Linseed Crackers No Added Fat No Added Sugar Gluten Free Wheat Free Dairy Free Soya Free No Nut Vegan Egg Free

This is a kind of mercy blog. I have had lots of people coming to buy various RAW! products from me, and they like the taste and quality but they find them expensive – which is fair enough, in a world of 2:4:1 offers in the supermarkets and their ability to crush producers down to minuscule margins then all RAW! products will feel more expensive.

In defence of RAW! foods it is really helpful to remember that because the foods are nutritionally dense there is not the need to eat to excess in the way that is normal with more conventional foods (better not even start on some of those terrible diet plans, where you pay to attend, are told you are not eating enough, routinely overeat, increase your tolerance of those quantities and when you are no longer on the diet you overeat on the calorific foods you were used to and suddenly you are 10% heavier than ever you started!) Also RAW! foods are very satisfying and you will have a spring in your step 🙂

Well, this is a recipe for a basic Linseed cracker, follow the recipe and you will have crisp, tasty crackers that will not get stuck in your throat or cause you a belly ache.

It is not exactly the recipe I use (as that would be telling) but you can add in various herbs and spices as you like – you will then have your own unique cracker. I have scaled back the recipe size to make 1 standard tray to fit either a Sedona or Excalibur dehydrator. This recipe will not work in an oven (really sorry – but it just won’t) or if you have your own sun-drier then spread it out to 1-2 linseeds thick.

A word about the dehydrator. I have a Sedona 9 tray. In the manual it says that it will function for 36 hours continuous use. I have had mine running continuously for 2 weeks and never had a single problem with it. I cannot recommend it highly enough.

I do not have any photos of the process -as I say this is being posted because there is a need for a good recipe.

I recommend you eat these with a fresh dip but as an emergency pack in your bag for those moments when all there is on offer is deep fried or covered in cheap chocolate – then these are worth their weight in gold.

Enjoy!!

😀

Linseed Crackers
No Added Fat No Added Sugar Gluten Free Wheat Free Dairy Free Soya Free No Nut Vegan Egg Free

500g golden Linseed
1 teaspoon sea salt
1 tsp dried parsley

Soak the Linseeds in 1 Lt water for a minimum of 4 hours but no more than 12 hours.
Place mixture in a large bowl.
Add other ingredients and mix until well-combined.
Spread dough over the dehydrator tray.
Dehydrate at 54°C for approximately 24 hours.

These are photos of my RAW! Sweet & Spicy Pepper Crackers – they’re very nice too.

Super Sweet Blogging Award

Super Sweet Blogging Award

I am so happy and excited to have been given the Super Sweet Blogging award!

Thank you so much to Chef Randall at http://savorthefood.wordpress.com/

I have been inspired by his mouthwatering ideas and to have him feel strongly enough to nominate me makes me very happy.

I really did start cooking when I was little (like you do with your Mumma) and I still have the first cookery book that my Mum bought for me. (Well first book of any sort but that’s another tale!)

I still look through the floury (sometimes sticky) pages with the quirky, funny line drawings, and remember the excitement I would feel as I read a recipe and would then go on to try and make it.

I would love to pass that idea on … we try, sometimes it works and sometimes it’s more of a lesson 😦 but if you are just starting on your cookery journey then every recipe is a wonderful milestone.

The rules for Super Sweet Blogging Award include:

1 Visit and thank the blogger who nominated you.
2 Acknowledge that blogger on your blog and link back.
3 Answer the “Super Sweet” questions.
4 Nominate a “Baker’s Dozen” (= 13)** blogs the award, a link to their blogs in your post, and notify them on their blogs.
5 Copy and paste the award on your blog somewhere.

Super Sweet Questions:

1. Cookies or Cake?

Cake

2. Chocolate or Vanilla?

Shock news ‘Vanilla’!!

3. What is your favorite sweet treat?

Hazelnut Biscotti (home made only … ever)… oh my!

4. When do you crave sweet things the most?

At the end of a lovely meal.

5. If you had a sweet nickname, what would it be?

There is a little boy that comes to the market where I sell my food. Every time he looks at me he throws his arms in the air and says ‘Cake!’ I’d proudly have that as my name 🙂

😀

Here are my nominations for The baker’s dozen:

http://pudhogblog.wordpress.com/
http://sweetlittlethang.wordpress.com/
http://pineapplest.wordpress.com/
http://tabletalkblog.net/
http://greenandleithy.wordpress.com/
http://lefoodsnob.wordpress.com/
http://glitterspice.com/
http://chitchatandallofthat.wordpress.com/
http://foodandforagehebrides.wordpress.com/
http://invegetableswetrust.wordpress.com/
http://coriandercumin.com/
http://intuitiveapproach.wordpress.com/
http://foodiejoanie.wordpress.com/

They are all really great blogs, really diverse and worth having a read.

I hope you enjoy and appreciate them as much as I have.

😀

Spiced Haddock & Coconut Soup

This is another of my store cupboard recipes. I always have some smoked haddock in the freezer and the other items I will have as a matter of course.

I only had to go buy the parsley, but in the summer I have heaps of it in my garden.

