SOUTHERN VIEW
Monday November 2015 [Edition 2datE]
tasty bites
Christmas takes the cake
It is coming up to that time of year when even the most diet-conscious succumb to the pleasures of bite over-indulgence. After all, Christmas is the perfect opportunity to savour fine food, writes Christmas takesJan theBilton cake It is coming up to that time of year when even the most diet-conscious succumb to the pleasures of overindulgence. After all, Christmas is the perfect opportunity to savour fine food, writes Jan Bilton
GLUTEN-FREE FESTIVE FRUIT CAKE I used Edmonds Gluten-Free flour for this cake. It was voted by consumers in GLUTEN-FREE the latest Black Box in-home survey to FESTIVE FRUIT CAKE be the most popular gluten-free flour. More than 100,000 households were involved in the survey.
Gluten-Free Festive Fruit Cake.
INGREDIENTS 1.2kg mixed dried fruits, chopped if large 1 cup sherry or brandy 250g butter, at room temperature 300g dark cane sugar 5 large eggs 250g gluten-free flour 2 tsp ground mixed spice pinch salt
METHOD
Place the dried fruit in a large bowl. Add the sherry and mix well. Cover and soak overnight. The next day, preheat the oven to 150°C. Line the base and sides of a 23-25cm round spring-form cake pan with baking paper. Beat the butter and sugar together, until creamy. Add the eggs, one at a time, beating well after each addition. Sift the flour, spice and salt into a bowl, then add alternately to the butter mixture with the dried fruit and any liquid. Spoon into the cake pan and smooth the top with a wet hand. Bake for about 2 hours 15 minutes, or until a skewer inserted in the centre comes out clean. Remove and cool in the pan. Wrap in foil and store in a cool place. The top may be garnished with stars cut from gluten-free royal icing.
METHOD Place the dried fruit in a large bowl. Add the sherry and mix well. Cover and soak overnight. The next day, preheat the oven to 150 deg C. Line the base and sides of a 2325cm round spring-form cake pan with baking paper.
WHITE CHOCOLATE & MACADAMIA NUT PANFORTE Panforte is a festive Italian flat cake—a cross between fruitcake, candy and a honey cake. It is traditionally made with dark fruits and chocolate. INGREDIENTS 3 cups mixed, dried fruits (for example, pineapple, mango, ginger, papaya), chopped 1 cup each: whole macadamia nuts, plain flour 1 tsp mixed ground spice 2 tbsp water 1/2 cup each: mild honey, sugar 100g white chocolate, chopped 1 tsp vanilla paste
Krill Oil
- number 1 for good health Variety in spring By Yvonne Lorkin Spring is a weird season. Frosty mornings can turn to dusty-hot, windy days, which morph into overcast, misty evenings and things can go royally up the Khyber if you’re not careful to pack sunscreen or a cardigan, or – a decent bottle of wine to smooth over anything unpredictable… Rod McDonald ‘One Off’ Hawke’s Bay Malbec 2014, $31 ★★★★ This wine has the most gorgeous garnet, ruby hue. It boasts tobacco leaf, dried herbs, cocoa, blueberry and a gentle meaty character in the midpalate. The tannins are dusty, clinging and have just the right amount of ‘chew’ to make it a match for something savoury and slow-cooked. rmwines.co.nz
I used Edmonds Gluten-Free flour for this cake. It was voted by consumers in the latest Black Box in-home survey to be the most popular gluten-free flour. More than 100,000 households were involved in the survey.
INGREDIENTS 1.2kg mixed dried fruits, chopped if large 1 cup sherry or brandy 250g butter, at room temperature 300g dark cane sugar 5 large eggs 250g gluten-free flour 2 tsp ground mixed spice pinch salt
25 1
Beat the butter and sugar together, until creamy. Add the eggs, one at a time, beating well after each addition. Sift the flour, spice and salt into a bowl, then add alternately to the butter mixture with the dried fruit and any liquid. Spoon into the cake pan and smooth the top with a wet FIVE-MINUTE hand. FRUIT CAKE Bake for about 2 hours 15 minutes, WHITE CHOCOLATE & or until a skewer inserted in the centre MACADAMIA NUT PANFORTE comes out clean. Remove and cool in the pan. Wrap in foil and store in a cool place. The top may be garnished with stars cut from gluten-free royal icing. 3/4 cup firmly-packed brown sugar 175g butter, melted 1 1/2 cups high-grade flour 1/2 tsp each: ground cinnamon, nutmeg
METHOD
White Chocolate & Macadamia Nut Panforte.
This cake doesn’t have the same keeping qualities as a traditional one, but is so quick to prepare to make.
