A luxurious escape to many good things raw, organic, and somewhat vegetarian, Combi has no trouble attracting visitors. As welcoming as sunshine, this island hideaway is a few minutes from the Elwood canal.
Cocktail-esque and exotically dressed, you’ll find it hard to resist smoothies like “velvet cacao”, “mango shack”, and “liquid passion”. Almond milk is also available in chocolate, espresso, and chai options.
Adding to a multitude of sensory pleasures, a raw pizza, chia seed ‘parfait’, and raw organic zucchini spaghetti are also on the menu.
On this suburban oasis, fresh, raw, organic treats are so tasty it’s a delight to eat what’s good for you. As the menu items are raw, most will manage only a couple of items per visit, so be prepared take away.
Shop 1 / 140 Ormond Road, Elwood, Melbourne, VIC 3184
Many (good) gluten-free recipes require expensive almond meal, quality gluten-free flour, or a myriad of ingredients like brown rice flour, sorghum flour, xanthan gum, potato starch … not ingredients found in your average kitchen pantry!
So when the request came to make a gluten-free treat, I turned to this peanut butter cookie recipe from Joy the Baker’s blog. With my own addition of dark chocolate chunks, this recipe uses only six ingredients: peanut butter, brown sugar, white sugar, an egg, baking soda, and chocolate.
They taste delicious – and you can’t even tell they’re gluten-free!
Over the weekend I hosted my first crafternoon, with my version of a crafternoon being: making stuff (in this case dream catchers), hanging out with friends, and treats. Heaven in an afternoon.
Leading up to the weekend, I had a recipe in progress for the treats part … which turned out to be for heart-shaped banoffee tarts: as delicious as traditional banoffee pies, but subtle enough for seconds. I used low-fat ricotta instead of cream and maple syrup in place of a traditional caramel. To make things interesting and flavoursome I used ground hazelnuts and crushed Ginger Nuts biscuits in the bases.
Here’s the recipe:
Ginger hazelnut tarts with maple ricotta and banana
The Roaming Kitchen’s Nectarine Hazelnut Tart recipe (substituting the Digestive biscuits for Ginger Nuts).
500g low-fat ricotta
1/4 cup maple syrup
1-2 bananas (green at the tips)
1/3 cup maple syrup
extra crushed Ginger Nuts to sprinkle
- Preheat the oven to 180˚C. Grease or line 12-14 tart moulds of your choosing. I used heart-shaped moulds, but you could just as easily use a standard muffin pan.
- Prepare the tart mix using the The Roaming Kitchen’s recipe above. Line the tart moulds with the mix and bake for about 10 minutes. If the tarts brown quickly, you can lower the heat or turn off the oven in the last minute to avoid burning. Cool completely.
- Toss the walnuts in maple syrup and toast under the grill until golden. Cool completely.
- When ready to serve, combine the ricotta and maple syrup. Pipe the ricotta mix into the tarts.
- Slice the bananas and top each tart with a banana slice.
- For each tart, prop two walnuts against each slice of banana.
- Sprinkle the tarts with the extra crushed Ginger Nuts.
Makes 12-14 tarts.
The smell of baking coconut, manuka honey, and banana wafting from the oven was too heavenly to resist. I had to share this recipe. I had half a carton of buttermilk left over, so I decided to bake a banana loaf for the week’s snacks. The buttermilk, combined with baking soda would produce a nice, light loaf.
Always thinking of how to make food healthy, yet full of deliciousness, I added coconut oil, manuka honey, and walnuts to the mix. Manuka honey packs a nice punch in flavour, especially in low-fat baking. And nuts are always a treat!
Low-fat Manuka Honey Banana Bread
5 ripe bananas, mashed
2T Manuka honey
1T coconut oil (you can also use butter or oil)
1 egg, beaten
1 cup buttermilk
2t baking soda
1t baking powder
1 cup wholemeal flour
1 cup plain flour
10 crushed walnuts
- Preheat the oven to 180˚C. Grease a 12cm x 22cm loaf tin.
- Combine the bananas with the honey and coconut oil. Then mix in the egg.
- Combine the buttermilk and baking soda. Add this to the banana mix.
- Next add the flours and spices. Mix until the wet and dry ingredients are just combined.
- Stir in the walnuts.
- Transfer the mixture to the prepared loaf tin.
- Bake for 45 minutes, or until the loaf bounces back when lightly touched and an inserted skewer comes out clean.
My sisters bought me Yotam Ottolenghi’s Plenty for my birthday this year and I finally cooked from it last week. Plenty is a compilation of the most delightful recipes, which happen to not include meat. In the book’s introduction, Ottolenghi makes the point that he is not vegetarian, but the drive behind his vegetarian interest is the increased availability of old and new vegetables, and the ethical growing and sourcing of them.
This has given birth to an array of unique and delightful recipes which appeal to both carnivorous and herbivorous palates, without seeming to lack in “meat”. The deep and interesting flavour and texture combinations are also highly influenced by his European upbringing in the Middle East. A mingling of cultures that has clearly brought forth amazing results.
Well, it was finally time to try cooking from this cook book. And last week provided the perfect occasion. I’d invited a friend over for lunch, but only remembered days prior, that my friend’s father was a Parisian chef. No pressure! I had to find a dish to impress. And it had to be vegetarian. And I knew I would be short on time that day. As it turned out, Ottolenghi’s Plenty had a recipe that ticked all these boxes: Mushroom and Herb Polenta. It took about 40 minutes all up to make – and my friend loved it! Plenty, definitely a home-entertaining winner.
So I went to my first Victorian farm party on the weekend. A barbecue was on the menu, however I’d been trying – very, very hard to remain vegetarian for Lent. But I was determined not to announce this at the party – I didn’t want to appear precious! Nevertheless, I wanted to bring a substitute that was more interesting and substantial than a salad, something that I would enjoy. So the decision was made: camembert and broccolini frittatas. Here’s the recipe …
Camembert and Broccolini Frittatas
Small bunch broccolini, chopped into bite size chunks
2 spring onions, chopped
1T tarragon, chopped
1t rosemary, chopped
handful of grated parmesan
salt and pepper
100g camembert, sliced into 12 pieces
- Preheat the oven to 180˚C fan bake.
- Grease a 12-hole muffin tin.
- Steam or microwave the broccolini until al dente.
- Whisk eggs in a large bowl. Then whisk in the cream.
- Stir in the spring onions, tarragon, rosemary, and parmesan. Add salt and pepper to taste.
- Spoon the mixture into the muffin tin.
- Top each frittata with a slice of camembert.
- Bake about 18 minutes, or until set.
When ready, remove from the oven, cool slightly, and turn out to serve. New tip for tricky removal of frittatas from non-stick bakeware: Use a silicon spatula to scoop your cooked treats out. This will help preserve your bakeware, and your baked treats!
Over the holiday season, everyone in the flat was away at different times, seeing family and friends. So I thought some form of connection over this time would be nice. How about gingerbread?
Jane Brocket’s gingerbread recipe (published as a ‘ginger cake’ recipe on guardian.co.uk) produces a dense, rich, gingery slice. It’s delicious served warm, or with tea. Instructions are easy to follow and will get you to a spicy holiday destination pretty quickly. And using only 85g of butter, you’re in no danger of filling your pants before Christmas!