TESTIMONIALS

"Very satisfied with Spirit of Nature and would recommend them to other people. Particularly liked the professional attitude, the excellent quality of the food and the very warm visitor welcome. Thank you for the tremendous effort."

CA - National Trust. May 2010

Organic Recipes

Most recipes in any cookery book can have the "normal" ingredients substituted for organic versions - many supermarkets, farm shops and health food shops have a good stock of organic products - I even use organic icing sugar. However some ingredients are harder to find, and some impossible, but I think that if about 80% of the ingredients are organic then it can be classed as an organic food item.

Grandma Nancy's Rice Cake

What you will need:

8ozs   (200g)        Butter (or soft margarine)

8ozs   (200g)        Caster Sugar

3ozs   (75g)          Ground Almonds

3ozs   (75g)          Self-raising flour

4ozs   (100g)        Ground rice (rice flour)

3 medium             Eggs (beaten)

2 or 3 drops          Almond essence

One 2lb loaf tin and greaseproof paper to line.

What to do:

0. Preheat the oven to 150^oC (300^oF) (Gas Mark 2).
0. Grease the loaf tin and line with greaseproof paper, also grease the inside of the lining paper and dust with a little flour. Alternatively use a ready made liner.
0. Cream together the butter (or margarine) and the caster sugar until smooth and creamy.Gradually add the beaten eggs, ground almonds, ground rice, self-raising flour and almond essence.Mix together thoroughly.
0. Put into lined loaf tin and level the mixture out on the top. Sprinkle the top with a little caster sugar.
0. Bake for about 1 hour to 1¼ hours.
0. Cool slightly before gently easing the cake away from the sides of the loaf tin and turning out onto a cooling rack.
0. When completely cooled, peel off the greaseproof paper and store in an airtight tin.this cake moistens overnight and is often better the day after baking (if you can wait that long!). Slice and enjoy!

Organic Coffee Cake with Walnuts  

Ingredients :

(all ingredients can be obtained in organic versions quite easily in supermarkets and/or health food shops)

This is basically the “Six Ounce” rule:

• 6ozs soft margarine (150g)
• 6ozs organic/golden granulated raw cane sugar (150g)
• 6ozs self-raising flour (150g)
• 3 organic free range eggs (6ozs approx.)
• 3 heaped teaspoons instant coffee granules dissolved in 3 tablespoons boiling water
• A little milk – about 3 tablespoons

For the butter icing:

• 3ozs softened butter or margarine
• 6ozs icing sugar, sifted
• 1 tablespoon of the dissolved coffee
• Walnut halves to decorate (optional)

1. This recipe goes against all the rules but works really well. Put flour, sugar, margarine and eggs into a large mixing bowl and whisk together with an electric hand whisk, gradually increasing the speed as the ingredients blend together until the mixture is creamy in texture.

2. Add 2 tablespoons of the dissolved coffee mixture and the milk and continue whisking at high speed until completely blended.

3. Pour mixture into a prepared 8” round cake tin (easiest way is to line with ready made cake tin liners, alternatively grease the tin and shake some flour around to coat the bottom and sides, making it non-stick).

4. Bake in a preheated moderate oven – about 180 o C for approximately 30 minutes. Check cake is cooked by gently pressing fingers on top of cake to see if it has “set”. Timings vary according to oven temperatures, which vary from cooker to cooker, so use your own experience of your oven to ensure cake is properly cooked.

5. Turn cake out onto a cooling rack and allow to cool until just slightly warm.

6. Meanwhile make the butter icing by putting softened butter or margarine with sifted icing sugar and remaining dissolved coffee into a bowl and whisking together with electric hand whisk until soft and creamy in texture. If mixture is too soft, add more icing sugar. If mixture is too stiff, add a little water, a teaspoon at a time, until the right consistency is reached.

7. With a large knife slice the cake across the middle into two round halves. Put half the butter icing on the cut surface of one half, spreading it evenly across the whole circle, and sandwich the two halves together with the butter icing in the middle. Put the remaining butter icing on top of the cake, spread evenly then score the top with a fork or gently “rough up” the icing into small peaks.

8. Decorate the top with walnut halves if liked.

9. Store in an airtight tin and use within about 4 days.

I HAVE MANY MORE RECIPES, SOME ARE LISTED BELOW.

IF YOU WOULD LIKE TO RECEIVE ANY OF THESE RECIPES, PLEASE EMAIL ME USING THE CONTACT ME PAGE OF THIS WEBSITE - AND I WILL SEND YOU PRINTABLE VERSIONS OF THE RECIPES OF YOUR CHOICE AS A WORD DOCUMENT ATTACHMENT.

0. Organic Old English Raspberry Trifle
0. Organic Summer Strawberry Trifle
0. Organic Chocolate Mousse with Ginger & Cointreau
0. Organic Scones (several varieties)
0. Organic Rich Fruit Cake (ideal for Christmas)
0. Organic Quick Christmas Pudding
0. Organic Wickedly Dark Chocolate Fudge Cake
0. Organic Lemon Drizzle Cake
0. Organic Toffee Apple Cake
0. Organic Quiche - various fillings
0. Organic Caramelised Balsamic Red Onion & Cheese Tart
0. Organic Minced Steak & Onion Pie
0. Organic Scalloped Potatoes
0. Organic Moroccan Spiced Vegetable Rice with Sultanas & Apricots

BACK TO TOP