recipes & goodies

Rosemary and cheese scone with fresh, homemade strawberry jam
Amuse Bouche ~ rosemary & cheese scone with fresh, homemade strawberry jam

Gluten Free Black Bean Chocolate Brownie Cake

3 cups cooked black beans
6 eggs
2 tbsp  pure vanilla extract
1 tsp salt
1.5 cup brown sugar sugar

3/4 cup cocoa  powder
2 tsp baking powder
1 tsp baking soda
2 tbsp water

4 eggs
3/4 cup veg. shortening

350 degree oven

PART A in blender - liquefy completely.
PART B in a small bowl
Beat PART C. Add one egg at a time.

Mix all ingredients. Bake for approx 30 minutes...or, until done.

For a delicious topping, put a can of coconut milk in the fridge overnight. The next day scoop off the top thick layer and whip it for 30 seconds with a half teaspoon of vanillan sugar. Pour it over the cake and enjoy!

(You can use the remaining coconut liquid to flavour a soup or ?)

Fresh beans and salt used to make British Green Bake
British Green Bean Bake 

Approx. 650 ml of green beans, fresh or frozen – French cut (or two cans)
1 tbsp butter
1 tsp sugar
1 tsp flour
1 tbsp green onion
250 ml sour cream
salt and pepper to taste
1 c cheddar cheese

Heat everything but beans and cheese in saucepan, just to melted mixture – do not boil. Grate cheese. In casserole dish, layer beans (strained if canned), sauce & ½ c cheese and repeat. Cover and bake at 375 F for 30 minutes. Let sit for a few minutes before serving.

Pistachio Encrusted Halibut

¼ of a vanilla bean, scraped
1 c dry wine (at Gather, we use our house white - Blouberg)
½ tsp white wine vinegar
1 tbsp heavy cream
4 tbsp butter
Salt and pepper
Boil wine and vinegar until reduced to ¼ c., add cream and boil. Add butter, whisk rapidly until thick. Remove from heat. Add bean, salt and pepper and serve over halibut immediately.

¼ c pistachio nuts, finely chopped
1 c. finely chopped bread crumbs (at Gather, we use gluten free crumbs)
salt and pepper
 Mix all ingredients and cover halibut. Arrange in fry pan and dab with butter.  Cook over med heat until cooked through (4 – 6 minutes on each side).

Local Chicken Breast Sauce
We’ve had many patrons ask for our Chicken Sauce. . . we like to call it “the new gravy”

Make the base for the sauce as in the recipe above. Instead of adding the vanilla bean, we add our Cara Cara White Balsamic (available for purchase here at Gather) and a few tablespoons of orange juice. We also use gluten free crumbs to coat the chicken, but add chopped pumpkin seeds instead of the pistachio in the Halibut recipe.

The key to delicious is: buy fresh, local, and organic product when available, and do not overcook.

Quinoa Olive Cakes

3 cups cooked quinoa (1 c. uncooked)
1 cup cooked white beans, mashed
2 large eggs
3 peeled medium cloves garlic, 2 minced
2 tsp. finely chopped fresh thyme
Kosher salt and freshly ground black pepper
1 cup coarse breadcrumbs
1/2 cup chopped parsley
1/3 cup pitted kalamata olives, finely chopped

Put the white beans in a large bowl add eggs, garlic, thyme, 1 tsp. salt and 1/2 tsp. pepper and stir with a fork to combine. Add the breadcrumbs, parsley, olives, and cooled quinoa and stir to combine. Form the mixture into six 3-inch-wide patties about 1/2-inch thick, and cook in 2 tbsp. of olive oil in a heavy-duty 10-inch skillet. Transfer to paper towels to drain and repeat with the second batch of quinoa cakes.
We serve with Tzatziki sauce, but it can be served with roasted red pepper or smoked paprika sauce.

Cheese Sauce (served with Empanadas)
1 part salsa
1 part cheese
1 part cream cheese

Melt and serve. YUM!