International night and day

We decided we would make the first of the tortillas this afternoon . It was easy  to make the dough and put it in the fridge for a rest , thankfully Hubbie is very interested in this cause and came and helped me out. He pressed the tortillas and we had fun  trying to work out just how big the golf balls were in Mexico . Once we worked this out we have the tortillas we are drying out to make corn chips tomorrow . 

Then after finding sushi rice in the pantry that was next on the list . 

Pancakes

This year I was given a shake and mix gluten free pancake mix . I make Alison Holst's oaty pancakes for the rest of the family, dairy free though . 

It was really lovely and so easy it  felt like I was cheating . Pour in water and shake then cook . 

I have other recipes but its good to know it works and tasted nice .

Tortilla press

Just wait ... Who gets two kilos of Massa flour for  Christmas ? Then in the next present a tortilla press . That is going to be my challenge for the new year 

Secret Santa

A package arrived from Secret

 Santa. It was big and addressd to me. I enjoyed opening it today it was a lovely basket of gluten free goodies.Hand picked by Santa.

Individual Christmas puddings

Just made the individual Christmas fruit puddings GF ,DF,NF.

I don't use mixed fruit I look for individual  

Dried fruit not 

 contaminated with nuts . 

Makes a lovely pudding . 

The best bread

Turkish bread

I recently attended a make up workshop . It was quite funny to think that out of the seven of us on the course three were gluten free . Not only did we share our make up experience but we also shared a little on GF food . My friend mentioned Turkish Bread - I went out the next weekend and found the bake works brand  ...Turkish pide 

It is gluten, dairy, egg free as well but the flavour is out if this world . 

Cost is 6.79 with two buns in each pack . My dear hubbie just tried it and said it was the best and he can eat gluten . 

I purchased from New World St Martins or Fresh Choice Barrington .

Beautiful 

Mango chicken

 I made this. It will be a favourite I used light coconut cream and tinned mangoes.

INGREDIENTS

·                                 2 Tbsp vegetable oil

·                                 1 large onion, chopped (1 1/2 to 2 cups)

·                                 1/2 red bell pepper, chopped

·                                 2 garlic cloves, minced

·                                 2 Tbsp fresh minced ginger

·                                 2 Tbsp yellow curry powder

·                                 1/2 teaspoon ground cumin

·                                 2 mangos, peeled and diced

·                                 2 Tbsp cider vinegar or white vinegar

·                                 1 13.5 ounce can coconut milk (If using lowfat coconut milk, add 2 Tbsp heavy cream)

·                                 1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces

·                                 1/3 cup golden raisins (optional)

·                                 Salt and pepper

·                                 Cilantro for garnish

METHOD

1 Heat oil in a large sauté pan over medium heat. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.

2 Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

3 Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.

4 Add remaining chopped mango to the pan. Stir in the cream, if using. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.

Serve over rice. Garnish with cilantro.

Fruit Shortbread

G.      Good Old Mr Google brought up a shortbread recipe that had fruit in it . I thought I would give it a go . It was an interesting technique . Excellent results tho.  

Ingredients

125 g butter or alternative I used non dairy product

1/4 cup cornflour

1/4 cup brown sugar

3/4 cup rice flour

1/2 cup dried fruit I used cranberry and apricots 

In large bowl, stir together butter, cornflour and sugar . Add rice flour and fruit and combine well.

Form dough into log . Roll tightly in plastic wrap, freeze for 45minutes.

Pre heat oven to 160 C. Line a cookie tray with baking paper.

Take dough out of freezer  and unwrap plastic. Slice log into 6mm rounds. Place rounds onto cookie tray and bake 12 - 15 minutes . Remove from oven, cool and serve. Stores for a  week in an airtight container. 

The best BBQ rub

1/3 C salt

1/3 C paprika

1/4 C onion flakes

 1 tspn garlic powder

1 tspn ground pepper

1 Tbspn Ground cumin

2 Tbspn chilli powder

Mix together store in air tight container.

Sunday and sweetcorn fritters

There is nothing nicer than GF DF NF sweetcorn fritters for tea on a Sunday night . 

Abalone Thai Bishopdale Christchurch

Having a lovely meal out with a beautiful friend was accentuated by a meal neither of us had to cook to celebrate her birthday . 

The restaurant was very helpful .No entrees were GF but any other meal except something that had peanut sauce could be made GF. 

The meal had great flavour it would definitely be a place to return to   

Macaroni cheese

Lovely vege shells made great fresh macaroni cheese 

Meatless Monday And Chocolate Pots

Pumpkin and chickpea curry and black bean chilli with a pudding of chocolate pots all dairy,nut and gluten free . 

