Experimental Wednesdays: Butterscotch Self Saucing Pudding (Gluten Free)

photo (10)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!

INGREDIENTS:

  • 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

METHOD:

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.

Food Boys Love To Eat: Punjabi Cabbage

Experimental Wednesdays: Mushroom Fricassee on Purely Evil Polenta

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I made this on Wednesday because I had polenta in my pantry and I thought it was about time to try and make it interesting, after many attempts with bland results. And I discovered the secret to making it delicious! Make it evil. Add all sorts of bad stuff like butter and cheese, and I promise you will love it. I took one bite and my eyes slowly closed (stereo-typed, but true) in pure bliss. This dish is restaurant quality and yet it is so simple.

INGREDIENTS FOR PURELY EVIL POLENTA:

1/2 cup water

1/2 cup milk

1 chicken stock cube

Polenta

Big knob of butter

Big handful of grated parmesan

METHOD:

Bring the water, milk and chicken stock cube to the boil. Slowly drizzle in the polenta and stir until the mixture just begins to thicken. Continue to stir until the mixture becomes thick and creamy. Add the butter and parmesan and stir until melted and smooth.

MUSHROOM FRICASSEE INGREDIENTS:

1 tablespoon of olive oil

1 small onion, finely chopped

1 clove of garlic, crushed

2 handfuls of sliced button mushrooms

1/2 cup of red wine

1/2 teaspoon of dried thyme

Salt and white pepper to season

METHOD:

Fry the onion and garlic in a little olive oil until just translucent. Add the mushrooms and thyme and continue to saute until the mushrooms diminish to about half their original volume. You may need to add more olive oil. Add the wine and simmer until reduced. Season with salt and white pepper.

Experimental Wednesdays: Caramel Popcorn

One of my all time favourite things is Caramel Popcorn but I never thought I could make it as I have never really ventured into the world of candy making. This recipe was ridiculously easy, though, and the result was mouth-wateringly delicious. Now we just need a great movie…IMG_2490

 

INGREDIENTS:

1/2 cup uncooked popcorn
125 g butter
1 cup brown sugar
1/4 cup liquid glucose (glucose syrup, available from most supermarkets)
1/2 teaspoon bicarbonate of soda (baking soda)
1/2 teaspoon vanilla essence
METHOD:

Pop popcorn and remove any unpopped kernals. Set aside. You should have approx 7-10 cups of popped popcorn. Place one or two baking trays on your bench top. Line them with baking paper. You will spread the hot caramel coated popcorn onto these later. Use the largest saucepan you can find. Add the butter, brown sugar and syrup. Over heat, bring to the boil and boil for approx 4-5 minutes. Stir fairly constantly with a wooden spoon. Remove from heat. Add the bicarb soda and the vanilla essence. Add the popped corn, stirring thoroughly to cover the popcorn evenly. Work quickly. Spread the popcorn over the baking dishes. Break up clumps of popcorn with a wooden spoon. After about a minute the popcorn should be cool enough to handle carefully. Break it into smaller sized pieces. Cool and store in an airtight container. Will keep for about a week.

Daniel loved this recipe and said it was better tasting than the commercial brands of caramel popcorn.

UPDATE (A note from the original cook): I made these on a wet and very humid day and the popcorn was ‘sticky’. I haven’t had this problem before and have made this popcorn recipe a dozen times. Placed in a baking dish and heated at 120°C for about 20 minutes. Stirring every 5 minutes or so. Really took away the stickiness and made the popcorn crunchy.

http://australian.food.com/recipe/caramel-popcorn-no-bake-yummo-254103

 

 

Experimental Wednesdays: Gluten Free Buttermilk Pancakes

IMG_2261INGREDIENTS:

1 1/4 Cups of Gluten Free Self Raising Flour *

1 egg, lightly whisked

375 millilitres of buttermilk

1 tablespoon of melted butter

METHOD:

Can I be really honest? I threw everything in and, with a fork, just blended the ingredients until they became smooth. You may need to add a little extra milk if the flour is too thirsty. Just add enough extra milk so the batter resembles the consistency of whipped cream.

IMG_2247This recipe is good for large pancakes or for small pikelets. When you drop spoonfuls into a fry-pan ensure the heat is on medium. Do not turn the pancakes until bubbles form and stay open. Serve with jam and cream, maple syrup or your choice of topping. Fluffy, light and delicious. Boys give 8 – 9 1/2 out of 10.

* Gluten Free flour is a bit more absorbent or dry than wheat flour. So just tweak the wet and dry ingredients until you achieve the consistency of whipped cream.

Experimental Wednesdays: You Got Me-I Cheated-Chicken Curry

IMG_2162I fried off one chopped onion with two cloves of chopped garlic, added a jar of curry paste (Aldi’s Jalfrezi Curry Sauce). Threw in 3 chopped potatoes and two chopped carrots and let the mixture simmer until the potatoes were cooked (approx. 20 minutes). Added 3 finely chopped tomatoes and three chopped chicken breasts. Put saucepan lid on for 10 minutes and served on a bed of Basmati rice with a dollop of plain yoghurt. Also had some cooked mushrooms which I threw in at the last moment. Was quite delicious but very lazy. Have been feeling a bit that way recently. X

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