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3 posts tagged polenta

Orange, polenta, almond and olive oil cake. (dairy and gluten free)
A few weeks ago I made a selection of baked goods and jewellery to sell to raise some money to go towards my art foundation in September - and this was one of the ‘goods’!
I also made some chocolate Hungarian biscuits, sandwiched with chocolate buttercream, Swiss carrot cake muffins with cream cheese icing and walnuts and some lemon shortbread. I was left with very little at the end of it, and what was left was soon devoured by my family! :)
The recipe for the cake above can be found here. (I left out the rosemary and it was still beautiful!)

Orange, polenta, almond and olive oil cake. (dairy and gluten free)

A few weeks ago I made a selection of baked goods and jewellery to sell to raise some money to go towards my art foundation in September - and this was one of the ‘goods’!

I also made some chocolate Hungarian biscuits, sandwiched with chocolate buttercream, Swiss carrot cake muffins with cream cheese icing and walnuts and some lemon shortbread. I was left with very little at the end of it, and what was left was soon devoured by my family! :)

The recipe for the cake above can be found here. (I left out the rosemary and it was still beautiful!)

Dinner!
The vegetables are spinach and broccoli, which I simply steamed.
There’s also sundried tomato quinoa - I boiled the quinoa in the water that the tomatoes were soaked in then added some dried basil, s&p and the chopped tomatoes.
The ‘sauce’ is made from roasted butternut squash - I cubed and roasted it for 25 mins. In a separate pan I fried some onions and garlic in a little rapeseed oil then added a few splashes of white wine. Once the squash was soft, I puréed it with some almond milk, tarragon and cumin, then poured this in to the pan with the onion mix and voila!
The seeds on top of the sauce are the seeds from the squash, roasted for 10 mins in the oven with s&p.
Underneath the sauce is pan fried polenta, which was first dipped in flour and sesame seeds before being put in the pan.
And lastly - some freshly sliced bread with olive oil/balsamic to dip in to. 
And that was family vegetarian night! Aside from the bread it’s all gluten free, too. :D

Dinner!

  • The vegetables are spinach and broccoli, which I simply steamed.
  • There’s also sundried tomato quinoa - I boiled the quinoa in the water that the tomatoes were soaked in then added some dried basil, s&p and the chopped tomatoes.
  • The ‘sauce’ is made from roasted butternut squash - I cubed and roasted it for 25 mins. In a separate pan I fried some onions and garlic in a little rapeseed oil then added a few splashes of white wine. Once the squash was soft, I puréed it with some almond milk, tarragon and cumin, then poured this in to the pan with the onion mix and voila!
  • The seeds on top of the sauce are the seeds from the squash, roasted for 10 mins in the oven with s&p.
  • Underneath the sauce is pan fried polenta, which was first dipped in flour and sesame seeds before being put in the pan.
  • And lastly - some freshly sliced bread with olive oil/balsamic to dip in to.

And that was family vegetarian night! Aside from the bread it’s all gluten free, too. :D