Tag Archives: cinnamon

Spiced honey cake, gluten free.

I’m always on the look out for a tasty recipe that my husband can eat as well. Even though this wasn’t originally designed to be gluten free, I made it this morning by substituting the regular flour out and replacing it with a commercial brand of gluten free plain flour and it turned out just perfect πŸ˜‹

It is from the latest issue of delicious.uk I think and I thought I’d give it a go. 

Spiced Honey cake.

Ingredients

200g unsalted butter

100g light brown (muscovado) sugar

100g golden caster sugar

175g clear honey

2 medium eggs, beaten

260ml milk (I used buttermilk)

325g plain GF flour

1/2 tsp salt

1 tsp bicarbonate of soda

1 tsp baking powder

3/4 tsp each of ground ginger, ground cinnamon, ground nutmeg

1/2 tsp ground cloves

1/2 tsp caraway seeds

50g candied mixed and chopped peel

Finely grated zest of 1 lemon and 1 orange (optional) I didn’t  use it.

Preheat the oven to 150 C/fan forced 130-140 C and lightly butter and line a loaf tin (22cm x 12cm x 7cm)

Put the butter, sugars and honey in a pan and stir over a low heat until melted. Leave to cool slightly, then stir in the beaten eggs and milk. I used a Pyrex jug in my microwave on high for 2 minutes which worked just as well. Give it a good stir.

  
  
  

Sift together the flour and salt, bicarbonate of soda, baking powder and all the spices. Add the  caraway seeds and candied peel and make a well in the centre.

  
  
  
Add the butter mixture and beat until smooth. You can add the zest of the lemon and orange here if using.

  
  
Pour the batter into the loaf tin, then bake for 1 1/4 hours or until firm to the touch and a skewer pushed into the centre comes out clean. Cool in the tin for 10 minutes then turn onto a rack to cool completely.

  
  
This recipe comes with a honey glaze topping which I haven’t used but the recipe follows.

Honey glaze.

1 tbsp clear honey

1 tbsp milk

60g icing sugar

Warm the honey in a small pan. Mix in the milk and icing sugar until smooth. Brush over the cake, then leave to cool completely.

  
It is really delicious and I believe it would also be nice served with butter as well. 

Bon appetit! 

Krung Kaeng Masaman Curry Paste

I’ve been making a few curry pastes of late. I like the ones that are not too hot but are deliciously spicy non the less πŸ˜„. My husband Jason is my standard of approval for all my baking and him being a sufferer of Coeliac disease, I’m always on the lookout for tasty gluten free meals. This has quite a few ingredients but is such a lovely paste to make and the curry it makes is quite sublime.

First get your ingredients together.

  
2 teaspoons chilli powder

2 tablespoons ground coriander

1 teaspoon of ground cumin

1 teaspoon shredded lemon grass

1/4 teaspoon ground cloves

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom 

1/2 teaspoon ground mace or nutmeg

2 tablespoons oil

2 medium sized onions, finely sliced

5 cloves of garlic, peeled and sliced

1/2 teaspoon dried shrimp paste, roasted
Heat the oil in a frying pan and on a low heat fry the sliced onions and garlic till soft and golden brown, stirring occasionally. Add the dried shrimp paste and fry for a minute longer, crushing it in the oil. 

  
  
Put this fried mixture into a blender or small food processor with the lemon grass and the rest of the dry spices and blend to a paste. You can add a little water to help it along if needed. I didn’t need it πŸ˜„. 

  
Unfortunately, I didn’t take any photos of the curry it made but have included that recipe as well. It is so nice and tastes even better reheated the next day.

Kaeng Masaman curry.

1kg diced beef

4 cups of coconut milk

1 cup roasted, unsalted peanuts

2 tablespoons of fish sauce

5-8 whole uncrushed cardamom pods 

1 stick of cinnamon

1quantity of Masaman curry paste

3 tablespoons tamarind liquid

2 tablespoons of lime or lemon juice

1-2 tablespoons palm sugar
Put into large saucepan the meat, coconut milk, peanuts, fish sauce, cardamom pods and cinnamon quill. Bring slowly to simmering point, stirring frequently with a wooden spoon. Turn heat to low and allow to simmer, uncovered, until meat is tender, about an hour. Do not cover at any stage or the coconut milk will curdle.

When the meat is tender, lift it out into a clean bowl with a slotted spoon and simmer the coconut milk a little longer until it is reduced by about a third. If it has already reduced a lot during cooking, omit this part. Add the curry paste, tamarind liquid, lemon juice and palm sugar now. Add back the beef to the pan and continue simmering until the gravy has thickened slightly. Serve with rice.

Apologies for no photos here but I can assure you that this is one of our favourite curries. I found it strange to add the actual curry paste at the end but it all worked out well and the taste was lovely. 

Bon appetit!

Cornish Fairings.

One thing my coeliac sufferer of a husband misses in a biscuit is ginger nuts. Those rock hard but ever so dunkable ginger biscuits. I’m not sure how I got onto this recipe but it is seriously divine even after I made it into a gluten free recipe. It is from the delightful River Cottage website originally. According to Hugh’s site, Cornish Fairings were traditionally sold at Cornish fairs.

First assemble your ingredients.

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You will notice if you look carefully that I seem to have two containers of cinnamon in there. I discovered it before I put extra cinnamon in instead of ginger!

Ingredients.

4oz GF plain flour. I used Bobs Mill 1 for 1 .

1 tsp baking powder

1/2 tsp bicarb soda (Recipe originally said 1 teaspoon but it was too much the first time I made these)

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp mixed spice

2 oz brown sugar

2 oz butter

2 tablespoons golden syrup

Preheat your oven to 180 degrees Celsius.

