They grow most of the vegetables and herbs that are used in the cafe. Pictured below are a few of the raised beds that have onions, kale, spinach, lettuce, celery, fennel, herbs, and other yummy greens.
This is one of the many herb boxes located on the property. Annabel uses a seaweed mixture to fertilize the soil. It works really well as you can see the size of the sage and parsley leaves are huge!
All of the ingredients at the Heron Gallery Cafe are gorgeous both in presentation as well as in peak flavor and high quality. As you know, starting with purely delicious ingredients can only yield wonderful end results. Also of note... all of the ingredients used in the Heron Gallery Cafe are organic and fair trade.
Lemon Polenta Cake (Gluten-free)
Yield: 12 slices
195g Ground Almonds
195g Polenta Flour
1 tsp Baking Powder
3 each Lemons, grated and juiced
270 g Butter
270g Caster Sugar
4 each Whole eggs
Glaze: Juice from 2 of the lemons and add sugar to taste. Heat until combined and then cool before pouring on cake.
1. Preheat oven to 145C (300F).
2. Grease a 24 inch spring-form pan with melted butter.
3. Combine almonds, polenta, baking powder, lemon rind and juice from one lemon in a bowl.
4. In a separate bowl, beat together butter and sugar until light and fluffy.
5. Add eggs, one at a time, beat well
6. Fold in dry ingredients until just combined.
7. Bake for 50 minutes- 1 hour.
8. Cool slightly and then prick cake with a fork and pour on cooled glaze.
Carrot Cake
Cake Ingredients
1 C White Flour (AP)
3/4 C + 2TBS Whole Wheat Flour
1 tsp Salt
2 tsp Baking Powder
1 tsp Baking Soda
2 tsp Cinnamon
1 tsp Mixed Spice (not sure if we have this in the US, but here it is a mixture of Cinnamon, Nutmeg, All Spice, Cloves- baking spices)
1 C Brown Sugar
1/2 C White Sugar
3/4 C Vegetable Oil
3 C Carrots, finely shredded
4 each Eggs
8 oz Pineapple Chunks, drained and halved
1/2 C Coconut (optional ingredient which I do not use)
1. Mix dry ingredients together in a bowl (except coconut)
2. Beat sugars, oil and eggs until well incorporated and slightly fluffy
3. Add in the dry ingredients, carrot and pineapple and beat together.
4. Grease a bundt pan.
5. Bake at 160C (325F) for 50 minutes
Icing Ingredients
110g Cream Cheese (approximately 1/2 of a rectangle package)
1 TBS Butter (room temperature)
1 C Confectioners Sugar (sieved)
Zest from a lime and an orange
1. Cream all ingredients together- whip until white and creamy.
2. Put in fridge and spoon over cake when cooled.
3. Sprinkle with zest.
Flourless Chocolate Cake (Gluten-free)
1 TBS Ground Almonds
300 g Dark Chocolate (must be very high quality, at least 70% cacao. We use Green & Blacks brand)
280 g Caster Sugar
150 g Butter
Pinch of Salt
5 each Eggs
For greasing pan: Melted butter and ground almonds to coat the bottom
1. Brush the sides of a 8-9 inch spring-form pan with melted butter and sprinkle the bottom with ground almonds.
2. Melt chocolate, sugar, salt and butter over low heat until just melted- be careful not to burn it!
3. Whisk eggs and almonds until frothy.
4. Slowly and gently fold egg mixture into the chocolate.
5. Bake at 160 C (325F) for 35-45 minutes.
6. Cool on wire rack and remove from spring-form pan.
Dust with powdered sugar over a patterned doily or decorate with fresh flowers or as you please. Serve with ice cream or whipped cream and fresh fruit. Many variations could be done with this--- orange, raspberry, mint, etc...
Brown Sugar Meringues
Yield: Approximately 9
3 Egg Whites
90 g Caster Sugar
90 g Brown Sugar
1. Preheat oven to 110C (225F)- low heat oven!
2. Line baking tray with parchment paper.
3. Whip egg whites and white sugar until tripled in volume (approximately 10 minutes)
4. Slowly add brown sugar and keep whipping.
5. Spoon onto parchment paper and bake for approximately 40 minutes- 1 hour.
6. When fully cooked they will come up easily. If not, return to oven for another 10 minutes.
Cool and serve with fresh strawberries or peaches and whipped cream! For another variation, you could also macerate the strawberries in balsamic vinegar or orange zest/juice.
