Sunday, 8 April 2007

Recipes - Wheat x2, Honey x1

Here are a couple of recipes to help get wheat into your diet. Or to just tuck away for when you need them. Honey is so versatile I don't think it warrants a recipe, but taffy is great to make with the kids.
Formatting's a bit out of whack - sorry.

Wheatberry Waldorf Salad


From The Whole Foods Market Cookbook

Wheat berries are the mother grain from which pasta, bread, and flour are derived. Most of us have never tasted the true flavor of wheat. Little wheat berries pack a nutlike flavor and are pleasantly chewy. Use a crunchy, firm, sweet-tart apple (such as a Granny Smith or Gala) for this salad. Lemon juice and vinegar keep chopped apples from darkening so you may make this salad the day before serving. Try substituting dried apples for the fresh ones for another flavor variation.

Serves 8

  • 2 cups wheat berries
  • 1 cup chopped walnuts
  • 2 medium apples, unpeeled, cored and chopped
  • 1 cup raisins
  • 1 cup finely chopped parsley
  • 1/4 cup apple cider vinegar
  • 1/2 cup apple juice
  • 1 TB salt
  • 1/2 tsp freshly ground pepper
  • 1/2 tsp ground nutmeg
  • 1/2 tsp cinnamon
  • 1/2 cup extra-virgin olive oil
  • 1/8 cup lemon juice

Prepare wheat a day or two in advance by placing ½ cup at a time in a 1 litre flask and filling to the top with boiling hot water. Leave overnight or through the day approx 6 or 7 hours.

When cool, transfer the wheat berries to a large mixing bowl and add the walnuts, apples, raisins, parsley, apple cider vinegar, apple juice, salt, pepper, nutmeg, cinnamon, olive oil and lemon juice. Mix everything together thoroughly. Add more salt if necessary and serve.

Middle Eastern Tabouleh Salad

This Middle Eastern salad is so pretty and summery, and if you have mint in the garden that is growing as wild as a jungle – as mine does – it's a wonderful way to use some of it!

8 oz (225 g) cracked wheat
2 oz (50 g) parsley, finely chopped
8 spring onions, finely chopped (including the green parts)
4 tablespoons lemon juice
2 large beef tomatoes, about 1 lb (450 g)
1½ oz (40 g) fresh mint leaves without stalks, finely chopped
4 inches (10 cm) cucumber, very finely chopped
4 tablespoons extra virgin olive oil
salt and freshly milled black pepper

Start off by measuring the cracked wheat into a bowl. Cover it with plenty of cold water and leave for approximately 20 minutes or until the grains soften and lose their crunchiness (which means, of course, you'll have to bite a few to find out how they're going).

Then have ready a large sieve or colander lined with a clean tea cloth. When the cracked wheat has softened, pour the contents of the bowl into the sieve, drain and squeeze hard to extract as much water as possible. Shake the wheat into a deep bowl and stir in the parsley and spring onions followed by the lemon juice and 1½ teaspoons of salt to combine thoroughly. Then (if you have time) chill it in the fridge for 1 hour.

Halve the tomatoes and squeeze out the seeds before chopping the flesh quite small and adding to the bowl containing the wheat. Next, add the mint, cucumber and olive oil to the salad and mix to combine everything. Taste and season with salt and pepper. Serve piled straight on a plate lined with some crisp lettuce leaves.

This recipe is taken from Delia Smith’s Summer Collection.

Alternative: Swell whole wheat in flask with boiling hot water overnight.


TAFFY


Chewy taffy

2 2/3 cups sugar

2 2/3 cups honey

1 2/3 cups of water

¼ tsp salt

2 tsp vanilla – optional

Melt all ingredients in pan and rapidly boil until a the hard ball stage. Take off the heat and stir in flavouring (vanilla or nuts etc)/

Pour onto buttered try and leave to cool until it’s easy to handle (only a few mins).

BUTTER YOUR HANDS and pull the taffy. Twist, pull and stretch until the taffy has hardened slightly and can keep it’s own form when placed on a buttered surface.

Cut with buttered knife/scissors into half inch lengths and wrap in baking paper (waxier side in).