Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts
I love almonds. I also love macamia, cashews and pistachios, oh and pecans and walnuts. Ohh, and honey roasted peanuts! Well . . . I guess I just love all nuts, but almonds are at the top of the list!
I saw a recipe for Almond Horns on Pinterest and had to check it out. They looked fabulously tasty and chock full of almonds. The recipe was on Kitchen Bowl.
They looked incredibly tasty and easy to make. Based on a German Cookie called Mandelhörnchen, Almond Horns are filled with almonds and naturally gluten free.
The dough for the cookies is composed of almond paste/marzipan, ground almonds (almond meal), almond essence, sugar and egg white.
Beaten together these make a somewhat sticky dough, that you roll into logs and then into even more almonds. Shaped into crescents, they are then baked until golden brown.
The end result is a moreish cookie, golden and crisp on the edges and yet deliciously chewy centred!
The dough was very sticky and difficult to shape. Upon researching I discovered several other recipes which required refrigerating it prior to shaping, so I highly recommend doing that.
Mine still turned out to be beautiful biscuits, if somewhat flatter than some of the ones I have seen. I also saw some which were dipped into chocolate.
I think I prefer them this way, but if you want to dip the ends of your horns into melted chocolate feel free! I can promise you that they are incredibly moreish either way!
*Almond Horns*
Makes 16
Preheat the oven to 190*C/375*F/ gas mark 5. Line a large baking tray with baking parchment. Set aside.
Crumble the almond paste into a bowl. Add the sugar, egg white, ground almonds and almond extract. Using a hand mixture beat until well combined. The mixture will be fairly sticky.
Spread the flaked almonds in a shallow
dish or plate. Drop 1 1/2 TBS of the dough into the dish of flaked
almonds and shape into a rough log rolling the mixture in the nuts.
Place onto the baking sheet. Repeat until the almond dough is all used
up, leaving a fair space for spreading in between the shapes. Try to
give them a curved shape.
Bake in the preheated oven for 13 to 15
minutes until light golden brown. Allow to cool on the baking sheet for
about 25 minutes. Dust with the Icing sugar.
So there you have it . . . crispy edged, chewy middled, chock full of nuts and not at all uncomfortable with a hot drink! Bon weekend!
I love skillet type of meals . . . one dish affairs that you can cook and bake all in one skillet. This Aubergine (Eggplant) Parmesan is a real favourite of ours. It's a meatless dish . . . just the aubergines, cheese and a delicious sauce in this one. It is also a bit lower in calories also as there is no breading and frying involved. The fact that there is no breading also makes it gluten free for those of you who are into that sort of thing.
You start off by creating a delicious tomato sauce . . . using tinned
chopped tomatoes, garlic, herbs, etc. and while that is cooking down,
you slice your aubergines, season them, drizzle with olive oil and roast
them in the oven until they are just beginning to soften and turn
golden brown on the edges.
The roasted aubergine and tomato sauce are layered in a deep skillet,
along with lots of grated cheese and then baked in the oven until the
whole dish is meltingly, oozingly, deliciously melded into something
quite, quite irresistible. I served it with some spaghetti for myself, and the Toddster had his with potatoes. You can lead a
horse to water . . . but you can't always make him drink. This
really is delicious people. I hope you will give it a go.
*Skillet Aubergine Parmesan*
Serves 4
This
is a delicious and easy version of the much beloved casserole. There
is no frying so it is a tiny bit healthier, or at least I like to think
it is.
olive oil
180g of grated Parmesan Cheese (1 cup)
Heat the olive oil in a saucepan. Add the garlic. Saute for several minutes until very fragrant. Add all of the herbs, spices and salt. Cook for a further minute then stir in the tomatoes, stock, vinegar, and sugar. Bring to a boil, then reduce to a very low simmer. Cover and allow to simmer for 35 to 40 minutes.
