Oma's Almond Oat Cookies

 

250g margarine

200g ground almond 

250g icing sugar 

160g oats 

250g flour 

vanilla sugar, almond essence

Mix all of it together, take teaspoon sized dough, place little rounds on baking tray. Bake 15 mins at 200c or until just getting brown. You can use other nuts and brown sugar. 

Oma's Apfeltaschen

 Dough:

• 300g self-raising flour
• vanilla sugar
• 500g farm cheese (or ??? at Coles in a tub) 
• 300g butter or margarine

Place flour, butter and cheese on a board and mix with hands quickly. Roll out and fold over a few times. place in fridge for a while. 

Filling:

• 500g apples
• 100g sugar
• some rum essence
• raisins if liked

Grate apples, mix with the rest, if too much liquid pour some away. Roll out dough 1/4 cm thick, put saucer on dough and cut around it. Put some filling in the centre, fold over dough and press edges hard. Beat an egg yolk and brush apfeltaschen. Bake 15 mins at 200c or until slightly brown. Tastes good still warm!  

Oma's Jammy Chocolate Cookies

 

Oma's Jammy Chocolate Square Cookies

***Note - there is a problem with this recipe, currently trying to ascertain. Don't cook. 

• 1kg self raising flour
• 1/2 kg golden syrup
• 200g sugar 
• 200g margarine 
• Grated orange peel (2 oranges) 
• 1 jar blackcurrant jam 
• 1tsp cinnamon
• 1tsp ground almonds 
• 1 tbsp cocoa 
• 2 eggs 
• dark chocolate (-?) 

Heat sugar, syrup, margarine in a small pot. When molten put in large mixing bowl and when only warm mix with the other ingredients. Put on a board and kneed a bit. If sticky put in fridge for a bit. Roll out half with rolling pin and put on baking tray with high edges (you can put the dough in pieces and squash together). Spread jam over it, roll out the rest and place on top. Bake med. heat for 20 mins. When cold spread with molten chocolate. Put in fridge to get firm (if you can) and cut into squares. Keep cookies in fridge. You can also make cookies from this dough and decorate them. Bake 10 mins. 

Oma's Hazelnut Cookies

• 125g syrup
• 50g sugar 
• 50g margarine 
• 50g coffee sugar (big granules) 
• 3 drops lemon essence
• 1/2 teaspoon ground cloves 
• 1/2 teaspoon cinnamon
• 250g self raising flour
• 250g hazelnuts (halved) 
• 2 tablespoons milk 
• dark molten chocolate 

Warm first three ingredients in a small pot until sugar is dissolved. Nearly cold (just warm) add coffee sugar, spices and 2/3 of the flour. Put on a board and knead in the rest of the flour. Roll out 1/2 cm thick, cut out squares and press on 2 pieces of hazelnut (hazelnut halves put in bowl with the milk). Bake 10 mins (medium heat) when cold drizzle with molten chocolate. 

 

Ricotta pancakes

2 cups self-raising flour or equiv 

Pinch salt --- mix 

300g ricotta

2 cups milk 

2 egg yolks

vanilla extract 

zest 1 lemon 

50 melted butter --- mix 

2 egg whites 

50g sugar --- meringue lightly 

Combine all the above, fry. Nice light cakes with a zesty aftertaste. Serve with cream and syrup. (OK maybe fruit too) 

Lemon Curd

(Made with our massive lemons, probably about three standard lemons worth each)

• Zest of 6
• Juice of 2 (160ml) 
• 1/4 tsp salt 
• 1 1/3 cup sugar 
• 8 egg yolks
• 2 tbs cornflour

plus 165g butter

Mucked around with double burners and thickening for ages, in the end chucked in cornflour and did it in the microwave, Bob's your uncle. Cook the main ingredients with some caution until thickish, then stir the butter into the hot stuff. Done.

Bagels

Could have sworn I put these on here before but anyway. Bagels.

• 3.5 cups water 
• 4.5 cups flour 
• 1/3 white sugar
• 1 tsp salt 
• 2 tbs veg oil
• 2 tbs yeast 
• plus a large pot of boiling water and 2 tbps bicarb of soda 

Plus toppings

Mix dough as per usual, form into bagels when done, rise again, boil for 20 seconds each side, and bake.

Mind you I might try out a totally different method if I have time sometime:

https://www.chefsteps.com/activities/amazing-chewy-bagels-from-scratch

Crunchy crust tuna fishcakes

The filling for these was leftover mashed potato and canned tuna, livened up with plenty of fresh chilli, ginger, lemon juice, and seasoning. But being on a LoFo brief and no wheat flour being permissible, these juicy little offerings were dipped in egg and then potato flour. They were pretty prone to disintegration until shallow fried, but then developed a crispy/bouncy crust which contrasted quite nicely with the squishy/spicy inside.

Served on this occasion with a tomato and olive salad and some plain sliced radishes, along with a simple caper/yoghurt/mayo sauce. All surprisingly satisfying.

If we make it again I'll try to take pics.

Corn and pumpkin pizza dough base

Yes.

• Boil your peeled pumpkin chunks in salty water until they're very soft. Drain most of the water, but not quite all.
• Mash into a hot liquidy mush. 
• Add enough masa harina until you can fork it together into a yellow tortilla-like consistency. 
• Let rest for 10 mins. 
• Knead until you have a lump of bright orange playdoh. 
• Roll out between plastic to fairly thin, place on baking tray and cut to size. 
• Grill on one side, flip over, and grill on the other until lightly coloured. 

And there, ladies and gents, is your LoFo thin crust pizza dough, ready to receive the toppings of your choice. Enjoy.

Corn Tortillas

• Ratio: 1/1 of masa harina (or maize flour) to boiling water. Maybe a little less water.
• Fork together, leave for 10 mins.
• Knead into a playdoh-like consistency.
• Roll into small golf-balls of bounciness and splat between a tortilla press, always being sure to use some plastic wrap to line the press for easy removal (cut up sandwich bags are just fine).
• Dry fry on a griddle until done.
• Stack, covering with teatowel.
• Turn upside down when serving because the bottom ones will be the softest.

I can't say that experimenting with LoFo foods has been an unmitigated pleasure, but Tortillas are, thank goodness, a tried and tested LoFo option approved by generations of Mexican grannies, not some pea-brained 'health expert' who doesn't know their gluten from their fructan  but insists the former will kill you stone dead. So, enjoy.