Saturday, April 26, 2014

Tea, Linseed Loaf, Trout Pate and a Cat

So, what's up, pussycat?
Too busy to pop in to say hello, that's what's up.

(Three months and that's the best excuse I could come up with. 
Totally slack, I know).

Anyway, here's what I've been up to this week.

After the indulgence of hot cross buns leading up to Easter (I put on 2 kg!), I needed something not-so-stodgy and somewhat healthy. Found this recipe for a low-carb loaf  from here.
The loaf is wonderful if you can't tolerate wheat or grains, and it's super-easy to make.
I used LSA (linseed sunflower almond) mix because the healthfoods scoop place didn't have plain linseed meal. I have read that baking of linseed and almond meal removes most of their nutrients, so I'm not sure it's as healthy as it could be.

Here is the loaf on a wooden board that comes with the May issue of delicious (Australia) magazine:  

On the subject of magazines, I normally buy the digital versions, and it is certainly saving me lots of room at home. But I had to get the hardcopy of delicious just to get this cute board... 

I have been having a slice of this loaf for breakfast all week, just heated up for 20 seconds in the microwave at work, then slathered with some butter and Vegemite. 
It's better to microwave it rather than toast it, I've found, because it tastes a bit eggy, otherwise.

Low-Carb Linseed Loaf
makes 1 small loaf

1. Preheat oven to 200C/400F.
2. In a bowl, combine 1 cup flax (linseed) meal, half a cup of almond meal  (ground almonds), 1 teaspoon of baking powder and half a teaspoon of salt.
3. In a jug, beat together 4 eggs and 3 tablespoons of water.
4. Pour the eggs into the bowl with the flax meal and mix well.
5. Pour the mixture into a small loaf pan (use a silicone pan to make the loaf easier to remove)
6. Bake for 20-25 minutes, until golden or a skewer inserted into the loaf comes out clean.
7. Allow to cool slightly before removing from pan onto a wire rack.
Loaf can be stored for 1 week, wrapped in plastic in the fridge.

I tidied up my 'pantry' (actually a small cupboard under the kitchen bench).
Threw away several jars and packets well past their expiry dates (oldest was curry sauce from 2007).
Let's see how long it stays this neat.

Bought the latest T2 teas, mainly for the pretty packaging.

Cherry White is white tea leaves with hibiscus, sour cherry and cranberry. Supposed to be reminiscent of a stroll through cherry blossoms. It's okay, a bit sour for my taste.

Fuschia comes in a disco box with a metal scoop and mesh strainer ball.
I love this one - it's actually a tisane, so no tea leaves, just apple, cranberry and other fruit bits.

For dinner tonight, I used this recipe for Smoked Trout Pate from Jamie Oliver.
Again, really easy to make and tastes brilliant.

Ingredients: 125g cream cheese, 100g hot-smoked trout, 3 tablespoons horseradish cream, small bunch chives, 1 lemon, salt and pepper

Mix the cream cheese, horseradish, lemon zest and juice of 1/2 lemon.
Add chopped chives and salt and pepper to taste.
Add flaked trout and fold gently through.
PS: rainbow trout has lots of bones
Sprinkle some canola oil on top.
Chill in fridge before serving.

And because it's a Jamie Oliver recipe, there has to be Yorkshire puddings, mini ones in this case.
You could also serve the pate with crusty bread instead.


That's it for now.  
See you soon, I hope!