Preheat the oven to 190*C/375*F/ gas mark 5. Wipe the aubergine with a damp cloth and trim both ends off. Cut into 1/2 inch slices. Have ready a very large baking tray (or two smaller ones) Drizzle the aubergine on both sides with olive oil and season with salt and pepper. Place in a single layer on the baking tray (s). Roast in the heated oven for 30 minutes, flipping them over after fifteen minutes. Remove them from the oven and increase the oven temperature to 200*C/400*F/ gas mark 6.
Spoon one fourth of the tomato sauce on the bottom of a medium sized oven safe skillet. Layer on half of the aubergine slices. Spread with another fourth of the sauce and sprinkle with 1/3 the cheese. Top with another fourth of the sauce. Top with the remaining aubergine slices, then the remainder of the sauce and the cheese. Bake in the preheated oven on a centre rack for 35 to 40 minutes until the cheese is golden brown and the sauce is bubbly.
If desired serve with additional cheese, and plenty of crusty bread.
This is really, really good, and if you use low fat cheese, it needn't even be that unhealthy. I always use whole wheat pasta which I love. The Aubergine Parm and pasta together with a salad on the side make for a delicious meal! Bon Appetit!
Today you are going to see something which you do not very often see in my kitchen. CHOCOLATE CAKE! And not just any CHOCOLATE CAKE, but a delicious CHOCOLATE MERINGUE CAKE! Combining two of the things that the Toddster loathes . . . chocolate cake and meringue. ☺ I know . . . he's not normal!
This is a delicious flourless chocolate cake . . . so it's great for those on a gluten free diet. No leavening except for eggs and there are rather a lot of them, but no mind. It was all in a good cause. Too bad it wasn't fat free too, but alas, it is not . . . there is butter and sugar in it too . . . and lots of goooooooooood dark chocolate.
And that is just the base . . . the meringue on top is loaded with plenty of chocolate as well, grated instead of melted . . . and folded in. That way you get a crisp shell . . . with a marshmallow centre, stogged full of lots of flecks of ooey gooey chocolate.
Decadent . . . Tick. Rich . . . Tick. Delicious . . . Tick. Irresistable . . . Tick.
Yes, this one ticks all the boxes. This is a cake that will be very much enjoyed, by all . . . well, maybe not by Todd, but meh . . . you win some you lose some. 😀 More for me.
*Chocolate Meringue Cake*
Serves 8 to 10
A delicious two layer, flourless chocolate cake. This is completely gluten free. It uses a lot of eggs. Use any leftover egg yolks to add with a couple of whole eggs to make an omelete or something.
for the cake layer:
135g of soft light brown sugar (3/4 cup)
150g of butter, softened (2/3 cup)
6 large free range eggs, separated
350g dark chocolate, minimum 70%cocoa solids, melted (12 ounces, 2 1/3 cup)
for the meringue:
4 large free range egg whites
225g caster sugar (1 1/2 cups, super fine)
1 TBS cornflour (cornstarch)
100g dark chocolate, minimum 70% cocoa solids, grated (2/3 cup or 3.5 ounces)
Preheat the oven to 180*C. 350*F/ gas mark 4. Grease and line (the bottom) of a 9 inch spring form cake tin.
Whisk the sugar and butter together until light and creamy. Whisk in the egg yolks, whisking them in one at a time. Fold in the melted chocolate. Using a clean bowl and beaters, whisk the egg whites until they form SOFT peaks. Using a large metal spoon, stir in one spoon of the egg whites to slacken the dough, then fold in the remaining egg whites. Pour into the prepared baking tin. Bake for 25 minutes. The centre should still have a bit of a wobble.
While the cake is baking, and using a clean bowl and scrupulously clean beaters, whisk the egg whites for the meringue along with the corn flour until they form stiff peaks. Whisk in the sugar, one tablespoon at a time, until you have a stiff, shiny meringue. When the cake is ready, fold the grarted chocolate into the meringue. Spoon this on top of the cake.
Return the cake to the oven and bake for a further 25 minutes or until the meringue is crisp. It will puff right up but sink a bit as it cools. Allow to cool in the tin for 20 minutes before unmolding and serving.
