We try to prepere some of the food together and that makes it easy for me as I bring in my soya sauce an spices and anything we want to use as marinades . Then it means that nothing on the BBQ is contaminated for me. I am very blessed to work with a team that really supports a person with dietary differences.
We purhased the meat, chicken and GF sausages- the sausages were some that were Hellyers GF sausages and some Old Fashioned Beef ones from the Mad Butcher . The steak we left till the day but we set to and cut up the chicken into strips and marinated half of it in soya sauce GF, GF worsterchire sauce ( Boss brand) and sweet chilli sauce. Then the other half had soya and some hot spices.
I had made my boss a bottle of the BBQ Rub that i have on the blog and when we arrived he quickly wanted to try that out on the steak .
My challenge to myself was to make some desserts. I am the type of person who likes to try before I take food anywhere and especially if it is a new GF recipe. However I really didn't have time for that this week.
I sussed out some recipes that looked appealing and took off to the supermarket in search of dark chocolate,cream.blueberries and a million eggs.
Then I began ....
Lemon Meringue Ice Cream Cake
1/2 C caster sugar
1/2 C lemon juice
3 eggs
3 egg yolks extra
1/2 C caster sugar ( extra)
1 1/2 C cream
1Tbspn lemon rind finely grated
75 g GF store brought meringues
Place caster sugar and lemon juice in a saucepan over low heat. Stir to dissolve the sugar then simmer for 6-7 minutes or until the syrup thickens slightly. Set aside to cool for 20 minutes.
Combine the eggs, extra yolks and extra caster sugar in a heat proof bowl . Place over a saucepan of simmering water and whisk for 5 minutes or until frothy ( the heat helps to increase the volume of the mixture)
Remove from the heat and beat with an electric mixer until thick and pale, fold through lemon syrup . Beat cream with an electric mixer until soft peaks form. Gently fold through lemon and egg mixture with lemon rind.
Line a 26 cm x 10cm loaf pan with plastic wrap . Scatter whole meringues over the base . DON'T crush the meringues as they will dissolve into the ice cream mix and the loaf will loose it's little bursts ofcrunchy meringue that makes it so special. Pour lemon mixture over the meringue layer . Cover with foil and refrigerate over night.
Phew....
Now with that one done and looking very interesting I set about for the next one. You will note that I have used dairy in my Lemon meringue cake and I am about to use ground almonds. I do this with the utmost of care.I keep my ground almonds in the garage on a shelf and I have used them once before and I use a particular tin . I immedialtey wash my utensils and clean kitchen and wash any dishcloths or teatowels and my apron. I can't afford to have a contamination issue in my house. I must say the person with Nut alergy is not home at the moment so that is why I am doing this one today.
Chocolate Mousse Cake.
200 g dark chocolate , chopped into small pieces GF
150g butter-I used non dairy margaine
5 eggs separated
1/2 C caster sugar
1/2 C icing sugar GF
1 1/2 C fine ground almonds
extra icing sugar to dust
Pre heat oven to 160 degrees C. Spray a 23 cm spring form tin with a non stick baking spray and line it with baking paper.
Melt the chocolate over simmering water with the butter stirring together to blend well. Stir in the egg yolks,sugars and ground almonds.
In a separate bowl with clean beaters, whisk the egg whites until soft peaks form.Carefully fold the egg whites into the chocolate mixture and then pour into the prepared tin.
Bake for approx 1 hour, until the cake is firm in the centre. Run a palette knife around the edge of tinto loosen the sides. Remove the spring form ring and turn out to a wire rack to cool completely.
Serve dusted with icing sugar or if you were naughty like me -melt some choclolate and put on cake I then laid some washed violets on cake to decorate.
Phew...
That done and the kitchen cleaned up a treat. The terrible thing with that was I have lived with food allergies for 25 3/4 years and you have to have your game face on all the time . I would have brought Whitakers chocolate if I was just making a DF something I never use it when my NF person is about as they have actually had anaphlaytic reactions to this chocolate.It is produced on the same line as peanuts .I saw Cadbury 70% dark chocloate was 2.40 cheaper so I grabbed that.However after claiming virtuously to my hubbie that the cake was Dairy Free I suddenly thought I hadn't checked the chocolate I then said #$%%$ s it did indeed have dairy in it. So lesson learned again in life read every packet and don't let that ever not happen.
Last but not least
Now this one I did make NF, DF and GF.
This is a moist upside down cake
Blueberry and Apple Cake
2 small apples peeled cored and sliced
250g butter - i used non dairy margarine
250g caster sugar
250 g rice flour
1 Tbspn Gf baking powder
4 eggs
150g blueberries
Grease and line base of 23cm spring form tin.Layer the base with apples.
Place the butter,sugar,flour, baking powder and eggs in a food processor and whiz for 30 seconds or until well combined.Add the blueberries and whiz for 5 seconds until roughly chopped .
Spoon mixture over the apples.Place in the preheated oven 200 degrees C.for 50 -60 minutes until golden brown and just firm to touch.Remove the cake from the oven,cool for 10 minutes in the tin then turn out on a wire rack with the apple side on top to cool completely.
This was the desserts for the night. They were successful . The lemon meringue ice cream was actually quite unbeliveable definitley a make again.All of them were make agains I have the blueberry cake in the oven as I type.
So nerves we uncalled for and everyone was introduced to another round of gluten free cooking which they thoroughly enjoyed.
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