So tasty . We were able to share with our vegetarian friend no big deal . Xx 

Recipe for chocolate pots 

100 g dairy free margarine

200g dairy free chocolate 

2 eggs plus 2 yolks

100 g caster sugar

2 Tbspn   rice flour

2 Tbspn chickpea flour (gram flour)

Heat oven to 180 degrees . Grease four 2/3 cup pudding ramekins with DF margarine . Put chocolate in a heatproof bowl and rest it over a saucepan of gently simmering water, making sure it does not touch the water . Heat . Stirring occasionally , until the chocolate has melted . Remove from the heat ,add the dairy free margarine and stir until melted .   leave to cool for 10 minutes . 

Meanwhile , beat eggs and egg yolks together in a large bowl , using an electric beater . Add the sugar and beat until thick and creamy . Using a large spoon carefully fold in the melted chocolate mixture . Sift in the flours and fold until well mixed .

Divide the mixture into the pudding ramekins and bake for 12 - 15 minutes or until risen and firm to touch . Serve immediately .

Spicy pork and tofu stir fry

Don't screw up your nose when you read tofu ok

Recipe 

1Tbspn sesame oil

300 g pork mince

3 Tbspn oyster sauce

3 Tbspn sweet chilli sauce

1 pkt firm  or silken tofu 

3 spring onions

4 cups beans sliced diagonally

4 cups silver beet or spinach

Rice to serve

Heat oil in a large pan or wok over a medium high heat . Add mince and cook for about 4 minutes until browned.

Reduce heat. Add oyster sauce,sweet chilli sauce and one cup of water. Bring to a gentle simmer and add tofu. Cook for  2 minutes or until tofu is warmed through. Add onions and spinach.  

Serve pork and tofu on top of rice. 

Enjoy what a beautiful flavour . 

Close your eyes and enjoy .... 

Oyster sauce

I have a lovely spicy pork and tofu recipe but had run out of oyster sauce . After hunting high and low I found some at Fresh  Choice Parklands

 . 

 

Chicken tacos for tea

After a gruelling week I was happy to find my friend , 2nd Son, available to cook tea. 

Tortillas for Whanau and Taco shells for me . Using some lovely fresh veges and tinned beans combined with spices I am sure it will be magnificent . 

Abe's bagels

Newly found Abe's bagels . I do hope cafés embrace these . They will make a lovely treat  for a breakfast

They were found at Countdown New Brighton and also at Saint Martins New World in Christchurch.

Delish !!!! 

Fridge fudge

Lucky for  me I have friends who look out for recipes when they are out and about. One gave  me one for fridge fudge after making a couple of changes I could make it nut free as well as sugar free dairy free gluten free . It had a lovely flavour as well with a secret ingredient ....

1 cup fresh mejool dates or packet ones

1 1/2,cup sunflower seeds

1/4 cup cocoa GF

1/4 cup coconut oil

1 medium ripe  avocardo

Blend in food  processor the dates until they are smooth then add sunflower seeds process until smooth . Then add all the other ingredients. Put in rectangle dish and freeze for two  hours . Bring out of freezer,

cut and keep in fridge .

Not sure how long it will last   

Pizza

Sometimes when others around me are talking about easy, lazy, quick or takeaways my mind drifts back to life before Coelaic Disease.

I believe now our food is healthier as it is less processed. I was at the supermarket tonight with No1 son and we discussed the shopping around the outside of the supermarket concept. Looking in my trolley my processed food was a loaf of "normal" bread for No2 son(even tho it was DF) I love the concept of not having processed food and using fresh herbs and spices for the wow factor of meals.

With Hubbie away and No2 saying he would cook burritos again last Friday I thought no no as I would have had to eat tacos. There are only so many times a month I will eat tacos. He has sworn to me he can eat burritos every night of the week.

Ok so I popped into Fresh Choice Parklands and brought Venerdi bases.They come in a two pack they are also DF. I purchased packet salami and smoked chicken so I could read the labels and have no cross contamination. Tomato paste, fresh basil,salami, red onion, smoked chicken and cheese. Better than a takeaway . No2 son who is DF decided I could make him a pizza without the cheese. He loved it.I used the DF Parmesan cheese that I purchased at the Gluten Free allergy show this year.

Roasted Tomato and Garlic Soup

I think part of the enjoyment of this soup was using our fresh homegrown tomatoes.

I had to laugh as we have Thai basil and sweet basil growing. No2 son picked 1 cup of the Thai basil.we made the basil pesto and the he put his finger in it and said YUK!!!! , I tried it it was so bitter. So we remade it with sweet basil as it says in the recipe . Different herbs for different jobs ...

Recipe .

