In case anyone was wondering what is happening with the bread oven, progress still being made. Just waiting for the door surround to be welded and then it’s full steam ahead to baking time!
Nutty Tofu Balls
I am often asked what to do with tofu. It’s not, as they say, my protein of choice, but yesterday trialed this recipe and they are actually very nice. They could be served with pasta if topped with a Napolitana-style sauce. I just served them yesterday as a snack with a little bowl of sweet chilli sauce.
The fact that there is no photo to go with this recipe shows how quickly they were eaten, always a good sign.
I used rye flour and rye breadcrumbs in them for extra flavour, but you could use wheat flour and bread if you like, or to make them gluten free, use gluten free bread to make the breadcrumbs and rice flour.
They are very simple to make if you use a food processor.
1 small onion, roughly chopped
2 teaspoons chopped chives
2 tablespoons parsley (what will look like 2 tablespoons once it’s chopped)
2 teaspoons fresh oregano
250g firm tofu, roughly chopped
1 tablespoon soy sauce
2 rounded tablespoons peanut butter (either smooth or crunchy)
1 teaspoon olive oil
½ cup fresh rye breadcrumbs
½ cup rye flour
¼ teaspoon salt
One third of a cup olive oil (for frying)
Place the onion, chives, parsley and oregano in the bowl of a food processor and process until finely chopped. Add the tofu and process again until smooth, then add the rest of the ingredients, (except the olive oil for frying) and process until well combined. Taste the mixture to check if it needs a little extra salt.
Heat the third of a cup of olive oil in a frying pan over medium heat. Shape the mixture into walnut sized balls and cook the balls are golden brown and cooked through, turning often. This will take about 10 minutes.
Stall this weekend – only Sunday baking due to other commitments, but on that day there will be bread, cakes etc. Might be a good idea to order if you would like something special made and kept aside fro you. Bread varieties can include Wholemeal Rye, Spelt or Barley loaves as well as spinach and feta Turkish breads. Fruit and custard tartuffins too of course.
The stall at our gate this weekend – the last couple of days the preserving pans have been working overtime and so there are new stocks of jams, marmalades and pickles (including sweet chilli sauce). Tomorrow will be a big bake day with various fresh baked breads – loaves of rye, spelt and barley as well as Spinach and feta Turkish breads, all available from 11am. Tartuffins too of course.
Here are some new (and unexpected) kids on the block. This hen had been hiding her 8 chicks in the shrubbery and only wandered out with them a couple of days ago. Of course there are various birds that would like to feast on the babies, but it’s interesting to watch not only Tom the marmalade cat, but also new dog Snowy AND the ducks looking out for them. Because of this the kookaburras and Currawongs are being thwarted in their efforts thank goodness. Interesting farmyard this, with its animal behaviours.
The cats are loving the enclosure around the vegetable garden, getting a birds eye view of proceedings below.
It’s amazing how determined the wildlife can be however. We thought the enclosure was wallaby proof, but a couple of days ago saw Snowy the dog racing round and round the outside of it and then finally inside, chasing a wallaby that had found its way in there during the night. The wallaby came to no harm as Snowy just chases them, the fence is now double reinforced, and word must have got out in the wallaby world that with Snowy around, this place has its drawbacks as a grazing ground. Consequently, vegetables are growing at an amazing rate, now that they are not being nibbled half to death each night.
News on the outdoor bread oven front – progress is good and once the door is ready, then the full dome for the top can be set in place. New dog Snowy, an absolute angel, follows Robert wherever he goes and supervises proceedings with the oven, as does Della of course. Time for a break and they all sit down together until the next round of bricks and mortar begins.
This Saturday, October 4th, there are a couple of spaces still available in the Slow Cooking class here in the cooking school. If you would like to book a place, email firstname.lastname@example.org or ring 0408 569 423
Due to lots of commitments this weekend, the stall at the gate will be a bit leaner than usual with respect to baked goods. However, preserves available as always. Next weekend all will be back on track and plan to make at least 3 varieties of specialty bread.
Question asked of you on SallyWise.com.au