Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts
White Gazpacho. Cold soup is not something I had ever entertained eating until I went to work at the Manor. Soup for me was always a Winter thing. I just could not imagine eating soup in the summer, let alone cold soup.
It was a popular starter however, for the ladies luncheons and simple dinner parties during the summer months when I worked at the Manor. Never a white one however, mostly just the red one.
I obviously had to taste it (she didn't like her staff eating her food) to make sure it was okay and I thought it quite delicious. Kind of like a liquified salad. (I know a really generalized interpretation!)
It was not something I ever made at home however. I always thought it a lot of work, a lot of ingredients and more than a bit pretentious . . . until now.
I've slowly been building up my cookery book collection again since the big move. This is one I bought on a whim. Smitten Kitchen Every Day, by Deb Perelman. I have always been a fan of Smitten Kitchen.
I was not disappointed. It is filled with lovely recipes, most of them quite un-pretentious, approachable and simple to execute. I highly recommend.
One of the recipes I immediately flagged in it was the White Gazpacho, although she does call it Cucumber Yogurt Gazpacho with Mint, Almonds and Grapes. The name alone was quite a mouthful, so I have shortened it to what it is. Simply, White Gazpacho.
I was greatly intrigued by the recipe. First of all it used only a few ingredients. Unless it is a really special occasion, I don't like using recipes that have an ingredients list a mile long. Short and sweet usually serves me quite well.
Secondly, most of the ingredients were really simple and easy to find. All except for the mint that is, but more about that later.
I am not a huge fan of recipes that use unusual or hard to find ingredients. Ingredients that are expensive and that you know in all likelihood you are never going to use again. Food is too expensive to waste my money that way.
Finally, the photograph of the soup in the book looked delicious. It was a hot day. I wanted something to eat that was refreshing. This fit the bill.
The main ingredient was English cucumbers. I am a huge fan of English cucumbers. I use them all year round. Never bitter, largely seedless, they are something I always have in my refrigerator. And most of the time, depending on what you are using them for, you never have to peel them.
Buttermilk. Buttermilk is something I also almost always have in my refrigerator as well. Great for baking with and now, great for soup!
I also almost always have shallots in my cupboard, stored with my onions and garlic. Shallots are from the onion family. Not quite as harsh in flavor, they are much sweeter and milder, which lends them beautifully for use in dishes like this where they are going to be used raw.
As I said, the mint was a problem. I could not find mint anywhere at all when I went looking for it. In the UK, mint was something which I had to restrain in my garden. I was used to having lots of it to use in cooking.
Not so much here. I haven't yet seen it. So I did the next best thing. I used Mint Jelly, and I have to say it worked surprisingly really well. Really, REALLY well. Trust me on this.
The lack of fresh mint is also why I garnished with fresh flat leaf parsley. Ms Perleman used mint leaves. No mint leaves here.
I also left off the sliced raw green chilis. I am not a huge fan of those, whilst I do enjoy them cooked. I think they were more for color as a garnish than anything else.
Greek yogurt. Something else I always have in the house. I enjoy it with my granola in the morning. I have always used Total Greek yogurt, but it is something else which I have not seen here in the Valley.
Today I used PC Greek Yogurt. 2% fat. You use what you have to use. Its as simple as that. (She does say if you can't find buttermilk, you can use more yogurt in it's place, in the same quantity. 1/2 cup or 125g)
I confess up front, I reduced the recipe to make only one serving. Successfully. I didn't want to be eating cold soup for days, although this soup is so delicious that probably wouldn't be much of a hardship.
Oh yes, make sure you use a good quality extra virgin olive oil, or at least the best one you can afford to buy. I use Bertolli. It really does make a difference in taste to use a better quality oil if you can.
Toasted almonds. What a pretty garnish they made, along with the thinly sliced green grapes. I love almonds anyways, and these added a nice touch.
Generally speaking, White Gazpacho uses a base of blanched almonds and garlic, which are mashed to a paste, and also white bread. This soup uses none of those, which also makes it beautifully gluten free. A plus for those who are gluten intolerant.
Whilst this soup does contain many of the elements of the traditional white gazpacho, it uses them in quite a different way, which I really liked.
I thought the garnish of the sliced green grapes was really pretty. And I loved the use of white wine vinegar rather than sherry vinegar. It helped to keep the soup white in my opinion.
All in all, this was a really delicious soup and I found myself wishing I had made more than just one serving of it. It was the perfect way to begin the first day of summer however!