It's been almost a year since I was diagnosed as a Type 2 Diabetic and I would be lying to you if I didn't say that it has been a real struggle. Coping with this along with Diverticulitis, IBS and other health issues means that putting anything into my mouth is a bit like playing Russian Roulette. No fun. It definitely hasn't been easy. I have managed to keep the Diabetes under control and take myself back to pre-diabetic glucose levels . . . the other things I never know from one day to the next what is going to set things off. I just think I got a handle on it and bingo! Surprise, surprise, something else will trigger an attack.
One of the young Elders we have here at the moment (male missionary) is a Coeliac. He's from Sweden and I don't think he has long left on his mission. We had them for tea last weekend and I baked him a special Gluten Free Almond, Coconut and Vanilla Cake for dessert.
The whole meal was gluten free of course. Gluten free sausages with a gluten free onion gravy, mash, vegetables, salad and this cake, with some tinned fruit and cream. It went down a real treat!
I couldn't really have any of the cake as it is quite high in sugar . . . and fat for that matter, lotsa lotsa butter.
But I did taste a very tiny sliver of it, just to make sure it was okay, and it was. In fact it was moreishly okay!
Dense and buttery with lovely almond and vanilla flavours . . . and that special touch of coconut as well . . .
Dense and buttery with lovely almond and vanilla flavours . . . and that special touch of coconut as well . . .
Mmmm . . . coconut . . . almonds . . . mmmm . . .
The little sliver I tasted was soooooo good! I would have loved to have more, but I must behave.
The little sliver I tasted was soooooo good! I would have loved to have more, but I must behave.
Raspberries would have gone very well with this but we had tinned sliced peaches in juice instead . . . and some cream for Todd and the lads.
I just had the peaches and was grateful for them . . . with a dollop of plain Greek Yogurt. I love Greek Yogurt. In any case all of the men really enjoyed this.
I love that I was able to bake something for Elder Nilson that he could enjoy with abandon. That made me very happy, and him happy too! It was such a simple thing to do, but very much appreciated.
*Flourless Almond, Coconut and Vanilla Cake*
Serves 8 to 10
180g ground almonds (2 1/4 cups)
60g dessicated coconut, unsweetened (2/3 cup)
Drizzle the cooled butter into this mixture whilst whisking
constantly, to thoroughly combine. Pour into the prepared tin. It will
be a very slack mixture.
Sprinkle the flaked almonds over top.
Place the tin on a baking tray and bake in the heated oven for 40
minutes, or until the top springs back when gently pressed.
Cook the cake in the tin on a wire rack.
Bon Appetit!
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I know it might not seem like it sometimes, but I do try to eat healthy. All the cake recipes etc. you see on here, I didn't bake them all at the same time. I try to only bake two things a week and those I bake at the weekend. The rest of the week I eat other things. As a type 2 diabetic with diverticulitis and IBS, and severe exema, finding a healthy balance can be really difficult, and a bit of a mine field, if not down right depressing from time to time.
Well, here it is Mothering Sunday and I thought I would treat my lovely readers to a tasty little bite that they might enjoy sharing with their loved ones. Myself, I am not able to eat these types of treats anymore, but that doesn't stop Todd from enjoying them! I also have a dear elderly friend who is kind of like a mum to me over here, and so I thought she would also enjoy them as a bit of a Mother's Day treat!
There is a possibility that I might be a coeliac. At least that is what the specialist said the other day. I have all of the symptoms, but have been treated for having IBS for about 5 years now. The symptoms are very similar.
I did a reckie around the grocery store today and there is not a heck of a lot for coeliac's. There's a bit, but what is there is very expensive.
I picked up some gluten free self rising flour and a box of cereal, but seriously . . . they wanted almost £3 for a loaf of bread. (That's like almost $4.51 American or $6.01 Canadian.) I don't know how people cope. It's outrageous! I really hope I am not.
I thought I might try baking a Gluten Free cake or some such. I looked at one recipe and it would have cost me a virtual fortune by the time I baked the one I was looking at.
