Tag Archives: coeliacs

Indian Pilau Rice

Indian Pilau Rice

Ingredients

1 ¼ cups Basmati Rice

15ml oil (I use Peanut oil)

1 small onion finely chopped

1 garlic clove, crushed

1 teaspoon Fennel seeds

1 tablespoon of Sesame seeds.

½ teaspoon ground Turmeric

1 teaspoon ground Cumin

¼ teaspoon salt

2 whole Cloves

4 Cardamom pods, lightly crushed

5 black peppercorns, left whole

500ml container of Chicken stock or consommé (or vegetable stock to make it truly vegetarian)

Fresh coriander to garnish

Wash rice well and leave to soak in water for 30 minutes. Heat oil in a heavy based saucepan, add onion and garlic and fry gently for 5-6 minutes until softened, not browned.

Stir in the fennel, sesame seeds, turmeric, cumin, salt, cloves, cardamom pods and peppercorns and fry for about a minute. Drain the rice well, add to pan and stir-fry for a further 3 minutes.

Pour over the chicken stock. Bring to the boil, then cover, reduce the heat to very low and simmer gently for 20 minutes without removing the lid, until all the liquid has been absorbed. Remove from heat and leave to stand 2-3 minutes. Fork up the rice, garnish with coriander and transfer to a warmed dish to serve.

This one is for Liz and anyone else who would like a nice side dish to a spicy chicken or fish (or whatever really :D) dish or just as a nice vegetarian supper on it’s own. Turn the heat off as soon as 20 minutes is reached and let it sit off the heat for a few minutes. The sesame seeds can sometimes stick if left too long cooking.

Bon appetit!

Gluten Free Citrus Kisses.

I’ve been trialling recipes out of the local newspaper recently and found this one for Citrus Kisses. I have adapted it for my partner who has Coeliacs disease and it still turned out really well. I think they’re similar to melting moments in texture.

First get all the ingredients you’ll need prepped. There are not many to find  😀

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180gm butter, soft

100gm icing sugar, sifted

1 lime or lemon zest

100gm GF cornflour

180gm Gluten Free Self Raising flour

NOTE : The ingredients also list the juice as well which is why you see it in this picture, however, the recipe didn’t feature it at all so I left it out and it didn’t affect the texture at all.

Butter icing

120gm unsalted butter, soft

140gm icing sugar, sifted

Juice and zest of lime or lemon

Preheat your oven to 170 Celsius and line two baking trays (I used one long one) with baking paper.

In a clean bowl, beat together the butter, icing sugar and zest until pale and fluffy, about 3-5 minutes.

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The recipe said to use a spatula to fold in the flours but after trying this and finding it wanting, I just used the electric hand mixer to combine everything in quick time 😀

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Roll dough into walnut sized balls and place 5 cm apart on your baking tray and bake for 20-25 minutes or until the edges start to turn golden.

I like fork marks on top of these style of biscuits so I lightly press the back of a fork into the top.

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Remove from oven and allow to cool.

To make the butter icing, beat the butter and icing sugar together with the zest (and a little juice if needed) in a clean bowl until light and fluffy.

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Sandwich two biscuits together with a generous dollop of the icing and try not to eat them all with a cuppa. They made 10 full biscuits all up though my walnuts must be bigger than the original recipe makers walnuts which came to 15! I think she must have been sizing macadamia nuts 😀

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Bon appetit.