Antipasto Polenta Stack

This is a family favourite for us!  I made it for breakfast for a friend and she took some great photos for me. it makes it so much easier when you have someone else to do that part. Thanks Janelle for the pictures and a lovely time at your place :)

For the polenta (to be made the night before or at least a few hours in advance)

1 Cup polenta

4 cups water

1 tsp salt

2tsp olive oil

1 tsp italian herbs or 1-2 Tbs fresh basil and oregano

2 green onions/1small brown onion sliced and sauted
 
Bring water to the boil
Add salt and olive oil
Slowly add polenta while stiring continually.
Continue to stir on a low heat for a few minutes then cover and sit for a further 5 minutes.
Add remaining ingredients and stir through
Pour into a small tray according to desired thickness and chill to set.
Note: if you are using a course polenta you will need to simmer it for longer for the water to absorb and the polenta to cook. It should be soft.

Grilled vegetables

1 small eggplant, sliced

1 red or yellow Capsicum (bell pepper), cut into large strips

2 small zuchini , sliced

1 purple or white onion, cut into wedges

2-4 tomatoes, cut into wedges

6-8 cloves garlic, peeled

Sprig of rosemary

Olive oil

Celtic sea salt

with the exception of the tomatoes, garlic and rosemary,mix the vegetables with a little olive oil and sea salt and place on a nonstick baking tray.
Place tomatoes on tray and drizzle with a little olive oil and sprinkle with sea salt
Wrap garlic cloves in baking paper and foil with rosemary and a little olive oil. Alternatively you can add the garlic and rosemary with the other vegetables but I love the soft texture and flavour of the wrapped infused garlic.

To serve...

Slice polenta into triangles and grill both sides with a little olive oil.

Place grilled polenta on plate and top with vegetables and basil pesto.

For a basil pesto recipes see below:

Pesto

1 large bunch basil

2 Tablespoons lemon

1 tsp Celtic sea salt

6 Tbs extra virgin olive oil

1 large clove fresh garlic

¼ cup macadamia nuts

2 Tbs pine nuts

 

Process all ingredients in the food processor

Here is an alternative Pesto recipe: Power Packed Basil Pesto

Posted By: Natasha Mansour

"O give thanks unto the LORD; for he is good: because his mercy endureth for ever."
(Psalms 118:1) 

Roasted Walnut and Artichoke Pesto

I have never experimented much with artichoke, but it was about time to. So up came this recipe which was so delish that I couldn't stop eating it! Use it as a dip or a spread - either way it will be gone quick.

Ingredients:
280g jar of Artichokes in brine (I get mine from Aldi)
1 cup packed Parsley
3/4 cup Walnuts, toasted
2-4 cloves garlic
2 Tbs Lemon Juice
1 tsp Celtic Salt
1/4 cup Olive Oil

Method:

• In a food processor pulse together the artichokes, parsley, walnuts, garlic, lemon, salt and olive oil until just combined.
• If you would prefer it a little softer or runnier add a little water and pulse through.
• Serve as a dip or on some toasted bread - Enjoy!

"O taste and see that the Lord is good."  Psalm 34:8

Posted by Melissa Awde 

Caramel Cookie Bar

This is sooooo yummy! We took it to a birthday party on the weekend and the hosts just loved it. I must say that it's an Awde favorite now. Make a double batch - you will be thankful.

Ingredients:

Caramel Topping:
1 cup coconut cream (try to use the thick cream only)
2 Tbs Cornflour
1/2 cup Rapadura sugar
Pinch of Celtic Salt
1 tsp Vanilla extract (optional)

•  Preheat oven to 180 degrees. Line a small square pan with baking paper.
• In a saucepan whisk together the coconut cream and cornflour until well combined then add the other topping ingredients. Whisk frequently until it just starts to boil and is thick and take off heat. Let the topping cool while preparing the base.

Base:
1 1/2 cups Spelt flour
1/2 cup Dessicated Coconut
Pinch of Celtic Salt
3 Tbs liquid sweetener (honey, agave)
2 Tbs Coconut Oil, at room temperature

• In a bowl combine the dry ingredients well and then add the sweetener and oil and mix together with your fingers until the mixture is just holding together when squeezed.
• Press evenly into the bottom of the pan.
• When topping has cooled a little, spread over the base.

Toppings:
1/2 cup Carob Buttons
1/3 cup roughly chopped Walnuts or Pecans
1/3 cup dessicated coconut
Few pinches of Celtic Salt

• Sprinkle the toppings over the caramel and let it bake for 20 minutes.
• Let the slice cool completely and them place in the fridge to let the caramel harden up. 
• Slice into bars and try not to eat it all in one go ;o)

"God is LOVE"

Posted by Melissa Awde