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Ancient Grains - Whole-Food Recipes for the Modern Table

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Ancient Grains - Whole-Food Recipes for the Modern Table
Ancient Grains - Whole-Food Recipes for the Modern Table
Ancient Grains - Whole-Food Recipes for the Modern Table
Ancient Grains - Whole-Food Recipes for the Modern Table
Ancient Grains - Whole-Food Recipes for the Modern Table
Ancient Grains - Whole-Food Recipes for the Modern Table

Address

45 Hume St
Crows Nest NSW 2065

Phone

Phone: 02 9437 0438

Service Area

Australia wide

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Complete the form below to order Ancient Grains - Whole-Food Recipes for the Modern Table

ISBN: 978-0-9872820-8-8

Quinoa, Zucchini, Dill, and Ricotta Pie
with Hot Smoked Salmon

Found on page 139

SERVES 4
PREPARATION TIME 15 minutes
COOKING TIME 50 minutes

Ingredients

  • 21⁄2 oz/70 g quinoa grain, rinsed and drained
  • 6. fl oz/200 ml water
  • 6 free-range eggs
  • 1⁄4 cup (2 fl oz/60 ml) milk
  • 51⁄2 oz/155 g fresh fat-reduced ricotta
  • 101⁄2 oz/300 g zucchini (courgette), trimmed and coarsely grated
  • 2 tablespoons fresh chives, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • 2 teaspoons lemon rind, finely grated
  • 51⁄2 oz/155 g hot smoked salmon fillet, skin removed, flaked
  • Baby arugula (rocket) leaves to serve
  • Fat-reduced Greek-style plain yogurt to serve
  • Extra chopped chives to serve
  • Extra dill sprigs to serve

GF GI
VEGETARIAN OPTION: Replace the salmon with half a firm, ripe avocado that has been cut into thin wedges.
NOTE: It is important to rinse the quinoa briefly before cooking, to remove any bitter saponin coating that remains on the grains.

Method

  1. Preheat the oven to 350°F (180°C). Lightly grease the base of an 8-in (20-cm) round baking tin, and line the base with kitchen baking paper. Place the quinoa and water into a small saucepan, and bring it to the boil over high heat. Reduce the heat to low, cover the saucepan with a lid, and simmer for 12 minutes or until the water has been absorbed. Remove the saucepan from the heat, and set it aside to cool.
  2. Whisk together the eggs, milk, and ricotta in a large bowl. Squeeze out any excess moisture from the grated zucchini (courgette). Add the quinoa, zucchini (courgette), chives, dill, and lemon rind to the milk mixture, and stir to combine the ingredients. Pour the mixture into the prepared baking tin.
  3. Bake the pie in the preheated oven for 30 minutes or until the filling is set, puffed, and golden. Remove the pie from the oven, set it aside to cool for 10 minutes, and then carefully remove it from the baking tin.
  4. Serve the pie topped with the flaked salmon, baby arugula (rocket) leaves, a portion of yogurt, chopped chives, and dill sprigs.

Vanilla Cheesecake with Millet Base

Found on page 193

SERVES 8
PREPARATION TIME 20 minutes
COOKING TIME 30–35 minutes, plus at least 21⁄2 hours chilling
TIP  Vary the flavor of the cheesecake by replacing the vanilla extract with the finely grated rind of a lemon, orange, or lime.

Ingredients

Base

  • 1⁄2 cup (4 oz/115 g) millet
  • 1 tablespoon sugar
  • 11⁄3 cups (101⁄2 fl oz/315 ml) water

Filling

  • 9 oz/255 g block fat-reduced cream cheese, at room temperature, chopped
  • 1⁄3 cup (11⁄2 oz/45 g) confectioners’ (icing) sugar
  • 1 teaspoon vanilla extract
  • 1 cup (8 fl oz/240 ml) fat-reduced heavy (thickened) cream
  • 2 tablespoons cold water
  • 2 teaspoons powdered gelatin (gelatine)

To Serve
Seasonal fruit such as berries or stone fruit.
GF

Method

  1. Lightly grease an 8-in (20-cm) springform pan. Lay a large sheet of kitchen baking paper over the bottom of the pan, then sit the sides on and clip them into place so that the extra paper sticks out between the bottom and the sides of the pan.
  2. To make the base, combine the millet, sugar, and water in a saucepan. Cover and bring just to the boil, then reduce the heat to low and simmer for 30–35 minutes or until all the water has been absorbed. Cool slightly, then spread the base mixture over the bottom of the springform pan in an even layer, using the back of a spoon. Cool, and then chill for 30 minutes.
  3. For the filling, use an electric mixer to beat the cream cheese, confectioners’ (icing) sugar, and vanilla extract until the ingredients are combined. Add the cream gradually, beating until just combined.
  4. Put 2 tablespoons of cold water into a small bowl, and sprinkle the gelatin over the water. Leave the gelatin for 1 minute or until it has softened. Microwave the gelatin for 30 seconds, and then whisk it with a fork so that it dissolves. Stir a spoonful of the cream cheese mixture into the gelatin to equalize the temperatures, and then stir the gelatin into the cream cheese mixture.
  5. Pour the cream cheese mixture into the springform pan. Refrigerate for at least 2 hours or until the cream cheese mixture has set.
  6. To serve, remove the sides of the springform pan. Slide the cheesecake onto a serving plate, and top with fresh fruit. Cut the cheesecake into wedges to serve.

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