I would have spend almost £6 on ground almonds alone, not to mention half a dozen large eggs and all the other bits in it. I can't afford that . . . as lovely as it looked. Then there is the sugar . . .
I found this recipe in a gluten free baking book by Hannah Miles. (Remember she was first runner up in Master Chef 2007 and her cakes are lovely. It's called The Gluten-Free Baker.
It has a lot of sugar in it (1 1/2 cups altogether plus 1 TBS), so I was only able to have a tiny taste, but I can tell you from the tiny taste I had . . . they are totally gorgeous!!
She baked hers in tiny loaf tins. I chose to bake mine in muffin tins because I was too lazy to cut out baking paper to fit into the loaf tins . . . and if I did muffin cakes then I could use my cupcake papers.
The cakes are really moist and lemony flavoured.
A lot of the moistness comes from the amaretto syrup drizzle you spoon over the hot cakes when they come out of the oven. It soaks all down into the cakes . . .
Once totally cooled you spoon a lemon drizzle icing over top and scatter on toasted flaked almonds. Altogether very scrumptious indeed.
I would think these would please any coeliac . . . at least any coeliac who wasn't diabetic at any rate!
*Lemon Amaretto Cakes*
Gluten Free
Makes six individual cakesthe juice of one lemon
For the icing drizzle:
160g of icing sugar, sifted into a bowl (1 cup confectioner's sugar)
the juice of one lemon
toasted flaked almonds to top
Grease
a six cup muffin tin and line with paper liners. Preheat the oven to
180*C/350*F/ gas mark 4. Place the muffin tin on a tray.
Cream
the butter and sugar together in a bowl until light and fluffy. Beat
in the eggs, one at a time. Whisk together the flour and almonds. Fold
this into the creamed mixture along with the yogurt and lemon zest.
Divide the cake batter amongst the prepared muffin cups.
Bake for 20 to 25 minutes until the cakes are firm to the touch and golden brown.
Whisk
together the ingredients for the amaretto drizzle until the sugar is
dissolved. Spoon this over the hot cakes, a bit at a time, when they
come out of the oven. It will be completely absorbed.
Allow them to
cool in the pan. Once they are completely cooled, whisk together the
icing sugar and lemon juice to make a spoonable drizzle icing. If you
need to add a bit of water you can. Spoon this over the top of each
cake and scatter with some flaked toasted almonds while the icing is
still wet. Allow to set.
One of the best things about being a food blogger is getting to review cookery books from time to time and I was recently sent a really nice one entitled My Family Kitchen, favourite recipes from four generations . . .
This is the debut cookbook from Celebrity Masterchef 2014 Winner, Sophie Thompson!
Sophie Thompson is a much celebrated, award-winning actress and the winner of Celebrity MasterChef, 2014. My Family Kitchen combines four generations of favourite family recipes, from Granny Annie's Orange and Ginger Chicken to Mum's Spare Ribs.
Sophie Thompson is a much celebrated, award-winning actress and the winner of Celebrity MasterChef, 2014. My Family Kitchen combines four generations of favourite family recipes, from Granny Annie's Orange and Ginger Chicken to Mum's Spare Ribs.
From Uncle James's Pineapple Tarts to Salted Caramel Cookies for her sons. As well as recipes from friends, such as chocolate truffles from the legendary actress Penelope Keith.
The recipes were photographed in Sophie's own kitchen - each one is relayed with her trademark humour, warmth and vivaciousness. They are fuss- free, easy-to-follow and delicious.
Beginning with it's introduction and Larder essentials, there are a further seven chapters and a full index, all accompanied with gorgeous photographs.
Soups Starters and Morsels, containing such delicious recipes as Emma London's Onion Soup with Blue Cheese Toasts, Portobello Mushrooms with Cheese and Pine Nuts, Corn Cheese and Chilli Bread, Richard's Guacamole and Ma's Deviled Cheese, plus a whole lot more.
