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Tuesday, December 4, 2018

December 04, 2018

Cinnamon crêpes with nut butter, sliced banana & raspberries

Ingredients

  • 75g gluten-free brown bread flour
  • 1 tsp ground cinnamon
  • 1 medium egg
  • 225ml semi-skimmed milk
  • 1 tsp rapeseed oil , for frying
  • 2 tbsp almond nut butter  (make your own with recipe in 'goes well with', right)
  • 1 banana , sliced
  • 140g raspberries
  • lemon  wedges

Method

1.Tip the flour into a large mixing bowl with the cinnamon. Add the egg and milk, and whisk vigorously until you have a smooth pouring consistency.

2. Place a non-stick frying pan over a medium heat and add a little of the oil. When the oil starts to heat, wipe most of it away with kitchen paper. Once the pan is hot, pour a small amount of the batter into the centre of the pan and swirl it to the sides of the pan in a thin layer. Leave to cook, untouched, for about 2 mins. When it is brown underneath, turn over and cook for 1 min more.

3. Transfer to a warm plate and cover with foil to keep warm. Repeat with the remaining batter. Divide the warm pancakes between 2 plates and serve with the nut butter, banana, raspberries and lemon to assemble at the table.





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Thursday, July 26, 2018

July 26, 2018

Baked Chicken Pasta

Baked Chicken pasta

Ingredients

  • Pasta ½ packet
  • Oil 2 tbsp
  • Button mushroom 1 cup
  • Onion chopped 1
  • Spring onion chopped 1
  • Chicken breast ½ kg
  • Corn flour 2 tbsp
  • Milk 250 ml
  • Tomatoes sliced 4
  • Bread crumbs ½ packet
  • Cheddar cheese grated 1 packet
  • Salt to taste
  • Black pepper ½ tsp
  • Garlic paste 1 tbsp
  • Mozzarella cheese ½ packet
  • Fresh cream ½ cup
  • Capsicum chopped 1
  • Parsley chopped ¼ bunch

Method

• Boil ½ packet pasta and keep it aside.
• Heat 2 tbsp oil in a wok, add 1 tbsp garlic paste and sliced chicken, fry till its color turn to golden brown.
• Now add 1 chopped onion, 1 chopped spring onion, ¼ bunch of parsley, 1 chopped capsicum and fry for 2 – 3 minutes.
• Add in salt to taste, ½ tsp black pepper and ½ cup fresh cream. Mix well and add boiled pasta.
• Dissolve 2 tbsp corn flour in 250 ml of milk. Slowly pour it to the wok and mix gently.
• Lastly add ½ packets of grated mozzarella cheese and 1 cup sliced mushrooms.
• Turn the flame off, put mixture in an oven proof dish, cover top with tomato slices.
• Lastly spread bread crumbs and grated cheddar cheese on top.
• Bake in a preheated oven on 200 degrees for 15 – 20 minutes.
• Then remove and serve hot.
  
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July 26, 2018

Tandoori Chicken pizza

INGREDIENTS

>2 tablespoons tandoori paste
>1 tablespoon lemon juice
>1/2 cup plain yoghurt
>2 poached chicken breast fillets (see related recipe), thinly sliced
>30cm round pizza base
>2 tablespoons mango chutney
>1 small red onion, thinly sliced
>40g baby spinach
>2 tablespoons roughly chopped raisins
>2 tablespoons slivered almonds
>1/3 cup grated tasty cheese
>1/4 cup fresh coriander leaves
Select all ingredients

METHOD

>Step 1
Combine tandoori paste, lemon juice and half the yoghurt in a medium bowl. Add chicken. Turn to coat. Cover. Refrigerate for 1 hour, if time permits.
>Step 2
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Place pizza base on prepared tray.
>Step 3
Spread chutney over pizza base. Top with onion, spinach, chicken, raisins, almonds and cheese. Bake for 12 to 15 minutes or until base is crisp. Serve pizza sprinkled with coriander and dolloped with remaining yoghurt.
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Tuesday, July 24, 2018

July 24, 2018

How To Make Pink Popcorn

Ingredients

  • 2/3 cup popcorn kernels , popped
  • 2 cups granulated sugar
  • 2/3 cup half and half
  • 1 Tbsp light corn syrup
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 6 drops red food coloring (or any other color you'd like)

