades running on speed 4, add the eggs one at a time. Mix for 1 min on speed 3.</em></div>
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<em>Scrape sides down. Mix again for 30 seconds, speed 4</em>.</div>
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<i>Pour mixture into prepared pan. </i></div>
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<i>Bake for around 1 1/4 hours or so, depending on your oven.</i></div>
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<i>Leave in tin to cool a little, then turn on to a wire rack. Ice with ganache or split in half and place jam in the middle and whipped cream on top. Can also be served warm as a dessert. Pour over warmed ganache, raspberry coulis and serve with whipped cream or ice cream.</i></div>
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I have so much chocolate cake in my freezer, it should last us a few months! The Wedding Cakes turn out well, as long as you didn't look too closely and notice the chocolate cake crumbs on the white fondant!!<br />
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Thanks to Mel for the Best Ever Chocolate Cake recipe which helped me to adapt this recipe and thanks to Nicole Carey for the original Mars Bar Mudcake recipe.<br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Megan</i></span><br />
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<br />The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.com1tag:blogger.com,1999:blog-7220817411171527781.post-13934660416905318622015-02-01T15:31:00.000+08:002015-02-01T15:31:39.843+08:00Sugar SubstitutesI've previously written a bit about sugar and it's effects on our bodies (see <a href="http://bushgourmand.blogspot.com.au/2014/03/sugar-sweet-poison.html" target="_blank">Sugar, Sweet Poison</a> and <a href="http://bushgourmand.blogspot.com.au/2014/07/which-sugar-is-best.html" target="_blank">Sugar, Sweet Poison II</a>) and now I'd like to muse on the subject of sugar substitutes.<br />
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The options vary and include 'natural' sweeteners brown rice syrup, agave nectar, coconut nectar, honey, maple syrup, Medjool dates and sugar lookalikes Xylitol, Monkfruit and Stevia. Then there are the artificial sweetening products such as saccharine, sucralose (Splenda) and aspartame (Nutrisweet, Equal).<br />
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Of the 'natural' sweeteners, the only totally natural ones are dates, maple syrup and honey. Stevia and Monkfruit are both natural products, however, all the monkfruit products that I've seen contain bulking agents in the form of either maltose or dextrose. Some stevia products will also contain these ingredients to make the product appear more like sugar.<br />
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In this post, I'll be looking at what are generally considered the more natural substitutes and will do a separate post on the sugar lookalikes and artificial sweeteners.<br />
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<img src="https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcSVSOlIAfnZR7Oq2K7REglNosI_2ljVOFFZqHG8bm80CrgLGsyGwA" /><br />
<span style="color: #999999; font-size: xx-small;">iquitsugar.com.au</span><br />
<b>Brown Rice Syrup</b><br />
This is a highly processed product made by exposing cooked brown rice to enzymes that break down the starch to simple sugars. Then it's filtered to remove any impurities. What is left is a thick syrup which is basically glucose. It's made up of Maltotriose (52%) Maltose (45%) and Glucose (3%).<br />
Both Maltotriose and Maltose are simply glucose, three molecules of glucose for Maltotriose and two for Maltose. So, by the time it reaches your intestine, it's 100% glucose and is rapidly taken up by the bloodstream, raising blood sugar levels. The production process means there are virtually no nutrients from the brown rice actually left in the syrup, so it has no nutritional value, despite what the Health Food industry says.<br />
<img src="data:image/jpeg;base64,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" /><br />
<span style="color: #999999; font-size: xx-small;">wikipedia.com</span><br />
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<b>Agave "Nectar"</b><br />
Somewhat a misleading name for this popular sweetener, as it isn't made from the agave leaf juice, but from the starchy root bulb of the agave plant. It is made the same way as High Fructose Corn Syrup, a highly chemical process involving the use of caustic acids, enzymes, clarifiers and filtration chemicals. The end product is about 70% fructose, higher than HF corn syrup, which comes in at 55%. As explained in my previous article on sugar, fructose is low GI, processes by the liver. Due to the fact that there is no fibre or anything of nutritious value in the agave, it's immediately stored as triglycerides. Remember, that the liver can only store so much triglyceride and the rest is converted into fat deposits through out the body. Fructose also inhibits leptin levels. Leptin is the hormone that tells your body you have had enough to eat. So, bottom line, stay away from this stuff.<br />
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<span style="color: #666666; font-size: xx-small;">lovingearth.com.au</span><br />
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<b>Coconut Nectar</b><br />
Basically, coconut nectar is the same as coconut sugar. (See S<a href="http://bushgourmand.blogspot.com.au/2014/07/which-sugar-is-best.html" target="_blank">ugar, Sweet Poison II</a>) It's the syrup that hasn't been boiled down to make the crystals. Low GI, yes, but high fructose, so okay, but not fantastic in large quantities.<br />
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<img src="data:image/jpeg;base64,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" 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<span style="color: #999999; font-size: xx-small;">healthyfoodhouse.com</span><br />
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<b>Honey</b><br />
Honey is often used as a natural alternative to sugar in food preparation and cooking where a liquid can be used. It contains equal amounts of glucose and fructose. In various <a href="http://www.ncbi.nlm.nih.gov/pubmed/21310307" target="_blank">studie</a>s, honey did not raise blood sugar as much as regular sugar and it also lowered triglycerides, LDL, the 'bad' cholesterol and raised HDL, the 'good' cholesterol.<br />
Honey is also an antioxidant and is often used as a topical antiseptic. The darker the honey, the more beneficial it is as an antioxidant. One of the best is Jarrah honey. Jarrah honey is unique to Western Australia and is seen as one of the best honeys for beating bacteria, so much so that trials are underway to use it to beat the hospital <a href="http://www.smh.com.au/world/science/honey-may-hold-key-to-beating-hospital-superbug-20090617-chi9.html" target="_blank">superbug, MRSA</a><br />
Honey is still sugar, though a more nutritious version and can be used as a sweetener for occasional treats as part of a healthy diet.<br />
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<img height="200" src="http://www.manassen.com.au/files/Images/SubProducts/full/Maple%20Syrup%20250ml.jpg" width="103" /><br />
<span style="color: #999999; font-size: xx-small;">manassen.com.au</span><br />
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<b>Maple Syrup</b><br />
A natural product made by boiling the sap of a certain type of maple tree, maple syrup contains a host of naturally occurring minerals including high levels of manganese as well as zinc ( 28% of RDA in 100grams), thiamine, potassium and calcium. A study published in the Journal of Clinical Nutrition in 2007, showed that the polyphenols in maple syrup stimulated insulin release through pancreatic cells, indicating benefits for diabetes sufferers. <a href="http://healthimpactnews.com/2014/the-health-benefits-of-maple-syrup-why-you-should-replace-processed-sugar-with-maple-syrup/" target="_blank">Studies</a> also found compounds in maple syrup that had anti-oxidant and anti-inflammatory properties.<br />
Maple syrup contains less fructose than honey, so is a better option.<br />
B Grade maple syrup is considered to be the best, funnily enough. It's taken from the tree later in the year and contains more nutrients. Again, like honey, the darker, the better.<br />
As with Medjool dates, maple syrup is a great alternative to sugar in a liquid form, but cost may be a prohibitive factor in it's widespread use in the home kitchen.<br />
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<img 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" 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<span style="background-color: white; color: #999999; font-size: xx-small;">nuts.com</span><br />
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<b>Medjool Dates</b><br />
These deliciously sweet and caramel flavoured fruits come from a date palm originating in Morocco, but grown in many desert regions now. They pack a fairly hefty calorific punch, - 3 dates is around 200 calories. But they also contain fibre, that helps to slow down the absorption of the sugars in the dates. Dates also contain a wide variety of minerals, including copper, magnesium, manganese and potassium. Vitamins include all the B vitamins and carotenes.<br />
So, they would seem a good option to replace sugar in the diet. However, their use is limited due to the colour and texture of the dates. They're great blended with nuts and other ingredients to make protein balls or pie bases and can be added to cakes and biscuits for added sweetness, but I don't imagine anyone will be popping half a date into their cup of tea in the morning. They could be used in chutneys and relishes to reduce the sugar content and, of course, are a defining ingredient in Moroccan tagines. The price of Medjool dates is also a limiting factor in their use as a sugar substitute.<br />
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The bottom line?<br />
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Honey, Medjool dates and maple syrup are my choices as sugar substitutes. When using honey or maple syrup in your recipes, reduce the amount of liquid to compensate. Cakes will be also be darker when using honey as a sweetener.<br />
Dates can be substituted to an extent in cooking, but only in certain recipes. Experiment and google for ideas. I'll include some recipes on the blog soon.<br />
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Thanks for reading.<br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Megan</i></span><br />
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<br />The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.com0tag:blogger.com,1999:blog-7220817411171527781.post-37985093596150560722015-02-01T13:07:00.004+08:002015-02-01T15:32:13.669+08:00Nectarine RelishWe feel very blessed to have a beautiful place in Albany where we can rest and recuperate from life on the farm. It came with a fabulous small chook run with fruit trees, all covered in net. There are a couple of Meyer lemons, a mandarin, two apples and a nectarine tree. The nectarine tree is brimming with beautiful blushing nectarines. In past years, the fruit has been riddled with fruit fly, but this summer was very dry, so there is very little evidence in the fruit this season.<br />
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So, what to do with heaps of nectarines other than scarfing them down? Nectarine relish came to mind. I prefer a lighter coloured relish over a chutney.This relish is delicious and marries well with pork, ham or chicken. I think it would be fabulous with a traditional French terrine. (Might just have to pop down to <a href="https://www.facebook.com/pages/Gourmandise-Co/1428105734080145" target="_blank">Gourmandise & Co</a> on Stirling Terrace to buy some and try that combination out.)<br />
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Anyway, enough rambling, here's the recipe, Thermomix, of course:<br />
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<a href="http://3.bp.blogspot.com/-tvDfH_qSRaE/VM2z1MhqNQI/AAAAAAAABpM/kvGG1qWrcW0/s1600/Nectarine%2BRelish.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-tvDfH_qSRaE/VM2z1MhqNQI/AAAAAAAABpM/kvGG1qWrcW0/s1600/Nectarine%2BRelish.JPG" height="320" width="289" /></a></div>
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<b>Nectarine Relish</b><br />
<b><span style="font-size: x-small;">The Bush Gourmand</span></b><br />
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2 cloves garlic peeled<br />
<i>Chop on speed 5 for a few seconds. Add:</i><br />
1 large red onion, sliced, then slices cut into three<br />
1 Tbsp olive oil<br />
1 tsp fennel seeds<br />
1/2 tsp ground coriander<br />
1/2 tsp cumin seeds<br />
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<i>Saute 3 minutes/speed 2/100.</i><br />
<i>Add:</i><br />
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8 or 9 nectarines, cut into chunks<br />
60g Rapadura sugar<br />
40g Apple Cider Vinegar<br />
1 bay leaf<br />
2 tsp salt<br />
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<i>Cook on Reverse/Speed 1/100 for 15 minutes. </i><br />
<i>Mix together;</i><br />
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2 heaped Tbsp cornflour with a little water to make a slurry.<br />
<i>Add to mixture and cook on Reverse/Speed 1/100 for 2 minutes.</i><br />
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<i>Pour into hot sterilised jars. Place lids on tightly and turn upside down for ten minutes or so. This seals the jars. Once opened, keep in the fridge.</i><br />
