Gluten Free Recipes

Its been a while since I posted - so much has been going on. Over the past 6 months my body has gone awol and I have now been diagnosed with IBS-D. After much trial and error and folllowing a low-FODMAP diet I'm slowly getting back in control. As it appears so far I seem to be wheat intolerant and lactose intolerant. So here are some new food recipes I intend to try :

Gluten-free tomato, basil and feta muffins - makes 16

(  http://www.sainsburysmagazine.co.uk/recipes/item/gluten-free-tomato-basil-and-feta-muffins ) 

POSTED BY

Sarah Alcock | 

RECIPE BY:

Hannah Miles

TAGS:

basil, feta, gluten-free, great british bake off, muffin, Tomato

The muffins will keep for up to 2 days in an airtight container, but can be frozen and then reheated to serve.

• 350g Doves Farm gluten-free self-raising flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 250ml milk
• 250ml plain yogurt
• 2 eggs
• 100g butter, melted and cooled
• 2 tbsp tomato purée
• 160g (drained weight) sundried tomatoes preserved in oil, chopped, plus 1 tbsp of the oil
• 200g feta, chopped into small pieces
• 3 tbsp chopped fresh basil leaves
• sea salt and ground black pepper

1. Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 8-hole muffin tins with muffin cases.
2. Sift the flour, baking powder and bicarbonate of soda into a large mixing bowl.
3. In a separate bowl, whisk together the milk, yogurt, eggs, melted butter and tomato purée, then add this to the flour mixture.
4. Whisk everything together well and season with salt and pepper. Mix the tomatoes, tomato oil, feta cheese and chopped basil into the mixture.
5. Divide the mixture among the muffin cases, making sure that some of the pieces of cheese and sundried tomato sit on the top of each muffin.
6. Bake the muffins for 20-30 minutes until golden brown. Serve warm or cold.

Toasted Cumin Flatbreads.

http://www.bbcgoodfood.com/recipes/10504/toasted-cumin-flatbreads

Ingredients
400g gluten-free self-raising flour, plus extra for dusting (we used Doves)
1 tbsp cumin seeds, toasted
300ml natural yogurt

Method
Heat the grill to medium and dust a baking sheet with a little flour. Mix the flour and cumin seeds in a bowl, then season. Stir in the yogurt and 100ml water, then mix well to form a soft dough.
Divide the dough into 8 equal pieces, then shape into circles or ovals about ½cm thick. Dust lightly with a little flour. Grill on the baking sheet for 3-5 mins on each side until golden and puffed. Serve warm.
Recipe from Good Food magazine, May 2009

Autumn is in the air.

Actually I think I can say autumn is here. Its been getting colder every morning this week. We had to dig out the coats and scarves from the back of the cupboard and air the winter duvets. But I do love autumn  - the colours of the trees, going for walks  and then home again for a nice cup of hot chocolate or tea. Snuggling in bed in the morning trying to make those minutes stretch into hours before you have to get going again. Another thing I love about autumn is the food , warming soups and pasta bakes.

We picked our butternut squash and pumpkin this week and they are now sitting on the windowsill trying to harden off. I am quite proud of our efforts this year 5 beautiful butternuts and one lovely pumpkin, ooh I cant wait - butternut risotto , butternut soup, vegetable curries here I come.

Its also back been back to school and trying to adjust to the new school routine, with swimming, tennis, rainbows and beavers to contend with. The kids have still been helping out in the kitchen but its been a bit less frequent. Saying that we did make some delicious "crunchies" or ANZAC biscuits. These are biscuits I used to make with my gran when I was a little girl , we called them "crunchies" but the recipe I followed called them ANZAC biscuits. They are very similar to flapjacks but a bit more biscuit like. 

Here is the recipe if you want to have a go - they really are very easy to make and even easier to eat. ( We made ours in a baking try and cut them into rectangles but you can easily do round ones as the recipe says).

