Teamed with Glutino Bagel Chips or home made Corn Chips, this Basil Pesto is worth the effort.
50 g pine nuts, toasted
50 g parmesan cheese, grated
2 cloves garlic, peeled
125 ml olive oil
2 teaspoons lemon juice
Ground black pepper and sea salt to taste
Place all ingredients into the chopper bowl of your stick blender and process until smooth.
If you are looking for inspiration for the 500 g mince you have on hand, then give this recipe a try.
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
3 shallots, finely chopped
2.5 cm ginger finely grated
500 g pork mince
1 tablespoon fish sauce
2 tablespoons gf soy sauce
1 tablespoon Thai red curry paste
1 tablespoon kaffir lime leaves
10 cherry tomaotes diced
2 tablespoons coriander chopped
Salt and pepper
- Heat the oil in a large frying pan over medium heat. Add the garlic, shallots and ginger and stir fry for 2 minutes.
- Stir in the pork and continue stir frying until golden brown.
- Add in the fish sauce, soy sauce, curry paste and lime leaves and stir fry for a further 2 minutes on high heat.
- Add the chopped tomatoes and cook for a further 5 minutes, stirring occasionally.
- Stir in coriander and salt and pepper to taste.
- Serve on a bed of rice vermicelli noodles or serve in a lettuce cup.
‘Knowing that you are a coeliac disease sufferer is much more empowering and healthier than not knowing and being seen as a malingerer’
My mother gave me a book recently and said that there was some information for me in it, about coeliac disease. It is about natural healing and naturopathy and she said that I might it useful.
The second and third sentences in the article on Celiac Disease are interesting : “It (Celiac Spruce) is characterized by a congenital inability to absorb fats which are split up. With careful diet up to the age of six, normal function may develop by excluding all fats.”
Mention is made of a diet of gluten free cereals and a ‘brown rice gruel or porridge to which has been added raw carrot juice’ and that white flour products are on the taboo list.
The book was first published in 1952 so maybe I can overlook most of what the writer says.
But I got to thinking about exactly when Coeliac Disease was first discussed and identified which lead me from one google search to another.
An interesting and comprehensive article by Dr Guandalini from University of Chicago Celiac Centre gives the history.
All I can say is that remarkable progress has been made in the twentieth and twenty first centuries and that knowing that you are a coeliac disease sufferer is much more empowering and healthier than not knowing and being seen as a malingerer.
I just can’t get my sons to eat any form of baking with the word cheesecake in the title or the words cream cheese in the ingredient list. In their opinion, there is a problem with putting a savoury albeit a cheese into a sweet dish. So I look for occasions to make cheesecake recipes such as a recent morning tea I attended.
Here are two cheesecake brownie recipes worth mentioning: Decadent Cheesecake Brownies : I keep on going back to the gluten free scallywag for recipe inspirations and should Jasmine publish a Volume 4 Magazine/Recipe Book, I will be quick to place my order. Love her Chorizo Macaroni N Cheese, Raspberry Carob Nib Teacake and her Raspberry Melting Moments.
My five year old granddaughter is visiting for a few days and so I am busy preparing some of her favourites:
ricotta gnocchi, riche quiches, banana muffins and Avia’s Bean Soup.
The better prepared my meals are, the more time I have with my granddaughter.
Avia’s Bean Soup
2 tablespoons olive oil
1/2 medium onion, finely chopped
1 leek, finely sliced
2 cloves garlic, crushed
2 carrots, finely chopped
2 sticks celery, finely chopped
¼ cup tomato paste
200 g speck, finely sliced
2 chorizo, sliced
6 cups chicken stock
1 – 2 cups water
1 x 420 g cans cannellini beans, drained
100 g sweet potato, finely diced or shredded
200 g green cabbage, finely shredded
Salt and pepper to taste
Heat oil in a large stockpot. Add onion, garlic, carrots, celery, leek and sweet potato. Cook, stirring occasionally for about 5 minutes.
Add paste and stir for 1 minute.
Add speck, chorizo, stock and enough water to cover the ingredients.
Bring to boil, cover and simmer stirring occasionally for about 1 hour 45 minutes.
