Crispy Trout with Green Sauce

Easy to prepare, packed with goodness
I picked up 2 flipping fresh trouts from the fish farm nearby in the morning.  They were scaled and gutted on the spot which saved me the messy job of doing that at home. My initial plan was to bake them in foil so I went into the garden for some fresh dill.  No luck !   Frost got to them during the night. So I decided to panfry them.  While running water over the trouts, I didn't notice that the tap was on HOT and......
Uuups! Naked trouts.

Kumquat Preserve

The kumquat can be eaten whole with skin, cooked in honey or sugar, or preserved with salt. Steep a few of these golden gems in hot water and it will become a delicious drink hot or cold, summer or winter to sooth the throat. It is a wonderful refreshment enjoyed all year round. Ingredients

• 250 gm fresh kamquats
  
• 250 gm sugar or 100 ml honey

Method

1. Wash kumquats and remove stems.
   
2. Use a pin and prick 4 or 5 times on each kumquat.
   
3. Place kumquats in a pan with 250ml water. Boil 5 minutes at medium flame.
   
4. Discard water.
   
5. Add sugar/honey and add enough water to cover the fruits.
   
6. Cook/simmer at medium heat for about 15 minutes or until fruits are soft.
   
7. Fill into a sterilized jar with twist-off lid.

Black Currant and Cranberry Cake (Glutenfree)

Yummie, yummie...

Found this receipe in an 'Organic' magazine. What caught my attention was this cake was using YEAST instead of baking powder.

I have some dried cranberries, fresh black currants and a bag of glutenfree flour. And of course, other basic baking ingredients like eggs and butter which I always have.

Ingredients

• 150 gm butter
• 150 gm brown sugar
• 4 eggs (small)
• 180 gm glutenfree flour
• 1 pack yeast
• 1 pinch of salt
• 200 gm fresh black currants
• 50 gm dried cranberries

Method

1. Cream butter with sugar and salt.
2. Whisk eggs and slowly add into butter cream.
3. Sieve yeast and flour together and fold into batter.
_{At this stage, I let the batter 'rest' for 20 minutes to give the yeast a chance to proof. Meanwhile, preheat oven at 220°C.}
4. Line a loaf pan with baking paper to prevent cake from sticking.
5. Dust black currants and cranberries with 2 tbsp flour.

6. Carefully fold the berries into the batter.
7. Fill batter into pan and 'proof' another 5-10 minutes. Bake 15 minutes at 220°C. Reduce temperature down to 180°C and bake further 20 minutes or until brown.
8. Remove cake from loaf pan but do not remove baking paper and let cool.
9. Once cooled, remove baking paper and dust over with icing sugar.

Conclusion

The cake did not raise as high as a yeast dough should. No taste of yeast is detected in the cake.

That means, an alternative raising agent like baking powder or cream of tartar (Weinsteinpulver) is acceptable.

As there was no vanilla essence added, the aroma of black currants and cranberries were quite prominent - tangy and fruity. Perfect for people with gluten allergy or celiac disease.