ANZAC biscuits ( "crunchies")
http://www.bbcgoodfood.com/recipes/3803/anzac-biscuits

Ingredients
85g porridge oats
85g desiccated coconut
100g plain flour
100g caster sugar
100g butter , plus extra butter for greasing
1 tbsp golden syrup
1 tsp bicarbonate of soda


Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.

Bach again soon with some more news and maybe a recipe or two.

Enjoy your autumn !

Simple food even the kids can cook - 3

The recipe this week was a great success, even our "I don't like fish" boy Corbin had two of them as he said they were delicious.

SALMON BURGERS.

Salmon Burgers with homemade chips and fennel with pesto dressing.

 Ingredients

4 skinless salmon fillets , cut into chunks
1 lemon , zested
2 tbsp mayonnaise

1 tbsp capers
45g fresh breadcrumbs
oil , for frying
1 tbsp tartare sauce
4 rolls, halved and toasted
lettuce
tomato sliced
gherkins sliced.

Method:

Put the salmon , lemon zest and capers in a food processor with 2 tbsp of mayonnaise.

Pulse until roughly chopped. 

Put in a bowl then season really well and mix in the breadcrumbs. 

Form into four burgers.
Heat a little oil in a non-stick pan and cook the burgers for about 5-6 minutes on each side until golden.

Serve the burgers in buns piled up with lettuce, tomato and gherkins and a dollop of the tartare sauce or  mayonnaise.

Simple food even the kids can cook - 2

This week it was Corbin's turn to cook the dinner and as he is a big fan of pasta we decided it should be a pasta dish.


BACON AND BROCCOLI PASTA BAKE

oven temperature 180 degrees celsius.

Ingredients
200g pasta shapes
2 tsp vegetable/olive oil
4 bacon rashers, chopped
1 small onion, chopped
250g broccoli
1 cup (250ml) cream
2 eggs
1 cups (80g) grated cheddar

Method:

Cook the pasta according to the packet instructions. Drain, return to the pan.

Meanwhile, fry the bacon and onion in the oil over a medium heat until soft and lightly browned.

Break the broccoli into small florets. Boil or Steam  the broccoli until tender. Use a fork to mix the cream and eggs together in a jug.

Add bacon, onion, broccoli and the cream and egg mixture along with 1 cup (80g) cheddar to the pasta. Stir. Spoon into an ovenproof dish. Bake until golden ( about 20 - 25 minutes ).

Simple food even the kids can cook - 1.

I decided during the summer holidays to start introducing my children to the art of cooking, so that one day when they are older they will be able to feed themselves and not rely on ready meals and the like.
Aimee is 5 and Corbin is 7 and they love the idea of learning to cook. They take in turns  - each of them cooking dinner for the family one night each week. Obviously I help them out with using the hob and oven and cutting with sharp knives. So here is the first of our food recipes they cooked.

Aimee Fish ( Herby fish bake ).

oven 190 degrees celsius.

Ingredients 

white fish fillets ( pollack, cod, haddock )

4 tablespoons natural or greek yogurt

2 tablespoons red pesto

chopped parsley, dill or chives.

Method

Place the fish in an ovenproof dish.

Mix the yogurt, red pesto and herbs together and spread over the fish.

Grill/Bake for 7-10 minutes

We had it with homemade chips , and fresh homegrown beans and courgettes and peas.

Romany Creams.

I was talking to my children the other day about my childhood in South Africa and the subject turned to treats. Romany creams of course. Romany creams are  South African biscuits or cookies  made from cocoa and coconut and sandwiched together with melted chocolate. A melt in your mouth treat. Now my children have never really fancied dessicated coconut but I decide to satisfy my curiosity to have a go and make some myself and let the family try them out.

Well the end result was a BIG success - big on the size front I didn't realise how much they spread when the cook and also a big hit with the family who promptly devoured the plateful . If you want to have a go here's the recipe I used ( just remember to put teaspoon full drops on the baking sheets as they do spread out quite a bit.)

