Recipes



Apple cinnamon muffins

Apple cinamon muffins

Ingredients (Makes 6 Muffins):

1 egg, beaten

40 g sugar (I used organic brown Rapandura sugar or Honey)

120 ml milk (I used rice milk)

50 g unsalted butter, melted

200g refined spelt flour (or 150g all purpose flour)

½ tablespoon baking powder

pinch of salt

½ t ground cinnamon

2 small organic apples, peeled, cored and finely chopped


For the topping:

sugar

ground cinnamon


Cook’s tip:  Do not over mix the muffin mixture - it should be lumpy.


Method:

  1. Preheat the oven to 200 degrees C.
  2. Line six medium sized muffin tins with paper cases.
  3. Mix the egg, sugar, milk and melted butter in a large bowl.
  4. Sift in the spelt/flour, baking powder, salt and cinnamon.
  5. Add the chopped apple and mix roughly.
  6. Spoon the mixture into the prepared muffin cases.
  7. To make the topping, mix sugar with the cinnamon.  Sprinkle over the uncooked muffins.
  8. Bake for 30 - 35 minutes, until well risen and golden brown.  Transfer to a wire rack to cool.
  9. Serve immediately

Butternut soup

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1 large or 2 medium butternuts, peeled, seeded & cubed

2 large sweet potatoes, peeled & cubed

2 large potatoes, peeled & cubed

1 onion, chopped.

Melt some butter and olive oil in a large pot. Brown the onion in the butter, add vegetables.


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Add 1 litre chicken broth, 1 tablespoon cumin(optional) and 1 teaspoon salt.

Cook until soft, then blend with stick blender. Add either 250ml cream or 2 round crumbled feta cheese and blend again.

Chicken Broth

10-12 Chicken Drum Sticks

2 Carrots peeled and cut into 1" sections

Bouquet Garni

1 Onion quartered through the stem end

Bouquet Garni (Bundle of herbs tied up with a piece of kitchen string)


Preheat the oven to 220Deg C

Spread the drum sticks in a heavy roasting pan just large enough to hold them in a single layer and sprincle the carrot and onion on top

Roast for about 45 Minutes, or until the drum sticks are well browned, and have released all their juices, and the juices have caramelized on the bottom of the pan.

Transfer the drum sticks to a pot and put the roasting pan on the stove top over high heat.

Pour about 2 cups water into the roasting pan, bring to a boil and deglaze the pan.

Chicken broth

Scrape up any brown bits on the bottom of the pan with a wooden spoon. Pour the liquid over the drum sticks in the pot.

Add cold water to the pot to cover the drum sticks by about 50mm and nestle Bouquet Garni in the centre. Bring to a gentle simmer, starting at a high heat and reducing the heat to low once a simmer is reached.

Move the pot slightly off centre of the burner/stove plate and adjust the heat so the liquid bubbles gently on one side. 

Chicken broth bottle

Simmer gently (uncovered) for 3 hours, adding water as needed to keep the drum sticks covered.

Remove from the heat, lift out and store away the drum sticks, and strain the liquid through a fine mesh strainer into a storage container.

Can be stored in a tightly covered container in the refrigirator for up to 5 days, or in the freezer for up to 1 year.

Chicken Strip Salad

Chicken Strips (Ingredients)

500g Free Range Chicken Fillets

2 Cups Spelt Flour

2 TBS Dried Thyme Leaves

2 TBS Non Irritating Curry Powder

2 TBS Herbamare Herbal salt

Butter/Palm Fruit oil for frying

 

Method

Slice Chicken fillets into thin slices.

Mix every thing together in a bowl (except the Chicken)

Heat butter/Palm fruit oil in a sauce pan.

 

Dip the chicken strips in the flour/herb mix. Shake off excess flour.

Fry in the pan until light brown.

Put on a cooling rack to drip and cool.

 

Salad (Ingredients)

200-300g Rice Vermicelli Pasta

Lettuce leaves

Peppers

Red Onions

Avocado

Cherry Tomatoes

Organic Apple Cider Vinegar

Himalayan Salt

Olive Oil

 

Method

 

Boil the Rice Vermicelli for 2 minutes. Drain and rinse with cold filtered water.

Wash all the salad ingredients (salt water / H2O2 is prefered)

 Slice & decorate the plate with the lettuce leaves.

Put well drained rice pasta on the leaves.

 

Put all the other salad ingredients on the pasta.

If you would like to season the salad - now is the time: Sprinkle some fine Himalayan salt, some olive oil and some apple cider vinegar.

 

Lastly add the cooled chicken strips on top.

Enjoy with a glass of GOOD ORGANIC wine or what you prefer!