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<i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Megan</span></i><br />
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<b><br /></b>The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.com0tag:blogger.com,1999:blog-7220817411171527781.post-51111743374921139202015-01-28T09:44:00.002+08:002015-01-28T09:44:59.617+08:00Air Fryer FunAfter some months of humming and hahing about buying an Air Fryer, I finally succumbed and purchased a Philips XL. I've been following a Facebook page, Air Fryers Unite and saw that people were using it for far more than cooking frozen fish and chips (which is what the Philips advert shows).<br />
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It's basically a benchtop electric fan forced oven. I like the fact that is very easy to clean and uses minimal oil. Not that I'm worried about deep frying because I use good fats - coconut, lard & duck fat. It's just that deep frying is messy and means a lot of cleaning afterwards.<br />
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The first thing I made in the AF was wedges. They were superbly crunchy and delicious!<br />
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<b>Air Fryer Wedges</b><br />
<b><span style="font-size: x-small;">The Bush Gourmand</span></b><br />
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<i>For three potatoes:</i><br />
Simply cut potatoes into wedges, soak in cold water for at least 30 minutes to remove some of the starch and drain.<br />
Dry with a tea towel or paper towel.<br />
Add 2 Tbsp rice flour to a plastic bag along with 2 tsp of steak spice and 1 Tbsp oil.<br />
Scrunch bag to mix. Add wedges and scrunch to coat.<br />
Place into Air Fryer basket and cook on 210 for about 6 minutes or so, depending on amount and size of wedges. Shake the basket every now and then.<br />
Serve immediately. No photo as they were immediately devoured!<br />
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Next was breakfast. I'm trying to avoid eating too much carbohydrate, so generally avoid eating toast in the morning. My Low Carb, High Fat (LCHF) breakfast hit the spot.<br />
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<a href="http://4.bp.blogspot.com/-v5yHocNcnqQ/VMg9bSWtaII/AAAAAAAABo8/1twVJaZ7WAA/s1600/IMG_0828.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-v5yHocNcnqQ/VMg9bSWtaII/AAAAAAAABo8/1twVJaZ7WAA/s1600/IMG_0828.JPG" height="320" width="240" /></a></div>
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<b>Creamy Eggs and Spinach</b></div>
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<b>Serves 1</b></div>
<span style="font-size: x-small;">The Bush Gourmand</span><br />
<span style="font-size: x-small;"><br /></span>
2 large eggs, beaten with 2 Tbsp cream<br />
salt and pepper<br />
2 tsp finely chopped onion - spring onion, shallot, chives etc<br />
small handful baby spinach<br />
Grated cheese<br />
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Add chopped onion to a greased ramekin. Pop in the spinach and seasoned egg mixture. Top with cheese.<br />
Bake for 14 minutes on 185. If cooking bacon to go with the egg, add at the 8 minute mark.<br />
If making more than one, I don't think it would take any longer in the AF. Four ramekins should fit.<br />
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I've also changed this around by adding other ingredients. A favourite addition was chopped bacon or ham and chopped capsicum. Add a tsp butter to ramekin and bake for 3 minutes at 200 to saute. Add remaining ingredients as per above and continue to bake as above.<br />
Next time, I'll try it with crumbled feta.<br />
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<br />The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.com1tag:blogger.com,1999:blog-7220817411171527781.post-54447132566076931242014-11-25T17:28:00.001+08:002015-04-24T11:49:54.127+08:00Seasoning MixesMany spices and herbs have wonderful healing properties. Turmeric is known for its anti-inflammatory benefits, while chilli has been shown to reduce cholesterol and clear congestion. Cardamom is a good source of minerals such as potassium, calcium and magnesium as well as containing high levels of iron and manganese. Cumin is also a great source of iron and assists with digestion. Nutmeg is known to aid sleep while also protecting teeth and gums.<br />
Herbs have also been used for hundreds of years in healing, before antibiotics came on the scene. Many such as oregano are anti-fungal and anti-bacterial. Herbs in the mint family are well known for their use as breath fresheners, but they also soothe the stomach and aid in digestion.<br />
Parsley is another herb used to freshen the mouth due to its high levels of eugenol. Parsley and clove oils have long been used in dentistry as anaesthetic and anti-bacterial agents. Parsley is also highly nutritious, containing many minerals and vitamins.<br />
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So, while flavouring our food, herbs and spices are also helping us to digest it and nourishing our bodies at the same time. I love to use herbs and spices in my cooking, but prefer not to have the additives that are found in many commercial mixes. I've come up with a couple of my own mixes, one of which I've included here. As I perfect my herb and spice mixes, I will update this post.<br />
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<a href="http://2.bp.blogspot.com/-peSydHrsssw/VHRIniQoilI/AAAAAAAABmI/6M1pfV4xLlc/s1600/Spices.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-peSydHrsssw/VHRIniQoilI/AAAAAAAABmI/6M1pfV4xLlc/s1600/Spices.jpg" /></a></div>
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The following All Purpose Seasoning is exactly that! Use as a flavouring for meat loaf or rissoles; as a rub for roast chicken; as a sprinkle for wedges in the Air Fryer; to flavour soups and stews.<br />
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<b><br /></b>
<b>All Purpose Seasoning</b><br />
<span style="font-size: x-small;"><i>The Bush Gourmand</i></span><br />
<span style="font-size: x-small;"><i><br /></i></span>
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<span style="font-family: inherit;">3 Tbsp sea salt</span></div>
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<span style="font-family: inherit;">1 Tbsp Celery Salt</span></div>
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<span style="font-family: inherit;">2 Tbsp icing sugar</span></div>
<div style="line-height: 16px;" xmlns="http://www.w3.org/1999/xhtml">
<span style="font-family: inherit;">4 tsp paprika</span></div>
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<span style="font-family: inherit;">4 tsp rice flour</span></div>
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<span style="font-family: inherit;">2 tsp onion powder</span></div>
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<span style="font-family: inherit;">1 tsp chilli powder, ground black pepper, garlic powder</span></div>
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<span style="font-family: inherit;">½ tsp nutmeg, ground coriander, ground cumin, ground cardamom</span></div>
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<span style="font-family: inherit;"><span style="line-height: 16px;">Blend on speed 5 for 3 or 4 seconds. </span></span><span style="line-height: 16px;">Place in a jar and label.</span></div>
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<span style="line-height: 16px;">The next spice mix recipe has been developed by a friend from forumthermomix.com, known as achookwoman. It makes the most outstanding Southern Fried Chicken. Marinate chicken strips or pieces in yoghurt or buttermilk with two Tbsp of the seasoning. Coat in a mixture of plain flour mixed with another 2 Tbsp of the seasoning and shallow fry to brown. Finish off cooking in the Air Fryer</span></div>
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<span style="line-height: 16px;"><b>Southern Fried Chicken Seasoning</b></span></div>
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<span style="font-family: inherit; font-size: x-small;"><span style="line-height: 16px;"><i>achookwoman</i></span></span></div>
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<span style="font-family: inherit;">2 Tbsp ground white pepper</span></div>
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<span style="font-family: inherit;">3 Tbsp ground black pepper</span></div>
<div style="line-height: 16px;" xmlns="http://www.w3.org/1999/xhtml">
<span style="font-family: inherit;">2 Tbsp sea salt</span></div>
<div style="line-height: 16px;" xmlns="http://www.w3.org/1999/xhtml">
<span style="font-family: inherit;">2 Tbsp pizza herbs or oregano</span></div>
<div style="line-height: 16px;" xmlns="http://www.w3.org/1999/xhtml">
<span style="font-family: inherit;">2 Tbsp paprika</span><br />
<span style="font-family: inherit;">1 Tbsp rice flour</span></div>
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<span style="font-family: inherit;">1 Tbsp cumin, cardamom, ground cloves, garlic powder, allspice, celery seed </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Blend on speed 5 for 4 seconds. Place in a jar and label.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">The following recipe is a copycat of McCormick's Steak Spice. It's delicious as a roast beef rub or sprinkled on steak. Use in place of All Purpose Seasoning to coat wedges for the Air Fryer.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b>Steak Spice</b></span><br />
<span style="font-family: inherit; font-size: xx-small;"><b><i>The Bush Gourmand</i></b></span><br />
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4 Tbsp sea salt<br />
2 Tbsp onion powder<br />
2 Tbsp garlic powder<br />
2 Tbsp paprika<br />
2 Tbsp celery seeds<br />
2 Tbsp black pepper (2 1/2 Tbsp peppercorns)<br />
2 Tbsp Rapadura sugar<br />
1 Tbsp rice flour<br />
1/2 Tbsp nutmeg<br />
1/2 Tbsp ground coriander (3/4 Tbsp coriander seeds)<br />
1/2 Tbsp dried thyme<br />
1/2 Tbsp dried rosemary<br />
<br />
Blend on speed 5 for 4 seconds (longer if using whole spices). Place in a jar and label.</div>
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<span style="font-family: inherit; line-height: 16px;">I am working on a Lemon & Herb Pepper Spice. I'll post to Facebook when I have perfected </span><span style="line-height: 16px;">this.</span></div>
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<span style="line-height: 16px;">Enjoy!</span></div>
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<div xmlns="http://www.w3.org/1999/xhtml">
<span style="line-height: 16px;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Megan</i></span></span></div>
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<span style="font-family: inherit; font-size: x-small;"><span style="line-height: 16px;"><i><br /></i></span></span></div>
The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.com0tag:blogger.com,1999:blog-7220817411171527781.post-49028922023725308302014-11-25T16:57:00.001+08:002014-11-25T18:30:01.611+08:00Sweet Chilli Chicken StripsHarvest is in full swing after a few breakdowns, some rain and some harvest bans due to hot, windy weather. Harvest brings with it our two lovely boys who take holidays from their regular jobs to come home and help.<br />
We couldn't manage without them and are so grateful that they continue to use their time off this way.<br />
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Of course, this means I have extra mouths to feed and extra lunch boxes to fill. It's always a bit of a battle thinking of savoury foods to pack. Foods must be able to be eaten with one hand as most times the boys are driving a header or a truck. I often make sausage rolls, mini pasties, meatballs and such, but was wanting some roadhouse food that they both love. The healthiest I could think of was the Sweet Chilli Chicken Strips. I've created my own version and they're pretty good. There's also some variations on the theme with my other spice mixes as well as using fish and pork instead of chicken.<br />
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It's best to start the night before to marinate the chicken strips. When ready to coat, allow an extra couple of hours refrigeration if you are able.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqriwiGkLWwQNlNrJ7vDxyaD6afZkdaCCIzvN_qZhp6Fso06VoHqEFyZMENB7mOpChBO_dFeHU0P89kKKv562ZYOsa0pMz7YmKW0VHPbG2MsTd6Ki3KF6oQP4jF8SGf2o6tHiikCkGgOS/s1600/SC+Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqriwiGkLWwQNlNrJ7vDxyaD6afZkdaCCIzvN_qZhp6Fso06VoHqEFyZMENB7mOpChBO_dFeHU0P89kKKv562ZYOsa0pMz7YmKW0VHPbG2MsTd6Ki3KF6oQP4jF8SGf2o6tHiikCkGgOS/s1600/SC+Chicken.jpg" height="297" width="400" /></a></div>
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<br />
<b>Sweet Chilli Chicken Strips</b><br />
<span style="font-size: x-small;"><i>The Bush Gourmand</i></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">1 cup Buttermilk<br />3 Tbsp Sweet Chilli Sauce (Woolies Homebrand)<br />1 Tbsp <a href="http://bushgourmand.blogspot.com.au/2014/11/spice-mixes.html" target="_blank">All Purpose Seasoning</a><br />2 Chicken Breasts, sliced into strips<br />Marinate chicken strips overnight in buttermilk mixture.<br /><b><br /></b></span><br />
<span style="font-family: inherit; font-size: x-small;"><b>Coating:</b></span><br />
<span style="font-family: inherit;">2 cups cornflake crumbs (blitz in Thermie, speed 6/3 seconds)<br />2 Tbsp or so of either millet or quinoa puffs<br />1 Tbsp All Purpose seasoning</span><br />