I really hope you will give it a go, and if you are wanting to reduce the quantities, just message me and I will let you know what my measurements were!
I think this is a lovely cold soup that anyone would enjoy. Quick to make, easy to make, unpretentious and most delicious!
White Gazpacho
Yield: 4
Prep time: 5 MinCook time: 5 Mininactive time: 2 HourTotal time: 2 H & 10 M
This delicious cold soup makes the perfect light lunch for when the outdoor temperatures begin to rise and you don't want to heat up your kitchen. Makes an excellent first course for a luncheon as well. It is surprisingly refreshing and very tasty!
Ingredients
- 2 large English Cucumbers, washed, quartered lengthwise and cut into chunks
- 1 cup (245g) low fat Greek yogurt
- 1/2 cup (120ml) cold buttermilk
- 2 TBS (30ml) good white wine vinegar
- 1 small shallot, peeled and chopped
- 1/4 cup (60ml) good extra virgin olive oil, plus more to drizzle
- 1 TBS mint jelly
- fine sea salt to taste (about 1/2 TBS)
- 1/8 tsp cayenne pepper (or to taste)
To finish:
- 1/4 cup (4 TBS) flaked almonds, lightly toasted
- a handful of green grapes, thinly sliced
- good extra virgin olive oil to drizzle
- chopped fresh flat leaf parsley to garnish
Instructions
- Place all of your soup ingredients into a large blender. Blitz together until smooth. Taste and adjust seasoning as required. Pour into a container, tightly cover and chill for at least 2 hours, preferably overnight.
- When ready to serve, give another quick blitz to combine and divide between four chilled soup bowls. (If you wish you can put it through a wire mesh strainer, but its not really necessary.)
- Garnish each bowl with some flaked almonds, sliced grapes, a drizzle of olive oil and some chopped flat leaf parsley.
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I am sharing a delicious amaretto cupcakes recipe with you today! Not only are they amaretto cupcakes, but they are lemon amaretto cupcakes, as well as being totally gluten free!
These
are fabulous little moist almond cakes, topped with an amaretto syrup drizzle while they are still warm. This syrup soaks into the warm cakes, which are then finished off with a lemon drizzle icing and a smattering of toasted flaked almonds.
It is not very often that I have baked a gluten free type of cake recipe which I am totally pleased with. These are an exception.
Normally when I bake gluten free things I end up feeling really happy that I am not gluten intolerant. I find most baked goods without flour have a wierd consistency and leave a feeling in my mouth that I don't really enjoy.
However, if I was gluten intolerant I know I would be most grateful for being able to eat baked goods of any kind! To top it all off, gluten free goodies are also incredibly expensive!
Its a shame really. Its like punishing someone for having a condition they can't help having. Its not like they made themselves gluten intolerate after all.
These cupcakes are beautiful despite being gluten free. They are moist and delicious with a lovely texture which I really enjoy. I adapted the recipe from one that I found in a cookbook by Hannah Miles, entitled The Gluten Free Baker.
For those of you not familiar with Hannah, she was the first runner-up in the British version of Master-Chef in 2007. She is a fabulous baker and has written many books on the subject.
Throughout the competition her cakes were outstanding, along with everything else. I love her vibrant style and have always enjoyed every recipe of hers that I have ever cooked, or baked for that matter.
Amaretto is a sweet almond flavoured liqueur. It comes from Saronno in Italy. It is created using apricot kernels, peach stones, bitter almonds or almonds, which are all natural sources of benzaldehyde. It is this which gives it its unique almond flavour.
I don't drink alcohol myself, but I am not adverse to using it in cooking. To that end I always keep an assortment of liqueurs in my larder. I just buy the small sample sized ones as I never need much more than a few tablespoons of it at a time.
If you don't have amaretto you can substitute 1/4 to 1/2 tsp of almond extract for every 2 TBS of amaretto that you need. As you are using it in a syrup I would also add water to make up the amount of amaretto needed.
You will still be able to heat it with the sugar to make a mixture suitable to use in the soaking of the cupcakes, and they will still be very delicious and moist with plenty of almond flavour.
Ground almonds are the same thing as almond meal or almond flour. They are all made from ground sweet almonds. Almond flour is usually made from ground blanched almonds, whereas ground almonds may use either blanched or whole almonds.
Almond flour with be much finer than ground almonds. Amond meal and ground almonds are pretty much the same, having the same consistency which is very similar to cornmeal. All are used to create delicious guten free baked goods to help replace some of the flour needed.
