Tag Archives: Coeliac

Arroz con leche

Ah the humble rice pudding. It has to be hands down my favourite winter pudding. It even beats my dear departed mums golden syrup dumplings ( but only just!). Mum used to make her rice pudding in the oven till it was lovely and caramelised on top with lots of nutmeg. I used to make mine like that as well but you know what they say, it never tastes the same as your mums. This one I watched being made on an SBS cooking show by a Spanish mother and once I gave it a go, I’ve never cooked rice pudding any other way. It just works 🙂
Now that my dear husband Jason is a coeliac, I look for nice puddings he can eat and it seems he is also now lactose intolerant although he may always have been, hard to tell. Good thing they now sell lactose free milk as well!
This pudding is really good for breakfast as well, especially for people who are gluten intolerant. You can dress it up with stewed fruit or berries or whatever takes your fancy. As with everything, enjoy in moderation 😀 if you can.

Arroz con leche

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Assemble the few ingredients in the dish.
Ingredients

250 gm medium grain rice
1 1/4 litres (5 cups) full cream milk ( I used lactose free)
1 or 2 cinnamon sticks
1 or more strips of lemon rind (no white pith)
395 gm tin of sweetened condensed milk
Ground cinnamon or nutmeg

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Place rice in a saucepan and cover with water. Bring to the boil and cook for 5 minutes. Drain and set aside.

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Heat milk with cinnamon stick and lemon rind. When this comes to the boil, add the rice. Stir constantly over low heat until rice is half cooked.

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Add condensed milk and continue stirring until rice is cooked. Test by squashing a rice grain. Pour into a nice bowl and dust with ground cinnamon or nutmeg.

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Bon apetit!

Upside Down Caremalised Pear and Almond Cake (Gluten Free)

Yay! Its coming into winter over here in Albany Western Australia and pears are appearing in the supermarkets and various farmers markets around the place.  I love pears. They lend themselves to so many different recipes both sweet and savoury.  I bought some gorgeous russet and gold coloured Beurre Bosc pears yesterday and then I went searching for a recipe for them. Something pudding like but that my husband Jason , who has severe gluten intolerance, could also enjoy.

I found this lovely recipe written by a lady by the name of Shaina Olmanson from her blog Food For My Family. Here is how I interpreted it and I stayed faithful to her recipe. It looked a lot taller in her blog photos but it really is more like a flan in depth. Very yummy!

First assemble your ingredients and grease and line the base of a  20cm(8 inch) cake tin with baking paper

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Ingredients

2 tablespoons unsalted butter

3 tablespoons brown sugar

1 pinch of salt

1/2 teaspoon vanilla essence

1-2 Beurre Bosc pears

2 eggs, separated

1/4 cup granulated sugar (I used raw caster sugar)

1/2 teaspoon almond extract

3/4 cup of almond meal/flour

2 tablespoons arrowroot powder (I used cornflour)

1/4 teaspoon of ground cardamom

Preheat the oven to 180 degrees Celsius (350 F).

In  a small saucepan over medium heat, melt the butter. Add the brown sugar and pinch of salt and stir, cooking till the edges bubble and the sugar is dissolved.

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Remove from the heat and stir in the vanilla. I forgot to do this (adding the vanilla) and the end result worked just fine 😀  Immediately pour the caramel over the baking paper and spreading it out until it coats the base entirely.

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Slice the pear in half, de-core it and slice into 1/8-1/4 inch pieces. Arrange the slices over the caramel, fanning them out from the centre.

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Beat/whisk the egg whites until stiff peaks form. You should be able to hold them upside down like I have in my picture and not have them fall out 😀

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In a separate bowl, beat egg yolks till thick and pale yellow then add sugar, almond extract, almond meal, arrowroot or cornflour, and the cardamom. The mixture will be quite thick and lumpy.

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Gently mix in half the egg whites until they’re incorporated, then fold in the remainder of the egg whites. Don’t worry if the batter is streaked with white, its all good :). Do not over mix.