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<span style="font-family: inherit;">Mix together in a wide bowl.</span><br />
<span style="font-family: inherit;">Scrape strips on container to remove most of buttermilk mixture. </span><br />
<span style="font-family: inherit;">Place into coating and press down firmly, coating both sides. Place on a baking tray and refrigerate for 2 hours, if possible.</span><br />
<span style="font-family: inherit;">When ready to cook, pre heat oven to 200C and place some coconut oil into a large frying pan.<br />Gently fry to brown both sides of strips. </span><br />
<span style="font-family: inherit;">Place back onto clean oven tray and into oven for 10 minutes or so until completely cooked through. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Serve with Sweet Chilli Mayonnaise.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b>Sweet Chilli Mayonnaise</b></span><br />
<i><span style="font-size: x-small;">The Bush Gourmand</span></i><br />
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½ cup good mayonnaise<br />
¼ cup plain yoghurt<br />
2 Tbsp Sweet Chilli Sauce<br />
1 tsp white vinegar<br />
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Mix together and serve with chicken strips.<br />
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<i><b>Variations:</b></i><br />
<b><br /></b>
<b>Southern Fried Chicken Strips</b><br />
Replace Sweet Chilli Sauce and All Purpose Seasoning with mayonnaise and <a href="http://bushgourmand.blogspot.com.au/2014/11/spice-mixes.html" target="_blank">Southern Fried Chicken Seasoning</a> in the buttermilk mixture.<br />
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<i><b>Use the following coating:</b></i><br />
½ cup rice flour<br />
½ cup plain flour<br />
1 - 2 Tbsp buttermilk mixture<br />
<br />
Mix together lightly to make a lumpy batter. Coat drained chicken, refrigerate and cook in the same manner. A double coat works well.<br />
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These are delicious served hot with gravy, though BBQ sauce works better in a lunch box.<br />
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<b>Parmesan Chicken Strips</b><br />
Coat chicken in ½ cup mayonnaise mixed with ½ cup plain yoghurt.<br />
Add ½ cup grated parmesan and 1 tsp <a href="http://bushgourmand.blogspot.com.au/2014/11/spice-mixes.html" target="_blank">All Purpose Seasoning</a> to the cornflake crumbs.<br />
Proceed as per recipe.<br />
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<b>Lemon Fish Strips</b><br />
Use firm white fish - shark works well.<br />
Coat fish in mayonnaise mixture as per Parmesan Chicken Strips.<br />
Add 2 tsp grated lemon rind and 1 Tbsp Lemon Pepper to cornflake crumbs.<br />
Proceed as per recipe. Do not place in oven as shallow frying should be enough to cook fish through.<br />
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Serve with a mayonnaise/plain yoghurt blend with lemon juice, lemon rind and lemon pepper.<br />
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<b>Honey Mustard Pork Strips</b><br />
Use strips of pork steaks and marinate in the following:<br />
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1 cup buttermilk<br />
2 Tbsp honey<br />
2 Tbsp seeded mustard<br />
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Coat with cornflake crumbs blended with 1 Tbsp All Purpose Seasoning.<br />
Serve with mayonnaise mixed with some Dijon mustard.<br />
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I encourage you to experiment with other marinades and coatings. There are so many different flavour ways.<br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Megan</i></span><br />
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<span style="font-family: inherit;"><b><br /></b></span>The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.com0tag:blogger.com,1999:blog-7220817411171527781.post-71695968350284278752014-11-08T15:06:00.004+08:002014-11-08T15:06:50.942+08:00Soft, Fluffy BreadI'm happy to eat tough sourdough and seedy wholemeal loaves, however, my nearest and dearest likes only soft white bread in a packet. I've tried to make a loaf like store bought for some time, but have never quite achieved the right texture.<br />
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However, I think I've found it! Over at <a href="http://www.trtlmt.com.au/" target="_blank">The Road to Loving My Thermomix</a>, Peta has developed a great recipe and has loads of tips on bread making. I learned that I have had my oven way too hot for this sort of bread. I cook at 180C now and have been making some lovely loaves and rolls using her recipe.<br />
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Rather than copy it, I'll pop a link here so you can read all the tricks of bread making yourself.<br />
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Here's one of my lovely loaves with some rolls made from the dough. This is double her normal recipe for rolls, that is, it uses 750g flour. This particular loaf has 620g strong white flour, 80g wholemeal flour and 50g white spelt flour. It made a large loaf plus 6 rolls. I leave my dough to rise until it's tripled, rather than doubled. My bread tin measures 28 x 14 wide x 12cm high. The rolls were baked in a 20cm tin.<br />
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Do try this fabulous recipe. I'd love to know how you go with it.</div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Megan</i></span></div>
<br />The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.com0tag:blogger.com,1999:blog-7220817411171527781.post-29761749339445361452014-09-04T10:09:00.001+08:002014-09-04T10:09:25.530+08:00Cauliflower Fried Rice<div class="separator" style="clear: both; text-align: center;">
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My other half is not a fan of rice and I love it. There's no better accompaniment to an Asian meal than Fried Rice. So, with cauliflower rice all the rage at the moment, I gave it a try and we both loved it!<br />
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<b>Cauliflower Fried Rice</b><br />
1 small head of cauliflower, cut into large chunks - about the size of the hole in the lid of the Thermomix<br />
1 onion, sliced<br />
1 egg<br />
1 tsp sesame oil<br />
salt and pepper<br />
macadamia oil, for frying<br />
2 cloves garlic, sliced<br />
1 carrot, julienned<br />
¼ green capsicum, diced or sliced<br />
handful of snow peas, diced (or use frozen peas)<br />
soy and sweet chilli sauce, to taste<br />
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Place half the cauliflower in the Thermomix bowl or food processor. Chop on speed 5 for 2 seconds. Check cauliflower size, stir around with spatula and chop again if necessary. Repeat with remaining cauliflower chunks. Set aside.<br />
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Beat egg with sesame oil, salt and pepper. Heat a small amount of macadamia oil in wok and add beaten egg. Flip over when brown on underside. When cooked, remove from pan and roll up on board. Slice when cool.<br />
Heat more oil in wok and add slice onions and garlic. Stir fry until fragrant and starting to colour. Add carrots and continue to stir fry. Add soy and sweet chilli to taste and a little water. Add cauliflower and stir fry. Add capsicum, then snow peas and omelette. Do not overcook at this stage, cauliflower should have just a little bite to it.<br />
Taste for seasoning and serve immediately. Sprinkle with sesame seeds to serve.<br />
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<br />The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.com0tag:blogger.com,1999:blog-7220817411171527781.post-15557902061044925182014-09-04T09:49:00.001+08:002014-09-04T10:09:55.614+08:00Asian Braised Chicken This recipe comes from one of my favourite cook books, Belinda Jeffery's Collected Recipes. I took the book out of the library and then after renewing it twice, realised that I couldn't do without it, so I purchased it. You can buy it <a href="http://www.belindajeffery.com.au/booksCollectedRecipes.html" target="_blank">here</a>.<br />
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This recipe is called Braised Star Anise Chicken, but I don't always put the star anise in, so I just like to call it Asian Braised Chicken. It is finger licking delicious and the stock can be frozen to use in other asian dishes. It's fabulous for pork belly.<br />
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<b>Asian Braised Chicken</b><br />
<b><br /></b>
1 cup kecap manis - this is a sweet thick soy sauce. If you don't have it, just use a little more sugar<br />
1 cup soy sauce<br />
1 cup chicken stock - you can use water with a teaspoon of stock powder or paste<br />
½ cup rapadura sugar<br />
2 star anise - or leave out as I sometimes do and use 2 teaspoons of five spice powder<br />
½ cup sherry<br />
2 cloves garlic, sliced<br />
6cm piece ginger, sliced<br />
1 x Size 20 Free Range Chicken<br />
<br />
Pre heat the oven to 180C.<br />
Place everything except the chicken into the Thermomix bowl and heat on 100/5 minutes/speed 2.<br />
Place chicken into a large casserole dish and pour over the sauce. Place the lid on the dish and place in the oven.<br />
Bake for 1 hour and 15 minutes, basting regularly. You can turn chicken over, but I prefer not to.<br />
If you like, cook the liquid down after removing the chicken to make a thick glaze to brush over the skin before serving.<br />
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Strain the stock into jars and freeze for later use.<br />
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Serve with fried rice and stir fried asian vegetables. Or serve cold with salads.<br />
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I'm cooking this next Monday, so will take a photo then!<br />
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<br />The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.com0tag:blogger.com,1999:blog-7220817411171527781.post-36231926628670740132014-07-11T13:22:00.002+08:002014-07-11T13:28:47.170+08:00Muffin Master RecipeMuffins have defeated me for years. I can't for the life of me make a really good muffin. They're either too moist, too dry, too crumbly, too heavy - you name it, I've made it and badly.<br />
<br />
So, not to be completely defeated, I've been searching the internet for a good master recipe. I found two that were fairly similar and adapted them into one recipe. I made dried apricot muffins with this recipe and they turned out beautifully! Light, just moist enough, good crumb, nice flavour. A winner!<br />
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They're not what I'd call healthy eating by any means, but since I make them for others, not for me, I'm not worried. Now that I have the perfect recipe, I'll play around and experiment with soaked wholemeal flour and rapadura or coconut sugar instead of raw sugar.<br />
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Recipe has been adapted from <a href="http://sallysbakingaddiction.com/2014/02/18/master-muffin-mix/" target="_blank">Sally's Baking Addiction</a> website. The other site I used was the US <a href="http://www.bhg.com/recipes/bread/muffin-recipes/#page=4" target="_blank">Better Homes And Gardens</a> Website.<br />
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<b><span style="font-family: inherit;">Muffin Master Recipe</span></b><br />
<i><span style="font-family: inherit;">The Bush Gourmand</span></i><br />
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<b><span style="font-family: inherit;"><br /></span></b>
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<span style="font-family: inherit;">1 ½ cups plain flour</span></div>
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<span style="font-family: inherit;">½ cup raw caster sugar </span></div>
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<span style="font-family: inherit;">2 tsp baking powder</span></div>
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<span style="font-family: inherit;">¼ tsp salt</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Mix dry ingredients together with any dried fruit, cheese, spices, choc chips etc.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">2 eggs, beaten</span></div>
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<span style="font-family: inherit;">½ cup soured milk or buttermilk</span></div>
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<span style="font-family: inherit;">¼ cup oil (I use macadamia) or melted butter (I think these would be a little firmer when cool)</span></div>
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<span style="font-family: inherit;">2 tsp vanilla</span></div>
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<span style="font-family: inherit;">Blend together and mix into dry ingredients. Fill greased muffin cups to ¾ full. Preheat oven to 220C and bake for 5 minutes. Reduce to 190C and bake a further 20 - 25 minutes.</span></div>
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<b><span style="font-family: inherit;">ADDITIONS:</span></b></div>
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<b><span style="font-family: inherit;">Streusel topping</span></b></div>
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<span style="font-family: inherit;">3 Tbsp flour</span></div>
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<span style="font-family: inherit;">3 Tbsp brown sugar</span></div>
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<span style="font-family: inherit;">¼ tsp cinnamon</span></div>
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<span style="font-family: inherit;">2 Tbsp butter, chopped</span></div>
