VOTE! 2011 LUGHNASADH/IMBOLC RECIPES

[Earthwoman]

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[Bronzewing]

Bronzie's Gluten Free Muesli Joys


Makes
16

Ingredients:

Dry ingredients:

1 and a half cups GF corn flakes

1 and a half cups GF rice bubbles
(or any combo of GF cereals like plain popcorn, cocoa pops etc to the equivalent of three cups)

1 cup of mixed nuts, seeds, etc. I use pecans, brazils, pistachios, LSA (ground linseed almond and sunflower seed), chia seed and pepitas. Chop up larger items to suit yourself. You could put in chocolate chips for a more decadent mix too.

1 cup (or a bit less if the fruit is very sweet) of dried fruit chopped small. I usually use dried figs as no sulphur preservative in those. Dates also have no sulphur and work well or you can use sultanas, apricots, cranberries, or a mix of any of them, whatever you want.

1 pinch of sea salt.

Wet ingredients:

100g butter

1/4 cup honey

1/3 cup brown sugar (I use Logicane low GI sugar.)

Method:

1. Mix all dry ingredients in a large bowl. Place patty pans into muffin trays to hold them while you press mixture in.

2. Cook butter, honey and sugar in a small saucepan over medium heat, stirring, for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 7 minutes or until mixture forms a soft ball when a little is dropped into ice-cold water. (Letting it cook a little longer will give you a stiffer final product which will hold together better. Trial and error will show you how stiff you like it. Don't burn it though! Burnt toffee is Yuk!)

3. Add this mix to dry ingredients. Stir until well combined.

4. Spoon mixture into patty pans. Use a large metal spoon to press down firmly. Allow to cool. Store in sealable plastic bags for up to 7 days.

Completely delicious and even non GF people will love them!

[Mellinda]

Apple bread pudding

One of my own recipes to use my apples up going to be a good year again.

Pie dish

Stall bread slices or crumbs

Apples sliced and diced you can add mixed fruit to if you wont to.

Brown sugar

Nutmeg or cinnamon

Cloves 3


Grease pie dish

1st layer
Put one a layer of buttered bread then the sliced diced apple, cover with a layer of Brown sugar, then pop one clove in the middle
2nd layer
Put another layer of buttered bread then more apple filling, sugar then put one clove to the left and one to the right
3rd layer same as first without the clove
4th layer just bread with sugar coating and cinnamon
Add a little water about a cup full over the top

Pop in the oven until cooked gas mark 4 about 20 mins should be soft inside with crunchy top.

Serve with custard, cream or ice cream

[Conn]

Kitchen physiology or in lite version: pine cones.

This came to reality when I was about to go to my friend, who is very fond of "Salo", the famous 70s shocker movie based on "120 days of Sodom" written by Marquis De Sade. I decided to honor him (the friend, but Marquis is of course invited) with some nice snack that would remind one particular scene in that movie.

We take a pack of fudge (if you can get THESE it would be great - e.g. in UK there are a lot of polish stores now so it shouldn't be a problem there...), we'll need about 300-400g. Also we will need butter, about four "Mars" bars* and a pack of almond "petals". Last but not least - a pack of puffed rice.

Now - the alchemy begins!

First, we take large pot, in which we will melt the butter (150g give or take should do the trick). During the melting sequence we add the fudge. Stirring along the way is obligatory! Also, we should cook it on a REALLY small fire, even simmer until the butter and fudge becomes a nice uniformed mass. Then it's time for "Mars" bars. It's better to put chopped pieces of the bars, they will melt quickier. After a while it's time to put the (crushed) almond petals. And at last, little by little we add puffed rice (stirring the yummy goo along the way). It's a trial and error process, but when we see that another portion of the rice would make our cones look more white than fudge-like it's time to put the pot off the fire.

And now the trickiest (and somewhat masochistic) part. For better efficiency I reccomend sprinkling your hands in cold water every now and then. So, with our cold hands we grab a fistful of the rice-almond-fudge goo and in quick moves (you WILL be doing this rather hasty ) we form a pine cone. Put on plate. Another portion, forming, on the plate. Another etc. etc. until we use all the goo. Why we should do it quick, besides the hot fudge that burns our hands? The fudge will become cooler and cooler with every second. And as it becomes cooler it also becomes harder to shape, model etc.

When the pine cones are somewhat cooler (after 2-3 minutes), put them into the fridge for an hour. And later - enjoy! One last thing - cones are very sweet, so prepare for the fact that your blood sugar factor will go skyrocket and your pancreas will go "on the double, insulin maggots!"

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* I know, I know, "Mars" is already a mix of this'n'that. But it's really good for the cones.

[Earthwoman]

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