by Nicky Hutteman
Pastry:
125 gms buckwheat flour
125 gms almond flour/meal
1 Tbsp pure icing sugar
125 gms room temperature butter chopped/alternatively 125 gms coconut oil
1 egg yolk
½ tps cold water
Filling:
500 grams strawberries or any mixed berries
¼ cup honey
¼ cup cornflour
2 tps fresh grated ginger
Method:
Combine buckwheat, almond meal and icing sugar in food processor till combined.
Mix egg yolk with water.
… Read more »
by Nicky Hutteman
Ingredients:
1¾ cups buckwheat groats
¼ cup chia seeds
1 cup filtered water
2 Tbsp flax seeds
¼ cup sunflower seeds
¼ cup olive oil
1 Tbsp maple syrup
2 tps baking powder
½ tps baking soda
1 tps organic fine sea salt
Method:
Cover buckwheat groats with water and soak for two hours.
Soak chia seeds in one cup of filtered water for two hours (mix … Read more »
by Nicky Hutteman
2 cups almond meal/flour
1 cup arrowroot flour
½ cup coconut flour
½ cup tapioca flour
Method:
Mix all together and use as required
For SR flour add 2 tsp baking powder
to each cup
The warmest month of the year seems like an opportune time to discuss the wettest thing in the garden. After the soaking we got in October, one would have thought that the world would never dry out, and then the relentless wind throughout November had us all reaching for the hoses as December arrived. The cracks in the ground expanded and our plants began to wilt, be they planted … Read more »
reviewed by Wendy Tucker
Lucy Worsley
Hodder and Stoughton
‘Give a Christie for Christmas’ was the publicity slogan for Christie’s publishers in the 1950s and again in 2022 many received a Christie for Christmas with this new, detailed, very readable and extremely sympathetic biography by Lucy Worsley. Worsley is a social historian and television presenter and a televised series, based on her book, is currently showing on the ABC.
In 1961, UNESCO declared … Read more »
Deb Worgan
I love to have local mussels cooked in wine with charred bread. They are easy. Just clean them up, fry shallots in butter in a large pan then add the mussels and about a cup of white wine. Steam for five minutes until the shells open. Discard any that don’t open and serve with parsley, pepper and the bread. Yum!
