Sweet Curried Sausages Casserole Experiment

This should take an hour in a conventional oven so lets see if the new gadget can do better!

12 pre-cooked gluten free sausages

1 large onion diced

4 carrots cut into thumb size chunks

2 large potatoes skins left on cut into thumb size chunks

1 handfull of sultanas

1 packet of maggi sweet mild curry sausages made into a paste with some of the below water

2 cups of water

Select Meat/Saute to brown sausages and onions, then add the remainder of the ingredients and pressure cook for 25 mins on high/meat setting, will leave to slow release until I’m back from an appointment but try quick release next time to see if it makes any difference, will also try to DIY replicate the Maggi packet!!

Serve as a one pot dish or on microwaved rice.

Microwave rice:

1 cup/part rice

2 cup/part water

microwave on high in a pyrex bowl for 12mins

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Red Onion and Cheese Scones GF

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Ingredients:

3 1/2 cups Edmonds Self Raise GF Flour

6 tsp baking powder

75g softened butter

1 egg whisked into 1 cup whole fat milk

1/2 tsp salt

sprinkling of cayenne pepper and paprika

1 cup grated cheese (half goes into the scones, half goes on top)

1 red onion diced finely

Method:

Pre-heat oven to 210’C Fan Bake

Make breadcrumbs by rubbing the butter into the dry ingredients.

Add 1/2 cup cheese and the diced onion to the dry ingredients.

Add the egg/milk mixture to the dry and cut through it with a knife to mix.

Sprinkle flour on a baking tray and dump the mixture down then press and knead it with minimal strokes into a 1″/2.5cm thick round pie.

Splash milk over it, sprinkle the last 1/2 cup of cheese over it.

Cut it into four sections then into eight to twelve.

Bake for 10 minutes and remove from oven.

Wrap in a moistened tea towel if eating today or leave for ten minutes then bag individually and freeze before completely cooled to retain moisture.

Spiced Fruit Bread GF 1kg loaf

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This recipe is adapted from my bread-makers manual.  The texture is identical to store brought GF bread, which if you’ve never had before… it’s basically more of a cake texture than fluffy white tip top bread texture.

I use a Breville Big Loaf Bread Maker BB380 pictured below.

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Give the pan a spray with non stick oil:

Always add wet ingredients first.  In winter slightly heat your liquids so that they help the yeast perform at its peak 🙂

Add:

450 ml of milk, I used whole milk but any milk works (coconut/almond), even water will work with 3 Tbs of any milk powder added to it.

30 grams of raw organic coconut oil or 3 Tbs of any liquid vegetable oil you prefer

3 (60g ea) large whisked eggs

1 tsp of apple cider vinegar

1 cup (110 grams) of coconut flour

2 cups & 1.5 Tbs (356 grams) of edmonds plain GF flour

3 Tbs sugar

1 tsp salt

3 tsp breadmaker fast acting yeast

3 tsp mixed spice

3/4 c sultanas (make sure they’re not too dry as they’ll suck the moisture out of your bread, if you need to – soak these in a cup of boiled water for 10mins to rehydrate and add them to the pan last)

Settings on machine: 1 – Basic, and Crust – Medium

Recipe Batch Cost: $8.75 which is what you’ll pay for a 500g loaf of GF fruit bread in the store.

This recipe makes a 1kg loaf of bread!

Woo hoo! we just saved some money 🙂

Will add photos once it’s cooled/cut

Vee x

Pikelets – GF

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I really wanted pancakes for breakfast but couldn’t see how the Gluten-Free flours would behave enough to not stick so I could flip em! why is GF flour so sticky? Hmmm

Anyway, Sunday breakfast pikelets it is!

They were much the soft fluffy texture inside as regular flour pikelets, but the coconut flour offered a natural sweetener… I’ll keep playing with the recipe to try eliminate the 1/4c of sugar.  They were fine to eat without butter and jam/golden syrup too so I had mine just plain and hot from the pan.

Here’s my recipe:

Mix together
1/2c Avalanche coconut flour
1/2c GF Edmonds flour
1tsp baking powder
1/4c sugar
1/4 tsp salt
20g melted organic coconut oil or butter
3 eggs
2c of milk, buttermilk, coconut milk, almond milk… whatever you like –  **approx to make a batter

Much love!
Vee x

**Note: I need to work out a more exact for the milk, so just watch when you mix it in last how your batter texture becomes more liquid and stop when it reaches a thicker run off the spoon fluidity than pancakes batter.

Credit and inspiration to GOOP recipe and Edmonds Pikelets Recipe

Banana & Coconut Cupcakes GF

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Hullo! Long time no write!!  I’ve been super busy being busy.