Fish From the Briney Deep . . . with curries and Salmon and Dill Fishcakes, Salmon Steaks with Scotch Whisky and Brown Shrimp Sauce, Anu and Seve's Quick Fish Curry, and others . . .
Chick, Chick, Chick, Chick, Chicken . . . with delicious entrees such as Orange and Ginger Chicken, Speedy Super Paella, Saucy BBQ Chicken, and a killer Garlic, Coconut and Chicken Korma to name but a few.
Lambs, Beefs, Pigs and Game brings some old familiars such as Slow Roast Sunday Lamb, a Fabulous Meat Loaf and a very interesting Lamb and Beetroot Curry, and that's only the tip of this meaty iceberg!
Vegetable Things . . . Melanzane (A delicious dish with aubergines, cheese and tomatoes), a fabulous looking Wild Mushroom and Pea Risotto, Martha and Dan's Napoli Peppers, Herby Boulangere Potatoes, Clapshot, etc.
Who's 4 Pud? ME ME ME!! and who can blame me when there are such offerings as State Skool Mess, Passion Pots, Malteser Chocolate Pots, Megsies Whim Whams, and Uncle James's Bavarian Orange Pie . . .
Cakes, Biscuits and Bites . . . James's Epic Walnut Slice, Anne's Irish Brack Bread, Toffee Apple Cake, HOney Hazelnut cake, Birchover Bakewell Tart, Granny Megsie's Millionaire Shortbread, Ern's Cinnamon Toast, Megsie's Dates . . . . and a lotta lotta more delights, such as this delicous Lemony Almond and Polenta Cake which I am showing you here today.
Coz the proof of any pudding is in the eating and I would never talk about a cookerybook without trying the recipes out.
I love lemon cakes . . . and this intrigued me . . . it's flourless, being only composed of polenta (fine cornmeal) and ground almonds, eggs, lemons, butter, sugar . . .
Baked and then topped with a sweet sticky lemon glaze which seeps into the warm cake . . .
With lashings of toasted almonds thrown on top . . . they stick to the glaze . . . I like to dust these types of cakes with icing sugar to show off the toppings . . .
Simple to make, well instructed . . . moreishly lemony unctuously buttery delish! What more could you want?
This is moist and very lemony. Adapted from My Family Kitchen by Sophie Thompson.
150g of polenta (14 TBS fine cornmeal, not self rising)
150g of ground almonds (1 3/4 cup, almond meal or flour)
200g butter, softened, plus extra for buttering the pan (3/4 cup plus 2 TBS)
3 large free range eggs
the zest and juice of 3 large lemonds
100g of icing sugar, sifted (3/4 cup, confectioners sugar)
20g of flaked almonds, toasted (2 TBS)
Preheat the oven to 180*C/350*F/ gas mark 4. Lightly grease and base line a 20cm/8 inch springform cake tin. Set aside.
Place
the polenta, ground almonds, caster sugar, baking powder and butter in
the bowl of a food processor. Blitz together for about 30 seconds to
combine. Add the eggs, one at a time, whizzing after each addition to
combine well. Add the lemon zest and blizt again for about 20 seconds.
(If you don't have a food processor you can do this by hand with a
wooden spoon in a large bowl.)
Spoon the mixture into the
prepared tin and smooth the top over. Bake in the centre of the
preheated oven for about 45 minutes, or until golden and coming away
from the edge of the tin slightly.
Whisk together the icing
sugar and lemon juice in a bowl until smooth. (You should have about
100ml of juice, or a scant half cup) When the cake comes out of the
oven use a skewer to make holes all over the top of the cake and, whilst
still warm, pour the lemony syrup over the top. Scatter the flaked
almonds over top while the cake is still tacky and leave to cool in the
tin completely.
Remove from the tin when cold and serve on it's own or with a big dollop of cream on the side.
About the Author:
Sophie Thompson was the winner of Celebrity Masterchef 2014. Born in London and trained at the Bristol Old Vic Theatre School, she is an Olivier Award-winning actress and has landed roles across film, television, theatre and radio. Her film work includes Harry Potter and the Deathly Hallows, Gosford Park, Emma, Persuasion and Four Weddings and a Funeral. Her theatre credits include Guys and Dolls and her television roles have included The Detectorists and Eastenders, for which she won the Inside Soap Best Bitch Award.