Homemade Romany Creams


1. Cream together 1/2 lb Butter and 1 cup Sugar .
2. Sift together 2 cups Flour, 1 teaspoon Baking Powder, 1/2 teaspoon Salt.
3. Add 1 1/2 cup dessicated Coconut to the dry ingredients.
4. Add to dry ingredients.
4. Dissolve 2 tablespoon Cocoa in 1/2 cup hot water.
5. Mix all together.
6. Drop teaspoonfuls onto a cookie sheet and bake for 10-15 minutes at 350ºF.
7. Sandwich two back-to-back with melted chocolate when they have cooled.

A taste of home.

I live in the UK but I originally come from South Africa. Every now and again I dig out the recipe book and indulge myself in a few recipes from home. So last week after a " when will you make some more rusks again? " plea from my family I got baking.

Buttermilk Rusks ( South-African recipe )

Rusks are a national institution in South Africa, especially Ouma’s rusks. Dry and dense, they were designed to last a long time for pioneers travelling in the wilderness. They can be eaten as they are or dunked in tea or coffee for that early morning snack or mid-morning break.

Ingredients: ( Makes about 15-18 rusks )

500g self raising flour
1 egg
100ml sugar
95g butter, melted
250ml buttermilk
½ tsp ( 2.5ml) baking powder
1 tsp (5ml) salt

1. Sift the flour, baking powder and salt into a large bowl.
2. Beat the egg, sugar and buttermilk together.
3. Cut the wet mixture into the dry ingredients with a knife.
4. Knead the dough lightly, gradually adding the melted butter while kneading. This will take about 7 minutes.
5. Roll dough into balls about the size of a golf ball and pack the balls next to eachother into a loaf tin. The balls should reach about ⅔ of the height of the tin.
6. Bake at 180 degrees C ( 350 degrees F) for about 45 minutes.
7. Turn out onto a cooling rack and when cool enough to handle break into individual rusks.
8. Lower the heat of the oven to 100 degrees C ( 200 degrees F ) or less and dry the rusks in the oven. Turning them every 30 minutes.

(Recipe can be doubled etc. )

 Just out the oven see how they are packed in.

 The finished product. They keep for a few weeks in an air-tight container (if the family doesn't eat them all first).

3, 2, 1... Blast Off

Its been a very busy few weeks, my little boy has turned 7 and its been birthday mayhem for a week.
To add to the chaos the oven temperature dial decided to break just in time for my attempts at making a space rocket birthday cake for his party, nevertheless with stress levels rising and much checking on the cake we managed to pull it off and were quite proud of our end result. ( Thanks to my wonderful husband for doing the icing ).

Now its all over I have some time to gather myself together and start preparing for the next celebration... Christmas and our long anticipated visit from my sister and her family whom I haven't seen in a year and the children haven't seen in over 2 years  - the excitement is building. This is where I am in my element planning and organising and then finally putting it all together.

So we started on our Biberlie - a Swiss Christmas cookie, which you bake at least 4 weeks ahead to give the flavours time to mingle and mellow and also for the cookie to soften. Its has a filling of ground almonds, apricot jam and honey and the dough has Christmas spices in it so my house smells like Christmas.
Here's what they look like at the moment -

Recipe : Swiss Biberlie ( Christmas Cookies )

Dough:
340g honey
134g cup sugar
1-1/2 teaspoons grated lemon peel
2 tablespoons brandy, rum, or kirsch
512g unsifted all-purpose flour
2 teaspoons baking soda
1 teaspoon ground anise
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander

Filling:

 300g blanched almonds

200g sugar

 1/2 cup apricot jam

 1/3 cup honey

 1 tablespoon grated lemon peel

 3 tablespoons lemon juice

 1-1/2 teaspoons almond extract

How to make Swiss Biberli

Make the Dough: 

