How to use cream-cheese

After my recent lacto-fermentation class, I had a plethora of cream cheese that we  made from whole cows milk ("quark") in my fridge. Here's what I've been doing with it:

1. Add a couple tablespoons of cream cheese into my morning scrambled egg/omelette mixture instead of milk or cream.

2. Make whipped coconut banana cream-cheese dessert as follows:

• 100g cream cheese

• 100g coconut cream - I like the Ayam brand as it doesn't contain guar gum (if not available, just double amount of cream-cheese)

• 1 banana

• 1/2 tsp cinnamon powder

• 1/2 tsp raw cacao powder (or more if you're a choc fiend like me) 1/4 tsp vanilla bean powder

Blend the above together with hand-held blender for an easy quick sweetener-free dessert or snack. My kids took this to school today as their morning tea topped with a mountain of organic berries (see picture).

3. Make ice-cream by substituting cream cheese in place of cream (this makes for a less rich, more protein-heavy ice-cream). Here's the recipe for my recent ginger coconut ice-cream invention:

• 400g cream cheese

• 100g coconut cream

• 5 egg yolks (reserve the whites for scrambled eggs/omelettes) 30g fresh ginger

• 3 tablespoons maple syrup

Process the above in a food processor (you don't need an ice-cream maker!) until well blended then pour into small glass containers or ice-block moulds and freeze. Leave on bench for 10-15 mins to soften before serving.

4. smear cream-cheese onto raw veggies (e.g. sliced cucumber) and (if desired) top with wild salmon roe (from The Canadian Way) for a simple snack or pre-dinner appetiser.  You could also do this with home-made goats curd. Enjoy!

Macadamia nut ice-cream: the recipe!

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Ok, so I know its not quite the weather for ice-cream, but given that I have received a number of requests from people asking for my recipe for macadamia nut ice-cream following my recent post on activated macadamia nuts, I just have to share this with you. When something tastes this good, who cares about the weather?!?

1 tablespoons vanilla bean powder
5 egg yolks from pastured hens (reserve the whites for omelettes or scrambled eggs)
500g full fat cream
3 tablespoons maple syrup (could substitute raw honey)
120g activated macadamia nuts

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Pulse nuts in food processor until roughly chopped. Remove from food processor. Add all other ingredients to food processor and blend until well mixed.  Pour into a bowl and stir in roughly chopped nuts. Pour into small glass containers and freeze. 

Take glass container of ice cream out of freezer and place at room temperature about 10-15 minutes before serving to soften.

I dare you to stop at one scoop (I couldn't!). Enjoy!

Presto Pesto!

pesto

When a big leafy bunch of bright green basil and parsley arrived in my grocery delivery this afternoon I immediately thought "Pesto". It's one of my favourite  dips or condiments to a meal and an easy way to get greens into kids (sometimes even the best of us get taste fatigue from lettuce and broccoli). Here's how I make it:

Ingredients:

• 1 bunch (150g) basil leaves (remove tough stems)

• 1 bunch (150g) parsley, roughly chopped

• 100g parmesan cheese (eg Reggio) (roughly chopped)

• 1 garlic clove

• 80g activated pine nuts, cashews, macadamia nuts (or other activated nuts of choice)

• 170ml (2/3 cup; 150g) extra virgin cold pressed olive oil

• zest from 1 lemon zest (optional)

• a sprinkling of dried chilli powder (optional)

• cracked pepper

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Directions:

Add all ingredients to a food processor and process until well mixed. It's that simple! It should still have a bit of a chunky texture.  Note- I don't add salt as the Reggio is salty enough.

Serve as an accompaniment to meat (eg lamb cutlets or steak) or steamed vegetables or as a dip with raw vegetable sticks.

Pesto keeps about a week stored in sealed airtight container in the fridge. Before storing pour a layer of olive oil on the top to prevent it from oxidising.