Tag Archives: gluten free

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.

Mushroom and Chestnut Soup.

We went out for dinner one evening a few weeks back. As soon as we walked through the door, we were hit by the most memory evocing smell. I smelt my Grandmothers kitchen from years ago! Lovely smells of sage and thyme and roasted things 🙂 . What we ended up eating that night to start with was the bringer of that memory. It was a beautiful Chestnut soup that just transported our tastebuds to nirvana. Best tasting soup ever.

The nearest recipe I could find is the one following that is so, so close in flavour.

Mushroom and Chestnut Soup.

First assemble all your ingredients.

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You will need,

30gm butter

1 tablespoon of Olive oil

100gm pancetta, chopped

1 onion, chopped

2 cloves of garlic, crushed

500gm mixed mushrooms, sliced (use Shitake, oyster, shimeji,cup etc) We used dried shitake and porcini mushrooms as well.

285gm can Chestnuts, drained (we used chestnut puree, unsweetened!)

1 potato, diced

4 cups of good quality vegetable stock

1 tablespoon Sage chopped

1tablespoon thyme

1/2 cup of cream

In a large saucepan, heat butter and olive oil on high and saute the pancetta, onion and garlic for 2-3 minutes until onion is golden.

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Add the mushrooms, chestnuts and potato and cook 3-4 minutes, until mushrooms are tender.

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Stir in the vegetable stock and herbs. Bring to boil. Reduce heat to low and simmer for 20 minutes. Stir in cream and cook for another 4-5 minutes.

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Remove from heat and using a hand/stick blender (or food processor), process until smooth. I also rubbed it through a drum sieve for a velvety texture. Season to taste and reheat if necessary. Serve soup with a swirl of cream.

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We sprinkled ours with black pepper and made gluten free goats cheese toasts to have with it!

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This worked as well!

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Wonderful flavour. Just about the same as the restaurant. Next time, I’ll use the whole tin of pureed chestnuts and less dried mushrooms and see how that goes. It was a lovely satisfying Sunday night dinner with the rain pouring down outside and sitting in front of the fire to eat 😀

Gluten Free Carrot Cake.

This recipe was found whilst looking for gluten free recipes for my fiance who has coeliac disease amongst other auto-immune diseases. It is a really good carrot cake and he loved it. I found it in Donna Hays latest magazine at the back. Very nice.

Assemble your ingredients

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5 Eggs, at room temperature

1 and a half cups brown sugar

1 teaspoon of vanilla extract

Half a cup of Oil, I used Rice Bran

3 and a half cups of Almond Meal (440gm)

1 teaspoon ground cinnamon

1 teaspoon ground ginger

Half a teaspoon ground nutmeg

1 teaspoon GF baking powder

400gm finely grated carrots

1 cup of shredded coconut

Half a cup slivered almonds (recipe says roasted but I didn’t, no point unless you like the taste of roasted)

Half a cup of currants

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Add eggs, sugar and vanilla in an electric mixer (or hand held electric beaters) and beat for 15 minutes or until thick and tripled in volume. It should look like this,

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Place all the other ingredients in another bowl and mix thoroughly to combine while your egg mixture is whisking away.

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I wasn’t sure if the recipe was telling me to fold this through the egg mixture or fold the egg mixture through the other ingredients so I tipped the mixture into a bigger bowl and poured the egg mixture over the top and folded in gently till it was all combined.

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Spoon this mixture into your prepared tin and bake for 1 hour,20mins to 1 hour, 25 mins or until a skewer inserted comes out with a few crumbs attached. In my oven, fan forced, it seemed to be cooked by an hour so I just popped some cooking paper on top for the last few minutes, just in case.

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Looks too full doesn’t it! If you have a higher sided cake tin, use it but it didn’t overflow the tin that I used. I did put it on another tray just in case 😉

When cooked, allow to cool completely in the tin then refrigerate still in the tin for 2-3 hours or until firm. I left it in the fridge overnight.

To ice this cake, run a knife around the edge of the cake and remove from the tin, spread with the following cream cheese icing recipe.

Cream Cheese Icing

250gm cream cheese, chopped and at room temperature

Half a cup of icing sugar

1 tablespoon lemon juice

Beat the above ingredients all together for 5 minutes then spread over the top of the carrot cake.

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When cut by me, it looks like this 😉

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Obviously, a profressional would not have left cream cheese icing down the side of the slice but I ate this for breakfast! Hahahaha!

Give this recipe a try. It is one of the nicest gluten free cakes I’ve made.

Bon appetite.

Gozleme of Lamb,mint, fetta and spinach.

Gozleme of Lamb,mint, fetta and spinach.

Here is the yummiest snack/meal I’ve made in recent times. As my partner is gluten intolerant, I’ve just substituted the normal Self Raising flour for Orgran brand gluten free SR Flour. Give it a try!
This recipe serves 4 depending on your hunger 😉

Ingredients 200gm plain yoghurt (natural, unsweetened)
250gm Self Raising flour (substitute for gluten free here)
1 tablespoon olive oil
150gm minced lamb
1 garlic clove, peeled and crushed
a pinch of ground cumin
a pinch of chilli flakes
a pinch of dried mint
4 tablespoons of tomato juice (I used Passata)
50gm baby English spinach
100gm Fetta, crumbled
8 fresh mint leaves, torn
olive oil for frying
50gm butter, melted (optional)

Beat the youghurt and a pinch of salt in a large bowl until smooth. Gradually add flour until it is a stiff dough, then knead on a lightly floured bench till it is soft and only slightly sticky. Transfer to an oiled bowl and leave, covered for 30 minutes.
Heat the oil in a frying pan and cook the lamb with a pinch of salt and pepper until browned. Turn the heat down to medium-low and add the garlic, cumin, chilli flakes and tomato juice. Cook for another minute or until dry. Turn off the heat and leave to cool, then drain if needed.
On a floured surface, split the dough into four equal sized balls. Roll each ball into a 30cm circle. Place a quarter of the spinach over half of each circle, then sprinkle with a quarter of the fetta, then add the lamb and mint leaves and season. Fold the dough over and seal the edges with a fork.
Preheat a barbecue hotplate or large frying pan. Brush one side of each Gozleme with olive oil and cook until the base is golden. Brush the top with olive oil, turn and cook until golden.
Brush with melted butter, cut into four pieces (or two 🙂 ) and serve with a pinch of sea salt and lemon wedges if liked. Would also be good with an ice cold beer if your that way inclined.

These are so yummy and for a little bit of effort, you get a huge amount of flavour and enjoyment.
Enjoy!