This will seem like a really boring blog post but I am secretly so excited about this new product made by Easy Bakers. You can make anything Bakerish out of this mix. I have used it to make pizza bases for the boy’s lunches because I was spending $6.95 on pre-made gluten free supermarket pizza bases. Yes. Each! That is expensive pizza! With this Easy Bakers mix I can make eight gluten free pizza bases for around $5.80. That’s just 73 cents each. I make all the bases and then freeze them until needed for school lunches.
I made this luscious pudding for afternoon tea last week when my friend, and fellow blogger, Anna and her son came for a play date. Anna can’t eat gluten either and she can be quite ‘funny’ about the gluten free flours she has tasted in the past, commenting that many of them have a strange smell or aftertaste. She was blown away by this “warming, rich, comforting…” (can’t remember any other adjectives she used) dessert and rated it 10 out of 10!
- 3/4 cup brown sugar
- 1 1/4 cups (190g) self-raising flour (I used Orgran gluten free self raising flour)
- 100g butter, melted
- 1 egg
- 1/2 cup (125ml) milk, plus a generous dash if you are making gluten free
- 4 tablespoons golden syrup
- 1 tablespoon (gluten free) cornflour
- 1 1/2 cups (375ml) boiling water
- Double cream or ice cream, to serve
Preheat oven to 180°C. Grease a 1.5 litre (6 cup) ovenproof dish. Combine 1/4 cup of the brown sugar and all of the flour in a bowl. Add the melted butter, egg, milk and 2 tablespoons of the golden syrup and stir until combined. Spoon into greased dish.Combine the remaining 1/2 cup of brown sugar and cornflour. Sprinkle over the pudding mixture.Combine boiling water with the remaining 2 tablespoons of golden syrup. Pour over the top of the pudding mixture and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Serve with double cream or ice cream.
I found this recipe in an ABC Delicious cook book and was curious. If I’d stuck to the recipe it would have been a little bit bland but I didn’t stick to the recipe. My house mate liked the outcome. However, next time, I would make it with pumpkin or sweet potato. Wasn’t impressed with the carrot flavour.
20 g butter
2 tablespoons olive oil
1 onion, chopped
1 leek, washed and chopped
1 tablespoon good curry paste
2 teaspoons ground cumin
2 garlic cloves, crushed
1/3 cup of passata
1 tablespoon of tomato paste
5 carrots, chopped
1 cup red lentils
4 cups chicken or vegetable stock, I use Massel brand, which is vegetarian
1 cup coconut milk + extra to serve with a swirl!
Lime juice to taste
2 tablespoons peanut oil
12 (or more) fresh curry leaves
1 teaspoon yellow mustard seeds
Pappadams to serve
Place the butter and olive oil in a saucepan over medium heat. Cook the onion and leek, stirring, for 2-3 minutes until softened but not browned. Add the curry paste and cumin, then cook, stirring until fragrant.. Add garlic, tomato passata, tomato paste, carrots, lentils and stock, then season. Cover and simmer for around 20 minutes or until the carrot is tender. Remove the soup from the heat and blend until smooth.
Add the coconut milk and lime juice and gently reheat over a low heat.
Meanwhile, place the peanut oil, mustard seeds and curry leaves in a small fry-pan until the mustard seeds pop and the curry leaves toast. Use this mix as a garnish, along with a swirl of coconut milk, in each bowl. Serve with the pappadams.
I had heard of Code Black Coffee house and had particularly admired their décor and quirky marketing, so I was determined to sample the real product last week, when fabric shopping with Liz. Liz doesn’t drink coffee at all so I want to say a special thanks to her for allowing me to trawl cafes when we are out together. Thank you Liz. Anyways, Code Black is an incredibly cool place with a very masculine, hard edge industrial ambience. I liked their coffee but it took AGES and I even had to remind the dudes of our order. Beautiful choclatey tones but a little too cold for my personal taste. Very small cups. Then Liz and I ventured across the way from our all time favourite fabric store, GJs, to the East Brunswick Project coffee shop and struck gold.
Great, friendly service, catered for Gluten Free, had lovely juicy focacias for the Gluten Tolerant (Liz rated them 8 out of 10), and even offered your choice of sparkling water (at no cost) or still water. Never encountered such awesomeness in a cafe before. Great coffee. Will always go back.
One of my boys loves to eat this. My house-mate and I LERVE to eat this. One of my boys believes there is entirely too much green in this. Zucchini slice is easy, doesn’t seem to matter if the ingredients are a little out, can have all sorts of other ingredients thrown in with equal success (My favourite addition is cheese – feta for a tangy gourmet edge, or Ricotta for lightness), keeps for a couple of days and packs well in lunch boxes. It is an altogether versatile and no-fail recipe.
- 5 eggs, lightly whisked
- 150g (1 cup) gluten free self-raising flour
- 375g zucchini, grated
- 1 large onion, finely chopped
- 200g rindless bacon, chopped
- 1 cup grated cheddar cheese
- 60ml (1/4 cup) olive oil
Mix together all the above ingredients in a large bowl. You may like to add some crumbled feta cheese or some chopped up, left-over vegetables. Mix well and pour batter into a deep (4-5 cm) rectangular baking tray. Bake for around 30 minutes at 170 degrees Celsius. I often allow a few extra minutes for the cheese to do its thing and brown up for a crunchy crust. Serve with your favourite relish or chutney. This recipe is divine.
My beautiful sister in law, Anne, brought this recipe to our family table a long time ago and we have all made it every summer since. Perfect for Bring-A-Plate occasions and BBQs. It is full of pretty, fresh Christmas colours and has Asian accents.
2 cups of cooked and cooled brown rice
2 red capsicums, chopped finely
1 green capsicum, chopped finely
6 spring onions (scallions), sliced finely
1 cup of currants
2 cm square grated fresh ginger
3 cloves garlic, crushed
The juice of one lemon
1/2 cup light olive oil
6-7 tablespoon of soy sauce (gluten free if needed)
Combine all ingredients and chill.