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<span style="font-family: inherit;">Blend together in Thermomix until crumbly. Sprinkle over uncooked muffins prior to baking. Can add 2 Tbsp chopped pecans.</span></div>
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<span style="box-sizing: border-box; font-family: inherit; font-weight: 900; line-height: 18px; padding-bottom: 0px;">Apricot Muffins</span></div>
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<span style="box-sizing: border-box; font-family: inherit; line-height: 18px; padding-bottom: 0px;">Add ½ cup chopped dried apricots into flour mix.</span></div>
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<span style="box-sizing: border-box; font-family: inherit; line-height: 18px; padding-bottom: 0px;"><b>Date and Orange Muffins</b></span></div>
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<span style="box-sizing: border-box; font-family: inherit; line-height: 18px; padding-bottom: 0px;">Add </span><span style="font-family: inherit;"><span style="line-height: 18px;">½ cup chopped dried dates and rind of one orange. Make up milk to </span></span><span style="line-height: 18px;">½</span><span style="font-family: inherit;"><span style="line-height: 18px;"> cup including 2 </span></span><span style="line-height: 18px;">Tbsp</span><span style="font-family: inherit;"><span style="line-height: 18px;"> of orange juice.</span></span></div>
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<span style="box-sizing: border-box; font-family: inherit; font-weight: 900; line-height: 18px; padding-bottom: 0px;">Cheese Muffins</span></div>
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<span style="font-family: inherit;"><span style="line-height: 16px;">Reduce</span><span style="line-height: 1.35;"> sugar to 2 Tbsp. Stir </span><span style="line-height: 16px;">½</span><span style="line-height: 1.35;"> cup shredded cheddar cheese and </span><span style="line-height: 16px;">¼ tsp cayenne pepper</span><span style="line-height: 1.35;"> into flour mixture. You can also add corn and grated zucchini.</span></span><br />
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<span style="font-family: inherit; font-weight: 900; line-height: 18px;">Berry Muffins</span></div>
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<span style="font-family: inherit;"><span style="line-height: 1.35;">Fold </span><span style="line-height: 16px;">¾ cup frozen berries into flour mixture just before adding liquid mixture. </span></span></div>
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<span style="box-sizing: border-box; font-family: inherit; font-weight: 900; line-height: 18px; padding-bottom: 0px;">Banana Muffins</span></div>
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<span style="font-family: inherit;"><span style="line-height: 1.35;">Reduce milk to </span><span style="line-height: 16px;">¼ cup</span><span style="line-height: 1.35;">. Stir 2 small mashed banana and </span><span style="line-height: 16px;">½</span><span style="line-height: 1.35;"> cup chopped nuts into flour with the liquid ingredients.</span></span></div>
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<span style="box-sizing: border-box; font-family: inherit; font-weight: 900; line-height: 18px; padding-bottom: 0px;"><br /></span></div>
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<span style="box-sizing: border-box; font-family: inherit; font-weight: 900; line-height: 18px; padding-bottom: 0px;">Cranberry Muffins</span></div>
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<span style="font-family: inherit; line-height: 1.35;">Fold 1 cup coarsely chopped cranberries and 2 tablespoons additional sugar into flour mixture.</span></div>
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<span style="box-sizing: border-box; font-family: inherit; font-weight: 900; line-height: 18px; padding-bottom: 0px;">Oatmeal Muffins</span></div>
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<span style="font-family: inherit;"><span style="line-height: 1.35;">Reduce flour to 1</span><span style="line-height: 1.35;"> cup and add </span><span style="line-height: 16px;">½</span><span style="line-height: 1.35;"> cup rolled oats to flour mixture. </span></span></div>
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<span style="font-family: inherit; line-height: 1.35;"><b>Lemon Muffins</b></span></div>
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<span style="font-family: inherit; line-height: 16px;">Add zest of one lemon to flour mixture. Make up milk to ½ cup including 2 Tbsp lemon juice. </span></div>
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<span style="font-family: inherit; line-height: 16px;">Grind 2 Tbsp raw sugar with thinly peeled rind of one lemon in Thermomix until fine. Sprinkle over muffins just before baking.</span></div>
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<span style="font-size: x-small;"><span style="font-family: inherit; line-height: 16px;"><br /></span></span></div>
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<span style="font-family: inherit;"><span style="line-height: 16px;">Muffins are best eaten warm. I love to split them open </span><span style="line-height: 16px;">and</span><span style="line-height: 16px;"> spread each side with lashings of butter. </span></span></div>
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<span style="font-family: inherit; line-height: 16px;">Enjoy!</span></div>
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<span style="color: #222222;"><span style="font-family: inherit;"><span style="line-height: 16px;"><br /></span></span></span>
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<span style="color: #222222;"><span style="font-family: inherit;"><span style="line-height: 16px;"><br /></span></span></span></div>
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<span style="color: #222222; font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="line-height: 16px;"><i>Megan</i></span></span></div>
The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.com1tag:blogger.com,1999:blog-7220817411171527781.post-17464525057826390492014-07-06T15:53:00.000+08:002014-07-07T19:33:32.766+08:00Sugar - Sweet Poison? Part II<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Pqy-dM2VGFc/U7jO2fixqqI/AAAAAAAABaQ/0n23XjAXIH0/s1600/all+sugars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Pqy-dM2VGFc/U7jO2fixqqI/AAAAAAAABaQ/0n23XjAXIH0/s1600/all+sugars.jpg" /></a></div>
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<span style="font-size: xx-small;">webmd.com</span></div>
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I've previously written a bit about the chemistry of the simple carbohydrate, sugar in my blog post <a href="http://bushgourmand.blogspot.com.au/2014/03/sugar-sweet-poison.html" target="_blank">Sugar - Sweet Poison</a>? The discussion ranged around white sugar and it's empty nutrition and how other foods can provide sweetness while still being 'good for you'. Now, in Part II, I'd like to expand on that topic in this post about the various types of sugar and how they are made.<br />
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In Australia the main sweetener in our processed foods on in our pantries is processed white sugar (in the US, it's high fructose corn syrup, but that's another story...).<br />
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<b>White Sugar</b></div>
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<a href="http://3.bp.blogspot.com/-fovnkbkhBQ0/U7jYFeLHQxI/AAAAAAAABag/3qT9YUoNzJ8/s1600/white+sugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-fovnkbkhBQ0/U7jYFeLHQxI/AAAAAAAABag/3qT9YUoNzJ8/s1600/white+sugar.jpg" /></a></div>
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<span style="font-size: xx-small;">ecvv.com</span></div>
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<b>White Sugar</b>, as mentioned in my post on sugar, is a disaccharide, meaning it contains two monosaccharides, glucose and fructose. In Australia, white sugar comes from sugar cane. Many other countries use sugar beets to make white sugar. Caster sugar and icing sugar are simply white sugar that has been ground to make it finer.<br />
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Cane sugar is highly processed, first by crushing the sugar cane to extract the juice. The juice is then mixed with lime and phosphoric acid to adjust its pH to around 7. The clarified juice is then heated under vacuum to make a syrup. Further heating is done under vacuum to concentrate and super saturate the syrup. It is then pressure filtered through cloth and deodorised using activated charcoal. (1)<br />
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The cleaned syrup is then seeded with sugar crystals and cooled. Upon cooling, the sugar syrup crystallises and is then put through a centrifuge to separate the sugar from it's remaining liquid, known as molasses. The remaining molasses can be further processed to extract more crystals, leaving blackstrap molasses. (2)<br />
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<b>Raw Sugar</b></div>
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<a href="http://1.bp.blogspot.com/-z3uL44YdCMw/U7jYpU1LrDI/AAAAAAAABao/g5DI2Ke5n8U/s1600/raw+sugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-z3uL44YdCMw/U7jYpU1LrDI/AAAAAAAABao/g5DI2Ke5n8U/s1600/raw+sugar.jpg" /></a></div>
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<span style="font-size: xx-small;">abc.net.au</span></div>
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At this stage, the product is <b>Raw Sugar </b>(a terrible misnomer)<b> </b>which is a light golden colour. So raw sugar is still a highly processed product. The raw sugar is then bleached, sometimes by bubbling sulphur dioxide through the crystals. (1) I'm unable to find out exactly how Australian sugar is bleached. None of the companies explain this process, other than saying that the raw sugar is then 'further refined'. I'm awaiting a reply from CSR. The fact that it must be 'bleached' sounds ominous, though.<br />
Raw caster and golden icing sugar are made from raw sugar. White processed sugar is pretty much 99% sucrose and has a GI of around 65. (3) GI isn't a perfect method for judging a product's health benefits, though. Adding fructose to a product will reduce it's GI, but read more about the problem with fructose below.<br />
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<b>Brown Sugar</b></div>
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<a href="http://1.bp.blogspot.com/-jNKmPo_N0NI/U7jZIsi9DTI/AAAAAAAABaw/A8T-NGI9OCQ/s1600/brown+sugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-jNKmPo_N0NI/U7jZIsi9DTI/AAAAAAAABaw/A8T-NGI9OCQ/s1600/brown+sugar.jpg" /></a></div>
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<span style="font-size: xx-small;"><a href="http://themanecaptain.blogspot.com/">themanecaptain.blogspot.com</a></span></div>
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<b>Brown Sugar</b> is simply white refined sugar with the molasses added back in. Now, there's no information to say whether this is the first extraction of molasses with all its health giving goodness, or the less nutritious blackstrap molasses. My guess is that it is the cheaper one. So, the sugar is refined, bleached and deodorised and then the stuff they took out is put back in! If you want to make it yourself, simply add molasses to white sugar until it's fully saturated.</div>
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<b>LoGiCane Sugar</b></div>
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<a href="http://1.bp.blogspot.com/-Yrfo6PEJZ-g/U7jmog_nroI/AAAAAAAABbM/xLtQ_esHvdQ/s1600/LoGiCane.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Yrfo6PEJZ-g/U7jmog_nroI/AAAAAAAABbM/xLtQ_esHvdQ/s1600/LoGiCane.jpg" /></a></div>
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<span style="font-size: xx-small;"><a href="http://csr.com.au/">csr.com.au</a></span></div>
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<b>LoGiCane </b>is a brand name from the CSR company promoted as low GI. The CSR company explains on their website that LoGiCane sugar is refined white sugar sprayed with molasses. The molasses slows down the digestion of the sucrose, making it less likely to spike blood sugar. If this is the case, then brown sugar and 'raw' sugar will do the same. </div>
In fact, if you delve further into it, the molasses is actually treated to remove the nutrients such as minerals, polyphenols and other phytochemicals. (4) So, once again a highly processed product that is more expensive than simply buying 'raw' sugar. This appears to be a marketing ploy, in my opinion.<br />
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<b>Demerara and Turbinado </b>are still processed raw sugars, albeit with more molasses left in the final product.<br />
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<b>Rapadura Sugar</b></div>
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<a href="http://4.bp.blogspot.com/-_w-P6X-Nmag/U7jj1lvn2OI/AAAAAAAABbA/fJEKRbUPvUM/s1600/rapadura.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-_w-P6X-Nmag/U7jj1lvn2OI/AAAAAAAABbA/fJEKRbUPvUM/s1600/rapadura.jpg" /></a></div>
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<span style="font-size: xx-small;"><a href="http://quirkycooking.blogspot.com/">quirkycooking.blogspot.com</a></span></div>
