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.
Tomorrow is 100 years since the Australian and New Zealand armed forces landed at Gallipoli. As part of the commemoration is an amazing display of hand crafted poppies in Federation Square in Melbourne. What started out as a call for 5 000 poppies to be made is now a field of 250 000 poppies.
Lest we forget.
ANZAC Biscuits and Slices…an ongoing tradition…
Oats are traditional to an Anzac biscuit recipe, but I substituted quinoa flakes in this recipe and the result was still delicious. Flaked almonds is another substitute.
1 cup GF self raising flour, sifted
130 g melted unsalted butter
1/2 cup desiccated coconut
1/2 cup brown sugar
1/2 cup quinoa flakes
30 g melted unsalted butter
1 cup shredded coconut
1/3 cup golden syrup
1 can (380 g) caramel filling
Preheat oven to 180 degrees C.
Place the flour and desiccated coconut, sugar and 120 g butter in a bowl and stir until the mixture resembles coarse breadcrumbs.
Using the back of a spoon, press the mixture into the base of a 20 cm x 30 cm tin lined with baking paper.
Bake for 20 – 25 minutes or until golden.
Allow to cool for 10 minutes.
Place the shredded coconut, quinoa flakes, golden syrup and 30 g butter in a bowl and mix to combine.
Spread the caramel over the cooled base and spoon over the cococunt and flakes topping.
Bake for a further 20 – 25 minutes or until golden.
Allow to cool completely before cutting into squares.
New to the gluten free section of Coles supermarkets is a range of protein bars from The Bar Counter.
Salted Caramel, Chocolate Mint, Chocolate Brownie, Cashew and Coconut, Chocolate and Cherry
Coles has had the bars on special so if you’d like to taste test these gluten free snack then now is the time.
Not another cookbook!
My eye caught a gluten free cookbook at the newsagency recently and while I have vowed not to buy any more cookbooks, I thought I would just flick through a few pages.
It was the White Chocolate Mud Cake that swayed me and so for $12.99 I now have this cake on my ‘to do’ list.
“Sweet Treats” is written by Megan Tan-Hayes and on reading a little more about her recipes and inspiration for gluten free cooking I also found that she is “One Girl Pie” baking sweet and savoury pies. If you are lucky enough to live in Melbourne or are visiting Melbourne then her pies are available at Frederick’s Richmond, Common Good Grocers Hawthorne, Darriwill Farm Albert Park and Darriwill Farm Prahan Markets.
Who could resist:Christmas Cranberry, Pork and Fennel, Blueberry, Chicken and Leek, Steak and Mushroom and the list goes on….
But if you don’t live in Melbourne, you don’t have to miss out as Megan shares her One Girl Pie – Blueberry Pie recipe in her cookbook.
This slice is so good that even my sons will ignore the ‘green’ bits and go back for seconds.
Ingredients 1 handful sesame seeds 1 handful shredded coconut 1 handful slivered almond 1 handful flaked almonds 1 handful dried apricot 1 handful pepitas 1 handful currants or sultanas 120 g gluten free corn flakes 100 g gluten free rice bubbles 4 gluten free weet bix 150 g peanut butter 250 g honey 250 g butter 270 g brown sugar Method In a frying pan, toast sesame seeds, shredded coconut and almonds. In a saucepan, melt peanut butter, honey, butter and brown sugar. Reduce heat and continue to stir until sugar has dissolved and sauce begins to caramelise. In a large bowl, add all dry ingredients and mix. Stir in caramel sauce, press into tins and place in fridge. Once set, cut slice into small pieces.
Great for an easy weekend meal or a snack or a way to use up left over meats.
There are so many variations on this theme with this recipe using a few core ingredients. You can use left over roast chicken or a store bought bbq chicken or shredded Sun Pork. You can substitute cabana for chorizo and you can add in 1/4 cup taco sauce or a small can of red kidney beans.
500 g cooked chicken diced
4 shallots, finely sliced
2 chorizo chopped and cooked
1 red chili finely diced
150 – 200 g grated cheese (we use a Pizza Cheese packet mix or use half mozzarella and half cheddar)
Salt and pepper to taste
8 corn tortillas
Place all ingredients in a bowl and mix to combine.
Lay out 4 corn tortillas and divide mixture evenly between them. Top with remaining tortillas.
Place under the griller (two at a time) or use a large heavy duty non stick frying pan (one at a time).
Once browned, turn over tortilla and cook the other side until the cheese is melting.
Cut quesadillas into quarters and serve.