Lemon-Thyme Cake

You will get a lot of thyme this summer (which is as it should be) and although it’s fussy to deal with, the effort is definitely worth it. Here’s an idea borrowed from “Taproot” magazine that yields an incredibly fresh tasting treat, dairy free. Just picked fresh strawberries and the helpers added to the delight!

For the cake:
1 c. all-purpose flour
3/4 c. whole wheat flour
2 tbsp. arrowroot starch/flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. sea salt
3/4 c. sugar
2 tbsp. fresh thyme leaves
Zest of 2 lemons
1/4 c. freshly squeezed lemon juice
1/2 c. almond milk
1/4 c. water
1/3 c. olive oil

For the Coconut whipped cream:
14-oz can full-fat coconut milk, chilled at least 4 hours
1 tsp. vanilla extract
2 tbsp. maple syrup

For the garnish:
8 – 10 sprigs fresh thyme
1 1/2 c. sliced strawberries (fresh raspberries could be used when in season)
Shaved chocolate (optional)

 

Instructions:
Preheat oven to 350. Line an 8 or 9 inch spring-form pan with parchment paper.

To make the cake, whisk together flours, arrowroot, baking soda, baking powder and salt in a large bowl. Whisk together the sugar, thyme, lemon zest, juice, almond milk, water and oil in a smaller bowl. Add this mixture to the flour mixture and stir until just combined.

Pour the batter into prepared pan. Bake 30 – 35 minutes or until done. Let cool completely then remove from pan.

To make the coconut whipped cream, open the can of chilled coconut milk and scoop out the thick, creamy coconut cream at the top (reserve the water for another use). In a medium bowl, beat the cream with vanilla and maple syrup until smooth.

Cover the cooled cake with the coconut cream, top with fruit and garnish with sprigs of thyme and shaved chocolate if desired. Enjoy!

Another great rhubarb muffin recipe

Another great rhubarb muffin recipe–’tis the season:
Cream together
1 1/2 c. brown sugar
1/2 c. butter
Fold in
1 c. yogurt that you have stirred 1 tsp baking soda into
Blend in
2 c. flour (scant)
1/2 tsp. salt
1 1/2 c. chopped rhubarb
Put into 12 muffin cups and then sprinkle with a topping made of
1/4 c. white sugar
1/4 c. rolled oats
1/2 tsp. cinnamon
1 tbsp. melted butter
Press the topping into the batter slightly.
Bake at 350 for 20 – 25 minutes or until golden.  These store best uncovered.  I have no pictures as they disappear very quickly!

Rhubarb Cookies

Ingredients:
3/4 cup butter, softened
3/4 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla
2 1/4 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups rhubarb diced (fresh or frozen)
1 tbs sugar
1 cup chopped walnuts (optional)

Preparation
Preheat the oven to 350 degrees F.  Line baking sheet with parchment paper.
In a large bowl, cream butter and sugar together with an electric mixer until light and fluffy.
Add the egg and vanilla, beat to combine.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Add 1/3 of the flour mixture to butter mixture and beat until combined.
Add another 1/3 of the flour mixture and repeat until all the ingredients are combined.
Sprinkle 1 tbs sugar over rhubarb.  Add rhubarb and walnuts to dough and beat until combined.
Drop by tablespoons of batter onto the prepared baking sheets.
Bake 10-12 minutes, until the edges of the cookies start to brown and the tops of the cookies get a little colour.
Let cool slightly, then remove to a rack to cool completely.
Taste great frozen!

 

Oregano/Scape Pesto

Oregano/Scape Pesto:

Mix together in food processor:
1 -2 c. oregano leaves
1 c. garlic scapes, seed pod ends removed
2 tbsp. olive oil
juice of 1/2 lemon
1/2 tsp salt or to taste

Pulse until well blended and fine. You may need to add more juice or oil or water to get a consistency that is easy to spread.

Use on anything you can dream up….pizza, crackers, fresh bread, pasta, etc.
I made some wraps:
– spread tortillas with goat cheese
– spread oregano/scape pesto on top
– top with artichokes, roasted red peppers and chopped olives
– roll up and slice into bite size pieces
(I was out of the red peppers and olives–but they still tasted great!)

OREGANO/HAZELNUT PESTO

One idea for lots of fresh oregano…
Ingredients —
  • 15 hazelnuts, toasted
  • 1 cup (packed) fresh oregano, washed, and chopped
  • Pinch salt
  • 3 large garlic cloves, chopped – use your wild garlic!
  • 2 tablespoons olive oil
  • 3 tablespoons shredded parmesan cheese
  • 8 ounces fettuccine (uncooked weight) or pasta of choice
  • Optional garnish: fresh oregano leaves, chopped tomato

Method —

1. While pasta is cooking in salted water….

2. Toast hazelnuts in a dry saute pan on medium heat, stirring constantly until they are browned. Remove immediately. Using a hand-chopper, pulse until very fine.

3. Add the oregano, salt and garlic and continue chopping.  You can use a food processor for this if desired.  Add the oil and use a grinding motion to further reduce the pesto to a paste. (If you wish this step may be done in a food processor.)

4. Heat oil in saute pan and add the above.

5. Lift the pasta directly from the cooking water to the pan with tongs, allowing some of the water to ride along. Over high heat, stir and toss the pasta and pesto for a minute or two to allow the sauce to thoroughly coat the strands, adding a little more pasta water if necessary to produce a slightly creamy consistency to the sauce. Add the parmesan cheese.

6. If desired, garnish with a few oregano leaves and a spoonful or two of chopped tomato.

Delicious!  Serve with a simple arugula side salad with 3-2-1 dressing and some goat cheese.

 

Rhubarb Meringue Dessert

Here’s the best rhubarb dessert ever:

2 c flour

3/4 c butter

1 tbsp sugar
Pinch of salt
Mix together until crumbly. Press in a 9 x 13 glass dish and bake at 350 for 10 minutes.

Allow to cool for 10 minutes then sprinkle 5 – 6 cups of chopped fresh rhubarb on top.

Mix together the following:
6 egg yolks
1 c cream (I use half cream, half almond milk)
1 c sugar
1 tsp vanilla
4 tbsp flour
Stir well making sure sugar dissolves. Then pour this custard over the rhubarb. Bake for 50 – 60 minutes until somewhat set in the middle. Just before this is finished baking, beat together 6 egg whites until soft peaks form. Then add a pinch of cream of tartar and slowly add 1/2 c sugar, beating until firm peaks form. Take dessert out of oven and spread the meringue on top, making sure to cover surface right to edges. Return to oven and broil, watching carefully until meringue is browned (unlike myself, who wasn’t quite careful enough but it still tastes great!).