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<b>Rapadura and Panela </b>are two different names for the same product, pure unrefined cane juice. The sugar cane is simply crushed and the juice is dehydrated. The nutrient rich molasses with all its minerals and phytochemicals is retained in the final product, making it a far healthier alternative to white, processed sugar or even 'raw' sugar. Rapadura is quite expensive, but can now be found in supermarkets. I purchase it in bulk from <a href="http://www.2brothersfoods.com/">www.2brothersfoods.com</a></div>
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Here's a chart showing the comparison of nutrients for each of the sugars. The 'evaporated cane juice' in the chart is that which is processed using heat. </div>
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<a href="http://3.bp.blogspot.com/-yFhL9l3CfNM/U7jooOF2aUI/AAAAAAAABbY/TmxVII8JKzY/s1600/Rapadura-Chart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-yFhL9l3CfNM/U7jooOF2aUI/AAAAAAAABbY/TmxVII8JKzY/s1600/Rapadura-Chart.jpg" height="155" width="320" /></a></div>
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<span style="font-size: xx-small;"><a href="http://wholefoodsimply.com/">wholefoodsimply.com</a></span></div>
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<b>Coconut Sugar</b></div>
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<a href="http://4.bp.blogspot.com/-b2XPz-1jSgU/U7jxVxl73kI/AAAAAAAABbo/gEOyO-6FsAs/s1600/coconut+sugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-b2XPz-1jSgU/U7jxVxl73kI/AAAAAAAABbo/gEOyO-6FsAs/s1600/coconut+sugar.jpg" height="208" width="320" /></a></div>
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<span style="font-size: xx-small;"><a href="http://www.cocofat.com/">www.cocofat.com</a></span></div>
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<b>Coconut Sugar</b>, also known as coconut palm sugaris made from the blossom of the coconut tree, that ubiquitous plant that provides so much for so little. It has a low GI, only 35. It also contains a great many nutrients, mainly potassium, iron, zinc, calcium plus polyphenols, inositol (part of a vitamin B complex) and other phytonutrients. (5) (6) It's a natural product, with very little processing other than collection and dehydration. It's fairly expensive.<br />
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Many people are becoming wary of <b>Fructose</b> and with good reason. Fructose is natural fruit sugar, but is also found in sugar. Sugar, or sucrose, is 50% Glucose and 50% Fructose. Fructose is the monosaccharide which is only broken down in the liver. The liver will transform fructose into glucose derivatives, storing it as glycogen. The liver can only store so much glycogen. If it's not being used through providing energy, it will be stored as triglycerides (i.e. fat) which is then deposited around the organs in the body. (7)<br />
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This concept is being espoused by Sarah Wilson of the "I Quit Sugar' movement. Sarah has an enormous group of followers on her Facebook page and blog. She has published two books on the subject, containing excellent information and recipes. Her concept is a little extreme, though and I don't believe we should deny ourselves certain treats. Life can be hard enough as it is without being unable to eat dessert at a restaurant.<br />
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There are many references showing that fructose is indeed a baddy in our diets. Mainly because sugar is consumed in large amounts in processed foods such as mayonnaise, sauces, soft drinks, biscuits and cakes. A study in 2010 showed that fructose consumed as soft drinks and sweetened fruit juices, taken in large quantities did cause weight gain. (8)<br />
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My take on the consumption of sugar in the diet is this.<br />
<ol>
<li>Consume whole foods as much as possible. Eat whole fruits, peel as well if possible (obviously not banana peel). If you're making a cake with oranges, use the whole orange - flesh, juice and zest. </li>
<li>Include good fats (coconut, palm, lard, tallow, poultry fat, butter) in your diet to allow for satiety, so you're not hanging out for a chocolate after tea.</li>
<li>Limit sugar in all your cooking and use unprocessed sugar wherever possible. Some other options for sweetening include rice malt syrup, maple syrup and honey. Fresh dates can be used instead of sugar in some recipes - e.g. protein balls.</li>
<li>Don't consider that every meal must be followed by dessert. Make desserts a special treat. </li>
<li>Make your own <a href="http://www.justataste.com/2013/07/healthy-homemade-mango-fruit-roll-ups-recipe/" target="_blank">fruit roll ups</a> with whole fruit, <a href="http://wellnourished.com.au/raw-chocolate-recipe/?doing_wp_cron=1404631355.1575279235839843750000" target="_blank">raw chocolate</a> with cacao and so on. </li>
<li>Finally, don't stress about it too much! Do your best and allow yourself some treats without feeling guilty. </li>
</ol>
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There's a wealth of great wholefood recipes out there and some great books and blogs, too. Here's a list of recommended reading:</div>
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<b>Books:</b></div>
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Wholefood Cooking - Jude Blereau</div>
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Nourishing Traditions - Sally Fallon</div>
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I Quit Sugar and I Quit Sugar for Life - Sarah Wilson </div>
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<b>Blogs: </b></div>
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<a href="http://nourishedkitchen.com/" target="_blank">Nourished Kitchen</a></div>
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<a href="http://www.thehealthychef.com/" target="_blank">Teresa Cutter - The Healthy Chef</a></div>
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<a href="http://www.wholefoodsimply.com/" target="_blank">Whole Food Simply</a><br />
<a href="http://www.iquitsugar.com/" target="_blank">I Quit Sugar</a></div>
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<b>REFERENCES:</b><br />
(1) SKIL - How sugar is made: http://www.sucrose.com/lcane.html<br />
(2) https://au.answers.yahoo.com/question/index?qid=20070515070200AAENMgq<br />
(3) Sugar and sweetener guide: http://www.sugar-and-sweetener-guide.com/glycemic-index-for-sweeteners.html<br />
(4) Product review: low GI cane cugar - Catherine Saxelby's Food Watch: http://foodwatch.com.au/reviews/item/product-review-lowgicane-sugar.html<br />
(5) http://coconutpalmsugar.com/Home_Page.html<br />
(6) Coconut sap sugar: http://www.cocofat.com/about-coconut-products/coconut-sap-sugar/<br />
(7) Precision Nutrition. All about fructose: http://www.precisionnutrition.com/all-about-fructose<br />
(7) Metabolic effects of fructose and the worldwide increase in obesity: http://www.ncbi.nlm.nih.gov/pubmed/20086073<br />
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That's all for now, bravo if you've actually read the whole post!!<br />
<br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Megan</i></span><br />
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<a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a>The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.com3tag:blogger.com,1999:blog-7220817411171527781.post-33970790592877330022014-07-03T09:34:00.001+08:002014-07-03T09:40:22.733+08:00Eggs Poached in the ShellI guess an egg poached in it's shell is a boiled egg. But, it's not eaten that way. This method of poaching eggs was first written about by Julia Child, that doyenne of French Cooking. It is indeed a French method and is the best and easiest way to poach eggs, especially if you're feeding three or four people.<br />
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If the eggs are very fresh, it's not as effective as they'll be a little more difficult to peel. However, I've not had a lot of trouble peeling our own eggs that are about 2 weeks old.<br />
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What you'll need: A timer (I use my iPhone), a pin, a bowl of ice-cold water.<br />
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Pop a saucepan of salted water on to boil. Prick the rounder, fatter end of each egg with a pin, being careful not to go too deep and break the membrane.<br />
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When water is boiling, add eggs and set timer for 6 minutes (for large eggs, 5 ½ for smaller ones).<br />
Pop your toast down part way through.<br />
When time is up, remove eggs with a slotted spoon to the bowl of iced water. (If you have asbestos hands, don't worry about this step.) Leave for a second or so to cool down and then gently roll and tap egg on the bench to break the shell all over.<br />
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Remove the top part of the shell, insert a teaspoon and slide it all the way around to remove remaining shell.<br />
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<a href="http://4.bp.blogspot.com/-ALVgQuX0qgo/U7St-LABkSI/AAAAAAAABZc/t8HZEPhqNso/s1600/Egg+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ALVgQuX0qgo/U7St-LABkSI/AAAAAAAABZc/t8HZEPhqNso/s1600/Egg+2.jpg" height="287" width="320" /></a></div>
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This photo was a bit blurry as our cat was up on the bench trying to check out what I was doing! I was pushing him away with my head as both hands were full!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis92q1OLRnufo4x87hgxcRiyp_KShjxR4nzFBiAyz0lGCLOeDi5TX4fOVGGf4m6bb5g31vPWsPury6r2afr5WtbQP_5g0tyP55zGEykIr2d6G3cK6KJRrRxfIFmiaqhwzZ3SvxFEqV5bIe/s1600/Egg+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis92q1OLRnufo4x87hgxcRiyp_KShjxR4nzFBiAyz0lGCLOeDi5TX4fOVGGf4m6bb5g31vPWsPury6r2afr5WtbQP_5g0tyP55zGEykIr2d6G3cK6KJRrRxfIFmiaqhwzZ3SvxFEqV5bIe/s1600/Egg+1.jpg" height="320" width="260" /></a></div>
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Work quickly to ensure remaining eggs don't get too cool if you're doing a few eggs at a time.<br />
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<a href="http://2.bp.blogspot.com/-iXlT1oXeiaM/U7SxHQvVh9I/AAAAAAAABZ0/RK8_RvqHj7Y/s1600/Egg+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-iXlT1oXeiaM/U7SxHQvVh9I/AAAAAAAABZ0/RK8_RvqHj7Y/s1600/Egg+3.jpg" height="239" width="320" /></a></div>
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Perfect poached eggs! I forgot to heat up the Hollandaise that I had made yesterday, so I just plopped it on top. No time for asparagus, either!<br />
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The cat enjoyed licking the plate.<br />
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<a href="http://4.bp.blogspot.com/-sY3ATx503ZY/U7SywqAnNdI/AAAAAAAABaA/ry93jUKn-YU/s1600/Cat+licking+plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-sY3ATx503ZY/U7SywqAnNdI/AAAAAAAABaA/ry93jUKn-YU/s1600/Cat+licking+plate.jpg" height="188" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Megan</i></span><br />
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<a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a>The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.com0tag:blogger.com,1999:blog-7220817411171527781.post-77081855648515505022014-07-02T11:27:00.001+08:002014-07-03T08:52:03.146+08:00Caramel Magic Bean Cake <span style="font-family: inherit;">I've had such great success with the Chocolate Magic Bean Cake that I decided to convert the recipe to make a caramel flavoured cake.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I like to use whole sugar in my cooking, so I tend to make caramel and chocolate flavours because rapadura still contains all the molasses and will make batters darker. Coconut sugar is the same as it's quite dark in colour.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">This cake is delicious and is gluten free to boot.</span><br />
<span style="font-family: inherit;"><br /></span>
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<a href="http://3.bp.blogspot.com/-hLoN5QFCxA8/U7N7ISBPwEI/AAAAAAAABZM/4pybJCxoyxI/s1600/IMG_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img border="0" src="http://3.bp.blogspot.com/-hLoN5QFCxA8/U7N7ISBPwEI/AAAAAAAABZM/4pybJCxoyxI/s1600/IMG_0008.JPG" height="239" width="320" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<b><span style="font-family: inherit;">CARAMEL MAGIC BEAN CAKE</span></b><br />
<b><i><span style="font-family: inherit;">The Bush Gourmand</span></i></b><br />
<span style="font-family: inherit;"><b><i><br /></i></b>
</span><br />
<div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: inherit;">420g can cannellini beans, drained and rinsed
</span></div>
<div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: inherit;">1 Tbsp plain yoghurt or buttermilk
</span></div>
<div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: inherit;">1 tsp vanilla extract
</span></div>
<div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<div>
<span style="font-family: inherit;">125g butter, softened</span></div>
<div>
<span style="font-family: inherit;">120g rapadura or coconut sugar</span></div>
</div>
<div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: inherit;">4 eggs
</span></div>
<div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: inherit;">60g coconut flour
</span></div>
<div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: inherit;">1 tsp bi-carb soda
</span></div>
<div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: inherit;">1 ½ tsp GF baking powder
</span></div>
<div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: inherit;">Preheat oven to 180C. Grease a small ring tin.