My Family Kitchen, by Sophie Thompson
Published by Faber & FAber
ISBN 978-0-571-32417-0
Hard back, full colour, 216 pages, full index
£22.00 UK
The book is also available on Amazon.uk for a lower price than the RRP.
Beginning with it's introduction and Larder essentials, there are a further seven chapters and a full index, all accompanied with gorgeous photographs.
Soups Starters and Morsels, containing such delicious recipes as Emma London's Onion Soup with Blue Cheese Toasts, Portobello Mushrooms with Cheese and Pine Nuts, Corn Cheese and Chilli Bread, Richard's Guacamole and Ma's Deviled Cheese, plus a whole lot more.
Fish From the Briney Deep . . . with curries and Salmon and Dill Fishcakes, Salmon Steaks with Scotch Whisky and Brown Shrimp Sauce, Anu and Seve's Quick Fish Curry, and others . . .
Chick, Chick, Chick, Chick, Chicken . . . with delicious entrees such as Orange and Ginger Chicken, Speedy Super Paella, Saucy BBQ Chicken, and a killer Garlic, Coconut and Chicken Korma to name but a few.
Lambs, Beefs, Pigs and Game brings some old familiars such as Slow Roast Sunday Lamb, a Fabulous Meat Loaf and a very interesting Lamb and Beetroot Curry, and that's only the tip of this meaty iceberg!
Vegetable Things . . . Melanzane (A delicious dish with aubergines, cheese and tomatoes), a fabulous looking Wild Mushroom and Pea Risotto, Martha and Dan's Napoli Peppers, Herby Boulangere Potatoes, Clapshot, etc.
Who's 4 Pud? ME ME ME!! and who can blame me when there are such offerings as State Skool Mess, Passion Pots, Malteser Chocolate Pots, Megsies Whim Whams, and Uncle James's Bavarian Orange Pie . . .
Cakes, Biscuits and Bites . . . James's Epic Walnut Slice, Anne's Irish Brack Bread, Toffee Apple Cake, HOney Hazelnut cake, Birchover Bakewell Tart, Granny Megsie's Millionaire Shortbread, Ern's Cinnamon Toast, Megsie's Dates . . . . and a lotta lotta more delights, such as this delicous Lemony Almond and Polenta Cake which I am showing you here today.
Coz the proof of any pudding is in the eating and I would never talk about a cookerybook without trying the recipes out.
I love lemon cakes . . . and this intrigued me . . . it's flourless, being only composed of polenta (fine cornmeal) and ground almonds, eggs, lemons, butter, sugar . . .
Baked and then topped with a sweet sticky lemon glaze which seeps into the warm cake . . .
With lashings of toasted almonds thrown on top . . . they stick to the glaze . . . I like to dust these types of cakes with icing sugar to show off the toppings . . .
Simple to make, well instructed . . . moreishly lemony unctuously buttery delish! What more could you want?
*Lemony Almond and Polenta Cake*
Makes 8 to 10 servings
150g of caster sugar (3/4 cup plus 1 1/2 tsp)
1 tsp baking powder About the Author:
Sophie Thompson was the winner of Celebrity Masterchef 2014. Born in London and trained at the Bristol Old Vic Theatre School, she is an Olivier Award-winning actress and has landed roles across film, television, theatre and radio. Her film work includes Harry Potter and the Deathly Hallows, Gosford Park, Emma, Persuasion and Four Weddings and a Funeral. Her theatre credits include Guys and Dolls and her television roles have included The Detectorists and Eastenders, for which she won the Inside Soap Best Bitch Award.
My Family Kitchen, by Sophie Thompson
Published by Faber & FAber
ISBN 978-0-571-32417-0
Hard back, full colour, 216 pages, full index
£22.00 UK
The book is also available on Amazon.uk for a lower price than the RRP.
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