Mix the flour, baking powder,bicarbonate of soda and spices in a large bowl. Rub in the butter until it resembles breadcrumbs, then add the sugar.

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Next add the golden syrup and mix together, using your hands as its easier, until its a smooth paste.

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Roll into balls about walnut size and place on a baking sheet.

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Cook for 15 minutes at 180c until biscuits have cracked on top. Then transfer to a wire rack to cool.

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Hugh’s recipe said to first cook them for 15 minutes at 180c then lower temp to 150c and bake a further 5 minutes. I did this the first time I made these and they burnt! I’ve changed  the recipe to suit my oven but I believe its best for everyone to learn where food cooks best and at what temperature their ovens work best at.

Jason loves these. They are very similar to a gingernut, but I think they taste a lot like those glorious dutch biscuits Speculaas. Bobs Mill 1 for 1 flour is brilliant as it already has the xantham gum added so you can just measure it out like your normal flour for any recipe. You can’t imagine how happy I was when I found this in Solomons Merchants grocery store this morning.

However you make these glorious little biscuits, enjoy them with something you can dunk them in πŸ˜€

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Pear and Saffron Chutney

Welcome back folks!

Here is a delightful little recipe that I found after watching Gordon Ramsay cooking a Christmas feast last night. He made a gorgeous baked ham and made this little chutney to have with it and I was inspired. I swear that it is my dear departed mother finally getting her own back after all those years trying to get me to make and eat her pickles and relishes! πŸ˜€ I can just hear her now bless her. I decided that I was going to pick up her mantle of baking for all and sundry and most of my Christmas gifts will be home baked this year and probably from now on.

Pear and Saffron Chutney

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Ingredients

1 tablespoon olive oil

1 small onion, peeled and diced

Sea salt and freshly ground black pepper

50g knob of fresh root ginger peeled and finely grated

Pinch of ground nutmeg

1 tspn ground cinnamon

1/2-1 tspn cayenne pepper

250g soft brown sugar (dark or light, it doesn’t matter)

250ml White wine vinegar (I used Apple cider vinegar)

4 firm pears (Williams or Packhams which is what I used) up to 650g worth in total or thereabouts peeled, cored and diced

2 medium cooking apples peeled, cored and diced

125g sultanas

2 pinches of saffron strands

Finely grated zest and juice of 2 small oranges

2 tomatoes, diced.

Method

Heat the olive oil in a large pan, add the onion and let it cook gently with the salt and pepper just to soften it, don’t brown it.

Add the grated fresh ginger, nutmeg, cinnamon and cayenne pepper. Saute for a couple of minutes then add the brown sugar and stir till dissolved, then add the vinegar.

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Add to the vinegar, sugar and onion mix, the chopped pears, apples, sultanas, saffron and orange zest and juice. Bring to the boil and boil steadily for about 15 minutes, until the liquid has reduced down to a syrupy consistency. Add the diced tomatoes and cook for 2-5 minutes until it is reduced and thickened but not dry. Adjust the seasoning if needed.

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While still hot, spoon the chutney into clean, sterilised jars and seal. Store in a cool, dark cupboard or the fridge and use within 6 months. The flavour gets better over time.

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This amount of ingredients made 4 x 250ml jars of lovely spicy fruity chutney that will go very well with your hams, roast pork and even on a cheese toasted sandwich. Really, it would go well with any rich meats that need something with a little bite to cut through the fattiness.

Bon apetit!

Sweets for my sweet, sugar for my honey….

I follow a most sublime blog called “GF and me” which was created by a wonderful lady with her husband when he became a coeliac sufferer. IΒ  eagerly await each of her posts as she has created wonderful recipes and gluten free pastries that have bought me back from the brink of despair at ever making decent gluten free pastries ever again for my partner who is also a coeliac sufferer. Here is a link to her blog and her delightful recipes πŸ™‚

http://gfandme.wordpress.com/2013/10/05/pumpkin-pie-cheesecake/

Pumpkin Pie Cheesecake

For the base.

1 1/2 cups of Gluten Free biscuit crumbs

( I used a packet of Butterfingers Gluten Free Macadamia Shortbread and a half packet of Freelicious brand Frollini Italian milk cookies)

1/4 cup Butter (or non dairy equivalent if you need)

1/4 teaspoon Cinnamon

1/8 teaspoon ground ginger

Mix the biscuit crumbs and spices together and add the melted butter and mix till combined. Press into a 9 inch (I used a 22cm) spring form pan. Refrigerate base whilst making filling.

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Β For the filling.

750gm Cream cheese, softened

1/2 cup of sugar (I used Raw caster sugar)

3 Eggs

1 cup of Pureed Pumpkin

1/8 teaspoon Nutmeg

1/2 teaspoon Cinnamon

Preheat your oven to 350 degrees Fahrenheit ( Equals 170-176 degrees Celsius)

Blend cream cheese and sugar till lump free. Blend in eggs, one at a time, then spices and pureed pumpkin.

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I took the step at this point of fitting my whisk attachment to my Kenwood Chef and gave the mix a good whipping to eliminate any white lumps and then poured the filling over the top of my crumb base. The cheesecake rose up like a souffle on cooking and was extremely light and fluffy on eating πŸ˜€

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Bake your delicious cheesecake for 50 minutes or until just set.

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Yes, it will crack on cooling but only a little and it certainly didn’t affect the taste in any way.

Leave it to cool completely before refrigerating. Tastes great left till next day but we couldn’t wait that long πŸ˜€

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This is even better served with Pecan nuts either toffee or just roasted and a dollop of cream but we like it just as is.

Bon appetit!