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This blog started as a way for me to share my recipes + culinary adventures, tips for vibrant health + happiness, thoughts on the latest developments in nutritional medicine + the low down on the Sydney wholefoods scene and beyond...

Lemon tartlets

Becca Crawford

 
 
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There’s something about the offsetting flavours of tangy lemons with sweet maple syrup and comforting cream and egg yolks that sends me into gastronomical bliss.

I also love that this recipe only calls for 4 ingredients and you can quite literally make it in 10 minutes flat and store the tray with the filled ramekins in the fridge all day and simply pop them in the oven when you sit down for dinner. Then 1 hour later a hot dessert awaits! And it never disappoints. Both kids and adults love this dessert.

I basically took my lemon tart recipe that I crafted 10 years ago and out of sheer desperation in the interest of time I ditched the gluten-free shell part and poured the filling directly into individual ramekins. If you prefer to make 1 large lemon tart instead you’ll need to first make a shell to line a round pie dish (recipes will be given for various gluten-free shells at my gluten-free tarts workshop) before pouring the filling in and bake for same length of time. 

 

Ingredients


— 1 cup lemon juice (the juice from approximately 6 lemons. I like to use a juicer which is the only reason why I still own one)

— 200ml cream (or for a dairy free version use coconut milk or coconut cream)

— 4 egg yolks plus 3 whole eggs (the spare egg whites can be stored in the fridge for several days and added to omelettes or scrambled eggs)

— 1/2 cup (160g) pure maple syrup

Note — At Broth Bar & Larder we sell coconut milk (certified organic, guar gum free, BPA free), Carbeen pastured eggs (which have the lowest stocking density of any eggs in Australia) and Jakemans pure Canadian maple syrup. So all you really need is to buy half a dozen lemons and juice them!

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Directions


1. Blend all ingredients together in a blender or a stick blender. 

2. Pour into ramekins on a baking tray. This quantity makes for 10x 100ml ramekins. 

3. Bake in oven at 120 degrees for 1 hour. 

4. If you want your tartlets to have a golden brown glow, scorch the top of the tartlets with a blow torch if you are brave enough or place the tray under a heated grill element in the oven for the same effect. 

Kitchen Tip: Soak the ramekins with hot soapy water as soon as possible after the tartlets have been devoured to make for easy washing up. If you do this it avoids having to grease the ramekins first. It’s all about those time saving hacks that us mums love ;-)

 

Organ Meats Workshop

Becca Crawford

 

I am excited to be running a round of organ meat workshops limited to 14 people.

WHY ORGAN MEATS?
 

Organ meats from pastured animals are the most nutrient-dense foods on the planet. Given that all of the structure, functions and systems of the human body are built from and run on one thing and one things only- nutrients- it is behoves us to be consume organ meats ideally once a week, if not more frequently, for vibrant health and longevity. Nutrient-density aside, from an ethical point of view, I am a passionate advocate for eating nose to tail so that no part of the animal goes to waste. 

Organ meats were part of all traditional diets and were the most highly prized parts of the animal for our hunter-gatherer ancestors (along with the fat and bones of the animal….with the muscle meat often being discarded!). Most people in modern society simply don’t consume organ meats on a regular basis. 

If the idea of preparing and eating organ meats scares the bejesus out of you (and once upon a time it did for me especially when coming off a hard-core vegetarian diet!) then this is your opportunity to get outside your kitchen comfort zone, expand your culinary repertoire, and build reserves of strength and vitality for you and your family. I’m on a serious mission to show you how you can make organ meats sexy ;[)

I guarantee that you will be surprised and delighted at how delicious organ meats can be! I will also showcase how to sneak them into everyday meals without anyone being none the wiser ;-) 

IN THIS WORKSHOP I WILL BE SHOWCASING:
 

  • chicken livers (in the form of pâté, chopped livers with bacon, san choy bow, bacon liver date roll ups and Shepherd’s pie) 
  • lambs brains (via sneaky omelette) 
  • lamb sweetbreads (crumbed in activated savoury buckwheat)
  • bone marrow (via chocolate custard)
  • ox tongue (on cooked and cooled potatoes)
  • chicken hearts (via skewers) 
  • black pudding

COST IS $140 PER PERSON AND INCLUDES:
 

  • Detailed theory discussion on the nutritional benefits of organ meats
  • Detailed workshop booklet (28 pages) including theory, recipes and where to purchase organ meats
  • Practical demonstrations
  • Hands-on experience
  • Food tasting
  • Opportunity to ask questions

THIS WORKSHOP IS IDEAL FOR:
 

  • Those who are interested in including organ meats (whether prominently or in disguise!) in their home-made meals  
  • Those who suffer, or have family members who suffer, from low immunity (e.g. frequent colds, infections) 
  • Those who want to take their health and well-being to the next level with the introduction of organ meats
  • Those who want to try new things and expand their culinary repertoire!