Instructions

  1. Pour popped popcorn into two very large mixing bowls, set aside. In a large saucepan whisk together sugar, half and half, corn syrup and salt. Cook over medium high heat, stirring constantly until sugar has dissolved. Heat mixture to 232 degrees, stirring occasionally. Immediately remove from heat and pour in vanilla and food coloring. Drizzle mixture over popped popcorn. Gently stir popcorn until mixture is evenly coated and coating begins to dry (you'll notice the popcorn kernels separating). Pour mixture onto waxed paper and allow to dry about 20 minutes. Store in an airtight container.
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Thursday, July 19, 2018

July 19, 2018

Gluten-Free Pierogies

Gluten-Free Pierogies


Ingredients

Dough:
1 cup (3.75 oz) corn flour or sorghum
3/4 cup (3.75 oz) quinoa flour
3/4 cup (3.25 oz) potato starch
1 Tbsp xanthan gum
1 1/2 tsp guar gum
1 1/2 tsp salt
3 eggs
6 egg yolks

Filling:
2 Tbsp neutral oil
2 onions, chopped (1 for filling, 1 for topping)
1 1/2 lb russet potatoes
1/2 cup grated cheddar
1/2 tsp salt
1/2 tsp pepper

To Finish:
butter
sour cream

Instructions

To make the filling: Heat the oil in a large skillet over a low flame. Sauté the onions in the oil until golden brown, about 15-20 minutes. While the onions are cooking, peel the potatoes and cut into 1-inch cubes. Cook potatoes in a large saucepan of boiling salted water until quite tender, about 10 minutes. Drain the potatoes, and mash until smooth. Mix in half the caramelized onions (set aside the other half) and the cheddar cheese, and season with salt and pepper. Cover and keep the filling refrigerated until you are ready to fill your pierogie (can be prepared the night before).

To make the dough: Mix together all of the dry ingredients in the bowl of a stand mixer fitted with a paddle attachment. Add the eggs and yolks, and mix until the it forms a cohesive, firm dough. This should take a few minutes. If it doesn't come together, add an additional egg yolk. The resulting dough will be firm but easily moldable.

To finish the pierogies: Set a pot of salted water to boil over the stove. Pinch off a small amount of dough, and cover the rest so that it doesn't dry out. On a gf flour-dusted counter, roll the dough as thin as you can, about 1/8" or thinner (alternately, you can feed this through a pasta machine). If you favor traditional small pierogies, cut out circles with a 2" cutter. If you are lazier (like me), a slightly larger cutter works fine as well. Pull up the dough scraps, mold them together, and set aside with the remaining dough. Place a small amount of filling in the center of the circle, ~1 tsp for a 2" circle. Moisten the edges of the circle with a bit of water, fold in half, and crimp closed with a fork. Repeat with remaining dough and filling.

As the batches of pierogies are finished (or at the end, if you're working solo), drop them gently into the boiling water, and simmer until done, ~8 minutes. Remove with a slotted spoon or skimmer, and toss with a bit of butter to keep them from drying out.

To serve, take your reserved caramelized onions, and add a few tablespoons of water. Bring up to a boil for a minute or so, to soften the onions and make them saucy. Serve the pierogies topped with the caramelized onions and a good blob of sour cream.
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July 19, 2018

Vegan Ginger Biscuits Recipe

Vegan Ginger Biscuits Recipe

Ingredients


  • 15 g ginger
  • 1 lemon
  • 220 g vegetable margarine
  • 150 g raw cane sugar
  • 350 g spelt flour
  • 1 pkg baking powder

Instructions

  • Peel and finely grate the ginger. Wash the lemon well and rub the peel
  • Mix the soft margarine with the sugar. Put in the flour, baking powder, ginger and lemon peel and process it into a paste
  • Form balls with your hands (about 2.5 cm ∅) and put on a baking sheet with parchment paper, leaving a little distance. Press the balls flat with a fork
  • Set the oven to 170 °C and place them in the middle for 13 minutes, then take the ginger biscuits from the baking tray and leave them to cool

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July 19, 2018

Vegan Zucchini Soup

Ingredients


  • 300 g zucchini
  • 1 tsp black peppercorns
  • 500 ml vegetable broth
  • 100 ml soy cream
  • 2 Tbsp live oil
  • 2 Tbsp sweet lupine flour
  •  water

Instructions

  1. Boil vegetable broth directly with the peppercorns for ~5 minutes
  2. Wash the zucchini and cut it into small pieces, give it in the pot and simmer all for ~5 minutes, stirring occasionally
  3. Add the soy cream, olive oil and add the sweet lupine flour, now puree everything together and heat it for a few minutes
  4. To achieve the desired consistency you could simply dilute the soup with some water

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