I made this a few weeks ago when a friend came to visit. She liked it and asked for the recipe. Being a total airhead I promised it to her and promptly forgot to send it.

Today is her birthday, I hope I have saved a little face.

Happy Birthday Katy, love you lots my lovely friend 😀

Spiced Haddock & Coconut Soup

2 red onions
4 carrots
3 stalks of celery
2 tbsp Olive oil or Sunflower oil
4 cloves of garlic
1 tbsp Korma curry powder
1 tsp dried Coriander leaves
1 tsp dried Oregano
1 tsp dried Dill
1 tbsp Nam Plaa (Fish water or Fish Sauce or 2 anchovy fillets)
1 lemon, zested and juiced
1 lt / 2 pints Vegetable stock (from a cube is just fine)
1 lt / 2 pints Coconut Milk
125 ml White Vermouth/ Wine or even a nice dry Cider or Perry
1 bunch spring onions
1 bay leaf
400 g /14 oz un-dyed smoked Haddock
60g / 2 oz Flat leafed parsley

Peel or wash all the vegetables.

Chop into smallish pieces the red onions, carrots and celery.
Heat the oil in a 3 lt / 6 pt pan.

Add the onions, celery and carrot, let them cook on a high heat until they are just starting to colour.

Roughly chop the garlic and add it to the pan

As they start to colour nicely add the curry powder, the dried herbs stir them in.

Pour in the Nam Plaa, lemon juice and zest, stock, Vermouth and coconut milk.

Put the lid on and bring to the boil.

In the meantime skin the fish.

And cut into 1 cm chunks.

Lower the pot to a simmer and add the fish.

Slice through the spring onions and roughly chop the parsley.

Add these to the pan and cook for about 30 minutes.

That’s it, done!

I suggest you cook some rice noodles to have in the bottom of the bowl but just as it is, is divine! 🙂

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter

Tweets by ScarletRosita

Prawn Cakes (Simple But Tasty)

This is such a simple dish to make and somehow it is something I only make for special occasions – always Christmas Eve and Good Friday and if requested for a birthday. But they are so good and could not be simpler – chop – mix – cook – eat.
I need to have a word with myself.
You can make these really spicy but I like the balance of the prawn with the spicy seasoning and the citrus. The frying smoothes out the flavours so I would definitely NOT serve these with any sort of Mayonnaise or creamy/ dairy type dressing (not even yogurt, there you go I said it). But do try the lime and mint and at a push I would have the Sweet & Hot Chilli Dipping Sauce.
And it is a finger food, children love them (take out the alcohol completely if you must and add a little water instead, but the alcohol is there as part of the delightful orchestra of flavours as opposed to blow your head off kick).
Both my girls love a citrus rush on their food and when they were small would even try to eat lemons and limes like a tangerine (I would only allow a little of this as it made MY mouth hurt to watch).
I have given a smaller quantity to the amount I make (I make double the amount) so if yours doesn’t look exactly like the quantities in the pictures then that is why so don’t worry – like I said I make these for when we have people over and this time was no different ….. they loved them, so will you 😀

Prawn Cakes (Simple But Tasty)
400g/14 oz Raw king prawns
140 g/5 oz Self Raising flour
1 sweet white onion
2 cloves garlic
1 tsp parsley leaves
1 tsp coriander leaves
1/2 tsp ground coriander
1 lemon zested and juiced
(1/2 tsp Harissa or red chilli flakes but I prefer the subtlety and complexity of the Harrisa)
50ml/2floz Vermouth/ Chinese Rice wine
1 tbsp Nam plaa
6 shakes Worcestershire Sauce
1/2 tsp sea salt
Sunflower oil for frying

Sift the flour into a large mixing bowl.
Either chop the onion and garlic just so it will go into a food processor.

Add the prawns and blitz for about 20 seconds until finely chopped. (That should be plenty of time, remember you don’t want to introduce any heat from over working the raw fish)
If you have no food processor, just chop the prawns, onions and garlic with as large a knife as you have (1 st French Cooks) on a clean surface (preferably a chopping board) until it is very small.

Tip this mixture into the flour filled mixing bowl. Add all the other ingredients.
Give it all a good mix, a spoon should do the job.

You now have a choice to fry or bake them, I much prefer them fried, they taste better and have a nicer texture too.

Get a heavy based frying pan (if you have it a small one will do, just be careful to hold the handle as you add and turn and remove the cakes). Add in about 1cm / 1/2” depth of the oil and heat over a medium heat.

Use an ice cream scoop or a tablespoon and add the cakes to the hot oil.

Cook for 3-4 minutes on each side until golden.

Lift onto some kitchen paper to mop up the excess oil for a few minutes as you finish the batter off.
If you prefer you can, at this point bake the cakes, in which case you spray a baking tray with oil, add the scoops/spoonfuls of batter.
Spray over the top of the cakes and bake at 350˚F / 180˚C/ Gas 4 for about 15 minutes (just depends on how thick you make them) Just test by breaking one in two, it should look moist and a pinky-grey colour.

I like these with some fresh mint chopped and a piece of lime squeezed over them, but you can also have them with lemon and some fresh basil with a nice pile of shredded lettuce and some flat bread.
Enjoy!!

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter

Tweets by ScarletRosita