Some of the recipes I will be showcasing contain organic dairy (butter, cream and raw milk cheese) so if you can not eat dairy please let me know so that you can skip that dish. Dairy substitutes are given in the workshop booklet. 

WHEN & WHERE:

Monday 30 April (SOLD OUT)
Wednesday 16 May: from 6:30PM – 9pm ish. Please arrive by 6:20pm at the very latest so that we can promptly kick off by 6:30pm. If these classes book out I will run additional classes. 


Where: BROTH BAR & LARDER, 49 BELGRAVE STREET, BRONTE (FREE STREET PARKING)

TO SECURE YOUR SPOT:


CLICK HERE AND FOLLOW THE STEPS TO CHECKOUT & PURCHASE YOUR SPOT!

I look forward to seeing you at one of my organ meat workshops soon!


CANCELLATION POLICY: Once payment has been made, it is non-refundable and your place can not be moved to a different date. If you can not make it due to last minute unforseen circumstances, feel free to gift your place to a friend and let me know.Thank you for your understanding.

 

Easter 2018!

Becca Crawford

 

Our nutrient-dense no-crap Easter chocolates are once again available for purchase at Broth Bar & Larder

This is artisan chocolate alchemy made with the highest quality ingredients. To create our Easter range, I took  our original sokolata recipe and tweaked it to make it more kid-friendly for younger palates.

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As usual, we have two fabulous offerings this Easter! 

1. ORGANIC YUMMY BUNNY

These little fellows are made of solid raw dark chocolate and retail for $22.50 (cheaper than the Lindt ones I saw in Woollies!). Perfect for all the yummy mummies, delicious daddies and little bunnies out there….these will get your bunny tails shaking! 

2. MINI SOKOLATA DELIGHTS

These delightful little half eggs are the perfect mouth-sized treat. Each egg is decorated with either a goji berry, an activated almond or activated cinnamon buckwheat. You can pop them into some hard plastic egg-shaped containers from $2 shops for those treasured Easter egg hunts (pictured below). 

They are retailing for $15/100g bag and each bag has a mixture of the 3 flavours. 


THE INGREDIENTS THAT GO INTO OUR ARTISAN CHOCOLATE...


Our artisan Easter chocolate is made with the following 3 pure ingredients:

  • Certified organic raw cacao powder
  • Certified organic raw cacao butter
  • Mineral rich pure Canadian maple syrup

In keeping with previous years traditions we have reformulated our signature raw dark chocolate recipe by reducing the amount of raw cacao powder to make it less bitter for younger palates. Because it is less bitter, we reduced the amount of maple syrup as less sweetener is needed when there is less raw cacao powder. Commercial manufacturers increase the amount of sweetener for kids’ chocolates but we did the exact opposite as we know how unnecessary and damaging an excess of sweeteners are, especially for young growing bodies. The result is a silky smooth melt-in-your-mouth buttery sensation with a hint of raw dark chocolate. We trialled these on the harshest of critics (kids!) and got the big thumbs up!

To read about the nutritional benefits of raw cacao powder and what’s in commercially-produced chocolate that you might want to steer clear of (such as soy lecithins, refined sweetens, agave syrup, preservatives, milk powders), read one of my earlier newsletters here.

If these Easter chocolates don’t take your fancy, there’s always our sokolata (raw dark chocolate slabs…choose from 4 different flavours) or our raw cacao coconut balls (sweetened with whole medjool dates). 


AVAILABLE NOW UNTIL STOCKS LAST AT BROTH BAR & LARDER IN BRONTE


To avoid disappointment, I strongly encourage you to pre-order and pre-pay for your Easter chocolates by calling the friendly staff at Broth Bar & Larder on 0421 786 009 or emailing us at orders@staraniseorganic.com and we will put packets aside for you. We can also courier the Easter chocolates to Sydney Metro Areas for an additional courier fee.

We are closed over the Easter 4 day public holiday long weekend 30 March – 2 April.

WISHING YOU ALL A HAPPY CHOCOLATE-FILLED EASTER!!