Citrus Tart

A gorgeous creamy and tangy dessert.

Pastry

Butter unsalted 150g

Sour cream 50g

Sugar castor 100g

Eggs 2

Flour plain 250g

Water 2 tbspn

Preheat your oven to 180 degrees C. Cream your butter, sour cream and sugar in a food processor.

Mix in eggs and begin to add sifted flour slowly. Dribble in water so that you can work the mixture, kneading lightly until you have a smooth pastry ball. Wrap in cling wrap and refrigerate for 30 minutes. Roll out into a greased and lined baking ring and bake, with blind beans on top of grease proof paper, for 25 minutes. Remove blind beans and bake for a further 10 minutes or until golden.

Cream pouring 300ml

8 eggs

Sugar castor 350g

Grapefruit ruby 2 juiced

Lemons 3 juiced

Tangello 2 juiced

Lemon zest 2 lemons

Heat cream in a saucepan until pre-boil.  In a large bowl whip your eggs and sugar together, before adding in your warm cream, zest and citrus juices. Pour the filling into the pastry case and bake for 50 minutes until just set. Allow to cool and carefully release from tart ring. Slice and serve sprinkled with icing sugar. Serve with ice cream or double cream.

©Eco Living Magazine.

Hazelnut & Banana Cake

1 cup plain flour

1 cup SR flour

1 cup LSA mix

1 cup hazelnut meal

1 cup desiccated coconut

1 tspn lemon zest

1 tspn baking powder

1 tspn mixed spice

4 eggs

150g unsalted butter

1 cup castor sugar

2 bananas mashed

1 cup soy milk

1 tbspn canola oil

Preheat oven to 180 degrees

Grease & line a loaf tin. In a large bowl sift flours & rub or blend in butter, then add all dry ingredients to this mix. In a separate bowl beat eggs, sugar, soy milk & banana. Fold mixtures together with all remaining ingredients & pour into cake tin & bake for 35 minutes or until a skewer comes out clean.

©Eco Living Magazine.

Steamed Sweet Polenta Fingers with Coconut, Almonds & Mixed Fruit.

2 cups fine polenta

1 cup desiccated coconut

1 cup LSA

2 tbspn honey

1 cup roasted almond slivers

1 cup mixed dried fruit

3 cups purefied water

Mix your polenta with the water & cook slowly in a heavy based saucepan - I usually do a mix of 1 cup cold water to 2 cups boiling water. Cook for 10 minutes. Then stir in all the other ingredients. Cook on a low heat for another 5 to 10 minutes. Transfer to a greased dish & refrigerate for an hour. When solid cut into fingers & steam. Serve with whipped cinnamon & honey yoghurt.

Serves 4.

©Eco Living Magazine.