Delicious recipes using Eden Valley biodynamic products.

Biscuits

Best ever biscuits

Ingredients:

  • 500g softened, salted butter
  • 395g tin sweetened condensed milk
  • 1 cup sugar
  • 5 cup Eden Valley Biodynamic Self-Raising Cake and Biscuit Flour
  • 2 packets chocolate chips OR 1 cup chopped almonds + 1 cup chopped sliced cherries

Instructions:

  1. Preheat oven to 180oC.
  2. Cream butter and sugar, stir in flour and add the choc chips/cherries and almonds.
  3. Roll teaspoons of mix in hand and place on greased oven slide.
  4. Squash with a fork.
  5. Bake for 11 mins or until lightly browned.

Credits: Terri Lloyd

Bread

Farmer's bread (bauern brot)

Ingredients:

  • 3 1/2 cups of Eden Valley Biodynamic Farm Atta flour
    OR 2 1/2 cups of Eden Valley Biodynamic Farm Premium Bakers flour with 1 cup of either Eden Valley Biodynamic Farm Rye or Wholemeal flour
  • 1 2/3 cups of tepid water
  • 1/4 cup of powdered milk
  • 2 1/2 tabs of honey
  • 1 1/2 tspn of salt
  • 2 tspn of dry yeast
  • 2 tspn of olive oil

Instructions:

Bake in bread maker under regular cycle or make by hand and bake in 210o C oven until the loaf sounds hollow when tapped on the bottom.

Credits: Terri Lloyd

Bread maker loaf

Ingredients:

  • 4 Cups Eden Valley Premium Bakers Flour
  • 450 mL Water
  • 1 1/2 tsp Dried Yeast
  • 1 tsp Salt
  • 3 tbsp Olive Oil

Instructions:

  1. Add all ingredients to bread maker pot.
  2. Set bread maker to Medium/Long cycle (3 1/2 - 4 hours).
  3. Enjoy when baked.

In attempting to make this recipe simple, a small adjustment of  water may be needed to suit individual bread makers.

The adventurous may substitute 1 cup of Eden Valley Premium Bakers Flour for Eden Valley Wholemeal, Rye or Barley Flour.

Essene

Ingredients:

  • 1 kg Eden Valley Biodynamic Wheat
  • Rainwater

Instructions:

  1. Day 1: Soak 1 kg Eden Valley Biodynamic Wheat in a bowl with rainwater overnight.
  2. Day 2: Drain water from grain and cover the bowl with a cloth
  3. Days 3&4: Rinse grain with rainwater, drain and cover again
  4. Day 5: Feed sprouted grain through a course meat mincer back into bowl.
  5. Mix the crushed wheat and wheat milk gently together with hands and form into flat breads approximately 15cm in diameter and 1 cm thick.
  6. Bake on a hot ceramic sheet, in a slow oven (120 - 140 degrees celsius.) for 1 1/2 - 2 hours.

Bread should be dry on the outside and moist and sweet in the middle.

Can be stored for several days in the fridge. Enjoy with cured meats and sharp cheese.

Credits: Dayle Lloyd

Sophie's bread

Ingredients:

  • 1,200g Eden Valley Biodynamic Baker's Flour
  • 3 tsp salt
  • 1 tsp dried yeast
  • 1 tbsp soft brown sugar
  • 900 mL warm water

Instructions:

  1. Combine flour and salt
  2. Activate yeast with brown sugar and 100mL warm water
  3. Add activated yeast to the flour and salt with 800mL warm water.
  4. Once risen and shaped into loaves and then risen again, bake for 20 minutes on 240 degrees C and then another 25 minutes on 200 degrees C.
  5. Take the loaves directly out of the tin and place directly back on the oven racks
  6. Bake another 5 minutes to crisp the crust all around.