You will also need a small quantity of gluten free self raising flour for this recipe. You can use an equivalent amount of self raising flour in its place, but of course then the cupcakes will not be entirely gluten free.
It is very easy to make your own self raising flour. Simply add 1 1/2 tsp of baking powder along with 1/4 tsp of salt to every cup of flour needed. Early on in the lockdown when flour was very scarce in the UK, I often had to make my own self raising flour.
The soaking syrup of amaretto makes these cupcakes incredibly moist and flavourfilled. The lemon drizzle icing helps to seal that flavour in, and of course the toasted flaked almonds help to decorate them beautifully as well as add additional almond flavour.
Altogether whether you bake these as gluten free or with flour, these are delicious little cupcakes. The recipe only makes six which makes them perfect for the smaller family. They do only keep a few days so you don't really want to be baking more than six anyways.
I have never frozen them so I cannot say for sure whether you can freeze them successfully or not! But really, they are so delicious you shouldn't have them around long enough to want or need to freeze them!
Lemon Amaretto Cupcakes
Yield: 6
prep time: 10 Mincook time: 25 Mininactive time: 20 Mintotal time: 55 Min
These fabulous cupcakes are incredibly moist and boast an amaretto syrup drizzle which soaks into the warm cakes with a lush finish of lemon drizzle icing and toasted almonds they spell winner. Gluten free as well.
Ingredients
For the cakes:
- 1/2 cup (120g) of butter, softened
- 1/2 cup (95g)of caster sugar
- 2 large free range eggs
- 1/2 cup (60g) gluten free self raising flour (or 1/2 cup gluten free all purpose baking flour, plus 1/2 tsp of baking powder and 1/8 tsp xanthan gum)
- 1/2 cup (60g) ground almonds (almond meal)
- 1/3 cup (80ml) plain yogurt
- the finely grated zest of two lemons
For the amaretto drizzle:
- 1/4 cup (60ml) amaretto
- 1 TBS caster sugar
- the juice of one lemon
For the drizzle icing and finish:
- 1 cup (130g) icing sugar, sifted
- lemon juice to thin
- toasted flaked almonds to sprinkle top
Instructions
- 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.
- Remove from the pan and place on a wire rack over a sheet of wax paper.
- Whisk together the icing sugar and enough lemon juice to make a spoonable drizzle icing. Spoon this over the top of each cake in an attractive manner and scatter with some flaked toasted almonds while the icing is still wet. Allow to set.
- These will keep for up to 2 days in an airtight container.
Just look at their beautiful texture. They don't look any different than a normal cupcake. Seriously.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
Spiced Pear Pinch Muffins. Prepare yourself to fall in love with these beautiful pear muffins. Perfectly sized to create only a tiny, yet hugely delicious indulgence.
I've been really thinking lately about reducing the amount of refined sugars and fat that we consume. I heard on the television the other day that people who eat a diet which contains a lot of highly processed foods don't live as long as other people. Food for thought there.
I don't think this knowledge is going to make much of an impact on most people. So long as the food industry continues to offer highly processed food at a lower price than good and wholesome foods, I can't see that changing.
The facts are staring you right in the face when you go into the shops. It doesn't take a genius to figure it out.
If I had a house full of children, was living on a limited income, and I had the choice between a plastic bag holding a handful of green beans or a paper sack holding half a dozen large sausage rolls for about half the price . . . the choice is easy.
It would take several bags of the green beans to feed your children and keep them filled. Or, you could buy a couple bags of the sausage rolls and keep them full and happy at half the cost.
Good food is expensive. End of . . .
Sad but true. Someone needs to get on board with that fact and make processed foods more expensive and good food cheaper.
Anyways, I digress . . . I will get off my soap box now.
In my efforts to make a lower sugar muffin, I created these Spiced Pear Pinch Muffins.
No flour, just oats, making them gluten free.
No refined sugars . . . just a bit of Maple Syrup . . .
No fat, just a medium banana and 2 tinned pear halves, which also add some fiber and sweetness . . .
There is one egg in the lot, as well as some cinnamon and cardamom . . . both ground, along with a bit of salt, baking powder, and baking soda.
You blitz it all in a blender until smooth and then spoon into mini muffin tins you have sprayed with some low fat cooking spray.
Eight to ten minutes in the oven is all it takes. At the end of that time . . . presto chango!
Just look at how high they rose! Lovely!
And they have a beautiful texture. I felt good eating one of these . . . like a real earth mother. Healthy, low fat, filled with fibre and no refined sugars. You can't go wrong!
