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OLIVE AND ROSEMARY BREADINGREDIENTS1 cup olives, pitted¼ cup olive oil2 cloves garlic3 cups Orgran All-Purpose Plain Flour1 cup Orgran Easy Bake Bread Mix3 tbsp baking powder1 tsp salt120 g butter1 tbsp sesame seeds, toasted2 eggs1 cup milk1 tbsp fresh rosemary leavesBlack pepper
Coarse salt and sesame seeds to garnishMETHOD1. Preheat oven to 220°C and grease a baking tray.2. Place olives, garlic and oil in a blender and blend until a paste is formed.3. Sift flours, salt and baking powder. Work in butter and rub with fingers until crumbs are formed. Mix in sesame seeds.4. Beat eggs. Add milk and beat again to combine. Add to flour mixture and stir in gently to combine. Gradually add extra milk as needed to form a dough. Reserve any extra egg/milk for brushing.5. Divide dough in half and turn onto a well-floured board. Dust with flour and roll each ball into a large rectangle about 1 cm thick. Spread one rectangle with olive paste. Sprinkle with rosemary and season with a little black pepper. Place the second rectangle on top of the first and press down gently to seal in the olive paste filling.6. Brush with any remaining liquid or with egg/milk. Sprinkle with sesame seeds and salt. Bake for 20-25 minutes until golden.
CHAI SPICE VERMICELLI PUDDINGINGREDIENTS30 ml coconut oil8 green cardamom pods1 stick cinnamon1 cup Orgran Rice & Corn Spaghetti Noodles1 tin coconut cream½ cup water (approx.)30 ml sultanas60 ml palm/coconut sugar (to taste)1-2 tsp rosewater (optional)Lemon zest/sultanas/cinnamon to garnish
METHODHeat the coconut oil in a saucepan with the spices. Add the noodles and stir to coat well in the oil. Add the coconut cream, water, sultanas and sugar and bring to the boil. Reduce heat and simmer very gently for 25 minutes until noodles are tender, stirring occasionally to prevent sticking. Add extra water 30 ml at a time if too thick.Place in individual serving bowls and serve warm, sprinkled with a little cinnamon, lemon zest and sultanas.
Natural Medicine editorial team.
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