</span></div>
<div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: inherit;">Place beans, yoghurt, 2 of the eggs and vanilla into TMX bowl.
</span></div>
<div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: inherit;">Blend for 2 minutes on speed 8.
</span></div>
<div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: inherit;">Remove but don't bother rinsing bowl.
</span></div>
<div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: inherit;">Place butter and sugar into TMX bowl and blend on speed 3 - 4 for 30 seconds. Scrape down and blend again.
</span></div>
<div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: inherit;">Add eggs, one at a time, blending in between.
</span></div>
<div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: inherit;">Add sifted flour and raising agents and mix on speed 3 until blended together. Mixture will appear curdled.
</span></div>
<div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: inherit;">Pour into tin and bake for 35 to 40 minutes or until cake bounces back from a gentle touch.
</span></div>
<!--?xml version="1.0" encoding="UTF-8" standalone="no"?-->
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<div>
<span style="font-family: inherit;">Remove to a wire rack to cool.</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<!--?xml version="1.0" encoding="UTF-8" standalone="no"?-->
<br />
<div>
<b><span style="font-family: inherit;">Caramel Sauce</span></b></div>
<div>
<span style="font-family: inherit;">¾ cup rapadura or coconut sugar</span></div>
<div>
<span style="font-family: inherit;">65g butter</span></div>
<div>
<span style="font-family: inherit;">80g coconut cream</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Place sugar and butter into a small saucepan. Bring to the boil, stirring constantly. Boil while stirring for about 2 minutes. Add coconut cream and bring back to boil, again stirring constantly. Boil, stirring for about a minute.</span></div>
<div>
<span style="font-family: inherit;">Serve cake warm as a dessert with Caramel Sauce and cream or ice cream</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<b><span style="font-family: inherit;">Caramel Icing</span></b></div>
<div>
<span style="font-family: inherit;">For an afternoon tea cake, add 1 cup golden icing sugar to the caramel sauce. Beat together until a smooth spreading consistency and ice cake.</span></div>
</div>
<div>
<br /></div>
<a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a>The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.com1tag:blogger.com,1999:blog-7220817411171527781.post-70433524751619903572014-06-29T20:18:00.001+08:002014-10-22T10:18:05.140+08:00Soaked Whole Wheat Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-mJHjPhv26mA/U6-6q5ttFEI/AAAAAAAABVM/l_z8p54c1KA/s1600/Wheat+Grains.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-mJHjPhv26mA/U6-6q5ttFEI/AAAAAAAABVM/l_z8p54c1KA/s1600/Wheat+Grains.jpg" /></a></div>
<br />
I have discussed the benefits of eating grains in a previous post, <a href="http://bushgourmand.blogspot.com.au/2013/11/grain-drain.html" target="_blank">Grain Pain</a>, so won't go into the nutritional aspects again. In that post, I mentioned that I have a Skippy Grain Mill and was planning to use it to grind my own wheat and use it for soaked wholewheat cooking. Well, I haven't had a lot of time to do this lately, but find myself with some time on my hands again.<br />
<br />
I've been experimenting with sourdough, too. Sourdough requires a lot of dedication and planning. If you want to make a loaf of bread, you basically have to start two days before! It doesn't require a lot of hands on activity, mostly just sitting around doing its thing, but when it's ready to have something done to it, you have to be there to do it! So, I'm back to thinking of other ways to use our own wheat to make my bread and am revisiting the soaking idea. I found this recipe at <a href="http://dontwastethecrumbs.com/2014/05/easy-delicious-soaked-whole-wheat-bread/" target="_blank">Don't Waste the Crumbs</a> and have given it a go with a few tweaks of my own and using the Thermomix. If you don't have a Thermomix, just mix by hand. It's not totally wholewheat, but this will hopefully make it a little lighter and less dense.<br />
<br />
Here's how to do it:<br />
(Start the evening before)<br />
<br />
<b>SOAKED (almost) WHOLE WHEAT BREAD</b><br />
<b><span style="font-size: x-small;"><i>The Bush Gourmand</i></span></b><br />
<b><span style="font-size: x-small;"><i><br /></i></span></b>
480g whole wheat flour, freshly ground if possible<br />
140g white bread flour<br />
240g buttermilk (or use ½ cup yoghurt mixed with ½ cup whole milk)<br />
¼ cup cold water<br />
90g soft butter<br />
<br />
Add to the Thermomix bowl and mix on dough setting for about 3 minutes or until the mixture begins to come together. It will resemble play dough.<br />
<br />
Place in a ceramic bowl and cover with plastic wrap and leave to sit on the bench overnight or for up to 24 hours. It will look darker on the outside of the dough. Don't worry, this is perfectly normal and the bread will not be dark in colour.<br />
<br />
Next morning, continue with the recipe below:<br />
<br />
½ cup warm water<br />
1 Tbsp rapadura sugar syrup (Maleo) or 2 Tbsp honey<br />
2 ½ tsp dried yeast<br />
2 Tbsp macadamia or other mild tasting oil<br />
<br />
Mix together in a small jug and leave to prove for 5 minutes.<br />
Place soaked dough back into Thermomix bowl - break it up a little. Add the proved yeast mixture and knead on dough setting for 3 minutes.<br />
<br />
1 tsp salt<br />
1 ½ tsp bread improver<br />
½ tsp Vitamin C powder<br />
<br />
Add to the dough and knead for a further minute on dough setting. Remove from bowl and place on to bench or silpat mat. Knead by hand for 5 minutes until smooth and silky. Shape into a round ball and place back into the (greased) ceramic bowl. Cover with greased plastic wrap and leave in a warm place to double in size.<br />
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<a href="http://1.bp.blogspot.com/-quhMsnuzqQ4/U6_-cW5XG9I/AAAAAAAABWY/qYU06063y9A/s1600/Proved+Dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-quhMsnuzqQ4/U6_-cW5XG9I/AAAAAAAABWY/qYU06063y9A/s1600/Proved+Dough.jpg" height="320" width="313" /></a></div>
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<br />
Roll dough out into a rectangle shape.<br />
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<a href="http://3.bp.blogspot.com/-0pyWHd_68rM/U6_ZIQsINKI/AAAAAAAABV4/uObQnijMohA/s1600/Rolled+out.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-0pyWHd_68rM/U6_ZIQsINKI/AAAAAAAABV4/uObQnijMohA/s1600/Rolled+out.jpg" height="320" width="266" /></a></div>
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Once proved, remove dough from the bowl and place onto a lightly floured work surface.<br />
<br />
Roll the rectangle up from the shorter side and tuck in the edges.<br />
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<br />
Place into a bread tin and cover once more with the greased plastic wrap.<br />
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<a href="http://4.bp.blogspot.com/-unNwoonJllk/U7AANkNbdYI/AAAAAAAABWs/TKE1uio9Bwo/s1600/In+tin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-unNwoonJllk/U7AANkNbdYI/AAAAAAAABWs/TKE1uio9Bwo/s1600/In+tin.jpg" height="239" width="320" /></a></div>
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<br />
and leave to rise again until it's come up above the sides of the tin.<br />
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<a href="http://2.bp.blogspot.com/-smwDXEM0fKA/U6_1_xBtJNI/AAAAAAAABWI/h9XNm56lC7g/s1600/IMG_0415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-smwDXEM0fKA/U6_1_xBtJNI/AAAAAAAABWI/h9XNm56lC7g/s1600/IMG_0415.JPG" height="239" width="320" /></a></div>
<br />
<br />
My bread tin measures 26cm x 11 cm. I bought it online from <a href="http://www.allaboutbread.com.au/tins.php" target="_blank">All About Bread</a>.<br />
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<a href="http://3.bp.blogspot.com/-nhHGMcrk6Cc/U6_Bi8SqKoI/AAAAAAAABVo/KeV-Q1ASUXw/s1600/Bread+Tin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-nhHGMcrk6Cc/U6_Bi8SqKoI/AAAAAAAABVo/KeV-Q1ASUXw/s1600/Bread+Tin.jpg" height="215" width="320" /></a></div>
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<br />
Place into a hot oven, around 225C. After 10 minutes, reduce to 200C and bake for another 20 minutes or so. Check whether it's cooked by carefully removing from the tin and tapping the base. It should sound hollow. If not, place the loaf back into the oven straight onto the racks and bake a further 5 to 10 minutes.<br />
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<a href="http://2.bp.blogspot.com/-xlWfpNrdHbo/U7ADUPZtoKI/AAAAAAAABW4/rxIg3CeuPic/s1600/Soaked+Whole+Wheat+Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-xlWfpNrdHbo/U7ADUPZtoKI/AAAAAAAABW4/rxIg3CeuPic/s1600/Soaked+Whole+Wheat+Bread.jpg" height="219" width="320" /></a></div>
<br />
I like the top of my bread nice and dark, so very happy with this. If you prefer a lighter coloured crust, preheat oven to 200C and cook at this temperature.<br />
The loaf feels nice and light and has a wonderful texture.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-0ZmRjWM0K4c/U7AXJOBn5YI/AAAAAAAABXg/E4wMTuScuys/s1600/Cut+Loaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0ZmRjWM0K4c/U7AXJOBn5YI/AAAAAAAABXg/E4wMTuScuys/s1600/Cut+Loaf.jpg" height="320" width="197" /></a></div>
<br />
...and it's delicious with lashings of butter and my homemade dried apricot jam.<br />
<br />
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<a href="http://3.bp.blogspot.com/-LrvoPG3qtrQ/U7AXnu3hYpI/AAAAAAAABXo/vIiMTTgbtJA/s1600/Slice+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-LrvoPG3qtrQ/U7AXnu3hYpI/AAAAAAAABXo/vIiMTTgbtJA/s1600/Slice+.jpg" height="320" width="239" /></a></div>
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<br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Megan</i></b></span><br />
<br />
<br />
<br />
<a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 193px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 3636px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 193px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 3636px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 193px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 3636px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 193px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 3636px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 193px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 3636px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 193px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 3636px; width: 40px; z-index: 8675309;"></a>The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.com0tag:blogger.com,1999:blog-7220817411171527781.post-27388794664661332152014-06-06T09:18:00.002+08:002014-06-06T09:18:23.125+08:00Condensed Coconut MilkCondensed Milk is often an ingredient in ice creams and cheesecakes. I don't ever buy it because it's way too full of sugar, and the wrong sort of sugar too. By the wrong sort, I mean high fructose corn syrup.<br />
<br />
Most big food companies have replaced normal sugar with this insidious ingredient. It is cheap, 25% sweeter than sugar (but they didn't reduce the amount) and is highly addictive.<br />
High Fructose Corn Syrup or HFCS is made by using enzymes to convert the glucose in corn syrup into fructose.<br />
<br />
Fructose is absorbed and used differently to sucrose, or regular sugar, in the body. Without the fibre and pulp from fruit (where fructose is normally found) to balance out the sugar content, fructose heads straight to the liver and triggers a process known as lipogenesis - the production of lipids, or fats. This makes it a major cause of liver problems such as fatty liver and worse. It also spikes blood sugar and can lead to overproduction of insulin. This constant increase can lead to insulin resistance, obesity and Type II Diabetes. If you would like to learn more, watch "The Men Who Made Us Fat" on ABC on Thursdays. It runs for three nights over three weeks, but I believe it will be available on iView for a while.<br />
<br />
Anyhoo, I found a recipe for a large quantity of biscuits that needed a tin of Condensed Milk. I don't trust anything from the Nestle company, so decided to make my own. Just for a change, I thought Coconut Condensed Milk might be a nice change. I looked at Quirky Jo's recipe (http://quirkycooking.blogspot.com.au/2013/06/dairy-free-condensed-milk-dulce-de-leche.html), but ended up doing it a little differently.<br />
<br />
Here's my recipe:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-eFdk-zMOIZA/U5EWMHPcZpI/AAAAAAAABUg/Q8Mhs5HdbB4/s1600/Condensed+Coconut+Milk.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-eFdk-zMOIZA/U5EWMHPcZpI/AAAAAAAABUg/Q8Mhs5HdbB4/s1600/Condensed+Coconut+Milk.JPG" height="320" width="309" /></a></div>
<br />
<b>Coconut Condensed Milk</b><br />
2 x 270ml Ayam Coconut Cream (I can't guarantee good results if you use another brand)<br />
70g coconut syrup (you could swap out with 100g maple syrup as Jo does, or 70g coconut sugar)<br />
<br />
Place into Thermomix bowl and cook on 100/speed 3/60 minutes. Then repeat for a further 10 minutes on speed 4 at 100. Transfer to a bowl or jar to cool. I ended up with over 300g of condensed milk.<br />
<br />
There is a definite coconut taste, but the biscuits it was used for didn't taste of coconut. That recipe will be posted next.<br />
<br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Megan</i></span>The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.com0tag:blogger.com,1999:blog-7220817411171527781.post-61127503765437932942014-06-02T19:58:00.001+08:002014-06-02T20:00:05.544+08:00Flourless Microwave Chocolate PuddingI've seen recipes for these chocolate puddings in a mug all over the internet and have never succumbed. However, tonight, I just couldn't help myself, I NEEDED Chocolate Pudding!