Thai Fish Cakes
1 Chili Pepper (red thai chili)
1 lb Fresh Fish, cubed (salmon, smoked hake, cod, etc...)
1/2 C Spelt Flour
2 TBS Thai Sweet Chili Sauce
1 tsp Brown Sugar
1/4 C Parsley & Cilantro (be generous here!)
4 each Green Onions/Scallions
1 each Egg
1 each small Red Onion
1 TBS Lemon grass or Lemon zest
1. Combine all ingredients in food processor and grind together.
2. Refrigerate for 30 minutes
3. Shape into patties and dust with flour
4. Fry in vegetable oil for 8 minutes or until golden brown on each side.
5. Serve with Thai Sweet Chili Sauce and a lemon or lime wedge.
Summer Vegetable Pistou Soup
Basil Pesto
100g Fresh Basil
4 cloves Garlic
100 ml Extra Virgin Olive Oil
Salt & Pepper
1 tsp Sugar
Grated Parmesan Cheese, for garnish
1. Blanch and shock basil and then puree with all other ingredients (except parmesan)
Soup
Extra Virgin Olive Oil
1 large Onion, small dice
2 each Carrots, small dice
1 head Celery, small dice
2 each Zucchini, small dice
1 each Fennel bulb, small dice
2 large Tomatoes, small dice
1.5 L Boiling Water with a dash of bouillon (or use your own stock)
Salt & Pepper
(We also add broad beans, green beans, squash, marjoram, parsley and what ever else is fresh in the garden)
1. Sweat vegetables in olive oil (low heat) for approximately 15 minutes
2. Add water and tomatoes
3. Cook 2 minutes and turn off!
4. Ladle hot soup in bowl, top with parmesan cheese and add a dollop of pesto.
Heron Gallery Summer Potato Salad
This potato salad is so fresh, herbal and delicious that you will want to make it all year long! The potatoes are just coming into season here and the skins are so thin and delicate that it makes the salad that much more special. I picked the potatoes in the morning and made the salad right away. Talk about "farm to the table"!
1 Bunch Scallions, sliced
1 Bunch Parsley, chopped fine
1: 1 ratio of Mayonnaise and Greek Yogurt
Salt & Pepper to taste
1. Wash and quarter potatoes.
2. Steam potatoes until just cooked.
3. Drain and cool.
4. Mix all other ingredients to taste and coat cooled potatoes.
Heron Gallery Whole Wheat Pastry Dough
500 g Whole Wheat Flour
250g Cold Butter, cut
150 ml Cold Water
Pinch of Salt
1. Pulse all ingredients except for water in food processor until combined like bread crumbs.
2. Add water slowly and mix.
3. Once sticky and pulling from the sides, remove and squish together on the table.
4. Roll it out to desired thickness and shape and use for a savory or sweet preparation of your choice!
(it is the red/orange one in the foreground)
Olive Oil for sautéing
2 Onions, diced
2 Red Bell Peppers, diced
2 cans of diced Tomatoes
2 TBS Vegetable Boullion
1 Pint of Water (add more if needed)
2 pinches of Saffron
24 dried Apricots, diced
3 cans of Chickpeas
2 Oranges, zest and juice
2 tsp Sun-dried Tomato Paste (get smoked sun-dried tomato paste if possible)
1 Bunch fresh Cilantro, chopped
Salt & Pepper to taste
1/2 Tub Greek Yogurt
1. Heat oil and saute onions and peppers for 5 min, stir well until onions start to soften.
2. Add tomatoes and cook for a few minutes.
3. Add saffron to warmed stock and then add to pan with apricots, chickpeas, orange zest & juice and tomato paste.
4. Bring to a boil and simmer until liquid reduces down.
5. Finish on the oven for about 20 minutes until the sauce is thickened.
6. When ready to serve add cilantro and yogurt.
Serve over cooked couscous.
I hope you will be able to use these recipes and enjoy a little flavor from the Heron Gallery. And if possible, try to use the freshest vegetables possible- buy local, organic and in season!
Buon Apetito!
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