Yield: About 24
Spiced Pear Pinch Muffins
Delicious little bite sized muffins that are gluten and refined sugar free. They are also gorgeously fat free! I know, amazing!
ingredients:
- 80g dry old fashioned large flake oatmeal (1 cup)
- 1 medium ripe banana
- 2 tinned pear halves (in juice), well drained
- 1 large free range egg
- 3 TBS pure Maple Syrup (I like the amber Grade)
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
instructions:
How to cook Spiced Pear Pinch Muffins
- Preheat your oven to 180*C/350*F/ gas mark 4. Spray a mini non-stick muffin tin with some low fat cooking spray. Set aside.
- Measure the oats, banana, pear halves, egg, maple syrup, cinnamon, cardamom, baking powder, salt and baking soda into a blender. Blend on low for 20 seconds or so. Scrape down the sides and then blend on high for 1 to 2 minutes or until all of the oats are completely ground, and the mixture is smooth.
- Spoon into the mini muffin tin, filling each hole 2/3 full. Bake in the preheated oven for 8 to 10 minutes or until well risen and golden brown. Tip out onto a wire rack. Serve warm or cold. Store any leftovers in a tightly covered container.
They really are good. If you are not fond of cardamom just use 2 tsp of ground cinnamon.
I think any mother would feel good about feeding these to her children, don't you??
Can you imagine opening the door of your little cottage in the morning and seeing that someone had dropped amazingly huge muffins into your front garden during the night? I know! Talk about manna from Heaven!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
The other day I was in the shops and I thought I would buy a loaf of gluten free bread to try it out. I have one word to say. BLECCH.
It was a very popular name brand, and it did have a nice texture and it looked like real bread, albeit a much smaller loaf, and very expensive I might add. £3 for a seeded loaf.
It didn't taste bad. It just left a pasty kind of coating in my mouth. I couldn't bring myself to eat any more of it. I just couldn't. I will have to try making my own.
If these delicious brownies are any example of how good homemade gluten free baking can be, then we are in for a treat. I need to do some research first on bread.
I am not sure why it is so difficult to photograph chocolate things. They never come out looking at tasty as they really are.
If you have any hints or tips on that, I would really appreciate!
These gluten free chocolate brownies are fabulous. Dense. Fudgy and chocolatey!
I dusted them lightly with some icing sugar to make them look better. Not sure if it worked, lol
They really are nice . . . with a fudgy, dense and rich chocolate crumb . . .
I wish I could just give you one to try to you could taste test for yourself, I am that sure you would love them. Especially if you love Brownies.
I baked these for a friend of mine in hospital who is wheat and dairy free, and she loved them. Of course I had to try them before I gave them to her.
I would never give anyone anything I hadn't tasted myself and didn't KNOW tasted great!
They are composed of butter, ground almonds, cocoa powder and copious amounts of dark chocolate, with some eggs, brown sugar and flavourings . . .
Vanilla and orange flavourings . . . think dark chocolate orange here.
If you are not fond of chocolate and orange together, you can simply leave out the orange flavouring, and add a touch more vanilla.
This was excellent served warm with a scoop of vanilla ice cream on top.
I dare say these would make an excellent dessert choice if you knew that you were having gluten intolerant people over for dinner.
*Gluten Free Brownies*
Makes 6 - 8 servings
Preheat the oven to 160*C/325*F/ gas mark 2. Base line an 8 by 12 inch baking tin with baking paper. Set aside.
Bring a pot of water to a simmer on the stove. Using a bowl that will sit comfortably on top without the bottom touching the water, put the butter and chocolate into the bowl and place over the simmering water. Stir until it is melted and amalgamated. Set aside to cool slightly.
Beat together the eggs, brown sugar, vanilla and orange extracts. (If using)
Whisk together the cocoa powder, almonds and baking powder. Make a well in the centre. Pour over the melted chocolate/butter mixture and the egg mixture. Stir togther until well combined, working from the centre. Pour into the prepared baking tin.
Bake for 25 minutes until set all over and beginning to pull away from the edges of the pan. For gooey brownies, take them out a bit sooner. For firm brownies leave in the oven a bit longer. Allow to cool completely in the pan. Tip out onto a board and carefully peel off the paper. Cut into squares or bars as desired. Store in an airtight container.
Oh boy . . . was this ever good! Amazing even. I had it slightly warm with some Scottish ice cream. I think you will enjoy, even if you aren't gluten free. Bon appetit!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
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