1.5 kg tomatoes
1 head garlic cut in half
2 onions sliced in quarters
4 cups chicken or vege stock
80 g quinoa
Salt and pepper
Olive oil

Pesto
2 cloves garlic
1 cup fresh basil
2 Tbspn olive oil


Heat oven to 170C. Cut tomatoes in quarters drizzle olive oil over top. Roast in baling tray for 40 minutes. Take skins off and put in saucepan . At same time roast onions and garlic on a baking tray drizzled olive oil. Theses will take only about 30-35 minutes. Squeeze garlic out of shells and add onion to saucepan with tomatoes. Purée I used the stick blender. Then add the stock and quinoa. Cook for 15 - 20 minutes.

Make the pesto by blending with stick blender.

You can either mix this into soup or serve spooned on top.

Quinoa Savoury Muffins, two recipes one gluten free and one gluten free and dairy free.

I saw this recipe on the Coeliac Disease Facebook page , it looked a real winner.I have been reading quite a lot about my friend Quinoa so this played right into my hands .Easy peasy as Jo Seager would say.The big thing to remember is to wash the grain in a fine sieve before you use it.


2 cups cooked quinoa
2 eggs
2 egg whites
1 cup grated zucchini
1 cup grated cheese
1/2 cup diced GF ham
1/4 cup copped parsley
2 Tbspn grated Parmesan
2 spring onions
1/4 tspn salt
1/4 teaspoon pepper
1/2 cup chopped baby spinach


Heat oven to 170C. Add all ingredients to a large bowl and mix to combine . Spray muffin or mini muffin tins with non stick spray.Makes 12 Muffins.Bake for 15-20 minutes, or until golden brown . Let cool for five minutes before getting them out of the tin. Don't under bake as they won't come out of the tin.

These were made modified for my dairy free No2 son who also loves chilli.

2 cups cooked quinoa
2 eggs
2 egg whites
1 cup grated zucchini
1/2 cup diced GF ham
1/4 cup copped parsley
1/4 cup coriander fresh, chopped
1 red chilli , chopped
2 spring onions
1/4 tspn salt
1/4 teaspoon pepper
1/2 cup chopped baby spinach

Using the same process as above

Work morning teas and shared lunch 28-2-13

I think sometimes we Coeliacs do have times when we feel sorry for ourselves. This is often at functions when others are sharing food. Food is a social time and its nice to be able to partake in some shape or form.

Today was a day to farewell a work colleague at morning tea and share lunch for another occasion.

I am lucky to have a good relationship with those who order the catering and the caterer is happy to provide well labeled GF food. The food comes on a plate of its own to avoid contamination. When invitations go out for functions the question of dietary needs is asked. It is great to feel included. I really appreciate this.

We had beautiful food today catered by
Catering by Nikki in Christcurch.
www.cateringbynikki.co.nz


Sandwich and a piece slice and fruit for morning tea and lovely little bruschetta with mushroom and a chicken skewer and little quiche pie . But of a change from my normal salad lunch.

Definitely would recommend the catering company.

Lovely to be included.

Lemon Drizzle Loaf 24-2-13

With a little bit of sunshine and some expected visitors, I thought I would make a lemon loaf. It is easy and always turns out beautifully. It didn't disappoint me. I also had to make a batch of rich fruit truffles to please the No1 son. I used DF margarine so that the cake was DF as well as GF.


I am still trying to use bounty harvested from the garden so I decided to make two self crusting quiches. One was dairy free and the other had milk and cheese. Both were GF, but for different sons. Sometimes it just pays to laugh and keep a great sense of humour when you are in the kitchen, not stirring with that spoon and not using that bowl (avoiding allergy contamination)

Cross contamination is a problem if you are trying to do two meals or bake two things at once. I find that I use a million spoons and knives etc to be on the safe side. I usually do one lot of baking and then the next to not run the risk. It's actually rare for me to do dairy meals and non dairy but I had a special request..



Lemon Drizzle Loaf
250g butter ( I use DF margarine)
250g caster sugar
250g brown rice flour
2 tspn GF baking powder
4 eggs, beaten
Grated rind and juice 1 lemon

For the lemon drizzle
Grated rind and juice 2 lemons
100g caster sugar


Grease and line a 900g loaf tin. Place all the cake ingredients in a food processor and whiz until smooth or beat in a large bowl.

Pour the mixture into a prepared tin and place in a preheated oven, 180C for 35-40 minutes until golden and firm to touch. Remove the cake from the oven and transfer to a wire rack.

Prick holes all over the sponge with a skewer. Place the lemon drizzle ingredients in a bowl and mix together, then drizzle the liquid over the warm loaf. Leave until completely cold,

Decorate with a twist of lemon rind if desired.