In small saucepan , combine the honey, sugar, and 2 tablespoons water.
Heat, stirring, just until sugar dissolves—do not boil.
Let cool until lukewarm—about 20 minutes.
Stir in lemon peel and the brandy.
Into large bowl, sift flour with baking soda, anise, cinnamon, ginger, cloves, and coriander.
Add honey mixture; mix with wooden spoon to a stiff dough; then knead until smooth.
Shape into a ball.
Refrigerate, covered, 2 days.
Make Filling: Grind almonds, using fine blade of grinder, or use electric blender.
In medium bowl, combine almonds, sugar, the jam, honey, lemon peel, juice, extract; mix until blended.
Set aside.
Preheat oven to 350F.
Lightly grease cookie sheets.
Divide dough in half; return half to refrigerator.
On lightly floured surface, roll out dough, 1/4 inch thick, into a 10-inch square.
Cut crosswise, to make 4 strips.
Place 5 to 6 tablespoons filling in a 1/2-inch-wide mound down center of each strip of dough.
Bring edges of dough over filling, to overlap; press gently, to seal.
Place rolls seam side down.
Repeat with remaining dough and filling.
Cut filled rolls into 1-inch pieces, using sharp floured or moistened knife.
Place seam side down on prepared cookie sheets.
Bake 20 minutes, or until light brown.
Cool completely.
Pack in airtight containers, to mellow for several weeks.

Enjoy !!

       *****************

I am also busy working on my christmas menu and this is what I have so far:-

Christmas Eve -
Buffet of cold meats and cheeses with pickles and chutneys ( homemade of course ) .
Homemade bread
Chocolate dipped strawberries and figs
And the childrens contribution - a decorated gingerbread house.

Christmas Morning -
Cinnamon pancakes

Christmas Lunch - 
Starters:
Spinach, strawberry and mango salad
Smoked salmon toasts

Mains:
Roast Chicken
Roast Pheasant - stuffed
Roast Guineafowl
Potatoes
Vegetables
Cranberry sauce
gravy

Dessert:
Ice-cream santas grotto cake ( shop bought I confess )
A french fruit tart ( hoping it will look something like this -  it will depend on what fruit I get.)

Mince pies and Brandy cream. ( of course )


So far its all falling into place , but no doubt there will be some variations and changes as the big day draws nearer. I'll post some pictures of all the exciting things we've made.

Simple Pleasures.

Take time to enjoy the simple pleasures that surround you. It will make a big difference to your day. I decided to make some butternut soup today. The weather is getting colder and there is nothing nicer than a big bowl of smooth velvety warm soup to really give you a great big hug.

Homemade Butternut Soup. ( my recipe )

1 butternut peeled and cut into chunks.

1 onion peeled and sliced

1 potato, peeled and cubed

1 clove of garlic crushed

About a litre of chicken stock.

A pinch of chilli powder

Salt and Pepper to taste.

Lightly fry the onion and garlic in a little oil until soft. 

Add the rest of the ingredients and simmer for 30 - 45 minutes until the butternut is soft. 

Blend until smooth . 

Season to taste and enjoy. 

You can add some double cream or creme fraiche if you wish.

This is one of my simple pleasures I enjoy. A few other which might inspire you are :-

• Putting one clothes straight from the dryer  - warm and snuggly.
• Slipping into bed and enjoying the feel and smell of fresh, crisp bed sheets.
• Making someone smile.
• Lying snuggled in bed listening to the rain on the window.
• The smell of freshly brewed coffee.
• Chocolate cake.
• A Family Cuddle.

Having a busy time at the moment - christmas gift plans are in full swing. Will put some more details up when I have goods to show. There is also Halloween around the corner too - so I might try ghoulish treats or two. Bonfire night and birthdays and I was worried I wouldn't have anything to do when the children were at school.

Autumn is in the air

Autumn is here or so the garden tells me. Our pumpkins have been harvested and are proving in the sun. I feel rather proud of our artistic display of pumpkins and squashes this year. Its amazing what our lovely garden can produce.