Add beans and cabbage. Cook stirring for about 5 minutes or until cabbage is wilted.
Season with salt and pepper.
Serve with crusty gluten free bread.
Love the idea of using macadamia nuts as an addition to a hummus recipe.
The hummus recipe is one of the “Trio of dips Australian style” with the Macadamia Pesto and Macadamia Tapenade recipes on my to make list.
In a food processor, process and purée the following ingredients:
1/2 cup macadamias, roasted
2 cups chickpeas, drained
2 tablespoons macadamia oil
1 tablespoon lemon juice
3 tablespoons water ( I used liquid reserved from drained chickpeas)
1 teaspoon minced garlic
10 medium basil leaves
salt and pepper to taste
KJ’s Nana is 84 years in age and recently told me about a gluten free boiled fruit cake recipe she had found. Nana has been an invaluable source of gluten free recipes that either she or her friends cut out of magazines for me.
We had Nana to lunch recently and she asked if I could give her a 1 1/4 cup of gluten free flour so that she could make this recipe. We forgot and so I was to drop her over the essential ingredient so that she could try this recipe. Resourceful and keen, she purchased a packet herself and then rang to say “the boiled fruit cake is ready for KJ”.
I must say that this has now become my favourite gluten free boiled fruit cake recipe. The grated apple and coconut makes this cake moist and Nana substituted the ginger for cherries knowing that ginger might not be to a young person’s taste.
Thank you Nana for baking with love and understanding and care.
This pastry recipe for dumplings has been filed away for more than six months now and I am so pleased that I found time to experiment with pastry again. I am a little scared of pastry as before gluten free cooking, pastry was bought in frozen sheets and there was little one had to do to them. And pastry making does require time.
A very special thanks to Irena from Cooking Without Gluten who introduced me to “Well and Good” products: breads, flours and pastry mix. Her detailed step by step instructions gives me the confidence to try something new.
I am the first to admit that my dumplings are various in size and that I need a bit more uniformity with the thickness of the pastry but lunch was enjoyed by all and I will most definitely make this pastry recipe again.
My chicken filling was an Asian inspired mixture so I steamed the dumplings instead of boiling them.
I also shallow fried some of the dumplings and they would make a good addition to the gluten free lunchbox.
I have to remind myself time and time again that the some of the best recipes are found on the side or back of a product packet. So these cookies are a White Wings recipe from their Gluten Free Plain Flour packet.
And they are made a little extra special with a sprinkle of Little Gems*
Chewy Triple Choc Chip Cookies
125 g butter, chopped
200 g dark cooking chocolate, chopped
2 eggs, lightly beaten
1 cup brown sugar, firmly packed
1 1/4 cup gf plain flour
1/2 cup cocoa
200 g white choc chips (or dark choc chips)
Preheat oven to 180C (160C fan forced)
Line four baking trays with baking paper.
Place butter and chocolate into a small saucepan and stir over a low heat until butter melts and mixture is smooth. Set aside to cool slightly.
In a bowl, add eggs and brown sugar and cooled chocolate mixture. Stir well. Sift in flour and coco and stir mixture.
Add choc chips and stir to combine. OR omit choc chips and top cookies before baking with smartie look-a-likes*.
Drop tablespoons of mixture onto prepared trays, allowing room for spreading. Put two trays in the oven at a time. Bake for 10 minutes or until tops feel firm, BUT swap trays halfway through the cooking time.
Stand on trays for 10 minutes, then put cookies on a wire rack to cool immediately.
Repeat with the other 2 trays.
* The smartie look-a-likes I used are Little Gems from Organic Times. I purchased a 500 g packet from a local store, Organic Life on Woolcock Street.
1 cup milk
250 g ricotta cheese
1 cup gluten free self raising flour
½ cup polenta
1 teaspoon salt
100 g ham, diced
75 g Sundried tomato strips
Whisk 2 eggs, milk and ricotta cheese in a bowl until well combined.
Sift in flour and polenta and salt.
Stir in ham, tomato and parsley.
Fry heaped tablespoons of mixture in olive oil until golden and puffed on both sides.
Serve immediately with garden salad.