Anyway this recipe was a real experiment so with having turned out so beautiful I must add it to the recipe log to share and to save.  I basically took the Edmonds Cupcakes recipe and went from there adding this and that, oh and I’ve costed it up for you too 🙂

These are hubby’s birthday cupcakes for work, and he asked me to make his birthday treats gluten free.

After several FFS this is going to go so badly… last time I made GF scones they were AWFUL!! and crumbly… UGH.

Anyway spoiler alert! these are DELICIOUS, FLUFFY, MOIST!

Recipe:

250g butter

1 cup castor sugar

4 eggs

1 cup edmonds GF self raise flour

1 cup avalanche coconut flour

1/2 cup milk

4 tsp edmonds baking powder

5 small bananas mashed

1/2 cup dessicated coconut

Total batch cost incl: paper cupcake liners, electricity, icing

$16.67 for 24 really pretty… maybe even DESIGNER 😉 cupcakes

JUST .69 cents each.

We have a bakery here in Christchurch that charges $3.50 for plain cupcake liners and flat looking GF muffins with a smear of icing.

It’s well worth the effort learning to work with GF ingredients.

Method:

Preheat the oven to 190’c fanbake.

Beat the butter and sugar really well until it lightens in color and the sugar isn’t as crunchy sounding on the beaters, add the eggs ONE at a time!! ONE …. (I’m writing this for when our children one day need to use my recipes… sorry to be so CAPITALS!!) egg at a time and beat beat beat so its fluffy… ah yes – that’s how you get your cupcakes to be soft and fluffy 😉

Sift in the flours and baking powder (you need this extra baking powder because the bananas add weight to them as they try to rise) and FOLD the mixture, add the milk and fold that in too, fold in the five mashed ripe bananas and half a cup of dessicated coconut (whoops forgot to add that to the costing) then get this into the cupcake liners and into the oven ASAP so the mixture can’t start to loose it’s fluffed up-ness.

Cook for 15 minutes then open the oven and turn it off so they can cool down slowly.

Icing:

Beat the room temperature (nuke in the microwave for 10 sec if you need to) butter and icing sugar into buttercream icing, add 1/4 tsp of lemon essence (whoops that’s not in the ingredients above either sorry!) and 1-2 tablespoons of hot water IF needed then pipe with a good fat star tip (wilton 2M? dunno what this is)

Will add photos of them all iced up and pretty when I get time.

Vee x

Corn Fritters w. Cider

Massive thank you for this Recipe by: The Health Conscious Scrooge The difference in this to my own fritter recipe is the cider.  I specially went shopping for some cider to try this and am just so delighted. Comments on the facebook page say the fluffy texture is thanks to the cider!

Recipe:

1 cup corn kernels – defrosted

1/2 onion -finely diced

1/2 cup broccoli -finely chopped

1 cup flour

1 tsp salt

ground black pepper

1 tsp baking soda

1 egg

approx 200ml warm water

1 Tbsp apple cider vinegar

olive oil to cook

Put the corn, onion, broccoli, flour, salt, pepper and baking soda in a mixing bowl, and crack in the egg. Mix together the cider vinegar and the warm water, pour into the ingredients and mix to combine. Cook spoonfuls in a lightly greased pan, when cooked lay them on a tray and finish in a moderate oven for about 5-10 minutes so that the onion and broccoli have a chance to finish cooking.

WW 4 Ingredient Christmas Cake

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1kg mixed dried fruit soaked in two cups of black coffee overnight

150 grams fruit and nut chocolate chopped up

2 cups self raising flour

Mix together, put into a 20 x 28 greased cake tin and bake for 180’c for 50-60 mins actually personally I like to bake in a donut cake tin as food just cooks better

Will add photo once cooked.

Ice if you want to, I never do as its just more calories to a calorie laden time of year 😉

 

Chickpea brownies!!?? OMG!!

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OMG!

Seriously OH MY GOODNESS you have to make this recipe before you bother putting those sugar, butter and crap laden brownies I used to make in your body. Lordy lordy I’ve been living under a rock!

So these chickpea brownies have No flour, sugar or dairy.  I wondered anxiously how these would bake into the same texture as a traditional brownie?  I put a 1/4 teaspoon of the raw cacao into my mouth to testdrive and thought oh no…. that does NOT taste like chocolate…. more like a walnut shell crushed up with a hint of banana and something bitter at the end…. like coffee bitter.

I thought what the hell lets proceed… Blender out and onto those chickpeas, dates in water soaking and the oven preheating.

