Both traditionally laden with Dairy and Wheat... But not anymore!
Some might be wondering why I bother, as there are many salads and desserts for warm weather that are naturally free of these ingredients... But that's not my style.
I am a bit of a foodie rebel and I will not surrender to the old "going without" mentality. Never, ever, ever... So here are my versions that ticked all the dietary boxes and tasted great too ;)
Creamy Potato Salad.
First, you need to make a tangy mayo as this serves as the sauce for the dish.
you will need:
2 egg yolks. 1/2 lemon juiced. Or 2 tblsp apple cider vinegar.1 tsp mustard. Mix well in your food processor pref with a whip attachment now add 1 crushed garlic clove. Tblsp of Finely chopped parsley. Tsp season all or cajun spice. Generous dashes of salt and pepper. Mix again. Now add very very slowly as a drizzle
1.5 cup sunflower or macadamia or grapeseed oil while processor is going on medium to high. This process should take approx 2 to 3 min. If texture is rubbery or too thick at the end add 1/4 cup warm water like you did the oil while processing and you will have a lovely fresh mayo. Lasts 3 days in fridge. I also use this as a dairy free sauce for creamy dishes
For the Potato Salad you will need
4 bacon rashes diced and cooked
4 eggs hard boiled and quartered
1 red onion quartered and finely sliced (or shallots)
1/4 cup chopped parsley, dill or mint - depending on your prefered taste. All work lovely.
1/2 lemon juiced (or 1 tblsp apple cider vinegar)
generous dashes of salt and pepper for seasoning
Now mix all potato salad ingredients into a bowl very gently with a large spoon and add 3 tblsp of the mayo and continue to toss lightly until well covered. Refrigerate for 1 hour for best flavour infusion.
Custard Fruit Tart
Now this was surprisingly easier and more successful than I thought it would be. I was fully expecting a kitchen disaster and had prepared myself to write off the ingredients, bin this baby and put it all down to "Creative Experimentation (and whip a quick fruit sorbet in the thermomix last minute before anyone could discover my epic failure).
But... Imagine my delight when I had this delicious beauty to share with our dinner guests...
For the Crust
1.5 cup of ground almonds
1 tblsp rice flour
1 Tblsp of maple syrup
1 tblsp of Xylatol (or 2 Tblsp coconut palm sugar or 1 Tblsp extra maple)
1 egg yolk
1 heaped Tblsp tasteless Coconut oil or sunflower / grapeseed oil.
1/2 tsp bicarb soda
pinch of rock salt
Blend well in food processor.
Method
preheat oven to 170
grease your tart / pie dish
get two pieces of baking paper
roll your dough into a ball, place it in the centre of your pie dish and smack it a few times with the palm of your hand to flatten it a little. I like to get a sheet of baking paper, lie it over the top of the dough and get a little spice bottle and use it to roll the dough out a bit more.
Now i use my hands (slightly damp is best) to manually press out the dough up the sides of the dish.
It will have a rustic look but bake beautifully.
Cook for approx 20 min. or until lightly browned and hardening a bit. allow to cool for 15 min before adding the filling.
Filling
3 whole eggs
2 egg yolkes
1.5 cup almond milk or coconut quench milk (not the canned variety but the carton )
2 tsp vanilla extract (or more to taste)
1/4 cup maple syrup
1/4 cup xylatol (this is an alternative to sugar, found in health food stores)
pinch of salt.
Method
Whisk all ingredient together in a medium size pot over medium heat. Continue to stir gently untill liquid thickens a little (aprox 3 - 5 mins)
When your crust is cooked and cooled pour the custard mixture onto the crust and continue to bake in the oven for approx 40 min on 170 degrees.
Take care not to under or over cook your custard. Its ok if it wobbles slightly but it should not be wet.
Allow the tart to cool for a little while then refrigerate for 2 hours. Decorate with fruit just before serving. If you add the fruit too early, it will make the custard runny, so resist this pre prep temptation!
Eat well Be well,
:)
