SCDiet RECIPES for the WEEK 1/30/09

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Honey Peach and Yoghurt Parfait

Ice cream and fruit:

350g honey, plus extra to serve

Juice of ½ a lemon and ½ an orange 1 vanilla bean, split and scraped 6 peaches for ice cream, plus extras cut into wedges for

serving 4 egg yolks 600g natural yoghurt (scd yoghurt) Honey almonds: 80g honey 55g slivered almonds Preheat oven to 200 degrees Celsius. Combine 200g honey,

citrus juice, vanilla bean and seeds in a saucepan and stir

over low heat to combine. Meanwhile, score peaches with a knife, blanch in a large

saucepan of boiling water until skins split (30 secsonds-1

minute), then refresh in ice cold water to stop the cooking

process. Peel the peaches, place in a small roasting pan, large

enough to hold the peaches snugly, then pour over the

honey mixture. Roast, basting frequently, until peaches

are very tender and glazed (1 ¼ to 1 ½ hours), then cool. Strain pan juices into a measuring jug (there should be

about 150ml) and set aside. Halve the glazed peaches,

discard peaches and coarsely chop flesh. Process 50ml

pan juices with ¾ of the peach flesh in a blender or food

processor until very smooth and set aside. Whisk egg yolks, remaining pan juices and remaining

honey in a heatproof bowl over a saucepan of simmering

water until thick and pale (4-5 minutes) then transfer to an

electric mixer and whisk until cold (4-5 minutes). Place yoghurt in a bowl and whisk until smooth. Fold

through the peach puree, then egg yolk mixture to

combine. Fold through reserved chopped peaches, transfer

to a 2 litre capacity airtight container and freeze until firm

(6 hours). For honey almonds, combine ingredients in a small

saucepan and stir occasionally over medium-high heat

until almonds are evenly coated and caramelised (6-7

minutes). Transfer to a lightly oiled heatproof tray, spread

in an even layer, cool completely and coarsely chop. Serve scoops of the ice cream in a parfait/dessert dish with

fresh peach slices, drizzled with extra honey, and honey

almond on top/to the side Winter tanya@... Roasted Carrot Butternut Soup

1 lb fresh carrots

1 lb fresh butternut squash (cubed)

1 1/2 C chopped onions

4 C chicken broth (or broth of choice)

3 T olive oil

1 clove fresh garlic

1/2 tsp fresh thyme

1 bay leaf

fresh nutmeg for grinding if desired

You can roast the carrots and squash in a 375

degree oven for 20 minutes or can skip this step

and use veggies fresh. And if you're really in a

hurry, you could use frozen veggies.

In a large soup pot saute the onions and garlic in

olive oil til transparent. Add squash, carrots, stock,

bay leaf and thyme. Bring to boil, reduce heat and

simmer for 15-20 minutes until veggies are tender.

Remove bay leaf. Puree the soup and add salt/pepper

to taste. I grate fresh nutmeg in each bowl.

So that's the basic recipe and then you vary the

veggies you use and spices. You can also add protein.

For example, after I make the tomato/red pepper

soup (when it's pureed) I add about a pound of fresh

fish like cod or salmon. Just cube the fish and add to

the hot soup. It will cook in about 5 minutes and is

wonderful. To the cauliflower soup I always add

freshly grated sharp cheddar - it melts in the bowl

and is delicious. Or you can add coconut milk for a

really creamy soup. Just improvise with the foods

that work for you.

Kay Siefken kay.siefken@...

Baking w/o Eggs

2 c almond flour (I use about 3 cups) 1 lb.

6 T melted butter

2 1/2 T honey

(I always add fresh lemon or orange zest as well)

Preheat oven to 350. Mix all the ingredients

together and press into a 9 inch circular pan. You

don't need to butter the pan. Use a fork to

puncture the batter before baking. The book says

to bake for 15-20 minutes but my oven needed 25

minutes for a golden brown color. Let cool in the

pan before cutting. Store at room temp in airtight

container. Mine never lasts too long:~)

Kay Siefken kay.siefken@...