Whilst on the topic of garden produce. We made a delicious Pear, Hazelnut and Chocolate cake with the last few pears. It was rather moreish. and very easy to make. We had it warm with ice-cream and custard and also cold too.

Pear, hazelnut and chocolate cake
(www.bbcgoodfood.com)

Ingredients
100g blanched hazelnuts
140g self-raising flour
175g butter , cut into small pieces
140g golden caster sugar
2 large eggs , beaten
5 small, ripe pears
50g dark chocolate , chopped into small chunks
2 tbsp apricot jam

Preheat the oven to fan 140C/ conventional 160C/gas 3. 

Butter and line the base of a 20cm round cake tin. 

Grind the hazelnuts in a food processor until fairly fine. 

Add the flour and mix briefly. Add the butter and pulse until it forms crumbs. Add the sugar and eggs and mix briefly. 

Peel, core and chop two of the pears. Stir the pears and chocolate lightly into the cake mixture.
Spoon the mixture into the prepared tin and smooth the top. Peel, core and slice the remaining pears and scatter over the top of the cake. Press down lightly and bake for 50-60 minutes, until firm to the touch. Cool in the tin for 10 minutes, then turn out and cool on wire rack. Warm the jam and brush over the top. Serve warm or cold.

The weather then decided to confuse us all with a heatwave in October. The temperatures reached 29.9 degrees celsius and broke the records for the highest temperature recorded. Normally here in the UK we would be digging out the winter coats etc but no we had a last chance to get in a barbeque and don our shorts and t-shirts. As it was so hot I got a chance to test out a recipe I've been dying to try.

Lychee ice-cream:

Ingredients:

500ml natural yogurt

150ml single cream

75g caster sugar

425g can lychees 

Blend all together with 200ml of juice from lychee can.

Freeze for 1 hour

Whizz in a food processor til smooth

Freeze for 2 hours

Process again in food processor

Freeze until firm.

And finally for this weeks news I made a start on the childrens Christmas Elf hats. Here is a picture of what they look like - just need to add some bells ! ( only 2 more to go ).

Finding my feet

Its been a very busy and strange past two weeks. My youngest child started school. At first I was wondering what I would do with myself for those long lonely hours while the kids are at school, but actually I've been rather busy and I'm enjoying a bit of 'me' time which has been a luxury I haven't enjoyed in quite a while. I've still been busy cooking and creating but my new projects are taking some time.

I have managed to complete a knitting project. I knitted a shrug for Aimee which she thinks is so soft and cuddly and I was glad to see the end of as the wool was rather bobbly and well I am a beginner when it comes to crafts.
Here's a picture of the finished article:-

 

I also tried out a new chutney which is rather delicious even if I say so myself;-

Pear, Apricot and Ginger Chutney ( really easy to make too although I did use half the amounts ).

Here's the recipe:

Ingredients
425g ripe tomatoes , peeled, deseeded and chopped
425g caster sugar
140g cooking apples , peeled, cored and chopped
140g onions , finely chopped
140g dried apricots , chopped
3 tbsp chopped fresh root ginger
2 tsp salt
450ml white wine vinegar
1¼ kg pears , peeled, cored and cut into bite-size pieces

Combine all the ingredients, except the pears, in a large, thick-bottomed saucepan and bring to the boil. Simmer uncovered over a very low heat, stirring occasionally with a wooden spoon. Continue to cook for about 1 hr, giving it a stir every 10 mins, until the mixture is syrupy. Add the chopped pears and cook for another 30 mins, stirring occasionally. Leave to cool completely, then store in sterilised, clean jars.  ( courtesy of www.bbcgoodfood.com )

Well its about 3 months to christmas now and we're very excited that my family from South Africa are coming to visit so I've got lots of planning and loads of recipes to try out before they get here. Will keep you posted as to how I'm getting on.