Credits: Sophie Zalokar

Cake

Vanilla chocolate cake (20cm)

Ingredients:

  • 1 1/2 cups Eden Valley Self-Raising Cake And Biscuit Flour
  • 2 eggs, lightly beaten
  • 1/3 cup cocoa powder
  • 1 cup castor sugar
  • 1/2 tsp bi-carb soda
  • 1 cup biodynamic milk
  • 1 tsp vanilla essence
  • 125 g chopped butter
  • Icing sugar and drinking chocolate for dusting

Instructions:

  1. Grease a 20cm cake pan.
  2. Mix dry ingredients in one bowl, and wet ingredients in another.
  3. Combine both bowls with an electric mixer on low speed until evenly mixed.
  4. Increase speed to medium and beat until the mixture becomes smooth and changes colour.
  5. Pour the mixture into the pan and bake in an oven pre-heated to 180 degrees celsius for about 50 minutes.
  6. Let cake sit in the pan for 5 minutes before turning onto a wire rack to cool.
  7. Dust cake with the sifted drinking chocolate and icing sugar.
Berry and lemon cake (20cm)

Ingredients:

  • 1 cup of Eden Valley Biodynamic Farm Self-Raising Cake and Biscuit Flour
  • 2 eggs
  • 1 teaspoon baking powder
  • 3/4 cup ground almonds
  • 185g butter
  • 1 cup caster sugar
  • 3/4 cup lemon juice
  • 2 teaspoons vanilla extract
  • 1 cup raspberries (or 1 cup seasonal mixed berries)

Instructions:

  1. Preheat the oven to 180 degrees C.
  2. Grease a 20 cm springform cake tin.
  3. In a large bowl, sift together the flour and baking powder then stir in the ground almonds.
  4. Place the butter, sugar, lemon juice and vanilla in a saucepan and stir over low heat until the butter has melted and the sugar dissolves.
  5. Gradually mix the melted butter mixture until just combined.
  6. Add the eggs, one at a time mixing well after each addition.
  7. Pour the batter into the prepared tin and evenly distribute the berries on top gently pressing each berry into the batter.
  8. Bake on the middle shelf of the oven for 40 minutes or until a skewer inserted into the middle withdraws clean.
  9. Leave the cake in the tin and place on a wire rack to cool for 10 minutes then remove from the pan to cool completely.
  10. Serve with cream if desired.

 Credits: VE + T April/May 2006 by Jo Miller

Lemon-lime coconut syrup cake (20cm)

Ingredients:

  • 130g unsalted butter, softened
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon finely grated lime zest
  • 1 cup caster sugar
  • 4 eggs
  • 1 1/4 cups of Eden Valley Biodynamic Farm Plain Cake and Biscuit Flour
  • 1 teaspoon baking powder
  • 1 3/4 cups desiccated coconut

Lemon-lime syrup:

  • 1 cup sugar
  • 1/4 cup of lime juice
  • 1/4 cup of lemon juice
  • 1/2 cup of water
  • Finely shredded zest of 2 lemons or 4 limes

Instructions:

  1. Preheat the oven to 160 degrees C.
  2. Grease and line a 20cm spring form cake tin with baking paper.
  3. Cream together the zest and sugar in an electric mixer until light and fluffy.
  4. Add the eggs, one at a time, mixing well after each addition. Sift together the flour and baking powder in a bowl, then add the desiccated coconut.
  5. Add the coconut mixture to the egg mixture and fold together until well combined.
  6. Pour the batter into the tin and bake for 45-50 minutes or until firm on top and cooked in the centre when tested with a skewer.

To make the lemon-lime syrup:

  1. Place all the ingredients in a saucepan over a low heat.
  2. Stir until the sugar has completely dissolved, then simmer for 10-15 minutes or until the mixture is reduced, thickened and syrupy.
  3. Leave the cake to cool in the tin for 10 minutes.
  4. Remove from the tin and place the cake on a wire rack.
  5. Pour half the syrup over the warm cake.
  6. Reserve the remaining syrup to pour over when sliced.

Serves 10.