I sat on my stool watching with fascination as the weird concoction started to resemble a normal baked good.

Here’s the recipe:

8 dates ( I used 10, dont use 10… they’re way too sweet, lesson learnt)

4 tbsp of the water from soaking the dates

3 1/2 tbsp coconut oil (I measured it out solid at a guess instead of using metric)

5 tbsp raw cacao (seriously don’t alternate this for cocoa – its NOT the same and when you read the health benefits of cacao you will want to bathe your body in the stuff, too bad it’s so darn expensive but ahem all good things are 😉

3 tbsp raw honey or agave ( I used manuka but will try something blander next time, these turned out way too sweet)

pinch of cinnimon or cardamon ( I found cardamon rolling around in the pantry so tossed a bit of BOTH in haha)

2 eggs

200g chickpeas (now I got a 400g tin, rinsed them good and well then put them on my scales. LUCKILY! as once the liquid is gone from the tin they actually only weigh in at 200 grams! so the label saying 400g of chickpeas is definitely something that could have caught me out, luckily I hadn’t doubled the recipe like I was contemplating)

1 good teaspoon of baking powder

a good handful of walnuts roughly chopped up

METHOD:

1. preheat oven to 180′ and put dates in hot water for 10 mins then drain and reserve 4 tbsp of the liquid

2. blend the dates and the reserved 4 tbsp water to a paste then add the honey, spices, and coconut oil and blend some more

3. blend the eggs and chickpeas together to make a smooth liquidy paste then add the cacao, baking powder, and the date paste, throw in the chopped walnuts

4. spread into a lined baking tin 20×20 and bake 30-40 mins watching carefully as mine were overcooked by 40 mins but the oven’s a bit flash and I’m still learning 😉

Credit to staying healthy and fit blog and this is the direct link to the recipe: Healthy Brownies.

Cauliflower Base for Pizza (GF, Lo Carb, Lo Cal)

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Turn the oven on and let it preheat.

Line your Tray with paper.

Grate up a large cauliflower and measure it out in two cup quantities, put into a glass pyrex dish to soften in the microwave on high for 5 minutes.

Our large cauliflower gave us around four cups of raw cauli, so we doubled the recipe.

RECIPE

2 cups of grated cauliflower, works with brocoflower too (the green cauliflower, so likely will the purple one too)

Grate 50 grams of cheese, we have used, Tasty or Edam hard cheese grated, Parmesan, Mozorella – and all worked fine.

1 large egg

herbs, salt, pepper

So…

For every 2 cups of raw grated cauliflower add 1 large egg and 50 grams of grated cheese, toss in as many herbs as you like, some salt and pepper and your done!

Pat it out onto (top quality) greaseproof paper… we’ve used the cheap paper, the immiatation paper and just straight onto a greased baking tray… it will end in frustration… honest. Just fork out the dollars… and buy the best waxy greaseproof baking paper you can find (and re-use it next time! because we’re frugal eh 🙂 absolutely!)

It should be 1 to 1.5cm thick… half an inch (ish!) for the UK and US blog followers 😉

Give it a light spray with cooking oil aerosol

Cook at 210′ C  (or 410’F “ish” for you in the UK, US ) for 15- 20 mins until golden

Once cooled to the touch, top with whatever you like… in our house its usually cranberry, cooked chicken, onions, and cream cheese.

To give you an idea of how darn low this is in calories, I could eat a whole one of these and it would still be less calories than ONE slice of dominoes, pizza hut or hells pizza.

Love love love.

You’re welcome!

PS credit and thanks to my friend Jodi for coming over to help me nail this recipe when it kept flopping on me.

Due to:

cooking the cauli in water – woops

using cheap paper – woops

using too much cheese – woops

spreading/patting too thin – woops.

^so learn from my trials and errors.

Vee xx

Potato Lasange

This is my go to when there’s no lasagne sheets in the pantry or I just want whole foods rather than the gluggy pasta.

Basically make a mince goulash, or savory mince with some spicy hitt to it and then layer it with sliced potatoes, cheese sauce and pasta sauce over and over and top with breadcrumbs and grated cheese.

Make the sauce first so you’re all ready to start layering.

Cheese Sauce

Make the mince with either a can of savory mince sauce by watties, or with a maggi packet after frying the meat with some onions and garlic.

Layer it up using a mandoline if you have one to get your potatoes sliced all the same thickness, drop the potatoes in a pot of boiling water for a minute to blanch and you’re set to get layering.

Top with breadcrumbs and mozzarella so it’s nice and stringy.

Serve with a quick packet mix stirfry or salad.  Or not!