Coconut Yoghurt

Smooth and Creamy Yoghurt, no dairy!

The gelatin in this recipe does two things: it sets the yoghurt and it gives you a smooth and creamy mouth feel

Ingredients

800ml coconut milk
(I use AYAM brand: 3 x 270ml tins
or 2 x 400ml tins)
2t  honey
1 1/2t gelatin*
1/32t yoghurt starter**
1/32t probiotic culture**

Method

Add coconut milk, honey and gelatin to Thermomix bowl
Heat until gelatin dissolves, 5 minutes, 80 degrees, speed 3

Allow to cool until around 37 degrees (about 5 minutes)
Add yoghurt starter and probiotic, mix 30 seconds, speed 3

Pour into containers and leave in yoghurt machine for 24 hours

When done, it will still be liquid and will have separated. Shake well, then refridgerate for 8 hours or until set.



When set it will look firm. All it needs is a quick stir with a spoon until smooth. Now you can use as is, or flavour with homemade jam or fruit puree. My favourite combination is with passionfruit curd.





*Gelatin - make sure you use a good quality gelatin

You can vary the amount of gelatin to vary the thickness of the yoghurt
pouring yoghurt - 1t
normal thickness - 1.5t
thick greek style - 2t

I find 1.5t enough. Coconut sets when cold, so you will find the yoghurt will firm up just from being cold.

**Yoghurt Starter

I use the dairy free culture from www.greenlivingaustralia.com.au as well as their probiotic. You can use a probiotic like Polybac 8 too (or whatever you have in your fridge).

Note: To measure such small amounts, grab a set of tiny measuring spoons from Green Living Australia when purchasing your cultures



Perfect to use with Squeeze 'ums... fill up the small 80ml for school lunchboxes or 200ml for a snack for mum

Cooking Classes for Term 2 2013 - Failsafe to Healing

Cooking classes for Term 2, 2013

Failsafe to Healing (set of 3 classes)

Cost:

All three classes $270
One class $120

Time: 10am - 1.30pm
Dates: Saturdays - 18th May, 25th May, 1 June 2013
Location: Kersten's Kitchen: Peakhurst, Sydney

Day one - 18th May

Transitioning from failsafe to grain free healing diet
Transition recipes - snacks and mains

Day two - 25th May

Basic fermented veg and drinks
How to make broth and basic soups
Grain free meals including lasagne

Day three - 1 June

Grain free snacks and desserts
Coconut oil and flour baking


All food will be free from gluten and dairy (except ghee) and nuts. We will be using coconut, ghee, some gluten free seeds including buckwheat, millet, tapioca and eggs. We will go through how to use mod salicylates initially, but will use all sorts of fruit and veg in the classes.

We will be using the Thermomix for many of our creations.

Full payment will be required to secure your spot. Places are limited.

Please email me kerstenskitchen@bigpond.com and I will send you payment and confirmation details

Fine Almond Meal in Thermomix

The impossible... right???

Well I have read all sorts of hints and tips on how to get your almond meal fine in the Thermomix... none got it very fine. Ok for some recipes, but terrible for cookies.

After some mouldy activated nuts, I decided I had better keep them in the freezer.







I wanted to make some Almond Bread and just chucked in some almonds and pulverised for 20sec speed 9... and low and behold, the meal was nice and fine!

The problem with nuts is they are full of oil and as you grind them, the heat releases the oils... hence a few seconds for a coarse flour, a bit too long and you have nut butter. When the nuts are cold, you get a bit longer before the oils are released so the Thermomix can make a finer meal.

I am using Almonds with the skin on, if you used blanched nuts, you would no doubt get an even finer result.

Very pleased I don't need to purchase expensive almond meal any more to make my cookies!


So the secret is simple

 

FREEZE YOUR NUTS BEFORE YOU GRIND

Pumpkin Soup

Delicious and Creamy... eat as is, or with some shredded chicken

This soup is light but filling as it has lots of healing fats and broth...

Ingredients:

1/4C duck fat
1/4C ghee
1/2 butternut pumpkin
2C broth

Method:

Peel and chop pumpkin and put in a pot with the fat and ghee
Stir on medium heat as the fats melt
Once melted, simmer for 10 minutes
Add the broth and cook until pumpkin is soft
Puree in the Thermomix for 20 seconds Speed 8







To Serve,
simply drink from a cup with a dollop of yoghurt or top with shredded chicken, some crispy kale and toasted nuts





Crispy Kale - toss some finely sliced kale in coconut oil and fry until crispy
Toasted Nuts - chop some walnuts and stir over medium heat until golden and crunchy

Gingerbread cookies

Chewy spicy and lovely...

Ingredients:

1 1/2C fine almond meal
1/2C honey
3T coconut oil
1T ghee
1/4t mixed spice
1/4t ground ginger
1/4t salt
1/4t bicarb soda

Method:

Warm honey, oil and ghee in a small pot
Combine all dry ingredients in a large mixing bowl
Add melted liquids and stir until combined with a wooden spoon

Roll into small balls and place on a lined baking tray with space between to allow for spreading (they double in size)
Press flat with either your hand or a damp cup

Bake 180 degrees for 15 minutes until lightly golden... watch carefully as the honey cooks quickly

Cool on the trays (they will harden on cooling)



If you store in the pantry, they will remain chewy... If in the freezer, they are super crunchy

To flatten cookies, use a flat measuring cup... dip in water and press gently but firmly on cookie ball... carefully lift off cup... then repeat for remaining cookies

White Sauce

Creamy Cauliflower...

Use this white sauce as a soup or for lasagne or just a dollop on top of some baked salmon...

Ingredients:

half a head of cauliflower
3 heaped T duck fat
3 heaped T ghee
1C broth (lamb or chicken)

Method:

Cut off all the fibrous parts of the cauliflower
Place the florets into your pot with the fat and ghee
Cook over medium heat, stirring as the fat melts... combine it all together
Reduce to a low heat, place lid on pot and cook for 10-15 minutes... stirring occasionally
Add the broth once the cauliflower has started to soften
Replace the lid and cook until very soft

Pour mix into your Thermomix, blend 20 seconds speed 8
Add salt and pepper to taste, combine10 seconds speed 4




This is very thick, just right for a white sauce for lasagne or to dollop... If you want to use it for a thinner soup, add another cup of broth.

Sunflower Seed Cookies

A nut free lunch box filler...

Cookies before baking...

 

Ingredients:

1C sunflower seeds
30g ghee
1T raisins
1t cinnamon

Method:

Pulverise sunflower seeds in your Thermomix, 10sec speed 9
Add remaining ingredients and process 15sec speed 4








Roll into balls and flatten with your hand or the back of a flat measuring cup
**If the cup sticks to the cookie, cover the rolled ball with baking paper then press lightly with the cup... remove paper and repeat with remaining cookies

Bake 180 degrees for 10 minutes until lightly golden
Cool on tray

Store in freezer for a crisp snack... can store in the pantry as well