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.
An oldie but a goodie and gluten free… Florentines
In a light bulb moment in our early days of gluten free, I realised that there WERE some of my favourite recipes that I could still use. This is one of those recipes that I hadn’t made for a long, long time but it has now resurfaced as a favourite gluten free item.
You can make this recipe as a slice as per the recipe or alternatively drop spoonfuls onto baking paper or spoon mixture into lightly oiled patty cake tins. The last time I made Florentines, I used a scone cutter and spooned and tampered the mixture for a more uniform Florentine. Once cooled spread or drizzle with melted chocolate.
You can change the mixture according to the fruit and nut mix you have in the pantry.
185 g (gf) dark chocolate
3/4 cup sultanas
2 cups crushed (gf) cornflakes
1/2 cup roasted unsalted peanuts
60 g glace cherries
2/3 cup condensed milk
1. Line base of lamington tin 28 cm x 18 cm with greased aluminium foil.
2. Melt chocolate over double boiler or in microwave.
3. Spread chocolate into tin and refrigerate until set.
4. Combine sultanas, cornflakes, peanuts, chopped cherries and condensed milk into bowl and mix well.
5. Using back of spoon, spread mixture over chocolate base.
6. Bake in moderate oven 15 – 20 minutes.
7. Cool, refrigerate until set and then cut into squares.
(the Australian Women’s Weekly, “The Big Book of Beautiful Biscuits”)
On behalf of my son I would like to publically thank Dr Gavin. In 2012, I took my son, yet again to the doctor to talk about his on-going gastro issues.
I had prepared my words….”Give him a script for flagyl as I am sick and tired of being told that my son doesn’t have giardia because what ever he has just keeps on coming back”.
We walked into Dr Gavin’s room as our GP of 6 years was on holiday. Some things are just meant to be and for KJ finally after 12 – 13 years of gastro-intestinal problems: countless doctor’s appointments, a trip to hospital and an appointment with a paediatric gastroenterologist, Dr Gavin in 15 minutes suspected Coeliac Disease.
In a conversation I had with Dr Gavin two years later, I talked with him about rates of diagnosis for Coeliac Disease and whether he found that there is an increase in the number of patients being diagnosed. I hear so many misinformed people say… but everyone has coeliac disease these days or how come so many people have coeliac disease.
I found Gavin’s response interesting… for him, it has been a matter of catch up… yes, it appears that more people are being diagnosed, but these patients should have been diagnosed years before. Our discussion went along the lines of research and publications which drawn attention to a particular disease and diagnosis and so then there is a ‘window’ when there is increased rates of diagnosis. He talked about Vitamin D deficiency as another example of this ‘catch up’ diagnosis.
Next month will be three years since my son and I walked into Dr Gavin’s consulting room. It was ‘kismet’ on many levels. We were lucky to see a doctor who had read recent literature and tried to make sense of KJ’s unwellness.
And luckily for this mother, I didn’t have to launch into the “I just want a script for flagyl…” tirade.
Unfortunately, there are still too many people who haven’t found their Dr Gavin to help them diagnose their coeliac disease.
As a member of Coeliac Queensland, I applaud their ongoing and continued campaigns* to highlight coeliac disease and its diagnosis.
So I think about ways for those already diagnosed to help make a difference. Maybe it might be worth making contact with your extended family and to just let them know the hereditary link with coeliac disease. Talk with those relatives that you know suffer from osteoporosis about the link between osteoporosis and coeliac disease. I think that sometimes, while we might tell family “my son has coeliac disease” we don’t also add the extra important information about hereditary links.
Being diagnosed is a severe disruption to the life of those with coeliac disease BUT for my son we are sincerely grateful to Dr Gavin who in 15 minutes identified a probable cause of my son’s lifetime unwellness.
*Coeliac Awareness Week is 13 to 20 March 2015 and Coeliac Australia’s campaign focus is