Pour the cake mix over the pears, spreading into an even layer fully covering the pears.

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Bake for 25-30 minutes until the top is golden brown and center of cake is set.

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Remove from oven and invert onto a plate while still warm. Serve warm or at room temperature.

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I have to say it tasted divine! I ate it standing at the kitchen bench whilst it was still hot 😀

It would also lend itself to the addition of some unsweetened clotted cream as it really is sweet.

Bon appetit!

Butter chicken with red lentil dhal and rice.

Hello friends 🙂

Yesterday I made a rather delicious meal for our tea.  I actually found it in the state newspaper (The West Australian) in the recipes pages. This recipe was compiled by one of the duos that appeared on the MKR (My Kitchen Rules) TV show and I have to say it turned out very well for a first time try.

This amount will serve 4.

First assemble your ingredients.

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For the Marinade,

400gm can of crushed tomatoes

190gm yoghurt (I used Goats milk yoghurt)

4 garlic cloves

90gm ground almonds

2cm piece of ginger, grated

6 cardamom pods, bruised

2 tablespoons brown sugar

2 teaspoons garam masala

1 cinnamon quill

1/2 teaspoon  ground cloves

1/2 teaspoon chilli powder

2 tablespoons tomato paste

1 pinch saffron threads

salt and pepper to season

1 kg boneless, skinless chicken thighs, halved

125gm Ghee

1 onion, diced

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For the Red Lentil Dhal,

2 teaspoons vegetable oil ( I used Ghee again as I am in love with it!)

1 onion, diced

1 long green chilli, chopped

1 + 1/2 teaspoons cumin seeds

1 + 1/2 teaspoons black mustard seeds

1 + 1/2 teaspoons ground cumin

1 + 1/2 teaspoons ground coriander

1 teaspoon ground turmeric

3 curry leaves

1 tomato, diced ( I forgot to use it so I make this optional :D)

200 gm red lentils, rinsed, drained

400ml can coconut milk

250ml water

To make the marinade, combine all of the ingredients down to and including the salt and pepper in a six cup capacity baking dish.

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Add the chicken and rub marinade all over it.

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(Trust me, there is chicken in there!)

Cover and refrigerate for one hour to marinate.

Preheat oven to 180 degrees Celsius.

Melt ghee in a small frying pan over medium heat, add onion and cook, stirring for about 3 minutes or until softened.

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Add to chicken mixture, cover dish tightly with foil and bake for 40 minutes. Remove foil and bake for a further 15 minutes or until chicken is very tender. I like cooking till those yummy caramelized bits form on top of the chicken 🙂

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Meanwhile, to make the dhal, heat oil/ghee in a medium saucepan over medium heat. Add onion and chilli and cook, stirring for about 3 minutes or until softened.

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Stir in seeds and spices. Cook for a further 1 minutes or until fragrant.

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Stir in remaining ingredients and the water.

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Bring to a simmer, then simmer, partially covered and stirring occasionally, for 25 minutes or until lentils are cooked and have absorbed all the liquid. Season with salt.

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Divide rice between serving plates and top with chicken. Spoon dhal to the side and tuck in!

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That is my appreciative husband Jason 😀

This recipe is completely gluten free, including that Naan bread you see in the picture. So happy to have found that the local supermarket (Coles) stocks the Livewell brand for Coeliac sufferers.

Bon appetit!

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. I  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 🙂

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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 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 😀

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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 😀

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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!

Gluten Free Coffee and Pecan Cake.

I have always had a fondness for a nice coffee cake. Especially with walnuts. I went shopping for walnuts the other day and could only find pecans at the local IGA so I jiggered this recipe around (wasn’t hard) and used walnuts and made it gluten free for my beloved who is gluten intolerant.

First thing is to assemble all your ingredients.

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2/3 cup (70gm) pecan nuts

125gm butter, unsalted and chopped

1 cup (220gm) raw caster sugar

1/2 cup milk

2 tablespoons instant coffee powder (use a nice one)

1 1/3 cups (200gm) Gluten Free Self Raising flour

2 teaspoons ground cinnamon

2 eggs beaten lightly

Pre-heat your oven to moderately slow  (160degrees or 140 degrees celcius fan forced) and grease and line a 11cm x 25cm loaf pan with baking paper.