INGREDIENTS
3 eggs, lightly beaten 1kg mixed dried fruits, large pieces chopped 1/4 cup brandy
Preheat the oven to 150°C. Line a deep, 20cm round cake pan with baking paper. Combine the eggs, fruit, brandy and brown sugar in a bowl. Stir in the cooled butter, then the sifted flour and spices. Spread evenly into the cake pan. Bake for 1 hour 45 minutes to 2 hours, until a skewer inserted in the centre comes out clean and the cake just starts to come away from the sides. Cool, then wrap in foil and store in a cool place.
Panforte is a festive Italian flat cake — a cross between fruitcake, candy and a honey cake. It is traditionally made with dark fruits and chocolate.
INGREDIENTS
3 cups mixed, dried fruits (for example, pineapple, mango, ginger, papaya), chopped 1 cup each: whole macadamia nuts, plain flour 1 tsp mixed ground spice 2 tbsp water 1/2 cup each: mild honey, sugar 100g white chocolate, chopped 1 tsp vanilla paste
METHOD
Preheat the oven to 150°C. Line the base and sides of a 20cm square cake pan with baking paper. Combine the fruit, nuts, flour and spice in a bowl. Heat the water, honey and sugar on low, stirring until the sugar has dissolved. Simmer for 1 minute. Add the chocolate and vanilla, stirring until smooth. Pour into the dry ingredients, mix, and quickly spoon evenly into the pan. Bake for about 45 minutes, until the edges are firm but the centre still a little soft. Cut into thin slices to serve. Can be dusted with icing sugar. — Makes about 24
METHOD Preheat the oven to 150°C. Line the base and sides of a 20cm square cake pan with baking paper. Combine the fruit, nuts, flour and spice in a bowl. Heat the water, honey and sugar on low, stirring until the sugar has dissolved. Simmer for 1 minute. Add the chocolate and vanilla, stirring until smooth. Pour into the dry ingredients, mix, and quickly spoon evenly into the pan. Bake for about 45 minutes, until the edges are firm but the centre still a little soft. Cut into thin slices to serve. Can be dusted with icing sugar.
– Makes about 24
A
Brightwater Vineyards Nelson Sauvignon Blanc 2015, $20 ★★★ 1/2 Gary and Valley Neale know a thing or three about growing tasty, aromatic white wines in sunny Nelson. This sauvignon is saturated with ripe limes, passionfruit, peach and tangy red capsicum flavours and a round, fleshy, ultra-easy mouthfeel. brightwaterwine.co.nz
ll our body cell membranes are made up of phospholipids, exactly the same phospholipids as available in krill oil. These phospholipids available in krill are its big advantage over fish oil that is in a triglyceride form and that must be converted by our liver to phospholipid form to be able to have benefits to our cell membranes. This conversion of triglycerides to phospholipids is inefficient and a much larger dose of fish oil is needed for the same benefits as a much smaller dose of krill oil. Some research has shown krill oil to be 48 times more potent than fish oil. Another benefit of krill oil is it contains astaxanthin, one of the most potent antioxidants known. Recent research shows krill oil can lower your risk for cardiovascular disease, metabolic syndrome, obesity and Type 2 diabetes, and may lessen a variety of brain and mental disorders including autism and dyslexia, Parkinson’s and some forms of Alzheimer’s disease. Krill oil can help normalise high blood pressure by reducing inflammation of
Wild South Marlborough Pinot Noir 2014, $18 ★★★ This super-soft, lightly structured pinot has berriesand-cream characters on the nose alongside a sniff of smoke, sweet cherry and a hint of plum. If you’re looking for a beginner’s guide to pinot noir (or even to red wine) then this could be just the thing to swing you. .
the blood vessels and improving blood quality. It is also highly effective at reducing high cholesterol levels, increasing HDL cholesterol, reducing triglycerides (a damaging blood fat), reducing C-reactive protein and reducing other damaging blood factors. It can also reduce dangerous fat levels in the liver and heart. Krill oil is also a natural anti-inflammatory and can help reduce pain, improve joint function and reduce symptoms of arthritis. The secret is, therefore, the phospholipid and astaxanthin content rather than just the amount of krill oil in the soft gel capsule. Some brands have very low levels of these two important compounds and may not even list them on the label. For the maximum nutritional benefit, we are happy to help you choose a quality product with effective amounts of phospholipids and astaxanthin, and at a realistic price. Talk to our natural health advisers today at Marshall’s Health & Natural Therapy, 110 Seaview Road, phone 388 5757. We Are Always Happy to Help!
The secret is, therefore, the phospholipid and Astaxanthin content rather than just the amount of krill oil in the soft gel capsule.
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MARSHALLS HEALTH & NATURAL THERAPY CONSULTING - PRESCRIBING - DISPENSING - MaNUfaCTURING - MEDICaL HERBaLISTS 110 SEAVIEW ROAD, NEW BRIGHTON (Just past C.N.B School) • PH 388 5757. We are always Happy to Help!
www.transformclinic.co.nz | 52A Mandeville St | Riccarton | 08002lookgood | 343 2880
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