In my Kitchen… local goodness!
Tonight I threw together a red curry with fresh local organic bok choy, cilantro, zucchini and mushrooms. It had other ingredients — but those were the main veggies. lovely. Best? The kids devoured it. I’m sure it was because there was tofu in there too, but I’ll take it.
on jasmine rice. It’s the one white thing I just can’t give up!
And for desert I made a whole wheat [local] honey cake. I rarely make desert — fruit passes off as desert in our home most nights, or plain yogourt with a touch of maple syrup… but I wanted a cake to serve with the strawberries from the garden. I sent the kids & Adam to pick ALL THE RED strawberries while I prepped dinner — and it was delicious. Seriously, fresh strawberries at our finger tips? That’s about as good as having your own garden gets if you ask me. and my kids. and my husband. He thinks we should add another garden box dedicated to ONLY strawberries (which would pretty much mean 2 boxes for only strawberries as one of my current boxes is 90% occupied by them!)
Most of my whole wheat flour is from la Meunerie Milanaise – and they have loads of recipes I just discovered on their website while searching for the cake recipe so I wouldn’t have to type it out – but I couldn’t find it listed online. So I thought I’d share it — we like it. It’s a slightly odd texture in that it crumbles yet it’s moist – I’m guessing it’s just from the 100% whole wheat flour. (it should be said that I discovered this recipe by accident, when I came home with Organic Stone Ground Whole Wheat PASTRY Flour by accident when I had ment to bring home BREAD flour. I never ever buy pastry flour — perhaps I would if i baked more but then i would EAT more baked goods, and that could be bad therefore I try to stay away!)
Whole Wheat Cake as printed on the Organic Stone Ground Whole Wheat Pastry Flour bag.
500 ml whole wheat pastry flour
75 ml honey or maple syrup (we’ve made it both ways – and I think I prefer honey, although both delicious)
10ml baking powder
125ml vegetable oil or melted butter
Mix dry ingredients in a bowl.
Blend the oil & honey, then add the eggs, milk, vanilla and blend well.
Add dry ingredients and mix.
Pour into a greased 9-inch cake tin.
Cook 35-40 minutes in a preheated 180oC oven.
Dried fruits (raisins, dates or figs) or walnuts can be added.