I looked at quite a few recipes and ended up making up my own. I like the idea of flour free, so decided to use almonds instead of flour.<br />
Neither my DH or I could eat a whole one, so I would now split this recipe and make two puddings in small cups or mugs.<br />
I like to use a cup and saucer for this. Make sure you choose one that can go in the microwave.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAIxOLY3J-NrzYvc3cIiU5DIyA9LyJfrHaisX17KsKiLWWYpTSjATBeL-nHCQiyQhBTA47U9Fj7cXKBEwWhM6boa3WojPsbJGMYxT2cXU6eY1zEjplpS1VpawlqwIs3KS5SqKY6JhyrWc-/s1600/Microwave+GF+Chocolate+Pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAIxOLY3J-NrzYvc3cIiU5DIyA9LyJfrHaisX17KsKiLWWYpTSjATBeL-nHCQiyQhBTA47U9Fj7cXKBEwWhM6boa3WojPsbJGMYxT2cXU6eY1zEjplpS1VpawlqwIs3KS5SqKY6JhyrWc-/s1600/Microwave+GF+Chocolate+Pudding.jpg" height="315" width="320" /></a></div>
<div style="text-align: center;">
Picture shows full recipe in a large cup</div>
<br />
<b>Flourless Microwave Chocolate Pudding</b><br />
<b>(Makes 2) </b><br />
<b><span style="font-size: xx-small;">The Bush Gourmand</span></b><br />
<b><span style="font-size: xx-small;"><br /></span></b>
35g (2 Tbsp) fresh almonds (hazelnuts would also work)<br />
10g (2 Tbsp) cocoa or cacao<br />
3 Tbsp coconut or rapadura sugar<br />
1 egg<br />
1 tsp vanilla extract<br />
1 Tbsp thin cream or full cream milk<br />
<br />
Add almonds, cocoa and sugar to bowl of Thermomix or food processor. Grind on speed 9 for 10 seconds in Thermomix or process until fine. Scrape down.<br />
Add egg and cream and blend again. Using spatula, scrape into two cups.<br />
Place in microwave for 1 minute and 30 seconds.<br />
Serve on the saucer with cream and ice cream.<br />
<br />
<b>Note: </b>Microwave ovens vary in power. You may need to experiment. Start with 1 minute 30 seconds and increase if necessary.<br />
<br />
<br />The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.com0tag:blogger.com,1999:blog-7220817411171527781.post-20346160339238337142014-04-18T12:23:00.003+08:002014-04-18T12:58:58.166+08:00Megan's Dinner Rolls, et alThis recipe came about due to lots of experimentation with dinner rolls. When I finally got the recipe where I wanted it to be, I realised it would translate to a variety of different types of rolls.<br />
The recipe makes a small quantity - 9 dinner rolls, hot cross buns and scrolls, 6 finger buns and flat hamburger buns. It's quick and easy, so a couple of batches can be made at once.<br />
<br />
<br />
It's not what I'd call a tremendously healthy and nutritious recipe, but it's certainly better than buying rolls. I'll continue experimenting with adding seeds and using some wholemeal wheat and spelt flour.<br />
For now, since it's Easter time and I'm making Hot Cross Buns, I'll continue with the white flour recipe.<br />
<br />
I leave the dough to do its first rise in the Thermomix bowl, but this isn't necessary. I prefer to do this as, one, I won't forget it and two, I know when it's risen enough as the MC pops up. I'm fortunate to have two bowls, so I can always use the second bowl if the first is occupied.<br />
<br />
<b><span style="font-size: large;">Master Dinner Roll Recipe</span></b><br />
<span style="font-size: x-small;"><i>The Bush Gourmand</i></span><br />
<b><br /></b>
225g warm water<br />
45g instant milk powder (or use 250g warm milk to replace water and milk powder)<br />
1 Tbsp dried yeast<br />
2 Tbsp Rapadura sugar + 2 extra for sweet buns<br />
1 tsp salt<br />
60g soft butter<br />
380g strong unbleached bread flour (spelt flour works fine)<br />
<br />
1. Place water, milk powder, yeast, sugar and salt into Thermomix bowl and mix on speed 2 for 10 seconds. Leave for one minute.<br />
2. Add remaining ingredients and mix on dough setting for 4 minutes.<br />
3. Leave to rise in bowl until MC starts to pop out.<br />
4. Add any remaining ingredients for the type of roll or bun you're making and shape as required. Use a silpat mat if necessary.<br />
5. Place in baking tin and cover with a clean tea towel.<br />
6. Leave to prove in a warm place until doubled in size. This can take 2 to 2 ½ hours in winter.<br />
7. Bake for 20 minutes in a preheated 200C oven.<br />
<br />
<b>Dinner Rolls</b><br />
<b><br /></b>
Shape dough into 9 small balls and place into 20cm square tin. Continue as per Master Recipe and bake for 20 minutes in a preheated 200C oven.<br />
Cool on a wire rack, keeping the rolls together. Or, place into a basket that's lined with a clean tea towel to keep warm for the dinner table.<br />
<br />
<a href="http://1.bp.blogspot.com/-aMfpj6lJUrs/U1ClNHpDGII/AAAAAAAABTU/HXrGXcVjLdo/s1600/Hot+Cross+Buns.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-aMfpj6lJUrs/U1ClNHpDGII/AAAAAAAABTU/HXrGXcVjLdo/s1600/Hot+Cross+Buns.jpg" height="320" width="311" /></a><br />
<b>Hot Cross Buns</b><br />
Add with flour:<br />
2 Tbsp mixed spice (I blend 2 tsp cinnamon, 2 tsp mixed spice, ¼ tsp nutmeg and ¼ tsp ground cloves)<br />
Once proven in bowl, add 1 cup mixed fruit and knead for a further 20 seconds or so to incorporate.<br />
Cut into 9 even pieces and shape into a ball. To do this, cup hands around a piece of dough and continue pushing dough to the underside until the top is smooth and round.<br />
Place into a 20cm square cake pan and allow to rise. When nearly ready to bake, heat oven to 200C and make piping mixture.<br />
<i><b><br /></b></i>
<i><b><br /></b></i>
<i><b><br /></b></i>
<i><b><br /></b></i>
<i><b>Piping Mixture</b></i><br />
1 Tbsp plain flour<br />
1 Tbsp water<br />
1 tsp macadamia oil<br />
<br />
Mix together in a small bowl. Place into a small ziplock bag and cut a tiny piece from one corner. Pipe horizontal then vertical lines on the rolls to make the crosses.<br />
Bake for 20 minutes or until they are nicely golden brown. Remove to a wire rack to cool. Try to keep in one piece.<br />
Glaze<span style="font-family: inherit;"> if d</span>esired.<br />
<br />
<i><b>Glaze</b></i><br />
2 Tbsp Rapadura<br />
2 Tbsp water<br />
<br />
Place in a small saucepan and stir to dissolve sugar. Bring to the boil and allow to boil for 20 seconds. Use a pastry brush to brush over warm rolls.<br />
<br />
<b>Flat Hamburger Rolls</b><br />
<b><br /></b>
<br />
Make the master recipe.<br>
Divide dough into 6 and shape each into a ball. Place into a large shallow sided (about 2 cm, enough for rolls to rise) baking tray and press down, making sure there’s plenty to space between each bun. Cover with a silpat mat or well greased foil.