Oat Crunchies

Ingredients

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500ml (2 cups) Oats

125ml (½ cup) Linseeds

125ml (½ cup) Sesame seeds

250ml (1 cup) Oat flour

250ml (1 cup) Chopped dates or raisins

280ml (1 cup & 2 tbsp) Honey

Pinch of salt

 

Method

Heat the oven to 180°C. Grease baking tin. Mix the sesame seeds, linseeds and oats together. Sift the flour and salt into the oats mixture. Add the chopped dates/raisins. Blend the honey into the oats mixture. Press evenly into the baking tin with your fingers. Bake for 20 – 25 minutes. Cut while still warm. Allow to cool in the oven while the oven is turned off (this allows the crunchies to harden). Store in an airtight container once cooled.

 

Optional: If you would like to have carob crunchies, you would need to buy carob chunks.

Melt two to three blocks of the carob chunks in a double boiler. Pour over crunchies once they have cooled and then place the crunchies in the fridge for the carob to harden

Pancakes

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8 Cup. Spelt flour (White)
4 tsp. Baking powder
½ tsp. salt
4 free range eggs
7 cup. water
4 tsp. Lemon juice
1 cup. Olive oil

Mix dry ingredients in large mixing bowl.
Beat the egg, water, lemon juice & olive oil together  
Mix in the dry ingredients in, mix till smooth.
Put a little oil in pan and heat for the first pancake
You should be able to bake the rest of the pancakes without oiling the pan

Flavour with honey and cinnamon after the pancake is baked.
Add a few drops of lemon juice on the pancake for an extra zest!

Enjoy!!

Reliable Food suppliers

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Organic Meat & Free Range Chicken 

Fisantekraal Butchery

Durbanville



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Spelt

What is “Spelt”?


Spelt (Triticum spelta), also known as dinkel wheat, is a species of grain cultivated since 5000 BC.


Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and northern Spain and as a health food.


In a 100 gram serving, uncooked spelt provides 338 calories and is an excellent source (20% or more of the Daily Value, DV) of protein, dietary fiber, several B vitamins and numerous dietary minerals (table). Richest nutrient contents include manganese (143% DV), phosphorus (57% DV) and niacin (46% DV). 



As spelt is suitable for baking. In comparison to hard red winter wheat, spelt has a more soluble protein matrix characterized by a higher gliadin:glutenin ratio. Which makes it easier to digest


What Spelt we sell: UrDinkel

UrDinkel guarantees the exclusive use of the old Swiss spelt varieties which have not been crossed with modern wheat.

Our spelt is grown In Germany, in accordance with organic principles.


Spelt Bread

What is spelt?

Spelt (Triticum spelta) is a hexaploid species of wheat. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and northern Spain and has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat (T. aestivum), in which case its botanical name is considered to be Triticum aestivum subsp. spelta. Read more…


Spelt Bread


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500g  spelt flour (50/50 refind/wholemeal)

5ml  instant yeast

5ml  salt

30ml  olive oil/Butter

5ml  Organic unrefined sugar

400ml  luke warm water

1  Free-range Egg

 

Add all ingredients to bowl and kneed for 5 min. Dough will be soft and sticky.

Cover with damp cloth and leave to rise at approx 40 C for 30 - 60 min until doubled in size.

Then knead it down again and place in well oiled baking tin and pat flat. Dough will still be very sticky.

Leave to rise uncovered for 15 - 30 min until nicely puffed up.

Bake at 190 C for 35 min or until loaf sounds hollow when tapped. Place a bowl of water in the base of the oven while baking. This helps to keep the crust soft.

Cool on wire rack.

Spelt Bread for bread machine

Add ingredients in the bread machine in the same sequence as given below.  Use the measuring spoon and cup provided with the bread machine.

 2 ½ tsp Yeast (Anchor)

350 g Refined Spelt flour

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200 g Stone-ground spelt flour

1 ½ tbsp rice milk powder

1 ½ tbsp brown sugar

1 ½ tsp salt

30g  butter

1 Egg

280ml Water

Choice of "select" - whole wheat

Choice  of  "option" - Bake "Rapid" (This option bakes the best looking bread)

Choice  of "option" - Bake (if you want to wake up tomorrow morning with the smell of freshly baked bread - set the "timer").

Choice of "size"  - XL

Choice  of "Crust" - can only be chosen with certain options

Choice  of "timer" - when you want to bake overnight.  Choose the amount of hours that you want remaining until bread is done.

"Start" - press when process needs to start or to activate the "timer".

It's also used to cancel process or timer.  (depress for longer than 1 s)

© Eirene Health Shop 2017