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Chop the pecans reserving half. Combine the butter, sugar, milk and coffee in a small saucepan;stir over low heat until melted. Remove from heat.

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Sift the flour and cinnamon into a bowl; stir in beaten eggs, butter mixture and half of the chopped pecan nuts.

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Pour mixture into prepared loaf tin.

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Bake in moderately slow oven for 15 minutes. Carefully sprinkle cake with the rest of the pecans then bake for a further 30 minutes or until cooked when tested with metal skewer. You could also just pop the reserved nuts on at the beginning and bake for 45 minutes as I don’t believe there would be any difference in the end product.

Allow cake to cool on a wire rack whilst you make the coffee icing.

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For the coffee icing;

1 tablespoon boiling water

2 teaspoons instant coffee powder

1 cup gluten free icing sugar mixture

10 gm soft butter

Combine water and coffee in a cup. Sift icing mixture into a small heatproof bowl; stir in butter and enough of the coffee mixture to form a firm paste. Either place bowl over small saucepan of simmering water or zap it in the microwave at 10 second intervals (check every 10 seconds) until icing is of a thin consistency. Drizzle icing over cooled cake and allow to set befroe slicing.

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Very enjoyable cake and it lasted about 1/2 a day 😀

Mix and match your nut preference or leave them out if you have a nut allergy and replace them with raisins soaked in coffee liqueur. I will try that next time.

Enjoy friends.

Mondays little Gluten Free sweetie.

I think we all need a little sweetening up today being Monday and I have just the thing to do it for you. As my beloved Chucky (Jason) is gluten intolerant, he misses out on a lot of the stuff we used to chow down on when in the need for a snack. Now, we have to put a bit more of a thought into what goes down the hatch as the side effects of Coeliac disease are not pretty when any gluten is taken into his system. I found one of his most favorite of all slice recipes and decided to tinker with it a bit and the end result was fantastic. You wouldn’t know it was now gluten free and I’ve fooled many of my workmates with this one.

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Gluten Free Caramel Nut Slice

Ingredients.

BASE DOUGH

200gm unsalted butter

140gm caster sugar

1/2 vanilla pod,seeds only

300gm Gluten free Plain flour (I use Orgran brand)

1/2  teaspoon Gluten free baking powder

CARAMEL FILLING

130gm unsalted butter

400gm tin condensed milk

4 tablespoons of Golden Syrup

TOPPING

200gm raw, chopped macadamia nuts and grated base dough set aside, (see my method)

Preheat oven to 160 degrees Celsius

Line a 20cm x 30cm x 4cm slice tin with baking paper.

For the base dough, cream together the softened butter, sugar and vanilla seeds until light and fluffy, about 3-5 minutes in an electric mixer.

Sift in dry ingredients and mix until combined.

Take out one fifth of the dough and chill in the fridge in a rough cylinder shape.

Evenly press the remaining dough into the base of your slice tin, making sure it reaches into the corners. Put into oven and bake till firm to touch and slightly golden, not too cooked.

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Make the caramel while the base is baking.

Put a metal bowl over a pot of boiling water and add all the caramel ingredients into it, stirring till all melted together.Set aside.

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Remove base from oven and pour the caramel over the top, spreading evenly.

Grate (on a big sized grater) the remaing saved dough into the chopped macadamias and mix together gently. Sprinkle this over the top of the caramel.

Pop this back into the oven and bake for 30 minutes or until the outside of the caramel starts to darken. Remove from oven and allow to cool in the tin. Pop in the fridge for an hour to chill before cutting into slices.

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Is this slice not calling from the shadows, beckoning you to eat it?

We cannot resist it’s gluten free charms at all.

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My gluten free sweetie who’s charms I can’t resist either. Love him xoxoxo.

Bon appetite!