<br />
<div>
<span style="font-family: inherit;">Place another tray on top of the mat and prove as per instructions. Use 2 tea towels to cover completely.</span></div>
<div>
<span style="font-family: inherit;">Bake with tray still on top.</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><b>Finger Buns</b></span></div>
<div>
<span style="font-family: inherit;"><b><br /></b></span></div>
<div>
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<span style="font-family: inherit;">Make the master recipe, adding the extra sugar.</span></div>
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<span style="font-family: inherit;">Divide dough into 6 even pieces. Roll each into a ball, then flatten and roll up to make a sausage shape. Place into a medium sized oven dish or tray, </span>so they have a little room between them, <span style="font-family: inherit;">to prove.</span></div>
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<span style="font-family: inherit;">Bake as per master recipe. </span></div>
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<span style="font-family: inherit;">Allow to cool completely on a wire rack.</span></div>
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<span style="font-family: inherit;">Place icing ingredients into Thermomix with butterfly attached.</span></div>
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<span style="font-family: inherit;">Blend on speed 2, then increase to speed 4 until creamy.</span></div>
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<span style="font-family: inherit;">Ice buns and then sprinkle with coconut.</span></div>
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<span style="font-family: inherit;"><i>Icing</i></span></div>
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<span style="font-family: inherit;">1 ½ cups icing sugar</span></div>
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<span style="font-family: inherit;">100g soft butter</span></div>
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<span style="font-family: inherit;">1 Tbsp milk</span></div>
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<span style="font-family: inherit;">Natural pink food colouring, optional</span></div>
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<span style="font-family: inherit;">Desiccated coconut, optional</span></div>
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<span style="font-family: inherit;"><b>Scrolls</b></span></div>
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<span style="font-family: inherit;">Make master recipe.</span></div>
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Shape dough into a rectangle on a silpat mat. </div>
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<span style="font-family: inherit;">Brush dough with melted butter and sprinkle with cinnamon and sugar </span></div>
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<span style="font-family: inherit;">Roll dough up from long end into a log. Cut into 9 pieces and place into small square baking dish.</span></div>
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<span style="font-family: inherit;">Continue as per master recipe.</span></div>
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<span style="font-family: inherit;">Mix icing ingredients together. Leave scrolls for 10 minutes to cool a little, then pour over.</span></div>
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<span style="font-family: inherit;"><i>Spice Mixture</i></span></div>
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<span style="font-family: inherit;">60g butter, melted</span></div>
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<span style="font-family: inherit;">100g rapadura or coconut sugar</span></div>
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<span style="font-family: inherit;">1 Tbsp cinnamon</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><i>Icing</i></span></div>
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<span style="font-family: inherit;">1 cup icing sugar</span></div>
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<span style="font-family: inherit;">1 Tbsp butter</span></div>
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<span style="font-family: inherit;">1 Tbsp hot water</span></div>
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<span style="font-family: inherit;">1 tsp vanilla</span></div>
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<span style="font-family: inherit;">I'd love to see photos of your creations from this recipe on <a href="https://www.facebook.com/BushGourmand?ref=hl" target="_blank">The Bush Gourmand Facebook Page</a>.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Megan</i></span></div>
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<br />The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.com0tag:blogger.com,1999:blog-7220817411171527781.post-16069466171945715882014-03-07T13:51:00.000+08:002014-07-07T19:49:37.224+08:00Sugar - Sweet Poison? Part I<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlPAbYqcYdpm51Y4W1Qc8_P7quiWFXIOQOw8_-XfNDE9PZEIMSvb-oMdKJLUWrSG2H6DeHyhHUtO563w9ffVXkOxbW9iO2I87hUwL57a13yHrIyQYlHKyANEj_sg3-epLyGHQNqfrKlHSX/s1600/Sugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlPAbYqcYdpm51Y4W1Qc8_P7quiWFXIOQOw8_-XfNDE9PZEIMSvb-oMdKJLUWrSG2H6DeHyhHUtO563w9ffVXkOxbW9iO2I87hUwL57a13yHrIyQYlHKyANEj_sg3-epLyGHQNqfrKlHSX/s1600/Sugar.jpg" /></a></div>
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<span style="color: #999999; font-size: xx-small;">drfranklipman.com</span></div>
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Sugar seems to be the word on everyone's lips (and on their tongue and sliding down into their stomachs) lately. The leaked release of the World Health Organisation's draft report on the effects of sugar on health has sparked debate once again.<br />
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When we say the word 'sugar', we all think of the white or brown crystally stuff pictured above. This is actually called sucrose and is a disaccharide of glucose and fructose. Read on for further explanations.<br />
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Pictured above is semi refined sucrose, or raw sugar. It comes from pressing the sugar cane and then mixing it with lime. It's then evaporated and spun in a centrifuge to produce the crystals. This is then further refined to produce white sugar by using sulphur dioxide to bleach the crystals. These are then filtered through carbon to remove the molasses (where the actual nutrition lies) content.<br />
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Sugar is a dietary carbohydrate, the main source of energy for our body. The body can use protein to a limited extent and will use fat when no carbohydrates are available. Carbohydrates exist in many other forms and are actually sugars. Confused? Don't be, it's not terribly complex at all. Let me explain briefly.<br />
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<i>Monosaccharides</i> (meaning one sugar molecule) are the simplest form of carbohydrate. They are <b>glucose</b>, <b>fructose</b> and <b>galactose</b>. Combinations of these three form <i>disaccharides </i>(two sugar molecules)<i> </i>. Glucose and fructose make <b>sucrose</b> (table sugar); glucose and galactose make <b>lactose</b> (milk sugar) and glucose and glucose makes <b>maltose</b> (occurs naturally as a part of starch digestion in the body and can be produced through malting of grain such as barley).<br />
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Polysaccharides, therefore are made up of many molecules of glucose, sometimes with the other monosaccharides all strung together and are known as complex carbohydrates. Just as there are three types of monosaccharides and disaccharides, there are three types of polysaccharides. These are simply known as <b>glycogen, starch and fibre</b>. Still with me? Good....<br />
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<b>Glycogen</b> isn't found in food, it is manufactured in the body and stored in the liver and muscles. It is made of many glucose molecules linked together. When you are needing energy, it is this glycogen that is broken down by enzymes to release glucose into the bloodstream.<br />
Muscle cells also store glycogen, but hoard it to use during exercise. Glycogen holds water and can only be stored for short periods of time. Less than a day when the body is at rest and a few hours during activity.<br />
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<b>Starch</b>, on the other hand, must be obtained from plants as plants store glucose as starch.<br />
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<a href="http://4.bp.blogspot.com/-vc-6kdyKMTI/Uxk80-2S55I/AAAAAAAABSI/KqJLCvndW-I/s1600/Starch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-vc-6kdyKMTI/Uxk80-2S55I/AAAAAAAABSI/KqJLCvndW-I/s1600/Starch.jpg" height="154" width="320" /></a></div>
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<span style="font-size: xx-small;">organicpotatostarch.com</span></div>
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By eating a plant, our body converts the starch into glucose for our energy needs. Starches are found mostly in grains and in plant foods such as tubers and legumes.<br />
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<b>Fibre</b> also comes from plants.<br />
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<a href="http://3.bp.blogspot.com/-0NfDZ0-t_O4/Uxk9vqjfGVI/AAAAAAAABSQ/W9dIwsfLjYo/s1600/Fibre.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-0NfDZ0-t_O4/Uxk9vqjfGVI/AAAAAAAABSQ/W9dIwsfLjYo/s1600/Fibre.jpg" /></a></div>
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<span style="font-size: xx-small;">thecheswickcliniccork.com</span></div>
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It is obtained from eating the whole plant - e.g. whole grain flour rather than white grain flour. The body doesn't break down this type of polysaccharide, so no energy is obtained from dietary fibre. However, it is vital to the health of our digestive system.<br />
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There are two types of fibre - <b>soluble</b> and <b>non soluble</b>.<br />
<b>Soluble fibre</b> either dissolves in water or forms viscous gels and is easily fermented and broken down by the natural bacteria in the colon (bowel). They help to maintain a healthy bowel. When this natural bacteria are no longer present due to poor eating habits or illness, the body doesn't deal with soluble fibre very well. Irritable Bowel Syndrome and Crohn's Disease are two conditions where this may occur.<br />
<b>Insoluble fibre</b> does not form gels or dissolve in water and is less easily fermented in the colon.<br />
Some starches are classified as dietary fibre because they escape the digestion process and are broken down in the colon. Insoluble fibre assists with bowel movement and prevents such conditions as diverticular disease.<br />
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Now, what do we need all this different form of sugar for? The main role of carbohydrates are to provide the body with glucose for energy. Starch is the main form of glucose provision, but the monosaccharides (simple sugars derived from the disaccharides) can also provide glucose if it is needed.<br />
Brain cells, other nerve cells and developing blood cells prefer to use glucose for energy.<br />
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When sufficient carbohydrate intake has met the body's energy requirements, guess what happens if you consume more? The liver can only hold a certain amount, as mentioned previously, so it has to deal with this excess by breaking down those glucose molecules into smaller ones. These are then put together into another compound - <b>fat</b>. The little fat molecules then travel through the blood stream to be deposited in fat cells in the tissues throughout the body. Fat can be stored for years in the body's fat cells.<br />
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Still reading?<br />
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<a href="http://1.bp.blogspot.com/-ddM58vDFx9Y/UxlEVaMMmnI/AAAAAAAABSg/QjiC4kGI55k/s1600/Bravo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ddM58vDFx9Y/UxlEVaMMmnI/AAAAAAAABSg/QjiC4kGI55k/s1600/Bravo.jpg" /></a></div>
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Okay, so we need carbohydrates, but we need the complex ones more than the simple ones, because they provide other components that our bodies need such as protein, fibre, vitamins and minerals.<br />
When we compare the carbs in white sugar to an equivalent amount in kidney beans, dates and apricots, we have the following data:</div>
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<iframe frameborder="0" height="300" src="https://docs.google.com/spreadsheet/pub?key=0AtanGVbB9gCjdFA4S0hiMzkxR2RlZWQtS2VWZHdiZkE&output=html&widget=true" width="500"></iframe></div>
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Excuse the crappy Google Docs chart. It took me a long time to get it to even show up, let alone look good too.<br />
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If we add fibre into the above chart, the results would show the high amounts in the dates, kidney beans and apricots with 0 for sugar. Therefore, white sugar provides our body with empty calories. Lots of glucose to provide instant energy, if that's what you need, but no nutrients or value in any other way.<br />
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Fibre also helps slow down the processing of carbohydrate, so though dates and apricots are high in carbohydrate, the fibre content prevents quick assimilation of the glucose content. Energy is released slowly over a period of time. Glycaemic Index is a way of measuring the how quickly blood sugar (glucose) levels rise after eating a particular food. It doesn't take into consideration the amount of carbohydrate actually consumed. This is measured by multiplying the GI of the food by the carbohydrate content of the serving. Thus, a food like watermelon may have a high GI, but it has a low GL. You need to eat a lot of it to obtain a large amount of carbohydrate.<br />
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<a href="http://2.bp.blogspot.com/-gEwYIJxm_7Y/Uxldfmmtd0I/AAAAAAAABSw/fhnm06L2Rs8/s1600/Watermelon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-gEwYIJxm_7Y/Uxldfmmtd0I/AAAAAAAABSw/fhnm06L2Rs8/s1600/Watermelon.jpg" /></a></div>
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<span style="font-size: xx-small;">balancingnutrition.com.au</span></div>
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Eating well is all about choosing carefully. If you have a sweet craving at 4pm, do you choose a sugary processed biscuit or cake or a couple of dates and some watermelon or apricot? Cool drinks would probably have to be one of the worst choices a person can make when choosing a beverage. There are over 9 teaspoons of processed white sugar in a can of Coca Cola which is 11% of a person's daily requirement of carbohydrate with no other nutritional benefit.<br />
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That's probably enough information to be assimilated in one blog post. In the next post, I'll discuss ways to sweeten your foods in a far more healthy way than with processed white sugar.<br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Megan</i></span><br />
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<a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 215px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 2891px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 215px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 2891px; width: 40px; z-index: 8675309;"></a>The Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.com0