Lemon semolina cake (20cm)

Ingredients:

  • 125 g unsalted butter, softened
  • 1 tablespoon finely grated lemon rind
  • 1 cup caster sugar
  • 2 Eden Valley Biodynamic Hen Eggs
  • 2/3 cup Eden Valley Semolina Flour
  • 1 1/2 cups Eden Valley Self-Raising Cake and Biscuit Flour
  • 1/2 cup milk

Lemon syrup:

  • 1 cup caster sugar
  • 1/2 cup lemon juice, strained
  • 1 small lemon, thinly sliced

Instructions:

  1. Preheat oven to 180 degrees C / 160 degrees celsius fan-forced.
  2. Grease a 6cm-deep, 20cm round (base) springform cake pan.
  3. Line base and side with 2 layers of baking paper.
  4. Using an electric mixer, beat butter, lemon rind and sugar on high speed until pale and creamy.
  5. Add eggs, one at a time, beating between each addition.
  6. Stir in semolina, flour and milk.
  7. Spread mixture into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.

Lemon syrup:

  1. Place sugar, lemon juice and 1/2 cup cold water in a saucepan over low heat.
  2. Cook, stirring, for 5 minutes or until sugar has dissolved.
  3. Add lemon slices.
  4. Increase heat to high and bring to the boil.
  5. Boil, without stirring, for 4 to 5 minutes or until mixture thickens.
  6. Transfer lemon slices to a plate.
  7. Pour half the syrup over cake.
  8. Stand for 15 minutes.
  9. Turn out on to a plate.
  10. Arrange lemon slices over cake.
  11. Serve with remaining syrup.

Credits: Taste.com.au

Pasta

Rich pasta dough

Ingredients:

  • 500g Eden Valley Biodynamic Farm Pasta Flour
  • 1/2 tsp sea salt
  • 3 tbsp olive oil
  • 5 eggs (standard size hen eggs) or 4 duck eggs

Instructions:

  1. Mix flour, salt, oil and eggs together in a food processor (or by hand) until a loose ball forms.
  2. Knead this mixture until it is smooth and even.
  3. Roll into a ball and wrap in cling film.
  4. Rest for 20 minutes before use.
  5. Cut dough into 6 pieces.
  6. Take one piece, flatten and feed through a pasta machine roller on the thickest setting.
  7. Fold this piece in thirds, rotate 90 degrees and feed through the pasta machine roller again. Repeat this step another 6 times.
  8. When the dough is completely combined and has spread to the width of the machine, feed through the roller again, decreasing the setting each time, until the desired thickness is reached.
  9. The dough can then be processed into various styles of pasta, from ravioli to fettucini.
  10. Repeat the last four steps for the other 5 pieces of dough.

Any unused dough can be frozen.

Credits: Dayle Lloyd

Soup

Barley soup (zuppa di orzo)

Ingredients:

  • 400g Eden Valley Barley, soaked in hot water for 45 minutes
  • 3 tablespoons olive oil
  • 1 head celery, tender stalks and young leaves separated and roughly chopped
  • 1 red onion, peeled and chopped
  • 1 fennel bulb, chopped, green herb parts chopped separately
  • 1 brown onions
  • 2 garlic cloves, peeled and finely chopped
  • 2 small dried red chillies, crumbled
  • 2 tablespoons each chopped fresh flat-leaf parsley and mint
  • 4 fresh ripe tomatoes, skinned, seeded and chopped
  • 2 litres (3 1/2 pints) chicken stock
  • Maldon salt and freshly ground black pepper
  • Extra virgin olive oil

Instructions:

  1. Heat the oil in a heavy saucepan.
  2. Add the celery and onion.
  3. Cook together until they begin to soften.
  4. Add the fennel bulb and brown onions and fry, stirring until they begin to caramelise, about 15 minutes.
  5. Add the garlic and chilli, then after 1 minute, the herbs, celery leaves and tomatoes.
  6. Stir to combine and slightly reduce, then add half the barley.
  7. Allow to absorb flavours, then add 1/2 chicken stock.
  8. Reduce the heat and cook until the barley is tender, about 40-50 minutes.
  9. Cook the remaining barley in the rest of the stock for 40-50 minutes.
  10. Puree in a food processor and add to the soup.
  11. Season and serve with new oil. This soup should be thick and creamy.

Credits: River Cafe Cook Book 2